Cinnamon Oysters

Cinnamon Oysters

2 eggs
75 grams caster sugar
1 tablespoon golden syrup
50 grams flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon baking soda

Preheat the oven to 200 degrees celsius and grease the oyster tins (or patty pans, muffin tins or shallow bun tins) Grease them well so that the oysters will pop out really easily. This recipe will make 12.

Beat the eggs and sugar with an electric mixer until thick and pale. Add the golden syrup and beat again.

Sift the dry ingredients over the mixture and fold them in gently.

Drop spoonfuls of the mixture into the tins. Pop the tins into the oven immediately and bake for 12 minutes.

Remove from the oven let the tins rest for about 5 minutes, then carefully turn the oysters out onto a tray.

Let them cool, until fully cold, and then carefully slice in half. Fill with cream and dust the tops with icing sugar.

German Potato Salad

German Potato Salad

1 kilogram firm potatoes
1 small brown onion, diced finely
1-2 tablespoons white wine vinegar
Salt to taste
3 teaspoons dijon mustard
Pepper to taste
1 cup concentrated vegetable stock

Boil the potatoes whole until they are cooked but firm. Drain and then cover the potatoes with cold water.

Place the onion in a bowl and add the vinegar and salt. When the potatoes are cold enough to handle peel the skins off (they should be loose from the cold water). Slice them thinly and place in the bowl with the onions. Add the mustard and pepper and stir gently, because you want the potatoes to retain their shape and not be mashed.

Finally add the stock and again stir gently. It can be served hot or cold.

Rice and Courgette Timballo

Rice and Courgette Timballo

2 tablespoons butter or oil (or a mix of both)
1 brown onion, chopped
2 cloves garlic, crushed
1 cup risotto (arborio) rice (250 grams or thereabouts)
1/4 cup white wine (or more stock is fine) (60 mL)
3 cups stock (vegetable or chicken) (750 mL)
1 tablespoon lemon juice
1/4 cup parmesan (optional) (about 4 tablespoons)
salt and pepper to season

2 courgettes
1 bell pepper
1 punnet cherry tomatoes
juice and zest of one lemon
3 cloves garlic
1 tablespoon oil

2 eggs, lightly beaten

First, make the risotto in advance - a few hours or a day.

Heat the stock in a large saucepan and keep in simmering. In another large saucepan, heat the oil and add the onion and garlic. Cook for a few minutes, then add the rice. Cook, stirring, for 2 minutes

Add the liquid slowly, a half cup at a time. Stir all the while and only add more after the liquid is mostly absorbed. It will take about 20 minutes. Keep the heat at a medium setting and keep stirring. When all the liquid has been added, including the lemon, add the cheese and season, then move from the heat, cover the pot and let cool.

When the rice is cook, prepare the vegetables.

Slice the courgette and the bell peppers into thin strips. Slice the garlic into thin slivers too, and cut the cherry tomatoes in quarters. Toss all together with lemon juice, zest and oil. Place on a tray and grill in the oven, at about 200 degrees celsius, until it is nicely cooked.

Prepare a pie dish by greasing it really well. Combine the risotto with the eggs, then press it into your pie dish so that it is like a crust, over the base and up the sides, making sure you have enough rice left to cover the top.

Fill the rice-crust with the grilled vegetable filling and then spoon the rest of the rice over the top. Press it down well.

Bake at 180 degrees celsius for 30-45 minutes. It should be crisp and golden on the top. Remove from the oven and let it sit for at least 5 minutes. Use a knife to make sure the sides are not sticking to the dish, then turn the dish upside down over a plate or tray and carefully remove.

Caramel Marshmallow Shortcake

Caramel Marshmallow Shortcake

(A.K.A. Pinky Bar Slice)

125 grams butter
3/4 cup sugar
1 egg
1 teaspoon vanilla essence
1 3/4 cup plain flour
1 teaspoon baking powder
Pinch of salt
1 tablespoon custard powder

1 can caramel (optional, leave it out to make simple marshmallow shortcake)

3 teaspoons gelatine
3 tablespoons (50 mL) boiling water
1 1/2 cups (300 grams) sugar
2/3 cup (160 mL) water
1 teaspoon flavoured essence (eg vanilla, raspberry, strawberry)
Red food colouring
1 teaspoon cornflour

Chocolate

First make the shortcake. Preheat the oven on to 180 degrees celsius and grease a square or rectangle tin.

