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Recipe of the week

Recipe of the week

Curried sausages

Try our curried lamb sausages with rice for a delicious versatile meal that’s easy on the purse.
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
• 2 tablespoons olive oil
• 12 lamb sausages
• 1 brown onion, finely chopped
• 2 tablespoons korma curry paste
• 2 teaspoons plain flour
• 1 golden delicious apple, grated
• 1 1/2 cups chicken stock
• 1 1/2 cups steamed basmati rice and coriander leaves, to serve

Method
1. Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Cook sausages, in batches, for 8 to 10 minutes or until browned. Transfer to a plate.
2. Add remaining oil to pan. Add onion and cook for 4 minutes or until soft. Add curry paste, flour and apple. Cook, stirring, for 1 minute. Gradually stir in stock. Bring to the boil. Return sausages to pan and simmer for 2 minutes or until heated through.
3. Spoon rice onto plates. Top with curried sausages and coriander. Serve.

“To succeed in the world it is not enough to be stupid, you must also be well-mannered”
Voltaire

Recipe of the week

Mr Mcgregor’s winter-garden vegetable pies

These petite pies are packed with the best winter-veg and will be a sure-fire hit with the kids.
Ingredients (serves 6)
• 5 sheets frozen shortcrust pastry, thawed
• 150ml thickened cream
• 2 garlic cloves, finely chopped
• 1 corn cob
• 1 bunch Dutch carrots, trimmed
• 600g potatoes, peeled, chopped
• 150g Brussels sprouts, roughly chopped
• 1/2 cup (80g) frozen peas
• 1 cup (120g) grated cheddar
• 1 egg, lightly beaten

Method
1. Preheat oven to 180°C.
2. Cut six 15cm rounds from 3 pastry sheets. Use to line six holes of a Texas (185ml) muffin-pan. Prick pastry with a fork, then chill for 10 minutes.
3. Cover each pie base with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for a further 8 minutes or until golden. Allow to cool slightly.
4. Meanwhile, place cream and garlic in a small saucepan, bring to just below boiling point and set aside.
5. Slice the kernels from the corn cob and set kernels aside. Reserve 6 whole carrots, then peel and chop remaining carrots and set aside.
6. Place potato in a pan and cover with cold, salted water. Bring to a simmer over medium-high heat and cook for 5 minutes. Add the brussels sprouts and chopped carrot and simmer for 3 minutes, then add the peas and corn kernels and cook for a further 2 minutes until all the vegetables are tender. Drain, then return vegetables to the saucepan over low heat. Pour in the cream mixture, then mash until the potatoes are smooth and the other vegetables are roughly mashed. Stir in the cheese, then season and cool slightly. Divide the vegetable mixture among the pastry cases. Set aside.
7. Cut out six 10cm rounds from the remaining 2 pastry sheets. Brush edges with egg and top each pie with a pastry lid. Press edges with a fork to seal, then cut a 2cm round hole in the top of each pie. Brush pies with egg, then bake for 15-20 minutes until pastry is golden.
8. Meanwhile, blanch whole carrots in salted boiling water for 3-4 minutes until just tender. Drain and refresh.
9. Push a whole carrot into the top of each pie and serve warm.

“Do not go where the path may lead, go instead where there is no path and leave a trail”
Ralph Waldo Emerson

Recipe of the week

Low-fat creamy chicken & semi-dried tomato linguine

This creamy pasta is just bursting with spring flavour.
Preparation Time
15 minutes
Cooking Time
20 minutes
Ingredients (serves 6)
• 400g dried linguine pasta
• 100g snow peas, trimmed, thinly sliced lengthways
• 3 (about 750g) single chicken breast fillets, cut into 2cm pieces
• 500g small cup mushrooms, halved
• 10g reduced-fat dairy spread
• 40g (1/4 cup) plain flour
• 560ml (2 1/4 cups) skim milk
• 60ml (1/4 cup) extra light thickened cream (see tip)
• 35g (1/3 cup) coarsely grated Bega So Light Vintage cheddar
• 2 tbs shredded parmesan
• 100g 97 per cent fat-free semi-dried tomatoes
• 1 tbs toasted pine nuts
• Shaved parmesan, to serve
• Fresh basil leaves, to serve

