Place 1/2 cup sugar, 125 gm butter and 1 dessertspoon cocoa into a saucepan and slowly bring to the boil.
Beat 1 egg then swiftly add it to the hot mixture.
Boil a further 2 miutes, then take off the heat.
Crush one packet of wine biscuits (or malt biscuits are nice also) and add to the fudge mixture.
Spread into a spongeroll tin which has been buttered or lined with baking paper.
Allow to cool then ice with chocolate icing. Sprinkle coconut or chopped nuts on top if desired.
I recommend doubling the recipe...
Friday, 22 April 2011
Monday, 4 April 2011
Anzac biscuits
if you are unable to find Golden Syrup in countries other than New Zealand, you could try using Maple syrup instead.
Ingredients
Approx. 3/4 cup (125g) Flour
3/4 cup (150g) Sugar
1 cup Coconut
1 cup Rolled Oats
1/2 cup (100g) Butter
1 TBS Golden Syrup
1/2 tsp Baking Soda
2 TBS boiling water
Directions
1. Mix together flour, sugar, coconut and rolled oats.
2. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup.
3. Make a well in the centre of flour and stir in the liquid.
4. Place in spoonfuls on a greased tray.
5. Bake 15-20 mins. at 180° degrees Celsius or 350° Fahrenheit.
6. Cool on a rack and keep in an airtight container.
Ingredients
Approx. 3/4 cup (125g) Flour
3/4 cup (150g) Sugar
1 cup Coconut
1 cup Rolled Oats
1/2 cup (100g) Butter
1 TBS Golden Syrup
1/2 tsp Baking Soda
2 TBS boiling water
Directions
1. Mix together flour, sugar, coconut and rolled oats.
2. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup.
3. Make a well in the centre of flour and stir in the liquid.
4. Place in spoonfuls on a greased tray.
5. Bake 15-20 mins. at 180° degrees Celsius or 350° Fahrenheit.
6. Cool on a rack and keep in an airtight container.
Hokey pokey
Hockey Pockey is a traditional favourite in New Zealand. Its easy to make, and kids just love seeing the baking soda froth and bubble when mixed with everything else!
you will need golden syrup in order to make this. Find it at your local world market if you live in the USA, and you can also buy it from amazon.
Ingredients
4 tablespoons sugar
1 teaspoon baking soda
2 tablespoons golden syrup
Directions
1. Bring the sugar and the golden syrup to the boil, slowly stirring all the time.
2. Boil for 7 minutes, stirring occasionally.
3. Remove from heat and add soda.
4. Stir in quickly until it froths and pour at once into a greased tin.
5. Break up when cold.
6. Store in an airtight tin.
Once finished, Hockey Pockey bits can be broken up into small bits
you will need golden syrup in order to make this. Find it at your local world market if you live in the USA, and you can also buy it from amazon.
Ingredients
4 tablespoons sugar
1 teaspoon baking soda
2 tablespoons golden syrup
Directions
1. Bring the sugar and the golden syrup to the boil, slowly stirring all the time.
2. Boil for 7 minutes, stirring occasionally.
3. Remove from heat and add soda.
4. Stir in quickly until it froths and pour at once into a greased tin.
5. Break up when cold.
6. Store in an airtight tin.
Once finished, Hockey Pockey bits can be broken up into small bits
Fabulous pavlova
Found this recipe and just loved it!
This delicious dessert has a crisp outer shell (like a meringue), which is around a light and fluffy interior. This is a true Pavlova!
Ingredients
4 egg whites
1 pinch salt
1 1/2 cups caster sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup heavy whipping cream
1 tablespoon icing sugar (confectioner's)
1 teaspoon vanilla extract
Directions
1. Preheat oven to 200'F.
2. Fold foil over a cookie sheet, shiny side up.
3. Add salt to egg whites. Beat egg whites until stiff.
4. Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time. It should be glossy and stand in stiff peaks.
5. Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
6. Fold in vinegar and then the vanilla extract.
7. Use spatula to plop mixture into an 8 - 9 inch circle. Make a depression in the centre of the Pavlova.
8. Bake 1 1/2 - 2 hours, normally closer to 2 hours. The Pavlova changes a little in colour (light tan) when it is finished.
9. Remove from oven. Only cool the Pavlova until you can handle it.
10. Gently flip the Pavlova into one hand. Peel the foil off the bottom of the Pavlova. Gently flip onto a serving plate. Let Pavlova completely cool on the plate.
11. Beat heavy whipping cream in a cold bowl. When the cream starts to get thick add icing sugar and vanilla extract. Peaks should form, soft or stiff peaks is a personal preference.
12. Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
This delicious dessert has a crisp outer shell (like a meringue), which is around a light and fluffy interior. This is a true Pavlova!
Ingredients
4 egg whites
1 pinch salt
1 1/2 cups caster sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup heavy whipping cream
1 tablespoon icing sugar (confectioner's)
1 teaspoon vanilla extract
Directions
1. Preheat oven to 200'F.
2. Fold foil over a cookie sheet, shiny side up.
3. Add salt to egg whites. Beat egg whites until stiff.
4. Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time. It should be glossy and stand in stiff peaks.
5. Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
6. Fold in vinegar and then the vanilla extract.
7. Use spatula to plop mixture into an 8 - 9 inch circle. Make a depression in the centre of the Pavlova.
8. Bake 1 1/2 - 2 hours, normally closer to 2 hours. The Pavlova changes a little in colour (light tan) when it is finished.
9. Remove from oven. Only cool the Pavlova until you can handle it.
10. Gently flip the Pavlova into one hand. Peel the foil off the bottom of the Pavlova. Gently flip onto a serving plate. Let Pavlova completely cool on the plate.
