Cinnamon scrolls

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Like most people I know at the moment I just feel like staying in bed with a box of tissues and a hot lemon! But I dosed myself up on Panadol and headed to the kitchen to make these scrolls.. you might rightly ask just why I would do this!  I have had this plan in my head for the last few weeks while I was writing  reports and doing a few other work based things and was going to reward myself with making these scrolls. ( It’s the making I love most!)  So cold or no cold this was going to happen 🙂 The food critics here passed it for publishing on this blog ( and the fact there is none left tells me it’s a winner) Apparently it would be nice with apple next time!

Dough

  •   2 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 2 1/4 teaspoons dried yeast
  • 1/8 cup melted butter
  • 1 egg yolk
  • 1 tbsp sugar
 

Filling:

  • 1/4 cup melted butter
  • 4 tbsp sugar
  • 3 tsp cinnamon

Method:

  1. Mix the yeast and sugar with the lukewarm milk leave for a ten minutes  until foamy
  2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
  3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
  4. Preheat oven to about 200 degrees C. 
  5. Sprinkle benchtop with flour and roll the dough out to a thickness of 1cm.
  6. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
  7. Roll up the dough, and using a knife, cut the log in half length-wise.
  8. Twist the two halves together, with the cut layers on the outside. Give a round shape, then transfer to a baking tray
  9. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Reduce the oven temperature to 150 degrees C after 5-10 minutes . Bake for 30 to 35 minutes, until the top is golden brown.
  10. Top with icing sugar mixed with water

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Cherry yoghurt cheesecake

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Haven’t been having a great time in the kitchen! Made a few different things but they haven’t passed the critics that I live with. This is an old favourite! It has two different layers which makes it really yummy! Some cheesecakes are overly sweet, this one is just right. The recipe is straight from a Philidelphia cream cheese wrapper from some time ago 🙂 I use a silicon cake tin, because I don’t have much luck with spring-form pans and I find it just as easy to take the cheesecake out of the silicon.

 

Ingredients

  • 1 1/2 teaspoons vanilla extract
  •  1 1/4 cups sweet biscuit crumbs
  • 1/4 cup caster sugar, extra
  •  2 eggs 2 teaspoons arrowroot, blended with 1 tablespoon cold water 200g Greek yoghurt
  •  3/4 cup caster sugar
  • 400g jar cherries, drained, liquid reserved
  • 70g butter, melted
  • 3x 250g blocks PHILADELPHIA Cream Cheese, softened

 

Method

COMBINE biscuit crumbs and butter in a bowl. Press into the base of a greased and lined 22cm (9”) round springform tin. Chill 10 minutes.

BEAT 500g PHILADELPHIA, ½ cup sugar and 1 teaspoon vanilla using an electric mixer until smooth. Beat in the eggs, one at a time. Pour mixture into the prepared base and bake at 180°C for 20 minutes. Cool 5 minutes.

BEAT remaining PHILADELPHIA, sugar and vanilla until smooth, then beat in the yoghurt. Pour over cooked base then bake for a further 10-15 minutes until just a little wobbly in centre. Turn off oven and allow to cool in oven with door ajar. Chill.

COMBINE reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan over a low heat until sugar has dissolved and syrup has thickened. Stir in cherries and take off heat, cool. Serve cherries and syrup over the chilled cheesecake.

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Custard slice

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This recipe makes the creamiest, smoothest custard slice.  It also cuts really easily, no sloppy custard here!  It’s a bit indulgent – something to make for special occasions 🙂

Ingredients

2 sheets puff pastry thawed

1 cup milk

3/4 cup cornflour

1 cup sugar

1/2 cup custard powder

900 mls cream

3 tsp gelatine

3 egg yolks

50 g unsalted butter

2 cups icing sugar

1 tbs margarine

enough water to make smooth icing

Method

Heat oven to 200°C.  Prick thawed pastry all over with a fork. Place on baking trays lined with baking paper.  Cook until golden brown (both sides – you may need to turn over during cooking).  Cool on trays.

