Posts Tagged With: dough

New Menu #6 (26th February)


Hello hello!

My new menu is up, ready and waiting for you!

I’ve got these dishes coming up this week: Chicken Kiev – Ottolenghi’s Red rice, Quinoa and Pistachio Salad – Magic Dough – and delicious jars of new season Black Plum Jam as well the old faves… this link will take you to my latest newsletter, and order button.

The Bondi Cook Newsletter Menu #6

As always – please order by midday Wednesday (tomorrow) and pick up Friday 3pm – 4pm at The Cottage, Bondi Public School on Wellington St.

Hope to see you soon!






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Wattleseed damper


Probably the most widely recognized bush tucker recipe is damper, a simple type of bread made of water and flour. Although the Aborigines originally baked this bread, it was the Europeans that gave it the name damper. Originally made with flour, salt, and water, it was baked in the hot coals of an open campfire. During colonial times it was a staple food in the bush because stockmen and drovers in remote areas could easily carry the dry ingredients. They needed to add only water to make the damper, and often served it with tea made in a cylindrical billy or billycan, a lightweight hanging pot with a close-fitting lid.

Bush tucker: wattleseed
Recipe source: adapted from
Serves: 4 or 24 tastes


·       Bowls – large

·       Measures – cup, ½ cup, tablespoon, ½ teaspoon

·       Sifter or sieve

·       Table knife

·       Oven tray

·       Sharp knife

·       Pastry brush

·       Chopping board and knife

·       Serving plates


  • 1/2 cup milk
  • 1/2 cup water
  • 20g ground roasted wattleseed
  • 3 cups plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 60g butter


What to do:

  1. Preheat oven to 200°C.
  2. Measure the milk and water into a small saucepan and set to heat on low. Weigh out the ground wattleseed and then add in to the milk. Bring to a simmer and then turn off the heat, then leave for 10 minutes to infuse.
  3. Sift the flour, baking powder and salt into a bowl, then rub in butter until mixture resembles fine crumbs.
  4. Make a well in the centre, add the combined milk and water and mix lightly with a knife until the dough leaves the sides of the bowl.
  5. Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16cm diameter.
  6. With sharp knife, cut two slits across dough like a cross, approximately 1cm deep.
  7. Brush top of dough with milk. Sift a little extra flour over dough.
  8. Bake for 10 minutes, or until golden brown.
  9. Reduce heat to 170°C. and bake another 20 minutes.
  10. Using oven mitts, carefully slide the damper out of the oven and check that it is done: if you knock the loaf it should sound hollow inside – or you can poke a fork into the centre and see if it’s clean when pulled out.
  11. We divided our loaf into 4 and served each quarter whole, for each table to pull apart their own piece.

Notes: How would you adapt the recipe if you had no access to refrigeration?

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Garlic naan


We use a number of different dough recipes at Bondi Public, but this one is perfect to mop up sloppy sauces! We use the dough made by the previous class, and then make the new dough for the next.

Fresh from the garden: garlic
Recipe source: adapted from a recipe on
Serves: 8 or 24 tastes


  • 2 or 3 baking trays
  • Scales
  • Chopping board & knife
  • Small saucepan
  • Mixing bowls
  • Measures: jug, 1/2 cup, tablespoon, teaspoon
  • Plastic wrap
  • Pastry brush
  • Serving plates



  • 80g butter or ghee at room temperature
  • 2 garlic cloves
  • 2 teaspoons nigella seeds
  • 450g plain flour
  • 1 teaspoon dried yeast
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 1/2 cup warm water
  • 1/2 cup natural yoghurt
  • 1 egg

What to do:

  1. Preheat oven to 180°C. Place oven trays into the oven to preheat.
  2. Use your fist to punch down the dough. Weigh the butter or ghee, and then add half to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough.
  3. Meanwhile, peel the garlic and finely chop. Melt the remaining ghee in a small saucepan over low heat. Add the garlic and cook for 30 seconds or until aromatic. Remove from heat.
  4. Divide dough into 8 even portions. Press or roll each portion into a 15 x 20cm tear shape, about 3mm thick.
  5. Sprinkle with the nigella seeds and gently push into the dough. Bring the preheated trays out of the oven and carefully place the naan onto them, and bake in oven for 6-8 minutes or until slightly puffed and golden brown.
  6. Use this time to make the dough for the next class: Combine the flour, yeast, salt and sugar in a large bowl. Whisk the egg lightly and then add to water, yoghurt and egg in a small jug. Add to the flour mixture and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for at least 30 minutes to rise or in the fridge overnight.
  7. Remove the baked naan from oven and immediately brush with the ghee mixture. Cut into chunks and serve immediately.

