LEMON AND PASSIONFRUIT CHARLOTTE

2/3 cup fresh lemon juice

1/3 cup water

1 pkt lemon jelly crystals

750 mls thickened cream

2/3 cup icing sugar

20 sponge finger biscuits aprox. (will need to buy 2 pkts)

1 tub barkers passionfruit curd

whipped cream

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

place the jelly crystals into a bowl.

in a small pot on the stove or a jug in the microwave, bring the lemon juice and water to just boiling.

pour the liquid over the jelly crystals, stirring till crystals are dissolved. place in fridge till cold.

meanwhile, cut approx 16 sponge finger biscuits to the inside height of the springform tin.

line the fingers around the tin flat side to the sides. arrange the rest across the bottom of the tin, flat side down. fill in the gaps with the off cuts.

in a bowl, whip the cream with the icing sugar until soft peaks form.

gradually beat in the jelly until soft peaks form. pour into springform tin.

refrigerate for at least 10 hours or overnight.

to serve....spread the top of the filling with the passionfruit curd and pipe some whipped cream around the edges. remove from tin and cut into wedges.

NOTE: the sponge fingers don't go really soft in this. if you prefer soft,do a quick dip on the rounded side of the finger into orange juice. 

 

SAUSAGE ROLLS....in sausage roll machine

500 grams sausage mince

1 onion

1 carrot

3 stale slices of bread

2 tablespoons tomato sauce

1 teaspoon onion powder

1 teaspoon garlic powder

3/4 teaspoon salt

1 teaspoon ground black pepper

poppy seeds, optional

4 sheets frozen puff pastry, thawed

in a processor, blitz the onion, carrot and bread slices.

in a large bowl, mix all the filling ingredients together until well combined.

on a floured board, using your hands, make 16 even sized balls then roll each into the size to fit the machine cavities.

heat the sausage roll maker.

follow machine directions to make the sausage rolls.

if using the poppy seeds, lightly spray the top of the pastry with canola spray and sprinkle with the poppy seeds.

 

SPINACH, CHEESE AND BACON ROLLS.....in sausage roll machine

6 rashers short cut bacon, diced

1 small onion, diced

1/2 teaspoon chopped garlic

4 cups baby spinach, packed

200 grams feta cheese(I used lemnos smooth)

2 cups shredded tasty cheese, packed

1 egg, beaten

1/2 teaspoon salt

1 teaspoon ground black pepper

4 sheets frozen puff pastry, thawed

in a frypan, over medium heat, saute the onion, garlic and bacon until onion is translucent.  

add the spinach and stir unti spinach is wilted.

remove from pan into a large bowl. cool slightly.

crumble the feta cheese into the bowl then add the tasty cheese, egg, salt and pepper. stir to combine.

cut the pastry sheets in half and place half onto the sausage roll machine. fill each cavity with the mixture, about a slightly heaped tablespoon. cover with other half of pastry and cook until pastry is golden.

serve hot.

 

APPLE AND WALNUT CAKE .....with brown sugar icing

200 grams dried mixed fruit

2 tablespoons butter

1 teaspoon bicarb soda

240 mls boiling water

2 eggs

3/4 cup brown sugar, lightly packed

2 1/4 cups self raising flour

1 teaspoon mixed spice

1 teaspoon cinnamon

pinch salt

2 apples peeled and chopped into bite sized pieces

125 gram packet walnut crumbs

preheat oven to 180c. (350 f.) line bottom and grease and flour sides of a 23 cm (9 inch) springform tin.

in a small bowl, place the fruit, butter, bicarb and water. stir to melt butter. put aside to cool.

in a large bowl, using an electric mixer, beat the eggs and sugar till creamy.

stir in the fruit mix then stir in the flour, mixed, spice, cinnamon, salt and walnuts.

fold in the apple.

spoon into tin, levelling out to the sides.

cook for 45 minutes or until a skewer comes out clean

cool in tin.

ice.

ICING

2 tablespoons butter

1/4 cup brown sugar, packed

1/4 cup milk

1/4 teaspoon vanilla

1 1/4  - 1 1/2 cups icing sugar (depends on how thick you want it)

place the sugar and butter into a medium saucepan and bring to the boil over a medium heat, stirring for 1 minute.

whisk in milk and return to boil. cook stirring for 1 minute.

remove from heat and stir in vanilla and icing sugar.

 

JAM AND CREAM DONUTS......made in sausage roll maker

2 cups self rasing flour

3/4 cup white sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

3/4 cup buttermilk (see below)

2 large eggs

2 tablespoons canola oil

1 teaspoon vanilla

4 really heaped teaspoons raspberry jam

4 teaspoons boiling water

whipped cream

makes 15

in a bowl, stir the flour, sugar, cinnamon, nutmeg and salt together.

in another bowl, mix the buttermilk, eggs, oil and vanilla together, then stir into the flour mix until just combined.

heat the sausage roll machine.

fill the cups with batter and cook for approx. 7 minutes or until golden and spring back to the touch.

remove from machine and roll in cinnamon sugar. 

repeat with rest of mix.

cool completely.

cut each donut down the centre, not quite all the way through.

mix the jam and water together until well combined then evenly spread through each donut.

pipe or spoon cream over the jam.

