This dinner plan recipe collection includes a wonderful zucchini bread starter, classic quiche and finishes with the most sublime caramel pudding.
Ingreadient:
- 100g Western Star Unsalted Butter, melted (plus extra for greasing)
- ¾ cup milk
- 1 tsp vanilla bean paste
- ¾ cup caster sugar
- 1 ½ cups self-raising flour
- Western Star Thickened Cream, to serve
- ¾ cup brown sugar
- 2 tbsp golden syrup
- 45g Western Star Unsalted Butter
- 400ml boiling water
- Pastry:
- 250g plain flour
- 1 tsp salt
- 190g Western Star Chef’s Choice Butter, cold and diced plus 1 tbsp extra for greasing
- 2 eggs, (1 egg used for brushing, lightly whisked)
- Filling:
- 1 tbsp olive oil
- 150g bacon, diced into 1cm pieces
- 200g crème fraiche
- 150ml milk
- 2 eggs, lightly whisked
- 2 egg yolks
- 150g gruyere, grated
- ½ tsp ground nutmeg
- ¼ cup parsley leaves, finely chopped
- 375g plain flour
- 4 tsp baking powder
- ½ tsp bicarb soda
- 1 tsp salt
- 1 cup grated zucchini, excess liquid squeezed out and drained
- 1 ¼ cups grated cheddar
- 1 shallot, finely chopped
- 1/3 cup mixed herbs, chopped (chives, dill, basil)
- 2 eggs
- 240ml buttermilk
- 60g Western Star Unsalted Butter, melted
- Chilli butter:
- 1 tsp Chilli flakes
- 190g Western Star Unsalted Butter, softened
Direction:
- Preheat oven to 180°C. Grease an 8-cup capacity baking dish with extra butter
- In a large bowl, add milk, vanilla, caster sugar, flour and melted butter and mix until combined. Placed mixture into prepared dish
- Place brown sugar, golden syrup and unsalted butter into a large jug, pour the water over and mix to combine
- Pour sauce over pudding mixture and carefully place into the oven. Bake for 35 minutes or until sponge is firm and golden. Rest for 5 minutes. Serve hot with Western Star Cream
- Preheat oven to 180°C and grease a 22cm quiche/tart tin with a removable base
- For the pastry, place the flour, salt and butter into a food processor and blitz until mixture resembles breadcrumbs. Add one of the eggs and blitz again until just combined. Remove dough from the processor and wrap in cling wrap. Refrigerate for 30 minutes
- Meanwhile to make the filling, add the oil into a large fry pan and place over medium-high heat. Once hot, add the bacon and fry for five minutes or until just golden. Remove pan from heat and allow to cool completely
- In a large bowl, combine crème fraiche, milk, eggs, egg yolks and whisk together. Add gruyere, nutmeg, cooled bacon, parsley and season with salt and pepper. Mix well. Set aside
- Roll out your dough on a lightly floured surface until 2cm thick. Lift into prepared tin and trim any excess pastry. Place into the oven for 20 minutes to blind bake. Quickly remove from the oven, lightly brush pastry with egg and place back into the oven to continue to bake for 5 minutes to seal pastry. Carefully pour filling into tart shell and bake for 35-40 minutes or until filling has set. Remove from the oven and cool for 15 minutes before removing quiche from tart tin, slicing and serving
- Preheat oven to 180°C. Grease and line an 8-cup capacity loaf tin
- In a large bowl, mix together the flour, baking powder, bicarb soda and salt. Add the zucchini, cheese, shallot, herbs and mix through flour mixture
- In a separate bowl whisk together the eggs, buttermilk and melted butter. Add to the flour and zucchini mixture and mix together until just combined. Transfer into the loaf tin and place into the oven and bake for 1 hour or until golden and when skewer comes out clean when tested
- Remove loaf from the oven and then allow to cool completely in the tin. Remove from the tin and serve with a spread of Chilli Butter
