Follow me on my wonderful adventures, sourcing the best produce, using the best ingredients to make the most marvelous of dishes with a pinch of fun and travel on the side. I am passionate about using my combination steam oven so you will find loads of recipes you can use in a combination steam oven.
Smooth sweetened ricotta studded with cherries, wrapped up in light and flaky filo pastry, coated in a chocolate cherry sauce each mouthful of this dessert is an exquisite pleasure.
1 375gram can cherries in syrup
300grams ricotta cheese
4tb caster sugar
3 sheets filo pastry
1tsp vanilla extract
1tsp lemon zest
2Tb white chocolate melts
¼ tsp cinnamon
50grams butter melted
Cherry sugar syrup (from canned cherries)
100grams chocolate melts
- Preheat oven to 180C. Line a baking sheet with greaseproof paper, spray with oil spray.
- In a mixing bowl, combine ricotta, vanilla, cinnamon, sugar and lemon zest, mix well. Add half cherries and stir until combine.
- Lay a piece pastry horizontal on a clean bench, brush with melted butter, lay another piece of pastry on top, continue with remaining layers of pastry.
- Form the ricotta mixture into a log. Place on the filo pastry 2cm from the top and 2cm from each side at the end horizontally furthest away from you, press white chocolate melts into the mixture. Fold the pastry towards you and either side across the centre, brush pastry with butter and roll towards you.
- Place onto baking sheet, brush with butter, bake for 15-18minutes until pastry is golden brown.
- Make the sauce while the strudel is cooking. Place the liquid from the can into a small saucepan, place on a medium heat and allow to simmer and to reduce slightly. Add cream cook for 2minutes; add chocolate keep on cooktop until melted add remaining cherries and take off the heat.
- Allow strudel to cook for a few minutes before serving. Serve strudel with lashings of sauce and ice cream if you dare.
Ricotta pesto tart
This delicious tart has the velvety smoothness of ricotta cheese, with the crunch of the nuts in the basil pesto, as you cut through the smooth layer of ricotta and pesto you crack the layers of light, fluffy and crunchy puff pastry. Each mouthful has a fabulous combination of flavours and textures, the sharpness of the basil cuts through the creaminess of the ricotta.
Adding a little steam to the cooking process creates, light, fluffy and golden pastry.
1 piece puff pastry
4Tb basil pesto
12 Tb ricotta cheese
8 cherry tomatoes
Salt and pepper
Side salad to serve (if desired)
- Preheat combination steam oven to 180oC, quarter steam and heat /25% humidity.
- Line a large baking sheet with baking paper and spray with oil spray.Cut tomatoes into quarters, finely chop shallots.
- Cut Pastry into 4 even squares, place onto bake sheet. Place 1Tb basil pesto in the centre of each square, spread out leaving a 1cm edge, sprinkle with shallots. Place 3Tb ricotta cheese on each square and spread out leaving a 1cm edge. Scatter cherry tomatoes on top of each tart, sprinkle with salt and pepper.
- Bake in preheated combination steam oven for 15minutes.
- Serve with a side salad if desired.
This sumptuous desert of sweetened walnuts encased in light and flaky filo pastry, soaked in a sweet honey syrup, is a great companion with a cup of tea.
2T soft brown sugar
1tsp ground cinnamon
1Tb lemon zest
20g butter, melted
10 sheets filo pastry
50g butter, melted
1 cup sugar
2 T honey
pink Persian fairy floss
- Pre heat oven to 180c, line a tray with baking paper.
- Place the walnuts, sugar, cinnamon, honey, lemon zest and butter into small bowl of a food processor, and pulse until finely chopped (if you do not have a food processor chop the walnuts as finely as possible with a knife).
- Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo onto workbench and brush with melted butter, place another sheet of pastry on top.
- Cut sheet into 2 strips for large fingers or 2 strips for smaller fingers.
- Divide mixture into 10, and shape into a log, it should be 2/3 of the length of the pastry. Place a log of mixture in the centre of the pastry.
- Fold edges over the nut mixture, brush length of pastry with butter roll.
- Brush top with a little more butter and dust cinnamon over, place onto lined tray and repeat with remaining mixture.
- To make the syrup, combine the sugar, honey and ½ cup water in a small saucepan. Stir for one minute, allow to reach a boil then reduce temperature to a simmer, simmer for 5 minutes. Pour syrup over baklava fingers.
- Serve fingers individually with Persian fairy floss.
Baklava before being baked
Baklava served with pink Persian Fairy Floss
This dish is a super healthy and nutritious meal. Salmon is full of protein and health fats and peas are carbohydrate rich and full of fibre. Peas have a slight sweetness which compliments salmon.
2/4 cup (100grams) peas, frozen are fine
2 sage leaves or 1 sprig dill
1 pinch lemon pepper seasoning
2 small lemon wedges
- Pre heat combination steam oven/steam oven to full steam 100C.
- Sprinkle salmon with lemon pepper seasoning, sprinkle peas with salt and pepper.
- Place peas into a small oven proof dish, place salmon on top, place your choice of herb on top of salmon.
- Steam for 8minutes, for a medium cooked salmon.
- Serve salmon on a bed of peas with a lemon wedge
If you are looking for a great place to purchase the freshest seafood in Sydney and to grab a bite to eat head down to the Sydney fish markets in Pyrmont. Its a great day out, with food stalls, flowers, yum cha all with a water view !
Seafood is fresh, staff are super friendly and it’s got loads of food stalls and restaurants within.
Watch this space, recipes on the way !
Blueberry and white chocolate puddings served with a warm white chocolate ‘n blueberry coulis
These scrumptious little puddings are bursting with flavour. Thankfully, these delicious morsels can be made in a silicone muffin tray which creates the perfect portion for individual serves, keeps our dessert looking elegant to impress our guests, as well as making cleaning easy!
I recommend placing your silicone muffin tray (12 hole) onto a baking sheet. This makes it much easier to handle.
Slightly stale bread works well as it soaks up a little more of the liquid.
Made from start to finish in 25minutes, this elegant pudding is a sure crowd pleaser. The only variable to be mindful of in the recipe is the size and volume of your muffin pan as you may need to add or reduce some bread.
12Tb blueberry jam
½ cup blueberries (frozen is suitable)
½ cup white chocolate melts
300ml thickened cream
16 slices white bread
1tb castor sugar
¼ tsp vanilla bean paste
1 cup blueberries (frozen is suitable)
½ cup blueberry jam
½ cup white chocolate melts
- Preheat combination steam oven to quarter steam and heat/25% steam 160C.
- Remove crusts from bread, lightly press down, spread one side with butter, spread jam on the other side.
- Cut bread into quarters and arrange bread with the butter side touching the silicone pan, blueberry side facing inwards so that there are no gaps. Gently press the bread together.
- Place 1tsp of blueberries and 1tsp of white chocolate melts into each muffin tin.
- Using remaining bread, place jam side down in the centre of the pudding to create a ‘lid’.
- Mix eggs, cream, vanilla and sugar together, pour over each pudding and allow the liquid to absorb into the pudding for 1-2minutes. Top up each muffin cup if you have space and left over liquid.
- Place into oven and bake for 12-15minutes.
While the puddings are baking prepare the sauce
- Place blueberries and jam into a small saucepan with 1 ½ cups of water. Place onto a medium heat and bring to a gentle simmer and allow to reduce and thicken.
- Place white chocolate melts in right before serving and stir to dissolve.
Invert puddings. The lid side should be touching the plate.
Drizzle with sauce.
Serve with whipped cream or ice cream if desired