This week’s Tuesday with Dorie recipe is Cheese Puffers.
They are pretty much what it says on the tin - cheesy eggy bites that puff up when baked.
Mine are super small as I quartered the recipe and used patty cake tins.
These cheese puffers are quite tasty - a nice side or good on their own.
To see what everyone else made this week, see the LYL section of the TWD website.
While I could have bought Togarashi online, my local supermarket didn’t stock it. Knowing I’d likely never use it again, I didn’t seek it out, and instead made my own spice mixed based on most of the Togarashi flavours - 1 teaspoon chipotle powder, 1/2 teaspoon each of ginger and sesame seeds, a twist of black pepper and a pinch of orange zest.
When I baked my meringues, they really flattened out, and went darker than they were supposed to. The end product is a meringue cookie with a kick - not awful, but not something I’d make again.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This recipe is based on the cookies made at a Parisian restaurant called Mokonut. As their name suggests, the cookies are flavoured with dried cranberries, rye flour and chocolate.
And they are absolutely scrumptious. This is the best cookie recipe I have made in a long time - I loved them so much I kept 5 for me.
To see what the other Dorie Bskers made this week and their thoughts on it, visit the LYL section of the TWD website.
This is one of the best pancake recipes I have tried - the pancakes were light and fluffy and held their shape nicely in the pan.
I paired my pancakes with lemon juice, sugar and strawberries.
To make these pancakes as a serve for one, you need:
1/4 cup plain flour
1/4 tablespoon sugar
3/4 teaspoon baking powder
pinch baking soda
pinch salt
1/4 plain yoghurt
1/2 of a beaten egg
1/2 tablespoon vegetable oil
1/4 cup milk
Put your frypan on to heat.
For the batter, mix together the dry ingredients in a small bowl, then mix through the oil.
In another small bowl, mix together the egg and the yoghurt, then mix them through the dry ingredients. If the mixture is too thick, add just enough milk to loosen it.
Brush the heated frypan with oil, then add spoonfuls of batter to the pan. When the top of the pancake gets bubbles on it, flip it and leave it a couple of more minutes or until cooked.
Flip the pancakes out onto a plate and top as you like.
This week’s Wednesday with Donna Hay recipe is Rum and Raisin Truffles. The recipe is online here.
These truffles are, as you would expect, quite rich. I gave some to one of my neighbours abd she thought they were delicious.
To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.
This week’s Tuesday with Dorie recipe is Mulled Wine Jammers - a vanilla sable topped with spiced fruit jam and streusel.
Instead of making Dorie’s jam, I used some Christmas jam that I already had. As it was also a spiced jam, I figured it was a viable substitute.
These biscuits are buttery, light and delicious.
To see what the others made this week, visit the LYL section of the TWD website.
The spices are very Christmassy- cloves and nutmeg.
I was able to try these and I think they are delish! I love a caramel- and homemade caramels are even better.
To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.
I took liberties with this recipe. I left out the skewers and chose my own sides, including my own choice of fennel salad that I’d already made.
To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.
This dessert comprises sliced apples topped with pastry. I went off piste and used filo pastry, because it was supposed to use up pastry scraps, so I wasn’t going to make pastry.
My Pandowdy might look dowdy, but it tasted good - in the tradition of apple pie, you can’t go wrong with apples and pastry.
To see what everyone else made this week, visit the LYL section of the TWD website.
I made these following one of Donna’s online cooking demonstrations. They are very easy to make.
You can find the recipe here should you want to try making these.
To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.
These biscuits are flavoured with brown sugar, chocolate and nuts.
They are quite delicate, so they made the perfect icecream sandwich:
To see what everyone else made this week, visit the LYL section of the TWD website.
This week’s Wednesday with Donna Hay recipe is One Pot Ginger Chicken, from Donna’s new book, One Pan Perfect.
Donna was inspired by Hainanese Chicken with the flavours in this dish - ginger, chilli, garlic.
To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.
Kayte is resurrecting Wednesdays with Donna Hay on a casual basis. We may not post every Wednesday, but we will post whenever we make a new Donna Hay recipe.
This week, I made a recipe from Donna’s new book, One Pan Perfect. The recipe is Spiced Meatballs in Sticky Chilli Sauce. There are great Asian flavours in these meatballs - garlic, ginger, green onion and chilli.
