Showing posts with label Pies and Tarts. Show all posts
Showing posts with label Pies and Tarts. Show all posts

Friday, April 11, 2014

Plum, Blueberry and Thyme Galette

plum, blueberry & thyme galette

Happy Friday! I'm thankful for a great week filled with work, but also some laughs, good food and exciting opportunities. There is the slightest chill in the air and with daylight savings ending, it's starting to feel like autumn is truly setting in. Truth be told, autumn might just be my favourite season in Sydney. Since I generally make these lists of the things I'm loving about once every season, I thought the timing was right for the Autumn edition. Here we go...

fairy floss cloudsepic french toast at Three Williams • getting ready to launch my new business Lulu & Bee - stay tuned! • beach picnics with champagne at sunset • pickles • facing my fear of dinosaurs • polkadot tights • exciting opportunities • oh, Daisy! • missing Malaysia, especially Penang • cooking dinner with my housemate • strawberry and gin punchKaren & Shaun's beautiful weddingand the invitation suite I designed for them • homemade pulled pork sandwiches • finishing my web development course • fabulous new maxi dresses • working with my sister • shooting cocktails at The Rook and The Winery • purple glitter manicure • rewatching Buffy • cuddles • late night flower arrangingBeth's 21st party • a slight chill in the autumn air

plum, blueberry & thyme galette

This galette straddles the line between summer and autumn, which makes it just perfect for this time of the year. It is the kind of dessert that looks impressive even though it was a breeze to make, shows off seasonal produce and has a stunning combination of flavours.

The thyme may seem like a slightly unusual addition, but I can assure you it is what makes this dessert special. It ties the sweet plums and tart berries together beautifully. With a big scoop of vanilla ice cream (or even ginger ice cream, which I have been making on and off for the past few years) on top, I can't imagine a more perfect dessert for right now. Make it this weekend!

plum, blueberry & thyme galette

Monday, March 24, 2014

Fig and Almond Tart

fig & almond tart

One evening, my Nanna came over for dinner and brought with her a whole plate of beautiful fresh figs, grown on her own backyard tree. It was absolutely the best kind of gift that ever! I think I even did a little happy dance.

While I was a little tempted to just eat them all, I knew that I wanted to create some kind of wonderful dessert to share with fellow fig-lovers here on the blog. But inspiration wasn't forthcoming and I kept going back to a suggestion that an Instagram friend Thahn had made (a little while ago now)... Fig and Almond Tart.

fig & almond tart

Out of all the social media networks, Instagram is my favourite. They say a picture is worth, well, way more than 140 characters! I am inspired constantly by the talented individuals that I follow, from bloggers to chefs to photographers and designers of all kinds. I love the glimpses into their lives, sneak peeks of their projects, snaps of their breakfasts and pets. I have a rather irrational hatred of hashtags, but that's another story.

fig & almond tart

But back to the tart. It's the perfect thing to bake and eat at this time of year, for afternoon tea with a big mug of hot tea. It's a simple dessert, but these figs were absolutely beautiful and it was a great way to show them off.

The slightly sweet frangipane mixture puffed up around them as it baked to hold them in a buttery hug, while the figs took on a sweet jammy texture. It was wonderful, and is now my Mum's new favourite dessert. Apart from a scattering of icing sugar, I served it plain, but a dollop of mascarpone, double cream or ice cream would be perfect too.

Who are your favourite people to follow on Instagram?

fig & almond tart

Tuesday, February 25, 2014

Simple Dinners 09 / Ottolenghi's Herb Pie + 7 Ways to Use Leftover Herbs

spinach ricotta pie

Do you make a menu plan for your weekly dinners, or wing it every night depending on what you feel like eating?

I'll definitely admit to some last minute spontaneous dinner decisions, depending on what I found in season/on special at the market, or if something tasty has caught my eye on a food blog or Pinterest. I like doing my grocery shopping in small daily doses rather than one big weekly shop, but that can sometimes mean I'm sometimes left with half bunches of herbs and various lone vegetables by the end of the week.

Food waste is a huge problem these days with Aussie households throwing away $8 billion worth of food every year. That number is incredibly alarming, but could be so easily turned around if we all shopped a little more thoughtfully and made better use of our leftovers. And it will save you money too! Because I find that herbs are the one thing I find myself throwing out most often, I've put together some tips for how to store them, use them and preserve them below.

spinach ricotta pie

1. Store them properly. The first step to maximising the life of your fresh herbs is storing them properly to avoid prematurely wilted leaves, and it can differ between the kinds of herbs. This article from Taste has some great tips.

