Sharon’s Stylish Meals – Season 1 Episode 10 Recipes
BAKED CAMEMBERT TRECOLORE
3-4 Italian rolls, toasted
olive oil
Cut rolls length-wise and paper-thin. Brush with some olive oil, then toast in a 140°C oven until dry.
1 x 125g (4 oz) whole round camembert cheese or 3 small cheeses
30ml (2 tbs) olive oil
125g (½ cup) olive tapenade
125g (½ cup) sun-dried tomato pesto
125g (½ cup) basil pesto
Place the cheese in a pre-sprayed ovenproof dish. Drizzle with some olive oil.
Grill until the cheese has softened and melted slightly. Remove from oven and spoon the pestos in three concentric circles on top. Serve with the toast.
CHEF’S TIP: I substitute brie for the camembert when available.
Serves 4
DULCE DE LECHE ICE CREAM
PREPARATION TIME: 30 minutes
COOKING TIME: 10 minutes
DULCE DE LECHE SAUCE
1 tin caramelised condensed milk
175ml (¾ cup) cream or milk
Whisk the condensed milk and cream together and place on a low heat. Whisk until smooth. Set aside.
100g (3.5 oz) pecans, toasted
To toast the pecans, place them on a baking tray in a 140ºC oven for about 10 minutes. Cool.
ICE CREAM
2 litres vanilla ice cream
200g (7 oz) amaretto biscuits, lightly broken
To serve, sprinkle some of the amaretto biscuits on the bottom of the glass bowl. Spoon half the ice cream over them. Drizzle in the dulce de leche sauce. Spoon more ice cream into the bowl and complete with more dulce de leche sauce and a sprinkling of amaretto biscuits.
CHEF’S TIP: I prepare this ice cream in advance and freeze it until ready to serve, but remove from the freezer to soften slightly before serving so that it is creamy.
Serves 8
FREE-FORM BERRY PIE
PASTRY
325ml (1⅓ cups) flour (+ extra if necessary)
45ml (3 tbs) icing sugar (powdered)
5ml (1 tsp) salt
125g (4.5 oz) unsalted butter
30ml (2 tbs) iced water
10ml (2 tsp) lemon juice
Place the flour, icing sugar and salt in food processor. Pulse to mix together. Cut the butter into pieces and add to the dry ingredients. Pulse until the mixture resembles breadcrumbs. Sprinkle with the iced water and lemon juice and process to make a dough. Wrap in plastic wrap and refrigerate for 15 minutes before using.
FILLING
750ml (3 cups) mixed fresh berries
60ml (¼ cup) icing sugar
5ml (1 tsp) lemon rind
60ml (¼ cup) ground almonds
15ml (1 tbs) extra castor sugar
1 egg
icing sugar
Preheat oven to 180°C.
Toss the berries in a bowl with the icing sugar and lemon rind.
Roll out the pastry on a floured surface into a 26cm (10-inch) circle. It should not be too thin. Place on a lined baking tray and sprinkle with the ground almonds. Pile the berry mixture into the middle of the pastry, leaving a border free of the filling. Fold in the pastry to form an edge to enclose the berries. Sprinkle with the castor sugar.
Lightly beat an egg and brush the pastry on the outside. Refrigerate for 20 minutes. Remove from the fridge and bake for 25-30 minutes or until golden. Sprinkle with some icing sugar just before serving.
Serves 8
LONG PIZZAS WITH ASSORTED TOPPINGS
DOUGH
500ml (2 cups) flour
10ml (2 tsp) sugar
10g (0.35 oz) instant yeast
10ml (2 tsp) coarse salt
30ml (2 tbs) olive oil
250ml (1 cup) warm water
Mix dry ingredients together. Stir the olive oil and warm water together. Then fold the wet ingredients into the dry mixture and knead well to make a dough. Place in an oiled bowl and cover with plastic wrap. Leave to rise for about an hour in a warm place.
TOPPINGS
olive tapenade or sun-dried tomato paste
mushrooms, sliced and fried
zucchini, sliced in ribbons
roasted eggplant
soft mozzarella balls, sliced
fresh rosemary, thyme or basil
coarse salt
black pepper
Preheat oven to 180°C.
Divide dough in half. Roll out very thinly into 2 long rectangles. Spread with either the tapenade or tomato paste. Then top with a selection of vegetables. Scatter with mozzarella slices. Sprinkle with fresh herbs. Season well with salt and pepper
Bake on the oven’s middle rack for about 15 minutes or until bubbling and golden. Slide off the baking tray and place directly on the oven rack for about 5 minutes.
CHEF’S TIP: I love topping these pizzas with whatever takes my fancy that day. I sometimes add some caramelized onions and a few drops of pesto for a delicious change.
Serves 4-6