Method
1. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Add the snow peas in the last 1 minute of cooking. Drain. Return to the pan.
2. Meanwhile, heat a frying pan over medium-high heat. Add the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Add mushroom to the pan. Cook, stirring, for 5 minutes or until golden. Return the chicken to the pan.
3. Melt the spread in a small saucepan over medium heat. Add the flour and cook, stirring, for 30 seconds. Remove from heat. Gradually add the milk and cream, whisking vigorously until well combined. Place over medium heat. Cook, stirring, for 3-5 minutes or until the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Stir in the cheddar and shredded parmesan.
4. Add the pasta mixture, cheddar mixture and semi-dried tomatoes to the frying pan. Stir to combine. Season with pepper. Top with pine nuts, shaved parmesan and basil to serve.
Notes
• If extra light thickened cream is unavailable, omit and increase the skim milk to 625ml (2 1/2 cups).
……………

“Better to rely on one powerful king than on many little princes”
Jean de la Fontaine

Recipe of the week

Greek roast lamb with lemon potatoes and broad beans

Beautiful Greek-style leg of lamb is accompanied by potatoes and broad beans for a complete gourmet feast.
Ingredients (serves 6)
• 4 lemons
• 2 tablespoons coriander seeds, crushed
• 2 tablespoons chopped rosemary, plus 1 tablespoon small sprigs
• 8 cloves garlic, thickly sliced
• 3/4 teaspoon smoked paprika
• 180ml (3/4 cup) olive oil
• 1.8kg easy-carve leg of lamb
• 8 desiree potatoes, each cut into 6 wedges
• 4 spring onions, finely chopped
• 1.5kg broad beans, podded to yield 350g, then double-peeled
• 2 tablespoons coarsely chopped dill
• 2 tablespoons torn baby mint leaves

Method
1. Finely grate the zest of 2 lemons, then juice them. Combine zest, 2 tablespoons juice, coriander seeds, chopped rosemary, garlic, paprika, 1/4 cup olive oil and lots of freshly ground black pepper, then rub over lamb placed in a large roasting pan.
2. Preheat oven to 190°C. Cut remaining lemons into 8 wedges each and place around lamb. Scatter lamb with sea salt and roast for 40 minutes, covering loosely with foil after about 30 minutes or when it is browned. Remove and reserve lemon wedges.
3. Meanwhile, toss potatoes, rosemary sprigs, remaining lemon juice and 60ml (1/4 cup) oil in a bowl, season and scatter around the lamb. Bake for another 50 minutes, turning occasionally or until tender.
4. Remove lamb from pan and keep warm. Tip off cooking juices, removing fat from top, and reserve. Increase oven to 250°C, then roast potatoes for another 20 minutes or until crisp.
5. Meanwhile, heat remaining oil in a small saucepan, add onions and cook for 2 minutes. Add broad beans and 2 tablespoons water, and cook over medium heat for 3 minutes or until tender. Season and toss with dill and mint.
6. To serve, carve lamb and serve with potatoes, lemon wedges and broad beans, and drizzle with reserved cooking juices.

“It’s not so important who starts the game but who finishes it”
John Wooden

Recipe of the week

Savoury gorgonzola cheesecake with barolo-poached figs

Photography by Mark Roper
There’s no better way to appreciate a long Italian lunch than with this elegant starter.
Ingredients (serves 6)
• 200g unsweetened oatmeal biscuits
• 2/3 cup (50g) finely grated parmesan
• 90g unsalted butter, melted
• 500g cream cheese
• 2 eggs
• 250g gorgonzola dolce (see note)
• Barolo-poached figs (see related recipe), to serve
• Micro salad leaves (see note) or wild rocket, to garnish

Method
1. Preheat oven to 180°C. Grease and line base of a square 21cm springform pan (or use a round 24cm springform pan).
2. Whiz the biscuits in a food processor until you have fine crumbs. Add grated parmesan and melted butter, then pulse to combine. Press the biscuit mixture evenly into the base of the prepared pan. Bake for 15 minutes or until firm and lightly golden, then allow to cool while you make the filling.
3. Place the cream cheese in a food processor and whiz until it is very smooth. Add the eggs and gorgonzola and whiz until smooth and well combined. Season with sea salt and freshly ground black pepper.
4. Pour cream cheese mixture over the cooled base, then bake for 25 minutes or until the edges are set and the centre has a slight wobble. Cool slightly, then run a knife around edge of the pan. Release the sides, keeping cake in the pan, and chill for at least 2 hours until firm and set.
5. To serve, cut the cake into squares or slices, then garnish with Barolo-poached figs and micro salad leaves.
Notes
• Gorgonzola dolce is a creamy Italian blue cheese from delis.
Micro salad leaves are from selected greengrocers and growers’ markets.
Serves 6-8 as a starter.
You can make both the cake and figs a day ahead. Store in the fridge, then bring to room temperature before serving.

