Peach and Yogurt Cake

Ingredients

150g butter

¾ cup caster sugar

2 tablespoons finely grated lemon rind

3 eggs (room temperature)

1 cup plain flour, sifted

1 teaspoon baking powder, sifted

¼ cup natural yogurt

3 peaches (can also use nectarines), sliced

Method

1. Pre-heat the oven to 160c.

2. Cream the butter, sugar and lemon rind until light and fluffy. Add in eggs, one at a time, beating well after each addition.

3. Add the flour, baking powder and yogurt and beat until just combined.

4. Line a cake tin with baking paper and pour the mixture into the tin. Top with the peach slices and bake for 1 hour or until cooked when tested with a skewer.

Fennel Risotto

This recipe is just like any other risotto recipes. You finely slice the fennel then sauté in butter on a low heat until transparent, do not let them brown, then set aside. For convenience’s sake I used frozen peas – just run them under some cold water in a colander.

Add a finely diced shallot to the pan with some oil, cook until transparent then add the rice and repeat the stock-stir process. Add the juice of half a lemon or ¼ verjuice. When the rice is almost cooked add the fennel and peas (and season), you should do this at the very last minute as you don’t want to overcook the peas and make the turn grey. Add some grated parmigiano reggiano and serve.

A tip: Must serve with parmigiano reggiano because the tartness of the lemon juice/verjuice and the aniseed flavour of the fennel will seem overpowering. Believe me, it won’t taste good.

Manuka Honey Cookie

Adapted from Donna Hay.

This is such an easy recipe for instant gratification. I like manuka honey for its distinctive

taste but you can use any type of honey. Icing hearts - option. I just used icing sugar mixed with some colouring and piped the hearts onto cooled cookies.

Ingredients

150g butter

1/2 cup caster sugar

/4 cup manuka honey

1 egg

2 cups plain flour

1 tsp baking powder

1 tsp vanilla paste

Method

1. Pre-heat oven to 160c.

2. Cream butter and sugar until pale and fluffy. Add the egg and beat until combined. Then mix in the honey and vanilla.

3. Mix in plain flour and baking powder.

4. Using your hands roll out a teaspoon full of cookie dough at a time and place it onto grease proof paper on the baking tray.

5. Bake for approx 15-20mins. Or until golden.

Pea Soup with Parmesan Toast

Adapted from the Bathers' Pavilion Cookbook. They've used cream but I went for a lower fat version and used milk. Be careful not to cook the soup for too long or else the peas will turn grey.

Ingredients

Butter

2 eschalots, roughly chopped

1 clove of garlic, finely chopped

1 large potato, peeled and diced

1 bag of vegetable stock

500g frozen peas, defrosted

1/2 cup milk

Method
1. In a large pot, on low heat, cook the eschalots and garlic with a little butter until transparent.

2. Add the stock and potatoes. Cook until the potatoes are soft. Remove from heat and process in a food processer. Cool the liquid.

3. Add peas and process until smooth. To heat the soup, return the soup to the pot and heat on low. As soon as it boils, add the milk and turn the stove off. Season with salt and pepper.

For Parmesan Toast

Pre-heat the grill. Shave some slices of Parmigiano Reggiano over buttered bread and toast until golden and cheese has melt.