Wynwyn's Place

Christmas 2011

2011-12-18T14:23:00.002+11:00

Goats Cheese & Walnut Tarts

2011-11-06T15:13:00.001+11:00

Makes 30 mini

Ingredients:

60gbreadcrumbs

60gwalnuts, grounded

30g butter, melted

250g cream cheese

200g goats cheese

2eggs

1/2red capsicum, finely diced

2T fresh chives, chopped

saltand pepper, to taste

walnuts,chopped to garnish

chives,to garnish

Method:

1.Combine breadcrumbs, ground walnuts and butter. Spoon amongst 30 mini muffintins lined with baking paper.

2.Beat cream cheese and goats cheese until smooth. Add eggs one at a time untilcombined.

3.Stir in chives and season to taste. Top with capsicum and walnuts.

4.Bake in preheated oven at 150 degrees for 15 minutes or until puffy and golden.Stand for 5 minutes before garnishing with chives to serve.

this arvo's culmination

2011-10-30T18:12:00.002+11:00

Peanut Butter Cupcakes with Chocolate Ganache

2011-09-25T11:32:00.000+10:00

Makes 12

Ingredients:
1 C flour
1 C peanut butter
1 1/2 t baking powder
100 g butter
1 egg
1 C brown sugar
pinch of cinnamon
1 t vanilla
pinch of salt

Ganache:
150 g dark chocolate
100 mL cream

Peanut Butter Frosting:
1 C peanut butter
1/3 C milk
1 t vanilla
2 1/2 C icing sugar

Method:
1. Beat peanut butter, butter and sugar until well combined. Gradually beat in egg.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. In the meantime, combine all frosting ingredients together until a smooth consistency is achieved.
5. Heat chocolate and cream over a double boiler until melted and set aside to cool and thicken.
5. Pipe peanut butter frosting onto cooled cupcakes and finish with ganache.

Lemon Meringue Cupcakes

2011-09-25T11:26:00.000+10:00

Makes 12

Ingredients:
1 1/2 C flour
1 1/2 t baking powder
125 g butter
2 eggs
1 C sugar
1 t vanilla
zest of 1 lemon
pinch of salt

Lemon Curd:
1 egg + 2 additional egg yolks
juice of 1 lemon
1/2 C sugar
60 g butter

Meringue:
2 egg whites
1/4 t cream of tartar
1 C icing sugar

Method:
1. Beat butter and sugar until well combined. Gradually beat in eggs.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. To make the curd, beat all ingredients over a double boiler until thickened (like custard).
5. Cut the tops off each cupcake and place a spoonful of curd in the centre. Replace the top.
6. Beat the egg whites until stiff whilst gradually adding cream of tartar and icing sugar.
7. Pipe or spoon onto cupcakes and using a chef's torch, gently torch the surface of the meringue.

Vanilla Almond Cupcakes with Maple Cream Cheese Frosting

2011-09-25T11:20:00.002+10:00

Makes 12

Ingredients:
1 C flour
1/2 C almond meal
1 1/2 t baking powder
125 g butter
2 eggs
1 C sugar
1 t vanilla
pinch of salt

Frosting:
125 g cream cheese, softened
60 g butter, softened
1/4 C maple syrup
1 1/2 C icing sugar

Method:
1. Beat butter and sugar until well combined. Gradually beat in eggs.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. In the meantime, combine all frosting ingredients together until a smooth consistency is acheived.
5. Pipe onto cooled cupcakes and serve.

Cupcakes Galore

2011-09-25T11:15:00.002+10:00

Tofu Cheesecake

2011-08-27T17:01:00.001+10:00

1 x 8-inch Round

Ingredients
Sponge Base
1/4 C flour
1 t baking powder
3 eggs, separated
1/3 C + 2 T sugar
1 t vanilla
3 T butter, melted
1/4 t cream of tartar

Cheesecake Filling
250 g cream cheese, softened
150 g silken tofu (comes in vacuum tube pack)
3 T butter, softened
1/3 C caster sugar
1/4 C lemon juice
1/2 C thickened cream
2 t gelatin, dissolved in 2 T hot water

Method
1. Preheat oven to 160 degrees and line a small square baking tin.
2. Sift flour and baking powder twice.
3. In a clean bowl, beat egg white, 2 T sugar and cream of tartar until still peaks form. Set aside.
4. In a separate bowl, beat egg yolks and sugar until thick. Add vanilla and melted butter. Gently stir in flour mixture until incorporated.
5. Fold the egg white into the yolk mixture, one quarter of the mixture at a time until all combined.
6. Pour into prepared pan and cake for approximately 10-15 minutes or until cake springs back tp the touch.
7. Meanwhile, gently heat tofu, cream cheese and butter in the microwave in short bursts to ensure ingredients are softened.
8. Beat cream cheese mixture until smooth whilst gradually adding sugar, followed by the thickened cream and lemon juice.
9. Stir melted gelatin into the cream cheese mixture.
10. Assemble cake by slicing the sponge and alternatively layering the cheesecake. When complete, cover and refrigerate overnight (minimum 4 hours) before serving.

Sun dried tomato and basil Arancini

2011-06-28T21:54:00.000+10:00

Makes 24

Ingredients
1 T olive oil
1 1/2 T butter
1 medium onion, finely diced
1 clove garlic, crushed
1 2/3 C arborio rice
4 C chicken stock
1/2 C parmesan (about 40 g)
1/4 C basil, shredded
1/4 C sun dried tomato, thinly sliced
2 eggs
1 C dried breadcrumbs
vegetable oil, to fry

Method
1. Heat oil in a medium saucepan and sweat onions and garlic until softened. Add rice and stir to coat.
2. Add half the stock and a dash of white wine and bring slowly to the boil. Simmer until the liquid is absorbed.
3. Add remaining stock and simmer on low heat stirring occasionally until liquid is absorbed.
4. Stir though butter, parmesan, sun dried tomatoes and basil until combined. Allow to cool.
5. Stir through egg and roll the mixture into balls using wet hands.
6. Coat balls in breadcrumbs and place on tray.
7. When ready, deep fry balls in hot oil for about 2-3 minutes or until golden.