11. Beat heavy whipping cream in a cold bowl. When the cream starts to get thick add icing sugar and vanilla extract. Peaks should form, soft or stiff peaks is a personal preference.
12. Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
Saturday, 2 April 2011
The BEST cheesecake ever
Ingredients
1 packet (250g) digestive biscuits
100g butter
2 x 250g cartons cream cheese
1 x 250g carton sour cream
1 cup sugar
1tsp vanilla
2 large or 3 medium eggs
berries, icing sugar or passionfruit topping to serve
Method
Heat the oven to 160deg with the rack a little below the middle
CRumb the biscuits using a food processor or put them in a plastic bag and crush them with a rolling pin.
Melt the butter until it is just liquid and stir in the biscuit crumbs
Press the mixture over the bottom and up the sides of a 20 or 23cm loose-bottomed, round cake pan using the back of the spoon.
beat the cream cheese, sour cream and sugar until soft and fluffy, using a food processor or beater. Beat in the vanilla then the eggs one at a time.
Pour the mixture carefully into the biscuit lined pan.
Bake for 40-50min until the centre is firm, without letting the top brown
( cover the top of the pan with a peice of baking paper if it looks as if it is starting to brown).
1 packet (250g) digestive biscuits
100g butter
2 x 250g cartons cream cheese
1 x 250g carton sour cream
1 cup sugar
1tsp vanilla
2 large or 3 medium eggs
berries, icing sugar or passionfruit topping to serve
Method
Heat the oven to 160deg with the rack a little below the middle
CRumb the biscuits using a food processor or put them in a plastic bag and crush them with a rolling pin.
Melt the butter until it is just liquid and stir in the biscuit crumbs
Press the mixture over the bottom and up the sides of a 20 or 23cm loose-bottomed, round cake pan using the back of the spoon.
beat the cream cheese, sour cream and sugar until soft and fluffy, using a food processor or beater. Beat in the vanilla then the eggs one at a time.
Pour the mixture carefully into the biscuit lined pan.
Bake for 40-50min until the centre is firm, without letting the top brown
( cover the top of the pan with a peice of baking paper if it looks as if it is starting to brown).
Banana muffins
I make these banana muffins aloth because i just love them. They came out of a magazine.
Ingredients
3 ripe bananas, mashed
½ cup sugar
100g butter, melted
1 egg
2 tbsp milk
1½ cups flour
1 tsp baking soda
1 tsp baking powder
1½ cups chocolate bits
Directions
1. Heat oven to 190°C (170°C fan bake). Grease a 12-hole standard muffin pan or line with paper cases.
2. In a bowl, place mashed bananas, sugar, melted butter, egg and milk and stir to combine.
3. Sift flour, baking powder and baking soda onto banana mixture and stir to just combine. Stir in chocolate bits.
4. Spoon mixture into prepared pan and bake for 20 to 25 minutes.
Ingredients
3 ripe bananas, mashed
½ cup sugar
100g butter, melted
1 egg
2 tbsp milk
1½ cups flour
1 tsp baking soda
1 tsp baking powder
1½ cups chocolate bits
Directions
1. Heat oven to 190°C (170°C fan bake). Grease a 12-hole standard muffin pan or line with paper cases.
2. In a bowl, place mashed bananas, sugar, melted butter, egg and milk and stir to combine.
3. Sift flour, baking powder and baking soda onto banana mixture and stir to just combine. Stir in chocolate bits.
4. Spoon mixture into prepared pan and bake for 20 to 25 minutes.
Ginger Crunch
This is a very easy, simple ginger crunch but delicious.
Ingredients
The Base
225g plain flour
100g caster sugar
1 teaspoon baking powder
2 teaspoon ground ginger
150g butter, cut into cubes
The Icing
150g butter
60ml (4 Tablespoons) golden syrup
300g icing sugar, sifted
2 tablespoons ground ginger
Directions
Preheat oven to 180c.
Line a 18 x 27cm baking tin with baking paper
To make base, put the flour, sugar, baking powder and ginger in a food processor. Pulse several times to combine.
Add butter and process for a further 30 seconds or until mixture resembles fine breadcrumbs.
Press the mixture into prepared tin and level off using back of spoon.
Bake of 20-25mins or until lightly golden.
Remove from oven and cool completely.
To make icing, put butter and golden syrup in a medium saucepan and heat until just melted.
Add the sifted icing sugar and ground ginger and cook for a further 1-2 minutes stirring constantly until smooth.
Remove from the heat and pour over cooled base.
Leave to set and Enjoy!
Ingredients
The Base
225g plain flour
100g caster sugar
1 teaspoon baking powder
2 teaspoon ground ginger
150g butter, cut into cubes
The Icing
150g butter
60ml (4 Tablespoons) golden syrup
300g icing sugar, sifted
2 tablespoons ground ginger
Directions
Preheat oven to 180c.
Line a 18 x 27cm baking tin with baking paper
To make base, put the flour, sugar, baking powder and ginger in a food processor. Pulse several times to combine.
Add butter and process for a further 30 seconds or until mixture resembles fine breadcrumbs.
Press the mixture into prepared tin and level off using back of spoon.
Bake of 20-25mins or until lightly golden.
Remove from oven and cool completely.
To make icing, put butter and golden syrup in a medium saucepan and heat until just melted.
Add the sifted icing sugar and ground ginger and cook for a further 1-2 minutes stirring constantly until smooth.
Remove from the heat and pour over cooled base.
Leave to set and Enjoy!
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