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Fish and chips
Australia has a unique blend of culinary contributions and adaptations from various cultures around the world, including Indigenous Australians, Asians, Europeans and Pacific Islanders.

It’s the right climate to grow the ingredients of the Southeast Asian neighbors—lemongrass, ginger, mint, chile, basil, Makrut lime, galangal—ingredients that have simply become part of the Australian cooking. Virtually every Aussie pantry has fish sauce, shrimp paste, soy sauce, and rice as staples. Olive oil, couscous, and dried pasta, too.
Native ingredients are used at every level of dining to add exclamation to dishes. There’s finger lime, a lime shaped like a finger with tiny balls of citrus inside.
There’s lemon myrtle, a leaf with a lemon-meets-eucalyptus flavor. Wattleseed is an edible seed that speaks of chocolate, coffee, and hazelnut. Samphire, (sea asparagus) known in France as salicorne is a coastal succulent that you can think of as a tiny, salty asparagus. The list goes on and on, making Australia a culinary wonderland for professionals. Australia’s bush is full of incredible indigenous ingredients that Aboriginal and Torres Strait Islander communities have consumed for milennia.
In the past decade, Australian chefs have begun celebrating their country's unique culinary heritage by presenting this bounty of wild food in delicious ways; now you might see native ingredients like salt weed, wattleseeds, Kakadu plums and finger limes in a number of top restaurants.

Appetizer
Orzo with wild mushrooms  Print Recipe

A version of risotto made with orzo
Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
6 cups chicken or vegetable stock
5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving

Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.

Appetizer
Polenta fries  Print Recipe

polenta or cornmeal They're used interchangeably. Yet polenta is a dish, and cornmeal is an ingredient — often the main ingredient in that dish. Hailing from northern Italy, polenta was originally a meal of any grain, coarsely ground and slow-cooked in liquid until softened.
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 cup quick-cook polenta (190g)
3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil
Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.

Appetizer
Roasted tomatoes  Print Recipe


Serves: 10
Preparation time: 15 minutes
Cooking time:2 hours
4 pounds ripe plum tomatoes (20 whole)
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Trim stem ends of tomatoes; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.

Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.

Appetizer
Parmesan sage polenta sticks  Print Recipe


Serves: 7
Preparation time: 25 minutes
Cooking time:30 minutes
4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)
Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.

Appetizer
Carrot gnocchi  Print Recipe


Serves: 2
Preparation time: 40 minutes
Cooking time:30 minutes
1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives
Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.

Appetizer
Eggplant caviar  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
2 medium eggplants
2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water

tomato coulis or roasted red pepper coulis .
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis

Appetizer
Grilled tomatoes kebabs  Print Recipe

Small tomatoes such as cherry, current or pear tomatoes are best eaten raw or briefly cooked. They are perfect for skewering and grilling because they do not fall apart, unless overcooked. If you are using wooden skewers, soak them for 30 minutes in cold water before using.
Serves: 6
Preparation time: 20 minutes
Cooking time:4 minutes
36 small tomatoes, such as Cherry, Ping Pong, or Yellow Pear
1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.

Appetizer
Cheese tart with artichoke hearts   Print Recipe


Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
1 puff pastry sheet, store-bought
1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan
1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.

Main
Australian meat pie  Print Recipe

In Australia, hand-sized meat pies are a party staple, and most sporting arenas will also have vendors selling meat pies to the spectators There are many different meat pie variants available, but most of them contain diced or minced beef in some sort of gravy. Popular additions are cheese, mushrooms or veggies. This recipe is for small Australian meat-pies that are perfect for parties. You make them in muffin tins, so you need enough holes for 16 pies.
Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
Ingredients for filling
3 tablespoons of sunflower oil or similar
3 lbs of a beef cut suitable for slow cooking (e.g. chuck steak), cut into 2/5” cubes
2 medium onions, peeled and diced
4 garlic cloves, minced
3 1/2 cups beef broth
1 1/2 cup dry red wine
3 bay leaves
2 tablespoons tomato paste
2 teaspoons black pepper
1 1/2 teaspoon salt, plus more to taste
4 tablespoons water
3 tablespoons cornstarch
Ingredients for pastry
1 egg yolk
4 sheets of shortcrust pastry (10 inches by 10 inches). If you buy frozen, let it thaw before use.
4 sheets of puff pastry (10 inches by 10 inches). You might not need all of it, but it’s better to have too much than too little.
Butter to grease the muffin tins with (You need enough tins for 16 pies)