Tapenade

2011-06-28T21:45:00.001+10:00

Sun-dried Tomato Tapenade
1/4 C olive oil
4 anchovy fillets, drained
2 cloves garlic, crushed
1 T Worcestershire sauce
1 C sun-dried tomatos, drained
small handful basil leaves, finely chopped

Olive Tapenade
1/4 C olive oil
4 anchovy fillets, drained
2 cloves garlic, crushed
1 C kalamata olives, drained

Moussaka

2011-06-25T12:15:00.001+10:00

Serves 6

Ingredients
2 large eggplants, semi peeled and sliced lengthways
3 potatoes, peeled and sliced lengthways
1/4 C olive oil
500 g lamb mince
1 large onion, diced
2 cloves garlic, crushed
1 T oregano
1 T thyme
1 T rosemary
2 cinnamon quills
1 can (250 g) diced tomato
400 g tomato puree
1 T tomato paste

Béchamel sauce
100 g butter
1 C plain flour
600 mL milk, warmed
100 g parmesan
1 egg

Method
1. Lay eggplant on a tray and sprinkle with salt. Cover with paper towels and allow to sit for 15-30 minutes.
2. Heat olive oil in a saucepan and brown lamb mince.
3. Add the diced onion to the lamb, followed by the garlic, oregano, thyme, rosemary and cinnamon quills.
4. Stir the pot and add diced tomatoes, tomato puree and tomato paste.
5. Add 1 1/2 C waiter and allow to simmer for 30-40 minutes on low heat.
6. Meanwhile, heat a pan with olive oil and cook the potatoes 3-4 minutes on each side until semi-cooked. Set aside.
7. Soak the excess moisture from the eggplant with the paper towels and pan fry with a little olive oil making sure they are still firm on both sides. Drain on paper towels.
8. To make the béchamel sauce, melt butter in a saucepan and mix in flour until well combined.
9. Gently stir in walk milk until sauce becomes creamy.
10. Stir in parmesan and if mixture looks thick, add a dash of milk to get the right consistency.
11. Stir in one egg to the béchamel sauce to bring it together.
12. Assemble the moussaka staring with a little sauce, potatoes, sauce, eggplant, sauce, potatoes, sauce, eggplant, sauce and béchamel sauce.
13. Sprinkle with a little extra parmesan and bake in a preheated oven to 180 degrees for 45 minutes or until golden brown.

Thank you MasterChef!! =D

Chocolate Fondant

2011-06-10T11:39:00.001+10:00

Makes 6 Ramekins

Ingredients
200g butter, chopped
200 g dark chocolate
4 eggs
4 egg yolks
1/2 C caster sugar
1 1/3 C plain flour, sifted
3/4 C cocoa
melted butter, for greasing
cocoa, for dusting

Method
1. Preheat oven to 170 degrees.
2. Line each ramekin with a small square of baking paper and grease with melted butter and cocoa. Place ramekins onto a baking tray.
3. Melt chocolate and butter over a double boiler in a large bowl.
4. In a separate bowl, beat eggs, yolks and sugar until fluffy and white.
5. Pour egg mixture into the chocolate mixture and gently fold together.
6. Fold in flour and mix until smooth. Spoon or pour mixture into ramekins and place in fridge until ready to serve. When ready to serve, bake in oven for 14-18 minutes.

BOMB ALASKA!!!!!!

2011-05-21T18:37:00.000+10:00

Basic Macaron Recipe

2011-04-19T20:30:00.001+10:00

Makes 36

Ingredients
1 1/4 C almond meal
1 1/2 C icing sugar
4 eggwhites, aged overnight
1/4 C caster sugar
1/8 t cream of tartar
3 drops food colouring

Method
1. Sift the icing sugar and almond meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.

Donna "HP" Li

2011-04-16T00:26:00.000+10:00

Gryffindor :-)

Mini Red Velvet Cupcakes

2011-04-16T00:22:00.000+10:00

Red Velvet Cake

2011-04-07T19:54:00.002+10:00

Yield 1 x 9-inch round

Ingredients
2 C flour
1/2 C cornflour
2 T cocoa powder
125 g butter, softened
1 1/2 C sugar
2 eggs
1 C buttermilk
2 T red food colouring
1 t vanilla
1 t white vinegar
1 t baking soda

Method

1. Preheat oven to 170 degrees and line two cake pans with baking paper.
2. Sift flour, cornflour, cocoa and a pinch of salt in a large mixing bowl.
3. Beat butter until soft whilst gradually adding sugar until light and fluffy (this should take 2-3 minutes).
4. Add the eggs incorporating well after each addition. Scrape sides and add vanilla.
5. In a measuring cup, combine the buttermilk and red food colouring.
6. Alternate adding the flour mixture and the milk mixture into the butter whilst beating on low speed. Incorporate until combined well.
7. In a small bowl, combine the vinegar and baking soda. Working quickly, allow the mixture to fizz and fold through the cake batter.
8. Spread evening into two prepared pans and bake approximately 20-25 minutes or until toothpick inserted comes out clean.
9. Cool cakes in pan for 10 minutes before inverting and cooling completely.
10. Wrap cakes and refrigerate before frosting.

bestest christmas present =D

2010-12-28T15:40:00.000+11:00

Still constitutes as baking - best Turkey & Ham EVER!

2010-12-28T15:35:00.000+11:00

Lemon Cheesecake with White Chocolate Mousse

2010-12-28T10:55:00.000+11:00

and wait - there's more!

2010-12-28T10:42:00.000+11:00

Berry Trifles

2010-12-26T10:09:00.000+11:00

OK - before I get caught out - looks directly at the Wendeh Monkee (blabbermouth but eats anything anyway) - I cheated! - all store bought - just put it together - although, i'm pretty sure in a lot of other people's books, that's cooking!!! Plus its pretty AND it's not like i'm NOT making anything tomorrow . . .

Mango Pancakes

2010-08-29T15:40:00.008+10:00

Makes 8

Ingredients
1/2 C mango puree (flesh of 1 small mango)
1 C flour
60 g butter, melted
2 eggs
3/4 C milk
1 C mango jelly, prepared as directed
1/4 t salt
yellow food colouring (optional)
2 ripe mangoes, sliced lengthways
whipped cream, to serve

Method
1. In a food processor, combine puree and butter.
2. Sift in flour and add salt.
3. Add the eggs, milk and jelly mixture and combine.
4. Heat a non-stick frying pan with melted butter or cooking spray.
5. Using 1/4 C of batter each time, tilt the batter mixture until a thin crepe forms over the surface of the pan.
6. Cook for about 1-2 minutes on each side and transfer to a plate to cool. Repeat for remaining batter.
7. To make the pancake, place 1-2 slices of mango and fill with whipped cream. Roll into shape and serve cold.

Apple Pie

2010-05-22T17:52:00.002+10:00

Yield 1 x 8inch flan

Ingredients
1 3/4 C flour
1/2 C S.R. flour
185g butter, cubed
1/3 C sugar
1 egg
Demerara or caster sugar, to sprinkle

5 Granny Smith apples
Juice of 1 lemon
45g butter
1/2 C caster sugar
1 t cinnamon
1/4 t ground cloves

Method
1. Sift flours, pinch of salt and a pinch of salt into a large mixing bowl. Rub butter with your fingertips until mixture resembles fine breadcrumbs, then stir through sugar.
2. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Bring the dough together with cold hands and knead until smooth. Divide the dough into two pieces, one bigger than the other. Cling wrap and refrigerate for 30 minutes.
3. Peel and slice apples to about 5mm thick and toss immediately in lemon juice.
4. Melt butter over low heat, add sugar, apples and spices and coat well. Cook for about 10 minutes until apples have softened. Allow to cool.
5. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Gently presh into a 22 cm pie dish allowing the excess to overhang. Trim off excess.
6. Layer apples over pastry. Roll remaining pastry to 2mm thickness and cut into strips. Criss-cross over the pie. Brush top with milk and sprinkle with sugar. Chill pie for 30 minutes.
7. Preheat oven to 180°C, place pie dish on a baking tray and bake for 45 minutes or until golden brown.

