Zuppa di Cecci

You need

1 c dried chickpeas (cecci)
1 onion, diced
1 clove garlic, diced
1 tbsp olive oil
½ c parsley, diced (stems kept)
1 large sprig rosemary, diced
1 litre veg or chicken stock
lemon rind or juice, to taste
1–2 c malfatti — torn pasta
salt & pepper
parmesan, to garnish

Method

1. 1 · Soak chickpeas overnight in plenty of water; drain and change the liquid.
2. 2 · In a heavy pot, gently sauté onion, garlic and parsley stems in the oil over low heat until translucent, about 10 min.
3. 3 · Add the heated stock and chickpeas. Simmer covered 50 min, until nearly tender.
4. 4 · Stir in rosemary and the malfatti; cover and cook 5 min more.
5. 5 · Blend a third to half the soup smooth, then stir it back in. Serve with parsley, lemon rind and parmesan.

White bean &
spinach soup

You need

¼ c extra-virgin olive oil, divided
1 onion, finely sliced
1 celery stalk, sliced
6 cloves garlic, thinly sliced
1 tbsp chopped fresh rosemary
1 quart vegetable stock
1 bay leaf
1 can (15 oz) white beans, rinsed
1 bunch spinach, trimmed
2 tsp lemon juice
salt & black pepper

Method

1. 1 · Heat 2 tbsp oil over medium-high until shimmering. Add onion, celery, garlic and rosemary; cook, stirring, until softened but not browned, about 4 min.
2. 2 · Add stock and bay leaf; bring to a boil. Add beans, reduce to a bare simmer and cook 5 min.
3. 3 · Add spinach and cook until completely wilted, about 3 min more.
4. 4 · Season with salt and pepper, stir in the lemon juice, and serve, drizzling the remaining oil over the bowls.

Instant Pot
white beans

You need

1 c Great Northern white beans
3½ c water (or veg broth, for flavour)

Method

1. 1 · Add beans and water to the Instant Pot; stir to stop sticking. Pressure cook on high 27–32 min (about 8 min to come to pressure first).
2. 2 · When the timer goes, let it naturally release for 15 min, then release any remaining pressure.
3. 3 · Remove the lid once the steam has fully escaped and strain off any excess liquid.
4. 4 · Use in stews, soups, white chili or salads. Keeps 5 days in the fridge, a month in the freezer.

Everyday
sourdough

You need

50 g bubbly active starter
350 g warm water
500 g bread flour
9 g fine sea salt

Method

1. 1 · Evening: whisk starter and water. Add flour and salt, mix to a stiff shaggy dough. Rest 30 min, then fold into a smooth ball.
2. 2 · Bulk rise overnight at room temp, 8–16 h, until doubled. Forgiving — longer is fine.
3. 3 · Morning: shape into a round, rest 5–10 min, then tighten and drop seam-up into a floured towel-lined bowl.
4. 4 · Second rise 30–60 min while the oven heats to 230°C with the pot inside.
5. 5 · Score, then bake 20 min covered, 30 min uncovered (+10 min on the rack for crust). Cool 1 hour.

Marcella Hazan's
tomato sauce

You need

2 c whole peeled tomatoes, with juices
(a 28-oz can of San Marzano)
5 tbsp butter
1 onion, peeled and halved
salt

Method

1. 1 · Combine the tomatoes and their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. 2 · Bring to a simmer over medium heat. Cook uncovered about 45 min, stirring now and then and mashing any big pieces of tomato. Add salt as needed.
3. 3 · Discard the onion before tossing with pasta. Makes enough for a pound of pasta.

Best vegan
bolognese

You need

1 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
¾ c plant-based ground beef
3 garlic cloves, chopped
2 tbsp tomato paste
½ c red wine
1 jar (24 oz) marinara
½ c water
1 tbsp dried oregano
1 tsp chili powder · ½ tsp sugar
1 tsp salt · ½ tsp black pepper
1–2 bay leaves

Method (Instant Pot)

1. 1 · Set Sauté to HOT. Add oil, then onion, carrot and celery; sauté 3–4 min. Add oregano and the ground beef, breaking it up until browned. Stir in garlic and tomato paste, then press Cancel.
2. 2 · Stir in the marinara, water, wine and all seasonings. Seal and cook on High Pressure 20 min (about 8–10 min to come to pressure).
3. 3 · Switch back to Sauté to thicken. Taste and adjust. Serve over pasta with a little olive oil and parsley.
4. 4 · Stovetop: sauté as above, add wine, water and seasonings, then simmer uncovered 50–60 min until thick.

