Category: Recipes

It’s always tricky to know what to bring to a BBQ or party when you’re asked to ‘bring a plate of something’. This Cob Loaf Dip is a gorgeous dish that’s guaranteed to be a hit at your next party, or a tasty weekend snack. In fact, this would be a great ‘man snack’ for dad to enjoy whilst putting his feet up and watching the telly on Father’s Day…

Ingredients:

– 1 cob loaf
– 1 tub of lite sour cream
– 1 tub of cream cheese
– 1 can of pink salmon
– 1 packet of spring vegetable dried soup mix

Method:

1. Drain the salmon and add to a medium sized bowl. Remove the bones and mash.Add the sour cream, cream cheese and spring vegetable soup mix and stir until well combined.

2. Cut the top off the cob loaf and carefully pull out the bread from inside making a bowl of sorts. Make sure you don’t get too over excited with this step and damage the crust so your mixture leaks out.

3. Some people like to toast the bread bowl and bread but this is a personal preference and depends on if you like hard or soft bread.

4. Transfer your bread bowl to a nice plate, scatter the bread pieces around the outside, spoon in your mixture and place the bread lid askew. I also sprinkled some paprika on the top of the dip so it didn’t look too plain, but that is optional.

Thanks to Jessica from Daily Gluttony for this delicious recipe: http://dailygluttony.wordpress.com/

There are two secrets to a great pizza: a really hot oven, and a simple ‘less is more’ approach to the toppings. 

Check out this delicious recipe for tomato, basil and salami pizza – you’ll be surprised at how easy (and tasty) it is to make that you’ll think twice before reaching for the phone to order takeaway again. We reckon this one will also get dad’s seal of approval for an easy Father’s Day lunch or dinner. 

Ingredients:

Makes 2 large pizzas
• 500g flour
• 2 x 7g packet of dried yeast
• 250ml luke warm water
• 1 tbs salt
• Pizza sauce – you can make your own or use a store-bought one (Leggos is pretty tasty). 
• 300g hot salami
• 1 punnet of cherry tomatoes halved
• 3 handfuls of torn basil leaves
• 2 handfuls of fresh rockets leaves
• Mozzarella or pizza cheese

Method:

1. Tip the yeast into a large mixing bowl, add a little of the water, a sprinkle of flour and mix until combined into a sticky ball.

2. Cover with a dry tea towel and allow to rest for 30 minutes.
3. Remove the yeast ball from the bowl, add the flour making a well in the middle, return the yeast ball to the centre of the well, add salt and top with water.

4. Combine the mixture until it pulls away from the edges of the bowl and forms a ball.
5. Tip the mixture onto a floured surface and knead for 10 minutes.

6. Preheat oven to 220 degrees Celsius  Pop your pizza stones or trays into the oven as it heats, this will ensure you get a crispy base on the pizza as it cooks.

7. Ensuring your work surface is well floured, cut the dough into two and stretch or roll the dough to the rough size of your trays/stones.

8. Top the first pizza with a good amount of pizza sauce making sure you spread it evenly and right to the edges, half the salami, half the cherry tomatoes, one handful of torn basil leaves and top with cheese. Repeat with the remaining pizza base.

9. Carefully transfer the pizza bases from the work surface to the trays/stones. If you have made the bases too big don’t worry. Simply fold the excess dough up on itself, you will see I have done this on the edge of the pizza. Bake for 20 minutes or until the cheese has turned golden and the base it firm to touch.

10. Place onto a serving board, I like to use a big cutting board, top each pizza with one handful of rocket leaves and half a handful or the remaining basil. 

Enjoy with dad for Father’s Day!

Thanks to Jessica from Daily Gluttony for this delicious recipe: http://dailygluttony.wordpress.com/

Most mums wouldn’t turn down a homemade scone, and this recipe couldn’t be simpler. I also love the addition of honey and dates for a natural sweetness, as well as lemon rind for freshness.  

Preparation time: 10 minutes

• 3 cups self-raising flour
• ¼ teaspoon salt
• 50g chilled butter, cubed
• ¾ cup chopped dates
• 1 cup milk, plus extra for brushing
• 2 tablespoons Capilano Honey
• 1 teaspoon finely grated lemon rind
• to serve
• Butter & Capilano Honey

• Lightly flour the board.  Too much extra flour will result in a dense scone.
• Press cutter straight down into dough and do not twist.
• Scones cooled on a wire rack will have a crisp crust. If you prefer a softer crust, cover the scones with a tea towel.   

About Capilano: In 2013, Capilano Honey celebrates their 60th Anniversary with a product which still remains as 100% Australian owned and grown as it was 60 years ago. Capilano honey showcases some of the amazing native floral varieties sourced from their network of approximately 500 Australian beekeepers, promoting a real ‘Hive to Home’ experience.

The Atkins Diet has recently had a make-over and been further improved by experts (read more at the end of this post). The good news? There are now even more nutritious options, like these Raspberry and Ricotta Pancakes that are not only tasty, but still tick all the Atkins Diet boxes – WIN!

