Basque Cheese Cake (with gluten-free option) 🇪🇸

Decadently rich and creamy, this Basque cheese cake will delight your family and friends this Christmas or at any celebratory occasions.  Originated in San Sebastian, Spain's Basque country, it is a crustless baked dessert with a signature 'burnt' or caramelised top and luscious, dreamy texture.  The key ingredient is good quality cream cheese - plenty of it.  This recipe is written for a small cake which comfortably serves 6-8 but you can double it to make a large one using a bigger cake tin.  It is also only moderately sweet, for my taste.  A handheld electric mixer or stand-mixer would do most of the work for you.  The cake can be made gluten-free by substituting that single tablespoon of plain flour required with GF flour.

Serves 6-8

INGREDIENTS

• 500g / 1lb 2oz cream cheese*
• 200g / 7 oz thickened or heavy cream
• 100g / 3½oz caster sugar
• ½ teaspoon vanilla extract or paste
• ¼ teaspoon sea salt
• 1 tablespoon plain flour or gluten-free flour
• 3 extra large eggs

*I use Australian made Philadelphia cream cheese.

METHOD

1. Line a 19cm / 7½" round springform or loose base cake tin with enough baking paper so that it extends past the edges of the tin.  This will help you remove the cake from the tin later on.
2. Allow the cream cheese to come to room temperature, then place it into a large bowl and process with a handheld electric mixer until soft and smooth.  (A stand-mixer can also be used.)
3. Pour in the cream and process until incorporated.
4. Add in the sugar, salt and vanilla.  Process until well combined.
5. Sprinkle in flour and mix, then add eggs, one at a time, blending until incorporated.  
6. Scrape  down the sides and bottom of the bowl with a flexible spatula, then transfer mixture to the prepared cake tin.
7. Bake cake in a preheated 200°C /400°F oven for 40-45 minutes.  The cake is done with the top is golden brown and almost burnt looking.  Remove from oven.  The centre of the cake will be wobbly, which is fine as it will settle in the cooling process.
8. Allow the cake to rest in the tin for 10 minutes before transferring it together with the baking paper onto a wire rack to cool completely.  Place it in the fridge to chill.  
9. Remove the baking paper around the cake to cut and serve.  The cake can be kept in the fridge for  about 5 days.  Leftover cake can be frozen for up to 1 month.  Defrost in the fridge until soft and ready to eat.

 

Prawns & Tender Vegetables Stir Fry

Freshness and deliciousness on a plate comes with succulent prawns stir fried with tender vegetables requiring only a toss in the wok.  I use wild caught Australian prawns, broad beans in their pods, asparagus, snow peas and pre-cooked, vacuum-packed bamboo shoots available from Asian grocery stores.  (Frozen broad beans can also be used and if you are not keen on bamboo shoots, substitute with parboiled slices of carrots.)  After initial preparations, the dish comes together in minutes as soon as the ingredients hit the wok.  This is Cantonese stir fry in its element.  Serve with steamed rice.

*Note that no cornflour slurry is used in this instance to thicken the sauce, to keep the dish light and fresh tasting.

Serves 2

INGREDIENTS

• 12 medium size raw prawns
• 100g / 3½oz pre-cooked, vacuum-packed bamboo shoots, rinsed and sliced
• 100g / 3½oz snow peas
• 6-8 asparagus spears
• 8-10 broad beans in pods or 130g / 4½oz frozen broad beans
• 3 tablespoons vegetable oil
• 6 thumb-sized slices of ginger 
• 2 garlic cloves, crushed
• 2 tablespoons Chinese Shaoxin wine
• 1 tablespoon light soy sauce
• 1 tablespoon malt vinegar or rice vinegar
• 2 teaspoons sugar
• ¼ teaspoon sesame oil
• 2 tablespoons water

METHOD

Preparation of ingredients:

1. Remove heads and shells from prawns, leaving the tails intact.  Make a slit on the back of each prawn to expose and remove the vein.
2. Snap off the stem end of snow peas, then pull to remove the fibrous string down the length of the pod.
3. Snap off the woody ends of the asparagus, then slice each spear into 2 or 3 sections. 
4. Remove broad beans from their outer pods (unless you are using frozen broad beans). 
5. Bring a small saucepan of water to a boil and blanch the asparagus for 1 minute.  Remove with a slotted spoon, then refresh under cold water.   
6. Bring the water back to a boil and cook the broad beans for 2 minutes.  Drain and refresh under cold water, then gently squeeze the beans out from their casings.