Soften the butter and then cream together with the sugar. Add the eggs and vanilla essence and beat well. Sift in the dry ingredients and mix well - you may have to use your hands to do this as it forms a rather stiff dough.

Press the dough into the prepared tin and bake for 10 minutes. Let it cool.

Next make the marshmallow

Take the first measure of water and place in a large bowl, then sprinkle the gelatine on top. Mix gently and let it sit.

While the gelatine soaks place the sugar and second measure of water in a pot and bring to the boil. Once it has boiled remove from the heat and pour it into the gelatine mixture. Add flavouring and colour and begin beating. Beat until it is thick and pale, and just barely warm, then sift the cornflour over the top. Keep beating it until it has cooled and is quite thick, like stiff egg whites.

Combine the layers of the slice.

Spread the caramel over the base.

Then gently pour or spoon the marshmallow over top. It should be thick and viscous and hold it's shape a little, so that if there is too much mixture it will not spill and drip but hold together on the top of the slice.

If you are making simple marshmallow slice, sprinkle coconut over top and chill. If you are covering with chocolate, chill until the marshmallow is set, then prepare the chocolate topping.

Melt enough chocolate to either drizzle over the slice, or to spread over the entire slice.


Now it is late and I must go to sleep. I have sampled far too much of the caramel, marshmallow and chocolate and am left with a tummy-ache. It is time for bed and hopefully in the morning I will actually get up when my alarm rings and go for a run. That way I will feel very hungry and up to eating such a ridiculously decadent treat as what I have baked this week!

Peanut Satay Chicken

Satay Chicken

2 tablespoons cooking oil
1 onion, roughly chopped
400g chicken breasts, chopped into bite-sized pieces
Chopped vegetables - carrots, bell peppers, mushrooms, broccoli, etc.
500 mL hot water
1 cup (250 grams) peanut butter
1 teaspoon each ground cumin and coriander
1/2 teaspoon ground ginger
1 teaspoon crushed chilli
2 tablespoons soy sauce

Heat the oil in a large pan and then add the onion. When the onion is soft, add the chicken and cook until it is seared on all sides.

Add the vegetables and stir it occasionally.

Combine the rest of the ingredients, then add to the pan and stir gently until it is well mixed. Simmer until the sauce has thickened.

Cinnamon Swirls

Cinnamon Swirls

1 tablespoon active dried yeast
2 tablespoons butter
125 mL milk
1 egg
225 grams strong bread flour
1/2 teaspoon salt
4 tablespoons butter, softened
2 teaspoons cinnamon
50 grams brown sugar
50 grams sultanas or currants

On the stove or in the microwave melt the butter. Add the milk and heat until it is just warm. Whisk in the egg and then add the yeast. Let it sit for 5 minutes, until the surface is frothy.

Weigh the flour, add the salt and mix it into the liquid gradually. Turn the dough out onto a clean, floured surface and knead gently for 5 to 10 minutes.

Place the dough back in the mixing bowl, cover and let rise until it is double in size.

While you wait for the dough to rise prepare the cinnamon filling by creaming together the second measure of butter, the cinnamon and the brown sugar.

Roll the dough into a rectangle, about 30 cm by 20 cm. Spread the dough with the cinnamon mixture and then sprinkle with the sultanas. Roll-up the dough into a long roll and cut into 12 slices. Arrange the slices in a greased or lined tin and allow to rise again.

Heat the oven to 190 degrees celsius. Bake the buns for 20 minutes. Let cool until warm, then spread with the below glaze and serve immediately.

Vanilla Cinnamon Glaze

1/2 cup icing sugar
1 teaspoon vanilla essence
1 teaspoon butter
A pinch of cinnamon
1-2 tablespoons boiling water

Sift the icing sugar into a small bowl. Add the rest of the ingredients and stir quickly until smooth. Spoon over the hot buns. 

