Honey Balsamic Glazed Beetroot Tarts

Beautifully colourful vegetarian tarts

Servings

8

Ready In:

1 hour 40min

Good For:

Mains

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About this Recipe

By Helen Tzouganatos, SBS Website 

Beetroot features high on the list of Australian ingredients and nothing is more lovely than delicious tartlet on a summer’s day. I paired this recipe with the sausage rolls and the raddichio, bacon and pear salad to create a simple and colourful alfresco lunch.

I admit that I cheated on this recipe and bought pastry which made it so much quicker. The smell of the roasted beetroot and rosemary filled the kitchen and created a tart with an amazingly intense purple colour, which lived up to expectations. I admit child number one point blank refused, but child number two was pulled in by how colourful it was and gave it a go.

Thank you to SBS Food for the recipe.

Ingredients

  • 1 packet Shortcrust pastry or a case

Beetroot Mixture

  • 7-8 beetroot, peeled and chopped into small cubes
  • large red onion, peeled and thinly sliced
  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp raw honey
  • pinch sea salt and cracked pepper
Cheese mixture

  • 150g feta + extra to crumble
  • 250g ricotta
  • egg, lightly whisked

Step by Step Instructions

Step 1

Add all ingredients for beetroot mixture to a large baking tray and toss to combine. Ensure the tray is large enough so the beetroot sits in a single layer. Roast for 45 minutes or until beetroot is tender, tossing halfway through baking to ensure even cooking. Remove beetroot from oven. Taste the mixture and adjust seasoning if required. Set aside.

Step 2

Remove the pastry from the freezer an hour before you need it. Line a 20 cm tart dish and four 10cm tartlet dishes. Prick with a fork and cover with baking beads. Cook for 15 minutes at 180C or until golden.

Step 3

Add both cheeses and egg to a bowl and mash to combine.

Step 4

Spread cheese mixture into base of pastry cases. Top with beetroot mixture and crumble extra feta on top. Place tarts back in the oven for another 20 minutes to set. Drizzle with olive oil to serve.

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Honey and Oat Slice

Honey and Oat Slice

Honey and Oat Slice

These are delightful little squares of yumminess that keep you going and have the benefit of sneaking hazelnuts past the kids.

Servings

16

Ready In:

25min

Good For:

Snacks

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About this Recipe

By Paul West, River Cottage Australia, SBS Website 

 These are honey and oat slices are similar to our flapjacks and go perfectly with a nice cup of tea at the end of the day. The five ingredients are simply combined and cooked for twenty five minutes. Don’t forget to slice them into squares whilst they are still warm – I didn’t and it made it a lot harder 😉

Ingredients

  • 200g unsalted butter
  • 100g soft brown sugar
  • 200g honey
  • 400g rolled oats
  • 100g chopped hazelnuts

Step by Step Instructions

Step 1

Preheat the oven to 180˚C. Line a 20 cm x 30 cm baking tin with baking paper.

Step 2

Melt the butter, sugar and honey together in a saucepan over medium heat.

Step 3

In a mixing bowl, combine the oats and nuts, then pour the honey mixture over. Use a wooden spoon to mix everything together.

Step 4

Spoon into the lined tray and use the back of the spoon to smooth the mixture evenly out. Bake for about 25 minutes – the slice should be golden brown.

Step 5

Remove from the oven and cut into squares while still hot in the tray, then leave to cool completely in the tray.

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Lamingtons

Lamingtons

Lamingtons

Lamingtons are my daughter’s new favourite cake, she likes coconut and chocolate so this was always going to be a home run.

Servings

15

Ready In:

3 hours

Good For:

Snacks

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About this Recipe

By Katrina Woodman Australia, Taste.com.au  Lamingtons are reputated to be named after Lord Lamington the governor of Queensland. His french chef was tasked with creating something to fed some unexpected guests so he cut up some left-over French vanilla sponge cake and dipped it in some chocolate and set them in coconut. They were a great hit and the guests asked for the recipe. They are quite good fun to make, although quite messy and there was a lot of licking of fingers. Enjoy! Thank you to Taste.com.au for the recipe.

