baking

Scrumptious apple and blueberry crumble

Scrumptious apple and blueberry crumble

As the temperature begins to drop, there is a need for some scrumptious warm winter desserts. This crumble is amazing. I have separated the crumble mixture from the apple mixture, as you could easily add this delicious crumble to the top of other fruits such as apricots, pears or prunes. If you could imagine a very ‘adult’ version of a crumble, imagine baked apricots, prunes with some muscat and a crumble topping!! TOTALLY DIVINE !

IMG_3418

Stewed apples

4 apples

¼ cup water

2Tb brown sugar

¼ tsp cinnamon

1 tsp vanilla

1Tb dried blueberries

2Tb white chocolate bits

 

Crumble

½ cup plain flour

¼ cup brown sugar

50grams butter (at room temperature)

¼ cup quick oats

IMG_3401

  1. Pre-heat oven to fan grill, place a tray on a lower shelf in the oven.
  2. Chop apples into quarters, remove core, chop each piece into thirds.
  3. Place into a large saucepan with water, brown sugar, cinnamon and vanilla, cook over a medium heat until soft, 10-15minutes.
  4. Prepare crumble mixture, by placing all ingredients into a bowl, rub the butter between your thumb and index finger until the mixture is a uniform consistency.
  5. Into 4 individual or 1 large soufflé dish or any other oven proof dish, place the apples, scatter the white chocolate bits and blueberries. Scatter the crumble mixture over the top.
  6. Place crumble onto an oven tray, pop into the oven and allow crumble topping to become nice and golden.IMG_3418

7. Serve with a dollop of ice cream or cream.

This mixture can use pie apples, you will need to make sure they are warmed through.

This dish is suitable to freeze.

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White chocolate and Cinnamon Palmiers

White chocolate and Cinnamon Palmiers

Palmiers are bites sized pastries that have a heart shape, light and sweet morsels of sweet goodness, when baking the sugar caramelizes adding a rich flavor to these little pastry bites. These are a great to whip up when hosting and afternoon tea. Cinnamon and white chocolate is a perfect flavor combination. These light and fluffy pastries will set your taste buds into over drive mode. Best of all they can be made ahead and placed in the freezer and baked as required (after step 4).

The addition of steam helps us achieve that beautiful ‘puffy’ flaky pastry’, if you do not have a combination steam oven fan bake at 180C for a couple of extra minutes.

white chocolate and cinnamon palmiers

Ingredients

2 sheets puff pastry

2tsp cinnamon

2Tb brown sugar

120grams white chocolate

  1. Preheat combination steam oven to 180C quarter steam or standard convection over to 180C fan bake. Line 2 baking trays with baking paper.
  2. Sprinkle ingredients evenly over 2 sheets of pastry.
  3. Fold the left side and right side of the pastry in to the centre and lightly press, fold the left side and the right side of the pastry in half again.
  4. Cut into 1cm lengths. Place onto baking trays with a 1cm gap between palmiers.
  5. Bake for 12 minutes or until pastry is golden.
  6. Line a baking tray with baking paper. Melt white chocolate, dip half of each palmier into white chocolate, place onto the baking paper and allow to cool.IMG_3070

Serve with tea of coffee or as a part of a high tea platter.

Mini chocolate bundt cakes with Nutella ganache

Mini chocolate bundt cakes with Nutella ganache

These little bundts are super adorable, rich, nutty and mega chocolaty! Baby bundts are only small so they cook super quickly, look super cute and the portion size is perfect for such a rich chocolate cake!
Nuttella ganache, explains itself really !!

 

200grams butter

200grams dark chocolate

½ cup brown sugar

½ cup white sugar

1tsp vanilla

3/4 C plain flour (sifted)

4Tb cocoa powder

4Tb white chocolate bits

Nutella Ganache

3/4C Nutella

1Cup cream

½ cup milk chocolate

chocolate bundt with nutella ganachePreheat combination steam oven to 180C quarter steam and heat. Spray 12 mini bundt tins with oil. If you do not have a combination steam oven bake at 180C fan forced.

  1. Place butter, sugar and chocolate into a small saucepan heat on low and allow to melt, stir, set aside.
  2. In a small bowl, mix eggs and vanilla, add melted butter mixture and stir to combine. Add flour and cocoa stir to combine.
  3. Fill bundt pans with the brownie mixture, leaving 1cm between the top of the pan. Sprinkle each bundt with a couple of white chocolate bits.
  4. Bake for 12-14minutes.
  5. Ganache: Place the cream into a small saucepan, heat on low until warm, remove from heat add Nutella and chocolate stir until dissolved. Set aside to cool. The ganache will go very hard as cooled you can always pipe when stiff or zap in the microwave to cool down.

