Berry Blue Tuesday Blueberry Vanilla Tart

Today’s inspiration is a verbatim (well, almost verbatim) recipe from Australian Gourmet Traveller magazine, and also features in Bathers’ Pavilion Menus and Recipes by Serge Dansereau. Normally I deconstruct recipes to make them my own, but when it comes to desserts I lack this creative flare, and I seldom bend the rules.

I spent yesterday in hospital. It was a playground for people watching, which had my mind racing like a merry-go-round, a rusty merry-go-round on its last dilapidated legs. As I conjured up images of what my future may hold (how could I help it with all of these unwell and mostly elderly folk sitting in the sidelines), I had the usual waiting room magazine diversions, and I could cast my mind back to the cuisine and couture of years gone by, reading trashy and passé magazines borne of another decade. I found a few diamonds in the rough, a relatively recent Australian Gourmet Traveller, being one of them. With a little treasure chest from the bottom of the hospital's literature ocean in my trembling fingers, I was able to find today’s recipe, but in the back of my mind, I continued to cast my thoughts in to the future, my health future.

I could not help but wonder, how much do I have left in my bank? My body bank? What niggling ache or pain will I have in 10, 20, 30, 40 years time? On a more superficial front, how many fashion faux pas will I be guilty of? Will my addiction to higher than high heels render my knees useless, whittled away to dust? When will I have to ditch the stilettos for something more practical? Will my metabolism wind down so much that this blogging gene really catches up with me? When will my skinny jeans mutate into Fortrels®? On a more sombre note, when shit hits the fan, who will be my ‘wing man’ escorting me through these nosocomial hallways? Will the magazines have changed? Will I have a sense of humour about my ailments? And of course, this got me thinking to what I can do now to ensure there are at least a few trump cards in my body bank.

I am now 32; in 32 more years I will be 64. I do not eat processed foods, and I have not had fast food in a number of months. I have finally embraced exercise as part of my weekly routine, and have to say I am enjoying it considerably. I am trying to minimise carbohydrates, but not eliminate them – this is my vice. And, of course more organic fruits and vegetables are becoming part of the daily repertoire. I know I need to eat more berries, dark luscious berries, and hence the choice of this dessert. I am not going to stop enjoying food, in fact I am going to relish in all of those things I love, with healthy interpretations when I can, in moderation. And while this is not the healthiest of desserts – share one with me that really is – I am pleased it has me eating more berries! And in our household, desserts feature once or twice a month, so a once in awhile indulgence is permissible, or this is what I tell myself. After having had some reflection on building up my body bank and stacking it high with trump cards, my body currency has to be trending better than it has been in the past, but like anyone I have cravings. These vanilla tarts even stack up to the ones I used to give in to at Le Pâtissier Chocolatier in Neutral Bay (Sydney), consequently just on the way to Balmoral Beach, home of the Bathers' Pavillion, birth place of this recipe and a favorite destination of Nicole Kidman and Hugh Jackman.

Ingredients & Preparation:

Tart:

225g (1 cup) unsalted butter

100g (1/2 cup) caster sugar

1 egg, beaten

350g (2 3/4 cup) plain flour

3-4 punnets ripe blueberries and/or raspberries, rinsed and towel dried (note: original recipe only calls for blueberries)

icing sugar, to dust

Frangipane Filling:

100g (1/2 cup) unsalted butter

100g (1/2 cup) caster sugar

3 eggs

40g (1/3 cup) plain flour

125g (2/3 cup) ground almonds

Vanilla Custard Filling:

1 litre (4 cups) milk

2 vanilla beans, split

250g (1 1/4 cup) white sugar

6 egg yolks

40g (1/3 cup) plain flour

40g (1/3 cup) corn flour

Frangipane filling: In an electric mixer, beat the butter and cast sugar for 2 minutes. Then add the eggs, slowly, beating until well combined. Sift the flour and ground almonds, and add to the butter mixture. Beat for a further minute, transfer to a bowl and refrigerate overnight covered with plastic wrap. (Note: I refrigerated this for 6-8 hours and it was okay).

