What another delicious day eating Eloise Emmet’s amazing food along with amazing ingredients right from this very farm in Glen Huon : Saffron & lavender. We also had award winning olive oil served with homemade bread with saffron butter on woodfired whole salmon. Of course I had to make a saffron Basque Cheesecake which just took it to the next level especially when I decorated it with dried saffron petals. The gorgeous ceramics were made by the farm owner Lisa Britzman too, such a talented lady. We had some amazing guests for the workshop too so it made for the most relaxing afternoon. Long table lunch in the in the olive grove is not something I will ever forget and I am truly grateful to have this wonderful experience. Thanks so much to everyone for their awesome contributions.
Eloise Emmett 30 Day Challenge – Another delicious challenge – how could I refuse this awesome opportunity!! My good friend Eloise Emmett has put out the challenge for people to see how easy & delicious her recipes are. Anyone who completes the challenge for 30 days will get to attend her workshop in Dec for free!! YAY!! Count me in!! You can cook recipes form any of her 3 award winning cook books – The Real Food for Kids Cookbook, Seafood Everyday cook book or the Tasmanian Pantry Cookbook or any recipes from her website too!! I’m excited to get cooking & eating who wants to join in the fun too? It starts Oct 15th 2018!!!
Fresh Pasta
Tongola Pea Pasta (recipe used broad beans I had to use asparagus)
Apple Pie – (recipe was with blackberries but I had to use blueberries)
Creamy Potato Salad (my recipe from the Tasmanian Pantry cook book)
Moroccan Inspired Goats Kebabs (I used lamb instead) recipe also includes Ras al Hanout & served with Tzatziki (I made Ellie’s recipe for that too)
A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
Ingredients
100g sugar
130g butter, softened
1ts vanilla extract
2 eggs
300g plain flour
3tsp baking powder
Homemade raspberry jam
150g icing sugar
30g butter
2 drops pink food colour or 1 tsp beetroot powder
2tbs boiling water
hundreds & thousands, optional to decorate
Instructions
Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).
My Rhubarb Clafoutis recipe holds a special place in my heart – it’ so easy & you can make it gluten free using almond meal instead of flour. This is another recipe the is included in Eloise Emmett‘ s Tasmanian Pantry Cookbook.
If you want to make it gluten free simply use almond meal instead of the flour
Ingredients
1 tablespoon butter, softened for greasing dish
2 tablespoons caster sugar
250g grams rhubarb, sliced into 1cm width
100 grams plain flour, or almond meal
½ teaspoon baking powder
3 eggs
150 grams caster sugar
150 grams milk
150g cream
1 teaspoon vanilla extract, or seeds form 1 vanilla bean
icing sugar, for dusting
Instructions
Preheat the oven to 200 degrees.
Grease a 25cm round or rectangle baking dish with the softened butter, then sprinkle sugar over base and sides.
Place the rhubarb slices into the base of the dish.
Add plain flour (or almond meal), baking powder, eggs, sugar, cream, milk and vanilla into mixing bowl and blend for 10 secs speed 5 or until combined.
Pour this mixture over the rhubarb - it will float to the top so sprinkle some more caster sugar on top to help sweeten the rhubarb.
Place into oven and bake for 30 - 35 minutes or until puffy & golden.
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