Tuesday, June 29, 2010
After we watched Masterchef tonight, Anthony wanted to make scones, don't know what inspired him as the "BAKE OFF" on Masterchef is tomorrow night. I think he was just hungry. I was tired after a busy day, but how can you knock back your child's request especially with his enthusiasm and mouth-watering plea...I wanted to eat some myself also. So out came the bowl, flour, cream and milk and we produced the most fluffy scones you can imagine. The trick is not to over mix the mixture and ensure the mixture is still moist in the centre. Give it a go and if Matthew gave me a 9 out of 10 that says it all.
3 cups Self Raising Flour
150 mls thickened cream
1 ¼ cups full cream milk
Preheat oven to 210 degrees. Place flour in bowl, pour in cream then pour in milk with a knife make “cut through” strokes through the mixture. Tip out onto floured board and knead very, very lightly until it comes together, patting as you go with floured hands. Cut out desired size and place on greased and floured baking tray. Place tray on top shelf of oven and bake at 210 degrees for 12 – 15 minutes.
Enjoy with jam with cream.
Tuesday, June 22, 2010
With oranges a plentiful this time round I thought what better way to put a different twist on the traditional carrot cake. If you love the taste of orange cake and carrot cake alone this combination tastes so yummy together. With the addition of walnuts, almond meal and cinnamon, you'll be asking for another slice. A dusting of icing sugar completes the cake. ENJOY !
Makes 2 loaves or 1 large Bundt cake
2/3 cup vegi oil
Juice and rind of 1 orange
1½ cups brown sugar
3 cups grated carrot
2 cups self raising flour, sifted
½ cup almond meal
¾ cup chopped walnuts
1 teaspoon cinnamon
1. Set oven at 180oC
2. Combine together oil, eggs, sugar, juice and rind of orange.
3. Add all other ingredients and mix well
4. Line 2 pans measuring 12.5cm x 11cm with baking paper and spray sides of pans with oil. Or use a large bundt pan sprayed with oil (pan with hole in the middle).
5. Pour into prepared pan/s and bake at 180oC for 40 minutes or until cooked.
6. When cooked let sit for 5 minutes before removing from pans and allowing to cool on cake rack.
7. When cool dust with icing sugar and serve.
Yummy yum !!
Note: You can half the recipe to make just one small 21.5cm x 11cm loaf cake.
Thursday, June 17, 2010
You have just gotta make and eat these. They are so yummy and irresistible, one is not enough. Seb and I made these with her mum yesterday. You can double the recipe but you'll need help as the three of us did together. Dust with icing sugar for an eye catching biscuit. ENJOY - the photo looks great but the taste is sensational !
Jam & Sour Cream Biscuits
1 cup Caster Sugar
1 sachet Vanilla Sugar
250g sour cream
250g unsalted butter, softened
1 kg Self-Raising Flour
1 cup approx, Self Raising Flour, extra
800g jar Jam, Strawberry or Apricot
Icing sugar for dusting
1. Preheat oven 200oC and line 3 – 4 biscuit trays with baking paper. Set aside.
2. In a large bowl beat together sugar, eggs and vanilla sugar with electric mixture until well combined. Add sour cream and beat again.
3. In another large bowl sift flour and add softened butter. Rub butter into flour with your finger tips until well combined.
4. Add the flour mixture to the egg mixture and mix well by hand until it all comes together into one dough. Pull apart a large handful of the mixture and roll out to 2mm thin. You will need to lightly sift the extra flour on your work bench to stop the dough from sticking. Using a small serrated dough wheel cut 5cm x 5cm squares.
5. Place a teaspoon of jam in the middle of the square dough, bring over one corner to the middle of the square to cover the jam and then bring over the other corner on top of that (see picture of finished biscuit). Be careful not to overfill your biscuits with jam or the jam will ooze out during baking.
6. Place your biscuits on the biscuit tray and bake for approx 10 – 12 minutes until lightly brown.
7. When cool place in air tight container.
These biscuits do not keep for very long because of the high fat content. Place in freezer for longer keeping. But they won’t last for long – your family and friends will love them.
Sunday, June 13, 2010
A friend of mine gave me this recipe and I've altered a little to my preferred taste. You might like to drizzle chocolate over these once cooked and cooled, that would give a "cafe" look to these biscuits. Cook for 10 minutes for a fudge cookie or for 12 minutes for dunking into your coffee/tea when no one's watching. Half the mixture for a smaller batch. Thanks Sebastiana for the cookie tin, a beautiful birthday gift !
250g unsalted Butter, softened
3/4 cups White Sugar
3/4 cups Brown Sugar
1 teas Vanilla Essence
3 1/2 cups Self Raising Flour
125g Dark Chocolate Buttons
125g Milk Chocolate Buttons
Preheat oven to 180oC (170oC fan forced) and line 3 large baking trays with baking paper. In a large mixing bowl with electric mixture beat together butter, white sugar and brown sugar until light and creamy, add vanilla essence and then eggs one at a time, beating well after each addition. Sift the flour and add to the butter mixture. Using a sharp knife and chopping board, chop both kinds of chocolate into tiny pieces and add to the mixture. Beat all ingredients together until well combined. Form 24g balls of mixture and place on baking trays, press lightly with fork and bake for 10 minutes for a fudge cookie or 12 minutes for a more crunchier cookie.
Saturday, June 5, 2010
These are delicious meringue biscuits with a hint of vanilla essence and crushed almonds, so many people have said they are the best biscuits they have eaten. So light and crunchy, you've gotta try them.
2 Egg Whites
1/4 teas Cream of Tartar
100g Caster Sugar
1/2 teas Vanilla Essence
250g slivered almonds or crushed almonds or a mixture of both
Preheat oven to 180oC (170oC fan forced).
Beat egg whites with cream of tartar until foamy, slowly add sugar a tablespoon at a time until stiff peaks form, fold through vanilla essence, stir through the cornflour and almonds.
Drop tablespoons of mixture onto tray lined with baking paper. Reduce oven temperature to 120oC (110oC fan forced) and bake for 40 minutes. Switch oven off and leave Snowflakes in oven to completely cool.
Thursday, June 3, 2010
Here is a recipe handed down by my mother in law, they are so popular with everyone, and a traditional recipe from her home town in Italy. You can use a hot waffle iron on the gas stove top or an electric waffle maker. You can just eat them as they are or sandwich together with custard. They are the best and they're always at the table at just about every celebration we have together as a family. Some like them soft and some like them crunchy, take you pick or try make both.
(Makes 16 – 20)
Zest of 1 lemon
6 tab sugar
1 tab liquor (brandy)
6 tab plain Flour
6 tab olive oil
1. Beat eggs
2. Add Sugar and mix
3. Add olive oil and mix
4. Add liquor and mix.
5. Add flour and mix with a spoon until thick.
** SPECIAL NOTE **
If you would like the Pizzelli to be crunchy and hard, just add an extra tablespoon of flour.