This pastry is very short and crumbly, but super easy to make and VERY delicious. You can adapt the filling to include any fruit you like. Try it with berries, pears, banana with caramel, or even fruit with hazelnut spread.
Sweet Short Crust Pastry
1 1/2 cups plain flour
1/3 cup icing sugar
1/4 cup plus 2 TBS Cooladerra Farm Extra Virgin Olive Oil
2-3 TBS cold water
3 Granny Smith apples
1 egg separated
2 TBS brown sugar
extra brown or demerara sugar for sprinkling
Preheat oven to 190 degrees
Place flour, sugar and olive oil in a food processor. Blitz until it starts to come together. Slowly add the water until it mostly comes together. Tip pastry out onto floured bench and continue to knead until it comes together. If pastry is too wet or dry, add small amounts of water or flour accordingly.
Form into a disc, wrap in plastic wrap and place in fridge while preparing filling.
Peel, core and thinly slice apples.
Remove pastry from fridge and roll out on grease proof paper into a circle, roughly 30cm wide.
Brush pastry with egg yolk, leaving a 5cm border. Sprinkle yolk with brown sugar and then layer on apple slices. You can be neat or as rustic as you like with your apple layering.
Carefully fold edges of the pastry in, leaving some of the apples showing (as in the picture). If the pastry is crumbly, use the paper to help fold it over. If it breaks or pieces come away, just patch it or press it together.
Slide baking paper with pie on, carefully into a baking tray. Brush pastry with egg white and then sprinkle whole pie with brown or Demerara sugar.
Bake in oven for 15 minutes, then turn oven down to 180 degrees and bake for a further 15 minutes. Turn your baking tray during cooking to ensure even cooking and browning.
Serve warm with cream or ice cream.
This recipe has been adapted from "Free-form apple pie" on Taste.com.au. Recipe originally appeared in SuperFood Ideas. Recipe has been adapted, tried and tested using olive oil.
1 x 425gm can of tuna in spring water
1/4 cup Cooladerra Farm Extra Virgin Olive Oil
1 cup oat bran
Preheat oven to 180 degrees
Mix all ingredients together. If mix is particularly wet, add a little more oat bran. Line a 20x30cm slice/ brownie tin with grease proof paper.
Tip in mixture and press in with spoon or fork so that it is compact and evenly spread (it will be roughly 1-2cm thick).
If you would like cute shapes like the one in the photograph, press mixture into shaped a biscuit cutter and then push out gently onto a lined baking tray.
Bake for 15-20 minutes or until lightly brown on top.
Cut into small portions when cooked and cooled.
Please note: these treats are to be kept in the fridge or freeze to keep them longer.
This apple cake is almost like a tart. Delicious with a coffee or as a dessert served warm with cream or ice cream.
4 large red apples, peeled, cored and thinly sliced
5 TBS sugar
5 TBS plain flour
5 TBS Cooladerra Farm Extra Virgin Olive Oil
1 tsp baking powder
4 large eggs (preferable free range or home grown)
2/3 cup Australian honey
1. Preheat oven to 180oC.
2. Grease or line 20cm cake pan.
3. Place the apple slices in a flower pattern and in layers until all the apple is used.
4. In a bowl, combine flour, baking powder, sugar, olive oil and two of the eggs. Whisk until smooth.
5. Pour batter over apple slices evenly and bake for 20 minutes.
6. Take tin out of the oven and increase to 205oC
7. Combine honey and remaining eggs in bowl and mix well. Pour over cake and bake for a further 15-20 minutes until golden brown and when skewer comes out clean.
8. Enjoy for morning tea or as a dessert.
Olive Oil Pastry Ingredients:
400g plain flour
60g cold butter chopped
60mls Cooladerra Farm Olive Oil
110mls cold water
1 onion chopped
2 long rashers of bacon chopped
2 eggs (preferably home grown or free range)
3/4 cup cream
1 large bunch chopped wilted spinach (just over 1 cup) or thawed box of frozen chopped spinach
1/2 cup grated cheddar cheese
pinch of nutmeg
Blitz flour and butter in food processor. Slowly add olive oil and cold water until the dough comes together and isn't too sticky (depending on your flour you may need to use less or more water)
Turn dough out onto bench and knead until it forms a smooth ball. Cover in cling film and rest in fridge for 30 minutes. Preheat oven to 200oC
Roll out dough to roughly 1cm thickness and line a non stick flan tray (26cm with a removable base). Push into edges and corners well. If there are any gaps or holes, press in some of the excess dough. Trim.
Line the pastry case with baking paper and blind bake for 20 minutes. Remove blind weights and baking paper. Bake for a further 5 minutes.
While your pastry case is baking... prepare your filling.
If using fresh spinach or silverbeet, wash a large bunch, remove stems and place in large colander. Pour over boiling water to wilt, drain well and then chop finely. (if using frozen spinach, thaw and drain as much water off the spinach as possible).
Cook onion and bacon in a small amount of olive oil until browned, set aside.
