Tuesday, 21 November 2017




EASY AS BANANA AND PASSIONFRUIT CREAM PIE

250 grams morning coffee/milk arrowroot biscuits
180 grams butter, melted
2 x 600 ml thickened cream
2 x 100 gram packets cottees vanilla instant pudding
4 tablespoons nestles banana quik
1-2 large bananas, sliced

300mls thickened cream, whipped
fresh or canned passionfruit
sliced banana

grease and line bottom of 23 cm (9 inch) springform tin.

place biscuits in a processor and blitz to crumbs.  add melted butter and pulse to combine.

press crumbs into base and up 3/4 of the sides of springform tin.  line base with bananas.  refrigerate till crumb is set.

place the cream and quik into a large bowl and sprinkle with the instant pudding. using an electric mixer, beat until thick.

spoon over the banana base, spreading to the edges.

refrigerate till set.

cover top with the whipped cream and the passionfruit.
decorate with the banana.


Saturday, 18 November 2017







GARLIC BUTTER DINNER ROLLS

2 1/2 - 3 cups plain flour
1 heaped teaspoon bread improver
2 tablespoons cold butter

1 cup luke warm water
2 teaspoons instant dried yeast
3 tablesppons sugar
1 egg, lightly beaten

BUTTER TOPPING
3 tablespoons melted butter
2 teapoons minced garlic

grated parmesan cheese

place the flour, salt and bread improver into a bowl. rub in
the butter until fully combined.

in a jug, mix the water, yeast and sugar. leave for 5 minutes
until it turns cloudy. stir in the egg.

stir the yeast mixture into the flour mixture then bring
together by hand.  if too wet, add a little more flour.

tip onto a floured board and knead until smooth. if the dough
sticks to the board, add a little more flour.

place dough into a greased bowl, cover with plastic wrap or a
tea towel and place in a warm spot until doubled in size.

punch the dough down and shape into 12 balls.  place on a
baking tray, cover and place in a warm spot for another 1/2 - 1 hour, till doubled in size.

heat oven to 180c (350f) .

FOR THE TOPPING...mix together and brush over the rolls.

place rolls in the oven and cook for approx 20 minutes until
golden.

remove from oven and brush with  leftover topping.  sprinkle with grated parmesan cheese.

serve warm.


my son doesn't like the cheese on top so he wanted poppy seeds.




LEMON PARMESAN CHICKEN

4 skin on chicken breasts
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons butter

1 tablespoon butter
3 teaspoons minced garlic
1 cup chicken stock
1 oxo chicken stock cube
1 cup thickened cream
1/4 cup grated parmesan cheese
1/2 teaspoon oregano
juice of 1 large lemon
120 grams baby spinach (2 packed cups)

preheat oven to 180 c (350f)

cut the chicken breast in half widthways.  place the paprika
and salt and pepper into a bowl and coat the chicken pieces.

in a large ovenproof frypan, on medium high heat,using 2
tablespoons of butter, brown the chicken on all sides until
golden. remove the chicken from the pan and put aside. drain
and wipe the pan clean.

in the other tablespoon of butter, saute the garlic until
fragrant.

add the stock, stock cube, cream, oregano, cheese and lemon
juice. bring to boil then reduce heat.

add the spinach and stir unti just wilted. add the chicken, skin side up.

place into oven and cook until chicken is cooked through.
approx. 30 minutes.

place pan back onto cooktop over medium heat and stir in 3 tablespoons cornflour mixed in 1 1/2 tablespoon water. stir till thickened and boiling.  remove from heat.

serve sprinkled with parmesan cheese.






ORANGE SCROLLS

DOUGH
125 mls + 1 tablespoon warm buttermilk (1/2 cup + 1 tbls)
1 1/4 teaspoons instant yeast
1/4 cup sugar
1 egg, lightly beaten
3 tablespoons butter, soft
2 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
1 1/4 teaspoons salt
finely grated rind 1 orange

FILLING
3 tablespoons butter, soft
1/3 cup sugar
2 tablespoons brown sugar
finely grated rind 1 orange
2 teaspoons ground cinnamon


place the buttermilk, egg, sugar, butter, rind, flour, salt,  yeast and bread improver, in this order, (or as recommended for your bread machine) into bread machine.  set machine to dough setting. if dough hasn't doubled in size when the machine has finished, just leave it in the machine until it has. mine took 1/2 hour longer.

ALTERNATIVELY... mix the buttermilk with a tablespoon of the sugar and the yeast together and leave for 5 minutes. place into bowl of electric mixer and add the rest of the sugar, egg, rind and butter and beat until smooth.
add the flour and mix till a dough forms.  change beaters to dough hook and knead for 10 minutes. cover bowl with plastic, place in a warm spot and let dough rise until doubled in size.

when ready, punch dough down and turn onto a floured board.  knead a couple of times. 

roll dough into a 30 x 20 cm. (12 x 8 inch) rectangle.

