Baked Goat's Curd & Lemon Tartlets

When I am stressed, I like to bake or look for new recipes. Lately, work has been very busy and a tad stressful so I have spent a bit of time browsing the recipe archives at Gourmet Traveler.

This recipe was found on one such morning. The recipe is from Gourmet Traveler's Fare Exchange column, where readers can request the recipe of a fantastic meal they have enjoyed in a restaurant.

I love a lemon tart. The addition of goats curd initially sounded intriguing, but the more I thought about it, the more I realised the two foods would work very well together.

These tarts were yummy. The goats curd makes the filling velvety soft. Next time, I will probably use the rind from two lemons, not one, because the lemon flavour was pretty subtle.

The recipe says it makes 8 x 9cm tart tins but I made 6 x 7.5cm tarts and 6 x 9cm tarts. I also had enough pastry (but not filling) to line 4 x 11cm tins.

I served the tarts with some homemade vanilla bean ice cream. Yummy!

Baked Goat's Curd & Lemon Tartlets (with very slight adjustments)

From Gourmet Traveler but originally from a cafe at Port Willunga called Star of Greece. Chef: Jonathan Kemble.

Tart filling

180 gm goat's curd (I bought some at James St Markets. I think it was from the Yarra Valley Dairy)

100ml pouring cream

2 eggs

55gm caster sugar

1 lemon, finely grated rind and juice only

Shortcrust Pastry

75 gm caster sugar

300 gm plain flour

150 gm unsalted butter, coarsely chopped

125 ml pouring cream

For the pastry, combine sugar and flour in a bowl and rub in the butter until mixture resembles coarse bread crumbs. Add the cream and mix until combined. Give it a couple of kneads to bring it together, wrap in glad wrap and refrigerate for 30 mins or until cold.

I like to then roll out the pastry between two sheets of baking paper, line my greased tart tins with the pastry and put the pastry lined tin in the freezer until frozen. I find it helps to prevent shrinkage when you blind bake the pastry.

When you are ready to make the tarts, preheat the oven to 180 degrees. Blind bake the pastry. Straight from the freezer is best. First for 15 minute with paper and weights (although I skipped this step) and then about 10 minutes until golden. The original recipe then says seal the cooked pastry case by brushing with egg yolk and putting back in the oven for a minute, but I didn't do this and my tarts were fine.

Reduce oven temperature to 160 degrees. Combine goat's curd, cream, eggs, sugar and lemon rind and juice in a jug. Pour into the prepared tart shells. (I fill my shells in the oven to avoid spillage. But I'm very clumsy.)

Bake for 18 minutes or until set. Serve the tarts at room temperature, dusted with icing sugar.

Claudia Roden's Middle Eastern Orange Cake

This cake has a well deserved reputation. I don't know a cake that is so well known and timeless. Three of my favourite cookbooks include this recipe: Stephanie Alexander's Cook's Companion, Nigella Lawson's How to Eat and David Herbert's The Really Useful Cookbook. I think the original recipe was written in the 1960s.

The cake doesn't use butter or flour so is perfect for people with dietary requirements. But dietary requirements or not, people gobble this cake up.

Claudia Roden's Middle Eastern Orange Cake

2 large oranges, washed (preferably unwaxed)

6 eggs

250 gm almond meal

250 gm caster sugar

1 tsp baking powder

Slivered almonds to decorate (optional)

Place the oranges in a saucepan and cover with water. Boil the oranges for 2 hours. I often do this step a day or two ahead of time. (My aunt says that you can even freeze the whole, boiled oranges.)

Allow the oranges to cool, cut open and remove pips. Process in a food processor.

Preheat the oven to 190 degrees Celsius and butter and line a 24cm spring form pan.

Beat 6 eggs and 250gm caster sugar in the bowl of an electric mixer until voluminous and thick. Add in the almond meal, baking powder and liquified oranges. Stir together.

Pour the batter into the prepared tin and scatter the top with slivered almonds. Bake for about 45 minutes to 1 hour, or until a skewer can be inserted cleanly.

Leave to cool in tin for about 10 minutes before turning out. Dust with icing sugar and serve. Some double cream wouldn't go astray.