2. Make pesto. Any leafy green herbs you have lying around will work including basil, parsley, coriander, mint and even spinach, kale and rocket leaves. Whiz in the food processor with some olive oil, pine nuts (or almonds, walnuts, pumpkin seeds - experiment with it), parmesan cheese, salt and pepper. Serve with pasta or freeze for later.

3. Make herb butter. I absolutely love this idea! Soften some salted butter and mix in almost any kind of chopped herbs (or a mixture). This is a delicious and practical way to extend their life by a few weeks.

4. Add to a drink. Parsley and mint are delicious and good for you in green smoothies and juices. A few basil or mint leaves in some iced water is wonderfully refreshing, and you can get really creative with herbs in cocktails and cordials. Basil and berry mojitos, a coriander mulerosemary simple syrup or the classic mint julep, just to name a few.

5. Freeze them in olive oil. This is a great little tip from The Kitchn that prevents them from turning brown in the freezer and infuses the oil with a great flavour that will carry through into your cooking. Note: this works best with 'hard herbs such as rosemary, sage, thyme, and oregano.

6. Dry them. Almost all herbs can be dried for use later. This article has lots of great tips and step by step photos of several ways to dry herbs - from in the sunshine to in the oven.

7. Grow your own. If you have some space in your garden or on your balcony, consider planting a few of the herbs you like to cook with. Most grow really well in pots, and when you only cut what you are about to use, you'll have fresh herbs all the time and no waste. If you grow coriander, you can also use the seeds in cooking, they're lovely lightly toasted in a pan and added to soups and stocks or pounded in a mortar and pestle and added to curries.

spinach ricotta pie

I had an enormous bunch of silverbeet (99c!) plus a few half bunches of herbs and some rocket in the fridge when I stumbled across this recipe in one of my favourite cookbooks, Jerusalem by Yotam Ottolenghi. This kind of recipe is very 'forgiving' and you can easily substitute some of the greens, herbs and even cheeses for whatever you have available. In keeping with the theme of not wasting food, I also loved that the recipe used both the leaves and the stems of the spinach, which gave it a really interesting flavour and more hearty texture.

After years and years of hating ricotta, I think I can safely say I'm now a fan, and it goes so well with spinach and pastry, as most people have known forever. This pie reminded me of a cross between a Turkish burek and a Green spanakopita - both things I now love!!

Here are a few ways to mix it up...
  • My Dad thinks it would have been nice with some meat in the pie - either chicken or pork mince that can be fried with the onions before moving on with the recipe as below.
  • Try kale or swiss chard instead of spinach
  • Experiment with different herbs, depending on what you have left in the fridge. Dill or coriander would also work wonderfully.
  • Add some toasted pine nuts for a little bit of crunch
  • You could try using a good quality butter puff pastry instead of the filo
  • It's perfect the next day for lunch, or on a picnic, and delicious served at room temperature

spinach ricotta pie

Tuesday, June 25, 2013

Pumpkin Pie with Caramel Pepitas

pumpkin pie

This post is sponsored by Nuffnang

My mum has a huge recipe archive. But unfortunately it has got to be one of the least organised collections in history. I remember poring over it as a kid, in the days before food blogs, Pinterest boards and dedicated recipe websites, going through hundreds of scraps of paper, magazine cutouts, handwritten notes and carefully saved labels from cans and boxes - in no particular order. Quite painful if you were looking for one particular thing!

How things have changed! We are now completely spoiled when it comes to sourcing quality (and most importantly reliable) recipes online. Over the years, some of my favourite recipes have come from chefs, like this Chocolate Tart from Matt Moran, which is why I have been using Goodfood.com.au for the last few months. The online arm of Sydney Morning Herald’s Good Food, it features recipes suited to all skill levels from some of Australia’s top chefs like Frank Camorra and Neil Perry, plus news, restaurant reviews, drink guides, helpful recipe collections and also great photography.

