Just arrived in store at The Fresh Ingredient - Pizza Bases
I decided to test the new pizza bases this evening. Today I bought some garlicy chorizio from Bocados in King St, Newcastle - the smell is incredible. Thought that sweet potato, capsicum & baby spinach would work nicely with the chorizio.
Ingredients
1 herb & garlic pizza base
1 garlicy chorizio
1 tbs tomato paste
1 medium sweet potato
1/2 red capsicum
100g baby spinach leaves
2 tsp Wollombi Extra Virgin Olive Oil
50g mozzarella grated
50g tasty cheese grated
Norco Sour Cream
Method
Pre-heat oven to 180C.
Peel & thinly slice the sweet potato, arrange in one layer on a baking tray, drizzle with 1tsp olive oil, bake for 10 mins or until just starting to crisp.
Char the skin of the capsicum on a gas burner, or under the grill. Place in plastic bag for 8-10mins, then rub off the scorched skin & slice capsicum thinly.
Spread tomato paste on pizza base.
Thinly slice chorizio, arrange on pizza base.
Arrange capsicum on top of chorizio.
Arrange roasted sweet potato on top of capsicum.
Heat 1tsp olive oil in non-stick frypan, add baby spinach & let spinach wilt, shake pan or stir a few times. Arrange on top of sweet potato.
Top pizza with mixed cheeses.
Bake for 10mins.
Serve topped with a dollop of Norco Sour Cream and a good Spanish wine such as 2009 "Elefante Castilla Vino Blanco"
Friday, September 24, 2010
Thursday, July 22, 2010
Slightly Spiced Cauliflower Gratin
Cauliflower is on special this week at The Fresh Ingredient, and because so many people ask me what to do to make cauliflower more interesting, here is one of my cauliflower standbys (serves 4)
Ingredients
1 cauliflower, cut into florets
60g butter
1 garlic clove, crushed
1 cup fresh breadcrumbs (made from day-old bread, sourdough if you can)
cheese sauce
500ml (2 cups) milk
30g butter
2 tbs plain flour
1tbs Herbies “Balmain & Rozelle Spice”
40g (1/2 cup) coarsely grated tasty cheese
Salt & ground white pepper
Method
1. Preheat oven to 180°C.
2. To make the cheese sauce, melt the butter in a large saucepan over medium-high heat until foaming. Add the flour & Herbies Spice mix and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
3. Gradually pour in half the milk, whisking constantly with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
4. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the cheese and stir until cheese melts. Taste and season with salt and pepper.
5. Meanwhile, cook the cauliflower in a large saucepan of salted boiling water for 7 minutes. Drain. Arrange the cauliflower in a 1.5L (6 cup) capacity ovenproof dish.
6. Melt butter in a frying pan over high heat until foaming. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add breadcrumbs and cook, stirring, for 5 minutes or until golden brown. Remove from heat.
7. Pour cheese sauce over cauliflower. Sprinkle evenly with breadcrumbs. Bake in preheated oven for 15 minutes or until golden brown and heated through. Remove from oven and serve immediately. Works well with lamb, chicken or beef.
Ingredients
1 cauliflower, cut into florets
60g butter
1 garlic clove, crushed
1 cup fresh breadcrumbs (made from day-old bread, sourdough if you can)
cheese sauce
500ml (2 cups) milk
30g butter
2 tbs plain flour
1tbs Herbies “Balmain & Rozelle Spice”
40g (1/2 cup) coarsely grated tasty cheese
Salt & ground white pepper
Method
1. Preheat oven to 180°C.
2. To make the cheese sauce, melt the butter in a large saucepan over medium-high heat until foaming. Add the flour & Herbies Spice mix and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
3. Gradually pour in half the milk, whisking constantly with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
4. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the cheese and stir until cheese melts. Taste and season with salt and pepper.
5. Meanwhile, cook the cauliflower in a large saucepan of salted boiling water for 7 minutes. Drain. Arrange the cauliflower in a 1.5L (6 cup) capacity ovenproof dish.
6. Melt butter in a frying pan over high heat until foaming. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add breadcrumbs and cook, stirring, for 5 minutes or until golden brown. Remove from heat.
7. Pour cheese sauce over cauliflower. Sprinkle evenly with breadcrumbs. Bake in preheated oven for 15 minutes or until golden brown and heated through. Remove from oven and serve immediately. Works well with lamb, chicken or beef.
Monday, July 12, 2010
Butter Spice Biscuits with Rose Petals
Now that we are stocking a range of Herbies herbs & spices I am experimenting with many of their products. I love them. They are so fresh, fragrant & affordable.
