FINGER LICKIN' FRIDAY

Panzanella

Panzanella, (otherwise known as 'that yummy tomato and bread salad Josh's Mum makes',) has been a staple at family barbecues for as long as I can remember. Sometimes, upon seeing it, I let out a little squeak of excitement and we all line up around the bench, plates in hands, deciding what to pile on. A few scoops of panzanella is always the first thing onto my plate and you can count on me to go back for seconds too. It's everything I love in one bowl; tomatoes, more tomatoes, bread and bocconcini. Be sure to season generously, and mix gently but well to ensure that each chunk of bread soaks up that zingy red wine vinegar and smooth olive oil.

FINGER LICKIN' FRIDAY

Beetroot, hazelnut and feta salad

Sometimes I feel that a salad without meat just doesn't qualify as a meal. But other times, when something is so yummy, nothing but my taste buds matter. So when Josh and I sat down with a big bowls of this salad, I was happy. I was, at first, a little surprised at how delicious this flavour combination turned out to be. The hazelnuts add texture and compliment the beetroot, the strong flavour of the feta is broken up by bittersweet rocket, and it is all tied together by a good helping of balsamic oil. This salad will be a hit at your next dinner party… or, on the couch one lazy friday night.

FINGER LICKIN' FRIDAY

Gouda & Fennel Flatbreads

I was flicking through my collection of recipes and would probably have overlooked this one had Josh not glanced away from FIFA to point and say 'they look good'. Lunch was decided, and I'm glad that this one was fortunate enough to be chosen. The fennel, the tarragon and the wonderful flavour of those mild, semi-hard cheeses certainly satisfied my tastebuds. You all know how much I love the simplest of flavour combinations!

FINGER LICKIN' FRIDAY

Tomato & Goat's Cheese Tartlets

I love goat's cheese and I love tomatoes! So, when I found myself hunting for a simple yet delicious lunch recently, I knew that these would be perfect. Not only are they simple to make, these little tartlets are filled with simple flavours and that is what I love. Infused with hearty specks of thyme, the tangy goat's cheese and sweet cherry tomatoes rest happily in the embrace of cloud-like puff pastry. Perfect for light lunches in these gloriously sunny months.

Makes 8

What you'll need:

2 sheets ready-rolled puff pastry

300g cherry tomatoes, chopped into quarters

2 tablespoon olive oil

1 tablespoon red wine vinegar

150g goat's cheese

Bunch thyme

Salt and pepper

What to do:

Preheat the oven to 200C and grease a muffin pan well using butter or oil.

Cut each sheet of pastry into 4 even squares and push each square into a muffin hole. Chop off any excess and press down any folds. Prick with a fork multiple times and pop them into the oven for 15 minutes.

Combine the tomatoes with the oil, red wine vinegar and a good lashing of salt and pepper. Set aside for now.

After 15 minutes, remove pastry cases from the oven and use a spoon to squash any puffiness out of the base and edges. Press the spoon a bit harder on the edges as this will reduce any further puffiness around the sides. Bake for another 5 minutes or until just coloured. Remove from oven and then carefully remove each case from the pan and place onto a baking tray. (You may need to run a butter knife around the edges to get them out.) If needed, use the spoon to flatten any big air bubbles.

Crumble an even amount of goat's cheese into each tart shell and sprinkle a few thyme leaves on top. Divide the tomato evenly between the tarts and press them in lightly so they don't fall out. Spoon the remaining liquid from the tomatoes over top of the tarts. Bake for 15 minutes or until the pastry is golden and the tomatoes have shrivelled a little.

Sprinkle with thyme and enjoy!

ROAST FENNEL & BLOOD ORANGE SALAD

Roast Fennel & Blood Orange Salad

I tried raw fennel a little while ago and it was horrible. No no, aniseed and I do not get along happily but, I must admit, I was disappointed in my tastebuds. I mean, fennel is the golden child of the culinary world at the moment. I was disappointed but determined to find the good in this bulb, so I googled 'roasted fennel' and was told by various cyber chefs that roast fennel is actually very different to its natural state. So, off I went to the supermarket where a couple of rich blood oranges caught my eye. For the second time in my life, I reached up and carefully plucked a couple of fennel bulbs from the shelf as though their 'black jelly bean' scent would poison me. (It didn't.) I couldn't resist grabbing myself a ball of bouncy, organic mozzarella in the hope that it would make friends with the other babies in my basket.

I got home, blocked my nose while I sliced the bulb, and then slid it into the oven to roast. Soon, the fennel had caramelised and softened to resemble an onion. I hesitantly tasted a sliver and found myself quite surprised at the earthy, subtle flavour. Any trace of aniseed had disappeared completely, allowing it to match nicely with the fresh, zingy blood oranges and the milky, rich shreds of mozzarella. 

Serves 4-6

What you'll need:
2 fennel bulbs, sliced
2 clove garlic, chopped 
1 tablespoon olive oil
2 blood oranges 
4 teaspoons caster sugar
200g mozzarella
Salt and pepper
Basil to garnish

What to do:
Preheat the oven to 180C and line a baking tray with aluminium foil.

In a bowl, combine the fennel, garlic and oil. Season well with salt and pepper and tip out onto prepared tray. Bake for half an hour or until the fennel has softened and caramelised. 

While the fennel is cooling, chop the rind off the orange and follow it's natural makeup to cut it into segments. Place in a small bowl, add the caster sugar and toss to combine. Tear up the mozzarella and add to the orange segments.

Add the fennel to the orange and cheese and toss to combine once more. Spoon the salad into a serving bowl and garnish with basil. Enjoy!

APRICOT & HAZELNUT BREAD

Apricot & Hazelnut Bread with Brie

SITTING down to do an assignment is never as easy as it sounds. I sit opposite the kitchen and am always surrounded by food magazines. Often I give myself permission to cook something (and fuel up of course) or read the newest magazine before studying, but one thing just leads to another. Today, I sat down with textbooks by my side but the first page I opened to was filled with recipe ideas I had scribbled down during lectures this week. I have been wanting to make a fruit and nut bread for a while and today seemed the perfect time. 

The dough itself is super easy to make and the end product holds a wonderful balance of flavours. The loaf forms a beautiful crust which is enhanced by the crunchy little flecks of sugar. The dense yet crumbly inner is studded with jewels of toasty hazelnut and sweet, golden apricot. A sliver of creamy brie on a warm slice of this bread is unimaginably good. The light earthiness of the brie is a compliment to the scrumptious flavours contained in this loaf. 

What you'll need:
1 cup hazelnuts
250g apricots, chopped
2 teaspoons vanilla essence
3 cups self-raising flour
100g butter, melted
1 cup milk
1 egg
Extra milk
Extra flour
Raw sugar
Brie, to serve

What to do:
Add half the hazelnuts and all of the apricots to a large bowl. Chop the other half of the nuts roughly before throwing them in too. Add the flour and make a well in the centre. Pour in the melted butter and use a knife to mix in a slicing motion. Add the egg and milk and mix together again using the knife.

Tip the dough out onto a clean, floured work surface and flour your hands. Knead until the mixture is not as moist and it becomes nice and smooth. Shape into a ball and press down to flatten out a little. Score the top a couple of times and paint with the extra milk. Sprinkle over the raw sugar and transfer the dough to a lined baking tray.

Bake for 35 minutes and remove from the oven. Cover with aluminium foil and bake for a further 10 minutes or until the loaf sounds hollow when tapped on the bottom. If in doubt, a skewer inserted should come out clean. Transfer to a wire rack to cool slightly before serving warm with brie. Enjoy!