tag:blogger.com,1999:blog-36001042791123318712024-03-12T17:45:55.169+11:00Milk and HoneyMilk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.comBlogger1178125tag:blogger.com,1999:blog-3600104279112331871.post-62175594484260014322021-04-02T15:30:00.001+11:002021-04-02T15:39:55.315+11:00Pecan Fudge Brownies<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvbhlCmGZHJ5H-0obJdkrQtcVTRSpG8-tRR4awb8ZNWQn1A5n2pbQayXgdScYeKU_dzEmQPQW0yG_EwrOJGNBzUCcx9P3JlweplFtngUu4AQoswVKSXX6AvTvRBGD66TwSywKuiYG5xA/s2048/IMG_0958.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1629" height="828" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvbhlCmGZHJ5H-0obJdkrQtcVTRSpG8-tRR4awb8ZNWQn1A5n2pbQayXgdScYeKU_dzEmQPQW0yG_EwrOJGNBzUCcx9P3JlweplFtngUu4AQoswVKSXX6AvTvRBGD66TwSywKuiYG5xA/w617-h828/IMG_0958.jpg" width="617" /></a></div><p></p><p><b>Pecan Fudge Brownies</b></p><p>230g unsalted butter</p><p>115g dark chocolate (70% cacao), chopped</p><p>45g cocoa powder</p><p>2 teaspoons espresso powder</p><p>150g castor sugar</p><p>110g brown sugar</p><p>2 teaspoons vanilla extract </p><p>1 teaspoon sea salt flakes</p><p>1/2 cup chopped pecans</p><p>3 eggs</p><p>60g plain flour</p><p>Grease a 20 x 20 cm pan with butter and line the base and sides of the pan with baking paper.</p><p>Combine the chocolate, espresso powder and 15g of the cocoa powder in a heat proof bowl and set aside.</p><p>Put the butter in a saucepan over medium heat and cook until melted and starting to simmer. Immediately pour it over the chocolate mixture and leave it to sit for 2 minutes. Then stir until smooth. Set aside.</p><p>Preheat the oven to 180C.</p><p>In the bowl of an electric mixer, whisk together both sugars, vanilla, salt and eggs for 10 minutes on medium high.</p><p>With the mixer going, add the melted chocolate mixture and mix until incorporated.</p><p>Sift in the flour and remaining cocoa powder and the pecans. Fold gently with a rubber spatula until just combined.</p><p>Pour the batter into the prepared pan and bake for 20 minutes. Remove the pan from the oven, drop the pan a few times onto a bench top. This gives the brownies that crackly top. Return to the oven and bake for a further 10 minutes. Leave to cool completely in the pan before slicing.<span style="background-color: #fbfbfb; color: #333333; font-family: inherit; font-size: 1em; letter-spacing: 0.5px;"> Recipe slightly adapted from <a href="https://mikebakesnyc.com/ultimate-fudge-brownies/">here</a></span></p>Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com1tag:blogger.com,1999:blog-3600104279112331871.post-18578230971702557752021-01-14T10:59:00.006+11:002021-01-14T11:07:24.373+11:00Soft Sourdough Discard Buns<p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvZj1THXqO2hazB4exZ7Q9snW5SYZuqRQ12zyWMVJwwMvxK50vRmfjMj5EfzsbLtoOzxzZFObvOF0CGeHxqiX_Lh3JTdJ0wA8iFHXJisgfLu0AYAbVxa7bFagQqPvWbt6Kc1SzQ2c2QY/s2048/IMG_0609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvZj1THXqO2hazB4exZ7Q9snW5SYZuqRQ12zyWMVJwwMvxK50vRmfjMj5EfzsbLtoOzxzZFObvOF0CGeHxqiX_Lh3JTdJ0wA8iFHXJisgfLu0AYAbVxa7bFagQqPvWbt6Kc1SzQ2c2QY/w512-h640/IMG_0609.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYmWByFmX0-1wgmQsV8lsnJHYGHQi6PShyphenhyphenW75sKxiJnGKF0rdo54dnyXmid_VzX61rpI0d_xvuSxhnII-SS5AGW3NvHiU2OyWuxAW7I8KCPfqGI534M5Qm5QkRf1Ua1v3WInR20808o0/s2048/IMG_0601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYmWByFmX0-1wgmQsV8lsnJHYGHQi6PShyphenhyphenW75sKxiJnGKF0rdo54dnyXmid_VzX61rpI0d_xvuSxhnII-SS5AGW3NvHiU2OyWuxAW7I8KCPfqGI534M5Qm5QkRf1Ua1v3WInR20808o0/w512-h640/IMG_0601.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL67OIw8zx45NHw-szk_w03TjHUkbnSjb4-qrlLIxMCyrZxiA6sHLWZsC47Lk8NL5X4Zq3bN5t5TiBwylA0l8JcxTpsCddCxM2G2NgKwuZO8IriSgrfnho6hm6FoY7nvrkCpQXXIvrH34/s2048/IMG_0605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL67OIw8zx45NHw-szk_w03TjHUkbnSjb4-qrlLIxMCyrZxiA6sHLWZsC47Lk8NL5X4Zq3bN5t5TiBwylA0l8JcxTpsCddCxM2G2NgKwuZO8IriSgrfnho6hm6FoY7nvrkCpQXXIvrH34/w512-h640/IMG_0605.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVDyB6rpXkZiAPN8sOKKnXfvRl7RvZ08nLGskrTkhMlr9j6oSILDh3RyxScSj2bYUMUgtJ6ny7uANVsRyPiPkxBfySAwKXCxHnRFO0nmzV5r9ujIyjCPdSfjOI4VqIEABPa2hdT3Qe6c/s2048/IMG_0606.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVDyB6rpXkZiAPN8sOKKnXfvRl7RvZ08nLGskrTkhMlr9j6oSILDh3RyxScSj2bYUMUgtJ6ny7uANVsRyPiPkxBfySAwKXCxHnRFO0nmzV5r9ujIyjCPdSfjOI4VqIEABPa2hdT3Qe6c/w512-h640/IMG_0606.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKadC5DGAdDcd3S0dSQ_zK7prY2TXw0PyLKpnIh_dOgwqXo0UGGPq4bhkeJWsmx2ZGaw25IKhSQ5jSPcPM2BHf3OjuQQAI-yGzLBuDSebB34tu8HLAHS9d0FpcOed8tvdXlC4_qUX-d1I/s2048/IMG_0608.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKadC5DGAdDcd3S0dSQ_zK7prY2TXw0PyLKpnIh_dOgwqXo0UGGPq4bhkeJWsmx2ZGaw25IKhSQ5jSPcPM2BHf3OjuQQAI-yGzLBuDSebB34tu8HLAHS9d0FpcOed8tvdXlC4_qUX-d1I/w512-h640/IMG_0608.jpg" width="512" /></a></div><br /><p style="text-align: center;"><br /></p></blockquote><p></p><p>Making delicious sourdough bread is only one side of the sourdough story. Making delicious things with the discard is the flip side.</p><p><b><u><br /></u></b></p><p><b><u>Soft Sourdough Discard Buns</u></b></p><br />Makes 8<br /><br /><b>For the Dough:</b><br /><br />355g bread flour<br /><br />7g (1 sachet) of dry yeast<br /><br />110g cream, at room temperature<br /><br />110g water, at room temperature<br /><br />37g caster sugar<br /><br />1 egg<br /><br />35g unsalted butter, softened<br /><br />125g sourdough discard<br /><br />8g salt<br /><br /><b>To Finish:</b><br /><br />Egg wash, (1 egg beaten with 1 tablespoon water)<br /><br />Sesame seeds<p>Put all the dough ingredients except the salt, in the bowl of an electric mixer fitted with a dough hook. Mix for 2 minutes on low speed. Add the salt and mix again on low speed for a further 8 minutes.</p><p>Transfer the dough to a clean bowl and cover with plastic wrap (I use a disposable shower cap - cos I'm cool 😜), and leave at room temperature for about 1½-2 hours, or until doubled in bulk.</p><p>Once risen, turn the dough out onto a lightly floured surface and divide into eight equal portions. Shape into balls and place on a baking paper lined tray, making sure to leave enough space between them so they can rise and spread a little while baking. Cover with a piece of oiled plastic wrap and leave at room temperature for about 30 minutes, or until puffy.</p><p>Preheat the oven to 200C. Place a rimmed baking tray on the bottom of the oven.</p><p>Brush the tops of the buns with egg wash and sprinkle with sesame seeds. </p><p>Pour a cup of boiling water into the baking tray on the bottom of the oven and slide the buns onto the middle shelf of the oven. Bake for 18-20 minutes. Leave buns to cool on a wire rack.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-54943433655634467912021-01-06T15:19:00.001+11:002021-01-06T15:29:06.730+11:00Sourdough Discard Waffles<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ko4LtkBBzbSsXa0rnxtBP0CFPtSOFR9nLnpiY5jELxb20BVz4pMjZcZdsQXJnqc0_MSRmT51Pnhu1JTnwTyAfugLBTxgQKgpMeTmp2S8mXq5c2-YRf6Sub_0Y6hNG_8quXu1jX9tm68/s2048/IMG_0646.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ko4LtkBBzbSsXa0rnxtBP0CFPtSOFR9nLnpiY5jELxb20BVz4pMjZcZdsQXJnqc0_MSRmT51Pnhu1JTnwTyAfugLBTxgQKgpMeTmp2S8mXq5c2-YRf6Sub_0Y6hNG_8quXu1jX9tm68/w512-h640/IMG_0646.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I spend half of my life making sourdough bread, and the other half finding ways to use the discard.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><b>Sourdough Discard Waffles</b></div><div style="text-align: left;">Makes 3 large waffles</div><div style="text-align: left;"><br /></div><p></p><p>140g plain flour</p><p>6g baking powder</p><p>30g caster sugar</p><p>4g salt</p><p>2 eggs</p><p>170g full cream milk</p><p>225 sourdough discard</p><p>40g melted unsalted butter</p><p>Whisk the flour, baking powder, sugar and salt in a medium bowl.</p><p>Whisk the eggs, milk, discard and butter in a separate bowl.</p><p>Add the wet ingredients to the dry ingredients and whisk until smooth. It should be the consistency of pancake batter. Thin with more milk if necessary.</p><p>Cook in a waffle iron according to manufacturer's instructions.</p><p><br /></p><p>from <a href="https://www.seriouseats.com/recipes/2011/01/bread-baking-sourdough-waffles-recipe.html">here</a></p><p><br /></p>Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com2tag:blogger.com,1999:blog-3600104279112331871.post-90182045474841074392021-01-02T16:41:00.009+11:002021-01-02T16:54:58.521+11:00Kahlua Lamingtons<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2av2-Msr6voCxlkf-K3XeaY0AAN-yCo0sbJrRC0n9ksbIq6bJLIvwWx_lh-3yHSXUZ8rrn9GbxajbVEvXJavT-xBKkTOhht3SHeHpbgXx_WFBj9LjvibVV1EiFc7O2u_clZyvWPV-kMo/s2048/IMG_0548.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2av2-Msr6voCxlkf-K3XeaY0AAN-yCo0sbJrRC0n9ksbIq6bJLIvwWx_lh-3yHSXUZ8rrn9GbxajbVEvXJavT-xBKkTOhht3SHeHpbgXx_WFBj9LjvibVV1EiFc7O2u_clZyvWPV-kMo/w512-h640/IMG_0548.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsdzT-08MnMAeSIRefackHAVPt6SAxhSmmQgSivENtj8iJOsFpiKIVzyhqHWC8GD9LC0bQWRdvmuHmoFw_jOHcbxbi2SX7i-22Ro_ZHUf7G9YgzlhcfHFSc0EGhi8_VUP3VuJRNoTjZY/s2048/IMG_0539.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsdzT-08MnMAeSIRefackHAVPt6SAxhSmmQgSivENtj8iJOsFpiKIVzyhqHWC8GD9LC0bQWRdvmuHmoFw_jOHcbxbi2SX7i-22Ro_ZHUf7G9YgzlhcfHFSc0EGhi8_VUP3VuJRNoTjZY/w512-h640/IMG_0539.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DHQK_oMlP0zKht6EHyWX3dZtZGPHv4F12u8YGwHzYWs4KYjfpnqw6okmqBg53Cv8O-owcDmrSTp1Q7EwMLOB0zLjKydreB7e3eQsAuosoMoccIxG5qEYyMMXb2pFAVbOOfaZpvqvVdo/s2048/IMG_0543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DHQK_oMlP0zKht6EHyWX3dZtZGPHv4F12u8YGwHzYWs4KYjfpnqw6okmqBg53Cv8O-owcDmrSTp1Q7EwMLOB0zLjKydreB7e3eQsAuosoMoccIxG5qEYyMMXb2pFAVbOOfaZpvqvVdo/w512-h640/IMG_0543.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxJdYkBIGSq2K166QhHgyrOTBBejvSyS55Yf_Tjg2MP6RxsTvPvDGXptl5qrAlf55FvFOKr91EgyhGuA8sLANq3XJGTnxkmdn4DNtedZPE9-URlO-CBt8z3O8jDOdaB9WR8iXMzR1olc/s2048/IMG_0544.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxJdYkBIGSq2K166QhHgyrOTBBejvSyS55Yf_Tjg2MP6RxsTvPvDGXptl5qrAlf55FvFOKr91EgyhGuA8sLANq3XJGTnxkmdn4DNtedZPE9-URlO-CBt8z3O8jDOdaB9WR8iXMzR1olc/w512-h640/IMG_0544.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPurn0Ury0dTgNigCJOhr03UquP6370ldjRaKO2f-j5e31RpSap5Rg0o1eIO8Agiftb85y8y7_YAFbbVXpwNLs7jXgF2BTm5_h7tn5aVAIMXABmOAJjyZt2jggLOnNCqQ_9UBh-5I4fDw/s2048/IMG_0546.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPurn0Ury0dTgNigCJOhr03UquP6370ldjRaKO2f-j5e31RpSap5Rg0o1eIO8Agiftb85y8y7_YAFbbVXpwNLs7jXgF2BTm5_h7tn5aVAIMXABmOAJjyZt2jggLOnNCqQ_9UBh-5I4fDw/w512-h640/IMG_0546.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0UweFgoYbV-rX4U26O-Bh66OIZ92rkfVqxJ12Dx22P1nZ4v95CZsrFVd_UQ6wfkmwKzSBVWynFI0uPe7Bqa5tFv-hhc8pHjUWqZBjA4jGNFXA8ComLd2a4k604JQUDZtpDxNBMPxWQY/s2048/IMG_0547-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0UweFgoYbV-rX4U26O-Bh66OIZ92rkfVqxJ12Dx22P1nZ4v95CZsrFVd_UQ6wfkmwKzSBVWynFI0uPe7Bqa5tFv-hhc8pHjUWqZBjA4jGNFXA8ComLd2a4k604JQUDZtpDxNBMPxWQY/w512-h640/IMG_0547-2.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzL9W6pKvPg7MrQok62SUpPzS27lBRnOBu5zuv3Cs419HmzZWUYyLqPTwL65EDw8gygAiCNm_BkBQ_KfnZ8Iz5v6DhZxBVcSZnDDoIpmYWRAYJTI7-0pDgu44myBTo2gPXGv4KO1qzZg/s2048/IMG_0549.