Lemon Teacake with Lemon Syrup

Ingredients

60g butter
1/2 teaspoon vanilla essence
1/2 cup castor sugar
1 egg
180g (just over 1 cup) SR flour
1/3 cup milk
juice of 1 lemon (approx. 2 - 3 tablespoons)
zest of 1 lemon

Syrup
1/4 cup lemon juice
zest of 1 lemon
1/4 cup castor sugar

Method

1. Preheat the oven to 180 deg cel. 
2. Grease a 20 cm round cake pan, cover base with baking paper (place the cake pan on top of the baking paper, draw the base and cut it out). Grease the paper in the pan.
3. Place butter and essence in a bowl and beat on medium speed with electric beaters until light and creamy.
4. Gradually add sugar and beat until soft and creamy.
5. Add egg, lemon juice and lemon zest and beat.
6. Stir in half the flour and half the milk and combine (don't beat).
7. Stir in the rest of the flour and milk and beat with wooden spoon until combined.
8. Place the mixture into the prepared pan and cook until brown and away from the sides (around 20 minutes).
9. Cool for 2-3 minutes then turn onto cooling rack. 

While the cake is cooling, make the syrup.

1. Place the lemon juice and sugar in a saucepan on the stove on medium high.
2. Stir with a wooden spoon until boiled and the syrup will thicken.
3. Take off the heat and put lemon zest into saucepan.
4. Place cake on cooling rack and brush all of the syrup over the cake.
5. Serve slightly warm (this is a personal preference of mine but perhaps I just don't want to leave it any longer because it smells so good).

Moroccan Pumpkin Soup

Ingredients

500g butternut pumpkin
1 medium onions chopped
3 1/2 cups water
chicken or vegetable stock
2 large carrots diced
Moroccan seasoning (I used MasterFoods)
1 tin crushed tomatoes
2 cloves garlic

Method

1. Chop all vegetables
2. Place onions and garlic (optional) and with small amount of olive oil and cook until onion is soft
3. All other ingredients into pot including spices (add the amount of spices depending on personal taste)
4. Boil then simmer until cooked (around 30-45 minutes)
5. Blend and serve with a squeeze of lemon

German-style Pretzels

Ingredients


1 1/2 cups warm water (110 - 115 degrees)
1 tablespoon sugar
2 teaspoons salt
1 package dried yeast (7g)
22 oz (4 1/2 cups) all purpose flour
2 oz (60g) unsalted butter (melted)
Veg oil for bowl
10 cups water
3/4 cup baking soda (bicarbonate of soda)

Method

1. Combine 1 1/2 cups warm water, sugar, salt and sprinkle with dried yeast, allow to sit for 5 minutes
2. Add flour and butter, using a dough hook, mix on low speed until combined. If not using a mixer, knead until elastic.
3. Change to medium speed and knead 4-5 minutes.
4. Remove from bowl, cover bowl with oil then place the dough back into bowl. Cover with plastic wrap for 50 - 55 minutes.
5. Divide mixture in 16 even pieces and roll into a long sausage, create a pretzel shape.
6. Bring 10 cups of water and bicarb soda to the boil (will only be gentle boil). 
7. Place each shaped pretzel into the boiling water for 1 minute. 
8. Place on prepared baking tray, sprinkle with sea salt and cook for 12 - 14 minutes.
9. Place on drying rack until cool.

Hot Cross Buns

As you are getting ready for Easter, here is my 'Tested and True' Hot Cross Buns recipe. Although it is easy to purchase these, it is so satisfying to make them yourself.

There looks like a lot of steps but the original recipe I use only has 6 steps. I just like to work with recipes that have it listed in more steps (I don't like reading a step 5 times for 5 things to do).

