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SALUTE… Fave Recipes

This is a traditional Italian family favourite dessert recipe.

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(Serving dish: At least 24cm x 24cm x 6cm high)

 INGREDIENTS:

500 mls stove top strong coffee, allow to cool

600 mls thickened cream

250 g Mascarpone (Italian cream cheese)

1/3 cup of brandy

½ cup castor sugar

20 – 24 sponge fingers (Savoiardi) download

2 teaspoons of cocoa powder

40g block of dark chocolate finely grated

 

METHOD:

Pour cooled coffee into a shallow bowl.

Beat cream, mascarpone, brandy, and castor sugar with electric beaters until resembles whipped cream.

Dip the sponge fingers (enough to cover bottom of serving dish) into the coffee one at a time, turning so they are well coated but not soggy. Use a spatula to spread ½ the cream mixture over the fingers to cover completely. Dust over 1 teaspoon of cocoa powder and then some grated chocolate.

Repeat the layer once.

Cover with cling wrap and leave in the fridge for a minimum of four hours or overnight if possible. Remove from the fridge and dust with remaining grated chocolate and serve immediately.

 

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TUSCAN CHICKEN

Serves 4

 

Ingredients

4 small chicken breasts or three large; you can cut these in half, may be easier to brown)

2 punnets whole grape tomatoes (I find Perino sweet snacking roma tomatoes from Coles the best for this recipe).

Two cloves of garlic finely chopped (optional)

1 red capsicum, seeded and finely sliced

¾ cup pimento stuffed green olives or pitted kalamata olives

Juice of half a lemon

2 teaspoons of Italian mixed herbs

Method

Preheat oven to 180 degrees

In a bowl combine tomatoes, garlic, capsicum, olives, lemon juice and 1 tablespoon of olive oil

Fry chicken breasts in olive oil for a few minutes until golden brown then transfer to casserole dish, then sprinkle Italian herbs over the chicken and leave while preparing sauce.

Add tomato and all other ingredients  to same pan and sauté for 2-3 minutes, add sea salt and ground pepper to taste, toss well and then pour over chicken…bake for about 30 – 40  minutes turning chicken over once, halfway through. Leave for at least 10 minutes before serving if you can. I serve this yummy dish with rice.

 

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-Anne Frandi-Coory

 

 

 

 

 

Crunchy Crust

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Slices beautifully

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I usually bake my own bread, and sometimes make extra loaves to give away. There’s something special about giving a still-warm loaf of home-made bread to friends or family.

I have finally discovered, through trial and error, a bread recipe to please everyone in my family – it’s not too grainy and not too ‘white’.

This dough recipe makes one  large loaf. I buy the multi-grain (includes 8 grains) flour from an Indian grocer (the brand is DEEP Indian Gourmet).

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Ingredients:

500 grams strong bakers flour

100 grams multi-grain flour (use 400g bakers flour to 200g multi-grain for a heavier loaf)

1 teaspoon salt

1 tablespoon olive oil

400 mls lukewarm water

1 tablespoon caster sugar

2 & 1/2  teaspoons yeast

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Dissolve sugar in small amount of the lukewarm water, add the yeast.

Sift flour and salt.

When yeast is fluffy in about 5 minutes, add remaining water and olive oil.

Make a hole in the centre of flour mixture, add yeast water, and mix in quickly.

Knead vigorously for up to ten minutes.

Place dough in large oiled bowl, cover with cling wrap and leave for 40 minutes to double in size in warm place.

When dough has doubled in size, gently shake bowl, upside down, to release the dough onto floured surface. Handle gently to expel excess air and then place in large loaf tin. 

Leave in a warm place to double in size again for 40 minutes, then spray lightly with fresh water for a crunchy crust. Bake in 200° forced fan oven (210° ordinary oven) for 25 minutes or until the bottom of loaf sounds hollow when tapped.

I heat the oven to 200° (fan forced) with a pizza stone on the bottom rung, for at least 40 minutes before putting the loaf in. You will never have a loaf that is uncooked on the bottom if you use a pizza stone.  Once cooked, leave the loaf for ten minutes to cool before slicing (if you can wait that long!)

Our family doesn’t buy in pizzas because this recipe is so quick and easy, and so much tastier!

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Updated October 2019

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This amount of dough makes two family size  pizzas. 

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Pizza Base Ingredients:

2 teaspoons dried yeast

1 teaspoon caster sugar

1 cup lukewarm water

2 cups strong bakers (pizza) flour

1 heaped teaspoon salt

1 tablespoon olive oil

Method:

In large bowl mix sugar into lukewarm water, then add yeast.

Leave for about 5 minutes until puffy. Add dry ingredients and oil, mix well and knead in the bowl in a circular motion until smooth.  Leave dough in covered bowl in the pantry until it rises to at least double in size.

