Family, Food & Recipes

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Baking Dish – Tarts – Sweet And Savoury (Part 12) - Golden Syrup and Brown Butter Tart

Put the flour, salt, icing sugar and the orange zest in a food processor and pulse to blend. Add the butter and pulse to coarse crumbs. Combine the egg and water and add to the mixture pulsing again until the pastry just starts to come together. Tip onto the bench and form into a disc. Wrap and chill until firm.

Baking Dish – Tarts – Sweet And Savoury (Part 11) - Raspberry, Almond and Sour Cream Tart with Sugared Almonds

Place the tart on a serving platter and scatter with some of the sugared almonds. Dust with icing sugar and serve the remaining sugared almonds separately.

Baking Dish – Tarts – Sweet And Savoury (Part 10) - Grilled Apricot and Honey Fool Tart

I have used coconut biscuits for the tart case, but you can use any plain, crisp biscuit. Use roasted almonds, walnuts, macadamia or pine nuts in place of the hazelnuts. The number of apricots required for the tart will depend on their size.

Baking Dish – Tarts – Sweet And Savoury (Part 9) - Lemon Tart

Roll the pastry out on a lightly floured bench and line a 30 cm loose-based tart tin. Lightly prick the base with a fork and place in the freezer for at least 15 minutes prior to baking.

Baking Dish – Tarts – Sweet And Savoury (Part 8) - Strawberry Tart

Roll the pastry out between 2 sheets of baking paper to a 30 cm circle. Slide onto a baking tray and refrigerate until just firm enough to handle. Line the tart tin, patching the pastry where necessary and smoothing the cracks to give an even surface. Refrigerate or freeze until firm.

Baking Dish – Tarts – Sweet And Savoury (Part 7) - Strawberry and Lemon Tart

This recipe is based loosely on a ‘shaker lemon tart’, in which whole lemons are sliced thinly, combined with lots of sugar and left to marinate overnight before being baked in pastry.

Baking Dish – Tarts – Sweet And Savoury (Part 6) - Fruit Tartlettes

Fill the tart cases with crème patissière and top with sliced fruit. Using a pastry brush, lightly brush the fruit with the apricot glaze and scatter with the almonds and a sprig of mint. Glazing the fruit gives a glossy shine and prevents the fruit from discolouring.

Baking Dish – Tarts – Sweet And Savoury (Part 5) - Honey Nut Tart

Place the flour, salt, cinnamon and sugar in a food processor with the butter and pulse to coarse crumbs. Sprinkle over the water and pulse again until the dough just starts to come together.

Baking Dish – Tarts – Sweet And Savoury (Part 4) - Mango Tart with Sweet Red Chilli Syrup

Whisk the yoghurt, mascarpone and orange zest together and spoon into the tart. Using a vegetable peeler, ‘peel’ the mango flesh into long strips, curl and arrange over the cream. Drizzle with the chilli and syrup and dust the edges of the tart with icing sugar.

Baking Dish – Tarts – Sweet And Savoury (Part 3) - Pedro Ximénez Sherry and Raisin Tart

Put the flour, salt, icing sugar and butter in a food processor and pulse to coarse crumbs. Combine the egg yolk and 2 tablespoons of the water and add, pulsing until the dough just starts to come together. Add the extra water only if necessary.

Baking Dish – Tarts – Sweet And Savoury (Part 2) - Nectarine and Polenta Tart

Beat the butter and sugar for 1 minute. Beat in the egg then mix in the flour, allspice, salt and polenta. Tip onto the bench and form into a flat rectangle. The pastry will be soft.Wrap in cling film and chill for 1 hour or until firm.

Baking Dish – Tarts – Sweet And Savoury (Part 1) - Little Lime Meringue Tarts

Beat the goat’s cheese, sugar, lime zest and juice until smooth then whisk in the eggs and cream. Pour into the tart shells. Bake for 20 minutes or until the filling is just set. Set aside to cool.

Two Dishes For Your Meals (part 2) - Eye Fillet Steak With Salsa Verde

In a mortar and pestle add galic and rosemary, pound to a paste. Add oil to assist. Tie bunch of thyme together and place with leaf end facing down. Pound to release leaves but keep the stem to make a brush.

Two Dishes For Your Meals (part 1) - Sweet Potato And Beetroot Chips

Chop sweet potato into chip shapes, mix in a bowl with oil. Chop off ends of beetroot, divide it half down the centre to create two semi-circle cylinders. Slice 2mm thick.

Play With Your Food

Ever heard of nyotaimori? It's the Japanese term for sushi/sashimi served on a woman's naked body. Those clever Japs have thought of everything. Ask her to set herself up, or grab a selection and set the table together.

Perfect Dish For Sensational Summer Cooking (Part 3) - Fish pie tart with minted pea salad

Bring together 125g salted butter and 250g plain ﬂour either with your ﬁngertips or in a processor until it looks like very ﬁne breadcrumbs.