Pastry: Cream the butter and sugar together in a bowl until very pale, then beat in the egg. Gradually add the flour and mix to a smooth paste. Refrigerate for 1-2 hours. Roll out the pastry to 3mm thickness and use it to line 8 individual 7.5cm-diameter tartlet tins. Once you have lined the tartlet tins with pastry, chill in the refrigerator for 20 minutes. Preheat oven to 180 degrees Celsius and blind bake for 10 minutes or until starting to get golden brown. Remove from oven, add a tablespoon of frangipane filling to each tart and bake for a further 10 minutes, until golden brown.

Vanilla Custard: Bring the milk, vanilla beans and sugar to a boil, slowly. Cream egg yolks and flours together and pour the slowly boiled liquid into this egg mixture once the vanilla beans have infused well. I actually only kept the vanilla beans in the mixture for about half the time I was heating this up, as I found the vanilla taste was becoming very strong. Mix well. Using an electric mixer whilst you are adding the eggs mixture to the milk and sugar mixture will ensure that the eggs do not curdle or cook too quickly. Return the entire mixture to the heat and cook on low heat, stirring or mixing with an electric mixer until thickening occurs. Continue to mix on low heat and cook out the flour taste for a further 5 minutes. Pass through a sieve and place into a bowl with some baking paper on top to stop a skin from forming. When the mixture has cooled to room temperature, spoon a level amount of the custard into each cooked pastry tart.

To serve: While the vanilla custard is still at room temperature in the tart shells, place the berries tightly packed on top of the custard and dust with icing sugar to serve.

This is perhaps the best pastry I have had in a very long time. I can't wait to make this in summer when fresh berries are in abundance and in season. At $8 per punnet, I think I will need to find some winter dessert alternatives! Regardless, it was amazing and worth the indulgence.

Bon Appetit!

Get Your Mojo in Morocco with Moroccan Tagine

There have been a lot of firsts in my kitchen lately, and this is just one of them. We are travelling to Spain, Portugal and Morocco in August, and whilst I am excited about the destinations, I am most excited about the food we will discover on our journey. So, in revving up for this adventure, my kitchen had a Moroccan theme tonight as I embarked on making my first tagine. A tagine is both an earthernware cooking pot from Morocco and also the name of the meal which is cooked in this pot. If you don't own a tagine, you can use a large casserole dish or crock pot with a lid, such as Le Creuset. The aromas of this dish are heavenly, and I especially love the bounty of harvest colours. The key to getting the most of your tagine is to cook on the lowest possible heat for an extended period of time. Not only will the flavours really come alive, but the meat will naturally tenderise and literally fall off the bone if you are using lamb cutlets or lamb shanks. Another perk of this dish is its ability to clean out your vegetable crisper in one foul swoop. As the world food situation is becoming more and more dire, it is a travesty to let good quality veg live out its life mouldering away in the fridge without being consumed. That being said, feel free to add additional vegetables to this dish such as celery or carrot.

Ingredients & Preparation:

8 lamb cutlets or 2-3 lamb shanks

1 red onion, finely chopped

1/2 cup flat leaf parsley, chopped

5 cloves garlic, crushed

2 tsp tumeric

2 tsp cayenne pepper

1 tsp ground black pepper

2 tsp salt

4 tbsp tagine spice mix (available from Herbies, this is a spice mix with the following ingredients: paprika, coriander seed, cassia, allspice, chilli, cloves, cardamom)

2 tbsp tomato paste

Juice of 2 oranges

6 dates, chopped

4 cups water

3 waxy potatoes, cubed (such as Desiree potatoes)

2 ripe tomatoes, cubed

1 red capsicum, cubed

Extra virgin olive oil

3 tbsp red wine vinegar

Couscous to serve

Gently brown lamb in a non-stick pan using extra virgin olive oil. Transfer lamb into a large tagine or crock pot. Add all remaining ingredients except the red wine vinegar, and stir to combine the spices throughout the mixture. Ensure that all ingredients such as the lamb and vegetables are covered in liquid. Cook on low heat on a stove top or in a slow oven at 150 degrees Celsius for 3-4 hours until meat is very tender and falling off the bone. When ready, remove from heat and stir in the red wine vinegar. Serve with couscous.