Notes: Where does naan bread originate? What is ghee?

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Ricotta fritters


Fresh from the garden: eggs, lemon/ orange
Recipe source: adapted from a recipe by Tobie Puttock in Daily Italian
Makes: about 20 fritters

Tobie says, “People are likely to fall in love with you if you cook them these fritters – that’s how good they are. They are best served hot but can be eaten cold.” We say start this recipe early as the dough needs to rest in the fridge before cooking!


  • 400g fresh ricotta
  • 3 free-range eggs
  • 4 tablespoons caster sugar
  • Finely grated zest of one lemon (although I used orange instead)
  • A pinch of bicarb soda
  • 3 tablespoons sultanas (I didn’t use these at all)
  • 200g plain flour
  • 2 cups vegetable oil (I used Rice Bran)
  • Icing sugar for dusting

What to do:

  1. Drain the ricotta of excess moisture and place it a large mixing bowl with the eggs: beat until smooth.
  2. Add the sugar, lemon (or orange) zest, bicarb soda, sultanas (if using) and flour and stir well to combine the ingredients.
  3. Cover with plastic film and rest the flour in the fridge for about an hour.
  4. Set out a plate lined with kitchen paper.
  5. Heat the oil in a heavy based saucepan, and test it by dropping in a pinch of flour: if it starts to sizzle, the oil is ready to fry.
  6. Use a tablespoon to scoop out dollops of dough mix and carefully drop them into the oil. Depending on the size of your saucepan you’ll probably be able to fry just a few at a time.
  7. Cook until the fritters turn a nice golden brown, turning them over to cook if needed, then draining well on kitchen paper.


  • Whenever working with hot oil, take extreme care and keep small children and pets well away.
  • Never leave hot oil unattended.
  • Never fill the pan more than half way with oil.


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Spinach and roasted garlic pizza


This pizza bianca uses no tomato sauce, instead creamy ricotta is mixed with blanched spinach, roasted garlic and grated mozzarella and is quite the delicious thing!

Fresh from the garden: spinach, garlic, basil
Recipe source: Melissa
Makes: 4 medium pizze


·       Medium stockpot

·       Measures – cup, tablespoon, teaspoon

·       Foil

·       Colander

·       Bowls – large, med

·       Chopping boards & knives

·       Salad spinner

·       Scales

·       Grater

·       2 baking trays

·       Pastry brush

·       Wide egg lifter

·       Pizza cutting wheel

·      Serving plates


·       A 500g quantity of Hugh’s Magic Dough

·       1 head of garlic

·       Extra virgin olive oil

·       2 cups ricotta cheese

·       A large sprig basil

·       A teaspoon of dried oregano

·       Cooking salt

·       Flaked salt and black pepper

·       A big bunch of spinach

·       225g mozzarella cheese


What to do:

  1. Preheat oven to 190C.
  2. Divide your dough into two balls and leave to rest before working.

For the topping:

