Semi-Dried Tomato Pesto Damper Scrolls

Photo by Mem

Semi-Dried Tomato Pesto Damper Scrolls

450g (3 cups) self-raising flour
80g butter, chopped
1/4 cup finely shredded fresh basil
Salt & freshly ground black pepper
375ml (1 1/2 cups) buttermilk
200g feta, crumbled
Buttermilk, extra, to brush

Semi-Dried Tomato Pesto:
200g (1 cup) semi-dried tomatoes
45g (1/4 cup) toasted pine nuts
25g (1/4 cup) finely shredded parmesan
2 garlic cloves, crushed
80ml (1/3 cup) olive oil
Salt & freshly ground black pepper

1. To make the semi-dried tomato pesto, place the semi-dried tomatoes, pine nuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Taste and season with salt and pepper. Transfer to a bowl and set aside until required.
2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the basil and stir to combine. Season with salt and pepper.
3. Make a well in the centre and pour in the buttermilk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not overmix. The dough should be soft but not sticky.) Turn the dough onto a lightly floured surface and gently knead until just smooth. Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle, about 1cm-thick. Spread the semi-dried tomato pesto evenly over the dough and sprinkle with feta. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra buttermilk and press down firmly to seal. Cut log crossways into 16 equal portions, about 2cm thick. Place the scrolls on prepared tray. Bake in oven for 20 minutes or until golden brown and just cooked through. Set aside for 10 minutes to cool slightly. Serve warm or at room temperature.

Mini Easter Cheesecakes

Photo by Mem

Mini Easter Cheesecakes

Makes 8

2 Tablespoons boiling water
2 teaspoons powdered gelatine
6 plain chocolate biscuits (eg. Choc Ripple)
20g butter, melted
250g cream cheese, softened
2 Tablespoons caster sugar
1/4 cup pure cream, lightly whipped
50g milk chocolate, melted
8 caramel-filled mini Easter eggs
Cocoa powder, for dusting

1. Line 8 holes of a 1/3 cup-capacity muffin pan with paper cases. Place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine.
2. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture between cases. Using the back of a teaspoon, press mixture into cases. Refrigerate for 10 minutes or until firm.
3. Using an electric mixer, beat cream cheese and sugar in a bowl until smooth. Add gelatine mixture. Beat to combine. Fold in cream. Add melted chocolate. Gently fold mixture to create a swirled effect. Spoon into cases. Smooth surface.
4. Push 1 Easter egg into the centre of each cheesecake. Cover. Refrigerate for 3 to 4 hours or until set.
5. Remove cheesecakes from pan. Dust with cocoa. Serve.

Tarte Flamiche with Paprika Thyme Pastry

Photo by Mem

Tarte Flamiche with Paprika Thyme Pastry

50g unsalted butter
1 Tbsp olive oil
3 large onions, thinly sliced
150g bacon, chopped
4 eggs
100ml thickened cream
1 1/4 cups (150g) gruyere, grated
Micro herbs, to garnish

Paprika Thyme Pastry:
200g plain flour
1/2 tsp paprika
1/2 tsp dried thyme leaves
100g chilled unsalted butter, chopped
1 egg yolk

1. For the pastry, place the flour, paprika, thyme and butter in the bowl of a food processor with 1/2 tsp salt and whiz until the mixture resembles fine breadcrumbs. Add egg yolk and 2 Tbsp chilled water. Process until the mixture comes together in a smooth ball, then enclose in plastic wrap and chill for 30 minutes.
2. Meanwhile, melt butter and oil in a frypan over medium-low heat. Add onion and 1/2 tsp salt and cook for 20 minutes, stirring occasionally, until softened. Add bacon and cook for a further 3-4 minutes until the onion is tinged golden and the bacon is almost cooked. Remove from heat and set aside to cool.
3. Preheat the oven to 180°C. Grease a 24cm loose-bottom tart pan. Roll out the pastry on a lightly floured surface, then use it to line the base and sides of the tart pan. Line with baking paper and fill with uncooked rice or baking weights. Cook for 10 minutes, then remove paper and baking weights and return to the oven and cook for a further 5 minutes or until the pastry is cooked and dry.
4. Beat eggs, cream and 100g cheese together and season. Spread the onion mixture in the tart shell, then pour over the egg mixture. Sprinkle with remaining 50g cheese and bake for 25 minutes or until filling is golden and set. Garnish with micro herbs, to serve.

Photo by Mem

Spiced Orange Roast Chicken

Photo by Mem

Spiced Orange Roast Chicken

1.2kg chicken thigh fillets
80ml (1/3 cup) fresh orange juice
80ml (1/3 cup) honey
2 tsp olive oil
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 orange, thinly sliced
Finely chopped fresh chives, to serve

1. Place the chicken in an ovenproof dish. Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
2. Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.

Photo by Mem

Marshmallow Cupcakes

Photo by Mem

Marshmallow Cupcakes

125g butter
140g (2/3 cup) caster sugar
2 tsp vanilla essence
2 eggs
150g (1 cup) self-raising flour, sifted
50g (1/3 cup) plain flour, sifted
80ml (1/3 cup) milk
105g (1/3 cup) raspberry jam
125ml (1/2 cup) water
5 tsp gelatine powder
140g (2/3 cup) caster sugar, extra
80ml (1/3 cup) liquid glucose
1 tsp vanilla essence, extra
1-2 drops of pink food colouring
1-2 Tbsp desiccated coconut

1. Preheat oven to 180ºC. Line ten 80ml (1/3-cup) capacity muffin pans with paper cases. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition.
2. Transfer the mixture to a large bowl. Use a large metal spoon to fold in the combined flour and milk, in alternating batches, until just smooth. Divide among prepared pans. Bake for 20-25 minutes or until golden. Set aside to cool completely.
3. Cut a small hole in the top of each cake. Fill with a spoonful of jam.
4. Meanwhile, stir the water and gelatine in a saucepan over low heat until gelatine dissolves. Add the extra sugar. Stir for 3-5 minutes or until sugar dissolves. Stir in the glucose. Set aside to cool slightly. Transfer to a bowl. Use an electric beater to beat for 5-10 minutes or until soft peaks form. Beat in the extra vanilla and food colouring.
5. Spoon marshmallow into a piping bag fitted with a fluted nozzle. Pipe onto the cakes. Sprinkle with coconut. Set aside to set.

Photo by Mem

Recipe from Taste