Tuesday, December 11, 2012

Sunday biscuits

300g flour
2t baking powder
250g dry curd cheese
50g sugar
2 eggs
1/2t lemon peel
100g currants

Preheat oven at 200C.

Sift flour and baking powder into a bowl and mix it and make a well in the middle.
Add curd cheese, sugar, 1 egg, grated lemon peel and salt.
Knead until smooth.
At the end, add currants.
Form rolls and place on greased baking sheet.
Brush with whisked egg and bake them in a preheated oven at 200C for about 30 minutes.

Reformation biscuits

500g flour
250ml milk
40g yeast
50g butter
1t sugar
50g raisins

Sift flour into a bowl, add all ingredients except raisins, and prepare smooth dough.
Let dough rest for a few minutes.
Roll it out and cut into 12cm large squares.
Fold the edges towards the middle so all four corners touch each other.
Add raisins and a dab of jam in the middle.
Let it rest again for a few minutes and then bake them until golden brown at medium heat for 15 - 20 minutes.
Frost or sprinkle it with icing sugar.

Curd cheese pretzels

175g soft butter
50g sugar
vanilla sugar
3 eggs
250g dry cheese curd
400g flour
baking powder
125g chopped almonds

Preheat oven at 200C.

Beat butter, sugar, vanilla sugar, salt and 2 eggs until fluffy.
Add stirred cheese curd.
Mix flour and baking powder and sift into the dough.
Knead dough and form into pretzels.
Brush pretzels with whisked egg, sprinkle with chopped almonds
Place them on a greased baking sheet and bake at 200C for 15 - 20 minutes.

Ring thaler

8 large apples
100g sugar
4T lemon juice
175g flour
3T cornflour
2T soft butter
2 egg yolks
250ml milk
6T cream
2 egg whites

Serving finishings
concentrated butter/ oil
cinnamon sugar
250ml sweet whipped cream

Remove apple core, peel apples and cut them into 1cm thick rings and sprinkle them with 2T sugar and drizzle with lemon juice.
Stir all remaining ingredients, except for egg whites, until mash /batter is viscous.
Let it rest for 15 minutes.
Beat the egg whites until stiff and fold the whipped egg whites carefully into the dough.
Cover apple rings with dough and bake them until golden brown on each side in the heated butter.
Spinkle them with cinnamon sugar and serve them with whipped cream when still hot.

Almond tarts

250g butter
1t brandy
70g sugar
125g butter

Almond filling
125g butter
150g icing sugar
1 egg yolk
150g grated almonds
75g flour
1T corn flour
4 egg whites
250g apricot jam

Preheat oven at 175C.

Sift flour into a bowl and make a well in the middle.
Add egg, salt and brandy and spinkle it with sugar.
Add butter flakes and knead everything well.
Knead until dough is smooth.
Let it rest in the fridge for 30 minutes.

Whip butter in a bowl until fluffly, add little by little icing sugar, egg yolk, almonds, flour, corn flour and mix well.
Fold the whipped egg whites into the filling.
Grease baking pans 6cm diametre.

Roll out dough 1/2 cm thick and fill baking pans with dough.
Puncture dough to avoid bubbles forming.
First spread jam on dough and then add almond mixture on it.
On top, arrange 2 strips of dough crosswise.
Bake in preheated oven at 175C for 20 minutes.

Ring pastries

50g soft butter
100g sugar
2 eggs
6T white wine (reisling)
300g flour
1t ginger grinded
butter or oil for frying
icing sugar

Mix butter, sugar, salt, eggs.
Add wine, flour and ginger and stir it well.
Roll out dough on a floured board and cut in into 2 x 12cm pieces.
Rotate each dough strip around an egg beater and put it into hot butter and fry until golden brown.
Sprinkle with icing sugar.

Sour cream cookies

200g soft butter
125g sugar
300g flour
250ml sour cream
4 egg yolks

Preheat oven at 200C.

Stir butter, sugar and flour and mix in the sour cream and 3 egg yolks.
Let the dough rest on a cool spot for 1 hour.
Roll out dough, cut out circles, hearts, moons, place them on a greased baking sheet and brush them with egg yolk.
Bake them at 200C for 8 - 10 minutes.

