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Coastal Harvest
recipe magazine
Try our 3 ingredient sticky garlic chicken! Simple Scones Tomato ConsommĂŠ and more Italian Baci Di Dama Cookies Summer salad dressings Red Velvet Cake Black Garlic Dressing Make your own flatbread
grandis wines
These tiny cookies are gluten-free and use only 5 ingredients. Traditional Italian sweets, the name translates to “ladies kisses� - the two little hazelnut cookies are sandwiched with a kiss of chocolate.
italian
Baci di Dama cookies
Makes approx 40 sandwiched cookies 140gm hazelnuts 1 cup rice flour 100gm butter – softened 1/2 cup sugar 1/2 tsp salt 75gm dark chocolate
1. Toast the hazelnuts in the oven until browned (10mins) at 160°c 2. Cover with a teatowel and roll to remove the skins, cool 3. Blend the nuts in a processor until they are finely crushed – they should resemble fine breadcrumbs 4. In a bowl mix the rice flour, ground nuts, salt and butter 5. Rub the butter in and combine with your hands until well mixed (at this point if you are looking at a bowl of wet sand don’t worry! It just means the butter has melted too much and will come together better when set. 6. Refrigerate for approx 15mins to set 7. Tip onto a board or bench and press together in a ball 8. Using wet hands press into small logs the thickness of a small finger 9. Refrigerate again for approx 20mins 10. Use a knife to cut off small rounds of dough and with wet hands shape into balls, gently press onto lined baking tray to flatten the base. Bake at 160°c for approx 20mins or until just starting to brown Remove from oven and cool on tray – they will be soft and crumbly until completely cool 11. Melt the chocolate in the microwave or on the stove. 12. Lay the cookies upside down – match the sizes together where possible – using a piping bag or a teaspoon dab a small amount of chocolate on one and sandwich with another. We found they set best resting on their sides as they are a little difficult to standup sometimes.
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stablished in 2006, Grandis wines is the creation of secondgeneration wine maker Shannon Burgess-Moore.
Now a Central Coast resident, Shannon is making wine with a twist. Infusing Organic Australian Ginseng into his wines has resulted in a unique product - fine wines with the added health benefits of ginseng. In doing this Shannon has created a premium alternative wine product of high natural antioxidants, aiming to ease the stress of the modern busy lifestyle. These wines are designed to appeal to the connoisseur, new-age and inquisitive wine drinker alike. A wine of natural earthy herbaceous aroma and complexity, the integration is made seamless due to the varieties and wine styles chosen. But don’t take our word for it - try them for yourself! You wont be disappointed. The easiest way to get your hands on some of these amazing drops is to order online at
www.grandiswines.com.au
Special offer for our readers! Enter the code - coastalharvest13 and receive free shipping for your order!
Keep an eye on the Grandis website for great specials and exciting new releases throughout 2014!
Chilled Tomato ConsommĂŠ with Goats Cheese Mousse With tomato growing season well and truly underway we thought it was the perfect time for this recipe.
1.5kg ripe tomatoes 100gm soft goats cheese 1 stick of celery 200ml thickened cream 1 small cucumber Baby herbs to serve 1/4 teaspoon crushed garlic 1/2 cup water Serves 4 as an entree. 1. Put first 5 ingredients in food processor and season with a pinch of salt and pepper. Pulse until tomatoes have been chopped finely. 2. Spread a large piece of cheese cloth or a clean damp teatowel over a large bowl. Pour the tomato mix into the cloth and bring the corners together. 3. Tie the corners of the cloth and hang over a pot or bowl in the fridge. 4. Let the liquid drip as it hangs for 4 -6 hours or overnight. 5. Whip the cream to soft peaks. Break up the goats cheese with a fork. 6. Gently fold half the cream into the cheese until smooth. Fold in the rest being careful not to work the mix too much. Refrigerate 1hour. 7. Pipe the mousse into bowls and gently pour the chilled tomato liquid around the base. We served ours with baby oregano leaves.
The consommĂŠ can be heated gently, however, it will become a little cloudy - and be sure not to melt the goats cheese mousse when serving.
A Helping Central Hand Coast Professional cleaning services Fully insured End of lease, commercial and household cleaning
0481 162 091 ABN 44 565 532 297 For each chicken breast Mix 1 crushed clove of garlic with 1tbs brown sugar. Lay chicken breast on greased baking tray and sprinkle garlic sugar to cover. Season with salt and pepper. Bake at 180째c for 15 mins or until brown and cooked through. Serve with rice or steamed greens.
3 Ingredients!
make your own FLATBREADS
Making your own flatbreads is one of those truly satisfying cooking moments - you’ll wonder why you ever paid for them! They will keep in the fridge for up to 3 days and can be used for wraps and tortillas - perfect for mexican or indian meals.
Salt and Pepper 50gm butter 1tbs olive oil 1 1/4 cups milk 2 cups plain flour Heat the milk with the butter and oil in a small pan until butter is melted. Add to the flour in a large bowl with pinch of salt and pepper. Knead on a floured surface until soft and smooth - approx 3mins. Wrap and sit in a warm spot for 30mins. Roll into a sausage shape and cut into even pieces depending on how big you want the flatbreads to be - we made 8. Roll out each piece as thin as possible. Heat a dry pan to a medium high heat. Cook the breads on each side until brown and starting to puff a little. (approx 1-2mins each side) Cover with a damp tea towel while cooking the rest.
