you saw it here first!
Yes that right! All you have to do is bring along some yummy home baking to share with your fellow students at supper, and not only will you be the most popular person in the room, but you will also go in the draw to win some FREE lessons!!
It doesn't get any better than that!! But in case you don't believe us, here are some of the awesome recipes that we have been treated to so far (not to mention the freshly caught crayfish)!!
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nancy's chocolate brownies
(from Allyson Gofton’s “The Great New Zealand Baking Book" pg 36)
ingredients
250 Grams Cooking Chocolate (Whittakers Ghana 70% Cocoa)
250 grams unsalted butter
5 Eggs
1 tblsp Vanilla essence (1tsp and vanilla sugar – see below)
2 tsp Almond essence (next time I’m going to cut this to 1tsp!)
3 cups caster sugar (vanilla sugar*)
3 tblsp Instant coffee granules (or 2 tblsps of some very strong “real coffee")
1 ¾ cups Pure flour
1 cup coarsely chopped walnuts (or brazil nuts or almonds.....)
method
- Heat oven to 180 degrees .Line a 25 cm square baking tin with non stick paper (or roasting tin 29 X 23)
- Melt the butter and chocolate (broken into pieces) in a heat proof bowl.
Suspend this over a saucepan of simmering water.
Make sure that the water does not touch the bowl or the chocolate will burn. Stir occasionally.
- With an electric mixer in a large bowl, beat the eggs with the essences,
the sugar and coffee granules (if you are using them) until the mix is light and has increased in volume (10 mins)
- Blend in the chocolate mixture, add the liquid coffee (if using)
and then carefully fold in the sifted flour and the nuts.
- Pour into the lined tin and bake for 60 minutes
(I actually only baked this for about 35-40 mins -
the skewer came out with mixture on it and the brownie was still soggy in the middle!
As it cooled it cracked and sank but it tasted OK!!)
- Cool in the tin to room temperature, then put in fridge overnight.
- Turn out and cut into squares serve with icing sugar dusted over
* To make vanilla sugar just put a couple of vanilla pods into a jar of caster sugar and keep topping up the sugar as you use it. The longer it infuses the more wonderful it is ! The pods can be used for months until they have lost their pungency!! You can also use the pods to infuse milk for puddings etc wash and dry them and put back into the sugar!
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soame's ginger crunch
(from foodlovers.co.nz)
ingredients
base:
150 g butter
2 tablespoons golden syrup
3/4 cup brown sugar
3/4 cup coconut
1 1/2 cups rolled oats
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
icing:
4 tablespoons butter
8 tablespoons icing sugar
4 teaspoons golden syrup
2 teaspoons ground ginger
method
Preheat oven to 180 C.
Melt butter, golden syrup and brown sugar in a saucepan; remove from heat.
Mix the dry ingredients together in a bowl; stir into the pot and mix thoroughly.
Press mixture into a non-stick or lightly greased 20 x 30cm slice pan; bake for 15-20 minutes.
Mark into square while still warm.
When cool, ice with hot ginger icing:
Heat all icing ingredients in saucepan until melted; beat until smooth and pour over the cool base.
When completely cold cut through icing and separate squares.
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natasya's apricot choc chip cake ("meg's heaven cake")
ingredients
Butter, 125g
Sugar (white, 2/3 cup)
Eggs (two, separated)
Coconut (1.5 cups)
Flour self raising (1.5 cups)
Apricots (1 cup) soaked in orange juice (1 cup) for an hour
Chocolate chips (1/2 cup)
(I use more like 1 cup of dark chocolate morsels)
method
Cream butter and sugar.
Separate 2 eggs and in a separate bowl beat the yolks with desiccated coconut.
Stir in flour and apricot/Orange Juice mix, creamed butter and sugar, add chocolate chips.
Beat eggs whites until you get stiff peaks,
fold whites into the cake mixture then pour it all into a greased/lined cake tin.
Bake at 180 deg for 60-75 minutes (I find that it varies greatly depending on the type of oven etc,
in the oven at home I cook it at about 150-160 deg on fan bake for 40-45 minutes so you have to sort of keep an eye on it).
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lilith's strawberry almond slice
(from chelsea.co.nz)
ingredients
150 g butter, softened
3/4cup Chelsea Soft Brown Sugar
1/2 cup Chelsea White Sugar
2 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 cup sliced almonds
1 cup strawberry jam
method
Preheat oven to 180°C. Spray a 20 x 30 cm slice tin with non-stick baking spray
and line with non-stick baking paper.
In a large bowl, beat together the butter, soft brown sugar and white sugar. Add the eggs and mix well.
Mix in the flour, cinnamon and baking powder then the almonds.
The dough will be crumbly but comes together when squeezed.
Press half of this mixture into the base of the prepared tin.
Using the back of a spoon, spread the jam over this base, leaving a small 1 cm border around the edge.
Sprinkle the remaining mixture over the top, right to the edge and press down to form the top layer.
Bake for 25 – 30 minutes until the top is golden brown. Cool in the tin then slice into portions.
Makes 20 slices
note: that recipe is somewhat too small for the suggested tin size.
addendum
homemade strawberry jam/filling:
1 punnet of strawberries, diced
1/8 cup of white sugar, more or less depending on required sweetening
1/2 teaspoon of psyllium husk (to make it gel)
water to cover
method: boil all together until of acceptable consistency
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bonyta's 6 minute chocolate cake
It really does go in the oven in six minutes because you mix it right in the baking pan. Less dishes to wash!
ingredients
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 teaspoons vanilla
2 tablespoons vinegar
glaze
1/2 pound bittersweet chocolate
3/4 cup hot water, milk, or half-and-half
1/2 teaspoon pure vanilla extract
method
Preheat oven to 375 F.
Sift together the flour, cocoa, baking soda, salt and sugar into an ungreased 8-inch square or 9-inch round baking pan.
In a 2-cup measuring cup, measure and mix together the oil, water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk.
When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter.
Bake for 25 to 30 minutes. Set the cake aside to cool.
For the Glaze:
Melt the chocolate, stir in the hot liquid and vanilla until smooth. Spoon over the cooled cake.
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lilith's brandy truffles
ingredients
200 g dark cooking chocolate
4 tablespoons golden syrup
125 ml brandy (or rum)
1/2 cup glacé cherries, finely chopped
3/4 cup dried apricot, finely chopped
1/2 cup hazel nuts, finely chopped
1/2 cup pecans, finely chopped
3/4 packet roundwine biscuits, pulverised
some icing sugar
method
Melt chocolate and golden syrup in microwave. Stir in brandy.
Mix in rest of ingredients. Roll in icing sugar into 25mm balls. Refrigerate.
Wait 24 hours before consumption. Taste improves with age.
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kiri's nuts & bolts
ingredients
1 box Nutrigrain
1 packet chinese crispy noodles (red packet)
500 g roasted salted peanuts
1/2 cup oil
1 packet chicken soup (powder)
1 packet onion soup (powder)
1 teaspoon mild curry powder
1 teaspoon mustard powder
method
Mix oil and flavouring, and pour over dry ingredients. Mix and eat. Better if left for about 12 hours. Requires a 7 litre capacity mixing bowl!
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