Apple Walnut & Potato Gratin
Prep time : 15 mins
Cook time : 1hr 35mins
- 1 Cup Milk
- 2 Garlic Cloves, crushed and finely minced
- 1Kg Desiree Potatoes, peeled and sliced thinly
- 2 Golden Delicious Apples, peeled and sliced thinly (just before using them)
- 60g Fresh cheese (Goat, Feta or Gorgonzola Cheese), roughly crumbed
- 1/2 Cup Grated Cheddar Cheese
- 1/2 Cup Walnuts, roughly chopped
- 1 tsp Ground Pepper
- Salt as needed, depending on cheese used (ie Feta often already has a lot of salt)
- Preheat oven 200C. Grease a 5cm deep 6cup-capacity oven pan or casserole dish.
- In a small saucepan, heat milk and minced garlic until it just starts to simmer. Remove from heat.
- In the deep ovenproof dish, layer potato, then apple, then the fresh cheese, then repeat until used up.
- Pour milk mixture over the potato and apple layers.
- Cover pan and bake for 1 hour and 10 mins.
- Remove cover and sprinkle cheddar bake for 10 mins and then add walnuts, bake for another 10 mins.
- Let stand for 5 mins and serve hot.
American Savoury Butter Biscuits
Makes 6-8 Biscuits
- 2 Cups Flour, sifted + extra as needed
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 8 tbsp Cold Unsalted Butter, cut into 2cm cubes
- 1 Cup Cold Buttermilk
- Preheat oven to 425F / 215C. Line a baking tray with baking paper.
- In a large bowl, combine sifted flour, baking powder, salt and baking soda.
- In a blender, blend the flour mixture with the cold butter cubes until you get a
- Add in the buttermilk and stir until a rough dough just comes together. Move
quickly and don't overmix.
- Add sifted flour to the countertop. Place rough dough on top. Add some more
sifted flour on top of dough.
- Gently pat the dough into a 1.5 inch tall flattened mound.
- Using a 2 1/2 inch cookie cutter dipped in flour, cut as many biscuits as possible,
byt pressing straightdown (don't twist the dough otherwise the dough won't rise
- Transfer biscuits to the lined baking tray, keeping them 1 inch apart.
- With the remaining dough scraps, gather them into a ball and cut more biscuits
until you have a total of 8.
- Dicard any remaining dough.
- Bake immediately for 15mins, until the biscuits have risen and are golden at the
- Transfer to a wire rack to cool slightly.
Rosemary Focaccia Bread (Moist and full of flavour)
Makes 12 servings.
- 2 tbsp Dried Rosemary
- 1 tbsp Honey
- 1 Pkg Active Dry Yeast
- 1 tsp salt
- 1 tbsp + 2 tbsp Olive Oil
- 1 Cup of Mashed Potatoes
- 2 1/2 Cups Plain All-Purpose Flour
- 3 tbsp Grated Parmesan cheese
- 12 Black Kalamatta Olives, pitted
- Boil 1 cup of water and pour it over 1 tbsp of the rosemary
(best contained in a tea leaf strainer) in a small bowl. Set aside for 20 mins until lukewarm.
- Discard rosemary and stir honey into lukewarm water.
- Mix in yeast in a large mixing bowl and set aside for 5-10 mins until the top is foamy.
- Stir in salt and 1 tbsp of Olive Oil.
- Prepare a medium sized mixing bowl by lightly coating the inside using a kitchen brush with olive oil. Also do this with a large oven 17x11" pan or tray. Set both aside.
- Add mash potatoes and 2 cups of the plain flour.
- Knead the dough for 5 mins over a flour dusted surface until it is smooth and elastic.
- Transfer the dough to the medium sized bowl and let sit in a warm place covered by a moist towel for 45-60 mins, until the dough has doubled in size.
- Punch down the dough and knead the it on a lightly floured surface for another minute. Add a little flour if dough becomes too sticky.
- Stretch out the dough to a flat rectangle and place onto the pan / tray. Continue stretching the dough so it is a long & broad rectangle and about 1-2 cm in height.
- Brush top of the dough with olive oil. Sprinkle with parmesan cheese, followed by chopped rosemary, then press in at 1" intervals pitted black kalamatta olives.
- Cover loosely with plastic wrap or moist towel and let rise for 30 more mins.
- Meanwhile, preheat oven to 400 F.
- When ready, bake focaccia for 16-18 mins until golden. Remove from pan and check that the bottom has been fully cooked - If not, place on a grill and cook for another 5-10 mins.
- Best when served warm.
- 1 package of Yeast (approx 1 tbsp)
- 1 1/2 Cups Warm Water
- Pinch of Sugar
- 1 1/2 tsp Salt
- 3 tbsp Oil
- 4 Cups Plain Flour
- Mix yeast, warm water and sugar in a bowl. Let sit for 10 mins.
- When it's frothy, stir in salt, oil and 2 cups of flour. Gradually add left over flour, mixing it well.
- Knead dough for 8-10 mins or until it gets smooth and elastic.
- Place dough into an oiled bowl and let it rise until it doubles (30mins - 1hr).
- Punch down, knead a little and let it rise again until it doubles.
- Punch down again and divide into 4 pieces.
- Roll into diamond shapes.
- Place them on a cookie tray, lined with a baking sheet or oiled.
- Slice the top of the dough with your knife to make 3 diagonal lines across.
- Brush with water and let rise until double the size again. (1hr)
- Bake at 190 C for 30mins.
- Note: Use within 24 hours or double wrap and freeze.
Irish Soda Bread
Makes a delicious dense bread.
Easiest bread recipe I've ever made !
Best served on the day it is made.
- 4 Cups (500g) Plain Flour, sifted, plus extra for dusting
- 1 tsp Baking Soda, sifted
- 1 tsp Salt
- 1 1/4 cups (300 ml) Buttermilk (or half milk, half yoghurt)
- 6 tbsp (90 ml) Lukewarm Water
- Vegetable Oil Spray for greasing
- Preheat oven to 200C.
- In a large bowl, combine the flour, baking soda and salt.
- Mix in the buttermilk and water.
- Turn out the dough onto a lightly floured surface and use hands to shape into a flatened sphere about 18cm in diameter.
- Grease a baking tray and line with baking paper.
- Place the loaf on the prepared baking sheet and cut a deep cross in the top.
- Bake for 30 mins. Turn the bread over and bake for 10 mins longer or until the loaf sounds hollow when tapped on the bottom.
- Leave to cool on a wire rack and serve warm.