BRIDGET WHITE – ANGLO-INDIAN COOKERY BOOKS
Archives for September 10, 2017
2:10 Prep | 0:05 Cook | Makes 24 | Capable cooks
Create the ultimate sweet treat with this homemade rocky road loaded with Turkish delight, pistachios, marshmallow and lots and lots of chocolate!
200g Cadbury dark baking chocolate, chopped
200g Cadbury milk baking chocolate, chopped
165g Cadbury Turkish Delight, coarsely chopped
100g plain digestive biscuits, coarsely chopped
85g pistachios, coarsely chopped
50g Coles Brand marshmallows, coarsely chopped
Step 1 Grease and line a 16cm x 26cm slice pan with baking paper, allowing the 2 long sides to overhang. Place the dark and milk chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Melt the chocolate, stirring occasionally, until smooth.
Step 2 Combine the Turkish delight, biscuit, pistachio and marshmallow in a bowl. Pour over melted chocolate and stir to combine. Spoon into prepared pan. Place in the fridge for 2 hours or until set. Cut into pieces.
0:10 Prep | 0:40 Cook | 6 Servings | Capable cooks
Big on flavour, low on fuss! You can have this Turkish-inspired bake in the oven in less than 20 minutes, then it’s just a matter of waiting for the haloumi and zucchini filling to set and the top to turn golden and caramelised.
1 large red onion
1/3 cup fresh dill sprigs, plus extra, to serve
1/3 cup fresh mint leaves, plus extra, to serve
2 tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil
2 garlic cloves, crushed
1 lemon, rind finely grated, cut into wedges
500g zucchini, coarsely grated, excess moisture removed
225g haloumi, coarsely grated
125g (3/4 cup) spelt flour
1 teaspoon baking powder
1 tablespoon pine nuts
1 teaspoon sumac
1 teaspoon sesame seeds
3/4 teaspoon dried mint leaves
Toasted Turkish bread, to serve (optional)
Greek yoghurt, to serve (optional)
Step 1 Preheat oven to 190C/170C fan forced. Grease and line the base and sides of an 18.5cm (base measurement) square cake pan.
Step 2 Thinly slice one-third of the onion into rings and reserve. Finely chop remaining onion. Reserve 1 tbs of the dill sprigs and 1 tbs mint leaves. Chop remaining dill and mint.
Step 3 Heat 1 tbs of the oil in a frying pan over medium-low heat. Add chopped onion, garlic and lemon rind. Cook, stirring, for 3 minutes or until soft. Transfer to a large bowl. Add zucchini, haloumi and chopped herbs.
Step 4 Whisk eggs and remaining oil in a bowl. Sift over flour and baking powder. Whisk until smooth and combined. Season. Add to zucchini mixture. Stir until combined. Spoon into prepared pan. Top with reserved onion rings, dill and mint.
Step 5 Combine pine nuts, sumac, sesame seeds and dried mint in a bowl and sprinkle over cake. Bake for 40-42 minutes or until set. Stand in pan for 10 minutes. Serve with lemon wedges, extra dill and mint, Turkish bread and yoghurt, if desired.
0:20 Prep | 0:15 Cook | 4 Servings | Capable cooks
For a tasty weeknight meal the whole family will enjoy, try these spiced lamb, cheese and tomato pizzas.
2 teaspoons olive oil
500g Coles Australian Lamb Mince
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 teaspoon mixed spice
400g Coles Bakery Turkish Bread, split horizontally
4 Coles Brand Australian Free Range Eggs, lightly whisked
1 cup (120g) Coles Australian Pizza Blend Cheese
1/4 cup flat-leaf parsley leaves
100g cherry tomatoes, halved
Olive oil, extra, to serve
Lemon wedges, to serve
Mixed salad leaves, to serve
Step 1 Preheat oven to 190C. Line two baking trays with baking paper.
Step 2 Heat the oil in a medium frying pan over high heat. Add the lamb and cook, stirring with a wooden spoon to break up lumps, for 4 mins or until browned. Add the onion and cook for 3 mins or until softened. Add the garlic and mixed spice and cook for 1 min or until fragrant. Remove from heat.
Step 3 Place the bread halves, cut-side up, on the prepared trays. Divide the mince mixture evenly among bread. Crack two eggs over each piece of bread, leaving a 10cm gap between eggs. Sprinkle with cheese. Bake for 15 mins or until the cheese melts. Sprinkle with parsley and tomato. Drizzle with extra oil and cut each pizza into slices. Serve with the lemon wedges and salad leaves.