I served my meatballs with cauliflower rice and veggies.
I highly recommend both this recipe and Donna’s new book.
These biscuits are compromised solely if ground almonds, coconut, sugar and eggwhite. They are meant to be filled with ganache, but I just baked in a chocolate chip instead.
These biscuits are rather messy and crumbly before baking, and you have to be a bit gentle at that stage to stop them from disintegrating. However, they bake up quite firmly, and are quite healthy with only fat from the coconut and almonds.
To see what everyone else made this week and what they thought if it, visit the LYL section of the TWD website.
I buy English muffins occasionally but I have never made them myself. It takes a little planning to make them as the process takes 4 hours or so. If you want them for breakfast, you have to start the night before.
I was pleased with how mine turned out - here’s one with ham, egg, cheese and tomato chutney:
These delicious cookies comprise a chocolate cookie dough filled with cherries and walnuts, and drizzled with chocolate. I used dark chocolate drizzle instead of white chocolate.
These cookies are just devine. I also like that the recipe is small batch.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
It is my friend’s youngest son’s birthday today. I had dinner with the family last night, and brought dessert in the form of this chocolate mud cake with chocolate fudge icing. As with many teenagers, he loves chocolate, so I delivered!
The icing recipe is this one, which is really rich and chocolatey without using any actual chocolate.
I had a slice of this cake and it was good - I hope the birthday boy thought so too.
This is a terrific plain cake flavoured with miso paste and maple syrup, and glazed with marmalade:
I deliberately didn’t strain the marmalade glaze, as I liked the decorative addition of tge orange peel.
Dorie suggests buttering this loaf or toasting it and adding butter or jam on too, but I loved it as is.
To see what everyone else thought of this cake, visit the LYL section of the TWD website.
I used licorice powder in place of aniseed, and my glaze didn’t work so I just dusted them with icing sugar.
I wasn’t sure about these when making them, but they actually taste pretty good. They are quite soft and break easily, but that certainly doesn’t affect the taste.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
The book says to use packet cake mix to make it accessible and easy, but I made the Dutch Chocolate Cake from Christine McConnell’s Deceptive Desserts as my base cake.In hindsight, this light spongy cake was not ideal for shaping, but I got it to work. (It is a delicious cake, BTW.)
Once you have shaped the cooled cake, it literally is as easy as icing it with chocolate buttercream (use your favourite recipe, making sure to crumb coat it), smothering it in brown tinted shredded coconut (I used dessicated coconut because that’s what I could get) to resemble fur, piping details on with black writing icing, and sticking on a chocolate biscuit nose, two Dairy Milk rollos for eyes, and licorice claws. I used the cake that I cut off to make chocolate soil to hide the cake board.
I am pretty happy with this cake. It looks deceptively simple, but it was actually quite time consuming to make. I think Harry is rather handsome, and he tastes delicious!
Are you celebrating Book Week? I would love to hear if you bake any literary themed goodies.
Dorie recommended caramel chocolate so I used Caramilk. I have to say I didn’t really taste it though.
These bars were not really my cup of tea. They were ok, but the overwhelming flavour of buckwheat flour made them a bit meh for me.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesday with Dorie recipe is Three-Ways Sugar Cone Pizzelles. The recipe is what it says on the tin - pizzelles moulded into cones, or bowls, or just left flat.
I don’t have a pizzelle press and don’t intend to invest in one, so I used my jaffle maker to make my Pizzelles.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
These yeasted dough biscuits are made from the same dough as last fortnight’s savoury biscuits, but instead of being blended with seeds and spices, the dough is blended with sugar. I used cardamom pistachio sugar from Gewurzhaus, because I could.
These biscuits were ok, but not as good as the savoury ones.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
My mum has sent me some very nice recipes out of her local paper recently. One that particularly caught my eye was for a lemon and poppy seed meringue cheesecake, by Phoebe Wood.
Unfortunately, my circumstances mean that it was not realistic to make the whole cheesecake. Instead, I quartered the recipe, and made two 6" tart versions. They are not as visually stunning as the whole cheesecake, but they tasted great.
The cheesecake is comprised of a pastry base, with a lemon curd and poppy seed flavoured filling, and topped with sour cream and meringue. The meringue was also meant to contain poppy seeds, but I forgot.
