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RECIPE: French Meringues

My son loves meringues and they are so easy to make that every now and then we will whip up a batch to enjoy as a treat and share with friends.  This recipe never fails me and is super easy to make.  We get our aprons on and do this together because cooking with the kids is one of my favourite things to do.  We also make a quiche for lunch with the leftover egg yolks which make for an easy Sunday for us.

French Meringue Recipe

French Meringues

Ingredients:

  • Equal measurements of egg whites, I measure these first, 3 eggs whites was 125g so I used 125g of each of the following sugars;
  • White sugar
  • Icing sugar

Method:

  1. Preheat the oven to 95C and line a baking tray with baking paper.
  2. Whip the egg whites until they are stiff.  Slowly add in the white sugar one tablespoon at a time until dissolved.
  3. Add the icing sugar and continuing whipping for a minute.
  4. Either pipe shapes or using a dessertspoon and put dollops of meringue on the tray.
  5. Bake for 2 hours, remove from the oven to cool.
  6. Store in an airtight container for a week.

Happy Baking,

Natalie

Berry Clafoutis

Clafoutis is a delicious French dessert usually made with cherries. We have made this recipe a few times because it is so delicious and loved by all who taste it. I have made this with frozen berries, fresh berries and even mango in summer but of course you can also use cherries for a more traditional French dessert.

Ingredients:

  • 2 cup of frozen berries
  • 3 eggs
  • ½ cup sugar
  • ½ cup butter, melted
  • 1 cup plain flour
  • 1 cup milk
  • 1 teaspoon vanilla

Method:

  • Preheat oven to 175 degrees C.
  • Scatter the frozen berries, or whatever fruit you like into a buttered pie dish.
  • In a bowl, beat eggs and sugar with a whisk. Slowly add in melted butter. Add the flour and whisk to combine.
  • WhIsk in the vanilla and milk. The batter should be similar to a pancake batter, smooth and shiny. Pour the batter over the berries.
  • Bake in the preheated oven for 45 minutes or until slightly browned and almost completely set in the middle.
  • Serve warm, at room temperature or cold and enjoy with a sprinkle of icing sugar or whipped cream.

Happy Baking!

RECIPE: Pears with Creme Anglaise

Pears are just delicious at the moment and this is a satisfying comforting dessert just perfect for winter. Take some time out and have some fun in the kitchen this weekend and wow your family with this crowd pleaser.

Ingredients

  • 4 pears, halved lengthways
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • 375ml (1 1/2 cups) milk
  • 1 vanilla bean, split lengthways
  • 4 egg yolks
  • 55g (1/4 cup) caster sugar

Method

  • Preheat oven to 200°C. Place the pears in an ovenproof dish. Combine the maple syrup and water in a jug and pour over the pears. Bake in oven, turning once, for 30 minutes or until tender.
  • Meanwhile, place milk in a saucepan. Use a small sharp knife to scrape seeds from the vanilla bean into the milk. Add vanilla bean to pan. Bring just to the boil over medium heat. Strain through a fine sieve into a heatproof jug. Discard bean.
  • Whisk egg yolks and sugar in a bowl until thick and pale. Gradually whisk the milk into the egg mixture. Return to pan over medium-low heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until custard thickens and coats the back of spoon. Strain through a fine sieve into a heatproof serving jug.
  • Divide the pears among serving bowls and drizzle over a little custard. Serve immediately with the remaining custard.

Happy Baking!

Natalie

Easy Chocolate Crunch Slice

This easy melt and mix slice is perfect to let the kids make during the holidays. Feel free to melt chocolate over the top as an extra chocolate hit and definitely snaffle the leftovers away and store them safely in the freezer for when you need a last minute treat.