Baked salmon,
salt & clove crust

You need

6 salmon fillets, with skin
10 cloves
1 tsp ground cinnamon
2 tbsp sea salt

Method

1. 1 · Grind the cloves, cinnamon and sea salt together in a mortar and pestle (or food processor) to a coarse powder.
2. 2 · Wash and dry the fillets, then rub the mix firmly into the skin side — a thin layer should stay on the surface.
3. 3 · Line a tray with foil, grease lightly, and arrange the fish skin side up.
4. 4 · Bake at 350°F for 15–20 min, until the flesh flakes but is still moist.
5. 5 · To pan-fry: cook skin side down first, then turn — 5–10 min a side in a medium-hot pan.

Smoked trout
soufflé omelette

with lemon beurre noisette

You need

Omelette
120 g crème fraîche
1 lemon, rind grated
2 green onions, sliced
2 tbsp chopped chives
30 g plain flour
4 eggs, separated
400 g smoked trout, flaked
20 g butter

Beurre noisette
60 g cold butter, chopped
1 lemon, peeled & segmented
2 tbsp chopped chives

Method

1. 1 · Mix the crème fraîche, lemon rind, green onion, chives, flour, egg yolks and half the trout. Season.
2. 2 · Whisk the whites with a pinch of salt to firm peaks; fold into the trout mixture.
3. 3 · Foam the butter in a 25 cm pan on low. Pour in the mix, level it, and cook 1–2 min until the base is golden. Scatter the rest of the trout over half, grill 1–2 min, then fold in half.
4. 4 · For the noisette, brown the butter 5–6 min, off the heat stir in the lemon segments and chives. Spoon over and serve with baguette and lemon wedges.

Roast chicken

You need

1 whole chicken
plenty of salt
1 lemon, quartered
1 onion, quartered
½ cup water
the neck and giblets

Method

1. 1 · Heat the oven to 425°F convection. Gently wipe the chicken dry.
2. 2 · Sprinkle salt all over, including inside the cavity. Tuck in the quartered lemon and onion.
3. 3 · Set on a rack in a large frying pan. Add the water, neck and giblets to the pan.
4. 4 · Roast 45 min. When the juices run clear, rest under foil for 15 min before carving — if not, return for 6 min and check again.

Rack of lamb,
devilled sauce

You need

6 racks of lamb
slivers of garlic

Devilled sauce
90 g butter
¼ c white wine vinegar
2 tsp dried tarragon
2 tbsp water
3 egg yolks
2 tsp French mustard
2 tsp chopped parsley
1 tbsp dill cucumber (optional)

Method

1. 1 · Score the lamb backs in a diamond pattern. Cut two slashes near the bone and stud each with a garlic sliver. Wrap a little foil around the bones to stop charring.
2. 2 · Bake on the oven rack, a tray underneath to catch drips: 25 min for rare, 30 for just pink.
3. 3 · Sauce: melt 60 g of the butter and set aside. Cook the vinegar and tarragon in another pan until almost gone. Add the water and egg yolks, then the cooled butter, and stir over gentle heat until thick — carefully, or it scrambles.
4. 4 · Stir in the remaining 30 g butter, diced. Finish with the mustard, parsley and cucumber.

Braised root veg,
black lentils &
red wine sauce

You need

Red wine sauce
⅓ c dried porcini · 1 tbsp oil
1 onion, 1 carrot, 2 celery ribs, diced
5 mushrooms · 4 garlic cloves, smashed
thyme, bay, rosemary
1 tbsp tomato paste · 2 tbsp flour
2 c merlot · 1 tbsp mushroom soy
1 tbsp butter

Vegetables
18–24 shallots · 3 parsnips
6 carrots · 5 large mushrooms
1½ tbsp oil · herbs · parsley

Lentils
½ c beluga or French green lentils
½ tsp salt · 1 tbsp butter

Method

1. 1 · Soak the porcini in 1 quart warm water. Brown the sauce vegetables, garlic and herbs in oil 20 min. Stir in tomato paste and flour, add the wine, porcini and their liquid, and simmer covered 45 min.
2. 2 · Strain, then reduce to 2½ cups. Add the mushroom soy, season, and whisk in the butter. Set aside.
3. 3 · Brown the carrots and shallots 10 min, add parsnips and mushrooms 10 min more, season, add herbs. Pour in 1 c sauce and 1 c water; simmer 20–25 min until tender.
4. 4 · Simmer the lentils in salted water about 25 min; drain, then stir in the butter and 1 c sauce.
5. 5 · Serve over potato purée or mash, lentils around, extra sauce over. Scatter with parsley.

