Chocolate chestnut brownies

Chocolate chestnut brownies

Ever since my favourite pâtissier left the farmers market, I’ve been craving a really good chocolate brownie. I used to always buy mine from Dream Cuisine, and am quite lost without them. One of my favourite things about the winter markets are the chestnuts. I do like to buy a bag of hot, roasted chestnuts to eat while I do my shopping or finish off in Canberra’s warm winter sun while I wait for my market buddy to take me home. Well, this year Featherdale Chestnuts have started selling chestnut flour that they mill with their delicious nuts.

I love an excuse to use chestnut flour. It is high in fibre and is gluten free. It also has a wonderful natural sweetness that I like to play with. I love my chocolate brownies good and fudgy, so I often make them gluten free. Chocolate and chestnuts are such a great combination that it seemed only natural to me to use this local chestnut flour for my home made brownies. I adore the finished product. They are rich, fudgy and not too sweet. They’re also super easy to whip up if you melt your butter in a big enough saucepan, it’s a one ‘bowl’ mix.


125 grams butter
125 grams good quality, dark chocolate at least 70% cocoa solids. I always use Fair Trade.
1 pinch salt
¾ cup brown sugar
¾ cup raw sugar
½ taspoon vanilla paste
3 free range eggs
¼ cup cocoa powder
1 cup chestnut flour


Preheat the oven to 180oC.

Melt the butter in a saucepan with the chocolate, mixing well to make sure the chocolate doesn’t stay directly on the saucepan. When they are just melted together, whisk in the salt and sugars, then the vanilla and eggs. Lastly, fold through the cocoa and chestnut flour.

Line a 20cm square baking tin. Pour in the brownie mix and bake at 180oC for 35-40 minutes, or until a skewer inserted into the middle comes out with small crumbs on it.

Allow them to cool completely before removing from the tin. Use a sharp knife to cut into pieces.

Posted in Dessert, Morning or afternoon tea, Snack, Winter | Tagged , , | 4 Comments

Choc chip banana muffins

Choc chip banana muffins

Choc chip banana muffins

I have been craving choc chip banana muffins for over a week. I don’t quite know why, but there you have it. I bought up big at the banana stall at the farmers market last week and finally got around to making them. I think they’re great; they totally hit the spot. I used good quality chocolate (my favourite, Fair Trade, Green & Black’s) good vanilla and bananas of varying ripeness. I mashed the super ripe bananas almost to a puree and let the firmer ones in big chunks. This way you get the best of both worlds, you get the chunks of banana through your muffin, as well as the general sweetness and moisture of the banana throughout.

Makes 24 large muffins

2 cups mashed banana
1 cup raw sugar
2 eggs
1 teaspoon vanilla extract
100 grams chocolate
½ cup melted butter
3 cups self-raising flour

Preheat the oven to 180oC.

Mix together the mashed banana and egg. Add the sugar, vanilla, and butter. Sift over the flour and fold through with the chocolate until just combined.

Grease or line your muffin pan. Fill the muffin cavities so the mixture is mounded a little over the height of the cavity.

Bake in a preheated oven for 30 minutes or until golden on top and a skewer inserted in the centre comes out clean. Smaller muffins will take less time to cook.

Posted in Brunch, In-Betweens, Morning or afternoon tea, Snack | Tagged , , | 2 Comments

Rhubarb slice

This recipe is based on my Nan’s raspberry shortcake. That recipe is from her CWA cookbook and includes a layer of raspberry jam. I’ve swapped it out for fresh rhubarb and replaced the coconut in the topping with almond meal. The result is a moorish rhubarb treat. The tart rhubarb is sandwiched between sweet gluten free shortcrust and crisp meringue topping.

I developed the recipe for the Children’s Week activity at the Lyneham Commons. I wanted the spread to include things made from ingredients growing at the Commons. When we put the call out for rhubarb crowns to be planted in the winter, we were blessed with abundance so we should have quite a rhubarb patch when the weather warms. I bought the rhubarb for this batch from the Capital Region Farmers Market.


