Arabian spiced flat bread

I stumbled upon this flat bread recipe from a good friend of mine. The flat bread is so simple to make so yet very tasty. I combined this recipe with a delicious spice rub mixture I came across. The combination of both makes a great side dish or entrée. So let's get started!

 

Flat bread

 

Ingredients

500g plain flour

500g natural yoghurt

1 tbsp. sea salt

1 tbsp. baking powder

 

Method

1. Using a food processor or kenwood pulse all the ingredients together until they combine

2. Tip the dough onto a floured surface and knead together

3. Divide into approximately 12 portions

4. Roll one of the portions into a circular shape

5. Put the disc onto a hot grill plate

6. Cook each side for a couple of minutes until the flat bread puffs slightly

 

Spice Rub

 

Ingredients:

2 tbsp. sesame seeds

2 tbsp. dried thyme

2 tbsp. sumac

1 tsp. sea salt

 

Method

1.  Heat the sesame seeds on the stove until golden (ensure you stir constantly). Allow to cool

2.  Add all ingredients to a mortar and pestle and ground finely

 

To put it altogether, brush each flatbread with olive oil and sprinkle with the spice rub. 

 

Tip: The spice rub would also be delicious when marinating chicken to put on the bbq!

 

 

 

 

Poached Pears

My hubby and I recently went to Blue Mountains and during breakfast we were served poached pears with yoghurt and nuts. It was absolutely delicious, with the creamy yoghurt pairing with the soft flesh of the pear and the crunchy nuts. Not only is this a great breakfast option but it makes a divine dessert too! This recipe its super easy it almost feels like cheating to call it cooking! So let's get started!

 

Ingredients:

• 2 cinnamon quills
• 1 star anise
• 4 cloves
• 1 vanilla bean, halved lengthwise
• 4 Peckham pears, peeled
• 2 cups brown sugar
• 4 cups water
• Thick greek yoghurt
• Mixture of nuts- I used walnuts and almonds

Method:

1. In a medium sized saucepan add the water, sugar, cinnamon, star anise, cloves and vanilla bean.

2. Bring the mixture to boiling, then reduce to medium

3. Add the pears and cook for 35 mins. You can cook the pears less if you prefer a crunchier texture and cook longer if you want it even softer

4. Remove the pears and bring the syrup to boil so the mixture reduces by one third.

5. Add the pears back into the syrup and allow to cool.

6. To serve place 2-3 tablespoons of yoghurt, the pear, drizzle the syrup and the nuts on top.

 

Enjoy!

 

 

Apple and Rhubarb Crumble

Spring is just around the corner and it is the perfect time to start eating lighter.  But eating lighter doesn't mean you can't have delicious desserts, especially when this dessert is crammed full of goodness.

This recipe incorporates all the nutrients from a variety of fruits and the crumble is light and crisp.  Serve with a warm custard, cream or vanilla ice cream for a beautiful dessert that will brighten any meal.

Ingredients:

Mixture:

• 2 green apples, peeled, cored and cut into cubes
• 2 red apples, peeled, cored and cut into cubes
• 1 bunch rhubarb, chopped roughly 
• 6 dates, chopped finely
• 1 lemon zest, grated
• 1 tsp ground ginger
• 1 tsp ground cinnamon 
• 1/2 cup mixed berries, frozen
• 1 tbsp tapioca flour
• 1 punnet strawberries, quartered 
• 2 tbsp vanilla extract 
• Agave syrup to taste

Crumble:

• 1/2 spelt flour
• 1/2 cup rolled oats
• 1/4 cup shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbsp tapioca flour
• 100 g butter, melted 
• 1/4 cup almonds, chopped roughly 
• 1 tbsp vanilla extract 
• Agave syrup to taste

Method:
1. Begin by adding the apples to a 1/2 cup water in a medium sized saucepan.  Once almost tender add the rhubarb.
2. Add the frozen berries and the tapioca flour.
3. Take off the heat and add the dates, strawberries, vanilla extract, lemon zest, ginger and cinnamon. Ensure all ingredients are mixed well.
4. Add the agave syrup to taste.