Serves 4
Carbohydrates per serve: 3.4 grams

• 3 tbsp soy flour
• 3 large eggs
• 1/3 cup heavy whipping cream
• 1½ tbsp butter
• 2/3 cup whole ricotta cheese
• ¼ cup sugar free raspberry jam
• ½ cup fresh raspberries
• 2 tsp sweetener

Method:
1. Whisk together eggs, soy flour and salt, once smooth gradually whisk in cream. Leave to stand for 5 minutes.

2. In a separate bowl mix together ricotta, fruit spread and sugar substitute.

3. Melt a small portion of butter in a fry pan over medium heat. Pour around 2 tbsp of batter into pan tilt to coat the coat bottom. Cook until puffed and golden on bottom, turn over and cook until bottom starts to brown. Transfer to a plate.

4. Repeat with remaining butter and batter.

5. Spread pancakes with ricotta mixture, roll, garnish with fresh raspberries and serve.

About the Atkins Diet: The original Atkins diet has been reformulated and relaunched as the NEW Atkins Nutritional Approach – a scientifically-based method to safely and effectively lose and manage weight, supported by more than 80 peer-reviewed studies worldwide. The refreshed approach has been developed in conjunction with the Atkins International Science Advisory Board (SAB) – comprising experts in the fields of nutrition, metabolism, physiology and food science – to create a program which trains the body to burn fat rather than carbohydrates by eating a diverse range of nutrient-rich foods including lean protein, fibrous vegetables, fruits, natural fats, whole grains and legumes. Check out www.atkins.com for more info.

What is your favourite meal that your remember from your childhood? David Bitton, from Bitton Gourmet fondly remembers the cheese tart his mum used to make, and has kindly shared the recipe with us: “This tart was our childhood version of macaroni cheese! Mum made this tart regularly, serving it straight from the oven, accompanied by a green salad. The shortcrust pastry was always freshly made and melted in the mouth. The cheese filling is light and fluffy. A simple meal that sums up the essence of classic French cookery.”

Serves 4

Ingredients
• 1 sheet of good quality shortcrust pastry (such as Carême) rolled out to fit a 22cm/23cm flan tin
• 100 g washed rind cheese, cut into thin slices
• 100 g goat’s cheese, cut into thin slices
• 50 g blue cheese, cut into slices
• 80 g cheddar cheese or gruyère cheese, grated
• 2 eggs
• 2 egg yolks
• 200 ml crème fraiche
• 150 ml pouring cream
• Pinch of freshly grated nutmeg
• Sea salt and white pepper, to season

Method
1. Preheat oven to 200°C (390°F).

2. Place the pastry into the greased flan tin, press gently into the corners and trim.

3. Cover the base of the tart with the cheese slices, layering it evenly.

4. In a bowl, whisk the eggs, egg yolks, crème fraiche and pouring cream together. Add nutmeg and season with salt and white pepper. Pour this over the cheese-covered pastry base.

5. Sprinkle the grated cheddar or gruyère over the top and bake in the oven for 30 minutes.
 Serve warm with a green salad and a glass of chilled white wine.


Tip: “The ingredients must be of the best quality. A good quality bought pastry can be used if you don’t have time to make your own,” says David.


David Bitton is the Owner and Managing Director of Bitton Café & Bistro, product range and the recently launched Bitton Consulting. A French born and trained chef, his career has spanned over 25 years in fine dining establishments around the world. David, together with his wife Sohani, founded Bitton 11 years ago. Since then the business has grown exponentially, to now employing over 30 staff and serving more than 2000 customers a week. The product range and David’s first cookbook draw on influences from his own training, his Moroccan and Turkish heritage and Sohani’s South African Indian background.

Melting Moments are aptly named because the way they’re supposed to ‘melt in your mouth’ as soon as you take a bite. These buttery biscuits are so light that they’re the perfect accompaniment to a cup of tea for morning or afternoon tea. But be warned – they are irresistibly moreish – especially with this delicious orange buttercream filling!

Preparation time: 40 minutesBaking time: 16-18 minutes
Makes: about 18

• 250g butter, cubed, softened
• 110g (2/3 cup) icing sugar
• 1 and 1/2 teaspoons natural vanilla essence or extract
• 250g (12/3 cups) plain flour
• 60g (1/2 cup) cornflour

Never cooked with Wattleseed or Riberry (or even tasted them) before? Then read on for a cracking recipe where these two Aussie ingredients give a classic dessert a modern twist…

• 500ml milk
• 500ml double cream
• 1 brioche loaf
• 20g butter
• 200g sugar
• 6 eggs, separated
• 100g Riberry confit (also known as the small leaved lillipilli, the small pink fruits taste like cinnamon and cloves)
• 60g Wattleseed (naturally derived from select species of wattle seeds that imparts unique coffee, chocolate and hazelnut flavours)
• 60g walnuts, chopped

Method
1. Slice the brioche and cut the slices diagonally

2. Butter each slice and use the remaining butter to grease an oven-proof dish

3. Begin placing the brioche slices into the dish scattering riberry fruits (reserve the syrup from the confit) and walnut pieces between the slices

4. In a saucepan, combine the double cream, milk and Wattleseed and bring to the boil. Alternatively, this can be done in a microwave in a suitable container.

