MILK – and the dish ran away with the spoon

Caramel Cream Tartlets with Almond Pastry 
These divine tartlets are a great way to use the food depts'  Salted cardamom dulche de leche from our slow story. But if time is of the essence you can buy a canned caramel in the cake isle of your supermarket.

Makes 6 x 10cm tartlets

• 2 cups plain flour

• 1/3 cup almond meal

• ¼ cup caster sugar

• 150g butter, diced

• 1/3 cup iced water

• 1 egg, whisked with 1 tablespoon water, to make egg wash

• extra, ¼ cup caster sugar

• 2 free range egg yolks

• seeds scrapped from 1 vanilla pod, reserve the pod for another use

• 200ml cream

• ½ cup duche de leche

• extra, ½ cup caster sugar, for bruleeing

1. To make the pastry, combine the flour, almond meal, caster sugar and butter in the bowl of a large food processor. Process until it resemble breadcrumbs. Add the iced water through the feeder tube and keep processing until the pastry comes together in a ball.

2. Remove from the processor, shape into a log approximately 7cm in diameter and wrap in plastic. Chill in the refrigerator for 30 minutes.

3. Remove from the refrigerator and slice of pieces of pastry, one at a time, approximately 1 ½ cm thick. Roll out the discs of pastry between sheets of baking paper to approximately 3mm. If the pastry is sticking to the paper sprinkle lightly with flour. Line each tartlet case and place onto a tray refrigerate for 30 minutes.

4. Preheat oven to 180ºC (360ºF). Once the pastries have been chilled, prick the base of each one and line with foil, fill with pie weights or rice and bake for 10 minutes. Remove from the oven and remove the foil and weights. Brush with the egg wash and return to the oven for another 10 minutes until light golden in colour. Reduce the oven to 160ºC (320ºF).

5. To make the custard, combine the extra ¼ cup caster sugar, egg yolks, vanilla seeds and cream in a jug, whisk until sugar dissolves.

6. Spread 1 tablespoon of dulche de leche in each tartlet case and fill each one with the custard. Bake for 20 minutes or until the custard is set.

7. Allow the tartlets to cool then remove from tartlet pans. Sprinkle each tartlet with 2 teaspoons of caster sugar and brulee to top. Sprinkle with another 2 teaspoons of caster sugar and brulee again.  By bruleeing in 2 layers you get a thicker and crisper top without the sugar burning. Allow the sugar to set then serve.

food dept fact: This recipe makes sufficient pastry to prepare this recipe a second time. If you are going to make pastry why not pop the remaining pastry in the freezer for up to 3 months and make another batch of these beautiful tartlets or there is enough to line a 10 x 35cm flan tin and you can make a variation on our delicious strawberry tart.  

Banoffee Milkshake

Makes 2 large shakes

• 1 x 395g can sweetened condensed milk

• 1/3 cup brown sugar

• 50 g butter

• 2 large ripe bananas

• 2 cups milk

• 4 large scoops vanilla ice cream

• ½ cup thickened cream, whipped

• 1 tablespoon shaved chocolate, for serving

1. Combine the sweetened condensed milk, brown sugar and butter in a frying pan over a low heat and cook stirring for 10-12 minutes until it has thickened. Do not allow it to boil. Remove from heat and set aside.

2. Place bananas, milk, ice cream and 2 tablespoons of the cooled caramel sauce in a blender and blend until smooth.

3. Take 1 tablespoon of caramel sauce and swirl around the inside of a large glass, pour half of the banana shake and top with a dollop of cream and shaved chocolate. Repeat with a second glass. Serve immediately.

Buttermilk Pancakes with Blueberries and Spiced Maple Butter
We have gone out of our way to make sure these will be the lightest and fluffiest pancakes you’ll ever make. When nectarines and peaches are in season, add a few slices with to the blueberries when serving.

