Wednesday, 28 December 2011

Left-Over Christmas Pudding Strudel

I know it's a crime to have left over Christmas Pudding, but if you can hold back about four slices of your homemade pudding you will be rewarded by this moreish, just can't get enough strudel and what's even more grand is that you still get to drown it in custard!

This is once again thanks to Jamie Oliver's Christmas special on the TV!


6 sheets of Filo pastry
4 slices left over Christmas Pudding
25gm melted butter
2 tbsp brown sugar
6 pieces of dark chocolate (I used milk and it was great)

  • Preheat oven to 180 degrees
  • lay out a sheet of filo and brush with butter, sprinkle with sugar
  • Repeat layering until you have used all the sheets
  • Sprinkle over the broken up Christmas Pudding leaving a gap at the top and along the sides
  • At the top put your chocolate in a row
  • Starting at the top roll the pastry over your chocolate and then continue rolling until it is all rolled up.
  • Tuck the ends under and place on a greased tray
  • Brush the top with butter and sprinkle with sugar
  • Bake for 20-30 minutes until crispy and brown
  • Serve with custard and/or cream

Tuesday, 27 December 2011

Left-Over Turkey and Leek Pie

I was watching the Jamie Oliver Best Ever Christmas special the other night with my husband (under protest) and I saw him make this fantastic looking Turkey and Leek pie from left-over turkey and I thought was a great idea. So yesterday I made it and let me tell you it was fabulous! Wold make it again next year as well.


2 x Large Leeks
3 rashers bacon
2 tsp dry Thyme
1 tbsp Olive Oil
2 tbsp butter
500gm cooked leftover turkey
2 tbsp plain flour
1 litre chicken stock
2 tbsp cream
3 sheets puff pastry
50gm crumbed walnuts (or chestnuts if available)
1 egg, lightly beaten

  • Preheat the oven to 180 degrees
  • Put olive oil and butter in a hot pan
  • Add the bacon and fry until crispy
  • Add the thyme
  • Add the leeks that have been chopped and washed well (a little extra water is fine)
  • Season with salt and pepper
  • Turn down the heat and cook lid on for half an hour
  • remove the lid and add the chopped up turkey
  • Sprinkle over the plain flour and stir through
  • Add the chicken stock and the cream and bring to the boil
  • Now remove and drain through a sieve, this part is important because it gives you a gravy and makes sure your pie is not soggy
  • Place this mixture into a large rectangular dish (20x30)
  • Place a sheet of your pastry on the bench and sprinkle over 2/3 of the walnuts, press another sheet on top and place over the mixture. Don't worry about the gap we will use the last sheet to cover it.
  • place the last sheet of pastry on the bench and cut it in half, sprinkle over the remaining walnuts and place the other half on top and press firmly. Use this to cover the remaining mixture and go round and tuck in all the edges.
  • Brush over with the beaten egg
  • Bake for 30-40 minutes
  • While the pie is baking, place the liquid you drained off into a small saucepan and reduce slightly.
  • Serve the pie hot with the gravy poured over the top, it is yummy!

Thanks Jamie, a fantastic use of left over turkey!

Tuesday, 25 October 2011

Jam Fan Tans

This recipe is fantastic they taste like very yummy and moreish jam donuts but are baked and not fried. Best eaten straight from the oven! This recipe belongs to Marg & Maree's Bread Making and uses their Soft Bun Mix and their Jam filling, you can by these on line directly from them.


600gm Soft Bun Mix
2 tsp Dry yeast
2 Tbsp of Vanilla Sugar (just stick a vanilla bean in some caster sugar for a few days and you have Vanilla Sugar and you can just leave it there are keep topping it up!)
300ml warm water
30gm melted butter
Raspberry filling (or jam)
Extra Vanilla sugar

  • Place water and melted butter in the machine then flour, sugar and lastly yeast
  • Set it on your dough cycle
  • Tip dough from pan when finished onto lightly floured surface and roll into a rectangle 30cm x 40cm
  • Cut the dough into eight even strips and brush 6 strips with raspberry filling.
  • Cut each strip into 6 even pieces (you should have 48 pieces of dough)
  • Each fan tan is made from 4 pieces of dough 3 x raspberry filling and a plain one on top
  • Then turn your stack on it's side and place in a greased muffin tin. Continue til you have 12 in the tin
  • Set in a warm place to double in size
  • Bake 180 degrees for 20 -25 mins
  • Cool slightly so you don't burn your tongue on the jam and sprinkle with Vanilla sugar

Now watch them disappear in minutes! Be careful they are addictive so buy the 1kg soft bun mix!

