Recipes

Triple-ginger crunch

Triple-ginger crunch

Ginger-lovers will appreciate this spicy, crunchy slice. It travels very well and is wonderful with a strong tea or coffee.
Couverts20 squares
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Ingredients

  • ¾ cup 180 g unsalted butter, softened
  • 1/3 cup 60 g brown sugar
  • 2 cups 300 g plain (all-purpose) flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 100 g 3½ oz crystallised ginger, chopped or blitzed

ICING

  • 70 g 2½ oz butter
  • 1/3 cup 115 g golden syrup
  • 1½ cups 185 g icing (confectioners’) sugar
  • 1 Tbsp ground ginger
  • 2 Tbsp very finely grated fresh ginger

Instructions

  • Preheat the oven to 180°C (350°F).
  • Grease a 20 cm (8 inch) square cake tin and line it with baking paper.
  • Beat the butter and brown sugar in an electric mixer fitted with the paddle attachment until pale and fluffy.
  • Sift in the flour, baking powder and ground ginger and beat until well combined.
  • Fold in the chopped ginger.
  • Spoon the mixture into the tin, spreading it as evenly as you can.
  • Bake for 25 minutes or until pale golden brown.
  • When the base is almost ready, make the icing.
  • Stir the butter, golden syrup, icing sugar and ground ginger in a small saucepan over medium heat for a few minutes until it forms a smooth caramel.
  • Stir in the grated ginger and set aside.
  • As soon as the base is cooked, pour the hot icing on top and smooth it into an even layer.
  • Leave the slice to set at room temperature for at least 1 hour before cutting it into squares.
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Course; Side Dish

Potato, chard and cheese pie

Potato, chard and cheese pie

This is a cross between a galette and a potato bake, with some greens thrown in for good measure. It’s especially lovely with the Quick chard stalk pickle on the side. If you’re in a hurry, use 2 sheets of store-bought shortcrust or puff pastry.
Couverts4
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Ingredients

  • 500 g 1 lb 2 oz waxy potatoes, peeled
  • 1 large bunch rainbow chard or silverbeet Swiss chard
  • 2 Tbsp olive oil
  • 1 brown onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 Tbsp thyme leaves
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 200 g 7 oz crème fraîche
  • 2 Tbsp dijon mustard
  • 3 eggs
  • 1 cup 100 g grated gruyere or other mild, nutty cheese
  • ½ cup 50 g finely grated parmesan cheese
  • 2 Tbsp sesame seeds optional
  • 2 Tbsp nigella seeds optional
  • Tomato chutney to serve

SOUR CREAM PASTRY

  • 2/3 cup 160 g sour cream
  • 2 cups 300 g plain (all-purpose) flour, plus extra for dusting
  • 1 cup 250 g chilled unsalted butter, cut into cubes
  • ½ tsp sea salt

Instructions

  • For the pastry, blitz the sour cream, flour, butter and salt in a food processor for a few seconds or until just combined.
  • Turn the pastry out onto a work surface and gently bring it together into a disc.
  • Wrap the pastry and pop it in the fridge to chill for 30 minutes.
  • Add the potatoes to a saucepan of water, bring to the boil and cook until tender when pierced with a knife.
  • Drain and set aside to cool.
  • Pull the chard leaves away from the stalks (reserve the stalks to make the Quick chard stalk pickle here).
  • Tear the leaves into smallish pieces.
  • Heat the oil in a large saucepan over medium heat.
  • Cook the onion for 10 minutes or until softened.
  • Add the garlic, thyme, cumin and paprika and cook for a few minutes.
  • Add the chard leaves and toss everything around for a few minutes so the chard cooks down and softens.
  • Remove from the heat and set aside to cool.
  • Preheat the oven to 200°C (400°F).
  • Line a large baking tray with baking paper.
  • Combine the crème fraîche, mustard and two of the eggs in a bowl.
  • Season with salt and pepper, add the cheeses and whisk to combine.
  • Stir in the chard mixture.
  • Cut the pastry disc in half.
  • On a lightly floured surface, roll out one half into a flat round that’s about 5 mm (¼ inch) thick.
  • Repeat with the second piece of pastry.
  • Place one pastry round on the baking tray.
  • Thinly slice the cooled potatoes and arrange them in a circle on the pastry, leaving a 4 cm (1½ inch) border.
  • Carefully pour the onion and chard mixture over the potato.
  • Place the second pastry round on top and crimp the edges to seal.
  • Whisk the remaining egg and brush it over the pastry.
  • Sprinkle the sesame and nigella seeds over the top, if using.
  • Bake the pie for 30–35 minutes or until puffed and golden.
  • Cut it into wedges and serve with tomato chutney and the chard stalk pickle.
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Course; Pie / Quiche

