Minestrone Soup. 13. Desserts. 14. Stunning Shortbread Biscuits. 15. Aperol Baked Pears. Recipe by Alvin Quah. 16. Indul
My Collections
Mother’s Day eCookbook
Exclusive recipes by
Julie Goodwin
Australia’s First MasterChef
& Alvin Quah
MasterChef Series 2 Finalist Sponsored by
Contents Breakfast & Brunch
3
Breakfast in Bed Egg Toast Egg Bruschetta with Salmon Roe & Dill Eggplant Jam
4 5 6
Lunch & Mains
7
Mushroom, Beef & Basil Stir Fry Cajun Pork Chop Lemon & Chicken Tagine Recipe by Julie Goodwin Turkey Beetroot Burgers Mushroom Laksa Minestrone Soup
8 9 10 11 12 13
Desserts
14
Stunning Shortbread Biscuits 15 Aperol Baked Pears Recipe by Alvin Quah 16 Indulgent Chocolate Fudge Cake 17 Meringue Nests with Lime Curd & Passion Fruit 18
collections
2
Mothers Day Cooking
Breakfast Breakfast in Bed Egg Toast
4
Eggs Easy As
Egg Bruschetta with Salmon Roe & Dill
5
Eggs Easy As
Eggplant Jam
6
Get Zomt
collections
3
Mothers Day Cooking
Breakfast in Bed Egg Toast Prep and Cooking Time: 10 minutes Serving Size: Serves 1
Ingredients: • 1 egg • 2 slices thick wholemeal bread • 2 tsp soft butter • Grape tomatoes, halved to serve Method: 1. Use a 9cm heart shaped cutter to cut a shape out of the centre of the bread. 2. Spread one of the bread slices lightly on both sides with butter. Heat the frying pan over medium low heat and add the bread. 3. Cook for 2-3 minutes, until golden brown. 4. Turn over, and carefully crack an egg into the centre. 5. Cover the pan with a lid or baking tray, and cook for 3 minutes until the egg white has set. Meanwhile, toast the other slice of bread. 6. Serve with the grape tomatoes and second slice of toast on the side.
collections
4
Mothers Day Cooking
Egg Bruschetta with Salmon Roe & Dill Prep and Cooking Time: 15 minutes Serving Size: Serves 4
Ingredients • 4 tsp Salmon roe • 4 tbsp Light Mayonnaise • 8 hard boiled eggs • 1 tsp Grain mustard • Dill (1/2 chopped, 1/2 sprigs) • 4-8 slices Bruschetta bread (grilled or toasted)
Method: 1. In a bowl mix mayonnaise, mustard, dill and season. 2. Add eggs, lightly smash with a fork and mix through the mayonnaise mix. 3. Place onto the bread and garnish with salmon roe and dill sprigs.
Tip: Serve with a side salad or add sliced tomato.
collections
5
Mothers Day Cooking
Eggplant Jam Prep Time: 10 minutes Cooking Time: 30 minutes Serving Size: Serves 6
Ingredients • 1 large eggplant, cubed • 1/2 brown onion, diced • 1 red onion, diced • 1 tsp ground coriander • 1 tsp mustard powder • 1 tsp ground cumin • 1 tsp ground turmeric
• • • • • •
9 cherry tomatoes 1/4 cup parsley 1 tbsp tomato paste 1 tbsp raw honey 2 tbsp vinegar 1/4 cup olive oil
Method: 1. Heat half the oil in a pan and cook the eggplant until golden, stirring frequently. Set aside. 2. Heat the remaining oil and cook onions until softened. Add the spices, tomato paste and cook until fragrant. 3. Add the diced tomatoes, honey, vinegar and cook until jam like (about 5-10 minutes). Add the eggplant back in, stir to coat. 4. Mix in chopped parsley. 5. Season with sea salt and cracked black pepper.