Pour 1 tablespoon of the oil into a Dutch oven or a heavy cooking pot together with half of the beef cubes. Lightly brown the meat. Remove to a bowl.
Pour 1 tablespoon into the pot again and brown the remaining beef cubes. Put in the bowl with the other beef cubes. Set aside.
Lower the heat under the pot to medium, and add the remaining oil to the pot together with onion and garlic. Fry until the onion is translucent.
Put the beef cubes into the pot with the onions. Add all the other filling ingredients to the pot, except for the water and the cornstarch. Stir around until its combined. There should be enough liquid to nearly cover the meat. If not, add some water (or wine / broth if you have some extra laying around).
Bring the stew to a simmer.
Lower the heat below the pot to low / medium low.
Put a lid on the pot and leave the stew to simmer until the beef is very tender about 45-60 minutes. Stir occasionally during this time, and check if there is enough liquid.
When the beef is very tender, pour cornstarch and 3 tablespoons of water into a cup with a lid and shake it well. Make sure there are no clumps.
Pour the cornstarch mixture into the pot and stir to mix it in.
Leave the stew cooking for 5 minutes more to allow the stew to thicken
Add salt to taste.
Remove the pot from the stove and leave to cool.
Preheat the oven to 175 degrees C / 350 degrees F.
Grease the muffin tins.
The pie crust pastry is used for making the “cup” part of the pie shell. Check the size of your muffin tins and cut the pastry accordingly to line the inside of muffin tins.
Place one pie crust pastry circle in each muffin tin hole. Press them gently to turn them into “cups”.
Fill each “cup” to the brim with beef stew from the pot.
The puff pastry will be used to make lids for the pies. Check which size would be best for your particular pies and cut accordingly.
Put a lid on each pie. Press or nip gently along the rim to join the lid with the “cup”.
With a small and sharp knife, make four little slices in each lid to allow steam a way to get out of the pies and reduce the risk of cracking.
Lightly beat the egg yolk in a small bowl.
Brush the pies with egg yolk.
Put the muffin tins in the oven. Bake until the pie lids are of a dark golden brown shade. This will take 20-25 minutes or so.
Take the tins out of the oven and leave in room temperature to allow the pies to rest for a few minutes.
Carefully transfer the pies to a wire rack. Serve!

Main
Fish and chips  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Main
Kale fritters  Print Recipe


Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor
1/2 teaspoon sea salt
2 teaspoons grated fresh ginger root
1/2 teaspoon ground cumin

For the fritters:
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
Ground black pepper to taste
2 tablespoons water
2 large eggs (separate yolks from whites)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Oil for frying
1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.

Main
Spinach and pasta salad  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
6 cups Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3 cup crumbled feta cheese
2/3 cup shredded fresh basil
2 cups lightly packed fresh spinach
8 cherry tomatoes, quartered

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced
Cook pasta until firm but tender. Drain and rinse under cold water; drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Add pasta, red pepper, onions, feta cheese and half of the shredded basil; toss gently. Stack spinach leaves and roll up tightly; cut crosswise into thin strips.
Add to salad along with tomatoes and remaining basil; toss gently.

Main
Tomato and Seafood Penne  Print Recipe


Serves: 4
Preparation time: 40 minutes
Cooking time:15 minutes
7 oz (225 g) whole wheat penne or linguine
2 tsp olive oil
3 shallots, chopped
2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise
3 cloves garlic, minced
2 cups (500 mL) no-salt-added canned diced tomatoes
1 tsp dried oregano
Pinch each hot pepper flakes, salt and pepper
6 oz (170 g) frozen scallops, (about 10) thawed and halved
6 oz (170 g) frozen jumbo shrimp, (about 8) thawed, peeled, deveined and cut in half lengthwise
6 cups (1.5 L) packed baby spinach
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (60 mL) chopped fresh basil
In large pot of boiling water, cook penne according to package directions. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots, leeks and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, oregano, hot pepper flakes, salt and pepper; simmer for 5 minutes.