“We should be taught not to wait for inspiration to start a thing. Action always generates inspiration. Inspiration seldom generates action.”
Frank Tibolt

Recipe Of The Week

Blue cheese, onion & pine nut focaccia

Fill your kitchen with the comforting scent of freshly baked blue cheese, onion & pine nut focaccia — the winner of this week’s foodfight!
Ingredients (serves 6)
• 1 3/4 cups (260g) strong (baker’s) flour (see note)
• 1 tsp dry active yeast (about 1/2 sachet) (see note)
• 1 tsp honey
• 2 tbs olive oil
• 40g unsalted butter, softened
• 100g strong blue cheese (such as gorgonzola, Stilton or Roquefort)
• 2 tbs toasted pine nuts
• 1/2 small red onion, thinly sliced

Method
1. Stir 1/3 cup (50g) flour in a bowl with yeast, honey and 1/2 cup (125ml) lukewarm water. Stand for 20 minutes until starting to froth.
2. Place remaining flour in a large bowl. Make a well in centre, then add yeast mixture, oil and 1 tsp salt. Mix with your hands to form a soft but firm dough, then turn out onto a floured surface and knead for 10 minutes or until smooth, elastic and shiny. (Or knead using dough hook of an electric mixer.) Transfer to a clean, lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
3. Preheat the oven to 200°C and lightly oil 2 baking trays. Punch the dough with your fist to knock out the air, then divide into 2 pieces. Roll each into a 2cm-thick, 25cm x 30cm rectangle, then place on trays.
4. In a small bowl, mash butter and cheese together with a fork, then fold in the nuts. Spread half the mixture lengthways down 1 half of each focaccia, leaving a 1cm border around the edges. Brush borders with water, then fold over to make 2 long rectangles, pressing down edges gently. Score a couple of shallow slashes in top. Scatter focaccias with most of the onion, reserving a little to garnish. Bake for 8-10 minutes until pale golden. Cut into wedges, then serve warm, garnished with remaining onion.
Notes
• From the baking aisle in supermarkets.

“There it was..hidden in alphabetical order”
Rita Holt

Recipe of the week

Moroccan sweet potato, carrot and chickpea soup

This easy soup comes highly recommended from many Taste.com.au members.
Preparation Time
20 – 30 minutes
Cooking Time
45 minutes
Ingredients (serves 4)
• 2 tablespoons olive oil
• 1 large brown onion, roughly chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon chilli powder
• 600g orange sweet potato, peeled, diced
• 500g carrots, peeled, sliced
• 6 cups reduced-salt chicken stock
• 300g can chickpeas, drained, rinsed
• 1/2 small lemon, juiced
• Turkish bread croutons (see note), to serve

Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
2. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
3. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.
Notes
• Note: Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Spray lightly all over with olive oil cooking spray. Place on a tray and bake in a 200 deg;C oven for 10 minutes or until golden.

“My Grandmother is over eighty and still doesn’t need glasses…
Drinks straight out of the bottle.”
Henny Youngman

Recipe of the week

Red velvet cheesecake

Red velvet cake and cheesecake combine to create one beautiful dessert showpiece.
Preparation Time
60 minutes
Cooking Time
40 minutes
Ingredients (serves 10)
• Melted butter, to grease
• 185g butter, at room temperature
• 155g (3/4 cup) caster sugar
• 2 eggs
• 115g (3/4 cup) self-raising flour, sifted
• 40g (1/4 cup) plain flour, sifted
• 2 tbs cocoa powder
• 1/4 tsp bicarbonate of soda
• 125ml (1/2 cup) buttermilk
• 2 tbs red food colouring
• Oil, to grease
• White chocolate curls, to decorate
• Cheesecake filling
• 250g cream cheese, at room temperature
• 70g (1/3 cup) caster sugar
• 2 tbs fresh lemon juice
• 2 tbs warm water
• 1 1/2 tsp gelatine powder
• 300ml ctn thickened cream
• Cream cheese frosting
• 250g cream cheese, at room temperature
• 60g butter, at room temperature
• 80g (1/2 cup) icing sugar, sifted
• 1/4 tsp vanilla extract

