1 cup sugar
1/2 cup sugar
1 cup water
2 tsp cinnamon
1 tbsp lemon juice
350g butter, melted
1 cup honey
1/2 tsp vanilla
1 package phyllo pastry
Preheat the oven to 300 degrees Fahrenheit.
Combine and set aside walnuts, 1/2 cup sugar, and cinnamon.
Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter. Open the phyllo dough and layer 6 whole leaves in the pan, buttering each layer as you go. (The edges will extend over the side.) Spread 1 cup of the walnut mixture over the sheets. Cut the remaining phyllo dough in half.
Layer 8 half sheets, buttering each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. Spread 1 cup of the walnut mixture. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts. Layer the remaining half sheets on top, buttering each layer. Brush the top with the remaining butter. Trim the edges off.
Score halfway through the layers with a sharp knife to form a diamond pattern. This is done now since it will be very fragile after it's been baked.
Bake 1 hour or until golden brown.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan. Cook syrup over a medium heat, stirring occasionally for 15 minutes. Remove from heat, add the honey and vanilla, and stir until well blended.
Remove the baklava from the oven and finish cutting through the layers where scored previously.
Pour the syrup over the hot baklava. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can resist the temptation.
¾ cup icing sugar
½ cup cornflour
2 cups plain flour
Cream butter, add icing sugar & beat until light and fluffy. Add sifted flours – mix well.
Knead lightly and roll out between two sheets of parchment paper to a 1cm thickness.
Cut desired shape and place on baking tray.
Bake at 160C for 30 min (Keep an eye on them to prevent over-browning).
To serve, sprinkle with icing sugar.
1 cup liquid glucose
½ cup honey
¼ tsp salt
¼ cup water
2 medium egg whites
1 tsp vanilla
125g butter, softened
100g blanched almonds, toasted
200g Turkish delight
Edible rice or potato starch paper
Put sugar, liquid glucose, honey salt and water in a pan, stir over low heat until sugar has dissolved. Bring to boil, cook until mixture forms a hard ball when tested in a small amount of water (126C on a sugar thermometer) approximately 8 minutes.
Beat egg whites until stiff peaks form. Pour one quarter of hot syrup in thin stream over the egg whites, beating constantly.
Continue beating until mixture is thick enough to hold its shape, 3–5 minutes. Cook remaining syrup until a small amount of syrup forms brittle threads when dropped in cold water (154C). Pour remainder of syrup over meringue in a thin stream, beating constantly until mixture is very thick. Add vanilla and roughly chopped butter, and beat until thick. With a wooden spoon, fold in almonds and Turkish delight. Turn mixture into a 28cm x 18cm lamington tin that has been lined with edible rice paper, and smooth out with a spatula. Place more rice paper on top and gently press down. Allow to cool. When nougat is firm, turn out and cut into squares. Keep refrigerated for up to two weeks.
Now, I did encounter some problems making this. It was very sticky and very messy. At first I didn't think it was worth the clean-up, but when I tasted it, I quickly changed my mind. I think a great deal of the flavour was due to the honey I used. My friends Romy and Glenn produce the beautiful Elixir Raw Honey and in this recipe I used the Jarrah honey.
I also used a saucepan too small for the job, and almost had catastrophic results, but hey, you only do that once!
150gm plain flour
60gm caster sugar
1 tbs cocoa powder, plus extra to dust
1 large egg
60gm unsalted butter, softened
30gm dark chocolate melted
crème fraiche, to serve
200gm good quality chocolate, melted 2 large eggs
300ml thickened cream 50ml milk
100gm caster sugar few drops vanilla extract
Sift flour and cocoa with a pinch of salt.
Using electric beaters, cream butter and sugar in a separate bowl until pale and thick. Mix in egg and chocolate, then beat in flour mixture and knead gently to a smooth dough. Dust hands with flour and form dough into a flat disc. Wrap in plastic and chill for 30minutes. Preheat fan forced oven to 190°C. Lightly grease a 22cm loose bottomed tart pan.