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzL9W6pKvPg7MrQok62SUpPzS27lBRnOBu5zuv3Cs419HmzZWUYyLqPTwL65EDw8gygAiCNm_BkBQ_KfnZ8Iz5v6DhZxBVcSZnDDoIpmYWRAYJTI7-0pDgu44myBTo2gPXGv4KO1qzZg/w512-h640/IMG_0549.jpg" width="512" /></a></div><div><br /></div><br /> <div>Very few things beat the charm of a Lamington. <br /><p></p><div><br /></div><div><br /></div><div><b>Kahlua Lamingtons</b></div><div>Makes 18</div><div><br /></div><div><b><u>For the Cake:</u></b></div><div>230g plain flour</div><div>220g caster sugar</div><div>100g unsalted butter</div><div>70g vegetable oil</div><div><span style="text-align: center;">3 eggs, room temperature</span></div><div><span style="text-align: center;">150ml full cream milk, room temperature</span></div><div><span style="text-align: center;">2 teaspoons baking powder</span></div><div><span style="text-align: center;">2 teaspoons vanilla extract</span></div><div><span style="text-align: center;">1/4 teaspoon fine sea salt</span></div><div><span style="text-align: center;"><br /></span></div><div><b><u>For the Icing:</u></b></div><div>180g dark chocolate, broken into pieces</div><div>200ml full cream milk</div><div>40g unsalted butter</div><div>200g icing sugar, sifted</div><div>20g cocoa powder, sifted</div><div>2 tablespoons Kahlua</div><div>2 tablespoons hot water</div><div>200g unsweetened desiccated coconut</div><div><br /></div><div><b><u>Make the Cake:</u></b></div><div>Preheat the oven to 160C fan-forced. Grease and line a 20x20cm cake pan.</div><div><br /></div><div>In a medium bowl sift together the flour, baking powder and salt. </div><div><br /></div><div>Combine the milk and vanilla in a measuring jug.</div><div><br /></div><div>In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil and sugar on medium-high speed for 3 minutes. Scrape down the bowl.</div><div><br /></div><div>With the mixer on low speed, add the eggs one at a time, scraping the bowl down after each addition.</div><div><br /></div><div>Add the flour mixture and the milk mixture, alternating between each, starting and finishing with the flour mixture,</div><div><br /></div><div>Pour the batter into the prepared tin and bake for 25-35 minutes or until a skewer inserted into the middle comes out with a few moist crumbs.</div><div><br /></div><div>Let the cake cool for 10-15 minutes on a wire rack before removing from the pan to cool completely.</div><div><br /></div><div><b><u><br /></u></b></div><div><b><u>Make the Icing:</u></b></div><div>Put the chocolate, butter and milk in a heatproof bowl suspended over a pan of barely simmering water. Stir until smooth. Remove from heat and add the icing sugar, cocoa powder, stir until incorporated. Add the Kahlua and enough hot water until the mixture is the consistency of pouring cream.</div><div><br /></div><div><b><u>Assembly:</u></b></div><div>Cut the cake into 18 fingers (or the size you prefer). Using two forks, dip each piece into the icing and letting any excess drip off, then dredge in coconut. </div></div><div><br /></div><div>Slightly adapted from <a href="https://www.anasbakingchronicles.com/strawberry-jam-lamingtons/">here</a></div>Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-68769581508095345612020-12-19T16:33:00.004+11:002020-12-19T16:41:58.906+11:00Chocolate Bourbon Cupcakes with Silky Chocolate Frosting<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAreHhP0bli9TLBl7E_EllOGwAWVYT_I4Pa0zeAF1NjpjfEC9FY241jGSoHG6vNOdE8eDrLcoYiiLeLt6IK5IZ89id7b0w59z62CmzCqWqemnpr_-1s7YQnUPM7-zkjQdViTv5JEqLu3Q/s2048/IMG_0523.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAreHhP0bli9TLBl7E_EllOGwAWVYT_I4Pa0zeAF1NjpjfEC9FY241jGSoHG6vNOdE8eDrLcoYiiLeLt6IK5IZ89id7b0w59z62CmzCqWqemnpr_-1s7YQnUPM7-zkjQdViTv5JEqLu3Q/w512-h640/IMG_0523.jpg" width="" /></a></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYn11A97hBkNE8CsEPaDIv1pOF7_RJaY6tIX1sU3bs3v-lIfSDeBjeeLy0xrIr5PX9oegTnAPwO-UnVp_FH0UmzW4lSgyjT-pkroD12sXpekqU1Iy7UjjNunO3cBDg5lS40Oy1DRyCuXo/s2048/IMG_0506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYn11A97hBkNE8CsEPaDIv1pOF7_RJaY6tIX1sU3bs3v-lIfSDeBjeeLy0xrIr5PX9oegTnAPwO-UnVp_FH0UmzW4lSgyjT-pkroD12sXpekqU1Iy7UjjNunO3cBDg5lS40Oy1DRyCuXo/w512-h640/IMG_0506.jpg" width="" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNx7wMb2ocER9AJIGM4IA9f3zIFdU-7-PQQCK_T6H4s__DcNtV0b3mOocjxPeKoIjw9tJQ8plsaw0lfzwL4GXIX5TYmaL10DscIwD0zJIYNuIv2c1jB0ubEWd4em22YbwGUYVmO-YENms/s2048/IMG_0520.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNx7wMb2ocER9AJIGM4IA9f3zIFdU-7-PQQCK_T6H4s__DcNtV0b3mOocjxPeKoIjw9tJQ8plsaw0lfzwL4GXIX5TYmaL10DscIwD0zJIYNuIv2c1jB0ubEWd4em22YbwGUYVmO-YENms/w512-h640/IMG_0520.jpg" width="" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_LHEjjugkXmrSjgrH1WCPTmUIzf1lmTGmaxGlcZPhjT1LTVsq62ldyKFsjU5N04T0hSRcKVr0hAC9hYZrL2K1ZfZ-CBii8UEyx-U4KnIvM5mAUdP2AunS2ZbgAL1ax_VMkSz39uir0E/s2048/IMG_0522.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_LHEjjugkXmrSjgrH1WCPTmUIzf1lmTGmaxGlcZPhjT1LTVsq62ldyKFsjU5N04T0hSRcKVr0hAC9hYZrL2K1ZfZ-CBii8UEyx-U4KnIvM5mAUdP2AunS2ZbgAL1ax_VMkSz39uir0E/w512-h640/IMG_0522.jpg" width="" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UIJOm-jnqLIUAa377Z4a8ryhN-xQy0JmTWc2gdsuZDtkei8NC3xrV8LGlP3yJlzh52qATEVEkSpPnIFPe04OCwf1QCr51hvo3rs1gd2wB728qVg8jsgvExrhm5DkdGw4S1ejK_Fm1Lo/s2048/IMG_0527.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UIJOm-jnqLIUAa377Z4a8ryhN-xQy0JmTWc2gdsuZDtkei8NC3xrV8LGlP3yJlzh52qATEVEkSpPnIFPe04OCwf1QCr51hvo3rs1gd2wB728qVg8jsgvExrhm5DkdGw4S1ejK_Fm1Lo/w512-h640/IMG_0527.jpg" width="" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's been so long since I last blogged, I'm having to learn from scratch again. I can't keep doing this to myself. While I may not have been blogging with any kind of regularity, I haven't been as neglectful in the kitchen, so at least there's that.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These deeply chocolatey, rich and tender cupcakes are a complete joy to make and eat. Stuff one in your gob and tell me they aren't what cupcakes are meant to be..., but not with your mouthful, please.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Chocolate Bourbon Cupcakes with Silky Chocolate Frosting</b></div><div class="separator" style="clear: both; text-align: left;">Makes 9</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>For the Cupcakes:</u></b></div><div class="separator" style="clear: both; text-align: left;">1/2 cup coconut oil, melted and cooled</div><div class="separator" style="clear: both; text-align: left;">1/4 cup bourbon</div><div class="separator" style="clear: both; text-align: left;">1/4 cup espresso coffee, brewed</div><div class="separator" style="clear: both; text-align: left;">1 egg, room temperature</div><div class="separator" style="clear: both; text-align: left;">1/3 cup Greek yoghurt, room temperature</div><div class="separator" style="clear: both; text-align: left;">1/2 caster sugar</div><div class="separator" style="clear: both; text-align: left;">1 cup plain flour</div><div class="separator" style="clear: both; text-align: left;">1/3 cup unsweetened cocoa powder</div><div class="separator" style="clear: both; text-align: left;">3/4 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>For the Frosting:</u></b></div><div class="separator" style="clear: both; text-align: left;">125g unsalted butter, room temperature</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups icing sugar, sifted</div><div class="separator" style="clear: both; text-align: left;">1/4 cup unsweetened cocoa powder, sifted</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tablespoons cream</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Make the Cupcakes:</u></b></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 180C and line 9 muffin tins with liners. Set aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Put the coconut oil, bourbon, coffee, egg, yoghurt and sugar into the bowl of an electric mixer and mix on medium speed until blended. Add the flour, cocoa powder, baking soda and salt and mix on low speed until just combined.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Scoop the batter evenly into the prepared tin and bake for 15 minutes. Remove from tin and leave to cool completely on a wire rack.</div><div class="separator" style="clear: both; text-align: left;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Make the Frosting:</u></b></div><div class="separator" style="clear: both; text-align: left;">Put the butter into the bowl of an electric mixer and mix on medium speed for about two minutes, until creamy. Add the rest of the ingredients and mix on high speed for about 2 minutes, until fluffy. Pipe onto cooled cupcakes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><br /><p></p>Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com1tag:blogger.com,1999:blog-3600104279112331871.post-78294857443157246872020-07-30T20:50:00.012+10:002020-07-30T21:25:42.731+10:00Lemon Drizzle Bundt<div class="separator"><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1365" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVrlwDdsYWlLlatz26wM10JxO57VG_63OllC8FWvMuu4YZUdMyLIW0MZ63OyXieGz1gMp_niiumu1SoIN3HCbJ12QCdt-EHL21jyUXqfkYwYP9N_TQKutUcwIyvqDsXBKywyJtE-P6is/w533-h800/lemon+drizzle+cak4.jpg" width="600" /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xlBsrJfZdqbGmPMzU6ZtkYIuLaCqCA3KSTamDkQg5QtXnTodcI02TP6eV8jexmivtRTx51La84Ia5BbIiGDnQF1OCpNll2MC5TNjedthGSw_oq6wVmk0iI_j9g4L8IKAjOMXWQ4Y9rY/s2048/IMG_3849.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xlBsrJfZdqbGmPMzU6ZtkYIuLaCqCA3KSTamDkQg5QtXnTodcI02TP6eV8jexmivtRTx51La84Ia5BbIiGDnQF1OCpNll2MC5TNjedthGSw_oq6wVmk0iI_j9g4L8IKAjOMXWQ4Y9rY/w480-h640/IMG_3849.jpg" width="600" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDWtbQibr02jq2zGF1yK_6zqV1jiOjQmJOUx2rXi9fh9aHaH0T3qAEuelPWk3u91scrUrZN0g9gUXr1So7Y3QVHKqp83E50Rl7zCxq7nQwXtO34eHwyZbblZLhdNCCqrLtW2iAc3tSNA/s2048/IMG_3867.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDWtbQibr02jq2zGF1yK_6zqV1jiOjQmJOUx2rXi9fh9aHaH0T3qAEuelPWk3u91scrUrZN0g9gUXr1So7Y3QVHKqp83E50Rl7zCxq7nQwXtO34eHwyZbblZLhdNCCqrLtW2iAc3tSNA/w480-h640/IMG_3867.jpg" width="600" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphB6VRLC4lVZo6lEXBvnEWkXqTgty6yo1zhS3ucXAVwUw-whjirBNIMOhT1g23zjGKmOkFFoF25BGAYJuXMwDaS25xG8dflcfKHd9W8AFVIDjuW02eSG41K7tkos5graWIGPixdVtG5A/s2048/IMG_9943-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphB6VRLC4lVZo6lEXBvnEWkXqTgty6yo1zhS3ucXAVwUw-whjirBNIMOhT1g23zjGKmOkFFoF25BGAYJuXMwDaS25xG8dflcfKHd9W8AFVIDjuW02eSG41K7tkos5graWIGPixdVtG5A/w640-h640/IMG_9943-2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij572Yg22RIEjITleR__ALuzS56lfA3CNTX6ALYoqnXqZ0OBZ30UGKuQnSaapciypSZOihht2atV1bMTQWt8KqLU9z0dtnsGzaLgNAvmJ87lbHQfTHCBGTWzcFV7JOCcYEDVBdWusR1K8/s2048/IMG_9930.CR2" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij572Yg22RIEjITleR__ALuzS56lfA3CNTX6ALYoqnXqZ0OBZ30UGKuQnSaapciypSZOihht2atV1bMTQWt8KqLU9z0dtnsGzaLgNAvmJ87lbHQfTHCBGTWzcFV7JOCcYEDVBdWusR1K8/w640-h426/IMG_9930.CR2" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">It's been so long since I have blogged consistently. Consistently might be a stretch as this is only the second post in a couple of weeks since my "return", but I'm taking anything I can get as this point. It's been so long that the program I use to create these posts has completely changed, so you'll have to hang in there while I relearn everything. But now that we are in lockdown again, I have plenty of time... and plenty of cake. </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica;">Lemon Drizzle Bundt</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">adapted from </span><a href="https://www.donnahay.com.au/recipes/yoghurt-and-passionfruit-syrup-cake">https://www.donnahay.com.au/recipes/yoghurt-and-passionfruit-syrup-cake</a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="font-family: helvetica;">For the Syrup:</span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica;">125ml water</span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica;">125ml caster sugar</span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica;">125 lemon juice</span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">For the Cake:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">150g unsalted butter, room temperature</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">220g caster sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">1 teaspoon vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">3 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">1 cup thick plain Greek yoghurt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">300g self raising flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">4 teaspoons baking powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">Make the Syrup:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">Place all the syrup ingredients into a small saucepan and bring to the boil over medium heat. Boil for about 5 minutes until it just starts to thicken and become syrupy.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">Make the Cake:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">Preheat the oven to 160C.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">Place the butter, sugar and vanilla in the bowl on an electric mixer fitted with the paddle attachment and beat for about 10-15 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and beat until well combined. Fold through the flour. Spoon the batter into a greased 4cm bundt tin and bake for 35 minutes or until a skewer</span><span style="font-family: helvetica;"> comes out clean when inserted into the cake.. Remove the cake from the tin and place on a cooling rack. Pierce all over with a skewer and pour the syrup all over.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"> </div></div>Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-65067930517135637152020-07-12T11:02:00.002+10:002020-07-26T10:34:34.343+10:00Small Batch Sourdough Croissants<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been a long time between drinks, but here's a recipe worthy of a comeback. </div>
