Where Murder is on the Menu
Bake rhubarb 10 minutes in hot oven, in a shallow layer with no liquid. Add thinly-sliced crystallised ginger, bake another five minutes, then stir in a dessertspoonful of honey.
In small bowl, mix together butter, flour and 1/3 cup sugar with fork or pastry blender. Sprinkle over cooked rhubarb. Bake 400F oven for 20 minutes. Serve chilled with Greek yoghurt.
Method
Slice Granny Smiths, toss with squirt of lemon, dab of butter and pinch sugar. Toast under griller until lightly browned. Serve with ice cream and a drizzle of maple syrup
1 small wheel brie, cut into 8
2 sheets puff pastry
1 egg, lightly beaten
Plum Sauce
160g plum jam
30ml white vinegar
1 tablespoon brown sugar
1 clove garlic, finely chopped.
pinch ground ginger
1 tablespoon sweet chilli sauce
Method
Preheat oven 200°C. Cut pastry into 4 equal pieces, place brie into the centre of each, fold to completely encase, brush with egg, place on lined baking tray. Bake till gold.
Place all sauce ingredients in small saucepan. Cook medium heat, 5 mins until jam melts and sauce thickens.
Serve brie with plum dipping sauce
4 med Quince
1/4 cup Dried apricots sliced julienne
1/4 cup Dried cherries
1/4 cup Dried prunes sliced julienne
1/4 cup Currants
2 cup Red wine
2 cup Sugar
2 cup Vanilla ice cream
Method:
Preheat oven to 400 degrees.
Core quince, leaving skin intact and whole, then place into shallow baking dish. Mix fruit together and distribute into the holes where the cores were in each quince. Pour red wine over quince into pan and pour sugar around into wine in pan. Place pan in oven and bake for 40 minutes, or until quince is very soft and skin is beginning to blister. Remove and allow to cool 20 minutes. Place quince on serving plate and pass liquid in pan through a fine meshed strainer into a serving boat. Serve quince with syrup and vanilla ice cream on the side.
Biscuit Base
25g packet plain sweet biscuits
90g butter, melted
250g packet cream cheese, chopped, at room temperature
½ cup light sour cream
½ cup yoghurt
2 eggs
¼ cup caster sugar
1 teaspoon vanilla bean paste
What you do
Preheat oven to moderate, 180ºC. Lightly grease 6 holes of muffin pan and line each hole with 2 thin strips of baking paper, crossing at the base.
Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined. Divide mixture evenly into pan holes, pressing firmly. Chill 15 minutes until firm.
In a bowl, beat cream cheese with sour cream, yoghurt, eggs, sugar and vanilla. Pour evenly into prepared pan. Bake for 20-25 minutes until firm. Cool in pan, chill until required
Poached rhubarb
1 bunch rhubarb, trimmed, chopped
2 cups water
1 cup sugar
Finely grated zest and juice 1 orange
½ teaspoon vanilla bean paste
What you do
Combine rhubarb ingredients in medium saucepan. Bring to the boil, stirring. Simmer for 4-5 minutes until tender. Set aside to cool. Serve topped over biscuit bases.