Friday, 22 July 2011

Easy Shortcrust Pastry

My friend who has just finished a commercial cookery course gave me this recipe for really easy shortcrust pastry. It is great to work with not crumbly, and tastes great to eat. This recipe would do two 20cm flan tins.


250g Plain Flour
155g Butter
Pinch Salt
80ml chilled Water

  • In a food processor mix the flour and butter until they resemble bread crumbs
  • Add the water gradually until you have a soft dough.
  • Knead it very gently into a ball, wrap in cling wrap and put in the fridge for 1 hour.
  • Roll the dough out to a thickness of 3mm and place in greased flan tins.
  • Place tin in the fridge for 30 mins
  • Place greaseproof paper and baking weight in the tin
  • Bake for 20-30 mins in a 180 degree oven.

Tuesday, 19 July 2011

Indian Naan Bread

I was putting together an Indian Feast for one of our family dinner nights and thought I would have a go at making my own Naan bread. I have to say it was a lot easier than I thought and I saved time and energy by doing my dough in the bread machine!


3/4 cup warm water
2 tbsp oil
2 1/2 tbsp Greek yoghurt
2 cups plain flour
1 tsp salt
1 tsp sugar
pinch baking powder

  • Add the ingredients in order as listed above into your bread machine
  • Set to dough cycle and start.
  • Preheat oven to 230 degrees celsius and place your trays in to heat as well
  • Divide the dough into 6 equal parts and roll into rectangles 6mm thick
  • Wet finger tips with warm water and pres very lightly over the dough
  • Line the trays with baking paper and place the dough on top
  • Bake until golden spots appear and dough is cooked through

Gingerbread Cupcakes

I am a real ginger fan so when I found this recipe I just had to try them!
They were really good warm straight out of the oven, but just as good cold later as well! I think if you wanted to ice them you could do a lemon cream cheese icing which would go very well with the really gingery taste.

The recipe came from Tracey's Culinary Adventures


2 1/2 cups cake flour - to make cake flour replace 1tbsp on each cup of plain flour with a tbsp of corn flour. Cake flour is an American flour type which you can't buy here.
1 tsp Bi Carb Soda
1/2 tsp salt
3 tsp ground ginger (drop this amount if you don't like a really strong ginger taste)
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 cup unsalted butter
1/4 cup dark brown sugar
1 cup molasses or treacle
1 tsp vanilla extract
1 egg
1 cup hot water

  • Preheat oven to 170 degrees celsius and line a 12 cup cupcake tin with liners
  • Whisk together the cake flour, bi carb soda, salt and spices in a large bowl
  • In a small bowl cream the butter and sugar until light and fluffy
  • Add the molasses and beat until smooth
  • Add the vanilla and egg and beat once again until smooth.
  • While still beating on low add the flour mixture and hot water alternately ending with the flour mixture.
  • Divide evenly in the cupcake liners, make them about 2/3 full
  • Bake for 16-17 minutes or until they spring back when touched
  • Cool on a wire rack.

Tuesday, 31 May 2011

Sticky Date Pudding

We had a friend over for dinner on Sunday night and my husband requested one his favourites, Sticky Date Pudding, so I went to my blog to find the recipe only to realise that I hadn't put it on! Luckily a quick internet search found me the exact recipe I first made for him 16 years ago. So thanks to Jill Dupleax here is Sticky Date Pudding!