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I've made a lot of croissants and quite a few sourdough croissants over the years, but these are the best and easiest so far. The fact that the recipe only makes six is a bonus... hear me out. Most recipes I've used make a dozen or more croissants which, naturally, means handling a much larger amount of dough. I don't know about you, but the thought of rolling dough out to nearly a metre long and trying to keep it cool over and over is just too much for me to deal with. Plus, having more than six buttery, golden, flaky freshly made croissants in my house at any one time is flirting with danger.</div>
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<b>Small Batch Sourdough Croissants:</b></div>
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Makes 6<br />
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100g active sourdough starter</div>
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250g baker's flour</div>
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30g caster sugar</div>
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6g salt</div>
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1 egg</div>
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80g water</div>
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25g unsalted butter at room temperature</div>
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140g butter, cold</div>
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Place starter, flour, sugar, salt, egg water and room temperature butter in the bowl of a stand mixer fitted with a dough hook. Mix on low until it just comes together. Cover the bowl with plastic wrap and leave to rest for 30 minutes.</div>
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Turn the dough out onto a clean work surface and slap and fold dough about 3 times until reasonably smooth. Form into a ball and put it into a bowl. Cover the bowl with plastic wrap and leave to rest in the fridge for 2 hours.</div>
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Twenty minutes before the end of chilling time, take the cold butter out of the fridge and place it between two sheets of baking paper. Thwack it with a rolling pin until it is about 20cm x 20cm.</div>
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Take the dough out of the fridge and place it on a floured counter. Roll it out to about 25cm x 25cm. Put the butter block on top of the dough so it's like a diamond in a square. Fold the corners of the dough to meet in the middle of the butter block and press the edges of the dough together to completely seal in the butter. Put it in the fridge to rest for 15 minutes.</div>
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Roll the dough to 46cm long and 25cm wide. Fold the top down about 2/3 of the way, then fold the bottom to meet the top. Then fold it in half again. The block should be abut 25cm x 8cm. Put it in the fridge to rest for 15 minutes.</div>
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Take the dough out of the fridge and place it on a floured counter, making sure the the shorter side is parallel to you. Roll the dough again to about 45cm long and 8cm wide. Fold the top down to the middle, then fold the bottom over the top so that you have a rough square. Put it in the fridge to rest for 15 minutes.</div>
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Roll the dough until it is about 25cm high and 6mm thick. Cut the croissants into triangles with bases about 8.5cm wide.</div>
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Roll the triangles of dough starting with the base, rolling to the tip. Place on a baking paper lined tray with the tip tucked under.</div>
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Put the whole tray into a large plastic bag and seal. Leave to proof at room temperature (about 21C), for 18-20 hours.</div>
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Preheat the oven to 200C. Brush the croissants with egg wash (an egg beaten with a little water), and bake for about 25 minutes or until deeply golden.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com3tag:blogger.com,1999:blog-3600104279112331871.post-7112287555594644902019-04-22T16:13:00.004+10:002019-04-22T16:13:33.872+10:00Simple Baked Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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This makes one relatively small cheesecake. Perfect for when you're home alone.</div>
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<u>Simple Baked Cheesecake</u></div>
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slightly adapted from <a href="https://www.hachette.com.au/adam-liaw/asian-after-work-simple-food-for-every-day">here</a></div>
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<b>For the Base:</b></div>
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6 Digestives</div>
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35g unsalted butter, melted</div>
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Seas salt, to taste</div>
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<b>For the Filling:</b></div>
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125g sour cream</div>
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250g cream cheese, room temperature</div>
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1 egg</div>
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50g brown sugar</div>
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50g caster sugar</div>
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100ml cream</div>
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1 teaspoon vanilla extract</div>
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2 tablespoons cornflour</div>
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<b>Make the Base:</b></div>
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Line 10 x 20cm loaf pan with baking paper. Set aside.</div>
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Process the biscuits in a food processor until you have a fine crumb. Add the melted butter and a pinch of salt and pulse to mix. Press the mixture into the base of the prepared pan. Refrigerate for 30 minutes.</div>
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Heat the oven to 160C.</div>
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<b>Make the Filling:</b></div>
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In a bowl, mix together the sour cream and cream cheese until smooth. Stir in the egg and sugars, then add the cream and vanilla. Once combined, stir in the cornflour. Allow the mixture drain through a fine sieve (don't force the mixture through the sieve or you'll get lumps). Pour the filling mixture over the biscuit base. Tap the pan on the bench a few times to remove air bubbles.</div>
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Bake in a water bath by placing the pan in a larger baking tray, and pour boiling water halfway up the sides of the pan. Bake for 1¼ hours, or until the top is well browned. Turn the oven off, keeping the door closed, and leave the cheesecake undisturbed for about 3 hours. After 3 hours remove from the oven and allow to chill in the refrigerator overnight before cutting into bars.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-6739939309539192252019-04-03T15:49:00.003+11:002019-04-03T15:49:58.426+11:00Sticky Date Tart with Toffee Sauce <div dir="ltr" style="text-align: left;" trbidi="on">
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Hello, remember me? It's been a while. Life's been hectic, but I still make time to bake and snap and eat.</div>
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<u>Sticky Date Tart with Toffee Sauce</u> </div>
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slightly adapted from <a href="https://www.booktopia.com.au/delicious-home-cooking-valli-little/prod9780733331343.html?source=pla&gclid=EAIaIQobChMIpJPc-Yuz4QIV2Q0rCh0FvAUwEAYYASABEgIPMPD_BwE">here</a></div>
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<b>For the Pastry:</b></div>
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225g plain flour</div>
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Pinch salt</div>
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125g chilled unsalted, butter, chopped</div>
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1 egg yolk</div>
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Chilled water</div>
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<b>For the Filling:</b></div>
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240g pitted dates, chopped</div>
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150ml milk</div>
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1 teaspoon baking soda</div>
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1 teaspoon vanilla extract</div>
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100g plain flour, sifted</div>
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2 eggs, beaten</div>
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2 tablespoons golden syrup</div>
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100g brown sugar</div>
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20g flaked almonds and icing sugar, for sprinkling</div>
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<b>For the Sauce:</b></div>
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200g brown sugar</div>
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Pinch salt</div>
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50g unsalted butter</div>
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300ml cream</div>
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<b>Make the Pastry:</b></div>
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Put the flour, butter and a pinch of salt into a food processor and blitz to fine crumbs. Add the egg yolk and 2 tablespoons chilled water and pulse again until it comes together. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.</div>
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Grease a 36cm x 12cm rectangular loose-bottomed tart pan. Roll out the pastry to 5mm thick and line the tray with it, tramming the excess pastry and pop it into the fridge for 10 minutes.</div>
