before the macaron was the alfajor…

 

Seems we’ve been under the spell of the macaron in this house for a little while. But this weekend I was reminded of how simple it is to make up a batch or two of alfajores. You just need to have a tin of boiled sweetened condensed milk at hand. Alfajores in this form are typical in Argentina but there the caramel or dulce de leche is readily available by the aisle full at the supermarket!

The original alfajor or alaju from Spain bears little resemblance to this shortbread filled with caramel and rolled in coconut. Alaju apparently comes from the Arabic word for ‘luxury”. Which they are, little luxuries to have with your afternoon macchiato.

Alfajores de Maizena

Ingredients

85 grams butter, at room temperature

½ cup caster sugar

1 teaspoon lemon rind

½ teaspoon vanilla essence

1 egg

1 egg yolk

1 ¼cup plain flour

1 ¼ cup cornflour

1 tablespoon baking powder

extra cornflour for rolling pastry

1 cup desiccated coconut

1 ½ cups Dulce de Leche (a tin of sweetened condensed milk, boiled for 3 ½ hours always covered with water)

Method

1.Cream the butter, sugar, lemon rind and vanilla essence with an electric mixer until smooth, 1-2 minutes

2.Beat in the whole egg till combined

3.Mix through ¼ cup of plain flour and then the egg yolk

4.Scrape down the sides of the bowl and stir mixture to combine

5.Sift the rest of the flour, cornflour and baking powder into the mixing bowl

6.Stir with a wooden spoon till a dough forms, be careful not to overmix

7.Scrape dough out and cover with cling wrap, chill for at least 2 hours in the fridge

8.Grease two baking trays and heat oven to 180C

9.Dust the bench and a rolling pin with a little cornflour

10.Roll out the dough till ½ cm thin and press out discs using a 4cm biscuit cutter

11.Gather scraps of dough, roll out again and cut as many discs as possible from the dough

12.Lay biscuits 3cm apart on greased baking trays and place in the preheated oven

13.Cook for 8-10 minutes till the bottoms are cooked but the tops are still a creamy white

14.Allow to cool on the baking trays for 5 minutes and then cool completely on a wire rack

To Assemble

15.Top one biscuit with a small teaspoon of cooled dulce de leche and top with another biscuit

16.Squeeze together till a little caramel oozes from the sides, smooth dulce de leche along the outside of the biscuit

17.Place desiccated coconut in a bowl and roll around the edges of the alfajores to cover with coconut

A tasty Italian spread

I grew up on polenta. It is a cheap, filling and useful multi-tasker in the kitchen. In it’s traditional form it can be served plain with cheese or with sauces and even fried into chips. You can also substitute or add cornmeal in some recipes instead of flour or breadcrumbs, it takes a little tweaking as the textures aren’t the same. Polenta is a great addition to savoury muffins and breads.

POLENTA NAPOLITANA with layers of melted mozzarella is the quintessential comfort food for me. Topped with CRISPY EGGPLANT BALLS and a sprinkling of sharp parmesan cheese it is a very satisfying meal.

The two side dishes we made were FENNEL, BLOOD ORANGE, BEETROOT & WALNUT SALAD and ROAST BROCCOLI w/ LEMON and PINE NUTS. Two excellent and colourful choices. If you’ve never tried roast broccoli, give it a try it is delicious!

We finished our meal with some lovely BISCOTTI, this time we made them with ALMONDS and GLACE CHERRIES. These would make great gifts for family and friends for Christmas as they look very pretty and keep well in a sealed jar.

Hope you enjoy this week’s recipes!

POLENTA NAPOLITANA

A satisfying yet gluten free alternative to pasta.

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, large pot with lid, frypan, wooden spoon, baking dish

Polenta

Ingredients

6 cups water

2 cups polenta

1 teaspoon salt

1 quantity Simple Tomato Sauce (recipe follows)

250gm Mozzarella cheese, sliced (optional)

100 gm Parmesan cheese

6 basil leaves, torn (as a garnish)

Method:

1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.

2. Whilst stirring the water, pour in the polenta in a thin stream.

3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.

4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Simple Tomato Sauce

Ingredients

¼ cup olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

400gm tin Italian tomatoes, whole

1 teaspoon dried oregano

Salt & black pepper

Method:

1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour

2. Add tinned tomatoes squishing them with your (clean) fingers.

3. Add oregano and cook for 10 minutes.

4. Taste and season with salt and pepper.

To serve:

Stir polenta well and pour into an oven proof serving dish.

If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.

Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant, vegetarian meatless balls or the following recipe for crispy eggplant balls…

The eggplant and mushroom mix before being rolled up into balls and fried till crispy…

CRISPY EGGPLANT & OLIVE BALLS

Serve as finger food or with pasta and fresh tomato sauce as a main course.

