Garlic Bread

INGREDIENTS
Bread
25g yeast
250ml warm water
1tbsp olive oil
1tsp salt
400g flour

Butter
50g butter, softened
2 cloves garlic, crushed
1tsp salt flakes

METHOD
Place yeast, water, oil, salt & flour in bread machine. Mix for 6-7min. Remove & allow to rise in a warm place for 1hr.


To make Butter: Blend all ingredients together.

Roll dough out on a floured board in a rectangle approx. ½cm thick. Spread butter on & roll like a roulade.

Cut into 3cm pieces. Place on a baking tray & allow to rise 30min.

Bake in 250C oven for 10min.

Cherry Tart

INGREDIENTS
Pastry
½ cup flour
100g butter, cold & chopped
2-3tbsp iced water

Filling
100g butter, at room temperature
½ cup caster sugar
1tsp vanilla essence
2 eggs
100g almond meal
1/3 cup flour
500g cherries, pitted
Icing sugar for dustig

METHOD

1. Place flour in a large bowl. Add butter and use fingertips to rub in until mixture resembles fine breadcrumbs. Add water and mix with a knife until mixture starts to begin to cling together.

2. Gather dough in a ball. Turn out onto a sheet of baking paper. Roll out to fit a 34 x 11.5cm tin. Chill for 20min.

3. Preheat oven 180C. Line pastry with a sheet of baking paper & fill with dried rice or beans. Bake for 15min, then remove rice or beans and bake a further 15min or unti dry & lightly golden. Cool.

4. To make filling: Use electric beaters to beat butter and sugar until light & creamy. Beat in vanilla. Add eggs one at a time, beating well between each. Fold in almond meal & flour. Spread into pastry case. Arrange cherries over the filling, pressing in slightly.
 5. Bake for 30min or until set & golden brown. Cool, dust with icing sugar & cut into slices.

Cottage Rolls

Cottage Rolls

Makes

36

Ingredients

• 1 cup (250g) low fat cottage cheese
• 3 eggs
• 1 small onion, chopped
• ½ cup (70g) pecans, chopped  or  ½ cup peanut butter
• 1 tbs Kikkoman soy sauce
• ½ cup finely grated carrot
• ½ cup zucchini
• ½ cup fresh parsley
• 1 tsp cumin
• 1 tbsp BBQ sauce
• ½ cup (45g) purchased breadcrumbs
• 1 cup (90g) quick oats
• 3 (25cm x 25cm) sheets frozen ready-rolled puff pastry, thawed
• 1 tbs milk
• 1 tbs poppy seeds
• 
  

Method

1. Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Place cottage cheese, eggs, onion, pecans and soy sauce in a food processor. Process until well combined. Transfer to a large bowl.
2. Add carrot, breadcrumbs and oats. Mix well. Divide into six portions.
3. Cut each pastry sheet in half. Brush lightly with milk. Shape one portion of mixture into a log 3cm from edge of long side of pastry. Roll up to enclose filling. Cut into six pieces crossways. Place on baking tray. Repeat with remaining pastry and mixture. Brush rolls with milk. Sprinkle with poppy seeds. Bake 35 minutes or until golden.