Wild Mushroom and Mascapone Linguine

2010-05-22T17:51:00.000+10:00

Serves 4

Ingredients
225 g mixed wild mushrooms
450 g dried linguine
55 g butter
1 clove garlic, crushed
250 g mascarpone cheese
2 T milk
1 t fresh sage, chopped
Salt and pepper, to taste
Parmesan, to serve

Method
1. Slice the mushrooms. Cook pasta as directed in a large pot of salted water and drain.
2. Melt butter in a large saucepan, add garlic and mushrooms and cook for 3-4 minutes.
3. Reduce heat, stir in mascarpone cheese, milk and sage. Season to taste.
4. Toss the pasta through the cheese sauce until well coated. Serve with Paramesan cheese.

Morrocan lamb & Pumpkin Soup

2010-05-22T17:50:00.001+10:00

Serves 4

Ingredients
2 t Morrocan spice mix
4 (1 kg) lamb shanks, trimmed
½ kg butternut pumpkin, cubed 1.5 cm pieces
2 C chicken stock
2 C water
1 C passata (tomato sauce)
400 g can chickpeas, drained
Fresh coriander, to serve
Salt and pepper, to taste

Method
1. Toss shanks in spice mix until lightly coated. In a large pot, heat a little oil and brown shanks to seal.
2. Add stock, water and tomato sauce and simmer for 3-4 hours or until lamb falls off the bone.
3. Remove the bones and discard making sure all flesh is removed. Add pumpkin and simmer for 45 minutes.
4. Season with salt and pepper. Serve topped with fresh coriander.
Method
1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.

Pavlova

2010-04-26T20:59:00.002+10:00

Yield 1 x 10-inch round

Ingredients
4 egg whites
1 C sugar
1 t lemon juice or vinegar
2 t cornflour
1/8 t cream of tartar

Method
1. Preheat oven to 110 degrees and trace a circle 8 inches wide on a piece of baking paper.
2. Beat eggs whites until soft peaks form.
3. Gradually add sugar, juice, cornflour and cream of tartar and beat until thick and glossy.
4. Spoon meringue onto prepared circle making sure it is even.
5. Bake for 60-80 minutes or until shell is crisp and hollow.
6. Allow to cool in oven.

Bailey's Cheesecake

2010-04-26T20:47:00.002+10:00

Dried Bosc Pears

2010-04-18T11:58:00.003+10:00

Makes an amazing cake topper!

Ingredients
2 well-shaped bosc pears (firm but ripe)
1 C sugar
1 C water
2-3 lemons, juiced

Method
1. Slice the pears length-ways thinly, about 2-3mm thick. Leave the skin and seeds intact for a rustic effect.
2. Immediately immerse sliced pears in lemon juice to stop discolouration.
3. Over medium heat, melt sugar and water.
4. Simmer sliced pears 2 or 3 slices at a time for 1-2 minutes and place on a lined baking tray.
5. Bake in a very slow oven - 100 degrees - for 3 or 4 hours depending on thickness of pears. Pears should be shiny but crisp when done.
6. Allow to cool completely before storing in an airtight container.

Caramel Syrup

2010-04-18T11:54:00.002+10:00

Makes 1.5 Cups

Ingredients
2 C sugar
1/2 + 1 C water

Method
1. In a heavy saucepan over medium, melt 1/2 C water with sugar whilst continuously brushing down sides with a wet pastry brush so crystals do not form.
2. Increase heat to high and cook syrup until amber in colour (make sure it does not burn and reach hard ball stage).
3. Pour in remaining 1 C of water and stir continuously to incorporate.
4. Reduce heat and allow syrup to reduce slightly. Allow to cool before using.

Gluten-free Caramel Mud Cake

2010-04-18T11:53:00.001+10:00

Ingredients
200 g butter, cubed + 2 T canola oil
200 g white chocolate
3/4 C brown sugar
1/4 C white sugar
1 C milk
2 T golden syrup
2 T caramel syrup
2 t vanilla
3 eggs, at room temperature
1 C gluten-free flour
1 C almond meal
1 t bicarb soda

Method
1. Preheat oven to 150 degrees and grease and line cake tin.
2. Over a double boiler melt butter, chocolate, sugar, milk, golden syrup and vanilla essence until mixture is smooth. Allow to cool.
3. Add eggs one at a time mixing well until thoroughly combined.
4. Sift in flours and use a wooden spoon to stir until combined.
5. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
6. Stand cake for 20 mins before turning onto a wire rack to cool.

Coffee Buttercream

2010-04-18T11:03:00.002+10:00

Ingredients
3 T instant coffee, dissolved in 3 T hot water
1 C sugar
1/3 C water
3 eggs, separated
200 g butter, softened

Method
1. Melt 1/2 C sugar and water over medium heat until it reaches the small ball stage.
2. Beat egg whites and remaining sugar until thick and glossy.
3. In a separate bowl, beat butter, yolks and dissolved coffee until light and fluffy.
4. Pour the sugar sugar into the egg whites whilst continuously beating.
5. Gradually add egg white mixture into butter mixture and continue whipping until the mixture increases in volumes and whitens.
6. Refrigeration may be needed to re-stabilize the buttercream.

Coffee Gateau (torte)

2010-04-18T10:59:00.001+10:00

gluten-free Caramel Mud Cake

2010-04-15T22:04:00.003+10:00

Hazelnut Macarons

2010-04-05T16:09:00.006+10:00

Makes 40

Ingredients
5 egg whites, aged overnight
1/4 C sugar
3 C icing sugar
100g (1 C) almond meal
100g (1 C) hazelnut meal
1/4 t cream of tartar

Method
1. Sift the icing sugar, almond meal and hazelnut meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.

*These are quite a sweet biscuit/ confection.

Hazelnut Macarons

2010-04-05T16:03:00.008+10:00

CLOSE TO PERFECT FIRST TIME! *discounting the other 30 odd macarons sitting on the rejected (i.e. ugly) tray* =D Very time-consuming... makes melting moments look like child's play.

