Vegetarian Mexican lentil loaf

27 May

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Trying to find a meal that my whole family eats is a thankless task yet I have struck gold with this simple recipe. Continue reading

Easy melt-and-mix chocolate berry cake

15 May

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If you are looking for an easy, delicious, one bowl, melt and mix chocolate cake you have come to the right place! I love melt and mix cakes for their simplicity and speed. By melting the butter and adding it to the cake mixture you are saving time without sacrificing any of the taste. Continue reading

Mixed berry and apple crumble

6 May

 

Mixed berry & apple crumble.jpgYou know the cold weather has arrived when I start making apple crumble for dessert. Sydney has FINALLY got some cold weather and I couldn’t be happier. I know I am alone in my feelings about cold weather – everyone I know is absolutely Team Summer. Continue reading

Lime coconut cheesecake squares

2 May

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I have a bit of a fixation with cream cheese of late. I just cannot get enough of baking recipes that use this creamy, unctuous ingredient. I also love pairing cream cheese with savoury ingredients – I am looking at you, smoked salmon – but when there is a block of cream cheese within arm`s reach I WILL turn it into a sweet treat. Continue reading

Easy sticky date pudding with salted caramel sauce

28 Apr

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In another lifetime I worked as a waiter in an olde-worlde, ancient English pub. This gorgeous pub was in a teeny tiny country village and people travelled the skinny, windy roads from villages all around to eat there.

It was here that I first tried one of the most popular deserts on the menu – sticky toffee pudding. Now it is a household name of a dessert but back then it was just getting its name out there, at least in Australia. Many was the time that I would just have this delicious, warming dessert for dinner after a busy waitressing shift at the pub. Ahhh, youth…

This most English of desserts gets its caramel-y taste from the addition of pitted dates and brown sugar. When baked it creates a moist, golden, melt-in-the-mouth pudding that is the perfect way to end a wintry night.

Back at the pub they served the pudding with its traditional caramel sauce, which I have updated by making it salted caramel sauce. The salt cuts through the sweetness and provides a nice contrast to the sugar.

Whenever I make this dessert even the non-sweet eaters cannot resist a wedge. Served warm, drizzled with the salted caramel sauce, and maybe a scoop of vanilla ice-cream on the side, it is such a luxurious cold weather dessert that couldn’t be easier to make.

It is a great dessert for feeding a crowd – as it is quite rich a small square goes a long way.

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GATHER:

250g pitted dates, snipped with scissors into chunks

1 teaspoon bicarbonate of soda

1 1/2 cups boiling water

125g butter, softened

3/4 cup brown sugar

1/2 teaspoon vanilla bean paste

2 eggs

1 3/4 cups self-raising flour

 

Salted caramel sauce

50g brown sugar

50g caster sugar

50mL golden syrup

125mL double cream

75g  unsalted butter, cubed

half to one-and-a-half teaspoons best quality salt [I use pink Murray River salt]

Let`s get to it:

Put dates and bicarbonate of soda in a small bowl then pour over boiling water. Set aside for 20 minutes.

Preheat oven to 180°C and spray a 20cm square cake tin with non-stick spray and line base with baking paper.

In bowl of electric stand mixer with paddle attachment beat butter, sugar and vanilla until pale then beat in eggs, one at a time. Beat until incorporated before adding the next egg.

Fold in the flour and date mixture with a silver spoon and stir until incorporated.

Pour batter into pan and bake for 35 minutes. Set aside while you make the sauce.

Salted caramel sauce:

Melt butter, sugars and syrup in a small heavy pan and simmer for two to three minutes. Swirl, don’t stir, occasionally.

Slowly pour in cream and half a teaspoon of the salt and stir before tasting. Add a little more salt at a time if you desire.

To serve: Cut pudding into squares, place in serving bowl, then drown in salted caramel sauce. Best eaten warm.

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Anzac biscuit tart with crumble ice-cream

24 Apr

 

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As an Australian the most patriotic day of the year for me is Anzac Day. Australia Day is reviled by some as Invasion Day, while a great majority of the populace uses the day as an excuse to tie a flag around their shoulders and get smashed.

And while many Aussies have a beer VERY early in the morning on Anzac Day many more attend the traditional Dawn Service. From the smallest country town to the largest city, Dawn Services are a humbling reminder of how the life we take for granted today came at such a mighty cost.

It is impossible for me to imagine what these brave men and women went through in war but we are eternally grateful. Seeing the armed servicemen and women marching each year, proudly wearing their medals, also brings home how lucky we are.

Anzac biscuits – AKA bickies but NEVER cookies – are made by home cooks in commemoration of Anzac Day. These egg-free biscuits were made by families during the war and sent to the soldiers. They are a famous, easy to bake bickie that last for ages.

I took my Anzac bickie recipe and tweaked it to create this Anzac biscuit tart with crumble ice-cream. I realise Aussie diggers would not recognize this deesert but I feel that as long as we talk about the heroics of these men and women we are remembering their legacy.

If you want to stick with the classic Anzac Day biscuit you can find the recipe here: https://thehungrymum.com/2016/04/22/anzac-biscuits/

Lest we forget.

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GATHER:

BASE:

1 1/4 cups plain flour, sifted

1 cup rolled oats

1/2 cup caster sugar

3/4 cup desiccated coconut [I used shredded for a change]

3 tablespoons golden syrup

150g unsalted butter, chopped

1/2 teaspoon bicarb soda

1 1/2 tablespoons hot water

 

ICECREAM:

400ml thickened cream

1/3 cup icing sugar

½ teaspoon vanilla bean paste

1/3 cup Anzac crumble mix

LET`S GET TO IT:

Preheat oven to 170C and spray a non-stick round tart pan with removable base with non-stick cooking spray.

Mix flour, oats, sugar and coconut in a large bowl.

In a small saucepan over low heat melt butter and golden syrup. Remove from heat.

Mix the bicarb soda with 1 1/2 tablespoons water and add to pan. Stir and pour into bowl of dry ingredients.

Set aside 1/3 cup mixture then press the mixture into the pan. Bake for 15-20 minutes – it should be golden.

Remove from oven, sprinkle the extra 1/3 cup crumble onto a tray then bake for 10 minutes.

Set aside to cool.

ICECREAM:

400ml thickened cream

1/3 cup icing sugar

½ teaspoon vanilla bean paste

1/3 cup Anzac crumble mix

LET’S GET TO IT: 

Sift the icing sugar into bowl of electric mixer fitted with whisk attachment, add cream and vanilla and beat until soft and thick but not stiff – do not overbeat. Stir in the cooked crumble mix.

Pour into the bowl with a lid and freeze until firm (at least 6 hours).IMG_1553.jpg

TO ASSEMBLE:

Remove ice cream from freezer and allow to cool for 15 minutes.

Use a palette knife to place the icecream on Anzac base. Return to freezer for 20 minutes before slicing into wedges to serve.

The 3 best custard recipes from The Hungry Mum

18 Apr

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In my house custard is the most beloved dessert. From baked custard to pouring custard, the family loves them all in equal measure.

Making custard from scratch is easy and as with all home-made creations, it tastes so much better than anything you can buy in the shops.

Here are the top 3 custard recipes on my blog – I hope you enjoy them as much as The Hungry Family 🙂 Continue reading