South Pacific Xmas Mini Mince Pies

I'm not sure of the origin of this recipe, only that it has existed as a typed print out in my Mum's cookery scrap book for at least 10 years. Some Christmases we've misplaced or been separated from this precious piece of paper, we almost know the recipe by heart, but the 11 month seasonal gap between batches can have us racking our taste memories over email. These mince pies are distinctive because of their mini size and also the use of coconut in the filling, which caramelises with the sugar and creates a very addictive texture. They are always very popular, even to those non-lovers of traditional mince pies. Furthermore their mini size and lack of a pastry topper lulls you into feeling virtuous even though it's easy to pop half a dozen of these morsels in one sitting.

Makes 48 mini mince pies

Ingredients

x2 ready roll short crust pastry (375 grams)
2 cups currants
1 and 1/2 cups coconut
1 cup sugar
1 cup chopped walnuts
75 grams softened butter
2 eggs
1 teaspoon vanilla
1 teaspoon nutmeg
optional - substitute 1/2 cup currants for 1/2 cup of dried cranberries and pre-soak the dried fruit by pouring over 1 tablespoon of sherry.

Method

Grease a 24 yield mini muffin tin.

Measure out all of the ingredients (barring the pastry of course) into a large mixing bowl, beat everything together until well blended.

Roll out 1 of the 375 gram portions of pastry and cut out 24 rounds. Mould each round gently into the patty tin, before filling each mini tart base with a generous teaspoon of the batter.

Bake at 200 degrees Celsius for 13- 15 mins or until the tops are brown. Cool for a few minutes in the tin before coaxing out on to a wire rack for further cooling. Re-line the tin with the second portion of pastry for a second batch, or keep the remaining filling in the fridge for up to 3 days to use later.

Roasted Peppers With Tomato & Anchovies

These stuffed roasted peppers make a good side dish or lunch with some couscous, or anything to soak up the juices from the caramelisation of the peppers and the salty zing of the anchovies. It's an interpretation of Delia Smith's Piedmont peppers recipe.

Ingredients

2 whole peppers (any colour except green, too bitter)
2 tablespoons olive oil
1 cup whole peeled chopped tomatoes (carton/tin)
1 garlic clove, thinly sliced
4 anchovy fillets, roughly chopped
1 teaspoon of capers (optional)
Freshly ground black pepper, no salt - salty enough with the anchovy.

Method
Preheat the oven to 180 degrees C.

Wash and half the peppers lengthwise and place in a very lightly oiled ovenproof dish.
In a medium bowl combine the tomatoes, garlic, anchovy, capers and black pepper.

Divide and spoon the tomato medley into the four pepper halves. Finish with a swirl of olive oil in each half and a twist of freshly ground pepper. Roast in the oven for 50 minutes to 1 hour.

Nigella's Self Saucing Sticky Toffee Pudding

Not being a fan of dates, this is a dessert recipe I would have completely overlooked had it not been for my housemate's friend cooking this and me sampling the ample leftovers (makes enough for 6- 8). The dates take on a new identity and their texture creates the toffee chew of this pudding. It's a Nigella Lawson creation, so as you'd expect it's no holds barred on the sugar and butter, but the Muscovado sugar makes a lovely and inviting caramel coloured sponge. All cooked in one dish, create the cake batter first and the self saucing ingredients are assembled on top.

Ingredients

1/2 cup muscovado sugar

1 1/4 cups self raising flour

1/2 cup whole milk

1 large egg

1 teaspoon vanilla essence

50 grams unsalted butter (melted)

1 1/2 cups chopped dates - could use less dates, 1 cup

for the sauce

1 cup muscovado sugar

30 grams unsalted butter (in little blobs)

2 cups boiling water

Method

Preheat the oven to 190 degrees Celsius and butter a 6 cup capacity pudding dish.

Mix together the 1/2 cup of muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter, then pour this liquid over the sugar and flour, stirring by hand with a wooden spoon to combine. Fold in the slithered dates and then scrape the sponge batter into your prepared dish, making it level and smooth.

Sprinkle over the 1 cup of sugar and dot with the little blobs of butter. Evenly pour over the boiling water and carefully transfer to the oven. Check after 45 minutes, though the pudding may need 5- 10 minutes more. The top should be springy and spongy and the boiling water, sugar and butter will have turned into a rich sauce. Serve with vanilla ice cream.

