There is just something about sweet bun with icing and sprinkles that just makes me smile.

I never liked bought finger Buns as a kid and it wasn’t until my sister first made them at home. Only then did I find the wonder of a piece of spiced bread slathered with buttery icing. Really you would have to be insane not to like them!

I made these on the weekend and I reckon they turned out pretty damn good.

You Will Need

2/3 Cup of Warm Water

3 tsp Sugar

1 packet of Dry Yeast (7g)

1/4 Cup of  Milk

1 tsp of Salt

1 Egg

Aproxx 3 Cups of Plain Flour

1/2 Cup of Sultanas or Rasins

1 tsp of ground Nutmeg

3 tsp of Cinnamon

Eggwash

Icing

2 cups of Icing Sugar

50g softened Butter

2 tbl of Milk

Method

Place Yeast, Sugar and Warm Water in a bowl mix and set aside for 15 min. Once the mixture gets foamy, add the Milk, Salt, Egg and Flour. Mix then knead on a lightly floured surface for 15min or until the dough becomes elasticized. Add the Sultanas, Nutmeg and Cinnamon to the dough and need for 2min more.  Place in a greased bowl and cover with cling film. Set aside in a warm place and allow the dough to double in size. One this has happened remove from the bowl and knead lightly again for 5min. Form Dough into a small Oval shapes and place on a greased tray. Cover once again and allow to double in size. Finally once the dough has risen  brush eggwash over the top. Place in a 200c oven for 20min or until the buns make a hollow sound when you tap them.

For the Icing, cream the butter and icing sugar together until it becomes like a very thick paste. Then add in the milk until you get the right thick velvety consistency. Add in food colouring if you wish. Once the finger buns are cool, then ice them. Decorate with 100 and 1000′s, coconut, walnuts or anything you like.

One of  my favorite things to do on a dark rainy evening is to bake a homemade fresh loaf of crusty bread. Making your own bread is not only easy and better for you but is also like having a bit of therapy.  Kneading the bread gives you time to think or to let out a bit of frustration or anger.

Here is my recipe for a crusty Vienna loaf.

You Will Need

3/4 Cup of Warm Water

1 tsp Sugar

1 packet of Dry Yeast (7g)

1/4 Cup of  Milk

1 tsp of Salt

2 tbl of Olive Oil

Aproxx 2 1/2 – 3 Cups of Plain Flour

1 Egg

Method

Place Yeast, Sugar and Warm Water in a bowl mix and set aside for 15 min. Once the mixture gets foamy, add the Milk, Salt, Olive Oil and Flour. Mix then knead on a lightly floured surface for 15min or until the dough becomes elasticized. Place in a greased bowl and cover with cling film. Set aside in a warm place and allow the dough to double in size. One this has happened remove from the bowl and knead lightly again for 5min. Form Dough into a Long Oval shape and place on a greased tray. Cover once again and allow to double in size. Finally once the dough has risen make 4 light cuts into the top of the bread. Beat egg and lightly cover the entire loaf with the egg-wash. Place in a 200c oven for 30min or until the bread makes a hollow sound when you tap it.

Serve warm with butter for the maximum enjoyment.

Good old fashioned Cherry Pie. Mmm Pie.

You Will Need

1kg fresh cherries, pitted
4 tablespoons sugar
pinch of ground cinnamon
1 teaspoon vanilla extract
¼ cup water
1 tablespoon cornflour
1 egg, lightly beaten

1 quantity of Sweet Pastry

Method

Combine sugar, cinnamon, vanilla and two tablespoons of the water in a large pan. Cook stirring over a low heat until the sugar dissolves. Add cherries and stir gently to coat. Cover and simmer for 5 minutes, shaking the pan occasionally. Remove from heat.

Combine cornflour and remaining water in a small bowl and stir into the cherries. Return to heat and cook, stirring gently for 3 to 4 minutes or until the mixture thickens. Remove from heat, cover and cool completely.