FOR THE FILLING..place the sugars and orange rind into a bowl and using your fingers rub it together.  add the cinnamon and stir to combine.

spread the butter over the dough then sprinkle with the sugar mix.  press lightly into the dough.

roll the dough into a tight log, starting on the long side,
and cut into 12 equal pieces. place into a large  baking dish and cover with a teatowel.  let rise until doubled.

heat oven to 180 c (350f) and cook for 15- 20 minutes or until golden and cooked through.

remove from oven and glaze while warm.



GLAZE

2 cups icing sugar
2 tablespoons butter, soft
orange juice
ground cinnamon

mix the icing sugar and butter together with enough orange juice to make a spreadable paste.

spread over scrolls.

serve warm with butter. (tho they're good cold too)

Wednesday, 15 November 2017





CHAI LATTE CREAM COOKIES

2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
226 grams butter, softened (1 cup)
1/2 cup sugar
1/2 cup instant chai latte powder
1 large egg
2 teaspoons vanilla

1/4 cup sugar for rolling

preheat the oven to 190c . line 2 large baking trays with baking paper.

using an electric mixer, beat the butter, sugar and instant chai together until creamy.

add the vanilla and egg. beat until well combined.  slowly add the flour, salt and baking powder and beat until well combined.

place the 1/4 cup of sugar in a small bowl. roll  1/2 inch balls of dough and place them in the sugar, rolling to coat. place on the baking tray about an inch apart.

using the bottom of a glass, lightly flatten the balls. dip the bottom of the glass in the sugar so the balls don't stick to it.

cook for approximately 8 minutes or until just lightly brown.

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

sandwich together with icing when cold.




ICING

113 grams butter, soft (1/2 cup)
3 1/2 cups icing sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon chai latte powder
2 - 3 tablespoons  milk
3/4 teaspoon vanilla

2 tablespoons icing sugar to dust
1/4 teaspoon cinnamon to dust

using an electric mixer, beat the butter until smooth, slowly add icing sugar and beat  until combined.

add the vanilla, cinnamon and chai latte powder and beat until well combined. add enough milk to make a paste thick enough to pipe or spoon on to biscuits.

pipe or spoon equal amounts of icing onto half the biscuits bottom side up.  top with the other half of the biscuits, top side up.

mix the icing sugar and cinnamon together and dust over biscuits to serve.






CINNAMON SCROLL COOKIES

226 grams butter, soft (1 cup)
1 cup sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
3 cups plain flour
2 teaspoons baking pwder
1/2 teaspoon salt

1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoons butter, melted

using an electric mixer, beat the butter and sugar until pale and creamy.

beat in the egg then the milk and vanilla until well combined.

on low speed, beat in the flour, salt and baking powder until well combined. use hands to bring last bits together if needed.

divide the dough into equals halves. place each piece between 2 sheets of baking paper and roll out to a 23 X 18 cm (9 x 7 inch) rectangle.
remove top sheet of paper.

mix the sugar and cinnamon together.

spread each rectangle evenly with the melted butter then sprinkle each all over with the cinnamon sugar.

starting on the long side, roll up as tight as you can, peeling off the bottom sheet of baking paper as you go.  smooth out any cracks with your fingers.

wrap each log in plastic wrap and refrigerate for at least 2 hours to harden.

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

using a sharp knife cut each log into 1.25 cm (1/2 inch) thick slices.

place on baking trays leaving a couple of inches between each slice.

cook 12 - 15 minutes or until just lightly browned on the sides.

cool on trays for 5 minutes then cool completely on wire racks.

ice when cold.

ICING

2 cups icing sugar
1 teaspoon vanilla
milk
cinnamon

mix the icing sugar and vanilla together with enough milk to make a spreadable paste.

drop some icing into the middle of each cookie.

sprinkle with a little cinnamon.

allow the icing to set before serving.



Wednesday, 8 November 2017








LEMON AND RICOTTA OLIVE OIL CAKE

1 cup extra virgin olive oil
80 grams ricotta cheese, (1/3 cup)
2 cups plain flour
5 eggs
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon bicarb soda
finely grated rind 1 lemon
pinch salt

greas sides and line bottom of 23 cm (9 inch) springform tin.

using an electric mixer, beat the eggs, zest and sugar for 2
minutes.

pour in the olive oil and beat until well combined.

add the ricotta cheese and salt and beat until well combined.

add the flour, baking powder and bicarb soda and  mix on low
speed until well combined.

pour into spring form tin.

cook  for approx. 50 minutes to 1 hour or until golden on top and a skewer inserted in the center comes out almost clean.

cool in tin for 5 minutes then remove to a wire rack and

allow to cool completely.

ice.

ICING

3 cups icing sugar
2 tablespoons butter
lemon juice

dessicated coconut, optional

mix the icing sugar and butter with enough lemon juice to make a spreadable paste.

spread over cake and sprinkle with the coconut.