250 grams butter
1 cup caster sugar
4 egg yolks
3 cups gluten free flour blend*

*I use White Wings


1 bunch rhubarb
1 orange, zest only
4 egg whites
2 cups caster sugar
2 cups almond meal

Preheat the oven to 170oC and line a 31 x 21 cm slice tin.

To make the base, beat the butter and sugar together then add the egg yolks. Fold in the flour till well combined. Press the mixture into the prepared slice tin.

Arrange the rhubarb in rows atop the shortcrust and grate over the zest of the orange.

Combine the egg whites and caster sugar, then fold in the almond meal. Spread over the base.

Bake in a preheated oven for 30 minutes. Turn off the oven and leave the slice to cool. Cut the slice into fingers and store in an airtight container in the fridge.

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Blackberry leaf tea

When I first started foraging, I was on the look out for all sorts of things I could do with the goodies I picked. I was staying with my grandparents in Tasmania, and was tending Pop’s berry patch. He had strawberries and raspberries. Having heard about raspberry leaf tea, it got me wondering about blackberry leaf tea. I did some googling and found people who made fresh blackberry leaf tea, but it didn’t sound too exciting to me. It was only when I discovered you could ferment the leaves, in the same process used for black tea, that I thought we’d be talking about some flavours that were worth delving into. I had, in fact, heard it was the herbal tea which most tasted like black tea.

Last year, I fermented my blackberry leaves for two weeks and found the resulting tea tasted much like Oolong. It is very pleasant indeed. This year, I’ve fermented the leaves for much longer, wondering if the tea will have a deeper flavour. It does indeed. After up to six weeks fermenting, it has more developed tannins and is much more like black tea. Making the blackberry leaf tea is a very simple process. I like to pick and prepare enough to last me the year. The best time to go foraging for blackberry shoots is in spring, before the berries have started to form. There will be many young shoots on the plants at this time of year, and they will be tender enough, that you may not even need gloves to break them off. You can however, find young shoots on the plants year ’round.

There are records of blackberry leaf being used medicinally in ancient Greece. Hippocrates, Dioscorides and Pliny recommended them as herbal medicine. Two thousand years ago, the roman army doctor Galenos had his soldiers chew blackberry leaves to strengthen gums and build up physical resistance; today, we know it was the vitamin C and tannins in the leaves that he was counting on to boost immunity and heal wounds. The young shoots are incredibly high in antioxidants. Indeed, the USDA has shown blackberry shoots have more antioxidants than the berries.

Blackberry leaf tea is most commonly used as a herbal medicine to treat diarrhea, sore throats, and wounds. It is used to treat inflammation of the mouth and throat, mouth ulcers, gum inflammation and sore throat. Traditional uses also include the treatment of illnesses and ailments such as bleeding, slow healing wounds, fever, inflammation, cystitis, gout, infertility, vaginal discharge, flu, colds and cough. Because blackberry leaf tea is so high in tannins, it should not be consumed in large volumes because it can then lead to gastrointestinal upset, affect liver functioning and some nutrient absorption.

  1. Pick the blackberry shoots. You want young, tender leaves that will be bright green. You can take the stalks too, if they are bright and tender enough.
  2. Gently wash them under the tap.
  3. Bruise all the leaves. Last year I used a rolling pin; it was great fun. You may want to use a meat mallet, or whatever you have lying around. This year, I passed the shoots through my pasta machine, which did a superb job.
  4. Tightly pack the bruised shoots into a sterilised glass jar. Close the lid
  5. Leave the leaves to ferment for at least two weeks. You can just forget about them. I’m told the best place to leave them is on the dash board of the car. Being that I don’t drive, I don’t leave them in a car. I just leave them in the kitchen. The leaves will turn black and the fragrance will change from the smell of cut grass, to something more fruity and floral.
  6. When you think they’ve fermented long enough, take them out of the jar, pull the leaves apart and dry them out. I do mine in the dehydrator, but you could lay them on a wire rack or put them in a paper or calico bag in a closet to dry.
  7. Chop or crush up the larger pieces and transfer to a tea caddy for storage.