Blind bake pie pastry in a 180c oven until golden around the edges. Pour cherries into the pie  and cover with the pie top. Brush with egg wash and bake for aproxx 20min until th top is lightly golden.

Serve with Ice Cream of Double CReam.

Passed down the generations through my family, this is simply the best sweet pastry you will ever taste.

It’s also a secrect family recipie, so don’t tell anyone!

You Will Need

1 cup of Plain Flour

1 cup of Self-raising Flour

125g of Butter

3/4 cup of Caster Sugar

1 Egg

1tbl of Cold Water

Method

This is a very short pastry, which means it has a higher butter to flour ratio than other pastries, so it is important not to work the pastry too much.

Start of by placing the butter and both flour’s in a food processor. Process until butter is absorbed into the flour and the are no lumps, then add caster sugar, followed by the egg. Finally add the water and stop processing straight away once its combined.

Roll out the pastry onto a lightly floured surface, bring together into a small round disc shape. Make sure you work quickly so the pastry doesn’t get overworked.

Wrap in cling film and refrigerate for 30min before using. Perfect for any type of pie or tart.

This Caramel Banana Banoffee Tart is like amazing! From the perfect pastry to the burnished caramel to the fried banana  to the chocolate sauce this creation is truly like having a spiritual experience.

You Will Need

Sweet Pastry

• 335 g Plain Flour
• 235 g Unsalted Butter
• 100 g icing sugar
• 3 egg yolks

Filling

• 250 g Marscapone
• 250 g crème fraiche
• 395 g Tin Condensed milk caramelised
• 100g Dark Chocolate (70% cocoa)
• Banana sliced and pan fried

Warm Chocolate Sauce

• Single cream
• Dark Chocolate (70%cocoa)

Method

Prepare the sweet pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Wrap in cling film and chill for at least two hours.

Place the tins of condensed milk into a heavy bottomed pot and cover with water and simmer for three hours. Keep covered with water at all times, remove after three hours and allow to cool completely.

Roll out the pastry and line individual pastry rings leaving the pastry over hanging until the baking is complete. Blind bake until the base is golden brown. Allow to cool, and then trim the edges. Melt chocolate then line the inside of the pastry case with a thin layer of chocolate.

Combine the crème friache and the mascarpone in a bowl. Then fold through the caramelized condensed milk to create a ripple effect. Deposit it evenly between the tart bases.

Slice the bananas and gently pan fry in a little butter until golden. Arrange them on top of each tart and drizzle with warm chocolate sauce.

Tip: Please take extreme caution when boiling the tin of condensed milk as it can be dangerous.

Sweet and Spicy Cranberry, Peach and Apple Relish. A perfect accompaniment.

You Will Need

2 granny smith Apples, pealed, cored and diced small

1 Peach, pealed, cored and diced small

1 tbl of  Sugar

1/2 cup of  Cranberry juice

1/2 tsp of white vinegar

1 tsp of Fresh grated Ginger

1/2 tsp of Dried Chili
Method

Place apples, sugar, peach and cranberry juice in a pot, cook untill tender. Remove from heat.

Use a  potato masher to break up the fruit a little. Add white vinegar and freshly grated ginger followed by the chilli. Serve.

Good with roast pork, turkey or as sweet treat on ice cream. Yum!

Light  and delicious crepes filled with  aromatic creamy chocolate sauce. A pure indulgence.

You Will Need

Crepes

4 Eggs

2 cups of Plain Flour

2 tbl Caster Sugar

1 2/3 cups of Milk

3/4 cup of Cream

Icing Sugar to serve

Chocolate Sauce

100g Dark Cooking Chocolate

1/2 cup of Cream

2 tbl Brown Sugar

Method

For Crepes sift plain flour into a bowl and add caster sugar. Combine  eggs, milk and cream, and slowly whisk into the flour until smooth. Allow to stand for 20 minutes.

In a double boiler add in the sauce ingredients all together and mix until the chocolate melts. Remove from heat and allow to cool.

