Honey Comb (hokie pokie)

Ingrediants :-
100gm sugar
4 tbsp Golden syrup
1 1/2 tbsp bicarbonate of soda

Method :-
1. melt sugar witth golden syrup
2. shake to mix
3. add in bicarbonate of soda last
4. cool for 15 mins to set

cherry strudel

Ingredient
filo pastry
melted butter
breadcrumb
cheery

method
preheat oven to 200
brush 5 layers of filo with butter inbetween
on the last layer sprinkle with breadcrumb to absorb moisture
put cheery on filo
fold in sides
push in and roll
make at 200 degrees for 15 mins
lower heat to 18- and bake for 5 mins

Fresh Berry Pudding

Ingredient :-
Frozen Berries
Fresh Berries
1 tin of cherries
bread

Method :-
1. put berries in a pan
2. add in cherries
3. add in frozen berries
4. strain and reserve juice
5. cling wrap pudding cup
6. soak bread in juice and line cup
7. fill with berries and cover with bread
8. chill for 5 mins

Apple Cherry Pie

Ingredient
3 cups of plain flour
2/3 cup of icing sugar
250 gm butter
some salt

Filling
2 tbsp corn flour
3 tbsp sugar

Method :-
1. Preheat oven to 180 degree
2. Make pastry and chill for 2 hours before use
3. place cut cherries and apple in a bowl. add in corn flour and sugar.
4. Put in oven and bake for 35-40 mins

Apple Pie

Ingredient:-
Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish:
Softly whipped cream or vanilla ice cream

Method :-

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for 30 minutes to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.

Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie.

Mango Tart

Ingredient :-

Crust:
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
Lime Pastry Cream:
1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
Fruit Topping:
2 mangoes, peeled and thinly sliced
1 peeled slice kiwifruit (optional)


Method:-
1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel.

5. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

6. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours

Banana Hoon Kuey

Ingredients:
• 2-3 bananas (steamed till they are slightly soft) – you can use more bananas if you want more bananas in the kueh.
• 1 packet of green bean powder
• 1 ¼ litres of coconut milk or milk or soy bean milk
• 200 grams of granulated (fine) sugar
• ¼ teaspoon of salt
• Aluminium foil or clear plastic sheets or banana leaves for wrapping

Directions:
1) Cut banana leaves into the desired size which you can use to wrap into a rectangular or square shape.
2) Peel bananas and steamed them till slightly soft. **(careful, don’t steam them till too soft)
3) Put the cooked bananas aside and cut them to bite size pieces.
4) Dilute the packet of green bean powder with half of the coconut milk and set it aside.
5) Boil remaining coconut milk in a small pot with sugar and salt. Add the green bean flour mixture which was done earlier on. Keep stirring until the mixture turns thick and it is done.
6) Take a sheet of the cut banana leaves, place 1 tablespoon of the cooked mixture on it, then add a slice of banana and add another 1 tablespoon of mixture to cover the banana.
7) Wrap the mixture into a rectangle or square shape and set them aside to cool. You have to be quick in wrapping all the kueh as the mixture will set easily in the pot.
8) Once all the kueh have cool down, put them into the fridge. Once they are set, serve them cold.

Butternut Snap Chocolate Tartlets

Ingredients
12 Arnott’s Butternut Snap Cookies
165g (3/4 cup) caster sugar
60ml thickened cream
40g butter
150g dark chocolate, chopped

Method
Lightly grease a 12-hole round bottomed tartlet tin.
Place 6 of the biscuits on a microwave-safe plate and heat on high for 20 seconds or until biscuits are soft and pliable. Working quickly, gently roll the biscuits out until 3mm thick and then push into the tartlet tin. Repeat with remaining 6 biscuits.
Combine sugar and 165ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook (brushing down sides of the saucepan with a wet pastry brush to remove any sugar crystals) for 10-15 minutes or until sugar mixture is a deep golden colour. Remove from the heat, add the cream and butter (caramel will spit) and stir until smooth. Pour into the biscuit cases and refrigerate for 30 minutes, or until set.
Place the chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes, or until set.

Lemon Meringue Tart

Ingrediant :-
Pate sucrée
1 vanilla bean
150 g soft salted butter
95 g icing sugar
250 g flour
1 egg
30 g almonds flour

Lemon cream
juice and zest of 2 bio lemons
2 eggs + 3 egg yolks
80 g sugar
70 g salted butter

Meringue
3 eggwhites
120 g sugar


Method :-
Pate sucrée (Prepare the pate sucrée the day before)
Slice the vanilla bean and scratch the seeds. Add them to the sugar.
Keep the vanilla bean for step 2 of next phase (preparation of the tart)
In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.


