Baklava & the Filo Dough for it

 

Sourdough Buckwheat Pancakes

 From Breadtopia

Ingredients

• 1 cup fresh-milled buckwheat flour
• 1/3  cup sourdough starter 
• 1 cup milk
• 3 eggs
• oil or melted butter 
• pinch salt 
• additional butter or oil for the pan

Instructions

• Combine the ingredients in a bowl and mix thoroughly. Depending on the flour in your sourdough starter, your batter may need more or less milk. See this video for an ideal batter consistency.
• If you want more complex flavours, at this point, you can cover the batter and let it ferment for a few hours at room temperature or overnight in the refrigerator. You can also use it immediately.
• Heat up a fry pan (non-stick is easiest) with a small amount of butter or oil. A medium burner setting usually works. When the butter is melted but not yet browned, ladle in about 1/2-1/3 cup of batter. Immediately tilt the pan around to spread the batter in a larger circle.
• Once the the crepe has bubbles popping through, flip it and cook the second side. Total cooking time is usually just a couple of minutes.
• Serve with whatever filling or topping you want: whipped cream, fruit, dulce de leche, nutella, lemon juice and sugar, jam or even savory fillings like spinach and cheese.
• You can make these ahead and freeze them (well wrapped) or refrigerate for 1-2 days. To retain moisture and pliability when reheating, place a crepe on a covered plate and microwave for 20-30 seconds. A bowl or a second plate works well as a cover.

Plums and Rhubarb

Stewed rhubarb and red plums (which I would have called satsuma in Adelaide but the tree was in my garden when I arrived here so I am not sure). Anyway, magnificently red and dense flesh, as are the rhubarb stems. This variety of rhubarb holds its deep red colour perfectly when cooked. 

I added several strips of lemon peel and a squeeze of juice, some cardamon and a tablespoon of rapadura sugar before cooking. Next it will be a crumble..... and yes, I gave in and bought another tub of Golden North honey icecream 😁

Strawberry Shortcake

Citrus, Almond and Polenta Cake

 

Pavlova slice

Stone Fruit Pecan Crumble

A simple and scrumptious crumble.

The unexpected addition of salt in the fruit mixture and in the crumble itself, brings a complexity to the flavour that is quite indescribably delicious  ....

Ingredients

Filling

800g ripe stone fruit (plums peaches and nectarines are all great) pitted and sliced into 1cm wedges

2 tblsp (30ml) pure maple syrup

2 tsp (10 ml) fresh lemon juice

1 tsp arrowroot powder (I use Kuzu)

1/2 tsp ground cinnamon

1/4 tsp fine sea salt





Crumble Topping

1 1/4 cups of raw pecan halves

2 tblsp pure maple syrup

1/4 tsp ground cinnamon

1/4 tsp fine sea salt

Method

1.  Preheat oven to 190 C

2.  Make the Filling:   In a 20cm oven proof dish add the stone fruit, maple syrup, lemon juice,               arrowroot powder, cinnamon and sea salt and lightly toss to combine. Set aside.

3.  Make the Crumble Topping:   In a food processor, combine the pecans, maple syrup, cinnamon       and sea salt. Pulse the mixture until you have a crumbly consistency.

4.  Sprinkle the crumble mixture on the top of the stone fruit. Bake the crumble until the fruit is               tender and the topping has browned, 22 to 25 minutes. Serve warm or at room temperature.


Image and recipe taken from: The First Mess by Laura Wright

Pineapple and Ginger Upside Down Cake

Made for gardening, June 2018

Cake 250g butter, softened 1¼ cups rapadura sugar 5 eggs 1 cup milk kefir or thin yoghurt 2½ cups flour 2 tspns baking powder 1 Tbl ground ginger or 4 drops ginger essential oil 1 tsp ground cinnamon or 2 drops cinnamon essential oil ½ tsp ground cloves or 1 drop clove essential oil

Caramelised Pineapple 1 medium pineapple, peeled, quartered, cored and sliced into ½ - 1cm thick slices 85g butter ½ cup rapadura sugar _________________________ Melt butter and sugar, add half the pineapple slices and cook 3 minutes, turning once. Remove and cook the other half. Remove. Reserve syrup. __________________________ Fresh Ginger Syrup Into the last of the reserved syrup grate a good knob of fresh ginger and heat gently.

• Make caramelised pineapple
• Pre heat oven to 170°C
• Grease a deep 23cm round cake pan; line base and sides to above the sides of the tin
• Set butter and sugar to beat until pale
• Make caramelised pineapple
• Drizzle cake tin with 2 Tbl reserved syrup and arrange caramelised pineapple slices, overlapping. Use them all. Doubling up is ok. Keep rest of the syrup for the sauce. Make more if necessary.
• To beaten butter and sugar, add 2 spoons of the plain flour then gradually add the eggs, beating well between additions. Add a little more flour if it looks like curdling.
• Beat in kefir / yoghurt
• Stir in the rest of the flour mixed with the baking powder
• Spread mixture over the pineapple
• Bake 1 hour and check. If necessary, top with foil
• Bake a further 10 minutes or until a knife comes out clean
• Meanwhile make suryp
• Stand cake 5 minutes then turn out onto a beautiful serving plate.
• Serve with fresh ginger syrup
• Enjoy!
  