Shepherd's pie

the pressure-cooker shortcut

You need

Lamb base
lamb, leeks & shallots
1 onion, quartered
2 garlic cloves, crushed
2 celery stalks · 1 bay leaf
1 star anise
500–600 ml water or ale

To assemble
2 onions · 2 carrots, diced
1 celeriac, sliced
thyme · 150 g mushrooms
olive oil · potatoes, for mash
butter, salt & pepper
a splash of whiskey, for the adults

Method

1. 1 · Pressure-cook the lamb base ingredients 40 min at 15 psi. Let it cool, then strain off the fat.
2. 2 · Strain the meat from the liquid; keep about 450 ml of the lamb stock.
3. 3 · Soften the onions, carrots, celeriac and mushrooms in oil. Add the shredded lamb, thyme and stock and simmer to a rich glaze. A splash of whiskey for the grown-ups.
4. 4 · Spoon into a baking dish, top with buttery mash, and bake until bubbling and the top is browned.

Transcribed from a faded card — quantities are a guide; cook to taste.

Baked tofu,
peanut sauce &
coconut-lime rice

You need

2 tbsp peanut or veg oil, plus more
¾ c lime juice + zest of 1 lime
8 baby bell peppers, thinly sliced
1 c jasmine or basmati rice
¾ c full-fat coconut milk
1 c smooth natural peanut butter
1 tbsp red miso · 1 tbsp grated ginger
1 tbsp fish sauce (optional)
2 tsp chopped habanero, or 1 tbsp sambal
2 tbsp honey or molasses
2 pkg (14 oz) extra-firm tofu, sliced
3 c peppery greens · 2 scallions

Method

1. 1 · Heat oven to 400°F; oil a sheet pan. Stir 4 tbsp lime juice with salt, add the peppers and black pepper, and set aside to pickle.
2. 2 · Cook the rice with 1 c water and the coconut milk, covered, 12–15 min. Let it sit covered.
3. 3 · Whisk 4 tbsp lime juice with the peanut butter, ginger, miso, fish sauce, habanero, 1 tbsp honey and ¼ c water until smooth.
4. 4 · Lay the tofu on the pan, season, spoon 2 tbsp sauce over each, drizzle with oil, and roast 18–20 min until caramelised. Stir the remaining lime juice and honey into the leftover sauce.
5. 5 · Fluff the rice with lime zest and scallions. Pile greens, rice and tofu in bowls, spoon over the dressing, and top with the pickled peppers.

Rachel's salsa

You need

1 large onion
2 small red chillies
a few cloves garlic
1 large tin tomatoes
1 smaller tin black beans
a few fresh tomatoes
juice of 2 limes
cumin powder
whole coriander & cumin seeds
a bunch of coriander
capsicum (red/green/yellow)

Method

1. 1 · Chop everything.
2. 2 · Mix it all together — leave a few tomatoes whole for presentation.
3. 3 · Let it sit and age a while, then eat.

Chinese Beef with Green Peppers

You need

750 g round, topside or rump steak (fat & sinew removed, semi-frozen for slicing)
2 large onions
2 large green peppers
a little grated green ginger
3 tbsp soy sauce
1 tbsp dry sherry or mirin (no sugar if using mirin)
1 tbsp sugar
1 tbsp cornflour
a little oil

Method

1. 1 · Slice the steak into matchstick strips. Marinate in the soy, sherry, sugar and cornflour for 1 hour or more.
2. 2 · Slice onions finely; slice peppers like the meat.
3. 3 · Fry the onion in a little oil until translucent, remove after 3 min. Then the peppers, remove. Then the meat.
4. 4 · Reunite everything in the pan, cook 2–3 minutes more, and stir in the ginger.

Family Ragù

You need

1–2 tbsp olive oil
125 g pancetta, diced
2 small onions, finely chopped
2 small carrots, finely chopped
2 celery stalks, finely chopped
750 g lean beef mince
1 tbsp tomato paste
50–100 ml red wine
1 × 400 g tin diced tomatoes
salt & pepper to finish

Method

1. 1 · On Sauté, cook the pancetta 2–3 min until the fat renders. Add onion, carrot, celery; soften 5 min.
2. 2 · Add the mince and brown it properly — don't rush. Stir in tomato paste, cook 1 min.
3. 3 · Pour in the wine, bubble a minute, scraping the base clean. Add the tomatoes. Press Cancel.
4. 4 · Lock the lid, Sealing, High Pressure 15 min. Then a 10-min natural release.
5. 5 · Stir, season, reduce on Sauté if thin. Serve over pasta with parmesan.

