Do you have a pasta maker at home? Why not set it up on your bench and make something different you won’t see at many supermarkets? This exciting pasta verde – or green pasta – is made by adding cooked greens to the mixture, and adds colour, texture and moisture to the dough. It is fun making pasta at home, and the use of free range, or farm fresh organic hen eggs and homegrown silver beet or spinach takes the goodness factor up a notch. INGREDIENTS Serves 3-4 240g ’00’ flour 2 large free range eggs 1/4 cup cooked,...Read More
Author: Lisa Romano
The delicate zesty perfume of ruby graperuits will fill your kitchen as you bake these delicate custard tartlets. Substitute blood oranges if the fruit is unavailable, for an ideal alternative. Serve after dinner with a fruit compote and whipped cream or ice cream, or at afternoon tea for a pick-me-up. Double ingredient quantities to make more tartlets. Ingredients Makes 4 tartlets For the pastry: 1/2 cup plain flour 1/4 cup self-raising flour 1 tbs icing sugar 1/2 tsp salt 1/4 cup yoghurt 2 tbs olive oil 1 egg yolk For the filling: 1 tsp ruby grapefruit zest, finely grated...Read More
The trees in our orchard row are groaning under the weight of a bountiful harvest of Granny Smith apples: tart, firm fruit suitable for cooking pies, sauces and of course, apple crumble. This satisfying sweet dish resembles a flan without the crust and is enhanced by the addition of prosecco and pecan nuts. Especially delicious after dinner on a cool evening, this dessert will have your guests and family clamouring for seconds. For a larger gathering, double the quantities shown below and use a larger pan. INGREDIENTS Serves 4-6 4 large Granny Smith apples 100g butter 50g caster sugar...Read More
All around the world pantries are being stocked for the festive season, and here in Australia the days are very hot, but thankfully the nights are still mild in the Southern Highlands. The only way to enjoy a white Christmas is to whip up this berry-laden white cloud of a pavlova; spread with light Chantilly cream and drizzled with raspberry syrup. WIshing you all a peaceful – and delicious – holiday. INGREDIENTS Serves 8 6 free range egg whites (organic if possible) 330g caster sugar 2 tsp cornflour 1 tsp white vinegar 300ml whipping cream 3 level tsp caster...Read More
The tart juiciness of fresh strawberries, the luscious smooth creme patissiere and the crisp biscuit base combine in this tempting little tart recipe. Pastry case is baked with healthy olive oil and fat free yoghurt. Sugar is reduced to a minimum. A light jelly topping adds shine and protects the delicate fruit. Add this to your dessert menu or afternoon tea spread for a refreshing and attractive treat. INGREDIENTS Makes at least 8 slices in a 24cm tart For the strawberries and jelly topping: 600g fresh strawberries, washed, dried, hulled and halved 4-5 tbs white sugar 1 tbs cognac...Read More
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