Tuesday, November 22, 2022

TWD - Pear-Comte Tart - Pear Comte Tart


 This week’s Tuesday with Dorie recipe is pear Comte Tart. It comprises a short crust pastry, coated with mustard and filled with an egg/cheese mixture and topped with sliced pears.


It’s quite a pretty tart. I just used garden variety cheddar.


This tart made the perfect light meal served with salad.


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

Wednesday, November 9, 2022

TWD - Cranberry Spice Squares

 


This week’s Tuesdays with Dorie recipe is Cranberry Spice Squares. Except getting fresh or frozen cranberries is impossible here, so I used redcurrants that I froze from Christmas. Same same, don’t you think?

These squares are a squidgy, moist (yes, I said it) gingerbread studded with sharp tangy berries. Three sorts of flour are used to give the squares earthiness (I only used plain flour and wholemeal flour because I didn’t have rye flour.) They smell like Christmas when baking.

The squares are meant to be frosted with cream cheese icing but I didn’t have any cream cheese. They are fine without it.

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


Sunday, October 30, 2022

Halloween Pumpkin Cupcakes


It’s Halloween tomorrow, so just for fun, I made some Halloween pumpkin cupcakes. 

The pumpkin cupcake recipe contains minimal sugar and is super simple to make. The recipe is available online at Kidspot here. I only made half to yield 6 cupcakes.
 


I iced my cupcakes with cream cheese frosting tinted orange. For 6 cupcakes, this recipe at Taste.com was sufficient.


The cute Halloween cupcake papers and toppers are from Coles supermarket.

For those who celebrate Halloween, I hope you have a fun night!

Tuesday, October 25, 2022

TWD - Blue Cheese and Fig Bites


 This week’s Tuesday with Dorie recipe is Blue Cheese and Fig Bites, baked in mini muffin tins. 

I subbed blue cheese for cheddar, fresh figs for fresh pear, and baked them in a standard size muffin tin. It’s a pretty forgiving recipe - I think you can sub the cheese and fruit varieties for whatever you have.

They were rather good - they’d be quite nice served on a cheeseboard.

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



Tuesday, October 11, 2022

TWD - Caramel-Apple Crisp


This week’s Tuesday with Dorie recipe is Caramel-Apple Crisp. The name says it all.
 

I cheated and used bottled caramel sauce rather than wasting cream and time making my own.

This dessert is delicious. I made a serve for one. Go make it. That is all.

To see the other baked delights from my esteemed Dorista colleagues, visit the LYL section of the TWD website.


Tuesday, September 27, 2022

TWD - Java Mini Mads


 This week’s Tuesday with Dorie recipe is Java Mini Mads. These are coffee flavoured madeleines, baked in mini muffin tins.

I decided just to bake mine in a normal madeleine pan, yielding 12 madeleines.

These were delicious. The humps that I got on these were smaller than I normally get, but I’m ok with that.

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



Tuesday, September 13, 2022

TWD - Scone Pudding


 This week’s Tuesday with Dorie recipe is Scone Pudding, made using leftover Buttermilk Scones.


The scones are sliced horizontally into thirds and layered into a baking dish, brushed with curd (I used orange curd), topped with spiced custard (I used cardamom), left to soak up the custard, then topped with sliced apple, sprinkled with sugar and baked.

This pudding is meant to be served warm, but I liked it cold as well. It made a nice change to bread and butter pudding.

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

 


Saturday, September 10, 2022

Madeira Cake


It was my mum's birthday this week.  In a rare event, I was at her place for her birthday, so I made her a birthday cake.


Mum does not like rich cakes, and I heard her once mention that she liked Madeira Cake.  For this reason, I dug out my high school Day to Day Cookery book and made mum a Madeira Cake for her birthday.

This cake is quite simple to make and is rather tasty.  I added a lemon glaze to the top of my cake for a bit of extra sweetness and moisture.

If you would like to try making this cake for yourself, you will need:

120g butter
3/5 cup sugar
grated zest of one lemon
1/4 cup milk
1 1/2 cups self raising flour

Grease and line a loaf tin, and preheat your oven to 180 degrees Celsius.

Cream the butter and the sugar in the bowl of a stand mixer.  Beat in the eggs, one at a time.  In a separate bowl, sift the flour and stir through the lemon zest.

Add the flour and milk alternately to the cake batter (3 x 1/3 flour, 2 x 1/2 milk, starting and ending with the flour) and mix after each tranche to just combine.

Scrape the  batter into the prepared loaf tin, smoothe the top with a knife, and bake in the preheated oven for 35-40 minutes or until cooked through when tested.  

Remove the cake from the oven and leave in the tin on a wire rack for around 10 minutes before unmoulding from the tin onto the rack to cool completely.

Once the cake has cooled, you can decorate it as you please (I used a simple glaze made of icing sugar and lemon juice).

Thursday, September 8, 2022

Passionfruit Coconut Cake


Recently, I made this amazing Passionfruit Coconut Cake from a recipe by Lorraine at Not Quite Nigella.  This luscious cake is flavoured with passionfruit pulp and dessicated coconut, and is topped with a delicious passionfruit flavoured buttercream. 


How good does that look!  I only made half the icing (as I don't like thick icing), and used tinned passionfruit in the cake.  

I absolutely loved this cake - moist (yep, that's a good word for a cake), light and fruity.  An absolute winner!  If you want to get in the mood for summer, this is the perfect cake to make. 


Tuesday, August 23, 2022

TWD - Buttermilk Scones


 This week’s Tuesday with Dorie recipe is Buttermilk Scones. As the name suggests, these scones are made with buttermilk rather than straight milk (though I cheated and just used soured milk instead).

This scone recipe is different to what I am used to as it contains egg. This made the scone dough rather sticky, and I had to use more flour than the recipe suggested to get anything resembling a workable dough. I also found that the finished product did not rise like a typical scone, presumably because of the texture of the dough.

The end result was perfectly edible (see photo), but it won’t be my go to scone recipe.

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


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.