Cooking:

1. Heat 2 tablespoons oil in a wok over high heat until very hot.  Add the prawns and stir fry for 1 minute until they curl up and change colour.  Remove from wok and set aside.
2. Add remaining 1 tablespoon oil to the wok.  Add ginger and garlic and stir fry for 30 seconds.  Add bamboo shoots, snow peas, asparagus, broad beans and prawns.  Toss to combine with ginger and garlic.
3. Add wine, soy sauce, vinegar, sugar and sesame oil.  Stir fry for 30 seconds.
4. Pour in water and stir fry for a further 30 seconds.
5. Remove from wok and serve immediately with steamed rice.

 

Potato Salad

Nothing fancy about a potato salad but it graces many buffet and picnic tables at this time of the year when there are often get togethers for friends and family.  It goes with just about anything as a trusty side.  While there are different ways of making a potato salad, this is how I do it - boiling potatoes with their skins on then peeling them off when cooled, using a herby half mayonnaise, half yoghurt dressing and adorning it with slices of hardboiled egg.  

Notes:

*Potato skins can be left on for added nutrients, fibre and texture; just scrub them clean with a brush under the cold tap before using.

*If you haven't got an egg slicer, roughly chop the hardboiled eggs.

Serves 6-8

INGREDIENTS

• 1kg / 2lb 4oz potatoes
• 1 teaspoon sea salt, for cooking potatoes
• 3 hardboiled eggs, sliced
• ¼ cup mayonnaise
• ¼ cup Greek yoghurt
• 1 tablespoon whole grain mustard
• 3 tablespoons chopped red onions 
• 3 tablespoons chopped gherkins
• ¼ cup fresh dill, chopped
• ½ teaspoon sea salt, for seasoning salad
• ½ teaspoon black pepper

METHOD 

1. Place potatoes in a large saucepan with enough water to cover by 2.5cm / 1".  Add 1 teaspoon sea salt, then bring to boil over medium-high heat.  Reduce heat to medium and simmer until potatoes are just tender, about 8 minutes, stirring occasionally.  Test by inserting a skewer or a fork into a potato, which should go through easily.  Avoid overcooking the potatoes or they'll become too mushy for a salad.
2. Drain and transfer potatoes to cool completely on a platter, then peel off skins and cut into 2cm / ¾" cubes.  Place them in a large serving bowl.
3. Add mayonnaise, yoghurt, mustard, onions, gherkins, most of the dill, salt and pepper.  Stir gently to combine all ingredients.  Have a taste and adjust seasoning accordingly.
4. Arrange egg slices on top of the potato salad.  Garnish with reserved dill.
5. Cover and chill in the fridge before serving.

 

Indonesian Chicken Braised in Kecap Manis (Semur Ayam) 🇮🇩

Australia has strong ties with Indonesia, a close neighbour to our northwest.  Perth has a small Indonesian population and eateries offering authentic food from their community are not difficult to find.  I love this braised chicken dish featuring Kecap Manis or Indonesian sweet soy sauce (also known as 'ABC source' referring to the brand name).  It starts with the grounding of shallots, garlic and ginger into an aromatic paste, traditionally done in an Indonesian stone mortar with a flat base and a uniquely shaped, angled pestle, or you can opt for the quick action of an electric blender.  The addition of the thick, syrupy sauce, nutmeg and a bruised lemon grass stalk gives the stew a rich, luscious flavour. 