  1. Fill the medium stockpot with water and set it to boil with a tablespoon of salt.
  2. Separate out the garlic cloves – do not peel them! – then lay out a large square of foil and place the unpeeled garlic cloves on top. Drizzle with a tablespoon of olive oil and sprinkle with a couple of pinches of cooking salt. Fold the foil into a sealed but loose packet and place on a tray in the oven. Roast the garlic until soft for about 25 minutes, then remove from oven and set aside to cool. Once cool enough to handle, squeeze the garlic out of their skins, discarding the skins into the compost and reserving the garlic.
  3. Increase oven heat to 230C to prepare it for baking the pizza.
  4. Meanwhile wash the spinach in plenty of cold water and shake dry over the sink. Slice off the stems and then when the water in the pot is boiling, add all the leaves in to blanch together. Put the lid back on and cook for 3 minutes until the spinach has wilted. Carefully drain into a colander placed in the sink, then press out all the water with a wooden spoon. When as dry as can be, turn out onto a chopping board and finely chop.
  5. Wash the basil, pick off the leaves and spin dry, then tear into small pieces.
  6. Weigh the mozzarella cheese and then grate it.
  7. Add half of the peeled garlic cloves to a medium bowl. Smash with a fork. Add the ricotta, a tablespoon of olive oil, basil, oregano, a pinch of salt and grind of pepper. Mix well.

Assembling the pizza:

  1. Lightly oil your baking trays and spread with a pastry brush.
  2. Roll and stretch out the pizza dough into two large rectangle shapes large enough to fill the baking trays, and then place on the greased baking trays.
  3. Top the crust with tablespoon-sized mounds of ricotta, as evenly spaced as possible. Scatter with the chopped spinach and remaining garlic cloves. Scatter mozzarella cheese over the top.

Baking the pizza:

  1. Bake at 230C until the crust is crisp and golden and the cheese is melted and bubbling for about 10 minutes.
  2. Use this time to make the dough for the next class if needed.
  3. Remove from oven and allow to cool for a couple of minutes before slicing into squares with a pizza cutter and serve.

Notes: What does to blanch mean? What happens to the garlic when it has been roasted?

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Rosemary and tomato focaccia


We love preparing dough, and this soft focaccia studded with tomatoes and rosemary is fantastic as part of an antipasto plate or with a hearty Italian-style soup. In class we use the previous class’s dough, and then make the new dough for the next class.

From the garden: tomatoes, rosemary
Recipe source: dough from a recipe by Hugh Fearnley-Whittingstall
Serves: 4 or 24 tastes


·       Bowls – small, med, flat small

  • Measures – jug, teaspoon, tablespoon
  • Scales
  • Stand mixer & dough hook
  • Pastry brush
  • 20 x 30cm Swiss roll pan
  • Clean tea towel
  • Chopping board & knife
  • Serving plates

For the topping:

·       Salt flakes

  • 1 large sprig of rosemary

·       A cup of cherry tomatoes

For the magic dough:

·       250g plain white flour

·       250g strong white flour

·       1½ level teaspoons fine sea salt

·       1 teaspoon instant dried yeast

·       1 tablespoon olive oil, plus a little extra for oiling

What to do:

  1. Preheat oven to 200°C.

For the focaccia:

  1. Brush the pan with 2 teaspoons of oil. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to its original size. Press into the prepared pan. Cover with the clean tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height.
  2. Meanwhile wash the rosemary & pat dry and pick the leaves from the stalks.
  3. Wash the tomatoes but leave any sepals on, and carefully dry on a piece of paper towel.
  4. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over the rosemary and a sprinkle of salt. Gently press the tomatoes into the dough.
  5. Bake in oven for 25-30 minutes or until golden and the focaccia sounds hollow when tapped on base. Serve warm or at room temperature, carved into thin slices.
  6. While the focaccia is cooking you can make the dough for the next class before cleaning up!


Now make the magic dough for the next class:

  1. Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  2. Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so that the bottom is covered with a light film. Cover with plastic wrap and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two.

 Notes: What is process of doubling the dough in size called? What is a tomato sepal?


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Pao de queijo


These Brazilian cheeseballs are fun, and although messy, are super-easy to make and are traditionally served with soup or at brekky. Best of all, they are gluten-free so are great for those with Coeliac disease or gluten intolerance.