Hilary's Spag Bol

You need

olive oil or 4 tbsp butter
500 g unsmoked pancetta, finely chopped
2 kg lean beef mince
5 small onions, finely chopped
5 small carrots, finely chopped
5 celery stalks, finely chopped
100 ml red wine
5 tbsp tomato paste
4 × 400 g tins diced Italian tomatoes
150 ml hot water + 1 beef stock cube

Method

1. 1 · In the slow-cooker bowl (stovetop-friendly), fry the pancetta 2–3 min until the fat renders.
2. 2 · Add the chopped vegetables; fry low and slow until soft, stirring often.
3. 3 · Add the mince in small batches, browning each fully before the next — do this carefully.
4. 4 · Once all browned, add the wine and boil off the alcohol, 2–3 min.
5. 5 · Stir in tomatoes, paste and stock. It'll be near the rim — fine.
6. 6 · Slow-cook on low 7+ hours (overnight is perfect). Cool, bag flat, freeze.

Tandoori Chicken

You need

8 chicken thighs or drumsticks, skin off
1 cup (250 g) plain yogurt
3 garlic cloves, grated
1 tbsp grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika (or Kashmiri chili)
½ tsp turmeric
1 tsp garam masala
juice of 1 lemon (+ wedges)
1 tsp salt

Method

1. 1 · Cut 2–3 slashes to the bone in each piece so the marinade gets right in.
2. 2 · Mix yogurt, garlic, ginger, all the spices, lemon and salt into a rust-coloured paste.
3. 3 · Coat the chicken well, working it into the slashes. Cover, chill 4 hours+ / overnight.
4. 4 · Heat oven to 220°C. Set the pieces on a rack over a foil-lined tray.
5. 5 · Roast 25–30 min until charred and cooked through. Grill 1–2 min for more char.
6. 6 · Rest 5 min, squeeze over lemon, serve with rice or naan.

Roast Salmon

You need

4 salmon fillets, skin on (~150 g each)
1–2 tbsp olive oil
salt
1 lemon

Miso glaze

2 tbsp white miso
1 tbsp mirin
1 tsp sugar or honey
1 tsp soy sauce

Method

1. 1 · Heat oven to 200°C. Line a tray. Pat the fillets dry.
2. 2 · Lay them skin side down, rub with oil, season with salt.
3. 3 · Roast 10–12 min, until opaque and just flaking — a blush in the centre keeps it moist.
4. 4 · Squeeze over lemon and serve with rice and greens.
5. 5 · Miso variant: whisk the glaze, brush on the tops, roast 10 min, then grill 1–2 min to caramelise — watch it.

15-Minute Tofu Bok Choy Stir-Fry

You need

14 oz extra-firm tofu
¼ cup soy sauce / tamari
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp maple syrup or honey
1 tsp toasted sesame oil
1 tsp grated ginger
2 garlic cloves, grated
1 tbsp chili sauce (optional)
2 tbsp avocado oil, divided
1 bunch scallions, sliced
1 bell pepper, thinly sliced
1 large carrot, in strips
1 lb bok choy, sliced ½″

Method

1. 1 · Press the tofu dry; cut into 1″ cubes.
2. 2 · Whisk the sauce: soy, hoisin, vinegar, maple, sesame oil, ginger, garlic, chili.
3. 3 · 1 tbsp oil, medium-high. Brown the tofu golden, ~4–5 min a side. Remove.
4. 4 · Remaining oil; add scallion whites, pepper, carrot and bok choy stems. Cook 2–3 min.
5. 5 · Add bok choy leaves, wilt ~1 min.
6. 6 · Return tofu, pour over sauce, toss 1 min. Top with scallion greens & sesame seeds.

Teriyaki Tofu Bowls

You need

teriyaki (or Japanese BBQ) sauce
cooked white rice
tofu
shiitake mushrooms
avocado
cucumber
scallions
togarashi
+ rice vinegar, sugar, salt, vegetable oil

Method

1. 1 · Quick-pickle: slice cucumber into rounds; toss with 1 tbsp rice vinegar, 1 tsp sugar, a couple of pinches of salt. Rest.
2. 2 · Cut tofu into bite-size pieces, pat dry. Slice the mushrooms.
3. 3 · Warm 2 tbsp oil in a wok over medium-high. Stir-fry the tofu and mushrooms until golden, ~5 min. Add 2 tbsp teriyaki and toss to coat.
4. 4 · Warm the rice. Dice the avocado; thinly slice the scallions.
5. 5 · Heap rice in bowls, top with teriyaki tofu & mushrooms, then cucumber, avocado, scallions and togarashi.

Rice — The Basics

You need

1 cup basmati or jasmine rice
1½ cups water (stovetop)
pinch of salt (optional)

Method

Stovetop

1. 1 · Rinse, then bring rice + 1½ cups water + salt to the boil.
2. 2 · Turn to low, lid on, 12 min — no peeking.
3. 3 · Off the heat, rest 10 min, lid on. Fluff.

