recipes from super food ideas (sept-04 issue)
my notes in italics
basic scones
makes 16
plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1� cups milk
jam and whipped cream, to serve
1) Preheat oven to 200�C. Lightly dust two flat baking trays with plain flour. Sift self-raising flour into a large bowl.
2) Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
3) Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
4) Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
carrot, ginger & orange salad
serves 4 as a side dish
2 tablespoons sesame seeds
3 carrots, peeled, coarsely grated
150g baby spinach
50g snow pea sprouts
3 large oranges, peeled, segmented
dressing
� cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
5cm piece fresh ginger, peeled, grated
1) Make dressing - Combine all ingredients, and salt and pepper in a screw-top jar. Shake well to combine.
2) Place sesame seeds into a frying pan over high heat. Cook, tossing, for 4 minutes or until golden. Set aside to cool.
3) Combine carrots, spinach, sprouts, orange segments and sesame seeds in a bowl. Pour over dressing. Toss. Serve.
cheesecake ice-cream
serves 8
250g cream cheese, softened
1/3 cup caster sugar
� teaspoon vanilla extract
� cup thickened cream
100g Toblerone chocolate, chopped
1.25L vanilla ice-cream, softened
1) Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
2) Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm. Serve.
coconut fish with noodles
serves 4
1 tablespoon peanut oil
3 green onions, thinly sliced diagonally
3cm piece fresh ginger, grated
1 cup coconut milk (light)
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
750g thick white boneless fish fillets, cut into 3cm pieces (we used ling, barramundi would also be good)
125g green beans, trimmed, cut into thirds
200g dried rice stick noodles
1/3 cup coriander leaves
lime wedges, to serve
1) Heat a wok over high heat until hot. Add oil. Swirl to coat. Add onions and ginger. Stir-fry for 1 minutes or until tender. Add coconut milk, fish sauce, lime juice and brown sugar. Stir until well combined. Bring to the boil. Reduce heat to medium.
2) Add fish and beans. Stir until well combined. Cook for 3 to 4 minutes or until fish is cooked through.
3) Meanwhile, place noodles into a large heatproof bowl. Cover with boiling water. Stand for 6 to 8 minutes or until tender. Drain.
4) Divide noodles between serving bowls. Spoon over fish mixture and sauce. Top with coriander. Serve with lime wedges.
creamy pasta with roast vegetables
serves 4
125g 97% fat-free bacon, chopped (we make it without bacon - so tasty!)
2 garlic cloves, crushed
1 red onion, cut into thin wedges
700g butternut pumpkin, cut into 1.5cm cubes
1 red capsicum, cut into 2cm cubes
1 yellow capsicum, cut into 2cm cubes
250g cherry tomatoes, halved (we use grape tomatoes)
olive oil cooking spray
400g fettucine pasta
3 teaspoons cornflour
1 cup light evaporated milk
� cup salt-reduced chicken stock
� cup flat-leaf parsley, chopped
1) Preheat oven to 220�C. Line a large roasting pan with baking paper. Place bacon, garlic, onion, pumpkin, capsicum and tomatoes into roasting pan. Spray with oil. Toss gently to coat. Roast for 30 minutes or until vegetables are tender.
2) Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
3) Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper.
4) Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes ot until sauce just comes to the boil. Reduce heat to low. Add pasta, bacon, vegetables and parsley. Toss until well combined and heated through. Season with pepper. Serve.
fruit loaf
serves 10
150g dried apricots
150g dried figs
150g pitted dates
150g raisins
2 cups orange juice
1 teaspoon bicarbonate of soda
� cup brown sugar
2 eggs, lightly beaten
2 cups self-raising flour
1� teaspoons ground cinnamon
1 teaspoon ground ginger
butter, to serve
1) Preheat oven to 180�C. Grease and line a 7cm deep, 10cm x 21cm (base) loaf pan with baking paper.
