Chocolate melting mini-cakes

Ingredients

  • 3/4 cup dark chocolate chips
  • 3/4 cup butter
  • 4 eggs (room temperature)
  • 3/4 cup sugar
  • 1/8 teaspoon vanilla extract
  • 1/4 cup flour

Instructions

  1. Preheat oven to 190 degrees c
  2. Melt chocolate and butter in a small saucepan, cool 10 minutes.
  3. In the meantime, in a separate bowl, whisk eggs and sugar together.
  4. Add vanilla extract/essence
  5. Add flour and whisk until flour is well mixed in.
  6. When chocolate has cooled stir in egg mixture.
  7. Fill 7 oz. ramekins about 3/4 of the way full with chocolate batter.
  8. Bake for 15-20 mins (don’t go overboard or it’ll be huge!)

The cake should be cake spongy on the top but the middle of the cake should be melty and gooey-the consistency of pudding, not too runny.
Do not let it overcook. Watch these babies closely!
Serve with ice cream or whipped cream.

Credit goes to: https://www.favfamilyrecipes.com/melting-cake/

Sticky Date Pudding

Ingredients;

  • 2 cups dates
  • 2 cups water
  • 1 tsp bicarbonate of soda
  • 280 grams of butter
  • 1 1/2 cups caster sugar
  • 3 eggs
  • 2 cups self-raising flour
  • 1 cup brown sugar
  • 1 cup cream

Method

  1. Place dates, water and bicarbonate of soda in a saucepan and simmer for 5 minutes
  2. Put aside
  3. Beat together 80g of butter, caster sugar and eggs
  4. Add date mixture to butter and sugar alternately with flour
  5. Cook in 3 litre casserole on a low heat for 1/2 hour with the vent closed and 1/2 hour with the vent open. Alternately cook in a 20 cm (8 inch) cake tin at around 160 degrees for approximately 45 mins to 1 hour.

Sauce

  1. Mix brown sugar, remaining 200g butter and cream in a saucepan on a low heat. 
  2. When mixed, bring to the boil until thickened.

Credit goes to Scott for this amazing recipe!

Jam and Cream Sponge Cake

Ingredients

  • 2/3 cup (100g)
  • 1/4 teaspoon baking powder
  • 4 eggs
  • 1/2 cup (110g) caster sugar
  • 50g unsalted butter, melted and cooled
  • 1/2 cup (125ml) single (pouring) cream
  • 1 cup (320g) strawberry jam
  • fresh raspberries, to decorate
  • icing sugar, for dusting

Method

  1. Preheat oven to 180 degrees.
  2. Sift the flower and baking powder 3 times & set aside
  3. Place eggs and sugar in an electric mixer and whisk on high speed for 10-12 mins, or until pale, thick and tripled in volume
  4. Sift half the flour mixture of the egg mixture and using a large metal spoon, gently fold to combine
  5. Repeat with the remaining flour
  6. Add the butter and gently fold to combine
  7. Divide the mixture between 2x 20cm round & lightly greased shallow cake tins lined with non-stick baking paper
  8. Bake for 16-18 mins or until sponges are springy to the touch and come away from the sides of the tings
  9. Remove from the tins and cool completely on wire racks
  10. Whisk the cream until soft peaks form
  11. Spread one cake with the jam, top with the cream and berries
  12. Sandwich the with the remaining cake
  13. Dust with icing sugar to serve

Serves 6-8

You can also try this with strawberries, lemon curd, or passionfruit pulp

Pancakes

Serves enough for breakfast for 2 (approx. 3 each)

Ingredients

1 egg
1 cup self-raising flour
1 cup milk
half a teaspoon of vanilla essence

Method

Whisk the eggs, milk and vanilla together. Stir in sugar. Sift in flour & whisk till just combined.

Heat non-stick frypan, add about a teaspoon of butter (on the pan), and cook a ladle-full of mix at a time.

