From Bake, a neat recipe book divided by various regions of the world. This is obviously from the (very substantial) French section. The name means “thousand leaves”, and consists of layers of puff pastry between vanilla cream. Prep time is 1 ¾ hours, with 45 minutes cooking time.
• 1kg / 2lb 4 oz puff-pastry
• Flour, for dusting
• Crème pâtissière:
– 2 tablespoons cornflour
– 125g / 4 ½ oz caster sugar
– 1 teaspoon vanilla
– 500ml / 18 fl oz milk
– 2 egg yolks
– 2 egg whites
– 350g / 12oz icing sugar
– 100g / 3 ½ plain chocolate, broken into pieces
• Preheat the oven to 220°C / 425°F. Line a baking tray with baking paper. Divide the pastry into 3 pieces on a work surface lightly dusted with flour. Roll out a piece to 5mm / ¼ in thick square. Transfer to the prepared tray, prick all over with a fork, then place another try on top to prevent the pastry rising.
• Bake in the preheated oven for 10 minutes. Remove the top tray, then return to the oven and bake for a further 5 minutes until golden brown. Repeat with the remaining pastry. Leave to cool, then cut each pastry square in half to make 2 rectangles.
• To make the crème pâtissière, put the cornflour, caster sugar and vanilla extract into a saucepan over medium heat. Add the milk and egg yolks and cook, stirring, until the mixture comes to the boil and thickens. Remove from the heat and leave to cool completely.
• Place a piece of pastry on a wire rack, spread with one fifth of the crème pâtissière, then place another piece of pastry on top. Spread with another fifth of the crème pâtissière and top with another piece of pastry; repeat until you have used all of the crème pâtissière, then top with the final piece of pastry.
• To make the icing, put the egg whites and icing sugar into a bowl over a saucepan of gently simmering water and beat with an electric whisk for 5 minutes until thick. Pour over the top piece of pastry.
• Melt the chocolate and pour into a piping bag fitted with a fine nozzle, and use it to draw wavy lines on the icing.
• Using the tip of a knife, draw perpendicular lines through the chocolate, from top to bottom then alternating bottom to top. Use a sharp knife to trim the edges of the millefeuille.
• Cut the millefeuille into 12 rectangles, chill in the refrigerator and serve cold.
From Allyson Gofton’s Slow.
- 1 kg lean pork for casseroling
- 2 large kumara, peeled
- 2 large carrots, peeled
- 1 onion, peeled and finely diced
- 2 tablespoons Thai red curry paste
- 3 tablespoons tomato paste
- 6 kaffir lime leaves
- 400ml coconut cream
- Fish sauce (optional)
- 2 tomatoes, diced
- 250g sugar snap or snow peas, blanched
- 1 cup fresh basil leaves
- 2-3 tablespoons chopped coriander
- Rice to serve
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Cut the pork, kumara and carrots into chunky 3-cm/1-inch pieces.
- Optional: Heat a dash of oil in a large frying pan and brown the pork pieces over high heat. Brown the onion lightly.
- Into the pre-warmed slow cooker put the pork, kumara, carrots, onion, curry paste, tomato paste, kaffir lime leaves and coconut cream. Stir to mix and cover with the lid.
- Cook on low for 5-7 hours or on high for 3-4 hours.
- Season with pepper and a dash of fish sauce if desired. Add the tomatoes, sugar snap or snow peas, basil and coriander and cover with the lid. Cook on high for 15 minutes before serving with boiled jasmine rice.
An easy and delicious dessert, I recently brought ambrosia to a shared morning tea by putting spoonfuls into little plastic shot-cups, with a small plastic spoon. Who knew ambrosia could make such good finger-food?
I make ambrosia using a ratio of 300ml whipped cream to 1 litre of flavoured yoghurt, and whatever additions you like. The ones in the photo have cut up pineapple lumps, marshmallows (I used mini marshmallows to fit into the shot-cups), white chocolate chips, and blueberries.
