White Chocolate Semifreddos with Raspberry Coulis

Recently I spent a few days in hospital. While eating the unimaginative, tasteless, hospital meals I watched the SBS Food Channel and jotted down some ideas.

This recipe comes from Anna Olson. The conical paper cups you need to make ice cream cones can be found on eBay. The ones I bought come in a pack of fifty, weren’t expensive and arrived within a few days. Just look for Conical Disposable paper cups on Google. If preferred, scrape the white chocolate mousse into a loaf tin (either silicone which doesn’t need to be lined or metal which does) and cut it into slices after freezing.

1¼ cups milk
3 egg yolks
3 Tbs sugar
2 Tbs cornflour
2 tsp gelatine
3 Tbs cold water
250g white chocolate broken into squares
2 Tbs butter
1 cup thick cream
Raspberry Coulis:
2 cups frozen raspberries
2 Tbs sugar, or to taste

Place milk in a saucepan and bring to the boil. Place egg yolks, sugar and cornflour in a bowl and mix with a balloon whisk, gradually adding the hot milk. Pour the mixture back into the saucepan and cook, stirring with a wooden spatula until thickened. Mix the gelatine and cold water in a small bowl, then zap in the microwave for 20-30 secs or until dissolved. Mix gelatine into the custard then turn off the heat and add the white chocolate and butter. The heat from the custard will melt them. Stir occasionally to mix them in then allow the mixture to cool.

Whip cream until thick then fold into the cooled mixture. Use to fill 8-10 conical paper cups. Place them in glasses which allow them to stand more or less upright. Freeze overnight or for several hours.

For the coulis, thaw the raspberries with the sugar, stirring from time to time, until sugar has dissolved. Push through a sieve, discarding the seeds and pulp.

Place a semifreddo cone on each serving plate. Peel off the paper cups and garnish with the raspberry coulis.

Serves 8-10

Plum Cake

I’ve been making this cake for nearly 30 years from a recipe published by Stephanie Alexander, which she calls Mieze’s Plum Cake after the friend who gave it to her. I have slightly adapted the method but the end result is the same.

The best plums to use are blood plums which have dark purple skins and flesh, but unfortunately they’re only in season for a very brief period. The recipe works well with any plums you can get, or peaches, apricots or, as you can see in the photo, with nectarines.  You could also try making it with canned fruit if you’re housebound and that’s all you have.

I make this cake in a 22 cm (9 inch) square tin, so each serving has half a piece of fruit on top. This involves increasing all the ingredients in the original cake mix (but not the topping) to make a bigger cake which serves 16. For a smaller cake use the original recipe (see above link). I like to grind the nuts in a food processor and leave them slightly chunky, rather than buying ground nuts which are more like flour.

Serve with a cup of tea or as a dessert with a dollop of cream.

250g butter at room temp
250g sugar
200g plain flour
200g self-raising flour
pinch salt
3 eggs
½ cup milk
1 cup ground almonds or walnuts
8 blood plums, halved and stoned (or use apricots, peaches or nectarines)
Topping:
½ cup sugar
2 tsp cinnamon
60g butter
2 eggs

Preheat oven to 170°C. Process nuts coarsely in food processor then tip out. Process butter and sugar till fluffy, add eggs one at a time, sifted flours, salt, the nuts and then the milk, stopping to scrape down the mixture halfway through.

Spread into 9″ (22cm) square cake pan, greased and lined with paper. Arrange the plums, cut side up, over the cake and push them in a bit. The 16 halves should fit exactly. No need to wash the food processor before using it to mix all the topping ingredients. Pour topping evenly over the fruit. Bake in the centre of the oven for an hour, or until a skewer inserted in the middle (cake not fruit) comes out clean. If outsides are getting too brown, turn oven down a bit, but don’t overcook or the cake will be dry.

Variation: Use peeled and halved juicy pears instead of plums and add a tablespoon of fresh ginger to the topping.

Serves 12-16

Sweet Potato and Zucchini Slice

Every year we grow zucchini (courgettes) in our vegetable garden. Despite our best efforts, some of them get away and end up looking more like marrows. Large zucchini are great for making into fritters or a savoury slice like this one. If zucchini are large remove the seeds and some of the skin.

It’s worth investing in a 0.5cm grating attachment for your food processor. The grating attachment which came with my Magimix is too fine for things like carrot, zucchini and beetroot so I ordered the larger one online. It makes grating vegetables a cinch and has become the attachment I use most.

1 Tbs olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large sweet potato (about 500g), peeled and coarsely grated
500g zucchini, peeled and coarsely grated
1 cup ricotta or cottage cheese
1 cup grated cheddar cheese
¼ cup plain flour
5 eggs
2 Tbs chopped chives or basil
2 Tbs chopped parsley
Salt and freshly ground black pepper
Cherry tomatoes to garnish

Preheat oven to 180°C. Grease and line a rectangular slice tin. I used a 22cm round cake tin instead.