Perfect Dish For Sensational Summer Cooking (Part 2) - Korean-style prawn & spring onion pancake

In a bowl, mix the ﬂour, chilli powder and a pinch of salt. Beat together 100ml water, the egg and garlic. Make a well in the centre of the ﬂour and pour in the water mixture, beating all the time to make a smooth batter.

Perfect Dish For Sensational Summer Cooking (Part 1) - Grilled mackerel with escalivada & toasts

Heat the grill as hot as it will go. Line the grill pan or a large baking tray with foil. Using a potato peeler, remove most of the skin from the peppers, then remove the seeds and slice into 1cm strips.

Low-sugar Cooking For Healthy People (Part 7) - Fiber-rich fruit loaf

Fiber-rich dried fruit make this afternoon tea bread deliciously sweet, and the oats are a great source of magnesium, which is key to enzyme function.

Low-sugar Cooking For Healthy People (Part 6) - Lemon cheesecake

The sugar has been dramatically reduced in this cheesecake, using low-GI agave and natural zerocalorie sweetener stevia.

Low-sugar Cooking For Healthy People (Part 5) - Banana, raspberry and almond muffins

One of these muffins makes a high-fiber, healthier sweet treat, with potassiumrich bananas, vitamin C-loaded raspberries, vitamin E-packed almonds and wholemeal four to help slow down the absorption of sugar.

Low-sugar Cooking For Healthy People (Part 4) - Chocolate torte, For the ganache glaze

Who knew chocolate cake could be good for you? Rapeseed oil provides healthy omega oils 3, 6 and 9, while coconut milk is a great source of vitamins E and B, and high in antioxidants and anti-viral lauric acid. Prunes add sweetness – they are rich in fiber, antioxidants and vitamin K, which helps to keep bones strong and healthy.

Low-sugar Cooking For Healthy People (Part 3) - Low-sugar strawberry ice cream

Using the ripest seasonal strawberries and concentrated freeze-dried strawberries will give a naturally sweet and delicious favour, so the added sweetener is minimal here, but for those with a sweet tooth, just adjust the stevia to taste.

Low-sugar Cooking For Healthy People (Part 2) - Not-so-sweet and sour chicken

The standard takeaway sweet and sour is full of refined unhealthy sugar. We’ve used vitamin C-rich pineapple to add the sweetness – it’s also high in the compound bromelain, which has anti-infammatory properties and aids digestion.

Low-sugar Cooking For Healthy People (Part 1) - Sticky pork ribs

Combine the tamarind paste, oyster sauce, passata, lime juice, 5-spice powder and garlic salt until smooth. Reserve and set aside half the mix for a dip, then mix the other half with the sunflower oil until combined and coat the ribs well. Cover and leave in the fridge to marinate for up to 24 hours.

Feast From The Summer Sea (Part 3) - Whole stuffed roast ﬁsh with fennel

This is inspired by the cooking of Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and vegetables of the Med.

Feast From The Summer Sea (Part 2) -Sesame-crusted ﬁsh with samphire & clams

Slash each piece of ﬁsh 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer.

Feast From The Summer Sea (Part 1) - Mussel mouclade pasta

The slight spice of mild curry powder enhances rather than overpowers the mussels and – although it may sound weird – pasta and spicy, creamy liquor just go so well when they mingle in the pan. My new favourite – and budget – treat for two.

Terrific Taties In Season (part 4) - Potato & Anchovy Pizza

Meanwhile, heat vegetable oil in a large, heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Cook parsley, in batches, for 30 seconds or until crisp. Using a slotted spoon, transfer to paper towel to drain.

Terrific Taties In Season (part 3) - Potato, Spinach & Chorizo Soup

Heat butter in a large saucepan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Add garlic; cook and stir for 1 minute or until fragrant. Add potato and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until potato is soft. Remove pan from heat. Cool for 5 minutes.

Terrific Taties In Season (part 2) - Potato & Pea Samosas with Cucumber Yoghurt

Using a 7cm round cookie cutter, cut 18 discs from the pastry sheets. Place 2-tablespoon measures of potato mixture in centre of each disc. Fold in half to enclose filling; pinch edges to seal. Place on prepared trays. Bake for 20 minutes or until puffed and golden.

Terrific Taties In Season (part 1) - Maple-bacon Chicken with Potato, Parsnip & Apple

Preheat oven to 220°C/200°C fan-forced. Wrap each drumstick in a piece of bacon, then place in a roasting pan. Place potato, parsnip, apple, onion and thyme in a large bowl; drizzle with combined butter and maple-flavoured syrup. Season. Mix well.

Get Cosy - Delish Drinks (part 2) - Classic Chai, Mexican Hot Chocolate

Place 1 cup water, cloves, cinnamon stick, cardamom, peppercorns, tea and sugar in a small saucepan over moderately high heat. Bring to the boil. Stand for 5 minutes to infuse.

