Monday, August 15, 2022

Orange and Hazelnut Galette


 Last week, a friend gave me some blood oranges, remembering that I had mentioned I always missed the season.

Having been gifted these beauties, I wanted to showcase them, and found this recipe for an Orange and Hazelnut Galette from UK Delicious - perfect!


The recipe features an orange flavoured galette dough topped with hazelnut frangipane and blood orange slices. The only change I made was to use Dorie Greenspan’s galette dough recipe from Baking with Dorie instead of the one in the recipe.

This galette is a delicious dessert, and a fun way to showcase blood oranges, should you be lucky enough to have them.


Tuesday, August 9, 2022

TWD - Tomato Tart


This week’s Tuesday with Dorie (Baking with Dorie) is Tomato Tart.

If I saw this tart on a menu, it’s not something I’d naturally gravitate to, but this is delicious. 

I made a half recipe for a smaller tart. The savoury galette dough as promised makes a crust that is both crispy and flaky. The partly baked tart shell is topped with a honey-mustard mixture, torn basil and grated cheese, before being layered with sliced, salted and drained tomatoes. More basil is slotted under the tomato slices before baking.

Once the tart comes out of the oven, it is sprinkled with more grated cheese, pepper and more basil.


The tart makes a perfect light lunch when served with salad on the side.

To see what everyone else made this week and what they thought of it, visit the LYL section of  the TWD website.

Sunday, August 7, 2022

Helen Goh’s Favourite Orange Cake


 This weekend, I made a cake that has been on my to do list for a while - Helen Goh's Favourite Orange Cake.  You can find the recipe online here.

The smell of this cake while baking is glorious - it contains a whole boiled orange that has been pureed, and it gives the cake a beautiful orange aroma and flavour.


On Day 1, I left the cake unadorned and ate it warm with icecream for pudding:


On Day 2, instead of using the thick buttercream icing in the recipe, I made a glaze using icing sugar, water and a couple of drops of orange essence to top the cake.

Whichever way you eat this wonderful cake, it is a perfect way to enjoy the flavour of orange in cake form, and very easy to make.  You just need a bit of time (as the orange needs to boil for an hour).


Tuesday, August 2, 2022

TWD - Fortune Cookies - final DC recipe

Well, we have made it - after nearly six years (!), we are posting the final recipe from Dorie’s Cookies.  The first Dorie’s Cookies recipe was posted on 1 November 2016 (though I was two days’ late).

The last recipe happens to be Fortune Cookies.


These fortune cookies are shaped by hand and in a mini muffin tin. Somehow, mine don’t look quite the right shape, but they’ll do.

I didn’t bother writing my own fortunes - I just printed off some motivational message fortunes from the Web.

My cookies are posing with a tiger brooch for the year of the Tiger.

Here’s a final look at Dorie’s Cookies:



 FINIS

Sunday, July 31, 2022

Harry Potter’s Birthday Cake


 It’s Harry Potter’s 42nd birthday today, so I have made a mini replica of the first birthday cake that he ever had, made by Hagrid.

It is a chocolate cake with buttercream icing:


The cake recipe that I used for this cake is available here. I made the icing using this recipe. I made a quarter of the cake recipe for a single layer 6” cake, and half of the icing recipe.

The cake itself is sugar- tastic delicious. A word of warning - you will need to do s crumb coat when icing the cake and have a glass of hot water to dip your knife into while icing the cake, as the cake tends to stick to the icing as you try to spread it.

Happee Birthdae Harry!



Tuesday, July 26, 2022

TWD - S’mores Icecream Cake


This week’s Tuesday with Dorie recipe is S’mores Icecream Cake.

The original was an enormous 9” cake containing a lot of icecream and chocolate. I quartered the recipe and ended up with 2 x 10cm heart shaped cakes.
 


The cake starts with a biscuit and peanut base, topped with icecream, then fudge sauce, then more icecream, then a peanut butter/marshmallow fluff filling, then yet more icecream and finally more fudge sauce. After freezing the cake for 6 hours, it is topped with mini marshmallows that are then torched, and put into the freezer again.

You end up with a cake that is a rather rich, decadent treat:


I used all vanilla icecream rather than 3 separate flavours as suggested by Dorie. Marshmallow fluff is not easy to come by here and I’d be unlikely to use it again, so I made a homemade version using melted marshmallows and corn syrup. 