collections
6
Mothers Day Cooking
Lunch & Mains Mushroom, Beef & Basil Stir Fry
8
Power of Mushrooms
Cajun Pork Chop
9
The Big Feed
Lemon & Chicken Tagine Recipe by Julie Goodwin
10
Blanco
Turkey Beetroot Burgers
11
Get Zomt
Mushroom Laksa
12
Power of Mushrooms
Minestrone Soup
13
The Big Feed
collections
7
Mothers Day Cooking
Mushroom, Beef & Basil Stir Fry Prep Time: 15 minutes Cooking Time: 10 minutes Serving Size: Serves 4
Ingredients: • 400g beef fillet, trimmed • 2 Asian eshalots, peeled, quartered • 2 large garlic cloves, crushed • 1 long green chilli, chopped • 3 tbs peanut oil • 100g dried rice stick noodles • 400g cup mushrooms, thickly sliced
• 1 red capsicum, cut into thin strips • 100g green beans, trimmed, cut 6cm lengths • 2 tbs hoisin sauce • 2 cups Thai basil leaves • 1/4 cup roasted peanuts, chopped
Method: 1. Thinly slice the beef across the grain. Combine the shalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook. 2. Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well. 3. Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef. 4. Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry for1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.
collections
8
Mothers Day Cooking
The Big Feed helps young people live well & realise their potential. Cajun Pork Chop Prep Time: 10 minutes Cooking Time: 6 minutes Serving Size: Serves 4
Ingredients for Cajun Spice Mix : • 4 tsp garlic powder • 4 tsp onion powder • 2 tsp white pepper • 2 tsp cracked black pepper • 4 tsp cayenne pepper • 2 tsp dried thyme • 2 tsp dried oregano • 2 tsp ground fennel
Ingredients: • 4 pork loin chops • Cajun spice mix • Extra virgin olive oil
Method: 1. Preheat a BBQ on medium. 2. Mix the spices together in a bowl or small jar. Coat the pork chop with a tiny bit of oil (use your hands to rub it over) and sprinkle with the spice mix. 3. Turn BBQ to hot then lightly grease the plate with a little oil. Cook chop for 2 minutes on one side. Turn and cook for another 2 minutes. Let the chop rest for 2 minutes. (Cook longer if you like your meat well done and chewy). 4. Serve with a mixed green salad.
collections
9
Mothers Day Cooking
Exclusive recipe by
Julie Goodwin Available to collect in your myfoodbook cookbook for a limited time only
Lemon & Chicken Tagine Recipe by Julie Goodwin Prep Time: 15 minutes Cooking Time: 45 minutes Serving Size: Serves 4
Ingredients: • 4 cloves garlic, chopped • 2 tsps sea salt • 1 tbsp ground turmeric • 1 tbsp ground cumin • 1/3 cup olive oil • Juice and finely grated zest of 1 lemon
• 1 large onion, peeled and quartered • 4 x chicken Maryland cut into drumstick and thigh cutlets • 12 large green olives • 1 cup chicken stock • 1 cup couscous
Method: 1. Place garlic, salt, turmeric, cumin, 3 tablespoons oil, lemon zest and juice and onion into a food processor and blitz until a smooth thick paste is achieved. Pour over chicken and toss to coat evenly. 2. Place the remaining olive oil in the tagine base over medium-high heat. Add the chicken pieces, skin side down, and cook for about 3 minutes without turning or until they are a lovely caramel brown. Turn the chicken the other way up, and pour in the chicken stock. Bring to the boil then reduce the heat to low. Place the tagine on a heat diffuser if you have one, to ensure a very low heat. (Alternatively place the tagine in an oven pre-heated to 160°C.) Cook for 40 minutes. 3. Remove the tagine lid, and carefully lift the chicken pieces one by one and scatter the couscous around and under them. Turn off the heat. After 5 minutes the couscous will swell and be ready to eat. Scatter parsley over the tagine and serve at the table with some crusty bread and a green salad. Notes: Chicken Maryland is the drumstick with the thigh cutlet still attached. They are very inexpensive to buy. Thigh fillets can also be used but reduce the cooking time by 5-20 minutes. If a tagine is not available, a large frypan with a fitted lid will work.
collections
10
Mothers Day Cooking
Turkey Beetroot Burgers Prep Time: 10 minutes Cooking Time: 15 minutes Serving Size: Serves 5
Ingredients: • 500g turkey mince • 1 large beetroot, grated • 1 tbsp psyllium husk • 1/2 brown onion, finely diced • 2 tbsp basil leaves, chopped
Method: 1. Mix the turkey mince, grated beetroot, onion, basil and psyllium husk together with your hands until well combined. 2. Divide into 5 portions and shape into patties. 3. Cook in a non stick pan for 5-8 minutes each side until cooked through. 4. Serve with rocket salad or wrapped in a kale/spinach leaf.