Lemon Tart

2010-04-05T15:59:00.001+10:00

Lemon Tart

2010-04-04T16:09:00.004+10:00

Yield 1 x 8-inch flan

Ingredients
Pastry-
1 C flour
2 T icing sugar
90 g butter
1 egg yolk
ice water, as needed
Lemon Filling
4 eggs
2 T butter
2/3 C thickened cream
2/3 C fresh lemon juice
3/4 C sugar

Method
Pastry
1. Knead all ingredients into dough adding water as needed.
2. Cover in film wrap and refrigerate for 30 minutes.
3. Roll out on a well floured surface until about 10mm thick.
4. Cover base on flan tin with dough.
5. Refrigerate for a further 20 minutes.
6. Blind bake at 160 degrees for 10-15 minutes.
Filling
7. Reduce the oven to 140 degrees.
8. In a large bowl, lightly whisk together eggs. Slowly add the cream, juice and sugar and whisk to combine.
9. Sit the bowl over a saucepan of simmering water and add the butter. Using a spatula, gently stir the ingredients until the mixture thickens. Make sure the water is not too hot or the mixture will curdle. The mixture is ready when a thin, glossy layer clings to the spatula and leaves a trail.
10. Strain the mixture over the flan shell and smooth over the surface.
11. Bake for 15-20 minutes or until the centre is slightly wobbly. Cool with door ajar for 15 minutes before transferring to a wire rack to cool completely.
12. Serve at room temperature or cold with whipped cream.

*Best consumed on day of baking.

Lime Cheesecake

2010-04-04T16:05:00.005+10:00

Hazelnut & Coconut Shortcrust Pastry

2010-03-28T21:00:00.002+11:00

Yield 1 x 10-inch flan

Ingredients
1 1/2 C flour
1/3 C sugar
1/4 C dessicated coconut
25g hazelnuts, toasted
170 g butter, softened
1 egg, lightly whisked

Method
1. Process all dry ingredients in a food processor until well combined. Add butter until mixture resembles breadcrumbs.
2. Add egg and pulse until dough just comes together.
3. Cling wrap dough and refrigerate for 15 minutes.
4. On a lightly floured surfaced, roll pastry until about 4mm and place onto greased and floured flan shell.
5. Allow to rest in fridge for a further 15 minutes.
6. Blind bake in oven at 170 degrees for 10-12 minutes until golden.

Lime Cheesecake

2010-03-28T21:00:00.001+11:00

Yield 1 x 10-inch round

Ingredients
250 g NICE biscuits
100 g butter, melted
750 g cream cheese, softened
150 mL thickened cream
1 C sugar
2 limes, juiced and zested
3 eggs
1/2 t vanilla

Method
1. Preheat oven to 110 degrees and grease and line springform baking tin.
2. Crush biscuits and add melted butter to form biscuit base. Press into the base of the tin and refrigerate until needed.
3. Beat cream cheese, lime juice and zest, sugar and vanilla until combined.
4. Add eggs one at a time until just combined. Beat in thickened cream.
5. Pour mixture oven base and bake in a slow oven for 45-60 minutes or until the centre of the cake is still slightly wobbly.
6. Cool with door ajar before refrigerating.

Two-toned Chocolate Cheesecake

2010-03-21T12:08:00.001+11:00

Hong Kong Egg Waffles [Gai Daan Jai]

2010-01-06T14:27:00.003+11:00

Makes approx. 6 waffles

Ingredients
3 eggs
1/2 C sugar
2 T butter, melted
1/4 C milk
2 T cornstarch
2/3 C flour
1 t baking powder

Method
1. Beat eggs whilst gradually adding sugar until fluffy.
2. Gently stir in milk.
3. Sift dry ingredients into egg mixture. Fold gently to combine.
4. Stir through melted butter.
5. Grease waffle plate with oil and heat on stove. Make sure plates are hot before adding batter.
6. Fill plates about 60% full with batter and cook over moderate heat for approx. 2 minutes on each side or until golden and puffy.

Mango Cream [Mousse]

2010-01-04T17:09:00.001+11:00

Yield 1 x 9-inch (3 layers)

Ingredients
1/3 C sugar
2 T gelatin
1 box mango jelly
1/2 C fresh cream
2 mangoes (350g), mashed

Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed mangoes with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.

Strawberry Cream [Mousse]

2010-01-04T17:00:00.003+11:00

Yield 1 x 9-inch (3 layers)

Ingredients
1/4 C sugar
2 T gelatin
1 box strawberry jelly
1 C fresh cream
1 C strawberries, mashed

Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed strawberries with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.

japanese souffle cheesecake

2010-01-04T16:30:00.001+11:00

Japanese [Souffle] Cheesecake

2010-01-04T16:21:00.006+11:00

Yield 1 x 8-inch round

Ingredients
6 eggs, separated, room temperature
250 g cream cheese
50 g butter
100 mL milk
3/4 C sugar
1/4 t cream of tartar
1 T lemon juice
1/2 C flour
2 T cornflour

Method
1. Preheat oven to 160 degrees and grease and line baking tin with baking paper.
2. Melt cream cheese and butter until smooth. Add half the sugar and milk and stir well.
3. Fold in egg yolks and sift in flours. Combine well and add lemon juice.
4. In a clean bowl, whisk egg whites until soft peaks form whilst gradually adding remaining sugar and cream of tartar.
5. Fold flour mixture into egg whites and pour into prepared tin.
6. Bake cheesecake in a waterbath for 60-75 minutes or until skewer inserted comes out clean.
7. Leave door ajar and cool in oven for about 15-20 minutes before removing to cool completely.

Best if you halve these ingredients to make a 6-7 inch cake.

mango cheesecake

2010-01-03T10:26:00.005+11:00

Brownie Cheesecake

2009-12-20T15:50:00.003+11:00

Yield 1 x 10-inch round

Ingredients
Brownie
125 g butter
125 g dark chocolate, chopped
1 C flour, sifted
3/4 C sugar
2 eggs
1/4 C milk

Cheesecake
500 g cream cheese
1/2 C sugar
3 eggs
115 g natural yoghurt
1 t vanilla

Method
1. Grease and line baking tin with baking paper. Preheat oven to 160 degrees.
2. Melt butter and chocolate over a double boiler until the mixture is smooth.
3. Remove from heat and stir in sugar. Add eggs and milk, beating well after each addition.
4. Fold in flour until just combined.
5. Pour into prepared tin and bake for 20-22 minutes. Remove from oven and reduce oven temperature to 110 degrees.
6. In a large bowl, beat cream cheese and sugar until sugar dissolves.
7. Beat in eggs, one at a time. Add yoghurt and vanilla and beat until just combined.
8. Pour oven brownie base and bake for a further 40-45 minutes or until the centre is almost set.
9. Turn oven off and leave door ajar until cake cools to room temperature. Refrigerate overnight before decorating and serving.

valeries 21st bday [belated upload]

2009-12-20T15:42:00.004+11:00

a christmas take on the brownie cheesecake

2009-12-20T15:38:00.005+11:00

it rhymes!

New York Cupcakes

2009-11-07T10:08:00.003+11:00

Makes 24

Ingredients
1 1/2 C S.R. flour
1 1/4 C flour
250 g butter, softened
1 1/2 C sugar
4 eggs
1 C milk
1 T vanilla

Method
1. Preheat oven to 200 degrees and line 2 muffin trays with patties.
2. Cream butter whilst slowly adding sugar until light and fluffy.
3. Beat in eggs one at a time.
4. Add milk and vanilla.
5. Sift in dry ingredients and combine until just incorporated.
6. Spoon batter into patties filling each until about two thirds full.
7. Bake in preheated oven for 18-25 minutes or until skewer inserted comes out clean.