Makes approximately 10 pancakes

• 125g unsalted butter, softened

• 2 tablespoons maple syrup

• ½ teaspoon ground cinnamon

• 1¾ cups plain flour

• ¼ cup sugar

• 3 teaspoons baking powder

• pinch salt

• 1½ cups buttermilk

• 2 eggs, lightly whisked

• 1 teaspoon pure vanilla extract

• 50g butter, melted

• extra, 30g butter, for greasing

• 1 punnet blueberries, for serving

• Maple syrup, for serving

• Cream and icing sugar, for serving (optional)

1. To make the spiced maple butter, use an electric mixer to beat the butter until light and fluffy. Add the maple syrup and cinnamon and continue beating until well combined, set aside at room temperature until required

2. To make the buttermilk pancakes, sift the flour, sugar, baking powder and salt in a medium mixing bowl.

3. In a large jug whisk together the buttermilk, eggs, vanilla and melted butter. Whisk into the flour, be careful to not over work the mixture. Small lumps of flour are fine in pancake mixture.

4. Heat a large non stick frying pan over a medium heat. Place approximately ½ teaspoon of the extra butter into the frying pan and brush over with a pastry brush.

5. Using a 1/3 cup measure pour the batter into the frying pan. Cook for approximately 4 minutes until small bubbles form, turn them over and continue to cook for another 4 minutes until golden brown and cooked through. Place on a plate and cover with foil to keep warm, repeat with remaining melted butter and batter.

6. Serve 2 pancakes stacked on a plate. While hot top with spiced maple butter, blueberries and a drizzle of maple syrup. To make them extra indulgent, drizzle over some cream and a sprinkle of icing sugar.

food dept fact: Spiced maple butter can be kept in the refrigerator for up to a month, return to room temperature before use.

Strawberry and milk jelly

Makes 1 litre jelly

• 2 leaves gelatine

• extra, 6 leaves gelatine

• 1 x 250g punnet strawberries

• 2 tablespoons sugar

• water to make up to a 1 cup measure

• 1 tablespoon boiling water

• 3 cups milk

• extra, ½ cup sugar

• 1 vanilla bean split and scrapped

1. Soak the 2 leaves of gelatine in a bowl of cold water. Repeat in another bowl with the 6 leaves.
2. Place the strawberries and sugar into a food processor and process until smooth.
3. Strain through a sieve to remove the strawberry seeds and if necessary add a little water to make up to 1 cup of strawberry liquid. This is to ensure you have the correct quantities for the gelatin to set to the same consistency for both layers.
4. Drain the 2 leaves of gelatine well and pour over the boiling water, stir to dissolve the gelatin sheets and then add the gelatine and water mixture to the strawberry puree, stir well to combine.
5. Pour the strawberry puree into a 1 litre mold and place into the refrigerator and allow to set for 1 hour.
6. Place the milk, sugar, vanilla bean and seeds into a saucepan, heat over a medium heat until it comes to a simmer, remove form the heat. Drain the 6 leaves of gelatin well and add to the warmed milk, stir well to ensure the gelatine has dissolved. Strain into a bowl and allow to cool. You could place the milk mixture over a bowl of iced water to speed up the process, be careful not to let it get too gold or the gelatin will begin to set.
7. When the milk mixture is cold pour it gently over the back of a spoon down the side of the mold, being careful not to disturb the strawberry layer. Refrigerate for 4 hours or overnight.
8. To serve, dip the mold into hot water for 15 seconds, quickly dry the outside of the mold. Place your serving plate on top of the mold and invert, remove the mold and serve immediately.

food dept fact: Gelatine leaves can come in varying strengths, check your packet for the manufacturers' recommendations and adjust the recipe accordingly.

Vanilla tres leche cake with double cream and mango

The food dept’s version of a traditional Latin American cake served with double cream and mango.  The base is a beautiful fluffy sponge soaked with a combination of cream and 2 milks, served piled high with double cream and mango slices or your favourite spring and summer fruits.

