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Wednesday, 20 March 2013

Vanilla Butter Cake


You will need:
 
125g butter very well softened (i just blitz it in the microwave for 30 secs)
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarb soda (baking soda)
1/2 cup milk
 
How to:
 
Preheat your oven to 150oC
Grease and flour your desired tin.
Simply throw everything in to a big bowl and mix till just combined
Pour in to the tin.
Bake for approx 40 minutes or until top is lightly golden brown and springs back to the touch.
Allow to cool for five mins in it's tin then turn on to a wire rack.
When cool, dust with icing sugar and enjoy


Tuesday, 19 March 2013

Anzac Biscuits

 
ANZAC Day (25th April) is a nationwide day of commemoration for Australians and New Zealander's of the lives lost at war, especially the ANZAC’s (Australian and New Zealand Army Corp) of WWI.
 
The sweet ANZAC biscuits that we know and love today, originating from World War I, are in fact a derivative of the hard-tack soldier’s biscuit that was consumed in the battlefields. They are thought to have been carefully created by a team of women on the home-front who were searching for a solution to a biscuit that could be easily transportable to their men on the front line in care/comfort packs.  It was important that the biscuits and its carefully selected ingredients didn’t spoil in the long voyage, were readily available and delivered nutrition, hence the inclusion of golden syrup and the exclusion of eggs traditionally used in biscuit cookery. The biscuits were then packed into tins, sometimes billy tea tins, to keep them airtight
.
To this day they represent more than a biscuit and a recipe as they are an iconic tradition that is passed down through the generations of Australians and New Zealanders, i.e. from mother to daughter, where the stories of our past are shared, and of the gentle reminder of the ANZAC legacy and spirit that is never to be forgotten – lest we forget.
 
You will need:
 
1 cup rolled oats (minute oats is fine)
1 cup plain flour
1/2 cup white sugar
3/4 cup dessicated coconut
2 tablespoons golden syrup
125g butter
1/2 teaspoon bicarb soda
1 tablespoon very hot water
 
To make:
 
Preheat your oven to 160oC
Place the oats, flour, sugar and coconut in a bowl
In a separate small bowl place the butter and golden syrup and microwave on high for 1 minute
Mix the bicarb and hot water in a little cup or dish and pour in to the butter mixture - it will froth up all bubbly!
Pour this frothy mixture in to the dry ingredients and mix it all well together.
Roll tablespoon sized balls of the mix and gently press on your baking paper covered baking tray.  Allow some room for the biscuits to spread.
Bake for 10 minutes or until golden brown.
Allow to cool on a wire rack.
Makes approx 2 dozen
 

Melting Moments


Buttery, delicious - SO GOOD.
 
You will need:
 
175g butter softened (leave out of fridge for about 1 hour)
1/4 cup pure icing sugar
1 teaspoon vanilla extract
1 cup plain flour sifted
1/4 cup cornflour
 
How to:
 
Preheat your oven to 180oC
Place butter, icing sugar and vanilla in a bowl and beat until light and fluffy
Gently stir in the flour and cornflour
Place mix in a piping bag fitted with a fluted nozzle
Pipe 3cm rounds onto a tray with non-stick baking paper
Cook for 10-12 minutes or until just golden
Cool on tray
 
Makes approx 16 filled biscuits.
 
If you do not have a piping bag or biscuit press, simply roll the soft mix into little balls and gently squash with a fork dusted in icing sugar.
 

Fillings:

 
Lemon Filling:
Mix 60g soft butter, 1 cup icing sugar, 2 teaspoons lemon juice and 2 tespoons finely grated lemon rind.  Pipe onto half the biscuits and sandwich the remaining.
 
Chocolate:
Mix 3/4 cup icing sugar, 1/4 cup cocoa powder, 60g soft butter and 1 teaspoon vanilla and 1 teaspoon water.
 