Dried apple slices

Dried apple slices

We love these apples as a snack or to add to a cheese platter – they’re a great gluten-free alternative to crackers.
Couverts2 jars
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Ingredients

  • 6 apples
  • Juice of 2 oranges

Instructions

  • Preheat your oven as low as it will go.
  • Use an apple corer to remove the apple cores.
  • Slice the apples into thin rounds, then dip them into the orange juice to prevent them from discolouring and to add some extra flavour.
  • Spread the apple slices over a wire cooling rack in a single layer and pop them into the oven for a few hours or overnight, or until completely dried out and crunchy.
  • (If your oven runs a bit hot, you can prop the door open a little with a wooden spoon.)
  • Once the apple slices are completely cool, transfer them to an airtight container.
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Course; Fruit

Fruit roll-ups

Fruit roll-ups

Fruit roll-ups are great for picnics, big walks or school lunches. The general idea is to cook down any fruit and lightly sweeten it with a little sugar or honey, then blitz it to a smooth purée and dehydrate it in a low oven.
Couverts6
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Ingredients

  • 8 –10 plums halved and stones removed
  • ½ tsp ground cinnamon
  • ¼ cup 55 g caster (superfine) sugar

Instructions

  • Combine the plums, cinnamon and sugar in a saucepan.
  • Cook over medium heat, stirring, for 15–20 minutes or until soft and collapsed.
  • Set aside to cool to room temperature.
  • Transfer the mixture to a food processor or blender and then blitz it to a smooth purée.
  • Spread the purée in a thin layer on baking trays lined with baking paper, and pop them into a very, very low oven – 75°C (170°F) if yours goes down that low – overnight or until completely dehydrated.
  • Cut the fruit sheets into strips, place them on baking paper and roll them up into cute little bundles.
  • These will last for a few weeks in a jar or in an airtight container.
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Course; Fruit

Plum and almond cake

Plum and almond cake

This quick almond cake recipe is a great base for any kind of seasonal or preserved fruit, hence why I’ve snuck it in here!
Couverts6
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Ingredients

  • 8 –10 plums
  • 2 eggs
  • ½ cup 125 ml milk
  • ¼ cup 60 g butter, melted
  • 1 cup 100 g almond meal
  • ½ cup 110 g caster (superfine) sugar
  • 1/3 cup 50 g plain (all-purpose) flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • A pinch of salt
  • Thick double cream, to serve

Instructions

  • Preheat the oven to 180°C (350°F).
  • Grease and line a 20–24 cm (8–9½ inch) spring-form cake tin with baking paper.
  • Halve the plums, removing the stones, then slice them into quarters or eighths, depending on the size.
  • Scatter the plums over the base of the cake tin.
  • Add the eggs, milk and melted butter to a bowl and whisk to combine.
  • Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter.
  • Pour the batter over the plums and smooth the top.
  • Bake the cake for 30 minutes or until golden brown on top and cooked through.
  • Serve warm, with some lovely thick cream.
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Course; Cake / Fruit

Quince marmalade

Quince marmalade

I think this might be my favourite preserve of all. I love the fragrant quinces, the slightly bitter marmalade bite and that jewel colour … so pretty. Also, because quinces are so high in natural pectin, it sets beautifully.
Couverts3 jars
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Ingredients

  • 2.8 kg 6 lb 3 oz quinces
  • 1.2 kg 2 lb 11 oz white (granulated) sugar
  • 100 ml 3½ fl oz lemon juice
  • 1 vanilla bean split lengthways

