Sweet Strawberry Focaccia With Basil

Sweet Strawberry Focaccia With Basil

Course Dessert
Cuisine Italian, Modern Australian
Servings 1 loaf

Ingredients
  

  • 400 g plain four
  • 100 g fine semolina
  • 2 g sea-salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves

Instructions
 

  • Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
  • Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
  • Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
  • Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
  • Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
  • Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
  • Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
  • Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
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The Perfect Strawberry Pavlova

The Perfect Strawberry Pavlova

Course Dessert
Cuisine Modern Australian
Servings 8 serves

Ingredients
  

  • 250 g egg whites at room temperature around 7 eggs
  • 500 g caster sugar
  • 20 g cornflour
  • 1 tsp of white vinegar
  • 500 ml thickened cream you may not use it all
  • 2 tablespoons icing sugar to flavour the cream and and more to dust
  • 250 g strawberries sliced - or more depending on your strawberry want!

Instructions
 

  • Preheat an oven to 140°C
  • Place egg whites in a clean, dry electric mixer and add a pinch of salt
  • Whisk on medium and keep whisking until ribbons start forming on the surface (if you see peaks - stop whisking!
  • Start adding the sugar spoon by spoon to ensure it gets well incorporated into the egg white.
  • Increase the mixer speed to high. If you do this earlier you risk over aerating the mix, which can cause more cracks than you want.
  • Whip for 5 minutes, then turn off the mixer.
  • Stir in cornflour, trickle in the white vinegar and make a couple of turns with a spatula to fold it in.
  • Have a baking tray lined with baking paper ready so you can shape the pavlova immediately. If your oven has a fierce fan, dot some meringue underneath the corners of the paper so it'll stick.
  • Pile the meringue onto the tray, then run a palette knife back and forth over the top to compress it into a beehive shape. This compacts the meringue so it won't stick.
  • Run the palette knife around the meringue to give it a smooth, round shape, ensuring it has contact with the paper so it has something to spring off, then gently press down from the centre to expand it to 20cm diameter.
  • Transfer tray to oven, and immediately turn it down to 100°C. Bake for 1 hour - don't open it, don't poke it - then turn off the oven and leave the pavlova to finish cooking as the temperature slowly drops for at least 6 hours or preferably overnight. This gives it time to set and helps form a thick crust.
  • When you are ready to serve - Whip the cream to desired consistency and add icing sugar to taste. using a pallet knife cover the top of the pav with cream (how much is a personal preference), top with strawberries and dust with icing sugar. Enjoy!
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STRAWBERRY CHEESECAKE DOUGHNUTS

STRAWBERRY CHEESECAKE DOUGHNUTS

Course Dessert
Cuisine Modern Australian
Servings 14 small doughnuts

Ingredients
  

  • 1 x 7g sachet dried yeast
  • 85 g caster sugar plus extra 11/2 cups (330g)
  • 80 ml lukewarm milk
  • 400 g plain flour
  • 3 egg yolks
  • 60 g unsalted butter chopped, softened
  • 160 g cream cheese softened
  • 100 g sour cream at room temperature
  • 11/2 tbs icing sugar sifted
  • 1 tsp vanilla bean paste
  • 250 g strawberries hulled, coarsely grated
  • Sunflower oil to deep-fry
  • Freeze-dried strawberries to serve, optional

Instructions
 

  • Combine yeast, 2 tsp caster sugar, milk and 1/3 cup (80ml) lukewarm water in a jug. Stand in a warm place for 10 minutes or until frothy.
  • Meanwhile, place flour and remaining 1/3 cup (75g) caster sugar in a stand mixer fitted with the dough hook. Add yeast mixture and egg yolks, and knead until combined. With the motor running, add butter, 1 piece at a time, kneading well after each addition. Knead for 10 minutes or until butter is completely incorporated and dough is smooth and elastic (or knead by hand). Transfer to a greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 14 even pieces, roll into tight balls and place on a greased tray. Cover and set aside for 20 minutes or until risen slightly.
  • Meanwhile, to make the cheesecake filling, in the cleaned stand mixer fitted with the whisk attachment, whisk cream cheese, sour cream, 1 tbs icing sugar and vanilla until smooth. Transfer to a piping bag fitted with a 1.5cm plain nozzle.
  • To make the strawberry filling, combine strawberries and remaining 2 tsp icing sugar in a bowl and transfer to another piping bag fitted with a 5mm plain nozzle. Half-fill a large saucepan or wok with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when oil is hot enough). Place extra caster sugar on a plate. In batches, fry doughnuts, turning halfway, for 8 minutes to cook through. Toss hot doughnuts in extra caster sugar, then drain on paper towel. Insert a knife into each doughnut to create a hole.
  • Pipe in cheesecake filling, then strawberry filling. Scatter with ground dried strawberries, if using, to serve.
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Chocolate Strawberry Oasis Pie

Chocolate Strawberry Oasis Pie

Course Dessert
Cuisine Modern Australian
Servings 10 serves

Ingredients
  

For Crust

  • Nonstick vegetable oil spray
  • 6 tablespoons unsalted butter
  • 50 g dark chocolate chocolate chopped
  • 200 g chocolate ripple biscuits
  • 500 g strawberries trimmed and halved

For Filling:

  • 2/3 cup sugar
  • 1/4 cup corn flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 6 large egg yolks
  • 2 1/2 cups full fat
  • 180 g dark chocolate chopped
  • 1/2 tablespoon bourbon
  • 1 teaspoon vanilla extract

Instructions
 

  • Lightly spray a 20cm pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth.
  • Finely grind biscuits in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
  • Arrange strawberry halves in a single layer in the bottom of the crust.

