Easy fudge

Over Easter I tried this easy fudge recipe which mum emailed to me from what I can see was a website called kidspot.com.au.

Extremely easy to make and everyone loved it!!

Ingredients

125g butter, chopped
395g (can) Sweetened Condensed Milk
2 tbsp golden syrup
1 cup brown sugar
3/4 cup white chocolate melts

Method

1. Grease and line a 7cm x 25cm bar tin.
2. Melt butter in a medium saucepan.
3. Add the sweetened condensed milk, golden syrup and brown sugar.
4. Stir over low heat until boiling then summer for 10 minutes, stirring constantly (I found it took quite some time before it boiled).
5. Remove from the heat, stir in white chocolate melts.
6. Mix until smooth.
7. Pour into prepared tin, cool in fridge until firm (about 2 hours)
8. Curt into slices or squares.
9. I melted some chocolate and drizzled over the top. 

I am thinking of giving the recipe a go with coffee. Perhaps putting instant coffee in with the melted butter before the rest of the ingredients.

Picture below also includes Mars Bar slice. I will upload the recipe for that one soon.

Whole Orange Cake

To celebrate 100 likes on Facebook, here is Kerry's awesome 'Whole Orange Cake'.

Kerry said: I have also substituted lemon or mandarin in this cake. Very quick and easy. I also find it cooks in about 30-35 min in a fan forced oven, so a very quick cook when you are running out of time.

I did pinch the original recipe from somewhere, but I can't remember where.

Serves 8-10 / Preparation 15 min or less

Ingredients
1 orange skin and all
180gm melted butter
3 eggs
1 cup castor sugar
1 ½ cups self raising flour

Icing
2 ½ cups icing sugar
2 tablespoons melted butter
Orange juice and zest


Method

1. Preheat oven to 180 degrees
2. Grease tin, (round tin, or bar tin)
3. Using a food processor, process whole orange until well puréed
4. Add all other ingredients and process until well mixed
5. Bake for 35-45 minutes.

Icing

Mix icing sugar, butter, zest and enough orange juice until icing is of a consistency to run down the sides of cooled cake.

Choc chip choc muffins

Still on the challenge of gluten-free, my latest attempt was chocolate muffins with choc chips.

Last weekend I had an amazing coffee muffin from a local cafe and while I was driving home from the velodrome I decided that I had completed a good workout and deserved that muffin again. Unfortunately the cafe was not open. Instead I went home and quickly cooked these muffins to take to work. I got the thumbs up from all in the office.

Next time I would halve the recipe as I didn't notice how many it cooked until I was part way through quickly cooking them. It made around 20 muffins so I did freeze the leftovers - they defrost quite well.

Also, make sure that all of the additional ingredients don't have gluten (for example, the choc chips). I didn't double check all of the ingredients but my colleague didn't have a problem with them (luckily).

Ingredients
3 cups gluten-free SR flour (I added an extra half cup of flour because I didn't think the mixture was thick enough)
3 tablespoons cocoa powder
1 1/2 cups brown sugar
200g choc chips
1 1/2 cup milk
120g butter (melted)
2 eggs (beaten)

Method

1. Add flour, sugar, cocoa, choc chips (if you are the sort of person who sifts, sift the flour and cocoa but I didn't bother)
2. Add milk, butter, eggs until just combined.
3. Place into muffin papers in muffin trays
4. Bake for 180 degrees C for 20-25 minutes.

The original recipe was from bestrecipies.com.au

Apple and Cheery ANZAC crumble

I was heading to a friends place earlier in the week and I always bring dessert. I wanted to try something different so I found a wonderful ANZAC top apple crumble but as I always do, added a little twist.

I changed this recipe in a few ways. The original was for 8 servings and 7 apples but I was cooking for 3 so I cooked 4 apples and there was about 6 servings. Once I started the ANZAC top I realised I had forgotten to reduce the qty of the ingredients but I love the crumble so I didn't try to amend the mistake. I also added pecans through the crumble but this was not necessary, I just love pecans. The biggest addition to the recipe was the cherries. I used bottled morello pitted cherries.

Hope you enjoy it like we all did. I was also terribly easy to make.

Ingredients

4 green apples
Cherries - I used about 1/2 bottle but put however many you want.
1 cup plain flour
3/4 cup  (packed) brown sugar
3/4 cup rolled oats
3/4 cup coconut
1 tablespoon cinnamon (ground)
1 1/2 teaspoons nutmeg (ground)
2/3 butter (melted) (I used approx. 120g as I find it difficult to fit cold butter into cup measure)
1/2 cup chopped pecan nuts, roughly chopped

Method

1. Peel and core apples, then cut into rough cubes. Place in a large saucepan and cover with water.
2. Simmer (don't boil) with the lid on - medium heat for approx 5 minutes or until soft. Drain and place apples in the greased baking dish.
3. Combine flour, brown sugar, rolled oats, coconut, pecan nuts cinnamon and nutmeg in a large bowl until evenly mixed.
4. Melt butter and add to mixture.
5. Place cherries in on top of cooked apples.
6. Evenly spread the crumble over the apples and cherries.
7. Bake at 180 degrees C for 30-40 minutes or until topping is slightly browned.

Gluten Free Date and Sultana Rock-Cakes

Oh my, it has been way too long since I have added a new 'tested and true' recipe to the blog.

I have a friend in the office who has been told she is gluten free so I have been having fun with the challenge by changing some of my 'tested and true' recipes by adding gluten free flour. I am not up there completely with gluten free so I have not checked all of the rest of the ingredients but she has not had a problem with my cooking (yet).

Ingredients

2 cups gluten free self-raising flour
1 teaspoon mixed spice (I also added about 1/2 teaspoon cinnamon)
90g butter, partly melted
1/2 cup brown sugar
1/2 cup sultanas
1/2 cup chopped dates
1/3 cup milk
1 egg

Method

1. Preheat oven to 180 degrees C.
2. Place flour and spice into a large bowl. Add butter (this is where you are meant to rub the butter in but I partly melted the butter and when I put it with the gluten free flour it turned into breadcrumbs (score!)).
3. Add sugar, sultanas and dates.
4. Add milk and egg.
5. Drop dots of mixture onto tray with baking paper. I made about 18 biscuits.
6. Cook for 10-15 minutes or until golden brown.

You can also sprinkle a bit more brown sugar on the top of the biscuits before you put them into the oven.

The office approved of these and I hope you also enjoy them.

Wholegrain Mustard and Ginger Sausages

I saw this recipe on a Nigella Lawson's Christmas special a week before Christmas. We made them for Christmas day and again after because they were so yummy.

Ingredients

100g ginger jam or conserve
100g wholegrain mustard
1 tablespoon soy sauce
1 tablespoon garlic infused oil (I used olive oil with a teaspoon crushed garlic)
Sausages (we used chipolatas - small sausages but you could cut up long skinny sausages)

Method

1. Combine all ingredients in a medium zip lock bag.
2. Place sausages into the bag and move around to cover the sausages.
3. Place in fridge for at least half hour.
4. Cook in oven in a lined tray until cooked.

So simple and tastes wonderful.

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.