Rice cooker

Rinse; 1 cup rice : 1¼–1½ cups water. Cook, rest 5–10 min, fluff.

Instant Pot

Rinse; 1 : 1 rice to water. High Pressure 4 min, 10-min natural release, fluff.

Fried Rice

You need

3 cups cold day-old rice
2 eggs, beaten
2 tbsp neutral oil (+ more)
2 garlic cloves, chopped
1 tbsp grated ginger
1 cup mixed veg (carrot, peas, corn, capsicum)
2 tbsp soy sauce
1 tsp toasted sesame oil
2 spring onions, sliced
opt. chicken, prawns, ham or roasted tofu

Method

1. 1 · Prep everything; break up the cold rice with your fingers.
2. 2 · High heat, a little oil. Scramble the egg soft, scoop out, set aside.
3. 3 · Add 2 tbsp oil, then garlic & ginger, 30 sec.
4. 4 · Add veg, stir-fry 2–3 min (cook any raw protein through now).
5. 5 · Add rice; spread it to catch colour, then toss. Keep the heat high.
6. 6 · Soy & sesame oil round the edge, toss. Return egg, add spring onion, serve.

Prawns — The Basics

Garlic-butter prawns

300 g raw prawns, peeled & patted dry
2 tbsp butter
2 garlic cloves, chopped
squeeze of lemon
salt
chopped parsley

Method

1. 1 · Melt the butter over medium-high heat. Add the garlic, stir 30 sec.
2. 2 · Add the prawns in a single layer. Cook ~1–1½ min per side — done the moment they're opaque, pink, and curled into a loose C.
3. 3 · Off the heat: lemon, salt, parsley. Serve with bread or over rice.

In fried rice or a stir-fry, prawns go in last (or cooked and set aside) so they don't toughen.

Oven-Roasted Tofu Cubes

You need

1 block (~400 g) firm or extra-firm tofu
1 tbsp cornstarch
½ tsp salt
1 tbsp neutral oil

Method

1. 1 · Heat oven to 200°C. Line a tray with paper.
2. 2 · Dry the tofu well — wrap and press firmly, with a weight on top for 10 min if you can. The drier it is, the crispier.
3. 3 · Cut into 2 cm cubes.
4. 4 · Toss gently with cornstarch & salt — a light dusting, not a battering.
5. 5 · Drizzle with oil, toss once more, spread out in a single layer.
6. 6 · Roast 25–30 min, turning once, until golden and crisp.

Black Bean Soup

You need

2 tbsp olive oil
1 onion, diced
3 garlic cloves, chopped
1 tbsp ground cumin
1 tsp dried oregano
1 bay leaf
1 chipotle in adobo + a little sauce (opt.)
salt & pepper
juice of 1 lime + coriander to finish
IP: 450 g dried beans + 6 cups water/broth
Stovetop: 3 × 400 g tins beans + 3 cups broth

Method — Instant Pot

1. 1 · Sauté the onion in oil 5 min; add garlic, cumin, oregano, 1 min. Cancel.
2. 2 · Add rinsed dried beans, bay, chipotle, 6 cups liquid. No salt yet.
3. 3 · High Pressure 30–35 min, then a full natural release (~15–20 min).
4. 4 · Remove bay; now season. Blend part of it for body.
5. 5 · Finish with lime & coriander.
6. · Stovetop: sauté as above, add tinned beans (+ 2 tins' liquid), broth, bay, chipotle; simmer 20 min, blend, finish.

Tuscan White Bean & Kale Soup

You need

2 tbsp olive oil
¼ large onion, diced
2 carrots, diced
2 celery ribs, diced
5 garlic cloves, minced
1 × 28 oz tin diced tomatoes (don't drain)
2 × 15 oz tins cannellini, drained
4 cups vegetable broth
1 tsp Italian seasoning
1 tsp sea salt
¼ tsp crushed red pepper (opt.)
4 cups kale, chopped

Method — Stovetop

1. 1 · Heat oil until shimmering. Add onion, carrot, celery, garlic.
2. 2 · Sauté a few minutes until tender.
3. 3 · Stir in tomatoes, broth, beans, Italian seasoning, salt, red pepper.
4. 4 · Bring just to a boil, then simmer 10–15 min.
5. 5 · Stir in the kale at any point during the simmer. Serve warm.

Instant Pot: sauté the veg, add everything (kale too), High Pressure 1 min, 10-min natural release.