I use about the same volume of blackberry leaf tea as I would black tea, to make a cup. I do not add milk or sugar.

I hope you like this trick as much as I do!

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Wild brassica and potato gnocchi

Wild brassica and potato gnocchi with burnt butter lemon and almonds

Wild brassica and potato gnocchi with burnt butter lemon and almonds

With all this summer rain, the edible weeds are going gangbusters. At this time of year the wild brassica is usually quite peppery. I simply adore the taste of wild brassica flowers during winter, when they taste just like broccoli. But the summer pepperiness doesn’t usually do it for me. I have a feeling though, that with all the cool rain and fast growth, the greens are not as peppery as they would otherwise be at this time of year. When I picked a good bunch for my three weed pie, they were beautiful, and it got me wondering what else I could be doing with them. I realised I’d like to make a gluten free gnocchi. I don’t often make gnocchi, but these were a great success. The green, slightly peppery, addition of the wild brassica really makes this simple dish something quite special.

I initially planned to serve the gnocchi with a rich and creamy goat cheese sauce. But I’ve decided they actually want something very simple, like brown butter and lemon juice. You can serve them how you like though.

You’ll want quite a good sized bunch of wild brassica leaves, thoroughly washed, in order to fill 2 cup when they’re finely chopped. My bunch filled the colander when I bought it home.

Serves 2-3 people

500 grams floury potatoes
2 cups finely chopped wild brassica leaves
¼ teaspoon salt
¼ teaspoon pepper
1 free range egg
¼ – ½ cup gluten free flour blend**

**I use White Wings

Cook the potatoes in their skins, till they’re tender all the way through. I baked mine, but you can microwave them or boil them. If you boil them, leave the skins on and don’t over boil them; you don’t want waterlogged potatoes for this. Remove the skins of the potatoes, mash the flesh and pass through a fine sieve into a medium sized mixing bowl.

Meanwhile, drop the chopped brassica leaves into a pot of rapidly boiling water and cook for five minutes. Remove from the water and strain in a sieve, pressing down on the leaves to remove all water.

Add the brassica leaves, salt and pepper to a small food processor or mortar and pestle and process till some of the greens have liquefied, but you still have some small pieces. You can add some of the egg to aid the process, but you don’t want to let the egg get fluffy, so only add a bit, and it’s best done at the end, so you don’t over mix it.

Make a well in the middle of the potato and tip in your brassica and egg. Gently combine the mixture. Add half the flour first, stirring to combine. Add more flour as needed, but being careful not to overmix. You need to add enough flour to bring the mixture together in a soft dough, that can be shaped into a sausage. It should feel softer than play dough. If you don’t add enough flour, the gnocchi will fall apart in the water when you cook it; too much and the gnocchi will be tough.

Divide the dough in two pieces. Cover the unused dough. Working in batches, roll the dough into a log two centromeres thick. Use a lightly floured knife to cut into 2cm pieces. Place each piece in the palm of your hand and roll it with a fork to shape and leave an imprint. Set aside on floured board or tray lined with baking paper. Repeat with remaining dough portions.

Bring a large pot of well salted water to a rolling boil. Drop the gnocchi into the boiling water, stirring gently to make sure they don’t stick to each other or the bottom. When the gnocchi rise to the surface, remove them with a slotted spoon and drop straight into you preferred sauce.

Posted in Dinner, Lunch | Tagged , , , , , | 1 Comment

Buckwheat banana bread

Buckwheat banana bread with malt butter spread

Buckwheat banana bread with malt butter spread

I recently had an overripe banana on my kitchen counter, frowning at me the browner it got. It was quite late by the time I summoned the energy to do something about said banana. I think I was inspired by a visit from my grandparents. My Nan is an excellent housekeeper and my Pop loves banana bread. So go figure, I wanted the banana gone, and into banana bread. A medical specialist I’ve been seeing lately has asked me to drop gluten from my diet. So I’m trying my best at that. When I realised I still had a whole tub of buckwheat flour a friend gave to me before she moved to England, I thought I’d try my hand at a gluten-free buckwheat banana bread.

