Superfood Granola Bar

Stuff

  • 225g porridge oats
  • 70g pumpkin seeds
  • 40g linseeds
  • 60g puffed quinoa
  • 75g raw almonds
  • 40g chia seeds
  • 70g dried cranberries
  • 85g dried apricots. chopped
  • 30g goji berries
  • 100g coconut oil
  • 100g brown sugar
  • 150g runny honey
  • 1/4 tspn salt
  • 1 tspn cinnamon
  • 75 g dark chocolate, chopped

Method

  • Preheat the oven to 180C. Toast oats, pumpkin seeds and golden linseeds for 8-10 minutes until just starting to turn golden and fragrant. Set aside to cool.
  • Line a 26cm square tin with baking parchment.
  • In a large bowl – cooled oats and seeds, puffed quinoa, almonds, chia seeds, dried cranberries, apricots and goji berries – mix everything together.
  • Place the coconut oil, sugar and honey in a saucepan, heat gently until the sugar has dissolved then bring up to the boil and allow to bubble for a minute. Remove from the heat and stir in the cinnamon and salt then pour over the oat mixture – stir until everything is well combined.
  • Allow to cool for 10 minutes until the mixture is no more than barely warm, then stir through the chopped chocolate.
  • Spread out into an even layer – pack it down very firmly
  • Place in the fridge to chill for about an hour until completely cold.
  • Lift the slab out of the tin then cut it into slices using a very sharp large knife

Baklava

Stuff

  • 250g liquid honey
  • 3/4 cup water
  • 100g caster sugar
  • 2 cinnamon sticks
  • 2 tspn lime zest
  • 1/2 tspn pure lime oil – optional
  • 4 whole cloves
  • 300g whole almonds
  • 100g walnuts
  • 125g pistachio nuts
  • 125g caster sugar
  • 2 tspn ground cinnamon
  • 150g unsalted butter
  • 20 sheets filo pastry
  • Clarified butter for brushing filo pastry
  • 9 whole cloves – optional

Method

  • In a medium saucepan combine the honey, water, caster sugar, cinnamon sticks, lime zest, lime oil (if using) and cloves. Bring to the boil – lower heat and simmer for 10 minutes. Remove from heat, strain & allow to cool
  • In a food processor – blitz the almonds, walnuts, pistachio nuts, caster sugar, ground cinnamon & unsalted butter until fine
  • In an expandable slice pan (approx 220 x 220 mm) – lay 10 sheets of filo pastry – brushed with carified butter between each sheet
  • Spread 1/2 the nut mix over the filo – press down – lay a single sheet of filo over the nut mixture – now the rest of the 10 sheets of filo – brushed with carified butter between each sheet
  • Pre-cut in triangle shapes – first 4 x 4 square then diagonal across each square piece
  • Optional – Push a whole clove into each of the 9 (3 x 3) “cross-roads”
  • Bake at fan-forced 160° C for approx 40 minutes – until golden brown
  • When cooked and still hot – pour over the honey syrup
  • Allow to cool at room temperature

Lemon Curd

Stuff
  • 185 mil (3/4 cup) fresh lemon juice
  • 1 Tblsn grated lemon zest
  • 150 g (3/4 cup) sugar
  • 3 eggs
  • 100 g (1/2 cup) unsalted butter
Method
  • In a medium saucepan – well combine all stuff and heat over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface – about 6 minutes

Churro’s

Stuff

  • 1 cup water
  • 2 1/2 Tblsn sugar
  • 1/2 tspn salt
  • 2 Tblsn vege oil
  • 1 cup flour

 

  • 1/2 cup sugar
  • 1 tspn ground cinnamon

Method

  • In a small saucepan over medium heat – combine water, sugar, salt and oil – bring to boil.
  • Remove from heat – stir in flour until mixture forms a firm ball.
  • heat oil in deep-drier to 190°. Pipe strips of dough into hot oil using Paster the bag or my Tupperware press. Fry until golden -drain on paper towel.
  • Roll drained Churros in combined sugar and cinnamon mixture

Cake Frosting – Butter Icing & Caramel

Butter Icing

Stuff

  • 225g unsalted butter, at room temperature
  • 5 ½ cups (650g) icing sugar
  • 1-2 Tbspn whole milk
Flavour Options
  • ½ vanilla bean, seeds scraped out and/or 1 tspn vanilla essence
  • 1 tspn lemon juice and lemon zest
  • 2 Tbspn blackcurrant cordial or berry juice
  • 2 tspn sifted good quality cocoa.
Method
  • Beat butter until light and fluffy.
  • Add icing sugar, ½ cup at a time, beating between additions.
  • Beat in milk, adding a little extra if necessary until a pipeable consistency is achieved.
  • Beat in any flavourings or colourings of your choice – Note : if adding a lot of liquid flavouring or colouring you may need to reduce the milk

Caramel Frosting
Stuff
  • 30g unsalted butter
  • 3 Tbspn whole milk
  • ½ cup brown sugar
  • 1 cup icing sugar
  • ½ tspn vanilla essence
Method
  • In a saucepan over medium heat, melt the butter – mix in milk and brown sugar. Boil vigorously for 1 minute.
  • Remove from heat – beat in 1/2 the icing sugar. Cool slightly, and beat in the vanilla and remaining sugar. Add more milk if the mixture is too thick.
Note – will set quite quickly (5 – 10 minutes)

Chocolate Brookies – is it a Cookie or is it a Brownie?

Stuff

  • 350g 70% dark chocolate
  • 45g butter
  • 225g caster sugar
  • 80g cornflour
  • 1 tspn baking powder
  • 3 eggs
  • 1 tspn vanilla essence
  • 100g dark chocolate chips – Optional

Method

  • Preheat oven to 180C.
  • Place dark chocolate and butter in a bowl and set over a saucepan of simmering water. Stir to melt and combine. Remove from heat and set aside to cool.
  • Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until light and fluffy. Add cooled chocolate butter mixture and mix until well combined
  • Spoon Tblsn of mixture onto baking trays lined with baking paper.
  • Optional – Dot the top of the cookies with the dark chocolate chips, pressing gently into the dough.
  • Bake for 12-13 minutes in the preheated oven.
  • Remove from oven and set aside to cool.

Stolen from Harry Foster – Aussie MasterChef

Macaron

Stuff

  • 100g egg white
  • 135g almond meal, sifted
  • 135g castor sugar
  • 135g icing sugar, sifted
  • 35g water
  • 5 drops food colouring

Method

  • Preheat oven to 130C
  • Combine the almond meal and icing sugar in a large bowl – mix to combine. Add 50g egg whites – mix until well combined.
  • Place the remaining 50g egg white into the bowl of a stand mixer fitted with a whisk attachment – begin whisking egg whites on low speed.
  • Combine the caster sugar and water in a small saucepan on medium heat – heat the sugar syrup until it reaches 118C.
  • Once the syrup is at temperature, increase the mixer speed to high and gradually pour the sugar syrup onto the egg whites – whisk continuously.
  • Continue whisking the egg whites for approximately 5 minutes or until soft glossy peaks form and meringue has cooled slightly.
  • Fold the meringue into the coloured almond meal mixture – mix until combined (do not over mix)
  • Pipe approximately 4cm circles onto lined baking tray.
  • Leave the piped shells to rest at room temperature for at least 20 minutes.
  • Bake macarons in the pre-heated oven for 14 -16 minutes.
  • Remove from oven and allow to cool slightly on the tray – carefully peel the shells from the baking paper