Serve with jam/cream/icecream/sugar & lemon juice/nutella/etc.
Enjoy!

Apricot Tart

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Ingredients

  • Tart base (see Maggie Beer Recipe)
  • 3 cans of apricot halves
  • 1 tablespoon (approx) apricot conservative/jam

Method

  1. Cook tart base (as per receipe)
  2. Add apricot halves
  3. Add jam on top
  4. Add the top-section of the tart (crust prepared in the same way as the tart-base was)
  5. Cook for approx 40 mins (same temp as the base)

Enjoy with cream

 

Coffee Liqueur Cheesecake

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Crumb Crust

  • 250g plain sweet biscuits
  • 125g butter

Method

  1. Crush biscuits finely; add melted butter; mix well.
  2. Press crumb mixture on base and sides of 20cm springform pan. Refrigerate while preparing filling.

Filling

  • 375g packaged cream cheese
  • 3/4 cup cup castor sugar
  • 3 teaspoons plain flour
  • 3 eggs
  • 3/4 cup sour cream
  • 1 tablespoons lemon juice
  • 90g dark chocolate
  • 1 tablespoon instant coffee powder
  • 1 tablespoon coffee liqueur (Tia Maria or Kahlua)
  • 1 tablespoon water
  • 1 egg yolk

Method

  1. Beat cream cheese until softened; combine with sugar and flour; beat well.
  2. Beat in eggs, sour cream and lemon juice. Pour half cheesecake mixture into prepared crumb cast.
  3. Put roughly-chopped chocolate, coffee powder, liqueur, water and lightly-beaten egg yolk in top of double-saucepan; stir over simmering water until chocolate melts and mixture becomes thick. Remove from heat cool slightly.
  4. Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
  5. Top with remaining cheesecake mixture; swirl remaining chocolate through top half of cheese-cake.
  6. Bake in moderately slow oven 1 hour to 1 hour 10 minutes or until set. Remove from oven; allow to become cold refrigerate overnight. Remove sides from pan put cheesecake on to serving place; top with prepared cream.

Cream

  • 3 teaspoons instant coffee
  • 1 teaspoon hot water
  • 1 cup cream
  • 1 tablespoon sugar

Method

  1. Dissolve coffee powder in hot water. Put cream, coffee, and sugar in bowl; refrigerate 30 minutes; beat until thick.

Sausage Rolls

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Makes: roughly 48 sausage-rolls
Time: roughly 30 mins to prepare, 30 mins to cook

Ingredients:

  • 4 sheets ready rolled puff pastry
  • 1 tablespoon milk
  • 1 egg
  • 500g veal mince, or beef mince
  • 500g sausage mince
  • 1 small brown onion, finely chopped
  • 1 small red onion, finely chopped
  • 1 medium carrot, coarsely grated
  • 3 cloves garlic, crushed
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons tomato sauce
  • 1/4 cup (60ml) Worcestershire sauce

Method;

  1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  2. Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.
  3. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
  4. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and egg-wash.
  5. Bake for 25-30 minutes or until golden and cooked through.

When cooking, bake on a tray with baking paper or ideally on a pizza tray so the oil drops beneath and the rolls stay crispy!

Moist lemon cake

Ingredients

  • 125g butter, softened
  • 1 tablespoon finely grated lemon rind
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • ½ cup (125ml) milk

Topping

  • ½ cup (125ml) lemon juice
  • ¼ cup (55g) caster sugar
  • NOTE: This recipe can be made two days ahead.

Preparation method

Preheat the oven to moderate (180°/160°C fan-forced). Grease a deep 20cm round cake pan, then line the base with baking paper.

Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions.

Stir in the sifted flours in two batches with the milk.

Spread the mixture into the prepared pan and bake in a moderate oven for about 45 minutes or until the cake is cooked when tested.

For the topping, combine the lemon juice and sugar in a jug; stir until the sugar is dissolved.

Pour the topping over the hot cake; allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.

Suitable to freeze. Not suitable to microwave.