chewy chocolate chip cookies

IMG_6057 IMG_6058 IMG_6050 IMG_6055

chewy chocolate chip cookies

ingredients: 125g butter,1cup brown sugar, 3/4cup caster sugar,1 egg, 1cup SR flour,3/4cup plain flour,1tsp baking powder,1 block of milk chocolate

method: pre heat oven to 160°C. melt butter over a gentle heat, then set aside  to cool slightly. In a mixing bowl combine the sugars and then add the butter, Mix well and add the lightly beaten egg, add the flour and baking powder mix until combined. Roughly chop the chocolate and add to the mix. Place tablespoonfuls onto a backing tray lined with baking paper allowing enough room for spreading. Bake for 12 minutes or until lightly coloured on the top. Allow to cool for a few minutes before transferring to a baking tray or eating. Cookies are most delicious eaten while still warm, or if saving for later they can be microwaved for 40 sec to regain their chewy texture.

IMG_6056 IMG_6052 IMG_6045 IMG_6054

Maple Syrup Banana Bread




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.


pecan pie

IMG_7052 IMG_7044 IMG_7045 IMG_7047 IMG_7043 IMG_7037pecan pie


sweet short crust pastry

125g unsalted butter softened,1 egg,90g icing sugar,30g ground almonds,250g plain flour

pecan filling

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.

individual sticky date puddings

IMG_6311 IMG_6203 IMG_6201 IMG_6212 IMG_6214 IMG_6204

IMG_6322 IMG_6314 IMG_6308 IMG_6316



210grams pitted dates,250mls water,1 teaspoon bicarbonate soda, 100grams butter softened,2 eggs,135grams brown sugar,1 cup SR flour


combine the dates and water in a pan and bring to a gentle simmer for 5 minutes, turn off the heat and add the bicarbonate soda, stir through and put aside. in a kitchen mixer cream the butter and  sugar until soft and pale, add the eggs and flour and mix until combined. stir through the date mixture.  in a well greased muffin tray spoon in the mixture only filling 1/2 way to allow for rising. serve warm topped with the caramel sauce and vanilla ice cream.



150grams butter,250ml cream,265grams brown sugar


combine all of the ingredients in a sauce pan and bring to the boil, simmer for 5 minutes or until slightly thickened. pour over puddings.