Roll out dough on a lightly floured board to just larger than the size of the pan. Use to line the pan pressing into the sides. Trim to fit. Chill for 20 minutes.
Prick the base, line with foil and blind bake. Sit pan on a baking sheet and bake for 15 minutes. Remove weights and bake for a further 5 minutes.
For the filling, brush a third of the melted chocolate over the tart base. Bring the cream and the milk to the boil in a pan, then slowly pour onto remaining chocolate, stirring until smooth. Whisk together the eggs, sugar and vanilla, then combine with chocolate cream.
Place the tart on a baking sheet on the middle shelf of the oven and pull half way out. Pour in the filling and ease the shelf back in. Bake for 45-50 minutes. The filling will wobble, but sets in the pan. Cool and dust with good quality cocoa. Serve with crème fraiche.
For the brioche
1 tablespoon active dry yeast
¼ cup warm water
¼ lb butter
2 tablespoons sugar
½ teaspoon salt
3 eggs, plus 1 egg yolk
½ cup warm milk
3 ¼ - 3 ½ flour
For the egg glaze
1 egg yolk
1 tablespoon milk
Combine the yeast and water in a small bowl, stirring until dissolved. Set aside for 5 minutes.
Cream the butter in a large bowl. Add the sugar, salt, eggs and egg yolk and mix thoroughly. Add the milk and yeast mixture. Beat for 10 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk – about 1 hour.
Grease 12 small brioche molds.
Punch down the dough. Turn out again and gently knead for 2 minutes. Divide dough into twelve portions. Shape into balls and place into molds, twisting a small portion of dough to form traditional ball shape on the top of the brioche. Place molds on a baking tray and cover with a tea towel and let rise until doubled in bulk – about 30 minutes.
Preheat the oven to 375 degrees F. To make the egg glaze, mix the egg yolk with the milk. Brush each brioche with the glaze. Bake for 25 minutes or until golden brown. Transfer to a wire rack to cool or serve immediately with preserves.
The Sicilian Twist:
Serve warm brioche with icy lemon granita. Break pieces of brioche and place in a tall glass and scoop granita over.
Another variation: Lop the top off the brioche and scoop out a little of the inside. Use the brioche as a bowl for a scoop of gelato, preferably hazelnut. Eat the bowl which becomes sodden with delicious hazelnut ice-cream. Enjoy.
2 ¼ cups SR flour
1 ½ tbsp caster sugar
135g butter, cut into cubes
1 egg and 1 egg yolk
1 ½ tbsp lemon juice
1 tbsp water (more if required)
250g pitted dates, chopped
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
¾ cup water
2 tbsp brown sugar
½ tsp ground cloves
1 tsp cinnamon
60g butter, softened
juice of 1 lemon
2 cups icing sugar
To prepare the pastry, place the flour, salt, sugar and butter in the bowl of a food processor. Pulse until combined and the mixture resembles breadcrumbs. Combine the egg, yolk, lemon juice and 1 tbsp of the water and add to the flour mix. Pulse until the pastry just comes together, and only then add the additional water if required. Finish combining the pastry by hand with a very light knead, and then allow the pastry to rest while preparing the filling.
In a saucepan, combine dates, sugar, water and the grated rind and juice from the lemon and orange. Bring the mixture to the boil and then reduce to a simmer for 5 minutes. Add spices and allow to cool. Check the consistency, it should be easy to spread, so add a little water to loosen the mix if required.
Preheat the oven to 180ºC. Roll out half the dough and press into a slice tin that is lined with parchment paper, making sure that the crust goes up the sides of the tin to contain the filling. Spread the filling evenly over the base and then roll out the other half of the pastry and place on top, trimming the edges as required. Bake for about 25 minutes or until golden brown. Cool.
For the icing, combine softened butter and grated lemon rind in a bowl and beat until light and fluffy. Sift in the icing sugar and add the juice of the lemon. Continue to beat until the icing is well combined and then add a splash of milk so that the icing is silky smooth and of a spreadable consistency. Cover the cooled slice generously with lemon icing. Cut into squares and enjoy!