Choosing a recipe to review was fun. I wanted something sweet that I could share with some friends for my birthday weekend, but that wasn’t a cake! Coupled with the fact that I just booked flights to New York for mid-July (!!) this American-inspired Pumpkin Pie from Jeremy and Jane Strode seemed to fit the bill perfectly.

pumpkin pie

I used Careme Vanilla Bean Shortcrust pastry, because with my busy weekend of birthday festivities I didn’t have time to make pastry from scratch as I normally would. But unfortunately I found that it shrunk in the oven and didn’t blind bake properly. Next time I would use this recipe that I know works wonderfully!

As for the pie filling, I stayed very close to the recipe as it was written, only adding a little extra pumpkin puree (my 1.4kg piece of pumpkin made about 350g of puree), plus a little bit of cinnamon and vanilla. The filling was quite rich and eggy, and could maybe have stayed in the oven for a just a few minutes longer. I loved the idea of using caramelised pepitas for a crunchy topping, and it turned out wonderfully. I think it would be delicious served with a cinnamon or even caramel ice cream.

To find a drink match, I read this article about Fortified Wines and chose a Patina Wines Old Tawny Liqueur from Orange in NSW. A stunning match, with rich raisin and toffee flavours that complemented the spices in the pie and the caramelised pepitas on top. Delicious!

pumpkin pie

I also have five prizes to give away to five lucky readers. Winners will have the choice of these three different guidebooks from The Age and Sydney Morning Herald:

  • Good Food Under $30 (Sydney edition) 
  • Good Food Under $30 (Melbourne edition) 
  • Good Wine Guide 2013

Just leave a comment below answering the question, ‘Which recipe would you love to try from Goodfood.com.au?’ and nominate which guide book you’d love to win!

Entries close Monday 8th July at 5pm. For full terms & conditions please click here. Good luck!

Tuesday, March 26, 2013

Chocolate Passionfruit Banoffee Pie

chocolate passionfruit banoffee pie

Change is in the air. Last week was our first taste of autumn with my favourite kind of crisp mornings, sunny warm days and slightly cooler evenings. I've always thought that Sydney does the change of seasons really well. In the past I've always had great bursts of inspiration around spring, but I must have been too busy to notice last year because it's all happening right now. Better delayed than never! I get the feeling that 25 is going to be an interesting year.

But let's talk about this pie for a second. There's a chocolate pastry crust, a salted toffee caramel with just a hint of passionfruit, slices of banana that have been cooked in brown sugar, and on top some whipped cream and a mountain of chocolate shavings. It's Banoffee with a twist, and looks like the sort of decadent concoction that Miss Candy herself would think up. And boy, is it good!

Of course Easter is this coming weekend and this is a perfect choice for dessert. The pie crust and caramel can be made in advance, so putting it together on the day is a breeze. When making your caramel, watch the colour closely as it uses passionfruit juice rather than water and it's a little harder to tell when it's ready.

I hope you all have a lovely long weekend! If you're looking for any other Easter inspired recipes both savoury or sweet, head right over here.

chocolate passionfruit banoffee pie

Monday, January 14, 2013

Hazelnut Frangipane Tart with Semillon Vanilla Peaches

hazelnut frangipane tart with semillon vanilla peaches
And just like that, we are almost halfway through January, and halfway through summer too. If you’ve been reading this blog for a while, you’ll know I can’t get enough summer stone fruit! As much as I love yellow peaches, nectarines and plums, I had never given much thought to baking with white peaches before. But I love their light, floral taste and they are in season right now.

making semillon vanilla peaches
Over the weekend I wanted to experiment with a new tart crust recipe, based on Matt Moran's chocolate pastry that has never failed me. I hate it when pastry shrinks in the oven, but this recipe uses eggs to bind it together instead of water and eliminates that, so I wanted to see if a plain sweet version would work based on the same method. I'm happy to report that it did, and while its not as delicate and buttery as some other pastry recipes, it seems to be a little more reliable, easy to roll out, and it freezes really well too (this recipe made enough for two large tarts and a few smaller ones).

And so with the tart crust a success, I needed a delicious filling to go inside! Inspired by a beautiful dessert that my friend Karen made last summer, I decided to use hazelnuts, Frangelico and lots of vanilla in the frangipane mixture (because I had run out of almonds, oops) and it was so lovely.

semillon vanilla peaches
And on top, some of the beautiful white peaches I had bought a few days earlier, cooked gently in a syrup made from dessert wine, honey and vanilla bean, just perfect. I used a lovely Cane Cut Semillon from Vasse Felix that has been one of my favourites since our lunch at the vineyard a few years ago that was a lovely match for the peaches. And if stone fruit isn't in season where you live, I think this would also be beautiful with apples or pears!

