If you’re an Aussie and under the age of 45 you most probably had this cake made for a birthday cake at some point in your life. I did ad I loved it. And in true keeping-it-in-the-family-style, Miss9 has also had it made for her. Continue reading
I adore chocolate mousse but am often put off by the thought of having to make a big ole mess in the kitchen. When I found a recipe that doesn’t involve separating eggs or using every bowl in the house I was sold. Continue reading
A perfect classic lemon meringue tart recipe.
Originally posted on the hungry mum:
A confession before we continue: I did not make this luscious looking creation. Rather, The Hungry Dad and Miss7 whipped it up for a family lunch at my mum’s house recently. I’m lucky – I married a man who is a great cook and our first born also loves cooking (especially desserts!).
They chose this recipe from my ever-present copy of Australian Women’s Weekly ‘Bake.’
It is no exaggeration to say this pie was the hit of the lunch – everyone was full of compliments for my hubby and daughter. So proud!
½ cup cornflour
1 cup caster sugar
½ cup lemon juice
1 ¼ cups water
2 teaspoons finely grated lemon rind
60g butter, diced
3 eggs, separated
½ cup caster sugar, extra
1 ½ cups plain flour
1 tablespoon icing sugar
140g cold butter, diced
1 egg yolk
Approx 2 tablespoons iced water
LET’S GET TO…
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Just eight every-day ingredients stands between you and these luscious, luxurious dark chocolate and raspberry brownies. Continue reading
I know, I know – pink isn’t a food. It is a way of life, especially if you’re in the under 8 set, like my second-born. She is a poster girl for everything pink and girly and frilly. Even when she is climbing trees or running around at soccer training she is usually in clashing shades of shocking and pastel pink.
I have no idea why, I have never been a fan of gender-cliched dressing and my first born has a dislike of pink bordering on the obsessive.
My go to colour is red and I have always sought out clothes in colours other than pink for my gals but it just goes to show that pink is boss.
So to these doughnuts… I tweaked a recipe I found at Mary Quite Contrary Bakes – see the original here: http://www.maryquitecontrarybakes.com/2011/05/strawberry-glazed-doughnuts.html . I used a mini pan so this recipe made heaps!
Baked doughnuts are fun to make but you will need a doughnut baking pan and a Ziploc bag to make them.
1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp cinnamon
1/3 cup milk
1 tbsp melted butter
3 tablespoons strawberry jam
1 tbsp pure maple syrup
smidge pink food colouring – optional
LET’S GET TO IT:
Preheat oven to 180 C and thoroughly spray a mini doughnut pan with non-stick baking spray.
In a large metal bowl stir together the flour, baking powder, sugar and cinnamon until combined.
Make a well in the centre, add in milk, egg, butter, syrup and jam (and food colouring if using) and quickly stir until just combined.
Get a large plastic cup or jug and open a Ziploc bag, then push the open bag into the cup and fold the top of the bag over the rim of the glass. Pour the batter into the bag, then use a pair of scissors to cut the corner off the bag.
Pipe into the donut pan until two-thirds full then bake for around 7-9 minutes – they don’t take long.
Remove from oven, flip onto cooling rack, then repeat with remaining batter – make sure you spray pan each time with baking spray.
Sift 1 cup sifted icing sugar into a bowl then mix with milk until it is a thick pouring consistency – drizzle over cold doughnuts then sprinkle over 100s and 1000s.
I am going through a spicy and sweet stage. I always thought of spicy as something to have at dinner – laksa, anyone? – but as my love of baking increases, so does my curiosity with combining different tastes.
My light bulb moment with this spicy Mexican chocolate tart came one night when I was looking in the pantry for a nightcap of spiced rum and a nibble of chocolate.
I saw a bottle of my favourite tequila sitting alongside some dark chocolate and cinnamon and lo and behold – a glamorous dessert was born. The flavours of Mexico – spice from the cinnamon, heat from the chilli, tequila – shine through.
It goes without saying that this is an adults-only dessert – even if your young ‘un has a taste for chilli the fact that the tequila isn’t cooked off means it isn’t suitable.
This recipe is made of up several different steps, all of which can be done a day before you want to serve the tart. All the steps are simple and fuss-free, yet the finished product looks (and tastes) luscious.
If you do nothing else I would recommend making the candied red chilli the night before. This gives the sugar syrup and chilli a decent getting-to-know-you time, resulting in a better, less harsh flavour.
Ensure you deseed the chilli to remove most of the heat, and use big chillis, not the teeny heat-packing birds eye variety.
I used the excess sugar syrup left-over from making the candied red chilli to dress a chocolate cake – I will share that recipe soon.
This tart can serve 8 generously, or 12 if you cut into smaller squares.
115 grams butter, melted
¼ cup caster sugar
1 ¼ cups plain flour
1 teaspoon cinnamon
Tequila chocolate ganache:
125 grams best quality dark chocolate, chopped roughly
½ cup pouring (single) cream
1- 2 tablespoons tequila – the amount required will depend on the quality of your liquor.
Candied red chilli:
1 large red chilli, deseeded and cut into fine strips. You will only use about 1/3 of the chilli
150 mL water
150 grams caster sugar
LET’S GET TO IT:
Candied red chilli:
Make a sugar syrup by combing the water and sugar in a small pan over a low heat. Stir frequently until the sugar has dissolved, then simmer for 20 minutes (stirring and scrapping the bottom) until syrup is thick and reduced.
Remove from heat then add sliced red chilli to pan. When pan and syrup are cool cover with plastic wrap and place in fridge overnight.
In a large bowl stir together all the crust ingredients with a spoon until a soft dough forms – this should take about one minute.
Spray a 35cm x 4cm rectangular tart pan with removable base with non-stick cooking spray and press the dough all over the base and up the sides of the pan. Using the bottom of a glass helps with this.
Cover with plastic wrap and place in fridge for half an hour.
Preheat the oven to 180C.
Remove plastic wrap from tart and use a fork to prick the pastry base all over.
Bake for 20-24 minutes, until lightly golden.
Remove from oven and set aside to cool.
In a small saucepan place the chocolate with the cream and stir over a low heat until melted, thick and glossy – keep a close eye on it as you don’t want it to burn or boil. Allow to stand 15 minutes, then stir in the tequila, tasting as you go.
Stir to combine.
Remove chilli from syrup (you don’t need the syrup) and place chilli on sheet of baking paper.
When pastry base has cooled to room temperature pour in the ganache (give it a quick stir first) then decorate the top with the candied chilli.
Slice in thin wedges to serve.