Lizzie’s Hummingbird Cake
The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.
Tag: Late Spring
Strawberry and Rhubarb Galette with Thyme Cream
Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.
Caramelised Onion, Fennel and Ricotta Pies
Caramelised onion, fennel and ricotta pies
May 30, 2020
: 4
: 40 min
: 20 min
: Easy
When we were staying at the Zillers Hotel in Athens, we discovered an old-world café on the corner of the square. The walls were covered in wallpaper with green ferns. Each time we visited we ordered the Cretan ricotta and onion phyllo pies. This is our attempt at re-creating that magic.
Ingredients
- 70g butter
- 8 shallots, finely sliced
- 1 large fennel bulb, cored and diced
- 10 sprigs of fresh marjoram (tied together) (or fresh rosemary)
- 10 sprigs of fresh thyme (tied together)
- 2 bay leaves
- Nutmeg
- 30g Parmigiano Reggiano, grated
- 80g ricotta
- 2 packets puff pastry (we used Jus-Rol)
- 30ml milk or 1 beaten egg (to glaze)
- Extra marjoram leaves (to decorate)
Directions
- Step 1 Heat a heavy-bottomed pan on medium-high heat and add the butter.
- Step 2 Once sizzling reduce to medium-low and add the shallots, fennel, the bundles of thyme and marjoram, and the bay leaves. Season and cook for 30-40 minutes or until soft, caramelised and jammy.
- Step 3 Set aside to cool and remove bay leaves and herb bundles.
- Step 4 Preheat the oven to 200 degrees Celsius (fan force) and line a baking sheet with baking paper.
- Step 5 Transfer the onion mixture to a medium bowl and add the ricotta, Parmigiano Reggiano and grate over some nutmeg. Gently mix to combine, taking care not to break up the ricotta too much.
- Step 6 Unroll the puff pastry and use a medium-sized plate to cut out two large discs from each sheet.
- Step 7 Spoon ¼ of the filling over half the disc, then carefully lift the other side over the filling to seal. You can use the back of a fork to crimp the edges. Place on the baking sheet. Glaze with milk or egg. Use a fork to poke some holes in the middle of the pie and decorate with 2-3 marjoram leaves.
- Step 8 Repeat with the remaining filling and discs.
- Step 9 Bake for 20 minutes, or until the pastry is golden and fully puffed. You can serve warm or cold.
Variations:
- This recipe also works as a canapé, just halve the size of the discs (about 9 cm diameter) and follow the same assembly method.
While you are waiting for the pies to cook, think about three micro ways you can bring more joy into your home. For example, putting away items related to work, bringing in some flowers from the garden, or displaying some fresh fruit. Changing the space with the seasons is a powerful way to lift your mood. Pastel colours, like muted blues, yellows and eggshell white invite Spring and renewal.
Citrus Roasted Trout with Couscous
This recipe is an excellent addition to summer dinner parties or as an easy mid-week meal for the whole family – it’s simple to prepare, but impressive on the flavour.
Pappardelle Primavera
Inspired by Melbourne’s City Wine Shop – a bustling Italian bistro (and bottle shop) serving masterful dishes with a balanced selection of European and Australian wines – this pasta will have you feeling like you are dining in an alfresco trattoria in 10 minutes.
Vanilla Rhubarb Compote
Vanilla rhubarb compote
May 5, 2020
: 8
: 5 min
: 30 min
: Easy
Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream. It also makes for a seasonal alternative in trifle-style desserts.
Ingredients
- 500g rhubarb, cut into 1-inch pieces
- 100g golden caster sugar
- 50ml water
- 1 teaspoon high-quality vanilla paste
Directions
- Step 1 Place the rhubarb, sugar and water into a saucepan over low-medium heat and cover with a lid.
- Step 2 Cook for 30 minutes, or until the rhubarb has completely broken down. Keep an eye on it and stir occasionally. Set aside to cool and store in the fridge.
Variations:
- For a quick vegan galette, preheat the oven to 220 degrees (fan force) and line a baking tray with baking paper. Layout one sheet of Jus-Rol puff pastry (suitable for vegans) and lightly score a 2cm border from the edge. Evenly spread the rhubarb compote inside the perimeter and bake for 20 minutes (or until the pastry rises and becomes crisp and golden).
“The magic in new beginnings is truly the most powerful of them all.” Josiyah Martin
Spring is the real start of the new year, as the vernal equinox marks the time for renewal. Harness the power of new beginnings and use Spring as a time to plan and prepare. Let go of that which no longer serves you, physically and spiritually, with a Spring clean. Use this time to detox with nature’s spring greens – asparagus, spinach, sprouting broccoli, nettle, wild garlic, pea shoots and watercress, just to name a few.
Blood Orange and Fennel Salad
Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.
Nourishing Pea and Mint Soup
Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.