Banana Choc Chip Coconut Muffins

2009-08-26T23:30:00.003+10:00

Makes 12

Ingredients:
125 g butter, melted
3/4 C sugar
2 C S.R. flour
1 C coconut
3 ripe bananas, mashed
2 eggs
1 t vanilla
100 g dark choc chips

Method
1. Preheat oven to 165 degrees and line muffin pan.
2. Sift flour into a large bowl and add coconut and choc chips.
3. Combine butter, sugar, eggs, mashed banana and vanilla until well incorporated. Slowly add to flour mixture.
3. Divide mixture into 12 patties and bake for 15-20 minutes or skewer comes out clean.

Flourless Moist Choc-nut Cake

2009-08-24T23:14:00.004+10:00

Yield 1 x 10-inch round

Ingredients:
1/2 C cocoa
1/2 C hot water
1 1/2 C brown sugar
220 g butter, chopped
200 g dark chocolate
150 g hazelnut meal
6 eggs, beaten lightly

Method:
1. Preheat oven to 150 degrees. Grease and line baking tin with baking paper.
2. Blend cocoa and hot water over a saucepan on medium heat until smooth. Add sugar, butter and chocolate. Remove from heat. Cool for 15 minutes.
3. Stir in meal and eggs until just combined.
4. Pour into tin and bake for 90 minutes or until skewer comes out clean.
5. When cake is cooled, cover with ganache and decorate as desired.

Orange Poppy seed Muffins

2009-08-24T23:08:00.002+10:00

Makes 12

Ingredients:
1 T poppyseeds
3/4 C milk
2 1/2 C S.R. flour
3/4 sugar
125 g butter, melted
2 eggs
2 t orange rind, grated
1/4 C orange juice

Method:
1. Preheat oven to 160 degrees and line muffin tray with muffin cases.
2. Combine milk and poppy seeds in a jug.
3. Mix flour and sugar in a large bowl. Add poppy seed mixture as well as remaining milk, butter, eggs, rind and juice. Stir until just combined.
4. Divide among cases and bake for 20-25 minutes or until skewer comes out clean.

buttercream marble cupcakes

2009-08-16T23:52:00.002+10:00

my fairytale 21st

2009-07-21T21:42:00.004+10:00

Sticky Date Pudding

2009-06-12T21:49:00.002+10:00

Serves 6

Ingredients
Pudding
250 g dried dates, pitted
1 C water
1 t bicarb soda
100 g butter
1 C brown sugar
1 t vanilla
2 eggs, lightly beaten
1 C S.R. flour
3/4 C macadamias (or other nuts such as pecans or walnuts)

Caramel Sauce
300 mL thickened cream
1 C brown sugar
1 t vanilla
60 g butter

Method
1. Preheat oven to 180°C. Lightly grease and line an square baking dish.
2. Soak dates in 1 C boiling water until most of the water is absorbed. This may need to be done over a saucepan. Remove from heat and stir in bicarb soda.
3. Cream butter, sugar and vanilla. Whisk in eggs. Add dates and fold in flour and nuts.
4. Pour over baking dish and bake for 20-25 minutes.
5. Prepare caramel sauce by heating all ingredients in a heavy saucepan over medium heat. Bring to boil before reducing heat to simmer and thicken (about 5 minutes).
6. Drizzle over pudding before serving.

Cinnamon Scrolls

2009-06-12T21:36:00.004+10:00

Makes 18

Ingredients:
Scroll
2 x 7g sachets dried yeast
1/4 C warm water
3/4 C milk
125g unsalted butter, cubed
4 C flour
1/4 C sugar
2 eggs, lightly beaten
1/2 C sultanas (optional)
80g unsalted butter, melted
¾ cup firmly packed brown sugar
1 tbsp ground cinnamon

Filling
2 t cinnamon
1/2 C sugar
2 T butter

Glaze
1 C icing sugar
1 T warm water
1/2 t vanilla

Method
1. Preheat oven to 200 degrees.
2. Dissolve yeast in warm water. Heat milk until hot and melt butter in milk. Combine with yeast mixture.
3. Sift flour with a pinch of salt into a large bowl. Add sugar.
4. Make a well in the centre and add egg and milk mixture.
6. Knead dough until smooth (at least 5 minutes).
7. Allow dough to rest and double in size in a bowl covered in a damp tea towel. Repeat this process if time permits (punch air out of dough first).
8. Rough dough into a rectangular shape on a floured surface.
9. Mix together cinnamon, sugar and butter. Spread evenly on rolled out dough.
10. Roll dough to form a log. Pinch sides down and cut into 2 cm slices. Top scrolls with sultanas if desired.
11. Place on a tray approximately 2 cm apart. Bake for 20-30 minutes or until golden brown.
12. Prepare icing by combining icing sugar, water and vanilla. Add water if consistency is too thick.
13. Drizzle on top of scrolls when cooled.

Happy Mother's Day!

2009-05-08T23:04:00.005+10:00

My first ever attempt at marshmallow fondant. It turned out okay. not great. this is a pass is my books.. and italian buttercream wasn't the buttercream fluffiness i was after.. =X =X

so i'm gonna say to everyone tomorrow "look, eat at ur own risk.". LOL. jks. (i think)

Anyway, to Grandma and Mum and the aunties tomoz, HAPPY MOTHER'S DAY!

Marshmallow Fondant

2009-04-29T23:02:00.004+10:00

Ingredients:
8 C icing sugar
500 g marshmallows
Food colouring, as needed
Canola oil spray, as needed

Method
1. Melt marshmallows in 2-3 T water in a microwave (2-3 minutes) or over a double boiler.
2. Gradually sift in icing sugar and add flavouring into melted mixture and stir to combine.
3. Spray hands and work surface with canola oil and knead fondant until smooth.
4. Spray with thin layer of oil and refrigerate in an airtight container if not using immediately. Stores well in the fridge.

Rolled Fondant

2009-04-29T22:49:00.002+10:00

Yield 1x10-inch round

Ingredients:
1 T gelatin
1/2 C glucose
1 T glycerine
2 T shortening (Copha)
6 C icing sugar
food colouring, as needed

Method
1. Soak gelatin in 1/4 C cold water until thick.
2. Over a double-boiler, dissolve gelatin, glucose, glycerine. Stir in shortening until just melted. Remove from heat and allow mixture to cook until it is lukewarm.
3. Sift 4 C icing sugar into a large bowl and make a well in the centre. Pour in gelatin mixture and work into a dough-like consistency.
4. Knead until the fondant is smooth whilst adding sugar as necessary. Add food colouring and flavourings as necessary.
5. Use fondant immediately or store in airtight container in the frige. Knead fondant when at room temperature until smooth if using from the fridge.