I figured the flavour of buckwheat would lend itself well to banana bread and did a bunch of research into gluten free baking and different types of flours. This recipe is what I came up with adapted from the banana bread with malt butter that I made for Pop when I was staying in Tasmania. I’ve increased the liquid, adding yoghurt and honey. I’ve also added chia seeds to help with the structure of the bread and added additional rising agent.

I added a little acid to my malt butter spread. I have come to love apple cider vinegar. I make my own with a natural fermentation process. It’s so good for you that I try to find ways to include it in things. It adds a lovely sharpness to the malt butter spread. If you wanted, you could use lemon juice for this instead.

Banana bread

75 grams butter
¾ cup Rapadura sugar
1 egg
1 tablespoon honey
1-2 overripe bananas, mashed
¼ cup yoghurt
¼ cup milk
2 tablespoons chia seeds
½ teaspoon cinnamon
1 ½ cups buckwheat flour
½ teaspoon bi-carb soda
½ teaspoon baking powder
1 cup walnuts, roughly broken

Malt butter spread

½ teaspoon cider vinegar or lemon juice
¼ cup malt extract*
¼ cup butter

*You’ll find tins of malt extract in the honey aisle of the supermarket.

To make the banana bread: Grease a loaf tine and preheat the oven to 180oC. Combine the chia seeds and milk and leave to rest for 5-10 minutes.

Cream the butter and sugar. Mix in the egg. Add the honey, chia, milk, yoghurt and mashed banana. Sift over the cinnamon, flour, baking powder and bi-carb soda. Mix to combine and fold through the walnuts. Tip the batter into the greased loaf tin and spread the batter evenly. You can make it higher on the edges than in the middle. Bake in a preheated oven for an hour or until a skewer inserted into the middle comes out clean. Store in an airtight container.

To make the malt butter spread: mix together the cider vinegar or lemon juice and malt extract. Beat this together with the softened butter and spoon into a small ramekin for serving; cover and store at room temperature until desired. The malt butter will keep at room temperature for a week, or longer in the fridge.

Serve slices of banana bread fresh or toasted, spread with malt butter spread.

Buckwheat banana bread

Buckwheat banana bread

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Treacle tart

A slice of treacle tart at my Potter Picnic Party

A slice of treacle tart at my Potter Picnic Party

I made my first treacle tart for my Potter Picnic Party. I made it because it’s Harry’s favourite. I couldn’t, therefore not have it at my party. But I have to tell you, I was quite sceptical about the whole concept. You see, in Australia, we know treacle only has the dark, quite bitter syrup. But it turns out that treacle has traditionally come in two types: dark treacle and light treacle. Light treacle is what we know as golden syrup. This glorious nectar, is what most treacle tarts are made with.

This recipe as based loosely on Mary Berry’s recipe. But I’ve upped the filling quantities and played around with them a bit. I was concerned about the overwhelming sweetness of a tart made primarily with golden syrup, so I added a little dark treacle for bitterness, and used far more citrus than Mary does. Because you don’t blind bake the pastry, it’s important to bake the tart on a pre-heated baking tray. I put my enamel cast iron tray in the oven while it was heating up, and placed the flan tin on top of that. It worked a treat, and the pastry cooked perfectly.

Anyway, I now absolutely understand why treacle tart is Harry Potter’s favourite dessert. My birthday guests were not stinting in their praise. One said, ‘while everything has been delicious… this tart is life changing.’ That certainly did the trick for me and I’ll be glad to bake this again at the next opportunity.

Makes 1, 26 cm tart


250 grams plain flour
130 grams butter
3 tablespoons ice cold water


700 grams golden syrup
100 grams dark treacle
3 lemons, zest of (finely grated)
¾ cup lemon juice
300 grams fresh, sourdough breadcrumbs

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips. You want it to look like fine breadcrumbs. Add the ice cold water and mix to a firm dough. Cover the dough in cling film and refrigerate for 20 minutes.