It was so nice to be pottering around in the kitchen again after all the craziness in the last few weeks. I'm so inspired by all the great produce around at the moment so I can't wait to share some more summery recipes with you before the season is over! But it has me curious, what is your favourite summer fruit? xx

hazelnut frangipane tart with semillon vanilla peaches

Sunday, November 4, 2012

Chocolate Baklava Fingers

chocolate baklava fingers
I have had Greek food on the brain a lot lately, not least of all because one of our brand new venues at work is a heritage pub in Newtown downstairs and a Greek restaurant called The Animal upstairs. With all the menu revisions making me very very hungry, I was very much looking forward to going and checking it out.

Happily, the doors swung open about 2 weeks ago and things are going great guns. The decor is awesome and so is the food, although I have only sampled a very small portion of the menu so far. I am looking forward to going back with a big group of friends so with our stomachs combined we can try a whole lot more of the dishes - so stay tuned!

chocolate baklava fingers
I have shared one recipe for baklava on this blog, a few years ago now, but I've always really loved the dessert and thought I'd make a slightly different version this time. Chocolate, cacao nibs, pistachios, walnuts, cinnamon, honey and crispy filo is a combination that I knew would be great so I set to work chopping, mixing, brushing and rolling these little baklava "fingers" - individual servings of sweet and sticky deliciousness.

chocolate baklava fingers
There are so many ways that you could adapt this recipe. Add some orange zest to the filling or the honey syrup, try a different combination of nuts, use chopped dark chocolate instead of the cacao nibs, accompany the baklava, with fresh figs or pomegranate arils instead of the raspberries I have used, or serve with a slick of salted caramel sauce like they do at The Animal, or a scoop of ice cream while they're still warm. Yum!

chocolate baklava fingers

Tuesday, October 9, 2012

Etch's Caramel Date Tart

tea1
This post is sponsored by Nuffnang

I used to think of myself as a strictly coffee-only kind of girl, but in the last few years that has definitely changed. Green tea in the morning, Earl Grey in the afternoon and Peppermint at night – but one thing that doesn’t change is that I love my tea hot, sweet and super strong. Which is why I was excited to try Twinings’ new blend, Assam Bold, originating from the region of the same name in India’s north-east.

tea2
The part that piqued my interest is that this is the strongest Twinings blend ever in Australia. It was nice to take the time to share a cup of tea with my Mum, something that we don’t get to do very often! I really liked the rich, strong, malty, biscuity flavour, and it didn’t have even a hint of bitterness that other black teas sometimes get when you brew them for a strong cup. I had mine with a little sugar, she had a little milk.

tea3
Of course I had to make a little tea-inspired dessert to go with it. I made a slight twist on the Caramel Date Tart from Etch, a restaurant which sadly closed its doors recently. I had this for a dessert on my birthday a few years ago and absolutely loved it. I steeped the dates in Assam Bold tea instead of Earl Grey, which meant it was a perfect match, carrying the flavours through wonderfully.

The caramel layer was smooth and creamy, and I was surprised to find that it was actually very easy to make. For afternoon tea I served it plain, but if you were making it for a dessert, a big scoop of ice cream and a little caramel sauce with the tart would be lovely.

I also have one Twinings tea chest to give away for one lucky reader so you can try out Assam Bold for yourself! To enter, leave a comment and tell me what is your favourite sweet treat to eat with a cup of tea. The competition is open until 5pm Friday 19th October, and the winner will be notified by email, so sorry but no anonymous comments will be eligible. For full Terms & Conditions, please click here.

This competition is now closed.

tea4

Wednesday, August 8, 2012

Cherry & Pimm's Pie

cherry & pimms pie
I look forward to cherry season every year. It's a short but sweet couple of months where I quite literally gorge on them at every opportunity. Our cherry season is still quite a way off, but the imported cherries from the USA have been delicious, abundant and downright cheap this year, and I couldn't help but turn a few into a lovely pie. I know they have travelled an awfully long way and I should be cooking seasonally, but this cherry addict kinda doesn't care. I also tried blushing pink Rainier cherries for the first time this year and loved their sweet flavour, although they didn't make it into the pie as we I ate them all first!

cherry & pimms pie
It was actually a stunning winter's day on Sunday when I made these pies, warmer outside than in the house so we opened up the windows and let that almost-warm breeze flow through. A nice reminder that spring is on its way. My thought process while I was rolling out the pastry went a little like this...

