Off The Shelf - 'Taverna' by Georgina Hayden

Bought from: Booktopia - I preordered this one as I had seen some behind the scenes of the book on Georgina’s Instagram and knew it would be worth getting as soon as it was released! 

Recipes Made: Chicken Cinnamon and Sweet Tomato Orzo p.162, Coriander and Lemon Roast Chicken p.165, Slow Roasted Pork Shoulder with Quince p.170 and Bergamot Loukoumia p.247. 

I made the Chicken Cinnamon and Sweet Tomato Orzo as a nice tasty weeknight meal. It was delicious and the leftover orzo was enjoyed for a couple of days after. I would even make it again without the chicken as the pasta element was so good. I didn’t like using chicken thighs with the bone in as the recipe suggested though. It think it is the chicken I have available to me, but the pieces were just massive and hard to eat and also difficult to fit into the pan. Next time I would buy boneless thighs or drumsticks just because that is what my family generally prefers. 

View fullsize

View fullsize

The Coriander and Lemon Roast Chicken is a recipe that is right up my families alley so to speak. We love a good tasty roast chicken, and coriander and lemon are flavours we often use and enjoy a lot. This roast chicken is a low fuss affair compared to some other recipes we make which was great, and it had beautiful flavour and everyone enjoyed it. So much so we have made it twice now. You could easily make this on a weeknight if you have time, otherwise its a lovely more simple meal to prepare on the weekend. We ate it with garlic mashed potatoes which we loved. 

View fullsize

View fullsize

The Slow Roast Pork Shoulder with Quince was one of the first recipes that stood out to me in Taverna. I absolutely adore quince, and look forward to their season every year. Luckily when Taverna was released, quince season was just beginning so it was perfect timing. This is the first recipe I made, and while I don’t usually cook a lot of meat and had never cooked a pork shoulder (or made crackling for that matter!), this turned out really well. The skin was super crispy and the quince sitting below the meat were soft and tender. The combination of quince and pork is a beautiful one, and I really can’t wait to make this again next year when quince come back into season. 

The recipe for Bergamot Loukoumia (the Greek Cypriot version of Turkish Delight), was about 90% of the reason I knew I needed to buy this book. I saw some behind the scenes things on Georgina’s Instagram when she was working on the book, and one time noticed something about bergamot. I knew instantly that if this book had any mention of bergamot I needed to own it. My bergamot obsession rivals my love of quince, so much so, that I think bergamot may win over as my favourite fruit of all time. 

We have a bergamot tree, the fruit from which was maybe two or three months away from being ripe and ready when Taverna was released. This recipe for loukoumia was quickly bookmarked for when the bergamots were ready. I then went outside one day and saw a branch from the bergamot tree had broken off. There were a few bergamot lost with the branch and I couldn’t throw them away even if they weren’t 100% ripe yet. I picked a few more to lighten the load of the tree and used half of what I picked to make these Bergamot Loukoumia. 

The process of making these, as confectionary making goes, is quite easy, you just need a little time. Mine didn’t go a deep golden colour (maybe as the bergamots I used weren’t ripe), but they tasted absolutely amazing. I added a couple of drops of Natural Bergamot Essence to mine as I was worried my bergamots wouldn’t have a strong enough flavour, but next I make them I wouldn’t bother with it. I found they don’t store well (which I think is common for homemade Turkish delight), as the loukoumia soak up the icing sugar mix dusted on them and create a bit of an oozy mess - but, if you can look beyond that you are in for a really amazing treat! 

Favourite Things About the Book: I really loved finding out more about Greek Cypriot food. I don’t know a lot about Greek food generally, and had no idea that Cypriot dishes varied in anyway from those on the mainland. I also really like that this book is deeply personal for Georgina and her family, it is like a celebration of their heritage and food history all the while bringing the reader along for the fabulously tasty journey. This book is really unique and unlike any I already have (which is saying something!). 