Serves 4-6

INGREDIENTS

• 800g / 1lb 12oz boneless, skinless chicken thighs, cut into chunks
• 3 potatoes, peeled and cut into chunks
• 4 shallots, peeled and sliced, about 130g / 4½oz
• 6 garlic cloves, peeled and roughly chopped, about 20g / ¾oz
• 1 knob of ginger, peeled and roughly chopped, about 15g / ½oz
• 2 tablespoons vegetable oil
• 1 stalk lemongrass, white part only, bruised to release flavour
• 100ml / 3½ fl oz Kecap Manis (Indonesian sweet soy sauce)
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 cup water
• fried shallots, for garnishing

METHOD

1. Process shallots, garlic and ginger into a paste in the bowl of a food processor.
2. Heat oil in a wok or a large frying pan over medium heat until hot.  Add the paste together with lemongrass and sauté for 3-5 minutes or until fragrant.
3. Turn the heat up to high and add the chicken, a handful at a time.  Cook until the pieces are brown all over.
4. Add the potatoes, Kecap Manis, nutmeg, salt, sugar and white pepper.  Cook for 3 minutes, stirring to combine.
5. Add the water.  Bring it to a boil, then reduce heat to low and simmer for 20 minutes, covered, until the chicken and the potatoes are tender and the liquid has reduced to a sauce.  
6. Garnish with fried shallots.  Serve with steamed rice. 

 

Indian Mango Chutney

Mango season is in full swing and there is no better time to make some tantalising Indian mango chutney to enjoy with curries, use as a topping condiment for grilling, serve with cheese, cold cuts and biscuits.  Make a few jars to keep yourself happy or give away to friends and family at Christmas.  Use ripe but firm mangoes.  We are fortunate here in Australia to have top quality, locally grown fruits available for months (R2E2 variety pictured above).  Once you've made and tasted this chutney, packed with flavour, you wouldn't want to buy another jar from the shops.

Makes about 500g / 1lb 2oz chutney

INGREDIENTS

• 2 large ripe but firm mangoes (500g / 1lb 2oz prepared weight)
• 1 tablespoon vegetable oil
• 2 teaspoons fresh ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1 cinnamon stick
• 2 whole cloves
• 3 cardamom pods, cracked to remove seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ cup white vinegar
• 1 teaspoon salt
• ½ cup brown sugar
• 3 small dried red chillies

METHOD

1. Wash 2 x 370ml /12oz glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Slice mango down either 'cheek' of the seed, then take each half and score a crisscross pattern through the flesh, stopping at the skin.  Turn the skin inside out to pop up the mango pieces and slice them off into cubes. (See photo above.)  For the other thinner sides, cut away as much flesh from the seed as you can.
3. Heat oil in a medium saucepan over medium-low heat.  Add ginger and garlic and sauté for 30 seconds.  Add the cinnamon stick, cloves, cardamom seeds, cumin, coriander and sauté for a further 30 seconds.
4. Add the mango and cook for 3-5 minutes, gently stirring, until softened.
5. Add the vinegar, salt, sugar and chillies.  Continue to cook for 10-15 minutes, or until the chutney has thickened, stirring occasionally.
6. Taste the chutney and adjust the seasoning by adding more sugar, salt or vinegar if necessary.
7. Transfer chutney to warm sterilised jars, filling them up to the top, and seal with lids.  Leave them to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
8. Label and date each jar.  Store in the refrigerator for up to 4 weeks.

Bobotie 🇿🇦

Many South Africans have come across the ocean to settle in Perth, drawn to our city by the perception of a better quality of life, safety and opportunities.  While I am not entirely familiar with South African cuisine, an expat has introduced me to Bobotie (pronounced 'ba-boo-tee'), a zingy, comforting dish of spiced beef or lamb mince baked with a layer of egg custard on top.  Served with turmeric rice, a fresh salad and thin slices of banana if you like, the Dutch-Indonesian fusion classic presents a virtual feast on a plate.