Add scallops and shrimp; cook, stirring occasionally, until shrimp are pink and scallops are opaque, about 3 minutes.

Stir in pasta and spinach; cook until spinach is wilted, about 2 minutes. Stir in enough of the reserved cooking liquid to coat; transfer to serving platter. Sprinkle with Parmesan cheese and basil.

Main
Sicilian arancini  Print Recipe

Classic Sicilian Arancini Rice Balls Arancini, rice balls stuffed with sauce peas or corn, are one of the best-loved Sicilian snacks and street foods, and they have become increasingly popular throughout Italy and worldwide. The filling in this recipe is a meat ragù, green peas, and melty mozzarella, but there are endless other types of fillings including pistachios, mushrooms, prosciutto and mozzarella, ham, spinach, and more. The rice is scented with saffron and the rice balls are rolled in breadcrumbs before frying them into balls. Usually, they're made with caciocavallo cheese, but since that can be difficult to find outside of Southern Italy, Parmigiano-Reggiano is used in this recipe. They can be eaten as an antipasto or snack, or even as a meal when coupled with perhaps a salad or soup.
Serves: 6
Preparation time:40 minutes
Cooking time:5 minutes
For the Rice
10 1/2 ounces short-grain rice (Vialone Nano, Carnaroli, or Arborio)
1/4 teaspoon crushed saffron
1 1/2 cups water
2 tablespoons freshly grated Parmigiano-Reggiano cheese
3 oz unsalted butter
Fine sea salt (to taste)
Freshly ground black pepper (to taste)

For the Meat Sauce and Filling
1 tablespoon olive oil
1/3 cup yellow onion (about 1/2 small, finely chopped)
3 tablespoons carrot (finely chopped )
3 tablespoons celery (finely chopped)
3 ounces ground beef
3 ounces ground pork
2 tablespoons dry red wine
2 teaspoons tomato paste
1 cup tomato purée (passata di pomodoro)
1/3 cup green peas (fresh or frozen)

For the Rice Balls
Optional: 4.4 ounces fresh mozzarella cheese (diced)
1⁄4 cup all-purpose flour
2 large eggs
1/2 cup water
Pinch salt
2 cups breadcrumbs
2 inches vegetable oil (for frying)
Steps to Make It
Make the Rice
In a large saucepan over medium-high heat, place the rice, saffron, and 1 1/2 cups water and bring to a boil.
Cover, reduce heat to low, and let simmer about 15 to 20 minutes or until all of the water has been absorbed.
Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.
Spread the rice out on a large plate or baking dish to cool completely to room temperature.


Make the Meat Sauce and Filling
Heat the olive oil in a small saucepan over medium-high heat. Add the onions, carrots, and celery and sauté, stirring often, until softened and the onions are translucent - about 8 to 10 minutes.
Add the ground beef and pork and fry, stirring often, until browned - about 5 to 8 minutes.
Add the wine and let cook until the alcohol aroma has reduced - about 1 minute.
Stir in the tomato paste and tomato purée, reduce the heat to medium-low, and cook, stirring occasionally - about 10 minutes.
Stir in meat sauce.
Add the peas and continue to simmer the sauce for another 8 to 10 minutes, or until the peas are tender and the sauce is thickened. It should not be too liquidy.
Transfer the filling to a bowl and set aside to let it cool.

Once the rice and filling are completely cooled, start shaping your rice balls.
Place 1 heaping tablespoon of rice in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape.
Place about 1 teaspoon of the filling in the center and 1 to 2 small cubes of diced fresh mozzarella (if using).
Then gently close the rice around the filling to form either a round ball shape or a cone/pear shape.

When all of your arancini have been formed, whisk together the flour, eggs, 1/2 cup of water, and a pinch of salt in a shallow bowl until smooth.
Spread the bread crumbs in a plate or baking dish.
Gently roll each ball first in the egg-flour-water-salt mixture, letting any excess drip off.
Then roll them in the breadcrumbs until evenly coated.
At this point, you can refrigerate your arancini for 20 to 30 minutes to let them firm up if they seem a bit too loose or liquidy. If not, you can go directly to frying.
Heat about 2 inches of vegetable frying oil to 360F.
Fry your arancini in batches of just 2 to 3 at a time, being careful not to overcrowd the pot until they are evenly golden-brown - about 3 minutes.
Transfer them to a paper-towel-lined plate to drain.
Serve hot.

