Gemstones Jelly Cake

Who doesn't like a wobbly cake, as pretty as it is delicious, with multicoloured jelly cubes wedged in a mortar of sweet condensed milk like gemstones?  You can taste the different jelly flavours in each refreshing bite.  This vintage dessert (also called stained glass jelly) goes down well with children and adults alike, brilliant for parties and festive occasions like Christmas which is not far off.  It's best to make it a day in advance as the jelly requires setting time.  Slice them into blocks and serve on their own, with cream, ice cream or custard, as you like it.

Serves 12

INGREDIENTS

• 4 x 85g / 3oz box of jelly crystals, assorted colours & flavours
• 4 cups boiling water
• 3 teaspoon gelatine powder
• 2 cups hot water
• 1 tinned sweeten condensed milk (396g / 14oz)
• 1 teaspoon vanilla extract

EQUIPMENT

• 4 x containers (900ml / 30.5 fl oz capacity)
• 1 x container (2-litre / 67.6 fl oz capacity)
• 1 small mixing bowl & whisk
• 1 medium mixing bowl

*I use rectangular plastic food containers that come with fitted lids.  Once the jelly has been set, they pop out quite easily when inverted.  Apply a gentle tap to the bottom of the container to encourage.

METHOD

1. In a small bowl, dissolve each box of jelly crystals in 1 cup boiling water, then carefully pour into separate containers.  Cover containers and chill in the fridge for several hours until fully set.
2. Once set, cut each container of jelly into small squares with a thin knife.  Invert and tip cubes randomly into the large container.  Give the container a jiggle to mix the colours up and spread them out evenly.
3. In a medium bowl, dissolve gelatine powder in 2 cups of hot water by whisking the mixture vigourously.  Add the condensed milk and vanilla.  Stir until combined
4. Let the mixture cool to room temperature, then pour the mixture over the jelly cubes.
5. Cover and chill in the fridge for several hours until fully set.
6. Invert and tip the jelly cake out of the container onto a serving plate.  Slice with a thin knife into large squares and serve.

 

Black Bean Lasagna

This might not be the traditional Italian lasagna with beef ragu and béchamel sauce, my meat-free black bean lasagne does not compromise in taste, made delicious with warm spices, a good amount of passata and plenty of cheese being Ricotta, Mozzarella and Parmesan.  I use fresh lasagna pasta sheets (available in packages from the refrigerated section of the supermarket) as they do not require pre-boiling and are easy to cut to size.  Then, it's a matter of layering the ingredients and sending it off to the oven.  Lasagna makes a satisfying family meal.  Double the recipe and use a bigger pan if you need to feed a crowd.  Leftovers can be kept in the fridge for days and it freezes well.

Serves 4-6

INGREDIENTS

• 400g / 14oz black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder
• ½ teaspoon sea salt
• 400g / 14oz passata
• 1 cup water or vegetable stock
• 250g / 9oz Ricotta cheese, drained 
• 200g / 7oz Mozzarella cheese, shredded
• 250g / 9oz fresh lasagna pasta sheets
• 100g / 3½oz grated Parmesan cheese

METHOD

1. In a large frying pan, combine black beans with cumin, paprika, chilli powder, salt, passata and water/stock.  Bring the mixture to a simmer, stirring, for about 3 minutes.  Use a potato masher to smash half of the beans, leaving the rest whole for texture.  Let cool in the pan.
2. In a large bowl, combine Ricotta cheese with most of the Mozzarella cheese, leaving a handful to scatter on top of the lasagna.
3. Spread a few spoonfuls of the red sauce on the bottom of a 23cm / 9" rectangular casserole dish.  Add to it dollops of the cheese mixture.  Cover with a layer of pasta.
4. Repeat with a layer of sauce, cheese and pasta until you have 4 layers and the ingredients have been used up.  Trim the pasta sheets with a pair of kitchen scissors so they fit the dish as you go.
5. Scatter the reserved Mozzarella cheese and Parmesan cheese on top of the lasagna.
6. Cover with foil and bake in a preheated 180°C/350°F oven for 20 minutes.  Uncover and bake for a further 10 minutes until golden and piping hot.
7. Let the lasagna rest in the pan for at least 10 minutes before slicing and serving.

 

Snow Skin Mooncakes 冰皮月饼

I make these delicate, sweet little cakes each year around this time for the Moon Festival which falls on the 15th of the 8th month of the lunar calendar.  This is when Chinese people gather to admire the autumn (northern hemisphere) full moon in lantern-lit gardens and enjoy special food. In Australia the auspicious day falls in spring but our moon would be just as bright in a clear night sky.  Snow skin mooncakes feature a soft, chewy, mochi-like outer layer made with a glutinous rice flour mixture and a variety of sweet fillings.  Lighter than the traditional baked mooncakes, they have a silky, buttery texture that makes you go back for more.  You'll be dealing with a sticky dough but a freezer bag and a pair of food handling gloves overcome any potential difficulties.  A little effort and time is required to create these things but you will love how they pop out of the mould, perfectly formed and dreamily delicious.