1 cup dates, pitted and chopped
1 tsp bi carb soda
1 cup boiling water
2 tbsp butter
1 cup brown sugar
2 eggs
1 1/2 cups Self Raising Flour


1 cup brown sugar
3/4 cup cream
1/2 tsp vanilla essence
2 tbsp butter

  • Preheat oven to 180 degrees
  • Place dates in a small bowl and sprinkle the bi carb soda over the top
  • Pour over the boiling water and set aside to soak
  • Beat butter and sugar until creamy, then beat in eggs one at a time
  • Mix through the flour and then the date mixture
  • Place in a greased pudding dish or cake tin
  • Bake in oven for 30 - 40 minutes or until a skewer comes out clean
  • Place all ingredients in a small saucepan, heat slowly until butter is melted, sugar dissolved and the ingredients are combined.
  • Pour sauce over slice of pudding and serve with fresh cream or ice cream

Monday, 18 April 2011

Eggless Chocolate Cupcakes

At kinder we encountered our first child with allergies and since he was coming to Mr Moo's party I wanted to make sure he could eat everything I offered. So I asked his mother for a birthday cakes recipe that had no eggs. I was thinking it might be kind of dry or flat, but you know what they are the best cupcakes I have tasted in a long time, very moist and they stay that way for a few days which is convenient when you need to bake ahead. They can be frozen and you convert it one large cake and increase the cooking time. So here is the recipe for everyone to enjoy!
And the bonus is they are egg free, nut free and dairy free! Just not Fat free!


2 1/4 cups Self Raising Flour
1 1/2 cups Caster Sugar
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 1/2 cups water
1 1/2 tsp bi carb soda
1/4 tsp salt
1 1/2 tbsp Vanilla Essence

  • Preheat oven to 175 degrees Celsius
  • Put patty pan cases into a standard muffin tin. This will make about 18
  • In a large bowl sift the flour, cocoa powder, bi carb soda and salt ingredients together, then stir through the sugar
  • Add the oil, water and vanilla and mix well
  • Spoon into cases til about 2/3 full
  • Bake for 20 - 25 minutes or until they bounce back when touched.

Thursday, 3 March 2011

Truffles, Truffles, Truffles!

Yum you just got to love truffles! I stumbled across these fantastic recipes for 7 different types of truffles in the Good Taste Magazine in December 2009 and it has taken me this long to get around to blogging them! Very slack. But if you have a party or want to make a beautiful homemade gift for a friend then these are easy and fantastic.

There are seven kinds

Cake truffles
  1. Hazelnut and White Chocolate
  2. After-dinner Mint
  3. Jaffa
Chocolate Truffles
  1. White Chocolate
  2. Rocky Road
  3. Baileys
  4. Dark Chocolate and Rum
Cake Truffles - they all use the same method just different ingredients.

  1. Process the cake in a food processor
  2. Place the chocolate in a bain-marie until smooth and melted
  3. Add the chocolate and the liqueur to the food processor and process until combined
  4. Line a tray with non stick paper and roll 2 tsp full of mixture into balls
  5. Place in the fridge for 30 minutes
  6. Place the melts in a bain-marie and stir until smooth
  7. Line a second tray with non stick paper
  8. Using a fork dip each truffle into the chocolate and place on the new tray
  9. Set in the fridge

Hazelnut & White Chocolate
460g plain sponge cake, coarsely chopped
100g white chocolate coarsely chopped (add at step 2)
2 tbsp Frangelico
100g dry roasted hazelnuts, finely chopped
375g white melts
80g hazelnut meal (roll into the meal after making into balls at step 4)

After -dinner Mint
480g Double Choc Chip Butter Cake, coarsely chopped
125g Peppermint Aero bar, coarsely chopped (add at step 2)
2 tbsp Kahlua
2 x 35g Peppermint Crisp bars, coarsely chopped
375g Dark Melts
35g Peppermint Crisp Extra, coarsely chopped to decorate (top each truffles after dipping into chocolate)

450g Maderia Cake, coarsely chopped
100g Lindt Excellence Intense Orange Dark Chocolate, coarsely chopped
2 tbsp Cointreau
375g Milk Melts
Mixed Peel to decorate (top each truffle after dipping into chocolate)

Chocolate Truffles - they all use the same method just different ingredients.