Instructions

  • Peel and core 600 g (1 lb 5 oz) of the quinces (about 2 quinces) and cut them into matchsticks, making them as thin as you can (these will replicate the citrus rind that traditionally floats around in marmalade).
  • Put the matchsticks in a large preserving pan or saucepan, add half the sugar and about 2 cups (500 ml) water – enough that everything is covered and the water comes about 4 cm (1½ inches) up the side of the pan.
  • Bring to the boil over high heat, then reduce the heat to low and slowly simmer for 1 hour.
  • Check every now and then to make sure the mixture isn’t sticking or burning and add a little more water if needed.
  • The mixture should be ruby red, jammy and gorgeous.
  • Set it aside to cool for a few hours or overnight.
  • Cut the remaining quinces into rough chunks, leaving the skin on, and place in a large saucepan with enough water to cover them by 2 cm (3/4 inch).
  • Bring to the boil over high heat, then reduce the heat and simmer for 2 hours or until the quinces and liquid have taken on that gorgeous ruby glow.
  • Add more water during cooking if needed to keep everything well submerged.
  • Rest a large sieve lined with muslin or a clean Chux cloth over a bowl.
  • Carefully pour the quinces into the sieve, cover with a tea towel and leave to drip and cool for a few hours or overnight.
  • You should end up with about 2 cups (500 ml) quince ‘juice’.
  • Pour the quince juice into a large preserving pan or saucepan and add the quince matchsticks, the remaining sugar and lemon juice.
  • Scrape the vanilla seeds into the pan, add the scraped pod and gently stir to combine.
  • Bring to the boil over high heat and cook for about 20 minutes, stirring often so it doesn’t catch and burn on the pan.
  • The marmalade is ready when it reaches reaches 118°C (244°F) on a sugar thermometer or passes the ‘set test’ (see here).
  • Transfer the marmalade into sterilised jars, seal and store in a cool, dark place for up to 6 months.
  • Once opened, store the marmalade in the fridge.
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Course; Fruit / Sandwich toppings

Apple and lemon curd

Apple and lemon curd

This is essentially an apple custard with lots of tang. Sold yet? It’s best made using tart cooking apples and tastes beautiful over meringues, gingerbread, yoghurt and anywhere you’d use lemon curd.
Couverts2 cups
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Ingredients

  • 450 g 1 lb Granny Smith apples (about 4 apples)
  • Finely grated zest and juice of 2 lemons
  • ½ cup 125 g unsalted butter
  • 1 cup 220 g white (granulated) sugar
  • 4 eggs

Instructions

  • Peel, core and chop the apples and place them in a saucepan.
  • Add 1/3 cup (80 ml) water and cook over medium heat for about 5 minutes or until softened.
  • Transfer to a blender and purée until smooth.
  • Strain the lemon juice and measure 100 ml (3½ fl oz) into a heatproof bowl.
  • Add the apple purée, lemon zest, butter and sugar and stir over a saucepan of simmering water until the butter has melted.
  • Whisk the eggs together, then slowly pour into the apple mixture, whisking constantly.
  • Cook, whisking pretty much all the time, for about 10 minutes or until the mixture thickens enough to coat the back of a spoon.
  • Keep a close eye on it in those last few minutes so you don’t overcook and curdle the eggs.
  • Transfer the apple and lemon curd to jars and store it in the fridge for up to a week.
  • It will thicken further as it cools.
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Course; Fruit

Emma’s margaritas

Emma’s margaritas

A pretty cocktail is such a great way to start any grown-up gathering. We all have a friend who loves digging out the cocktail shaker, so instead of bringing a plate, ask her or him to make a fun cocktail to kick things off! These are absolutely divine but quite strong, so you will only need small glasses and quantities.
Couverts2
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Ingredients

  • 1 cup 220 g white (granulated) sugar
  • 4 –5 limes
  • 1/3 cup 75 g pink sea salt
  • 100 ml 3½ fl oz tequila
  • 50 ml 1¾ fl oz Cointreau or other orange liqueur
  • Ice cubes
  • 2 Tbsp dried edible flowers

