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January 2, 2016

Tomato relish

Super easy tomato relish recipe

Tomato Relish

I didn’t plant my usual cherry tomatoes this year because I was away eating gelato in Italy, but that didn’t stop a few plants just popping up in my garden and producing a few kilos of tomatoes. I had too many hanging around in my fridge just threatening to become mush, so I decided to make a batch of my favourite tomato relish which is super easy to make and tastes amazing.

I follow this recipe from Jamie Oliver (but reduce the amount of sugar to at least 110g) and it always turns out perfectly.

 

Ingredients
250g red onions, finely sliced
500g mixed tomatoes, roughly chopped
1 red chilli, deseeded and sliced
75ml red wine vinegar
140g brown sugar (or less if you’d prefer)

 

Method
Put everything in a saucepan, season to taste and stir well to combine. Simmer for 30/40 minutes or until jammy. Pour into a sterilised jar and leave to cool before transferring to the fridge. It will keep for up to four weeks in the fridge.

 

July 15, 2015

Bake the Book / Citrus Poppyseed

CitrusPoppySeed

Citrus Poppyseed Biscuits

I’ve never baked a biscuit where I had to let it rest in the fridge for three hours. I ended up making this one over two days because I misjudged the recipe! But it was a really satisfying feeling to slice through the cooled dough and it made really even biscuits. These are great for a little morning tea with a cup of Earl Grey tea. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.

Makes 36

Ingredients
125g unsalted butter, softened
170g caster sugar
1 teaspoon natural vanilla extract
1 tablespoon finely grated orange zest
1 tablespoon finely grated lime zest*
1 tablespoon orange juice
1 tablespoon lime juice
250g plain flour
1/4 teaspoon baking powder
2 tablespoons poppy seeds
*You might need more juice if the dough is a bit dry.

 

Method
1. Cream the butter, sugar and vanilla in a medium sized bowl using electric beaters until pale and fluffy, then add the orange and lime zest, and orange and lime juice, beating until just combined. Sift in the flour, baking powder and poppy seeds and stir with a wooden spoon to form a soft dough. Divide the mixture into two and wrap each half in plastic wrap. Refrigerate for 1 hour.
2. Roll out each piece of dough on a lightly floured work surface to form a log. Put on a try and fold the baking paper over to cover the dough and then cover it in plastic wrap and refrigerate for two hours.
3. Preheat the oven to 170 degrees Celsius. Line two baking trays with baking paper.
4. With a sharp knife, trim the ends and then thinly slice the dough into 5mm cookies and place in the trays 4cm apart. Bake for 10-12 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

These cookies will keep for up to two weeks in an air-tight container.

*I think lemon would also do the trick.

 

July 7, 2015

Bake the Book / Ginger Kisses

GingerKisses3 GingerKisses2 GingerKisses

A few weeks into my Bake the Book project, I decided to try something that looked a bit harder. These look a bit difficult, but they’re actually really simple. I substituted golden syrup for the honey (I have allergies) and I think it actually gave the cookies a lovely darker flavour. So far, these are Ryan’s favourite. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.

Makes 20

Ingredients
125g unsalted butter, softened
115g caster sugar
1 teaspoon natural vanilla extract
1 egg
85g plain flour
90g cornstarch
1/4 teaspoon baking powder
1 1/2 teaspoon ground ginger
1 teaspoon ground mixed spice
1/2 teaspoon ground ginger, extra, for dusting
2 teaspoons icing sugar, for dusting

Honey cream
90g unsalted butter, softened
1 1/2 tablespoons icing sugar
1 1/2 tablespoons honey*

 

Method
1. Preheat the oven to 200 degrees Celsius. Line two baking trays with baking paper.
2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy, then add the egg, beating until just combined. Sift in the flours and baking powder, add the ginger and mixed spice and stir with a wooden spoon to form a soft dough.
3. Shape teaspoons of the dough into balls, place on the prepared trays 4cm apart and flatten slightly. Bake for 7 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
4. For the honey* cream, beat the butter and icing sugar in a bowl using electric beaters until light and fluffy. Add the honey and mix to combine. On half of the cookies, spread 3 teaspoons of honey* cream and sandwich them together with the other half.
5. In a small bowl, combine the extra ginger and icing sugar and dust over the cookies.

Filled cookies will keep, stored in an airtight container, for 3 days. Unfilled cookies will keep for up to 5 days.

*I subbed the honey with golden syrup due to my on-again off-again honey allergies.