165g castor sugar
1 egg, lightly beaten
1 tsp vanilla extract
160ml vegetable oil
200g frozen raspberries
180g white chocolate
Flaked almonds to decorate
Preheat oven to moderately hot. Line a 12 hole muffin pan with paper cases. Sift flour and sugar into a large bowl; stir in remaining ingredients.
Divide among muffin holes and decorate with flaked almonds if desired.
Bake in moderately hot oven for about 20 minutes.
Stand 5 minutes; turn out on a wire rack to cool.
2 garlic cloves, crushed
cooking oil spray
2 (120g) desiree potatoes, unpeeled, thinly sliced
425g can artichoke hearts, rinsed, drained, cut into wedges
3 green shallots, ends trimmed, thinly sliced
2tbs chopped fresh flat-leaf parsley
salt & pepper to season
40g baby rocket leaves, to serve
lemon wedges, to serve
Preheat grill on high. Whisk together the eggs, eggwhites, water and garlic in a large bowl. Season with salt and pepper.
Spray a large non stick frying pan with oil and place over medium heat.
Add the potatoes and cook, turning for 3 minutes or until golden brown. Add the artichokes, green shallots and parsley. Season with salt and pepper.
Pour egg mixture over vegetables and cook for 5 minutes or until almost set.
Place frittata under grill and cook for 3 - 4 minutes until golden and just set.
Serve with baby rocket and lemon wedges and Bon Appetit!
4 slices of bread (your choice - although a seed mix is recommended - this filling also works very well with baguettes!)
1 small tin of tuna
1 tin of sweetcorn
2 tablespoons whole egg mayonnaise (add more or less to taste)
salt and pepper
spring onions, finely chopped - optional
Open tins of tuna and corn and drain liquid. Place contents in a bowl. Add mayonnaise and seasonings to taste. Add spring onions, if using.
Spoon onto bread, spreading evenly.
4 slices honey-oat bread, thinly sliced
1 tablespoon butter, at spreading consistency
1 ripe pear, thinly sliced
2 tablespoons (approx 1/2 ounce) Stilton cheese, crumbled
Spread each slice of bread with butter.
Sprinkle the sliced pear with the lemon juice. Place half of the pear slices in a single layer on one slice of bread. Top with half of the crumbled cheese and top with another slice of buttered bread.
Repeat using the remaining pear slices, cheese and bread.
Cut off the crusts.
Cut each sandwich into 4 fingers.
salt and black pepper
White wine vinegar
Pumpernickel or wheat bread, thinly sliced (I used one slice white, one slice wholemeal)
Butter, at a spreadable consistency
Peel the cucumbers and slice into transparent slices with a fine, sharp knife, a mandolin or even a potato peeler.
Sprinkle slices with a little of the vinegar and salt and let drain in a sieve for 30 minutes. Drain away any excess liquid and pat dry with a paper towel. Butter the bread and cover with two layers of the drained cucumber. Season with pepper and top with another slice of buttered bread.
Press down on the sandwich while cutting off the crusts. You can flatten further using a rolling pin. Cut into small rectangles or triangles.
Cover with plastic wrap until time to serve.
1/2 cup shredded coconut
3/4 cup of sugar
2 egg whites
pinch of salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
Preheat oven to 150degrees C.
Beat egg white until soft peaks form.
Add sugar, butter, salt and vanilla, then all dry ingredients.
Spoon in heaped mounds onto a greased baking tray.
Bake until slightly brown.
1¾ cup roasted cashews plus ½ cup extra for garnish
1 tbs canola oil
1 ¼ cup plain flour
½ tsp salt
¼ pound butter, at room temp
½ cup sugar
½ cup brown sugar, firmly packed
1 large egg
½ tsp vanilla essence
1. Combine 1¾ cup of cashews and the oil into a food processor and process till smooth. This will take about 5-7 minutes. You should end up with ¾ cup of puree. Set aside till cool.
