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From Lisa Koopia

“Normally I cook this in cooler months, but a cobbler is just a nice, no frills way to serve up some delicious fruit in a sponge. This beautiful dessert can be served with ice cream, whipped cream or just some fruit. Any fruit can be substituted.”

My Fruit Cobbler

Preheat Oven 180c (Fan forced )
Baking time: 30 - 45 minutes
Grease baking tray

Filling
• 9 very ripe nectarines
• 1/3 cup caster sugar
• 1/8 cup brown sugar
• 1 Tbsp flour
• 1 tsp lemon juice
• Pinch of salt
Topping
• 1.25 cups flour
• 1/3 cup caster sugar
• 1/8 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• Pinch nutmeg and allspices
• 1/4 tsp salt
• 1 egg (beaten)
• 1/2 cup full cream milk
• 6 Tbsp butter
• 1/4 tsp vanilla
• Optional: 1/2 cup finely chopped pecan nuts

Method

To make the filling:
Depending how ripe your nectarines are, if still hard and skin cannot be peeled - boil some water in a saucepan and score for 30 seconds. Peel skin off and cut into wedges removing the stones.
Mix well together with flour, lemon juice, salt, and sugars then place aside in baking dish.

To make the topping
Mix flour, nuts, sugars, baking powder, cinnamon, nutmeg, and salt. In a smaller bowl, whisk milk, butter, eggs and vanilla ingredients together well. Then, gently fold the wet bowl into the dry bowl until mixed.
With the fruit filling on the bottom of the baking dish, smooth over the fluffy topping.
Bake in a fan forced oven for about 30-45 minutes until the filling bubbles and the topping is sponge like.
Serve while warm, add a scoop of mascarpone cream or ice cream with a small glass of dessert wine.

Wine Recommended: Constable Estate Vineyards Botrytis Semillon

Filed under: Food and Wine Matching, recipe on February 15th, 2009 | 1 Comment »

From  Jane Garner:

This is a great recipe to make and can be done in no time.

Enjoy!

Jane Garners yummy gourmet Spaghetti Sauce

Ingredients

1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
500g minced beef 410g can tomatoes

1 chopped capsicum

50 g chopped Mushrooms
½ cup (140g) tomato paste
½ cup (125ml) your favourite red wine
¼ cup (60ml) beef stock
½ teaspoon sugar
1 tablespoon finely shredded fresh basil

4 Bay Leaves, (4 to 6)
2 teaspoons fresh oregano

1/4 teaspoon Sage
375g spaghetti

Method

Heat oil in large saucepan; cook onion and garlic, stirring, over medium heat until onion is soft.

Add mince to pan; stir constantly over high heat until well browned.

Add undrained tomatoes, paste, wine, stock and sugar; crush tomatoes using potato masher.

Once all mashed - bring to a boil then reduce heat.

Simmer, covered, probably about 30 minutes or until mince is tender and slightly cooked. Stir through herbs, mushroom, capsicum and wine. Leave for another 5 minutes.

Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

Serve sauce spooned over pasta, optional - add parmesan cheese.

Wine Recommended:Constable Estate Vineyards Shiraz

Filed under: Food and Wine Matching, recipe on February 14th, 2009 | No Comments »

From Tracey Donovan:

I had a Greek brother in law who was a fabulous cook.  He didn’t like to give
away his recipes & preferred to keep them a family secret.  I love to cook &
invented my own adaptation of his veal recipe, which we all love.  Still he
won’t reveal his ingredients but this one comes very close!  I would be
interested to hear which wine you would serve with this one.

TRACEY’S VEAL DISH

1kg lean veal steaks

2 cloves garlic (crushed)

2 small red hot chilli peppers (sliced thinly)

10 pitted kalamata olives (chopped finely)

½ red capsicum (diced finely)

1 onion (diced finely)

2 teaspoons dried oregano

1 can crushed tomatoes

4 medium tomatoes (diced)

Olive oil & butter for cooking

Salt & Pepper for seasoning

METHOD

Heat oil & small amount of butter in pan. Fry veal steaks to lightly brown. Add garlic & half oregano. Set aside when brown. Fry onions till transparent, add capsicum, chilli & sauté for further minute. Add fresh tomatoes, stirring till breaking down. Add canned tomatoes, olives & remaining oregano. Salt & pepper to taste. Add veal steaks & simmer on low heat for 45 mins till veal is very tender.

Serve with pasta of your choice or mashed potato, crusty hot bread & a green salad.

Wine Recommended:Constable Estate Vineyards Cabernet Merlot 2006

Filed under: Food and Wine Matching, The Gardens, recipe on January 3rd, 2009 | 8 Comments »