Serves: makes around small 32 balls

Preparation: 30 minutes

Cooking time: 15 minutes

Equipment:

Large pot of boiling water, knife, chopping board, wooden spoon, colander, large bowl, small bowl, fork, frypan, tray, paper towel

Ingredients:

450 grams eggplant cut in 3cm cubes

1 tablespoon salt

100 grams breadcrumbs, fresh or “Panko” (or stale bread torn into chunks)

25 grams pecorino or parmesan cheese, grated

50 grams kalamata or green olives, finely chopped

200 grams mushroom, finely chopped

1 large egg

2 tablespoons flat leaf parsley, finely chopped

1 clove garlic, minced

Freshly ground black pepper

Extra virgin olive oil, for frying

50 grams fine dry breadcrumbs, for frying

Directions:

1.Salt 4 litres of boiling water and add the eggplant

2.Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water

(Alternatively, cook the eggplant for 6 minutes in the microwave till soft and rest before continuing with the recipe)

3.Drain eggplant in colander, cool and squeeze out excess water

4.Chop finely and place in a large bowl

5.Fry mushrooms in a little olive oil till dry

6.Combine the eggplant and mushrooms

7.Add in parsley, 100 grams breadcrumbs or bread, egg, garlic and cheese

8.Blend with a fork and season with salt & pepper

9.Cover frypan with a 2cm of olive oil and heat gently

10. Fry a little of the mix to check the seasoning, adjust if necessary

If the eggplant balls fall apart you may need to add more breadcrumbs or stale bread to make the mixture dry enough to bind together.

11. Roll remaining mix into 1” balls and set on a tray

12. Roll balls in dry bread crumbs till evenly coated

13. Fry the balls in hot oil, turning till golden brown all over

14. Drain on absorbent paper and cool slightly before serving

Variations: I like to use stale olive sourdough in the mix instead of breadcrumbs.

 

FENNEL, BEETROOT, BLOOD ORANGE & WALNUT SALAD

Serves: 6

Preparation: 20 minutes

Cooking time: 1 hour

Equipment: foil, knife, chopping board, salad bowl or platter, whisk, a mandolin slicer is handy!

Ingredients:

2 medium beetroot, washed and stalks/ roots trimmed to 1”

2 small fennel bulbs, washed and trimmed

½ small red onion, thinly sliced

½ small bunch radishes, washed and thinly sliced (optional)

½ cup walnuts, lightly toasted

2 blood oranges, peeled and segmented (no pith)

2 cups salad mix, washed and dried

½ cup pomegranate seeds (optional)

Dressing

100 ml extra virgin olive oil

50 ml white balsamic or apple cider vinegar

Salt and Pepper to taste

Directions:

1.Wrap beetroot in foil and bake for 30-40 minutes till a knife pierces them easily, rest

2.Meanwhile, whisk together olive oil, vinegar, salt and pepper.

3.Using a vegetable peeler or mandolin slice the fennel as thin as possible, set aside

4.Slice radish and red onion thinly, set aside

5. Peel blood oranges, removing all the pith and then carefully cut the segments. Add the juices to the salad dressing.

6.Cut pomegranate in half and remove all the seeds, set aside. (optional)

7.Place salad leaves in a bowl or on a platter.

8.Combine fennel, radish, onion and walnuts with the dressing, taste and adjust the seasoning.

9.Top with the cooled beetroot cut into wedges, blood orange segments and pomegranate seeds and serve immediately.

ROAST BROCCOLI WITH LEMON & PINE NUTS

This dish elevates humble broccoli to a delicious zesty dish.

Serves: 6

Preparation: 10 minutes

Cooking time: 20 minutes

Equipment:

Chopping board, sharp knife, large bowl, large shallow baking tray, lemon zester

Oven 180C

Ingredients:

2 large heads of broccoli (c. 1 kilo)

1/3 cup olive oil

4 cloves garlic

Salt and Pepper

¼ cup pine nuts

1 lemon

1/3 cup Parmesan cheese, finely grated (optional)

Directions:

1.Cut the broccoli into medium size florets

2.In a large bowl toss broccoli, olive oil, garlic and pine nuts

3.Spread evenly on baking tray and season with salt and freshly cracked pepper

4.Roast for 20 minutes till stems are tender

5.Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

The cooked broccoli is great tossed through penne pasta.

Variations

Broccolini or cauliflower can also be cooked this way.

ALMOND BISCOTTI

A simple recipe, perfect for coffee or to serve with dessert.

Serves: makes about 36 thin biscotti

Preparation time: 10 minutes

Cooking time: 40 minutes

Equipment: large bowl, 2 baking trays, baking paper, grater, electric mixer, sharp serrated knife.

Oven at 170C.

