All posts filed under: Baking

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From Farm to Fridge – Kapiti’s New Single Farm Organic Milk

New Zealanders are increasingly interested in discovering where their food comes from and the process it takes. There is a growing concern about caged animals and unnatural/chemical processes occurring in our food. We want to know that animals are being treated right and we want to know that our food is as natural as possible. I was brought up on a farm and I am also a huge animal lover so knowing exactly where my food is sourced is hugely important to me. Kapiti are aware of this and have launched an organic milk, traceable back to a single  farm. This basically means that we can trace the milk straight back to the Flipp family farm in Oroua Downs, Manawatu. The Flipp family are passionate about organic farming with four generations living on the farm and have proudly established Organic Certification, which took three years to achieve! They have 600 beautiful Fresian cows (the black and white ones). Since I was very little I have absolutely loved drinking milk on its own and the Kapiti …
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Caramelised Banana Bread

This tasty loaf is lined with sliced bananas to give it that extra intense flavour and a rustic appearance. Leave them out if you want a more traditional bread. Preparation time: 10 minutes • Cooking time: 50 minutes • Makes 1 large loaf 2 firm bananas Dusting of ground cinnamon 2 ripe bananas 1 teaspoon vanilla essence 150g butter (at room temperature) 1 cup firmly packed soft brown sugar 2 free-range eggs 1½ cups plain flour 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg ⅓ cup chopped walnuts Method: Preheat the oven to 180°C and line a 23 x 12cm loaf tin with baking paper. Slice the firm bananas into very thin slices lengthways. Carefully press the slices into the base and along the sides of the tin until the tin is completely covered. Dust with a little cinnamon and leave in the fridge to cool. Mash the ripe bananas in a bowl and mix with the vanilla essence. Set aside. Using an electric mixer, beat the butter for 1 minute until softened. Slowly add …

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Pineapple Lump, Coconut & Macadamia Slice

I made this recipe up especially for Izzy, as his favourite lollies are pineapple lumps. I gave it a few trial runs using different ingredients, but this particular version was definitely the best. I once sent a batch off to the All Black boys in camp and it got demolished. Preparation time: 10 minutes • Setting Time: 2 hours • Serves 10+ 250g packet malt biscuits 1 cup macadamia nuts 1 cup shredded coconut 70g Pineapple Lumps 120g butter ½ cup sugar ½ cup cocoa powder 2 free-range eggs 1 tablespoon vanilla essence Method: Place malt biscuits in a kitchen whizz and blend until almost smooth. (Don’t worry if there are still some bigger pieces, as this will add a nice texture.) Transfer to a large mixing bowl. Place macadamia nuts in kitchen whizz and blend until broken up, then add to biscuit crumbs. Add three-quarters of the shredded coconut, saving the rest for sprinkling on top. Cut pineapple lumps into small pieces and add to the mixture. In a pot, melt butter over a low heat and add …

1200 x 800 fetaured images - Book Banana Muffins

Banana & Chocolate Drop Muffins

These are Izzy’s all-time favourite muffins. Sometimes he even heats a couple up in the microwave and adds cream for a yummy pudding. You can use chocolate chips, but I like to use chocolate drops as they hold their shape and don’t melt, giving you that extra burst of chocolaty goodness. Preparation time: 10 minutes • Cooking time: 15 minutes • Makes 12 2½ cups self-raising flour 1 cup caster sugar ¼ teaspoon salt ½ cup dark chocolate baking drops (or chocolate chips) 50g butter 2 free-range eggs, lightly beaten ¾ cup milk 1 tablespoon vanilla essence 3 large bananas, mashed Method: Preheat the oven to 180°C and grease a 12-hole muffin tray with butter or oil. In a large bowl, mix together flour, sugar, salt and chocolate drops. Melt the butter in a pot or microwave. Add the egg, milk and vanilla essence and stir. Make a hole in the dry ingredients and slowly pour in wet mixture. Mix together but not completely, as this will make the mixture too runny. Add mashed banana and fold together. …

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Afghans

These crunchy chocolate treats are Victor’s favourites! Often requested for afternoon tea, the rich icing makes them especially decadent. Preparation time: 10 minutes • Cooking time: 15–18 minutes • Makes 12 large cookies 350g room-temperature butter, cubed 1 cup caster sugar ½ cup cocoa 2½ cups plain flour 3 cups cornflakes ¼ cup chopped walnuts Chocolate ganache 1 cup cream 400g dark chocolate melts ¼ cup whole walnuts Method: Preheat the oven to 180°C and line a baking tray with baking paper. Whip the butter in a mixer for 30 seconds until smooth, scraping down the sides. Gradually add the sugar until the mixture has doubled in size and is a light creamy yellow colour. (If the butter is too soft and the mixture is liquid, start again. It will cause the cookies to spread and be crispy.) Sift the cocoa and flour, add to the butter mixture along with the cornflakes and chopped walnuts and mix briefly to combine. Using a spoon, or your hands, press the mixture into round discs and place on the lined baking …

