Recipes

Mushroom, Spinach and Ham Pastries

  Ingredients 150g white cup mushrooms, sliced 2 cups baby spinach, roughly chopped 100g ham. diced 2 tbsp butter 2 tbsp plain flour 1 cup milk Freshly ground black pepper 1 cup swiss cheese, grated 3 sheets puff pastry 1 egg Preheat oven to 200° and line 2 baking trays with greaseproof paper. Prepare mushrooms, spinach and ham as indicated in the ingredients list. In a small saucepan, melt the butter over low heat Add the flour to the saucepan and stir until combined. Cook the mixture for 1-2 minutes until golden and foaming slightly. Remove the saucepan from the heat. Slowly add milk to the saucepan, stirring to combine then return to the heat and bring to a slow simmer. Cook, stirring continuously for 5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from the heat. Add prepared mushrooms, spinach, ham and half of the grated cheese to the mixture. Season with cracked pepper. Mix to combine then set aside to cool slightly. In the meantime, cut each sheet of puff pastry into quarters so that you get 4 squares from each sheet. Place a dollop of the mushroom mixture in the center of each pastry square Top with extra grated cheese. Carefully fold the tip of each square towards the center to partially enclose the filling. Transfer filled pastries to the prepared baking trays. Lightly whisk the egg. Using a pastry brush, glaze the top of each pastry.. Bake for 20 minutes or until the pastry is golden and crisp and the cheese is melted. Serve warm.

Recipes

Aussie Crunch – Chocolate Coconut Slice

Indulge in the Aussie Crunch – Chocolate Coconut Slice Recipe with simple ingredients and a delicious, easy method.  Ingredients For the slice base 200 g butter salted  ½ cup caster sugar / 100g  2 tbsp golden syrup  1 cup desiccated coconut, heaped / 80g  3 cups cornflakes, crushed / 90g  1 cup self raising flour, heaped / 150g  1.5 tbsp cocoa powder    For the chocolate top 1 block Cadbury milk chocolate / 180g     Method  Preheat your oven to 180°C / 360°F.  Pop a large saucepan on low heat. Add in the butter and melt first. Then pop in your sugar, golden syrup, coconut, cocoa and self-raising flour. Mix well until combined, then add in the crushed cornflakes last and mix again. Finally, pour into a slice tray or glass baking tray 20 x 30 cm / 8 x 12 inches.  Using the back of a spoon or spatula, press firmly and flatten (especially into the corners) then pop in the oven and bake for around 25 minutes.  Remove from the oven and allow to cool.  Once cooled, break up the chocolate in a bowl and melt in 30 second intervals in the microwave, stirring between each session. Once completely melted, layer with a spatula on top of the slice and place in the fridge to set.  Allow to set for a minimum of 15 minutes, before removing and slicing into squares, triangles or slices, ready to eat straight away or pack for a lunch snack.  You may also like

Recipes

Easy Chocolate Mousse

Ingredients 2 cups thickened cream / 500 ml / 1 pt, sub cold coconut cream ⅓ cup sugar / 70 g / 2.46 oz 2.5 tbsp cocoa powder, unsweetened Optional – 3 tbsp desiccated coconut as garnish Method Add the cream, sugar and cocoa powder into a large mixing bowl. Beat with a hand mixer for 1-2 minutes until stiff peaks form – pull the beater out and the mixture holds its shape without collapsing in on itself. The mousse should be nice and thick at this point. Spoon or pipe into individual serving bowls or glasses. Garnish with optional desiccated coconut. Serve!

Recipes

Chocolate Weetbix Slice

Ingredients For the slice  60 g Weetbix biscuits 4 pieces  180 g butter melted, sub with coconut oil  ¼ cup brown sugar / 30 g  1 cup desiccated coconut / 85 g  1 cup self raising flour / 120 g / sub plain flour + 1 tsp baking powder  2 tbsp cocoa powder    For the icing  1 cup icing sugar / 120 g  1 1/2 tbsp cocoa powder, not drinking chocolate  1 tbsp milk  50 g butter, softened slightly  2 tbsp desiccated coconut to garnish  Method  Weetbix Slice Base  Preheat the oven to 180C / 360F.  Blend Weetbix biscuits in a blender until broken up into a fine powder. Transfer to a large bowl and mix in the remaining dry ingredients (self raising flour, sugar, desiccated coconut and cocoa powder).  Pour in the melted butter and mix until well combined. Press the mixture out into a 24 x 24 cm (9 x 9 in) square pan lined with baking paper.  Bake for 15 minutes, then remove from the oven and allow to cool down slightly while you make the icing. Tip: Leave the slice in the tin to avoid it crumbling as it cools. If you make the mistake of taking it out while too hot and it crumbles, use a spoon to press it back down while it’s still warm and you’ll be able to salvage it – no stress!    Chocolate Icing  In a small bowl mix together the icing sugar, cocoa powder, butter and milk with a spoon. Tip: Add 1-2 tsp of extra milk or warm water as required to loosen the icing if you find it’s sticking to the spoon instead of the slice and it’s too hard to spread.  Pour icing onto the still warm slice and spread out over the surface using the back of the spoon. Garnish with extra desiccated coconut. Pop into the fridge to cool for at least an hour (or overnight) before slicing. The firmer the slice, the easier it will be to cut without it crumbling!

