Just Desserts: Raspberry and Chocolate Tart – Fruit – Bernadette Worndl,

fruit-9781925418446

Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018

 

RASPBERRY AND CHOCOLATE TART

 Chocolate and raspberries really, really like each other!

 

Raspberry and chocolate tart

Pastry

100 g (3½ oz) cold butter

200 g (7 oz) plain (all-purpose) flour, plus extra for dusting

1 tablespoon icing (confectioners’) sugar

pinch of salt

1 egg

splash of milk, as needed

 

Chocolate filling

300 g (10½ oz) bitter dark chocolate (at least 70% cocoa)

pinch of salt

pinch of ground cinnamon

pinch of finely grated orange zest

125 g (4½ oz) thickened (whipping) cream

½ teaspoon orange-flavoured liqueur

 

Topping

1–2 tablespoons raspberry jam (jelly)

250 g (9 oz) raspberries

1–2 teaspoons honey

 

Preheat the oven to 180°C (350°F) (conventional). For the pastry, chop the butter into cubes. Place the butter in a large bowl, along with the flour, icing sugar and salt. Using your fingertips, rub the butter into the dry ingredients. Add the egg and knead into a smooth dough, adding milk if the dough is too dry. Roll the pastry out on a lightly floured surface to 3 mm (⅛ in) thick. Line a large pie dish or 4–6 small flan (tart) tins with the pastry and refrigerate for 20 minutes.

 

Cover the pastry with baking paper, fill with dried beans or baking beads and blind bake on the lowest shelf of the oven for 10–15 minutes. Remove the paper and beans and bake the pastry for a further 10–12 minutes, until the edge begins to turn golden brown. Remove from the oven and allow to cool.

 

For the chocolate filling, chop the chocolate and place in a bowl with the salt, cinnamon and orange zest. Heat the cream in a small saucepan, then pour it over the chocolate mixture and allow everything to melt together for 2–3 minutes. Stir until smooth, then stir through the liqueur.

 

Spread the jam over the pie base. Pour over the chocolate cream and leave at room temperature until set. Top with the raspberries and serve drizzled with the honey.

 

Sunday Roast: Pork Cutlets with Caramelised Pear and Sage

fruit-9781925418446

Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018

 

PORK CUTLETS WITH CARAMELISED PEARS AND SAGE

 “Roast and caramel flavours combine here with smoky wooden-barrel notes of Cognac and creamy, sour crème fraîche.” p. 157

 

4 pork cutlets

salt and freshly ground black pepper

1 bunch sage

2 tablespoons clarified butter

4 small pears

6 French shallots

1 garlic clove

5 juniper berries

5 peppercorns

1 bay leaf

40 ml (1¼ fl oz) Cognac

100 g (3½ oz) crème fraiche

Pork cutlets

 

Preheat the oven to 120°C (250°F) (conventional). Season the cutlets with salt and pepper. Pick the sage leaves. Heat half the clarified butter in a frying pan over high heat. Add the sage leaves and cutlets, and quickly sear the meat on both sides. Transfer the cutlets and sage to an ovenproof dish and cook in the oven for 15 minutes.

Halve or quarters the pears. Peel and halve the shallots, and bruise the garlic clove. Heat the remaining clarified butter in the same pan and cook the pear, shallot and garlic until golden brown. Add the juniper berries, peppercorns, bay leaf and cognac, and very carefully set alight to burn off the alcohol. Stir in the crème fraîche. Remove the cutlets from the oven and transfer them to the sauce. Spoon the sauce over the cutlets for the flavours to combine, then season with salt and pepper and serve.

This goes well with creamy polenta or fresh white bread.

 

 

The Best Way to Start the Day – Bircher Muesli

fruit-9781925418446

Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018

 “My favourite breakfast. It easily lends itself to seasonal combinations using different grains, seeds and nuts or fruits. A grated apple always makes an appearance, though.” p. 17 

 Bircher Museli

BIRCHER MUESLI WITH GRATED APPLE, PEPITAS, YOGHURT AND FRESH GRAPES

2 apples

1 handful walnuts

100 g (3½ oz/1 cup) rolled (porridge) oats

2 tablespoons linseeds (flax seeds), roughly crushed

2 teaspoons wheat bran

2 tablespoons pepitas (pumpkin seeds)

150 ml (5 fl oz) milk

300 g (10½ oz) yoghurt

pinch of salt

small handful shelled pistachios

small handful grapes

honey, for drizzling

 

Coarsely grate one of the apples and roughly chop the walnuts. Place in a bowl and add the oats, linseeds, wheat bran, pepitas, milk, 200 g (7 oz) of the yoghurt and the salt. Stir well to combine, then cover and refrigerate overnight to soak.

