RECIPES

BAKED RICOTTA

Prep time: 10 mins

Cook time: 30 mins

Serve it either as a sort of dip, hot out of the oven, or leave it to cool to room temperature and then cut it into wedges with a salad, some bread and perhaps a plate of paper-thin pink prosciutto.

INGREDIENTS

500g fresh whole-milk ricotta 3 eggs 1 cup (100g) grated parmesan cheese 1 tsp thyme leaves, plus extra to garnish ½ tsp sea salt A few good grinds of black pepper

Preheat the oven to 200°C. Grease and line a 20cm spring-form tin with baking paper. Combine the ricotta, eggs, parmesan, thyme, salt and pepper in a bowl and whisk until smooth. Pour into the tin and smooth the top. Pop the ricotta into the oven and cook for 30 minutes or until golden and puffed. Top the baked ricotta with the extra thyme and set aside to cool to room temperature. Serves 4–6

Around the Kitchen Table is an invitation to pause our busy lives - even for half an hour - and cook, create or make something good every day. Images and text from Around the Kitchen Table by Sophie Hansen and Annie Herron, photography by Sophie Hansen. Murdoch Books RRP $39.99.

PEACH SCROLLS WITH AMARETTO GLAZE

Prep time: 30 mins, plus overnight proving Cook time: 25 mins INGREDIENTS

1 cup (320g) chilled Peach and honey butter or your favourite fruit jam 1 egg 2 tbsp double cream

Basic sweet dough

4 cups (600g) plain (all-purpose) flour, plus extra for dusting ¼ cup (55g) caster (super fine) sugar 3 tsp (20g) dry yeast ½ tsp ground cardamom A pinch of salt 2 eggs 1 cup (250ml) lukewarm milk 175g butter, softened, plus extra for greasing

Amaretto glaze

1½ cups (185g) icing (confectioners’) sugar ¼ cup (60ml) thick (double) cream 2 tbsp amaretto liqueur (or brandy, lemon juice or water)

Peach and honey butter:

Prep time: 20 mins Cook time: 55 mins Makes about 4 cups INGREDIENTS

For the dough, briefly mix the flour, sugar, yeast, cardamom and salt in an electric mixer fitted with the dough hook. Whisk the eggs into the milk, add it to the flour mixture and knead for 5 minutes. Add the butter, a tablespoon or so at a time, beating well after each addition. (You can also do the kneading by hand – combine the dry ingredients on your work surface, make a well in the centre and then add the milk and egg mixture and butter and knead for about 8 minutes.) Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 1 hour or until doubled in size. Gently turn the dough out onto a lightly floured surface and pat it into a disc. (This is a sticky dough, so you might need to wet your hands.) Place the dough on a tray, cover and refrigerate overnight. On a lightly floured surface, roll the dough into a large rectangle. Generously spread the peach and honey 1 kg peaches or other stone fruit, chopped ¼ cup (90g) honey butter or jam over the dough. Starting with one of the ¼ tsp ground cinnamon 1 vanilla bean, split lengthways long sides, gently roll the dough into a large sausage shape. If it feels a bit sticky and warm, pop it into the fridge for 10 minutes before proceeding. A pinch of sea salt Grease a deep roasting tin with butter. Cut the dough Juice of 1 lemon into nine rounds and tuck them into the tin, then cover Combine the peaches, honey and cinnamon in a large, deep saucepan. Scrape the vanilla seeds into the pan and add the scraped and leave to rest for 30 minutes (just enough time to set a table outside and get the coffee ready). pod. Add ¼ cup (60ml) water and stir well. Cook over medium heat Preheat the oven to 200°C. Whisk the egg and cream for 15 minutes or until the peaches have collapsed completely. together and brush it over the scrolls. Bake for 25 Discard the vanilla pod, transfer the peach mixture to a blender (or minutes or until the scrolls are puffed and golden. use a stick blender) and blitz to a puree. Add the salt and lemon juice, to taste – add a little at a time, testing after each addition until you have the perfect balance of sweetness and acidity. For the glaze, whisk the icing sugar, cream and amaretto in a bowl. Return the puree to the pan and cook over low heat, stirring often, for about 40 minutes or until the mixture thickens and reduces. Pour the butter into sterilised jars, seal and refrigerate for 3–4 weeks. Let the scrolls cool for about 10 minutes before spooning the glaze over the top. Serve the scrolls warm with coffee. Makes 9