Category Archives: Aussie Recipes

Mouth watering Passionfruit Kiss Recipe

Posted on by
3

 

Melting Moments

Mouth watering Passionfruit kisses

Passionfruit Kisses or Passionfruit Melting moments are a delicious way to impress your guest and use up some passionfruits.

Ingredients

Passionfruit

 

250g unsalted butter, softened
1 tsp vanilla essence OR 1 tbsp passionfruit
1/2 cup pure icing sugar
1 1/2 cups plain flour
1/2 custard powder

Passionfruit filling
120g butter
2 large passionfruit
2 cup pure icing sugar

 

Preheat oven to 160°C.  Line two trays with baking paper.
Cream butter, vanilla and icing sugar with an electric mixer.

When mixture is light and fluffy, add flour and custard powder and continue to mix until a soft dough is formed.

The most artistic and probably easiest way to place mixture on the trays is to use a piping bag.  If this is not an option, roll mixture into a ball and flatten neatly with a fork.  I like to make mini ones about 3cm in diameter but they look great a bit bigger too.  Depends how far your want your mixture to last!

 

Place in oven for 15mins or until firm – note they don’t really change colour.

Allow biscuits to cool completely before creaming.

To make the passionfruit cream filling, beat butter until light and fluffy and then add in icing sugar and passion fruit.  Mixture should be nice and creamy.

Again, if you have a piping bag it is easiest to pipe icing onto biscuits and then place a second biscuit lightly on top and squeeze together.  If you don’t have a piping bag gently spoon icing on and smooth with a knife.

 

Then let them melt in your mouth with a nice hot cuppa tea!  My sister taught me how to make these delicious melting moments.  If you want to change them up a bit use freshly squeezed lemon, vanilla or even coffee instead of passionfruit!

Happy baking!

Easy Rocky Road Recipe

Posted on by
Reply

Plate full of Christmas goodness... rocky road, Raspberry lollies, cashews and chocolate hand drawn stars

This is one of the easiest recipes for Rocky Road I’ve ever made.  My sister shared it with me years ago and every year it gets made for someone or some special occasion!

Ingredients

Packet of good cooking chocolate.  (I like to use Australian Cadbury or Nestle. The better the chocolate the better the sweet.  Use dark, milk or white – whatever you fancy!)

Packet of Raspberry Lollies (I couldn’t find these in the US but used red swedish fish or something jelly like.  Preferably a raspberry flavour)

Cup full of Peanuts (I’ve even used chocolate coated ones!)

Packet of Marshmallows

Method

Prepare a pan – 30cm x 20cm.  Line with grease proof paper – or it will be VERY difficult to get off!

Depending on the size of the Marshmallows, cut to small bite sizes.

Cut Raspberries in half – so the jelly goodness spreads throughout the whole mixture well.

Melt Chocolate

Quickly, add all ingredients into a large bowl and then stir everything in well.  Pour into the pan and flatten down.  Chill till hardened and then cut up and serve!

If you want to add a little texture, melt white chocolate and place in a zip lock bag, cut a whole in the corner and scribble lines across the Rocky Road before cutting it up.  The stars in the picture above where made using the same method.  Put grease proof paper on a tray and then draw like you would with a pencil.  You might need to put a towel around the zip lock bag if its too hot to handle!  Place in the fridge till hardened and then just peel off the paper.  Everyone will think you’re an chocolate connoisseur!

Make a cuppa hot tea and enjoy a delicious bit of Rocky Road goodness!

Awesome Coconut Ice recipe used for wedding favours

Posted on by
Reply

Chocolate covered Coconut Ice with CherriesI used this Coconut Ice recipe for my sisters wedding favours or Bombonieres.  It worked like a treat and everyone loved it!