Get Cosy - Delish Drinks (part 1) - Irish Coffee, White Chocolate Eggnog

Dissolve coffee in 1½ cups boiling water. Add whiskey and sugar; stir to dissolve. Pour into 2 x 2-cup heatproof serving glasses. Top with cream. Serve sprinkled with nutmeg

Cooking With Bones Slow And Steady

Lamb shanks and chicken soup are more than just warming winter comfort foods, they come with some surprising health benefits, too. Nutritionist Kate Skinner looks at the upside of cooking with bones.

Let’s Try Some Random Recipe (Part 4) - Full of greens fritters

Put all the grated, chopped and shredded veg into a bowl. Crumble in the cheese, add the garlic, herbs and lemon zest and a good pinch of salt and pepper, and mix. Now crack in the eggs and mix well.

Let’s Try Some Random Recipe (Part 3) - The really hungry burger

Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side.

Let’s Try Some Random Recipe (Part 2) - Bread & butter pudding

Preheat oven to 150°C. Brush one side of each slice of bread with a little of the table spread. Cut slices in half diagonally to form triangles. Arrange layers of triangles, spread-side up, with raisins in a 1.2-liter baking dish.

Let’s Try Some Random Recipe (Part 1) - Fruit-choc muesli slice

Mix flour, milk powder, coconut, sugar, sunflower seeds, oats and dried fruit in a large bowl. Whisk milk, table spread and eggs in a bowl and add to flour mixture; gently mix until just combined.

Food – Nice And Easy For You (part 2) - Warm Molten Chocolate Cakes

In a bowl over a pan of barely-simmering water, melt the remaining butter and the chocolate, stirring occasionally, until smooth. In another bowl whisk the eggs and the sugar until they are light and fluffy.

Food – Nice And Easy For You (part 1) - Herb-Roasted Chicken

Gently lift the skin from the chicken breast and thighs, taking care not to tear it. Push half of the butter under the skin on the breast and thighs. Pat the skin back into place and rub the rest of the herby butter into it.

Eat Me –Two Ways With The Healthiest Veg On The Planet (part 2) - Crispy Kale Chips With Lemon Yoghurt

Remove leaves from kale. Discard stems. Wash well under cold water, drain and pat dry with absorbent kitchen paper. Tear leaves into bite-sized pieces. Place in a large bowl.

Eat Me –Two Ways With The Healthiest Veg On The Planet (part 1) - Kale And Chorizo Frittatas

Heat a large, greased non-stick frying pan over a medium to high heat. Add chorizo. Cook, stirring occasionally, for about 3-4 minutes, or until golden brown. Drain on absorbent kitchen paper.

Right As Grain Purely Delicious Edibles (part 2) - Stir-fry with shrimp and hoisin sauce

Pour vegetable broth and freekeh in a medium saucepan and bring to a boil, cooking for 1 minute. Reduce heat to low. Cover and simmer for about 25 minutes until freekeh is tender. Once cooked, remove from heat and let cool.

Right As Grain Purely Delicious Edibles (part 1) - Grilled chicken marinated in yogurt, mint and lemon

Pour chicken broth in a medium saucepan, add freekeh and bring to a boil, cooking for 1 minute. Reduce heat to low. Cover and simmer until freekeh is tender, about 25 minutes.

Green Light Sydney Comfort Food (Part 4) - Pumpkin & chickpea curry with cauliflower rice

Preheat the oven to 190°C. Place pumpkin seeds on a baking tray and roast for 10 minutes or until crisp. Transfer to a bowl and set aside. Heat coconut oil in a large pan over medium heat.

Green Light Sydney Comfort Food (Part 3) - Walnut pesto, Sprouted quinoa, beetroot & goat’s curd salad

Whiz garlic in a food processor until finely chopped. Add basil, parsley, walnuts and oil, then whiz until coarsely chopped. Add lemon juice and stir to combine. Season and serve immediately.

Green Light Sydney Comfort Food (Part 2) - Fennel, spinach, lemon & apple juice, Pear juice with vanilla and coconut water

Ginger adds a zing to fresh juice and aids digestion, so for a spicy, non-alcoholic ‘aperitif’, you could add a 4cm slice of ginger before you add the apples.

Green Light Sydney Comfort Food (Part 1) - Spicy kale chips, Zucchini & chilli pasta with walnut pesto

Preheat the oven to 180°C. Tear the kale leaves into bite-sized pieces and place in a large bowl. In a separate bowl, combine oil, garlic, cumin, chilli, 1/2 tsp salt and freshly ground black pepper.

Valli’s Kitchen Diary (Part 9) - Beetroot chocolate fudge cake

Place the chocolate in a bowl set over a saucepan of gently simmering water (make sure the bowl doesn’t touch the water), stirring occasionally, until melted. Set aside to cool slightly.