Healthy Muesli

I am a firm believer in kick starting your metabolism with a good breakfast. In winter, I like to eat porridge. I make it with about half a cup of organic oats and water and while it's cooking on the stovetop, I add in a peeled, diced apple, a sprinkle of cinnamon and half a teaspoon of brown sugar. Takes about 5 minutes. Healthy, yummy and filling.

In summer, it is too hot to eat porridge. Instead I eat corn thins with peanut butter (weird, I know, but I love the crunch of corn thins and I am a massive peanut butter lover) or I eat muesli with yoghurt and milk.

I make my own muesli. It makes me feel virtuous. Besides, store bought mueslis often have a lot of sugar in them and are very expensive. I can make a big 2.5L jar of muesli using mostly organic ingredients for about $15.00. Pretty good, considering it lasts me about a month.

The amounts and ingredients I give below are very rough. I go to the health food shop and buy whatever they have got. Oats are the base, but then I buy whatever cereals and seeds they have. It's usually a mix of bran flakes, raisins, apricots, cranberries, pepitas, sunflower seeds, sesame seeds, linseeds (flax), raw almonds or macadamias, coconut, maybe some rice puffs.

Homemade healthy muesli

5 cups oats

1 cup bran flakes

1 cup rice puffs

3/4 cup coconut

1/4 cup pepitas

1/4 cup sunflower seeds

1/2 cup almonds, chopped

1/3 to 1/2 cup agave syrup or applesauce or a mix of both

1 cup dried fruit (I like cranberries and raisins)

Preheat oven to 180 degrees Celsius.

Combine all the cereals, nuts and seeds in a big bowl and mix in the agave syrup and/or apple sauce (or you could use rice syrup or canola oil and runny honey). Give the cereal mix a good stir so everything gets coated in the sweetener. Just a light coating is fine.

Place on a foil or baking paper lined tray. Bake in the oven, giving it a stir every 10 or so minutes, until golden brown.

Leave to cool. When the cereal is cool, mix in the dried fruit.

I like this muesli with a generous spoonful of Barambah yoghurt (passionfruit, please) and a drizzle of Barambah full fat (dark blue capped) milk. Maybe a fresh passionfruit over the top. A cup of Twinings English breakfast tea with a drop of Barambah milk. A good start to the day.

Mint-ed & Caper-ed Potato Salad

I have never been a fan of heavy, potato salad. I don't like mayonaise, and I certainly don't like those horrible fat laden tubs of pre made supermarket potato salad that my bogan Aunt insisted on dishing up Christmas after Christmas. shudder.

However, I came across this fantastic potato salad on teaforsix.com.au . Tea for Six is written by the lovely Natalie and is my new favourite food blog. I have cooked many, many things from Natalie's blog.

I have made this salad several times. It is delicious. The capers and shallots give it a great kick.

Please excuse the picture. It doesn't do the salad justice. The potatoes were forgotten about on the stove and were a little overcooked, then the salad was taken to a BBQ and dropped twice by a clumsy person (me). Thank goodness for tupperware!

I'm not sure if it is good blog etiquette to reproduce another blogger's recipe, so I have hyperlinked to Natalie's blog so as not to cause any offence!

Potato Salad with capers and mint

Mecca Bah Coleslaw

Although I love to eat out and try new places, sometimes I want to eat at a familiar place. A place I know will be good. Not too expensive, not too fancy, just good.

I have found Mecca Bah, at Emporium in Fortitude Valley, to be that place. It is a consistently good restaurant. It's not fantastic, but if I'm after a tasty, cheapish meal, I will often go to Mecca Bah. I know it won't disappoint. The mussel tagine and cheesy katifi pastries are my regular dishes.

This coleslaw is a Mecca Bah recipe. I am not a fan of traditional, mayonaise laden coleslaw, but this is a crunchy, light coleslaw with good flavours and no heavy dressing in sight.

This is the original recipe, but I never bother to measure the ingredients. I also usually double this recipe and add in a couple of grated carrots.

