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Posts Tagged ‘baking’

Anzac Biscuits

Anzac Day is almost upon us, and to mark this special day why not bake a batch of Anzac biscuits rather than succumb to store bought ones? Everyone loves these tasty treats and they are a cinch to make.

The history of Anzac Biscuits is debatable, but the most likely theory is that they were created by the wives and mothers of World War 1 troops who wanted to provide a treat for their men that could be sent by food parcel. These resilient biscuits travel well and will keep for several weeks in an airtight container.

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Lime & Coconut Muffins

When limes are in season (as they are now), I bake these moreish muffins to serve to our guests at our cooking school life’s a feast. They are super-easy to make (less than 10 minutes to mix up) and freeze really well. Great for afternoon tea, kids lunchboxes or even served for dessert with a scoop of ice cream or a dollop of yoghurt!

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No-Knead Rosemary and Olive Bread

Who doesn’t love homemade bread, but really – how many people have the time, energy or inclination to knead the dough or the patience to wait for it to rise? You will fall in love with this recipe, in which the dough is mixed up in a matter of minutes, requires zero muscle-power and happily rises overnight in the fridge.  I teach this recipe in my Modern Australian Christmas Feast cooking class, as it is the ideal bread to bake on for Christmas Day where you are hard pressed finding a baker open. All you need is a little organisation (ie 5 minutes of your time to mix the ingredients the night before) and lashings of good butter or olive oil to serve.

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Rhubarb Upside Down Cake

Rhubarb is currently in season, and whilst most people think rhubarb is a fruit it is actually a vegetable. Known for its tart, tangy and slightly sharp taste, rhubarb is a great filling for pies and crumbles, marries beautifully with cream and custards and also has its place in savoury dishes. I have wonderful childhood memories of my Mum’s delicious rhubarb crumble…

Rhubarb
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Mango Pie

When you see mangoes at your local farmers market, you know summer is definitely on its way. Whilst the mangoes that are available at the moment are mainly coming from Northern Territory, it won’t be long before we’ll be enjoying Queensland mangoes.  Mangoes are such a versatile fruit, and can be used in savoury dishes, drinks, baked goods and desserts to name but a few! One of my favourite ways to cook with mangoes is this Mango Pie, a recipe I developed quite a few years ago but find myself making over and over again. The pie filling is luscious – creamy, fruity but not to sweet. I like to make my pastry from scratch, but if you’re pressed for time just use a sheet of defrosted shortcrust pastry. Either way, your guests will be coming back for seconds, I promise you!

Mango Pie

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Recipe: Hot Cross Buns

There is nothing nicer than the smell of freshly baked bread, except the smell of spicy, fruity hot cross buns baking! This Easter, instead of buying manufactured hot cross buns filled with preservatives and other nasties, why not bake your own? It’s not difficult to do, and the results are absolutely worth it. Yes, it does take a little time, but like anything in life the best things can’t be rushed.

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Recipe: Strawberry Muffins

Spring has sprung and strawberries are in the height of the season here on the Sunshine Coast. At this time of the year, I pick up large quantities of “seconds” from the Noosa Farmers Market, for jams, smoothies and strawberry daiquiries! I also love baking with strawberries, and these muffins are what I’m serving to our cooking class participants at the moment. They are quick and easy to mix up, and will be in the oven in no time at all.

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