5. To make the crumble add all the dry ingredients together. 
6. Add the vanilla extract.
7. Add the melted butter and make into a coarse crumbly mixture.
8. Spread the crumble mixture evenly over the stewed fruit.

9. Bake in the oven at 180 degrees for 35-40 mins until the crumble browns slightly.
10. Serve with warm vanilla custard, cream or vanilla ice-cream. 

Pumpkin, chickpea and quinoa tagine

Okay so this is a first for me. Why you ask? Well I am going to provide you a vegetarian recipe that is both delicious and nutritious! Recently I have been thinking about incorporating more vegetarian dishes into our food repertoire.  After all even a meat eater like me needs a break once in a while!

This recipe incorporates beautiful Moroccan flavours in which the preserved lemon, harissa and cumin are the stars of the show!

So let's get started!

Ingredients:

• 2 can chickpeas, drained
• 1/4 kent pumpkin, cut into large chunks with skin on
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 knob of ginger, minced
• 2 tablespoons of coriander and parsley stems, sliced finely
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tablespoon harissa paste
• 1 can chopped tomatoes
• 500 ml chicken stock
• 1 wedge of preserved lemon, chopped finely
• 1/2 tsp saffron threads
• coriander and parsley leaves to garnish 
• 1 cup tri coloured quinoa

Method:

1. In a tagine or heavy based saucepan, cook the onions with a little oil until translucent. 

2. Add the garlic, ginger, coriander and parsley stems.

3. Add the spices and coat all ingredients. 

4. Add the chickpeas and pumpkin.

5. Add the harissa paste, can of chopped tomatoes, stock, preserved lemon and saffron threads. 

6. Simmer for at least 30-40 minutes to allow the flavours to infuse.

7. Cook the quinoa in a separate saucepan (usually 1 cup quinoa to 1 1/2 cups water or stock until the grains absorb all the liquid).

8. Mix the quinoa through the tagine and you are ready to serve! 

Cookies made with spelt flour, choc chips, macadamias and hazelnuts

By now most of us have heard of spelt flour.  It is a nutritious alternative that is a cousin to wheat.  It is also easy to digest.  You can buy spelt flour from your local health store.

This recipe not only combines nutrients from the spelt flour but is also jam packed with the antioxidants of dark chocolate, macadamia nuts and hazelnuts. 

So let's get started!

Ingredients:

• 2 cups spelt flour
• Handful of dark chocolate, chopped
• Handful of hazelnuts, chopped
• Handful of macadamias, chopped
• 1/2 tsp baking powder
• 1/2 tsp salt
• 200g butter, melted and cooled
• 3/4 cup light brown sugar
• 1 large egg and 1 additional egg yolk
• 1/2 tsp vanilla extract 

Method:

1.  Sift the spelt flour, baking powder and salt in a bowl.
2. In a separate bowl whisk the melted butter and sugar until a deep brown.  Add the egg and additional egg yolk.
3. Add the vanilla extract.
4. Gradually add the flour mixture and fold through.  
5. Add the chocolate, macadamias and hazelnuts.
6. Roll in a dough. Take palm sized pieces and roll out onto a baking tray.
7. Bake for 10-12 minutes so just set but gooey in the inside.


A great little tip if you do not want to make all the cookies at once is to save some of the dough.  To do this shape the dough in a log and roll on grease proof paper.  Tie both ends. Put the date and freeze up to 3 months.  

It's truly a luscious recipe! Enjoy :)

Entertaining Special # 4 - Indian Inspired

Hi Guys,

 

So this week I look at how to prepare an Indian feast step by step.  This is the last instalment in the "Entertainment Special" but don't despair I am sure to provide some further updates as the spring/summer months emerge!

 

This week I take on Indian. When you think of Indian food you think of beautiful spices and this is the theme that has been instilled in each dish.  From the aromatic mustard seeds present in the samosas, the cinnamon and heat in the biryani and even the cardamom infused in the dessert. 

 

So let's get started!