Ingredients

  • 125g unsalted butter
  • 1 cup caster sugar
  • 1/2 tsp vanilla extract
  • free range eggs
  • 1 3/4 cups self-raising flour
  • 1/2 cup milk
  • 2 cups dessicated coconut
  • 3 1/2 cups icing sugar
  • 1/4 cup cocoa powder
  • 1 tbsp butter
  • 1/2 cup boiling water

Step by Step Instructions

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).

Step 2

Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.

Step 3

Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.

Step 4

 Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

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Potato Cakes with Smoked Salmon

Potato Cakes with Smoked Salmon

Potato Cakes With Smoked Salmon

Light and refreshing brunch.

Servings

2
 

Ready In:

40 minutes (plus overnight chilling

Good For:

Snacks
 

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About this Recipe

By Jamie Oliver 

Our family who live in Melbourne talk about going out for brunch so often that I have become jealous.

I absolutely adore Eggs Royale but this recipe is much more manageable at home (who wants to make their own hollandaise sauce) and considerably healthier. The other great thing about this is it is super easy to make. The kids got really stuck in making this and teaching them to make the perfect boiled egg is high on my list.

I actually have a different technique for the perfect soft boiled egg and it never fails me. I put the eggs in cold water and bring the pan to the boil, then I set the timer for one and half minutes and then drain.

Thank you to Jamie Oliver for the recipe and to my kids for making it for mother’s day for/with me.

Ingredients

  • 330g desiree potatoes, peeled
  • 2 spring onions
  • pinch salt and pepper
  • 1 heaped tsp plain flour
  • 1 small knob butter
  • eggs
  • 3 slices smoked salmon
  • 2 heaped tsp soured cream
  • 1 bunch chives

Step by Step Instructions

Step 1

Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.

Step 2

Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Step 3

Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well.

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Radicchio, bacon and pear salad

Radicchio, bacon and pear salad

Radicchio, Bacon and Pear Salad

TRefreshing salad with a hint of naughtiness

Servings

4

Ready In:

25min

Good For:

Mains

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About this Recipe

By Guy Turland, SBS 

Radicchio, bacon and pear salad is a refreshing as it is tasty, perfect for those alfresco summer meals. It’s a salad but with a hint of naughtiness added thanks to the bacon.

I have to admit that I made this recipe even easier as I bought bottled balsamic reduction. So in the end I simply crispened the bacon, and placed the other ingredients into the bowl to mix. I made an error by peeling the pear which made the salad less colourful without the green to contrast with the purple radicchio.

Enjoy and thanks to SBS for another delightful Australian recipe.

Ingredients

  • 500ml balsamic vinegar
  • 1/2 tbsp brown sugar
  • 1/2 tsp + 2 tbsp olive oil
  • 5 rashers bacon
  • radiccchio
  • 1 tbsp pomegranate seeds
  • 1 tbsp chopped waluts
  • 1  pear, finely sliced
  • 1  lemon, rind and juice

Step by Step Instructions

Step 1

In a small pot over a medium heat, cook balsamic vinegar and brown sugar until reduced, thick and rich (about 10 minutes). Cool.

Step 2

Meanwhile, heat a pan over medium heat, add ½ tsp olive oil then bacon and cook until crispy (about 5 minutes). Cool then chop roughly.

Step 3

Tear radicchio leaves into bite size chunks into a large mixing bowl then add pomegranate, toasted walnuts, sliced pear, chopped crispy bacon, the remaining olive oil, and lemon rind and juice. Mix well.

Step 4

Transfer salad to a serving bowl then finish with a drizzle of balsamic reduction

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Sausage Rolls

Sausage Rolls

Sausage Rolls

Sausage rolls – what’s not to like?

Servings

4

Ready In:

1 hour 5min

Good For:

Mains

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About this Recipe

By Jamie Oliver 

What I love about sausage rolls is that they are perfect for both winter and summer alike. In the winter serve them hot with a warming vegetable soup, in the summer pair with a refreshing salad.

