Her Magazine

Her Magazine - June/July 2012

Her Magazine is New Zealand’s only women’s business lifestyle magazine! Her Magazine highlights the achievements of successful and rising New Zealand businesswomen. Her Magazine encourages a healthy work/life balance.

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This is our most popular galette topping – we will never take it off our menu. For a very nice variation, replace the halloumi with a good-quality Brie. 1 sheet Flaky Pastry egg wash Topping ½ cup walnut pesto ½ cup caramelised leeks salt and freshly ground pepper 6 × 5mm-thick slices halloumi 12 oven-roasted tomatoes olive oil 6 sprigs fresh thyme, to garnish Makes 6 1. Line two trays with baking paper. 2. On a floured bench roll out flaky pastry to 4mm thick. Using a sharp knife, cut into six rectangles measuring 10cm × 15cm. Do not drag pastry as it will prevent it from puffing up. Score a line 1cm in from the edge to create a border, taking care not to cut right through pastry. 3. Brush pastry with egg wash. Place pastry bases 2cm apart on lined baking trays and rest in refrigerator for at least 30 minutes. 4. Preheat oven to 200ºC. Spread 2 tbsp walnut pesto evenly over each base inside scored border. 5. Spoon 2 tbsp caramelised Leeks on top of pesto and season to taste. 6. Place one slice of halloumi on top of each galette. 7. Bake about 12 minutes or until golden brown. Remove from oven and top each galette with 2 small (or half a large) oven- roasted tomatoes and garnish with a sprig of fresh thyme. Serve hot. Egg Wash 2 eggs 2 tbsp cream Place eggs and cream in a bowl and whisk until smooth. You can make as much egg wash as you need by using the same ratio of eggs to cream. Walnut Pesto 1 cup walnut halves 4–6 cloves garlic, peeled 2 handfuls curly parsley 2 tbsp olive oil salt and freshly ground pepper Makes 2 cups 1. Place walnuts, garlic and parsley into the bowl of a food processor and blend until combined but still coarse. 2. With the motor running, pour in olive oil. Add just enough oil to combine – the mixture should be dry and not overly oily. Season to taste. 3. Store in an airtight container in the refrigerator for up to 1 week. Caramelised Leeks Slice 2 leeks in half lengthwise. Cut leaves crosswise to 5mm thickness. Heat enough olive oil to coat the bottom of a frying pan. When piping hot add prepared leeks and sauté, taking care not to overcook. Season to taste with salt and freshly ground pepper. Add a knob of butter and remove from heat. Makes 2 cups. 1. Use your hands - they are the best tools in the kitchen! By feeling your ingredients, you have a better understanding of the process. 2. Make sure all the ingredients are at room temperature, unless the recipe states otherwise. 3. When you are adding eggs to creamed butter and sugar, it is very important to add the eggs slowly as curdling is common; even to an experienced baker! You will need to watch closely during this process. Ensure each egg is fully combined into the mixture before adding the next egg. If it starts to curdle add 1 teaspoon of flour with each egg. 4. Use accurate measuring utensils. Measuring cups and spoons are invaluable – don't just use teacups! 5. The weather can have bigger impact on your baking than you might realize. For instance, we never make macaroons, fudge or meringues on a wet humid day in Auckland. You will learn to work with your environment over time, by making mistakes and getting to know your recipes and ingredients well. Extracts reprinted with permission from Treats from Little and Friday by Kim Evans. Published by Penguin Group NZ. RRP $44.99. Copyright © Kim Evans, 2012 from Little and Friday: baking tips 5 Pesto, Leek & Halloumi Galettes Walnut

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