Preparation: 25 minutes
Cooking time: 3 minutes to make the custard cream or 33 minutes if you haven’t pre-made the pastry.

For this recipe, the only cooking time involved will be to prepare the custard cream, and blind bake the pastry (see recipe) in your oven. The rest is all preparation time as the strawberries will need to be used fresh to decorate the pastry and custard cream.

Alternatively, you can buy the pastry frozen, already made from the supermarket and blind cook it (although my pastry recipe is very simple and delicious!)

It is a great and decadent dessert, adored by the French. Perfect for an Aussie summer dessert as strawberries are becoming cheap!

Ingredients:

Custard cream:

250ml milk
1 egg
30g flour
40g sugar
1tsp vanilla bean paste or vanilla essence/extract
1tlsp rum

For the decoration:

2 punnets fresh strawberries
2 generous tbsp cranberry jelly
2 tlsp water

Custard Cream Preparation:

Pour milk in a pot and add vanilla paste.
Bring to the boil.

On the side, in a mixer bowl, mix the egg and sugar until you obtain a creamy mixture. Add flour and continue mixing.
While mixer is working, slowly and steadily poor in hot milk (on your egg, sugar and flour mixture). Keep mixing until all combined.

Pour your mixture back in the pot and put back on the stove. Carefully, continue simmering and mixing by hand until you obtain a thick mixture / custard (at this stage, I usually add a couple tbsp of rum!). Remove from stove and let cool down.

Pastry Preparation:

Follow my pastry recipe or use commercially made pastry.
Blind cook pastry for 30 minutes in a baking dish at 120 degrees.
Remove from oven and let cool down.

Decoration and final touch:

Pour cold custard over cold pastry.

Wash and cut strawberries in half. Arrange them on custard as shown.

Put cranberry jelly and water in a small pot and bring to the boil or until jelly is dissolved, and thick.

Using a pastry brush, immediately cover all strawberries with cranberry jelly mixture. Let jelly dry and refrigerate the tart.

I recommend to eat this strawberry tart the following day as the pastry will absorb the flavour of the custard and fruit.
Serve cold with tea or coffee.

Yummmmmmmm…

• Homemade Peach Gelato Homemade gelato is pretty easy to make, now that the summer is here, give it a try; 2 cups sugar 2 cups water 2 cups lowfat buttermilk 5 cups peaches (about 8 peaches) First, early in the day, or the day before, heat the water and sugar until the sugar......
• Raspberry Cream Cheese Pie Recipe Wow! The raspberry bushes are just loaded here this year. Fresh and sweet. You will just love the fresh raspberry flavor in this Raspberry Cream Cheese Pie. Topped off with more fresh raspberries and whipped cream, it is delicious. This recipe is quite simple and there is not a......
• Dutch Apple Pie Recipe If you are tight on time and want to bake a quick pie for desert. This Dutch Apple Pie recipe is a good one. I never made this type of apple pie before and had to give it a try. It is very basic. There is a good chance......
• Banana Bread with Cream Cheese Frosting Recipe Add Cream Cheese frosting to this Banana Bread and it is just delicious. Easy to create, and it doesn’t take up a lot of time. Ingredients 1. ½ cup butter 2. 1 cup sugar 3. 2 eggs beaten 4. 4 bananas finely crushed 5. 1 ½ cups flour 6.......
• Chocolate Chip Pudding Cookie Recipe Chocolate Chip Pudding Cookie Ingredients 2/3 cup butter or margarine, softened 1/2 cup vegetable oil 3/4 cup sugar 1 cup packed brown sugar 1 (3.9 oz.) package instant chocolate pudding mix 2 eggs 3 tablespoons water 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 (12 oz.)......

It is easy, and doesn’t take much time at all! So why don’t you try it out…!

Preparation: 15 min
Cooking time: 30 min

1 hr for pastry to rest

Ingredients:

250g flour
125g caster sugar
1 egg
100g soften butter ( + a bit more for buttering the backing dish)
Zest of 1 lime
A pinch of salt

Preparation:

In a bowl, using a folk mix the egg, the sugar and the salt together.