Ingredients

1 1/2 cups (375ml) warm milk
2 tsp dried yeast
1/4 cup caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups plain flour (I usually use a little more)
1 tsp salt
3 tsp mixed spice
1 cup sultanas
1/4 cup currants
1/4 cup mixed peel
1/3 cup cold water
1/2 cup apricot jam

Note: instead of sultanas, currants and mixed peel I usually just use packet dried fruit or just sultanas (but make sure if you just use sultanas to put 1 1/2 cups)

Method

1. Combine milk, yeast and 1 tbs of sugar in small bowl. Set aside in warm, draught-free place for 10 minutes or until frothy.
2. Combine the milk mixture, butter and egg in a jug and whisk to combine.
3. Combine 4 cups of flour, salt, mixed spice and remaining sugar. Add sultanas, currants and mixed peel and stir to combine.
4. Make a well in the centre and pour in the milk mixture and use a wooden spoon to stir until just combined then use your hands to bring the dough together.
5. Turn into a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
6. Place the dough in a lightly oiled bowl covered with a tea towel in a warm, draught-free place or 1 hour or until dough doubles in size.
7. Grease a 23cm square cake pan. 
8. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic.
9. Divide dough into 16 even pieces and shape each portion into a ball. Arrange side by side in prepared pan. Set aside in warm draught-free place for 30 minutes or until dough has risen 2cm. Preheat oven to 200 deg. 
10. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag (zip lock bags are stronger), and snip off a corner. 
11. Pipe a continuous line down the centre of each row of buns length and width to create the cross.
12. Bake in preheated oven for 10 mins then reduce the temp to 180 deg for a further 20 mins. Bake until golden brown.
13. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring for 2 mins or until jam melts. Strain through a sieve. Brush hot jam over the buns. 

Brioche

"Brioche (pronounced: [bʁi.ɔʃ]) is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"^[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. "

Referenced from Wikipedia http://en.wikipedia.org/wiki/Brioche

While home at on my Christmas holidays I found this recipe for Brioche in a cookbook of Mums. I have always wanted to cook it so I thought I would spoil the family for breakfast. I love dipping brioche into a strong coffee, soooo good.

Ingredients

7g dry yeast
2 tablespoons sugar
1/3 cup lukewarm milk
3 cups plain flour (I had to use plenty more)
1 teaspoon salt
4 large eggs, beaten
3/4 cup (200g) butter, cut into small pieces and softened

Egg wash:
1 large egg yolk, lightly beaten with 1 tablespoon milk (I used the whole egg, not just yolk).

Method

1. Mix the yeast, 1 teaspoon sugar, and the milk in a small bowl. Set aside for 10 minutes until frothy.
2. Combine the flour, remaining sugar, and salt in a large bowl.
3. Make a well in the center and pour in the eggs, milk and yeast mixture.
4. Gradually draw the flour into the eggs and yeast mixture with a plastic spatula. Mix until you have a soft dough (until 15 minutes).
5. (see note below) Work small pieces of butter into the dough with your hands, rubbing and squeezing the butter in.
6. Knead on a lightly floured surface for 15 minutes.
7. Form into a ball and place into an oiled bowl, cover with a clean kitchen towel and leave for 2-3 hours, until doubled in size. (Make sure the room temperature is no more than 24 degrees C).
8. Punch out the risen dough, turn out onto a lightly floured work surface and knead for 2-3 minutes.
9. Return to the bowl, cover and place in the fridge overnight.
10. Next day, divide the dough into 18 pieces (around 57g each), three quarters and a quarter.
11. Roll into balls, place into prepared muffin or brioche molds (quarter ball on top).
12. Cover and leave to rise for about 20 minutes.
13. Lightly glaze the brioche tops with the egg wash.
14. Preheat the oven to 220 deg C.
15. Bake for around 8-10 minutes. If the top starts to burn, cover with foil. Cook until when a a skewer is inserted into the center it comes out clean.
16. Remove from the mold immediately and let cool on a rack.

Note: This step was very messy and I ended up with a buttery blob. I kneaded the mixture for 15 minutes before adding the butter in case it was a mess. Next time I will roll out the mixture and place the butter in it, fold it over and roll again (like making croissants) then cover and prove for the first time.

