Saturday, 15 October 2016

Bakewell Slice

Now this slice is a bit of a mash up of 2 different slices.  It is a nice soft cake type slice not hard or biscuit like.  It also gives you a chance to use up that leftover jam that tends to hang around in the fridge when the kids open a new jar.

This has proven to be a big hit with the adults at work as well as kids.  Tends to remind you of something your Nana would make and have waiting in the cake tin for your visit.


90 gm butter, room temp
1/2 cup caster sugar
1 egg
1/4 cup self raising flour
2/3 cup plain flour
1 tablespoon custard powder
2 tablespoons milk

1 cup jam of choice


100 gm butter, room temp
1/2 cup caster sugar
1/2 cup ground almonds
2 tablespoons milk

For the base, beat together the butter, sugar and egg.

Until light and fluffy.  Gently mix in flours and custard powder until just combined, mix through milk.

With a warmed pallet knife spread in your lined slice or lamington pan.

Bake at 180 C for 15 to 20 minutes or until just lightly brown on top.  Remove from the oven and make the topping.

Beat together butter, sugar, egg until light and fluffy, mix through flour and almond then milk.  It may look curdled this is just the almonds.

I used 2 jams half raspberry and half apricot use what you like.  Spread over the still warm base.

Dollop spoonfuls of topping over the jam.

Gently spread with a warm pallet knife, careful not to mix the jam through but spread over.  Bake for 15 to 20 minutes in 180 C oven.

Allow to cool in pan for 10 minutes and then on a cooling rack.  Don't let the kids at it or they will burn themselves on the Jam.  Hide the slice until they are asleep!

Saturday, 8 October 2016

Banoffee Pie

Oh Emm Gee!  It is late Friday night and I am 3 glasses (generous ones) of Champagne into my evening and well I just realised I had not written tomorrows post!

Soooooooo if I get off topic please forgive my inebriated ramblings! ... wait is that spelt correctly?

I made this as part of Scott aka Chief Crash Test Dummies weekend dessert lineup.  He did ask me ... what the heck is a banoffee pie?  Who has never heard of a banoffee pie here???  Can I ask, have you ever watched the movie Love Actually? No?? well go download or rent it... great movie love the airport bits.


Back to the pie.. a banoffee pie for those who don't know is a pie with bananas, caramel and whipped cream... How can you go wrong?

1 tin caramel top and fill or a tin of condensed milk cooked for 8 hours.
2 to 3 large banana's
500 ml cream, whipped

Blind bake your pastry case until cooked but not burnt.  Allow to cool fully.

Open tin of caramel and spread in pastry case.

Whip cream with a little vanilla and small amount of sugar. You don't want the whole thing to be wayyyyyyyyyyy to sweet.

Slice the old Nana's.

Cram as many slices over the top of ye olde caramel.

Top with whipped cream and chocolate curls/shavings and banana slices.

Saturday, 1 October 2016

Treats for Christmas Gift Boxes

I belong to a Facebook group of lovely ladies and some gents that love to cook/bake, a number of members have been asking lately for recipes for things to put in Xmas treat boxes they will be making up for family, friends, school or work.

I did this last year and the treat boxes went down a treat!

Last year I put chocolate coconut balls, speclass cookies, chocolate spritz cookies, butter cookies and a chocolate candy cane bark.

I used a little xmas type paper box from the local party store and made them for each family so depending on the size of the family was how many of each.  I put the different items in little cellophane bags and tied with a little Xmas ribbon.

Most of these cookies etc you can make in advance and freeze then pop them in the oven the night before,  this will allow you to make them now and get a bit of a jump on the Xmas season.

Click on the link below the pictures to go to the recipes for each item.

Saturday, 24 September 2016

Avocado Hummus

This has become my new favourite snack to have in the fridge, to take to a party or just to have for when guests drop over.

It is so simple to whip up and only tastes better the next day!

1 1/2 Avocado's
1 tin chickpeas
2 tablespoons tahini paste
1/4 teaspoon cumin
1 clove garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
100ml warm water

Place avocado, chickpeas, salt, pepper, tahini, garlic, oil, cumin into your food processor fitted with the steel blade.  Process until smooth.  Poor water into the food processor while running until you achieve the desired consistency.

Place in a plastic container and refrigerate for a couple of hours or overnight.

Serve with vegetables of choice or chips.

Saturday, 17 September 2016

Quiche Lorraine

Spring is here in Australia!  I am a little excited, can't you tell?  Spring means lighter meals, salads, BBQ season and spending time in the garden.

I like to take lunch to work with me and I find a slice of Quiche or two is a nice change.

If like my family you grew up in Australia in the 70's and 80's you would also know that "Real Men" don't each Quiche.... so in Australia it is commonly also called "Egg and Bacon Pie"

Now this version is slightly different and unlike your traditional Quiche where the egg is like rubber, this one is so tender and light.

Pate Brisee Pastry Leave out the sugar and put in 1/4 cup grated cheese.
2 rashes of bacon, chopped
1 leek, sliced
1 cup grated tasty cheese
1/2 cup sour cream
1/2 cup cream
4 large or 6 small eggs
1/4 teaspoon Salt
1/4 teaspoon pepper

Look at that beautiful cheesy pastry! Blind bake as per directions.

Slice your leek.

Chop your bacon.

Saute on a low heat until leak and bacon are cooked.

In a mixing bowl place your eggs, cream, sour cream, salt and pepper.

Whisk until combined.

Take your blind baked shell and spread your leek mixture evenly along the base.

Sprinkle the grated cheese over the leeks.

Gently pour the egg mixture into the pastry case and give a little stir to ensure you mix the fillings.

Bake at 180C for 25 to 30 minutes or until set in the middle.  No wobble!  Remove from the oven and either allow to cool slightly, serving warm with a salad or cold on a hot evening.