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White Choc and Macadamia Cookies

This is such an easy recipe which doesn’t require fancy equipment and just a bit of elbow grease! You can add whatever you like to the dough (Choc chips, cranberries, nuts) to please every palate. Makes about 18 biscuits You’ll need- 125g room temp butter 1/2 cup white sugar 1/2 cup soft brown sugar 1 room temp egg 1 teaspoon vanilla essence 1 1/4 cups plain flour 1 tablespoon corn flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white choc chips 1/2 cup chopped macadamias Preheat your oven to 180 bake and line 2 trays with baking paper. Using just a large bowl and a spoon or hard spatula, cream your butter with the 2 sugars until a light brown mixture forms. Add your egg and vanilla and mix well. Sift in the flour, cornflour, salt and baking soda and stir together until a soft dough forms. Add your nuts and white choc and stir to combine. Using a tablespoon or your hands, form the dough into about 18 balls and place with …

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Pizza Muffins

These are fantastic muffins! Cook a whole batch or you can freeze them. They will be ready to eat by recess! Prep time – 5 min Cooking time – 14 min Makes 12 muffins Ingredients 2 cups self raising flour 1 onion (chopped finely) 1 capsicum (chopped finely) 75g sliced ham (chopped finely) 1/2 cup Edam cheese cubed 1 cup sour cream 50g butter (melted) 2 eggs 1 tsp salt 2 tbsp tomato paste 1/2 cup grated cheese (mozzarella or Edam) Method Preheat oven to fan bake 180 degrees. Grease 12 muffin cups with oil or butter. In a large bowl, mix together flour, salt, onion, capsicum, ham and cheese cubes. In a medium bowl, whisk together sour cream, eggs and melted butter until smooth. Stir into flour mixture just until well combined (batter will be very fairly thick). Spoon batter into muffin cups, dividing evenly. Spoon 2 tsp pizza sauce on top of each muffin and finely sprinkle each with grated cheese. Cook in oven for about 15 minutes or until golden brown on …

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Anzac Biscuits

100 years since our troops made the ultimate sacrifice at Gallipoli. We will be up bright and early tomorrow, scarves on our necks and cookies in our pockets to attend the dawn service! Chewy, delicious and easy to make, this is the classic Womans weekly recipe I’ve always made, but with shredded coconut and dark choc drizzle 1 cup flour 1 cup caster sugar 2 cups rolled oats 1 cup shredded coconut 2 tablespoons golden syrup 125g butter 1 teaspoon baking soda 3 tablespoons boiling water 1/3 cup of dark chocolate melts Preheat your oven to 180 bake and line a tray with baking paper Put your flour, oats, sugar and coconut in a bowl stirring to combine Melt your butter with your golden syrup in a bowl in the microwave Mix your baking soda with the hot water, stirring until melted Pour the butter mix into the dry ingredients and add the baking soda and water, before mixing well Use a tablespoon to shape balls of the dough, and distribute onto your baking tray …

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Mini White Chocolate and Baked Berry Cheesecakes with Raspberry Coulis

Cheesecake is either something you love or hate, and I personally am a big fan of the baked variety! You could use any fruit in this recipe (mango, blueberries, strawberry) but I chose frozen raspberries which worked a treat. They are best served after a night in the fridge and are perfect for a sweet dessert or afternoon treat! You’ll need: 500g cream cheese (not the spreadable kind!) 250g of sour cream 1/2 cup of caster sugar 1 cup of berries or chopped fruit (I used defrosted frozen raspberries) 200g of melted white chocolate 50-75g chopped white chocolate 3 free range eggs 1 teaspoon of vanilla paste or essence 1 packet of sweet plain biscuits (I chose Krispies for a subtle coconut flavor in the base) 125g of melted butter For the coulis: 1 1/2 cups of raspberries 1/2 cup of caster sugar 3 tablespoons of water 1 teaspoon of framboise or rose petal syrup (added extra!) Muffin tray Cupcake liners (optional) Preheat oven to 160, bake. Put your biscuits in a food processor and …