All recipes taken from What Katie Ate ~ Recipes and other bits and bobs.
Katie’s 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 didn’t 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 thetype 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 don’t have a gas stove, you can achieve a similar result by charring the capsicums on thebarbecue or in a preheated 200˚C fan
-forced oven for about 1 hour (coating them in a little oliveoil first).
8 roma (plum) tomatoes, halved lengthwaysSea salt and freshly ground black pepperOlive oil, for cooking1 small
–
medium day-old sourdough loaf, torn into bite-sized pieces3 red capsicums (peppers)1 tablespoon extra virgin olive oil220 g fresh buffalo mozzarella, roughly torn1 tablespoon salted capers, rinsed1 bunch basil, leaves pickedBalsamic vinegar dressing3 tablespoons extra virgin olive oil1 tablespoon balsamic vinegarSea salt and freshly ground black pepper
Preheat the oven to 130˚C fan
-forced.Place the tomato halves on a baking tray, season lightly with salt and pepper and drizzle over alittle olive oil. Transfer to the oven and roast for 2 hours or until very soft and slightly caramelised. After 1½ hours, spread the pieces of bread out on a separate baking tray, drizzle lightly with oliveoil, 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 tocool.Meanwhile, using tongs, hold the capsicums over a naked gas flame on your stovetop, rotatingoccasionally, until the skins are charred all over. Place the capsicums in a large bowl, cover withplastic film and set aside until cool enough to handle, then remove the charred skin. Cut away thecore and white inner membrane and discard the seeds, then cut the flesh into thin strips. Place in asmall 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 overthe roasted bread chunks and toss to coat well, then remove the bread with a slotted spoon andtransfer to a serving platter, reserving the dressing.
Add the roasted tomato halves, capsicum strips (drained of oil), mozzarella, capers and basil to theplatter. Drizzle over the dressing, toss to combine well, then season with salt and pepper beforeserving.
Mocha chocolate mousse with Irish whiskey
Serves 6
–
8
One of my mum’s best desserts was her chocolate mousse
–
it was out of this world, and I’ll never
forget it. It was rich, luscious, thick, smooth and almost chewy in parts, and I can taste it as I am
writing. I’v
e tried many
times to recreate Mum’s mousse, and this recipe comes closest. Here I’ve
added a good glug of Irish whiskey
–
use the best quality you can get. I also find that instant coffee works better than stronger espresso. Serve this chilled and topped with freshly whipped cream, and I guarantee everyone will come back for more.
170 g good-quality dark chocolate, broken into small pieces170 g unsalted butter3 tablespoons good-quality instant coffee granules, mixed with 2 tablespoons hot water4 free-range eggs, separated2/3 cup (150 g) caster sugar, plus 1 tablespoon extra2 tablespoons Irish whiskey (or dark rum)Pinch fine salt Whipped cream, to serveBring a medium-sized saucepan of water to a gentle simmer and melt the chocolate, butter andcoffee in a heatproof bowl that fits snugly over the pan without touching the water, stirringoccasionally. Carefully remove the bowl from the heat and set aside. Keep the saucepan of water simmering away.Place a few handfuls of ice in a large bowl and half-fill with water. Set aside nearby.Sit a heatproof bowl that will fit into the bowl of ice over the saucepan of simmering water and addthe four egg yolks, caster sugar, whiskey (or rum) and 1 tablespoon cold water. Using a balloon whisk or hand-held electric beaters, whisk for about 3 minutes until the mixture thickens, becomespaler and has a similar consistency to that of runny mayonnaise. Remove the bowl from the heatand place it in the bowl of iced water. Continue to whisk for a further few minutes until the mixturethickens and cools slightly, being careful that no water accidently gets into the mixture. Add thechocolate mixture to the beaten eggs and stir to combine. Whisk the egg whites with a pinch of salt until just stiff and frothy. Add the extra tablespoon of caster sugar and beat again until just glossy.Using a large mixing spoon, add one spoonful of egg whites to the chocolate mix and fold it ingently. Gradually fold in the remaining egg whites, taking care not to over-mix.Transfer the mousse to a jug, then pour into individual serving jars or glasses. Place in the fridgeand chill for 3
–
4 hours before serving. Serve topped with a thick layer of whipped cream.
Raspberry friands
Makes 18 I featured these little cakes on th
e blog a year or two ago, and I’ve never received so manycompliments from my girlfriends (who claim they can’t cook!). They love making them for all
sorts of occasions, including baby showers, hen nights and engagement parties. Raspberries pairso well with almonds, but chopped peaches, pears, plums or cherries would work just as well.
10 free-range egg whites300 g unsalted butter, melted175 g almond meal370 g icing sugar, sifted, plus extra for dusting2/3 cup (100 g) plain flour, sifted2 x 125 g punnets raspberries, plus extra for serving
Preheat the oven to 180˚C fan
-forced. Lightly grease eighteen holes of two silicone friand mouldsor non-stick friand pans.
Whisk the egg whites for a few seconds just to lightly combine; you don’t need to whip th
em intopeaks or anything like that. Add the butter, almond meal, icing sugar and flour and beat lightly to combine well. Pour into theprepared moulds or pans, filling each hole two-thirds full.Place two or three raspberries on top of each friand and bake for 25
–
30 minutes or until a skewerinserted 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 sideThis salad not only
looks fantastic, but it’s also jam
-packed full of fresh flavours and textures, all brought together with a smooth, zingy yoghurt dressing. It pairs very well with grilled snapperor sardines for dinner, or seared scallops for a light starter.
1 cup (120 g) pecans4 blood oranges1 large bulb fennel¼ red cabbage, cored, leaves very finely sliced200
g soft goat’s cheese
Sea salt and freshly ground black pepperTarragon and lemon yoghurtSmall handful tarragon leaves, finely choppedJuice of 1 lemon2 tablespoons extra virgin olive oilHandful fresh mint leaves, finely chopped1/3 cup (95 g) greek-style yoghurtSea salt and freshly ground black pepper
Preheat the oven to 180˚C fan
-forced. Spread the pecans out on a baking tray and roast for 7
–
10minutes, then roughly chop and set aside.To make the yoghurt dressing, whisk all the ingredients together in a small bowl and chill in thefridge 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
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