Bookmarked Recipes (to make later!): Grilled Spicy Prawns with Feta and Ouzo p.74, Garlic Butter Prawns with Orzo p.130, Pastitsio p.172-3, Classic Moussaka p.176-7, Jewelled Pilafi p.209 and Pistachio and Strawberry Celebration Cake p.224. 

Dried Quince & Almond Butter Biscuits

These biscuits showcase a couple of things I really love at the moment - almond butter and dried quince. I am actually having a thing will all nut butters at the moment, especially pistachio, but finding a recipe that used it in a biscuit was super exciting. My moment with dried quince has been quite long standing, after meeting Sue of Singing Magpie Produce last year. When I saw this particular recipe I knew I needed to try it with Singing Magpie Produce’s Dried Quince. 

The recipe originally comes from Georgina Hayden’s first book ‘Stirring Slowly.’ I have followed Georgina on Instagram for a while, but up until recently didn’t have any of her books. To be honest I haven’t really come across them in bookshops here in Sydney. But after seeing a bit of the behind the scenes of Georgina making her second book ‘Taverna’ on Instagram, I knew I needed to get her books, ASAP. I pre-ordered ‘Taverna’ online, and in the meantime bought ‘Stirring Slowly’ online too.

Both books are utterly delightful and jam packed filled with recipes I want to make. The recipe for Almond, Oat and Raisin Cookies jumped out at me instantly when I first looked at ‘Stirring Slowly’, which is the recipe these biscuits are based on. The recipe reminded me of the Oatmeal Biscuits my Grandma used to make, but with the addition on almond butter and raisins. 

Always being on the lookout for a new way to use dried quince, I decided to make these with my dried quince from Singing Magpie Produce, rather than raisins. I really like the addition of the dried quince, you could even add more if it to the biscuits when baking for a bigger quince hit. Many other dried fruits would work if you don’t have any dried quince, and other nut butters would work well too. Though if you can get some dried quince, I highly recommend it. It’s so good I often find myself eating it straight from the packet before I have a chance to make anything with it, it’s that good.

Dried Quince & Almond Butter Cookies

Ingredients: 

175g rolled oats (not instant)

150g plain flour 

1 tsp ground cinnamon 

1 tsp baking powder

125g softened unsalted butter or margarine

75g almond butter 

1tsp vanilla bean paste

125g Panela sugar

200g brown sugar

2 eggs (large)

100g roughly chopped dried quince (I buy mine from Singing Magpie Produce) 

Method: 

Preheat oven to 180 degrees Celsius and line two large baking trays with baking paper. 

In a medium bowl mix the oats, flour, cinnamon and baking powder together and set aside.

In the bowl of a stand mixer beat the butter, almond butter and vanilla bean paste together until smooth. Add the sugars and mix until pale and creamy. Beat in the eggs one at a time, and mix until combined. 

Fold in the flour, either with a wooden spoon or mix briefly on the lowest speed of your stand mixer. Add the chopped dried quince and gently mix to evenly distribute. 

Spoon heaped teasponfuls of the mixture on to the prepared trays, leaving gaps between each as they will spread a fair bit during baking. 

Bake for 10-12 minutes, or until the biscuits are turning golden but are still soft in the middle. Biscuits can be left on the baking trays to cool.

Reference: ‘Stirring Slowly’ by Georgina Hayden (Square Peg, 2016) p.196. 

Off The Shelf - 'A Basket by the Door' by Sophie Hansen

Bought at: The combined Sydney book launch of ‘A Basket by the Door’ by Sophie Hansen, ‘Tortellini at Midnight’ by Emiko Davies & ‘A Tree in the House’ by Annabelle Hickson - March 2019. This event took place a couple of weeks before ‘A Basket by the Door’ was officially released, and I was so happy to be able to buy a copy a little early! It was also wonderful to have the book signed by Sophie. I then spent the remainder of the afternoon after the book launch, looking through the book and never wanting it to end. 

