Apple and Cinnamon Muffins

Makes around 12 muffins
Preparation Time: 10 minutes
Cooking Time: 25 minutes

2 cups of self raising flour sifted
1/2 teaspoon of baking powder
2 teaspoons of cinnamon ground
2 cups of small diced fresh apple ( i used the royal gala apples in season)
1/2 teaspoon of salt
1 cup of caster sugar
1/2 cup of unsalted organic butter
2 large eggs
1/2 cup of milk
1 flat teaspoon of vanilla bean or vanilla essence (i used the fresh bean scraped)

Topping for muffins if desired

1/2 cup of melted butter
1/2 cup of granulated sugar with 2 teaspoons of cinnamon mixed in a bowl

Preheat oven fan forced around 160 degrees celcius.
Prepare muffin tin or muffin paper pans with some olive oil spray.

Sift together into one large bowl the flour, baking powder, cinnamon and salt then set aside.

In another bowl toss two teaspoons of the flour ingredients into the fresh apples and mix through.

Then in another bowl cream the butter and sugar together until light and fluffy, then mix in eggs one at a time slowly. Then at the end mix in the vanilla beans or vanilla essence.

Then in the large bowl with the flour combine the butter and sugar mixture all together alternating with the milk. Stir to combine then add the apple mixture stirring gently.

Place large spoonfuls into muffin tin about 1/2 - 3/4 full.

Bake these for around 30 minutes or until firm.

To prepare the topping melt the butter in a saucepan then set aside in a glass dipping bowl. In another bowl you have the sugar and cinnamon.  Dip each muffin in the butter then in the sugar mixture.

Place on plate to finish cooling off.

Pavlova filled with cream and fresh fruits

Preparation Time: 15-20 minutes
Makes one medium sized pavlova shell serves 4 approx
Cooking Time: 40 - 50 minutes on low heat 110 degrees celcius

6 egg whites
3/4 cup caster sugar
1 cup triple or double cream
shake of white vinegar
fresh strawberries, blueberries, kiwi fruit or what is fresh in season to dress over the pavlova

Preheat the oven for 110 degrees celcius and line a baking tray with baking paper.

Beat the egg whites at room temp (or if not place a bowl of hot water underneath to warm them up while beating) until soft peaks form.  This can take anywhere from 5 minutes to 12 minutes.  Start to add the sugar and test the sweetness to your liking.  Sometimes 1/2 a cup of sugar is enough.

Shake a little white vinegar into the mix at the end which will gloss up the mix and beat through quickly for around 1 minute, stop beating and pour the glossy blob onto the baking paper.

Form into a tall tower and hollow the centre.  Place in fan forced oven for around 40-45 minutes. Check this after 30 minutes as it may need a little longer.

When the meringue is dark and looks ready turn off the heat and let sit in oven for a little while longer (say 10 minutes).  Then remove place on large plate.

Add your cream and fresh fruits and enjoy!!

 

Eclairs amore

Preparation Time: 40 minutes then 1 hour to set ganache

Set ingredients out on table as below first:

approx 4 or 5 eggs ( now crack eggs into a weigh machine until the volume of liquid equals 1 cup or 200 g approx)
1/2 cup of water
1/2 cup of milk
1/2 cup of butter (lurpak or equiv)
1 teaspoon of salt
1 1/4 teaspoon of fine sugar
140g all purpose flour

Preparing the Choux Pastry:

After cracking your eggs keep them in the bowl and place a warm bowl of water underneath to keep them warm while you prepare the following.

In a large mixing bowl place water, milk, salt, sugar and butter.  Bring to boil. As soon as boiling starts remove from heat and mix in the flour.

Move back to the heat and stir over heat for one minute stirring with wooden spatula until liquid evaporates out. Incorporate 2 eggs into the soft dough( from the egg mix warming bowl).  Add 2 more of the eggs and stir briskly again.  Add last egg and stop stirring as soon as blended thoroughly.   Use the pastry immediately or it cracks.