Heat olive oil in a frying pan. Add onion and garlic and cook gently until soft but not browned. Mix with remaining ingredients, then scrape into cake pan and smooth the top. Bake for 40-70 minutes. Time will vary according to the cake pan you choose. If you use a rectangular slice pan it will be thinner and take around 40 mins. The one in the photo took about 70 mins. Any size/shape will do. When cooked it will be golden all over and firm to the touch in the middle.

Serve cold or at room temperature, garnished with the cherry tomatoes. We preferred it cold.

Serves 10

Variation: Fry 3-4 rashers of chopped bacon with the onion and garlic

Roasted Cauliflower and Prawn Salad

This delicious salad was served by friends who have a house in Mittagong. It’s from Janelle Bloom, guest cook at The Cook’s Cooking School in Bowral and was published in the Oct/Nov 2018 edition of the Southern Highlands of Australia magazine Highlife.  A perfect lunch on its own or as part of a buffet.

¼ cup skinned hazelnuts
2 cauliflowers
2 Tbs olive oil
1 tsp ground turmeric
2 tsp ground cumin
1 tsp fennel seeds, bruised
½ tsp ground cinnamon
1 cup flat-leaf parsley leaves
4 spring onions, thinly sliced
1kg king prawns, peeled and deveined
Salt and freshly ground black pepper
Dressing:
3 Tbs extra virgin olive oil
1 Tbs apple cider vinegar
1 tsp Dijon mustard
Small clove garlic, crushed
1 tsp caster sugar
Salt and pepper to taste

Preheat oven to 200°C. Place hazelnuts in a dry frying pan and stir over moderate heat until lightly toasted. Roughly chop. Slice cauliflowers about 2 cm thick and place in a large bowl. Add the oil and spices, salt and pepper and mix to coat well. Arrange in one layer in a roasting pan lined with baking paper. Bake for 15-20 mins or until golden brown and just tender, turning once during cooking time.

Place all ingredients for dressing in a jar with a lid and shake well. Cut the cauliflower slices into smaller fork-sized pieces and arrange in serving dish. Scatter with the spring onions and hazelnuts. Drizzle with the dressing, then toss gently to combine. Top with the prawns and parsley and sprinkle with coarsely ground black pepper.

Serves 4

Marti’s Smoked Salmon Lunch

My friend Marti who lives in Paris served a delicious cold lunch when we were visiting, the centrepiece of which was smoked salmon.

It was such a good combination I made a note of what she served, so I could repeat it for one of my Spanish conversation lunches. It’s a great way to serve a crowd with minimum fuss. Marti managed to fit everything apart from the potatoes and the cottage cheese on one fish platter. I have a similar dish, but unfortunately mine is smaller so I had to put the salad, eggs, avocado and tomatoes in another dish.

Quantities will vary according to how many people you’re serving.

Sliced Smoked salmon formed into rolls
Garnish such as onion rings, capers, pink peppercorns
Lemons cut into wedges
Avocados cut into quarters
Mache or rocket or other small lettuce leaves
Soft hard boiled eggs, cut into halves
Cherry tomatoes
Baby new potatoes
Knob of butter, snipped chives
Cottage cheese
1 small onion, finely chopped or spring onions
Baguettes (home made or bought) or any nice crusty loaf and butter

Cook the potatoes and mix with butter and chives. Place in a serving bowl. Mix cottage cheese with onion or spring onions, finely chopped and place in a small bowl. Slice bread. Arrange everything on serving platters.

 

Tandoori Marinade & Tandoori Chicken Salad

This marinade is great for chicken, fish or lamb you are going to cook on the barbecue. It’s also a main ingredient in Tandoori Chicken Salad. The marinade keeps for up to a week in the fridge.

Buy a cooked chicken and the remaining ingredients at the supermarket and you have a quick and easy meal for the warmer weather. Quantities are flexible.

300ml plain Greek-style yoghurt
1 knob fresh ginger, size of a walnut
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp coriander
2 Tbs oil
1 tsp hot English mustard
1 Tbs lemon or lime juice
1 tsp turmeric
2 Tbs peanuts, cashews or pine nuts
1 tsp Garam Masala
2 Tbs fresh coriander
2 Tbs sweet chilli sauce
2 cloves garlic, crushed

Place all ingredients in food processor and process until smooth. Keeps in the fridge for about a week.

Makes about 2 cups

Tandoori Chicken Salad

3 cups cooked chicken, cut into bite-sized pieces
1 cup thinly sliced spring onions
3 cups bean sprouts
1½ cups finely sliced celery
1 cup roughly chopped coriander
1-2 cups cooked small pasta (optional)
1-2 cups Tandoori marinade (see recipe above)
To serve:
Lettuce leaves
Thin slivers of red capsicum or red chillies

Mix all together, adding more salt if necessary. Use as much marinade as you need to moisten everything. Serve in a mound on lettuce leaves, garnished with red capsicum or chilli.

Serves 4

Five Favourite Sandwich Fillings

Everyone likes a good sandwich made with good quality bread and a tasty filling. When offered a mediocre sandwich – the sort you get in hospitals or on planes – I would sooner say no thanks.

I don’t eat a lot of bread, so when I do it has to be worth it. While I’m usually a grainy bread kind of person, I think some sandwich fillings go better with white bread. Egg sandwiches for example. For those who are gluten-intolerant there are quite a few gluten-free options available in supermarkets and bakeries.

