Monthly Archives: October 2013

Gingernut biscuits – two ways


This basic gingernut recipe is really lovely. Unfortunately it doesn’t have the tooth breaking crunch of the supermarket version (they simply are the best dunking biscuits!) but it is still super yummy.

I could easily eat a whole tray of these on their own, but instead I used the biscuits for two difference desserts.


Basic biscuit dough

200g butter, chopped
1 cup brown sugar
½ cup golden syrup
3 cups plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda

Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper. In a small saucepan, combine butter, sugar and golden syrup. Stir over a low heat until melted and combined. Transfer to a large bowl.
Using an electric mixture, beat mixture until light and fluffy. Allow to cool slightly. Sift flour, spices and soda together. Fold into butter mixture until well combined.
Roll tablespoonfuls of mixture into balls. Arrange on trays, allowing a little space between each. Flatten slightly with a fork. Bake for 12-15 minutes, until golden. Transfer to a wire rack to cool.

Ice-Cream Sandwiches
Serves 4

8 Giant ginger biscuits (made with the recipe above)
Ice-cream of your choice. I made Whiskey, caramel ice-cream by using this recipe but I used 2 tablespoons of whiskey instead of the Cointreau, and stirred through homemade caramel sauce.

Scope the ice-cream into the biscuits, squash together and eat before all the ice-cream drips down your arm!

Layered Lemoncurd cheese cake


Gingernut biscuits as above
1 small bottle of cream
1 tub (250 gms) of cream cheese
The juice of 1 lemon
1/2 cup icing sugar
Lemon curd
Strawberries for garnish

Whip the cream cheese in a small bowl until smooth. Add the lemon juice and sugar and mix again. In a separate bowl, whip the cream until stiff peaks. Fold through 2/3rds of the cream into the cream cheese mix and set aside.
Crumble some of the gingernuts into the bottom of a glass or small jar (you want to be able to see the layers) add a layer of lemon curd and smooth, add some of the cream cheese mix. Repeat the layers finishing with a final layer of plain cream. Crumble a few crumbs on the top, and place the strawberry.


Cauliflower fritters with lemon yogurt


This is my take on an Ottolenghi recipe, which I found via I really like Yotam Ottolenghi’s recipes as they are fresh and full of flavour.
Serves 2 for lunch
For the Fritters
Half a head of cauliflower
1/2 cup of flour
2 tsp chopped parsley
1 clove of garlic crushed
1/2 brown onion, finely chopped
2 eggs
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp turmeric
1/4 tsp sumac (don’t panic if you don’t have any, but it adds a lovely flavour)
1 tsp sea salt
1 tsp black pepper

For the yogurt
1 cup of natural yogurt
1 tbsp chopped mint
1 tbsp chopped parsley
The rind of 1 lemon
The juice of two lemons (save the rind off the second lemon for garnish)
1 tbsp olive oil
salt and pepper

For the yogurt
Mix all the ingredients in a jug and set aside.

For the fritters
Chop the cauliflower into small florets, discard the stalks and leaves. Place in a pot of boiling water, and boil for 15 mins or until really soft.
While the cauliflower is boiling, mix all the other ingredients in a bowl and whisk until smooth. Heat some neutral oil in a pan until hot (or use a non-stick pan) drain the cauliflower, then stir through the batter. Using a large spoon, dollop the fritters into the hot pan. Press them down slightly, and cook at a medium heat. They will need approximately 3 minutes on each side.
Serve on a plate with the yogurt drizzled over, and some fresh greens.

Focaccia with whipped Feta dip


This Focaccia will make a great summer starter, especially with the whipped Feta dip. I served this with oven roasted tomatoes
For the Bread
1/2 tsp caster sugar
500 ml lukewarm water
2 1/2 tsp dried yeast
50 ml olive oil
800gms plain flour
3 tsp salt
Green olives (with no stones)
Sea salt

For the Dip
1 packet of salt reduced feta
The juice of 1 lemon
1/2 clove of garlic
1/2 cup olive oil
Paprika to dust

For the bread
Combine the sugar and 250 ml of the water in a jug and sprinkle over the yeast, set aside for 5-6 minutes. Pour the yeast mix, olive oil, remaining water and about 1/3 of the flour and the salt into a large bowl (or your mixing bowl if you have a dough hook) mix with a wooden spoon gradually the rest of the flour using your hands when it is stiff to stir (You might not need all the flour).
If you are using a dough hook, knead for around 5 minutes. If you don’t have a dough hook turn the dough on to your bench and knead by hand for around 10 minutes. Place in a lightly oiled bowl in a warm place to rise (for around 1 hour)
Preheat the oven to 220 C, Grease a rectangle roasting dish. Knock back the dough and spread into the roasting dish, Poke holes into the dough and add an olive to each hole. Sprinkle with salt and rosemary and then drizzle with a little extra oil.
Bake for 25-30 mins

For the Dip
Break the Feta into chunks and add to a food processor with the lemon juice & garlic, blend then slowly drizzle in the olive oil (you can add a little water if its too thick)
Once creamy, dollop into a bowl and sprinkle with paprika