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Recipes  Q - R - S

Rhubarb and coconut slice

Photography by Con Poulos

Makes - 16

Ingredients

  • 150g butter, softened
  • 2/3 cup caster sugar
  • 3/4 cup gluten-free plain flour, sifted
  • 1/4 cup rice flour
  • 2 bunches rhubarb, trimmed, washed, cut into 3cm lengths
  • 1/3 cup water

Coconut topping

  • 2 cups desiccated coconut
  • 1/3 cup caster sugar
  • 2 eggs, lightly whisked

Method

  1. Preheat oven to 160°C. Grease and line a 3.5cm deep, 16cm x 26cm (base) lamington pan.
  2. Using an electric mixer, beat butter and 1/3 cup of sugar until well combined. Add plain and rice flour. Mix well. Using floured fingertips, press mixture evenly into pan. Bake for 20 minutes, or until golden. Cool. Increase oven temperature to 170°C.
  3. Place rhubarb, remaining sugar and water into a saucepan over medium-low heat. Stir for 5 minutes, or until sugar dissolves and mixture comes to a simmer. Cover. Cook for 6 to 8 minutes, or until tender. Cool for 30 minutes. Spoon over base.
  4. Make topping: Combine all ingredients. Spoon over rhubarb. Press down. Bake for 25 to 30 minutes, or until light golden. Cool in pan. Cut into slices.
  • Source

Super Food Ideas - March 2004

Super Food Ideas - March 2004, Page 73
Recipe by Alison Roberts

  
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Silverbeet & Brie Cigars

Photography by Mark O'Meara

Serves : 10

Ingredients

  • 1 bunch (about 1kg) silver beet, white stems removed, washed with water clinging to the leaves
  • 20g butter
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 250g brie, at room temperature, coarsely chopped
  • 1 egg, lightly whisked
  • 1 tbs finely chopped fresh dill
  • Salt & freshly ground black pepper
  • 10 sheets filo pastry, halved lengthways
  • 100g butter, extra, melted
  • 2 tsp caraway seeds

Method

  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Place silver beet in a saucepan. Cover with a lid and cook over low heat for 2 minutes or until wilted. Remove from heat. Set aside for 5 minutes to cool. Squeeze out any excess liquid. Finely chop and place in a large bowl.
  2. Melt the butter in a frying pan over medium heat until foaming. Add the leek and garlic and cook, stirring, for 5 minutes or until leek softens. Remove from heat. Add to silver beet and set aside for 5 minutes to cool. Add brie, egg and dill, and stir to combine. Season with salt and pepper.
  3. Place filo sheets on a clean surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Spoon 1 tablespoonful of silver-beet mixture along the centre of 1 narrow edge. Fold in the sides and roll up to create a cigar shape. Brush with butter and sprinkle with caraway. Place on tray. Repeat with remaining filo, butter, silver- beet mixture and caraway.
  4. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until golden. Remove from oven and set aside for 5 minutes to cool. Serve immediately.
  • Source

Good Taste - November 2004, Page 96
Recipe by Sarah Hobbs


  
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