Beat eggs and cream together. Add cooked onion/bacon, spinach, nutmeg and cheese. Mix well.
Pour filling mixture into cooked pastry case and return to oven. Turn oven down to 190oC and bake for a further 25-30 minutes until the top is golden.
If you don't have blind baking weights, use uncooked rice.
The olive oil pastry recipe is from a wonderful cook Julia, who uses lots of olive oil in her recipes. If you would like to see more then visit her website www.julia-ostro.com
80mls hand hot water
1 tsp caster sugar
1 x 7g sachet dry active yeast
1 cup plain flour
1 pinch salt
2 TBS Cooladerra Farm Olive Oil
1 TBS plain natural yoghurt
1 TBS butter melted
In a large bowl, stir together the water, yeast and sugar. Allow to stand for 5-10 minutes or until frothy.
Add the flour, salt, yoghurt and half of the olive oil. With a blunt knife, stir the mixture until it comes together, then knead by hand until the dough is smooth and elastic (3-5 minutes).
Cover the bowl with glad wrap and sit in a warm spot for 45-60 minutes or until it has doubled in size.
Punch the dough down and knead gently. Divide in 6 small portions. on a lightly floured surface, roll each ball into a naan shape, making them relatively thin (roughly 5mm).
Brush a large frying pan with olive oil and wipe with a kitchen towel. Heat to a medium heat and place the dough onto it. Wait until the naan bread has puffed up (3-5 minutes), brush with some more olive oil and turn over the brown the other side (roughly 2-3 minutes more)
Transfer onto a plate and brush with some melted butter. Cover with foil to keep warm while you fry the remaining naan.
Enjoy warm with your favourite curry!
NOTE: this recipe makes 6 small naan or you can make 3-4 larger ones. Just double or triple the recipe to make more.
This recipe is adapted from Allrecipes.co.uk
Preheat oven to 180 degrees
In a large jug or bowl place the following:
1 cup warm water
2 TBS sugar
Stir until sugar is dissolved and then add;
1/4 cup Cooladerra Farm Extra Virgin Olive Oil
1 x 7gm sachet yeast.
Stir and leave for 10 minutes in warm place to grow.
In a large bowl add:
3 cups of plain flour (bread flour if possible)
1 tsp salt
Yeast/ water/ oil mix
Stir well until combined then knead for 10 minutes (or place in mixing bowl with bread hooks for 10 minutes).
Roll out onto floured surface to roughly 30cm x 20cm
Cut into 2cm strips. Take each strip and stretch lightly, fold over and twist.
Place each twist onto large lined or greased baking tray. Leave in warm place to rise for 20-25 minuted.
Grate one cup of fresh parmesan cheese.
Once risen slightly, brush each stick liberally with Cooladerra Farm Extra Virgin Olive Oil. Take each stick and carefully dip oiled side into parmesan and return, parmesan side up, to the tray (or sprinkle over if you prefer).
Bake for 10 - 15 minutes or until golden.
NOTE: You can add different flavours to your bread sticks such as; chilli flakes, garlic salt, herbs or just sprinkle with flake salt. These are wonderful warm with your favourite soup.
1/3 cup Great Southern Groves Extra Virgin Olive Oil
1/2 cup brown sugar
2 eggs lightly beaten
1/3 cup natural yoghurt
4 over ripe bananas mashed
2 cups self raising flour
1 tsp ground cinnamon
1 tsp maple syrup
Preheat oven to 160 degrees - fan forced
Place eggs, bananas and brown sugar in a mixing bowl. Whisk until combined. Add in olive oil and whisk again. Finally add flour and mix until well combined.
Lightly grease loaf tin with olive oil and line with baking paper. Pour in mixture and lightly tap bottom to remove any bubbles from the mix. (If you have extra bananas, you can slice one in half and arrange on the top). Drizzle with a little maple syrup.
Place on middle shelf in the oven and bake for 55 minutes. Please check your cake after 30 minutes and turn around for even cooking.
Leave cake in tin for 10 minutes after baking before turning out.
Note: Best enjoyed warm. This cake freezes well. To eat after freezing, defrost and then toast in sandwich press... yum!
1 cup SR flour
1 cup plain flour
1 cup sugar
1/3 cup cocoa
1 tsp bi carb soda
1/2 tsp salt
1 tsp vanilla essence
1 tsp white wine vinegar
1/2 cup Great Southern Groves Extra Virgin Olive Oil
1 cup water
Preheat oven to 180C
Line or grease a 23cm round cake tin.
Combine dry ingredients in a large bowl.
Whisk together wet ingredients in a separate bowl.
Combine wet and dry ingredients and mix well.
Pour batter into cake tin and bake for 40-45 minutes or until a skewer comes out of the center clean.
Cool in the tin before turning out and topping with chocolate icing or dusting with cocoa.
Note: Double the batch and create a layered celebration cake by baking two round cakes and sandwiching them with chocolate ganache and finishing with icing and flowers.