Pipe out shapes on greased baking paper trays.  Bake in oven for around 25 to 35 minutes on 170 degrees celsius. Check on them after 15 minutes to see they are browning. Some ovens may vary in time.

Once cooked the cases should be let cool on wire rack when baked. Then move to an airtight container.

Chocolate Ganache for the centres:

100g dark koko black or equivalent chocolate (54  - 60% dark cocoa range)
3/4 cup of whipping cream
2 tablespoons of unsalted butter in small cubes

Chop the chocolate finely and set aside in a bowl.  In a saucepan bring the cream to the boil.  Pour the cream over the chocolate and leave chocolate to melt without stirring for around 3 minutes.

 Then with a whisk begin to stir gently.  As the ganache thickens stir outwards to get a smooth texture.  Add the cubes of butter slowly until ganache is silky and smooth.

This then needs to be cooled to thicken. The best way to do it is to transfer to small bowl and tightly cover the bowl so skin doesn't form on the top.  Chill in the fridge until it becomes thick but not firm.  This can take around 1 - 2 hours.

Prepare the eclairs by placing some ganache on top of one flat side and sandwiching another on top.

For these eclairs i have used ganache on the top instead of icing.

Chill in fridge and enjoy when ready.

Remember that a quality chocolate like Koko Black or Haighs will make a huge difference with the taste of your eclair.

Banana Vanilla bean cream cheese slice

Serves approx 8
Preparation Time: 30 minutes
Cooking Time: 20 minutes

4 Ripe bananas
125g softened butter cubed
200g caster sugar
2 eggs
1/4 teaspoon of vanilla bean extract
150g flour plain
1/2 teaspoon bicarb soda
pinch of salt

Icing:
250ml cream cheese
80g butter softened diced
150g icing sugar sieved til it is very fine
1 pinch of vanilla bean extract

Preheat oven to 160 degrees celsius.  Butter the base of a lamington tin or a slice tin.

Place butter and caster sugar in bowl and cream until pale.  Beat in eggs slowly one at a time.  Then stir in the vanilla.  Add the flour, bi carb and pinch of salt and stir in with wooden spoon.

Then you can add the softened bananas. Whip a little with the electric beater to get this smooth.  Adjust the batter with a little milk if it is too dry/stiff.

Place batter into the buttered tin and bake for 20 to 25 minutes until skewer comes out clean.  Slice needs to be completely cooled down on a wire rack and then you  can apply the icing.

To prepare the icing add cream cheese to large bowl and the butter and whip until creamy with electric beater.  Add the pinch of vanilla bean and slowly add the icing sugar until it seems thick enough to layer on the slice after it has cooled.

Can be kept in fridge covered for up to a week.

This is a great idea for those bananas that sit in the fruit bowl going over ripe.  Enjoy!

Vanilla bean cupcakes

Makes 12 cupcakes approx
Preparation Time : 15 minutes
Cooking Time : 25 minutes


2 eggs
Thickened cream
Vanilla bean extract or vanilla bean scraped (1/2 a bean) should be one teaspoon
3/4 cup caster sugar
1 cup self raising flour

Add the two eggs to a 250ml measuring cup and then fill to the 250ml mark with the thickened cream.  Pour into mixing bowl and beat with electric mixer for one minute or two.

Then add the teaspoon of vanilla bean to the mix and the sugar.  Beat this mix for 3-4 minutes. 

Then sift the flour into the mixture with wooden spoon until blended.  Place the mix one by one into the little muffin cups and bake for 20 minutes on 180 degrees celcius (350F) until they look golden brown.  This should make approx 12 and only fill the cups just under halfway as they puff up.

I used the CK icing for the toppings and my own decorations.

