AUSTRALIA - Food

Lamingtons

Ingredients:

For the cake
125 g of butter
150 g of caster sugar
1 teaspoon of vanilla extract
2 eggs
250 g of flour
4 teaspoons of yeast
1/8 teaspoon of salt
12 cl of milk

For the frosting
450g of icing sugar
5 tablespoons of cocoa powder
15 g of melted butter
12 cl of milk
400 g of grated coconut

Preparation

Preparation: 15 minutes

Cooking: 40 minutes

Ready: 55 minutes.

1. Preheat the oven at 190°C (th.5)
2. Put butter and flour around a loaf pan (20/30 cm)
3. Sift the flour, baking powder and salt. Set aside.
4. In a bowl, work the softened butter, sugar and vanilla for a light texture.
5. Add eggs, one at a time, beating well after each addition.
6. Gradually add the flour mixture alternately with milk.
7. Pour the batter into the pan.
8. Bake in preheated oven for 30-40 minutes, until a knife inserted in the cake can come out clean.
9. Let stand for 5 minutes, then turn out onto a rack to unmold.
10. Cool completely. It is advisable to put the cake aside for a whole night to make it firm enough for icing.

11.To make the icing: In a bowl, mix the icing sugar and cocoa.
12. In a saucepan, heat the milk and the 15g of butter until it melts.
13. Pour the milk into sugar and cocoa mixture and mix well. The texture should be smooth but not too runny.
14. Cut the cake into 24 squares.
15. Place the coconut onto a plate. Using a fork, dip each square into the icing, then roll in coconut.
16. Place the squares on a rack to dry. As the icing will flow, you can place in the grid some absorbent paper

Sea Trout Pie

ingredients

1 fillet of sea trout of 800 g
8 large lettuce leaves, washed and drained
2 tablespoons of mayonnaise without eggs
1 teaspoon of Dijon mustard
1 tablespoon of lemon juice
10 chopped pickles
1 tablespoon of chopped shallots
1 tablespoon of chopped chives
1 teaspoon of chopped tarragon
1 pinch of pepper
1 tablespoon of olive oil
2 tomatoes, peeled, seeded and chopped

1. Cook lettuce leaves, steam them for 2 minutes. Remove them from the steamer and let them cool on paper towels.
   2. Wash and pat trout fillet with paper towels. Swipe your finger along the net to locate the fish bones and remove them with tweezers.

2. Cut the fish into thin slices then chop them with a large knife. Add this mince in a bowl and add the mayonnaise, mustard, lemon juice, pickles, shallots, chives and tarragon.
3. Mix well, taste and season with salt and pepper. The tartar must have a good consistency.
4. Spread the lettuce leaves, spread tablespoons of tartar on them, then wrap in the form of small tight packages. Using a brush, brush olive oil packets. Put them on a serving dish and arrange the tomatoes sprinkled amid minced chives.
Melanie