THE DAIRY KITCHEN
Sesame and rosemary lavosh and quince & ginger paste - By Emma Wynne
By THE DAIRY KITCHEN
Preparation 30 MINS
Cooking 4 HRS 0 MINS
TV Cook Emma Wynne shows us her homemade quince paste and lavosh that she serves with cheese.
For the lavosh300g (2 cups) plain flour, plus extra, to dust
1 tsp caster sugar
1 tsp salt
¼ cup of warm water
2 eggwhites, lightly beaten
50g salted butter, melted
½ cup sesame seeds
½ bunch of rosemary finely chopped
Quince and ginger paste4 fresh quince, deseeded and cubed
water to cover
400g of sugar
juice of 1 large lemon
1 piece of ginger (about 5cm x 5cm), thickly sliced
Tips and tricks: You can add almost any flavours to your lavosh, thyme, fennel, poppy seeds the list goes on.
- For the lavosh, preheat oven to 180 degrees. Combine the flour, sugar, salt and water in a food processor and combine until the dough comes together, if you need more water add a little at a time.
- Divide the dough into 8 portions and roll out until about 1mm thick. You want them really thin so they crisp up nicely.
- Use a sharp knife to cut into long rectangles, about 10 cm x 3cm.
- Lay each piece of dough onto a lined baking tray, brush with butter, then egg whites and sprinkle over salt, sesame and rosemary.
- Bake for 15 mins until golden brown and crispy.
- To make the quince paste, grease ramekins with a flavourless oil and line with baking paper
- Place quinces in a large pot and pour in water until just covered
- Bring to the boil and boil for about 45 mins
- Pour mixture into slow cooker and add remaining ingredients
- Cook with lid off on high for about 4 hours until the paste is a little thicker than jam
- Pour into ramekins and set in the fridge for about 30 mins