Amaretti are little Italian biscuits. They are great with a cuppa or crushed and used as a topping for desserts. Taste a bit like a macaroon.
1 Tablespoon Plain Flour
1 Tablespoon Cornflour
1 teaspoon Ground Cinnamon
160g Caster Sugar
95g Ground Almonds
2 Eggs Whites
30g Icing Sugar
Line 2 trays with baking paper. Sift the flour, cornflour, cinnamon and half the caster sugar in a bowl, then add the ground almonds.
Beat the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the rest of the caster sugar, beating until thick, glossy and all the sugar has dissolved. Using a metal spoon fold the egg white mixture into the dry ingredients until the mixture is just combined.
Rolling 2 level teaspoons of mixture in your hands at a time (wet hands work best for this) into balls and place onto the baking trays, allowing room to spread. Leave, uncovered, for 1hr.
Preheat oven to 180'c. Sift icing sugar generously over the biscuits then bake for 15-20mins or until crisp and lightly browned. Transfer to a wire rack and leave to cool.
As you all know i'm bit of a creative cook and i like to find odd named foods and give them a go, and this one is just that.
Langues De Chat translates to cats tongue in french (don't let that put you off) which obviously refers to its shape.
This delicate biscuits are super simple (only 4 ingredients) and are great served with a cuppa or even on top of ice cream.
75g Butter, softened
90g Caster Sugar
2 Egg whites
75g Plain Flour
Preheat the oven to 220'c. Line two trays with baking paper.
Cream butter and sugar together in a small bowl with electric beaters until light and fluffy. Whisk egg whites with a fork until foamy, then add slowly to the butter mixture, beating well. Lightly fold in the flour until well combined.
Put mixture into a piping bag (I used a 1cm plain tube nozzle) and pipe 8cm long lines (leave a little gap between as they spread slightly when cooking).
Bake in the oven for 6mins until cooked through and lightly browned around the edges. Cool on the tray for 2mins before transferring onto a wire rack to cool.
This recipe came around when i decided to make my mum a high tea. You cant have a high tea without scones. I didn't have much time and i created these 3 ingredient scones using lemonade, cream and flour. Super easy, super quick and the result is a fluffy, light and tasty scone. Break in half with your fingers spread half with strawberry jam and half with thick cream and you have a heavenly high tea scone!
1 1/2 cups Self Raising Flour
1/2 cup Thickened Cream
1/2 cup Lemonade
Preheat oven to 200'c. Place flour in a large mixing bowl.
Add cream and lemonade to the bowl and mix to combine it all into a dough. Turn the mixture out onto a well-floured surface and knead, you may need some extra flour. Use your hand to flatten the scone dough out to about 3 cm thick and then using a round cutter(mine was a mini circle about 4cm in diameter, cut into the dough to make mini scones.
Place scones onto a lined baking tray, then bake for 15 to 20 minutes until lightly golden brown. Serve with jam and cream.
These cute little biscuits are great for the kids to make. Lelah and i had so much fun making these. They are also really quick to make. Use any type of jam, we used strawberry because that's Lelah's fav!
150g Plain Flour
1/4 tablespoon Almond Extract or Essence
1/4 Cup Strawberry Jam
1/2 Cup Icing Sugar
1/2 teaspoon Almond Extract or Essence
1/2 teaspoons Water
In a large mixing bowl (I use my kitchenaid with the paddle attachment), combine the butter, sugar and almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 20mins.
Preheat oven to 175'c. Line a baking sheet with baking paper. Shape dough into small balls and place apart on the baking tray. Make an indentation in the center of each biscuit with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping of jam.
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over biscuits and allow them to set. Dust with icing sugar for that extra wow!
I was looking through my food days app and i came across this day called 'Boston cream pie day', having no idea what this was i starting to do some research. Boston cream pies are infact a cake filled with a custard or cream filling, topped with chocolate.
