Baking-recipe

The Best Damn Fig Cake You’ll Ever Eat

Abandon your cookbooks, this is the only cake you’ll ever want to eat.

October 31, 2015

Tomato, Macadamia and Basil Damper Recipe

A delicious Australian recipe to make on Australia Day, serve this traditional damper with your BBQ (and lashings of butter).

Serves 8

Ingredients
2 cups self raising flour
1 tablespoon ground mountain pepper berry
1 teaspoon salt
1 cup unsalted macadamias, roasted
100g semi-dried tomatoes, roughly chopped
1/2 cup firmly packed basil leaves, roughly chopped
250ml buttermilk
1 tablespoon macadamia oil
Milk for brushing

Method
1. Preheat the oven to 180°C, fan forced. Sift the flour into a large bowl, add ground mountain pepper berry, salt, macadamias, tomatoes and basil leaves and make a well in the centre.

2. Combine the buttermilk and oil, pour into the well and use a round-bladed knife in a cutting motion to mix until the mixture just comes together then use your hands to bring the mixture together.

3. Turn the dough onto a lightly floured surface and gently knead for a couple of minutes or until smooth. Shape into a disc and place onto a baking tray lined with non-stick baking paper.

4. Dip a sharp knife into flour and mark 8 wedges on the top of the damper. Brush with milk and bake in the preheated oven for 30 minutes or until the damper is golden and cooked through and sounds hollow when tapped on the base. Cool on a wire rack.

What’s your favourite Australian food?

January 22, 2014

Best Chocolate Chip Cookie Recipe

We’ve tried a lot of chocolate chip cookie recipes, and believe us, this really is the ultimate recipe. The cookies have that perfect chewy texture and smell divine. Adding chopped nuts is optional, but serving with a glass of milk is a must! A great baking recipe for the kids too.

Ingredients

3/4 cup white sugar

3/4 cup packed brown sugar

1 cup butter, softened

1 tsp vanilla extract

1 egg

2 1/4 cups plain flour

1 tsp baking soda

1/2 tsp salt

1-2 cups chocolate chips

1 cup pecan or walnut pieces (optional)

Method

1. Preheat oven to 190C. Line a baking tray with baking paper.

2. Mix the sugars, butter, vanilla extract and egg in a large bowl.

3. Sift the flour, baking soda and salt together. Stir it into the sugar mixture, followed by the chocolate chips and nuts if using. Do not over mix.

4. Scoop rounded tablespoonfuls of dough and place them 5cm apart on the baking tray. You can also use an ice cream scoop (flatten the top before baking for flat, round cookies).

5. Bake for 8-10 minutes, or until lightly brown. The cookies will still be a little soft, which makes them chewy when cool. Allow to cool slightly then cool on a wire rack.

Note: if you like crispy chocolate chip cookies cookies, leave them in the oven for 10-12 minutes, keeping an eye on them so they don’t get too dark.

What’s your favourite chocolate chip cookie recipe?

August 6, 2013

Best Ever Shepherd’s Pie Recipe

What’s better on a cold winter’s night than shepherd’s pie? This traditional shepherd’s pie recipe is perfect for a midweek dinner.

Remember shepherd’s pie is made with lamb mince but cottage pie is made with beef mince – just use whatever mince you have!

Ingredients
1 large onion, chopped
2-3 carrots, chopped
500g lamb mince
2 Tbsp tomato purée
Splash of Worcestershire sauce
500ml beef stock
2 large potatoes, cut into chunks
2 Tbsp butter
3 Tbsp hot milk

Method
1. Heat a little olive oil over medium heat in a large saucepan. Sauté the onion and carrots for a few minutes. Add the lamb mince, break it up with a wooden spoon and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for 2 minutes. Add the stock, bring to a simmer, then turn down the heat, cover and cook for 30 minutes. Take the lid off for the last 10 minutes to cook away excess liquid. Season with salt and pepper.

2. Meanwhile, heat the oven to 180C and make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.

3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour. Leave to stand for 5 minutes before serving.

July 23, 2013