 

Entree: Samosas

Ingredients:

• 500g potatoes
• 2 tbsp ghee
• 1 long green chilli
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 1 tsp tumeric
• 1/4 tsp chilli powder
• 1 tbs fresh lemon juice
• 1/4 cup coriander leaves
• puff pastry

 Method:

1. Boil the potatoes until tender then drain the water.
2. Heat the ghee in the saucepan and add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook for approximately 5 minutes. 
3. Add the lemon juice and stir until combined. 
4. Set aside to cool. 

5. Add coriander and stir through.

6. To make the actual "samosas" cut a circle with your puff pastry. Place a tablespoon of the mixture and fold to enclose. It will look like a semi circle.

7. Use a fork around the outer edges.

8. Bake until golden and crisp.

 

This should be served with a mango chutney and a raita. I provide a recipe for a raita that you can also use to be served with the biryani.

 

Side: Walnut and Mint Raita

 

Ingredients:

• 1 bunch mint
• 1/2 bunch coriander
• 1 cup walnuts
• 2 cups Greek style natural yoghurt
• Salt and lemon juice to taste

 

Method:

1. Blend all the items in a food processor until you get a smooth consistency.

 

 

Mains: Biryani

 

The first step is to firstly make a lamb curry. Here is a step by step how to make this.

 

Ingredients:

• 1 kg lamb (no bones), chopped into pieces
• 2 tbsp ghee
• 1 onion, chopped
• 3 tbsp minced ginger
• 1 tbsp minced garlic
• 100g natural yoghurt
• 1 tbsp chilli powder
• 2 tsp turmeric
• 2 tsp sweet paprika
• 1 tbsp ground coriander
• 2 heaped tsp ground cumin
• 2 tsp cumin seeds
• 10 cloves
• 4 cinnamon sticks
• 6 green cardamom pods
• 5 bay leaves
• 10 dried plums
• salt to taste
• 8 ground peppercorns
• 3 long green chillies, left whole
• 450 ml water
• 1 potato, chopped

 

 

Method:

 

1. Heat the ghee and then add onions.

2. Add the ginger and garlic, spices (ground spices, whole spices, cardamom pods, bay leaves, dried plums, salt and pepper. Fry until aromatic.

3. Add the lamb and fry for a few minutes.

4. Add the whole chilli's and the water. Add the potatoes.

5. Cover and simmer for at least 45 minutes.

 

 

 

 As the curry cooks the curry will thicken. Add this stage we need to do the following:

 

Ingredients:

 

1 bunch coriander, chopped

1 bunch mind, chopped

3 tomatoes, diced

1 green chili, sliced

 

Method:

 

1. Combine the mixture together.

2. Add half of the mixture into the curry and stir through. Cook for a further 10 minutes.

 

The next step is to make the rice. In a rice cooker, add 500 g basmati rice as you would normally. To this add 6 cardamom pods, 1 tablespoon turmeric, and a few threads of saffron threads.

 

Then we need to put the biryani together.  You will need these additional ingredients:

 

Additional Ingredients:

 

25g sultanas

25g slivered almonds

25g walnuts

25g cashew nuts

Remaining half of the tomato, coriander and mint mixture

 

Method:

 

1.  Get a large serving dish. Spoon half of the turmeric rice.

2. Top with the lamb curry (you may not need to use the whole curry).

3. Top with more rice (1/4 quantity).

4. Add the remaining tomato, coriander and mint mixture. Leave aside a small amount for garnish.

4. Top with remaining 1/4 rice.

5. Scatter with sultanas and nuts. Garnish the remaining amount of coriander, mint and tomato.

Serve immediately.

 

 

 

Dessert: Honey and cardamom panna cotta

 

This should be made first thing in the morning if you are entertaining at night as it will need time to set in the fridge.

