This delicious
desert had my guests wanting more. Best made the day before, to enable the flavours
to move through the biscuits. Another great thing about this recipe is that by
simmering the wattle seeds and using the flavoured liquid, the wattle seed
paste that is left behind can be used for another recipe, ie wattle seed pasta.
METHOD
1. Bring wattle seed to simmer in a saucepan with 2 cups water. Allow to cool.
2. In a large bowl beat the egg yolks and sugar until fluffy.
3. Add the mascarpone cheese and mix.
4. Beat the egg whites until peaks form and then fold them gently into the
mascarpone mixture. Mix gently.
5. Have your plate ready. Dip the lower half of the biscuits into the wattle
seed flavoured water and lay them in a row on the plate.
6. Cover this layer with the mascarpone mixture.
7. Create another layer of wattle seed flavoured biscuits and mascarpone
8. Sprinkle the top with cocoa powder through a sieve.
9. Refrigerate for 24 hours.
Wattle Seed Damper
INGREDIENTS
3 cups of self raising flour
1 1/2 teaspoons of salt
60g of butter
30g ground, roasted Wattle Seed
1 cup of milk
METHOD
1. Sift flour and rub in butter. Then add salt and wattle seed.
2. Make a well in the centre and pour in the milk. Stir until combined.
3. Knead for a few minutes and mould into a flat ball.
4. Cut 2 slits in the top, brush with a little milk and bake in a preheated
oven (200C) for 30 mins.
Anzac Biscuits
INGREDIENTS
1 cup (90g) rolled oats
3/4 cup (125g) plain flour
30g ground, roasted Wattle Seed
1/2 cup (125g) sugar
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
1/2 cup (125g) melted butter or margarine
2 tablespoons boiling water
METHOD
1. Set oven at 160C
2. Mix oats, flour and sugar together
3. Mix golden syrup, wattle seed, soda and boiling water. While frothing add
melted butter and pour into dry ingredients. Mix thoroughly.
4. Place spoonfuls on to oven tray, allowing room for mixture to spread.
5. Bake at 160C, for 18-20 minutes
6. Allow to cool on biscuit rack
Wattle Seed
Ice-Cream(edited and reprinted with kind permission from Juleigh Robins
"Wild Lime" published by Allen & Unwin)
METHOD
1. Bring half the cream and wattleseed to the boil.
2. While the creamis heating, beat the egg yolks and sugar together with a
ballon whisk (without fluffing) until think and creamy.
3. Strain the boiled cream and wattleseed, reserving the wattleseed.
4. Slowly whisk the cream into the egg mixture and when completely mixed, pour
back into the pot. Return to medium heat, stirring constantly until the mixture
thickens and coats the back of a wooden spoon.
5. Strain for lumps and then add the reserved wattleseed. Cool over ice or in
the coldest part of the fridge.
6. When completely chilled mix in the remaining cream and freeze.
Wattle Seed
Pasta(edited and reprinted with kind permission from Juleigh Robins
"Wild Lime" published by Allen & Unwin)
INGREDIENTS FOR
PASTA
1 tablespoon (20g) ground, roasted Wattle Seed
2 tablespoons (50ml) water
3.5 cups (500g) plain flour
a pinch of salt
5x55g eggs
4 litres water
1 teaspoon (5ml) olive oil
METHOD
1. Soften the wattle seed in 50ml water and heating to a simmer. Remove from
heat and allow to cool.
2. Mix wattle seed paste with flour and salt in a food processor. Add the eggs,
and the oil, mix quickly until it forms a dugh that justs hold together.
3. Divide dough into three and wrap in plastic wrap for atleast 30 minutes
before rolling out.
4. Bring water to the boil.
3. Take the dough from the refrigerator, lightly flour and roll out to about
2mm thickness. Cut into your favourite shape.
5. Pour a small amount of oil into the boiling water and place pasta in the pot.
Fresh pasta cooks quickly. The pasta is usually cooked by the time most of the
pasta rises to the surface.
6. Drain pasta use or store for reheating later. To reheat, add to boiling
water with some oil to stop pasta sticking together. again with When ready for
cooking add and refresh Pour a small amount of oil into the boiling water and
place pasta in the pot. Add your favourite sauce.
