recipes – Page 2 – St GEORGIA & Boo

rustic apple and sour cherry pie

I lie abstracted and hear beautiful tales of things and the reasons of things,They are so beautiful I nudge myself to listen.

I cannot say to any person what I hear… I cannot say it to myself… It is very wonderful.

-Walt Whitman, leaves of grass

Rustic apple and sour cherry pie

for the sweet pastry

ingredients: 125g butter softened, 1egg, 90g icing sugar,30g almond meal,250g plain flour

method: place butter,sugar,almond meal,egg in an electric mixer with a paddle attachment and beat until well combined, Add the flour on a low-speed until just combined. transfer the dough to a lightly floured surface and bring together into a disk, wrap in plastic film and refrigerate for 1/2 an hour. Pre heat oven to 180°C. Remove pastry from the fridge, on a lightly floured surface roll out to 4mm thick and gently line a greased pie tin, can leave the edges for a homely look.Put the remaining pastry aside. Bake the shell for ten minutes in the oven before removing and setting aside to cool.

Pie Filling

ingredients: 1tin of pie apples,1 cup of sour cherries drained,1table spoon brown sugar

method: combine all the ingredients and pour into the tart shell, roll out remaining pastry and cover over the pie. With a sharp knife make indents in the lid, and sprinkle a little brown sugar over the top.

Bake for 25 minutes, serve hot with thickened cream.

baked sweet potato chips

ingredients: 1 whole sweet potato, olive oil, sea salt flakes

method: pre heat the oven to 180°C. Peel and thinly slice the sweet potato and lay in a single layer onto a baking tray lined with baking paper. lightly drizzle with olive oil and season with the salt flakes. Cook in the oven for 20 minutes, keeping a watch that they don’t burn. When crisp remove from oven and allow to cool before storing in a jar or container.

chewy chocolate chip cookies

chewy chocolate chip cookies.

Slow roasted chicken with silky potatoes green beans and veloutè sauce

Slow roasted chicken with silky potatoes green beans and veloutè sauce.

Slow roasted chicken with silky potatoes green beans and veloutè sauce

we ate well and cheaply and drank well and cheaply and slept well and warm together and loved each other

Earnest Hemingway, A Moveable Feast

Restaurant Polidor 41 rue monsieur Le prince 75006 ParisPolidor restaurant featured in Woody Allen’s, Midnight in Paris 2011

We dined here three time during our four night stay, at this wonderfully humble restruant famous for Hemingway. I ordered the same meal twice not for any other reason than to simply indulge my senses once more in the simplicity of this succulent dish, suprême de poulet veloutè de morilles,purèe. ‘superbe’

Slow roasted chicken with silky potatoes and green beans with veloutè sauce

Ingredients for the chicken: 4 large pieces of free-range Maryland chicken,1 litre chicken stock, 3 continental parsley stalks, 2 cloves of garlic, cracked pepper

Method: place all the chicken into a deep baking dish, they can rest on top of each other. lay the parsley over the chicken, add the garlic whole to the baking dish, lightly season with the cracked pepper and then pour in the stock. Cover tightly with foil the entire top of the baking dish to keep all the steam contained. Set the oven at 180°C and slow roast for 2 hours. Check the chicken after approximately an hour and ladle the stock over the chicken sitting out of the stock, recover with the foil and continue roasting. Meanwhile prepare the veloutè.

ingredients for the veloutè sauce: 100grams butter,100grams flour,1litre chicken stock

Method:In a saucepan gently melt the butter without letting it colour. Remove from the heat and add the flour all at once and stir to combine. Place the pan back on the heat and cook over a gentle heat to a lightly fawn colour. Allow to cool. Bring the stock to the boil. Add the stock to the roux (flour mix) slowly over the heat, beating in well and allow to thicken before adding the next ladle. Bring to the boil, adjust heat to a simmer and cook for 30 minutes.

ingredients for the potatoes: 6 large desiree potatoes peeled and chopped,50grams butter, 250mls cream, salt to taste

method: In a pot of boiling water add the peeled and chopped potatos, boil on a rapid heat until cooked through then strain and return to the pot, mash well until there are no lumps . In another saucepan gently heat the butter until melted and add the cream cook until warmed through then add the mix to the potatoes. With a cake spatula and over a gentle heat work the cream through the potatoes until silky smooth.