 

Ingredients:

 

Panna Cotta

• 600ml cream
• 1/3 cup honey
• 1/4 cup sugar
• 6 cardamom pods, lightly bruised
• 1 heaped tbsp gelatin powder
• 400g greek style yoghurt

Spiced syrup

• 3 oranges, segmented
• 1/3 cup sugar
• 1/3 cup water
• 3 cardamoms, bruised slightly
• 1 cinnamon stick

Pistachio kernels to garnish

Method:

1. Combine the cream, sugar, cardamom and honey in a saucepan and simmer over 10 minutes on a gentle heat.
2. Place the gelatine powder in 2 tbsp hot water. Stir thoroughly so there is no lumps.
3. Add  the gelatine to the cream mixture .
4. Using a whisk, whisk in the yoghurt.
5. Strain the mixture and pour into greased ramekins.
6. Allow to cool and then place in the fridge to set.
7. You can then move to the spiced syrup. Combine the sugar, water and cardamom pods until the sugar dissolves. Boil until the mixture thickens. Then add the orange segments.
8. To serve once the panna cotta has set, gently remove from the ramekins. I like to heat the sides slightly and then turn upside down on a plate. The panna cotta will slide out. Then lashings of the syrup, pistachio kernels and edible flowers (optional).

Momofuku Seiobo - A Review

The new restaurant that has taken the food in scene in Sydney by storm is of course David Chang's Momofuku Seiobo. It was awarded the prestigious three hats and best restaurant in Sydney for 2013.  So of course I had to check it out and what better opportunity than my husband's birthday. 

You will soon see that Momufuku does not do things like they do in the normal hatted restaurants. This starts from the the time you want to make a reservation. Unlike having to book three to six months in advance to reserve a spot you can only book ten days in advance. But i'll share a little secret with you.  To ensure you can get a reservation within this time frame it is necessary to do two things:

1. Set up an account with the restaurant a couple of days before.

2. Ensure you login at exactly 10 am and reserve the spot you want, keeping in mind you can only book ten days in advance. 

When I got my spot confirmed I almost did a little victory dance! Bear in mind however you can't see the menu and therefore have no idea of what you will be served.  But you dear reader will,  because I am going to show you the type of food you can expect! But before I get ahead of myself let's go back a bit.

After I made the booking I must have received about three to four calls and emails confirming my booking. Yes I want the reservation and no I don't want to cancel. Whilst I found the the third and forth attempt to contact me a little grating it was an opportune time to tell them if you have any food allergies or dislikes.

When you see the restaurant from the outside it looks quite mysterious. There are silver vertical slats with no visible door. But lo and behold once you walk past and peer in, the doors open and you are welcomed into the restaurant. 

The restaurant is far smaller than I had imagined. Its sectioned of with a bar at the end (that serves a separate bar menu to the rest of the restaurant) there are about four tables in the middle and then a cluster of bar stools where you can see the food being prepared in front of you.  The small space lends itself to an intimate atmosphere.  They play an assortment of music which you find yourself rocking away too. This is a large contrast to the usual pristine starched tablecloths and soft music you would expect at most fine dining venues.

When you are seated you receive a large drinks menu. Like most restaurants they having wine pairings. Unlike most restaurants they also have juice pairings.  They unfortunately do not serve cocktails (even if you ask for it like I did).  

Perched up on the bar stools, it's quite interesting watching all the Chefs prepare the meals, they are relaxed each person having a specific task and working in synchronization to each other. They even join in your conversation which occurred when I was commenting on their lobster roll and one of the chefs pipped in advising it was for the bar menu specifically. Such a shame it looked quite enticing! 

And then of course there is the menu. There is thirteen courses altogether. The menu lends itself to a variety of cuisines most heavily influenced by the Asian regions with dishes such as pork belly steamed bun and beef with radish and fermented black beans. It is also a good combination of seafood dishes (crab and marron) with meat (beef, sweetbreads and pork belly). 

Then there are the quirky dishes like the potatoes cooked in ducked fat and served with slivers of mushrooms and wait for it, parson's nose (which is really an euphemism for the fleshy bit of the chicken's tail end). As well as a very intriguing dessert which contains pear, sunflower seeds and Jerusalem artichoke (which is a vegetable but lends itself to a sweet flavor due to the high amount of fructose it contains). 