2. Coarsely chop remaining cashews. Reserve.
3. Sift flour and salt together and set aside.
4. In a bowl of an electric mixer fitted with a paddle attachment, combine the butter, cashew paste and sugars. Beat on medium speed until light and fluffy-about 2 minutes. Add the egg and vanilla and combine for another 30 seconds. Add the flour mixture and on a low speed combine for 20 seconds. Wrap dough in plastic for at least an hour.
5. Preheat the oven to 350 Fahrenheit. Onto a lined tray place teaspoon sized balls 3 cm apart and flatten with a fork or finger tips. Sprinkle reserved nuts over top.
6. Bake for 6 minutes. Rotate trays and bake for another 6 minutes. If you wish for a soft cookie then reduce the time.
7. Allow to cool and store in an airtight container for 1 week.
Carol's notes: The processing time of the cashews seems like ages. I suggest you set the oven timer for 6 minutes. The cookies are really crunchy. I would suggest you reduce the cooking time so they do not do damage to your teeth.
8oz dark chocolate
3 oz butter
1/3 cup plain flour
½ tsp baking powder
¼ tsp salt
2 eggs, at room temperature
2 tsp vanilla extract
¾ cup sugar
1 cup white chocolate chips
1 cup Craisins
Preheat oven to 160 degrees Celsius and line 2 large cookie sheets with baking paper. Combine the butter and chocolate in a bowl and set above a pot of simmering water. Stir occasionally until the chocolate is melted. Set aside to cool to barely warm.
Meanwhile sift together the flour, salt and baking powder into a medium bowl and set aside. Combine the eggs and vanilla in a large bowl. With an electric hand mixer beat until combined and then add the sugar. Continue to beat until thick, about three minutes.
Add the chocolate mixture to the eggs, and then with a spatula gently fold in the flour mix. When just combined fold in the choc chips and craisins. Drop the tablespoons of batter onto the prepared trays leaving room for spreading.
Bake for about 12 minutes or until the tops appear set and slightly dry and cracked. Allow to cool on the trays.
Makes about 30.
Christina's note: When you first combine this mixture, it is very runny. Leave it about 10 minutes and the chocolate will firm up enough to make scooping easier.
2 1/4 cups plain flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
6 oz butter, softened
1 cup sugar
1/4 cup molasses
2 tbsp sugar
Preheat oven to 180 degrees Celsius. Combine flour, ginger, baking soda, cinnamon, cloves and salt and set aside. In a large bowl, beat the butter. Add the sugar and beat until fluffy. Add egg and molasses; beat well. Add half the flour mixture; beat until combined. Stir in remaining flour with a wooden spoon. Shape into 1 inch balls, roll in extra sugar and place on ungreased baking sheets 2 inches apart. Bake for about 10 minutes or until light brown and puffed. Let cool on baking sheet for 2 minutes then transfer to wire rack to cool. Makes about three dozen.
- Molasses can be found in the health food section of your grocery store - right next to the tahini, for some reason. Health food stores also sell it.
- Resist the temptation to lick the spoon or eat this dough raw - molasses is yucky until it cooks - you will regret it.
- Pull the cookies out at 10 minutes, 12 tops otherwise you will have Hard Ginger Cookies, not Soft.
- This dough can be kept in the fridge for about 3 days and also frozen. I doubled a batch at Christmas, rolled out all the balls, flash-froze them on a baking sheet in the freezer, then transferred them to a freezer bag. Every time I needed cookies, I put them straight onto a baking sheet and into the preheated oven. The only difference I could see was some striation of the dough. Also - kept them in the oven for an extra minute. Best fresh, but still good this way.
125g dark chocolate
1 cup brown sugar
1/3 cup plain flour
1/3 cup cocoa
¼ tsp baking powder
250g spreadable cream cheese
¼ cup caster sugar
Preheat oven to 180 degrees C. In a microwave-safe bowl, combine butter, chocolate and brown sugar. Microwave for about 90 seconds, stirring every 30 seconds until butter and chocolate is melted. Add eggs one at a time, beating well after each addition. Add flour, cocoa and baking powder and beat until smooth. Pour mixture into a lined slice tin.