Mecca Bah Coleslaw

1/2 savoy cabbage, shredded

1/2 bunch coriander, shredded

medium red onion, diced finely

50gm pinenuts (toasted or untoasted)

75gm sultanas, soaked in a little OJ or lemon juice for 30 mins

150gm pastirma, shredded

10 ml lemon juice

30ml olive oil

salt and pepper

sprinkle of sumac (I don't use this)

Combine lemon juice, olive oil and sultanas in a jar. Pop the lid on and give a good Set aside.

Toss together cabbage, coriander, red onion, pastirma. Season with salt and pepper.

To serve, toss in the pine nuts and dressing.

Delicious!

Belinda Jeffrey's really good ginger cake

Earlier this year my beautiful maternal Grandmother passed away. She was a fantastic grandma. She was very good at all things "grandmotherly". She could sew, knit, bake fantastic cakes and biscuits, remove any kind of stain and iron and starch any creased garment. She spoilt her grandchildren rotten.

In her old age Grandma had to move into a home and the tables turned - I started to bake for her. She had a very sweet tooth and loved all sorts of cakes with some double cream on the side. She particularly loved this ginger cake.

Belinda Jeffrey's really good ginger cake

from June 2008 Delicious

1.5 cups plain flour

1/2 tsp bicarb of soda

2 tsp ground ginger

1tsp ground cinnamon

1/4 tsp cloves (I usually leave this out)

1/4 tsp nutmeg

7 small lumps crystallised ginger, chopped finely

125g unsalted butter, softened

1 cup lightly packed brown sugar

1/2 cup blackstrap molasses (or use treacle if unavailable)

2 eggs

1 tbs finely grated ginger

tsp finely grated lemon zest

1/2 cup buttermilk

1.5 tsp vanilla

icing sugar to dust

whipped cream to serve

Preheat the oven to 170 degrees Celsius. Grease a 20cm square cake pan. Line base with buttered baking paper and dust with flour.

Sift the flour, soda and ground spices into a large bowl. Stir in the crystallised ginger, set aside.

Cream butter and sugar with an electric beater until fluffy. Add molasses and beat until well combined. Add eggs, one at a time. Mixture may curdle, but don't worry - it will come back when you add the flour.

Mix in the fresh ginger and zest, then add in the flour mixture. Add buttermilk and vanilla and beat until all combined.

Scrape mix into cake pan and bake for 35 minutes or until a skewer comes out clean. Cool in pan for a few minutes and than invert onto a rack.

To serve, dust with icing sugar.

This cake is quite rich. I use a 23 cm square pan and I normally cut it into 16 or 20 pieces. A great size to have with a cup of tea.

Strawberry Cloud Cake

This cake has turned into my new 'go to' easy dessert. It's very simple to whip up and super yummy. It tastes like a light ice cream. Gorgeous!

I think this recipe is from a TV show called the Free Range Cook.

As far as desserts go, I don't think it's that bad for you. The cake is basically a frozen strawberry meringue made from sugar, egg whites and a punnet of strawberries. I reckon a 23cm springform tin easily yields 12 generous slices and I think each slice has about 215 calories. Not too bad.

I love this cake. I love it so much that when I first discovered the recipe I made a whole cake just for my greedy self and then ate it over a couple of weeks (the cake stores quite well in an air tight container in the freezer).

Strawberry Cloud Cake

For the base

150 gm plain biscuits, crushed to a fine powder (I have used Marie, Granita and Rich Tea and each have worked fine)

1/2 cup coconut (dessicated or flaked is fine)

1.5 tsp cinnamon

1 tsp caster sugar

100 gm butter, melted

For the filling

2 egg whites

1 cup caster sugar

250 gm punnet of strawberries

1tbs lemon juice

1 tsp vanilla essence

Combine all the ingredients for the base in a bowl. The mixture should resemble wet sand. Press the mixture into the bottom of a 23cm lined springform pan. Pop the pan in the fridge while you make the filling.

To make the filling, place all ingredients for the filling in the bowl of a mixmaster. Beat on high for about 5 - 10 minutes. The mixture will become lovely and thick and glossy (like a meringue).

Pour the filling over the biscuit base and cover with gladwrap (I like to pop a rubber band around the gladwrap to make it air tight). Pop the tin in the freezer overnight.

That's it! To serve, remove the tin, place the cake on a plate and prepare to swoon. Yum!