  1. Place the chopped chocolate and cream in a bain-marie and stir until smooth
  2. Place in the fridge for 4 hours, or until firm enough to roll
  3. Line a tray with baking paper
  4. Roll 2 tsp full of mixture into balls and place on tray
  5. Refrigerate for 1 hour
  6. Place the Melts in a bain-marie, stir until smooth
  7. Line another tray with baking paper and using a fork dip each truffle into the chocolate
  8. Allow to set for ten minutes
White Chocolate
2x 220g pkts white chocolate, coarsely chopped
80ml thickened cream
20g desiccated coconut (add at step one)
2 tbsp Malibu (add at step 1)
375g White Melts
shredded coconut to decorate (sprinkle over the top after dipping in chocolate at step 7)

Rocky Road
2 x 220g milk chocolate, coarsely chopped
125ml thickened cream
2 tbsp Tia Maria (add at step 1)
150g mini marshmallows (add at step 1)
80g glace cherries, chopped (add at step 1)
200g peanuts, chopped (roll balls in chopped peanuts after dipping in chocolate at step 7)

220g dark chocolate, coarsely chopped
220g milk chocolate, coarsely chopped
80ml thickened cream
2 tbsp Baileys (add at step 1)
100g chocolate sprinkles (roll balls in sprinkles after at step 4. There is no chocolate dipping in this version)

Dark Chocolate and Rum
2x 200g dark chocolate, coarsely chopped
125ml thickened cream
2 tbsp Rum (add at step 1)
375g Dark Melts
100g White Melts, melted (after setting the balls at step 8 drizzle the melted white melts over the top of each truffle)


Every Monday morning I have morning tea with some of the mothers from 4 year old kinder, and even though our children are now at school we are continuing the tradition. We meet at Laurent a beautiful french bakery and often are to be found having Brioche of some kind whether it be plain, sugar dusted or glazed. Nothing beats a great Brioche! So I decided that actually making Brioche couldn't be that hard and I was right! Here is my fool proof recipe, and you can even make it in the bread machine, gotta love that! The girls just love them!


1/4 cup milk
3 tbsp water
1/3 cup butter, melted
2 egg yolks, beaten
2 cups bread flour
1/3 cup sugar
1/2 tsp salt
3 tsp yeast
1 extra egg, beaten, for glazing

  • Put ingredients into bread pan as listed above
  • Run bread machine on dough cycle
  • Preheat oven to 160 degrees
  • Grease a 12 cup muffin tin
  • Divide the dough into 16 balls of equal size
  • Remove 4 of the balls and divide each into 3 smaller balls
  • Place one of the 12 balls into each muffin cup, create a hollow using your finder on the top and place a smaller ball in the indentation.
  • Refrigerate for 2 hours
  • Remove from fridge and place in a warm location and allow to rise for 40 minutes or until double in size
  • Lightly brush with the beaten egg
  • Bake for 25 minutes or until golden.
  • Serve warm or cold.

Saturday, 19 February 2011

Jamie Oliver's 30 Minutes Vegie Curry

Not sure if you you have been watching Jamie Oliver's 30 minute meals, I have been having TiVo tape them for me so I can then sit down and write them out as I watch them! Means I don't have to add another cooking book to my collection! And I just get the ones I want.

I loved the Rogan Josh Vegetable Curry that he made, it was outstanding, and when he tells you to leave the skin on the butternut pumpkin believe him, it tastes great!

I made the carrot salad as well which went very well with the curry, put I didn't make the lemon pickle, mainly because I didn't have any lemons that day, but will give it a try next time I make it.

Anyway here is the link for the recipe.

If you are counting it is 5 Pro Points

Sunday, 16 January 2011

Brown Rice Salad

I love this salad, it was first made for me by Kathy, Russell's Aunt and it is fantastic. So after knowing her for 16 years, I finally remembered to get the recipe from her so I could make it myself! Give it a try it is truly yummy!


2 cups brown rice
10 spring onions, sliced
1 red capsicum, diced
2/3 cup currants
6 tbsp Sunflower seeds, toasted
3 tbsp Parsley, chopped
1 tbsp Olive Oil
4 tbsp Soy Sauce
2 tbsp Lemon Juice
1 clove garlic, crushed
Salt & Pepper

  • Cook brown rice to your liking (I like it with a little bit of crunch left in it)
  • Allow to cool
  • Add the capsicum, currants & parsley, sunflower seeds
  • Mix together the oil, soy sauce, lemon juice, garlic, salt and pepper and add to salad
  • If you like you can also add a handful of toasted nuts such as peanuts or pistachios
If you are doing Weight Watchers this serves eight and is 4 ProPoints per serve.