butter
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.
Ingredients:
2 x eggs
2 x egg yolks
1/3 cup caster sugar
90 g butter, chopped
2 x lemons juice and zest
Method:
1. Whisk whole eggs , yolks and sugar in a small saucepan until smooth.
2. Place pan over a low heat. Add butter, juice and zest and whisk continuously for 5-7 minutes until thickened.
3. Strain mixture through a sieve into a bowl. Set aside to cool for 5 minutes and place mixture in a hot sterilized jar. Place in the refrigerator.
Lemon curd is a versatile filling for tarts, pastries, pancakes and cupcakes
Ingredients:
115 g butter, softened, chopped
1 cup caster sugar
1 tspn vanilla extract
3 x eggs
1 1/2 cup self-raising flour, sifted
1/2 cup milk
1 tspn lemon essence
2 x egg whites (for meringue)
1/4 tspn cream of tartar (for meringue)
1 tspn vanilla essence (for meringue)
1/3 cup caster sugar (for meringue)
1/4 cup lemon curd (refer to my recipe)
Method:
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Continue mixing for another 2 minutes. Stir in the lemon essence with a wooden spoon until just combined.
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool completely.
Use an apple corer to cut a small hole out of the top of each cake (you can use a small knife if you don’t have an apple corer). Use a teaspoon and place the lemon curd evenly among cupcakes.
Place egg whites, cream of tartar and vanilla in a clean, dry bowl. Use an electric mixer to whisk until stiff peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Place meringue in a piping bag fitted with your favorite nozzle. Pipe onto the cakes. Use a blowtorch to cook the meringue until lightly golden. Alternatively, preheat the oven to 200°C and bake the cupcakes for 3-5 minutes until meringue is golden.
* You can use store bought lemon curd for this recipe.
Ingredients:
200 g macadamia biscuits or any sweet biscuits
250 g Philadelphia cream cheese, at room temperature
120 g butter, melted, cooled
1 x 395g condensed milk
2 tspn gelatine powder, dissolved in 1/4 cup hot water
55 ml fresh lemon juice
200 g peach slices
200 ml strawberry sauce
Method:
1. Place macadamia biscuits in a food processor and process into fine crumbs. Add the melted and cooled butter and process until combined. Divide the mixture and press into 6 lightly greased cake rings (75mmx45mm) on a tray lined with baking paper. Chill in the refrigerator for 30 minutes or until set.
2. Beat the Philly, condensed milk and lemon until smooth and creamy. Add the cooled gelatine and beat for 1 minute or until combined. Divide mixture evenly into the prepared bases. Place in the refrigerator for 3-4 hours or until set.
3. Remove cheesecake from the cake rings. Top with peach slices and drizzle with strawberry sauce.
Note: You can use a round 20cm springform pan lined with baking paper for this recipe if you don’t have cake rings.
Ingredients:
500 g mushrooms, sliced (any type of mushrooms)
1 x medium red onion (finely chopped)
3 x cloves garlic finely chopped
3 Tbls rice bran oil or any cooking oil
30 g butter
2 Tbls chives, chopped
Method:
1. Heat oil with butter in a large fry-pan over medium-high heat. Cook mushrooms for 2-3 minutes or until golden. Transfer the mushroom into a bowl and set aside.
2. Using the same pan, cook onion on medium heat for 1-2 minutes until translucent then add garlic. Cook for 1 minute until aromatic. Return the mushrooms and chives cook for 3 minutes. Season with salt and freshly ground black pepper, to taste. Garnish with parsley. Serve with char-grilled bruschetta or sourdough.