Erika's Roomstruif

Ingredients

3 stiffened egg whites

5/8 cup of plain flour

3 egg yolks

 salt

4 tablespoons of sugar

2 tablespoons of melted butter

3/4 cup of milk

Method

Beat egg yolks, sugar, salt, milk and butter.

Add flour and beat until smooth.

Fold in stiffened egg whites.

Warm a large frying pan, add small dollop of butter/oil.

When butter has melted, pour in large ladle of mixture.

Cook pancake until air bubbles appear and start to pop.

Remove pancake from frying pan and place on an oven- proof

plate with the cooked side on the plate.

Place in a warm oven.

Melt another dollop of butter/oil.

Cook another pancake in the same manner, cooking only one side.

( it is best if pancakes are not over cooked, it is much tastier if it is moist.)

Place second pancake on top of the first, again cooked side on the first pancake.

Continue cooking pancakes until the mixture is finished, placing the last pancake

with the uncooked side on top of the last one i.e. cooked side right on top.

Remove the plate from the oven, sprinkle some icing sugar over the top and serve.

Roomstruif is best when quite moist and served as soon as it has been cooked. But not unpleasant when cold either.

Serves 3-4 adults.

Peach and Strawberry Cobbler

6 med. peaches, peeled and sliced or/ equivalent amount of lightly stewed rhubarb a good handful of ripe strawberries, halved 1 capful rose water 3 Tbl. lemon juice 1 level Tbl. honey

1 1/4 cups whole wheat flour (for gluten free, use 1/2 almond meal + 1/2 buckwheat flour) 2 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. nutmeg 4 Tbl. butter 1/2 cup milk 1/3 cup honey

Preheat fan forced oven to 180C

Cut fruit into a pyrex dish. Add lemon and honey and rose water. Stir into fruit.

To prepare topping :

Stir together dry ingredients. 

Add butter and rub in to coarse crumbs.

Combine milk and honey and stir into flour mixture.

Cover the fruit with the topping.

Bake 30 - 35 minutes.

Gerda's Poppy Seed Cake

Made for Gumboot Girls September 2016

Adapted from Robert’s birthday 2006

5 eggs, separated

1 cup sugar

1 cup melted butter / oil

2 cooking apples peeled and grated / cooked quinces

125g ground poppy seeds

1 teaspoons vanilla

20g baking powder

40g self-raising flour (rice or buckwheat + baking powder)

125g coarsely chopped walnuts

Icing sugar, for dusting

Preheat oven to 180°C.

Grease and line 20cm cake tin.

Beat egg whites until stiff.

Beat the egg yolks and sugar until pale.

Add remaining ingredients to the yolks, except the whites. Mix well.

Fold in the whites.

Pour mixture into prepared tin and bake for about 1 hour or until cooked when tested with a wooden skewer.

Cool then turn out onto a serving plate.

Dust with icing sugar.

Serve with yoghurt and more of the quinces.

Crunchy Apple Crumble

Ingredients
7 apples, stewed lightly
1 cup plain flour
1/2 cup brown sugar
1 cup rolled oats
3/4 cup coconut
1 dessert spoon ground cinnamon
1 teaspoon nutmeg
2/3 cup melted butter

Combine all dry ingredients in a bowl and then mix in melted butter. Ensure all ingredients are moist and mixture has a crumbly texture.
Place apples in a oven proof dish and sprinkle crumble mix over evenly.
Bake at 180C for 30-40 mins. Or until crumble is lightly browned.

Gerda's Redcurrant Flan

RIBISEL KUCHEN

This recipe is from a dear, elderly, Austrian woman named Gerda. Measurements and wording are all her own….. I can hear her reciting it to me, in the beautiful way she spoke….

Prepare a pastry with two ounces sugar, four ounces butter and six ounces flour, a few drops of lemon juice and line a buttered and floured flan tin with this. Bake 'blind'.

When baked, but still hot, cover thickly with red-currants, sprinkle with a little sugar.

Whisk two egg whites until stiff, whisk in two ounces sugar, fold in another two ounces sugar.

Pile the whipped egg white over redcurrants.

Bake in cool oven until meringue top has set. Cut into slices when cool.

Gerda's Notes:

This simple pastry is ideal for any fruit you have that does not need precooking, such as berries.

Finely ground almonds or hazelnuts may be substituted for some of the flour. Toasting them in a dry pan first adds extra flavour.

Armenian Coffee Cake

Yummy for morning tea, or as a dessert with cream and ice-cream

Ingredients:

2 cups SR flour

2 cups brown sugar

1 cup milk

1 tsp. bicarb soda

1 egg

1 tsp. nutmeg

1/2 cup chopped walnuts (optional)

4 oz butter

Method:

Combine sifted flour and sugar, rub in butter

Press just less than half of mixture into the base of a greased tin

Dissolve soda in milk, add egg and nutmeg and beat well

Pour this into remaining mixture and beat again

Pour all ingredients over base in tin (will be runny)

Bake in moderate oven for about 45 minutes

Anjou Pear Cake

When you assemble this cake it seems to be all lumps of pear and hardly any cake but when it is cooked, the pears and the batter become one delicious cake. You may like to add some chopped nuts to it or even some orange blossom water but I rarely do.