 

The next day, roughly chop the pistachios and coarsely grate the second apple. Finely slice two grapes. Serve the muesli in shallow bowls and top with the apple, remaining yoghurt, grapes, pistachios and a drizzle of honey.

Guest Review: My Polar Dream – Jade Hameister

My Polar Dream

My Polar Dream

Jade Hameister

Pan Macmillan AU

ISBN: 9781760554774

 

Description:

Fourteen-year-old Jade Hameister had a dream: to complete the Polar Hat Trick.

In 2016, she skied to the North Pole.

In 2017, she completed the Greenland Crossing.

In 2018, she arrived at the South Pole.

This is the story of an adventurer who never gave up – who set herself incredible challenges beyond her years and experience. An adventurer who endured extremes of cold and blizzards; tackled treacherous terrain where one wrong step could be fatal; struggled through sastrugi, ice rubble and emotional lows to achieve an extraordinary goal.

Along the way, she made a sandwich for online trolls, inspired young people, and made international headlines.

At sixteen, Jade Hameister became the youngest person in history to complete the Polar Hat Trick.

Jade is:

*The youngest person to ski from the coast of Antarctica to South Pole unsupported and unassisted

* The first Australian woman in history to ski coast to Pole unsupported and unassisted

* The first woman to set a new route to the South Pole

* The youngest to ski to both Poles

* The youngest to complete the Polar Hat Trick.

 

Brenda’s Review:

What an amazing, inspirational young woman Jade Hameister is! Over a period of three years she completed three goals so achieve the Polar Hat-Trick. In doing so, she became the first in many of her endeavours. Her final journey, in Antarctica to finish at the South Pole, was over late 2017 into 2018 and was the most grueling but not once did she contemplate giving up. The support of her Dad and the other people of the team with her helped her through the worst.

Each trek was unassisted and unsupported, which meant no outside help whatsoever once the journey started. The thrill of forging a new path through the snow and ice to the South Pole meant the hard work and extreme temperatures; the dangers of a hidden crevasse on the mind constantly; the storms and blizzards which meant losing time when the danger was too intense – were all worth it. Jade’s satellite calls to her Mum and brother back in Melbourne, Australia each night were a lifeline as well.

Now she’s trying to settle back into “normal” life with schooling as her main priority. She’s sixteen years of age and has done more in the last three years of her life than most people would ever do. I wonder what she will do next? Highly recommended. 5 stars!

With thanks to Pan Macmillan AU for my ARC to read in exchange for an honest review.

Review: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

The Catalan Kitchen

Emma Warren

Smith Street Books

ISBN: 9781925418842

RRP $ 55

 

Description:

The Catalan Kitchen is a celebration of one hundred authentic and traditional dishes from Spain’s culinary heart.

 

The Catalonia region is situated on the west coast of the Mediterranean and blessed with one of the richest food cultures in Europe. Although Catalonia is still geographically and politically connected to Spain, Catalans consider themselves independent with their own language, history, culture, and cuisine. Its food is considered unique in Spain, and it is home to one of the highest concentrations of Michelin-starred restaurants in the world.

 

Catalan cuisine does not centre around tapas, and although pintxos do feature heavily, they are not the mainstay of the region and most dishes are larger, stand-alone meals. Dishes are heavily influenced by pork and fresh seafood, with a focus on fresh, seasonal produce that varies from recipes as simple as crushed tomatoes smeared on bread to hearty, slow cooked stews. Famous dishes include calcots–large salad onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco sauce, a unique paella made without saffron and the addition of vermicelli noodles, myriad types of Catalan sausage served with white beans, sauces such as aioli and picada, and multiple pastries and desserts including crème Catalan (a version of crème brulee). Beautifully packaged with stunning location and food photography, The Catalan Kitchen is the ultimate cookbook for lovers of Spanish and Mediterranean food.

 

 

My View:

 I live in the Margaret River region, an area that is often described as having a Mediterranean climate and perhaps this is why when I open a cook book that focusses on fresh, local ingredients from a Mediterranean region – such as Catalonia, I embrace the recipes and the ingredients; this book is no exception. Amongst the pages I find recipes for Quince paste with Manchego cheese (both the cheese and a home made paste are a favourite of mine), Pan Fried Goats Cheese Salad (this makes fabulous shared lunch or a spectacular entrée for a gathering if you are seeking to impress), Rabbit in Chocolate (perfect for Easter in our household), Ratatouille, Sautéed Chickpeas and Silver Beet (we have plenty of silver beet growing in  our garden at the moment and we are always looking to find ways to incorporate it in our meals, fresh is best), there is a recipe for serving wild olives – we have 5 olive trees that supply us with glorious fruit each year, the recipe (p.25) for serving wild olives is flavoursome and simple, the trick is warming the ingredients so the flavours infuse (now that is something I would not have thought of).  And that is just a start…

 

The Catalan Kitchen is a great resource for your home kitchen library.

