Locally owned and independent
The Northern Rivers Times
September 14, 2023
December 7, 2023
The Northern Rivers Times
COOKING 51
42 COOKING
BREAKFAST EGG AND HAM MUFFINS MAPLE BACON CHRISTMAS TREES 25m prep 5m prep
20m cook 8m cook
4 servings
65 INGREDIENTS •• •• •
2oilsheets sprayfrozen puff pastry, partially thawed 200g rashersmuffins, streaky bacon 4 (English) halved and toasted 2120g tbspshaved maple syrup, plus extra to serve leg ham
•• • ••
22 cocktail onions 4 eggs 1 egg, lightly beaten Chopped freshcheese flat-leaf parsley leaves, to serve 4 slices tasty
63 METHOD STEPS pastry and togethertotoyour form a tree shape, Step 1 minutes orbacon until cooked liking. starting Preheat 220C/200C fan-forced. Line 2 Spray a oven fryingtopan with oil. Heat over medium Step 3 with a small amount and widen as you go reachhalves the end). thelined base with of the large bakingham, traysturning, with baking heat. Cook for 2 paper. to 3 minutes or until (until Place you 4 muffin on Starting a bakingattray tree, thread 1 skewer through centre to top of tree Step 2 light golden. Transfer to a plate. Cover to keep foil. Place muffin. Top each with (leave 1cm1ategg topon of each skewer for pickled onion). Cut 22 x 2cm-wide strips from pastry sheets. warm. ham and 1 slice cheese. Grill for 1 minute or until Place on tray. Repeat with remaining pastry strips Place on a baking tray lined with baking paper. Step 2 cheese hastomelted. Top withPress remaining muffin and bacon form 22 trees. 1 pickled onion Refrigerate minutesLightly spray pan with Preheat grillfor on10 medium. oil. Heat on top ofServe. each skewer. Step 3 over medium heat. Cook eggs for 4 halves. Step 5 Meanwhile, cut bacon lengthways into 2cmBrush trees and onions with remaining maple wide strips. Place bacon in a large bowl. Drizzle syrup. Brush trees with egg. Bake for 18 minutes, with maple syrup. Toss to coat. or until golden and puffed. Stand on trays for 5 Step 4 minutes. Place 1 pastry strip on a flat surface (keep Step 6 remaining pastry in fridge). Top with 1 piece of Transfer to a serving platter. Drizzle with extra bacon, gently pressing to secure (bacon will be 20m prep 4h 40m cook 4 servings maple syrup. Sprinkle with parsley. Serve. shorter than pastry). Using picture as a guide, fold
SLOW COOKED TUSCAN BREAD SOUP 16 INGREDIENTS
WHITE CHRISTMAS LAMINGTONS fresh sprigs thyme, 2 fresh sprigs rosemary) 2 tsp olive oil 1 brown onion, finely chopped • 200g cavalo nero (Tuscan cabbage), stem 2 carrots, peeled, chopped removed, leaves shredded 1h prep 15 servings 2 celery sticks, trimmed, chopped 45m cook • 2 thick slices Italian bread (pane di casa), 2 garlic cloves, crushed lightly toasted, torn into chunks 1 tsp fennel seeds • 40g (1/2cup) finely grated parmesan, (or Pinch of dried chilli flakes 250g butter, at room temperature chopped vegetarian hard cheese) plus extra shaved, 400g can crushed tomatoes 215g (1 cup) caster sugar • 120g dried cranberries, finely chopped to serve 400g can Cannellini Beans, drained, rinsed 3 eggs • 70g (2/3 cup) desiccated coconut • 1 lemon, juiced, zested (4vanilla cups) Massel 21Ltsp extract vegetable liquid stock • 60g (11/3 cup) rice bubbles Bouquet garni (4 fresh or dried bay leaves, 4 • 300g (2 cups) self-raising flour Icing Finely chopped continental parsley, to serve • 125ml (1 ⁄2 cup) milk • 450g (3 cups) icing sugar mixture • 215g (2 1/2 cups) shredded coconut • 50g butter, chopped, at room temperature White chocolate • 125ml (1/2 cup) boiling water tender. •Step 21 x 180g pkt white chocolate, finely •almost 1 tsp vanilla extract Step 2 Set a 5L slow cooker to Browning. Heat oil. Stir in cavalo nero, bread and parmesan. Cover Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. 1 minute. Add tomato, beans, stock and bouquet Use a large serrated knife to trim the cake edges Step 1 Serve topped with parsley, lemon zest and extra garni. Season. Change cooker setting to High. then cut the cake in half horizontally. Spread the Preheat oven to 180°C/160°C fan forced. Line parmesan. Cover. Cook or until white Christmas mixture over the cut side of the base and sidesfor of3-4 a 20hours x 30cm slicevegetables pan with are base cake, spreading to the edge. Replace the top baking paper.. cake, cut-side down. Place in the fridge for 15 Step 2 minutes to firm up slightly. Cut the cake into 15 Use electric beaters to beat butter and caster squares. Place in the fridge for 15 minutes to firm sugar in a bowl until pale and creamy. slightly. Beat in eggs, 1 at a time, beating well Step 5 after each addition. Beat in vanilla. Fold To make the icing, sift the icing sugar into a bowl in flour and milk until combined. Pour into then add the butter. Pour the boiling water and prepared pan and smooth surface. Bake for 35-40 minutes or until a skewer inserted comes out clean. vanilla over the butter to melt. Stir until smooth. Step 6 Set aside in pan for 10 minutes to cool slightly. Spread the shredded coconut over a plate. Use 2 Transfer to a wire rack to cool completely. forks to carefully dip a cake square in the icing Step 3 mixture to coat. Tap on the side of the bowl to To make white Christmas, place chocolate in a remove excess icing. Carefully dip in the coconut, microwave-safe bowl. Microwave on Medium, pressing to coat then transfer to a wire rack. stirring every minute, until melted and smooth. Repeat with the remaining cake squares, icing and Add cranberries, coconut and rice bubbles. Stir shredded coconut. Set the lamingtons aside for 15 until well combined. minutes or until set. Step 4 • • • • • • • • • • • • •• ••
15 INGREDIENTS
2 METHOD STEPS
6 METHOD STEPS
“Good food is the foundation Gifts of time and love are surely the basic ingredients of genuine happiness.”
of a truly merry Christmas. - Auguste Escoffier
– Peg Bracken