The biggest twist in the menu for me is the last course to come out. During the meal the chefs had bought out a glistening pork shoulder on the bench. It sat under the spotlight, brown and gleaming. It wasn't being served so I though perhaps it might be another concoction for the bar menu. But I was wrong! At the end of the twelve courses, after the mandarin meringue and pear and Jerusalem artichoke, came the sweet richness of the pork shoulder. I was almost astounded when they bought it out, after all we had just finished the dessert and we were going back for meat?! They bought the dish to us adding "you have to eat it with your hands". Hmm interesting concept. I took a bite of the pork it was mouth wateringly tender, and coated with a sweet sticky sauce. There is no denying it was delicious but after twelve rich courses, the meat pushed us over the edge! We could hardly get up we were so full! 

At the end of the meal as we paid our bill they bought out a little gift, it was a vacuum sealed bag of kimchi! Quaint little idea.

Overall it was a very interesting experience and will definitely take you out of the box you normally view fine dining. Get ready to be entertained and a little challenged in this fine dining experience!

  
The 13 course menu:

Smoked eel and apple 

Steamed bun with pork belly

Potato, roe and parson's nose

Crab, chickpea and amaranth

Beef, radish and fermented black bean

Cauliflower, mushroom and smoked yolk

Sweetbreads, apple and star anise 

Marron, seaweed and salisfy

Shortrib, carrot and kombu

Curd (goat's cheese), blackcurrant and mint 

Mandarin, meringue and candied egg yolk

Pear, Jerusalem artichoke and sunflower 

Sticky Pork Shoulder 

Entertaining Special # 3- Balinese Inspired

When my hubby and were in Bali earlier this year we took a half day cooking course.  I thought this weekend would be the perfect weekend to practice my skills and cook some delicious Balinese food for friends of ours. 

So below I take you through an entire spread.  The basis of our meal is the Balinese spice paste.  This is known as "Basa Gede". Once you make this you can incorporate it into the satay and the Chicken curry. You will also have an additional portion that you can use later (it lasts up to three weeks in the fridge).  So, let's get started!

Spice Paste/ "Basa Gede"

Ingredients

• 16 shallots (small brown onion, not the green shallots)
• 8 cloves of garlic
• 7 large red chills ( I de-seeded all but about three, but you can make it hotter by keeping all the seeds)
• Knob of ginger
• 2 tbsp tumeric powder
• 1 tbsp coriander seeds
• 6 macadamias
• 1/2 tsp black peppercorns
• 1/2 tsp white peppercorns
• 1/4 tsp nutmeg
• 1/4 tsp cumin powder
• 1/4 tsp sesame seed
• 2 tsp dried shrimp paste
• 4 tbsp vegetable oil

Method:

1. Pound in a mortar and pestle  or food processor all of the above ingredients. I like to use a food processor for the dry ingredients and then transfer to a mortar and pestle when adding the oil ensuring it is fully incorporated. 

2. Transfer to a pan and add two to three bay leaves and cook until the mixture turns from red to a golden brown.

Cool before using. 

I used a quarter of this paste for the satay and a quarter of the paste for the chicken curry. The rest you can leave for making again. Alternatively cook 1/2 quantities. 

Entree: Balinese Satay/ "Bali Sate Lilit"

Ingredients:

500g pork sirloin

1/4 cup spice paste (refer above)

1/4 tsp salt

1 kaffir leaf, sliiced finely

2 tbsp palm sugar

2 tbsp coconut milk

skewers

Method:

1. Using a food processor chop the pork until the meat is shredded (you don't want a mince)

2. Mix the meat thoroughly with the remaining ingredients. 

3. To construct take a palm full of the mixture and make it into a round. Then wind around the sate sticks. Try to not use to much mixture around each skewer and keep the amount of meat wrapped around the skewers consistent (to ensure it cooks at the same time). It will look something like this:

4. Once you have completed the above step, then using a grill plate or bbq, grill each skewer until the meat is thoroughly cooked. I like to serve it on a banana leaf. 

