Tag: Baking

Banana Bread

Banana and Raspberry Bread

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Banana Bread

Ingredients

  • 1 cup of McCain Season’s Choice Raspberries
  • 1 ¼ cups of mashed banana – about 3 ripe bananas
  • 1/2 cup of caster sugar
  • 2 tsp of vanilla essence
  • 1/3 cup of buttermilk
  • 2 eggs – lightly beaten
  • 1/3 cup of light olive oil
  • 1 1/2 cups self-raising flour
  • 1 tsp of ground cinnamon
  • 1/3 cup macadamia nuts – toasted and roughly chopped
  • Icing sugar and extra McCain Season’s Choice Raspberries – to serve

Method

  1. Preheat a fan forced oven to 160C and grease a standard loaf pan with butter, lining the base and sides with baking paper, allowing the sides to overhang by 4cm.
  2. Combine the banana, sugar and vanilla extract in a large bowl. Stir in buttermilk, eggs, and oil. Add flour, macadamias and cinnamon and stir to combine. Gently fold through frozen, McCain Season’s Choice Raspberries.
  3. Spoon into prepared loaf tin, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and turn onto a wire rack to cool completely.
  4. Serve dusted with icing sugar and topped with additional, thawed, McCain Season’s Choice Raspberries.

Enjoy!

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Apricot Hot Cross Buns

Hot Cross Buns

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Apricot Hot Cross Buns

If you’re anything like me Easter not only heralds the start of an annual chocolate binge how to get diabetes 101 but also the start of a breakfasts filled with deliciously sweet and spice Hot Cross Buns served with lashing of butter.

So, if you’re bored with chocolate eggs? Why not bake my apricot glazed Hot Cross Buns on Easter morning and you’ll be a hit with family and friends. These golden, fruit-filled buns are rippled with Apricot Jam and finished with an Anathoth Farm Apricot Jam glaze making them a perfect freshly baked treat for any Easter gathering.

Ingredients

  •          1 ½ cups of warm milk
  •          2 tsp of dry yeast
  •          ½ cup of caster sugar
  •          60g butter – melted
  •          1 egg – lightly whisked
  •          4 ½ cups of 00 flour
  •          1 tsp of salt
  •          3 tsp of mixed spice
  •          1 tsp of cinnamon
  •          2 cups of dried mixed fruit
  •          2/3 cup of Anathoth Farm Apricot Jam
  •          1/3 cup of cold water

Method

  1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  2. Combine the milk mixture, 1/3 cup of Anathoth Farm Apricot Jam, butter and egg in a jug and whisk to combine. Combine 4 cups of flour, salt, mixed spice, cinnamon, remaining sugar and mixed fruit in a bowl and stir to combine. Make a well in the centre, pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat a fan-forced oven to 180°C. Punch the dough down with your fist to remove excess air. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions on an oven proof pan, leaving a 1cm gap between. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
  5. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag such as a sandwich bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 160°C and bake for a further 20 minutes or until golden and cooked through. The buns are ready when they sound hollow when tapped on the base.
  6. Turn onto a wire rack. Place the remaining Anathoth Farm Apricot Jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Brush hot jam over the buns. Serve warm with butter and your choice of Anathoth Farm jam.

Enjoy!

Strawberry Cheesecake Jars

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AF Strawberry Cheesecake Jar 3

Unless you’re a Michelin-star Chef, Valentine’s Day probably isn’t the occasion to be ambitious in the kitchen. Attempting your first soufflé under pressure is sure to leave you with egg on your face, pun intended. Instead, I recommend choosing simple, food-assembly recipes that you are confident in being able to complete, even if your mind wanders off a little….

Invoke your inner love god or goddess by adding a dash of the aphrodisiac ingredient, Strawberry, to your Valentine’s Day meal with this quick, simple, make-in-advance Strawberry Cheesecake Jar. Pop them in your picnic basket, grab the bubbly and it will be a Valentine’s Day to remember!

Strawberries have long been touted as one of Mother Nature’s best aphrodisiacs. Known, as the symbol of Venus, the goddess of love, strawberries have been portrayed as a symbol of love and seduction for centuries. They boost energy by providing the essential vitamins and minerals needed to keep fires burning, long into the night.

These Strawberry Cheesecake Jars sure to set hearts a blaze this Valentine’s Day with a White Chocolate and Macadamia Nut crumble base, topped with Strawberry Cheesecake mix and finished with a velvety layer of Anathoth Farm Strawberry Jam. As, French folklore would have it, if you share strawberries with your Valentine you will soon fall in love with one another. So, you had better grab two spoons!

Ingredients

  • 1 jar of Anathoth Farm Strawberry Jam (or flavour of your choice)
  • 1 packet of White Chocolate and Macadamia Nut Cookies
  • 250g Mascarpone
  • 220g Cream Cheese

Method

  1. Crumble cookies into a small mixing bowl to resemble a fine crumb and set aside.
  2. Add ½ a pottle of Anathoth Farm Strawberry Jam, Cream Cheese and Mascarpone into a large mixing bowl; stir until well combined and smooth.
  3. Evenly distribute the cookie crumble among serving jars, setting aside a small amount to top each cheesecake with, top with strawberry cheese cake mix, add a layer of Anathoth Farm Strawberry Jam, top with cookie crumble and serve.