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Preheat the oven to 180C. </div>
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Line the chilled tart shell with baking paper and fill with pastry weights. Blind bake for 8 minutes, then remove the weights and paper and bake for a further 5 minutes, or until golden and dry. Set aside to cool.</div>
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Reduce the oven temperature to 160C.</div>
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<b>Make the Filling:</b></div>
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Put the dates and milk into a saucepan over medium heat. Bring to simmering point and remove from heat. Stir in the baking soda, then set aside for 30 minutes.</div>
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Place the dates and milk in a food processor with the vanilla and pulse to combine. Transfer to a bowl, then fold in the flour, eggs, golden syrup and brown sugar. Mix until just combined. Set aside to cool.</div>
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<b>Make the Sauce:</b></div>
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Place the brown sugar, salt butter and cream in a saucepan over low heat, stir until the sugar dissolves. Cook for 2 minutes until slightly thickened.</div>
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<b>Assemble the Tart:</b></div>
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Once the pastry case and the filling are cool, pour 80ml of the toffee sauce over the base, spreading it evenly. Next, spread the filling on top and scatter with almonds. Bake for 20-25 minutes until just set. Cool in the pan for 5 minutes.</div>
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Dust with icing sugar and serve warm with the remaining toffee sauce.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-59962395009748729872018-12-01T11:50:00.002+11:002018-12-01T12:15:13.988+11:00Kringle<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm not really into Christmas. The whole commercial thing is a bit too much for me. But I do love a bit of Christmas baking... And seriously, if something called Kringle doesn't scream Christmas, I don't know what does. </div>
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<u>Kringle</u></div>
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adapted from <a href="https://www.geniuskitchen.com/recipe/kringle-58258">here</a></div>
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<b>For the Filling:</b></div>
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¾<b> </b>cup brown sugar, softened</div>
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70g unsalted butter</div>
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pinch fine sea salt</div>
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pinch ground cinnamon</div>
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½ egg white</div>
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<b>For the Dough:</b></div>
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170g unsalted butter</div>
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1 x 7g sachet dried yeast</div>
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60ml lukewarm water</div>
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60ml lukewarm milk</div>
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¼ cup caster sugar</div>
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1 egg</div>
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2 cups "00" flour, sifted</div>
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½ teaspoon fine sea salt</div>
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<b>For the Glaze:</b></div>
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1 cup icing sugar</div>
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1 - 2 tablespoons milk </div>
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<b>Make the Filling:</b></div>
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Put all the ingredients into a bowl and mix thoroughly.</div>
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<b>Make the Dough:</b></div>
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Pour the water into the bowl of an electric mixer fitted with a dough hook.Sprinkle the yeast over the water, stir and leave to bloom (about 10 minutes).</div>
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Divide the butter in half and sandwich each portion between two pieces of cling film. Roll them out to a thin 20cm x 20cm square and pop them in the freezer.</div>
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Once the yeast mixture has become foamy, add the milk, sugar and egg and mix well.<br />
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Add the flour and mix on low speed for 1 minutes, then add the salt. Mix on low for another 4 minutes.</div>
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On a lightly floured work surface, roll the dough out to a 20cm x 30cm rectangle.<br />
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Place on piece of chilled butter on the top two thirds of dough.</div>
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Fold the uncovered third of dough over the middle third of buttered dough, then fold the remaining third of buttered dough over the top, like you would fold of business letter.</div>
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Again, fold one end over middle third and then fold remaining third over the top. Wrap in cling film and refrigerate for 30 minutes.</div>
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On a lightly floured work surface, roll the dough out to a 20cm x 30cm rectangle. Add the other piece of chilled butter and fold as before. Wrap and refrigerate for 2 hours.</div>
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Cut the dough into two even portions.</div>
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On a lightly floured work surface, roll the dough out to a 20cm x 30cm rectangle.</div>
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Cut dough into 2 equal pieces.</div>
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Lightly roll one piece at a time, until piece is about 15cm x 50cm.</div>
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Spread the filling down the centre of each rectangle of dough. Fold one of the long edges over the filling, moisten the other edge with some water and fold the top over, encasing the filling. Seal well.<br />
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Place the rolls of dough on a large rimmed baking tray lined with a piece of baking paper and form a circle, pressing the ends together.</div>
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Cover the kringle with a clean tea towel and leave at room temperature for 1 hour.</div>
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Preheat the oven to 180C and then bake the kringle for 25 - 30 minutes or until golden brown.</div>
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<b>Make the Glaze:</b></div>
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Mix the icing sugar with enough milk to make a drizzling consistency.</div>
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Once the kringle is cool, drizzle with glaze.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com1tag:blogger.com,1999:blog-3600104279112331871.post-6016509326841068922018-10-29T14:21:00.001+11:002018-10-29T14:21:02.250+11:00Chocolate Mole Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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This tart is for when you make a batch of dulce de leche and need something to do with it, other than spoon it straight from the jar to your mouth. <br />
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<div style="text-align: center;">
<div style="text-align: left;">
<u>Chocolate Mole Tart</u></div>
<div style="text-align: left;">
slightly adapted from <a href="https://www.penguin.co.uk/books/109/109070/jamie-s-america/9780718154769.html">here</a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>For the Pastry:</b></div>
<div style="text-align: left;">
250g plain flour, extra for dusting</div>
<div style="text-align: left;">
50g icing sugar</div>
<div style="text-align: left;">
125g cold unsalted butter, cut into small cubes</div>
<div style="text-align: left;">
Zest of 1 orange</div>
<div style="text-align: left;">
1 vanilla pod, seeds scraped</div>
<div style="text-align: left;">
1 large egg, beaten</div>
<div style="text-align: left;">
1 tablespoon or so of milk</div>
<div style="text-align: left;">
<br /></div>
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<b>For the Filling:</b></div>
<div style="text-align: left;">
100g roasted hazelnuts</div>
<div style="text-align: left;">
200g dark chocolate, chopped</div>
<div style="text-align: left;">
Sea salt flakes</div>
<div style="text-align: left;">
150g unsalted butter, chopped into small cubes</div>
<div style="text-align: left;">
200g caster sugar</div>
<div style="text-align: left;">
3 eggs</div>
<div style="text-align: left;">
4 - 5 tablespoons dulce de leche</div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>For the Sprinkle:</b></div>
<div style="text-align: left;">
1 teaspoon ground cinnamon</div>
<div style="text-align: left;">
2 cloves</div>
<div style="text-align: left;">
1 teaspoon coriander seeds</div>
<div style="text-align: left;">
1 dried red chilli</div>
<div style="text-align: left;">
Zest ½ orange</div>
<div style="text-align: left;">
5 teaspoons cocoa powder</div>
<div style="text-align: left;">
3 teaspoons icing sugar</div>
<div style="text-align: left;">
Sea Slat flakes</div>
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<b><br /></b></div>
<div style="text-align: left;">
<b>Make the Pastry:</b></div>
<div style="text-align: left;">
Put the flour, sugar and butter into a food processor. Pulse until it resembles fine breadcrumbs. Add the zest and vanilla seeds and pulse again.</div>
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Add the egg and blitz until well mixed. Add enough milk to bring the mixture into a ball.</div>
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Tip the dough out onto a lightly floured bench. Form into a disc and wrap in cling film and refrigerate for 30 minutes.</div>
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<div style="text-align: left;">
When the dough has rested, roll it out large to fit into a lightly oiled 25cm loose-bottomed tart pan, about 0.5cm thick. Line the base and sides of the pan with the pastry. Trim the excess pastry, prick the base all over with a fork and chill in the freezer for 30 minutes.</div>
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<div style="text-align: left;">
Preheat the oven to 180C.</div>
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<div style="text-align: left;">
Remove from the freezer, line the pastry with a piece of baking paper and fill the case up with baking beans or weights. Bake blind for 10 minutes, remove the beans and paper, and return the shell to the oven for a further 10 minutes until firm, but not brown. Leave on a wire rack to cool</div>
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<b><br /></b></div>
<div style="text-align: left;">
<b>Make the Filling:</b></div>
<div style="text-align: left;">
Melt the<b> </b>chocolate and a pinch of salt in a heatproof bowl suspended over a pan of barely simmering water, don't let the pan touch the water. Add the butter and stir until melted. Remove from the heat and set aside.</div>
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<div style="text-align: left;">
Put 75ml of water into a pan with 150g of sugar and whisk. Put the pan over a low heat and heat until the sugar has dissolved and you have a thin, pale syrup. Remove from the heat and set aside.</div>