I made a lovely batch of Lavendar Friands, using Herbies Lavendar Flowers. My next batch of Lavendar & Lemon Friands were very tasty, but all except one stuck to the pan. I will write up the recipe for the straight Lavendar Friands & post it shortly.
I have also made a beautiful batch of "Butter Spice Biscuits with Rose Petals", this recipe uses a minimal number of ingredients, but the quality of the ingredients is important.
Ingredients
250g unsalted butter, softened & cubed
160g pure icing sugar, sifted
375g plain flour (organic preferred), sifted
2 teaspoons "Herbies" Fragrant Sweet Spices with Rose Petals
Method
1. Using an electric mixer & a large bowl cream butter & icing sugar, with mixer still running add Sweet Spices, beat for another 10 seconds.
2. Using a wooden spoon stir in flour in two batches until a dough just forms.
3. On a clean, cool, lightly floured surface (granite or marble are best) knead dough until smooth. Divide dough into 4 equal size "balls".
4. Working with one "ball" at a time, (place other "balls" into fridge while working), roll ball into a log shape, wrap in plastic wrap & refrigerate for at least 1hr. Repeat with other 3 "balls".
5. While dough logs are chilling, pre-heat oven to 180 degrees, line oven tray(s) with baking paper.
6. Using a serrated (bread) knife slice logs into 1cm rounds, place on trays leaving enough room for some spreading.
7. Bake for 10-12 minutes, allow to cool on tray for a few minutes then transfer to wire racks.
These are best enjoyed with a good quality cup of tea or coffee.
Notes
Dough logs can be frozen for up to 3 months, thaw in fridge before slicing & baking as above.
Don't overwork the mixture - too much beating/kneading results in a tough biscuit
I made a lovely batch of Lavendar Friands, using Herbies Lavendar Flowers. My next batch of Lavendar & Lemon Friands were very tasty, but all except one stuck to the pan. I will write up the recipe for the straight Lavendar Friands & post it shortly.
I have also made a beautiful batch of "Butter Spice Biscuits with Rose Petals", this recipe uses a minimal number of ingredients, but the quality of the ingredients is important.
Ingredients
250g unsalted butter, softened & cubed
160g pure icing sugar, sifted
375g plain flour (organic preferred), sifted
2 teaspoons "Herbies" Fragrant Sweet Spices with Rose Petals
Method
1. Using an electric mixer & a large bowl cream butter & icing sugar, with mixer still running add Sweet Spices, beat for another 10 seconds.
2. Using a wooden spoon stir in flour in two batches until a dough just forms.
3. On a clean, cool, lightly floured surface (granite or marble are best) knead dough until smooth. Divide dough into 4 equal size "balls".
4. Working with one "ball" at a time, (place other "balls" into fridge while working), roll ball into a log shape, wrap in plastic wrap & refrigerate for at least 1hr. Repeat with other 3 "balls".
5. While dough logs are chilling, pre-heat oven to 180 degrees, line oven tray(s) with baking paper.
6. Using a serrated (bread) knife slice logs into 1cm rounds, place on trays leaving enough room for some spreading.
7. Bake for 10-12 minutes, allow to cool on tray for a few minutes then transfer to wire racks.
These are best enjoyed with a good quality cup of tea or coffee.
Notes
Dough logs can be frozen for up to 3 months, thaw in fridge before slicing & baking as above.
Don't overwork the mixture - too much beating/kneading results in a tough biscuit
Wednesday, May 19, 2010
Roast Vegetable & Marinated Goat Fetta Tart
The Fresh Ingredient currently has Butternut Pumpkin and Zucchini on special, so I decided to try my hand at a little roast vegetable tart.
With more time on a weekend I would make the pastry from scratch, but for a quick, tasty & slightly fancy weeknight dinner, this works!
I served these with lamb cutlets & a roasted beetroot, roasted garlic & fetta puree.
Ingredients
1 zucchini, halved and cut into 2cm pieces
1 sml butternut pumpkin cut into 2cm pieces
2 red onions cut into small wedges
Wollombi Extra Virgin Olive Oil
2 sheets frozen shortcrust pastry, thawed
100g Binnorie Marinated Goat Fetta
1 egg yolk
2 tsp water
Paradise Beach Basil Pesto to serve
Method
1. Preheat oven to 180C. Line a baking tray with non-stick baking paper.
2. Combine pumpkin & zucchini in a bowl & toss with olive oil.
3. Spread vegetables in a single layer on baking tray, drizzle red onion with oil.
4. Roast vegetables for 25mins or until tender, turning only once.
5. Cool vegetables on the tray.
6. Line a baking tray with non-stick paper.
7. Using a pastry cutter, cut six circles from the pastry.
8. Arrange pastry circles on baking tray(s).
9. Place teaspoons full of Marinated Goat Fetta in the centre of each pastry circle.
10. Arrange a few pieces of each cooled, roasted vegetable in each circle, leaving enough room to fold up the edges, build up, rather than out.