Mains: Chicken Curry/"Opor Ayam"

Ingredients:

1 kilo chicken thigh cutlets/maryland
1/4 cup of spice paste (see above)
1 large potato, chopped into cubes
1 carrot, chopped roughly
1/2 tsp vegetable oil
1/4 tsp salt
1/2 cup coconut milk
3 bay leaves
1/4 tsp shrimp paste
1 lemongrass, bruise with a pestle and knot
2 kaffir lime leaf sliced finely 

Method:

1. Cut the chicken into pieces if using maryland or otherwise using the thigh cutlets mix the spice mixture, oil and salt into the chicken in a bowl.  Leave to marinate for 3-4 hours.

2. Transfer to a saucepan on medium heat and brown the skin slightly. 

3. Add the lemongrass, bay leaf and kaffir lime leaf.

4. Add enough water to just cover the chicken and cook for about twenty minutes.

5. Add the potato, carrot and coconut milk and cook for another 20 minutes. You should reduce the temperature so it is just simmering. Taste for salt.

Side: Eggplant Sambal 

Ingredients:

Sambal Paste

• 6 red chillis, I removed the seeds for all but one chilli but add more seeds the hotter you want the mixture
• 4 shallots (small brown onion) 
• 1 tomato, chopped
• 2 tsp tamarind puree
• 3 garlic cloves
• 1 tsp salt
• 2 tbsp palm sugar

Remaining dish

• 2 eggplants, sliced thickly 
• 2 tbsp vegetable oil

Method:

1. Using a food processor or mortar and pestle grind the sambal paste together.

2. Grill the eggplant slices.

3. Transfer the sambal paste to a hot saucepan and fry for a few minutes. 

4. Toss in the eggplant and add the additional oil.  

5. Taste for the balance of salt, sour (from the tamarind) and sweetness (from the palm sugar). Allow the sambal to seep into the eggplant. 

Side: Tomato Relish

This is a quick item which is a great side dish that you can put together to reduce the heat of the meal .

Ingredients:

• 2 tomatoes, chopped
• 2 spring onions, sliced diagonally
• salt and pepper to taste

Method:

1. Mix the ingredients thoroughly and set aside.

Yellow Rice

Ingredients

• 2 cups Basmati Rice
• 2 1/2 cups coconut milk
• 2 tablespoons tumeric and /or saffron threads
• 1 tsp salt
• 1 lemongrass, bruised and knotted
• 1 pandan leaf, knotted

Method:

1. Place all the ingredients in a rice cooker. 
2. Remove the lemongrass and pandan leaf before serving. 

Dessert: Coconut Creme Caramel

Okay so whilst not technically a Balinese dessert, this is an absolutely gorgeous dessert that incorporates a key ingredient of Balinese cooking, coconut milk! 

Ingredients:

• 1 1/2 cups caster sugar
• 300ml thickened creme
• 400ml coconut milk
• 1 tsp vanilla paste
• 6 eggs 
• ramekins to serve 

Method:

1. Place 1 cup sugar and 1/4 water into a saucepan over low heat until sugar has dissolved.

2. Increase heat to medium and cook for about 10 minutes or until the sugar mixture becomes a deep golden colour. 

3. Remove from heat and pour into each ramekin. Set aside to cool and harden.

4. Place cream, milk and vanilla into a saucepan over medium heat. Cook until small bubbles form at the edge of the pan. Remove from the heat.

5. Whisk eggs and the remaining 1/2 cup sugar.

6. Slowly add the cream mixture whisking constantly.

7. Strain the mixture before pouring into the ramekins.

8. Place the ramekins into a baking tray.  Pour boiling water into the baking tray so that it is halfway up.

9. Bake for 35 to 40 minutes in a 160 degree oven until just set.

10. Remove the ramekins from the baking tray and set aside to cool. Then refrigerate overnight.

11. To serve run a knife around the edge of the ramekin. Turn upside down onto a plate and tap gently. The caramel will slide out. I have served mine with edible flowers.

Entertaining Special # 2 - An "outdoor" picnic

Last Sunday I was planning an outdoor picnic, but what was a balmy Saturday turned into a bleak and cold Sunday. So the "outdoor" picnic soon turned into an indoor one! But of course that wasn't going to stop me making a delicious spread at home. So here is a feast that you could use for an outdoor picnic or even as a beautiful Sunday lunch!

