Saturday, 27 August 2016

Potato Rolls


This is the ultimate bread!  Now I do not say this lightly.  I am a bit of a fresh bread fanatic!  I have a bread maker and will use it!  

I did make this a couple of weeks ago and didn't get the same fluffy result, my yeast was old.  Remember refrigerate your yeast after it's opened and keep for no longer than 6 months.  I write the date opened on the lid just to remind me.

Also when cooking your potato's don't and I stress DON'T salt the water!  Salt kills yeast, bit like rock breaks sissors.

2 cups uncooked potato
1 cup reserved potato water (don't throw away the water after cooking the potatoes)
2 teaspoons honey
1 package dry active yeast or 2 and 1/4 teaspoons
4 tablespoons butter, room temperature
1 egg, beaten
4 and 3/4 cups plain/bread flour



Cook potato until tender,  drain and reserve cooking water.


Mash your potato until smooth.


Place your honey in the hot cooking water and allow to cool to below 110F or approx 45C.  If the water is not luke warm you will kill the yeast.


Stir in the yeast.


Allow to sit for 10 minutes for yeast to start to grow and feed on the honey.


Now i used my bread maker however you can use a mixer or do this my hand.  Stick the yeasty water and butter in the bread maker. 


Add the beaten egg and stir through quickly so it doesn't scramble.


Add the mashed potato and turn on the bread maker to the dough function.  Add your flour a cup at a time, now you may not need all the flour so don't just dump it all in.  When you think there is enough flour must let it mix until you can either add more or it is a nice looking do that is sticky.


Sticky dough is good, dry dough is bad.  The yeast needs enough moisture to grow and help the bread grow.  If using your mixer you need to knead it with the dough hook for about 15 minutes or more or until its light and silky.


Bread maker says... rise.  If using a mixer place in an oiled bowl covered with plastic wrap in a warm draft free place allow to prove for an hour, dough should double in size.


When risen turn your oven on and pre heat to 50C yes I did say 50C we will get to that later....  I used a 9" by 13" cake tin lined with baking paper to bake in so be ready for the next bit.  Cut your dough in half and then divide into 12 to 15 equal pieces.


Flour your hands and make each piece into a little ball, tucking the edges under.


Place your little balls in your tin with a little room to grow.


Sprinkle with flour.


Stick a damp tea towel over the top. Now turn your oven off and stick your rolls in to rise for an hour.  I used the oven as this was a nice warm not hot place for the rolls to rise as it was a cold day.


See they are HUGE!  Take the rolls out and set aside for 5 minutes and pre heat the oven to 175C.


Bake for 20 to 30 minutes.  Remove from oven when cooked and allow to cool for 5 minutes before serving.


Spread with yummy butter and devour!



Saturday, 20 August 2016

Caramel Fudge


I do try not to get on the "bandwagon" when all the other bloggers are going "do lally" over a particular cake or recipe and changing it up every which way they can. However this fudge recipe may change that for the time being!

I have made fudge before back in February I made the Cookies and Cream Fudge which was yummy, however very sweet.

This fudge is the ultimate and well lets just say I have 3 pieces left hidden in the fridge and it's only 5 days ago that I made it.

A friend of mine who has a dairy intolerant son is going to make this using a dairy free condensed milk.  You can google the recipe if you have someone dairy intolerant and give it a go.  Just swap out the butter for marg.

125 gm butter, room temperature
1 x 395 gm can of sweetened condensed milk
1 cup brown sugar
2 tablespoons golden syrup
3/4 cup white chocolate melts



In a saucepan over a low heat, stir together the condensed milk, sugar, syrup and butter.


Cook on a low to medium heat for 10 minutes, make sure you do not walk away, you need to stir it the whole time to ensure it doesn't burn.  It should thicken and begin to bubble a bit.


Take the caramel mixture off the heat and stir through the white chocolate, keep stirring until all the chocolate has melted and is combined.


Pour into a pre lined cake tin, I used a 20 cm x 20 cm square tin and lined with baking paper.  The fudge will start to set up a little as soon as you pour it in the tin.  Refrigerate for 4 to 6 hours.  