I think the mini tarts are cute:
I subbed Greek yoghurt for sour cream in the pastry, and onion flakes for dukkah in the seed mix. I enjoyed these biscuits - they are a really tasty snack.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
For reasons that I could no longer remember, I had both buckwheat and coconut flours in my pantry, so all I needed to buy was pineapple. Instead of using tinned crushed pineapple, I cut fresh pineapple and crushed it in the food processor.
This banana “bread” is rather delicious, with a slightly grassy nutty flavour from the buckwheat. The fruit makes the cake moist.
For those with dietary constraints, this bread is gluten free, and the only sugar is in the fruit.
I really enjoyed this change from the run of the mill banana bread, and it is very easy to make. Give it a go!
This week’s Tuesday with Dorie tecipe is Coconut Patties. As you’d expect, these are flattened coconut macaroons shaped in a biscuit cutter, and flavoured with lemon, lime and vanilla.
I was underwhelmed at the thought of making these, but they were actually very tasty.
Dorie had made a pink, rose flavoured version of these as well. That version could be made into a Cherry Ripe flavour by adding finely chopped glace cherries. These patties are a coconut blank canvas, so you could flavour them any way you like.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesday with Dorie recipe is Natasha’s Mum’s Fruit and Walnut Bread Bars - quite a mouthful!
These bars are not bread, but an egg white based biscuit filled with dried fruits and nuts. I used figs, apricots and glace cherries as the fruit - Dorie and Natasha are keen in crystallised ginger but I didn’t have any.
This moist torte contains both hazelnut and almond meal. When combined with dark chocolate, cardamom and cinnamon, and topped with sliced pears, you have a nutty, winning dessert.
To make this easy, gluten free dessert, you will need:
120g chopped dark chocolate, melted
2/3 cup olive oil
3/4 cup brown sugar
3/4 cup hazelnut meal
1/2 cup almond meal
3 eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
2 pears, cored and thinly sliced
Preheat your oven to 180 degrees Celsius and grease and line a 9” fluted tart pan with a removable base.
In a large bowl, combine all of the dry ingredients and the egg yolks with the olive oil, then fold through the melted chocolate.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites through the chocolate mixture.
Scrape the mixture into the prepared tart pan and smooth the top. Arrange the sliced pears on top.
Bake the torte in the oven for 45-50 minutes or until cooked through. Remove the torte from the oven and allow it to cool in the tin before slicing and serving.
Toasted pecans are whizzed up with brown sugar, butter, flour, eggs, sugar and salt to form a cookie that is warm and earthy in flavour. I wasn’t sharing, so I made a quarter of the recipe. My cookies were probably a bit thick as a result of the pan I used, but they suited me.
To see what the other Dorie’s Cookies bakers made this week and what they thought of it, visit the LYL section of the TWD website.
If you would like to make this cake for someone special in your life, you will need:
2 small apples
Zest of 1 lemon
225g plain flour
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of sofa
1/4 teaspoon salt
2 large eggs
100g sour cream (I subbed Greek yoghurt)
160g sugar
150ml olive oil
2 teaspoons rosewater
Glaze
1 cup icing sugar
1/2 teaspoon ground ginger
1 tablespoon lemon juice
1 tablespoon orange juice (I just used all lemon juice)
Preheat your oven to 180 degrees Celsius and grease and line a 20cm round springform pan.
Peel and core the apples and chop into 1cm pieces. Toss the apple pieces with the lemon zest and set aside.
Sift the flour, ginger, bicarbonate of soda, baking powder and salt into a large bowl.
In a jug, whisk together the eggs and sour cream. Add the sugar, olive oil and rosewater and whisk until smooth.
Fold the apples through the flour, then pour over the egg mixture and fold together until just combined. Scrape the batter into the prepared pan, and bake in the oven for 55-60 minutes or until cooked through.
Remove the cake from the oven and allow it to cool for 10 minutes in the tin.
In the meantime, make the glaze while mixing together all of the glaze ingredients until smooth - it should be thick but pourable, so add more lemon juice if necessary.
Pour the glaze over the warm cake and spread over the top of the cake with a metal spatula. Allow the cake to cool completely in the tin before unmoulding.
Serve the cake decorated with edible flowers.