I cook the custard using the microwave – if you use a saucepan/stovetop you need to be really careful that the mixture doesn’t catch/burn.

Put the cornflour, custard powder, sugar in a bowl.  Using a whisk gradually add the milk.  Heat this mixture in small bursts until thick and smooth.  Gradually add the cream whisking all the time.  Heat this mixture again in small bursts continually whisking until thicker.

Sprinkle gelatine over 1/3 cup water and heat in microwave for 30 seconds (approx) or until dissolved.

Pour gelatine into custard whisking all the time, add egg yolks and cubed butter – continue whisking.

Cover custard with glad wrap to prevent skin forming and leave aside to thicken slightly.

Put one pastry sheet in the bottom of square tin (you may need to trim edges to fit).  Pour custard onto pastry, cover with 2nd pastry sheet and press gently.  (If you don’t have a square tin – use any tin with high sides and use cut out bits of cardboard as a mould along one side).

Put in fridge until set.

To make icing put icing sugar and margarine in a small bowl.  Stirring continually, gradually add enough water to make a smooth, spreadable icing and spread evenly over slice.  Refrigerate again until icing set.

Cut into rectangular slices.

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Anzac biscuits

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I’ve been married 20 years this year and during that time I’ve tried so many Anzac recipes because I have a husband who loves these biscuits but he doesn’t like them too thick, too soft, too hard….oh no they have to be thin and just a bit chewy!!

For those of you who are unfamiliar with Anzac biscuits here is some history:

ANZAC Day (25th April) is a nationwide day of commemoration for Australians and New Zealander’s of the lives lost at war, especially the ANZAC’s (Australian and New Zealand Army Corp) of WWI. The sweet ANZAC biscuits that we know and love today, originating from World War I, are in fact a derivative of the hard-tack soldier’s biscuit that was consumed in the battlefields (which is commonly confused) . They are thought to have been carefully created by a team of women on the home-front who were searching for a solution to a biscuit that could be easily transportable to their men on the front line in care/comfort packs. It was important that the biscuits and their carefully selected ingredients didn’t spoil in the long voyage, were readily available and delivered nutritionally, hence the inclusion of golden syrup and the exclusion of eggs and butter traditional used in biscuit cookery. (http://www.emubottombiscuits.com.au/the-history-of-the-anzac.html)

Ingredients

2 cups oats (not quick oats)

1 3/4 cups plain flour

2 cups brown sugar

1 cup dessicated coconut

250 g butter

2 tbs water

4 tbs golden syrup

1 tsp bicarbonate soda

Method

Preheat oven to 160ºC.

In a large bowl combine oats, coconut, sugar & flour.  Stir to combine, make a well in the centre.  In a medium saucepan heat the butter, syrup, water until the butter is melted, add the soda and stir.  Immediately tip contents of saucepan into dry ingredients and mix thoroughly.

Place heaped teaspoonfuls of mixture onto oven trays and bake in oven until flat and golden brown.  Cool on trays for at least 5 minutes before transferring to cooling rack.

Makes about 40 biscuits

Enjoy!

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Versatile Blogger Award

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A couple of weeks ago we received a comment from holistic complications. It was a nomination for a VERSATILE BLOGGER AWARD. Being brand new to blogging we really didn’t have much of an idea of what this meant or what we were meant to do! Finally got around to reading about it ( http://versatilebloggeraward.wordpress.com/) It would seem….

If you are nominated, you’ve been awarded the Versatile Blogger award. You need to…

  •  Thank the person who gave you this award. That’s common courtesy.

Thank you  🙂

  •   Next, select 15 blogs/bloggers that you’ve recently discovered or follow regularly. ( I would add, pick blogs or bloggers that are excellent!) Nominate those 15 bloggers for the Versatile Blogger Award — you might include a link to this site. So in no particular order….

