| Recipe 1: Spiced Cherry and Strawberry Pie
INGREDIENTS:
1kg fresh cherries, pitted, 1 cup (220g) caster sugar, 2 vanilla beans (split- seeds scraped), 1 cinnamon quill, 1 tsp allspice, 1/4 tsp freshly grated nutmeg, finely grated zest and juice of 1 orange, 2 tbls cornflour, 2 Granny Smith apples coarsely grated, 250g strawberries hulled and halved, 1 egg lightly beaten, 1 tbls demerara sugar, and thickened cream to serve.
PIE CRUST:
2 1/4 cups (375g) plain flour, 1/4 cup (55g) caster sugar, 250g cold unsalted butter cut into 2cm pieces, 1/4 cup (60ml) apple cider vinegar.
METHOD:
For the pie crust, place vinegar in a jug with 1/2 cup (125ml) water and 4 ice cubes. Place flour and sugar in a bowl with 1/2 tsp fine sea salt. Add the butter and toss to completely coat in flour. Place in a food processor and using the pulse button, roughly pulse the butter into the flour until coarsely combined (leave some big pieces of butter in the mixture, as this will ensure a flaky crust).
Turn out onto a clean work surface and make a well in the centre. Add 2 tbls vinegar water at a time, carefully folding the flour and butter mixture into the water, until a firm dough (you may not need all the water). Discard the ice cubes. Divide into two pieces and enclose in plastic wrap. Chill for at least 3 hours.
For the cherry filling, place cherries, sugar, vanilla pods and seeds, and spices, orange zest and juice in a bowl to macerate for 2 hours. Place the mixture in a large, deep frypan over medium-low heat. Cook for 15 minutes or until cherries are slightly softened and jammy. Remove 1/3 cup (80ml) liquid and combine with the cornflour to form a smooth paste. Return cornflour mixture to pan and cook, stirring, for a further 4 minutes or until thickened. Remove from heat and fold through apple and strawberries. Set aside to cool completely. Remove vanilla pods and cinnamon quill.
Roll out 1 portion of pastry on a lightly floured work surface to a 3mm-thick circle and use to line a 23cm pie dish. Chill until needed. Roll out the remaining pastry until 3mm thick and cut into eight 3cm-wide strips. Place on a baking paper-lined baking tray and chill for 30 minutes.
Preheat the oven to 200°C. Spoon cherry filling into the pastry case. Arrange the pastry strips in a lattice pattern over the filling, pressing sides and strips together to seal. Fold over excess pastry to enclose the lattice strips. Brush with eggwash and scatter with demerara sugar. Place pie on a baking tray, then bake for 20 minutes or until starting to colour. Reduce oven to 180°C and bake for a further 40 minutes or until golden and bubbling. Remove from oven and rest for 30 minutes. Serve pie with dollops of cream.
Recipe 2: Carrot Cake
INGREDIENTS:
2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish -nuts are optional), 1 and 1/2 cups (300g) packed light or dark brown sugar, 1/2 cup (100g) granulated sugar, 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil), 4 large eggs, 3/4 cup (133g) smooth unsweetened applesauce, 1 teaspoon pure vanilla extract, 2 and 1/2 cups (312g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 2 cups (260g) grated carrots (about 4 large)
ICING:
16 ounces (450g) full-fat Philadelphia cream cheese, softened to room temperature, 1/2 cup (115g) unsalted butter- softened to room temperature, 4 and 1/2 cups (540g) confectioners’ sugar, 1 Tablespoon (15ml) heavy cream or milk, 1 1/2 teaspoons pure vanilla extract, pinch of salt-to taste
METHOD:
Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
Recipe 3: Salmon Chive Muffins
INGREDIENTS:
2 cups self-raising flour, 80g butter-melted, 1 egg-lightly beaten, 1 cup milk, 1/2 cup chopped chives, 200g smoked salmon- chopped
METHOD:
Preheat oven to 200°C. Grease twelve 1/3-cup capacity muffin holes.
Sift flour into a bowl. Combine butter, egg, milk and chives in a jug. Mix well. Pour into flour. Use a large metal spoon to stir gently until almost combined. Fold in salmon. Spoon mixture into muffin holes until three-quarters full.
Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm. Served with softened cream cheese with chives folded in.
Christine has regrettably misplaced her recipe, but it’ll appear here next week! |