Preheat the oven to 200oC and place a heavy baking tray in the oven to heat up. Grease a deep 26 centimetre loose bottomed fluted flan tin with butter.

Roll the pastry out thinly on a lightly floured work surface. Line the prepared tin with the pastry. Prick the base with a fork to stop it rising during baking and return it to the fridge to cool again.

To make the filling, heat the syrups gently, but do not let them boil. Once they’ve melted, add the breadcrumbs, lemon juice and lemon zest. If the mixture looks runny, add a few more breadcrumbs. Pour the syrup into the pastry lined tin and level the surface.

Bake the tart on the pre-heated baking tray for ten minutes until the pastry has started to colour, then turn the oven down to 180oC and bake for a further 25-30 minutes until the filling is set. Remove the tart from the oven. Leave it in the tin to set.

Serve the tart warm, at room temperature or cold. I like to serve it with whipped cream, but the super decedent can serve it with clotted cream.

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Canberra plum sauce

We are blessed in Canberra, town planners included many wonderful fruit bearing trees when they planned those that would line the suburban streets. There is one street in Braddon planted entirely with walnuts. There are several streets planted with plums. I am most interested in one particular plum. For the purposes of this post, I will call it the ‘Canberra’ plum. It grows on an attractive tree with dark burgundy leaves. The fruit is small, the same colour as those leaves, and dark all the way through. It has a deep, rich flavour but has a bitterness on the skin and seed.

I was recently on Canberra’s 666 ABC radio talking about preserving these and other, wild foods. I had a great time with Lish Fejer. I took her in a few wild greens, as well as some of my preserved wild fruits. It made me realise it’s about time I posted the recipe for my plum and ginger sauce, made with those abundant dark cherry plums. You can pick these plums before they’re ripe. If the plums are still firm, they’ll add a lovely tartness to the sauce and will still be full of rich flavour. You don’t need to pit them for this recipe; you’ll push the fruit pulp through a sieve and discard the seeds and skins later. The plums ripen at vastly different times across Canberra. Those in Braddon can be picked in early December, but those on the south side are fine well into January.

800 grams ‘Canberra’ plums
450 millilitres white vinegar
500 grams raw sugar
100 grams fresh ginger

Wash the plums. Place them in a large saucepan with the vinegar. Slice the ginger and add it to the pot. Bring the contents to the boil and simmer for about 20 minutes, or till the plums fall apart.

Pour the contents of the pan through a fine sieve, pushing through the plum pulp. When you have only seeds, skins and ginger left in the sieve, discard the solids.

Add the sugar to the plum pulp and bring to a boil.

Pour into sterilised bottles and process in a water bath for 30 minutes.

Posted in Summer | Tagged , , | 17 Comments

Three weed pie

All this summer rain has done wonders for the wild greens. I was at a friend’s house the other day, they’re building from scratch, and the weeds in the garden were looking delicious! They had loads of wonderful looking fat hen. I salvaged loads of dandelion from the weeds pulled at the Lyneham Commons working bee on the weekend, picked the leaves and saved the fat roots. Wandering up at O’Conner Ridge I came across a field of wild brassica and knew it would be the third weed for my pie. The combination of these three weeds made an excellent, flavourful, complex and nutritious green filling for my pie. Some slow cooked onion adds sweetness, fresh goat cheese adds a nice tang, ricotta a mild creaminess, an egg or two binds it together and adds a little richness.

Wild brassica is the ancestor of all our common cultivated modern brassicas including broccoli, cabbage, kale and Brussel sprouts. Wild brassica can be assumed to have similar nutritional profile to kale, high in folic acid, carotenoids and vitamin C. Dandelion is the most nutritious vegetable ever tested by the US Department of Agriculture. It is high in iron, calcium, vitamins A, B6 and K and a whole host of other goodies. Fat hen is very high in protein, vitamin C and calcium and is widely grown in Northern India. If you’d like to know more about how to identify and use fat hen, check out this video by Green Deane from Eat the Weeds.

