Nutty Chia and Coconut oil Muesli
(the healthier version from my days at Hydro Majestic 2003 -2005)
Mis en place
2 C large oats
2 C small oats
1 C pepita seeds
1 C sunflower seeds
1 C coconut
1 C whole almonds
1/2 C cashew nuts
3/4 C coconut oil
5T honey
2T sesame seeds
Method
Toast in a pre-heated oven at 180C. Toss and coat until golden brown.
Add 1/4 C chia seeds and optional chopped apricots, dried cranberries/craisins/blueberries when cold.
Toss through and store in airtight container when completely cool.
Caramel Oaty Slice
This was a 'Must do' on our (Hydro's) baking 'to do' list back in 2003; and for
many years there after! People would buy a large slice and then take one away with them.
This is made in a large roasting tin, and of course can be halved - but why would ya!
Pre heat oven 170 C
Mis en place
Base
3C self raising flour
3 C almonds
3 C rolled oats
3 C coconut
1 1/2 C brown sugar
500g butter, melted
Mix flour, almonds, oats, coconut, brown sugar and melted butter till mixed
Press 3/4 of the dry ingredients into a greased and lined roasting tin.
Caramel
4 tins condensed milk
125g butter chopped
6 Tbsp golden syrup
1/2 C brown sugar
Combine all ingredients into a bowl. Place into a microwave and nuke for 5 minutes.
Whisk until mixture forms into caramel.
Pour over oaty base evenly.
Sprinkle remaining oaty crumble on top and gently pat down.
Bake for 40 minutes or until golden, depending on your oven.
Apple and Vanilla Cobbler
A favourite I use to make this at a little country cottage I managed back in 2003.
Chrissy and Emma - this ones for you
Mis en place
Base
250g butter
2 eggs
zest of 1 orange
1t vanilla paste
3 C self raising flour
Apple
8 granny smith apples - mine came from mum and dads tree
1 cinnamon stick
1/2 C sugar
Switch on oven 170 C - Fan bake
Filling
Do this first, then start the base while cooking. Peel, core and slice apple.
Cook with sugar, 1/2 C water and cinnamon stick and cover
Bring to boil and simmer for 5 minutes. (You still want your apple to be chunky).
Base.
Cream butter and sugar in a food processor for 5 minutes, add one egg at a time until combined.
Add in vanilla paste and zest and pulse a few times.
Add dry ingredients and pulse. (mixture should be soft, and not too thick like sweet pastry can be).
Place 2/3rds of the mix in cake tin with a removable bottom. Spread evenly on bottom and sides.
Reserve rest of mix for the blobs later.
Add cooled and drained apple to base. Place blobs of reserved base mix on top. Optional extra to sprinkle raw sugar on top for texture.
Place in oven for 40 minutes (place on a shelve just down from middle).
Serve best cold - seive icing sugar on top.
Serve with vanilla creme friache ( vanilla paste and orange zest mixed with creme friache)
Pink 6 Layer Birthday Cake - By Anj Jones
Anj made me an amazing cake for my birthday yesterday - This is obviously her passion and her talent's will be widely recognised when she goes into business - Watch this space!
Vanilla Cake
150g butter, softened
3/4 C caster sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 C plain flour
3 teaspoons baking powder
3/4 C milk
Preheat oven to 160C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat until well combined. Add the flour, baking powder and milk and beat until just combined. Spoon the mixture into a lightly greased 22 cm - round tin lined with non stick baking paper and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tine for 10 minutes and then turn out on a wire rack to cool completely. Serves 6-8.
Variations: 20cm x 30cm slab tin: Bake for 35-40 minutes.
Whipped Vanilla Icing
250g butter, softened
2 Cups icing sugar, sifted
2 Tablespoons milk
1 teaspoon vanilla extract
Place the butter in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the icing sugar, milk and vanilla and beat for a further 6 minutes or until light and creamy.
Raspberry and White Chocolate Brioche
This has to be my favourite recipe ever - So many flavours can work - sweet and savoury - I use to bake these and sell them to Hydro Majestic and Rocket Cafe. They never use to last at Cafe's for more than 2 hours after they were baked!