Is 11am too early for Pimm's? It's perfect weather for it. I should make another recipe with Pimm's one of these days. Those Pimm's and Pomegranate Macarons we had in Melbourne were amazing. My kitchen is covered in cherry juice, it looks like a crime scene. Really must buy a cherry pitter. I wonder if Pimm's would go with cherries. I could muddle a few in a glass... I could put Pimm's in the pie filling!! DING DING!!

cherry & pimms pie
Unfortunately the taste ended up being quite subtle for this Pimm's fan, so I've amended the recipe below to hopefully give a stronger Pimm's taste in the finished product. But Pimm's or no Pimms, the pies are delicious warm or cold with a big scoop of ice cream on top. I wish I had some chocolate coated popping candy to sprinkle on top like the one at Gazebo!

Have a lovely week everyone! xo

cherry & pimms pie


Tuesday, May 15, 2012

Salted Caramel Cheesecake

salted caramel cheesecake
 I'm smiling as I write this post, thinking about what a great time I had in Perth over the Easter long weekend. The weather was just stunning, the mood was relaxed (yay holidays!) and I got to hang out with my very favourite person. It doesn't get much better than that. On Easter Sunday we hosted a nice casual lunch with the best roast pork I've made to date (mmmm crackling), heaps of sides and this Salted Caramel Cheesecake for dessert.

Yes I'm sharing this recipe a little after the fact, but it was so delicious I couldn't let it sit another week on my hard drive. I had been wanting to make this Salted Caramel Cheesecake ever since it graced the cover of the 2011 Entertaining Issue of Donna Hay. salted caramel cheesecake
 I have a love/hate relationship with Donna's recipes these days, sometimes they work flawlessly - like this one, happily - but I've also had my fair share of utter disasters where I can't figure out if I did something wrong, or if the recipe wasn't properly tested before it was published. Those disasters often end up in the bin and not on the blog! So past frustrations aside, I gave this recipe a crack, sticking to the instructions exactly. Well, almost exactly... I couldn’t help adding a glug of bourbon to the caramel sauce.

I am usually a bit iffy about ricotta as a general rule, but I loved the texture of this cheesecake. It was rich but not sickly sweet thanks to the addition of sour cream to the topping. This is definitely a recipe I’ll be pulling out again for the next special occasion! 

And here’s a gif, just because. salted caramel cheesecake

Monday, April 23, 2012

Vanilla Passionfruit Slice

passionfruit vanilla slice

When I got home from Perth, there was a gorgeous and unexpected surprise waiting for me at home - a beautiful basket of passionfruit, sent by the lovely folks at Impact Communication. While I love passionfruit, it's not something I bake with very often and I was thankful for this little reminder to do so.

It took me a little while to think of what to make – everything from pavlova to cocktails crossed my mind – but when I saw this recipe in Gourmet Traveller, I was sold. My mum is a vanilla slice fiend! It's one of her favourite desserts and one of the only ones she's made special requests for (every year around Mothers Day in fact!)

passionfruit vanilla slice

For those that don’t know, a vanilla slice is kind of an Australian classic, and can be a beautiful thing when done right – two layers of flaky puff pastry, with a creamy vanilla custard in between. I was never a huge fan until I made my first homemade one with real vanilla bean a few years ago. It was so different from any storebought one I'd ever tried - the custard wasnt stodgy or starchy, the pastry wasnt soggy and the vanilla taste really shone through.

This time around I added fresh passionfruit to both the custard and the glaze and it was absolutely delicious. Actually what really got me was how good the passionfruit made my kitchen smell for hours and hours afterwards. But something disturbing that I noticed, was the fact that every commercial brand of puff pastry in the supermarket contained some kind of vegetable shortening and not real butter. So next time I’m being a little more organised and picking up a pack of Careme pastry, or taking the time to make my own puff pastry from scratch. The difference is incredible and helps to make this a truly spectacular dessert.

