Tag: baking
lemon slice
nothing can cure the soul but the senses, just as nothing can cure the senses but the soul.
-OSCAR WILDE
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.
words and lemon thyme butter biscuits
‘It is worse to stay where one does not belong at all than to wonder about lost for a while and looking for a psychic and soulful kinship one requires. It is never a mistake to search for what one requires. Never.’
-Clarissa Pinkola Estes
She has up until this point tried to go without her soul life. That was never going to be enough. There comes a time when beginning again is necessary. Stripping back the layers of any delusions she has built up around herself over the years, revealing what lies beneath. This will take sometime, many moments requiring patients and the deepest of commitment to herself. She will begin the decent, travelling the road into the depths of her own intricate self. It could possibly be the most important journey she is ever going to take. For some, this time never comes, for others it comes with great fears attached, tremendous risks or copious hurts. The beginning of the decent usually comes without choice, it presents with a sense of urgency, it is a matter of survival, not of the hungry kind, we are talking about something much deeper than that. One where she knows, if she allows things to remain the same, that she most definitely will not survive. That any truth of her own will be lost, that she will lose her ‘self’ in this life she is moving through. There is a part in the back of her mind that is all-consuming with a terrifying fear, one that she has never before experienced, one that says don’t do it, stay here, safe and hidden in this story you have created for yourself. It is here in this moment that she must gather all that she knows to be true about herself, draw deeply on her faith and instinctual self and go, in a way that she knows she must. It is here, where she let’s go, of all that she knows to be true, of any safe haven she had, leaving her only with her own vulnerability in the palms of her hands. She does ‘this in order to learn her way, in order to clear her way, to the true and wild self.’
lemon thyme butter biscuits
ingredients:125 g butter,softened,100g caster sugar,1 free-range egg,200g plain flour,zest of 2 lemons,¼ teaspoon baking powder,1 pinch sea salt,3 tablespoons demerara sugar, juice of a lemon, 1/3cup icing sugar, Few sprigs of thyme
method: Beat the butter and sugar in a bowl with an electric mixer until light and creamy. Add the egg and beat until light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 1 hour, or until firm.
Preheat your oven to 180°C. Roll out the dough on a floured surface until ½cm thick. Using a cookie cutter, cut the dough into desired shape and place onto a lined baking tray. Bake for 10 to 12 minutes or until the edges are light brown. Transfer to a wire rack to cool completely before icing. Mix the icing sugar and add the juice of a lemon slowly until the desired consistency is reached, aim for thick pouring cream consistency, too thin and it will run off the biscuits. Sprinkle with demerara sugar and tiny sprigs of thyme. Set in the fridge for an hour before serving. Place in a jar or air tight container in the fridge to keep.
Slightly varied butter biscuit recipe, Jamie Oliver, Ref -Clarissa Pinkola Estes, Women who run with the wolves
carrot cake with dark agave nectar
Carrot Cake
ingredients: 2cups SR flour, 1/2cup brown sugar, 1/4cup dark agave nectar, 3 freerange eggs, 1/4cup vegetable oil, 2 carrots grated, 1cup soy milk
method: combine all the ingredients in a large mixing bowl and mix well until all combined. Pour mixture into a lined and greased cake tin. Bake in preheated oven at 180°C for 45 minutes or until cooked through. Serve while still warm with a little butter and a drizzle of agave nectar.
making the bread
warm orange syrup for orange and poppy seed cake
orange and poppy seed cake
ingredients:1 1/2cups SR Flour,3/4cup caster sugar,1teaspoon vanilla extract,2tablespoons poppy seeds,3/4-1cup freshly squeezed orange juice,2freerange eggs,2 tablespoons olive oil,180grams softened butter
method:In a kitchen mixer combine the sugar, butter, vanilla and mix until pale and creamy. Add the eggs, olive oil, flour and orange juice. Once combined add the poppy seeds and stir through by hand. Pour the mix into a well greased and lined cake tin. Bake at 165°C in a preheated oven or until cooked through the middle.
Orange Syrup
ingredients: Rind of 1 orange pith removed, juice of 1 1/2 oranges,1/2cup caster sugar, teaspoon vanilla extract,1/4cup water
method:combine all the ingredients into a pan, simmer over a low heat until mixture thickens and becomes syrupy. Pour over orange cake while still warm. Serve with thickened cream
lemon and coconut cake
lemon and coconut cake
ingredients: 200g butter softened, 1cup caster sugar,1tablespoon lemon rind,2eggs,65g desiccated coconut,300g self-raising flour,125ml lemon juice,60ml milk,150g icing sugar,1 1/2 tablespoons hot water,1/2 teaspoon vanilla extract
method: combine the butter, sugar in a kitchen mixer, mix until light and fluffy, add the eggs one at a time, lemon juice and coconut then add the milk and flour alternating between the two until all ingredients are combined. pour mixture into a lined cake tin and bake in the oven set at 175°C for 45 minutes or until cooked through. Allow to cool completely before icing.
Method for icing: combine the icing mixture with the vanilla extract and slowly add the water until the desired consistency is reached. pour over the cake and allow to set in the fridge for 20 minutes.
rustic apple and sour cherry pie
rustic apple and sour cherry pie
I lie abstracted and hear beautiful tales of things and the reasons of things,They are so beautiful I nudge myself to listen.
I cannot say to any person what I hear… I cannot say it to myself… It is very wonderful.
-Walt Whitman, leaves of grass
Rustic apple and sour cherry pie
for the sweet pastry
ingredients: 125g butter softened, 1egg, 90g icing sugar,30g almond meal,250g plain flour
method: place butter,sugar,almond meal,egg in an electric mixer with a paddle attachment and beat until well combined, Add the flour on a low-speed until just combined. transfer the dough to a lightly floured surface and bring together into a disk, wrap in plastic film and refrigerate for 1/2 an hour. Pre heat oven to 180°C. Remove pastry from the fridge, on a lightly floured surface roll out to 4mm thick and gently line a greased pie tin, can leave the edges for a homely look.Put the remaining pastry aside. Bake the shell for ten minutes in the oven before removing and setting aside to cool.
Pie Filling
ingredients: 1tin of pie apples,1 cup of sour cherries drained,1table spoon brown sugar
method: combine all the ingredients and pour into the tart shell, roll out remaining pastry and cover over the pie. With a sharp knife make indents in the lid, and sprinkle a little brown sugar over the top.
Bake for 25 minutes, serve hot with thickened cream.
chewy chocolate chip cookies
rustic bread and butter puddings
RUSTIC BREAD AND BUTTER PUDDINGS
ingredients
cob of pasta dura bread unsliced,4 free range eggs,2tsp vanilla extract,250ml cream,1 tsp cinnamon,1/4cup caster sugar,whole nutmeg for grating,1/4cup sultanas
method
roughly chop loaf of bread into cubes leaving the crust on. In a separate bowl whisk the eggs,cream,vanilla and sugar with a fork. In a large bowl add the bread and sultanas and pour over the egg mixture with hands turn and coat the bread and allow to soak for 10 minutes. Grease a muffin tray well and using hands fill each pan right up to the top with the bread mix. This is a rustic look bread and butter pudding so don’t be too neat with it. Any crusts on the top will crisp well when they cook.Bake in a preheated oven at 175°C for 20 minutes. Serve while still warm with maple syrup and a dollop of thickened cream. Eat at any time of the day or night. If your lucky enough to have any left overs store them in an airtight container in the fridge.
St GEORGIA & Boo 