While I do enjoy this icecream cake, it is quite a process to make and rather decadent, so once what I have is gone, I won’t make it again.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Tuesday, July 19, 2022

TWD - Gozinaki


 This week’s Tuesday with Dorie recipe is Gozinaki.  This is a Georgian sweet made with three ingredients - walnuts, honey and sugar.

You toast and chop the walnuts, then stir them into a mixture of boiled honey and sugar - flatten, roll, shape, set and cut. Done!

This is definitely more of a sweet than a cookie, and it is very sweet. That said, it is delicious, but a small piece is enough.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.




Tuesday, July 12, 2022

TWD - Crumb- Topped Ricotta Coffee Cake

Today’s Tuesday with Dorie recipe is Crumb-Topped Ricotta Coffee Cake. It comprises a dense ricotta based cake base, topped with blueberries and finally with a crumb topping.

Mine took almost twice the recommended 50 minutes to bake, but came out ok.



 My recommendation is to serve it warm with icecream - just saying.

To see what everyone else made this week, visit the LYL section of the TWD website.


Wednesday, July 6, 2022

WWDH - Sticky Miso Roasted Chicken with Sesame Pumpkin

This week’s Wednesday with Donna Hay recipe is Sticky Miso Roasted Chicken on Sesame Pumpkin.

This is a delicious dish where pumpkin doused in a sesame seed mixture is topped with chicken coated with a miso paste sauce.



 I used dukkah in place of just sesame for the pumpkin, and jointed a whole chicken rather than using chicken thigh fillets.

This one is definitely a keeper.

To see more Donna Hay dishes, visit Kayte and Margaret.



Tuesday, July 5, 2022

TWD - Chocolate-Pecan Cookies


 This week’s Tuesday with Dorie recipe is Chocolate-Pecan Cookies.

These delicious cookies involve combining finely chopped pecans with Dorie’s good for almost anything chocolate cookie dough, and topping the cookies with a mixture of nuts, sugar and egg whites.

These are simply delish. The cookies also hold their shape well in the oven, so top marks from me.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Tuesday, June 28, 2022

TWD - Father’s Day Blueberry-Cherry Pie


 This week’s Tuesday with Dorie recipe is Father’s Day Blueberry-Cherry Pie. It’s not Father’s Day until September here, so I was OK with baking this out of sync with US Father’s Day.


This pie is a pastry shell filled with a delicious blueberry and cherry filling. I used pastry that I had made previously and frozen. Some of it was gluten free - I was not a fan of the pastry in those as it was a little rubbery. 

I made 8 individual pies in muffin tins using a quarter of the filling recipe. It was more convenient for me to do that as I don’t have any crowds to eat a full pie.



To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Tuesday, June 21, 2022

TWD - Zan’s Birthday Cookies

This week’s Tuesday with Dorie recipe is Zan’s Birthday Cookies. These cookies comprise a chocolate/coconut brownie base, a coconut pastry cream filling and a chocolate crumble topping.



 They taste OK, but probably are not a repeat for me.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Tuesday, June 14, 2022

TWD - One Big Break-Apart Chipper


 This week’s Tuesday with Dorie recipe is One Big Break-Apart Chipper. As the name suggests, it is a single ginormous chocolate chip cookie, meant to be shared by breaking off pieces.

I didn’t think that the break off and share method would go down well at work, where I am taking this cookie, so I cut it into pieces straight out of the oven while still hot and cuttable.

The spices are cardamom and cinnamon; I chose walnuts for the nut component, and for the chocolate chips, I used half and half chopped dark chocolate and Reese’s pieces. I sprinkled the top of the cookie with sanding sugar for extra crunch.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website




Tuesday, June 7, 2022

TWD - French Vanilla Sables


 This week’s Tuesday With Dorie recipe is French Vanilla Sables. These  are little shortbread style biscuits cut out with a round cutter, but which can also be slice and bake  cookies.

I sandwiched mine  together with ganache for a  work morning tea.

They don’t look fancy but they taste good.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.



Wednesday, June 1, 2022

WWDH - Asian Spiced Lemongrass Pork


 For Wednesday with Donna Hay this week, I made Asian Spiced Lemongrass Pork from Everyday Fresh.