Next, boil the string beans for a few minutes, ladle the veloutè into wide bowls add a large scoop of the potato and place a piece of the chicken on top finally drain the beans lightly drizzle in olive oil and season then place a few onto the chicken. Serve.

baked stone fruit with pistachios and vanilla pod mascarpone

baked stone fruit with pistachios and vanilla pod mascarpone.

baked stone fruit with pistachios and vanilla pod mascarpone

Baked Stone Fruit with pistachios and vanilla pod mascarpone

ingredients: 6 firm peaches,3Tbl caster sugar,3Tbl balsamic vinegar, 3tsp vanilla extract,juice of 1 lime, 250g marscopne,1/4cup finely chopped pistachio nuts

method: slice around the stone of each peach with a sharp knife then with your hands gently twist the fruit to separate. Never mind removing the stone. Place the peaches face up onto a lined baking tray. In a bowl mix 2 of the table spoons of caster sugar,balsamic vinegar,lime juice and 1teaspoon of vanilla extract, pour over the fruit and bake in an oven set at 200°C for 20 minutes. while the fruit is baking, in a bowl mix the mascarpone with the remaining caster sugar and vanilla extract.

while the fruit is still warm, sprinkle over fine pistachio nuts and serve with a generous dollop of the mascarpone.

caramelised onion and pear tartlets

Caramelised Pears

ingredients; 2 brown pears, 2tbl brown sugar, 2tbl unsalted butter 2tbl water

method; leaving the skin on,halve the pears and remove the core. place them face down in a pan with the butter and sugar and on a low heat gently cook until the pears have softened. If the butter begins to thicken and caramelise you can add the water. once cooked remove from the heat and set aside.

Pastry Shells

ingredients; 1sheet frozen puff pastry, thawed, olive oil for greasing tart tins

method; lightly oil tart tins then place the tart tin onto the pastry sheet upside down and with a sharp knife cut around. The pastry circle should fit perfectly into the tin, gently press down. Continue until all the shells are filled.

Crumble Topping

ingredients; 2tbl plain flour,2tbl hazelnut meal, 1tbl brown sugar,1 pinch cinnamon

method; mix with finger tips

Vanilla Cream

ingredients; 250mls of cream, 1tbl caster sugar, 2tsp vanilla extract

method; in a kitchen mixer add the cream and whip on high speed, add the sugar and vanilla and continue to mix until the cream has thickened slightly.

Method

fill the pastries with a teaspoon of onion jam, I used Beerenbergs Family Farm Caramelised Onion, that worked perfectly or alternatively you could make your own. then lightly chop pears and keep syrup aside. fill each tart with the pear and sprinkle over the crumble then drizzle over a little of the sugar syrup left over from the pears. Bake in the oven at 175°C for 20-30 minutes, You will need to monitor the pastries to prevent over cooking the sugar syrup.

Serve warm with a dollop of vanilla cream and drizzle over any remaining syrup.

Beerenberg Family Farm Caramelised onion;http://www.beerenberg.com.au

maple nut granola

ingredients: 5 cups rolled oats,1 cup coconut flakes,1/2cup sliced almonds,1/2cup chopped pecans,1/2cup brown sugar,1/3cup unsalted pumpkin seeds,1/3cup unsalted sunflour seeds,1/2cup pure maple syrup,1/2cup water,1/4cup canola oil,1/2dried cranberries,1/2cup raisins

Method: preheat oven to 175°C.Combine all dry ingredients into a large mixing bowl except for the cranberries and raisins. In a separate bowl, combine maple syrup,water and oil lightly mix then pour over oat mix. Spread the mixture over a large baking tray lined with baking paper. Bake for 35 minutes, then gently turn mixture and add the cranberries and raisins. Bake for a further 10 minutes. The granola should be a nice light golden brown. Allow the granola to cool completely before storing in a glass jar or an airtight container.