This recipe is from The Golden Book of Patisserie, McRae Books

Roast Pumpkin and Baby Spinach Salad

Here is a salad to start your new year challenge - a new recipe each week.

This salad a friend of mine made a few months ago and I love it. The dressing is very special as it has maple syrup in it. This salad was a hit on Christmas Day.

Ingredients

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons maple syrup
2 teaspoons seeded mustard

Salad:
Washed baby spinach
Fetta (crumbled)
Pine nuts
Roast pumpkin
(any other salad ingredients, I put halved cherry tomatoes and cubed cucumber)

Method

1. Roast the pumpkin with olive oil.
2. Cool the pumpkin slightly before putting in the salad.
3. Wash the baby spinach and put in a bowl.
4. Crumble the fetta and put the pumpkin and pine nuts on top.
5. Place all dressing in a bottle and shake.
6. Pour dressing over the salad and serve.

Cheat's Choc Mint Pudding

Here is a recipe that Julie (one of our Facebook followers and a friend of mine) has made and said it went down well with the family. I am going to make this very soon Julie, it looks fantastic.

Ingredients

Packet of chocolate self-saucing pudding
1 peppermint crisp, roughly crushed
1/2 teaspoon cocoa added to pudding mix
1/2 teaspoon instant coffee
1/2 teaspoon cocoa added to sauce
1/2 teaspoon instant coffee added to sauce
1 teaspoon mint drinking chocolate (optional)

Method

1. Make packet choc pudding mix according to directions, except for substituting milk for the 2 tablespoons of water for the pudding mix. If it is a bit dry looking, add a touch more milk or water so you can beat it with a wooden spoon.
2. Once you have mixed the pudding, add the cocoa, mint drinking choc (optional), instant coffee and cocoa, and the crushed peppermint crisp.
3. Sprinkle the sauce mix from the packet as per instructions, then sprinkle the other half teaspoon of cocoa and half teaspoon of coffee on the sauce mix.
4. Pour on the boiling water, as per the packet instructions.
5. I made this in a large glass bowl and put it in my biggest saucepan, put some foil over the top and steamed it with the lid on for about 45 mins. Alternatively, you can make the baked version in the oven, following the packet instructions.
6. Serve with cream or ice cream.

This turns an ordinary packet dessert into something truly delicious! It was recommended by the three chocolate loving males in my family.

Cheers
Julie

If you have a recipe you want to share, email it to me (the email address is on the right of the blog post).

Christmas Morning Crown (fruit bread rolls)

I made this for Christmas morning but it looked so good we started it Christmas Eve (see the 3 missing rolls in the photo). This would be fantastic to make if you want to have something yummy for guests for breakfast (not necessarily for Christmas).

Ingredients

1 1/2 cups strong flour (I used plain)
7g dried instant yeast
125g unsalted butter, chopped
1/2 cup warm milk
1 egg beaten
50g brown sugar
2 tbs chopped hazelnuts (I used pecans)
1 tsp mixed spice
1/3 cup chopped mixed peel
1/3 cup sultanas
1/4 cup glace cherries, chopped
(instead of the last 3 ingredients above, I added a cup of mixed dried fruit)

Method

1. Sift flour into a large bowl, add yeast and 1/2 tsp salt.
2. Rub in 40g butter to form coarse crumbs.
3. Mix in warm milk and egg to form a dough (I had to add more flour).
4. Place in a greased blow, cover with a tea towel and leave for 1 hour in a warm place until doubled in size.
5. Beat remaining butter and sugar with a wooden spoon until combined.
6. Add nuts, spice, mixed fruit and stir to combine.
7. Punch down to expel air, knead briefly then roll out on a floured surface to form a 30cm x 23cm rectangle.
8. Spread fruit mixture over dough, leaving a 2cm border on the long sides.
9. Roll up from one long side then cut into 9 equal pieces.
10. Place slices, cut-side up on the lined or greased baking tray so it forms a circle with the slices just touching.
11. Cover with a clean towel and leave in a warm place for 1 hour or until slightly  risen (I placed a piece of baking paper between the roll and towel as the roll is sticky).
12. Once risen, you can cover the crown and chill overnight, then bring back to room temperature before baking.
13. Preheat over to 180 deg c. Bake for 20 minutes or until golden brown.