This dish involves making a stir fry paste with ginger, garlic, chilli, lemongrass and Kaffir lime (the latter of which I left out because I didn’t have it). This paste is cooked until fragrant in a fry pan, before the pork mince is added and stir fried until golden. Finally, a sauce of rice wine vinegar, brown sugar and fish sauce is added to the mince and cooked until the sugar dissolves.

Donna suggests a number of ways to serve this mince. I went my own way with rice, green beans and carrots as sides.

To see more Donna Hay dishes, visit Kayte and Margaret.

Wednesday, May 25, 2022

WWDH - Cinnamon sugar coated maple apple cakes



For Wednesday with Donna Hay this week, I made Cinnamon Sugar Coated Maple Apple Cakes from Donna’s Seasons recipe book. This book is one of her earlier books, and it is just so darn pretty - if you like cookbooks with beautiful pictures, definitely pick up a copy of this book.

These little cakes contain cinnamon, brown sugar, grated apple and maple syrup for flavour, as well as being dipped in cinnamon sugar fresh out of the oven. The cakes are made in mini bundt tins.

I made a half batch and got 12 mini bundts (1/2 cup size) plus 2 muffin sized cakes.

I had one of these fresh out of the oven - it was so good, and perfect for autumn.

To see some other Donna Hay dishes, visit Kayte and Margaret.


 

Tuesday, May 24, 2022

TWD - Asparagus-Lemon Quiche


 This week’s Tuesday with Dorie (Baking with Dorie) recipe is Asparagus-Lemon Quiche.

As the name suggests, the quiche is filled with chopped asparagus and chopped lemon (including the rind). The top is decorated with asparagus heads and sprinkled with parmesan.

The flavour combination is delicate and the quiche looks elegant. I served mine with salad:


This is such a gorgeous quiche, I would definitely make this again.

To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.

Saturday, May 21, 2022

My Mother’s “Hotch Potch” - Beef Stew

 


It’s cold here and definitely a good time for stews and hearty meals. One of my favourite stews is my mother’s hotch potch, pictured.

There is no set recipe for this - it’s about using what you have. In rough terms, to a large casserole dish, I added 500g cubed chuck steak that had been tossed in a mixture of salt and plain flour (I did this in a freezer bag for easy clean up), 500g peeled and chopped potatoes, and whatever other veg you have to hand (I used carrots and beans, but mixed frozen veg works a treat). Take a generous heaped metal tablespoon (the big spoon not a baking measure) full of plain flour and mix it with just enough water to make a paste - put that in the casserole dish with the meat and veg, and shake in some Worcestershire sauce and tomato sauce to taste. Crumble in a beef stock cube, season with salt and pepper to taste, then add enough water to the pot to just cover the meat and veg.

Cook in a preheated 180 degree Celsius oven for around 2 hours, and that’s it.

The crucial step is using enough flour to make the sauce thicken, otherwise you end up with tasteless watery stew (which I have done a number of times). 

A perfect dish served with crusty bread to soak up all of that  yummy sauce.

Wednesday, May 18, 2022

WWDH - Balsamic Chicken Pot Roast


Today’s Wednesday with Donna Hay recipe is Balsamic Chicken Pot Roast from One Pan Perfect. 

This is a super easy dish - there is no pre-cooking involved, just prep your chicken and veg, plonk it into a large casserole dish and roast:
 


I served my pot roast with roasted pumpkin and broccoli.

To see some other Donna Hay dishes, visit Kayte and Margaret.


Tuesday, May 17, 2022

TWD - Macarons


This week’s Tuesday with Dorie recipe is macarons - yes, those mostly pastel hued domed almond meringue shells filled with anything from jam to buttercream to ganache.


I have made them before here, here and here, but I don’t think I have ever used the Italian meringue method before (involving adding a hot sugar syrup to the meringue while mixing).
 


These turned out ok - they could have bern a tad smoother but looked fine, and had feet. I flavoured a half batch with one and a half teaspoons of matcha, which aided by sone food colouring, made my macarons a pale pistachio green.


My filling was a milk chocolate ganache made from Dorie’s recipe.


These tasted good - a little less cardboard-like than some bought offerings, so nicer.

Macarons are not hard to make - they are just a little time consuming and fiddly.

To see what everyone else made this week, visit the LYL section of the TWD website.