(I usually serve this on its own but I have served this with fresh strawberries adorning the top. I have also made an easy strawberry coulis with fresh strawberries and icing sugar and drizzled that over the top of the cake.)

Ham in Coca-Cola

I rarely drink Coca-Cola. Every time I drink it I can practically hear my dentist telling me that nothing rots teeth like Coke. I'm not sure if that's true, but it certainly worked as a scare tactic on me.

I usually glaze baked ham in beer and pineapple. Sounds totally weird and disgusting but it works and it tastes good. However recently, when flicking through Nigella Lawson's How to Eat, I noticed the recipe Ham in Coca-Cola. Trashtastic!

I recently had some friends over for an early Christmas get together and I decided to try Ham in Coca-Cola. It was dead easy and yummy. Of course it's yummy - the Coke infuses the ham with syrupy, sugary goodness!

Ham in Coca-Cola (inspired by Nigella Lawson)

2 Litres Coca-Cola

Onion

Star Anise

2kg ham (I always buy a leg of ham that has the hock in it so I can turn it into pea and ham soup)

Brown sugar

Mustard

Cloves

Quarter the onion and pop it in a large stock pan along with the Coca-Cola, star anise and ham. Put the pot on the stove, bring to the boil and then reduce the heat. Let the pot simmer for about an hour and a half. I found that the 2litres of Coke only partially submerged the ham so every half hour I came and flipped the ham so it got a nice soaking all over.

After the ham has simmered take the ham out of the Coca-Cola and leave the Coca-Cola mixture and ham to cool.

When the ham has cooled enough so you can touch it, place the ham on a wire tray on a baking tray. Put a bit of water in the bottom of the baking tray. (This is to stop the horrible burning smell when the glaze drips onto the bottom of tray.)

Preheat the oven to 200 degrees. Remove the layer of fat on the ham and score the top part of the ham to make a diamond pattern.

In a bowl mix together about 100 gms of brown sugar, a squirt of mustard and a tablespoon or so of the Coca-Cola mixture to make a paste. Slather the paste over the ham.

Stud the diamonds of the ham with cloves.

Bake in the oven until the glaze makes the ham a lovely pinky, goldeny colour, approximately 1 hour.

Leave to rest and cool before serving.

Raspberry & Almond Frangipane Tart

This recipe is from Nigella Lawson's How to Eat. How to Eat is probably my favourite cook book. There are no pictures and I like to read it like a novel. It lives on my bedside table.

This tart is actually a Bakewell Tart. However, I tend to find people much prefer the Frangipane Tart name. In fact, I have had people refuse to eat Bakewell Tart, but when I call it Frangipane Tart, they gobble it. Silly!

A lot of Australians have never heard of Bakewell Tart. I never had and thought the name sounded rather stupid (a tart that bakes well?!). I subsequently found out Bakewell Tart is named after a town in Derbyshire, England. The legend is that an inexperienced servant to one Mrs Greaves of the White Horse Inn, stuffed up a jam tart and put the jam at the bottom of the tart instead of as a topping.

This dessert is very delicious, very popular and very easy. I also like it because I always have the ingredients in my cupboard/freezer. I have made it countless times. Sometimes, when I can't be bothered or don't have much time, I use frozen pastry (Careme is my brand of choice). Still tastes great, but I find the almond pastry lifts it that little bit more. I like it with some double cream.

Bakewell Tart / Raspberry & Almond Frangipane Tart (from Nigella Lawson's How to Eat)

For the almond pastry:

175 g flour

30 gm almond meal

65 gm icing sugar

130 gm butter, diced

one egg yolk

Sift the flour, a pinch of salt, the ground almonds and sugar into a mixing bowl. Add the diced butter and either use the dough hooks of your mixer or use a round bladed knife to cut the mixture (if preparing by hand).

When the butter is reduced to flakes, use your fingertips to rub the pastry. When the mixture resembles breadcrumbs, stir in the egg yolk. You may need to add a drop or two of cold water if the mixture is still crumbly. Form the pastry into a fat disc and pop in glad wrap or foil and pop in the fridge for 20 minutes.

After the dough has rested, roll out the pastry and line a 26cm round greased tart tin. I roll the dough between two sheets of baking paper to stop it sticking to the bench. Pop the lined tin back in the fridge while you make the filling.

