Chicken, Leek & Fennel Pie with Cream Cheese Pastry / Roast Beetroot & Chickpea Salad / Pandan Lamingtons

Blog Post & Recipe: Chicken, Leek and Fennel Pie with Cream Cheese Pastry

Recipe adapted from Maggi Beer’s Chicken, Grape and Champagne Pie (from the cookbook Maggi’s Kitchen and online).

Blog Post & Recipe: Roasted Beet & Chickpea Salad

This is an easy salad and was delicious at room temperature or cold from the fridge. The fresh mint goes really nicely with the earthy flavor of the sweet beets.

Blog Post & Recipe: Pandan Lamingtons

I adapted a recipe for plain lamingtons by adding some pandan essence paste to the sponge cake. It was quite convenient that the recipe used a chocolate ganache rather than a cocoa icing for the coating, as I was able to switch it to white chocolate ganache which was a much better match for that lovely soft & fluffy green pandan cake.

Cornish Pasties / Caramelised Apple Dutch Baby Pancakes / 5 Artichoke Recipes

Blog Post & Recipe: Not at all Cornish Pasties

I’ve made some not at all Cornish Pasties right down to the lack of side crimp but they were lovely ... I used a mix of lard and butter which gives a lovely flaky texture on baking.

Blog Post & Recipe: caramelized apple dutch baby pancakes

Do you know what a dutch baby is? Sometimes they’re called German pancakes, or Bismarks, but basically they’re a giant puffy, slightly less sweet pancake that’s baked in the oven rather than fried.

Blog Post & Recipes: Artichokes: Tips + Tales + Recipes

Types of artichokes ... How to buy them ... How to clean them and get them ready for cooking/serving ... Another way to dechoke them ... How to eat them

The Wall Street Journal story includes 5 recipes: a recipe for Grilled Fish with Artichoke Caponata ... Artichoke, Dandelion and Pecorino Salad with Mandarin Dressing ... Baby Artichokes, Asparagus and Potatoes with Herb Mayonnaise ... Marinated Artichoke Hearts ... There was one other really good, really simple recipe, but there wasn't room for it, so here it is ... RAW ARTICHOKE AND PARMESAN SALAD

Phyllo & puff pastry / Simple Sausage Supper / 15 Bread Recipes

Article: Phyllo and puff pastry, compared

What’s the difference between puff-pastry sheets and phyllo dough? Can they be used interchangeably?

Blog Post & Recipe: a simple sausage supper, in 3 easy steps [5 ingredients]

Best served in the middle of the table so everyone can pick at the delicious bits stuck to the pan. Keep it simple with a green salad or some wilted greens with garlic.

Blog Post & Recipes: No Croutons Required - Breads

The challenge for July was to come up with breads that go well with soups and salads ...

Coconut Roti ... Yogurt Scones with a Trio of Three Cheeses ... Whole Wheat Multi-Seeds Bread ... Dill and Cheddar Beer Bread ... Cheesy Potato and Rosemary Scones ... Sun Dried Tomato, Feta and Oregano Muffins ... Carrot Mango Pecan Bread ... Honey and Sunflower Ginger Scones ... Zucchini Loaf ... Apple Cheddar Scones ... Vegan Parsley Shortcakes ... Mini Focaccia ... Pane Toscano -Saltless Tuscan Bread ... Potato Bread ... Cloverleaf Rolls with Honey Lavender Shallot Butter Glaze

Six Skills for Cooks / Fish with Sage Crumbs / Risotto

Article: The six skills every cook really needs

Gravy ... Soufflé ... Basmati rice ... Meringues ... Pastry ... White sauce

Blog Post & Recipe: Fish with Sage Crumbs

When I know we won't finish a loaf of bread before it goes stale or if all that's left is the last two inches of a baguette, I rip it into crumbs and stash it in a freezer bag.

Blog Post & Recipe: How to make the perfect risotto

There are five key steps to a perfect risotto, we hear, as the chopped onions are softening. Firstly the right rice: ... Then the tostatura ... Next there's the stock ...

Felicity's perfect risotto recipe

Beef Pho. Rendang. Puff Pastry.