Recipes

Classic Lamingtons – Rich Chocolate Sauce

Ingredients For the sponge cake  125 g caster sugar / ¾ cup / 4.4 oz  50 g butter salted, softened  2 eggs, beaten (extra large size eggs approx 59 g / 2.1 oz each)  120 g self raising flour / 1 cup  85 g desiccated coconut / 1 cup   For the chocolate sauce  2 tbsp cocoa powder  150 g icing sugar / 1 cup  3 tbsp boiling water  1 tbsp butter melted    Method  For the Sponge  Preheat your oven to 180°C / 360°F.  Cream together the sugar and butter with a spoon or hand mixer. Then, add in the eggs and give it a whisk until combined.  Next, add the self raising flour and mix again until you have a smooth cake batter. Important: Egg sizes may vary. If your batter is too thick at this stage, add a dash of milk to thin.  Pour batter into a lined square baking tray (9×9 in / 24×24 cm) and smooth out to the edges. Bake in oven for 20 minutes or until deliciously golden on top. Test with a wooden skewer and if it comes out clean, it’s ready.  Allow the sponge to cool on a baking tray before cutting into squares or rectangles.    For the Chocolate Sauce  Mix together the icing sugar, cocoa, melted butter and boiling water. Pop the desiccated coconut into a separate bowl. Place a wire cooling rack over a baking tray so it’s ready for the dipped lamingtons. Tip: Keep your boiling water nearby, if your chocolate sauce starts to harden, add a dash more water and mix it in thoroughly then continue to coat as normal.    To Assemble  One at a time, place each slice of sponge cake on a fork and dunk it in the chocolate sauce. You may need to roll it around a bit to ensure it’s completely covered. Then use the fork to lift the cake out of the chocolate and pop it into the coconut. Use the fork to cover the cake with coconut, then once coated, transfer to the wire rack to dry.  Allow lamingtons to dry for 5-10 minutes then dig in!    Tags from the story baking, baking with kids, cooking, easter, family baking, Recipes

Recipes

Oysters Kilpatrick With Maple Dressing

Ingredients  12 fresh oysters  60 ml Worcestershire sauce  45 ml pure maple syrup (preferably amber)  2 dashes Tabasco sauce  3 slices smoked streaky bacon  500 g rock salt    Method  Preheat the oven to 180°C.  If the oysters are not already shucked, open them with an oyster knife and discard the top shell. Rinse the oysters under cold running water, removing any shell and grit. Drain excess liquid.  Sit the oyster in the bottom cup-like part of the shell, loosening it if attached.  Mix Worcestershire sauce and Tabasco together; set aside.  Finely chop the bacon into thin strips.  Warm a small frying pan and cook the bacon until just starting to crisp.  Nestle the oysters in the salt to keep them level.  Spoon roughly 5 ml of the sauce over each oyster, then top with a few pieces of bacon (exactly how much depends on the size of the oyster).  Place the oven dish with the oysters in the oven for around 8-10 minutes until the sauce is bubbling and the bacon slightly crisped.  Once cooked, serve the oysters in the shell with a slice of lemon on the side.  Transfer oysters in their bottom shell to a bed of rock salt or crushed ice, keeping the shell level.   

Recipes

Moreton Bay Bugs with Maple Garlic Butter

Ingredients  4 Moreton Bay bugs  3 garlic cloves  240 g soft salted butter  45 ml pure maple syrup (preferably amber)  45 g finely chopped flat-leaf parsley  To Garnish  4 lemon wedges  Pinch of sea salt  Method  Preheat oven to 220°C.  Mash garlic to a paste, then stir together with maple syrup, soft butter, and parsley.  Boil the Moreton Bay bugs in salted water and cook for 5 minutes.  Transfer with tongs to a plate and place in ice-cold water.  Split the bay bugs lengthwise and discard innards.  Spread roughly 15 g of maple garlic butter on top of each bug, then cook in the oven for 7 minutes.  Serve immediately and enjoy.

Recipes

Maple-Glazed Ham

Ingredients  5 kg ham on the bone  120 ml pure maple syrup (preferably dark)  10 g ground ginger  10 g dried tarragon  5 g ground cinnamon  5 g ground fennel seeds  2.5 g ground black pepper  2.5 g chili powder  5 g garlic powder  2.5 g salt  Method  Preheat oven to 220°C. Cut off any tough skin from the ham and score the fat in a crosshatch pattern.  Put the ham in a large roasting pan, loosely cover with foil, and place in the oven. After 15 minutes, turn the temperature down to 175°C.  While the ham is baking, make the glaze.  In a pan, mix dark maple syrup, ginger, tarragon, cinnamon, fennel, pepper, chili powder, garlic powder, and salt.  Reduce glaze on low heat for 10 minutes.  Remove ham from the oven, discard the foil, and brush generously with the glaze. Return the ham to the oven uncovered for a further 20-30 minutes.  Remove ham from the oven and continue basting periodically until the glaze is golden brown and the internal temperature of the ham reaches 65°C.  Allow to rest for 10 minutes.