Tag: baked goods

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Foodie Friday: Passionfruit, coconut and quinoa muffins

Today’s recipe is brought to us by Australian Passionfruit.

Passionfruit, coconut and quinoa muffins

The perfect afternoon treat packed with tropical sweetness.

  • 2 cups cooked quinoa
  • ½ cup buckwheat flour
  • ½ cup shredded coconut
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 eggs
  • ½ cup coconut sugar
  • ¼ cup coconut milk
  • ¼ cup passionfruit pulp
  • ¼ cup olive oil

Toppings

  • 1 tbsp shredded coconut (extra)
  • 1 tbsp passionfruit pulp (extra)
  1. Preheat oven to 180°C. Line a muffin tin with paper cases.
  2. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make 
a well in the centre.
  3. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.
  4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin 
holes.
  5. Bake 20 – 22 minutes until a skewer inserted in the centre of a muffin comes out clean. 
Turn out onto rack to cool completely.
Dessert, Snack
Baked goods
coconut, muffin, passionfruit, quinoa

Foodie Friday: Banana double chocolate almond muffins

The perfect afternoon treat packed with the nutritional value of Australian Bananas and complimented with the indulgent taste of milk chocolate. Ingredients (Makes 16 muffins) 4 bananas, mashed 200 gm…
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Recipes

Foodie Friday: Mango white chocolate lamingtons

Today’s recipe is brought to us by Appliances Online and was created by Bridget O’Connor from The Neff Kitchen.

Mango white chocolate lamingtons

A sweet tropical take on our favourite Aussie snack.

Cake

  • 2 eggs (lightly beaten)
  • 1 ¼ cup caster sugar
  • 2 tsp vanilla essence
  • 300 ml pure cream
  • 2 cups self-raising flour
  • 1 cup mango (sliced)

Icing

  • 1 cup milk
  • 250 g white chocolate (chopped)
  • 5 cups icing sugar
  • 5-6 cups shredded coconut (toasted)

  1. Place wire rack on shelf 2 and preheat oven to 180° fancforced.

  2. Grease and line a 30cm x 20cm lamington pan.

  3. Combine eggs, sugar and vanilla in a large mixing bowl. Using a balloon whisk, mix together until well combined and mixture is creamy.
  4. Add the cream and whisk again until thoroughly combined.
  5. Sift the flour over the mixture and fold gently to form a smooth batter. Fold in the mango. Pour the mixture into prepared pan.
  6. Bake for 30 to 35 minutes or until cake is cooked when tested with a skewer. Allow to cool then cut cake into 24 pieces.

  7. Make the icing by placing the milk and chocolate in a saucepan over a low heat or induction level 3 and cook stirring occasionally until chocolate has melted. Sift the icing sugar into a large bowl and make a well in the centre. Pour in the chocolate mixture and mix until smooth making sure there are no lumps of icing sugar.

  8. Coat the cake pieces in the white chocolate icing then toss in toasted coconut.
Dessert, Snack
Baked goods, Modern Australian
baked, baking, cake, mango, white chocolate

Foodie Friday: Layered walnut cake with raspberries & vanilla cream cheese

This recipe was provided to us by Villeroy & Boch.
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Recipes

Foodie Friday: Champagne and rose macarons

strawberry flavored macaroons in a white table and highlighted background, one with a bite

This recipe is brought to us by Australian Almonds. Delicious and beautiful, they’re the perfect treat to impress your guests.

Champagne and rose macarons

Pretty in pink and a mouthwatering delight, these aren't as tricky as you'd think so have a go!

Macaron Shells

  • 150 grams ground almonds
  • 150 grams icing sugar
  • 110 grams egg whites
  • 150 grams caster sugar
  • 4-6 drops rose pink food colouring

Champagne and rose buttercream

  • 250 grams salted butter (softened)
  • 250 grams icing sugar
  • 10 drops champagne essence
  • 2 drops rose essence
  • 1 tbsp rose water
  • 1 pinch salt

  1. Preheat the oven to 150°C or 130°C fan-forced. Line 4 baking trays with baking paper or 4 silicon macaron mats.

  2. To make the macaron shells, place the ground almonds and icing sugar into a blender or food processor and pulse until fine, being careful not to overheat the mixture. Pass the mixture through a sieve 2 or 3 times, pushing through any lumps with the back of a spoon.

  3. Measure out half the egg whites and add to the almond meal mixture. Using a spatula, mix until just combined, taking care not to overwork the mixture.

  4. Place the remaining egg whites into a very clean stand mixer bowl. Whisk on a medium high speed until soft, frothy peaks form. Continue to whisk while you prepare the syrup.

  5. Place the caster sugar and 35ml water into a small saucepan and set over a medium heat. Stir the mixture and allow it to come to the boil. Using a sugar thermometer to check the temperature, cook the syrup until it reaches 118°C. Once it has come to temperature and is a syrupy consistency, remove from the heat.

  6. As the egg whites continue to whisk, pour the syrup down one side of the bowl in a slow, steady stream until all of it has been incorporated into the egg whites. Add the pink food colouring to your desired colour and continure to whisk the meringue on high speed until thick and glossy, about 5 minutes. The base of the bowl should be warm but no longer hot.

  7. Add the meringue mixture to the almond meal mixture and, using a clean spatula, fold gently until evenly combined, taking care not to overmix. The mixture should have a soft paste-like texture and a dropping consistency.

  8. Transfer the mixture to a large piping bag fitted with a 1cm round piping tip. Pipe small rounds, about 2cm in diameter, onto the lined baking trays. Help the macaron mixture to level out by tapping the underside of the trays with the palm of your hand.

  9. Set the macarons aside to form a "skin" on top of the shell, about 30 minutes. Once the skin has formed, place into the preheated oven and bake for 12-15 minutes. Once baked, open the oven door and leave ajar for 2 minutes before removing the macarons.