Poured Fondant

2009-04-26T22:41:00.001+10:00

Ingredients:
2 1/2 C sugar
1/2 C water
3 T glucose

Method:
1. Melt ingredients over low heat until it reaches the soft ball stage (110 degrees C).
2. Pour mixture into a blender and blend until the mixture changes from clear to opaque.
3. Add flavoring and colouring as needed.
4. Store in an airtight container

Buttercream

2009-04-26T17:14:00.002+10:00

Ingredients:
250 g butter, softened
4 C icing sugar
1/2 C milk
1 t vanilla

Method:
1. Beat all ingredients on medium-high speed until light and fluffy.

Italian (Meringue) Buttercream

2009-04-26T17:06:00.005+10:00

Ingredients:
1 C plus 2 T sugar
1/3 C water
4 eggs separated, room temperature
1/2 t cream of tartar
250 g butter, cubed

Method:
1. Place 1/2 C sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Boil sugar syrup to soft ball stage.
2. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add the remaining sugar. Continue whipping until stiff, glossy peaks form.
3. Beat butter and yolks until pale and fluffy.
4. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Continue to whip until cooled, which may take up to 15 minutes. Gradually add in butter and whip until combined, smooth and the butter is incorporated.

Happy 21st Birthdahy Donna!!!

2009-04-12T16:51:00.010+10:00

Amazing what the difference two years can be eh? I'm really please with the one i made this year. I hope you're happy with it too. Now the major problem is how am i gonna transport it??? =S =S

hahahaha. i guess we'll overcome that hurdle when we get it to.

happy birthday!

♥ wynwyn

Hot Cross Buns

2009-04-08T20:56:00.004+10:00

My first ever attempt at hot cross buns. I think they turned out alright. But i probably need to find a slighly bigger pan so that the buns can rise a little more. And i think they need more spice.

pizza

2009-04-08T20:48:00.002+10:00

Choc-chip Hot Cross Buns

2009-04-02T19:24:00.001+11:00

Makes 16

Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
1/2 C sugar
60g butter, melted
1 egg
4 ¼ C baker’s flour
¼ C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
250 g dark chocolate chips
½ C apricot jam

Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 3 ¾ C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Traditional Hot Cross Buns

2009-04-02T19:23:00.001+11:00

Makes 16

Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
3/4 C sugar
60g butter, melted
1 egg
4 1/2 C baker’s flour
1/4 C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
1 C sultanas
¼ C currants
¼ C mixed peel
½ C apricot jam

Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 4 C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Reese's Peanut Butter Cake

2009-04-02T19:21:00.003+11:00

Donna, this one is for you.

Yield 1 x 8-inch round

Ingredients:
2 C flour
2 C sugar
3/4 C cocoa
1 C sunflower oil
300 g sour cream
2 eggs
1 t vanilla
2 t baking soda
2 T white vinegar
1 t salt

Method
1. Preheat the oven to 160 degrees. Grease and line a 8-inch cake pan with baking paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Add the oil and sour cream and beat until combined.
3. Gradually beat in 1½ C water, vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Pour into prepared cake pan.
3. Bake for 50 to 60 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pan for about 20 minutes. Invert onto wire racks and let cool completely.

Peanut Butter Frosting

500 g cream cheese
250 g butter
5 C icing sugar, sifted
2/3 cup smooth peanut butter

Method
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Ganache
250 g dark chocolate
3 T smooth peanut butter
300 mL thickened cream

Banana & Strawberry Cupcakes

2009-03-23T17:07:00.003+11:00

Coffee Gateau

2009-03-06T09:59:00.003+11:00

Yield 1 x 10-inch round

Ingredients:
5 eggs
1 C flour
1 C icing sugar
2 T cornflour
1 t baking powder
1 t vanilla
1 t coffee essence
2 T instant coffee, dissolved
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and salt at least 3 times.
3. Beat eggs and sugar until very thick and increase in volume, about 5-10 minutes.
4. Add vanilla, coffee and coffee essence and beat until combined.
5. Gently fold in sifted flours so as not to let air escapte.
6. Pour mixture into tin and bake 30-40 minutes until skewer comes out clean.
7. Cool in tin for 10 minutes before transferring to a wire rack to cool completely.
8. Cut into 3-4 layers.

Filling:
600 mL thickened cream
1 t coffee essence
1-2 t instant coffee, dissolved
1/4 C icing sugar

Method
1. Beat sugar and cream until whipped.
2. Beat in coffee essence and instant coffee until combined.
3. Spread over layers and decorate.

Black Forest Cake

2009-03-06T09:44:00.004+11:00

Yield 1 x 10-inch round

Ingredients:
6 eggs
1 C icing sugar
3/4 C flour
3 T cocoa
2 T cornflour
1 t baking powder
1 t vanila
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and icing sugar at least 3 times.
3. Beat eggs on high speed until very thick (stiff ripples in bowl) and increased in volume (at least 5 minutes). Beat in vanilla.
4. Gently sift in dry ingredients and combine.
5. Pour mixture into cake tin.
6. Bake for 30-40 minutes or until skewer inserted comes out clean.
7. Allow to cool in tin for 10 minutes before removing to wire rack to cool completely.

Filling:
600mL thickened cream
1/4 C icing sugar
1 C maraschino cherries (or canned cherries), juices reserved
2 T lime juice
2 T sugar

Method
1. To make the syrup, combined sugar, lime and cherry juice in a small saucepan and simmer until thick. Remove from heat.
2. Put aside some cherries for garnish and chop remaining cherries.
3. Beat cream and icing sugar until whipped.
4. Assemble cake by brushing bottom layer with syrup followed by a layer of whipped cream and chopped cherries. Repeat on remaining layers.
5. Dress cake with remaining cream and garnish.

Almond Orange Gateau

2009-03-06T09:24:00.005+11:00

Yield 1 x 10-inch

Ingredients:

3/4 C flour
3 T cornflour
3 t baking powder
1/2 C icing sugar
1/4 C oil
1/4 C water
2 T orange juice
4 eggs, separated
zest of 1 orange
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line a 10-inch tin with baking paper.
2. Sift flour, cornflour, icing sugar, baking powder and salt at least 3 times until light and airy.
3. Combine oil, water, juice and yolks in a clean bowl. Slowly sift in dry ingredients and mix until just combined.
4. Beat egg whites until stiff peaks form.
5. Gently fold egg whites into yolk mixture until just combined.
6. Pour mixture into prepared cake tin and bake for 30-40 minutes or until golden brown. Cake should be done when it springs back lightly when touched.
7. Allow to cook in tin for 10 minutes before transferring to a wire rack.
8. When cooled completely, cut into 3 layers.

Filling:
600 mL thickened
1/2 C ground almonds
1/4 C icing sugar

Method
1. Whip cream and sugar.
2. Fold in almonds.
3. Spread on layers to sandwich cake together.
4. Dress cake as desired.*

*A dark chocolate ganache topping compliments the orange flavours perfectly.