Main
Eggplant caponata  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:15 minutes
2 medium-large eggplants (about 3 pounds)
1/4 cup coarse salt
1 cup olive oil
1 large onion, sliced
6 ribs celery, cut into 1/2 inch lengths, blanched for 1 minute
1 cup Sicilian green olives, pitted and sliced
1/2 cup capers, rinsed and drained
1cup fresh plum tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste diluted with a little water
1/2 cup red wine vinegar
3 tablespoons sugar
1/2 cup slivered almonds, toasted
Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.
Heat 1/2 cup olive oil in a large sauté pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary.
Drain on paper towels.
Sauté the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, and sugar.
Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste.
Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds.

Main
Roasted tomatoes and red peppers  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
2 1/2 pounds firm, ripe roma or plum tomatoes (about 15)
1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil
Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.

Main
Roasted tomatoes  Print Recipe


Serves: 10
Preparation time: 15 minutes
Cooking time:2 hours
4 pounds ripe plum tomatoes (20 whole)
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Trim stem ends of tomatoes; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.

Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.

Main
Parmesan and thyme crackers  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Main
Goat cheese and sun-dried tomato toasts  Print Recipe

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Main
Caprese salad  Print Recipe

Insalata Caprese, also known as Caprese Salad is a traditional Italian appetizer. Fresh summer tomatoes, fresh basil, and soft mozzarella cheese (not the rubbery and dry version) make this salad a summer favorite. The salad has its origins from the island of Capri in Italy, south of the coast of Naples.
Serves: 4
Preparation time:15 minutes
Cooking time:None
4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
More presentations




Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.

There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.


Notes

Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.

Balsamic Reduction

You can easily purchase a balsamic reduction or glaze or you can make it at home.

Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.

Main
Baked goat cheese with salad greens  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:6 minutes
3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.

Main
Carrot gnocchi  Print Recipe


Serves: 2
Preparation time: 40 minutes
Cooking time:30 minutes
1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives
Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.

Main
Cheese tart with artichoke hearts   Print Recipe


Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
1 puff pastry sheet, store-bought
1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan
1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.

Side Dish
Pesto  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:None
2 cups fresh basil leaves
1/2 cup olive oil
2 teaspoons pine nuts
2 cloves crushed garlic
1/4 teaspoon salt
1/2 cup grated parmesan
2 teaspoons grated romano or pecorino
3 teaspoons butter, soft
In a blender, combine basil, oil, pine nuts, garlic and salt. Blend to a puree.
Scrape edges of bowl to push all ingredients down.
Pour into a bowl.
Beat in the cheeses and soft butter. Serve with pasta.
Add a tablespoon of hot water in which pasta has boiled to pesto to soften.

Side Dish
Onion parmesan gratin  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
2 pounds yellow onions, peeled
4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

Side Dish
Tomato aspic  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:5 minutes
4 cups tomato juice
2 cups chicken stock
1/2 teaspoon lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon salt
3 envelops unflavored gelatin
3/4 cup water
1 cup diced celery
In a large saucepan, heat tomato juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.
In a small bowl, combine gelatin with water. Set for 5 minutes. Stir in hot tomato mixture. Add celery.
Pour into ring mold or individual decorative molds.
Refrigerate to set. Dip mold in hot water for a few seconds. Unmold on platter or plates.

Side Dish
Fried green tomatoes  Print Recipe

Fried green tomatoes are a southern tradition made famous by the movie of the same name. They are so popular in the south that gardeners plant extra slicing tomatoes to be harvested green for this recipe.
Serves: 5
Preparation time: 20 minutes
Cooking time:20 minutes
4 green tomatoes, cut in 1/4-inch slices
1 cup flour
1 egg beaten with cup skim milk
1 cup yellow cornmeal
1 teaspoon each salt and black pepper
Canola oil for frying
Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.