Banoffee Muffins

Banoffee Muffins

2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
1/2 teaspoon salt
2 mashed bananas
100 grams butter, melted
1 cup milk
1 egg
1 teaspoon vanilla essence
1 can caramel

Preheat the oven to 200 degrees celsius and grease or line a muffin pan.

Sift the flour and baking powder into a large bowl. Add the sugar and salt and mix well.

In another bowl combine the melted butter, milk, egg and vanilla essence. Beat or whisk and then add the mashed bananas. Mix well.

Add the wet mixture to the dry. Fold the two mixtures together until they are just combined.

Place a spoonful of mixture into each muffin hole, not filling them to more than half but making sure that there is enough in each hole so that the caramel doesn't leak through the bottom.

Next, place a teaspoonful of caramel in the centre of each muffin. Cover with another large spoonful of muffin mixture.

Bake for 15 minutes. They should rise evenly and have rounded tops, not pointy tops. Let them cool for at least 5 minutes, then carefully remove them from the pan.

Lasagna

Lasagna

Lasagna sheets

Olive oil
1 large onion, diced
3 cloves garlic, crushed
400 grams lean beef mince
2 cans chopped tomatoes
2 tablespoons tomato paste
2 cubes oxo beef stock
1 teaspoon each dried oregano, basil and thyme
Black pepper to taste

2 tablespoons butter
2 tablespoons plain flour
2 cups milk
200 grams grated cheddar cheese

Prepare the tomato sauce.

Heat the oil in a large sauce pan and cook the onion and garlic until soft. Add the mince and cook, stirring, until it is brown all over. Drain off any excess liquid. Add the tomatoes, tomato paste, beef stock and herbs. Simmer the sauce while until it is thick.

Prepare the white sauce.

Melt the butter in a medium sized saucepan, add the flour and mix it to make a roux. Cook for one minute, stirring, then begin to add the milk. Add the milk gradually, only adding more as the sauce thickens, stirring it in briskly and continuing to stir over medium heat so that no lumps form. When all the milk is incorporated, add the cheese and season with salt and pepper.

Put together the lasagna.

Spread one third of the meat sauce on the bottom of the dish. Place a layer of the lasagna sheets on top. Spread one third of the cheese sauce over the lasagna sheets. Repeat the layers, finishing with a layer of cheese sauce. Sprinkle the extra cheese on top if you like.

Either bake your lasagna immediately (180 degrees celsius, one hour), or leave it to cool and bake it later.

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies

125 grams butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 egg
1/2 cup sliced almonds
100 grams chopped chocolate
2 tablespoons custard powder
1 tablespoon cocoa powder
1 pinch of cinnamon
1 and 3/4 cup of plain flour
1/2 teaspoon baking soda
1 pinch of salt

Preheat the oven on to 180 degrees celsius and prepare a baking tray.

Place the butter and sugar in a large bowl and beat well. Add the vanilla and egg, and beat well again.

Stir in the chocolate and almonds. Sift in the flour, custard powder, cocoa powder, cinnamon, baking soda and salt. Mix it in well.

Roll small to medium sized balls of cookie dough, and place at even spacing on the baking tray. Bake each batch for about 12 minutes.

Beef and Butternut Stew

Beef and Butternut Stew

2 tablespoons oil
1 large onion, chopped roughly
200 grams stewing beef, sliced into bite sized pieces
4 cloves garlic, crushed
1 butternut squash, peeled and diced into 1cm cubes (roughly)
2 cans tomatoes
1/2 cup lentils
2 tablespoons cornflour
1 oxo cube beef stock
1 teaspoon crushed cumin
1 teaspoon crushed turmeric

Preheat the oven to 180 degrees celsius.

Heat the oil in a large pan and cook the onion until it is soft. Add the beef and brown on all sides, then add the garlic and fry briefly.

Place the butternut, tomatoes and lentils in a large casserole dish (at least 2.5 litres capacity). If the tomatoes are whole, chop them up a bit. Add the beef and onions and stir to combine. Mix the cornflour into a little water to make a paste, crumble the beef stock and add the stock and spices to the cornflour paste. Pour this on top of the meat and vegetables.

Put a lid on the casserole dish and place in the oven for about an hour and a half.