Serves 4-6

INGREDIENTS

• 2 slices bread, roughly torn
• 1 cup milk
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon vegetable oil
• 2 tablespoons good quality curry powder
• 500g / 1lb 2oz beef mince (fatty rather than lean)
• 1 small green apple, diced
• 50g / 1¾oz sultanas
• 3 tablespoons mango chutney*
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• a sprinkle of freshly ground black pepper
• 2 large eggs
• 5-6 fresh bay leaves (substitute with dried ones if you must)

*The original recipe calls for South African made Mrs H.S. Ball's Chutney, which is available in supermarkets here.  See here for a recipe of my homemade mango chutney.

METHOD

1. In a bowl, soak bread in milk while you prepare the other ingredients.
2. In a large frying pan over medium heat, add oil and fry onions for 1-2 minutes until softened.  Add garlic, ginger and curry powder.   Stir fry for 1-2 minutes until fragrant.  Add a splash of water to prevent the mixture from burning, if necessary.
3. Turn the heat up to high, add the beef mince, a handful of it at a time.  Stir fry with the spice mixture until browned, about 5 minutes.
4. Add the apple, sultanas, chutney and lemon juice.  Squeeze out the milk from the bread and add to the mince.  (Reserve the milk.)  Stir to combine all ingredients.  Season with salt and pepper.
5. Spoon the mince into a shallow baking dish.  Flatten with the back of a wooden spoon.
6. Whisk together the eggs and the reserved milk in a bowl.  Gently pour over the mince.  Arrange bay leaves on top and bake in a 160°C/320°F oven for 20-25 minutes, or until the custard is just set.
7. Remove from the oven and stand for 10 minutes to cool slightly.
8. Serve with turmeric rice, salad, lime wedges, chutney on the side and thin slices of banana on top (optional).

 

Eton Mess with Strawberry Compote 🇬🇧

It is commonly believed that Eton Mess originated at Eton College, a prestigious English boys' school where the traditional dessert was once accidentally dropped and crushed, resulting in a 'mess', but was scooped up and served to the students anyway.  The dessert, which features strawberries, meringues and cream, is rather delightful.  I make it with a homemade strawberry compote, store bought meringue 'kisses' (mini meringue biscuits) and a mixture of thick cream and Greek yoghurt.  Layer them in individual tumbler glasses and top with some fresh blueberries or raspberries.  Alternatively, just pile everything up in a large glass bowl and serve, as it's supposed to  be - a gorgeous mess!

Makes 4

INGREDIENTS

• 500g / 1lb 2oz strawberries
• 3 tablespoons sugar
• 2 teaspoons fresh lemon juice
• 100g / 3½oz meringue 'kisses' or mini meringue biscuits
• 1 cup thick cream 
• 1 cup Greek yoghurt
• 125g / 4½oz  fresh blueberries or raspberries

METHOD

1. Hull strawberries and slice in half or quarter depending on size.
2. Make the compote by combining strawberries, sugar and lemon juice in a medium sized saucepan.  Bring to a simmer over low heat and cook for 10-15 minutes, stirring occasionally, until the strawberries soften and a sauce begins to form as the sugar dissolves.  Remove from heat and cool to room temperature.
3. In a bowl, combine cream and yoghurt. 
4. Gather 4 tumbler glasses.  Spread a layer of the cream mixture at the bottom of each glass.  Break up a few meringues and place on top, followed by a layer of the strawberry compote.  Repeat again with the cream, meringues and compote.  Garnish with blueberries / raspberries and a meringue biscuit on top.
5. Serve the dessert immediately. 

*Keep any leftover strawberry compote in an airtight container and store in the fridge up to 5 days, or in the freezer up to 3 months.  Use them as a topping for your morning cereal and pancakes, or stir into yoghurt.

