I'll be posting a little more often from now onwards, I hope.

Please excuse my lack of posts, I was and still am very ill. I hope to continue with the recipes, I may need some time.

About the Lack of posts.

I'm going to spend Christmas with my family, So I'll be inactive for a week, maybe two weeks. I should be back mid January. Merry Christmas every one! :) and a happy new year :D

Traditional shortbread - Merry Christmas!

Sorry for the lack of posts, been very family orientated this Christmas.

Ingredients

• 250g butter, softened
• 3/4 cup (155g) caster sugar
• 1 teaspoon vanilla extract
• 2 cups (300g) plain flour, sifted
• 1/2 cup (90g) rice flour, sifted

Method

1. Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
2. Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.
3. Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.
4. Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.

PICTURE:

BBQ Chicken and Potato Salad.

Ingredients (serves 4)

• 12 (about 600g) baby desiree potatoes
• 1 bunch asparagus, trimmed, cut into 5cm lengths
• 4 bacon rashers, coarsely chopped
• 1/2 cup (125g) whole-egg mayonnaise
• 1/4 cup (60g) sour cream
• 2 tbs lemon juice
• 3 tsp Dijon mustard
• 1 tbs coarsely chopped tarragon
• 1 country-style barbecue chicken, coarsely shredded
• 4 green onions, trimmed, thinly sliced

Method

1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
2. Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.
3. Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.
4. Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

Picture:

OMG HAPPY 100th FOLLOWER CAKE! =D

We love our bread, we love our butter, but most of all... We love each other. Thanks for the 100 followers! I wish for thousands more!

Ingredients (serves 12)

• 200g good-quality dark chocolate, chopped
• 200g butter, softened
• 1 cup dark brown sugar
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 2 tablespoons cocoa powder
• 1/2 cup milk
• chocolate curls or shavings (optional), to serve (see note)

• Chocolate icing

• 200g good-quality dark chocolate, chopped
• 1/2 cup thickened cream

Method

1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.
2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.
3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.
5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

PICTURE:

Christmas Fruit Cake! :D

Ingredients (It is a big cake)

• 600g sultanas
• 400g raisins
• 200g currants
• 100g glace cherries, quartered
• 100g glace orange slices, finely chopped
• 80g glace ginger, finely chopped
• 290ml brandy
• 1 1/2 cups plain flour
• 1/2 cup self-raising flour
• 2 teaspoons mixed spice
• 1 teaspoon ground ginger
• 250g butter, softened
• 1 cup dark brown sugar
• 4 eggs, at room temperature
• 2 tablespoons orange marmalade
• Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.
3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

PICTURE:

Orange Chocolate Truffles

Ingredients

• 400g good-quality dark chocolate, chopped
• 1/4 cup thickened cream
• 1 tablespoon orange juice
• 1 teaspoon orange rind
• 2 teaspoons candied orange peel

Method

1. Follow step 1 of Basic truffle recipe (see related recipe), using 200g chocolate and replacing vanilla with orange juice. Stir orange rind into chocolate mixture.
2. Follow step 2 of Basic truffle recipe (see related recipe). Freeze until firm.
3. Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in chocolate, shaking off excess. Return truffles to tray. Top each truffle with 1 piece of candied peel. Refrigerate until set.

PICTURE: