ROSEMARY, LABNE
&ORANGETART
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ REFRIGERATION & COOLING) SERVES 8
You need to start this recipe
the day before.
800g greek−style natural yoghurt
3eggs
2 tablespoons honey
1 teaspoon vanilla extract
2 teaspoons finely chopped fresh
rosemary leaves
2 cups (500ml) clear pure apple juice
1 sprig fresh rosemary
3 small oranges (540g), sliced thinly
sprigs fresh rosemary, extra, to serve
AMARANTH PASTRY
1½ cups (225g) fine amaranth flour
2 tablespoons arrowroot starch
pinch of salt
⅓ cup (70g) virgin coconut oil
½ cup (125ml) ice−cold water
1 To make labne, line a medium
sieve with a piece of muslin; place
sieve over a large bowl. Spoon yoghurt
into muslin, cover with plastic wrap;
refrigerate overnight to drain.
2 Make amaranth pastry.
3 Grease an 11cm x 34cm
rectangular loose−based fluted tart
pan. Roll pastry between sheets of
baking paper until 3mm thick. Lift
pastry into pan, press into base
and sides; trim excess pastry. Prick
base all over with a fork. Cover;
refrigerate for 30 minutes.
4 Preheat oven to 200°C/180°C fan.
5 Place tart pan on an oven tray;
line pastry with baking paper, fill
with dried beans or rice. Bake for
15 minutes. Remove beans and paper;
bake for a further 5 minutes or until
browned lightly. Cool.
6 Reduce oven temperature to
140°C/120°C fan.
7 Drain labne; whisk in a large bowl
with eggs, honey, extract and chopped
rosemary. Spoon mixture into cooled
pastry case. Bake for 25 minutes or
until just set. Cool to room
temperature. Refrigerate until cold.
8 Meanwhile,place applejuice
and rosemary sprig in a medium
saucepan; bring to the boil over
medium heat. Add orange slices to
pan, reduce heat to low; simmer for
15 minutes or until tender. Cool.
9 Just before serving, drain
orange slices and arrange over
the cooled tart. Sprinkle with extra
rosemary sprigs to serve.AMARANTH PASTRY
Process flour, starch, salt and coconut
oil until combined. With the motor
operating, gradually add the iced
water in a thin, steady stream until
a dough forms. Flatten pastry into a
disc, wrap in plastic wrap; refrigerate
for 30 minutes.ANTI-INFLAMMATORY
BOOST
PREP TIME 5 MINUTES SERVES 2This juice is antioxidant−rich,
and high in vitamins A and C.2 medium carrots (240g), unpeeled,
chopped coarsely
4 medium oranges (960g), peeled,
chopped coarsely
15g fresh turmeric, unpeeled1 Push carrot, orange and turmeric
through a juice extractor into a jug.
Stir to combine.
2 Serve immediately topped with
crushed ice, ground black pepper and
baby carrot tops, if you like.COOK’S
NOTES
ANTI-INFLAMMATORY BOOST
This juice will separate
on standing; however,
a quick stir will bring
it back together.Turmeric is strongly
coloured and can stain
your hands and chopping
boards, so be careful
what you use to
chop it on.In Season
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