Saturday, 13 January 2018





BROWN BUTTER APPLE CAKE

113 grams butter, chopped (1/2 cup)

2 medium apples, peeled, cored and chopped

1 1/2 cups self raising flour
1/2 cup brown sugar, lightly packed
1/2 cup white sugar
1 heaped teaspoon ground cinnamon
1 teaspoon bicarb soda (baking soda)
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
2 teaspoons vanilla

preheat oven to 180 c. (350 f.)  grease sides and line bottom of 23 cm (9 inch) springform tin. (20 inch cake tin is ok.)

in a small saucepan, over medium heat, melt the butter. continue to cook, stirring,  until it turns an amber colour.   remove from heat and cool.

place the flour, sugars, salt and bicarb into a bowl.

mix the brown butter, cream, eggs and vanilla together then stir into the flour mix.

stir in the apples.

pour into tin and cook for 45 minutes or until a skewer comes out clean.

cool in tin for 5 minutes then turn onto a wire rack to cool completely.

drizzle  with cinnamon drizzle.

CINNAMON DRIZZLE

1/2 cup icing sugar
1/2 teaspoon cinnamon
1 teaspoon butter
milk

mix the icing sugar, cinnamon and butter together with enough milk to make a drizzly paste.



Sunday, 7 January 2018






HAM, POTATO AND ONION GALETTE

2 exra large onions, sliced
600 grams potatoes, peeled and sliced
100 grams shaved ham
2 sheets frozen puff pastry, thawed
1 cup shredded tasty cheese, or to taste

2 tablespoons butter
canola oil
melted butter to brush

preheat oven to 200 c. line a large baking tray with baking
paper.

in a frypan, using the 2 tablespoons butter, saute the onions
until transparent. put aside to cool.

in another frypan, shallow fry the potatoes in the canola oil
until just golden. drain, lightly salt and put aside to cool.

place the sheets of pastry onto the baking tray.

divide the ham between the 2 sheets of pastry, leaving an
inch uncovered on each side.

top the ham with the potatoes and onion using half on each
sheet of pastry. still leave the inch of pastry on each side
uncovered.

press each side of the pastry up around the filling, tucking
in the corners and pinching lightly to seal.

brush with a little melted butter.

sprinkle tasty cheese across the top of each galette.

cook for  approx. 30 minutes until pastry is golden and
cheese is brown. (check to make sure the bottom is brown as
well.)

serve hot. top with tomato if desired.






LEMON, WHITE CHOCOLATE AND COCONUT CAKE MIX COOKIES

1 packet greens lemon cake mix
2 eggs
50 mls canola oil (3 tablespoons + 1 teaspoon)
finely grated rind 1 lemon
1 cup white chocolate bits

dessicated coconut to roll

preheat oven to 180c. (350 f.) line 2 large baking trays with baking paper.

place approx. 1 cup coconut into a bowl.

in a medium sized bowl, mix the cake mix (discard icing mix),
eggs, oil, lemon rind and white chocolate until well
combined.

drop heaped teaspoonfuls of mix into the coconut and roll to
coat.

place 12 to a tray and cook for 15 minutes or until golden.

I like my cookies a little soft so if you want them crunchy,
cook about 5 more minutes or until a nice brown.

cool on trays for 5 minutes then remove to wire rack to cool
completely.

NOTE: the greens cake mix is a small mix, if using a different brand you may have to add another 10 mls (2 teaspoons) oil.