Recipes Made: Pistachio, Cardamon & Rose Balls p.17, Sweet Verjus-Pickled Strawberries with Vanilla and Pink Peppercorns p.66, Orange and Quinoa Biscuits p.66, Apple, Fennel & Pork Sausage Rolls p.142, Quick Tomato Chutney p.142, Quince Chutney p.145, Pasta Salad with Olive and Walnut Pesto p.159, Piedmontese Capsicums p.183, Quince Butter p.199, Anna’s Minestrone p.215 and Baked Apple Porridge p.216.

Pistachio Cardamom and Rose Balls

The Pistachio Cardamom and Rose Balls are the first ‘bliss ball’ type of thing I have ever made or eaten. I am not one for ‘healthy’ fad foods just for the sake of it, I am after flavour and lots of it. I also find that many bliss balls use some kind of chocolate or cacao and cashews, all of which I cannot eat. These on the other hand, are not like regular bliss balls. The fact that this recipe was the first I made from the book is testament to that. The combination of dates, honey, cardamom and rose makes these balls moorish and actually worth making. I am finding they are a great snack for work days. 

Pistachio Cardamom and Rose Balls

View fullsize

View fullsize

I first tried Sophie’s Sweet Verjus-Pickled Strawberries with Vanilla and Pink Peppercorns and the Orange and Quinoa Biscuits at the first Local is Lovely Workshop back in 2014. As we all madly took photos, Sophie demonstrated how to make them and we got to sample some. After that I have recreated it home many time, served with a nice goats cheese or curd and fresh honeycomb. 

View fullsize

View fullsize

Ok, the Apple Fennel and Pork Sausage Rolls are the absolute bomb. I am not a big meat eater, but I do love pork, and these sausage rolls are the best I have ever had. They first appeared in column Sophie wrote for the Domain Magazine last year, and I saved the recipe and have made them numerous times ever since. Once I realised how utterly amazing they were, I started making double and freezing them rolled into logs ready to cook. I have made a couple of batches of the Quick Tomato Chutney, which is great with the sausage rolls. I also love serving it with frittatas as well. 

The Quince Chutney on the other hand, is the best accompaniment to these sausage rolls. This recipe also appeared in the Domain mag last year, so I made one batch of it. I was so disappointed when it was all gone, that this year I am determined to make at least two batches. If I can really recommend anything to make from this book, top of my list would be these sausage rolls with the quince chutney. 

Quince Chutney

I made the Pasta Salad with Olive and Walnut Pesto so I had something nice to take to work for lunch, inspired by this chapter in the book about making time for lunch during work. I made the pesto with almonds as I didn’t have any walnuts and I loved it. And I definitely didn’t have any “sad desk lunch[es]” that week!

Piedmontese Capsicums

The Piedmontese Capsicums are probably my favourite way to eat capsicums. Again I first tried this dish at the first Local is Lovely Workshop, and have made it again and again ever since. The leftovers are really great added to the topping of a pizza, and as I am such a caper and anchovy fiend I add more than the recipe actually stipulates! 

While I have poached quince many times now, I have only recently made them into Quince Butter. Using Sophie’s recipe for poaching, the quinces turned a very deep burgundy red which was most satisfying. I have seen the recipe for quince butter before, and I have to say the lack of water in the recipe always confused me. I did everything as the recipe said until I lost my nerve once the quince were in the oven and added about 1/2 cup water - the mixture was so syrupy almost toffee like I just couldn’t hang around for three hours while it was all in the oven and wonder if it would work! It did in the end and tastes amazing.

Quince Butter

I absolutely love the Minestrone Soup recipe in ‘A Basket by the Door’. The same recipe can be found on Sophie’s blog, and I have been making it for the last couple of Winters now. It is super tasty and comforting on a chilly Winter’s evening, and the left overs are great for work lunches or frozen for another time. I always end up using a white wine in the soup rather than red, and there is always a bottle of white wine for cooking open in our fridge. Sometimes I also leave out the pasta and just have the barley and cannellini beans. Mostly because the starch of the pasta thickens the soup up a lot (which is quite noticeable if you are planning on having leftovers), and the soup is so tasty without it I don’t ever miss it.