Julie's Savoury Tart Pastry

This recipe is for the tart's base and the topping combinations can be improvised with whatever you like. Possible flavour medleys are, caramelised onions, roasted peppers, anchovies & capers, or roasted pumpkin/sweet potato & blue cheese. Also, a thin dapple of tomato passtata (strained tomatoes minus the skin and seeds) or puree works well between the pastry and the topping. This recipe comes through the cookery grapevine from a family neighbour via my Mum. It's best constructed in a long rectangular tin with a bottomless base (36 x 12 cm), you could also use a round spring-form cake tin (24 cm).

Ingredients
1 1/4 cups plain flour
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
freshly ground pepper
120 grams cold unsalted butter
2 teaspoons Dijon Mustard
2 tablespoons iced water

Method
Immediately put the butter in the freezer to completely chill down. Lightly grease the tin with an olive oil spray or melted butter. Measure out the flour and place with the thyme leaves, salt and pepper in a large bowl.

Working quickly, grate the chilled butter from the freezer and place in the bowl with the flour. Using your hands, do an initial swirl around to coat the grated butter curls in flour. Then begin to rub with your finger tips, until it resembles bread crumbs.

Add the Dijon mustard and water. Mix in with your hand, which will start to clump the dough together in the bowl, then tip the pastry out on to a floured bench surface and rolled together until you have a nice smooth ball. Chill in the fridge for 30 minutes.

Meanwhile organise your toppings and preheat the oven to 190 degrees C.

Once chilled, quickly roll your dough out into a shape slightly bigger than the base of your tin. Next drape the pastry over your baking pan and push gently into the corners, creating a small crust. Chill in the fridge for 10 minutes. Finally arrange your flavour combinations on top and season with salt and pepper. Bake in the oven for 35 minutes.

Fig Jam with Lemon & Thyme

This is my third year of making this gorgeous ruby coloured fig jam and in late August/September (when figs are available in the UK from Mediterranean climates) during my lunch break I visit the Berwick Street market fruit vendors to purchase a bag of these ripe beauties for weekend jam making. The season is quite short and the figs don't keep for long, best used within 24 hours. I love that each fig comes on it's own paper case, like buying a decadent cake from a French Patisserie. One of my favourite elements of this jam is the addition of the lemon and thyme, it enhances the figs and evokes Turkish and Moroccan flavours. It is lovely on toast and dolloped on top of a bowl of yoghurt, fresh fruit and muesli or with goat's cheese. Also, an affordable luxury for the jam making process is to purchase a cooking thermometer, around £4 and takes the guess work out of knowing when the jam is set. Makes 2 large jars.

Ingredients
2 lbs ripe figs *equivalent to about 18 figs
1 3/4 lbs caster sugar *3 1/2 cups
1 lemon, the rind and juice.
1 tablespoon fresh thyme leaves

Makes 2 large jars

Method
Wash the figs in a colander, dry and quarter them and stack in a large heavy bottomed saucepan. Add the sugar to the figs and on a low heat, stirring often, slowing bring to the boil.

Mean while, peel the rind of the lemon, remove any white pith from the rind and cut into very thin strips (julienne). Wash and chop the thyme leaves and add with the lemon pieces to the simmering figs.
Allow the fruit and sugar mixture to thicken for some minutes and then carefully stir through the lemon juice.

Continuing cooking on a low heat, keeping a constant gentle simmer. Keep watch and stir regularly.

Jam setting point is 104 degrees Celsius. Use a cooking thermometer or test by spreading a teaspoon of the cooking jam on to a saucer, place in the freezer for 30 seconds. It is ready if the jam wrinkles when touched with your finger.

Ladle into warm sterilized jars (to sterilize - wash and dry the jars, leaving a few tiny drops of water in the bottom, place in the microwave for 40 seconds. Place the lids in a shallow bowl and pour over boiling water). Allow the jam to cool before securing the lids.

Soya Aioli Dressing

'I can't believe this is made using soya milk!' - Is usually what I exclaim to anyone around after I make a batch of this dressing, beckoning them to taste it on a teaspoon and share in my amazement. The best part of this recipe is the delightful transformation of the frothy soya milk mixture into a creamy, thick, smooth and beautifully amalgamated Aoili which makes you feel like a culinary chemist. This recipe is from the Revive Cafe Cookbook and devised for a Caesar salad dressing but I use for potato salad, to dip asparagus into and smear on a burger or sandwich. Recipe makes approximately 3 cups of dressing.

Caesar salad, dressed with Soya Aioli.

Ingredients

1/2 cup soya milk

1 tablespoon cider vinegar

3 gloves crushed garlic

1 tablespoon wholegrain mustard

1/2 teaspoon salt

2 cups rice bran oil

1/2 to 1 cup water, room temperature

Soya milk, cider vinegar, mustard, salt and garlic.