Recipe source: inspired by Ligia, our Garden Specialist from 2011 to 2013
Makes: 30 cheese balls, give or take


  • 2 large bowls
  • Sieve
  • Blender
  • Measuring jug
  • Scales
  • Metric teaspoon
  • Grater, fork
  • 2 x 12 hole muffin tins
  • Pastry brush
  • Ladle
  • Serving plates



  • 450g manioc starch*
  • 250ml milk
  • 250ml vegetable oil
  • 3 eggs
  • 1 teaspoon salt
  • 100g grana padano


What to do:

  • Preheat the oven to 180C.
  • Measure out the manioc starch and then sieve into a bowl with the salt.
  • Grate the cheese and add to the bowl.
  • Crack the eggs into the other bowl and lightly whisk with the fork.
  • Measure out the milk and vegetable oil and add to the eggs. Stir to incorporate, then pour into the flour and stir thoroughly.
  • Ladle all the ingredients into the blender and blend until smooth.
  • Grease the muffin tins with a little oil.
  • Ladle out the mixture into the holes of the muffin tins until each hole is just over ½ full.
  • Bake for 20 minutes, swapping trays halfway, until golden and cooked through.
  • Carefully tip out onto serving plates.

*this can be found in the Brazilian section of your local exotic grocer! Tapioca flour or arrowroot flour can also be substituted successfully.

Notes: What are arrowroot, tapioca and manioc? What else do we use the blender for? What happens to the balls as they cook? What language do they speak in Brazil?

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Rosemary shortbread

Allison was our gardener before Byron and she suggested this recipe to me. I was sceptical at first but lo! she brought some in that she had made and they were deeeeeelish! The rosemary bizarrely makes the biscuits taste of aromatic spices like cinnamon and ginger!

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Fresh from the garden: rosemary
Recipe source: adapted from a recipe by Yvette Van Boven in Home Made
Serves: 8 at home or 24 tastes


  • Paper towel
  • Baking paper
  • Measures: tablespoon
  • Scales
  • Medium baking tray
  • KitchenAid stand mixer with paddle attachment
  • Bowls – big, med, small
  • Butter knife and fork
  • Chopping board & knife
  • Cellophane bags and ribbon if needed

  • 150g butter at room temperature
  • 50g caster sugar
  • 1 tablespoon honey
  • 250g self-raising flour
  • 1 pinch salt
  • A medium branch of rosemary with extra sprigs to garnish

What to do:

  1. Preheat the oven to 170C.
  2. Wash the rosemary and wipe dry. Strip the needles from the medium branch and finely chop. You will need about 2 tablespoons worth.
  3. Line the baking tray with a piece of baking paper.
  4. Beat the butter and the sugar and honey into a creamy mass. Stir in the flour, with the rosemary and salt. Do not beat too long, it just has to be well blended. Knead a few times on a countertop dusted with flour until it turns into a smooth dough ball.
  5. Press the dough into the baking tray and even out. Cut the raw slab into small equal fingers with the edge of the butter knife.
  6. Prick holes in the dough with a fork and garnish each wedge with a small sprig of rosemary.
  7. Bake the shortbread in the oven for 15-20 minutes until light brown. Leave to cool in the dish for 10 minutes and then carefully remove it. You can now break it along the scored lines and leave to cool further.
  8. And serve! Or if giving as presents, slip into cellophane bags when cold and tie with ribbon. 

Notes: What other dishes can you use rosemary in? Why should we not beat the ingredients for too long? What other flavourings could you use?

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Flour tortillas

These pliable tortillas are great for making burritos, with fillings you wrap up inside. You can also freeze any leftovers, then re-heat in a foil ‘packet’ when you need them. This recipe is also great if you want to use gluten-free plain flour, in fact the tortillas were even better!

Recipe source: adapted from a recipe on
Makes: 16 tortillas


  • Stand mixer and dough hook
  • Measures: cup, 1/3 cup, teaspoon
  • Spatula
  • Knife and chopping board
  • 2 tea towels
  • Large non-stick frying pan
  • Rolling pins
  • Tongs
  • Serving plates

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup vegetable or Rice Bran oil
  • 1 cup warm water

What to do:

  • Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached, mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
  • Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean tea towel and allow to rest for 15 minutes before proceeding.
  • After rest period, roll each dough piece into a rough circle, about 15-20 cm in diameter, keeping work surface and rolling pins lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  • Heat the frying pan over medium-high heat. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack, covered with a clean tea towel until all tortillas are cooked. This will keep them soft and pliable.
  • Wipe out the pan in between tortillas (carefully, with a piece of paper towel) if flour is started to accumulate.
  • Divide onto plates and serve warm.