2) Combine dried fruit and juice in a saucepan over low heat. Cook, stirring, for 20 minutes or until liquid has been absorbed. Stir in bicarbonate of soda. Set aside for 10 minutes.
3) Transfer fruit mixture to a bowl. Stir in sugar and eggs. Sift flour and spices over fruit mixture. Stir gently to combine. Spoon into prepared loaf pan. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean.
4) Stand for 10 minutes in pan. Turn onto a wire rack to cool. Serve slices at room temperature (also delicious warm) or toasted, spread with butter.
lemon & lime cheesecake
serves 10 to 12
150g plain sweet biscuits, processed to fine crumbs
80g butter, melted, cooled
500g cream cheese, softened
� cup caster sugar
1 lemon, rind finely grated, juiced
2 limes, rind finely grated, juiced
1� tablespoons lime juice
1� tablespoons lemon juice
3 teaspoons powdered gelatine
300ml thin cream, lightly whipped
1) Grease and line base and sides of a 5.5cm deep, 22cm (base) springform pan with baking paper. Combine biscuit crumbs and butter. Press into base of prepared pan. Refrigerate while preparing filling.
2) Using an electric mixer, beat cream cheese and sugar until smooth. Beat in lemon and lime rind. Heat lemon juice, lime juice and gelatine in a small saucepan over medium heat, stirring with a fork until hot and gelatine is dissolved. Set aside to cool slightly. Beat cooled gelatine mixture into cream cheese mixture until well combined. (The two mixtures must be roughly the same temperature to avoid lumps forming) Fold in cream, mixing until well combined.
3) Spoon filling over base. Smooth surface. Refrigerate for 4 hours or until set. Serve.
moroccan fish cutlets
serves 4
1 cup coriander leaves, finely chopped
1 teaspoon ground cumin
� teaspoon cayenne pepper
1 teaspoon paprika
2 garlic cloves, crushed
1 tablespoon extra virgin olive oil
1/3 cup lemon juice
4 thick white fish cutlets (such as jewfish, snapper or blue eye)
cooked couscous, coriander sprigs, diced tomatoes and lemon wedges, to serve
1) Process coriander, cumin, cayenne pepper, paprika, garlic, oil, lemon juice, and salt and pepper in a food processor. Pour mixture into a ceramic dish.
2) Add fish to mixture. Turn to coat. Cover. Refrigerate for 1 hour.
3) Preheat a greased barbecue plate over medium heat. Cook fish for 3 minutes each side. Serve with couscous, coriander, tomatoes and lemon wedges. (We served with salad and potato wedges.)
orange & date scones
makes 16
1 large orange, rind finely grated, juiced
1 cup pitted dates, roughly chopped
plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1� cups milk
marmalade, to serve
1) Heat orange juice in a small saucepan over medium heat until hot. Place dates into a heatproof bowl. Pour over orange juice. Stand for 15 minutes. Drain dates.
2) Preheat oven to 200�C. Lightly dust two flat baking trays with plain flour. Sift self-raising flour into a large bowl.
3) Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in orange rind and dates.
4) Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
4) Pat dough into a 2cm-thick, 24cm sqaure. Cut into 16 x 6cm-square scones. Place onto prepared baking tray, 1cm apart. Bake for 20 to 25 minutes or until golden and well risen. Serve with marmalade.
parmesan-crumbed baked fish
serves 4
� cup fresh multi-grain breadcrumbs
� cup flat-leaf parsley leaves, finely chopped
1/3 cup finely grated parmesan cheese
1 teaspoon finely grated lemon rind
1 teaspoon olive oil
4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
olive oil cooking spray
steamed green beans, boiled chat potatoes and lemon wedges, to serve
1) Preheat oven to 200�C. Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.
2) Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
3) Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans, potatoes and lemon wedges.
pumpkin scones
makes 16 (used a smaller cutter and it made almost double)
plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 cup mashed cooked pumpkin
� to � cup soda water
ricotta and grilled prosciutto, to serve
1) Preheat oven to 200�C. Lightly dust a flat baking tray (needed two) with plain flour. Sift self-raising flour into a large bowl.
2) Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
3) Combine pumpkin and � cup soda water. Add to flour mixture. Mix with a flat-bladed knife until mixture forms a soft dough, adding more soda water if required.
4) Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack.
Serve warm with ricotta and prosciutto. (Although these are not sweet scones, we served with blackberry jam and they were delicious!)
spiced apple damper
serves 8 (though we cut it into 12 slices)
plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1� cups milk
� cup brown sugar
1� teaspoons mixed spice
2 small Pink Lady apples, grated
1 eggwhite, lightly beaten
1 tablespoon demerara sugar
cream cheese and maple syrup, to serve
1) Preheat oven to 200�C. Lightly dust two flat baking trays with plain flour. Sift self-raising flour into a large bowl. Stir in brown sugar and mixed spice.
2) Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in apple.
3) Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
4) Shape dough into a 19cm (diameter) round. Brush with eggwhite. Sprinkle with demerara sugar. Mark a large cross in centre. Place onto prepared tray. Bake for 30 minutes or until golden and cooked through (took 40 minutes in my oven). Stand on tray for 5 minutes. Serve with cream cheese and syrup.
teriyaki steak burgers
serves 6
1 cup thick teriyaki marinade
2 tablespoons sweet chilli sauce
2 tablespoons olive oil
2 tablespoons golden syrup
2cm piece fresh ginger, peeled, finely grated
12 pieces minute steak
3 large red onions, halved, thinly sliced
6 butter lettuce leaves
2 carrots, peeled, grated
6 damper hamburger buns, split
potato crisps, to serve
1) Combine marinade, sweet chilli sauce, 1 tablespoon of oil, 1 tablespoon of golden syrup and ginger in a ceramic dish. Mix well. Add steak. Turn to coat. Cover. Refrigerate for 2 hours, or longer if time permits.
2) Place onions into a microwave-safe bowl. Cover with a lid or double layer of plastic wrap. Microwave on HIGH (100%) power for 3 minutes, stirring after 1� minutes. Stir through remaining golden syrup. Season with salt and pepper. Cover. Set aside. (Of, if like me, you prefer to use the microwave as little as possible, fry the onions in a little bit of oil, then add syrup and seasonings. The idea is to soften them, not completely cook them)
3) Preheat barbecue plate on high heat until hot. Reduce heat to medium-high. Grease plate with remaining 1 tablespoon of oil. Add onions, Cook, tossing, for 3 to 5 minutes or until light golden. Transfer to a plate. Cover to keep warm. Cook steaks, in batches if necessary, for 1 minute each side for medium or until cooked to your liking.
4) Arrange lettuce leaves and carrot on bun bases. Top each with 2 pieces of steak (we found slicing the steak made it easier to eat) and onions. Top with bun tops. Serve with crisps.
tomato, parmesan & basil scones
makes 16
plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1� cups milk
1 egg, lightly beaten
1 cup grated parmesan cheese
1 cup semi-dried tomatoes, chopped
� cup basil leaves, finely shredded
1) Preheat oven to 200�C. Lightly dust two flat baking trays with plain flour. Sift self-raising flour into a large bowl.
2) Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
3) Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
4) Roll dough out between two sheets of baking paper (use good-quality non-stick baking paper) to form a 28cm x 40cm rectangle. Brush with egg. Sprinkle cheese, tomatoes and basil evenly over dough, leaving a 1cm-wide strip along 1 long side.
5) Starting from 1 long side (the side with the filling right to the edge), roll dough up like a Swiss roll. Cut into 16 rounds.
6) Place scrolls onto baking trays, 3cm apart. Brush with egg again. Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until golden and cooked through. Stand for 5 minutes. Serve.
more recipes