Mis en place
250g butter
5 C Plain flour ---- Rub soft butter into the flour and salt
Pinch of Salt
3T yeast
3T sugar ---------- Add the yeast and sugar into the milk and stir briefly.
1.5 C milk warmed (40 sec microwave)
4 eggs – whisk
Berries
White chocolate buttons
Extra plain flour for bench
Preheat oven 190’C.
Method
Stand the milk and yeast mixture for ten minutes.
Add to flour(butter) bowl. Add eggs and work in with hands. If 2 wet, add
more flour to make a dough – not like bread dough ( is suppose to be a little wet)
Stand in a warm place if possible, or wait longer to prove on the kitchen bench (approx 40 minutes).
Work dough on bench with a little flour, try not to add to much flour. Portion the dough into 12 balls, spread flat into a circle and place on white chocolate buttons and raspberries. Enclose the brioche by twisting the circle once enclosed. Place in large muffin tins x 12.
Egg wash each and sprinkle raw sugar on each. Bake 20 minutes.
Blueberry Cream Cheese Brownie
Mis en place
1 ½ C sugar
2 teaspoons vanilla essence
450g butter
4 eggs
1 ½ C plain flour
250g cream cheese
½ C sugar
Method
Heat fan oven to 180 C . Spray and line with baking paper a large square 45x25cm baking tin (standard roasting dish) with high sides.
Brownie batter.
Put butter, chocolate and sugar in large pot over low heat. Stir constantly. When melted, take off the heat and add vanilla essence. Mix and add eggs one at a time mixing to combine after each egg. Add flour and mix. Pour into lined tin.
Cream cheese mix.
Put cream and sugar into food processor. Blitz until mixed together. Put a few blueberries on tip of brownie mixture then pour cream cheese mix over brownie batter. Use a spatula to gently stir into the brownie mix to give a marble effect. Then gently poke the remaining blueberries into the mixture.
Bake for approximately 30 minutes (the timing will vary with every oven – so be sure to keep an eye out for it at around this time, it could need longer), until just firm. Leave to cool in tine for at least 1 ½ hours.
Caramel Chocolate Brownie
Mis en place
1 ½ C sugar
2 teaspoons vanilla essence
450g butter
4 eggs
1 ½ C plain flour
I tin condensed milk
Method
Heat fan oven to 180 C . Spray and line with baking paper a large square 45x25cm baking tin (standard roasting dish) with high sides.
Brownie batter.
Put butter, chocolate and sugar in large pot over low heat. Stir constantly. When melted, take off the heat and add vanilla essence. Mix and add eggs one at a time mixing to combine after each egg. Add flour and mix. Pour into lined tin.
Caramel mix
Pour condensed milk into a pot and heat over a very low heat for approximately 3 minutes until just starting to caramelise. Take off heat and pour over brownie mix and then use a spatula to gently stir into brownie mix to give a marble effect.
Bake for approximately 30 minutes until just firm. Leave to cool in tine for a least 1 ½ hours.
Takaka ginger crunch
Mis en place
150g butter
2T brown sugar
¾ C coconut
½ C rolled oats (not the instant kind – I get the wholemeal large oats)
¾ C flour
1 ½ t baking powder
1 ½ t ground ginger
pinch of salt
¾ C coconut
½ C rolled oats (not the instant kind – I get the wholemeal large oats)
¾ C flour
1 ½ t baking powder
1 ½ t ground ginger
pinch of salt
Method
Melt butter, brown sugar and golden syrup. Remove from heat and add the coconut, rolled oats, flour, baking powder, ginger and salt; mix all ingredients till combined. Press into a greased slice tin and bake at 180C for 15-20 minutes. Longer means crunchier. Ice when cool.
Icing
75g butter
¾ C icing sugar
2T golden syrup
3t ground ginger
2T golden syrup
3t ground ginger
Mix the softened butter with the other ingredients.
Arh so many to try! Better get baking!
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