Baked Apple Porridge

I made the Baked Apple Porridge last weekend, as an alternative to making my usual Muesli Breakfast Crumble. It smelt so delicious when it was baking, that even though I made it in the afternoon ready for pre-work breakfasts during the week, I just had to taste a little when it was ready! I added some poached quince to mine as well as the apples, and it was delicious. Definitely the perfect warming breakfast for a chilly morning. I served mine with yoghurt and honey as Sophie suggests, though I think some of the quince butter could be lovely with it too!

Favourite Things About the Book: The recipes and the photos! I love the variety of recipes in this book, and that so many of my favourites from Sophie’s blog are included too. Sophie’s food is exactly the kind of food I like to make and eat, simple, seasonal and super tasty. I knew when I heard this book was in the works it would be good, and it certainly hasn’t disappointed. I also love the photography in the book, and the fact that there are so many photos. The pages with the collages of photos are great, and really bright and inviting. The combination of fantastic recipes and photos makes this book so inviting and warm, and one I will be cooking from forever. 

Bookmarked Recipes (to make later!): Beetroot, Walnut and Pomegranate Dip p.22, Fennel and Sausage Ragu p.35, The Chicken Pie pp.39-41, Hot-Smoked Salmon and Zucchini Tart p.46, Baked Ricotta with Spring Greens p.69, Vanilla, Peach and Mint Iced Tea p.105, Brunekager p.107, Tomato, Capsicum and Pearl Couscous Salad p.160, Triple Ginger Loaf p.164, Braised Fennel and Tomato p.219, to name a few!

Ginger Date & Rose Cupcakes + Baking with Rose eBook is Here!

My new eBook, ‘Baking with Rose’ is here! And to celebrate I am sharing one of my favourite recipes from the book, these Ginger Date and Rose Cupcakes.

It wasn’t until recently I discovered rose and ginger go really well together. While I like both flavours a lot, I had never thought to put them together. That changed when I saw this recipe for Gingersnaps with Rose icing. I made them, and loved them! I then began to think of all the other ways I could use ginger and rose together and these cupcakes are one of the ideas I came up with.

I love the flavour combination of these cupcakes, and the rose is fairly subtle as it’s only in the icing. The date molasses and panela sugar add a gentle sweet flavour, however regular molasses or brown sugar would be good substitutes if you don’t have date molasses or panela.

For more rose recipes like this, check out my new eBook ‘Baking with Rose’!

View fullsize

View fullsize

Fresh Edible Rose Petals

Ginger Date and Rose Cupcakes

Ingredients: 

250g softened unsalted butter

200g panela sugar 

2 eggs

310g date molasses

230ml water

410g plain flour 

1 1/2 tsp ground cinnamon 

1 tsp baking powder

1 tsp bicarb soda

1 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp ground all spice 

1/2 tsp ground cardamom 

2cm piece of fresh ginger, finely grated

Ingredients for Icing: 

170g icing sugar

1.5-2tbsp rosewater

fresh edible rose petals to decorate, optional

Method: 

Line two 12 capacity cupcake trays with cupcake cases and pre heat oven to 160 degrees Celsius. 

In a large bowl, cream butter and panela sugar until light and fluffy. Beat in the eggs. Then beat in the water and date molasses. 

Sift flour, baking powder, bicarb and the spices and add to the mixture. Add the fresh ginger. Beat on a low speed until the flour begins to combine, then beat on a medium speed for 2 minutes or until mixed well. 

Pour the batter into the prepared cupcake tins and bake for 20-30 minutes or until cupcakes are cooked through and are springy to the touch. Remove from the oven, and remove cakes from the tins and allow to cool on a cooling rack. 

To make the icing, mix together the icing sugar and 1 tbsp of the rosewater in a medium bowl, to form a paste. If the icing is too thick gradually add a little more rosewater. Spread icing over each cake, allow to dry a little before decorating with the rose petals. 

Makes 24.

Fresh Edible Rose Petals

Recipe is an extract from ‘Baking with Rose - Recipes Showcasing the Best of Rose in Baking and Confectionary’ by Kath Vincent (kulinaryadventuresofkath.com, 2019), p.7.