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<div style="text-align: left;">
In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs until fluffy. Add the remaining 50g sugar and mix for 5 minutes, until pale and frothy. With the mixer running, slowly pour in your warm syrup and then the melted chocolate. Mix very briefly to combine.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Assemble the Tart:</b></div>
<div style="text-align: left;">
Spread the dulce de leche evenly onto the base of the tart shell. Roughly chop the hazelnuts and sprinkle them onto the dulce de leche. Pour over the warm chocolate mixture. Place on a baking tray and bake for 17 minutes, until the chocolate has set around the edges, but the centre still has a slight wobble to it. Leave to cool on a wire rack for at least 2 hours.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Make the Sprinkle:</b></div>
<div style="text-align: left;">
Put all the sprinkle ingredients into a mortar and bash until it becomes a fine powder. Sprinkle it through a sieve on top of the tart.</div>
</div>
</div>
Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-36201757662321575512018-10-15T12:21:00.000+11:002018-10-15T12:21:24.839+11:00Malted Milk Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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Is it ice cream season yet?<br />
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<br />
<br />
<div style="text-align: left;">
<u>Malted Milk Ice Cream</u></div>
<div style="text-align: left;">
adapted from <a href="https://www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base">here</a></div>
<div>
<br /></div>
2 cups full-cream milk<br />
1 tablespoon cornflour<br />
45g cream cheese, softened<br />
1/4 teaspoon sea salt flakes<br />
1 1/4 cups thickened cream<br />
115g caster sugar<br />
2 tablespoons light corn syrup<br />
½ cup malted milk powder<br />
<br />
Make a cornflour slurry by mixing 2 tablespoons of the milk with the cornflour. Set aside.<br />
<br />
In a mixing bowl, whisk the cream cheese with the salt. Set aside.<br />
<br />
In a large saucepan, bring the remaining milk, cream, sugar, corn syrup to a rolling boil over medium-high heat. Boil for 4 minutes, remove from heat and gradually whisk in the cornflour slurry.</div>
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<br /></div>
<div>
Put the pan back on the heat and bring it back to a boil over medium-high heat for about a minutes, until thickened. Remove some of this mixture and put it back to the cornflour bowl. Add the cream cheese and whisk. Then add the malted milk power and whisk until you have a smooth paste. Next, very gradually, add this mixture back to the saucepan, whisking vigorously. Cook, stirring, until slightly thickened, about 2 minutes. Remove from the heat. Set aside.<br />
<br />
Pour the mixture into a large bowl or jug, cover the surface of the mixture with cling film to prevent a skin from forming, and chill in the refrigerator until completely cold.<br />
<br />
Pour the mixture into an ice cream machine and churn according to the manufacturers instructions. Eat straight from the machine when it's thick and creamy, or store it in a container in the freezer. Take it out of the freezer for a good 20 minutes before serving so that it's that perfect "scoopable" consistency.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com2tag:blogger.com,1999:blog-3600104279112331871.post-70701421617379837862018-10-08T11:50:00.000+11:002018-10-08T11:50:04.110+11:00Pot-Roasted Beef with Extra Virgin Olive Oil - Manzo di Rovato all'olio<div dir="ltr" style="text-align: left;" trbidi="on">
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I made these luscious Italian beef sandwiches a while ago and have been too busy lately to write about them here. But as my kitchen is out of order... and I mean literally out of order eg. I have a refrigerator in my living room and an oven in my hallway due to current renovations, I thought I really should get them on the blog and share the love before the weather warms up too much to even contemplate turning on the oven (ignore the last sentence if you live in the Northern hemisphere). Though nothing much deters me from meltingly tender, slow-cooked, succulent beef drenched in a silky, rich gravy made of it's own juices... not even a heatwave. </div>
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<u>Pot-Roasted Beef with Extra Virgin Olive Oil - Manzo di Rovato all'olio</u></div>
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adapted from <a href="http://gennarocontaldo.com/title/gennaro-slow-cook-italian/">here</a></div>
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1 cup extra virgin olive oil</div>
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1kg chuck in one piece</div>
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2 tablespoons capers, drained</div>
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1 tablespoon anchovy paste</div>
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2 red onions, finely chopped</div>
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3 carrots, peeled and finely chopped</div>
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2 cups dry white wine</div>
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3 zucchini, sliced</div>
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30g Pamesan, finely grated</div>
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20g dry breadcrumbs</div>
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Sea salt and freshly ground black pepper</div>
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Heat the olive oil in a large Dutch oven oven medium-high heat, add the beef and brown on all sides. Add the capers and anchovy paste and cook on medium heat for 1 minute. Stir in the onions and carrots and pour in the wine. Lay a piece of baking paper directly on top of the meat, top with the lid and cook on the lowest heat for 1 hour.</div>
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Add the zucchini and cook for a further 1 hour.</div>
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Remove the meat from the pot and set aside. Use a stick blender to blitz the vegetables and juices until smooth. Stir in the Parmesan and breadcrumbs and season with salt and pepper to taste. </div>
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Slice the beef and serve with the sauce or make sandwiches using soft white rolls, slices of pot-roasted beef, chopped giardiniera and douse them with the sauce from the beef.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com2tag:blogger.com,1999:blog-3600104279112331871.post-65565102375474576122018-09-12T15:09:00.000+10:002018-09-12T15:09:01.665+10:00Lamington Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Blow everyone away at afternoon tea time with this lamington cake. The recipe is slightly adapted from Poh Bakes 100 Greats. Instead of using day-old sponge cake to make individual morsels, an orange chiffon cake is the base of this elegant remastering. I'm afternoon-tea-obsessed, and I'll pretty much take lamingtons which ever way they come, but this version is my current favourite.</div>
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<u>Lamington Cake:</u></div>
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From <a href="https://www.booktopia.com.au/poh-bakes-100-greats-poh-ling-yeow/prod9781743366264.html?gclid=EAIaIQobChMI0-id14Wj3QIVlAoqCh04fwcTEAAYASAAEgIs9_D_BwE">here</a></div>
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<b>For the Cake:</b><br />
5 eggs, separated, plus 2 egg whites<br />
½ teaspoon cream of tartar<br />
150g caster sugar<br />
80ml grapeseed oil<br />
100 ml tinned coconut milk<br />
finely grated zest of 1 orange<br />
80 ml orange juice<br />
150g plain flour, sifted<br />
½ teaspoon baking powder<br />
pinch of salt<br />
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<b>For the Icing:</b><br />
300g icing sugar mixture<br />
30g good-quality cocoa powder<br />
20g butter<br />
90 ml tinned coconut milk<br />
200g desiccated coconut<br />
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Preheat the oven to 160ËšC fan-forced.<br />
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Using an electric mixer with the whisk attachment, whisk all the seven egg whites with the cream of tartar to medium peaks. Add the remaining sugar in 4 batches, mixing well after each addition, until stiff and very fluffy.<br />
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In a separate bowl, whisk the egg yolks and the remaining sugar until pale and fluffy. Add the oil and whisk, then add the coconut milk, orange zest and juice and whisk until combined. Add the flour, baking powder and salt and whisk until just smooth.<br />
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Spoon one-third of the egg white mixture into the egg yolk mixture and whisk until combined to form a batter. Add the batter to the remaining egg white mixture and fold until well combined and incorporated; stir gently with a whisk to get rid of any pockets of egg white, if necessary.<br />
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Pour the batter into a 25 cm angel cake food tin and bake for 30–40 minutes or until an inserted skewer comes out clean. Remove the cake from the oven and immediately invert the cake tin when it comes out of the overn, and allow the cake to cool completely before removing from the tin. Loosen the cake from the tin bu running a knife around the outer and inner sides of the tin. The cake should release easily. Then, slide the knife along the bottom of the tin and transfer the caketo a wire rack.<br />
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<b>Make the Icing:</b><br />
Combine the icing sugar, cocoa, butter and milk in a heatproof bowl. Place over a saucepan of simmering water, making sure the base of the bowl does not touch the water, then whisk until the mixture is smooth.<br />
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Pour and spread the chocolate icing over the entire cake, then sprinkle top and out and inner sides with coconut.<br />
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com5tag:blogger.com,1999:blog-3600104279112331871.post-69489545424194336462018-06-15T14:33:00.001+10:002018-06-15T14:33:04.198+10:00Matcha and White Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Watching Netflix and eating cake... life.</div>
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<u><br /></u></div>
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<u>Matcha and White Chocolate Cake</u></div>
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slightly adapted from <a href="https://www.amazon.com/Tokyo-Cult-Recipes-Maori-Murota/dp/0062446681">here</a></div>
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<b>For the Cake:</b></div>
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3 eggs</div>
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Unsalted butter, same weight as the eggs</div>
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Caster sugar, same weight as the eggs</div>
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Plain flour, same weight as the eggs</div>
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1 teaspoon baking powder</div>
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1 tablespoon matcha</div>
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100g white chocolate, chopped (The only white chocolate I had in the house had toasted hazelnuts in it so I used that. You can use plain white chocolate and add about 2 tablespoons toasted hazelnuts... or just use plain white chocolate.)</div>
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<b>For the White Chocolate Glaze:</b></div>