 1 Cookie-talk .http://cookie-talk.com/

2 Bakerella .http://www.bakerella.com/

3.  The Patterned Plate http://thepatternedplate.wordpress.com/

4. The Faux Martha  http://thefauxmartha.com/

5. Just Homemade  http://justhomemade.net/

6. Love and Cupcakes  http://loveandcupcakesblog.com/

7. Craving Chronicles  http://cravingchronicles.com/

8. Dessert First http://dessertfirstgirl.com/

9. Sugar Plum http://www.visionsofsugarplum.com/

10. Cake Spy http://www.cakespy.com/

11. Andrea Meyers Making Life Delicious http://andreasrecipes.com/

12. How to Cook that http://www.howtocookthat.net/

13. Way more than 52 Cupcakes http://52cupcakes.blogspot.com.au/

14. The Fresh Loaf http://www.thefreshloaf.com/

15. My Wooden Spoon http://mywoodenspoon.com/

 Finally, tell the person who nominated you 7 things about yourself.

  • We both love a good laugh
  • We both have a quirky sense of humour not understood by all!
  • We used to get into trouble as kids for laughing too much 🙂
  • Living ethically is important to us
  • We both used to love reading but neither has had time or been able to for ages
  • We love the same sort of home furnishings- white is important!
  • We love the idea of travelling to Italy

 This was all challenging following our last post…. but fun to look at all these great blogs again!

One Lovely Blog award

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one-lovely-blog-award

We were surprised this week with a nomination from ” P ” ( How I got this far … was by keeping it simple). We know what to do now we have researched for the last post!

It’s still very exciting to think people actually look at our blog!

Rules of acceptance:

• Thank the person/people who nominated you and link back to them in your post.

Thanks P 🙂

• Share seven possibly unknown things about yourself.

  • We are both mothers of teenage children and all the fun that involves
  • We have lived together as families at various stages
  • We both love raspberries ( o.k possibly not unknown!)
  • We both sneeze loudly in the mornings!
  • We both love living where there are 4 distinct seasons
  • We both are quite shy
  • We both tend to “champion the underdog”

• Nominate fifteen or so bloggers you admire. ( in no particular order 🙂

1. Chezchloe: http://wendyellenthomas.com/

2. Holistic complications: http://holisticcomplications.wordpress.com/

3. My fancy pantry: http://myfancypantry.com/

4. One domestic goddess: http://onedomesticgoddess.wordpress.com/

5. Eat, play, love: http://ourfamilyfoodadventures.com/

6. Cooking in Provence: http://cookinginprovence.wordpress.com/

8. Clever cook: http://clevercook.net.au/

9. Sweet peas kitchen: http://sweetpeaskitchen.com/

10. Two little chefettes: http://twolittlechefettes.wordpress.com/

11. The sweet life: http://melssweetlife.wordpress.com/

12. Three clever sisters: http://threecleversisters.com/

13. Sweet & crumby http://sweetandcrumby.com/

14. Eat & relish: http://eatandrelish.com/

15. Cooking in sens: http://cookinginsens.wordpress.com/

• Contact the chosen bloggers to let them know and link back to them

Tasmania Salmon with Baby Bok Choy

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Life has been even crazier than normal. Never seems to be enough time for anything! This is a great meal because it really only uses five ingredients ( plus rice to serve)  and is seriously ready in 10 minutes! Tasty fast food, and a little bit better for you! When we started this blog we talked about not including anything that we hadn’t made from scratch, this recipe includes a curry paste but hey…sometimes you need a little help 🙂  This recipe is from this great site.

Ingredients:

  • 500g Tasmanian Atlantic Salmon fillets, sliced into chunks with skin removed
  • 375ml light coconut milk
  • 1 teaspoon Thai red curry paste
  • 1 teaspoon brown sugar
  • 2  bok choy, roughly torn
  • 1 tablespoon coriander leaves ( optional)
  • Plain rice, boiled
  • Lime wedges ( optional)

Instructions:

  • Gently heat coconut milk, curry paste and sugar in a large saucepan.
  • Stir in Salmon and cover for 3-4mins until salmon is opaque.
  • Add bok choy and cover until wilted.
  • Stir through coriander and serve with plain boiled rice and lime wedges

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