Advertise your business here. Packages starting at $149 + gst Print and digital Reach a wide audience through multi - format campaigns Repeat use medium means potential customers see your ad multiple times as they refer back to our recipes
Nigel Drysdale Painter & Decorator New Work and Repaints Covering all areas of the Central Coast and Sydney
0402 033 851 ABN 15 560 542 286 Lic No R88093
red velvet cake
celebrate A
nyone will tell you that the cream cheese topping is the best part of any red velvet cake or cupcake. With this in mind we have created this recipe using a relatively thin cake with lots of cream cheese frosting for filling and topping.
red velvet cake
80gm butter 3/4 cup caster sugar 1 egg 2tsp red food colour 1/4 cup cocoa powder 1/2 tsp salt 1 1/4 cup plain flour 2 tsp vanilla 1/2 cup milk 2tsp apple cider vinegar (white vinegar is ok too) 1/2 tsp bicarb soda 250gm cream cheese 300ml sour cream 3/4 cup icing sugar 2tsp powdered gelatine
Preheat oven to 180°c fan forced. Grease and line a 20cm springform cake tin. 1. Cream the caster sugar and butter in bowl with electric mixer. 2. Add the egg, flour, cocoa, milk, salt and bicarb – mix again until combined. 3. Add 1tsp vanilla, red colour, and vinegar and mix again until smooth. 4. Pour into the tin and bake approx 15-20mins until a skewer comes out clean. 5. Cool the cake in the tin while you make the filling. 6. Whip the sour cream to soft peaks, add the cream cheese, 1 tsp vanilla and icing sugar – whip until light and fluffy – approx 1min. Mix the gelatine with 2tsp warm water to dissolve. 7. Add the gelatine to the cream cheese mix and stir to combine. 8. Spread over the cake in the tin, cover and refrigerate to set. or Split the cake and return it to the tin to layer with the topping, cover and refrigerate to set. This mix doesn’t take long to set – approx. 30mins. Run a knife around the tin to remove. Sprinkle with choc flakes and serve.
hairhive
Avoca Beach
Michelle - (02) 4381 1551 Mon - Wed Thur Fri
9am - 4pm 9am - 6pm 9am - 8pm
2/197 The Round Drive Avoca Beach, 2251
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the
gourmet collective a central coast catering co.
Corporate and casual lunch packs available now - check the menus at www.thegourmetcollective.com.au and order by sms, email or phone (24hrs notice) Delivered to your office, event, or favourite picnic spot!
Summer Salad Dressings... Tangy Thai dressing Black Garlic Vinegrette Dijon Apple Balsamic Dressing
Dijon Apple Balsamic Dressing Shake all ingredients together in a jar or container. Refrigerate until serving
4 cloves black garlic 1tbs olive oil 1tbs red wine vinegar 1tbs water 1/2 tsp dijon mustard 1tsp sugar
2tbs apple balsamic 1tbs dijon mustard 1tbs olive oil 1/2tsp caster sugar 2tsp chopped chives salt and pepper
Squash and mash the garlic cloves and put all ingredients into a jar or container with a lid. Shake to combine. Serve on salad greens – we were lucky enough to have baby rainbow chard in the garden and finished it off with some chopped hazelnuts and parmesan.
This is our simple Thai Salad Dressing - an essential part of spring and summer. Use it for Chicken, Beef or Prawn salads for a quick, cheap, refreshing meal over the warmer months. Much tastier than store-bought dressings you’ll be making it all summer long! The key ingredient here is Kaffir lime leaves. This is the flavour that makes it aromatic, authentic and tangy. Easy to find now – most supermarkets and fruit and veg retailers stock it – they’re inexpensive and easily frozen for your next Thai curry.
Easy Thai Salad Dressing Serves 3 – 4 depending on the size of your salads 1 lime 4 kaffir lime leaves 1tbs fish sauce 1tbs sweet chilli sauce 1tbs water 1 red chilli – chopped finely Fold the kaffir leaves down the centre so you can tear/peel the stem away – this is the chewy part, alternatively cut the sides away from the centre vein. Chop the leaves as fine as possible. Add the kaffir lime leaves to a small bowl with the juice and zest of the lime. Sit 5 minutes for the acid in the lime juice to soften the kaffir lime leaf. Add the liquids and chilli to the bowl and stir. Traditionally a Thai salad would contain lots of cucumber, chilli and bean shoots, but you can use whatever you have available. We used shredded poached chicken breast with a simple garden salad. Be sure to toss the dressing into the salad just before serving as the acid will make the salad wilt if left to sit.
This recipe makes at least 15 scones.
4 cups self raising flour 1 cup milk 1 cup thickened cream 1tsp salt 1tbs caster sugar 1tsp vanilla paste jam and cream to serve Preheat oven to 180째c 1. Sift dry ingredients into large bowl. 2. Mix milk, cream and vanilla in a jug. 3. Make a well in the dry ingredients and pour in the wet ingredients. 4. Use a knife to gently mix using a cutting action so as to prevent over working the scones. 5. Tip onto a board or benchtop. 6. Gently press together into a ball and press down into a 2cm thick disc. 7. Use a cookie cutter or knife to cut into circles or triangles. 8. Lay scones on a lined tray, arrange them side by side just touching each other - this helps them rise evenly. 9. Bake 15 - 20mins until just brown on top. Cool slightly Serve with jam and cream or butter.
Simple
Scones
The Gourmet Collective have just released their newest menus, so get in quick to save your date for 2014! Specialising in finger food, buffets, brunches, high teas, cakes and hampers, Weather you are planning a casual get together, a corporate lunch or a black tie event, the Gourmet Collective have got it covered! See the full list of menus at -
www.thegourmetcollective.com.au or scan the QR code below
the
gourmet collective a central coast catering co.
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