Egg liqueur cake

4 eggs
175g butter
125ml egg liqueur
300g flour
1T vanilla pudding
2t baking powder
375g icing sugar

Preheat oven at 200C.

Separate eggs, beat 125g butter and egg yolks and egg liqueur until fluffy.
Mix flour, pudding powder and baking powder, strain it little by little into the egg mixture and stir it well.
Also mix 250g icing sugar into it.
Beat egg whites until stiff and fold it carefully into the dough.
Fill dough into greased springform pan.
Bake it in a preheated oven at 200C for about 60 minutes.
Take it out, let it cool off, brush it with the remaining butter and sprinkle with icing sugar.

Apple tart

125g butter
125g sugar
4 eggs
1/2t lemon zest
200g flour
2T cornflour
2t baking powder
4T cold milk
750g sour apples
100g apricot jam
50 sugar

Preheat oven at 200C.

Whisk butter until fluffy and stir in sugar.
Separate eggs and add egg yolk and lemon zest to butter mixture.
Stir flour, cornflour and baking powder through a sieve and add gradually to milk and mix it well.
Beat egg whites until stiff and fold into the dough mixture.
Fill dough into greased springform tin.
Peel apples, cut in half and carve them to arrange them on the dough.
Bake in a preheated oven at 200C for 50 - 60 minutes.
When still warm, brush with apricot jam and sprinkle with sugar.

Paella by DH

Our Christmas lunch is always a global feast. It includes Vietnamese summer rolls, pastichio, bbq chorizo on italian bread with homus, fish in banana leaves, paella, wild rice salad, santa cup cakes, fruit, antipasto and tarama. We don't turkey or ham or watermelon. We always have plenty of fresh cherries, pineapple and lychees.

The paella was our spanish dish that we saw made at the Boulevard Markets when they were held years ago. The cooking show was hosted by Joanne Saville and the recipe was from El Bulli at Surry Hills.

Pictures above are our paella leftovers. The seafood was all bought locally and DH cooked this to perfection.

Coffee tart

100 g butter
4 eggs
125g sugar
6T freshly brewed coffee
125ml milk
200g corn flour
2t baking powder

125ml milk
3T instant pudding mix (chocolate flavour)
2T icing sugar
Vanilla sugar
50g butter
1 egg yolk
3T chopped nuts

200g icing sugar
2T cocoa
1T butter

Whisk butter until fluffy.
Separate eggs.
Stir egg yolks, sugar, coff and milk.
Mix flour, corn flour and baking powder, strain it and add it to the mixture.
Beat the egg whites until stiff and fold it into the dough.
Fill dough in a greased baking pan and bake it in a pre-heated oven at 200C for about 35 minutes.
When it is cool, cut it across.

Whisk instant pudding mix with a little bit of cold water until it even and stir it in heated milk.
Bring in to a short boil and let it cool.
Stir every once a while to avoid a formation of milk skin.
Whisk butter until fluffly; add icing sugar, egg yolk and vanilla sugar and mix it well.
Stir cooled off pudding and nuts in it.
Fill the tart.

Mix icing sugar, 2T hot water, cocoa and soft butter and brush the surface and sides of the tart.

Monday, December 10, 2012

Cheesecake without base

250g butter
6 eggs
300g sugar
1t grated lemon peel
3T lemon juice
1kg cheese curd
100g semolina
1T flour
1 T baking powder
125g icing sugar

Whisk 200g butter until fluffy.
Separate eggs.
Add egg yolk, sugar, lemon peel and lemon juice and mix with butter.
Stir curd cheese, semolina, flour and baking powder and add it to the butter-egg mixture.
Add a pinch of salt to the egg whites, whip it until stiff and fold it into the dough.
Place dough in a greased spring form tin.
Bake it in a pre-heated oven at 180C for 50 - 60 minutes.
When it is still hot, brush it with remaining butter and sprinkle it with icing sugar.