Ingredients:

  • 200g Malt biscuits, crushed
  • 1 Cup rice bubbles
  • 1/2 Cup desiccated coconut
  • 200g Dark chocolate
  • 60g Unsalted butter
  • 1 Cup sweetened condensed milk

Method:

  1. Grease and line a 20cm square baking tin. Ensure the baking paper is overhanging the sides.
  2. Add the biscuits to a food processor and whizz until the biscuits are crushed. Add the biscuits to a large bowl and stir in the rice bubbles and coconut.
  3. Place the chocolate (broken into squares), condensed milk and butter in a medium mixing bowl. Microwave for 2 minutes on 50% stirring every 30 seconds until the mixture is smooth and creamy.
  4. Pour the chocolate mixture over the dry ingredients and stir well to combine.
  5. Pour the mixture into the baking tin and smooth the top with the back of a spoon. Refrigerate for at least 30 minutes until firm.
  6. Slice into small squares and enjoy! Store the remaining slice in a container in the fridge or freeze.
Happy Baking!
Natalie

RECIPE: Christmas Caprese Bites

These tasty little bites sum up Summer and are perfectly colour coordinated for Christmas.  These work well as a platter to take to your celebrations and are delicious lunchbox treats for when you’re in a Christmas inspired, energetic lunch box making mood.

Ingredients:

  • Grape or cherry tomatoes, washed
  • Cherry bocconcini
  • Basil leaves, washed
  • Cracked Pepper
  • Toothpicks

Method:

  1. Cut the tomatoes and bocconcini in half.  Cut the basil leaves into small pieces or better still start off using the smaller leaves.
  2. Grab a toothpick and stack a tomato, bocconcini, and basil.
  3. Pack them in the lunchbox or serve them on a platter.  Sprinkle with cracked pepper and keep in the fridge until needed.Drizzle with olive oil and balsamic vinegar before serving.

You can also drizzle with olive oil and balsamic vinegar before serving if you like.

Natalie

Recipe: Christmas Toffee Crack

This easy to make and fast to disappear is a winner. You can make a batch to share at the next Christmas function or bundle it up and give them away as gifts. This is an easy recipe which the kids can help out with.

Ingredients:

  • 1 Packet of Saladas, you will use about ¾ of a packet.
  • 180g salted butter, cubed
  • 1 cup light brown sugar (tightly packed)
  • 2 cups of chocolate chips
  • Sprinkles to decorate or you can use nuts or slivered almonds

Method:

  1. Preheat the oven to 190C. Line a large baking tray, I use the griller tray, with alfoil. Spray the foil with cooking spray and then line the pan with the saladas.
  2. Place the butter and sugar into a medium sized saucepan over a low to medium heat. Stir until the butter has melted.
  3. Bring to the boil for 3 minutes, stirring constantly.
  4. Once the mixture is nice and bubbly and has changed to a more caramel colour, remove pan from the stove and pour evenly over the saladas.
  5. Spread the mixture with a knife but it doesn’t have to be perfect. Move quickly before the toffee hardens.
  6. Place tray in the oven and bake for 7-9 minutes. The mixture will spread evenly over the saladas as it bakes.
  7. Remove from the oven. Place choc chips on top and allow to melt. Gently spread the chocolate with a knife.
  8. Sprinkle your decorations on top and place into the freezer for 15 minutes.
  9. Once the chocolate has set. Break pieces off the foil and place into an airtight container. If it isn’t eaten quickly, it should last for 1-2 weeks.

Happy Baking!

RECIPE: No Bake Caramilk Slice

This slice is far too easy! It’s easy to make and easy to eat so be warned and share with a friend, make for a crowd or whack it in the freezer to enjoy over a few weeks with the family.

This recipe came from Just a Mum, who has some fabulous recipes and this one is no exception. Give it a try before the Caramilk disappears again.

Ingredients:

  • 250g packet of Arrowroot biscuits
  • 3/4 cup Desiccated Coconut
  • 1/2 cup Walnuts
  • 2 blocks Caramilk, 155g for the base and the rest for the topping
  • 100g Butter Cubed
  • 395g can Sweetened Condensed Milk
  • 1 teaspoon Vegetable Oil

Method:

  1. Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside.
  2. Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) to a fine crumb. Chop the walnuts in the food processor until coarsely chopped.
  3. In a large saucepan slowly melt together the chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ingredients blended together.
  4. Allow the mixture to cool slightly, then add to this the crushed biscuits, coconut, walnuts and mix thoroughly.
  5. Pour mixture into the prepared pan and using the back of a large spoon spread it around and flatten mixture until it is completely smooth and packed tight. Put the biscuit base in the fridge to cool for 30 minutes while you prepare the topping.
  6. Place the chocolate in a medium sized microwave proof bowl
    Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth.
  7. Add the oil to the chocolate and combine well then pour over the cooled biscuit base. (The Oil is to prevent the topping from cracking!)
    Place back in the fridge for a minimum of 30 minutes to set completely, ideally 4 hours.
  8. Bring to room temperature and then cut into small pieces and enjoy!