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100g white chocolate chopped</div>
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35ml cream</div>
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<span style="text-align: center;"><b>Make the Cake:</b></span></div>
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<span style="text-align: center;">Preheat the oven to 170C. Line a </span><span style="text-align: center;">20cm x 10cm loaf pan with baking paper. Set aside.</span></div>
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<span style="text-align: center;">Crack the eggs and weigh them, then weight out the same amount of butter, caster sugar and plain flour. Using an electric mixer fitted with the paddle attachment, beat the sugar and butter together for 5 minutes. Add the eggs, one at a time, mixing well after each addition. Sift in the flour, baking powder and matcha and fold in using a spatula. Stir through the chocolate, pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from pan and leave to cool completely on a wire rack.</span></div>
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<span style="text-align: center;"><b>Make the Glaze:</b></span></div>
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<span style="text-align: center;">Put the chocolate and cream into a heat-proof bowl and microwave in 30 second bursts until the chocolate has melted and the glaze is smooth. Leave to cool to a drizzling consistency, then drizzle over the cake. Leave to set for about 20 minutes before slicing.</span></div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-55145911013546711362018-06-10T14:40:00.002+10:002018-06-10T14:40:33.902+10:00Easy Chilli<div dir="ltr" style="text-align: left;" trbidi="on">
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I only have one photo of this delicious one pot meal, as I didn't intend to publish it. A friend wanted the recipe to share, so here it is. Enjoy Tania and friends. x<br />
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<u>Easy Chlli</u><br />
4 - 6 Serves<br /><br />1 tablespoon olive oil<br />1 white onion, finely chopped<br />4 garlic cloves, minced<br />500g ground beef<br />1 tablespoon ancho chilli powder<br />1 teaspoon ground cumin<br />1 teaspoon smoked paprika<br />1 teaspoon fine sea salt<br />600ml tomato passata<br />125ml beer<br />1 teaspoon Worcestershire sauce<br />1 x 400g black beans, drained and rinsed<br /><br /><br />Heat the oil in a medium Dutch oven. Fry the onions for 5 minutes on medium heat until softened. Add the garlic and fry for a further minute. Add the beef and fry on high heat for 5 minutes until browned, breaking up any lumps as you go. Add the chilli powder, cumin, smoked paprika and salt and cook for 2 minutes. Add the passata, beer, Worcestershire sauce and bring to boil. Boil for 5 minutes, then reduce to heat to the lowest your burner will go. Place a piece of baking paper directly on top of the chili, then put the lid on the Dutch oven and cook very slowly for 2 hours. Add the beans and cook for 10 more minutes.</div>
Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-1191152598394100952018-06-06T15:58:00.001+10:002018-06-06T15:58:44.901+10:00Vanilla Bean Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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These really are the best scones I've ever made.</div>
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<u>Vanilla Bean Scones</u></div>
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slightly adapted from <a href="http://www.annaolson.ca/recipe/details/glazed-vanilla-bean-scones">here</a></div>
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<b>For the Scones:</b></div>
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3 cups plain flour (I use "00")</div>
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2 tablespoons polenta</div>
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2 tablespoons caster sugar</div>
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1 tablespoon baking powder</div>
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¼ teaspoon fine sea salt</div>
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170g cool unsalted butter, diced</div>
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¾ cup buttermilk, plus extra fro brushing</div>
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¼ cup maple syrup</div>
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1 egg</div>
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1 tablespoon vanilla bean paste</div>
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<b>For the Glaze:</b></div>
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1 cup icing sugar, sifted</div>
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2 tablespoons buttermilk</div>
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1 teaspoon vanilla bean paste</div>
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<b>Make the Scones:</b></div>
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Preheat the oven to 190C and line a baking tray with baking paper. Set aside.</div>
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Put the flour, polenta, sugar, baking powder and salt in a large bowl and stir to combine. Use a pastry butter (or your fingers) to cut in (or rub in) the butter until you have a rough, crumbly mixture.</div>
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Put the buttermilk, maple syrup, egg and vanilla bean paste into a jug and whisk to combine. Pour into the dry ingredients and blend just until it comes together, but there are still dry pieces. Dump the mixture out into a work surface and bring the dough together with your hands, flattening and folding the dough a few times (this building flakiness). Make two discs from the dough and cut each into six scone wedges. Place them on the prepared tray and brush the tops with buttermilk. Bake for 18 - 20 minutes until they are light brown on top. Transfer to a wire rack to cool completely before glazing.</div>
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<b>Make the Glaze:</b></div>
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Whisk the glaze ingredients together until smooth. Drizzle over the cooled scones. Leave to set for an hour before eating.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0tag:blogger.com,1999:blog-3600104279112331871.post-5897531329289245492018-03-20T13:48:00.005+11:002018-03-20T13:48:49.789+11:00Espresso and Hazelnut Bundt Cake with Dulce de Leche Drizzle<div dir="ltr" style="text-align: left;" trbidi="on">
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I adore Tasmania. It's were husband and I spent our honeymoon. "Back in the Day" we took our classic Alfa Romeo on the boat from Melbourne to Devonport and spent the next three weeks on a road trip which covered the length and breadth of this gem of an island. We've been back with the boys a few times over the years, but we recently spent an extra long weekend back in Hobart, while our boys attended a beach volleyball camp in Sydney. We don't spend a lot of time away from our sons, so a weekend of indulging in the things we like to do, without having to consider them, was a luxury we took full advantage of. Imagine hours of walking, reading, window shopping, browsing book shops, museums and galleries. Drinking wine on the pier, going out for late dinner dates and slow walks home. The weekend also involved things the boys love to do, like sleep-in, have long breakfasts, stroll through markets, go to the movies (The Square, Lady Bird and Sweet Country), stop for afternoon tea in quaint cafes and eat lots of cake. We didn't elaborate too much on those things when they asked us what we got up to without them. What they don't know won't hurt them, right?... It can be our little secret. And on the topic of cake...</div>
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<u>Espresso and Hazelnut Bundt Cake with Dulce de Leche Drizzle</u></div>
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adapted from <a href="https://www.donnahay.com.au/magazine">here</a></div>
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<b>For the Cake:</b></div>
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260ml water</div>
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1 tablespoon instant espresso granules</div>
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125g unsalted butter, chopped</div>
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60ml coffee liqueur</div>
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300g "00" flour</div>
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1 teaspoon baking soda</div>
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210g hazelnut meal</div>
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330g caster sugar</div>
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85g dark muscovado sugar</div>
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2 eggs</div>
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125ml buttermilk</div>
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1 teaspoon vanilla extract</div>
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¼ teaspoon sea salt flakes</div>
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<b>For the Drizzle:</b></div>
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150g dulce de leche (homemade or store bought)</div>
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80g icing sugar, sifted</div>
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2 teaspoons boiling water</div>
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<b>Make the Cake:</b></div>
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Preheat the oven to 160C. Grease and flour a 2.5 liter capacity bundt pan. Set aside.</div>
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Put the water, coffee, butter and liqueur unto a small saucepan over medium heat and cook until the coffee has dissolved and the butter has melted. Set aside.</div>
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In a large bowl, mix the flour, baking soda, hazelnut meal, caster sugar and muscovado sugar together. Add the eggs, buttermilk, vanilla, salt and butter mixture and whisk until smooth. Pour the batter into the prepared pan, place the pan onto a baking tray and bake for 55 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. </div>
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<b>Make the Drizzle:</b></div>
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Mix the drizzle ingredients together until smooth and drizzle over the cooled cake.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com6tag:blogger.com,1999:blog-3600104279112331871.post-75375099414961257392018-03-02T18:04:00.005+11:002018-03-02T18:04:50.872+11:00Almond Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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If I can almost see the weekend from here, then I can almost smell the almond bread for weekend breakfasting from here too.</div>
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<u>Almond Bread</u></div>
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slightly adapted from <a href="https://www.ebay.com.au/i/322933824148?chn=ps&dispItem=1">here</a></div>
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Makes two loaves</div>
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75g hot water</div>
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150g milk</div>
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50g olive oil</div>
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1 egg</div>
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15g fresh yeast</div>
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500g bakers flour</div>
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1 teaspoon salt</div>