Make 16 serves

• 5 free range eggs, separated, at room temperature

• 1 cup sugar

• 1 teaspoon pure vanilla extract

• 1 cup plain flour, sifted 4 times with a pinch of salt

• 1 cup cream

• 1 cup evaporated milk

• 1 x 395g can sweetened condensed milk

• extra, 1 teaspoon pure vanilla extract

• 300ml double cream, for serving

• 2 mangoes, peeled and thinly sliced, for serving

1. Preheat the oven to 160ºC (325ºF). Lightly grease and line the base of a 20cm (8inch) square cake pan.

2. Beat the egg whites with an electric mixer until soft peaks form. Gradually sprinkle in half of the sugar and continue to beat for 1-2 minutes until glossy. Set aside.

3. In another bowl beat the egg yolks until light and fluffy, gradually sprinkle in the remaining sugar and vanilla extract and continue to beat for another 1 minute.

4. Using a large metal spoon gradually fold the yolks into the whites being careful not to over mix.

5. Sift over half of the flour and gently fold through, sift over the remaining flour and gently fold through, be careful not to over work the mixture or you will loose the air which is what makes a beautiful light sponge.

6. Gently spoon the sponge mixture into the prepared cake pan and gently smooth over the surface. Place in the oven and bake for 1 hour. Don’t be tempted to open the oven door, especially not in the first 45 minutes. Doing so with deflate the sponge.

7. Remove from the oven and allow to cool in the cake pan15 minutes. Don’t remove the cake from the pan. While the sponge is cooling combine the cream, evaporated milk, sweetened condensed milk and vanilla in a large jug, whisk to combine.

8. Once the cake has cooled, use a skewer to poke holes over the whole top of the sponge, this will allow the cream and milks to be more easily absorbed. Pour over half of the cream and milk mixture and allow it to absorb. Pour over the remaining mixture, cover with plastic and refrigerate overnight.

9. Turn out the cake onto a platter and cut into 16 small squares, serve with a dollop of double cream and mango slices.

Malted milk and chocolate chip cookies

These cookies with a glass of milk will satisfy any after school cravings.

Makes approximately 6 large cookies.

• 125g butter, softened

• ½ cup brown sugar

• ¼ cup sugar

• 1 free range egg

• 1½ cups plain flour

• ½ cup malted milk powder

• pinch salt

• 1 cup chocolate chips or your favourite chocolate bar, roughly chopped

1. Preheat the oven to 160ºC (325ºF). Combine the butter and sugars in the bowl of an electric mixer and cream until light and fluffy, at least 3 minutes.

2. Add the egg and beat for another minute until well combined.

Sift together the flour, milk powder and salt. Add the flour to the butter mixture and beat on low until combined.

3. Add the chocolate chips and gently mix through.

4. Roll ¼ cups of the mixture into a balls and place onto a lined baking tray. Flatten with a fork and bake for 20 minutes or until golden. Cool on a wire rack.

Milky ice pops

 This recipe makes 2 cups of chocolate milk mixture, depending on the shape and size of your mold will depend on how many you get. This recipe is super easy to halve or double to suit your moulds.

• 1 cup milk

• 150ml cream

• 100 g chocolate – white, milk or dark, finely chopped

1. Combine the milk and cream in a saucepan over a medium heat and just bring to a simmer. 

2. Remove from the heat and whisk in the chocolate until it has melted. Add the liqueur or sugar if you are using at this stage.

3. Chill the milk and chocolate mixture. Just before pouring into the molds whisk the mixture well and then pour into ice pop molds. Freeze for 4 hours or overnight.

food dept fact: These can be made with white, milk or dark chocolate. If they’re for adults try adding a tablespoon of your favourite liqueur – coconut liqueur with the white chocolate, Cointreau with the dark to make a jaffa flavour and try a coffee liqueur with milk chocolate for mocha ice pops. • If you use a bitter sweet dark chocolate you may find the ice pops are not sweet enough, add a tablespoon of brown sugar to the warm milk and cream to sweeten things up. • These milk pops can also be half dipped in melted chocolate for a fun variation.

Recipe: Sally Courtney, Art direction: Anne Marie Cummins, Styling: David Morgan