Method
1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with ted butter. Line the base with non-stick baking paper.
2. Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Combine the self-raising flour, plain flour, cocoa powder and bicarbonate of soda in a bowl. Stir flour mixture and buttermilk, in alternating batches, into butter mixture. Stir in food colouring. Spoon mixture into pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Cool slightly. Transfer to a wire rack to cool completely.
3. Cut cake in half horizontally. Trim the top.
4. To make the filling, use an electric beater to beat cream cheese, sugar and lemon juice in a bowl until smooth. Place the water in a heatproof jug. Add the gelatine. Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until the gelatine dissolves. Add to the filling and beat until combined. Use an electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. 5 Brush a round 22cm (base measurement) cake pan with oil. Line base and side with plastic wrap, allowing side to overhang. Place cake base, cut-side up, in pan. Spread with filling. Top with cake top. Fold over plastic wrap. Place in the fridge overnight to chill.
5. To make the frosting, use an electric beater to beat the cream cheese, butter, sugar and vanilla in a bowl until well combined.
6. Turn cake onto a serving plate. Spread with frosting. Decorate with chocolate curls.
Notes
• Allow overnight chilling time.
Cook’s tip: To make the white chocolate curls, spread melted chocolate over a dry marble or glass surface. Set aside until just set but not hard. Holding a chef’s knife at a 45-degree angle away from you, scrape the chocolate into curls. (If it breaks, it’s been set too hard – scrape it off and melt again.) Store the curls in an airtight container in the fridge for up to two weeks.

“Facing it, always facing it. That’s the way to get through. Face it.
Joseph Conrad

Recipe of the week

Beetroot & chocolate cupcakes

The earthy taste of beetroot is an ideal match for bitter sweet dark chocolate in these delectable cupcakes.
Preparation Time
20 minutes
Cooking Time
25 minutes
Makes
15
Ingredients
• Canola oil spray
• 3 (about 375g) beetroot bulbs, peeled
• 265g (1 3/4 cups) self-raising flour
• 30g (1/4 cup) cocoa powder
• 1 tsp mixed spice
• 200g (1 cup, firmly packed) dark brown sugar
• 3 eggs, at room temperature
• 180g butter, melted
• 150g dark chocolate, melted, cooled
• 2 tsp vanilla extract
• Betty Crocker Creamy Deluxe Rich Chocolate Fudge Frosting, to decorate

Method
1. Preheat oven to 180°C. Spray fifteen 80ml (1/3-cup) capacity muffin pans with oil. Finely grate the beetroot into a bowl.
2. Sift the flour, cocoa powder and mixed spice into a bowl. Stir in sugar. Stir in the beetroot, eggs and butter. Add chocolate and vanilla extract. Stir until just combined. Spoon among the prepared pans. Smooth the surfaces. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
3. Spread the icing over the muffins.
Notes
• Fresh beetroot has a natural subtle sweetness that comes alive when it’s roasted or cooked in desserts, such as these delectable cupcakes.

Recipe of the week

Parmesan-crusted lamb racks

Preparation Time
15 – 20 minutes
Cooking Time
25 minutes
Ingredients (serves 8)
• 2 tbs honey
• 2 tbs wholegrain mustard
• 3 lamb racks (8 cutlets on each rack), French-trimmed
• 3 slices day-old bread, coarsely torn
• 40g (1/2 cup) finely grated parmesan
• 2 garlic cloves, coarsely chopped
• 1 tbs chopped fresh rosemary
• 1 egg, lightly whisked
• Olive oil spray

Method
1. Combine the honey and mustard in a small bowl and spread evenly over the lamb. Season with salt and pepper.
2. Process the bread, parmesan, garlic and rosemary in a food processor until coarse breadcrumbs form. Transfer to a bowl. Stir in the egg. Season with salt and pepper. Press firmly over the lamb racks to evenly coat.
3. Place the lamb racks, crust-side up, in a large baking dish. Spray with oil. Bake for 25 minutes for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil and set aside for 5 minutes to rest.
Notes
• Cook’s tip: To prevent the crusts from overbrowning before the meat is cooked, cover the tops of the lamb racks with foil if necessary.