These are such fun to make with the kids, from squeezing the meat out of the sausages to mixing the breadcrumbs, herb mixture together with their hands and painting the pastry with egg mixture.

Everyone agreed this was a keeper. We served them with radicchio, bacon and pear salad and the honey balsamic glazed beetroot tarts. Nom nom!

Thank you Jamie Oliver for another simple recipe. Although we served these as part of our Australian meal, I’m pretty sure I know another country that might claim Sausage rolls belongs to it, so sorry Australia you are going to have share this recipe with Great Britain.

Ingredients

  • olive oil
  • 1 red onion, peeled and finely sliced
  • 1 sprig fresh sage, leaves only
  • pork sausages
  • 1 handful breadcrumbs
  • for grating nutmeg
  • 250g all butter puff pastry
  • 1 free range eggs
  • a dash milk

Step by Step Instructions

Step 1

Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

Step 2

With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.

Step 3

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

Step 4

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

Step 5

Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

Tip:

Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

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Barbecued Lamb with Zucchini, Mint and Feta Salad

Barbecued Lamb with Zucchini, Mint and Feta Salad

Barbecued Lamb with Zucchini, Mint and Feta Salad

A quick, refreshing barbecue dish packed full of flavour – enjoy!

Servings

16

Ready In:

25min

Good For:

Snacks

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About this Recipe

By Matthew Evans, SBS Website 

The Grand Prix starts next week and spring has arrived with full force here so it time to celebrate by getting the barbecue out. This is one of the quickest meals we have made and it is packed full of flavour. Serve it with mini roastie covered in mint or maybe some sweet potato wedges. We scoffed ours. Thank you SBS for another awesome recipe – a great way to start the year!

Ingredients

  • 12 lamb cutlets, french trimmed
  • 100g feta, crumbled
  • courgette, shaved into ribbons
  • 10 leaves fresh mint, torn
  • 2 tbsp extra virgin olive oil

Step by Step Instructions

Step 1

Rub the zucchinis with a tiny amount of oil and season with salt and pepper. Heat a barbecue or large chargrill pan over high heat and cook for 2 minutes each side or until lightly coloured. (If using a pan, wipe clean and reserve.) Set zucchinis aside while you get the lamb on.

Step 2

Rub lamb cutlets with a bit of oil and season. Barbecue lamb in 2 batches over high heat for 2 minutes each side for medium-rare or until cooked to your liking. (Or, cook using reserved pan.)

Step 3

Meanwhile, place zucchinis, mint and feta in a bowl. Drizzle with oil, season and toss gently to combine. (Remember, the feta will have its own salt content that you’ll need to take into account.)

Step 4

Serve lamb cutlets with the salad on the side

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Damper Bread

Damper Bread

Damper Bread

These are delightful little squares of yumminess that keep you going and have the benefit of sneaking hazelnuts past the kids.

Servings

2

Ready In:

17min

Good For:

Starter

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About this Recipe

By Jennifer Cheung, Kidspot 

This recipe from KidSpot  is super quick, hands-on and fun to make. Total time 17 minutes, just don’t forget to build the camp fire or fire up the barbecue a bit beforehand.  The kids ate theirs warm with apricot jam and sausages. I believe Vegemite is more traditional, maybe next time, because I can promise there will be a next time.

Ingredients

  • 1 cup self-raising flour
  • 1 tsp caster sugar
  • 1 tbsp butter
  • 1/2 – 1 cup milk
  • a pinch salt

Step by Step Instructions

Step 1

Rub the butter through the flour until it is all crumbly

Step 2

Mix the salt, sugar and a little milk at a time until it forms a dough.

Step 3

Divide into two pieces and roll into a snake shape. Wind around a clean, dry stick.

Step 4

Hold over the campfire to cook

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Anzac Biscuits

Anzac Biscuits

Anzac Biscuits

A yummy, chewy biscuit that lasts for ages.