Cut into squares and keep in a sealed container in the fridge.  This will keep for a week, if it lasts that long!

Saturday, 13 August 2016

Dairy Free Tropical Ice Cream


This is a fantastic quick alternative to a custard based Ice Cream.  Dairy Free and full of fruit that can be used fresh, frozen or tinned.

You can also make this in Icypole moulds for the kids in summer.  For those on a diet it is a great way to have a treat on the low fat side.

1 tin coconut cream
1 cup mango chunks, fresh or frozen
1 225 gm tin crushed pineapple
1 banana


Shake the tin of coconut cream before emptying into your ice cream maker.


Blend your fruit to a puree.  Add the fruit to the coconut cream and follow your ice cream makers directions.


When frozen place in your ice cream container and freeze for minimum 2 hours or until set.

Saturday, 6 August 2016

Pineapple Dream Cheesecake


I love a dessert that is fresh and summery and easy to make!  The crash test dummy duo loved it as well, that says a lot!

Do you ever find that when you clean out your pantry, you find that odd can of something that you don't know how that ended up in the pantry?  Crushed pineapple always seamed to be that can for me!  I used to send that can to the old can drive around Christmas.  

Then I found a recipe for something called a Pineapple Dream Cake and along came this cheesecake recipe!  If you don't have my can of crushed pineapple problem you could substitute out any tin of chopped up fruit of your choice.  This would be nice with peaches.....

250 gm package cream cheese
1/4 cup icing sugar
1 package dried biscuits, I used shortbread creams
60 gm butter, melted
225 gm tin crushed pineapple, drained
300 ml cream, whipped


Place your biscuits in the food processor and process to a fine crumb.


Mix through the melted butter.


Press half the biscuits into a square baking dish and set aside.


Beat the cream cheese and sugar together until light and creamy.


Stir through the crushed pineapple.


Stir through the whipped cream, make sure it is all combined.


Spread over the crumb base.


Top with the remaining biscuit crumb and refrigerate for 4 to 6 hours.


Slice and serve and remember to take your slice out first.

Saturday, 30 July 2016

Honeycomb


Scott LOVES honeycomb!  I don't often make this as it is pure sugar, however as a treat I make a small batch and hide it in a Tupperware container, or make a cheesecake with it.

Here in Australia we grew up eating Violet Crumble, a bar of honeycomb smothered in chocolate.  I love feeling the honeycomb dissolve on my tongue.

You cannot walk away from this while the sugar is dissolving or it will burn.  Lock the kids outside while you make it to ensure a quiet, uninterrupted 10 minutes of quiet honeycomb making.

200 gm caster sugar
5 tablespoons golden syrup
2 teaspoons bi carb soda


Place the sugar and golden syrup in a saucepan and over medium heat stir to combine.


Simmer until all the sugar is dissolved, use a pastry brush dipped in cold water to wash the sides of the pot if sugar starts to granulate there.  Once all sugar is dissolved then remove the pan from the heat and using a wooden spoon stir in the bi carb soda quickly until all combined.


Scrape quickly onto a prepared baking sheet and set aside to cool.  Remember do not touch it as it is molten sugar and you will get burnt.  Break up when cooled to room temp and either keep in an air tight container or dip in chocolate.

Saturday, 23 July 2016

Mango Mousse


No fancy photos today, if I didn't take the photo there and then it was gone!

Such a quick and easy dessert to make and so satisfying to eat.  Great for the family or a dinner party.  You can use fresh when in season or frozen mango during winter.

500 gm mango, defrosted if using frozen
2 sheets gelatin, soaked
200 ml cream, whipped
whipped cream and mango chunks for decorating



Soak your gelatin in cold water for 5 minutes.


Blitz your mango in the food processor until you have a nice smooth puree.


Heat half a cup of the puree and dissolve your gelatin sheets.  Stir gelatin mixture into the rest of the puree.


Whip your cream.



Fold the whipped cream through the puree.  Now don't worry if this looks a little runny it is going to set in the fridge.


Spoon into serving glasses or bowls.


Serve with whipped cream and left over chunks of mango.