Sponge Cake

2009-02-26T15:00:00.011+11:00

Yield 1 x 9-inch round

Ingredients
1/3 C flour
1/3 C S.R. flour
2 T cornflour
3/4 C sugar
6 eggs, room temperature, separated
1/2 t cream of tartar
2 T butter, melted

Method

1. Grease cake tin and line base with baking paper. Sift flours at least three times. Preheat oven to 170 degrees.
2. Beat egg yolks and 1/2 C sugar until thick and glossy. Gently blend in butter to mix thoroughly.
3. In a separate bowl, beat egg whites whilst gradually adding remaining 1/2 C sugar and cream of tartar until peaks form.
4. Gradually sift flour mixture over egg yolk mixture until combined well.
5. Gently fold in egg whites into egg yolk mixture until incorporated thoroughly.
6. Pour the batter into cake tin and bake for 30-40 minutes. Cake should spring back lightly when touched.
7. Let cool in open with door ajar for 15 minutes before cooling completely and cut into 2 or 3 layers.

Consider baking this cake in two separate tins.

Fresh Fruit Cake

2009-02-15T23:51:00.002+11:00

Vanilla Butter Cake

2009-02-14T20:47:00.002+11:00

Yield 1 x 10-inch round

Ingredients:

3 C S.R. flour
1 C flour
2 C sugar
300 g butter, room temperature
1 1/4 C milk
6 eggs, room temperature
3 t vanilla

Method

1. Preheat oven to 140°C. Brush cake pan with melted butter to lightly grease. Line base and sides with non-stick baking paper.
2. Place all ingredients in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
3. Bake in preheated oven for 75-90 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

Christmas Cupcakes

2008-12-19T15:02:00.002+11:00

Gingerbread House Christmas 2008

2008-12-07T00:29:00.006+11:00

Gingerbread People

2008-12-05T22:03:00.002+11:00

Melting Moments

2008-12-05T21:55:00.002+11:00

Portuguese Tarts

2008-11-16T17:18:00.002+11:00

Sicilian Ricotta Cheesecake

2008-11-10T22:26:00.003+11:00

Coconut Lemon Meringue Cheesecake

2008-11-07T21:28:00.003+11:00

Yield 1 x 9-inch flan

Ingredients:

Ingredients (serves 8)
250 g NICE biscuit, crushed
100 g butter, melted
500 g cream cheese
2/3 C + 1/2 C sugar
6 eggs (2 separated)
1/2 C lemon juice
1 C dessicated coconut
rind of 1 lemon

Method:

1. Preheat the oven to 160°C. Grease and line a 9-inch quiche tart pan.
2. Prepare biscuit base by combining melted butter and biscuit crumbs. Press into tart pan and refrigerate until needed.
3. Place the cream cheese in a food processor, process until smooth, then gradually add the sugar. Add the eggs and 2 egg yolks one at a time, until just combined.
4. Add lemon juice and rind and process to combine. Pour over biscuit base in the pan and bake for 30-45 minutes or until the centre jiggles slightly.
5. Remove from the oven and set aside to cool slightly for 15 minutes.
6. Beat eggs whites until soft peak form. Gradually add caster sugar and beat till thick and glossy. Fold in the coconut.
7. Carefully spread meringue over the cooled cheesecake to just cover the filling. Return to the oven and bake for a further 10 minutes or until light golden in colour and firm to touch.
8. Cool completely and chill before serving.

Coconut Pie

2008-11-07T21:22:00.002+11:00

Yield 1 x 8-inch flan

Ingredients:
4 eggs
1 C sugar
100 g butter
100 g slivered almonds
1 C desiccated coconut
1/2 C lemon juice
1/2 C orange juice
1 C coconut milk
1/2 C plain flour, sifted
rind of 1 lemon
rind of 1 orange

Method:

1. Preheat oven to 160°C.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined.
3. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then chill before serving.
4. Serve with a little whipped cream and passionfruit.

Sicilian Ricotta Cheesecake

2008-11-07T21:12:00.002+11:00

Yield 1 x 9-inch quiche flan

Ingredients:
1 x quantity shortcrust pastry
500 g fresh ricotta
150 g sour cream
1/2 C sugar
75 g hazelnuts, toasted and roughly chopped
2 eggs
100 g dark choc chips
1/2 C dried or fresh berries
2 T brandy

Method:
1. Preheat oven to 180 degrees. Prepare pastry base as directed and blind bake until lightly golden. Remove from oven and reduce temperature to 150 degrees.
2. Beat together ricotta, sour cream, brandy and sugar until well combined. Add eggs one at a time.
3. Stir in hazelnuts, berries and choc chips.
4. Spread the ricotta mixture over the pastry base and even with spatula.
5. Bake in oven for 40-45 minutes or until filling is just set. Allow the cheesecake to cool in oven with the door ajar.
6. Chill completely and dust with icing sugar before serving.

Caramel Slice

2008-11-06T22:34:00.003+11:00

Ingredients:
Base
1 C flour
1/2 C brown sugar
1/2 C dessicated coconut
125 g butter, melted

Filling
400g can condensed milk
2 T golden syrup
60 g butter, melted

Topping
60 g butter, melted
125 g, dark chocolate, chopped

Method:

1. Preheat oven to 160°C. Line brownie pan with baking paper.
2. Combine all base ingredients in a bowl. Mix well. Press into prepared pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
3. Combine all filling ingredients in a saucepan over medium heat. Cook, whisking, for 6 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
4. Place butter and chocolate into a heat-proof bowl and microwave until melted. Stir until mixed well. Pour onto caramel mixture.
5. Allow to set before slicing and serving.

Egg Tarts

2008-11-05T15:17:00.002+11:00

Makes 12

Ingredients:
1 x quantity shortcrust pastry
2/3 C sugar
1/3 C evaporated milk
4 eggs, lightly beaten
1/2 t vanilla

Method:
1. Prepare shortcrust pastry as directed.
2. Divide pastry into 12 portions and roll pastry into 12 tart shells. Refrigerate for minimum 30 minutes.
3. Preheat oven to 150 degrees.
4. Dissolve sugar in 2/3 C water over low heat. Cool slightly before whisking in evaporated milk and eggs. Stir in vanilla.
5. Divide egg mixture amongst pastry shells.
6. Bake for 20-30 minutes or until golden and custard is set. Cool slightly before removing from shells.

Passionfruit Coconut Gelato

2008-11-05T15:08:00.003+11:00

Makes 1 litre

Ingredients:
1 C milk
1 C coconut cream
3 eggs
1/2 C sugar
5 passionfruit, pulp only

Method:

1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.
2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6 to 8 minutes or until mixture is hot (do not boil or it will curdle). Remove from heat. Allow to cool.
3. Pour mixture into an airtight container. Set aside to cool completely. Cover and freeze for 5 to 6 hours or until almost set.
4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into container, cover surface with plastic wrap and foil. Freeze overnight or until set.

Mango Gelato

2008-11-05T15:04:00.003+11:00

Makes 1 litre

Ingredients:
3/4 C sugar
4 medium ripe mangoes, flesh only
1-2 egg whites

Method:
1. Dissolve sugar and 375ml water over low heat in a small saucepan. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.
2. Place mango flesh in a food processor and process until smooth. Transfer to a stainless steel bowl and add the cooled syrup. Cover with plastic wrap and freeze, stirring with a fork occasionally, for 2 hours.
3. Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 hours, until just frozen.
4. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm.