I was running low on time to make a cake from scratch so i used a packet one (don't make me feel guilty, we all do it!) and vanilla pudding in a pack (this one) it makes life a little easier than standing over a stove stirring custard constantly (whilst i have a son who loves to climb atm! lol) anyways if you want to make either of these elements from scratch i have recipes for them in my backing and dessert section. Enjoy!
For the cake
1 box vanilla cake mix
1/2 cup Salted butter, melted
2 large Eggs
For the topping
2 packages instant vanilla pudding
3 cups whole milk
For the chocolate topping
1/2 cup Milk chocolate chips
1/3 cup Heavy cream
3 tablespoons Honey
Preheat oven to 175c. Line an 8x8 square pan with foil, spray with nonstick spray and set aside.
In the bowl of a mixer (i use my kitchen-aid), beat cake mix, melted butter, and eggs on medium low speed until combined. Mixture will be thick. Press mixture into prepared pan and bake for 15-20 minutes, until edges are set and golden and center is puffy. Remove from oven and let cool completely. While bars are baking, prepare topping: In a large bowl, whisk together pudding mixes and milk until thick, about 3 minutes. Place in the refrigerator to thicken until bars have finished baking and have cooled completely.
Spread filling over bars evenly and place in the refrigerator while you prepare your chocolate topping.
In a microwave safe bowl, heat chocolate chips and heavy cream for around 2 minutes, stopping to stir every 20 seconds until smooth. Stir in honey and let cool until thick and no longer warm. Spread over bars. Keep bars in refrigerator until time to serve.
This pizza sounds weird but it actually works so well. Think of a fluffy pizza base smothered in pizza sauce, topped with goodies (is your mouth watering, mine is) well this is that recipe. You cook this pizza in a frying pan, which also sounds funny, but it makes for a perfectly crusty bottom. I use my tefal non stick smallish frying pan because i like my bases quite deep. Top with your favorite pizza topping for that extra special meal.
1 teaspoon Dried Yeast
1/4 teaspoon Cream of Tartar
1 teaspoon Caster Sugar
250g Plain Flour or pizza flour (if you have it)
1 teaspoon Salt
1/4 Cup Olive Oil
150ml Warm Water
1/2 Cup Passata or pizza sauce
1 1/4 Cups Cheese (your choice, i used cheddar)
your favorite toppings
Combine yeast, cream of tartar, sugar and warm water in a bowl. Set aside for 10 mins or until the mixture starts to foam. Place flour in a bowl ( i used my kitchenaid with the hook attachment) with salt. Add oil to the yeast mixture and add to the flour and mix on speed 4 until a soft dough i formed (this takes about 5mins).
Put the dough in an oiled bowl covered with a tea towel into a warm spot for 1hr to prove.
Meanwhile preheat oven to 200'c and prep all your toppings.
Wipe a non stick frying pan with a little oil (this gives the bases a nice colour).
Knock down the dough, then roll the dough out until it is large enough to line the pan halfway up the side. Spread over the pizza sauce and scatter with the cheese then layer with toppings. Bake for 30 mins or until the dough is puffed and golden around the edge. Stand in the frying pan for 5 mins before serving.
Thermocook Method: Do as above using you thermocook with the dough kneading attachment.
Hand method: If you do not have any machines you can just use good hard elbow grease (not actually grease, just your hands) and knead.
These perfect little scones are great for lunchboxes or afternoon tea for the kids. I made them using my thermocook but you can do it by hand also.
3 cups self-raising flour
80g butter, cubed
100g cheese, grated
100g Ham, diced
1 to 1 1/4 cups milk
plain flour, for dusting
butter to serve
Preheat oven to 200.c Place flour into thermocook bowl, blitz for 2 secs. Add butter and blitz until it resembles fine breadcrumbs, this took around 10 secs. Add cheese an ham into the bowl and blitz for a few secs until combined. Add milk and blitz for 20 secs or until mixture is fully combined.
Turn dough onto a lightly floured surface and Knead dough gently until smooth (take care not to knead too much).