The original recipe from the taste website made an icing with 1-2 tablespoons of lemon juice and 3/4 cup icing sugar and drizzled over the crown before serving. I didn't think it needed more sugar so I left it out.

Also, when I make this again, I will put less butter in the fruit and nut mix as there was a lot of melted butter in the middle of the crown after it cooked. I will also add more nuts as this tasted fantastic.

Date loaf

Ingredients

1 cup chopped dates
1 cup lightly packed brown sugar
60 g butter or marg
1 cup boiling water
1 3/4 cups SR flour
1 teasp bicarb soda
2 teasp vanilla essence

Method

1. Put chopped dates and sugar into bowl then add sliced butter
2. Pour in boiling water, stir until butter melted
3. Add flour (sifted), bicarb soda then vanilla essence
4. Bake in loaf pan for 45-50 minutes.

This is soooooo easy and really yummy. I added flaked almonds because I wanted to get rid of them out of the cupboard but next time I will add chopped pecans.

Felicity

Sticky Lemon Loaf

Do you still have lemons that you can't think of anything to do with? Kerry and I have been cooking this lemon loaf.

Ingredients
2 egg whites
1/3 cup sugar
2 tablespoons lemon rind
2 tablespoons lemon juice
2 tablespoons margarine - melted
3/4 cup skim milk
1 1/2 cups SR flour
1/2 teaspoon bicarb soda

Syrup
1/3 cup lemon juice
1/4 cup icing sugar

Method
1. Beat egg whites and sugar for 1 minute.
2. Add lemon rind, lemon juice, melted margarine and milk. Mix well.
3. In one go gently fold in flour and bicarb soda to mixture. DO NOT beat.
4. Pour into greased tin (21 x 10 cm).
5. Bake 30 mins or until firm to touch.

To make syrup
1. Combine juice and icing sugar.
2. When cake is cooked, prick a few holes into the top with a fork and pour syrup over cake.
3. Leave to sit for 2 minutes then remove from tin.

This cake is very moist because of the syrup so it does not store for too long.

This recipe was from Simply too good to be true number 3. This is a great series of cookbooks that are still yummy if you are watching your weight. This recipe says there is 1.8g total fat and 0.4g saturated fat per serve (also, 553 kilojoules, Cals132).
Felicity

Caramel and date self-saucing puddings

Ingredients:

60g butter
1/2 cup milk (125ml)
1 1/4 cups dark muscovado sugar (I used normal brown sugar)
1/2 cup coarsely chopped pitted dates
1 cup self-raising flour
1 3/4 cups boiling water

Method:

1.  Preheat oven to 180 deg C.
2. Combine the butter, milk, 3/4 (155g) of sugar and dates in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter melts. Remove from heat.
3. Add the flour and stir to combine.
4. Spoon mixture evenly among six 3/4 cup capacity ovenproof dishes.
5. Sprinkle the remaining sugar evenly over puddings.
6. Pour the boiling water evenly among each pudding.
7. Place puddings on an oven tray and bake in preheated oven for 25-30 minutes or until just cooked through.
8. Remove from oven and set aside for 10 minutes to cool slightly.
9. Serve immediately with a scoop of vanilla ice-cream.

This tastes amazing and I put it in 5 ramekins which was enough but not too much to have for desert. Mum made it and put it in a big oven proof dish and it worked really well too.

I found this recipe in the Notebook magazine from a few years ago.

Mid week meals

So when you get home at 6.30 after a long day at work, what do you cook for dinner?