Instructions

  • Combine the sugar and 1 cup (250 ml) water in a small saucepan over medium heat and cook for a few minutes until the sugar has dissolved.
  • Pour the sugar syrup into a jar or bottle and pop it in the fridge to cool.
  • Cut 4 slices from one of the limes and set aside for garnishing.
  • Cut the remaining limes in half.
  • Tip the salt onto a small plate, then run a lime half around the edge of each glass.
  • Press the glasses into the salt to create a crusted rim.
  • Squeeze the limes and pour ¼ cup (60 ml) lime juice into a cocktail shaker or large jar.
  • Add the tequila, Cointreau and cooled sugar syrup, along with a couple of large handfuls of ice.
  • Shake for about 15 seconds or until thoroughly chilled.
  • Add a few pieces of fresh ice to each glass and strain in your margarita mix.
  • Top with a slice of lime (I used dried orange slices here) and a sprinkle of dried flowers.
  • Bottoms up!
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Course; Alcohol

Emma’s artichoke dip

Emma’s artichoke dip

I dare you not to love this dip – even if you look at the ingredients and think it looks a bit unhealthy and borderline dodgy! Yes, it is the former, but it’s definitely not the latter and it’s a really yummy special ‘sometimes’ treat. It’s also the fastest thing to disappear at any gathering. People just love it.
Couverts6
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Ingredients

  • 170 g 5¾ oz jar artichoke hearts
  • 1 cup 245 g sour cream
  • 1 cup 100 g grated parmesan cheese
  • 2 Tbsp whole egg mayonnaise
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • Chilli flakes to taste
  • 3 cups 165 g crusty bread chunks

Instructions

  • Preheat the oven to 200°C (400°F).
  • Drain the artichoke hearts, discarding the liquid, and place them in a food processor with the sour cream, parmesan, mayonnaise and garlic.
  • Blitz until smooth.
  • Pour the mixture into an ovenproof bowl and sprinkle with the paprika and chilli.
  • Place on a baking tray and add the bread chunks to the tray.
  • Pop the whole lot into the oven for 20 minutes or until the dip has thickened up and the croutons are golden.
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Course; Sauce

Quince, radicchio and goat’s curd salad

Quince, radicchio and goat’s curd salad

This salad has quite a few elements, I know, but really it’s just an assembly job and the end result is not only delicious, but so pretty, too! You could serve this as a canapé if you like, or salad-style, as we did here. Either way, every mouthful is the perfect balance of sweet, salty, bitter, tangy, crunchy and creamy.
Couverts6
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Ingredients

  • 2 quinces
  • 1 Tbsp olive oil
  • 1½ Tbsp balsamic vinegar
  • 1 head radicchio
  • 1 head witlof chicory
  • ½ cup 125 g goat’s curd
  • 1 cup 115 g caramelised walnuts (see Note)
  • 2 Tbsp nigella seeds

DRESSING

Instructions

  • Halve, core and thinly slice the quinces.
  • Heat the oil in a large heavy-based frying pan and add the quince pieces and balsamic vinegar.
  • Cook, trying not to move the pieces too much so they caramelise on the bottom, for 10 minutes.
  • Reduce the heat to very low.
  • Add a splash of water, cover with a lid or layer of foil and cook for another 10 minutes.
  • Set aside while you assemble the salad.
  • Separate the radicchio leaves and the witlof leaves so you have a pile of little ‘cups’.
  • Arrange the radicchio cups on your serving platter, then place a witlof leaf and a slice of quince inside each one.
  • Finish each salad cup with a little goat’s curd, a few of the caramelised walnuts and a sprinkle of nigella seeds.
  • For the dressing, whisk the olive oil, balsamic vinegar and mustard together.
  • Check the flavour, adding a little lemon juice if you think it needs more ‘zing’.
  • Drizzle the dressing over the salad cups just before serving.

Notes & Wine Advice

For the caramelised walnuts, follow the method for the Caramelised macadamias here, but replace the macadamias with walnuts.
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Course; Salad