While we often prefer minimally cooked vegetables these days, there are three reasons for blanching the wild greens before making the pie filling. Firstly, to remove some of the liquid so they compressed well and did not make for a watery pie filling. Secondly, blanching leaches out the oxalic acid which is common in wild greens. Lastly, boiling often reduces bitterness of wild greens. These reasons apply differently to each of the weeds used here. I find dandelion greens to be very bitter. Although young and fast growing leaves, like those picked after a lot of summer rain, will be less bitter than older, slow growing leaves, I still wanted to reduce the bitterness of this nutritious green. Fat hen is a very popular wild green, it is truly delicious with a very inoffensive flavour even raw. But because it is relatively high in oxalic acid, I blanch to reduce the presence of this compound. Oxalic acid is found in all sorts of foods from almonds to tea, but it can inhibit the absorption of calcium. Larger wild brassica leaves should be blanched for them to reach a desirable texture, and soften them for mixing into the pie filling.

Makes one 25 cm pie


2 whole onions
2 cloves garlic
1 tablespoon butter
200 grams Fat hen leaves
200 grams Wild brassica leaves and flowers
200 grams Dandelion leaves
Dandelion roots (optional)
1 free range egg
250 grams fresh ricotta
250 grams fresh goat cheese
½ teaspoon grated nutmeg
½ teaspoon salt
1 teaspoon freshly ground black pepper


175 grams butter, at room temperature, but not soft
250 grams plain flour
130 millilitres water, chilled
egg wash

To make the filling, put the onions on to cook slowly while you prepare the greens. Dice the onion and place in a small saucepan with the butter, on a low heat. Cover and stir occasionally. You want them to cook slowly, so they become very tender and sweet, with very little colour. It would be good if you could let them go for 30 minutes or so. Then add the garlic and continue cooking for another five minutes.

Prepare each of the greens separately. Wash the leaves thoroughly, remove any stalks and discard discoloured leaves.

Finely chop the wild brassica leaves. Drop them in rapidly boiling water and cook in boiling water for 5-10 minutes. Drain the greens in a sieve. Press down on the greens to remove all liquid. Transfer to a large mixing bowl, breaking them up to cool.

Roughly chop the dandelion greens. Drop them into a large pot of rapidly boiling water. Boil for 10-15 minutes before tasting them for bitterness. If they are still too bitter for your taste, drain them. Refill the pot with boiling water and boil the greens for another 5-10 minutes before tasting again. You can continue cooking them to reduce the bitterness, but they will begin to take on a flaccid slippery texture. Drain the greens and press down on them to remove all liquid. Transfer them to the mixing bowl, breaking them up to cool.

Drop the fat hen leaves into a pot of rapidly boiling water. Boil for 3-5 minutes, or till they have just wilted. Drain the greens in a sieve. Press down to remove all liquid. Add the drained leaves to the mixing bowl.

If you are using dandelion roots, scrub them clean and remove any trace of the green tops. Place the roots in a pot of water and bring to the boil, cooking till tender. Remove from the water and allow them to cool enough to handle. Peel the skin off the roots then pull the cooked flesh away from the tough inner root. Finely chop the cooked flesh and add it to the mixing bowl. Discard the inner root and skin.

Mix the weeds well, being sure to break up all the clumps of greens. And leave them to cool completely. You can refrigerate the mix at this stage, preparing the rest of the filling up to a day later.

Combine the cheeses, egg, salt, pepper and nutmeg in a small mixing bowl. Add to the weeds and mix well, returning to the fridge to chill.

To make the pastry, place the flour in a mixing bowl. Chop the butter into cubes and add to the flour. Flatten the butter into the flour with your hands. But you still want it to be in big pieces. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover and refrigerate for 15 minutes to rest.

Turn the dough onto a lightly floured surface, knead gently and form into rectangle. Don’t overwork the butter streaks; you should have a bit of a marbled effect. Fold the top third down to the centre, then the bottom third up and over that and roll again. Repeat this process once or twice more then return it to the fridge to rest for another 15 minutes.