Side Dish
Orzo salad with lemon and herb  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 cup orzo pasta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
1 2 tablespoon lemon juice
salt and pepper
In large pot of boiling salted water, cook orzo until tender but firm; drain well.
Toss with dill, parsley, onions, oil, lemon rind and juice. Season with salt and pepper to taste.

Side Dish
Broccoli au gratin  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:20 minutes
3 pounds broccoli, cleaned, cut into 2-inch florets
1/4 cup butter
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 cup grated Swiss cheese
1 teaspoon melted butter
In a kettle of salted boiling water, cook the broccoli flowerets for 3 to 4 minutes, or until tender.
Drain broccoli, and plunge into ice cold water to stop the cooking.
Drain broccoli. Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees.
In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened.
Stir in the flour and cook the roux over low heat, stirring, for 3 minutes.
Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg.
Pour the sauce over broccoli. Sprinkle the cheese over the sauce. Pour butter over cheese.
Bake for 15 to 20 minutes until golden brown.

Broccoli with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of broccoli.

Side Dish
Broccoli rabe with parmesan cheese  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli rabe
1/4 cup extra-virgin olive oil
5 garlic cloves, peeled and coarsely chopped
5 tablespoons freshly grated Parmesan cheese or Asiago cheese

Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.

Side Dish
Garlic roasted potatoes  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:1 hour
3 pounds small red or white potatoes
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons minced garlic
2 tablespoons minced fresh flat leaf parsley
Heat oven to 400 degrees F.
Cut potatoes in half or quarters; toss with olive oil, salt, pepper, and garlic until well coated.
Spread potatoes in one layer on baking sheet, roast at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning. Remove potatoes from oven, toss with minced parsley; season to taste.

Dessert
Cinnamon ice cream with satin cinnamon chocolate sauce  Print Recipe


Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
Cinnamon Ice Cream
1 cup whole milk
1 cup whipping cream
two 6-inch cinnamon sticks, broken into pieces
4 egg yolks
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
pinch salt

SATIN CINNAMON CHOCOLATE SAUCE

8

8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
1 teaspoon ground cinnamon
2 teaspoons sweet butter
In a medium saucepan, bring the milk, cream and cinnamon sticks to a boil. Remove from heat and cover. Leave 30 minutes to infuse, then strain. Meanwhile, whisk the egg yolks, sugar, ground cinnamon and salt until thick and the sugar dissolves.
Whisk in the strained milk and cream mixture. Pour into a clean saucepan and cook over a low heat, stirring until slightly thickened or the mixture reaches 176°F (82°C). Do not boil. Strain immediately into a bowl set over ice and stir until cool. Refrigerate until cold.
Churn in an ice-cream machine.

SATIN CINNAMON CHOCOLATE SAUCE

Combine chocolate, corn syrup, milk and cinnamon in a saucepan. Bring to a boil over medium heat for a minute, while stirring constantly. Remove from heat and stir in the butter.
Can be refrigerated for a week. Serve with ice cream.

Dessert
Meringue pavlova  Print Recipe

You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
Serves: 8
Preparation time:20 minutes
Cooking time:3 hours
6 egg whites
1 teaspoon lemon juice
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1 pt heavy whipping cream
1 Tbsp sugar
strawberries, blueberries, kiwi or your choice of fresh fruit


FOR MERINGUE SHELL:
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and lemon juice and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
Spoon the meringue mixture into a pastry bag fitted with a star tube. Line a baking sheet with foil or parchment paper.
Pipe meringue onto the prepared baking sheet to form two 8-inch circles. Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
Store in a sealed container away from humidity. They keep for a week to 10 days.
Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla until firm. Spread the whipped cream over the top of pavlova meringues and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.

Dessert
Coconut-almond bars  Print Recipe


Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
4 egg whites
1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter
Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.