Makes 12

EQUIPMENT

• plastic mooncake mould (50g)*
• kitchen scale
• 23cm /9" heatproof dish with rim
• a steaming station
• 1 medium plastic freezer bag
• food handling gloves

*It comes with a springy handle and several plates with different patterns, available online.

INGREDIENTS

• 50g / 1¾oz glutinous rice flour
• 40g / 1½oz  rice flour
• 20g / ¾oz wheat starch
• 30g / 1oz caster sugar
• 185g / 6½oz milk
• 20g / ¾oz vegetable oil
• 200g / 7oz red bean paste (for filling)*
• 2 tablespoons cooked glutinous rice flour (for coating the mooncakes)*

*I use readymade red bean paste which is available from Asian grocers, in their refrigerated section.  You can certainly make your own, but that's another recipe for another time!

*Cook the glutinous rice flour in a small saucepan over medium-low heat for a few minutes, stirring, until the flour turns pale yellow.  Set aside in a small dish to cool completely.

METHOD

1. Sieve glutinous rice flour, rice flour and wheat starch into a large mixing bowl.  Add sugar and stir to combine.
2. Pour milk into the flour mixture.  Stir until it becomes a smooth batter.  Stir in oil.
3. Pass the mixture through a sieve (to remove any lumps) into the heatproof dish.
4. Cover the dish securely with foil and steam for 20 minutes over medium-high heat.
5. Carefully remove the dish from the steamer.  Use a plastic spatula to scrape out the cooked flour mixture and transfer it into a plastic bag.
6. Knead the flour mixture in the bag while it is hot for 5-10 minutes until a smooth dough is formed.  Protect you hand with a tea towel while you are kneading.  Leave the dough in the bag to cool completely.
7. Meanwhile, divide the red bean paste filling into 12 equal portions, about 15g / ½oz each.  Roll each portion with your hands into a ball.  Set aside on a plate.
8. Put your gloves on.  Remove dough from the plastic bag and cut into 12 equal portions, about 25g / 1oz each.  
9. With your hands, flatten each piece of dough into a disc about 5cm / 2" in diameter.  Place a ball of the red bean filling on top.  Gather the edge towards the centre and pinch firmly to seal.  Roll the dough in between palms to smooth it into a round ball. 
10. Coat each dough with cooked glutinous rice flour.  Dust off any excess and place it on a clean, flat surface, pinched side down.  Insert and secure a plate into the mould.  Place the mould over the dough and press the springy handle down gently but firmly to shape the mooncake.  Lift the mould up.  Press the handle again to push the mooncake onto the surface.   Gently brush off any excess flour clinging on to the mooncake.  Arrange them on a plate.

Notes:

• Snow skin mooncakes are best served on the day they have been made, as they tend to dry out and harden in time (but then they are so delicious and likely to be demolished quickly!)
• If you need to store them for a little while, place them in an air-tight container and add a layer of baking paper between each layer if you are stacking them up.  Consume within 2 days.
• They can be frozen, wrapped tightly in plastic, for up to 1 month.  Leave them to thaw in the fridge.

 

Beetroot Hummus

If you like my previous hummus recipe, turn it pink this time by incorporating beetroots while whizzing up the ingredients.  Not only does it look exciting at the table, beetroots add a depth of flavour to the dip and we have all the superfoods (together with chickpea, tahini and olive oil) on one plate.  I use locally grown baby beetroots which are sweet as lollies once cooked and have to resist popping them straight into my mouth!  Pre-cooked, peeled beetroots in vacuum-sealed packs are also good if you prefer the convenience.  Serve the dip with vegetable sticks, crackers or the traditional way with flatbread.

Makes about 2 cups

INGREDIENTS

• 250g / 9oz baby beetroots, cooked & peeled (about 4)
• 400g / 14oz tinned chickpeas
• ¼ cup tahini
• 1 garlic clove, chopped 
• ¼ cup fresh lemon juice
• 2 tablespoons extra virgin olive oil, plus extra to drizzle on top
• sea salt, to taste
• freshly ground black pepper, to taste

For garnishing:

• 1 tablespoon flat-leaf parsley, finely chopped
• 1 tablespoon toasted sesame seeds

METHOD

1. To cook fresh beetroots, place them in a saucepan of salted water and bring to a boil.  Reduce the heat and simmer for about 15 minutes or until tender.  Drain and plunge them into a large bowl of cold water to cool and rub off the skins. Drain tinned chickpeas.  
2. Place chickpeas, beetroots, tahini, garlic, lemon juice, olive oil in the bowl of a food processor.  Blitz until a smooth paste is formed.
3. Season with salt and pepper, to taste.  
4. Transfer hummus to a plate or shallow bowl.  Use the back of a spoon to spread it around and make swirls on the surface.
5. Garnish with chopped parsley and sesame seeds.  Drizzle with more olive oil.
6. Serve with vegetable sticks or flatbread.  Keep hummus in an airtight container in the fridge for up to 5 days.

