Last school holidays, on a freezing winter’s day, my Mum Annie, daughter Alice and I got to play dress-ups and put on a Spring-themed lunch for Goondiwindi Cotton. Photographer Monique Lovick came along and captured the morning (beautifully, as she always does – thank you, Mon); we made a sponge and a quiche and pretended we weren’t counting the minutes until we could put jumpers back on and stand in front of the fire. I think we had a maximum temp of two degrees that day, not that you can tell in these pics – Mon worked her magic, we brought the colour and I think together we all pulled it off!
Goosebumps aside, it was such a nice excuse to be together, to get some photos of the three of us together with make up and hair done (thank you darling Alice – you’re a million times better at this than I ever was or will be) and to try on some pretty clothes (how lovely is that hydrangea dress? Might have to get myself one for keeps). All the clothes we’re wearing in these photos come from Goondiwindi’s Spring collection. Gorg.
Here are some of Mon’s photos and a couple of recipes from the shoot. thank you Goondiwindi for including us in your Spring launch, we loved it!
Sophie x
Rhubarb and Cream Sponge
Fluffy, light and, just so delicious – big thanks to Dot Yeatman for this recipe. Dot spent much of her life living in the manager’s cottage at the Manildra flour mill in central western NSW, not too far from us (her husband Neville was in that roll for many years). She is a great storyteller, entertainer and, of course, a gun baker. Her sponge recipe is the best I’ve ever come across, and I make it often. This recipe is featured in my book A Basket by the Door, though it’s filled with passionfruit curd. Also very good is this rhubarb compote and cream situation!
A cake like this is bound to cheer and please. Make it for your favourite birthday person, for work morning tea, for a Sunday morning, or to enter your local show (good luck). I have doubled Dot’s original recipe to make a nice tall layer cake, but if you would prefer something a little smaller or just one layer, then halve the quantities below.
8 eggs, separated
2/3 cup (100g) self-raising flour
1 1/2 cups (330g) caster sugar
1 cup (150g) cup cornflour
To fill
300mls cream, whipped
1 bunch rhubarb, trimmed and cut into 2-3cm pieces
1/4 cup sugar (or to taste)
Zest and juice of one orange
1 tsp vanilla paste, or seeds from one vanilla pod
Icing sugar, to dust
Preheat oven to 180C and grease and line two 20cm springform cake tines. Whisk the eggs whites to a stiff froth. Add the sugar gradually and beat until thick and smooth. Whisk in the yolks, one at a time. Meanwhile Sift the flour and cornflour together three times. Fold into the egg and sugar mixture with an upward and over movement (do not stir). Pour the mixture evenly into the two tins and bake for 20-25 minutes or until just firm to touch.
Let cool on a cake rack, then fill with a layer of whipped cream and passionfruit curd. Decorate with more cream, strawberries, and the pulp from your four passionfruit.
Galette with Greens, Peas and Parmesan
A tasty ricotta filling full of greens, wrapped up in a beautiful shortcrust pastry; this is a recipe (or rather three) from my new book What Can I Bring?. Big, bright and green, it’s a fresh take on our base tart recipe. Also, you don’t need a tin or to bother with blind baking, so it’s pretty simple to put together. Make a big one, cut it into small squares and hand it around with drinks, or cut it into bigger slices for a standing lunch. Either way, yum.
Prep time: 30 mins, plus resting
Cook time: 30–40 mins
Serves 6–8
2 cups (100 g) fresh spinach leaves
1 × quantity Ricotta filling (find below)
Zest and juice of 1 lemon
11/2 cups (195 g) peas, fresh or frozen, cooked then blanched
1/2 handful parsley
1/2 handful mint
1 × quantity Shortcrust pastry (find below), chilled
Plain (all-purpose) flour for dusting
2 egg yolks
1 Tbsp cream
1/4 cup dukkah or a mix of toasted sesame seeds and nigella seeds
1/2 cup (45 g) grated Parmesan to finish
Wash the spinach leaves well, then transfer them to a dry frying pan over medium heat. Cook, tossing around as you go, to wilt the spinach into a dark green, soft slump of leaves. The residual moisture from washing should stop any of them from catching and burning.
Transfer to a chopping board and allow to cool for a few minutes.
For the ‘almost everything bagel seasoning’, just combine the seeds and salt in a small jar and crush in the fried shallots with your fingers. Mix well and set aside.
Whisk together the ricotta mixture and add the lemon zest. Finely chop the cooled spinach with 1 cup (130 g) of the peas, the parsley and mint. You could use a food processor to blitz this for a smoother texture, or just use a good knife for a rougher consistency. Either way, fold through the ricotta mixture and set aside while preparing the pastry.
Preheat the oven to 200°C (400°F).
Roll the chilled pastry out on a lightly floured work surface to have a large round, about 25cm diameter, or thereabouts. Transfer to a large baking tray lined with baking paper. Gently spoon the green ricotta mixture into the centre of the pastry, leaving a 4 cm edge right around. Fold this down on each side to create a seal.
Whisk together the egg yolk and cream and brush along each side. Sprinkle the pastry edges with the dukkah or seed mix, then pop the pastry in the oven for 30 minutes, or until the pastry is golden.
Meanwhile, for the topping, combine the remaining peas with the juice of your lemon and the grated parmesan.
Once the tart is out of the oven and has cooled a little, sprinkle over the pea topping, slice and share.
Shortcrust Pastry
Makes enough for one large tart or six small tarts
1, 2/3 cups (250 g) plain (all-purpose) flour, plus extra for dusting
Pinch of salt
½ cup (125 g) chilled butter, cut into cubes
3 Tbsp ice-cold water
Tip the flour onto your work surface, add the salt and make a well in the centre. Into this, place the chilled butter. Using the heel of your hand, smoosh the butter into the flour, working it together until the mixture is coarse and sandy, with pea-sized pieces of butter. Now add the water, a little at a time, still using the heel of your hand to bring everything together into a cohesive disc of pastry. A few streaks and seams of butter are fine here. Wrap in plastic wrap and chill in the fridge for 30 minutes.
This makes enough pastry for one large tart, a few galettes, or about eight small tarts. Depending on your tin/tray size and depth, you might have some pastry leftover. Just roll it out and make yourself a mini tart.
Ricotta Tart Filling
This might make a bit much filling, depending on how many vegetables you’re adding, or the size of your tins/tarts, but if you do have a bit extra, let’s say 1 cup (230 g), perhaps go for a quick baked ricotta-ish situation. Simply crack one or two more eggs into the mixture, pour into a buttered ovenproof dish and sprinkle over a little more cheese, then bake at 200C till puffed and golden.
2 eggs
1/2 cup (45 g) finely grated parmesan
1/2 cup (125 ml) cream
2/3 cup (165 g) fresh, soft ricotta
Whisk all the ingredients together until well combined. Taste and adjust seasoning.
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