Dessert
Bomba italian doughnuts  Print Recipe

Soft and light Italian bomba, bomb Doughnuts rolled in sugar and filled with Nutella. These doughnuts are delicious.
Serves: 20
Preparation time:2 hours
Cooking time:12 minutes
4 cups double zero “OO” flour (or all purpose)
1/4 cup sugar
2 1/2 t instant yeast
1 vanilla bean
zest of one orange
pinch of salt
1 cup of milk, heated to 110 degrees
3 whole eggs
3 1/2 tablespoons butter, room temperature
peanut oil or canola oil for frying
Nutella
Place the flour, sugar, instant yeast and zest into a large mixing bowl. Slice the vanilla bean in half lengthwise and scrape to remove the seeds, add the seeds to the flour mixture.
Make a well in the flours and add the warm milk. With a wooden spoon mix the ingredients together. Alternatively, you can use your kitchen aide mixer with the dough hook attachment to prepare your dough.
Add the eggs all at once and mix until a soft ball forms.
Add the butter in small pieces a little at a time.
Transfer the dough to a floured surface and knead for 10-15 minutes. The dough should be a little soft but not sticky.
Place the dough in a well oiled mixing bowl, covered with plastic wrap and in a warm window until doubled in size, about 1 1/2 to 2 hours.
Punch the dough down lightly and roll out on a lightly floured surface until a 1/2 inch thick. Cut the dough with a 3 inch cookie cutter and place on a cookie sheet
Take the leftover dough and roll into a ball. Place the dough back into the oiled bowl to rise for another 1/2 hour or so. Roll the dough out and repeat the process.
When all the dough has been used let the rounds raise again covered and in a warm place until doubled in size.
Fill a large pot with enough oil until it is 3-4 inches deep. Heat the oil to 340 degrees. Fry the doughnuts until golden brown.
You may use a pastry bag with metal tip to fill the doughnuts with Nutella or just serve Nutella alongside the warm doughnuts and start dipping.

Dessert
Lemon pudding cake  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Preheat oven to 350 degrees F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.

Dessert
Wine jelly  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:none
2 envelopes unflavored gelatin
1 cup sugar
1/3 cup orange juice
3 tablespoons lemon juice
1/2 cup red wine
1/2 cup Madeira wine

Mix the gelatin and sugar together in small bowl. Stir in 1/2 cup cold water and let soften for 5 minutes. Pour 1 1/2 cups boiling water over and mix well to dissolve. Add orange juice, lemon juice and wines. Pour into a mold and chill until firm.

Dessert
Marbled strawberry bombe  Print Recipe

cocoa sponge cake
Serves: 8
Preparation time: 25 minutes
Cooking time:3 minutes
1 recipe cocoa sponge cake
1/4 cup Grand Marnier liqueur
1 pint fresh sliced strawberries
1 quart strawberry ice cream
6 egg whites
1 cup confectioners' sugar
Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.

Dessert
Lime curd and almond tart  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:25 minutes
For crust:
2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft

For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest

For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar
Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.

Dessert
Meringue baked apples  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
4 large baking apples
2 ounces butter
3 ounces sugar
3 egg whites
4 ounces powdered sugar
Preheat oven to 350 degrees.
Peel, and core the apples leaving the stem end closed.
Cream the butter with sugar.
Fill cavity of apples with butter mixture. Arrange in a baking dish.
Bake until apple are tender.
Beat the egg whites with cream of tartar until medium firm.
Gradually, add the sugar and continue beating until stiff.
Coat the apples with meringue.
Bake till brown, about 5 to 7 minutes. Serve hot or cold.

Dessert
Almond sherry ice cream with honeyed figs  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
For ice cream:

3 cups half and half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry*

For figs:
12 soft (moist) dried Calimyrna figs
1 cup Amontillado Sherry
1 cup fresh orange juice
6 tablespoons honey
candied orange zest
Make ice cream:
Bring half and half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
Whisk together yolks, sugar and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture.
Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon. Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming.
Chill until thoroughly cold, about 3 hours. Freeze in an ice cream maker. Transfer to an airtight container and freeze until firm.
Make figs:
Bring figs, Sherry, juice and honey, cover to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup. Cool figs in syrup.

Serve ice cream with honeyed figs and syrup and a few candied orange zest sprinkled over.
*Note: Amontillado is a mellow almond flavor sherry.
conversion of liquids
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Déciliters - dl
Centiliters - cl
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Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
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Degrees Celsius :  °C
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Australia

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
41 Recipes

8 Appetizers

15 Main dishes

8 Side dishes

10 Desserts