collections
11
Mothers Day Cooking
Mushroom Laksa Prep Time: 10 minutes Cooking Time: 25 minutes Serving Size: Serves 4
Ingredients: • 2 tbs peanut oil • 500g button mushrooms • 1/3 cup laksa paste • 1 litre salt reduced vegetable stock • 2 cups coconut milk • 250g dried vermicelli or thin rice stick noodles • 3 tsp grated palm or brown sugar
• • • • • •
2 tbs freshly squeezed lemon juice 50g bean sprouts, ends trimmed 1 Lebanese cucumber, cut into matchsticks 1/2 cup mint leaves 1/2 cup coriander leaves Fried shallots & thinly sliced red chilli, to serve (optional)
Method: 1. Heat a wok over high heat until hot. Add half the oil and swirl to coat. Add half the mushrooms and stir-fry for 2-3 minutes until golden. Transfer to a plate repeat with remaining oil and mushrooms. 2. Reheat heat to medium, add the laksa paste and stir for 1 minute or until aromatic and the oil from the paste separates. Add the stock and coconut milk and bring to the boil. Boil gently for 5 minutes to reduce and concentrate the flavours. 3. Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and set aside for 3 minutes until almost tender. Drain and keep warm. 4. Add the mushrooms, reduce heat to medium and simmer uncovered for 10 minutes until soup has reduced slightly. Combine the palm sugar and lemon juice and stir into the soup. 5. Divide the noodles between serving bowls. Pour over the soup then top with sprouts, cucumber, mint, coriander leaves, shallots and chilli, if using. Notes: Laksa paste can vary in heat depending on the brand. 1/3 cup should give a medium spiciness to the dish.
collections
12
Mothers Day Cooking
The Big Feed helps young people live well & realise their potential. Minestrone Soup Prep Time: 15 minutes Cooking Time: 30 minutes Serving Size: Serves 4
Ingredients: • 1 tbs of olive oil • 2 rashers bacon, rind removed and chopped • 1 onion, peeled and chopped or grated • 1 stick celery, chopped • 1 large carrot, peeled and grated • 2 cloves garlic, peeled and crushed • 1 can cooked beans or pulses, drained and rinsed
• 1 can chopped tomatoes • 1 litre low-salt chicken stock • 1/2 cup (60 grams) dried pasta (like macaroni) • 3 dried bay leaves • Small sprig fresh thyme • A sprinkle of salt and pepper • Grated Parmesan cheese to serve
Method: 1. Add oil to a saucepan over medium heat. Saute (fry) bacon and onions until the onion begins to soften and look a bit see-through. Stir in celery, carrot and garlic. Cook for 2 minutes. 2. Add beans, tomatoes, chicken stock, bay leaves and thyme. Bring to boil then reduce heat, cover with a lid and simmer for 20 minutes. 3. Taste then season with salt and pepper and taste again. Increase heat slightly then add dried pasta. Cook uncovered for a further 8 minutes. 4. Pick out the thyme sprigs and bay leaves. Serve in bowls or cups with grated Parmesan and crusty hot bread rolls. Tip: The cans of beans and tomatoes weigh around 400 grams. The best canned vegetables and pulses contain no added salt. If freezing in batches, make the recipe without the pasta. You can also substitute Chorizo sausage or Pancetta for bacon (or add them all if you are a meat lover).
collections
13
Mothers Day Cooking
Dessert Stunning Shortbread Biscuits
11
Lighthouse
Aperol Baked Pears Recipe by Alvin Quah
12
Blanco
Indulgent Chocolate Fudge Cake 13 Lighthouse
Meringue Nests with Lime Curd & Passion Fruit Eggs Easy As
collections
14
Mothers Day Cooking
14
Stunning Shortbread Biscuits Prep Time: 15 minutes Cooking Time: 15-20 minutes Serving Size: makes approx. 20
Ingredients: • 1 3/4 cups (265g) Lighthouse Biscuit, Pastry & Cake Plain Flour • 1/4 cup (60g) caster sugar • 250g soft butter • 1 tsp vanilla essence Method: 1. Preheat oven to 180°C (160°C fan forced). Line 2 baking trays with baking paper. 2. Combine butter, sugar and vanilla in a medium sized bowl, beat with an electric mixer until light and fluffy. Add sifted flour and continue to mix until mixture comes together and a soft dough forms. 3. With floured hands roll teaspoon amounts of dough into balls and place on baking tray 5cm apart. Flatten slightly with a fork. 4. Bake for 15-20 minutes or until slightly golden. Allow to cool on the trays for 5 minutes before transferring to a wire cooling rack. Tip: If dough is too soft to roll, cover and place in the refrigerator for 15-20 minutes or until slightly firm. Sandwich paired biscuits with vanilla or lemon flavoured icing to create Melting Moments.
