Fresh Fig and Goat Cheese Tart Recipe

Fresh Fig and Goat Cheese Tart Recipe

‘Tis the season of figs, in most parts of the world, (all you Aussies out there, fresh figs can be enjoyed down under in March, April and May), and there’s no better time to enjoy this delicious fruit. Just knowing that it’s a seasonal fruit you can find fresh only a couple of months during the year, makes any recipe with figs all the more special. Combined with goat cheese and complemented with herbs and spices, figs are the key ingredients in this delicious tart. The sweet juicy taste of the fruit blends beautifully with the soft and tangy cheese together making a memorable dining experience. If you’ve always wanted to try this popular dish but somehow never did, here’s the recipe that’ll change that forever.  Ingredients: For the crust: 1 1/4 cups flour 1 stick unsalted butter, cut into pieces 1/2 tsp. salt 1 to 2 tbsp. ice water For the filling: 300g goat cheese, at room temperature 12 large figs, cut in quarters 2 eggs 1⁄8 tsp. cayenne pepper Salt and black pepper, to taste 1 tsp. fresh thyme Honey, for serving Balsamic vinegar, for serving Method: To make the pastry, fit an electric or a hand mixer with a dough beater. In the bowl of the electric mixer (or in a large bowl, if using a hand mixer) combine the salt and flour, and beat on low speed for about 15 seconds. Add the butter and continue beating until crumbs start to form, in about 30-45 seconds. Add half a spoon of water at a time and keep beating until the dough comes together. Put the...
Almond Biscotti

Almond Biscotti

Few things go better with Autumn than hot drinks, like coffee or hot chocolate. Therefore, few things go better with hot drinks than biccies. Which brings us to today’s recipe – almond biscotti. Easy, deliciously crunchy and tasty, it’s the perfect addition to afternoon tea.   Ingredients: 1 cup caster sugar 2 eggs Rind of 1 lemon 2 cups plain flour, sifted ½ tsp baking powder 150g almonds Method: Preheat oven to 180 degrees and line a baking tray with paper. In a large mixing bowl, combine sugar, eggs and lemon rind and beat until pale and thick. Fold in flour, baking powder and almonds. Lightly knead dough on a floured bench until smooth. Divide mixture in half and make two long longs on prepared baking tray. Bake for 20 minutes until slightly golden. Remove from oven and set aside to cool completely. Once cool slice the logs on the diagonal about 5mm thick. Lay slices flat on the baking tray and return to a 140 degree oven for 15-20 minutes, turning once to completely dry...
Apple and Cinnamon Pie

Apple and Cinnamon Pie

I don’t know about you, but this Autumn weather has me craving all kinds of warms and cozy foods. This pie is really easy, and makes the kitchen smell amazing!!   Pastry ingredients: 2 cups plain flour 1 tsp salt 250g cup butter, cold and cubed 1 tbs cider vinegar ½ cup milk Filling ingredients: ¾ cup brown sugar 1 tbs plain flour 1 tsp ground cinnamon 3 tbs butter 6 cored and peeled apples or 2 large tins of pie apples Method: In a large bowl, combine flour and salt and rub in butter with your fingertips until a crumbly consistency. Sprinkle with vinegar and gradually add milk stirring until a ball of dough is formed. Wrap with plastic wrap and place in the fridge to rest for 20 minutes. Alternatively, place all ingredients into a food processor and blend till breadcrumbs form, knead together to form a ball of dough and rest as above. Spray pie tin with oil spray or grease with butter. On a lightly floured surface, roll pastry out to about 5mm thick to the size of your pie dish. Lay a sheet of baking paper on top of the pastry to make it easier. Gently lay pastry into tin. Blind bake on 220° for 25 minutes with pie weights or rice. Remove pie weights and bake for a further 10 minutes. For the filling, combine all ingredients in a bowl and add to pie. Roll out the leftover pastry to the same thickness as the base and cut 2cm width strips and lay alternatively in a lattice form over the pie. Trim the...
Hot Cross Muffins

Hot Cross Muffins

Just for something a little different, that you can make yourself or make with the kiddies for Easter! Ingredients: 1.5 cups choc chips or raisins 2.5 cups self raising flour ½  tsp bicarb soda 2 tsp ground cinnamon ½ tsp ground nutmeg ⅔ cup vegetable oil 1 cup buttermilk 2 eggs 200g caster sugar 80g icing sugar Method: Preheat oven to 200 degrees. And line a muffin tray with paper cases. Add flour, bicarb soda and spices into a large mixing bowl. In a separate bowl place oil, buttermilk, eggs and sugar and whisk until well combined. Combine wet ingredients with flour mixture and choc chips/raisins and stir with a wooden spoon. Divide the mixture among the muffin cases and bake for 20 minutes until lightly browned. Remove from oven and allow to cool completely on a wire rack. Place 2 tbs sugar with 2 tbs water and simmer on low heat, stirring until sugar dissolves. Brush over the top of the muffins to give them a nice glaze. Sift icing sugar into a bowl and add just enough hot water to make a thick paste. Using a piping bag, draw a cross on each muffin and allow to set. Cut open and serve with butter or eat whole! Devour with Easter eggs and tea. Happy Easter!...
Everyone loves Baklava!

Everyone loves Baklava!

Baklava is quite possibly one of the most delicious foods ever. Well, I suppose we think that about a lot of food, because simply put: we love cooking. And eating. But the sweet nutty flavor with the flaky pastry is just… perfection. Ahem. Anyway, I’m sure you share our love for Baklava, so I’m going to help you out with sharing our recipe with you! We’ve made it time and time again, and it’s always a crowd pleaser. Ingredients: 375g (1 packet) filo pastry 180g butter, melted & cooled 2 tsp water 150g walnuts 150g unsalted pistachios 1/4 cup caster sugar 1 tsp ground cinnamon 375g honey 3/4 cup sugar 1 cup water 1 lemon, rind and juice Method: Preheat oven to 180 degrees. Spread the walnuts on a baking tray and lightly toast in oven for 5-8 minutes. Combine toasted walnuts, pistachios, caster sugar and cinnamon in a food processor and process until finely chopped. Use a shallow cake tin and brush with melted butter. Take 1/3 of the filo, brush top sheet with butter, fold into thirds and place in the base of the tin. Brush surface with butter. Spread half of the nut filling over the filo, add another 1/3 of filo (same as before) and repeat process. Use a sharp knife and cut a diamond pattern into the top layer of filo and sprinkle with water. Bake for 30 minutes. Cover with foil and cook for 45 minutes longer. In a small pot, heat up sugar, lemon rind (finely grated) and honey. Reduce slightly. Pour over baklava while still hot and set aside to cool completely....