Chia Seed Pudding

You need

3 tbsp chia seeds
1 cup milk (coconut makes it rich)
1–2 tsp honey or maple syrup
¼ tsp vanilla extract

Method

1. 1 · Put everything in a jar or bowl and whisk well.
2. 2 · Whisk again twice over the first 15 minutes — this is the trick. It stops the seeds sinking and clumping.
3. 3 · Cover, chill at least 4 hours or overnight, until thick and plumped.
4. 4 · Stir before eating; loosen with a splash of milk if stiff.

Tapioca Pudding

You need

¾ cup (90 g) small pearl tapioca
2½ cups whole milk (or alt-milk)
½ cup water
½ cup sugar
zest of ½ lemon (or orange, or ¼ vanilla bean)

Method — pressure cooker

1. 1 · Add 1 cup water + the steamer basket to the cooker. Rinse the pearls.
2. 2 · In a heat-proof bowl, mix pearls, milk, water, zest & sugar until the sugar fully dissolves.
3. 3 · Lower the bowl in (use a foil sling). Cook High Pressure 8 min.
4. 4 · Natural release (~10 min), then let it stand 5 min more before opening — or the milk boils over.
5. 5 · Stir vigorously, then chill at least 3 hours.
6. · Stovetop: soak pearls 30 min; simmer with milk & sugar ~15 min, stirring, until translucent.

Crumble Topping

You need

⅓ cup brown sugar
1 tsp baking powder
1 tsp ground ginger
60 g unsalted butter
100 g plain flour
2 cups drained poached or puréed fruit

Method

1. 1 · Mix the sugar, baking powder and ginger.
2. 2 · Rub the butter into the flour with your fingers to pea-sized pieces, then toss with the sugar mix.
3. 3 · Spoon the fruit into a buttered 1-litre dish and strew with the topping.
4. 4 · Bake at 200°C for 30 min until golden and bubbling (a berry crumble needs only 15–20 min).

Deep dish apple pie

You need

Crust
1½ c flour + extra
1 tbsp sugar · 1 tsp salt
16 tbsp (2 sticks) cold butter, cubed & frozen
⅓ c ice water + extra
3 tbsp sour cream

Filling
½ c + 1 tsp sugar
¼ c light brown sugar
1 tbsp juice + ½ tsp zest, lemon
cinnamon · ¼ tsp salt
2½ lb tart apples, sliced
2½ lb sweet apples, sliced
1 egg white + sugar, to glaze

Method

1. 1 · Pulse flour, sugar & salt; cut in butter to large-pea size. Mix ice water + sour cream, pulse in until the dough clumps. Form two 4″ disks, chill 1–2 h.
2. 2 · Toss sugar, brown sugar, zest, cinnamon & salt through the apples (in two bowls). Cook the tart apples covered until just tender; add the sweet apples and cook until all are tender but holding shape. Strain & chill (can be overnight).
3. 3 · Roll one disk to a 12″ round; ease into a 9″ plate. Roll the top disk; chill 20 min. Fill with drained apples, sprinkle lemon juice.
4. 4 · Lay the top over, pinch & flute, cut four 2″ vents. Brush with egg white, sprinkle sugar.
5. 5 · Bake at 425°F on a preheated sheet 45–55 min, until deep golden. Cool 1½ h before cutting.

Classic pavlova

Bronwen's cassata

You need

1 litre / quart ice cream
½ cup cream, whipped with 2 tbsp icing sugar
6 tbsp glacé or dried fruit, soaked in 2 tbsp rum
a metal ice cream mould (or cake tin with removable base)

to decorate: extra whipped cream + toasted flaked almonds

Method

1. 1 · Soak the fruit in rum several hours or overnight. Chill the mould; whip the cream until stiff.
2. 2 · Line the mould with three-quarters of the ice cream. Chill until firm.
3. 3 · Mix the rum-soaked fruit through the whipped cream; fill the centre. Chill again.
4. 4 · Top with the remaining ice cream, cover with foil, freeze overnight.
5. 5 · Unmould, decorate with whipped cream and flaked almonds. Serve on a chilled plate.

Mrs Ellison's
Christmas cake

You need

1½ cups Brazil nuts
1½ cups almonds
250 g pitted dates
⅔ cup candied fruit
½ cup red glacé cherries
½ cup green glacé cherries
½ cup seeded raisins
¾ cup wholemeal SR flour
½ tsp salt
½ cup raw sugar
3 eggs
1 tsp vanilla

Method

1. 1 · Grease and line a 2 lb loaf tin with greaseproof paper. Preheat the oven to 320°F.
2. 2 · Put the nuts and fruits in a big basin. Sift the flour and salt over the top with the sugar.
3. 3 · Add the lightly beaten eggs and vanilla; mix through.
4. 4 · Pour into the tin and bake 2–2½ hours. Cool in the tin.