Ingredients

2 cups of icing sugar

395g can of condensed milk

2 1/2 cups of coconut

1/2 tsp of vanilla

1/4 cup of glazed cherries

Pink colouring

Dark Chocolate

Decorated Coconut Ice

Method

  • Combine sifted icing sugar, condensed milk, coconut and vanilla till evenly mixed.
  • Chop cherries finely
  • Grease a shallow 20cm square cake tin then line base and sides with baking paper.

Homemade Bombonieres

  • Divide mixture in half and then press the white half into the pan until evenly spread.
  • Mix a 2-3 drops of pink colouring to the rest of batch along with the chopped cherries and mix till colour is distributed evenly.
  • Press pink layer into pan on top of white layer and then refrigerate for 2-3 hours till hardened.
  • Once hardened remove from pan and cut into desired size.  For our Bombonieres we had a clear plastic, heart shaped box that we put the coconut ice in so I used one rectangular piece and one square piece.  See the pic below.
  • Decorate the coconut ice with dark melted chocolate.  I just used a zip lock bag with a 2mm hole in the corner to draw my squiggles.

I times-ed this Coconut Ice recipe by four to make enough for 70 people at the wedding.  Definitely a fun, quick, inexpensive way to make a homemade piece of goodness!  Make some… I dare you!

Christmas Pavlova

Posted on by
1

Christmas Pavlova

Last night I experimented and made a different ‘shaped’ Pavlova. Using the recipe here instead of making one big Pav I made smaller ones with a piping bag that could be mounted on each other to create a ‘Christmas tree’ shape. I used plenty of whipped cream and fruit then dusted it over with some icing sugar. Came out pretty good. Only tip – create and serve immediately. Cream doesn’t hold its shape for too long!

Happy Christmas cooking!

Awesome Sticky Date Pudding Recipe

Posted on by
1


Despite the name… this Australian Sticky Date Pudding recipe wins hands down every time I make it. The awesome cook, Naarah from Alabaster Box gave me the recipe… which I think was passed onto her by her mum. So I have no idea who to give true credit to for coming up with the recipe… all I know its GOOD!

INGREDIENTS
CAKE/PUDDING RECIPE
250g pitted dates
1 cup water
1 tsp bicarb soda (Baking Soda in the US)
1 tsp vanilla
150g butter
1 cup caster sugar
2 eggs
1 1/4 cup plain flour sifted
3 tbsp cocoa sifted

SAUCE
125g butter
100g white chocolate melts
1 cup brown sugar
200ml cream (+ some extra to whip up to serve with)

METHOD
Preheat oven to 180C/365F and prepare either a 28cm x 18cm tin or muffin trays. I often double the recipe for parties.

Chop dates up finely.

Bring dates and water to boil and then simmer for 10mins until dates are soft and liquid is absorbed

Cool and stir in vanilla and bicarb soda

Cream butter and sugar

Add eggs slowly

Fold in date mixture and combine sifted flour and cocoa.

Bake 25 – 30mins.

METHOD FOR SAUCE
Combine butter, white melts, brown sugar and cream on low/med heat and melt together until becomes a creamy caramel sauce.
*If I double the recipe I don’t normally double the sauce. There tends to be enough spare with just one batch!

To serve – place heated piece of pudding on a plate, drizzle caramel sauce on top and then serve with a dollop of cream and sprinkle with some shaved chocolate.

Delicious…

ANZAC biscuits – Australia’s best recipe!

Posted on by
Reply

I love to bake! I think especially since I am rarely home and when I am all I want to do is make a mess in the kitchen and make something from scratch. So I thought today I would share one of three of my favourite Australian biscuit recipes (or Australian Cookie Recipes). Biscuit = Cookie not something you eat at breakfast with bacon and eggs!

ANZAC Biscuits
First a little history about these ‘bickies’. ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. These biscuits are made from ingredients that don’t spoil easily so we’re often shipped to soldiers who were fighting abroad during war (quite literally) by their love ones.

This recipe is very simple and will make you wonder why you ever bother using premade cookie dough! My grandma use to make us ANZAC biscuits from this recipe.