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50g almond meal</div>
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150g slivered almonds</div>
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7 teaspoons caster sugar</div>
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Oil two 18 x 11 x 10 cm bread tins. Set aside.</div>
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Put the hot water, cold milk, olive oil, egg, yeast, flour and salt into the bowl of an electric mixer fitted with the dough hook. Mix for 5 minutes, then rest for 1 minute. Add the almond meal and slivered almonds and mix on low for another minute. Cover with a damp tea towel and leave in a warm place for about 45 minutes. Gently and briefly knead the dough in the bowl and rest for a further 20 minutes.</div>
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Divide the dough into two even portions and shape them into balls, cover with a damp tea towel and leave them to rest for 25 minutes.</div>
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Lightly flour a work surface and press the dough balls into rectangles. Fold them into thirds, like you would a business letter, and then roll them into a fat sausage shape. Place the loaves, seam side down, into the prepared bread tins. Cover with a damp tea towel and leave in a warm place for about an hour until puffy.</div>
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Preheat the oven to 210C fan-forced.</div>
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Use a spray bottle to squirt some water into the hot oven to create some steam and quickly place the tins onto the middle shelf. Reduce the temperature to 180C and bake for 35 - 40 minutes. Remove from the oven and turn them out onto a wire rack to cool.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com2tag:blogger.com,1999:blog-3600104279112331871.post-48176139565135865712018-02-13T14:02:00.000+11:002018-02-13T14:02:06.290+11:00Mediterranean Orange Cake with Cardamom Creme Anglaise<div dir="ltr" style="text-align: left;" trbidi="on">
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If I ever needed any excuse to eat cake, the fact that it's fresh out of the oven would be good enough for me.</div>
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<u>Mediterranean Orange Cake with Cardamom Creme Anglaise</u></div>
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slightly adapted from <a href="https://www.booktopia.com.au/simply-good-food-neil-perry/prod9781760631710.html?gclid=EAIaIQobChMIz8Cigu2h2QIVTZN-Ch0WAwGrEAAYASAAEgLE5vD_BwE">here</a></div>
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<b>For the Creme Anglaise:</b></div>
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500ml full cream milk</div>
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1 vanilla bean split in half lengthways and seeds scraped</div>
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3 cardamom pods, bruised</div>
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5 egg yolks</div>
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70g caster sugar</div>
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<b>For the Cake:</b></div>
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180g almond meal</div>
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65g fresh breadcrumbs</div>
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1 teaspoon baking powder</div>
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½ teaspoon orange flower water</div>
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1 teaspoon finely grated orange zest</div>
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150g caster sugar</div>
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4 eggs</div>
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160ml vegetable oil </div>
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<b>Make the Creme Anglaise:</b></div>
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Heat the milk, vanilla bean and seeds and the cardamom pods in a saucepan over medium heat until almost boiling. Remove from the heat, discard the vanilla bean and set aside.</div>
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In a separate bowl whisk the egg yolks and sugar until combined. While whisking, pour the warm milk over the egg mixture. Return the mixture to the stove and stir over low heat until it coats the back of the spoon (around 86C). Do not boil. Stain through a fine meshed sieve and set aside to cool. </div>
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<b>Make the Cake:</b></div>
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Preheat the oven to 170C. Lightly grease the base and sides of a 22cm round cake tin and line with baking paper, making sure the paper comes up 2cm above the top of the pan. Set aside.</div>
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Put the almond, breadcrumbs, baking powder and orange zest into a bowl and whisk to mix. In the bowl of an electric mixer fitted with the whisk attachment, whip the sugar and eggs together until thick and pale. Gradually add the oil and orange blossom water and beat until well combined. Use a large metal spoon to fold the dry ingredients into the egg mixture. Pour the batter into the prepared tin and bake for about 40 minutes or until a skewer inserted into the centre comes out clean. </div>
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Allow to stand in the tin for 5 minutes before turning out onto a wire rack rack to cool.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com1tag:blogger.com,1999:blog-3600104279112331871.post-34655642981065709592018-01-26T15:19:00.000+11:002018-01-26T15:19:08.769+11:00Bundt Cake with Chocolate and Walnuts<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of those no-frills, quick-to-whip-up, "plain" cakes. They are inevitably far more delicious than they might look. Under promise, over deliver is the name of the game.</div>
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<u>Bundt Cake with Chocolate and Walnuts</u></div>
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350g unsalted butter, at room temperature</div>
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350g caster suagr</div>
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2 teaspoons vanilla extract</div>
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5 eggs, at room temperature</div>
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½ cup buttermilk</div>
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450g plain flour</div>
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150g corn flour</div>
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1 teaspoon baking powder</div>
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200g chopped wanuts</div>
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100g chopped dark chocolate</div>
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Icing sugar, for dusting</div>
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Whipped cream, for serving</div>
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Preheat the oven to 180C. Grease a 24cm Bundt pan. Set aside.</div>
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Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment and beat on medium high for about 5 minutes, until pale and fluffy. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the vanilla and buttermilk and mix to combine.</div>
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In a separate bowl, mix the plain flour, corn flour and baking powder together. Sift if over the butter mixture and gently fold it in. Fold in the chopped walnuts.</div>
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Pour half of the batter into the prepared pan. Sprinkle with the chopped chocolate and spoon in the remaining batter. Level the top and bake for about 1 hour, or until a skewer inserted into the middle comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Dust liberally with icing sugar and serve with generous dollops of whipped cream.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com1tag:blogger.com,1999:blog-3600104279112331871.post-29965273863443519162018-01-16T19:10:00.000+11:002018-10-15T11:16:32.235+11:00Lamb Kefta<div dir="ltr" style="text-align: left;" trbidi="on">
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I know if I make meatballs for dinner, there'll be smiles all round. It doesn't matter what kind of meatball or what type of sauce they are in, the last ball in the pan will be fought over and the sauce mopped up with chunks of bread. Meatballs are my fallback position. You know those days when you pace up and down the supermarket aisles for ages, wondering what you are going to make for dinner and nothing immediately presents itself as a viable option? Those are my meatball days. You can bet, when my head is cloudy and I'm struggling for meal ideas, there's definitely a chance of meatballs. (And yes, I apologise for that last sentence.)</div>
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<u>Lamb Kefta</u></div>
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Serves 4 - 6</div>
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slightly adapted from <a href="http://www.delicious.com.au/?utm_source=SEM-Google&utm_medium=PPC_SEM&utm_campaign=deliciousSEM&utm_content=brandactivity&gclid=EAIaIQobChMImYi5rtfb2AIVFw4rCh1TZQzzEAAYASAAEgIHRPD_BwE">here</a></div>
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<b>For the Kefta:</b></div>
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600g ground lamb</div>
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1½ tablespoons ground cumin</div>
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1 tablespoon ground coriander</div>
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2 garlic cloves, minced</div>
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Finely grated zest of ½ lemon</div>
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<b>For the Sauce:</b></div>
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1 x 400g can chickpeas, drained and rinsed</div>
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150g moghrabieh</div>
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3 tablespoons extra virgin olive oil</div>
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2 onions, finely chopped</div>
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6 garlic cloves, minced</div>
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1 large cinnamon quill</div>
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1 tablespoon ground cumin</div>
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2 teaspoons Aleppo pepper</div>
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1 x 700g bottle passata</div>
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750ml chicken or beef stock</div>
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100g pine nuts</div>
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<b>Toast the Moghrabieh and Pine Nuts:</b></div>
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In a large, wide pan over medium-low heat, add 1 tablespoon of the oil. Once the oil is hot, add the moghrabieh and cook in the oil until golden and toasted. This will only take a few minutes. Add enough boiling water to cover the moghrabieh and boil for about 5 - 8 minutes until they are starting to become tender. Remove from the pan, drain and set aside.</div>
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Wipe the pan dry and toast the pine nuts until they too are golden. Remove from the pan and set aside.</div>
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<b>Make the Kefta:</b></div>
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Put all the kefta ingredients into a bowl and mix well. Take 2 tablespoons of mixture and form into balls.</div>