Servings

24

Ready In:

28min

Good For:

Desserts

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About this Recipe

By Delicious

Anzac biscuits became famous in the First World War. The wives would send these biscuits to the soldiers because they did not spoil easily and kept well during the long transportation. They are super easy and quick to make.

Thank you to Alex Hyndman Hill who sent me this recipe from Delicious.com.au

Ingredients

  • 110g rolled oats
  • 110g desiccated coconut
  • 150g plain flour
  • 150g unsalted butter
  • 90g golden syrup
  • 220g raw sugar
  • 1/2 tsp bicarbonate of soda

Step by Step Instructions

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Step 1

Preheat the oven to 180 C.

Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarbonate soda and 1 tbsp water. Stir to combine, then pour over the oat mixture.

Step 2

Using a wooden spoon, combine butter and oat mixture. Using 1 tbsp mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.

Step 3

Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool completely on a wire rack.

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Mini Pavlovas

Mini Pavlovas

Mini Pavlovas

Mini meringue nests filled with cream and fruit.

Servings

16

Ready In:

25min

Good For:

Snacks

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About this Recipe

By Pam Corbin, River Cottage Handbook No. 8 – Cakes

It simply has to be Pavlova for desert (apologies to the New Zealand cousins). Given that I am going to be serving them to the kids we decided that miniature ones would be a great idea.

The first recipe I cooked with my little ones was meringues. It is so simple as the toddlers can just keep adding the spoonful of sugar whilst you whisk. Unless you are aiming for perfection they can also help create the meringue nests.

My go-to recipe for meringues is from the River Cottage Handbook No. 8 – Cakes by Pam Corbin.

Ingredients

  • 3 egg whites
  • 150g caster sugar
  • whipping cream
  • mixed berries
  • few leaves fresh mint

Step by Step Instructions

Step 1

Preheat the oven to 150C. Put the egg whites into a large mixing bowl and whisk until the eggs are cotton wool-like and form a stiff peak on the end of the whisk; be careful not to overwhisk.

Step 2

Add the sugar 1 tbsp. at a time, whisking at medium speed until the mixture is stiff, with a glossy sheen.

Step 3

Place tablespoonfuls on to a baking sheet lined with baking parchment. Bake for 40 minutes or until they are slightly golden and come away from the baking sheet. (If you are making mini ones cook for 20 minutes and then turn the oven off and leave them in there overnight or for as long as you can.)

Step 4

Remove from the sheet and cool on a wire rack.

Step 5

Once cold, store in an airtight container – they will keep for several weeks.

Step 6

Top with whipped cream, berries and mint and serve.

Note

You can pipe the nests and to make them really special add some food colouring to the mixture or the outside of the piping bag for streaky ones.

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Aussie Burger

Aussie Burger

Aussie Burgers

A classic Aussie burger – don’t forget the beetroot.

Servings

4

Ready In:

30min

Good For:

Mains

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About this Recipe

By Mary Cadogan, BBC Good Food Website 

 To complete the surf and turf offering we made Aussie burgers. This is a good recipe to get the kids involved with, they can get really mucky mixing the burgers together. There are thousands of recipes available but we liked this one as I’m a big fan of Beetroot – thank you BBC Good Food

Ingredients

  • 500g lean minced steak
  • 100g cooked beetroot
  • mini garlic and coriander naan breads
  • 50g rocket
  • 4 tbsp soured cream and chive dip

Step by Step Instructions

Step 1

To make the burgers. Tip the meat into a bowl and sprinkle over 1tsp of salt and some black pepper. Work with wet hands to the mix in the seasoning. Divide into small balls to make burgers (- we make mini burgers, but the recipe aims to make 4 adult sized burgers.)

Step 2

Slice the beetroot and split the naan breads.

Step 3

Lightly toast the naans on both sides. Then cook the burgers for 2-3 minutes on each side or until cooked.

Step 4

To assemble: Set half a toasted naan on each plate, put a pile of rocket on top. Top with a burger, some beetroot and a dollop of soured cream. Serve with salad and chips and a glass of red.

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