Recipe: Recipe of the Day: Vietnamese Pho

This Vietnamese staple, pronounced ‘fuh’, is a concoction of fresh rice noodles soaked in hot flavorful broth, thin cuts of seasoned beef and a variety of garnishes.

Blog Post & Recipe: Indonesian Beef Stew - Rendang

There are different variations of Rendang: from the dry, black-brown type with stringy meat to the almost-soupy kind with, often, tough cubes. The Chinese makes theirs with pork! My favourite is made of beef, with thick gravy and tender meat with additional hard-boiled eggs to stretch the meal further.

Blog Post & Recipe: The Exquisite Joy of Puff Pastry

NUMBER ONE key to a good puff pastry is the butter. Go all out here and find the best unsalted butter you can get your hands on, no cost spared [...] The start to finish time is a bit long, 3 + hours, but most of that time is chill time in between folds [...] Pastries are as much science as art and you need to be as accurate as possible. So start weighing out ingredients and have less recipe missteps.

Meat Galette. Fried Eggs Five Ways. Three Vegetable Meals.

Article & Recipe: Delicious way to 'veg out'

This week, I have created some simple and tasty recipes to use vegetables that are readily available at the moment [in Australia].

Pumpkin risotto ... Parsnip and potato cakes with cheese ... Pumpkin and leek soup

Blog Post & Recipe: Beef or Pork Galette?

I had seen some posts of galettes in the past but did not know exactly what it was. I looked it up and according to wikipedia, it is a round and crusty cake but I am more inclined to think of it as a pie with a hole in the middle and instead of being cooked in a pie dish, it is folded up and around the filling, leaving it uncovered in the middle.

Blog Post: Top Five: Ways to Eat a Fried Egg

A fried egg is our trick for turning an otherwise ho-hum meal into a great one. If we're low on fixings and need to make a full meal out of just a few spare ingredients, a fried egg is one of the first things we think of adding.

1. Over Green Salad ... 2. Over Noodles or Other Grains ... 3. On Pizza ... 4. On Kale or Other Hearty Green ... 5. On Toast

Roasted Carrots and Mushrooms. Green Strudel. Mushroom Crepes.

Blog Post & Recipe: Kalyn's Roasted Carrots and Mushrooms with Thyme and Parsley

I first saw this great recipe at Kalyn's Kitchen, and then a slightly modified version over at A Veggie Venture. Here is a slightly "Europeanised" recipe.

Blog Post & recipe: Strudel salato di verdure primavera / Green Strudel

The Italian-language version is followed by an English-language version.

This month's Datring Bakers challenge was about Apple Strudel, mostly to know the right way to knead and stretch the right dough ... I stuffed it with green season vegetables: asparagus, fresh peas (I really like so much peeling them, it reminds my childhood and still relax me!), zucchini, green beans.

Blog Post & Recipe: Fresh market mushrooms go into a great filling for crepes

Maybe it's because just about anything you can buy at the market -- from eggs to herbs to berries -- will taste sensational tucked into a soft, eggy crepe ... When it comes to filling crepes, there's only one rule: Don't stuff them so full they're bursting. Not only is it messy, the flavor and texture of the crepes will be lost.

Recipe included with this story: Wild Mushroom, Goat Cheese and Watercress Crepes

Puff Pastry

Recipe: Quick puff pastry

Recipe: Puff pastry

What makes puff pastry so light and crispy? Well, the secret is in the folding. Puff pastry is made by placing chilled butter (or sometimes lard) between sheets of dough, then folding and rolling it many times to create hundreds of layers. As it cooks, steam lifts and separates the layers, resulting in a crisp, flaky pastry suitable for the tops of pies or the classic French dessert, mille-feuille (translates a "a thousand leaves").

Website: The youtube search results for 'puff pastry'

“puff pastry” results 1 - 20 of about 236

Recipe: Classical puff pastry

Go to the bottom of the recipe for instructions on how to do a few basic things with puff pastry:

For thinly rolled dough ... Bouchee ... Criss-cross Tartlet ... Puff Strip ... Vol-au-Vent

Recipe: Katherine's Puff Pastry

If dough is too sticky or dry, you may need to use extra flour or water. It is very important for good puff pastry that everything is kept very cold. Puff pastry is better made with bread flour because of the higher gluten content.