A tasty Easter bun decorated with the traditional cross. You can add fruit or chocolate bits to enhance your bun.
4 Cups Plain Four
1 Teaspoon Salt
1 1/2 Cups Milk
1/2 Cup Sultanas
1/2 Cup sugar
1/2 Teaspoon Mixed spice
1/2 Teaspoon Cinnamon
Cream yeast with 1 Tablespoon of each sugar and flour, add lukewarm milk and mix well. Cover and stand in a warm place for 10-15mins or until mixture is frothy.
Sift remaining flour, salt, sugar and spices together. Rub in butter, add beaten egg, sultanas and yeast mixture mix into a dough. Stand bowl covered with a clean teatowel in a warm place for 40mins or until dough has doubled in size. Punch down dough, turn out onto a floured surface, knead until smooth and elastic. Cut dough into 3 equal pieces, cut those into 5 equal pieces to create 15.
Pre heat oven to 200'c. Knead and shape into buns and place onto a lightly greased 18x24 tin, stand in a warm place for 10-15mins or until buns reach the top edge of tin.
Sift 1/2 Cup of plain flour, Mix with 1/3 Cup water into a paste. Fill mixture int a piping bag with a small hole cut across the corner. Pipe crosses on each bun.
Bake in a hot oven for 15-20mins. Remove from oven and serve .
Note: To make bun look glazed brush over a glaze made of 1 Tablespoon sugar, 1 Tablespoon Gelatin and 1 Tablespoon Hot Water.
A creamy simple pumpkin soup that's extremely easy to make. This recipe is from my year 10 cooking class and its my go to recipe on a cold winters day. Is there anything more comforting than a bowl of warm soup? I also serve mine with extra cream, feta and crispy bacon shards to add some texture.
350g Pumpkin ( I use butternut)
1 1/2 Cups Chicken Stock
1/4 Teaspoon ground Ginger
1 Medium Onion
2 Tablespoons Cream
Peel pumpkin and cut into 5cm pieces. Peel and finely chop onion. Place all ingredients, except cream, into a saucepan. Cover and bring to the boil, Stirring once or twice. Once boiling turn heat down to a simmer and cook until pumpkin is soft. Cool slightly then place in a blender and puree until smooth. Return to saucepan and reheat soup. Stir in cream and serve hot.
A tasty treat where the flavor options are endless. I first had these at a BBQ in Australia. My mother in law had brought them and from then i was hooked. I make them all the time for my daughter and she loves them as well. They are so simple to make but ridiculously tasty!
2 Sheets Puff Pastry
150g Bacon Bits
200g Cheese (This can be any cheese you like, i use a mix of Parmesan and Cheddar)
80g Passata (Or a good Tomato pasta sauce)
Oil for frying
Pre heat oven to 180'c. Layer a large baking tray with baking paper.
Heat oil in a small frying pan on a medium heat. Add bacon bits and fry until golden n crispy.
Spread passata over one side of each of the puff pastry sheets. Sprinkle cheese over sauce (save some cheese for putting over the top before putting in oven). Evenly scatter the cooked bacon bits over cheese. Roll up pastry and cut each log into 12 slices, layer slices with the filling facing up on the covered baking tray. Sprinkle over remaining cheese.
Bake in oven for 20 mins or until pastry is puffed and golden.
These little crunchy party snacks are the perfect as a starter with a garden salad or as a party plate. I typically use Swiss and Parmesan cheese for my tarts but this recipe is great when you have leftover cheese you need to use up.
6 Medium Potatoes
2 Sheets Puff Pastry
1/4 Teaspoon Salt
1/3 Cup Grated Cheddar & Parmesan cheese
1 Teaspoon Chopped Rosemary
Pre Heat oven to 180'c. Line a tray with baking paper.
Place potatoes in a saucepan, cover with water. Bring to the boil. Reduce heat and simmer for 5 minutes or until almost tender. Drain and rinse with cold water. Cut into thin slices.
Cut each pastry sheet into 9 rectangles. Score each rectangle about 1/8-inch from edge. Prick the inside of the square all over with a fork. chill 10 minutes.
Arrange 3-4 potato slices onto each pastry piece and sprinkle with salt. Combine cheese and rosemary. Sprinkle cheese mixture over each tartlet. Bake for 15 minutes or until golden and crispy.
A healthy version of chicken nuggets that my daughter loves! These nuggets contain just a few ingredients, so you know exactly what your children are eating. I mince my own chicken so its just pure chicken but you can buy chicken mince as well if you don't have a mincer.
2 Large chicken Breasts or a packet of chicken mince
1 Tablespoon All purpose seasoning
Salt and pepper
1 Cup Plain Flour
1 Cup Panko Breadcrumbs
Mince chicken Breast, add seasoning to the chicken and mix well. Season well with salt and pepper. Shape into chicken nugget shapes and place in fridge for 15mins.
In a container whisk eggs together. Coat nuggets each with flour then, dip in beaten eggs coating completely, transfer to breadcrumbs and coat well.
Once nuggets are bread crumbed cook either in a preheated 180' oven for 20mins or until cooked or deep fry until golden brown and cooked thru.
you can pre cook the nuggets until almost cooked and freeze them for later (let them cool a little before freezing)
You can add all different spices, flavorings and herbs to you chicken mince for you tastes. For adult nuggets add liquid smoke and sweet chili sauce or for a real treat add cubed cheese for that ooey gooeyness!
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.