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CRANBERRY PISTACHIO SHORTBREAD COOKIES



    These super easy to make shortbread cookies are a burst of flavour and colour. A perfect contrast of green and red colour from cranberries and pistachios gives you the festive vibe and are also very inviting to munch with a cuppa.


    These light and buttery shortbreads give the right balance of sweetness and crunch from the fruit and nut used in the cookies. I try to keep a batch ready at the back of my freezer handy to make them for a lunch box snack at times.


    You can also add some dark chocolate chips to add to the crunch and sweetness.


    Make it during festive times and it can be a perfect little gift treat for Christmas, wrapped up in a bag and tagged with fancy ribbon.

    YIELDS: 25-30 cookies

    PREP TIME: 20 minutes

    BAKING TIME: 12-15 minutes

    PASSIVE TIME: 1 hour



    INGREDIENTS

    • 3 cups all purpose flour

    • 1 cup caster sugar

    • 1 1/4cup unsalted butter, cut into cubes

    • 1/2 tsp salt

    • 1/2 tsp almond extract

    • 1 tsp vanilla extract

    • 2 tsp baking powder

    • 1 egg, room temperature

    • 1/2 cup dried cranberries, coarsely chopped

    • 1/2 cup unsalted shelled pistachios, coarsely chopped



    METHOD

    1. In a stand mixer bowl, cream butter and sugar until light and fluffy and pale in colour. Add the extracts and egg, and blend for 2 minutes until the egg is well combined.

    2. In a large bowl, sift flour, salt and baking powder. Add cranberries and pistachios to dry mix.

    3. Drop 1/3 of the dry ingredients to the butter mix and blend for 2 minutes until combined.

    4. Add the remaining dry flour mix in two batches to the butter mixture and blend until it is well combined.

    5. Turn out the dough onto a floured surface. Knead lightly to make it smooth. Divide the dough in 2 batches. Shape one batch of the dough into a thick log, about 2 inch thick in diameter. Place the log on large sheet of cling film and wrap it tightly. Twist and knot the sides of the plastic wrap to secure from the ends. Freeze it for 1 hour.

    6. Repeat step 5 for the other batch.

    7. Preheat oven to 160°C fan-forced. Line two baking sheets with parchment paper.

    8. Remove the cookie dough out from the freezer, unwrap the cling film and cut the log into 1/4 inch thick discs. Place them on cookie sheet 1.5 inch apart and bake for 12-15 minutes until slightly golden brown around the edges.

    9. Transfer on to the cooling rack and cool completely before storing in an airtight jar.



    COOK'S NOTES:

    • These logs can be prepared days ahead and stored in freezer.

    • The wrapped dough logs will stay in freezer for up to 2-3 months. Discard the plastic and cut and bake as per the recipe.

    • If preserving the cookie dough in freezer for later use, make sure these logs are wrapped tightly in the plastic wraps to avoid freeze burning.

    • Baked cookies store well up to a week in an airtight jar.

    • Don't over bake the cookies else your shortbreads will be slightly hard.



    TOMATO AND WALNUT PESTO TART



      Make every day gourmet with this flavourful tomato tart that’s sure to satisfy your senses with the beautiful combination of Italian flavours from basil pesto and ricotta cheese filling.


      This tart was entirely made from home grown organic produce. Almost everyday I’m plucking these beautiful tomatoes from my backyard and try to make use of them in all different recipes...whether it’s in soups, curries, pastas, chutneys, jams, sandwiches, wraps or in salads, pretty much in everything you wanna add that kick of tomatoes.


      This exotic looking rich crust tart is filled with ricotta and Parmigiano Reggiano layered with walnut basil pesto, which is again made from fresh basil growing in my backyard. To play with the summer’s bounty, I added all different colours and sizes of tomatoes and it looked sooo pretty, and tasted divine. A subtle hint of thyme in the crust adds a different dimension of flavours to the tart.


      Either make it as big tart for sharing, or just individual ones, they surely will grab the attention when served at your tea or dinner party.

      SERVES: 6-8

      PREP TIME: 30 minutes

      BAKING TIME: 55 minutes to 1 hour

      PASSIVE TIME: 30 minutes



      INGREDIENTS


      For Pastry:

      • 250g/2 cups of plain flour

      • 175g unsalted butter, cold and diced

      • 1/2 tsp salt

      • 1/4 tsp dried thyme

      • 2-3 tbsp cold water

      For Pesto:

      • 2 cups loosely packed basil leaves

      • 75g Parmigiano Reggiano, chopped

      • 1/2 cup extra virgin olive oil

      • 2-3 cloves garlic

      • 1/8 tsp salt

      For Ricotta Filling:

      • 1/2 cup ricotta cheese

      • 3 tbsp low fat creamy feta cheese

      • 1/4 cup Parmigiano Regianno, grated

      • Pinch of salt

      • Freshly cracked black pepper

      For Tomato Layer:

      • 8-10 mixed colour and different sized firm tomatoes, sliced 1/4 inch thick

      • 2-3 tsp Balsamic vinegar

      • 1/2 tsp kosher salt

      • 1/4 tsp black pepper, freshly ground

      • 1 tbsp extra virgin olive oil

      • Few basil leaves for garnish



      METHOD

      1. In a stand mixer bowl, sift flour, add salt, thyme and butter, blend them together with paddle attachment until it resembles breadcrumbs.