Notes: What would you use as the filling in your burrito? What other sorts of tortillas are there?

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Silverbeet and ricotta tart

This is an open tart filled with a lovely soft silverbeet mixture. To save time, we use the pastry dough made by the class before, and then make the pastry for the next class.

Fresh from the garden: silverbeet, marjoram, eggs, onion, lemon
Recipe source: adapted by Melissa from the recipe in The Silver Spoon
Serves: 6 or 24 tastes


  • Rolling pin
  • 26cm tart tin
  • Fork
  • Aluminium foil
  • Baking beans
  • Oven mitts
  • Chopping boards & knives
  • Mixing bowls – selection
  • Large frying pan
  • Whisk
  • Measuring cups – 1, ½, ¼
  • Scales
  • Large metal spoon
  • Microplane grater
  • Food processor
  • Cling film
  • Serving plates



Italian shortcrust pastry

  • 1 lemon
  • 200g plain flour plus extra for rolling
  • 100g cold unsalted butter
  • 1 egg
  • 1 tablespoon iced water

Tart filling

  • An onion
  • 6 silverbeet stalks & leaves
  • 3 sprigs marjoram
  • 30g unsalted butter
  • 3 free-range eggs
  • 1 cup milk
  • ¼ cup cream
  • Salt and freshly ground black pepper to taste
  • 1 nutmeg
  • 100g ricotta

What to do:

Blind baking the pastry:

  • Preheat oven to 180C.
  • Roll out pastry onto floured surface to approximately 4mm thick.Rolling the pastry onto a rolling pin, lift it gently into the tart tin, and prick all over with a fork. Place a sheet of foil to cover the pastry, empty in the baking beans and blind bake in the oven for 15 minutes.

Preparing the tart:

  • Finely chop the onion and thoroughly wash the silverbeet. Wash, dry & pick the marjoram leaves.
  • Melt the butter in the large frying pan over medium/low heat. Add the onion and cook gently on a low heat, stirring regularly for 5 minutes.
  • Meanwhile shake off the excess water from the silverbeet, and slice it (including the stalks) finely. Add it to the frying pan and cook, stirring occasionally, for 5 minutes or so until it’s wilted but the leaves are still deep green. (If there is liquid in the base of the pan, briefly increase the heat to boil it off.) Turn off the heat. Set aside.
  • Whisk the eggs in the large bowl to break them up. Weigh the ricotta then push it through the sieve into the bowl then stir in the milk, cream, and a little salt, pepper and a grate of nutmeg. Stir in the silverbeet and the marjoram.
  • Using the oven mitts, remove the tart shell from the oven and let it cool for a few minutes. Pull off the beans (reserving them for future use) & discard the foil.
  • Using the large metal spoon, spread the silverbeet mixture evenly over the base of the tart shell.
  • Bake the tart for about 30 minutes until it is golden and lightly set. Use this time to make the pastry for the next class.
  • After 30 minutes is up, check the tart by inserting the tip of a knife into the middle and gently pressing the sides of the cut apart. The filling should be softly set with no liquid running into the cut.
  • Remove it from the oven and leave it to cool and settle for a few minutes before serving. Then just slip off the outer ring of the tin, gently slide the tart onto a clean chopping board to slice before placing onto your serving plates.

To make the pastry:

  • Carefully zest the lemon using the microplane grater.
  • For the pastry sift the flour and add to salt in food processor. Chop the butter and add to flour mixture – whiz until mixture resembles fine breadcrumbs.
  • Sprinkle in the zest and pulse to incorporate.
  • Separate the egg and add the yolk only to processor with the cold water and motor running.
  • As soon as the pastry resembles a ball, take out of processor. Flatten dough to form a disc and wrap in cling film. Refrigerate for at least an hour.

Notes: What else could be used in the filling instead of silverbeet? Why do we ‘blind bake’ & what does it mean? What does ‘shortcrust’ mean?


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