In a clean bowl, combine cheese and sugar and beat until smooth. Drop tablespoons of cream cheese mix randomly over the brownie mix and swirl with the tip of a knife to create a marbled effect.
Bake for 40 minutes, or until top is just firm.
For the crust:
5 oz Granita Biscuits
3 tablespoons packed brown sugar (light or dark)
pinch of salt
4 tablespoons butter, melted and cooled slightly
For the filling:
2 oz cream cheese, at room temperature
1 tablespoon lime zest, finely grated
pinch of salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
½ cup fresh lime juice , either Key lime or regular
For the garnish:
¾ cup sweetened shredded coconut , toasted until golden
1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. TO MAKE CRUST: In workbowl of food processor, pulse biscuits until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve.
Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.
For the crêpes:
6oz cold unsalted butter, cut into pieces, plus melted for pan
8oz semisweet chocolate, finely chopped
1 ½ cups flour
1/3 cup sugar
½ teaspoon salt
2 ½ cups full-cream milk, at room temperature
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
1. Bring ¼ cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
2. Whisk together flour, sugar and salt in a medium bowl. Whisk together milk, eggs and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
3. Lightly coat an 8-inch crêpe pan or non-stick skillet with melted butter. Heat pan over medium heat until just starting to smoke. Remove pan from heat; pour 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and centre is dry, about 30 seconds per side.
4. Slide crêpe onto plate. Repeat process with rest of batter. Crêpes can be refrigerated, covered, up to 1 day.
To construct cake:
Place a crêpe on a flat serving plate. Spread with 3 tablespoons of filling. Top with another crêpe. Continue layering with filling, using about 32 crêpe s and ending with a crêpe on top. Refrigerate until firm, about 15 minutes.
Spoon ½ cup of chocolate glaze on top of cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.
Chocolate Glaze: (makes 2 cups)
1 ¼ cups heavy cream
1 tablespoon light corn syrup
Pinch of salt
10oz semisweet chocolate, finely chopped
Bring cream, corn syrup and salt to a boil in a medium, heavy saucepan over med-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.
Hazelnut Filling: (makes 8 cups)
2/3 cup heavy cream
6 large egg whites
1 2/3 cups sugar
14 oz unsalted butter, cut into pieces, softened
1 teaspoon pure vanilla extract
1/3 cup hazelnut cream*
pinch of salt
1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
2. Whisk egg whites and sugar in the clean mixer bowl over a pan of simmering water until sugar has dissolved and mixture registers 160˚F, 2 to 3 minutes.
3. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
4. Fit mixer with paddle attachment. With mixer on med-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream*, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in refrigerated whipped cream with a rubber spatula. Use immediately.
9 hazelnuts, toasted and peeled
1 cup sugar
1. Thread each hazelnut onto a tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on the floor next to edge.
2. Cook sugar and ¼ cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
3. Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto baking sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.
125 gm ricotta
125 gm mascarpone
1 tbsp honey
1 tbsp rosewater
1 tsp vanilla bean paste
160 gm kataifi pastry (see note)
85 gm butter, melted and cooled slightly
Finely chopped pistachios, to serve
Flower water syrup
250 gm caster sugar
2 tbsp lemon juice
½ tbsp each of rosewater and orange flower water
1. Preheat oven to 170C. For syrup, combine ingredients and 150ml water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook for 6-8 minutes or until reduced to a syrup. Set aside.
2. Combine ricotta, mascarpone, honey, rosewater and vanilla paste in a bowl, spoon into a piping bag fitted with a 12mm plain tube.
3. Place kataifi in a bowl and separate strands, add butter and, using your hands, mix to coat pastry strands. Divide into 12 and arrange each piece into a 9cm square. Pipe ricotta mix along one side of each square and roll into cylinders. Place, seam-side down, on a baking paper-lined oven tray and bake for 10-15 minutes or until golden. Pour over syrup, scatter with nuts and cool completely before serving.
Note: Kataifi pastry is available from Middle Eastern and Greek stores.