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http://www.penguin.com.au/products/9781921382741/what-katie-ate
Katies panzanella
Serves 2 as a light meal or 4 as a side My love of balsamic vinegar is well-known amongst my friends, and I was once dared to drink a (reasonable-sized) glass of the stuff in one go (for the record, I didnt do it, but mainly because it was a cheap supermarket variety!). Jokes aside, I really do adore a wonderful aged balsamic, and whenever I am lucky enough to venture to Italy, I always lug home armfuls of it. I am the type to pour it with abandon over all the foods I love, including bread, cheese, tomatoes and capers (so I guess you could call this salad one of my all-time favourite meals). If you dont have a gas stove, you can achieve a similar result by charring the capsicums on the barbecue or in a preheated 200C fan-forced oven for about 1 hour (coating them in a little olive oil first). 8 roma (plum) tomatoes, halved lengthways Sea salt and freshly ground black pepper Olive oil, for cooking 1 smallmedium day-old sourdough loaf, torn into bite-sized pieces 3 red capsicums (peppers) 1 tablespoon extra virgin olive oil 220 g fresh buffalo mozzarella, roughly torn 1 tablespoon salted capers, rinsed 1 bunch basil, leaves picked Balsamic vinegar dressing 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar Sea salt and freshly ground black pepper Preheat the oven to 130C fan-forced. Place the tomato halves on a baking tray, season lightly with salt and pepper and drizzle over a little olive oil. Transfer to the oven and roast for 2 hours or until very soft and slightly caramelised. After 1 hours, spread the pieces of bread out on a separate baking tray, drizzle lightly with olive oil, and add them to the oven with the tomatoes for the last 30 minutes of cooking time, until they are light golden-brown and crispy. Transfer the bread to a large bowl, and leave the tomatoes to cool. Meanwhile, using tongs, hold the capsicums over a naked gas flame on your stovetop, rotating occasionally, until the skins are charred all over. Place the capsicums in a large bowl, cover with plastic film and set aside until cool enough to handle, then remove the charred skin. Cut away the core and white inner membrane and discard the seeds, then cut the flesh into thin strips. Place in a small bowl with 1 tablespoon extra virgin olive oil, massaging the oil into the flesh, and set aside. To make the dressing, whisk all the ingredients together in a small bowl. Pour the dressing over the roasted bread chunks and toss to coat well, then remove the bread with a slotted spoon and transfer to a serving platter, reserving the dressing.
Add the roasted tomato halves, capsicum strips (drained of oil), mozzarella, capers and basil to the platter. Drizzle over the dressing, toss to combine well, then season with salt and pepper before serving.
Raspberry friands
Makes 18 I featured these little cakes on the blog a year or two ago, and Ive never received so many compliments from my girlfriends (who claim they cant cook!). They love making them for all sorts of occasions, including baby showers, hen nights and engagement parties. Raspberries pair so well with almonds, but chopped peaches, pears, plums or cherries would work just as well.
10 free-range egg whites 300 g unsalted butter, melted 175 g almond meal 370 g icing sugar, sifted, plus extra for dusting 2/3 cup (100 g) plain flour, sifted 2 x 125 g punnets raspberries, plus extra for serving Preheat the oven to 180C fan-forced. Lightly grease eighteen holes of two silicone friand moulds or non-stick friand pans. Whisk the egg whites for a few seconds just to lightly combine; you dont need to whip them into peaks or anything like that. Add the butter, almond meal, icing sugar and flour and beat lightly to combine well. Pour into the prepared moulds or pans, filling each hole two-thirds full. Place two or three raspberries on top of each friand and bake for 2530 minutes or until a skewer inserted into the centre comes out clean. Dust the friands with icing sugar and serve warm, with extra fresh raspberries if you like.
Red cabbage and fennel salad with tarragon and lemon yoghurt
Serves 4 as a side This salad not only looks fantastic, but its also jam-packed full of fresh flavours and textures, all brought together with a smooth, zingy yoghurt dressing. It pairs very well with grilled snapper or sardines for dinner, or seared scallops for a light starter. 1 cup (120 g) pecans 4 blood oranges 1 large bulb fennel red cabbage, cored, leaves very finely sliced 200 g soft goats cheese Sea salt and freshly ground black pepper Tarragon and lemon yoghurt Small handful tarragon leaves, finely chopped Juice of 1 lemon 2 tablespoons extra virgin olive oil Handful fresh mint leaves, finely chopped 1/3 cup (95 g) greek-style yoghurt Sea salt and freshly ground black pepper Preheat the oven to 180C fan-forced. Spread the pecans out on a baking tray and roast for 710 minutes, then roughly chop and set aside. To make the yoghurt dressing, whisk all the ingredients together in a small bowl and chill in the fridge until needed. Cut the top and bottom from each orange. Place on a chopping board and, working from top to bottom, use a small, sharp knife to cut away all the skin and pith. Take the fruit in your hand and, holding it over
a large serving bowl to catch the juices, carefully cut each inner segment away from the membrane, letting the segments fall into the bowl they should be free of any white pith or pips. Add the fennel, cabbage and pecans to the bowl and toss to combine. Crumble over the goats cheese, then drizzle over the yoghurt dressing, season and serve.