Enjoy!

AF Strawberry Cheesecake Jar 1

Soda Bread

Soda Bread

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Soda Bread

On Christmas Day my family indulged in a gigantic Christmas lunch with all the trimmings. Afterwards, we sat back, entered our food coma’s and emerged from them around the same time the Griswalds realise their Great Aunt has wrapped her cat as a Christmas present. Now, I don’t know if it was jelly-soaked wrapping paper, the deflating Turkey or the flow of toxic camper-van toilet waste into the gutter, but it was at this time that my brother announced it was time for his annual Pork and Cheese toasted sandwich.

In this particular sandwich my brother attempts to fit as much leftover pork, gravy, vegetables and cheese as possible, on a sandwich without incurring the much feared toastie-blowout. The toastie-blowout is a catastrophic Australian-ism thats possible occurrence will strike fear into the hearts of even the most fierce and weathered tradies, not dissimilar to the fabled “Drop Bear”, it is where your cheese and filling squirts out of the sandwich only to bake onto your jaffle maker. Life can be so cruel.

Upon him entering the kitchen, banshee-esque screams could be heard throughout the neighborhood as he realised there was no bread he could eat, he is allergic to yeast.  DUN-DUN-DUUUUN. Being the wonderful and modest sister I am, I stepped in and decided to whip him up a batch of yeast-free soda bread. Recipe below in case you ever find yourself or a loved one in such circumstances, or if you simply want some delicious bread.

Ingredients

  • 3 cups plain flour
  • 1 cup of rice flour
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of ground cumin
  • 2 tsp of fennel seeds
  • 60g butter, at room temperature
  • 2 cups milk
  • 1 tsp white wine vinegar
  • Butter, to serve

Method

  1. Preheat fan-forced oven to 180°C. Combine the flour, bicarbonate of soda, salt, onion powder, garlic powder, ground cumin and 1 tablespoon of the fennel seeds in a bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
  2. Make a well in the centre of the flour mixture. Add the milk and vinegar and use a round-bladed knife in a cutting motion to mix until the mixture starts to come together. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and gently shape into a ball. Use your hands to roll the dough into a 40cm-long log. Cut into 8 equal portions.
  3. Shape each dough portion into a ball and place on a large baking tray. Use a sharp knife to score a cross into the top of each ball. Sprinkle with remaining fennel seeds. Bake in oven for 25 minutes or until the bread is golden and sounds hollow when tapped on the base. Serve warm with butter.

Enjoy!

Chicken and Corn filo parcels

Chicken and Corn Filo Parcels

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Chicken and Corn filo parcels 3

Are you looking for something quick to whip up for the Australia Day long weekend? These Chicken and Corn Filo Parcels are the perfect go-to for a bring a plate or backyard feast. The filling can be made the night before and simply popped in the fridge until needed.

Ingredients

  • 500g of chicken mince
  • 2 cups of McCain Frozen Corn
  • 1 brown onion – diced
  • 2 cloves of garlic – minced
  • ½ cup of thickened cream
  • ¼ cup of water
  • 1 tbs of plain flour
  • 2 tbs of olive oil
  • ½ tsp of oregano powder
  • ½ tsp of dried rosemary
  • ¼ tsp of onion powder
  • ¼ tsp of garlic powder
  • 1 packet of filo pastry
  • ½ cup of melted butter

Method

  1. Heat oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add chicken mince and herbs. Cook, stirring often, for 5 minutes or until browned. Add corn, cream, water and flour. Cook, stirring often, for 5 minutes or until sauce has thickened.
  2. Transfer chicken and corn mixture to a large heatproof bowl and cool.
  3. Preheat oven to 200°C/180°C fan-forced.
  4. Place 1 sheet of filo on a flat surface and brush with butter. Fold into thirds to make a rectangle and place ½ cup of chicken and corn mixture into the centre. Pull all covers into the middle so that they meet and pinch to secure. Brush with melted butter. Repeat with remaining mixture.
  5. Bake for 15-20 minutes or until golden and heated through. Stand for 2 minutes. Serve with salad.

Zucchini Slice

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Zucchini Slice

Zucchini Slice is a family favourite – a quick bake classic that is packed full of hidden veggies and perfect for fussy eaters.