These are my five favourite sandwich fillings. They’re not OMG, amazing, wow recipes. Just old-fashioned  fillings I’ve been making for decades to serve at weddings, christenings, funerals, birthdays and other gatherings. Put a plate down at a party and see how fast they disappear. I haven’t put quantities because it depends on how many sandwiches you’re making.

The salami sandwich is a bit more rustic and harder to eat delicately while continuing to make polite conversation, so it’s probably best reserved for family lunches. I have a few more favourite fillings – rare roast beef with cold roasted veggies, smoked salmon with cream cheese, capers and onion and prawns with mayo and lettuce. But these five are the ones I make the most. For the family leave the crusts on the bread. To make them daintier for entertaining cut them off and cut the sandwiches into fingers, triangles or squares.

Homemade mayonnaise is a staple in our fridge.  I use it instead of butter when making sandwiches and it forms the base of other delicious sauces such as Seafood and Tartare. But if preferred, butter the bread before filling the sandwiches. All the fillings are mixed except for the Salami and Cheese, which is layered. Garnish the plates with some fresh herbs or nuts. In the tuna photo the bread has been lightly toasted.

Tuna
Canned tuna, drained
Finely chopped celery
Finely chopped red onion
Enough mayonnaise to bind (preferably homemade)
Salt and freshly ground black pepper, to taste

Salami and Cheese
Sliced salami
Sliced Swiss cheese
Rocket Leaves
Sun dried tomatoes
Red onion, thinly sliced (optional)
Mayonnaise to “butter” the bread

Curried Chicken
Cold roast chicken, diced
Fruit chutney, chopped a bit if too chunky, bought or homemade
Finely chopped spring onion or chives
Enough mayonnaise to bind (preferably homemade)
Curry paste or powder to taste (mix into the mayo)
Salt and freshly ground black pepper, to taste

Chicken and Walnut
Cold roast chicken, diced
Finely chopped celery
Finely chopped walnuts
Finely chopped spring onion
Enough mayonnaise to bind (preferably homemade)
Salt and freshly ground black pepper, to taste

Egg and Chive
Hard boiled eggs, roughly mashed with a fork
Finely snipped chives (lots) – use scissors
Enough mayonnaise to bind (preferably homemade)
Salt and freshly ground black pepper, to taste

 

Spinach Dip in Cob Loaf

This is an old-fashioned recipe from the 1970s which still works today.

450-500g round Cob loaf, plain or covered in sesame seeds
250g cream cheese, at room temperature
300ml sour cream
1 packet French Onion Soup Mix
250g frozen chopped spinach, thawed, drained and squeezed
Chopped fresh herbs

Preheat oven to 170°C. Remove 3-4 cm from the top of the loaf. Remove the bread from the centre of the loaf leaving a 1.5 cm edge. Cut this into pieces suitable for dipping and cut the “lid” up also.

Mix cream cheese with sour cream, onion soup mix and spinach. Fill the bread shell with the dip and place on a baking tray. Place the bread pieces all around in one layer. Bake for 20-30 mins or until bread pieces are golden and the top of the dip is also golden. If bread pieces are ready earlier than dip remove them from the oven.

Serve while warm, garnished with the chopped herbs.

 

Pasta with Pesto and Avocado

After all the rich food of the festive season you’re probably ready for some simple but satisfying recipes to please the whole family. This pasta dish hits the spot.

500g pasta (shell or penne)
2 ripe avocados, roughly mashed
1 cup pesto (preferably homemade)
Salt and freshly ground black pepper, to taste
To serve:
Grated parmesan cheese
Extra virgin olive oil

Cook pasta until al dente. Drain then mix in the avocados, the pesto and salt and pepper to taste. Serve topped with parmesan cheese and a drizzle of oil.

Serve with a simple green salad.

Serves 3-4

Layered Fruit Jelly

This dessert can be made with fresh or frozen fruit, or a mixture of the two and is popular with all ages. Quantities will depend on the size of your mould. Mine holds 1½ litres and I used raspberries, mangoes, blueberries and kiwi fruit.

1-2 cups green fruit, such as seedless grapes or cubed kiwi
1-2 cups purple fruit, such as seedless purple grapes or blueberries
1-2 cups cubed orange fruit, just as mango or peaches
1-2 cups red fruit, such as raspberries, stoned cherries or strawberries
2 packets of jelly mix (I used yellow but you could use red or orange)
1 rounded tsp gelatine powder

Layer the fruit in the jelly mould, starting with a layer of green fruit, then purple and so on until the mould is completely full of fruit. My jelly mould holds 1½ litres or 6 cups. The jelly will fill in the gaps.

Make up both jelly mixes, using slightly less than the packet says and mixing in the powdered gelatine. My jellies each called for 450 mls of water (half boiling and half cold) which makes a total of 900 mls of liquid. I mixed the two packets with a total of 750 ml boiling water and mixed in the gelatine.

Pour jelly carefully into the mould, filling to the top. Refrigerate overnight. To serve, dip the mould briefly in very hold water then invert onto a large serving platter.

Serves 8-10