On a recent girls weekend away to the Blue Mountains my friends and I discovered an amazing shop dedicated to all things gingerbread. Continue reading
Tag Archives: recipe
Banana coconut bundt cake
30 Jun
Bananas. I feel they should come with a warning – in three days this green, unripe piece of fruit will be a bruised, brown banana that no-one will want to eat.
At least, that’s how it is in my house.
Miss6, the fussy one, will actually eat bananas without complaint. So I buy them. Then her BFF at school will have apples at fruit break & she too insists on apples. Le sigh.
Hence today’s bake is a banana coconut bundt – thankfully I love baking with bananas. Both Miss6 & 8 had a hand in making this cake which gives you some impression of the degree of difficulty [ie – none. Super easy].
I found the recipe for this lovely, moist cake in my well-thumbed copy of AWW’S Quick Mix Cakes bake. The original used wholemeal flour but I used plain self-raising. I also reduced the sugar – this recipe uses the reduced amount.
GATHER:
125g butter at room temperature, diced
2 teaspoons grated lemon rind
½ cup brown sugar
3 eggs
two large, over-ripe bananas, mashed with a fork
1 1/2 cups self-raising flour
1/3 cup shredded coconut
1 teaspoon bicarb soda
1 cup icing sugar
hot water
shredded coconut, extra, to serve
LET’S GET TO IT:
Preheat oven to 180C and spray a bundt tin with non-stick cooking spray.
Place all ingredients except banana into bowl of electric mixer and beat on low until combined. Increase speed to medium until mix changes colour. Scrape down sides, add banana and mix briefly on low until incorporated.
Scrape into tin, place in oven and bake for 35 minutes / until a skewer comes out clean.
Allow to cool for 10 minutes before turning onto wire rack to cool completely.
When cold make a simple icing by sifting icing sugar into a bowl an adding just enough hot water until you have a thick paste. Drizzle over the top of cake and sprinkle with the extra coconut. Serve.
One bowl vegan cookies and cream cake
3 Jun
Are Oreos a hit in your house? They are at Casa Hungry with the under 12 set but the here adults find them sickly and bland. As they are often on sale in the supermarket I usually buy a few packets with the intention of adding them to baked goods, but usually find I am piped at the post by Misses 9 and 11 who love taking them to school. Continue reading
Vegetarian Mexican lentil loaf
27 May
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
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
You 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
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
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.
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.
The 3 best custard recipes from The Hungry Mum
18 Apr
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
Cheat`s mini Easter cheesecakes
13 Apr
I am hosting Easter brunch for the family this year and as usual, most of my effort is going on desserts.
Oh sure, there will be savoury dishes – and mimosas, hurrah! – but all the fun stuff is always sweet stuff.
Miss 11 is helping and has already baked three chocolate cakes to be transformed into an Easter-themed showstopper cake.
And Miss 9 will be helping to make waffles for the hordes in my fancy new-ish waffle maker.
But the part of the meal I am looking forward to the most – aside from aforementioned Mimosas – are these delicious individual Easter-themed cheescakes.
I love baked cheesecake and was thinking of making one large cheesecake but instead went for mini cheesecakes.
I decorated these cheat`s mini Easter cheesecakes with candy Easter eggs. Mine are M&Ms and I have to say I don`t love all the colours in the pack (I`m looking at you, orange) but I could not find the Cadbury version with the pastel version. That`s probably coz I bought them weeks and weeks ago, before all the good Easter stuff was out.
May the bunny be kind and may your Mimosa be never-ending.
GATHER:
12 Granita / plain sweet biscuits
2 x 250 g cream cheese brought to room temperature, diced
2 eggs at room temperature
3/4 cup caster sugar
Rind of one large lemon finely grated
2 tablespoons lemon juice
1 teaspoon vanilla bean paste
36 candy-covered Easter eggs
100 grams white chocolate.
LET`S GET TO IT:
Preheat oven to 150C.
Get 12 cupcake wrappers and line them up on the bench, then carefully place a biscuit in the bottom of each wrapper. Then place each wrapper into a hole of a muffin pan.
Beat cream cheese in electric mixer until smooth, scrape down sides of bowl with spatula, then beat in sugar in three lots until combined.
With mixer on low beat in eggs, lemon rind, juice and vanilla until smooth.
Use an ice-cream scoop to dollop batter on top of each biscuit – leave a 1cm gap at the top.
Bake for 17 minutes until the cheesecake no longer has a wobble and is beginning to turn lightly golden around the edges.
Remove from oven and set aside to cool completely.
When cold melt white chocolate in microwave on low setting in 15 seconds increments until melted – depending on the brand of chocolate you may need to add ½ teaspoon of canola oil to help it melt evenly.
Place a small amount of melted chocolate in the centre of eacg cheesecake then place three eggs into the melted chocolate, using it as a glue to set the eggs.
Place in fridge until serving.
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