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.
Hazelnut Meal and Pear Tart
sweet short crust pastry ingredients;125g unsalted softened butter,1 egg,90g icing sugar,30g hazelnut meal,250g plain flour
Place butter,egg,sugar and hazelnut meal in an electric mixer, beat until smooth. Add the flour a little at a time, until all combined then stop mixing.turn onto floured surface and shape into a disk. Wrap in plastic film and refrigerate for 30 minutes.
Hazelnut Meal Tart Filling ingredients; 50g softened butter,100g caster sugar,100g hazelnut meal,2 eggs,1 tablespoon of brandy, 1 teaspoon vanilla extract,4 pears poached, halved and sliced
Roll out the pastry in between baking paper, this helps to keep the pastry from sticking to the rolling pin. Try to get the pastry to 4mm thickness and then use a 25cm tart tin with a removable base. Lift the pastry while on the baking paper and flip into the tin. Just press any breakages back together and smooth out. Trim the edges with a sharp knife and refrigerate for 30 minutes. Pre heat the oven to 160°C. Place butter and sugar in a kitchen mixer beat until light and fluffy, add the hazelnut meal,eggs, brandy and vanilla, beat until combined. Spoon mixture into tart shell and arrange sliced pears evenly around the tart. Bake for 35 to 40 minutes or until the pastry and filling are golden. Serve warm with cream.
this was the fastest photo shoot i have possibly ever taken… these pies literally had only moments out of the oven before my two-year old and 8 month old came scrambling into the kitchen one after the other.. the two-year old racing to the cutlery rack at a record speed so he could dive into one of the pies with no comprehension that they needed time to cool and i needed to take photos. My eight month old only tummy crawling, sensed the two-year olds urgency on the matter, she too could not move fast enough.. there was simply no time to waste.
Mini Beef Pies
500g premium mince,1 brown onion,3 tablespoons of Worcestershire sauce,2 tablespoons tomato sauce,1 tablespoon tomato paste,1 teaspoon of dried thyme,1 tablespoon plain flour,salt and pepper to taste, poppy seeds, 4 sheets of puff pastry, olive oil
Pre heat the oven to 200°C fan forced. brush three muffin trays with olive oil this should make 18 pies. Have pastry sheets out of the freezer and allow to defrost for 20 minutes. Meanwhile heat a non stick fry pan with a little olive oil and brown the mince, add the finely chopped onion, cook for a few minutes then add the sauces, thyme and flour. If the mix is dry then add a little water. Simmer for 10 minutes, season to taste. While the mixture is cooling down, cut the pastry circles using an egg ring, you should get 9 circles to each sheet of pastry. Line the muffin trays with the pastry, then spoon the cooled mix into the pastry cases, there is no need to blind bake the pastry first. Place the tops on, pressing down around the sides with a fork. brush with olive oil, lightly prick each one a few times with a knife and top with poppy seeds. bake for 20 to 30 minutes or until the pastry is golden brown.
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.
my husband and i recently had a rare weekend off without any children, well almost, we still had georgie with us.. she’s not quite ready to momentarily part with us just yet. usually, feeling free and unrestricted by little ones we would head out for breakfast and coffee to one of our favourite haunts. instead i talked him into staying in with the enticement of blueberry hotcakes, stove stop coffee and movies in bed. of course, being the new enthusiastic blogger i’m fast becoming i needed to pause somewhere in there for the photography shoot. i can say, it was well worth it.. they defiantly tasted as good as they looked.
BLUEBERRY AND RICOTTA HOTCAKES
1 punnet fresh blueberries, 2 cups self raising flour, 2tbs caster sugar, 600ml butter milk, 1 tsp baking powder, 1 egg, 80grams melted butter, 300grams fresh ricotta, 1 tsp vanilla extract, maple syrup to serve
combine flour, sugar,baking powder in a bowl and mix lightly. mix egg, butter milk and vanilla extract and add to dry ingredients. stir through ricotta.
heat non stick fry pan add a little butter, put large spoonfuls of mixture in the pan cook over a medium heat until lightly caramelised then gently flip over and repeat for a minute or so on the other side, finish off the cooking process in the oven at 180° for 10 minutes or until cooked through. serve with maple syrup
on our second trip to vietnam, boo was 10 months old. we fell in love with the people, the people fell in love with boo. ladies would call from across busy streets, boo boo, boo boo… come and see me boo.
they were always smiling.. always happy to share their pineapple filled pancakes with boo.
BUTTER MILK PANCAKES
2 1/2cups self raising flour, 2tbs caster sugar, 750ml buttermilk, 1tsp baking powder,1 egg, 80grams melted butter, maple syrup,1tsp cinnamon
combine flour, sugar,baking powder and cinnamon in a bowl. mix eggs, butter and buttermilk together.stir into flour mixture.
heat a non stick pan add a little butter to coat, pour large spoonfuls of batter into the pan wait for bubbles to appear and then turn and cook for a further 1 to 2 minutes. heap up cooked pancakes onto a wooden chopping board pour over maple syrup and dust with icing sugar