Wednesday, 27 December 2017





BERRY CHOCOLATE RIPPLE CAKE...no bake

2 packets chocolate ripple biscuits
2 punnets strawberries
1 punnet blueberries
1 punnet black berries
6 tablespoons raspberry jam
600 mls thickened cream

milk for dipping

extra whipped cream, optional

line base and sides of a 23 cm (9 inch) springform tin with baking paper.

chop 1 1/2 punnets strawberries, 1/2 punnet blueberries and 1/2 punnet blackberries. refrigerate  the rest of the punnets for the top of the cake when it's ready.

whip the cream with 2 tablespoons icing sugar.

spread a little cream around the base of the springform tin.

quickly dip each biscuit in the milk (see note below) as you go, shaking of excess and place a layer around the bottom of the tin, cutting to fit as needed.

spread the biscuits with a thin layer of cream. sprinkle 1/2 the strawberries over the cream.  cover with another layer of biscuits dipped in the milk.

spread these biscuits with 3 tablespoons of rasberry jam and cover with a thin layer of cream

layer another row of biscuits dipped in milk, cover with a thin layer of cream and sprinkle with the rest of the strawberries, the blueberries and the blackberries.

place another layer of biscuits dipped in milk, spread these with the rest of the raspberry jam and cover with the remaining cream.

lightly cover with plastic wrap and refrigerate for at least 4 hours to set.

decorate with the rest of the mixed fruit.

you can decorate with extra whipped cream if desired.

keep refrigerated.

NOTE: if making the day before use, don't dip the biscuits in milk, just layer straight from the packet.

Friday, 22 December 2017




CHEESE AND ONION BALLS

250 grams cream cheese, room temp (8 oz)
125 grams marscapone cheese (4 oz)
200 grams tasty cheese, finely grated (6 oz)
32 gram packet maggi onion soup mix (approx 2 tablespoons)
1 box savoy cracked pepper crackers

crush 3/4 packet of the savoy crackers, leaving some chunks.

mix all the cheeses and the onion soup together until well combined.

roll into bite size balls and then roll in the crushed crackers, pressing lightly to coat.

place on a tray lined with baking paper and cover with plastic wrap.

 refrigerate till needed.








SPICY RITZ CRACKERS

113 grams butter, melted (1/2 cup)
1/2 cup grated, extra sharp parmesan cheese
1/2 teaspoon chilli powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian herbs
1/2 teaspoon ground black pepper
1 box ritz crackers

extra grated parmesan cheese

preheat oven to 160 c. (300 f). line 2 large baking trays with baking paper.

place all but the butter into a large bowl, stir to mix through.

pour the butter over the crackers and stir lightly, so as not
to break the biscuits, until biscuits are coated.

divide the crackers between the 2 trays, keeping separated so all cook through.

sprinkle lightly with extra parmesan cheese

cook for 15 minutes.  cool completely on trays.

store in airtight container.


Thursday, 21 December 2017





BROWN BUTTER SANDWICH COOKIES

142 grams butter (10 tablespoons)
2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
pinch salt
1 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla

white sugar to roll


preheat oven to 180 c (350f) line 2 large baking trays with baking paper.

in a bowl, mix the flour, salt, cinnamon and baking powder together. put aside.

in a small saucepan, over medium heat, melt the butter until foaming. stir or whisk until it becomes an amber colour. put aside to cool.

in a large bowl, place the sugars and cooled butter. using an electric mixer, beat until combined.

add the eggs and vanilla and beat until combined

on low speed, gradually beat in the flour mix, until well combined, bring together by hand it needed.

cover the dough with cling wrap and refrigerate for 30 minutes.

roll into walnut sized balls and roll in the extra sugar. place on baking trays and flatten lightly with the bottom of a glass dipped sugar.


cook for approx 18 - 20 minutes.  cool on trays for 5 minutes then remove to wire racks to cool completely.

sandwich together with icing.

BROWN BUTTER ICING

113 grams butter
4 cups icing sugar
3 - 3 1/2 tablespoons milk

in a small saucepan, over medium heat, melt the butter until foaming. stir or whisk until it becomes an amber colour.

mix the butter, icing sugar and 3 tablespoons of milk together until well combined. add more milk if needed to make a spreadable paste.

spoon or pipe even amounts of icing onto the flat side of half the biscuits. top with the other half.