Bon Appetit!

Apple Crumble Meets Cinnamon Twist and it is Happily Ever After Apple Pie

For someone who claims not to be a dessert aficionado, I certainly am blogging like one. My last post was a recipe for Cinnamon Twists, a childhood favorite. Even though I halved the original recipe, I still felt like it was too much for two people so I ended up saving about half the dough. The vision was to make my first pie. So here it is, my very first pie! This is somewhat of a deviation from a traditional pie crust, but it was my own experiment, and it seemed to work. With my faithful family cookbook at my side, I was able to dig out one of my submissions for Apple Crumble, which was the inspiration for the Apple Pie filling. I was fourteen when the recipe was submitted, and it seems as though most of my specialties at that time were in fact desserts. In any case, as it turns out, a Cinnamon Twist can meet an Apple Crumble and live happily ever after.

When serving, remember that apple pie and ice cream are synonymous! One indulgence can't go without the other.

Ingredients & Preparation:

Pastry Dough: 1 1/4 cup plain flour

1/2 tsp. baking powder

115 g (1/4 lb) butter

Apple Filling: 5-7 apples, sliced and diced into cubes

1/4 cup white sugar

1/2 tsp. cinnamon

1/4 cup butter

1/2 cup flour

3/4 cup brown sugar

1/4 tsp salt

Preheat oven to 180 degrees Celsius. Divide pastry dough in to two equal balls. Sprinkle a little flour on a clean surface, and roll one of the pastry dough balls until thin and round, and large enough to fit over a pie plate. Move the circle of flattened dough to a greased pie plate, and press in to the dish gently.

Add sliced apples on top of the first layer of pastry. Mix cinnamon and white sugar, then sprinkle over the apples. Crumble butter, flour and brown sugar together, then top the apples with this mixture.

Roll the second ball of pastry with the same technique as the first ball. When thin and round, gently place on top of the pie plate and apple mixture. Squeeze the dough together around the top of the dish, pinching both layers of pastry together, all the way around.

Place a few slits in the top of the pastry with a sharp knife. Sprinkle with sugar and cinnamon mixture again if desired.

Bake for 30-40 minutes until crust is golden brown. Slice and serve warm with ice cream.

Bon Appetit!

Twist and Shout for Cinnamon Twists

I became a seasoned baker by the age of around ten, and this recipe was a family favorite, especially of my brothers. When making this tonight, I realised how lucky I was in my early years when getting my sea legs in the kitchen - with the choice of a Bosch or Kenwood mixer, baking was so easy and straight forward. No wonder I was a baking addict back then! These days, it is back to old fashioned grass roots - bowl, spoon, elbow grease. The inspiration for tonight's nostalgic recreation is twofold. First, I was flipping through family recipe books, trying to understand some basics such as making a pie (I have NEVER made a pie). Secondly, my husband has always said that he loves Cinnamon Twists, a staple when he was growing up too, so tonight I have made these for him for the first time - on a Friday night, while he is entertaining clients at a soccer match. I hope he is twisting and shouting at tonight's effort when he returns home!

No excuses about rolling up your sleeves and trying this recipe. As I mentioned, I was making this by age ten. It is so straightforward and presents very well. Perfect as an afternoon pick me up, spiked with ice cream or with a nice cup of coffee or tea.

Ingredients & Preparation:

2 1/2 cups plain flour

1 tsp. baking powder

230g (1/2 lb) butter

1/2 cup milk

1 egg

1 cup sugar (I actually used 1/2 cup white sugar, 1/2 cup demerarra sugar)

4 tsp cinnamon

Mix flour, baking powder and butter together. Add milk and egg, whipped slightly. Divide into 4-5 balls and chill. Mix together sugar and cinnamon in a separate bowl and set aside.