I have been making this cake for about 25 years and it disappears so fast I never seem to get a photo!

Heat oven to 180C

4 Large Pears
Juice of 2 lemons
2 cups 85% or
    1 cup white flour +
    1 cup wholemeal flour
1 Tbl. baking powder
Pinch of salt
2/3 cup sugar
Vanilla
4 eggs
½ cup melted butter

Peel, core and cut up the pears into a basin with the lemon juice. Turn them in the juice.
Mix remaining cake ingredients in the order given then fold in the pears and any juice.
Turn into a lined 23cm cake tin or flan dish. It doesn’t matter if it is piled up higher in the middle than the sides.
Bake 50 – 60 mins until a skewer comes out clean.
Serve warm with yoghurt.

Raspberry Quinoa Muffins

This is my first foray into cooking with quinoa flour. Quinoa is 100% gluten free and it seems that quinoa flour can be directly substituted for wheat flour in baking recipes. Not only is this useful for people unable to have gluten in their diets, but, as quinoa is such a healthy and delicious grain, more or less untouched since ancient times, I am sure it will be used by many, especially now that it is grown here in Tasmania.

Makes 12 muffins

Heat the oven to 180C fan forced

2 cups quinoa flour

1 cup sugar

1 tsp bicarb. soda

pinch salt

1 cup milk

2 large eggs

1.5 tsp vanilla essence

1/3 cup light oil (I used coconut)

2/3 cup frozen raspberries

• Sift flour, bicarb. soda, salt and stir in the sugar.
• Beat the eggs and mix with the milk, oil and vanilla.
• Gently fold the wet ingredients into the dry, only until combined.
• Fold in the raspberries.
• Place spoons of mixture into a muffin tin lined with paper patty pans.
• Bake 20 minutes. Reduce heat to 160C and bake another 10 minutes.
• Remove from the oven and allow to rest about 10 minutes.

We enjoyed them warm, with some creme fraiche I made but yoghurt would also be wonderful.

What amazing texture; so soft and just perfect[/caption]

I am experimenting with recipes from 'Cooking with Quinoa' by Rena Patten

Easy Christmas Pudding

I have made this easy Christmas pudding recipe for years ever since my Auntie Win gave it to me.
So it is really called Auntie Win’s Overnight Christmas Pudding. It is a light flavourful pudding and is great eaten cold the next day.

Ingredients
1  375 gram pkt of Mixed Dried Fruit
1 cup of water
1/4 cup of sherry or rum or brandy
Mix the above ingredients together and stand all day.
Then add
1 cup of freshly made breadcrumbs
1 cup of Self Raising Flour
1 teaspoon of mixed spice
2 tablespoons of melted butter
1 small teaspoon of bicarbonate of soda
1 tablespoon of honey or golden syrup
1 or 2 beaten eggs
Mix well .
Spoon into a greased pudding basin.
Cover with buttered greaseproof paper.
Cover with aluminium foil.
Tie these around the lip of the bowl with cotton string.
Leave to stand overnight.
Next day boil the pudding for 3 hours in a pan with boiling water and a lid.
Remove from the pan, allow to stand for 15 minutes, turn pudding onto a plate and serve with custard, cream and seasonal berries.
This pudding keeps for months in the refrigerator or it can be frozen.
The original recipe had 1 cup of sugar which I leave out. Dried fruit, honey and sherry add ample sugar. I usually multiply the recipe by 4 to make 4 puddings and I substitute 1 375 gram pkt currants for the mixed fruit. Dried black currants add a wonderful flavour and richness.

 

EASY LEMON TART

I can't believe I forgot to take a photo. Oh well...it looks like...a lemon tart!

Grease a shallow 25cm pie dish. Turn oven to 200C.

4 eggs
1/2 cup plain flour
1 cup (or less) sugar
1 cup coconut
125g melted butter
1 cup yoghurt
3/4 cup milk
grated rind 2 lemons
1/4 cup lemon juice

Whisk eggs. Gradually whisk in the flour then the rest of the ingredients, until well combined.
Pour into pie dish. Bake about 40 minutes or until set and slightly coloured.
Serve warm or cold with cream or yoghurt.

Serves 6

Silvanberry & Applecrumble Recipe

Ingredients
750gm fruit (berries and apple)
Berries may be used frozen and the apple is very finely diced.
1 tablespoon cornflour
1 tablespoon sugar
lemon juice or orange juice may be added to enhance the flavour

Ingredients
120 gm self raising flour
100 gm low salt butter
6 tablespoons sugar

Method
Mix filling, place in baking dish
Rub butter into flour until the mixture resembles bread crumbs
Refrigerate for 10 minutes
Stir in sugar
Sprinkle topping over fruit
Bake in a moderate oven (180 degrees celsius) until heated through and brown on top
Optional : use a smaller amount of brown sugar and substitute some of the flour with ground almonds
Cottonville Farms-Helen Dawsons recipe.