5. In a bowl cream the egg yolks and sugar together until white

6. Gradually add the hot milk and cream mixture into the egg mix, stirring well

7. Whip the egg whites to firm peaks and fold into the custard just prepared.

8. Pour this mix into the oven dish with the prepared brioche

9. In a deep tray, lay some folded newspaper on the base and place the oven dish on it. Fill the tray with hot water half way up the sides of the dish and cover the whole tray with foil. Make sure the foil does not touch the top of the pudding as it must stand proud of the food. (See more on the hazards of foil here)

10. Cook in an oven at 160 degrees Celsius for 25 minutes, remove the foil and continue cooking for another 20 minutes or until done. The custard should be set and the bread be just browned.

11. When cooked, remove the dish from the tray and allow to cool on the bench

12. Drizzle or brush Riberry syrup over the top of the pudding and serve as it is or with ice cream.

Above: Vic Cherikoff (right) with Benjamin Christie (left) on the set of Dining Downunder

Chef Vic Cherikoff has kindly shared this recipe with us. Vic is passionate about Australian wild foods and invented Wattleseed as a flavouring (among other inventions/developments). For more recipes and videos using wild foods, check out www.dining-downunder.com

You can’t go past eggs for a filling, nutritious breakfast. The beauty of this Smoked Salmon and Scrambled Egg Parcel is that it’s quick (15 mins from start to finish) and simple (only a few key ingredients required). The hero of this dish are the high quality fresh ingredients – eggs and smoked salmon.
  

Ingredients:

• 4 eggs
• 1.5 tbsp reduced-fat cream
• 2 – 4 large smoked salmon slices
• 1 lemon wedge
• 4 sprigs dill, chopped – keep some whole for garnish
• 4 slices wholegrain bread, toasted
• Pepper to taste

Method:
1. Line two large ramekins with plastic wrap, squeeze a little lemon juice on top and place the smoked salmon into the ramekins, covering the base whilst leaving enough salmon hanging over the edges. Sprinkle with chopped chives.
2. Whisk the eggs, cream and seasoning together in a bowl.
3. Heat a non-stick frying pan and cook the eggs over low heat, stirring regularly until cooked to your liking.
4. Place eggs into the ramekins and fold smoked salmon over the edges to make a parcel.
5. Turn parcels on to plates, remove the plastic wrap and garnish with sprigs of dill. Serve with hot toast.

When served with spinach or a salad, a serving of Smoked Salmon and Scrambled Egg Parcel offers the following nutritional value:
25% RDI* for folate
18% RDI for iron
24% RDI for Vitamin A
*Recommended Dietary Intake

This recipe was kindly shared with us by the team at the Australian Egg Industry. eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.

This Sunday will be my first Mother’s Day, and I’m hoping the day will start with breakfast in bed. With a bit of help from some friends, I’ve compiled a collection of recipes of tasty treats I’d love to indulge in on Mother’s Day. The first is a beautiful breakfast pancake recipe using delicious Capilano honey and ricotta – enjoy!

Honey and Ricotta Pancakes, with blueberries and Honey Lemon Butter Sauce – delicious!

• 375g low-fat smooth ricotta
• 2 tablespoons of Capilano honey
• 3/4 cup low-fat milk
• 4 eggs, separated
• 1 cup plain flour
• 1 teaspoon baking powder
• Cooking oil spray
• 1 cup fresh or frozen blueberries
• Grilled bacon, to serve
• Honey Lemon Butter Sauce, to serve

Method:
1. Place ricotta, Capilano honey, milk and egg yolks in a mixing bowl. Whisk to combine. Sift together flour, baking powder and a pinch salt. Stir through the cheese mixture until smooth. Beat egg whites to stiff peaks, using an electric mixer. Lightly fold through batter.

2. Preheat oven to 100°C. Place a large, non-stick frying pan over moderate heat. Lightly spray with oil. Drop 2 tablespoons of batter at a time in pan. Cook for 1 minute. Dot with a few berries. Flip over. Cook until cooked through and golden.

3. Stack hotcakes as they cook on a tray in warmed oven. Serve with bacon and Honey Lemon Butter sauce.

Honey Lemon Butter Sauce

• 3/4 cup Capilano honey
• 1/4 lemon juice
• 1-2 tablespoons butter

Method:
1. Place all the ingredients in a small saucepan.
2. Stir over moderate heat until butter melts.
3. Simmer for 1 minute and serve warm.

• To save time at breakfast, make batter the night before. Store covered in the fridge.
• I use honey as a sweetener on so many things. Instead of using brown sugar on your porridge this winter, for a healthier option, try a dollop of honey – it works perfectly with creamy porridge.
• The Honey Lemon Butter Sauce also works brilliantly with desserts such as bread-&-butter custard and gingerbread.