Once the dough has chilled, roll out balls (one at a time) on a clean surface covered with the sugar and cinnamon mixture. As you roll the balls with a rolling pin, continue to sprinkle the sugar and cinnamon mixture on top of the dough. Flip the dough a few times as you are rolling, continuing to coat with the sugar and cinnamon. Once you have a flat and round piece of dough rolled, cut into equal wedges as you would a pizza, approximately 8-10 slices. Roll up the triangles large ends towards small corner. Bake in a greased cookie sheet at 180 degrees Celsius for 12-15 minutes. These will be done when the sugar mixture has caramelised and hardened on the bottom of the baking tray.

These freeze well. They are a great thank you gift when attending a dinner party, and a lot more personal than a bottle of wine! This recipe is also suitable to make with kids.

Bon Appetit!

Brownie Points for Ready Made Brownie Sundays

Have you ever had a Brownie Sunday? Well, this dessert is just that, and more. It is a ready made Brownie Sunday with a difference. The outside of these little puddings bake to form a moist cake, while the insides remain as melted molten chocolate. Serve just out of the oven, add a scoop of ice cream on top, and be amazed at how the flavours melt together. No need for chocolate sauce here. For any chocolate lover out there, this will go down a treat. This is a simple dessert to make, 20 minutes from start to finish.

Ingredients & Preparation:

200g (1 cup + 1 tbsp) good quality dark chocolate, broken up roughly (I used 2 x large Lindt bars)

110g (1/2 cup) unsalted butter, chopped

3 eggs, lightly beaten

110g (1/2 cup) caster sugar

2 tbsp plain flour, sifted

Good quality ice cream to serve

Preheat oven to 200 degrees Celsius. Grease 4 x 150ml Ramekins.

Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water making sure not to let the bowl does not touch the water. Stir to combine, until melted, then cool slightly.

Place the eggs, sugar and flour in a bowl and whisk until just combined. Gradually whisk in the chocolate mixture, then pour the batter into the ramekins and place on a baking tray. Bake in the oven for 12 - 15 minutes until the edges are set but the centre is soft. Serve hot with ice cream or cream.

Bon Appetit!

Who's your Daddy Blackened Barbecue Pork Ribs

If you are looking for great barbecue sauce, then look no further. This sauce can be used on anything from American pork ribs, leg of lamb, burgers or organic chicken. This recipe is from Jamie Oliver's Jamie at Home, and I have to say that this sauce really punches above its weight. Thanks to a great housewarming gift of a Spice Kit from Herbies Spices in Rozelle (Sydney), I have all of these herbs and spices in my cupboard. I will often make double the sauce that I need, and keep an extra jar or bottle in the fridge.

These ribs are messy, but that is half the fun! Be sure to arm your guests or partner with several serviettes and a bib. If you're not up for recreating Fred Flintstone meets Barney Rubble at your dinner table, then opt for another cut of meat such as chicken, lamb or pork on skewers perhaps.

Ingredients & Preparation:

2 kg American pork rib racks

1 heaped tsp cumin seeds

2 tbsp fennel seeds

5 cloves

Sea salt

Freshly ground black pepper

A bunch of fresh thyme, leaves picked

A bunch of fresh rosemary, leaves picked and chopped, a few sprigs reserved

Zest and juice of 1 orange

1 bulb of garlic, broken into cloves and crushed

4 heaped tsp sweet smoked paprika

6 tbsp balsamic vinegar

150 ml tomato ketchup

8 tbsp olive oil

10 bay leaves

Freshly squeezed lemon or lime juice to serve

Preheat oven to 180 degrees Celsius. Light barbecue about 40 minutes later.

To make the marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with salt and pepper. Add chopped thyme and rosemary leaves, orange zest and garlic together. Add remaining ingredients and mix together. Instead of a pestle and mortar, I simply combine any of the ingredients that need chopping or crushing in a mini Magimix food processor, which is probably one of the best kitchen tools I own!

Rub your chosen meat all over with the marinade. Place the meat in a snug-fitting roasting tray, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in oven until tender. This will take an hour and a half for the pork ribs.

Finish the meat on a medium hot barbecue. Place it carefully on the barbecue and sear it well on each side, using the extra sauce to baste while cooking. Keep turning and brushing the meat until you build up a lovey sticky, charred crust. Take it off the barbecue and rest it on a serving dish for a few minutes.