Roll dough until 2cm thick. Using a small cutter, press gently and cut 40 rounds from the dough. Place 1 cm apart on a silpat or on baking trays lined with baking paper. Sprinkle tops of scones with flour. Bake for 12-15 mins minutes or until golden and well risen. Serve scones with butter.
Tip - use a bigger cutter to get a bigger scone, also if you want a thicker scone roll the dough thicker.
These delicious and nutritious (brakes into fergie song 'ill be working on my fitness'), no seriously these are so yum! my kids demolished them and little did they know there was over 9 veggies hidden in the tomato sauce. I used my 9 hidden veg tomato sauce recipe then topped that with a mixture of cheese i had in my fridge. Feel free to add anything you like into your scrolls, be creative.
2 sheets Puff Pastry
3 Tablespoons of 9 Hidden veg sauce
1 Cup Cheese ( this can be a mixture, i used cheddar, Parmesan and feta)
Spread the pizza sauce over the pastry, leaving a 2cm border around the edge of the pastry. Scatter over the cheese. Starting from one side, roll up the pastry tightly to enclose the filling. Preheat oven to 200°C. Line two baking trays with baking paper. Cut each roll into 10 slices. Place cut-side up on the lined trays, press down slightly to flatten a little. Bake for 15-20 minutes or until golden.
I came across this cheese filled (kind of pizza like) recipe whist going through my massive cookbook library. It's in between a naan bread and a stuffed pizza. I filled mine with cheddar, a chive coated cream cheese and parmesan, but you can use any cheese you like. I also put kalamata olives in mine for no other reason than i'm obsessed with them at the moment.
3 Tablespoons Olive Oil
1/2 teaspoon Baking Powder
1 pinch Salt
500g Plain Flour
250g Mixed Cheese
1/2 Cup Kalamata Olives, diced
2 Tablespoon Sour Cream
1 Handful cheese to garnish (optional)
Fresh Herbs to garnish (optional)
Whisk together the milk, 1 egg, oil, baking powder and salt until smooth. Slowly add the flour in and knead until the dough is smooth and elastic. Cover with a damp tea towel and set aside for 20mins.
Mix together in a separate bowl the other egg, cheeses, olives and sour cream.
Preheat oven to 180'c. Line a large baking tray with baking paper or use a silpat (my best friend).
Divide the dough into 2 pieces and roll out into a large circle. Spread half the cheese mixture into the middle of each circle, leaving a margin around the edge, Fold the dough in over the cheese until it's all covered over. Flatten down with your hand and roll out to a flat disc (click here to see video how to roll dough). pinch a hole in the middle of the disc to let the steam out. Place onto your baking tray and bake for 30mins or until golden brown. Just before you pull the bread out of the oven sprinkle with cheese and put back into melt. Serve hot sprinkled with herbs.
I had my first lemon crumble muffin at this play centre we take the kids to. I loved the different textures, the soft almost marshmallow like muffin, topped with crunchy, crumble pieces and hinted throughout with lemon.. mmm! My father in law and husband demolished the whole lot of these with ease, and that speaks volumes.
1/4C unsalted butter, melted
3/4C all purpose flour
2Tb granulated sugar
2Tb light brown sugar
1/2c Butter, softened
1 cup Sugar
1 teaspoon Vanilla extract
zest of 2 Lemons
4 Tablespoons Lemon juice, freshly squeezed
1/2 teaspoon Salt
3 teaspoons baking powder
2 cups Plain flour
6 Tablespoon Icing sugar
1 Tablespoon Lemon juice
Preheat oven to 180°c. Line a muffin pan with 12 paper liners.
To prepare crumb topping: In a bowl, mix together dry ingredients. . Slowly add melted butter. Use a fork to blend together until only small pieces remain. Set aside.
In a stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing, add salt, baking powder and flour, mixing until fully combined. Divide batter between prepared baking cups.
Generously coat each portion of batter with prepared crumb topping.
Bake for 20-25 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely.
When muffins are cool, prepare glaze. In a small bowl, mix together icing sugar and lemon juice. Use a small spoon to drizzle glaze over cooled muffins.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.