Ingredients

1 cup caster sugar

2 eggs

1 lemon rind, finely grated

2 cups plain flour, sifted

1 teaspoon baking powder

150 gm almonds, raw

¼ cup extra flour for kneading on bench

Method:

1. Line baking tray with baking paper.

2. Place sugar, eggs, and grated lemon rind in a large bowl.

3. Beat with electric mixer till pale and thick

4. Fold in sifted flour, baking powder and almonds.

5. Using your hands, lightly knead the dough on a floured surface till smooth.

6. Divide the mixture in half and form 2 long logs about 25 cm long and 5 cm wide.

7. Place on prepared baking tray and bake for 20 -25 minutes till golden.

8. Remove from the oven and cool. Reduce oven temperature to 140C.

9. Using a sharp serrated knife gently cut on a slight angle into ½ cm thin slices.

10. Place slices flat on paper lined trays and bake for 15- 20 minutes turning once.

11. Remove from oven and allow biscuits to cool completely.

Store in an airtight container for up to 3 weeks.

Serving suggestions:

Traditionally served with coffee, wine (especially Vin Santo) or liqueur.

An easy dessert is a dollop of mascarpone with a little glass of Vin Santo and a few biscotti.

Can also add some crunch to creamy desserts and poached fruit.

Week 5: Some Chinese dishes…

The hit of the Chinese Cuisine night is always the POT STICKER DUMPLINGS, I think that’s because the name is intriguing and they look way more complicated than they actually are. Sure, there are a number of steps to get lovely crisp bottoms on those soft steamed dumplings but it’s not had once you know how… the filling is really easy too. What are you waiting for? Go and pick up some gow gee wrappers from the local Asian grocery store and make some this weekend!

There are lots of videos on YouTube that show you how to fold the dumplings. I prefer to use the method shown at 2:15 in this video. Really, you could use any method that keeps the filling inside whilst you cook the dumplings. It will still taste the same!

We also made STIR FRIED EGGPLANT AND SNOWPEAS, a colourful VEGIE FRIED RICE and cute little ALMOND COOKIES to finish.

I hope you attempt at least one of this week’s recipes!

POT STICKER DUMPLINGS

Serves: 8 as part of a meal

Preparation: 20 minutes

Cooking Time: 20 minutes

Equipment:

Chopping board, food processor, large fry pan with lid or electric fry pan

Ingredients:

1 x 2 inch piece ginger, peeled

1 clove garlic, finely chopped

100 grams Chinese cabbage, finely shredded

125 grams silken tofu

25 grams dried shitake mushrooms, soaked in warm water for 15 minutes

80 grams mushrooms, wiped, stalk removed and finely chopped

1/2 carrot, grated

1 green onions, finely chopped

1 tablespoon soy sauce

1 tablespoon mushroom oyster sauce

1 teaspoon sesame oil

½ tablespoon Shao Hsing wine (or dry sherry)

1 packet gow gee pastry wrappers

1 cups water

1 tablespoons plain flour

1 tablespoons vegetable oil

Dipping sauce:

¼ cup soy sauce

2 teaspoons red wine vinegar

1 x 1 inch piece ginger, peeled and grated

1 chilli, thinly sliced (optional)

Method:

1. Combine the first list of ingredients in a food processor and pulse gently.

2. Lay out the gow gee wrappers and brush edges with water.

3. Place a tablespoon of mix on each wrapper.

4. Fold into little parcels and place on a tray and set aside.

5. To make dipping sauce combine all ingredients and set aside.

6. Combine water and flour in a jug and set aside.

7. Heat 1 tablespoon oil in a large sauce pan with a well fitting lid.

8. Place as many dumplings in the pan as will fit snugly, cook 1 -2 minutes.

9. Add 1 cup water and flour mixture and cover immediately.

10. After 2-3 minutes remove lid and let the rest of the water evaporate and brown the bases.

Serve immediately with dipping sauce.

VEGETARIAN FRIED RICE

Harder vegetables will need to be precooked for this quick meal.

Serves: 6 as part of a meal

Preparation: 15 minutes

Cooking Time: 10 minutes

Equipment:

Chopping board, large knife, wok, chan, small bowl.

Ingredients:

1/3 cup canola oil

4 eggs, lightly beaten

2 tablespoons canola oil, extra

2 tablespoons ginger, finely grated or minced

4 cloves garlic, finely minced

1 onion, finely diced

2 cups mixed vegetables*, chopped into bite size pieces and pre cooked if necessary.

1 teaspoon white sugar

2 tablespoons Shao Hsing wine (Chinese cooking wine)

5 cups cooked medium grain rice

2 tablespoon vegetarian oyster sauce or mushroom soy sauce

½ teaspoon sesame oil

Garnish:

1 cup spring onion (shallots), finely sliced on the diagonal

¼ cup light soy sauce

1 chilli, thinly sliced

*Carrot, broccoli, cauliflower, beans and sugar snap peas -precook for 2 minutes.