Cook the crepes in a small non-stick frying pan over medium heat until light golden on each side. Serve warm with the chocolate sauce and icing sugar over the top.

Makes 20.

Fresh and zingy salmon salad with a rosted macadamia nut pesto, Perfect for sunday lunch or a light dinner. Delicious!

You Will Need

2 x 250g Salmon steaks
extra virgin olive oil (evoo)
Sea salt and freshly ground black pepper

For the pesto
100g macadamia nuts, roasted
½ cup tightly packed basil leaves, washed and picked
½ cup tightly packed flat leaf parsley leaves, washed and picked
1 clove garlic, chopped
1/3 cup macadamia oil
1 teaspoon lemon zest
Couple of good squeezes lemon, to taste
Sea salt and freshly ground black pepper

Salad
1 Lebanese cucumber, chopped
1 stick celery, chopped into small pieces, reserve the inner leaves
1 bunch parsley
Squeeze of lemon
Vinaigrette
3 tablespoons Macadamia oil
2 tablespoons lemon juice
Sea salt and freshly ground black pepper

Method

To make the pesto, roast the macadamia’s in an oven pre-heated to 200C until golden, remove and allow to cool. Combine all of the ingredients in a food processor and combine to a paste. Check for seasoning, adjusting if necessary.

Season the salmon steaks with sea salt and fresh ground pepper, drizzle with a little evoo and sear on a griddle plate for a couple of minutes each side depending on the thickness of the steaks. The centre should still be rare.

Allow to rest for a few minutes then cut into large chunks.

Mix three tablespoons macadamia oil to two tablespoons lemon juice to make a vinaigrette, and season. Toss six tablespoons pesto with the chopped salmon steaks and add celery, cucumber, some inner celery leaves and parsley. Check for seasoning and adjust if necessary.

Serve, spooning the vinaigrette over the top.

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Crunchy and crisp rustic Ciabatta, served warm.

You Will Need

1 sachet of Dry Yeast(7g)

1 tsp Sugar

2/3 cup of warm Water

1 tlb Olive Oil

1/3 Milk

pinch of Salt

2 1/2 cups of Plain Flour

Method

Place Yeast, Sugar and warm Water in a mixing bowl. Stir and set aside for 15min until the yeast activates.

Tip: You can tell the Yeast has activated when bubbles and a light foam appears on the top of the liquid.

Once 15min is up add the Oil, Milk, Salt and Flour to the mixing bowl. Bring together with a spoon and then pour out on to a floured surface. Using a good amount of flour on your hands need the dough for approx 15min until it become warm and like elastic.

Place needed dough into a greased bowl, cover with cling film and set aside in a warm place to rise.

Once the dough has doubled in size, put it out on to the floured surface and need for 5 more min.

Shape the dough into a long, semi-flat loaf shape and place on an oiled tray. Cover with a tea towel and leave in a warm place to rise again.

Once the loaf had doubled in size, place into a 200 degree oven for approximately 30min or until it sounds hollow when you tap the top.

Allow to cool down for 10min and serve warm with fresh good quality butter.

Yum!

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Sticking with the chocolate theme, today I am making chocolate mousse. It is an old recipe from one of the all time great cook books The Women’s Weekly Cooking Class Cookbook. It is such an easy recipe to pull together and it’s quick.

You Will Need
4 Eggs

125g Dark Cooking Choclate

1 cup of Cream

1 Punet of fresh Raspberries

Method

Take 4 beautiful eggs and separate them.

Beat the egg whites till soft peaks form and put aside.

Melt 125g dark cooking choc. Let it cool a little.

Beat 1 cup of cream till stiff.

Mix the egg yolks into the chocolate.
Then add the beaten cream.
Then gently stir in the egg whites.
Pour into 4 wine glasses (very eighties) or 4 ramekins, bowls, whatever and refrigerate.

Leave a couple of hours.

It’s yum straight from the fridge whilst standing at the door or for desert with a few raspberries.