Tips for Baking with Rose + A New eBook!

I am very excited to announce that I have a new eBook coming out on April 29th! This book is all about baking with rose, since it is a flavour I absolutely love. I also spent such a long time working out how to make all the various recipes, and basics (like crystallised rose petals) that I thought it would be a great idea to put all that information in one place. 

In the next few days I will share a recipe from the eBook here on the blog, though if you are on my mailing list this recipe will be emailed to you on Monday morning (April 29th), along with a special subscribers discount code to use when you purchase your copy. If you would like to join my mailing list please click here. 

The below are a few tips for baking with rose, which I have found helpful over the years and will assist you in creating some great bakes with rose. If you have any further questions, leave them in the comments below and make sure you check out my new eBook ‘Baking with Rose’ on April 29th! 

‘Baking with Rose’ eBook - release date 29/04/2019 - sign up to my mailing list for more information

How to Store Rose Petals

To store fresh rose petals, line a tupperware container with a piece of damp paper towel and seal with a lid. Place in the fridge (preferably in the crisper), for a shelf life of at least a week. 

For storage of dried rose petals, ensure they are in a well sealed container, preferably glass, away from direct sunlight. If the rose petals have been dried correctly, they will last for years stored like this. 

Where to Buy Rose Ingredients

Sometimes ingredients such as fresh rose petals can feel very elusive, but it helps to know where to look! If looking for fresh rose petals, I recommend looking at smaller more gourmet green grocers, or ask around friends and family to see if anyone has roses that aren't sprayed. If based in Australia, Petite Ingredient will ship them when in season. They can also sometimes be found at Harris Farm Markets.

I would recommend buying rosewater from Persian grocers. You know it's the real deal, and you can often get bigger bottles of it for more reasonable prices than delis etc. 

Dried rose petals are more readily available in gourmet grocers, delis as well as Persian grocers. Pariya brand has a good range of products, that are also available in many stores and online.

In Australia crystallised rose petals have been very hard to find, however they are now sold via The Essential Ingredient and Petite Ingredient online! 

Of course if you have access to fresh unsprayed rose petals you can make many of these ingredients at home. The recipes for how to make crystallised rose petals, rose syrup, dried rose petals (see recipe below also) and rose petal sugar can be found in my new eBook ‘Baking with Rose’. 

Substitutes for Rose in Baking

I know not everyone loves the flavour of rose. If you are undecided or have had a bad experience with it in the past, I would definitely recommend making something with rose yourself at home. This way you can control how much rose is added to the dish and you can taste test along the way to ensure it suits your palate. Start with small quantities (even smaller than a recipe states) and work your way up until you are happy. 

If you would prefer to use another flavour, lemon often works really well. Any recipe with a rose glaze icing (one made with icing sugar and a liquid like rosewater, like the one used in this Rose Cake) can easily be substituted with fresh lemon juice, or even water for a more simple icing. Rosewater or rose syrup used in cakes can often be substituted for vanilla extract or some citrus zest, or if you like violet or orange blossom they can often be good substitutes too.

To get started with baking with rosewater, I would recommend making these Cardamom and Rosewater Macaroons. Both the cardamom and rosewater quantities can be reduced, and the rosewater can be left out of the biscuit entirely. For a subtle hint, wet your hands with some rosewater before rolling the macaroons into balls rather than adding it to the main mixture.

The icing of this Rose Cake could be substituted for lemon juice

How to Dry Rose Petals at Home 

Preheat oven to 80 degrees Celsius, and scatter rose petals on a baking tray. Try to ensure they aren't sitting on top of each other too much. Place in the oven and allow to dry for about 20 minutes, checking every 5 minutes or so. The petals will be done when their colour has darkened, they have shrivelled, and they are completely crunchy in texture. Store in an airtight container (preferably glass) away from direct sunlight. If stored correctly they should last for years.

To grab your copy of my Baking with Rose ebook click the link below!