Lamingtons

You need

Sponge
4 eggs
200 g (1 c) sugar
1 tsp vanilla
200 g (1⅓ c) plain flour
1½ tsp baking powder
110 g butter, melted & cooled

Chocolate icing
170 g dark chocolate, chopped
40 g butter
180 ml milk
2 c (200 g) icing sugar
2 tbsp cocoa

~4 cups desiccated coconut, to coat

Method

1. 1 · Heat oven to 180°C. Grease, flour & line the base of a 20×20 cm pan. Whisk eggs, sugar & vanilla until pale and thick (~3 min).
2. 2 · Sift in flour & baking powder, fold to combine; fold in the melted butter. Pour in; bake 25 min until a skewer comes clean.
3. 3 · Cool completely on a rack (best overnight). Cut into ~4 cm squares, trimming the edges.
4. 4 · Icing: melt chocolate, butter & milk over simmering water; whisk in icing sugar & cocoa, then 2 tbsp boiling water.
5. 5 · Dip each square in the icing, then toss in coconut. Set on a rack until firm.

Banana bread

Chocolate iced
almond cake

You need

Cake
200 g dark chocolate, melted
200 g butter, melted
¼ cup water
1½ cups ground almonds
6 eggs, separated
1 cup caster sugar

Glaze
250 g dark chocolate, melted
1 cup thickened cream

Method

1. 1 · Grease a deep 23 cm square pan and line the base. Heat oven to moderate.
2. 2 · Melt the chocolate, butter & water over low heat; stir until smooth.
3. 3 · Beat the egg yolks and sugar until thick and pale; fold into the chocolate mixture with the almonds.
4. 4 · Beat the egg whites to soft peaks; fold through in two batches.
5. 5 · Pour in and bake about 1¼–1½ hours. Cool in the pan.
6. 6 · Glaze: stir the melted chocolate and cream until smooth, chill until thick & pourable, then coat.

Oranges &
lemons cake

You need

2 oranges & 2 lemons
6 eggs
1 cup sugar
1 cup ground almonds
1 tbsp baking powder

don't use a metal saucepan!

Method

1. 1 · Place the clean, whole, unpeeled fruit in water to cover and bring to the boil. Simmer ~1 hour until soft. (Not in a metal saucepan.)
2. 2 · Drain, halve, discard the pips, and whizz in a food processor.
3. 3 · Beat the eggs and sugar, then add the fruit, almonds and baking powder.
4. 4 · Pour into an oiled ring tin or 18 cm springform; bake at 150°C for 1 hour until firm on top.
5. 5 · Cool in the tin. Serve unadorned, or with a dusting of icing sugar.

Hot cross buns

You need

1 tbsp active dry yeast
½ cup caster sugar
1½ c (12 fl oz) lukewarm water
4¼ cups plain flour, sifted
2 tsp mixed spice
2 tsp cinnamon
50 g melted butter
1 egg
1½ cups sultanas
⅓ cup candied peel (optional)

crosses: ½ c flour + ⅓ c water
glaze: 2 sugar : 1 water + gelatin

Method

1. 1 · Proof the yeast with 2 tsp sugar and the water ~5 min until foaming (skip if using instant yeast).
2. 2 · Add flour, spices, butter, egg, sultanas, peel & remaining sugar; mix to a sticky dough. Knead ~8 min until elastic. Prove, covered, ~1 hour until doubled.
3. 3 · Divide into 12, roll into balls, set just touching in a lined 23 cm tin. Prove 30 min. Heat oven to 200°C.
4. 4 · Mix the extra flour and water; pipe crosses on the risen buns.
5. 5 · Bake 35 min until browned and springy. Brush with warm glaze while hot.

Anzac biscuits

Self-saucing
chocolate pudding

You need

60 g butter
225 g (1½ c) SR flour
200 g caster sugar
60 g cocoa powder
180 ml milk
2 tsp vanilla
175 g soft brown sugar
300 ml boiling water

Method

1. 1 · Melt the butter in a deep 25 cm round microwave dish.
2. 2 · Sift in the flour, caster sugar and 25 g of the cocoa; add the milk and vanilla and mix well.
3. 3 · Sprinkle the brown sugar and remaining 35 g cocoa over the top. Pour over the boiling water — don't stir.
4. 4 · Microwave on High (800 W) for 8 minutes.
5. 5 · Stand 5 minutes before serving with cream.