Thanks again to Impact Communication for the gorgeous passionfruits that inspired this dessert.

passionfruit vanilla slice

Vanilla Passionfruit Slice
Serves 6
Adapted from Gourmet Traveller

• 2 sheets butter puff pastry

Passionfruit Vanilla Custard
• 150g caster sugar
• 100g cornflour
• 810ml (3 ¼ cups) milk
• 125ml passionfruit juice*
• 1 vanilla bean, seeds scraped
• 2 egg yolks
• 40g butter, softened

*To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds then strain through a fine sieve. You will need about 6 or 7 passionfruits.

Passionfruit Icing
• 150g pure icing sugar, sifted
• 2 passionfruit, pulp only

Preheat the oven to 200°C (390°F). Roll out the pastry to fit inside a 27x17cm brownie pan. Refrigerate for 20 minutes and prick all over with a fork. Bake for 15 minutes or until puffed and golden. Cool on a wire rack.

For the custard, combine sugar and cornflour in a saucepan over medium heat, add milk a little at a time, whisking until smooth. Add juice and vanilla seeds. Bring just to the boil, whisking until smooth and thick. Remove from the heat, whisk in yolks and butter and set aside.

Line brownie pan with baking paper. Place a piece of pastry in the base and pour over the custard. Level with a palette knife and top with another piece of pastry. Refrigerate for 2 hours or until set.

For the icing, combine ingredients and a bowl and mix. Spread over slice and serve. Cut with a serrated knife.

Tuesday, March 20, 2012

Key Lime Pie with Homemade Graham Cracker Crust

key lime pie with homemade graham crackers
I’ve had a long-standing fascination with Key Lime Pie, since the very first time I saw it in a recipe magazine when I was young. But I had never tried it, let alone baked it until now! I always thought of it as the cousin of the Lemon Meringue Pie, which was one of my childhood favourite desserts.

The recipe originated in Florida during the 19th century, where you can find key limes, which smaller and a little more tart than regular limes. Floridians are serious about their famous dish, in 1965 even calling for a fine to be put into place for anyone advertising Key Lime Pie that was not made with key limes! Unfortunately key limes (or even bottled key lime juice) are almost impossible to find here in Australia, so I had to use regular limes. Just don’t tell anyone!

key lime pie with homemade graham crackers
Surprisingly, I learned that the recipe has hardly changed since its invention. Before refrigeration, condensed milk in cans could be stored much more easily than fresh cream or milk. And with limes in abundance, it’s likely that fishermen combined the condensed milk and eggs from their supplies to create what then became one of America’s most famous desserts.

I used homemade Graham crackers, which were then pulverised into crumbs for my crust, and the recipe from Pepe’s Café in Key West (via Bon Appetit) for the filling. The addition of whipped egg whites gave the pie a lighter texture, in fact it was almost like cheesecake. But boy was it sweet. Next time I’d add a little finely grated lime zest to the filling along with the juice for a little more tang. I topped my pie with a dollop of lightly sweetened whipped cream and a handful of Coconut Chips, my new favourite snack.

So tell me, what is your favourite American dessert?

key lime pie with homemade graham crackers

Saturday, January 28, 2012

Peach and Bourbon Pie + 13 Ways with Peaches

peach and bourbon pie
peach-title.jpg
It’s just not summer without delicious, juicy stone fruit. Peaches are one of my ultimate favourites, and they have been especially beautiful this year. There are so many interesting things you can do with them, so I thought I would share a few ideas courtesty of some of my favourite blogs (and a few old favourites from my own archives) that will hopefully inspire you to get creative with peaches before the summer is over. I’ve also got a seriously delicious recipe to share with you too, at the end of the post. Enjoy!

peach-drinkit.jpg
13 Ways with Peaches!
Picture Credits: Bless Her Heart & Verses From My Kitchen

1. What could be better than peaches with your Pimm’s? Not much I imagine. Bless Her Heart gives us a lovely recipe for a Pimms Cocktail that has a triple hit of peach with peach bitters, peach syrup and lovely fresh peaches too!

2. Another lovely drink (with possibly the best name ever) is The Shucks Deluxe from Verses From My Kitchen. I love the sound of this summery drink with vodka, honey and a hint of rosemary. Yum!

peach-chillit.jpg
13 Ways with Peaches!
Picture Credits: Endless Simmer & Cherry Tea Cakes

3. Yes, yes, I know I’m a little bit obsessed with boozy pops lately, but these Strawberry Peach Vodka Collins Pops from Endless Simmer sound amazing! I love the sound of peach, strawberry and vodka together in one adult iceblock.