Cut the pork into individual ribs and serve - I just use good quality scissors, and it only takes a few minutes. I like to drizzle lime or lemon juice over the top of the ribs to make the ribs look even more succulent and mouth watering. We had these ribs with a baby spinach and Parmesan salad with an oil and balsamic dressing, which went perfectly. The ribs really are the star of this meal, which is why I chose to dumb down the meal accompaniments, and just chose a simple salad.

Bon Appetit!

Absolut Divine Vodka Pasta with a Blokey Twist

This signature recipe was inspired by a cooking segment on the Oprah show, although I don't admit that very often. My DNA is definitely a Bree Van De Camp / Gabrielle Solis mutation. If you've been living under a rock, I am referring to two characters on Desperate Housewives. This post is all about the hidden housewife within - watching daytime TV and sneaking in downloads of the US Feeds of all my favorite series, mixed in with a lot of flicking through cookbooks, Gourmet Traveller, delicious magazine, Donna Hay magazine, Vogue. Whilst I was inspired by the cooking segment on Oprah, I have never been able to find the Vodka Pasta recipe, so decided to invent my own, drawing inspiration from my favorite chefs. This is how I go about a lot of my cooking, making it up as I go, combining 2-3 recipes to create my own version. That aside, this is one of the best pasta recipes. It is so easy and the flavours together are so powerful. The vodka really seems to draw out the various flavours, and the crème fraîche softens all of the ingredients, creating a rich and rustic tomato sauce. The crisp baby spinach really packs a punch too, and adds wonderful texture to this dish.

In tonight's rendition of this recipe, I decided to add meat balls, created from good quality sausages, an idea I borrowed from Jamie Oliver. We had a roaring fire burning all weekend in our fireplace, which had me thinking back to many a sausage sizzle over an open fire. While we were tempted to roast sausages in the fireplace for a good old bangers and mash dinner, we opted for something a touch more civilised! This made for a very 'blokey' pasta, but I knew that sausages had to feature in some shape or form tonight. The vegetarian version of this recipe is what I will stick to most but the sausages did add a splendid twist, and importantly fulfilled a craving! Having over-indulged in dinner, I will be running the gauntlet tomorrow - all 8.5 KMs of it.

Ingredients & Preparation:

4 good quality lamb or beef sausages

6-10 bullet chillies, chopped

8-10 cloves of garlic, crushed

Extra virgin olive oil

Fresh flat leaf parsley, chopped

Fresh basil, chopped

Fresh cracked black pepper

Sea salt

3/4 cup vodka (such as Absolut Vodka)

Large jar of good quality pasta sauce (such as Five Brothers)

1 cup crème fraîche

Baby Spinach

Capellini

Freshly Grated Parmesan

Heat a non-stick pan to medium heat, and add a generous pour of extra virgin olive oil. Add chillies and garlic, and cook for about one minute, stirring throughout. Add one half of the pasta sauce and the vodka. Let the vodka simmer off, then add the rest of the pasta sauce. To finish the sauce, stir through the crème fraîche, fresh parsley and fresh basil, and let this simmer. This will create a nice rosé sauce. Season with fresh cracked pepper and sea salt.

To create the meat balls, simply squeeze the sausages to form little meat parcels. You should get about 3 meat parcels per sausage. Do not worry if they are not perfectly round. The more rustic, the better. Fry until golden brown. When the sausages are done cooking, add to the pasta sauce and stir through. Continue to simmer the sauce.

Meanwhile, bring a large pot of salted water to a boil, and add the Capellini (or other preferred pasta) once the water is boiling. Cook until al dente. Drain, rinse with hot water. Combine the pasta and the sauce in a large pot, and toss together, ensuring the pasta is evenly coated in the sauce.

Plate the pasta, and garnish with fresh baby spinach, basil leaves and additional parsley. Flavour with freshly grated Parmesan cheese, and more cracked pepper if desired. Try to use the best quality parmesan cheese possible, and grate it just prior to serving.

Bon Appetit!