From Allyson Gofton’s Slow. I love slow-cooked meals; I usually prepare everything in the pot the night before and turn it on the next morning (or use an electric plug with a timer). Then you just need to prepare the rice or other sides before serving. Slow-cooking, especially on a low setting, cooks extremely tender meat, so it’s ideal for poorer cuts or defrosted meat.
• 1 tablespoon tamarind pulp
• ¼ cup water
• 1.5kg lean beef for casseroling
• 2 stems lemon grass
• 2 onions, peeled and diced
• 1 ½ tablespoons minced garlic
• 1 tablespoon minced ginger
• 8 dried chillies or 1 tablespoon Sambal Oelek
• 6 whole cardamom pods or 1 teaspoon cardamom seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups coconut milk
• 1 teaspoon ground laos (optional)
• Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
• Knead the tamarind pulp into the water until murky and thick. Scoop or strain out the seeds and fibre and reserve the thick liquid.
• Cut the beef into index finger-sized pieces. Trim the lemon grass where the white bulbous end changes colour to green. Finely slice the white part. Discard the green stem (or or put aside for use in soups or stocks).
• Traditionally, the meat is not browned; however if you prefer the taste then you may want to brown the meat at this stage, on high in a dash of oil. This is best done in batches to avoid stewing the meat.
• Place all ingredients into the pre-warmed cooker. Stir to mix then cover with the lid.
• Cook on low for 7-8 hours or on high for 4-5 hours.
• Taste and season with additional salt if required before serving with boiled rice.
I made vanilla Easter cupcakes a couple of years ago, and this year I followed the same theory to create these gluten-free vegan Easter cupcakes.
Base = GF/V chocolate cupcakes
Icing = Vegan peanut butter frosting:
• ½ cup / 112g vegan butter, softened
• ¼ cup / 65g smooth peanut butter
• 3 cups / 360g icing sugar
• 3 tablespoons / 45ml non-dairy milk
• 1 teaspoon vanilla extract
Bake the cupcakes according to the recipe, leave to cool, then ice with a thick layer of the frosting (just use a knife to smooth it over).
Then dip the cupcake in grated dark chocolate, and top with a mini-egg and a chick (found in craft stores like Spotlight). You can use melted dark chocolate or peanut butter to get the decorations to stay on.
Another winner from Cara Reed, this is just the chocolate cupcake base. I’ll be referring to it in future recipes for various GF/V cupcake creations, or you can combine it with your own choice of toppings and decorations. This recipe makes a dozen cupcakes.
• 1 ½ C / 250g gluten-free flour blend
• ¾ C / 66g cocoa powder
• ½ / 73g brown sugar
• ½ c / 100g granulated sugar
• 2 teaspoons / 7.5g baking powder
• ½ teaspoon baking soda
• 1 teaspoon xantham gum
• ½ teaspoon salt
• 1 C / 240 ml non-dairy milk
• ½ C / 120ml hot water
• ½ C / 120ml vegetable oil
• 2 tablespoons / 14g flaxseed meal plus 6 tablespoons / 90ml water – thickened for 5 minutes
• 1 tablespoon / 15ml apple cider vinegar (or lemon juice)
• ½ teaspoon vanilla essence
• Preheat oven to 180°C / 350°F. Grease or line a muffin pan.
• In a large bowl, whisk together the dry ingredients.
• In a medium bowl, combine the wet ingredients together until well mixed.
• Pour the wet into the dry ingredients and stir with a wooden spoon until just combined.
• Pour in the muffin tin and bake for 17-20 minutes.
• Allow to cool, then decorate as desired.
• Vegetable Powder
I kinda stole this from the ingredient list of store-bought nuts, so I don’t have a proper recipe. I used a teaspoon of sugar and honey with maybe half a teaspoon of each other ingredient, for about two cups of cashews.
I tossed the cashews in a frying pan on medium heat with the sugar and honey until the sugar dissolved. I then combined the other ingredients in a small bowl and sprinkled them over the nuts. I kept frying for another couple of minutes on medium heat, then let the cashews cool on baking paper.