Category: In the kitchen

Never Fail Scones

These scones, are the only recipe that I have ever used. Easy and always, always turn out perfect.  The original recipe comes from a school recipe book from St Augustines Primary School, but I have altered it slightly!

scone recipe
delicious never fail scone recipe

Ingredients

3 cups SR Flour + extra for rolling

1/2 cup castor sugar

pinch salt

100 grams butter

1 1/4 cups milk

Method

Preheat oven to 240 degrees

In a large bowl sift in the flour and salt.  Using only your finger tips rub in the butter into the flour until all butter is rubbed and it looks like tiny crumbs.

Add sugar, stir in and make a hole in the middle of the mixture.  Pour all milk into the hole and mix in using a butter knife (so the mixture doesn’t stick as easily).  Mix until you have a combined ball with no flour left around the sides of the bowl or the bottom.

Sprinkle the extra flour onto your bench and gently knead out the dough until it is 2-3 cm high.  Using a scone cutter or a glass, dust rim in flour and cut out scone.  Place cut scones on a baking tray touching each other.

Roll your dough off cuts together and cut out more scones until all dough is used.  Should make 12 large scones.  Dust scones with extra flour.

Turn the oven down to 210 degrees and bake scones for about 18 mins until nice and browned.

Serve as fresh as possible with whipped cream and raspberry jam!

scones with jam and cream
scones with jam and cream recipe

 

Vanilla Cupcakes with Chocolate Icing

Vanilla Cupcakes with Chocolate Icing

This cupcake recipe is no-fail!  They are easy and delicious.  You will make them over and over agin, by far one of my most asked for recipes!  Coupled with this chocolate butter icing it is the perfect classic flavour combination.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing Recipe

RECIPE VANILLA CUPCAKES

3/4 cup castor sugar

2 cups self raising flour

125 grams butter

2/3 cup milk

2 eggs

1 teaspoon vanilla essence

Method

Makes 12 cupcakes.

Beat all ingredients together until thick and mixed well.  Normally 2-3 minutes if you use an electric mixer.  The mix should be smooth and a consistent pale colour.

(Occasionally i need to add an extra 2 tablespoons of milk, it seems to be every 3rd time, it may be the size eggs i have used?  But be aware if you use smaller eggs, or the mixture is very thick, add a dash more milk.)

Spoon into patty pans in a muffin tin, bake at 190 degrees for 12 mins.

Bake at 210 degrees if you want peaked tops for 12 mins.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

RECIPE CHOCOLATE BUTTER ICING

The reason this chocolate icing is better then all other icings is the vanilla essence.  It might sound like a simple or unnecessary addition but once you add it in once you will always add it.  The vanilla takes it to another level in the flavour category!

2 cups icing sugar

2 tablespoons cocoa

3 tablespoons soft butter/margarine

3 tablespoons milk

1 teaspoon vanilla essence

Method

Sift together the icing sugar and cocoa.

Add milk, vanilla and butter, beat for 2 mins on high until smooth.

Spread on and eat!

If you want to pipe this icing, use 2 tablespoons of milk and butter.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

DSC_0688

 

2 Ingredient Roast Pumpkin Soup

2 ingredient roast pumpkin soup

I have been using this recipe for ages! Only 2 ingredients, but it’s the perfect ratio for a delicious pumpkin soup!  This makes 2 serves but can easily be doubled or trippled!


500 grams of pumpkin

500 mls chicken stock (salt reduced) 

Peel and chop up pumpkin into bite size pieces.

At about 180 degrees bake pumpkin.

Bake for about 25 mins or until pumpkin is soft all the way through.

Add pumpkin and stock into bowl, use stick blender to mix until smooth.

That’s it! Easy as and delicious.

Enjoy with a dash or cream or sour cream!

This is the perfect recipe to add the random potato you haven’t used or the carrot in the bottom of the crisper! By roasting the pumpkin it gives the soup a lovely sweet flavour. Very versatile and leave out the cream for a healthy option.


Chocolate Slice

An easy peasy chocolate slice that is yummy and moist!

CHOCOLATE SLICE RECIPE

125 grams of butter

1 dessert spoons of golden syrup

3/4 cup brown sugar

1 egg

2 tablespoons of cocoa

1 teaspoon vanilla

1 cup SR Flour

1/2 cup coconut

2 tablespoons milk

Method

In a saucepan, melt butter, brown sugar and syrup.