11. Fold pastry up around the vegetables & pleat the pastry.
12. Lightly beat egg yolk and water & using a pastry brush wash the tarts with this mix.
13. Bake tarts for 25-30mins or until pastry is golden brown.
14. Add a small dollop of Paradise Beach Basil Pesto & serve warm.
Enjoy
Wednesday, May 12, 2010
Banana Loaf
Over summer the bananas at "The Fresh Ingredient" were ripening incredibly quickly. We decided that every now & again we would put a box of these super ripe bananas on the bench outside the shop with a sign saying"free to a good home".
Naturally most of these bananas went off to good homes. This recipe was left by a friendly customer alongside the box of bananas.
I haven't had a chance to make the Banana Loaf until today, it will now go into my regular repertoire.
It is simple, tasty, economical & fast....what more could you ask for. I prefer to use organic flour and milk & free-range eggs, but this isn't necessary.
Ingredients
1 cup self raising flour
1 cup dessicated coconut
1/2 cup caster sugar
1/2 cup milk
2 bananas (mashed)
Method
1. Pre-heat oven to 180C.
2. Grease & line a loaf tin.
3. Sift flour into a large bowl, add remaining ingredients & mix until combined - do not over mix.
4. Bake for approx. 40 minutes or until a skewer comes out clean.
5. Cool in pan for 5 minutes then turn out onto cooling rack.
6. When cool slice using a bread knife, serve with butter if required.
Naturally most of these bananas went off to good homes. This recipe was left by a friendly customer alongside the box of bananas.
I haven't had a chance to make the Banana Loaf until today, it will now go into my regular repertoire.
It is simple, tasty, economical & fast....what more could you ask for. I prefer to use organic flour and milk & free-range eggs, but this isn't necessary.
Ingredients
1 cup self raising flour
1 cup dessicated coconut
1/2 cup caster sugar
1/2 cup milk
2 bananas (mashed)
Method
1. Pre-heat oven to 180C.
2. Grease & line a loaf tin.
3. Sift flour into a large bowl, add remaining ingredients & mix until combined - do not over mix.
4. Bake for approx. 40 minutes or until a skewer comes out clean.
5. Cool in pan for 5 minutes then turn out onto cooling rack.
6. When cool slice using a bread knife, serve with butter if required.
Monday, April 26, 2010
Zucchini Slice
This is an economical dish that can be prepared and then sliced up and frozen and used for lunches or easy weeknight dinners.
Ingredients (15 serves)
5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated - squeeze out most of the moisture.
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Method
1. Preheat oven to 170C.
2. Grease and line a 30 x 20cm lamington pan.
3. Lightly fry bacon & onion in a drizzle of the oil.
4. Beat the eggs in a large bowl until combined.
5. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.
6. Season to taste.
7. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Ingredients (15 serves)
5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated - squeeze out most of the moisture.
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Method
1. Preheat oven to 170C.
2. Grease and line a 30 x 20cm lamington pan.
3. Lightly fry bacon & onion in a drizzle of the oil.
4. Beat the eggs in a large bowl until combined.
5. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.
6. Season to taste.
7. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Thursday, April 15, 2010
Banana Delicious
This is a fast & yummy dessert the whole family will enjoy.
Ingredients
4 bananas
2 free range eggs
2 tblsp caster sugar
Juice of 1 lemon
1 cup dessicated coconut
2 tblsp apricot jam
Method
1. Pre-heat oven to 180C.
2. Slice bananas & layer in a baking dish.
3. Cover the sliced bananas with lemon juice.
4. Beat egg and caster sugar together until creamy.
5. Add coconut and apricot jam to the egg and sugar bowl and mix well.
6. Spread the mixture over the sliced bananas.
7. Bake for 25 minutes or until top is golden.
Serve with good quality ice-cream.
Ingredients
4 bananas
2 free range eggs
2 tblsp caster sugar
Juice of 1 lemon
1 cup dessicated coconut
2 tblsp apricot jam
Method
1. Pre-heat oven to 180C.
2. Slice bananas & layer in a baking dish.
3. Cover the sliced bananas with lemon juice.
4. Beat egg and caster sugar together until creamy.
5. Add coconut and apricot jam to the egg and sugar bowl and mix well.
6. Spread the mixture over the sliced bananas.
7. Bake for 25 minutes or until top is golden.
Serve with good quality ice-cream.
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