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Saffron Buns

May 2, 2011 By Leave a Comment

You only need a little saffron to turn a good dish into food for angels.

  • Good pinch of saffron threads
  • 50ml warm water
  • 30g fresh yeast or 1 sachet dried
  • 200ml warm milk
  • 450g plain flour, sifted
  • 1/2 tsp salt
  • 200g unsalted butter
  • 100g caster sugar
  • 2 eggs, lightly beaten
  • 1/4 tsp nutmeg
  • 100g currants
  • 100g seeded raisins

Soak saffron in a bowl with the warm water overnight.

Next day, dissolve the yeast in the warm milk and add it as well as the saffron (with its water) to 200g of the flour. Mix well and leave to rise in a warm place.

Take the remaining flour, add the salt and rub in the butter to give a breadcrumb-like result. Mix with the sugar, eggs, nutmeg and the risen dough.

Knead it well and finally work in the dried fruits. Roll into a sausage and cut into 6-8 rolls. Place on a floured baking tray and bake in a pre-heated 190C oven for 50-60 minutes.

Cool on a wire rack before serving with clotted cream or butter and jam.

More saffron recipes and tips for cooking with saffron.

Filed Under: Cakes & Biscuits, Featured

Cheesecake Bars

April 4, 2011 By Leave a Comment

Cheesecake lends itself to being served in bars, or slices, too.

Ingredients

  • 1/3 cup butter softened
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped walnuts
  • 1 cup sifted all-purpose flour
  • 1/4 cup white sugar
  • 8 ounces cream cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons milk
  • 1 egg
  • 1/2 teaspoon vanilla extract

Method

1. Preheat oven to 350 degrees F
2. To make Pastry: Cream together the butter and brown sugar until light and fluffy
3. Add in the flour and chopped nuts and stir until mixture becomes crumbly
4. Set aside 1/4 cup to use as a topping
5. Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack
6. To make Filling: Beat together the white sugar, and cream cheese until smooth
7. Stir in the egg, milk, lemon juice, and vanilla and mix well
8. Spread filling mixture over baked crust
9. Sprinkle reserved mixture on as a topping
10. Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate.

Spread caramel over the top of the cooled cake, allow to cool, then slice.

Serve Cheesecake Bars with your favorite fruit

Filed Under: Cakes & Biscuits, Featured Tagged With:

Sweet Potato Pancakes

January 26, 2011 By Leave a Comment

Sweet Potato is a popular and versatile vegetable, rich in beta carotene, vitamins C and E, potassium and provide lots of dietary fibre. They’re even fat free!

You can cook Sweet Potatoes in a large variety of ways, but one of my favourite breakfast dishes is Sweet Potato Pancakes.

Ingredients
1 big sweet potato or 2 medium
2 cups self raising floue
2 eggs
1 and 1/2 cups of milk
¼ cup brown sugar
1 tsp cinnamon
¼ cup melted butter

Method
Cut the sweet potato in half or thirds.

Cover with water and bring to the boil. Once the water is boiling, turn it down and simmer for 20 minutes.

Drain and allow to cool. Remove peel and blend to puree

In a large bowl combine flour, sweet potato puree and cinnamon. Whisk through

In another bowl combine eggs, milk, sugar and butter. Now add the contents of this bowl into the large bowl which contains the flour and sweet potato mixture. Stir through gently.

Heat your pan to medium-high.

Drop the batter in – about 1/2 cup per patty cake.

Cook until bubbles appear on the top. Flip over. Cook for another few minutes until nicely browned.

Serve with butter, yoghurt or any topping of your choice

Filed Under: Cakes & Biscuits, Featured Tagged With:

Ginger ANZAC Biscuits

September 12, 2009 By Leave a Comment

anzacsSome days are just made for baking. Here’s an old favourite with ginger for that extra touch.

Ingredients

  • 1/2 tablespoon bicarbonate of soda
  • 2 tablespoons boiling water
  • 1 tablespoon golden syrup
  • 125g butter
  • 250g rolled oats
  • 250g plain flour
  • 250g soft brown sugar
  • 250g dessicated coconut
  • 1 tsp of fresh ginger, minced

Method

  1. Preheat oven to 180 degrees C.
  2. Grease 2 large baking trays.
  3. In a small cup, dissolve bicarbonate of soda in boiling water.
  4. Melt butter and golden syrup in saucepan on low heat; add dissolved bicarbonate.
  5. Combine dry ingredients in a large bowl, make a well in centre. Pour melted butter mixture into the well, stir to combine. Don’t stir too much!
  6. Place rounded, slightly flattened spoonfuls on the greased trays. Bake for 10-15 minutes or until golden brown

Let them cool a little before serving but keep your eye on them. They have a habit of disappearing mysteriously.

Filed Under: Cakes & Biscuits

Chocolate Cheesecake with Baileys Irish Cream

December 9, 2008 By Leave a Comment

Sometimes you just have to a lovely sweet. Is there anything more delicious than a rich combination of cheesecake, chocolate and Baileys?

Ingredients

* for the base

  • 185g chocolate biscuit crumbs
  • 60g (1/3 cup) icing sugar
  • 4 tablespoons cocoa powder
  • 60g butter, melted

* for the filling

  • 600g cream cheese, softened
  • 250g (1¼ cups) caster sugar
  • 3 tablespoons cocoa powder
  • 2 tablespoons plain flour
  • 3 eggs
  • 125g marscapone or 125 ml sour cream
  • 3 tablespoons Baileys Irish Cream

Method

  1. Preheat oven to 180 degrees C. In a large bowl, mix together the biscuit crumbs, icing sugar and 4 tablespoons cocoa. Add melted butter and stir until well mixed.
  2. Pat into the bottom of a 23cm cake pan with removable base so you can remove it easily.
  3. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 230 degrees C.
  4. In a large bowl, combine cream cheese, caster sugar, 3 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition.
  5. Blend in the mascarpone and Baileys liqueur mixing on low speed. Pour filling over biscuit base.
  6. Bake in preheated oven for 10 minutes. Reduce oven temperature to 120 C and continue baking for 60 minutes.
  7. With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the pan to remove cheesecake. Chill before serving.

Tip : If your cake cracks, dampen a palette knife and smooth the top, then sprinkle with some biscuit crumbs.

Filed Under: Cakes & Biscuits, Specials Tagged With: ,
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