Allow to cool and then beat in egg.

Stir in sifted flour and cocoa.

Add coconut, milk and vanilla and stir until smooth.

Line your baking tray with baking paper, pour mixture in and smooth with knife or spatula.

Bake in a small slice tin at 180 degrees for 15 – 18 minutes.

 

Best iced while hot.      CHOCOLATE ICING

This recipe makes a lovely smooth glossy icing that “sets”  so great for school lunches and easy to pour over the chocolate slice while still warm.

1 Cup icing sugar

1 tablespoon cocoa

1 tablespoon hot water.

Mix together until smooth and then pour over slice while still warm.

Sprinkle with 100’s and 100’s or coconut!

EAT, EAT and EAT!

 

Peanut Butter and Oat Clusters

Peanut Butter and Oat Clusters

Peanut Butter and Oat Clusters, are a delicious and easy snack.  They are ultra versatile so you can use this recipe as a base and change the ingredients to suit your diet requirements.  For example you could use coconut oil instead of butter or sultanas instead of chocolate chips.  But personally I think peanut butter and chocolate is one of the best combinations known to man so – thats what I went with!  Once made and set on a tray pop them into a container or zip lock bag and store in the freezer or fridge.  Perfect snack for anytime, maybe even breakfast because you know it has oats in it!

Peanut Butter and Oat Clusters
Peanut Butter and Oat Clusters

1/2 cup butter

1/2 cup peanut butter

1/2 cup honey

2 cups rolled oats

1 cup rice bubbles

1 cup sultanas, chocolate chips (anything that takes your fancy)

Method

Melt together butter, peanut butter and honey, stir until smooth.

Pour over rolled oats and rice bubbles, stir until everything is coated.

Add dried fruit or chocolate chips.

Compact the mix into spoonfuls and place on lined baking tray or a silicone mini muffin tray – both work out well!

DSC_0496

Free style clusters and mini muffin clusters
Free style clusters vs mini muffin clusters


Place in the fridge until set.

These are 100% freezable so once set place into container or zip lock bag and put some in the freezer for later.

Peanut Butter and Oat Clusters

Rum Balls

Rum Balls

The must have sweet at a Christmas event, or really any event. Rum balls serve as the easy to make, delicious to eat sweet. they are easy to eat and easy to serve – thus making it the entertainers best friend!

the most delicious rum ball recipe
Rum Ball Recipe

Recipe
1 packet crushed biscuits (scotch finger, milk arrowroot, or if your feeling adventurous chocolate ripple or ginger nut!)
1 tin condensed milk
2 tablespoons cocoa
1/2 cup coconut + extra to roll
1 cup mixed fruit
2 tablespoons of rum

Method
Crush the biscuits in either a food processor or by hand – place in large zip lock bag and bash with a rolling pin.
Mix in all other ingredients.
Roll into balls and roll in coconut.
Store in fridge or freezer for as long as they last! Haha in the freezer at least 3 months, but no matter how good you hide them, they will be found and will be eaten!

Makes about 24

Rum Balls
24 Rum Balls

If making them on a particularly hot day, as I always seem to manage, putting the mix into the fridge for 30mins makes them easier to roll.
Enjoy!

Choc chip cookies

choc chip cookies

This recipe is what my mum has been using, since forever. It’s relatively fool proof – my year 8 students use it. So you know it’s easy and without the chocolate chips its a great basic cookie that you can use in heaps of different ways, add peanut butter, jam drops, anything!

choc chip cookies
Choc Chip Cookies Recipe

125 grams butter/margarine
1/2 cup brown sugar
1/2 cup castor sugar
1 teaspoon vanilla essence
1 egg
1 3/4 cups self raising flour
250 grams choc chips

1. Cream together butter and sugars. At home I do it with a mix master because it’s quicker but at school it’s by hand.
2. Once it’s mixed uniformly (no visible chunks of butter) add egg and vanilla and mix until smooth.
3. Sift in flour and stir until a thick dough is formed, add all the choc chips and mix in.
4. Roll dough into same sized balls and place on baking tray, make sure they have enough room to spread in the oven.
5. Bake at 180 degrees for 10-12 minutes. When they come out of the oven they will still be soft, as they cool down they will harden.