Maple Syrup Banana Bread

Maple syrup Banana Bread

ingredients; 2 cups self-raising flour, 1/4 cup brown sugar, 2 free range eggs, 1/4 cup maple syrup, 3 ripe bananas,1/3 cup milk, 2 teaspoons cinnamon, 1/4 cup chopped walnuts, 1/4 cup melted butter, 2 tablespoon olive oil

Method; Add all dry ingredients to a mixing bowl and combine then add lightly whisked eggs and the remaining ingredients. Pour mix into a bread loaf tin lined with baking paper and cook at 180°C for 45 minutes or until cooked through.

rice paper rolls

RICE PAPER ROLLS

Filling;1 packet rice paper,salad mix,carrot,avocado,cucumber,spring onions,dried shallots,light soy sauce,sweet chilli sauce

Method; prepare rice paper as packet directions,grate carrot,Julienne cucumber and slice avocado,gently pile ingredients into the centre of the rice paper being careful not to overfill or the rice paper will tear, add a teaspoon of sweet chilli sauce, fold in the ends, then fold over one side and roll up. Rolls can be eaten straight away or kept in the fridge for later. Dip in the soy sauce and enjoy.

rustic bread and butter puddings

RUSTIC BREAD AND BUTTER PUDDINGS

ingredients

cob of pasta dura bread unsliced,4 free range eggs,2tsp vanilla extract,250ml cream,1 tsp cinnamon,1/4cup caster sugar,whole nutmeg for grating,1/4cup sultanas

method

roughly chop loaf of bread into cubes leaving the crust on. In a separate bowl whisk the eggs,cream,vanilla and sugar with a fork. In a large bowl add the bread and sultanas and pour over the egg mixture with hands turn and coat the bread and allow to soak for 10 minutes. Grease a muffin tray well and using hands fill each pan right up to the top with the bread mix. This is a rustic look bread and butter pudding so don’t be too neat with it. Any crusts on the top will crisp well when they cook.Bake in a preheated oven at 175°C for 20 minutes. Serve while still warm with maple syrup and a dollop of thickened cream. Eat at any time of the day or night. If your lucky enough to have any left overs store them in an airtight container in the fridge.

roasted pumpkin and pearl barley salad

ROAST PUMPKIN AND PEARL BARLEY SALAD

ingredients

1cup pearl barley pre soaked,1/4 kent pumpkin,4 cloves garlic,olive oil,mix of baby spinach and wild rocket, handful of cherry tomatoes,1/2 sliced spanish onion,1/4tsp turmeric powder,1/2tsp Dijon mustard,1 tsp mustard seeds,4Tbl natural yoghurt,2tsp honey,sea salt and cracked pepper

method

Pre soak the pearl barley for a few hours or over night. preheat the oven to 200°C. In a baking tray add the chopped pumpkin, a splash of olive oil, generously salt and drizzle over one of the teaspoons of honey. Roast for 1/2 hour or until soft and aromatic. When pumpkin is cooked, drain the barley and heat a pan with another splash of olive oil. on a medium heat gently sauté the barley and add the garlic cloves keep stirring to avoid the barley from sticking for 10 minutes, then add the pumpkin.Lower the heat and start to prepare the dressing. In true Jamie style i like using a small jar with a lid to mix the dressing and if there happens to be left overs it can be easily stored in the fridge for later use. Add the yoghurt,2tablespoons of olive oil,turmeric,mustard and honey then replace the lid on the jar and shake, open and lightly season to taste. Then a large bowl roughly toss the salad greens together then add the pumpkin, barley mix and finish with the dressing.

butter cookies and words

cooking with toddlers is always going to be anything but methodical. Before pursuit it is absolutely necessary to let go of any concept that the process is going to run smoothly and without fuss or mess for that matter. It almost needs to be seen as organised chaos with the idea that anything could happen and that there may not even be any consumable produce from the event. What is important to remember is, that all of the learning lies within the experience. For us it’s all about the sensory play, our boo thrives on the touch and taste of soft dough and at the moment any activity that encourages his participation, cooperation and patients is welcomed.

BUTTER COOKIES

ingredients:125g softened butter,100g caster sugar,1 free-range egg,200 g plain flour,1tsp vanilla extract,1/4tsp baking powder,sprinkles,extra flour for dusting

method: Beat butter and sugar in a kitchen mixer until light and fluffy. Add the egg and vanilla extract and beat well, then add the flour and baking powder and mix until a ball of dough forms. At this stage is good to roll dough into a ball and wrap in cling film and put into the fridge to chill for an hour, however this step is completely unacceptable to my toddlers so we always skip it and go straight to here, on a lightly floured surface roll out the dough to 1/2cm thick with cookie cutters cut out shapes and gently press into the sprinkles and lay onto baking tray lined with baking paper. If dough is extra soft from skipping the chilling step, you can, with lightly floured hands roll teaspoons of the mixture and then press them into the sprinkles. Bake for 10 to 12 minutes at 180°C or until the edges are slightly browned.

recipe adapted from JamieOliver.com Lemon Butter Biscuits