Saturday, February 22, 2014

Sunday, January 26, 2014

Chocolate mud cake with cherry liqueur truffles.

This recipe is one of Leighton's but I have now made it so many times it has become my go to cake. It works every time, it's quick to make and tastes sooo good!

Ingredients:

Cake:
3 eggs, separated
150g caster sugar
1 tsp vanilla extract
200g chocolate, chopped
150g butter, chopped
100g plain flour

Ganache:
200g chocolate
200g  (approx.) pouring cream*

Cherry Liqueur truffles:
200g chocolate
170g pouring cream
30g cherry liqueur


Method:

Cake:
Pre-heat oven to 180C and grease a 20cm deep sided cake tin.
Beat egg yolks, sugar and vanilla until pale (about 4 mins).
Melt chocolate then add chopped butter and stir until combined.
Add the chocolate mixture to the egg yolk and sugar mixture.
Stir in flour, making sure there are no lumps.
Next beat the egg whites until you get soft peaks.
Fold gently into cake mixture,
Pour into cake tin and bake for about 35 mins.
Let cake cool in tin.

Ganache:
Melt chocolate then warm cream slightly and mix both together until it becomes smooth and glossy.
*it depends on how thick you want your ganache so adjust cream amount to suit your tastes.
Pour on top of the cake and smooth out with a spatula.

Truffles:
Warm cream slightly then add to melted chocolate, mix these together until it become smooth and shiny then add liqueur.
Refrigerate for at least 4 hours or until you can roll it into balls .
Roll into balls and coat with chocolate sprinkles.

Friday, January 3, 2014

Sourdough Pancakes

Sourdough Pancakes

Hello to all my followers, so sorry for the HUGE delay in between posts.

Today I decided that I would experiment with my sourdough starter and not just make bread from it.
I was searching for recipes using a starter and came across sourdough pancakes.

The recipe I used was from a blog called 'completely delicious'
http://www.completelydelicious.com/2013/05/sourdough-pancakes.html

*Not sure about the starter recipe on the completely delicious blog- I would just use flour and water, don't use commercial yeast.


I am very excited that my sourdough pancakes worked. I've never made them before or even eaten them so I wasn't sure what to expect.

End result: These pancakes are lighter and fluffier than regular ones and I will definitely be making these pancakes again. They are absolutely delicious!!!









Saturday, September 21, 2013

Date loaf

I made two delicious loaves of Date loaf tonight, I will post the recipe tomorrow. I hope everyone is having a great weekend.

Saturday, September 14, 2013

Banana Bread


Banana Bread





Ingredients:
3 Ripe Bananas  
1½ Self Raising Flour
3/4 cup Caster Sugar
130g Melted Butter
1 Egg
1 tsp of Bi-Carb Soda
2 Tbls of Milk
1 Tsp Cinnamon





Method:
  • Pre-heat oven to 170 C.
  • Mash Bananas with a fork, add sugar and mix well. 
  • Add egg, butter and mix until it's all combined.
  • Then flour and bicarb, lastly stir in the milk. 
  • Pour into a greased loaf tin and bake at 170 C 
  • Bake for 50mins (or until fully cooked)

Wednesday, September 11, 2013

Granola

Yummy Granola

Ingredients:

450g quick oats
200g coarsely chopped raw nuts and/or seeds (I usually use a mixture of almonds and hazelnuts but use whatever you like)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 cup, packed (200g) dark brown sugar
115g unsalted butter
1/3 cup (80ml) water
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
dried fruit, at your discretion (I use apricots,paw paw,dates, sultanas and sometimes I also use some coconut)



Method: 
Preheat the oven to 150C.
In a food processor grind half the oats to a fine powder.
In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices.
In a microwave-safe bowl (or in a saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly.
Stir the mixture together until smooth, then stir in the salt and vanilla. Pour this mixture over the oats and nuts, stirring well to coat (I usually do this with my hands). It should be uniformly moist - stir in another tablespoon or two of water if it isn't. Let stand for about ten minutes.


Spread the mixture out on a large baking trays, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate.
Slide into the middle of the oven and bake for 25-30 minutes, or until the top is golden brown.
Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps.Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake-and-stir until the mixture is a uniform golden brown and completely dry.
This usually takes 1-1 1/2 hours. Cool completely, then stir in any dried fruit you want to use.


Thursday, August 29, 2013

Lemon friands



Lemon friands

Ingredients:
190g unsalted butter*
80g plain flour**
1 1/3 cups (200g) icing sugar, plus extra to dust
120g almond meal
5 eggwhites
Grated zest of 1 lemon
2 tablespoons of lemon juice

Method:
Preheat oven to 180°C.***
Grease a friand pan.
Melt butter.
Whisk egg whites with a fork until it becomes a little frothy (you don’t need to do this too much).
Sift icing sugar and mix with flour and almond meal.
Zest one lemon and keep- 2 tablespoons of juice.
Combine all ingredients together and make sure it is all mixed.
Fill to about two thirds full. (Mine were about ¾ and were a little too full).
Bake at 180 for 25 minutes.

Notes:
* I used Nuttelex because I'm trying to be dairy free- it worked well without using butter but I'm sure using butter would be a lot better.

**Rice flour could be used to make a gluten free version.

*** I find my oven to be quite hot so I would recommend baking at 170 if you experience the same problem.