5 minute read
Comfort food
BROCCOLI & CAULIFLOWER CHEESE TARTS
MAKES 8 • 2 sheets ready-rolled puff pastry, thawed • 80g camembert • 30g parmesan, finely grated FOR THE FILLING • 150g cauliflower florets, cut into 4cm pieces • 200g broccoli florets, cut into 4cm pieces • 25g cornflour (cornstarch) • 550ml milk • 1 egg yolk, lightly whisked • ½ tsp dijon mustard • 100g grated tasty cheese, plus 60g extra
To make the filling, steam the cauliflower and broccoli separately until just tender. In a small bowl, whisk together the cornflour and 50ml of the milk, then whisk in the egg yolk and mustard until smooth. Set aside. In a large saucepan over medium heat, bring the remaining 500ml of milk to a simmer, then gradually whisk in enough cornflour paste to reach a thick custard consistency. Stir in the 100g of grated tasty cheese until melted and then fold in the broccoli and cauliflower. Remove from the heat and set aside to cool.
To assemble for baking, preheat the oven to 200C. Grease eight 200ml pie tins. Cut four 12cm circles from each pastry sheet, then press the pastry into the base and up the side of each pie tin. Distribute the cooled filling mixture evenly between the tart cases. Cut the camembert into eight cubes. Insert one in the centre of each tart. Combine the 60g of grated tasty cheese with the parmesan, then sprinkle this over the tarts. Bake for 20–25 minutes, or until the pastry is crisp and golden and the topping is golden brown and bubbling. Leave in the tins for five minutes before serving, or transferring to a wire rack to cool.
These tarts are excellent reheated the next day for a light lunch.
Made with love
Leave your worries at the door and walk into the warm embrace of delicious comfort food from the recipes of Sally Wise
PISTACHIO ORANGE DRIZZLE CAKE
SERVES 6–8
• 40g pistachio kernels, chopped (to sprinkle)
FOR THE CAKE
• 3 eggs • 200g white (granulated) sugar • 160g self-raising flour • 125ml milk • 1 tbsp finely grated orange zest • 125g salted butter, melted • 120g pistachio kernels, roughly chopped
FOR THE DRIZZLE
• 200g icing (confectioners’) sugar • 1 tsp finely grated orange zest • 1 tsp salted butter, melted • 40ml orange juice • 3 tsp lemon juice
Preheat the oven to 160C. Grease an 18cm round cake tin, 7cm deep. Line the base with baking paper and grease again. Using hand-held beaters or a stand mixer, beat all the cake ingredients, except the pistachios, for two minutes. Fold in the pistachios. Spoon the cake batter evenly into the tin. Bake for 50–60 minutes, or until a metal skewer inserted into the centre comes out clean. Leave to stand in the tin for five minutes before turning out on to a wire rack to cool completely.
For the drizzle, mix together the icing sugar, orange zest and butter and then stir in the orange juice and enough lemon juice to make a pouring consistency. Spoon the drizzle over the cooled cake and sprinkle with the pistachios.
The Comfort Bake by Sally Wise, published by Murdoch Books, RRP $39.99. Photography: Samuel Shelley.
ANZAC BISCUITS MAKES 30–36
• 120g golden syrup • 125g salted butter, diced • 1 tsp bicarbonate of soda (baking soda) • 40ml boiling water • 150g plain (all-purpose) flour • 270g white (granulated) sugar • 130g desiccated coconut • 120g rolled oats • 1 egg, lightly whisked • ½ tsp vanilla extract
Preheat the oven to 160C. Line four baking trays with baking paper. Stir the golden syrup and butter together over medium–low heat until the butter is melted and bubbling, then remove from the heat. In a small bowl, mix together the bicarbonate of soda and boiling water (be aware that this will foam up for a minute or two). Mix all the dry ingredients together in a large bowl. Make a well in the centre and pour in the golden syrup/butter mixture, the bicarbonate of soda/water mixture, the egg and the vanilla. Stir until well combined. Leave the mixture to stand for 5–10 minutes to firm up a little. Roll the mixture into walnut-sized balls and place on the trays, allowing room for them to spread. Press down to flatten just slightly. I find that eight or nine well spaced on a tray is ample. Working in batches, bake for 10–15 minutes or until golden brown for a chewy biscuit. For a crunchy biscuit, bake a little longer until the biscuits are darker brown. Allow to cool on the trays for two minutes before removing to wire racks to cool completely. When cool, store in an airtight container. Store the chewy version and the crunchy in separate containers.
Note: If the mixture is at first a little sticky, dampen your hands before rolling into balls.
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