Put the flour on the hard surface (I use my kitchen bench) and make a whole in the middle. Pour in the whole the egg mixture, the lime zest and then the soften butter (ensure that the butter hasn’t turned liquid!).

Start mixing all the ingredients together using your hands and finger tips. Continue mixing until you end up getting a homogeneous pastry ball. (I recommend mixing fast to avoid that the butter turns liquid with the heat of your hands…)

Wrap pastry in plastic film and refrigerate for an hour.

Butter your baking dish and layout bottom of it with backing paper, to avoid that the pastry sticks to the dish while cooking.

Remove from fridge and spread pastry in the baking dish using you hands and fist or on a flat surface using a rolling pin.

Set oven to 160 degrees. You can blind cook the pastry in the baking dish using bids or stones for 25 minutes (in this case make sure you use a sheet of baking paper on the pastry before using bids or stones), or simply cook in oven along with other ingredients.

After 25 minutes, remove bids (or stones) and backing paper from top of pastry and lower oven temperature to 120 degrees. Bake for a further 5 minutes.

(Temperature and cooking time mentioned above are for fan forced oven).

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If you’d like to spoil yourself on a nice summer day, head to your local Fishmarket and get a few lobster tails. My father makes this very easy dish, which has become a family favourite. You will need a standard BBQ fitted with a hot plate (Plancha). Get ready!

Preparation: 10 minutes

Cooking time: 10 minutes

Ingredients:

1 Frozen or fresh lobster tail per person

60 gm Soften butter

1 Garlic clove

1 Handful chopped parsley

1 tlsp Olive oil

Preparation:

Heat your BBQ on high.

Half lengthways each lobster tail. Reserve on a plate.

Chop butter, parsley and garlic. Once butter is soft, mix ingredients together.

Position halved lobster tails (shell side down) on BBQ grill. Let cook between 2 and 5 minutes or until flesh looses its shine.

Oil hot plate.

Move tails from grill to hot plate and position them on flesh side.

Once the shell has become all red, remove from BBQ and serve along with a nice green salad. Allow 2 halves per person (1 tail).

Let each person garnish his or her lobster tail with garlic butter by generously spreading the mix over the lobster while hot.

Enjoy!

(The same recipe can be used with Morton Bay Bugs)

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Epiphany on January 6 celebrates the visit of the Three Wise Men to the infant Jesus. But more importantly, in France it’s the day we eat the “Galette des Rois“, the “frangipane” (almond custard style filling) filled cake!

Here’s an easy recipe which I have fine tuned, adjusted and enhanced for my family and friends…

Serves at least 8 people
Preparation: 20 min
Cooking time: 35 min

Ingredients:

2 sheets of Puff Pastry (bought frozen from the supermarket)

For the Frangipane filling:

200g Almond meal
1/2 tsp Almond extract
1 tsp Brown rum
80g Sugar
75g Softened butter
2 eggs

For the golden texture:

1 egg yolk
1 tbsp milk

Preparation:

Preheat oven to 160 degrees (fanforced) / 210 degrees (Thermostat 7 for conventional ovens)

Place one sheet of Puff pastry on a large oven rack layered with baking paper (cut off the corners of the pastry sheet so that you end up with an approximately 20cm diameter disc), and make a few holes using a fork.

Prepare the Frangipane filling: In a mixer bowl, combine sugar, butter and almond meal until crumbles form. Add the eggs one by one and then add the almond extract. Continue mixing until you obtain a creamy texture.

Spread the Frangipane cream over the first layer of pastry, leaving a 2cm gap with the edge of the pastry sheet.

Cover with the second sheet of pastry and wet the edge with a tiny amount of water to glue the 2 sheets together.

Make a few holes on the top layer using a folk and gently draw lines and squares using a knife (make sure the blade doesn’t go through the pastry!).

Finish off by mixing in a bowl the egg yolk with the milk. Using a pastry brush, cover the entire top layer. This will ensure the pastry turns gold while cooking.

Place your artwork in the oven and bake for 35 minutes (or up to 45 minutes for some ovens).

I recommend to serve it warm.

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Yes, you are dreaming…! Cabramatta International isn’t an airport, but rather the very epicenter of Sydney’s Vietnamese suburb.