4. This Peach and Lemon Thyme Ice Cream from Cherry Tea Cakes sounds pretty amazing. I love combining fruit and herbs and this recipe sounds like a winner!

13 Ways with Peaches!
Picture Credits: Citrus and Candy & Spicy Icecream


5. This delicious Summer Verrine of Peaches and Honey comes courtesy of my friend Karen from Citrus and Candy, which looks like the best way to enjoy both yellow and white peaches, apart from eating them fresh with the juices running all the way down your arm!

6. Peach and Ginger is a lovely combination that works so well in this ice cream, especially served with a delicious gooey blondie. Or, serve this in ice cream sandwich form as in the original recipe from Whimsy and Spice via Design*Sponge.

peach-bakeit.jpg
13 Ways with Peaches!


7. How stunning is this Peaches and Cream Layer Cake from Always With Butter! I love the sound of the mascarpone ‘frosting’ that I think would truly let the peaches shine. I wish my birthday was in summer so I could have this as my cake!

8. This Yoghurt and Almond Cake with Caramel Peaches is one from my own archives and I had to include it because it’s a beautifully simple cake that is a great base for any number of flavours. I just loved this version topped with caramel peaches.

13 Ways with Peaches!


9. These Praline Peaches from What Katie Ate just look magical don’t they? They are baked in honey and served with a homemade praline and lightly sweetened mascarpone. I can’t wait to make these for my next summer dinner party!

10. Peaches are also lovely as part of a decadent weekend breakfast! I love the look of the Roasted Peach Crepes from Inspiring the Everyday. I mean isn’t that photo beautiful! I’ve never made crepes before but these with a little whipped cream and dark cherry jam look like perfection!

13 Ways with Peaches!

11. Steph from Raspberri Cupcakes did a wonderful job recreating the classic dessert Peach Melba into Macaron form with raspberry buttercream and poached peach. And aren’t the heart shapes totally cute!

12. As soon as I saw the Pork Pizza with Provolone and Peach in Gourmet Traveller, Ut Si Café was a must visit for our Tasmania trip early last year. And I’m so glad we did, because that pizza (changed up in different seasons and served with pear when we had it) was absolutely delicious! I can’t wait to try it at home!

peach and bourbon pie

13. I’m so glad I have been able to finally make the Peach and Bourbon Pies that have been floating around in my head for such a long time now, and they were even more delicious than I imagined they would be! I used my favourite pastry recipe again, although I found it necessary to put it back into the fridge a few times because the heat made it quite tricky to work with, and the filling couldn’t be simpler. These little pies were very popular around here. They were great hot or cold, served with ice cream or completely plain. There's one left and I think someone's going to have to fight me for it!

Peach and Bourbon Pies
Serves 6

Vanilla Pastry (adapted from Gourmet Traveller)
• 450g plain flour
• 120g pure icing sugar, sifted
• 225g cold butter, coarsely chopped
• 1 teaspoon vanilla extract
• 3-4 tablespoons iced water

Peach and Bourbon Filling
• 5 or 6 peaches (depending on size)
• ½ cup brown sugar
• 2 tablespoons bourbon
• ½ vanilla bean, seeds scraped
• 1 tablespoon cornflour

To make the pastry, combine flour, icing sugar and a pinch of salt in a food processor. Add butter and pulse until mixture resembles breadcrumbs. Add 3-4 tablespoons iced water and vanilla extract and pulse until mixture just combines. Turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate.

Meanwhile, preheat the oven to 180°C (350°F). For the pie filling, peel peaches and remove stones. Cut each peach half into quarters, and depending on the size, you may need to cut them in half again. Combine peach slices and the rest of the ingredients for pie filling in a bowl and stir gently to combine. Set aside.

To assemble pies, roll two-thirds of the pastry between sheets of non-stick baking paper to 3mm thick and use to line 6 buttered 9.5cm diameter pie pans. Fill with peach mixture. Roll out remaining pastry to 3mm thick and cut into 1cm strips. Place strips over tops of pies in a lattice shape, press down and trim edges. Brush tops with egg wash and scatter with raw sugar. Bake pies for 20-25 minutes or until golden. Serve with ice cream or whipped cream.

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