nothing can cure the soul but the senses, just as nothing can cure the senses but the soul.
Lemon Slice Recipe
ingredients:150g unsalted butter softened,1/2 teaspoon vanilla extract, 1/3 cup caster sugar,1 1/3 cups plain flour,
lemon topping ingredients:4 free range eggs,1 tsp finely grated lemon rind,1/3 cup plain flour,1 1/3 cups caster sugar,2/3 cup lemon juice
method:Preheat oven to 180°C/160°C fan-forced. Grease a slice pan and line with baking paper.
Place softened butter into a kitchen mixer with the sugar and vanilla and beat on low-speed for 2 minutes then add flour and continue mixing until a soft dough forms. Transfer to pan and press evenly into the base. Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool.
Make topping Mix eggs, lemon rind, flour and sugar together on low-speed until smooth. Add lemon juice and continue mixing until combined. Pour over base. Bake for 15 minutes or until just set. Cool completely in pan. Dust with icing sugar. Slice into bite size pieces, serve, enjoy with tea.
Maple syrup Banana Bread
ingredients; 2 cups self-raising flour, 1/4 cup brown sugar, 2 free range eggs, 1/4 cup maple syrup, 3 ripe bananas,1/3 cup milk, 2 teaspoons cinnamon, 1/4 cup chopped walnuts, 1/4 cup melted butter, 2 tablespoon olive oil
Method; Add all dry ingredients to a mixing bowl and combine then add lightly whisked eggs and the remaining ingredients. Pour mix into a bread loaf tin lined with baking paper and cook at 180°C for 45 minutes or until cooked through.
white chocolate and mascarpone tart
ingredients: for the biscuit base, 200g granita biscuits, 100g melted butter or enough so it comes together
for the filling, 180g white cooking chocolate, 450g mascarpone cheese, 2/3 cup thickened cream
topping, berries or 100g crushed pistachio nuts and icing sugar
in a food processor crush biscuits then add the melted butter enough that it comes together when pushed with fingers. in a tart pan evenly spread the biscuit mixture push down with palm of hand, refrigerate for 15 minutes. to make the filling combine the chopped white chocolate and the mascarpone in a heat proof bowl. Place over a saucepan of simmering water and stir until melted. Remove from the heat and whisk until smooth add cream. pour into the tart base and refrigerate for 3 hours. for the topping with top with fresh berries, dust with icing sugar or in a food processor add 100g of pistachio nuts and 3 tablespoons of icing sugar blend until fine, sprinkle over top of tart and dust with icing sugar. Serve with a dollop of cream.
sweet short crust pastry
125g unsalted butter softened,1 egg,90g icing sugar,30g ground almonds,250g plain flour
3 eggs lightly whisked, 180 ml golden syrup,100g brown sugar,50g butter,195g roughly chopped pecans
to make the pastry,place the butter,eggs,icing sugar and ground almonds in an electric mixer with the paddle attachment and beat until smooth. Add the flour a little at a time. stop mixing as soon as it has incorporated. transfer the mixture to a lightly floured surface and shape into a disc then wrap in plastic film and refrigerate for 1 hour or overnight. remove from the fridge 30 minutes before using if left over night.
roll out the pastry on a lightly floured work surface until 4mm thick, then gently fold over the rolling-pin and transfer over a 30 cm tart tin with a removable base. gently press into the tin and trim excess with a sharp knife. prick the pastry with a fork and place back into the refrigerator for 30 minutes.
pre heat the oven to 200°C, to make the filling, place butter,sugar and golden syrup in a small saucepan over a low heat cook stirring until butter has melted and mixture is smooth. set aside to cool slightly then add the eggs and vanilla, whisk to combine. stir in the pecans and pour into the pastry case. bake for 35-40 minutes or until pastry and filling are golden. Allow to cool to room temperature before serving with cream.
The pastry recipe is borrowed from Manu Feidel i find this is the nicest and easiest pastry recipe to use.
raspberry and coconut tea cake
100 grams softened butter, 100 grams caster sugar,300 grams self-raising flour,3/4 cup milk,3/4 cup designated coconut,2 teaspoons vanilla extract, 2 eggs,200 grams raspberries
combine the softened butter with the caster sugar in a mixer and beat until light and fluffy. add eggs, flour, vanilla and milk, beat to a smooth batter consistency, then add the coconut. poor into a greased tin and top with raspberries. bake on the middle oven shelf at 175°C for 40 to 45 min.