Ricotta and Jam Tart

2008-11-05T14:55:00.003+11:00

Yield 1 x 10-inch flan

Ingredients:
2 x shortcrust pastry recipe
1 C blackberry jam
200 g ricotta
3 eggs
1/3 C sugar
1/2 t vanilla

Method:
1. Preheat oven to 160 degrees and prepare pastry shell as directed. Chill.
2. Heat jam over low heat until thickened.
3. Beat ricotta until smooth. Gradually add sugar, eggs and vanilla and beat until smooth.
4. Spread ricotta mixture over prepared pastry shell.
5. Spread jam evenly on top.
6. Roll out and cut remaining pastry until strips. Arrange strips at 2cm intervals, across the top of the tart. Repeat, crossways, with remaining strips. Press the edges to seal and trim any excess.
7. Bake tart for 50-60 minutes until golden. Cool and dust with icing sugar to serve.

Greek-style Meatballs

2008-11-05T14:50:00.002+11:00

Serves 4

Ingredients
600 g lamb mince
1 C breadcrumbs
1 clove garlic, crushed
1 egg, lightly beated
1 t dried oregano
100 g feta, crumbled
salt and pepper, to taste

Method:
1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
2. Combine mince, breadcrumbs, garlic, egg, oregano, feta, and salt and pepper.
3. Shape mixture into balls. Place onto prepared tray. Spray with olive oil.
4. Bake for 15 minutes or until cooked through.

Greek Salad

2008-11-05T14:46:00.003+11:00

Serves 4

Ingredients:
3 tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, finely diced
1 small red capsicum, diced
100 g olives
100 g, Greek feta
1 t oregano
1/4 C olive oil
3 T white wine vinegar
salt and pepper, to taste

Method:
1. Toss all salad ingredients together.
2. Add olive oil and vinegar and toss well.
3. Sprinkle feta cheese on top and serve.

Beef Nachos

2008-11-05T14:40:00.002+11:00

Serves 4

Ingredients:
1 large onion, diced
500 g beef mince
300 g can kidney beans, drained
1 t chilli powder
2 T tomato paste
2 T seasoning mix
1 C tasted cheese, grated
250 g corn chips
tomato salsa, avocado and sour cream, to serve

Method:

1. Preheat oven to 200°C. Heat 1 T oil in a non-stick frying pan, stir in onions until soft and add beef mince.
2. Stir meat mixture until cooked through.
3. Add kidney beans, chilli powder, seasoning, tomato paste and 1/4 C water.
4. Reduce heat to medium-low. Simmer for 5 minutes, or until thick.
5. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese.
6. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.

Melting Moments

2008-11-01T17:07:00.002+11:00

Makes 30

Ingredients:
250 g butter, plus 60 g extra
1 t vanilla
1 1/2 C icing sugar
2 C plain flour
1/3 C cornflour

Method:
1. Preheat oven to 150 degrees and line a baking tray with paper.
2. Cream butter, vanilla and 1/2 C of icing sugar until light and fluffy.
3. Sift in cornflour and plain flour and combine until soft dough forms.
4. Roll small teaspoons of mixture onto baking tray and flatten with a fork.
5. Bake for 15 minutes or until golden and firm. Allow to cool on wire rack.
6. In a large bowl, beat remaining icing sugar and 60 g butter until light and fluffy. Add flavourings for different variations.*
7. Spread flat side of 1 biscuit with 1 teaspoon filling and sandwich together with another. Repeat with remianing biscuits. Dust with icing sugar to serve.

*Variations:
Add the pulp of one passionfruit to icing mixture for a passionfruit filling.
Add 1 T instant coffee, dissolved in 1 T hot water to icing mixture for a coffee-flavoured filling.
Add 1/3 C cocoa and an additional 1/3 C icing sugar to flour mixture for chocolate moments.

White Choc Macadamia Cookies

2008-10-20T23:24:00.003+11:00

Makes 36

Ingredients:
250 g butter
2 1/2 C flour
1 C brown sugar
1/2 C sugar
2 t vanilla
2 eggs
1 t baking powder
1 C macadamia nuts, chopped
250 g white choc chips

Method:
1. Preheat oven to 160 degrees and line cookie tray with baking paper.
2. Beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
3. Sift in flour and baking powder and add nuts and choc chips.
4. Stir mixture until well combined.
5. Place rounded spoonfuls of dough on cookie tray, slightly apart and flatten gently with a fork.
6. Bake for 12-15 minutes until firm but not crisp.
7. Allow to cool slightly before transferring to wire rack.

Portuguese Tarts

2008-10-20T23:09:00.002+11:00

Makes 12

Ingredients:
2 egg yolks
1 egg
1/3 C sugar
2 T cornflour
2 C milk
2 t vanilla
1 sheet puff pastry

Method:
1. Lightly grease a 12-hole muffin tray. Preheat oven to 180 degrees.
2. Place egg, yolks, sugar and cornflour in a pan and whisk until combined.
3. Over medium heat, gradually pour in milk and whisk until smooth.
4. Gently cook the mixture, stirring continuously until the mixture thickens and comes to the boil.
5. Remove from heat and stir in vanilla.
6. Cover and allow to cool.
7. Cut pastry in half length ways and place on top of each other.
8. Roll pastry up from short end.
9. Cut into 12 small discs about 1cm thick.
10. Flatten each disc over a lightly floured board until approx 10 cm in diameter.
11. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
12. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Custard Cookies

2008-10-20T23:05:00.003+11:00

Makes 36

Ingredients:
250 g butter
1/2 C icing sugar
1 3/4 C flour
1/2 C custard powder
1 t vanilla

Method:
1. Preheat oven to 160 degrees and line tray with baking paper.
2. Place butter, sugar and vanilla in a food processor and process for 1-2 minutes.
3. Sift in custard powder and flour and process until just combined.
4. Roll spoonfuls into small balls and place slightly apart on baking tray.
5. Flatten slightly with a fork and bake for 10-12 minutes or until golden.

Ginger & Date Cookies

2008-10-20T22:58:00.002+11:00

Makes 24

Ingredients:
3/4 C S.R. flour
3/4 C flour
1/2 C pitted dried dates, chopped, soaked and drained in boiling water
1 C brown sugar
1/2 C olive oil
1 egg
1 t vanilla
2 t ground ginger
1/2 C pecans
1/2 C crystallized ginger, chopped

Method:
1. Preheat oven to 160 degrees and line a cookie tray with baking paper.
2. Combine sugar, oil, egg and vanilla in a large bowl.
3. Sift in flours and ground ginger and stir until combined.
4. Stir in pecans, ginger and dates until mixture dough forms.
5. Roll spoonfuls of dough and place on cookie sheet approx 5cm apart.
6. Flatten slightly with a fork and bake for 10-12 minutes or until golden brown.