Lavender ice cube stir sticks
Lavender ice cube stir sticks
White butter cake
White Butter Cake
250g (1 stick) of butter, chopped and softened
1 cup of caster sugar
1 teaspoon of vanilla extract
2 cups of self raising flour
1 cup of milk
200g (7oz) vegetable shortening
40ml (2.5 tablespoons approx.) water
500g (1lb, 3 1/2 cups approx.) powered sugar
10ml (2 teaspoons) clear vanilla extract
Preheat the oven to 180 C (350 F). Grease and line the bottom of a 22cm (8.5″) deep round cake tin.
Cream the butter, sugar and vanilla extract with electric beaters on medium to high speed until light and fluffy. Add the eggs one at a time, until well combined. Sift in the flour and add the milk in 2-3 batches . Gently stir after each addition until well combined.
Pour the mixture evenly into the prepared tin and bake for 60-70 minutes, or until golden on top. Test with a skewer in the middle to check that the cake is cooked through. (The cake works well if you cook it at 180 C (350F) for the first hour, and then reduce to 160 C (320F) for the last ten minutes or so).
Allow the cakes to completely cool in the tin on a wire rack before turning the cake out.
To make the icing; combine the vegetable shortening and water in a bowl then use an electric mixer on a low-medium speed to cream them together. Sift in the icing sugar. Add vanilla extract. Combine on a low speed, then beat on a medium speed until creamy and fluffy. Refrigerate until ready to use.
When ready to serve the cake, spread the icing evenly across the entire cake with a knife.
Milk Chocolate Cookie Ice Cream Sandwiches!
So there you have it – the most delicious milk chocolate cookie base for your off-the-handle milk chocolate cookie ice cream sandwiches! Enjoy!
Make The Cookies!
(recipe adapted from Martha Stewart’s Baking Handbook)
Yield: 2 dozen cookies
5. Bake for 15 minutes, turning pans halfway through. Let cool completely before using.
Roasted Chipotle Chicken Taco Stacks.
Roasted Chipotle Chicken Taco Stacks
|1 1/2 lbs||Chicken breasts, boneless skinless|
|3 tbsp||Adobo sauce from a can of chipotle peppers|
|1||Green bell pepper|
|1||Red bell pepper|
|1 cup||Salsa verde|
|1/2 tsp||Paprika, smoked|
|2 tbsp||Olive oil|
|8||(4-inch) corn tortillas|
|1/4 cup||Cotija cheese|
|6 oz||Monterey jack cheese|
Parsnip soup with apple chips …
A perfect autumn warmer for a cold evening…
3 parsnips, diced
3 tbsps olive oil
1 onion, finely chopped
1 potato, finely diced
600ml light chicken stock
4 tsps creme fraiche
4 tsps chestnut puree
1 tbsp snipped chives
1 eating apple
Make the apple crisps well ahead, preheat the oven to 140c, core the apple and thinly slice. Lay the slices out on a baking tray and place in the oven for 2 hours, or until dried and crisp.
Preheat the oven to 200c. Toss the diced parsnips in the olive oil, season well and roast in the oven for 20 mins or until well coloured.
Gently saute the onion and potato in the butter over a low heat for 10 mins, stirring occasionally. Add the roasted parsnips and the stock and simmer for 20 mins, or until all the veg are soft. Allow to cool slightly, liquidise, then reheat and check the seasoning.
Garnish each bowl with a tsp of creme fraiche, a tsp of chestnut puree and the apple crisps, along with a few snipped chives.
spicy roasted cauliflower and chickpeas with cilantro-garlic yogurt.
1 head of cauliflower
1 15-ounce can of cooked chickpeas, drained and patted dry with paper towels
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
2-4 chiles de arbol (if you like spicy, add even more!)
6 ounces of plain thick yogurt, like Greek yogurt
small handful of cilantro, finely chopped
1 clove of garlic, finely minced
sea salt and freshly ground black pepper
Green Salad Of Nectarines, Corn Peanuts
GREEN SALAD OF NECTARINES, CORN + PEANUTS // Serves 4
The first time I made this, I used a mix of baby arugula, kale and romaine. You really can use any greens you like, but if you go with something sturdy like kale, cut it with another soft lettuce as well. For aesthetics and texture contrast, I’m a proponent of mixing lettuces and greens.
When a dressing is this simple, I (lazily, because I don’t want to wash another bowl) drizzle everything on top and just toss it well to distribute. Do as I say, not as I do and whisk it all before it that sounds a little haphazard to you. I like to live on the edge and risk a mouthful of mustard in one bite.
2 tsp. coconut oil
1 ear of corn
1/4 tsp. smoked paprika
4 cups chopped red leaf lettuce
4 cups mixed greens (I used a ‘power green’ pack)
handful of roughly chopped cilantro
1 ripe necartine, diced
1 shallot, finely minced (about 2 Tbsp.)