  10. Set the macarons aside on the trays to cool completely. Once cool, lift off the trays with a round-tip palette knife. Set aside in an airtight container until ready to fill.

  11. For the buttercream filling, add the very soft butter to the bowl of a standmixer fitted with a cream paddle and beat until very pale and light in texture. Add the icing sugar, champagne essence, rose essence, rose water and salt. Mix until all the ingredients are incorporated and the mixture is light and creamy.

  12. Transfer the buttercream to a piping bag fitted with a 1cm tip. Pipe the buttercream onto half of the fully cooled macaron shells and sandwich withanother shell.

Dessert, Snack
Baked goods, French
baked, baking, macarons

Foodie Friday: Mini pavlovas with passionfruit curd

This recipe is brought to us by Australian Passionfruit. More recipes
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Recipes

Foodie Friday: Apple turnover

This week’s recipe is brought to us by Winning Appliances culinary expert Chloe Skipp.

Apple turnover

Stay cosy this winter with this mouthwatering apple turnover recipe.

  • 2 tbsp unsalted butter
  • 5 Granny Smith apples (peeled, cored, and finely diced)
  • ¾ cup brown sugar
  • 1 lemon ((grated zest))
  • 1 tsp lemon juice
  • 1 packet frozen Careme butter puff pastry
  • 1 egg yolk (lightly whisked)

  1. In a small frying pan over medium heat, melt butter until slightly golden and foaming.

  2. Add apples and brown sugar and increase the heat to high. Cook for 5 minutes or until sugar is dissolved and slightly thickened into a syrup.

  3. Place a sieve over a bowl and drain the apple mixture. Set aside ½ of the mixture, and place the remaining mixture and syrup in a blender and process until smooth.

  4. Place the puree back into the pan and fold through the remaining apple mixture, lemon zest and juice and set aside to cool.

  5. Take out pastry from the freezer and slightly defrost. Using a 12cm round cutter, cut 6 rounds and place 1½ tbsp of the apple mixture in the centre of each round. Fold in half and pinch together the edges. Brush with egg yolk and using a sharp knife, score diagonal lines in the pastry (like a sunset), slicing the pastry ¾ through. Place in the fridge for 1 hour or overnight. Reserve any leftover egg yolk and place in the fridge.

  6. Preheat oven to 210°C (190°C fan-forced) with 30% steam. Line a baking tray with baking paper. Remove pastries from the fridge and brush with remaining egg yolk once more, make two small holes in the long edge of pastry and cook for 25-30 minutes or until golden brown.

Dessert, Snack
Baked goods
apple, baked, baking

Foodie Friday: Apple pie cinnamon scrolls

This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.
Categories
Interiors Addict

Foodie Friday: Gingerbread Cookies 

foodie friday logo

You know Christmas can’t be far away when you suddenly find yourself drawn to baking buttery biscuits laden with spice and covered in beautiful decorations. Especially if you’re not a super-keen baker throughout the rest of the year! Christmas is the perfect time to exercise those unused baking muscles and whip up something homemade that you can give your loved ones. Or just have in the pantry for those extra holiday visitors.

These classic gingerbread cookies make the perfect end-of-year gifts for school friends and teachers, or Christmas gifts for neighbours and workmates, and are a great way to get the kids involved in Christmas preparations.

williams-sonoma-ornament-cookie-cutter-with-cutouts-and-im-c

Plan ahead, though – this recipe (like most good gingerbread biscuits) require you to rest the dough for at least a couple of hours or overnight. Longer resting means the flavours and colour will have more time to develop – in the case of gingerbread, this can only be a good thing!

STYLING TIP This recipe will work wonderfully with any of Williams-Sonoma’s festive cookie cutters. Of course, decorating is only limited by your imagination – store-bought icing pens and icing keep things simple, but feel free to break out your favourite royal icing recipe if you prefer! For gifting presentation, why not enclose each cookie in a small cellophane bag sealed with a decorative sticker, or layer them on a pretty Christmas plate or a shiny new baking tray that also doubles as part of the gift?

Still not too sure about baking your gifts? Why not leave it to the experts? Check out the in-store pop-ups happening in Williams-Sonoma this weekend featuring Nectar & Stone (in Chadstone), Grumpy Donuts (in Bondi Junction) and MakMak Macarons (in Chatswood).

Ingredients (Serves 12)

  • 225 g unsalted butter, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup caster sugar
  • 1 cup molasses
  • 1 egg
  • 5 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • Icing pens, coloured sugars and other decorations as desired

Method

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and caster sugar and beat until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and gradually beat in the molasses. Add the egg and beat until the mixture is blended.

Sift the flour, bicarbonate of soda, ginger, cinnamon, cloves and salt together onto a sheet of greaseproof paper. Gradually add the flour mixture to the butter mixture, beating on low speed or stirring with a wooden spoon until well blended.

Turn the dough out onto a floured work surface and, with floured hands, form into a large, smooth mound. Divide the dough into 4 equal portions, shape into discs and wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat an oven to 200°C (180°C fan-forced). Lightly grease 2 baking trays or line them with baking paper.

Working with 1 disc at a time, roll out the dough between 2 sheets of greaseproof paper to a thickness of about 5 mm. Using gingerbread cookie cutters about 7-10 cm tall, cut out figures. Using an offset spatula, transfer the cookies to a prepared baking tray. Repeat with the remaining dough portions, then gather up the scraps and reroll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling. For best results, do not roll the same piece of dough more than twice.

Bake the gingerbread figures until lightly browned on the bottom, about 6 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks and let cool completely. Dress up the cooled gingerbread figures with the icing, sugars and other decorations. Makes 2 to 5 dozen cookies, depending on size.

—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.