Tag: recipe

Every year Julia Busuttil Nishimura makes this Ligurian Easter pie without fail. Nourishing, delicious and fun to make, we are grateful Julia has shared her secret family recipe with us! The dough is rolled out until transparent and then layered to create a unique flaky pastry which is so crunchy and golden and the perfect envelope for the greens and eggs.

1. Preheat the oven to 180°C fan-forced. Grease a 23 cm loose-bottomed or springform round tin with olive oil.

2. Combine the flour and Maldon Sea Salt in a large bowl. Pour in the olive oil and water and mix with your hands until the mixture forms a shaggy ball. Tip onto a lightly floured work bench and knead for 5 minutes or until smooth. Divide into four balls and cover with a clean tea towel.

3. For the filling, blanch the silverbeet and spinach, refresh in cold water then squeeze out the excess moisture. Blitz to a puree in a food processor and place in a bowl with the ricotta, eggs, marjoram and Parmigiano Reggiano. Mix to combine and season to taste.

4. On a lightly floured work surface, roll out one of the balls of dough to a very thin circle, as thin as you can roll it, stretching with your hands to help it along. Drape the pastry into the prepared tin and brush with olive oil. Roll out another ball of dough, repeating the draping and brushing. There should be about 4 cm of dough overhanging the tin.

5. Spoon the filling into the tin and spread to level the mixture. Using the back of a spoon, make four deep indentations in the mixture and crack an egg into each of them. Repeat the rolling, draping and brushing with the two remaining balls of dough to make a top for your pie. Trim the overhanging pastry to just 2cm, then fold in the dough edge, crimping as you go, to seal the pie.

6. Whisk 1 teaspoon of water into the remaining egg to make a wash and brush the top of the pie and the crimped edge. Using a fork, poke a few steam holes in the middle of the pie and sprinkle with extra Maldon Sea Salt.

7. Bake for 45-50 minutes until the pastry is golden and the pie is piping hot in the middle. Check by inserting a metal skewer into the pie; it should come out very hot to the touch. Allow to cool briefly, then remove the pie from the tin and transfer to a serving plate or board.

These moreish lemon and dill yoghurt flatbreads are topped with creamy havarti cheese and fermented chilli, but feel free to top yours with whatever you fancy. If you don’t have access to a wood fire, a hot oven will do the trick! Recipe by Helena Moursellas.

  1. Heat a wood oven to 400°C or if using an oven preheat oven to 250°C.
  2. For the confit garlic, place ingredients into a saucepan over high heat and cook until 60°C on a kitchen thermometer. Reduce heat to low and cook gently for 20 minutes or until garlic is softened.
  3. Place the flour, baking powder, dill, lemon zest and Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt and mix to combine until a dough forms.
  4. Transfer the dough to a clean work surface and dust with a little extra flour. Knead the dough for 3–5 minutes, then divide into 4 equal pieces and roll out to ½ cm thick. Working with one flatbread at a time, drizzle with confit garlic and oil and carefully place into the pizza oven for 2 minutes or until crispy and puffed. If using the oven, place the flatbread onto a baking dish or pizza stone and drizzle with confit garlic oil and cook for 8-10 minutes or until crispy and puffed.
  5. Remove flatbread from the oven and scatter with a quarter of the Havarti, cavolo nero, fermented chili and confit garlic oil and cook for a further 2-3 minutes or until the cheese is melted and bubbly. Season with Maldon Sea Salt and serve.