White Chocolate Easter Torte (Passover Friendly)

Since Easter and Passover again fall at the same time this year, I thought I would make a dessert that observed both holidays. My immediate thought was a variation of a Lithuanian Nut Torte I had made a couple of years ago. The recipe uses nuts, grated chocolate and whipped egg whites to make a light cake. 

The time I first made this cake, I made it with dark or milk chocolate, however always thought I should try a white chocolate version of it. Now two years later I am finally doing it! 

The idea to make this cake again reappeared in my mind late one night when I was trying to fall asleep. That day a friend and I had visited Bakedown Cakery in St Leonards, as I was really keen to get some of the new Easter range. We both bought some chocolate, and as we walked home got caught in the worst downpour! We were absolutely saturated once we got back, but our Bakedown goodies had been well protected and survived the journey. 

I had bought some of the Golden Almond Eggs (caramelised white chocolate filled with almond praline - as delicious as it sounds), and some of the Hot Cross Bunnies chocolate bark (white and caramelised white chocolate with Easter spices with cute bunny illustrations printed on top). These chocolates, particularly the bark got me thinking about how it could be used to decorate a cake. 

The Nut Torte I had made so long before popped into my head as the perfect Easter dessert, which could also double as dessert for Passover. I decided I needed to visit Bakedown again to get more of the Hot Cross Bunnies bark, and a couple of blocks of Toasty (Bakedown’s caramelised white chocolate) to use for the torte. Jen at Bakedown also had Toasty Easter Bunnies ready when I went in the second time, and my gosh I was excited! Caramelised white chocolate is one of the best things I have ever tasted, and as someone who can’t eat ‘normal’ chocolate it was so nice to have an Easter treat I could actually enjoy! 

For this Easter Torte, I used Bakedown’s Toasty to grate into the torte, and the Hot Cross Bunnies bark to decorate the outside. I also used a combination of Toasty and regular white chocolate to melt down and decorate the top and use to stick the bark to the sides of the torte. You can of course use any type of chocolate you wish to make this torte, and decorate with your favourite Easter eggs, or just leave the decoration at the chocolate drizzle if you are making this cake for Passover (some toasted nuts scattered over the top would also be lovely). 

White Chocolate Bark from Bakedown Cakery, illustrations by Dawn Tan.

Hot Cross Bunnies white and caramelised white chocolate by Bakedown Cakery

White Chocolate Easter Torte (Passover Friendly)

Ingredients: 

100g macadamias or almonds, ground

3 tbsp fine matzo meal (or fine dry breadcrumbs if not making for Passover)

100g good quality white chocolate (the kind you would buy to eat) 

3 eggs (large), separated

125g golden caster sugar

1 tbsp lemon juice 

To Decorate: 

50-100g white chocolate 

Easter eggs/chocolate to decorate or some extra toasted nuts (macadamias or almonds) 

Method: 

Pre heat oven to 170 degrees Celsius and line a round 20cm loose bottomed or springform tin with baking paper. 

Grate the chocolate into a medium bowl, then add the ground nuts and matzo meal. Mix to combine then set aside. 

Place the egg whites in the bowl of a stand mixer, fitted with the whisk attachment. Whisk the egg whites until stiff peaks form, then gradually add the sugar. Continue to whisk until the sugar has just incorporated. Briefly whisk in the egg yolks, then fold in the chocolate nut mixture. 

Tip into the prepared tin, and gently smooth the top. 

Bake for 35-45 minutes or until the torte is golden in colour and a skewer inserted into the centre comes out clean. The torte will rise up then sink down a bit as it cooks. 

Leave to cool on a wire rack, removing from the tin once cooled. 

To decorate, melt the chocolate either in the microwave or over a double boiler. If sticking chocolate bark or similar around the edges of your torte use 100g of chocolate, drizzle some over the top, then spread the remaining chocolate around the sides of the cake then sick on the bark. If not, use 50g chocolate to drizzle over the top. Decorate with Easter eggs or toasted nuts. 

Reference: ‘100 Best Jewish Recipes’ by Evelyn Rose with Judi Rose (Pavilion, 2016), p.149.