THE DAIRY KITCHEN
Sesame and rosemary lavosh and quince & ginger paste - By Emma Wynne
By THE DAIRY KITCHEN
Serves
12
Difficulty
Medium
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.
Ingredients
For the lavosh
300g (2 cups) plain flour, plus extra, to dust1 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
sea salt
Quince and ginger paste
4 fresh quince, deseeded and cubedwater to cover
400g of sugar
juice of 1 large lemon
1 piece of ginger (about 5cm x 5cm), thickly sliced
Handy Tips
Tips and tricks:
You can add almost any flavours to your lavosh, thyme, fennel, poppy seeds the list goes on.
Method
- 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