Method

Combine the soya milk, vinegar, garlic, mustard and salt using either a stick blender or food processor.

Then while blending, slowly add the 2 cups of rice bran oil, a few dribbles at a time. Lastly add the water until you get the desired consistency. Runnier for a dressing or thicker and less water for a spread.

Adding the rice bran oil, drips at a time.

Finished dressing, creamy and light.

For Caesar salad, add to Cos or Romaine lettuce, croutons* and shaved Parmesan or the Revive Cookbook suggest cubed pieces of feta cheese.

* Cut 2 pieces of grainy wholemeal bread into 1 centimetre cubes, arrange on a baking tray with 1 tablespoon of rice bran oil drizzled over, plus a seasoning of salt and pepper. Roast for 20- 30 minutes at 180 degrees C.

Croutons, roasted for 20- 30 mins at 180 degrees C.

Self Crusting Sweet Potato & Broccoli Quiche

I love quiche, but I'm not such a fan of pastry (making it!) and this recipe provides a great solution with the comforting hint of a crust. Once cooked it's easy to cut, to either devour immediately or store in containers for packed lunches or picnics, good cold and I like the combination of sweet potato, the bite of broccoli and mature cheddar and the eggy mixture to bind to it all.

Ingredients

1 onion

2 cloves of garlic

2 tablespoons of olive oil

2 small sweet potatoes

1 head of broccoli

1/2 cup of grated cheese, I use mature cheddar

3 large eggs

1 cup of semi-skimmed milk

1/2 cup of self raising flour

pinch of salt

freshly ground black pepper

Method 

Chop the onion and crush the garlic, gently saute both in a frying pan with a little olive oil on a medium to low heat until translucent, for about 5 minutes.

Wash and scrub the sweet potatoes, dry and place in microwave for 3- 5 minutes, so that the skin loosens from the flesh and leave to cool while you prepare the broccoli.

Wash and cut the head of broccoli into small bite sized florets, put in a glass bowl with a splash of cold water, cover and microwave for 3 minutes. Don't overcook. Drain and rinse under a cold tap to stop from cooking.

Peel the skin off the sweet potatoes and chop into 1 cm cubes. Carefully mix the cooked onion, garlic, sweet potato and broccoli together and add to a 23 cm pie dish coated with non stick spray or a pastry brush dousing with olive oil. Try not to pack down the vegetables, sprinkle the cheese on top.

Whisk together the eggs and the milk, sift in the flour and mix again until there are no lumps. Season with salt and pepper.

Pour the batter evenly over the vegetables and cheese. Jiggle the dish slightly to make sure there are no air bubbles.

Bake at 220 degrees Celsius for 20- 30 minutes, until lightly browned and set in the centre.

Sophie's Chocolate Brownie

A cafe style, very chocolate-y chocolate brownie. Cooking time is between 55- 65 minutes at 150 degrees. If it's a fan forced oven or if you prefer a more gooey brownie, cook for the lesser time and for a firm dense chocolate slice, cook for the maximum time (slightly easier to cut too). Both delicious.

Ingredients

100 grams cocoa
200 grams melted butter
400 grams castor sugar (or equivalent 2 cups)
4 eggs
1 teaspoon vanilla essence
90 grams flour
1 teaspoon baking powder
200 grams chocolate chips/or whole bars broken up, can be a mixture of milk and dark chocolate depending on desired richness (can also use slightly less for this reason too).

Method 
Preheat the oven to 150 C. Line a rectangular baking tin (20cmx30cm) or deep roasting tray with non stick paper.

Sift the cocoa into a large mixing bowl. Add the melted butter, sugar, eggs and vanilla.

Mix to a smooth paste. Sift in the flour and baking powder and then add the broken up bits of chocolate. Fold and mix in well. Pour mixture into the tray. 

Bake in preheated oven at 150 C for 65 minutes or 55 minutes for fan bake.

ANZAC Biscuits

Sustaining, moreish, chewy and a sweet hit when your sugar levels are depleting. I remember these biscuits being brought out in reused ice cream containers on day hikes around the plateau of Mt Ruapehu. These succulent oaty delights are claimed to have been made originally by the wives of soldiers fighting in World War I and this is where their name derives from , the 'ANZACs', the Australian, New Zealand Army Corp. The biscuits have been filling the lunch boxes of New Zealand children ever since and are particularly popular around ANZAC day, on the 25th of April every year, a day which commemorates and memorialises all past NZ war veterans.

