Ingredients:
1 1/4 cups plain flour, sifted
1/4 tsp salt
1 1/4 cups water
150g butter
4 eggs
1/4 cup caster sugar
2 tsps ground cinnamon
rice bran oil or any cooking oil, to deep-fry
Hot Chocolate Sauce:
3/4 cup thickened cream
180g packet dark chocolate, chopped
Method:
1. Combine sifted flour and salt in a large bowl. Place the water and butter in a medium saucepan over low heat and cook stirring, until butter melts. Bring to the boil. Add the flour and cook, stirring with a wooden spoon, until the mixture forms a ball and comes away from the side of the pan. Transfer mixture into a clean mixing bowl fitted with a paddle attachment. Set aside for a few minutes to cool slightly.
2. Using an electric mixer , beat the eggs into the flour mixture, one at a time, beating well after each addition until well combined (mixture should look glossy and thick). Transfer mixture into a piping bag fitted with a 1.5cm star fluted nozzle.
3. Half-fill medium heavy-based saucepan with oil. Heat oil over medium-high heat (you will know when the oil is ready when you drop in a cube of bread and it turns golden brown in a few seconds).
4. Pipe mixture into the oil and use scissors to cut the dough to a desired length. Cook for 2 minutes and turn using tongs and cook until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining dough.
5. Combine sugar and cinnamon in a bowl. Sprinkle churros with cinnamon sugar.
6. To make the chocolate sauce, bring cream almost to the boil in a small saucepan. Add chocolate and stir until smooth. Cool slightly. Serve churros with chocolate sauce.
Comments
Ingredients:
2 cups self – raising flour
1 1/2 cup milk
1 tspn vanilla essence
1 x egg
2 Tbls fruit sugar or caster sugar
1/4 tspn cinnamon powder
Method:
1.Whisk milk, egg, vanilla, cinnamon and sugar in a jug until combined.
2. Sift flour in a large bowl. Make a well in the centre. Add milk mixture and whisk until combined, adding a little extra milk if necessary. Place in the refrigerator for 20 minute to rest.
3. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Cook pancakes for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2-3 minutes or until golden and cooked through. Transfer to a plate. Repeat with remaining mixture, brushing the pan with butter between batches.
To serve: Drizzle pancakes with maple syrup or honey. Garnish with your favourite fruit.
Comments
Ingredients:
1×85 g packet Aeroplane port wine jelly
1×85 g packet Aeroplane mango jelly
1×85 g packet Aeroplane raspberry jelly
1×400 g jam roll, sliced
1×800 g can peach slices
1 x punnet strawberries, hulled, sliced, plus extra to decorate
1 cup cherries
750 ml bought thick custard
300 ml thickened cream, whipped
1 x ripe mango, thinly sliced
Method:
1. Prepare the jelly according to packet instructions, refrigerate until set. Cut into cubes.
2. Place the jam rolls in the base of a 3L shallow glass bowl, pressing onto the base. Top with half of the peach slices and drizzle 1/2 cup of peach juice. Layer with jelly cubes, strawberries, and remaining peach slices. Drizzle the custard over the top.
3. Spoon the whipped cream over the trifle and top with strawberries, cherries, red currants and mango slices. Place in the fridge until required.
Comments
Ingredients:
560g beef sausage mince
1 small brown onion, finely chopped (you can use red onion)
2 cloves garlic, crushed, peeled, finely chopped (optional)
2 medium potatoes, cut into fine little cubes
1 large carrot, cut into fine little cubes
3 tbs Moroccan seasoning
1 egg, lightly beaten (for egg wash)
3 1/2 sheets puff pastry, thawed
1 tbs poppy seeds
Method:
1. Preheat oven to 180 degrees Celsius. Line 2 baking trays with baking paper. Place potatoes and carrots in a bowl with water and cook in the microwave for 4-5 minutes or until tender but firm. Drain and pat dry.
2. Cut pastry sheets in half. Combine the mince, carrot, potatoes, onion and spice. Season with salt and pepper. Divide the mince mixture into 7 portions and shape each portion into a log. Arrange sausage logs along the centres of pastry sheets.
3. Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 4 pieces. Place rolls, seam-side down, on the lined trays. Brush the top of the rolls with egg and sprinkle with poppy seeds.
4. Bake in the oven for 25-30 minutes or until golden. Serve with tomato chutney.
Comments
Ingredients:
2 cups self-raising flour, sifted
60g butter, chopped
3/4 cup milk
2 tbs pizza tomato paste
1/4 cup sundried tomato, roughly chopped
100g stuffed green olives, roughly chopped
1 tbs rosemary, roughly chopped
1 cup tasty cheese, grated
1/4 cup parmesan cheese, grated
Method:
1. Preheat oven to 220 degrees Celsius. Lightly grease a 22cm springform pan.
2. Place sifted flour in a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles coarse crumbs. Make a well in the centre. Add milk. Use a round-bladed knife, stir until mixture forms a soft dough, adding extra milk if necessary. Turn out onto a lightly floured surface. Knead gently until smooth. (don’t over knead)
3.Using a rolling pin, roll dough out until 1cm-deep, 35cm x 25cm rectangle. Spread tomato paste over dough. Sprinkle with tomato, olives, rosemary and cheese. Roll up and trim ends. Cut roll into 10 equal pieces. Place cut-side up in the prepared pan. Sprinkle with Parmesan cheese. Bake for 15 minutes or until golden. Stand for 2 minutes. Cool on wire rack.
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