Buck's yoghurt cake

Line small cake tin. Chopped pear & blackberries on the bottom.

Oven to 180C

3/4 cup yoghurt

1/2 x 3/4 cup O oil

1/4 cup brown sugar

1/2 tsp vanilla

1 egg

2 x 3/4 cup flour

1 tsp baking powder

Sprinkle top with raw sugar.

Bakes about 30mins

Quince brandy tart

WINGREDIENTS

• 200g quince paste*
• 20ml (1 tablespoon) lemon juice
• 1 small orange, rind grated
• 1 small lemon, rind grated
• 1 teaspoon ground cinnamon
• 40ml (2 tablespoons) brandy
• 230g blanched almonds, processed but still with some texture
• 115g unsalted butter
• 75g caster sugar
• 2 eggs
• Thick cream, to serve

Pastry

• 250g plain flour, sifted
• 110g unsalted butter, cubed, chilled
• 110g pure icing sugar
• 1 egg

• 1
  To make pastry, place flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Cover in plastic wrap; refrigerate for 30 minutes.
• 2
  Preheat oven to 180°C. Grease a 24cm loose-bottomed fluted tart pan. Roll out pastry on a floured surface and use to line the pan. Refrigerate for 30 minutes. Line with baking paper, fill with rice or pastry weights and bake for 10 minutes.
• 3
  Remove paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
• 4
  Stir paste, juice and 2 tablespoons water over low heat until smooth. Spread over pastry base. Mix zest, cinnamon, brandy and almonds in a bowl. Beat butter and sugar in another bowl until pale, then add eggs, one at a time, until just combined.
• 5
  Fold in the almond mixture and spread over paste. Bake in oven for 35-40 minutes. Serve with cream.

Spiced porridge

Per adult:

1/3 cup oats

2 Tbsp chia

1/8 tsp cinnamon

1/8 tsp turmeric

1/8 tsp cardamom

1/2 tsp maple syrup

1/2 cup milk

Spinach tart

Feeds about 3 ppl, using just the bottom of pie dish:

Pastry
150G white spelt
75g cold unsalted butter
1/2 Tbsp lemon juice
25g water (or was it 13g?)
1/4 tsp salt
Sprinkle of rolled oats to roll out

Filling
Two huge handfuls baby spinach, blanched & chopped
1 brown onion, fried in rings
3 eggs
200g block feta
1/2 cup frozen peas, thawed
Dash garlic oil

(This quantity of pastry can be done with stick blender attachment.)

Refrigerate the pastry for 30 minutes before rolling.

Blind bake with weights at 180C for 10 minutes.
Remove weights and bake another 5.

Fill tart and bake 35 minutes.