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

Banana Bread with Miso

Stuff

  • 3 large ripe bananas, rough chopped
  • 150g light muscovado sugar [Note – original recipe 275g]
  • 2 Tblsn white miso paste
  • 3 eggs
  • 140ml milk
  • 2 Tblsn vege oil
  • 270g gluten free flour (I use Orgrans)
  • 1 1/2 tspn xatham gum
  • 1 tspn baking soda
  • 1 1/2 tspn baking powder
  • 170g macadamia nuts, roasted & roughly chopped – optional

Method

  • Preheat oven 170°
  • Line a loaf tin with with baking paper
  • In a large bowl – banana, sugar, miso paste & eggs. Blend with electric beater until banana is all mushed up. Add the milk & oil – blend some more
  • In another bowl – combine the flour, xatham gum, baking soda & baking powder – add to the banana mixture and combine well (5 minutes)
  • Add the macadamia nuts – mix in
  • Bake for 1 hour

Florentines

or Stuff

  • 150g Wholemeal flour (I use – Ceres Organics Wholemeal Spelt Flour)
  • 150g Wholegrain Rolled Oats (I use – Ceres Organics Wholegrain steel-cut Oats)
  • 1 ½ tspn Salt
  • 100g Sunflower seeds
  • 50g Sesame seeds
  • 50g Linseeds or Flaxseeds
  • 30g Pumpkin seeds – Optional
  • 250 mil water
  • Flavours – Onion, Parmesan, Garlic, Cumin, Fennel, Caraway, Chilli – see below
  • Salt flakes (I use – Murray River Pink Salt)

Method

  • Heat oven to 130C.
  • Mix all the dry ingredients together in a large bowl – add the water and mix well. It should be the consistency of porridge.
  • Put approx 1/4 (about 200 g) of the mixture in a separate bowl – add the flavoring of you choice and mix well.
  • Using 2 sheets of baking parchment paper – roll out to approx 1.5 mm thick. Remove the top paper (you can reuse the removed top sheet for the next roll-out).
  • Sprinkle with salt flakes
  • Place the dough slab (on it’s paper) on a baking tray. Bake in the oven for about 20 minutes.
  • Remove from oven, cut into pieces/shapes as desired & place upside-down back on the paper lined  baking tray
  • Bake for another 3/4 to 1 hour until they are golden and crisp – Note: you may need to remove any thin ones after about 1/2 an hour if they look cooked already

Flavours

Flavour added per 200g of wet dough

  • Onion Crackers – upto 50 g Fried Shallots (available in the Asian section) plus unto 1 tspn onion powder
  • Cheese Crackers – approx 50 g Parmesan “Dust” (very fine grated) plus a light sprinkle of Parmesan “Dust” on top
  • Garlic Crackers – upto 1 tspn Garlic powder
  • Cumin Crackers – upto 1 Tblsn Cumin Seeds
  • Fennel Crackers – upto 1 Tblsn Fennel Seeds
  • Caraway Crackers – upto 1 Tblsn Caraway Seeds
  • Chilli Crackers – upto 1 tspn dried Chilli flakes or upto 2 Tblsn Korean Chilli flakes
  • Poppy Crackers – upto 1 Tblsn Poppy Seeds

Cookies & Cream Ice Cream – very easy

Stuff

  • 2 cups (500 mil) double cream, chilled
  • 1 cup (250 mil) whole milk, chilled
  • 2/3 cup (166 g) sugar
  • 1 tspn pure vanilla essence
  • 1 packet of Oreo chocolate cream sandwich biscuit, chilled

Method

  • Warm 1/2 the milk and desolve the sugar in
  • Combine with the cream, rest of the milk & vanilla
  • Churn in ice cream machine for approx 1 hour
  • Chop up the Oreo’s – mainly small (say 1/8 of biscuit) but have some larger pieces (say 1/4 of biscuit)
  • Stir into the churned ice cream
  • Put in freezer immediately

Caramel Profiteroles

Profiteroles

Stuff

  • 100 g butter
  • 200 ml water
  • Pinch of salt
  • 200 g plain flour
  • 5 eggs, lightly beaten

Method

  • In a large saucepan melt the butter with the water & salt – bring to boil
  • Remove from heat – in 1 lot add all of the flour – beat well to combine
  • Return to the heat – continue to beat over the heat for a few minutes
  • Transfer to an electric mixer – beat until no longer hot but still warm (approx 2 minutes)
  • Add the beaten egg in 4 – 5 batches – only add the last lot if consistency is not there yet
  • Put in pipping bag – chill until stiff
  • Pre-heat oven to 220 degrees
  • Pip batter onto baking paper trays – flatten peaks with wet finger
  • Bake for 6-8 minutes – turn down to 170 degrees & bake a further 8-10 minutes till golden brown
  • Cool on wire rack upside down – prick bottom with skewer

Custard Filling

Stuff

  • 3 egg yokes
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tspn salt
  • 3/4 tspn vanilla extract

Method

  • Beat egg yolks in medium bowl – gradually stir in the milk
  • Mix sugar, cornstarch and salt in large heavy saucepan. Stir in a small amount of milk mixture and mix well to make a smooth paste. Gradually stir in remaining milk mixture until well blended.
  • Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes.
  • Boil and stir 1 minute – Remove from heat immediately.
    Cool quickly – Set saucepan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling.
  • Stir in vanilla.
  • Put in fridge for at least 1 hour.

Caramel Frosting

Stuff

  • 2 Tblsn butter
  • 3 Tblsn milk
  • 1/2 cup brown sugar
  • 1 cup icing sugar
  • 1/2 tspn vanila extract
  • Salt – to taste

Method

  • In a saucepan over medium heat, melt the butter, milk and brown sugar. Boil vigorously for 1 minute.
  • Remove from heat, and beat in 1/2 cup icing sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup icing sugar. Add more milk if the mixture is too thick.