Mango Tiramisu

Preparation Time: 20 minutes
Serves 4 approx

One loaf pan lined with foil

250g mascapone cheese
300ml thickened cream
3 tablespoons of icing sugar
1 egg yolk
1/2 vanilla bean (seeds scraped out)
sponge finger biscuits (amount depends on which way they are placed)
juice of 3 oranges
optional to add a splash of grand Marnier into the orange juice. This one pictured has no alcohol in it.
2 large mangoes, flesh sliced 1 cm thick

to make raspberry sauce:
Juice of one small lemon
100g raspberries fresh
40g caster sugar

In a large bowl place mascarpone cream, icing sugar, egg yolk and vanilla seeds.  Beat on high until thick and combined.

Place orange juice in another bowl and roll a sponge biscuit in the juice one by one making a layer on the bottom of the foil lined loaf pan. Spread some mascarpone mixture over the biscuit layer and top with some mango pieces.  Repeat this step again and cover and place in fridge for approx 2 hours at least.
Keep some remaining mango to serve on top.

To make the raspberry sauce in a saucepan place the sugar and 2 tablespoons of water and heat to dissolve sugar.  Cool a little then add raspberries and lemon juice.  Mix in a blender until smooth and pass this through a sieve.  Chill until ready to serve.

Carefully remove the cake from the tin on the foil and decorate with some mango then slice and serve with berry sauce.

Apple, Blueberry & Cinnamon Muffins

Makes approx 12 muffins
Preparation Time: 20 minutes
Cooking Time 25 minutes on 170 degrees celcius

2 cups of self raising flour
pinch of salt
4 tsp of baking powder
3/4 cup of caster sugar
2 eggs
10 tbsp of butter at room temp if possible or slightly microwave it til it is
1 tsp lemon juice
grated lemon zest (skin) a pinch
1 cup of milk
1/2 cup of stewed apples (canned ones i used)
1/2 cup of blueberries (fresh is best)
raspberry jam to fill each (teaspoon each)
cinnamon to shake on top of each before baking


Prepare the butter and sugar beating together in a bowl until creamy.  Then add egg one by one slowly.

Add lemon juice, zest, then milk slowly.  Fold in dry ingredients to the mix and the apples and blueberries are to be stirred in last.  These muffins don't rise too much with the fruit content in them.

Spoon half the muffin case (i used a metal one and then transferred them later to cupcake/muffin papers carefully).  Top that layer with a dollop of jam

Then top with more mix to just below top of muffin case.  This makes a gorgeous jam centre.

Make sure to place blueberries in the batter evenly and some on top.  Shake cinnamon when finished and even a little dash of sugar with it if preferred.

Cook on 170 degrees for approx 25 minutes and enjoy either hot with icecream or cold with a spoon of course.

Blueberry and Apple Muffins with crunchy oat topping

2 cups of flour (self raising)
1 tablespoon of baking powder
shake of salt
2/3 cups of fine sugar
80g softened butter
2 eggs
1 teaspoon vanilla
1 cup of full cream milk
1/2 cup of almond meal
400g Pie fruit apples in can (cut up a little )
Handful of fresh blueberries

for the crispy oat almond topping:

1/2 cup almond flakes or slivers
1/2 cup oats
1/2 cup brown sugar
1/2 cup softened butter

The oat topping mix is to be gently blended with a fork.

Arrange two moulded cupcake trays with butter rubbed into each mould.

Blend the dry ingredients together in one bowl and in another blend with an electric mixer the butter with caster sugar until creamy.  Add the eggs one by one mixing in. Then add the vanilla and blend through.

Transfer this mix into the dry mix and then add the apple. Blend through then add a few blueberries. Only slightly blend this in and start placing batter into each muffin mould.

On top of each muffin place some of the almond oat topping on each.

Bake on 160 degrees for approx 25 minutes

Try custard over them... i dare you....

