Very handy breakfast item.
2 cups self-raising flour
1/2 each of cream, lemonade
1/2 cup sugar
I like to add some milk powder 'cause it makes it creamier (I think). Half a cup maybe.
Combine, bake either in balls or you can roll cut them out like cookies. Only takes a few minutes. Great if you've run out of bread in the morning and can't be bothered to make pancakes.
Tuesday, April 14, 2015
Monday, March 30, 2015
Potato pizza
Pizza base, with thinly sliced potato. Cover the base with tomato sauce, layer the potato slices, season with rosemary, salt and pepper, and top with cheese. Might try microwaving the potato slices next time to make sure they're evenly cooked through.
Mixed Plum Tart
Prep up a 22cm flan tin and an oven to 200 C.
Pastry:
125g butter,
55g icing sugar
225g plain flour
1 egg & some cold water
Filling:
100g softened butter
110g caster sugar
1 egg, 1 egg yolk
1 cup almond meal
35g plain flour
6 or 7 plums, stoned and cut into wedges.
Blind bake the pie crust until 'getting there' (not too much). Filling: beat butter & sugar, add aggs, beat, add almond meal and flour. Spread over base. Arrange plum wedges evenly (and prettily) over the filling, back for 30 minutes. Meant to be served cold, if you can wait. (It gets much easier to cut when cold.) Pretty yummy.
Pastry:
125g butter,
55g icing sugar
225g plain flour
1 egg & some cold water
Filling:
100g softened butter
110g caster sugar
1 egg, 1 egg yolk
1 cup almond meal
35g plain flour
6 or 7 plums, stoned and cut into wedges.
Blind bake the pie crust until 'getting there' (not too much). Filling: beat butter & sugar, add aggs, beat, add almond meal and flour. Spread over base. Arrange plum wedges evenly (and prettily) over the filling, back for 30 minutes. Meant to be served cold, if you can wait. (It gets much easier to cut when cold.) Pretty yummy.
Tuesday, October 21, 2014
Caramel Slice
Caramel Slice
Well I thought this was a bit too sweet but the kids gave it the thumbs up. So we'll keep the recipe.
Base:
3/4 cup self raising flour
3/4 cup desiccated coconut
1/2 cup firmly packed light brown sugar
125g butter, melted
Filling
can sweetened condensed milk
2tbs golden syrup
50g butter
Put the base together and bake in slice pan until just set. Heat the filling ingredients and cook on stovetop until 'light golden' for 6-7 minutes. Only I think I cooked it too much because it wasn't getting golden and next time I'll just put it in the oven after a short while - got pretty biscuity.
Let the whole thing cool and then cover in melted chocolate. Cut up and give to kids. Stand well back.
Well I thought this was a bit too sweet but the kids gave it the thumbs up. So we'll keep the recipe.
Base:
3/4 cup self raising flour
3/4 cup desiccated coconut
1/2 cup firmly packed light brown sugar
125g butter, melted
Filling
can sweetened condensed milk
2tbs golden syrup
50g butter
Put the base together and bake in slice pan until just set. Heat the filling ingredients and cook on stovetop until 'light golden' for 6-7 minutes. Only I think I cooked it too much because it wasn't getting golden and next time I'll just put it in the oven after a short while - got pretty biscuity.
Let the whole thing cool and then cover in melted chocolate. Cut up and give to kids. Stand well back.
Saturday, August 16, 2014
'Greg' the Apple Pie
This is a SERIOUS apple pie, suitable for consumption by Henry 8th on a picnic. Made in LARGE individual ramekins.
For two Gregs, use about four medium sized apples. Peel, core and cut up reasonably small, sugar and spice to taste, microwave until they're considerably reduced in size and soft.
Make up some sweetcrust pastry with 150g of flour.
Strain the juices out of the cooked apples and use them to microwave half a handful (or however much you feel like) of mixed fruit in them until plumped up and delicious. Return the mixed fruit with any remaining juice to the apple.
Make up a small 'custard' with one egg, touch of sugar and a splash of milk. Add to the apples, reserving a smidge to glaze the top.
Add half a handful of ground almonds. Combine.
Grease two large individual ramekins and line them with pastry. Fill with the apple mix, lattice the top. Glaze with the reserved egg mix.
Put in a baking tray to catch the drips and bake on 180-200 until golden and bubbling. Take to your picnic spot still in the ramekin to avoid squashing. They should come out nicely, like a pork pie.
For two Gregs, use about four medium sized apples. Peel, core and cut up reasonably small, sugar and spice to taste, microwave until they're considerably reduced in size and soft.
Make up some sweetcrust pastry with 150g of flour.