collections
15
Mothers Day Cooking
Exclusive recipe by
Alvin Quah
Available to collect in your myfoodbook cookbook for a limited time only
Aperol Baked Pears Recipe by Alvin Quah Prep Time: 10 minutes Cooking Time: 30-40 minutes Serving Size: 4
Ingredients: • 2 ripe Packham pears, halved and cored • ¼ cup Aperol • 4 tbsp caster sugar • 2 tsp butter, softened Method: 1. Preheat oven to 160°C. 2. Place pear halves in a baking tray, flat side facing up. Splash the Aperol over the pears. 3. Now sprinkle the sugar over the pears and place half a teaspoon of butter in the core of the apple. 4. Bake for 30-40 minutes or until the sugar is caramelised. 5. Serve in individual bowls with a dollop of cream. Tip: To check if your pear is ripe, gently press the area near the stem. It should yield slightly to pressure. Presentation: Serve them in individual bowls with a dollop of cream and Aperol (from the tray) drizzled on top. .
collections
16
Mothers Day Cooking
Indulgent Chocolate Fudge Cake Prep Time: 20 minutes Cooking Time: 60-65 minutes Serving Size: Serves 8
Ingredients: • 1 cup (150g) Lighthouse Cake & Biscuit Self Raising Flour • 1 cup (225g) caster sugar • 1/2 cup (55g) cocoa powder • 1/2 tsp bicarbonate soda
• • • •
120g dark chocolate, chopped 200g butter, diced 3 eggs 3/4 cup (187ml) milk
Method: 1. Preheat oven to 170°C (150°C fan forced). Lightly grease and line the base of 2 x 20cm round cake tins. 2. Combine the chocolate and butter in a heatproof bowl over a small saucepan of simmering water, stir until melted then set aside to cool slightly. 3. Sift the flour, caster sugar, cocoa and bicarbonate soda into a large mixing bowl. Add the eggs, milk and cooled chocolate mixture and stir with a wooden spoon until well combined. Divide the cake batter equally between the prepared cake tins. 4. Bake for 60-65 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool. 5. Spread the cooled ganache over the surface of one of the cakes and top with the second cake. Spread the remaining ganache over the top and sides. Keep in the refrigerator until serving. Ganache Ingredients: • 300g milk chocolate • 50g dark chocolate
• 3/4 cup (187ml) thickened cream
Method: 1. To make the ganache, combine the chocolate and cream in a heatproof bowl over a small saucepan of simmering water, stir until smooth. Cover and allow to cool in the refrigerator until a thick and spreadable consistency is reached.
collections
17
Mothers Day Cooking
Meringue Nests with Lime Curd & Passion Fruit Prep and Cooking Time: 150 minutes Serving Size: Serves 8-10
Ingredients: • 3 egg whites • Pinch of salt • 6 egg yolks • 100g sugar • Juice finely grated zest of 3 limes
• • • •
150g butter, cut into cubes 4 passionfruit, pulp removed Double-thick cream to serve 225g caster sugar
Method: 1. Preheat the oven to 100°C. 2. Beat the egg whites with the salt until they hold soft peaks. Continue beating and add half the sugar, adding 1 tablespoon at a time, until the mixture holds stiff peaks. Add the remaining sugar all at once and beat for a few minutes only. 3. Line a baking tray with baking paper. Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre. Bake on the lower oven shelves for 2 hours. 4. Allow the meringues to cool, and store in an airtight container. Meringues can be made up to 5 days prior to serving. 5. For lime curd beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and zest. 6. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens. Remove from the heat and stir in the butter. 7. Pour into a large bowl and allow to cool. 8. Fill the centre cavity of the meringue nests with lime curd and place onto individual serving plates. 9. Drizzle with passionfruit pulp and serve with a dollop of pure cream.
collections
18
Mothers Day Cooking
sign up to our newsletter
learn more
create account
start a new book
collections Mothers Day Cooking The content published in this booklet and on the myfoodbook Site www.myfoodbook.com.au includes the information provided by third parties, suppliersand other Site users. We are not responsible for and do not warrant any of the content published here or on the Site. Please see our Terms of Use for further information http://myfoodbook.com.au/terms/ You may report any content published to us via this contact email customerservice@myfoodbook.com.au