 

 

An Insiders Perspective…Book Publishing: (Definitely) The Best Dogs of All Time

The Best Dogs Of all Time

(Definitely the Best Dogs of All Time

Jadan Carroll

Illustrations by Molly Dyson

Scribe Publications

ISBN:  9781925713510

Jadan Explains:

It happened in an all staff meeting in February this year. We were discussing our end of year list when Henry, our publisher, mentioned that he was looking for light-hearted gift books to publish in November for Christmas, and finished by saying ‘So if anyone has any ideas…’

He may have meant that comment to be taken rhetorically, but I took it quite literally.

Dogs are the best. There are, and have been, so many great dogs in this world. I reeled off a list of my favourite dogs from throughout history and suggested that we publish a humorous illustrated gift book about the best dogs of all time and call it (Definitely) The Best Dogs of All Time. I was happy enough just to make the rest of the office laugh, but everyone seemed to be very on board with the idea. I took a couple of nights to write up a proposal and it was jointly commissioned by our Senior Commissioning editor Marika Webb-Pullman and our Art Director Miriam Rosenbloom the following week.

The whole thing was turned around very quickly; I researched and wrote it in about three months at night or on weekends. Miriam Rosenbloom, our art director, suggested approaching Molly Dyson to illustrate it, I already knew Molly and was a huge fan of her work so I was quite thrilled by that happy coincidence and even more so when she said yes. She did such an amazing job working to a very tight schedule and the finished book looks amazing. She has such a unique style, and is fast becoming a highly in-demand designer and illustrator in the music and arts scenes in both Australia and Germany, so I felt very lucky to have her involved.

Our production manager Mick Pilkington described it as ‘shot-gun publishing’ and this seems like an apt description. It was such a fun project to work on and I’m very proud of it.

 

My View:

This is a fun and interesting read, the perfect gift for all dog lovers- however as the English Staffordshire Terrier is not represented on these pages – I have rectified that omission with this image of Bob the Dog – our furbaby and best friend.

Bob the Dog

 

 

Tangerine Tempter: Fizz Boom Bath – Isabel Bercaw & Caroline Bercaw

Fizz Boom Bath!

Images and text from Fizz Boom Bath by Isabel Bercaw & Caroline Bercaw, Quarto US, RRP $27.99. Photography by Evie Abeler

 

Fizz Boom Bath © 2018 by Quarto Publishing Group USA Inc. Da Bomb is a registered trademark of Da Bomb, LLC. “Sisterpreneurs” is a trademark of Da Bomb, LLC. Photography: Evi Abeler. First published in 2018 by Rock Point, an imprint of The Quarto Group 142 West 36th Street, 4th Floor New York, NY 10018 USA.

 

 Tangerine Tempter

 

Tangerine Tempter (Page 21)

 

MAKES 3–4 BOMBS

 

“WHO DOESN’T LOVE THE TANGY FRAGRANCE OF A FRESH, RIPE TANGERINE? THIS VIBRANT FIZZER WILL HAVE YOU CANCELING YOUR EVENING PLANS IN FAVOR OF A SOAK!” p. 21

 

2¼ CUPS (497 G) BAKING SODA

1¼ CUPS (288 G) GRANULAR CITRIC ACID

¼ CUP (24 G) CORNSTARCH

¾ CUP (180 ML) OIL

1 TEASPOON TANGERINE FRAGRANCE

½ TEASPOON ORANGE LIQUID COLOR

3–4 SPHERE-SHAPED MOLDS

 

1 In a large bowl, mix together the baking soda, citric acid, and cornstarch, and divide into two equal parts.

 

2 Separately, combine the oil and fragrance, and divide into two equal parts, coloring half orange and leave the other half uncolored.

 

3 Add the oil mixtures to each batch of dry ingredients and combine.

 

4 Mix each batch separately with your hands until each mixture becomes the consistency of wet sand. Wash and dry your hands between each mixing segment. (If you don’t like to get your hands messy, you can wear rubber gloves for this part.) The more vigorous your mixing style, the better the ingredients will be distributed, so don’t be shy. Five minutes of stirring, compressing, and kneading should do the trick.

 

5 As you press the mixture into the molds, gently swirl the orange and white mixes together with a spoon handle.

 

6 Press the mold halves together and let the bombs dry for 24–48 hours.

 

7 Once they are completely dry, remove them carefully from the molds. If you only have one mold, you can also gently remove the bombs as you make them and lay them out to dry on a flat surface. Try not to touch them until they harden.