Bake like a winner this Easter with The New Blue Ribbon Cookbook

Planning on baking for an Easter get-together? Start with these three blue-ribbon winning recipes from The New Blue Ribbon Cookbook.

Check out these three prize-winning recipes from The New Blue Ribbon Cookbook that will be a hit with everyone at the table this Easter long weekend!

Wensley Middleton's Vegetable Quiche

SHORTCRUST PASTRY BASE

• 240 g plain flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 120 g butter, chopped

• 3 tablespoons cold water, plus extra if needed

FILLING

• 110 g thick-cut bacon, cut into small batons

• ½ onion, chopped

• 10 g butter

• drizzle of olive oil

• 3 eggs

• 200 ml full-cream milk

• 2 tablespoons cream

• 150 g grated zucchini

• 70 g coarsely-grated carrot

• 50 g (¼ cup) sweet corn kernels

• 100 g (1 cup) grated tasty cheddar cheese

• salt and pepper

• ½ capsicum (green or red), sliced into long thin strips

• 1 tomato, cut into 5 mm-thick slices

• ½ teaspoon dried basil (optional)

To make the shortcrust pastry base, sift the flour, baking powder and salt into a large mixing bowl. Rub the butter into the dry ingredients, using the tips of your fingers, until the mixture resembles fine breadcrumbs.

Make a well in the centre and gradually add the water, mixing with a knife to form a firm dough. Use your hands to bring it together and form a smooth flat disc. Wrap in plastic wrap and rest in the fridge for 30 minutes.

Once the dough is rested, preheat the oven to 200°C (180°C fan-forced). Grease a 24 cm round x 3.5 cm deep quiche tin with a removable base. Roll out the pastry on a lightly floured board until it is 2 to 3 mm thick. Carefully lift the pastry and place it in the tin. Trim the edges with a sharp knife, and lightly prick the base a few times with a fork. Blind bake for 15 minutes.

Remove the pastry weights and baking paper and bake for another 5 to 10 minutes until the pastry is pale golden.

Meanwhile, for the filling, cook the bacon and onion in a small frying pan with the butter and olive oil until the onion is soft and the bacon brown. Set aside to cool.

Squeeze the grated zucchini and carrot to remove excess moisture and set aside on a paper towel.

Put the eggs, milk and cream in a large mixing bowl and whisk until thoroughly combined. Add the zucchini, carrot, sweetcorn and cheese to the egg mixture, then add the cooled bacon and onion and mix well. Season to taste with salt and pepper.

Pour the mixture into the pastry case, filling to within about 1 cm from the top. Arrange the capsicum and tomato slices over the top and sprinkle with the dried basil (if using).

Reduce the oven to 180°C (160°C fan-forced) and bake for 35 to 40 minutes until the filling is set and golden on top.

Peta Sales' Jelly Slice

BASE

• 250 g gluten-free milk arrowroot biscuits

• 115 g butter, melted

  
  

JELLY TOPPING

• 85 g packet raspberry jelly crystals

• 250 ml (1 cup) boiling water

  
  

FILLING

• 80 ml (⅓ cup) cold water

• 3 teaspoons powdered gelatine

• 395 g tin sweetened condensed milk

• 125 ml (½ cup) freshly squeezed lemon juice

Grease a 27 cm x 18 cm slice tin with vegetable oil, and line the base and all four sides with a single sheet of baking paper.

To make the base, crush the biscuits in a food processor until they resemble fine breadcrumbs. Place the biscuits in a medium-sized mixing bowl with the melted butter and stir until combined. Press the mixture firmly and evenly over the base of the tin, then place it in the fridge to set.

To make the filling, put the cold water in a small, microwave-safe bowl. Sprinkle the gelatine over the top and allow to sit for a few minutes. When the gelatine has absorbed the water, place the bowl in the microwave for 20 seconds on high, then stir until the gelatine is completely dissolved and the mixture is smooth. Set aside to cool slightly.

In a separate mixing bowl, mix together the condensed milk and lemon juice. Whisk in the gelatine mixture until thoroughly combined. Pour the filling onto the base and place the tin back in the fridge until the filling is set (about an hour).

To make the jelly topping, place the jelly crystals in a heatproof measuring jug. Add the boiling water and stir until the crystals are dissolved. Add enough cold water to take the jelly mixture up to 400 ml in total. Set aside and allow to cool to room temperature.

Once the filling has set and the jelly is at room temperature, pour the jelly over the top and leave the slice to set in the fridge for at least 5 hours. Remove the slice from the tin and cut into squares.

VARIATION: If you don’t want to make a gluten-free slice, use the same amount of any plain sweet biscuits for the base, and 175 g butter, melted.

Helen Dower's Ginger Fluff

INGREDIENTS

• 5 eggs, separated  pinch of salt

• 110 g (½ cup) caster sugar

• 60 g (½ cup) cornflour

• 2 tablespoons plain flour

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon cocoa powder

• 1 teaspoon cream of tartar

• ½ teaspoon bicarbonate of soda

• 1 level tablespoon golden syrup, warmed

• 1 teaspoon food-grade glycerine

 Preheat the oven to 180°C (160°C fan-forced). Grease two 20 cm sandwich or round cake tins. Line the bases with baking paper.

Put the egg whites and salt in a large, very clean and dry metal mixing bowl and beat until stiff peaks form, using an electric mixer on high speed. Slowly add the caster sugar and continue beating until it is dissolved (about 5 minutes). Add the egg yolks one at a time, and beat the mixture again until it is light and fluffy and air bubbles form.

Sift together, three times, the cornflour, plain flour, ginger, cinnamon, cocoa powder, cream of tartar and bicarbonate of soda. Using a metal spoon or a broad-bladed knife, gently fold the dry ingredients into the egg mixture until just combined. Lastly, fold in the warm golden syrup and glycerine.

Pour the mixture into the tins and bake for 20 minutes until the top springs back when touched lightly with one fingertip.

Turn the sponges out immediately onto a wire rack covered with several layers of clean tea towels. Carefully turn them over as soon as they are cool enough to handle without damage.

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The New Blue Ribbon Cookbook

by Liz Harfull

From country shows to kitchen table, discover the secrets of blue-ribbon cooking.

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