1/2 cup crumbled feta, plus more for garnish
1/2 cup roasted and salted peanuts, plus more for garnish
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. white balsamic vinegar
1 tsp. agave nectar
1 tsp. dijon mustard
sea salt and pepper
Garlic Knots with Beer Cheddar Sauce
For the dough
1 cup warm water
2¼ teaspoons (1 package) active dry yeast
1 teaspoon honey
2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon salt
For the garlic butter
¼ cup butter
2 tablespoons olive oil
3 tablespoons garlic, chopped (plus 3 whole cloves)
1 teaspoon coarse sea salt
2 tablespoons fresh parsley, chopped
¼ cup freshly grated parmesan cheese
For the beer cheddar sauce
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup whole milk
¾ cup beer (pale ale)
2 teaspoons Worcestershire sauce
2 teaspoons spicy brown mustard
½ teaspoon salt
½ teaspoon black pepper
2 cups sharp cheddar cheese, grated
In small bowl combine the warm water, honey and yeast. Stir to dissolve and allow to rest in a warm place for about 5 to 10 minutes, or until forthy and foamy. In a large bowl, combine the flour, salt, olive oil, and yeast mixture. Mix by hand with a wooden spoon, or with a stand mixer (attached with the dough hook) for about 5 to 7 minutes or until the dough comes together and all the flour is incorporated. Knead by machine for about 5 minutes until the dough is smooth and elastic. Or transfer the dough to a lightly floured work surface and knead by hand until the dough becomes smooth. Place the dough in a bowl that has been lightly oiled. Cover with plastic wrap and a damp cloth, and allow to rise in a warm place for about 1 hour, or until doubled in size.
Punch the dough down and transfer to a lightly floured work surface. Knead a few times and then roll it out into a large thin rectangle. Cut into 12 strips. Working with one strip at a time, roll the dough into a tight rope and then tie into a knot. Place the knots onto a baking sheet, lined with parchment paper, leaving about 2 inches of space in between each. Once they’ve all been knotted, cover the baking sheet with plastic wrap and a damp cloth. Place in a warm place and allow to double in size, about 4o minutes to an hour.
Bake in a preheated 375º F oven for about 20 minutes or until golden brown. Remove from the oven and allow to cool slightly. Make the garlic butter sauce.
Heat a skillet or pot over medium heat. Melt the butter and add the oil. Throw in the chopped and whole garlic cloves, and cook for a few minutes until the garlic becomes tender and lightly browned. Stir in the chopped parsley and cook for a few seconds. Lower the heat to low and allow to cook for about 5 minutes to develop the flavor. Brush the knots with the warm garlic butter. Sprinkle with sea salt and grated parmesan. Eat right away, warm. Or rewarm and serve later on. Leftover knots can be stored in the fridge or freezer and rewarmed when ready to eat. Can be served alongside a beer cheddar sauce for dipping. Recipe follows.
To make the beer cheddar sauce: Heat a sauce pot over medium-high heat. Melt the butter and add the flour. Whisk together to form a paste and cook for a few seconds to develop a nutty flavor. Slowly stream in the milk, beer and Worcestershire sauce, whisking constantly until smooth and well incorporated. Cook for about 5 minutes, and allow to thicken. Add the mustard and season with salt and pepper. Remove from heat and add the cheese. Stir with a wooden spoon until melted and smooth. Serve warm with the garlic knots. Enjoy!!
yield: 12 knots
Coconut and Strawberry Ice Cream Terrine from Bakers Royale
Coconut and Strawberry Ice Cream Terrine
Yield: 10-12 servings
2 boxes Fruttare® Coconut Milk Bars
2 boxes Fruttare® Strawberry Fresa Bars
12 oz. frozen raspberries
Preparation: Line a 9×5 loaf pan with plastic wrap, making sure there is at least a two inch overhang on each side.
Break up 4 dessert bars of each flavor and press into pan. Sprinkle raspberries on top. Continue to layer like this until all ingredients are used. Fold plastic wrap over top and press down to fill any gaps. Place in freezer until frozen solid, about 2-4 hours (time will depend on freezer setting and how full your freezer is).
Roast pumpkin, herb walnut pasta bake
500 g Kent pumpkin, peeled and cubed
1 medium onion, halved then sliced medium thickness
3-5 cloves garlic, left whole in skins
1 tbsp scant fresh rosemary, chopped finely
220 g bow tie pasta (or any short pasta of your choice)
Sea salt and black pepper
24 g walnuts, chopped
3 heaped tblspns chives, chopped
1/4 cup fresh basil, chopped finely
60 g cheddar cheese, grated coarsely
250 ml light cooking cream
30 g parmesan, grated finely
30 ml extra virgin olive oil