My favourite variation is adding 1/4 cup peanut butter in step 1, it’s amazing!!!IMG_2008.JPG

Spinach Cob Dip Recipe

spinach cobb dip recipe
Spinach Cobb Dip Recipe

Spinach and ricotta Cobb dip is always a party favourite! Easy and can be part prepared the night before it’s a crowd favourite and filler.

Ingredients
500g spinach
300g sour cream
250 g ricotta cheese
Spring vegetable dry soup mix
1/4 grated cheese
Cob loaf of bread

1. Bring spinach to room temperature (either defrost frozen or cook fresh spinach and allow to cool)
2. Mix in sour cream, ricotta and soup mix.
If you are serving later, cover at this stage and put in the frigde – once ready to serve drain off any liquid before next step.

Spinach cobb loaf dip
Spinach, ricotta, sour cream and soup mix, mixed together.

3. Cut 3-4 cm off the top of the Cobb loaf, scoop out a little of the bread, but be careful not to go down through the bottom.

Spinach Cobb Loaf Dip
Cut open bread and hollow out the loaf

4. Stuff bread with dip mix, sprinkle grated cheese on top.

spinach dip recipe
Spinach dip with cheese before putting it in the oven

5. Replace bread lid, wrap in alfoil.
6. Place in 160 c oven for 7-10 mins, enjoy straight away!

Spinach dip recipe
Spinach Dip Recipe

My sausage rolls!

This sausage roll recipe is quick easy and great for hiding vegetables in!

Perfect Sausage Roll Recipe
Perfect Sausage Rolls

These sausage rolls are easy to make and versatile too, really good to use up anything lingering in the fridge!
Ingredients
500 grams sausage or chicken mince
1 diced onion
1 grated zucchini
1 grated carrot (Any grated vegetable is fine. If you grate very finely it is hardly noticeable!)
1/3 cup sauce (sweet chilli, BBQ, tomato chutney, salsa -anything!)
3 sheets of pastry
Tablespoon milk

Separate pastry sheets, so they defrost a little.
Mix mince, vegetables and sauce.

Sausage mix with vegetables and sauce
Sausage mix with vegetables and sauce

Slice pastry in half, spoon mix into a log shape up the middle of the pastry, roll half of pastry over.

Sausage rolls
Place mixture into the middle of the pastry piece.

Using the back of the spoon, pack the mince against the pastry – add or remove mince as needed.
Fold over again so the seam of pastry is facing down.

Perfect Sausage Rolls
Using the back of the spoon, push filling into the pastry.

Place on baking tray, seam side down, glaze with milk.

Sausage rolls
Sausage rolls ready to place in the oven – seam side down

Cut each roll into four peices.
Bake at 180 c for 20-25 mins until golden brown.

Perfect Sausage Rolls
Perfect Sausage Rolls

No Food Processor Bliss Balls

Bliss Balls
Bliss Balls

Out of not having a food processor necessity – I made this recipe. I still wanted to get onto the bliss ball bandwagon but I didn’t want to buy a food processor (I’m holding out for a thermomix!)
Anyway, I find these really do hit the spot when you need a sweet treat that is relatively healthy!
Ingredients
1 cup of dates chopped
1 cup of nuts or seeds chopped. I use raw cashews and chai seeds to fill the gaps of the cup
2 tablespoons of cocoa
1-2 tablespoons of coconut oil (optional)
1 tablespoon of protein powder (optional)
coconut to roll in

Bliss ball preparation
Bliss ball preparation

What you do
1. In a saucepan place the dates with 1/4 cup of water, place on medium heat until reach a slight boil. Allow to slow boil for a couple of minutes until soften. Take off heat and drain.
2. Allow to cool.
3. Add cocoa, protein powder and oil, mix in.
4. Add chopped nuts and seeds, stir in.
5. Allow to cool completely and roll into balls.
6. Store in fridge, makes 12 – 15 balls depending on size.
Don’t eat all at once, you will find that – that many dates are NOT your friend :-)
Great to be put in the freezer to snack on whenever you need them, once set put a couple in a zip lock bag and put them in your work freezer great for the 3pm snack!

Bliss Balls
Bliss Balls

no processor bliss balls

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