Happy Baking!

Natalie

RECIPE: Caramilk Blondies

We missed out on Caramilk in the last frenzy so when we saw it reappear we had to snaffle a few blocks to taste and bake with. We loved these blondies which were tasty with a cuppa in the afternoon.

Caramilk Blondies Recipe
Caramilk Blondies

Ingredients:

  • 2 Blocks Caramilk, all chopped
  • 125g butter, softened
  • 2 eggs
  • 1/3 cup white sugar
  • 1 tablespoon vanilla essence
  • 1 & 1/4 cups plain flour
  • 3/4 teaspoon salt

Method:

  1. Preheat the oven to 180C and grease a 20cm square baking tin.
  2. Put 225g of Caramilk and butter in a microwave proof bowl and melt in 30 sec increments. Stir occasionally until smooth. Set aside to cool.
  3. In a large bowl, using an electric beater beat the eggs until foamy. Gradually add the sugar and vanilla. Drizzle in the melted Caramilk and butter.
  4. Combine the flour, salt and fold into the mixture until combined.
  5. Fold in the remaining Caramilk chips.
  6. Spread into the pan and bake for 25 minutes or until a skewer inserted in the middle comes out clean. Cool in the pan on a wire rack before cutting and enjoying.

Happy Baking!

Natalie

RECIPE: Beef and Barley Soup

The weather has changed and winter is well and truly here!  If you’re after a heartwarming soup to warm you up on the sidelines this weekend or after a wholesome delicious dinner then this classic soup is just for you.  Pop it in the slow cooker and enjoy it this weekend.

Soup Recipes

Beef & Barley Soup

Ingredients:

  • 1 kilo Beef chuck steak cubed
  • Plain flour for dusting
  • small tin of diced tomatoes
  • 1 leek thinly sliced
  • 4 sticks of celery, diced
  • 3 cloves of garlic, crushed
  • 4-5 medium carrots, cut into chunks
  • 3/4 cup of barley, no need to soak this before using it
  • 1 litre beef stock
  • 1 packet french onion soup mix
  • few pinches of mixed herbs

Method:

  1. Chop all you veggies and put aside for later.
  2. Put a 1/3 cup plain flour or less in a snap lock bag with some salt and pepper.  Put the beef in there and lightly coat in flour.
  3. If you have a slow cooker with a saute function then add some olive oil and brown the meat in batches.  If not, brown the meat in a fry pan.  Remove meat from pan.
  4. Add leek, garlic and celery to the pan and saute until just softened.
  5. Add meat, carrots, tomatoes, herbs, barley and cover with beef stock, you might not need the full litre.
  6. Stir through the french onion soup mix.
  7. Cover and cook on low for 3 hours.  If the barley absorbs a lot of liquid then you can add some more beef stock.

Serve with warm crusty bread, delicious!

Happy cooking,

Natalie

RECIPE: Donut Muffins

These delicious little bites are great for when you’re craving a hot cinnamon donut.  We made a batch of mini muffins and 8 regular muffins with this mix which meant we had more than enough for the family for a week.  These did really well in the freezer as well so if you’re like me and into stocking up the freezer for easier days then give these a try.

Donut Muffins

Donut Muffins

Ingredients:

  • 3/4 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/4 cup sugar
  • 2 large eggs
  • 1& 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 3 cups plain flour
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda

Sugar Coating

  • 1 cup coarse sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup butter, melted

Method:

  1. Preheat oven to 180°C and line your muffin tin with cupcake papers.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. Gradually beat in milk and vanilla.
  4. In another bowl, whisk flour, baking powder, salt, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.
  5. Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
  6. Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar.

Happy Baking!

Natalie

 

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