Here we are, a lazy Sunday afternoon in late December looking for something “Exotic” to do. We decide, while digesting a healthy breakfast, to take my European and visiting parents to Vietnam; mind you, only 30kms from Sydney CBD.

“Another new Sydney suburb!!” they say, full of enthusiasm and wondering how many different types of amazing surprises Sydney has got to offer. We get on the road while I explain to my parents that the ideal would have been to blindfold and land them “virgin” in the middle of this new suburb.

Close enough, the road quickly becomes so foreign to them that they don’t know what to expect at the end the journey.

An hour later we arrive in “Little Vietnam”, looking for somewhere to park the car. Cabramatta is so busy on this Festive Sunday Afternoon that we drive in loop around Cabramatta International to find a spot for our SUV. I notice that my parents have their entire face stuck to the window hungry for something new and unexpected; a story to tell family and friends by email as soon as we get back to Pyrmont.

Here we are, parked (far away), but happy to walk a bit and find somewhere to eat.

The surprise is there waiting for us. Streets full of life, packed with people bargaining, trading, cooking, chatting. Amazing new smells coming out of fruit shops, fish shops, butchers and Vietnamese coffee shops.

My parents are truly amazed. Never, they say, they would have imagined finding a little Vietnam so close to Sydney. Already, my father starts jokingly imagining how he can make his friends believe that we took a weekend trip to Saigon, real Vietnam.

We find in one of the numerous arcades a Hot Bread Shop selling Chicken and Pork Bread Rolls. It’s 12.30pm. We jump on the opportunity and feed the four of us for less than $15. We realise quickly that this Bread Roll Shop is no common shop; they won the Citi Group – SMH Festival Competition! The Rolls are delicious, full of colours and the bread is still warm and crusty.

We continue our visit hoping to find a typical Vietnamese Café. We end up finding one on the corner of John and Hill Street. We ask for a Vietnamese coffee, thinking they would serve us a strong expresso with a dash of long life sweetened milk at the bottom of the cup. Instead, we get served a fantastic chilled milk-coffee which is apparently very popular in Vietnam. This one is so good, it goes down in no time…

But I am determined to impress my parents even more. They love good strong hot coffee. From the corner terrace where we’re sitting at our table, I walk back inside the Café wondering how I am going to explain that I am after a strong hot Vietnamese coffee. I realise suddenly that a “Vietnamese style short black” is what I was looking for and we get served a delicious hot coffee in no time. It is sweet, strong and flavoured and has exactly what I was after at the bottom of the cup: a layer of sweet condensed milk.

Recharged with more caffeine than our blood stream can handle for this lazy afternoon, we once again take on the busy Cabramatta sidewalks in search of good mango deals.

We end up joining a crowd gathered around a wealth of beautiful fruit and veg and we find stacks of mango boxes ready to go ($18 / box for Kensingtons), fantastically sweet pineapples, cherries, dragon fruit. Our 4 pairs of arms become quickly overloaded with sweet and vitamin packed merchandise and we walk back to our car while chatting with a grand-father from Laos, who’s happen to have spent more time in this area of Sydney than he did spend in Asia.

It is the end of the day. We drive back to our familiar suburb with a grin on our faces thinking once again… that Sydney is full of amazing surprises!

Cabramatta is 29.9 Kms from Sydney CBD
Travel time by car is approximatively 1 hr., but can also be reached by train (get off @ Cabramatta Station).

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(For 8 people) (Preparation: 10 mns, Cooking: 20 mns)

Ingredients:

1kg of diced tomatoes

One pinch of thyme

One tsp of garlic

Olive oil

Salt & Pepper

For the crumble:

200 g plain flour

100 g ground parmesan

8 tbsp olive oil

Salt & Pepper

Preparation:

Preheat oven to 190 degrees.

In a bowl, combine the diced tomatoes with the minced thyme, basil and garlic. Season with salt and pepper.

In another bowl, combine the flour and Parmesan with the olive oil; rub together with your fingertips to obtain a sandy texture. Season with salt and pepper.