Egg baked pie

500g flour
30g yeast
250ml luke warm milk
200g butter
150g sugar
vanilla sugar

150g butter
300g sugar
8 eggs
1kg curd cheese
1pkt instant pudding mix (vanilla flavour)
1/2t grated lemon rind
2T grated almonds
1T cornflour

Place the flour in a bowl and make a hollow in the middle.
Mix crumbled yeast with some luke warm milk and 1t sugar.
Pour yeast mixture into flour hollow centre and sprinkle some flour onto it.
Spread butter flakes, remaining sugar, vanilla sugar and salt around flour hollow.
Knead the ingredients well and add remaining milk.
Knead the dough until it is shiny.
Cover it and keep it in a warm spot for 1 hour.
Beat and knead dough
Roll out dough, place it on a greased baking sheet and press on the edge.

Whip 100g of butter until fluffy.
Add 200g sugar, 3 eggs, curd cheese, instant pudding mix, lemon rind, salt and almonds and mix everything well.
Place it on the dough.

Whisk 5 eggs and remaining sugar and stir in the rest of the butter, corn flour and brandy.
Add some water until the mixture is fluffy and spread it evenly over the curd cheese mixture.
Bake the pie in an oven at 200C for 45 minutes.
Reduce the overh to prevent the cream from burning.

Potato Cake

1kg floury potatoes, boiled and mashed
1/2t salt
200g flour
250 g butter
3 eggs
6 T sugar
1/2t cinnamon

Preheat oven to 200C

Mix cinnamon and sugar together and set aside.
Add salt, flour and 100g butter and eggs to cooled mashed potatoes.
Knead potato flour well.
On floured surface, roll dough out thinly.
Place it on a greased baking sheet and lift one edge to form a crust.
Spread 75g of butter flakes on the dough.
Bake in oven at 200C for 20 minutes.
Take out of oven and brush with the rest of the melted butter (25g) and sprinkle with cinnamon sugar

Jam Roll

4 eggs
200g honey
1 pinch baking soda
1t vanilla sugar
200g strawberry jam
100g icing sugar

Preheat oven at 200C.

Grease baking sheet and dust with flour
Line tin.
Separate eggs
whip the egg whites until it forms peaks
Stir egg yolks and add honey, flour and baking soda and vanilla sugar.
Fold in egg yolks.
Place mixture into lined tin.
Bake at 200C for 20 minutes.
Take out from tin and place on a floured baking sheet on top of a towel.
Spread jam on cake and roll it up.
Roll up cake so it forms 1 and 1/2 folds.
Sprinkle with icing sugar or confectioners sugar.

Sunday, December 9, 2012

Summer jams

It's stone fruit season and I spent a couple of hours making these jams.
We have a bread maker that also has a jam setting. So when I have 1/2kg of fruit ready for jam making, and 1 hour and a 1/2 later, we have jam. The only ingredients are 1 1/2cups sugar and jam setter.

So I have cherry, apricot and peach jam in the fridge now.

Sunday, December 2, 2012


I had empanadas on the brain last week for a family dinner so what you see here is my first go at a very simple recipe made to a deadline. Deadlines are my friend.

Pastry mix: 2 kg plain flour, 1/2 c oil, 1L warm water, salt.
I added dried thyme in the pastry before I added the oil and water.

Filling mix: 500 gm ground beef, 2 onions sliced, paprika, curry powder. salt, black olives, 5 hard boiled eggs.
The original recipe called for 1kg beef and 5 onions, so I've halved it.

The day before
Prepare the pasty and wrap it in plastic wrap over night. 
Cook the meat and onions and flavour them. Scoop out the fat before you put the meat filling in the fridge.
Cook the eggs and leave them in their shell over night.

On the day
Set the oven to hot - 180C
Place baking paper on oven slide.
Roll out pasty to size and half fill with meat mix.
Place a slice of boiled egg on the filling and place slices of olives on either side of the egg.
Wet pastry with some water and then fold over pastry and seal the edges.
Place empanadas on oven slide and glaze with water.
Cook empanadas until brown. If the fat begins to sizzle out of the empanadas, take the slide out of the oven and drain the fat off.

Makes 24 decent sized empanadas.

Serve either hot or cold.
Can be frozen for another day!