For filling, whisk sugar, corn flour, cocoa powder, spices, and salt in heavy medium saucepan to combine.

  • Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute.
  • Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla.
  • Cool 5 minutes, whisking occasionally.
  • Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling).
  • Chill until set, at least 2 hours and up to 1 day.
  • Top with fresh whipped cream and more strawberries and enjoy!
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STRAWBERRY PRETZEL PARFAIT

STRAWBERRY PRETZEL PARFAIT

Course Dessert
Cuisine Modern Australian
Servings 2 serves

Ingredients
  

  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar

Instructions
 

  • Place the strawberries in a shallow dish and sprinkle the caster sugar on top. Stir to combine. Let sit for at least 30 minutes.
  • Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky - That’s all good!
  • Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
  • In a small bowl, add the yogurt and brown sugar. Whisk together to break up any brown sugar lumps.
  • Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
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Whole Wheat Quinoa Strawberry Banana Bread

Whole Wheat Quinoa Strawberry Banana Bread

Course Breakfast, Dessert
Cuisine Modern Australian
Servings 1 loaf

Ingredients
  

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup quinoa flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt”¨
  • 6 tablespoons unsalted butter room temperature
  • 3/4 cup sugar
  • 1/4 cup plain whole milk yogurt, room temperature
  • 2 room temperature eggs
  • 2 1/2 ripe bananas lightly mashed
  • 1 teaspoon vanilla extract
  • 1 cup strawberries hulled and sliced

Instructions
 

  • Preheat the oven to 170C. Grease a standard loaf pan and set aside.
  • In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.
  • Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. My bread browned considerably in the oven check bread towards the end and tent edges with foil if needed.
  • Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving.
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STRAWBERRY NUTELLA CHEESECAKE

STRAWBERRY NUTELLA CHEESECAKE

Course Dessert
Cuisine Modern Australian
Servings 10 slices

Ingredients
  

  • 1 1/2 cups chocolate biscuit crumbs
  • 1/4 cup melted butter
  • 910 g cream cheese softened at room temperature
  • 1 cup sour cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 400 g jar Nutella
  • 6 in sheets gelatine softenedwater
  • 1/4 cup water
  • 1 cup chopped strawberries
  • whole strawberries for garnish

Instructions
 

  • Preheat oven to 180.c. Line a 9-inch spring form pan with greaseproof paper.
  • Place chocolate cookies into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until mixture comes together. Transfer the crumbs into prepared spring form pan. Using the back of a large spoon, press the mixture firmly into the bottom of the pan to create an even and firm crust. Bake crust in preheated oven for 10 minutes, then allow to cool.
  • Meanwhile, prepare the filling. Place the softened cream cheese into stand mixer bowl and beat on high speed for 10 minutes until light and fluffy. Add the sour cream, sweetened condensed milk and vanilla. Transfer the Nutella into a bowl and microwave for a few minutes to melt it until smooth. Pour Nutella into mixer bowl. Whisk mixture on high speed for 5 to 7 minutes.
  • Prepare the gelatine. Turn mixer to high speed and while mixing, pour in the gelatine. Continue mixing for a few minutes until well combined.
  • Add a few cups of the cheesecake filling on top of the cool chocolate crust. Cut large strawberries in half and place them around the edge of the pan, open face facing out. Add the chopped strawberries into the centre. Pour in the remaining filling and use a flat spatula to even off the top of the cake.
  • Place cake into refrigerator to set overnight, usually takes about 5 to 6 hours to set completely. To remove the cake from the pan, run a flat spatula along the edge of the pan, then release spring form. Transfer onto cake platter and garnish top with more strawberries if desired.
  • Keep cake refrigerated. Remove about 30 minutes prior to serving to allow the cake to soft slightly.
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Rosemary-infused strawberry empanadas

Rosemary-infused strawberry empanadas

Course Dessert, Platter
Cuisine Sth American
Servings 12

Ingredients
  

  • For filling
  • 1 450 g strawberries
  • 4 tbsp honey
  • 2 tsp fresh rosemary finely chopped
  • 2 tbsp chocolate chips approx or a little more, optional

For empanada dough

  • 1 cup whole wheat flour 135g
  • 1 cup all-purpose flour 140g plain flour
  • 1/4 tsp salt
  • 1 egg
  • 55 g unsalted butter 55g cut into chunks
  • 2 tbsp olive oil
  • 4-5 tbsp water cold
  • 1 egg lightly beaten for egg wash

Instructions
 

  • Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
  • While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
  • Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
  • Meanwhile preheat oven to 200C.
  • Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.
  • Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
  • Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
  • Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.
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