sugar – St GEORGIA & Boo

lemon slice

lemon Slice

ingredients: 220g butter softened,85g icing sugar,2 1/2 cups plain flour,4 lemons juiced or 90ml, rind of 2 lemons,4 eggs,350grams castor sugar,1 tsp baking powder,3/4 cup designated coconut

Method: grease and line 4cm deep slice pan, in a food processor combine butter and icing sugar then add 2 cups of the plain flour or enough so that the mixture comes together in a ball. Press into the pan and chill for 10 minutes. pre-heat oven to 175°C bake the base for 15 minutes then set aside to cool. Finely grate the rind of 2 lemons and juice all 4. Whisk the eggs and castor sugar then add the remaining flour and baking powder, rind and juice. Pour into the case and top with designated coconut. Bake for 30 minutes or until top is golden and filling is set. allow to cool in the pan before slicing. serve with cream or store in the refrigerator for school snacks.

raspberry and coconut tea cake

ingredients

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

method

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.

blueberry and ricotta hotcakes

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

ingredients

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

method

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

buttermilk pancakes for boo

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

ingredients

2 1/2cups self raising flour, 2tbs caster sugar, 750ml buttermilk, 1tsp baking powder,1 egg, 80grams melted butter, maple syrup,1tsp cinnamon

method

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