Preheat the oven to 200oC.

To assemble the pie, remove the pastry from the fridge. Cut away one third of the pastry and return it to the fridge. On a lightly floured surface, roll out the rest of the pastry to line the bottom of your pie dish. You want to allow a reasonable amount of overhang, and you don’t want the pastry to be too thick. Mine was 4-5 millimetres thick. Scoop the filling into the pastry bottom, packing it down firmly so you haven’t any air pockets.

Roll out the reserved third of the pastry for the pie lid. Lay it atop the filling, and press down so it fits snuggly. Cut the lid so it’s the perfect size of the pie, then brush the lid and inside of the sides with egg wash. Now trim the pastry base leaving a good centimetre above the lid. Push the excess down onto the lid, pinching it to seal.

You can use excess pastry to decorate the top of the pie. I used little heart and triangle shaped cookie cutters to make leaf shapes and steam holes in the top of the lid. Brush the decorations with more of the egg wash.

Make sure you have steam holes in the lid of your pie and bake for 30-40 minutes or until golden all over.

Remove the pie from the oven and leave it to rest for 10 minutes before removing it from the tray. Transfer it to a wire rack to keep the pastry fresh.

Serve warm or at room temperature.

Posted in Lunch, Summer | Tagged , , , | 14 Comments

Wild fennel flower fritters

At this time of year, swathes of wild fennel are in flower, their bright yellow blooms rising above clouds of green fennel fronds. The flowers smell sweet and fragrant with aniseed. The bees and other pollinating insects love them. If you pick one off and eat it early in the day, you will likely be rewarded with the sweet nectar therein. By later in the day, it may have been carried off by some critter or other. I like to pick the flowers and add the little florets to salads, or a bowl of pasta with wild fennel and lemon pesto. The fennel pollen is also a highly sought after culinary cabinet addition. But I’ve finally settled on a wonderful wild fennel flower fritter recipe.

These fritters would make great party food. I planned to enjoy mine with champagne on New Year’s Eve. A friend of mine commented that they look so much like fireworks that it was appropriate. The flavours did pair particularly well with a glass of Veuve Clicquot, my favourite champagne. The batter I used was gluten free. Made with maize flour, it has a natural sweetness that compliments that of the flowers; it’s a different product than the more common corn flour we get in Australia. The ‘maize flour’ is still yellow from the corn, and tastes like the vegetable we know. It certainly doesn’t have the bland flavour of corn flour used for thickening sauces. The batter is very simple, but creates a wonderful, crisp coating for delicate flowers. I eat only the yellow flower portion of the fritter, using the stalks as a holding device, and discarding them when I’m done.

Choose fennel flowers that are fully open. It is preferable to pick them the day you want to make the fritters, to keep all the nectar and pollen in the flower, and the fritter. If this isn’t possible, pick them with a long stem attached. When you bring the flowers home, trim the bottom of the stalk with a sharp knife or pair of kitchen shears and place them in a vase of clean water till you need to use them.

Makes 12-24

12-24 Wild fennel flower heads
1/2 cup Maize flour
1 Free range egg
1/2 cup Soda water
Oil, for frying

Trim the fennel flowers from their stalks.

Place the flour in a mixing bowl. Make a well in the centre and break in the egg. Add the soda water and whisk till combined.

Heat the oil in a small saucepan till very hot. I prefer to wait till it’s about 200oC.

Mix the batter again and dip in a fennel flower, moving it around in the batter to ensure it is well coated. Lift the flower up, allowing most of the drops of batter to fall back into the bowl, then quickly transfer it to the hot oil, flowers down (stalk up). Hold it under the bubbling oil with the stalk of the flower. Leave it tin the oil till crisp and golden. Transfer to a wire rack and repeat with remaining flowers.

Arrange the flowers on a serving tray and eat immediately.

Posted in Side dish, Snack, Summer | Tagged , | 1 Comment