Carrot Cake with Macadamias

Preparation time: 5 minutes
Cooking Time: 30 minutes

Use a square baking tin lined with baking paper

3 eggs
1/2 cup of quality olive oil
1 1/4 cups of brown sugar (soft)
1 cup of self raising flour
2 teaspoons cinnamon
1 teaspoon of bi carb soda
pinch of salt
1.4 of a cup of quartered macadamias
1 cup grated carrot


Icing:

125g cream cheese softened
1 cup icing sugar
2 teaspoons orange juice
some spare ground macadamias for garnishing the icing


Preheat oven to 170 degrees fan forced.  Grease the baking tin with paper with a little butter/oil.

Combine the eggs, oil, brown sugar in a large bowl.  Add sifted flour, cinnamon, bi carb, pinch of salt and beat with a mixer until combined and smooth.  Add nuts and carrot and stir well.

Pour this mixture into the tin and bake for approx 30 minutes or until skewer comes out with no wet cake on it.  Leave cake for approx 30 minutes on cake cooler.  Make the cream cheese frosting by placing cream cheese, icing sugar, orange juice in a bowl and mixing until spreadable.  Spread over cooled cake and place some grated macadamias on the top.

Caramelised Passionfruit meringue towers

Serves: 4

Preparation Time:

Cooking Time: 2 hours approx

3 egg whites approx (must use scales to weigh them to 100g) if not add more or less

200g caster sugar (weigh in scales)

50g water (3 tablespoons)

A cooking thermometer is required

The method used here is the Italian style.  This takes a little more precision but it works out a nice firm meringue.

Preheat oven to 100 degrees maximum (very low heat)

Prepare a baking tray with baking paper.

Have gloves close by to where you are cooking.

Place the egg whites bowl next to where you cook the sugar and water in saucepan.

Place the sugar and water in a saucepan and cook with thermometer in it until it reaches a temperature of 118 degrees celsius. When the temperature is around 100 degrees start to beat the egg whites with a mixer the separate glass bowl. Keep your eye on the cooking sugar as its very very hot make sure to place on the back burner of your stove as to not have near any danger. The syrup turns a golden colour this has a caramel taste for the meringue. Once the sugar is at 118 degrees turn off and this is to be slowly incorporated into the egg mixture you are beating until it cools to around 50 degrees.  The thermometer will be red hot so use gloves to move this across to your egg white and syrup mixing bowl.  Once temperature down then you can stop beating it.

Place the gorgeous foam into a piping kit with your desired tip.

Pipe to your desired design and pop them into the oven for around 1.5 to 2 hours but check on them as times vary.  Your oven door can be opened around half time to check that they are not going too brown. They feel soft to touch but they will harden slightly.

Top with cream when ready to serve and passion fruit.  Or topped with fresh mango slices.

Best served within the hour.

Lemon Tart Squares

Lemon Tart Squares

Serves: 8 approx

Preparation Time: 20 minutes

Cooking Time: 10 for pastry, 40 for cooking tart

1 quantity of pastry for tarts or see below for tart pastry

220g of plain flour

pinch of salt

150g unsalted butter chilled and diced

1 egg yolk

Makes approx 450g

Square tin for baking

Sift flour and add salt into large bowl.  Then add the butter and rub in with fingers until it resembles breadcrumbs.  Add the egg yolk and some cold water (approx 2 tablespoons) mix until the dough starts to form.  Then make a ball and wrap with gladwrap and place in fridge for approx 30 minutes minimum.  Roll out on bench with a rolling pin.  When rolled out to size move the pastry into your square tin and press around so its quite firm.  Bake for approx 10 minutes.  Check it may need another 2-3 minutes but try not to brown it.  Keep temperature on approx 160 degrees celcius.

Filling:

4 eggs

2 egg yolks

200g of caster sugar

150g of double thick heavy cream

200ml of lemon juice or lime if you like

1 teaspoon finely grated zest

Making the filling you mix the eggs, yolks and sugar.  Then add cream whisking whole time add the lemon juice and zest.

When the pastry is ready carefully pour in the filling and return to oven to bake for approx 40 minutes on 150 degrees. Check if its set otherwise cook a little longer.  Leave to cool then refridgerate and serve cold.  Add a little dusted icing sugar for serving.