Lemon Cream
Warm up the oven at 170°C.
In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
When the pasta is cold, pour the lemon cream.
Bring the temperature of the oven to 220°C.

Meringue
Beat the eggwhites until stiff adding the sugar in 3 times
Cover the lemon cream with it
Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)

Jam Donuts with Lavender Sugar and Clotted Cream Custard

Ingrediants

440ml milk 
100g unsalted butter, softened
75g caster sugar
4 eggs
20g fresh yeast 
4 cups (600g), plain flour
Vegetable oil, for deep frying
200g raspberry jam 
clotted cream, to serve

2 tsp lavender flowers 
100g caster sugar

Method :-

Step 1: Heat milk in a saucepan until tepid (37°C on a thermometer). Whisk in the butter, caster sugar and eggs. Place the yeast into a bowl and about ½ cup of the milk mixture. Break up the yeast with your hands to form a smooth paste. Transfer to the milk mixture, whisking to combine. Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes - 1 hour.

Step 2: Meanwhile, for the lavender sugar, combine lavender flowers with sugar in a large bowl, rub together with your hands until flowers are bruised. Set aside for 15-20 minutes to infuse.

Step 3: Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, then toss in the lavender sugar.

Step 4: Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.

Step 5: Serve donuts with clotted cream. 

stir till come to a thick watery

Meduria Cake

Ingredients 
225gm Butter
225gm Sugar
4 eggs
2 tsp vanilla essence
50gm milk
225gm Flour
2 tsp Baking Powder
50gm Cocoa Powder

Method:
1. Preheat oven to 180 degrees
2. Whisk Butter and Sugar
3. Mix in 4 eggs with vanilla essence
4. Add egg to butter mixture
5. Add in Milk
6. Sieve Flour and baking powder
7. Add to mixture
8. Divide mixture into 2
9. Add cocoa powder to 1 half
10. alternate mixture in Pan and swirl for marble effect. Bake for 30-35 mins

Classic baked cheesecake

Ingredients :
icing sugar for dusting

1 cup sweet biscuit crumbs
1 teaspoon baking powder
1/2 cup cornflour
1/2 cup cream
1/3 cup butter, melted
2 tablespoons lemon juice
2 x 250g block PHILADELPHIA* Light/Regular Cream Cheese, softened
3 x 55g eggs, lightly beaten
3/4 cup caster sugar

Method :
1. Combine biscuit crumbs and butter, press into the base of a 20cm spring form pan; chill.

2. Beat Philly* until smooth, stir in remaining ingredients (caster sugar, cream, eggs, lemon juice, baking powder and cornflour).
3. Pour mixture onto crumb crust and bake at 150C for 60 minutes. Allow to cool completely in oven and refrigerate for 2-3 hours before serving.

Apple and Cinnamon Cheesecake

Ingrediants :
apple slices, brushed with lemon juice, to serve

1 cup cream
1 cup sweet biscuit crumbs
1 teaspoon ground cinnamon
1/2 cup caster sugar
2 tablespoons fresh lemon juice
2 teaspoon gelatine, dissolved in 1/4 cup boiling water
425g can pie apple
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted

Method:
1. Combine biscuit crumbs and butter and press into the base of a 22cm springform pan, chill.

2. Beat Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple.
3.Pour mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.

Momma T's Bread & Butter Pudding

Ingredients
A)
1.5 Lit Fresh Milk
1.5 Lit whipping cream
5 gm cinnamon

B)
400 gm sugar
3 eggs

C)
180gm Golden Raisin
French Bread

Method :
1. Combine A in a pot , small fire, till warm.
2. Beat B lightly till all well mix with the whisk.
3. Spread butter on bread both sides
4. 1st layer place bread into the casserol, 2nd layer raisin then continue alternate
5. Mix A And B and pour on bread and Raisin layers. Let it soak for 15min
6. Bake 175 degree for 45min till golden brown.

Sticky Date Cookie

Ingredients
125g unsalted butter shopping list
3/4 cup Sunbeam pitted dates, chopped shopping list
1/2 cup water shopping list
1 cup brown sugar shopping list
1 egg shopping list
1 teaspoon vanilla essence shopping list
1 cup self-raising flour shopping list
1 1/2 cups plain flour shopping list

Method :
1. Pre-heat the oven to 160C. Line baking trays with greaseproof paper.

2. Place butter, Sunbeam Dates, water and sugar in a saucepan.
3. Bring to boil then remove from heat. Cool for 5 minutes.
4. Stir in egg, vanilla essence and flours. Place heaped teaspoons of mixture onto prepared trays.
5. Bake for 20 minutes or until golden.