To serve:

Invert baby bundts, allow to cool or serve warm dust with icing sugar fill with Nutella ganache!

chocolate bundt with nutella ganache

 

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Best ever one bowl brownies

These delicious fudgy brownies have been made in one bowl. I baked the brownies with a hint of steam. Baking with a little steam keeps your baked goods nice and moist. If you do not own a combination steam oven you can bake these in a standard convection oven at the same temperature, they may require a couple of extra minutes in the oven.

one bowl brownieIngredients:

200g dark chocolate

50grams white chocolate melts

225grams butter

250grams white sugar

1 tsp vanilla

4 eggs

170grams plain flour

6Tb cocoa

1Tb icing sugar

Method:

  1. Preheat the oven to 180°C quarter steam and heat/25% humidity. Grease and line the base of a 20cm square pan. Roughly chop the dark chocolate.
  2. Melt the butter in a bowl in the microwave, add the sugar cocoa and vanilla still until well combined, add the dark chocolate and stir until it is all dissolved.
  3. Add the eggs into the bowl one at a time, stirring well after each addition, add the white chocolate melts. Sift the flour and cocoa into the mixture and mix well.
  4. Pour mixture into lined pan and bake for 20-25 minutes. Leave to cool in the pan, then cut into squares and sprinkle with icing sugar to serve.

Optional: Add 100 grams chopped walnuts, or 50 grams chopped jersey caramels, add these in step 3.

Makes 12 generous pieces

one bowl brownies

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Light and fluffy carrot cake

Light and fluffy carrot cake

Traditionally carrot cakes are made with walnuts. This recipe uses finely ground macadamia nuts, I find macadamia nuts have a sweeter more delicate texture than walnuts do. The delicious sweet and nutty smell of this cake will waft through your kitchen, you may even find yourself staring at your oven door in anticipation of the cake being ready.

A trick I have learnt is to soak a thick tea towel in water and to tie it around the cake tin, be sure to make sure the end tuck in so no small pieces are sticking out. Why would I do that? I do that because it allows for an even penetration of heat, stopping the dreaded dome. I will try to photograph how it looks through the oven door during my next cake bake.

IMG_2089

Ingredients

200grams butter

1 cup brown sugar

3 eggs

1 1/3 cup plain flour

1 ½ tsp bicarbonate soda

1 ½ tsp baking powder

1 ½ tsp cinnamon

2 cups grated carrot

½ cup sultanas or currants (which ever you prefer)

1 cup whole macadamia nuts, coarsely chopped

Frosting

1 quantity of buttercream

Plus

½ lemon zested

2 TB cream cheese, at room temperature

½ cup whole macadamia nuts, coarsely chopped

Serves 10

  1. Pre heat oven to 180c. Line a medium spring for tin with baking paper and spray with oil.
  2. Separate eggs, place yolks aside in a small cup. Beat egg whites until stiff peaks form.
  3. In a separate bowl cream butter, sugar and vanilla until light and fluffy, add egg yolks lightly beat until combined. Add flour, cinnamon, baking powder, baking soda, carrot, currants and macadamia nuts, mix until well combined.
  4. Gently fold eggwhites into the cake mixture, do not over mix or the air you worked hard to incorporate will deflate.
  5. Pour mixture into cake tin. Bake for 35-40min or until skewer comes out clean.
  6. Prepare the frosting mixture whilst the cake is baking, to make the carrot cake variation, after step 1, add the cream cheese and lemon zest, beat until combined then add remaining ingredients. Set frosting aside until required. I find frosting easier to work with at room temperature.
  7. Allow cake to cool.IMG_2088
  8. Cover cake with a generous layer of icing. If need be one layer of icing can be placed onto the cake, then pop the cake into the fridge for 15minutes to harden the frosting and apply another layer. Using the back of a spoon, gently press coarsely chopped macadamias around the base of the cake and around the top edge of the cake, place remaining nuts into a peak in the middle.

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IMG_2105 Serve and enjoy

Shakshuka Baked eggs with tomato, parsley and feta

These Middle Eastern inspired baked eggs are super easy to make, loaded with flavour. The best part is they taste as good as they smell!
I have chosen to make these in a combination steam oven, which keeps my eggs nice and moist while cooking.
If you are cooking these in a conventional oven, cook at 180c with a lid on/covered in foil until eggs reach the desired consistency.
These recipe is super flexible, you can modify the recipe to meet your taste buds desires!
Middle eastern inspired baked eggs
INGREDIENTS
1 tablespoon butter
1 shallot
2 cans crushed tomato

Salt and pepper
8 eggs

2 sprigs parsley

100grams fetta cheese

¼ tsp sumac

To serve:

8 slices sourdough
1tsp nigella seeds

butter, for toast

1 tablespoon finely chopped parsley

½ lemon

40 grams butter

1tb olive oil
Serves: 4

Delicious baked eggs
METHOD:
1.Preheat combination oven to, 180c quarter steam and heat.
2.Finely slice shallot and parsley, cut lemon into wedges and crumble fetta cheese.
3.Grease 4 250ml ramekins (the wider lower rimmed ramekins work fantastically with this dish) generously with butter.
4. In a small fry pan, add the shallot, garlic and 1tb oil add tomatoes, bring to a simmer on a medium heat, sprinkle with salt and pepper and sumac, divide evenly amongst the dishes.
5.Break 2 eggs into each dish, pin prick each yolk, top with crumbled fetta a sprinkle of parsley and a pinch of salt and pepper.
6.Place ramekins onto a tray and into combination oven for 11 minutes, egg whites should be cooked through, but depending on preference egg yolks can be served runny or hard. Remove from oven. Sprinkle with a pinch of nigella seeds.
7. Turn combination oven to fan bake 200 ºC, place bread onto tray and gently warm through, for approximately 2 minutes.

