Wattle Seed Tiramisu 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. INGREDIENTS 30g ground, roasted Wattle Seed 2 egg yolks 2 egg whites 400g Mascarpone (Italian soft cheese) 1 packet of Savoiardi biscuits (Lady Finger biscuits) 1 cup sugar Cocoa for decoration 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 with Wattle Seed Damper 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) INGREDIENTS Makes 1 Litre ice-cream 1 Litre thickened cream 2 tablespoons (40g) ground, roasted Wattle Seed 6 egg yolks 1/2 cup (100g) castor sugar 3 teaspoons (20g) honey 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.
Wattle Seed Blinis (edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin) INGREDIENTS - to make 36 baby blinis or 12 entre sized-sized 1 tablespoon (20g) ground, roasted Wattle Seed 3 x 55g eggs 2/3 cup (150ml) milk 2/3 cup (150ml) water 1/3 cup (80ml) canola oil 2 cups (280g) self-raising flour 2 teaspoons (10g) castor sugar METHOD 1. Heat the wattle seed gently in a dry pan on the stove. This releases the flavour from the seeds and produces a better tasting blini. 2. Whisk together the eggs, milk, water and oil until well combined. Slowly add the wattle seed and flour to form a spoonable batter. Adjust the texture with milk or flour if necessary. 3. Allow the mixture to rest for about half and hour to relax the flour and to soften the wattle seed grains. 4. Place teaspoon (for baby blinis) or generous tablespoon measures (for entree or luncheon blinis) of the batter onto a lightly greased hot frying pan or solid cooking plate. Cook until small bubbles appear on the surface and then flip the blini over with a spatula and cook the other side. 5. Serve immediately with a little butter or cool on a rack. 6. Add your favourite topping, try Bush Tomato and Chilli Salsa or Bush Pesto