Makes approximately 50

Chocolate chip cookie

Ingredients

85gm chocolate

Set A
125 gm unsalted butter
1 tsp vanilla
75gm brown sugar
50 gm regular sugar

Set B
150gm plain flour
30 gm cocoa
1 teaspoon of bicab
1/2 teaspoon of salt

1 cold egg
1/2 kg chocolate chips

Method
1. melt chocolate over water
2. Prep set A
3. Prep set B
4. pour melted chocolate into set A
5. Add 1 cold egg and chocolate chip
6. Bake in Oven

Chocolate Biscotte

Ingredient :
2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
1/2 cup nutella

Method
Mix all of the above, bake in oven

Chocolate Red Wine Cake

Ingredients :
4 ½ oz softened unsalted butter
4 ½ oz caster sugar
2 medium eggs, lightly beaten
5 fl oz red wine, at room temperature
4 ½ oz plain flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon cocoa powder
1 easpoon baking powder
2 ¼ oz dark chocolate (55-70 per cent cocoa solids), grated

For soaking:

2 fl oz water
1 oz caster sugar
4 fl oz red wine (an inexpensive Cabernet Sauvignon or Merlot works well)

For finishing:

1 jar of redcurrant jelly
About 10 ½ oz tempered dark chocolate

Method :
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10 inch bundt tin.

Cream together the butter and sugar until pale and fluffy, then add the beaten eggs a little at a time, beating well between each addition. Add the wine and mix well.

Sift the flour, cinnamon, cloves, cocoa powder and baking powder together. Sift again to make sure the ingredients are well mixed. Fold the dry ingredients a tablespoon at a time into the creamed cake mixture.

Lastly, fold in the grated chocolate. Transfer the mixture to the prepared bundt pan and level the top. Bake in the center of the oven for 35 minutes, until the cake is well risen and a skewer inserted in the center comes out clean.

Let the cake cool in the pan for 20 minutes and then place a thin cake card over the top and invert the pan. Lift off the pan so the cake sits on the card. It will still be warm, so do not try to move it at this stage. Cool the cake completely.

To soak the cake, bring the water and sugar to a boil in a small pan and stir in the red wine. Fill the cleaned bundt pan with the red wine syrup and place the cooled cake back in the pan. It will quickly absorb the hot liquid. Once the liquid has been absorbed, reverse the cake on to the cake card as before. Remove the pan, being careful not to damage the cake.

Leave the cake to cool before glazing. Bring the redcurrant jelly to a rolling boil in a small pan, then remove from the heat and, with a small, flat brush, quickly brush the hot jelly over the cake using large strokes. Let the jelly set, then repeat the process for a beautiful glossy finish.

To finish the cake, you need to make little discs of tempered chocolate. Spoon 10-15 blobs of the chocolate, about ½ inch wide, on a sheet of acetate, spacing them 2 inches apart. Place a second sheet of acetate on top of the chocolate and press down to flatten each blob to a smooth circle. They do not have to be completely round—that is half the fun. Place the chocolate discs, still sandwiched in acetate, on a baking sheet, put another baking sheet on top of it and leave in the fridge for 10-15 minutes to set.

Remove the top sheet of acetate and peel away the chocolate circles. Using a hot knife, cut the base off each circle so they sit flat at the bottom of the cake. Push them one at a time on to the sides of the cake round the base; they will stick to the jelly.

Claire’s notes:

Make the chocolate decorations the day before you make the cake, to take the hassle out of finishing it. If you do not feel up to tempering chocolate, look in your local supermarket for chocolate decorations.
The cake will keep for a week in a sealed container in the fridge.
Sheets of acetate can be bought in boxes from most stationery stores.

Pavlova

Ingredients
4 egg whites
1 cup sugar
1 tsp lemon or white vinegar
2 tsp cornflour

Method
1. using electric beater, beat egg white till soft peaks form
2. add sugar lemon and corn flour and beat till stiff and glossy
3. line baking tray with paper
4. pile onto paper and shape into a circle, leaving center slightly hollowed
5. bake at 130 degrees for 1 1/2 hours or until crisp on the outside
6. turn off oven and leave to cool with oven door ajar
7. decorate with whip cream and fresh fruit

Apricot Filo Bites

Ingredient
1 1/2 cup apricot
1/4 cup honey
1/2 cup walnut
1 orange (zest and juice)
1 teaspoon cardamon

4 sheets of filo, buttered and stacked

Method :-
1. Blend 1 1/2 cup apricot, 1/4 cup honey, 1/2 cup walnut, 1 orange (zest and juice) and 1 teaspoon cardamon for filling
2. Butter 4 sheets of filo individually
3. cut buttered filo into squares and line muffin tin
4. Place filling in filo
5. Bake in oven