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Add 1 tablespoon of the oil to the pan you toasted the moghrabieh and pine nuts in over medium-high heat. Add the meatballs and cook for about 4 - 5 minutes, turning regularly, until browned all over. Remove from pan and set aside.</div>
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<b>Make the Sauce:</b></div>
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Add the remaining tablespoon of oil to the pan, lower the heat to medium low. Add the onions, garlic, cinnamon and cumin and cook for about 3 minutes, scraping the bottom of the pan. Be careful not to burn the spices. Add the chickpeas and the passata. Bring to boil and add the stock and simmer for about 10 - 15 minutes, until reduced by half. Return the meatballs to the pan and add the moghrabieh and simmer for about 10 minutes, or until the sauce has thickened. Remove from the heat and sprinkle with toasted pine nuts.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com1tag:blogger.com,1999:blog-3600104279112331871.post-31590021630554394652018-01-10T13:02:00.004+11:002018-01-11T13:43:03.000+11:00Summer Fruit Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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I saw this tart on the cover of the latest Donna Hay magazine and knew I had to make it. Given that I have a house bursting with summer fruit, freshly picked berries and am always (always) prepared to make pastry... it was a no brainer. Not to mention a couple of baby birds (aka my sons) who are always (always) ready to eat ... I wonder where they get that from? (Shrugs IDK)</div>
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<u>Summer Fruit Tart</u></div>
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slightly adapted from <a href="https://www.isubscribe.com.au/Donna-Hay-Magazine-Subscription.cfm?&mckv=sCQly57GX&pcrid=144315673349&plid=&kword=donna%20hay%20magazine&gclid=EAIaIQobChMI8ertp6jM2AIV1BwrCh1uZQ4ZEAAYASAAEgLdvvD_BwE">here</a></div>
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<b>For the Pastry:</b></div>
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225g plain flour (I use Tipo "00")</div>
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55g caster sugar</div>
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100g cold unsalted butter</div>
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Good pinch of salt</div>
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2 teaspoons apple cider vinegar</div>
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60ml iced water</div>
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1 teaspoon vanilla extract</div>
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<b>For the Filling:</b></div>
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40g almond meal</div>
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600g stone fruit, stones removed and cut into wedges (I used a mixture of white peaches, apricots and red plums)</div>
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250g fresh blueberries</div>
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55g vanilla sugar.plus 1 tablespoon extra for sprinkling</div>
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1 egg, lightly beaten</div>
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<b>Make the Pastry:</b></div>
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Put the flour, sugar and butter into a food processor and blitz until it resembles breadcrumbs. Add the vinegar, water and vanilla and process until a dough forms. Turn out onto a work surface. bring it together into a ball and wrap it on plastic wrap. Chill in the refrigerator for an hour.</div>
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<b>Make the Tart:</b></div>
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Preheat the oven to 200C. Line a baking sheet with baking paper. Set aside.</div>
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Put the stone fruit, blueberries and vanilla sugar into a large mixing bowl and toss to mix. Set aside.</div>
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Roll the pastry out between two sheets of baking paper until it is about 34cm round. Place it on the prepared baking sheet and sprinkle with the almond meal, leaving a 5cm clearance around the edges. Pile the fruit mixture on top of the almond meal, leaving any juice that has collected in the bowl (you don't want your pastry to go soggy). Fold the border of the pastry up, creating a rim, roughly crimping as you go. Brush the pastry edges with the egg and sprinkle with the extra vanilla sugar. Refrigerate for 10 minutes to firm it up.</div>
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Bake for 35 - 40 minutes until the pastry is golden</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com1tag:blogger.com,1999:blog-3600104279112331871.post-42244480571462268092018-01-02T14:04:00.000+11:002018-01-02T14:04:07.336+11:00Simple Vegan Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I have a KitchenAid mixer which I adore. It's an absolute treasure and a gift from husband. I love it and I use it almost every day. In fact, I don't think I could live without it. But on days when all I want to do is some gentle stirring, I make cakes like this one. It only requires a couple of mixing bowls and a saucepan and I get to have my cake and eat it too.</div>
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<u>Simple Vegan Chocolate Cake</u><br />slightly adapted from <a href="https://www.booktopia.com.au/simply-nigella-nigella-lawson/prod9780701189358.html">here</a><br /><br /><b>For the Frosting:</b><br />60ml cold water<br />75g coconut butter (not coconut oil)<br />50g dark brown sugar<br />1½ teaspoons instant espresso powder<br />1½ tablespooons cocoa powder<br />150g dairy free dark chocolate, chopped<div style="text-align: left;">
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<b>For the Cake:</b></div>
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225g plain four</div>
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1½ teaspoons baking soda</div>
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½ teaspoon fine sea salt</div>
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1½ teaspoon instant espresso powder</div>
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75g cocoa powder</div>
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300g dark brown sugar</div>
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375ml hot water</div>
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75g coconut oil</div>
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1½ teaspoons cider vinegar</div>
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<b>Make the Frosting:</b></div>
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Put all the frosting ingredients except the chopped chocolate into a saucepan and bring to a boil. Once everything has dissolved turn off the heat and add the chopped chocolate. Leave for a minutes, then give it a stir. It will be smooth and shiny. Set aside to cool.</div>
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<b>Make the Cake:</b></div>
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Preheat the oven to 180C and slide a baking sheet in to heat up.</div>
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Line the bottom of a 20cm round springform cake pan with baking paper. Set aside.</div>
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Put the flour, baking soda, salt and espresso powder into a mixing bowl and stir to mix.</div>
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In a separate bowl, stir the sugar, water, coconut oil and vinegar until the oil has melted. Add to the dry ingredients and stir until just combined. Pour the batter into the prepared cake pan and bake for 35 minutes or until the cake comes away from the sides of the pan.</div>
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Remove from the oven and leave the cake in its tin to cool on a wire rack.</div>
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<b>Frost the Cake:</b><br />Give the frosting a stir. It should be a good spreading consistency buy now. Spread the frosting over the unmoulded cake and use a offset palette knife to ease it to the edges. Leave the cake in its tin for 30 minutes for the frosting to set before unmoulding and slicing.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com2tag:blogger.com,1999:blog-3600104279112331871.post-39930745053049145412017-12-29T16:20:00.000+11:002017-12-29T16:20:31.900+11:00Sticky Gingerbread<div dir="ltr" style="text-align: left;" trbidi="on">
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'Tis the season to be full of gingerbread... regardless of the actual season. If you live in the Southern hemisphere, you feel me, right?</div>
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<u>Sticky Gingerbread</u></div>
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slightly adapted from <a href="https://atlascafeleicester.wordpress.com/2012/04/22/sticky-gingerbread-recipe-just-like-mcvities-ginger-cake/">here</a></div>
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225g self-raising flour</div>
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1 teaspoon baking soda</div>
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1 tablespoon ground ginger</div>
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1 teaspoon ground cinnamon</div>
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1 teaspoon ground mixed spice</div>
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115g unsalted butter, chilled and diced</div>
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115g molasses</div>
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115g golden syrup</div>
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115g dark muscovado sugar</div>
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275ml full cream milk</div>
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1 egg, lightly beaten</div>
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Preheat the oven to 180C. Grease a large loaf pan and line it with baking paper. Set aside. I use my largest loaf pan which is 3 litre capacity. It's probably a bit too big, but better than trying to cram too much batter in a smaller pan and having the inevitable spill-over. Just use the biggest pan you've got and don't fill it right up to the rim. Or, the other option is to make two smaller cakes, in which case cooking times will vary.</div>
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Put the molasses and golden syrup into a small pan and warm it gently until runny. Remove from the heat and set aside.</div>
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In a separate pan, heat the milk and sugar together until the sugar has dissolved. Remove from the heat and set aside to cool to lukewarm.</div>
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Put the flour, baking soda and spices into a food processor and blitz for about 10 seconds to mix. Add the butter and blitz briefly until the mixture resembled breadcrumbs. Tip into a large mixing bowl. Add the milk mixture and whisk, then quickly add the molasses mixture, followed by the egg. Whisk until it is a smooth batter.</div>
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Pour the batter into the prepared pan and bake for about 40 - 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin before turning out. Wrap the loaf in a fresh piece of baking paper and then in foil and leave for a day before slicing. Store in an airtight container. It will get stickier the longer it is kept.</div>
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Milk and Honeyhttp://www.blogger.com/profile/11875644940550457953noreply@blogger.com0