 

Salmon & Noodle Bowl with Teriyaki Sauce

When you want a quick, healthy and great-tasting meal, consider salmon fillets baked in a homemade teriyaki sauce, served with noodles and vegetables in a bowl.  To make the teriyaki sauce, you'll need mirin and cooking sake, which are used extensively as seasoning ingredients for that umami flavour in Japanese dishes.  I use instant noodles in this recipe as they take little time to cook.  Broccolini is my choice of vegetable for ease of preparation.  Follow my steps and dinner for two can be on the table in 30 minutes.

Serves 2

INGREDIENTS

• 2 skinless salmon fillets
• 2 instant noodle cakes, about 140g / 5oz
• 1 bunch broccolini
• 2 teaspoons olive oil
• 2 tablespoons chopped spring onions, for garnishing
• 1 tablespoon black sesame seeds, for garnishing

For Teriyaki sauce:

• 3 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon sake
• ½ teaspoon sugar
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 tablespoon grated fresh ginger

METHOD

1. Preheat oven to 160°C/320°F.
2. Place sesame seeds in a medium frying pan.  Toast over low heat for 1 minute until the seeds are fragrant, swirling them in the pan with a spoon to avoid burning.  Remove toasted seeds immediately to a plate to cool.
3. Slice 1cm / ½" off broccolini ends and discard.  Cut the rest into 3 sections.
4. Place fish in an ovenproof dish.  In a jug, make Teriyaki sauce by combining soy sauce, vinegar, mirin, sake, sugar, sesame oil, garlic and ginger.  Pour over fish.  Bake in the oven for 20 minutes or until the flesh begin to flake.
5. Meanwhile, prepare the noodles.  Bring a saucepan of water into a boil.  Add instant noodles and cook for 1-2 minutes or according to packet instructions.  Drain and retain the cooking water.  Cover noodles to keep warm. 
6. Bring the reserved cooking water back to a boil.  Pop the broccolini in and cook for 1-2 minutes until tender but still slightly crisp.  Drain and coat with a little olive oil for gloss.
7. When the fish is done, divide the noodles up into 2 bowls.  With gloved hands, pour the sauce from the ovenproof dish equally over each bowl and mix to combine with noodles.  Place fish on top of the noodles and broccolini on the side.
8. Garnish with spring onions and sesame seeds. 

Asparagus Rolls

I love spring, not only because my birthday falls on the start of the season but flowers are in full bloom here in Perth and there are plenty of asparagus!  These delicate green spears shoot up from their patch as the weather warms up, rewarding the farmer for their hard work and diligent care throughout the year.  Blanch asparagus and roll them up in buttered bread to enjoy their sweetness and crunchiness to the fullest.  For variations, make some with cream cheese and chopped dill, others with mayonnaise, a sprinkle of lemon juice and ham slices.

Makes 8

 

  

INGREDIENTS

• 8 thick asparagus spears*
• 8 slices white sandwich bread
• butter, for spreading

*If you are using thin asparagus spears, double the amount as you'll be using two of them in each roll.

Variations:

1. cream cheese, fresh dill
2. mayonnaise, lemon wedges, ham slices 

METHOD

1. Snap off the woody ends of the asparagus (save these in a freezer bag for making stock).  Bring a saucepan of water to the boil and blanch the asparagus for 1 minute.  Drain and plunge into a large bowl of iced water to refresh.  Drain and set aside.
2. Slice off the bread crusts (save these in a freezer bag for making bread crumbs).   Spread butter on each piece of bread.
3. Place 1 asparagus spear (or 2 if they are thin) on the diagonal on each piece of bread.  Roll up tightly and press gently with your finger to seal the edge.
4. Place onto a platter.  If not serving straight away, cover with a damp tea towel so they don't dry out.  Garnish with chopped dill (optional).  Asparagus rolls are best eaten when they are freshly made, but can be stored in an airtight container for up to a day.

Variations:

1. Spread cream cheese over bread and scatter chopped dill on top before rolling the asparagus spear up with the bread.
2. Spread mayonnaise over bread and sprinkle lemon juice on top.  Roll asparagus spear in a slice of ham, then roll it up with the bread.