Here are he recipes requested by listeners this morning – mini quiches, herb jelly, pumpkin cake, pumpkin cheese pie and two versions of preserving olives – the first is by Pat Carnevale, the second one given to me by a man at Salamanca Market years ago.
If I have forgotten to include any recipes, please let me know.
2 sheets ready rolled puff pastry
125g grated tasty cheese
125g bacon, finely chopped
3 tablespoons cream (or creamed corn)
1 tablespoon Dijon mustard
1 egg, lightly beaten
1½ tablespoons chopped parsley
1 small onion, grated (optional)
Turn the oven to 200 degrees C. Grease 24 scoop patty tins (or coat lightly with cooking spray)
Leave pastry sheets on bench to thaw. Cut circles from the pastry sheets and press into patty pans. With careful cutting you should get 12 from each sheet.
Mix all the other ingredients together. Place two teaspoonfuls of mixture into each pastry case and bake for 12 to 15 minutes till well puffed and golden.
(Here on the tray (already sampled) they are keeping company with sausage rolls and tomato relish)
(Any) Herb Jelly
1kg cooking apples (such as Granny Smith)
5½ cups water
325ml white vinegar
1 cup finely chopped mint or other herb
Cut the apples (no need to core or peel) into 1cm pieces and place in a large saucepan with the water and vinegar. Bring to the boil, then reduce heat and simmer until the apples are soft. Strain through a fine sieve.
For every 600ml of the resulting liquid, add 500g sugar. Bring to the boil, stirring, and then boil briskly until setting point is reached (about 30 minutes).
Remove from heat and lift off any scum form the surface with a slotted spoon. Stir in the chopped mint and then pour into small warm sterilized jars and seal immediately with a screw top lid.
Every 15 to 30 minutes, turn the jar upside down so that the mint is evenly distributed as the jelly sets.
Serves 8 to 10
1 cup sugar
Half a teaspoon natural lemon essence or 2 to 3 teaspoon finely grated lemon rind
1 cup cold mashed pumpkin
1 cup plain flour
1 cup self raising flour
375g to 500g mixed dried fruit
Heat oven to 150°C. Grease a 20 to 23cm deep round cake tin and line base with baking paper.
Cream the butter, sugar and lemon essence (or rind) together, then whisk in the eggs. Mix in the pumpkin, then the combined flours and mix with a metal spoon until the cake batter is smooth. Fold in the dried fruit. Spoon batter into tin, making sure that there are no air pockets.
Bake for 1 to 1½ hours or until a metal skewer inserted into the centre of the cake comes out clean.
Remove from oven and allow to cool in tin, and afterwards store in an airtight container or wrapped in foil. If possible, leave the cake a few days before eating.
Pumpkin Cheese Pie
This will make 24 smaller tarts or 12 larger – or the filling mixture can be poured into a 23cm round deep pie dish that has been lined with pastry.
You can fold in a handful of baby spinach leaves and half a cup of diced feta – do this last, just before pouring onto the pastry in the pie dish.
½ cup milk
250g grated tasty cheese
2 eggs, lightly beaten
2 rounded tablespoons self raising flour
1 cup cooked mashed pumpkin (cooled)
1 dessertspoon sweet chilli sauce, optional
Place milk in a saucepan and bring to the boil.
Remove from heat and mix in cheese. Cool for 5 minutes.
Whisk in eggs, then flour and pumpkin and stir in sweet chilli sauce. If using.
Grease 24 x ¼ cup capacity muffin tins or 12 x ½ cup capacity and line with circles of pastry cut from pastry sheets. Make sure the circles allow for lining right up the sides of each tin.
Three quarters fill each case with pumpkin/chilli mixture.
Bake at 200°C for 5 minutes, then reduce heat to 150°C and bake until the filling is set.
Preserved Olives recipe (Pat Carnevale)
70g marine salt
¼ stick cinnamon
2 pieces lemon peel
2 bay leaves
Place all in a food-safe container. Cover with water, cover container.
Turn every day. Leave 3 months. Strain off and then repeat the process as above.
Leave 3 months more, then bottle in the brine.
Here’s another version (still Pat’s) of the same with some slight clarification:
“Take 1kg of olives and add 70gms of sea salt, 3 whole cloves, 1/2 a stick of cinnamon, the peel of 2 lemons, 2 bay leaves and 2 crushed cloves of garlic.
Cover with water and leave for three months, stirring regularly. Rinse and repeat for another three months and then store in lidded glass jars.”
Preserved Olives – the one I have used often
500g cooking salt
5 litres water
Place the olives and salt in a food safe container Mix well and then cover with cool water. Mix well until the salt is dissolved.
Place lid on the container and leave for 1 to 6 months until ready.
Note: – make sure the olives are entirely covered with the salt solution. If they tend to float, crumple a piece of baking paper and press into the jar, making sure there are no air bubbles underneath.