 

Baked Fish with Fennel & Tomatoes

Wild caught Australian Saddletail Snapper (photo above) takes centre stage in this easy, one-pan meal.  Any firm, white fish fillets would work too.  The dish is cooked entirely in the oven with potatoes, fennel, tomatoes, herbs and fish layered on in stages for a perfect finish.  This is to ensure that the vegetables are tender without the fish being overcooked. This recipe makes a delicious dinner for two.  Use a large oven tray and double the ingredients if you are cooking for more. 

 

Serve 2

INGREDIENTS

• 2 potatoes, peeled & thinly sliced
• 1 small fennel with some stalks and feathery fronds
• 1-2 shallots, sliced
• 1 garlic, finely sliced
• 3 tablespoons olive oil
• sea salt
• freshly ground black pepper
• 200g / 7oz cherry tomatoes, halved if large
• ½ teaspoon dry chilli flakes
• 300g / 10½ oz white fish fillets
• 1 lemon, cut crosswise in half 

METHOD

1. Trim and thinly slice fennel bulb.  Chop up some of the fennel stalks and feathery fronds.
2. Preheat oven to 200°C/ 400°F. 
3. Place potatoes, shallots, garlic and sliced fennel in an ovenproof, shallow casserole dish.  Add 2 tablespoons oil and toss to coat.  Season with salt and pepper, then bake in the oven for 10-12 minutes or until the vegetables begin to soften.
4. Remove dish from oven and give everything a toss.  Add tomatoes, chilli flakes and most of the chopped fennel stalks and fronds. Return to the oven for 5 minutes or until the tomatoes start to break down.
5. Remove dish from oven once again and place fish fillets on top of the vegetables.  Squeeze over the juice of half the lemon.  Season with salt and pepper.  Drizzle over remaining tablespoon of oil.  Cut remaining half of lemon into slices and place over fish.  
6. Reduce oven temperature to 180°C/ 350°F and bake dish for 8-10 minutes or until the fish is just cooked.  (You know they are ready when the flesh changes from being translucent to opaque and flakes easily with a fork.)
7. Garnish with remaining fennel fonds.  Serve immediately.

 

Creamy Celeriac Soup with Homemade Croutons

Meet celeriac, a knobby, rough looking, not so well known root vegetable, belonging to the celery family.  You are likely to come across them in farmer's market rather than the supermarket and they look quite remarkable freshly harvested from the field with vibrant green tops.  Take time to remove the tough outer skin and any gnarly bits to reveal creamy white flesh, which can be roasted, boiled or mashed. Their earthy, mildly sweet flavour lend themselves to this lovely soup with potatoes and leeks.  I serve it with homemade croutons.

Serves 4-6

INGREDIENTS

• 2 tablespoons olive oil
• 1 celeriac (about 500g / 1lb 2oz)
• 3 potatoes (about 450g / 1lb)
• 1 leek, white & pale green parts only, sliced
• 2 garlic cloves, finely chopped
• 4 cups vegetable or chicken stock
• ½ cup milk
• 2 tablespoons fresh lemon juice
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon chopped dill or chives, for garnishing

For the croutons:

• 2 thick slices crusty bread (about 110g / 4oz)
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• a sprinkle of freshly ground black pepper

METHOD

1. Wash and scrub the celeriac clean.  Slice off the top and bottom with a knife to create flat surfaces, then cut away the tough outer skin.  Slice into chunks.
2. Peel potatoes and slice into chunks.
3. Heat oil in a large saucepan over medium heat.  Add sliced leek and sauté for 2-3 minutes until soften.  Add the garlic and sauté for another minute.
4. Add the celeriac and potatoes.  Cook, stirring, for 2-3 minutes to coat with oil.
5. Pour in the stock.  Bring to a boil, then reduce heat to a simmer.  Cover and cook until the celeriac and potatoes are tender, about 15 minutes, stirring occasionally.
6. Turn off the heat.  Use a stick blender to process the vegetables until smooth.
7. Add milk and let the soup simmer over low heat for 2-3 minutes to warm through.  Stir in lemon juice.  Season with salt and pepper, to taste.  Garnish with chopped dill or chives.

For the croutons:

1. Line a large baking tray with baking paper.
2. Use a serrated knife to slice the bread into 2cm / ¾" cubes.
3. Place the bread cubes on the prepared tray.  Drizzle with olive oil and sprinkle with salt and pepper.  Gently toss the bread cubes with a pair of tongs until they are coated evenly in oil and seasonings.  Arrange the cubes on the tray so they are not touching one another.
4. Bake in a preheated 200°C /400°F oven for 10 minutes.  Remove the tray from the oven and give the cubes a toss after 5 minutes.  The croutons are ready when they are golden brown but still a little soft in the centre.  Serve immediately with soup.