Delicious baked eggs

TO SERVE

Serve with warm bread, a dollop of butter and lemon wedge

ALTERNATIVES

Baked eggs are delicious with a variety of flavours, try adding some chorizio or Spanish salami.

Tip: Eggs will not go rubbery in the steam oven.

COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !

The BeeSting Cake ! The most delicious cake I have ever made !

 

 

 

 

 

 

The BeeSting cake

the last piece of the BeeSting cake

After sitting around with some of my colleagues discussing our favourite cakes, I decided I wanted to create my own version of the BeeSting cake.

This is possibly the most multi-faceted recipe I have tried to blog, this one you may need to print out and follow as it has several components. Each component takes a little bit of time to create, however, each component is rather simple, so do not be afraid to try this recipe.

The yeast gives this cake a wonderful and light texture and will fill your house with the most mouthwatering aroma.

I hope you enjoy this recipe make sure you share it with your families and your guests, allowing them the privileged to try and to savor each morsel of the BeeSting.

Cake

1 sachet instant yeast (8grams)

¾ cup full cream milk

¼ cup caster sugar

2Tb Honey

2 ¼ cup plain flour

2 large eggs

80 grams butter (softened)

You will definately want more than 1 slice
Almond Crunch Topping

120 grams butter
1/4 cup caster sugar

¼ Cup brown sugar

3 tablespoons honey

5Tb thickened cream
1 1/2 cups sliced almonds

Custard Filling

1 cup full cream milk

2Tb thickened cream

3 large egg yolks

¼ Cup caster sugar

2Tb honey

½ tsp vanilla bean paste

3Tb cornflour

A slice of the Bee StingMaking the cake mixture

Heat milk in the microwave for 30 seconds until warm; add the yeast and caster sugar, set aside until it is slightly foamy, approx. 5-10 minutes.

In a large bowl mix all of the remaining ingredients until well combined, 2-3 minutes, I did this with my stand mixer with the paddle attachment. Cover with plastic wrap and allow to double in size, this may take an hour, using a spoon pierce the surface and allow the mixture to rise again whilst you prepare the tin and topping.

Grease a 9inch deep cake tin with butter.

Pre heat oven to 180C fan forced.

The last piece of the BeeSting who wants it

Making the almond crunch topping

Place the butter, sugars, thickened cream and honey into a medium sauce pan, allow to melt over a medium heat, allow the mixture to simmer for 5 minutes it should turn a pale brown, stir through the almonds, remove from the heat.

Baking the cake

Pour the cake mixture into the greased tin. Dollop teaspoons of the almond crunch topping across the top of the cake.

Wet a tea towel wrap it around the cake tin and tie a knot, if you tea towel isn’t long enough tie it in place with cooking string. Place cake on a lined tray as some of the almond crunch topping could ooze over *

Cook for 23-28minutes, until a skewer comes out with no cake mixture on it, it may have some caramel on it.

Remove from oven, allow to cool in tin for 10-15minutes or until almond crunch topping has hardened. Once hardened transfer to a wire rack to cool completely.The BeeSting

Making the custard filling:

Mix egg yolks and sugar until fluffy and pale. In a small bowl place the cornflour,  whisk in 1-2Tb of the milk to make a paste, making sure there are no lumps. In a small sauce pan, place the egg mix and gradually add milk and cream add the cornflour, make sure the mixture is well combined. Place onto stove on a medium heat and stir constantly in a figure 8 motion until it thickens add honey, set aside to cool. **

Assembling the cake

Cut the cake in half horizontally, place the bottom half of the cake onto the plate you will serve it on. Place the custard filling into the centre, leave 1cm from the edge. Place the top on and enjoy ***

Cutting a wedge can make it a little less oozy

*wrapping a wet tea towel around the cake tin prevents the centre of the cake rising and will help you to achieve the nice flat top.

** I make the custard the night before so it is nice and cool

*** if you want to serve the pieces to without the custard oozing out, cut the top into wedges and rearrange on top, prevents the oozing.



No guest complained


Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:Steamed ginger pudding

12 Tsp Ginger lemon lime marmalade

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

1 pinch dried ginger (powder)

Optional to serve, cream or ice cream

METHOD

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour and dried ginger.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tsp of the marmalade at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate. Serve with cream or ice cream if desired.

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Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

individual Christmas puddings

 

 

PREPARATION

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

individual Christmas puddings