Lemon Brownies

Lemony Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

Lamb, coconut and mango pilau

Ingredients:

1 tab oil
750g cubed lamb
2 garlic cloves
1 tab curry powder
1 tab massaman curry paste
cumin seeds
cardamon
salt
400 ml can coconut milk
1/2 cup sultanas
750 ml beef stock
400 g basmati rice
1 mango, peeled and chopped
mint or coriander
toasted almonds

Method:

1. Heat oil, brown lamb. Fry garlic, curry seasonings and spices until aromatic.

2. Add coconut milk, stock and sultanas, bring to boil. Cover and cook in 180 C oven or on stovetop for at least an hour.

3. Stir in the rice. cover and return to oven or stovetop for 30 mins.

4. Remove from heat. Stand for 10 mins. Stir through mango, mint and almonds. Serve.

White Gazpacho

Ingredients.

350g flaked almonds
425g sourdough bread, crust off, soak in water
5 cloves garlic, peeled
2 pinches salt – (Murray River Pink)
375ml extra virgin olive oil, blend with canola
150ml verjus
625g grapes (White Thompson Seedless)
375g cucumber, peeled (Telegraph Cucumber)

Method.

1. Blend almonds to a fine texture.

2. Add all ingredients and blend to a smooth paste.

3. Adjust seasoning and acidity with verjus and salt.

Yoghurt Marinade for Lamb

200g plain yoghurt

·        1 tsp ground cumin

·        1 tsp ground coriander

·        2 garlic cloves, crushed

·        1 lemon, rind finely grated, juiced

·        1/4 cup chopped fresh mint

·        1/4 cup chopped fresh coriander

·        Salt & ground black pepper, to taste

·        12 lamb cutlets, trimmed

Lemon and Honey Anzac Tart

Ingredients

300g Anzac biscuits

60g unsalted butter, melted

3 tbs honey, plus extra to serve

Finely grated zest of 2 lemons, plus 150ml strained lemon juice

395g can sweetened condensed milk

1/2 cup (125ml) pure (thin) cream

4 eggs

Thickened cream, to serve

Method

Step 1

Preheat the oven to 170°C.

Step 2

Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.

Step 3

Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.

Step 4

To serve, slice the tart and drizzle with thickened cream and extra honey.

5 minute "baked" apple

For 1 baked apple

1 apple

1 tablespoon brown sugar

3/4 tablespoon moist coconut flakes

3/4 tablespoon currants

1/2 tablespoon slivered almonds

1. Mix the brown sugar, coconut flakes, currants and almonds together. Core apple and place in a bowl. Stuff the centre of the apple with the brown sugar mix and cover with cling wrap. Place in microwave for 5 minutes on high. Remove cling wrap carefully (the steam will be hot) and serve with cream.

Recipe for Tzatziki

Ingredients:

1 lebanese cucumber; 
1 tsp table (pouring) salt; 
1 x 200g tub plain or greek yoghurt; 
½ bunch mint, finely chopped

Method:

Slice the cucumber in half lengthways and use a teaspoon to scrape the seeds out of each half. Slice the halves thinly and place in a small bowl. Sprinkle with pouring salt and toss well to combine. Chill for at least one hour.

Rinse the cucumber well under cold running water, then gently squeeze the slices to release all the juice and water. Pat dry on paper towel and place in a small bowl with remaining ingredients. Mix well to combine and chill until you are ready to serve.