Lemon Meringue Tarts

Lemon Meringue Tarts

Serves: 10 approx

Preparation Time: 45 minutes approx

Cooking Time: 10 minutes for base and 7minutes for meringue

Tart cases

1 1/2 cups Plain Flour

1/4 cup of caster sugar

125 butter softened

2 egg yolks

cupcake pan

Lemon curd

100g caster sugar

2 tablespoons of cornflower

3/4 cup of lemon juice

2 tablespoons of water

2 egg yolks

2 teaspoons of lemon zest (grated lemon peel)

Meringue Topping

3 egg whites

1/2 cup of caster sugar

Place the flour, caster sugar, butter and egg yolk into a food processor and blend until it becomes a soft dough. Add more butter if it is too dry.  It should be firm so you can then roll it all into a ball and cover with cling wrap and place into fridge for 30 minutes.

To make the lemon curd  combine in a saucepan the caster sugar, cornflower , lemon juice and water. Turn the heat on low.  Stir the curd until it begins to boil.  It will turn thick then turn the heat down and quickly stir in the egg yolks and the lemon zest.  Set aside with a cover over it slightly and leave to cool down to room temperature.

Remove the dough after the 30 minutes and roll out on a flat surface between two baking sheets under and over it.  Press the dough into each lightly buttered cupcake pan and smooth down edges. Prick the base and the edges with a fork slightly

Cook the bases for approx 10 minutes on 180 degrees celsius.  After they are cooked let them cool down a little before filling them with lemon curd. 

Make your meringue topping by using a dry bowl and place egg whites and beat until thick peaks form.  Slowly add caster sugar. When thick place meringue into a piping kit with a star shaped tip.  Pipe little peaks onto each tart.  Bake in oven for approx 7 minutes on 180 degrees til you have a gorgeous golden peak.

Enjoy these cuties either cold or hot.  Can be kept for three days in fridge in airtight container.



Peppermint Macarons

Peppermint Macarons

Makes: 8

Preparation Time: 15 minutes and 1 hour standing time for aeration

Cooking Time: 15 minutes



Shells

60 grams of fine almond meal
1 cup of icing sugar
3 eggs whites at room temperature
1/4 cup of caster sugar
4 drops peppermint extract
Green food colouring (10 drops for pale green)

White Chocolate Ganache

1/2 cup heavy cream
100 g white chocolate finely chopped (good quality)
1 teaspoon of pure butter (lurpak)
1 bar of peppermint crisp



Line a baking tray with baking paper.  Draw some circles with a egg cup as per picture below.

 In a food processor add the almond meal and the icing sugar and mix until fine and aerated.  Place aside.

 In a stainless steel bowl place the egg whites and beat on high speed of an electric beater until foamy.  Then add slowly the caster sugar, peppermint extract and the green food colouring. Beat until stiff meringue.

Using a large spoon blend in the almond/icing sugar mixture and scoop it in an upwards motion until combined and smooth.   Then you will need to get a piping bag and fill with the batter.  Pipe the macarons onto the circled baking paper.  They will need to sit for an hour to aerate and form a crust so that they have a smooth top.  Mine are a little rough as my almond meal was a little coarse. 

Bake for approx 13 minutes on 150 celsius fan forced.  I open the door at six minutes to let a little air in to stop them from browning.  Allow them to cool before removing them from the paper.

Preparing the white chocolate ganache:

Place the cream in a saucepan and heat.  Add the white chocolate pieces and bring to the boil.  Make sure to keep whisking this mixture so it does not burn.  Once smooth add the butter. Then turn the heat off and place the ganache into a small bowl to cool down.  I then place this into fridge to cool completely.

Chop up the peppermint crisp on a wooden board with a very sharp knife.

When the ganache is cold add a little of the peppermint crisp and blend and then top a macaron with some and mould together with another.  Sprinkle a little peppermint crisp on the top and refrigerate quickly as they may start to melt. 

Best eaten within two days.