This recipe is from the Edmonds Cookbook.

Ingredients
1 cup flour
1 cup caster sugar
1 cup desiccated coconut
2 cups oats
125 grams butter
2 tablespoons golden syrup
1 teaspoon bicarbonate soda
3 tablespoons boiling water

Method
Preheat the oven to 180 C. Line two baking trays with non stick baking paper. Place the flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.

Place the butter and golden syrup in a saucepan to melt, or microwave to melt. Dissolve the baking soda in the boiling water. Add the melted ingredients and dissolved baking soda to the dry ingredients and mix to combine.

Roll spoonfuls into balls and press onto baking trays (a light press with a fork, but don't flatten!), allowing for the biscuits to spread while cooking.
Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool.

Tom Yum Gai Soup

The Thai trilogy of flavours- spicy (chili), salty (fish sauce) and sour (lime juice).

This recipe is from Mickey's cooking class at the Apple Guesthouse near the River Kwai in Kanchanaburi, Thailand 2007. Mickey, who taught me and my fellow students, two smiley Roman architects on their honeymoon, about the vital trilogy of flavours in this soup: SPICY (chilli) + SALTY (fish sauce) + SOUR (fresh lime juice). Equals balances of each but to personal taste, Mickey was reluctant to give exact measurements.

Can be made with any meat, chicken/beef/pork/fish and with any vegetables, mushrooms/red pepper/French beans/broccoli.

For 2 servings.

Limes, Galangal, Shallots and Lemon Grass from Tawana Oriental Supermarket, Westbourne Grove

Ingredients for the soup stock
3 cups of cold water
2 knubs of Galangal (similar in look to Ginger but unfortunately cannot be used as a substitute, cut into 1 cm chunks)
2 sticks of Lemon Grass (cut lengthways and on the diagonal)
1 Kaffir Lime Leaf (whole)
6 Shallots (peeled and left whole)

Ingredients for the body of the soup
1/2 teaspoon of chopped medium Red Chilli
1 tablespoon of Tom Yum paste (check the ingredients list - should contain shallots, dried chilli and tamarind paste)
200 grams of Chicken thigh or breast (cut into 1 cm pieces)
5 Mushrooms, quartered. Or 2/3 of cup of any other vegetables; red pepper, beans, broccoli.
2 generous handfuls of freshly chopped Coriander
1 swirl of Fish Sauce per serving or to taste
1 Lime (half a Lime per serving)

Method
First make the soup stock, by placing the cold water in a saucepan on a medium to high heat and adding all of the stock ingredients. Bring to the boil so that the water reduces by 1 cup.

Reducing the soup stock

Next add the chili and the Tom Yum paste to the broth. And lastly on a high heat add the chicken and vegetables and cook for 2- 3 minutes or until cooked. Remove from the heat. Ladle into small bowls (straining out Galanga, Lemon Grass and Kaffir Lime leaf) and add the chopped coriander and finally season with the fish sauce and fresh lime juice in equal balance. Taste and add greater quantities of either if you prefer a more salty or sour soup.

Basic Pancake/Crêpe recipe

Based on a Delia Smith recipe.

For 1- 2 people (ingredients easily doubled or tripled for more batter)
Reminds me of discovering the delicious-ness of savoury crêpe fillings, like ham and Emmental cheese, from a Crêperie window on Rue Mouffetard in Paris and of eating lemon and sugar pancakes on Shrove Tuesday growing up

Ingredients
1 egg
1/2 cup plain flour, sifted
1/4 cup milk
1/4 cup water
1 tablespoon melted butter
Slices of ham and Emmental cheese (or any sweet nutty cheese), salt and pepper.

Method
In a large mixing bowl break in the egg, lightly whisk and then gradually add the sifted flour a little at a time, whisking in between until smooth and there are no lumps.

Whisk in the milk and the water.

Melt the butter in the frying pan you'll use later to cook the crêpes in and then add that to the mixture. Allow pancake batter to sit for at least an hour, covered in the fridge.

In a non-stick fry pan heat a small amount of butter at medium heat. Transfer the batter into a pouring jug or have a ladle handy to add 2/3 full of a ladle to the centre of the pan, swirl the pan so the batter touches the sides.

Then wait for bubbles to form and burst. Run a spatula around the outside of the crêpe, lifting gently. Gradually move the spatula further and further under the crêpe and then flip over. Cook for a further few minutes on the other side. And during this time you may place slices of Emmental cheese and ham on one half, a sprinkle of salt and pepper, fold in half and cook until the cheese has melted.