Strain the juices out of the cooked apples and use them to microwave half a handful (or however much you feel like) of mixed fruit in them until plumped up and delicious. Return the mixed fruit with any remaining juice to the apple.
Make up a small 'custard' with one egg, touch of sugar and a splash of milk. Add to the apples, reserving a smidge to glaze the top.
Add half a handful of ground almonds. Combine.
Grease two large individual ramekins and line them with pastry. Fill with the apple mix, lattice the top. Glaze with the reserved egg mix.
Put in a baking tray to catch the drips and bake on 180-200 until golden and bubbling. Take to your picnic spot still in the ramekin to avoid squashing. They should come out nicely, like a pork pie.
Thursday, July 24, 2014
Square Pies
These are actually Pithiviers but we like to think inside the box, not in the round. Actually we just couldn't be bothered to cut the pastry out.
Get a nice hunk of meat suitable for pressure cooking (or braising, if you're being traditional) and cook the hell out of it. I did it with a leg of lamb in the pressure cooker - beautiful. Initial cook with a bunch of celery, an onions, salt and plenty of peppercorns. Oh and a garlic head cut in half.
When it's soft, take the meat out and shred. Strain the liquid, push through veggie goodness, return to pan and reduce the liquid until it goes syrupy. Because it was lamb and very fatty, I put a step in there where I cooled it down initially and skimmed some fat off. Well worth doing.
Return shredded meat to the liquid and if necessary give it another pressuring. Fry up (separately) whatever veggie flavourings you're putting in. I used slivered onions and red peppers, caramelized.
Mix the whole lot together, and if you can let it cool that's great.
Lay out your puff pastry sheets, cut each square into fours. If you can't be bothered to cut one smaller and one larger, you'll have to trim the edges at the end but that's not too onerous.
Get a ring mould (or if you've got a square one go for it) that leaves at least a 1 inch rim in the pastry and mound the filling into it on to of one of the pastry squares. Remove ring. Put another pastry square on top and tuck down the sides. At this point you'll have to trim the sides because the top will be shorter than the bottom (unless you've been clever beforehand and cut out a larger one for the top). Do so. Make indents with a fork around the edges to seal / make pretty. Egg wash the top of the pastry. Bake on hot until beautifully golden.
I found these particular ones were beautiful served with pureed pumpkin, with lots of butter and cinnamon sugar in it. Serves as a kind of sauce. Big hit with the kids.
Get a nice hunk of meat suitable for pressure cooking (or braising, if you're being traditional) and cook the hell out of it. I did it with a leg of lamb in the pressure cooker - beautiful. Initial cook with a bunch of celery, an onions, salt and plenty of peppercorns. Oh and a garlic head cut in half.
When it's soft, take the meat out and shred. Strain the liquid, push through veggie goodness, return to pan and reduce the liquid until it goes syrupy. Because it was lamb and very fatty, I put a step in there where I cooled it down initially and skimmed some fat off. Well worth doing.
Return shredded meat to the liquid and if necessary give it another pressuring. Fry up (separately) whatever veggie flavourings you're putting in. I used slivered onions and red peppers, caramelized.
Mix the whole lot together, and if you can let it cool that's great.
Lay out your puff pastry sheets, cut each square into fours. If you can't be bothered to cut one smaller and one larger, you'll have to trim the edges at the end but that's not too onerous.
Get a ring mould (or if you've got a square one go for it) that leaves at least a 1 inch rim in the pastry and mound the filling into it on to of one of the pastry squares. Remove ring. Put another pastry square on top and tuck down the sides. At this point you'll have to trim the sides because the top will be shorter than the bottom (unless you've been clever beforehand and cut out a larger one for the top). Do so. Make indents with a fork around the edges to seal / make pretty. Egg wash the top of the pastry. Bake on hot until beautifully golden.
I found these particular ones were beautiful served with pureed pumpkin, with lots of butter and cinnamon sugar in it. Serves as a kind of sauce. Big hit with the kids.
Tuesday, July 22, 2014
Pumpkin Pie
Make standard sweet crust pastry but DON'T blind bake.
For the filling, 500g pumpkin puree, 3 eggs, 1.5 cups thickened cream, heaps of gingery cinnamonny spices, and 185g brown sugar.
It'll need to bake at about 160 for a fair while, up to about 50 minutes. Will pouf up and then fall a bit - that's normal.
Serve hot or cold, with or without cream. (Never say I never gave you choices.)
For the filling, 500g pumpkin puree, 3 eggs, 1.5 cups thickened cream, heaps of gingery cinnamonny spices, and 185g brown sugar.
It'll need to bake at about 160 for a fair while, up to about 50 minutes. Will pouf up and then fall a bit - that's normal.
Serve hot or cold, with or without cream. (Never say I never gave you choices.)
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