      2. Add water and blend for few seconds until the dough combines and form a ball. Do not over work the dough.

      3. Remove the dough on a floured surface, gently knead to bring everything together, take care not to over work the dough. Wrap it in a cling wrap and refrigerate for 30 minutes.

      4. Preheat the oven to 190°C.

      5. Take the pastry out from the fridge, remove cling wrap and place it on a floured surface.

      6. Roll the dough in a 7 x 16 inch rectangle. Lift and wrap the pastry gently from longer end around the rolling pin and transfer by unwrapping on the loose based rectangular tart pan. Press the pastry into the pan and trim any excess around the edges.

      7. Line the pastry with parchment paper, spread baking beans on top and blind bake in preheated oven for 15 minutes. Remove the beans and parchment paper and bake further 5 minutes until the pastry is crisp. Remove to cool slightly.

      8. As the pastry is baking in oven, make pesto sauce by blending all ingredients together in a bender and keep aside.

      9. Make the ricotta filling by mixing all the ingredients in a bowl. Keep aside.

      10. Take 5 tbsp of pesto sauce and spread on the cooked pastry. Pour and spread ricotta cheese filling on top. Arrange tomato slice, overlapping slightly on each other. Season it with kosher salt and pepper and drizzle balsamic vinegar and olive oil on top.

      11. Bake for about 30-35 minutes, cool in pan for 5 minutes. Remove from pan, garnish with basil leaves, cut into slices and serve warm.


      COOK'S NOTES:

      • I made this tart with plain flour but you can certainly make it gluten-free by replacing the plain flour with gluten-free flour.

      • Balsamic vinegar gives a slight sweet note to balance the tartness of the tomatoes. If you don’t have balsamic vinegar handy, drizzle little honey instead.


      GLUTEN-FREE SPICED SWEET POTATO AND CANDIED GINGER COOKIES



        Who doesn’t like to indulge in cookies? These are Gluten-free Spiced Sweet potato cookies, it’s a winter weather healthy sweet treat, that benefits your body and brain as a whole, and are just perfect as a grab and go breakfast. It's also an adequate nutritional lunch box snack.


        Classical versions of cookies would mostly be made with refined flour and I tried replacing it with oats flour and gluten-free flour. Removing the gluten from cookie makes it slightly guilt free, though I used butter in the recipe

        YIELDS: 20-24 pieces

        PREP TIME: 20 minutes

        BAKING TIME: 18 minutes

        TOTAL TIME: 38 minutes



        INGREDIENTS

        • 1 medium sweet potato kumara, peeled and chopped (it should be 1 cup quantity of cooked and mashed potatoes)

        • 185g butter, room temperature

        • 200g or 1 cup soft light brown sugar

        • 1 egg

        • Zest of 1 orange

        • 180g gluten-free flour

        • 100g oats flour

        • 1/4 tsp salt

        • 1 tsp baking powder

        • 1 tsp cinnamon powder

        • 1/2 tsp nutmeg, freshly grated

        • 1/4 cup candied ginger, chopped

        • 50g macadamia nuts, roughly chopped

        • 50g dark chocolate buttons (I used Hershey’s semi-sweet)



        METHOD

        1. Preheat the oven at 180°C. Grease and line the baking sheet/tray with baking paper. Set aside.

        2. Steam the chopped potatoes in a double boiler, for 10-12 minutes, until soft and cooked. Remove from boiler and spread on a plate and let them cool completely. Once cooled, place them on paper towel and let the excess moisture absorb on it. Mash them to a smooth purée.

        3. Beat butter and sugar together until pale and creamy, add egg and zest and beat for a minute. Stir in the mashed potatoes until well combined.

        4. Sift together the flours, baking powder, cinnamon powder, nutmeg and salt. Tip in the chopped macadamia nuts and ginger, then gradually add the dry ingredients to the wet and combine well.

        5. Drop tablespoon full of the mixture on to the prepared baking tray keeping a distance of at least 2 inch in each cookie dollop. Press lightly and bake them for 15-18 minutes or until golden. Cool completely on wire rack.

        6. Put chocolate in a heatproof bowl, melt chocolate in a double boiler over a pan of barely simmering water. Pour it in a piping bag and drizzle over cooled cookies. Set aside for 30 minutes to set.


        COOK'S NOTES:

        • You can always use store bought pumpkin purée. It’s generally quiet soft as the water content is more, soak that extra moisture on the absorbent paper or kitchen paper roll and use it as written in recipe.

        • Preserve the cookies in airtight box for up to 2 weeks.


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