Lightly brush olive oil over pizza trays and after rolling enough dough to almost fit the size of pizza trays  using a rolling pin (lightly and sparingly), place the rounds on pizza trays and continue to gently push dough with your fingers to about 5 mm from edge of tray.  Add your favourite toppings.

Bake in 200° forced fan oven for 20  minutes. You can use a pizza stone in middle of oven and heat it for at least 30 minutes before placing the pizza tray on to it…even better.

Too easy!

Our Family’s Favourite Toppings:

2 cloves of garlic

Mozzarella cheese

Parmesan cheese

Cup of rocket

Small Roma tomatoes cut in half

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I cover the pizza bases  with thick slices of mozzarella cheese, then drizzle with olive oil in which I have added two cloves of finely grated or chopped garlic. Once the pizza is cooked, I remove from oven and immediately add the Roma halves and the rocket which have all been drizzled with olive oil and gently mixed together until well coated. Finally I add the grated or thinly sliced parmesan cheese. Delicious flavours.

 

-Anne Frandi-Coory

Delicious! Sweet Chilli Sauce Using long red peppers

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Sweet Chilli Sauce: Beautiful colour & simply delicious!

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  •  red chillis & 1 firm red bell capsicum to make up 500g  (the capsicum makes a slightly less hot sauce)
  • 3 garlic cloves
  • 750mls white vinegar
  • 645g (3 cups) castor sugar
  • 1 or 2 teaspoons finely grated ginger (optional)
  • 1 level teaspoon sea salt
  • 1/4 teaspoon chilli powder (you can increase to 1/2 teaspoon for extra heat) optional.

De-seed the capsicums, and all but one long chilli, and chop coarsely, then place in food processor with peeled garlic, grated ginger and 250mls of vinegar; process until finely chopped.

Put the processed capsicum/chilli mixture into large pan, add remaining vinegar, castor sugar, salt and chilli powder.  Cook over low heat, stirring until sugar dissolves. Increase to high heat and bring to the boil, then reduce heat and simmer, stirring occasionally.  Usually takes 40 – 60minutes. Put saucer in fridge to test sauce is ready-it will jell in the saucer in five minutes or so.

Pour into sterilised bottles and seal. Makes approximately 1 litre of sauce.

My family loves this sauce with stir fry dishes, especially chicken!

Roast Pumpkin & Sweet Potato Soup – easy to cook  & economical

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Roasted pumpkin etc in chicken stock; about to top up and cover with water ready to simmer

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Ingredients

 

Half a large grey pumpkin or whole jap pumpkin, unpeeled

1 small pink sweet potato (kumara) peeled

1 large  potato peeled

1 large onion

½ teaspoon ground coriander

2 cloves of garlic

Chicken stock*

2 long rashers of bacon (Optional)

Cut up pumpkin and sweet potato into large pieces, cut potato into smaller pieces.  I brush the pieces in olive oil before baking them in the oven at 200°C until soft.  Pumpkin easily peeled when cool.

Sautè the chopped onion and garlic, then add chopped bacon if using it.

Put all in large pot with coriander and cover with chicken stock. Top up with water if necessary.   Simmer for at least 45 minutes, until all veges are pulped.  Add sea salt and ground pepper. Mix to smooth consistency with hand held electric creamer, or mash.

Garnish with chopped Italian parsley.

There is no dairy used, so will keep well in fridge.

*I simmer the carcass of a roast chicken, (cover with water)  including skin and any juices from the roasting pan, for 45 minutes and freeze in small containers for my supply of chicken stock. Healthier for children and people on low salt diets; bought stock is very salty

Now that winter is almost upon us, it's time to pick those green tomatoes growing outdoors.

CWI GREEN TOMATO RELISH:

5kg green tomatoes
1kg sugar
2 dessert spoons tumeric
2 teaspoons cayenne pepper
1 1/2 teaspoons ground all spice
2kg onions
2 dessert spoons mustard
4 dessert spoons flour
1 1/2 teaspoons ground cloves
12 pieces garlic
2 large green apples
salt

Slice the tomatoes, onions and apples, put salt between the layers and stand overnight.
Drain off next morning, cover with vinegar and boil with 3/4 hour with spices, then add the flour, tumeric and mustard mixed with a little cold vinegar and boil off for another 3/4 hour or until the relish thickens slightly.
Bottle and seal when hot or cold.

I find the easiest way to sterilise jars is to preheat the oven to 100° C  and put jars and lids in for at least 30 minutes.  Take the jars out when relish is ready to be bottled.  If you are going to keep the relish for some time make sure you label the jars with the date and line the inside of the lid with cling wrap.

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