Simple lime
puddings

You need

2 tsp grated lime rind
½ cup lime juice
1½ cups caster sugar
60 g butter
1 cup milk
½ cup cream
3 eggs, separated
¼ cup SR flour

Method

1. 1 · Heat the oven to 180°C. Beat the lime rind, juice, sugar, butter, milk, cream, egg yolks & flour until smooth.
2. 2 · In a clean bowl, beat the egg whites to soft peaks; fold into the lime mixture.
3. 3 · Spoon into six 1-cup ovenproof dishes. Set in a baking tray; fill with water halfway up the sides.
4. 4 · Bake 30 minutes, until the tops are puffed and golden. Serve warm.

Whiskey oranges
+ anise brose cream

You need

Oranges
¾ cup sugar
½ cup water
¼ cup scotch whisky
8 oranges (1 per person)

A.B. cream
1½ cups cream
3 tbsp honey
3 tbsp whisky
flaked almonds, to serve

Method

1. 1 · Skin the oranges, removing all pith; divide into segments and remove the membrane.
2. 2 · Dissolve the sugar in the water over low heat; bring to a gentle boil and simmer 2 min.
3. 3 · Off the heat, stir in the whisky and cool. Pour over the oranges; refrigerate several hours.
4. 4 · Cream: combine the honey and whisky well. Whip the cream softly, add the honey-whisky, beat until thick. Chill.
5. 5 · Add flaked almonds just before serving, if you like.

Passionfruit
flummery

You need

1 tin evaporated milk
2 oranges, 1 lemon
1 tin passionfruit (or 4 fresh)
½–¾ cup sugar
1½ tsp gelatine, softened in ¼ cup hot water

Method

1. 1 · Chill the evaporated milk in the freezer first — it helps it whip.
2. 2 · Beat the milk until thick. Add the sugar and beat again until like whipped cream.
3. 3 · Soften the gelatine in the hot water; fold in with a metal spoon.
4. 4 · Fold in the orange, lemon and passionfruit juice thoroughly.
5. 5 · Chill several hours before serving.

Crunchy top
pear muffins

You need

225 g plain flour, sifted
60 g wholemeal flour
3 tsp baking powder
2 tsp cinnamon
~¾ cup rolled oats
½ cup brown sugar (¼ reserved)
2 eggs
200–250 ml low-fat yoghurt
2 tbsp vegetable oil
1 large pear (or apple), diced
+ blackberries, if available
~½ cup pecans, chopped

Method

1. 1 · Sift the dry ingredients together, reserving ¼ cup brown sugar (with some nuts) for the topping.
2. 2 · Whisk the wet ingredients together. Make a well in the dry mix and combine briefly — don't overmix.
3. 3 · Fold in the fruit. Spoon into 12 muffin cups.
4. 4 · Scatter the reserved sugar and nuts over the top. Bake about 20–25 min, until risen and golden.

Pancake batter

Healthy fruit
smoothies

The ratio

1 part fluid
1 part ripe fruit
2 parts ice / frozen fruit / thickener

+ flavour: honey, agave, stevia
+ a nutritional booster

How to build it

1. 1 · Liquid — start with ¼ cup; add more if it won't blend. Water (neutral), milk (almond/soy/coconut, adds calcium), coconut water (tropical), or a no-sugar juice.
2. 2 · Fruit — fresh or frozen, chopped. Strawberry, blueberry, pineapple, mango, peach, pear, banana… endless.
3. 3 · Thickener — ice, extra banana or frozen fruit; or yoghurt, frozen yoghurt, peanut butter, soft tofu.
4. 4 · Blend, taste, adjust. Add a little sweetener or a booster if you like.

Ice cream
Christmas pudding

You need

½ pt thickened cream
85 g icing sugar
30 g toasted slivered almonds
30 g glacé cherries
30 g candied peel
¼ cup seeded raisins
¼ cup sultanas
2 egg whites
1 tsp rum or brandy
1 tsp mixed spice
½ tsp cinnamon · ½ tsp nutmeg
2 tsp hot water
1 tsp cocoa

Method

1. 1 · Chop all the fruit and marinate with the spices, nuts and rum overnight.
2. 2 · Next day, dissolve the cocoa in the hot water.
3. 3 · Beat the egg whites, adding half the icing sugar gradually, until stiff.
4. 4 · Beat the cream with the remaining icing sugar. Fold everything together.
5. 5 · Spoon into a tray or glad-wrap-lined pudding bowl. Freeze.
6. 6 · Decorate to serve — ice magic, fruit, sprinkles.

Volume

Weight

Oven

Often-used (1 cup =)

Volume-to-weight is never absolute — these reflect our own cups and habits.

Beans & legumes (min)

All NR. Salt after cooking, not before.

Grains (grain : water)

Handy extras