Zucchini, cabbage, peas, snow peas, bok choy, capsicum and baby corn -are OK raw.

Method:

1.Heat 1/3 cup oil in the wok till it shimmers; lightly scramble the beaten eggs for c. 1 minute.

2.Lift out with a slotted spoon and set aside.

3.Wipe wok with paper towel and heat remaining oil.

4.Add garlic and ginger and stir fry for 1 minute without burning.

5.Add onion and stir fry for 2 minutes being careful not to over brown.

6.Add vegetables and stir through to warm for 2 minutes.

7.In a small bowl combine the sugar, shao hsing wine, oyster or mushroom sauce and sesame oil.

8.Add rice to the wok and stir fry for a minute or so till warmed through.

9.Add the egg and combined sauces and stir fry a further minute.

To serve: Spoon desired quantity onto plates and garnish with finely sliced spring onion and a little bowl of chilli soaked in soy sauce.

EGGPLANT AND SNOW PEA STIR FRY

The smoky eggplant is delicious with crisp snow peas.

Serves: 8 as part of a meal

Preparation: 10 minutes

Cooking Time: 5 minutes

Equipment: Chopping board, knife, wok with lid, chan, measuring cup.

Ingredients:

500gm Japanese eggplant, cut into 2” lengths

500 gm snow peas, washed and trimmed

1/3 cup canola oil

2 large red chillies, washed and cut into thick slices

3 cloves garlic, peeled and bruised with a heavy knife

50 ml water

2 tablespoons dark soy sauce

1 tablespoon white sugar

Method:

1. Heat oil in a wok till it shimmers

2. Add chilli and garlic cloves and cook for 20 seconds. Don’t colour the chilli.

3. Remove the chilli and set aside.

4. Add the eggplant pieces and gently stir fry for 2 minutes.

5. Add 1 tablespoon of water at a time till you have used half the water.

6. Add the snow peas, stir in dark soy sauce and the sugar, stir well.

7. Add remaining water and cover with lid on for 1 minute.

8. Uncover, add reserved chilli and toss for 30 seconds before serving.

 

ALMOND COOKIES

These cookies are great with tea & coffee. They are also wonderful for gifts!

Serves: yields 25 – 30 cookies

Preparation: 10 minutes

Cooking Time: 15 minutes

Equipment: large bowl, small bowl, fork, 2 x knives or pastry cutter, small jug, pastry brush, 2xbaking paper lined cookie trays.

Preheat oven to 160C

Ingredients:

2 ¾ cups plain flour

1 cup sugar

½ teaspoon baking powder

¼ teaspoon salt

2 eggs, beaten

2 teaspoons almond extract

225 grams cold butter, cut into small cubes

25 – 35 whole blanched almonds

Egg wash (1 egg yolk + 1 teaspoon water)

Method:

1. Combine dry ingredients in a large bowl.

2. In a small bowl combine eggs and almond extract.

3. In a small jug make the egg wash and set aside.

4. Rub the butter into the dry ingredients till it resembles small peas.

5. Add the egg & extract mixture and mix well with a wooden spoon till just combined.

6. Take tablespoons of the mixture and quickly roll into 1” balls.

7. Place on a lined cookie tray spacing them out well as they expand a little.

8. Press an almond into the centre. Don’t squash them!

9. Coat with the egg wash using a pastry brush.

10. Bake for 15-20 minutes till lightly golden.

11. Cool well before serving or storing.

Quick Afternoon Treats

We've abandoned store bought treats and biscuits. Reading the ingredients list felt like we were purchasing a chemistry set! So when friends drop in unexpectedly in the afternoon its either a quick batch of scones or my favourite rock cakes!

Spiced Rock Cakes

These are super fast to make, perfect for when unexpected guests drop in.

Makes: around 20
Preparation: 5 minutes
Cooking Time: 15 minutes

Equipment:
large mixing bowl, measuring cup, wooden spoon, electric mixer (optional), 2 oven trays lined with baking paper
Oven at 200C

Ingredients
2 cups self raising flour
90 grams unsalted butter, chilled
½ cup caster sugar
½ cup mixed dried fruit
¼ cup dried cranberries or glace cherries
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
Tiny pinch ground cloves
Grated lemon rind (optional)
1 egg
½ cup milk

Method
1. Place the flour in a large mixing bowl and rub in the butter with your fingertips till mixture resembles breadcrumbs, alternatively use in a an electric mixer
2. Mix in the sugar, spices, dried fruit and lemon rind (optional)
3. Combine the egg and the milk in the measuring cup and add it to the mix
4. Using a wooden spoon, mix till combined into a stiff dough
Spoon tablespoons onto prepared trays and bake for 15 minutes till golden