Pear and Pecan Muffins

These are SO easy and you can subsitute the fruit/nuts for anything you have (eg. peach and almond, apple and walnut, apricot and macadamia etc etc)

You will need:

  • 1 can (about 400g) of pear halves...or fruit of your choice
  • 250 g spelt flour or plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 125g brown sugar
  • 125ml honey
  • 60ml natural yogurt
  • 125ml vegetable oil
  • 2 eggs
  • 75g nuts of your choice roughly chopped

How to:
  • Preheat your oven to 200oC and line your muffin tin with papers
  • Dice the fruit and put aside in a small bowl
  • Put all other ingredients into a bowl and mix till just combined
  • gently stir through the fruit pieces - don't overmix
  • spoon the bumpy batter in to the muffin papaers
  • put the muffin tray in your oven and bake for about 20 minutes or until golden brown on top and just springing back to the touch



Monday, 11 March 2013

Nutella Ice Cream

Creamy, chocolate nutty goodness in frozen form!!!  YUMMM
 
All you need is:
 
2 cups thickened cream
1 cup milk
pinch salt
1/2 tablespoon vanilla extract
1/3 cup brown sugar firmly packed
3/4 cup white sugar
1/2 cup cocoa powder
300g nutella (or similar product)
 
Whisk all ingredients together in a big bowl.  Cover and pop in the fridge for a couple of hours to chill.
 
Churn in your ice-cream machine for 20 minutes and transfer to an air-tight container.  Pop in the freezer to harden for a couple of hours.
 
No ice cream machine??  No problem, simply pour into a metal tin, pop in the freezer and for three hours every half hour take it out and whisk or hand blend or food process it and pop back in.  (your ice-cream machine adds air to the mixture which basically makes it creamy instead of icey...so if you don't have the machine you have to do this by hand).



Saturday, 2 March 2013

Chocolate Ice Cream


Rich, creamy, chocolate - mmmmm
 
You will need:
3/4 cup cocoa powder, sifted
1/2 cup white sugar
1/3 cup packed brown sugar
pinch salt
1 cup milk
2 cups thickened cream
1/2 tablespoon pure vanilla extract
 
  1. In a medium bowl, whisk together all ingredients until sugars are dissolved. 
  2. Cover and pop in the fridge for 1-2 hours.
  3. Turn on your ice-cream maker and pour choc mixture in.  Mix for about 20 minutes.
  4. The ice cream will have a soft, creamy texture.  If a firmer consistency is desired freeze for more than 2 hours.
  5. Store in an airtight container in your freezer.
You can adapt this recipe by adding 100g melted chocolate through at the last minutes of mixing - this incorporates delicious chocolate chunks through the icecream
 

Recipe Idea - Rocky Road Ice Cream

I made this and it lasted about two minutes in our house - SO DELICIOUS
 
1 quantity of chocolate icecream
1/2 cup of raspberry lollies cut into pieces
1/2 cup mini marshmallows
1/2 cup nuts (I used macadamias) coarsely chopped
 
Add these ingredients at last couple of minutes of mixing
 

Chocolate Raspberry Ice Cream

Mmmm, dark chocolate and raspberries, the perfect combination
 
simply add at the last couple of minutes of churning
1 cup frozen raspberries crushed
 
If you do not have an ice cream maker you can still make icecream...simply pour your mix into a baking tin and freeze for four hours...taking the tin out every half hour of this time and beating (or mixing with food processor / blender) and putting back in.

Friday, 1 March 2013

Home Made Ice Cream Ideas

This is my favourite perfect creamy
home made ice cream recipe.

No eggs involved and completely gluten free.
Use this basic vanilla to create the base for different delicious combinations (see below)
 
2 cups thickened cream
1 cup milk
pinch salt
1 tablespoon vanilla extract
3/4 cup white sugar
 
Whisk all ingredients together in a bowl and cover and refridgerate for 1-2 hours.
Pour into your ice-cream maker and churn according to manufacturer's instructions.
Transfer your ice cream to a freezer container and allow to harden
 

Flavour Combinations that really work...

 
Add these to your ice-cream maker in the last couple of minutes of churning.
These all work, I've tried them and eaten them all.
 
Mango Icecream
2 x mango's finely chopped
Few drops orange essence
 
Strawberry Icecream
1 x punnet strawberries finely chopped
Few drops red food colouring
 
and my ABSOLUTE FAVOURITE!!!!
 
Passionfruit Icecream
1/2 can of John West passionfruit pulp (about 2 passionfruit) (pips removed)
 
Cookies and Cream
10 Oreo cookies crushed