Ingredients
1 cup rolled oats
3/4 cup coconut
1 cup plain flour
1 cup of sugar (make this less if desired)
125g butter (4oz)
2 tbsp Golden Syrup (I found some Lyle’s Golden Syrup at Publix)
1/2 tsp of Bicarb of Soda (called Baking Soda) in the USA
1 tbsp of boiling hot water

Method
Preheat oven to 150C/300F and prepare trays. (makes at least 24)
Mix oats, flour, sugar and coconut
Melt syrup and butter
Mix soda and boiling water and then add to melted syrup and butter
Add to dry ingredients and stir well
Place 1 tablespoon worth of mixture on tray for each biscuit.
Cook for 20mins or until golden brown.

They taste great soft or hard so experiment and cook however you like em!

Awesome non-alcoholic fruit punch

Posted on by
10

Impress your guest with this summery family friendly fruit punch!

Ingredients
Quantities are guestimated.

2 litre Ginger Ale
2 litre Lemonade (or as the Americans call it – Sprite)
5ooml Orange Juice
1 litre Fruit punch Juice (or if you are in Australia Golden Circle fruit punch is gold)
1 Fresh Lime
1 tin Crushed Pineapple
5oog Crushed Frozen Raspberries
Mint Leaves

Method
If possible prepare by freezing fresh mint leaves and pineapple into ice-cubes of orange juice so the flavours permeate the punch better and last longer.

Pour about half a bottle of all drinks into the punch bowl. Take care to pour soft drinks close to the edge of the bowl slowly so the carbonation isn’t lost as easily.

Add mint leaves, raspberries, pineapple, lime juice and crushed ice.

Then my favourite part of the whole process… taste testing! It barely ever needs changing but the fun of calling a buddy over that’s never tried it before and asking them if its ok is just great. Be prepared for people to wonder why they are drinking a ‘garden’!

Taste test the punch and manipulate additives to suit.  There’s no rules… it’s punch!  You can’t go wrong!

Anyone got a favourite punch recipe to share?

Awesome Aussie Dessert – Pavlova Recipe

Posted on by
5

This past weekend I made the famous Australian Dessert – Pavlova. I had so much response to the twitpic photo I sent from my phone that I thought I would share with the world my secret Pavlova recipe that I actually stole from my sister Cherie – who is by far the best home baker I know!

This seriously is a fool proof Pavlova recipe… at least the second time round.

You need: (the picture above is this recipe doubled)
1 tablespoon Cornflour (US call it Cornstarch)
1 1/2 cups of Caster Sugar (Hard to find in USA – use finest sugar you can find but not powdered sugar)
1 teaspoon vinegar
1/2 teaspoon vanilla
2 egg whites
4 tablespoons of boiled water

Method
Preheat oven to 155 degree C or 302 F
Mix cornflour with sugar into a bowl, add vinegar, vanilla and egg whites. Mix until just combined and then add boiling water.

Beat until extremely thick. It must ‘hold shape’ by itself and not collapse. It’s ideal to use a bench mixer but I have used a hand beater before. Definitely takes a lot longer to mix to the required consistency.

Cover tray with baking paper and plonk mixture on and flatten into desired shape. I generally allow it to be 2 – 3 inches thick. It will enlarge when cooked

Cook for 1 and a half hours.

The longer you cook it the harder it will become. So if you prefer a marshmellowey-er inside then cook for less time.

Don’t worry if it cracks round the edge or even through the middle. That’s pretty normal. Just finish off and hide them with some homemade whipped cream and pile on strawberries, kiwi fruit, raspberries, blackberries, blueberries, bananas, pineapple or whatever combination takes your fancy. My favourite is to add a sprinkling of shredded dark mint chocolate. If the centre ends up hollow and you can get to it, I’ve pipped in whipped cream too.

Fully evil and I’m sure not recommended by a doctor!