Alsatian tarte flambé
Place sunflower oil, salt and flour in a bowl. Combine milk and sugar and sprinkle yeast on top to dissolve. Pour into the flour mixture and knead with the dough hooks of a hand mixer for 5 minutes until dough no longer sticks to the side of the ... [... more]
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Streusel slice
For streusel topping, knead flour, sugar, softened butter and a large pinch of cinnamon into a crumbly dough; add a little more flour, if needed. Press ricotta through a sieve. Line a baking tray with baking paper or grease well with butter. Put ... [... more]
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Focaccia with tomatoes & parsley
Stir sugar into lukewarm water in a large bowl. Sprinkle yeast over the top. Leave until foamy, about 5 minutes. Stir to dissolve yeast. Reserve 2 tablespoons of chopped parsley to garnish the bread. Stir the remaining parsley, 3 tablespoons oil, ... [... more]
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Slow-braised beef and barley
Put the beef in a bowl with the garlic, bay leaves, juniper berries and thyme. Pour in the wine, then cover and leave to marinate in the refrigerator for 8 hours or overnight, if time permits. The next day, preheat the oven to 160ºC. Put the ... [... more]
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Smoked cod souffle
Put the cod and milk in a saucepan and heat until just simmering. Poach gently for about 8 minutes or until the fish flakes when tested with a fork. Remove the pan from the heat and leave the fish to cool in the milk. When the fish is cool enough ... [... more]
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Meringue nut biscuits
Preheat oven to 150°C. Line 2 large baking trays with baking paper. Toast the walnuts in a small pan, stirring them frequently until crisp, about 7 minutes. Cool briefly, then chop roughly. Sift icing sugar, cocoa powder and the cinnamon onto a ... [... more]
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Better Bagels
In large bowl, combine 1cup of the flour and yeast. Mix water, 3 tablespoons sugar and salt together and add to the dry ingredients. Beat with an electric hand held mixer for half a minute at a low speed, scraping the sides of the bowl clean. ... [... more]
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Brandied fillet steaks with mushroom stuffing
To make the maître d'hôtel butter, blend the butter with the parsley, salt, lemon rind and juice, then shape into a roll about 3 cm in diameter. Wrap in greaseproof paper and roll until smooth and even. Chill until required. To prepare the ... [... more]
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Beef bourguignon
Using a piece of kitchen string, tie together the thyme, bay leaves and parsley into a bouquet garni. Place into a non-metallic bowl with the beef, wine and garlic cloves. Marinate for at least 4 hours, preferably overnight. Remove the meat from ... [... more]
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Crudites with three dips
To make the pesto-yoghurt dip, use a blender or food processor to puree the basil, garlic and pine nuts to a paste. Work in the yoghurt a spoonful at a time, until thoroughly combined. Add pepper to season. Transfer to a bowl, cover and chill ... [... more]
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French apple cake
Preheat the oven to 180°C. Lightly grease a 23-cm cake tin with 1 teaspoon butter and line the bottom with baking paper. In a large non-stick frying pan, melt the 25 g butter over moderate heat. Stir in the honey and brown sugar and cook until ... [... more]
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Oxtail braised with red wine
Preheat the oven to 150°C. Mix the flour, salt and pepper together on a plate, add the oxtail and coat well with the seasoned flour. Heat the dripping or oil in a large, flameproof casserole and fry the oxtail until browned all over, then remove ... [... more]
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