Oil 8 ramekins. Divide the seasoned tomatoes among them.

Cover with the crumble & bake for 20 minutes.

• Fast and Frugal Recipe: Mediterranean Pizza Toast This is a really handy and yummy recipe we have been using a lot lately. It's great as a snack or as a meal, and something the whole family is sure to love. The recipe is flexible, just as it is whenever making your only pizza. The cost of each......
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Ingredients

200g butter

250g flour

140g sugar (white or brown sugar or a mix of both)

5 medium sized apples

Cinnamon

½ punnet blueberries

Preparation

Preheat oven at 180 degrees.

Peel and core apples then slice. Set aside.

Using butter, grease an oven-proof dish (such as a tart dish) and arrange apples, add blueberries over the apple, reserving a few to put on the top of the crumble.

For the crumble:

In a salad bowl combine the dry ingredients (flour, sugar and ½ teaspoon of cinnamon). Cut the butter into small cubes and add to the bowl. Mix ingredients between your fingers until you obtain a crumble. The heat from your fingers will melt the butter and combine the ingredients together. Do not worry about having a perfect consistency or mix. Having large and small lumps of crumble is what a crumble is about…

Once you have reached the desired consistency, sprinkle the crumble over the apples until they are all covered. Sprinkle the reserved blueberries

Put in oven and start checking the crumble after 20 minutes. Ideally, the crumble should be golden and the lumps of do/butter should be firm.

Can be served warm or cold, ideally with custard.

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Ingredients:

250g Whole Fresh cherries – Pitted

150g caster sugar

Preparation:

Place a medium size plate in the fridge. Put all of the pitted cherries in a medium size saucepan, and add all of the sugar. Turn heat on high and stir until the mixture starts boiling. When the liquid starts boiling, reduce heat and keep stirring non-stop for 15 to 20 minutes.

When the time is up, remove plate from the fridge and place a table spoon of the mixture on it. The chilled plate will cool down your mixture and reduce temperature. If you like the consistency of it, poor the entire mixture in a jar. Place lid very tight. 

(Warning: it is recommended to sterilize the container / jar and lid before use. To do so, boil water and fill up glass jar and lid. This will kill all bacteria. When your jam is ready to be packed in container, empty jar and lid and pour hot jam mixture in right away. Place lid on tight).

When the jam has cooled down, place in fridge until ready to it.

Delicious with bread and butter!

Enjoy…

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Ingredients

5 fresh figs

½ rockmelon

300g washed leafy salad mixture

200g feta cheese

100g good quality prosciutto

For the dressing

½ fresh onion

1 teaspoon of Dijon mustard

1 teaspoon of honey

1 tablespoon of apple cider vinegar

4 tablespoons of extra virgin olive oil

Salt & pepper

Preparation

Wash figs, dry them and cut them in quarters.

Dice the rockmelon.

Cut Feta into small pieces.

Cut prosciutto in 2cm wide strips.

Put salad mix, feta cheese, figs, rockmelon and prosciutto in large salad bowl.

For the dressing, finely dice onion and place in small bowl. Add mustard, honey, vinegar, oil and some salt & pepper.  Mix well.

Add the dressing just before serving and toss all ingredients delicately.

(If you have time, you can prepare the dressing the day before. Mix all ingredients in a jar, close tight and shake. Keep in the fridge overnight. Your dressing will have more taste and the onion won’t taste as strong. Alternatively, if you decide to prepare the dressing on the spot, you can blanch the onion in boiled water for 1 minute to weaken the flavour.)

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Ingredients

1.5l milk

220g short-grain rice

¾ cup sugar

1 tsp vanilla extract

1 cinnamon stick

Rind of 1 lemon

Preparation

Put milk, vanilla, cinnamon, sugar and lemon rind in a large saucepan. Bring to the boil over medium-heat, stirring to prevent milk from sticking to the bottom of the saucepan.

Add rice and reduce heat to low. Continue cooking for 40 to 50 minutes (or until rice is tender). You will then have a creamy mixture.

Remove from heat and let cool down to room temperature. If you’d like, you can then refrigerate until chilled.

Rice pudding is excellent served chilled for breakfast.

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