Any picnic needs items to peck at as well as more substantive foods.  So I have used a mix of items. For smaller items you can't go past a mix of:

• Brie Cheese (or your favourite cheese!)
• Olives
• Semi sun dried tomato
• Dips (my new favourite is Ajvar which is a delicious relish originating from Serbia, it is made from a mix of red capsicums, garlic and chili. You should be able to buy this from you local delicatessen)

For my more substantive items I have made olive focaccia , fennel and pork sausage rolls and carrot cake. So let's get into these recipes!

Olive Focaccia

Ingredients

• Large pinch of caster sugar
• 500ml lukewarm water
• 9g dried yeast
• 50ml olive oil
• 730g plain flour
• 3 teaspoons salt
• seas salt

Method

1. Combine the sugar and 250ml of the lukewarm water. Sprinkle the yeast until foamy. This should take up to 6 minutes.2. Add the remaining lukewarm water and olive oil. Add in one third of the flour and all of the salt. Stir until smooth. I like to use the electric kenwood but you can also do this by hand.3. Gradually add the remainder of the flour until the dough becomes soft. 4. Knead for 7-8 minutes until smooth and elastic. 5. Place the dough in an oiled bowl. Put a plastic wrap on top. Set aside in a warm place for about an hour or until it doubles in size.6. Grease a baking dish and press the dough into the dish. Use your fingertips to make a dimples over the surface. 7. Place olives on top. Drizzle olive oil and sea salt on top.8. Bake for 25-30 mins or until golden. Add semi sun dried tomatoes on top if desired

Before

After

Pork and fennel sausage rolls

Ingredients

• 1 tsp fennel seeds + extra to serve
• 1 tsp brown mustard seeds
• 1/2 tsp cumin seeds
• 1 onion, finely chopped
• 80g pancetta, chopped
• 450g pork mince
• 1/2 soft white breadcrumbs (from day old bread)
• 1/3 cup chipped flat leaf parsley
• Finely grated zest of 1 orange
• 2 eggs lightly beaten
• 4 sheets of puff pastry
• sesame seeds to sprinkle

Method:

1. Toast spices in a dry frypan over medium heat for 1-2 minutes until fragrant. Pound the spices in a mortar and pestle until finely ground. Set aside. 
2. Return pan to medium heat. Cook onion and pancetta for 5 minutes or until onion softens, stirring. Add spices, then cool.
3. Add onion mixture to a large bowl with pork, crumbs, parsley, zest and half the egg. Season and mix well, then refrigerate until needed.
4. Halve the pastry sheets into half.  Shape pork into a long length and roll up to enclose. 

5. Turn rolls seamside down, brush with egg and sprinkle with fennel and sesame seeds.

6. Cut on an angle into 5cm pieces then place on tray.

7.  Bake for 20-25 minutes until golden and cooked.

Carrot Cake (with a twist!)

The spices combined with rosewater turn a normal carrot cake from something ordinary to truly extraordinary. 

Ingredients

• 3 eggs
• 1 tsp rose water
• 250ml canola oil
• 300g caster sugar
• 400g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda
• 3 tsp ground cardamom
• 2 tsp cinnamon ground
• 1/2 tsp nutmeg ground
• 400g carrots, peeled and finely grated

Icing

• 200g soft unsalted butter
• 200g cream cheese
• 1 tsp rosewater
• 300g icing sugar
• Rind and juice of 1 lemon
• Edible flowers to serve 

Method:

1. Preheat oven to 200 degrees. Grease a baking tray well.

2. Using an electric beater, beat the eggs, rosewater, oil and sugar until thick and smooth.

3. Sift the dry ingredients being the flour, baking powder, bicarbonate soda and all the spices into a bowl.

4. Add the dry ingredients to the egg mixture. Stir in the grated carrot. Combine well.

5. Pour into the baking tin and bake until golden. Cool completely.

6. To make the icing, beat the cream cheese, butter and rose water until smooth and fluffy, Gradually beat in the icing sugar and lemon zest. 

7. Decorate with edible flowers.