Ingredients

  • 3 zucchinis
  • 2 carrots
  • 6 eggs
  • 1/3 cup of milk
  • 1/3 cup of plain flour
  • 2/3 cup of grated tasty cheese
  • 1 tbs of garlic – crushed
  • 1 brown onion – finely diced
  • 200g of bacon – finely sliced
  • 1/2 tsp of ground oregano
  • 1/2 tsp of dried rosemary
  • 1 tsp of mixed Italian herbs
  • Salt and pepper – to taste
  • 1 large tomato – finely sliced
  • Mixed green leaves with balsamic dressing – to serve

Method

  1. Preheat oven to 170C and line a 30x10cm baking dish with baking paper.
  2. Grate the zucchini’s and carrots into a large mixing bowl and press with paper towel to remove all excess water.
  3. Add all other ingredients to the mixing bowl, reserving 1/3 cup of grated cheese and use a balloon whisk to mix – this will help to break up any clumps and remove lumps from the flour.
  4. Pour into lined baking dish, sprinkle the top with the remaining 1/3 cup of grated cheese and arrange slices of tomato on the top of the slice.
  5. Bake in the oven for 50 minutes or until set and the top is golden.
  6. Serve with mixed green leaves.

Enjoy!

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Spice Roasted Potato Wedges

15 Minute Monday – Spice Roasted Red Skin Wedges

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Spice Roasted Red Skin Wedges

These Spice Roasted Red Skin Wedges as simple to make, quick to cook and delicious to eat! They are the perfect party platter to whip up for Christmas entertaining or  to take to a BBQ.

Ingredients

  • 1 packet McCain’s Red Skin Wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground onion
  • 1 tsp dried ground garlic
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 2 tsp Moroccan spice mix
  • 1/2 tsp salt
  • Spray canola oil
  • 1/2 bunch of fresh coriander – roots removed
  • 1 long red chilli
  • 1/3 cup of pine nuts
  • 200g plain Greek yoghurt
  • 2 lemons to serve – cut into cheeks

Method

  1. Preheat oven to 230°C degrees (210°C fan-forced) and line to baking trays with non-stick baking paper.
  2. Evenly divide McCain’s Red Skin Wedges among the two trays and spray with canola oil. In a small bowl combine all dried herbs and salt, mix to combine. Scatter herb mix evenly over the wedges and turn to coat. Bake for ten minutes or until golden brown.

Spice Roasted Red Skin Wedges - Progress 1

  1. Meanwhile, halve the chilli lengthways and remove seeds and membrane. Finely slice and set aside.  Heat a small pan over a medium heat and add pine nuts, cook stirring until golden.

Spice Roasted Red Skin Wedges - Progress 2

  1. Remove wedges from oven and place onto a serving platter. Top with fresh coriander sprigs, toasted pine nuts, yoghurt dollops and sliced chilli. Serve with lemon cheeks.

Enjoy xx

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Almond, Coconut and Raspberry Slice

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Raspberry, Almond and Coconut Slice 1

I am not much of a baker. It think it’s the pressure of non-success if you don’t follow the recipe. Things might not rise or bind and then you’ll be left with a pile of sweet goop. That being said, I decided to give baking another shot over the weekend and make Raspberry, Almond and Coconut Slice. Lucky I did because it is DELICIOUS! It is tasty, moist and moreish – everything you want in slice. 

This slice is gluten free and it can be dairy free with a simple recipe tweak. Also, if raspberries aren’t your thing you’re crazy you can replace them with blueberries or choc-chips.

Ingredients

  • 1 ½ cups of almond meal
  • 1 cup of caster sugar
  • ¾ cup of desiccated coconut
  • 4 eggs
  • 2 tsp of vanilla extract
  • 150g of butter – melted and cooled (use Nutalex if you are making it dairy-free)
  • 1 cup of McCain Season’s Choice Raspberries – thawed

Method

  1. Preheat oven to 180C and line a 20m baking tin with baking paper.
  2. In a large bowl combine the almond meal, coconut and sugar; using a whisk to remove all lumps.
  3. In a medium bowl, whisk the butter, eggs and vanilla until well combined.
  4. Add the butter mixture to the almond meal mixture and stir until smooth and free from lumps.
  5. Slowly pour the mixture into the prepared tin and dot the top with McCain Season’s Choice Raspberries.
  6. Bake for 40-45 minutes or until golden and a test skewer removes clean from batter.
  7. Remove from oven and allow to cool in pan for five minutes before transferring to a wire rack to cool completely.

Enjoy!

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75 foodies on Instagram

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Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.

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Carrot Cake

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Credit: Donna Hay

Carrot Cake’s would have to be one my favourite cakes – rich, moist and hell you’re eating carrot so it’s practically healthy! This recipe would have to be one of the nommiest I have come across from one of Australia’s kitchen queens – Donna Hay. Enojoy!

Ingredients

  • 1¼ cups (220g) brown sugar
  • ¾ cup (185ml) vegetable oil
  • 3 eggs
  • 1½ cups (225g) plain (all-purpose) flour
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of (baking) soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2½ cups grated carrot (about 5 carrots)
  • ½ cup (60g) chopped pecan nuts
  • ½ cup (80g) sultanas

Cream cheese frosting

  • 250g cream cheese, softened
  • ⅓ cup (110g) icing (confectioner’s) sugar, sifted
  • 1½ tablespoons lemon juice

Method

Preheat oven to 180°C (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin.

For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.

Enjoy!

Source: http://www.donnahay.com.au/recipes/sweets/cakes/carrot-cake

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