(I realise that the pastry sounds rather fiddly but I reckon the whole process takes about 10 - 15 minutes)

For the filling:

125 g butter, softened

125 g caster sugar

3 eggs

3 tablespoons raspberry jam

300g raspberries (I usually use frozen)

125 g almond meal

15 g flaked almonds

Preheat the oven to 200 degrees. Melt the butter. Beat the melted butter, sugar and eggs together in your mixer. The mixture gets very glossy and thick (a little like meringue, but not as stiff). While the mixer is on, spread the jam on the base of the pastry case and cover with the raspberries.

Add the almond meal to the now voluminous egg mixture (just a quick stir to ensure it is distributed through the egg). Don't beat the almond in - you don't want to lose any of the lovely volume.

Pour the almond and egg mixture on the frozen raspberries. Sprinkle with flaked almonds.

Bake in a 200 degree oven for around 35 - 45 minutes or until the tart is golden and swollen.

I sometimes find the tart browns quite quickly. If I am worried the tart will burn I put a wooden chopping board on the wire shelf above to stop the heat directly hitting the top of the tart.

Serve warm.

Chocolate Eclairs

I'm always ripping out recipes that catch my eye in magazines or newspapers. I have lots of scrappy bits of paper floating around my desk with recipes for all sorts of things - panna cotta, chocolate cake, ravioli, meat ragu sauce. I really have to come up with a proper filing system.

Anyway, this recipe for chocolate eclairs is from the Good Weekend magazine (free with the Sydney Morning Herald or the Age). It's from Cath Claringbold who is one of the founders of Mecca Bah. Despite Mecca Bah being a chain restaurant (shudder). It's a good chain ('good chain' almost sounds like an oxymoron).

Chocolate Eclairs

120 g plain flour

250 ml milk (full fat please)

pinch salt

pinch caster sugar

120 g unsalted butter

4 large eggs

1 quantity pastry cream

good quality dark chocolate (melted)

To make the pastry cream:

300 ml milk (full fat please)

1 vanilla bean, split and seeds scraped

3 egg yolks

60 gm caster sugar

20 gm plain flour

20 gm corn flour

In a saucepan eat the milk and vanilla seeds just to the boil.

Place the egg yolks, sugar and flours into the bowl of an electric mixer and beat until pale and smooth.

Once the milk has boiled, remove from the heat and incorporate a third into the egg mixture. Mix and then pour back into the saucepan with the remaining milk.

Return the saucepan to a medium heat and, stirring continuously, bring the pastry cream gently to the boil. Stir for 30 to 60 seconds until it has thickened. Remove from the heat. Pour into a clean bowl and cover with cling wrap to prevent a skin forming. Leave to cool.

To make the choux pastry shells:

Preheat the oven to 180 degrees and sift the flour.

Heat the milk, salt, sugar and butter in a large saucepan. Bring to the boil and remove from eat. Add the flour and beat vigorously with a wooden spoon until the mixture is smooth and starts to pull away from the sides of the pan, forming a ball. This takes about 20 seconds.

Return the saucepan to the stove over a low heat and continue to beat for 1 minute. Place the mixture into the bowl of an electric mixer and beat at high speed for 30 seconds to release heat and steam from the mixture. (This can be done with a wooden spoon if you don't have a mixer)

Reduce the speed slightly and add the eggs, one at a time. The finished dough should be glossy and soft.

Place the dough in a piping bag and pipe 9cm lengths onto a greased, lined tray. Bake in the oven for 20 - 30 minutes or until the pastries are golden and crisp.

Place the pastries on a wire cooling rack. With a sharp knife make a tiny slit in the end to allow the steam to escape. Leave to cool completely. (At this stage the pastries can be frozen if you wish to have them later). My pastries deflated a lot while cooling.

To assemble:

Fill a piping bag with the cooled pastry cream. Make a tiny hole in the end of each pastry. Gently fill with the pastry cream until you see or feel it reach the other end.

Melt some dark chocolate and dip the tops of the eclairs in to ice.

Decorate your eclairs. I used crystallised violets which I bought from Black Pearl Epicure. I chopped them very finely to make into a purpleish, sugary dust.