CINNAMON SUGAR

1/2 cup sugar

2 teaspoons cinnamon

TO MAKE BUTTERMILK

3/4 cup milk

1 tablespoon white vinegar

mix together and let sit for five minutes then use.

 

BAKED LEMON DONUTS

2 cups self raising flour

3/4 cup sugar

1/2 teaspoon salt

200 mls buttermilk

2 tablespoons canola oil

2 eggs

1 tablespoon lemon juice

1/2 teaspoon vanilla

grated zest of 1 lemon

6 tablespoons butter, melted, for dipping

preheat oven to 200 c. spray 2 x  6 hole non stick donut trays with cooking spray. (I used silicon ones)

in a large bowl mix the flour, salt and sugar together then stir in the rest of the ingredients until just combined.

evenly divide the batter between the donut trays. should be just over 3/4 full.

cook for 7 - 9 minutes or until just turning golden and spring back to touch.

cool in tray for 5 minutes then turn out onto oven rack.

dip one side of donut in butter then into the lemon sugar.

LEMON SUGAR

3/4 cup sugar

grated zest of 1 lemon

NOTE:

the silicone trays are a little smaller than normal donut trays. I got 16 donuts out of the recipe.

 

SOMERSBY APPLE CIDER MUFFINS

3 cups self raising flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon bicarb soda

1/2 teaspoon salt

2/3 cup brown sugar

1 cup white sugar

1 cup somersby sparkling apple cider (room temp)

3/4 cup apple sauce

2/3 cup canola oil

2 teaspoons vanilla

2 large eggs

preheat oven to 180 c. (160 c. fan forced) line 2 x 12 hole muffin tins with 21 large paper muffin papers.

in a large bowl, whisk all the dry ingredients together until well combined, making sure there are no brown sugar lumps.

in another bowl stir the apple cider to flatten slightly then whisk in the rest of the wet ingredients.

stir the flour mix into the liquid mix until just combined.

3/4 fill each muffin case.

cook for 20 - 25  minutes until golden and a skewer comes out clean.

cool in tin for 5 minutes then top each muffin with cinnamon sugar.

cool completely.

CINNAMON SUGAR TOPPING

1/2 cup white sugar

2 teaspoons cinnamon

5 tablespoons melted butter

dip each muffin top quickly into the melted butter, shaking off excess then dip into the cinnamon sugar.

 

APPLE AND RASPERRY FRENCH TOAST BAKE

5 slices cafe style raisin bread

5 heaped teaspoons "dollar" raspberry filling or raspberry jam

1 cup milk

4 large eggs, beaten

1 teaspoon vanilla

1 teaspoon cinnamon

1 small can apple pie filling

extra cinnamon

preheat oven to 180c. (350 f.) spray a 2 qt rectangle baking dish(7 x 11 inch) with cooking spray.

spread the bread slices with the raspberry filling then cut each slice into 9 pieces. place into baking dish.

in a large bowl whisk the eggs, milk, vanilla and cinnamon together. pour half over the bread.

place the pie apple evenly over the top of the egg soaked bread. dont' mix.

pour the rest of the egg mix over the apples.  sprinkle with a little cinnamon.

cook for 25 - 30 minutes or until set.(cut a small slit into the bake with a knife, if solid, it's ready).

let cool for 10 minutes then spoon over drizzle.

serve with whipped cream.

DRIZZLE

1 cup icing sugar

2 tablespoons milk

3/4 teaspoon vanilla

mix together and using a teaspoon, drizzle over the bake.

 

GINGER BEER SCONES

5 1/2 cups self raising flour

4 tablespoons sugar

3 level teaspoons ground ginger

1/2 teaspoon salt

1 x 150 gram packet uncrystalised ginger, finely chopped

250 mls ginger beer

250 mls thickened cream (+ 1 tablespoon if needed)

1 egg, lightly beaten

preheat oven to 190 c. line a large baking tray with baking paper.

in a large bowl, add the flour, sugar, ground ginger, salt and chopped ginger. stir to combine.

in a jug add the ginger beer, cream and beaten egg. stir to combine then stir into flour mix to bring together. add extra cream if too dry.

tip dough onto a well floured board and knead lightly.

using hands, flatten dough out to 2 1/2 cm (1 inch) thick. cut with a scone cutter and place on tray. reshape the leftover dough and continue cutting.

cook for approx. 20 minutes or until risen and golden.

place on a wire rack to cool.

serve warm or cold.

great with lemon curd and whipped cream.

 

ROCKY ROAD BISCUITS........no bake

1 packet Mcvities milk choc digestive biscuits

100 gram packet mini marshmallows

1 tub raspberry baking filling*

1 packet granulated nuts

375 grams milk chocolate melts

dessicated coconut

extra nuts

place the biscuits chocolate side down on a large baking tray.

spread each biscuit with 1/2 teaspoon baking filling, leaving a bit of edge clear.

cover filling with marshmallows, then sprinkle 1/2 teaspoon of nuts over the marshmallows.

in a microwave proof glass bowl, melt the chocolate in 30 seconf bursts, stirring after each, until chocolate is melted.

using a teaspoon, one biscuit at a time, cover the marshmallows with the chocolate, going to the edge of the biscuit. sprinkle with some coconut and extra nuts.

leave on tray till chocolate is well set.

store in air tight container.