Tuesday, May 10, 2022

TWD - Mochaccino Muffins

This week’s Tuesday with Dorie recipe is Mochaccino Muffins. As the name suggests, they are flavoured with chocolate and coffee. Coffee powder, coffee extract, cocoa and chocolate chips make up the flavours.



They are really tasty - not too dense, nice and moist inside:
 


Best of all, the washing up is minimal, as these are made without the aid of a mechanical mixer:


To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.


Tuesday, May 3, 2022

TWD - Chocolate Olive Cookies


 This week’s Tuesday With Dorie recipe is Chocolate Olive Cookies.  These biscuits are a chocolate sable flavoured with chopped olives.

It sounds totally weird, but these biscuits are really good. They melt in your mouth and have that sweet-salty thing going on.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website


Tuesday, April 26, 2022

TWD - Cottage Cheese Biscuits


This week's Tuesday with Dorie recipe is Cottage Cheese Biscuits - aka scones.  As the name suggests, these scones contain cottage cheese.  It is meant to give them tang, but I couldn't really detect it. 


 Regardless, this is a nice scone recipe.  They tasted fine the next day without reheating.  I topped mine with jam and cheese, as shown.  

I'd happily  make this recipe again.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Saturday, April 23, 2022

Avocado Chocolate Mousse


 I have finally tried making Avocado Chocolate Mousse. I used this recipe by Chocolate Covered Katie.

The verdict - it is ok, and you can’t taste the avocado. However, it doesn’t beat the version made with cream for me.

Friday, April 22, 2022

Raspberry Marshmallow Slice


 If you love marshmallow and raspberries, I found a great recipe on the Woolworths website for you to make.  It is Raspberry Marshmallow Slice.  A biscuit base is topped with a jammy raspberry mixture (or I am sure you could sub in raspberry jam), and topped with marshmallow.  The top is then decorated with swirls of melted chocolate.


To make this slice, you will need:

Base

1 packet chocolate coated Scotch Finger (shortbread) biscuits
 1/2 cup dessicated coconut
120g melted butter

Raspberry layer

375g fresh or frozen raspberries
1/4 cup cornflour
1/4 cup sifted icing sugar

Marshmallow

2 teaspoons powdered gelatin
3/4 cup granulated sugar
3/4 cup sifted icing sugar

50g chocolate, melted, for decoration

For the base, line a 20cm x 30cm slice tin with baking paper.  Put the biscuits into a food processor and whizz into fine crumbs.  Add the coconut and melted butter and pulse until combined.  Press the mixture into the base of the lined tin and refrigerate while you make the topping.

For the raspberry layer, mash the raspberries and put into a small saucepan.  Add the sugar and cornflour and stir the mixture over low heat for 5 minutes or until the raspberries become glossy.  Remove from the heat and allow to cool while you make the marshmallow.

For the marshmallow, put 3/4 cup water into a small saucepan and sprinkle over the gelatine.  Allow to stand for 5 minutes.  Whisk with a fork to combine.

Add the granulated sugar to the gelatine mixture and place on the stove.  Stir over low heat until the sugar dissolves, then turn up the heat to medium and stir over the heat until the mixture boils and thickens, ~ 5 minutes.

Pour the gelatine mixture into a heat proof bowl and allow to cool for 5 minutes.  Add the icing sugar, then beat the mixture until thick, white and glossy.

Spread the raspberry mixture over the chilled biscuit base, then working quickly, pour over the marshmallow topping and spread evenly over the top of the raspberry layer with a metal spatula.  Allow to set before piping or drizzling melted chocolate over the top of the slice.

Once the chocolate has set, cut the slice into squares, and enjoy! 
  

Tuesday, April 19, 2022

TWD - Almond Crackle Cookies


 This week’s Tuesday with Dorie recipe is almond crackle cookies. They are comprised of just flaked almonds, egg and sugar.


They are just delicious and so easy to make. I made mine in muffin tins because they are spreaders.

To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.

Tuesday, April 12, 2022

TWD - Riviera Lemon Tart


 This week’s Tuesday with Dorie recipe is Riviera Lemon Tart. It is simply citrussy goodness.


The beauty of this tart is that the dough is simply pressed into the tart pan - no rolling required.


And it tastes great!!!

To see what everyone else made this week, visit the LYL section of the TWD website.