Brie and Onion Marmelade Tartlets

Makes 15 tartlets

Ingredients:

1 sheet Woolworths all butter puff pastry, cut into 15 squares

1 brie, sliced into 15 pieces

1 jar Woolworths onion marmalade

Micro Coriander to garnish

Method:

Preheat the oven to 200°C.

Place the puff pastry squares on a baking sheet and bake for 20-30 minutes until golden brown.

Top each square with a slice of brie and a little onion marmalade.

Garnish with micro coriander and serve.

Millionaires Shortbread

Ingredients:

Shortbread:

180g Butter

90ml castor sugar

375ml cake flour

Pinch of salt

Caramel:

250g butter

125g sugar

1 can condense

60ml golden syrup

150g bitter sweet chocolate

Method:

For the shortbread:

Preheat the oven to 180°C

Cream the butter and sugar together until light and fluffy.

Sift in the flour and a pinch of salt, and mix well. Press the mixture together and place in the fridge to rest for 15-20 minutes.

Press the dough into a rests the mixture together and place in the fridge to rest for 15-20 minutes.

Press the dough into a brownie tin/rectangular baker to form an even layer that is about 1 cm thick. If there is any excess dough, bake it into cookies J

Prick the short bread with a fork and bake in a preheated oven to 15-20 minutes or until golden. Remove from the oven and allow to cool.

For the caramel filling:

Place the butter, sugar, condensed milk and golden syrup into a saucepan and stir over a low heat until the sugar and butter have melted.

Bring to the boil, and cook stirring continuously for 10-15 mins, or until the caramel is a dark golden colour and has reached soft ball stage(when you drop a little in a glass of cold water and you can bring it together to form a ball).

Pour the caramel over the shortbread and allow to cool.

Melt the chocolate and pour it over the caramel layer, allow to cool slightly before scoring the chocolate into blocks.

Then allow to cool and set completely before cutting into portions and serving.

HOMEMADE PIZZA

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Ingredients:

Pizzas Bases bought from your local pizza place or 
click here for my Pizza Base Recipe 

1/2 an onion
1 clove of garlic
45ml tomato paste
Chopped tomatoes (1 tin will do cover 3-4 bases)
120ml water
5ml sugar
salt and pepper

You can use whichever pizza toppings you like, here are some of my favourites:
Caramelized Onions
Mushrooms
Peppers
Red Onion
Pepperdews
Baby Tomatoes
Basil
Pineapple
Bacon (needs to be pre cooked)
Ham
Salami
Chicken Breast (needs to be precooked and marinaded)
Feta
Boccachini 
Avo 
Rocket

Cheese- I like to use a mixture of mozzarella and cheddar because the mozzarella melts nicely and a little cheddar adds some nice flavour.

Method:

Saute the onions in a little olive oil until soft and golden, then add the garlic and saute for a further 2 minutes. Add the tomato paste, tinned tomato and water and cook for 20-30 minutes on a medium heat until thick and cooked. Season well with salt, pepper and sugar and allow to cool.

Place the pizza bases on a floured baking tray and top with some tomato sauce, use the back of a spoon to spread it over the base, leaving a 1cm gap around the edges. 

Sprinkle a generous amount of cheese over the pizza and top with your favourite toppings.

Place in a preheated oven at 200°C and cook for 20-25 minutes, until the cheese is melted and the underneath of the pizza base is golden.


TIPS- 

If you are making a few pizzas it's really fun to have a whole variety of toppings and make different ones for every body to share

Pizza goes hand in hand with wine!!!

Crispy Pizza Base

Ingredients:

500g cake flour

15ml salt 15ml sugar

10g instant yeast

600ml tepid water

Method:

Sift together the flour, salt and sugar, then mix in the yeast.

Make a well in the centre of your dry ingredients and pour in half the water. Mix together to form soft dough adding more of the remaining water as necessary.

When you have soft but not sticky dough, turn it out onto a floured surface and knead for about 10 minutes or until smooth and elastic.

Place into a grease bowl, cover and place in a warm place to double in bulk, about 30 minutes.

Divide dough into first sized balls, and roll out very thinly on a well floured surface. Top with your favourite toppings and bake at 200°C until golden and crispy.

GRANADILLA CURD TARTLETS

Ingredients:

½ cup white sugar

3 eggs

1 cup granadilla juice (about 18 granadillas- if you are making tarts reserve the pulp and pips to top the tart with at the end)

½ cup butter

Method:

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in granadilla juice and butter.

Cook in the microwave in 1 minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

To make a tart you will need to make some pastry. Or you can bake off bought puff pastry squares and top them with it. The Woolworths all butter puff pastry is really YUM! I use it all the time.

SHORT CRUST PASTRY

Ingredients:

180g flour

1ml salt

100ml icing sugar

100g butter

5 ml water

Method:

Sift the flour, salt and icing sugar together. Rub in the butter and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.

  

Roll the pastry out thinly and line a tart tin. Chill in the fridge for a further 30 minutes.

Roll off excess pastry with a rolling pin, cover with baking paper and fill with baking beans or rice. Bake at 180°c for 15 minutes. Remove beans and cook for a further 5 minutes.

Remove the tart shells from the oven and allow to cool before filling with granadilla curd and serving topped with granadilla pulp and whipped cream.

Sesame Crusted Trout with Avo Salsa

Serves 4

Ingredients:

 800g salmon trout, cut into 4 X 200g fillets

125ml mixed sesame seeds

15ml olive oil

2 large avocados, diced

Juice and zest of 2 limes

1-2 red chillies

10 Rosa tomatoes, quartered (optional- I didn't use them because raw tomatoes may just be the only thing I don't eat- I think this might be a hereditary problem)

30ml coriander, finely chopped

2 spring onions, finely sliced

Salt and Pepper

Method:

Dip the skin side of the trout into the sesame seeds and set aside.

In a mixing bowl, gently mix the avocado, lime juice and zest, chilli, tomatoes (if using), coriander and spring onion. Season well with salt and pepper.

Heat the olive oil in a non stick pan, and place the trout, sesame seeds down in it. Pan fry for 2-3 minutes, or until the sesame seeds are golden and crispy. Turn the trout and cook for a further 1-2 minutes (depending on the thickness of the trout) on the other side.

Serve the cooked trout with the salsa.
 
** If you are feeling a little adventurous try adding some cubed pineapple or mango to the salsa, it's absolutely divine**