Lemon Raspberry Macarons

RECIPE: Once you’ve tried making something a few times, in this case macarons, you start to see gaps in recipes and wonder at the different methods that different authors have applied, or whether they’ve just left out a step. For these macarons I didn’t change the ingredients, and for the first round of macaron shells…

Boeuf Bourguignon Pie

RECIPE: I used Felder’s recipe for Quick Puff Pastry, also known as Rough Puff. I used his ingredients and method for the first steps to the cooling of the pastry ball in the fridge. When I rolled it out, I added extra lamination, by cutting about 80-100g of butter into 5mm thick slices and folding…

Honey Roll

I was really disappointed I didn’t manage to roll the cake for the Honey Comb-Over without cracking it, so I tried again with the same cake mix. I laid a tea towel on the bench, sprinkled it with desiccated coconut then dropped the hot cake onto the towel and laid another tea towel over the…

Honey Comb-Over

RECIPE: When I’m fantasising about attempting recipes in a more complicated cookbook, I always start with one of the more simple options so I can build confidence. I used the recipes from Zumbo for the cake, honeycomb, crème pâtissiére and buttercream, but didn’t make the glaze. More on that later. COMPONENTS: First step is the…

Pikelets

RECIPE: When I was little, my sister, brother and I would get up on a Sunday morning and make pikelets and a pot of tea for mum and dad to have in bed. This recipe caught my attention because it had yeast in it. My old recipe used self-raising flour as the rising agent. COMPONENTS:…

Lemon Meringue Tarts

RECIPE: I’ve been dying to try a recipe from this cookbook, which so far has just been a delightful way to pass time reading and looking and planning. I started with an easy recipe rated 2/5. It didn’t have any unusual ingredients, and didn’t require much in the way of special equipment. It did have…

Modelling Fondant

I’ve never done much in the way of decorating cakes – just a bit of buttercream, plain icing, frostings, and I did make a train cake once for my nephew, but I don’t remember with what! So, fondant I haven’t tried before. While I got the recipe from Taste (see below), I also found this page…

Pizza

RECIPE: When you ask the husband what he’d like for dinner, there’s really not a lot of options put forward, but this time I was happy to go ahead with one of his favourites. I’ve tried a few pizza recipes in the past, including using my bread maker. The traditional recipes have been flat and…

Puffed Rice Bars

RECIPE: I’m always looking for good gluten free recipes, and since I’m highly suspicious of gluten free flour, if I find a recipe that doesn’t have it, then I’m sold. This recipe also had the advantage of being lactose free; interesting since I have a workmate that has recently taken on this diet restriction. I…

Anzac Caramel Slice

RECIPE: This recipe looked like an interesting mix. A cheesecake crossed with banoffee pie with a chocolate topping. I didn’t alter the recipe other than using my own caramel, but I did leave off the topping of whipped cream, banana and crushed biscuits because I wasn’t sharing it as a dessert, but rather as a…

Anzac Brownie Slice

RECIPE: This recipe adds the moistness of brownie to the normally dry ANZAC biscuit. With ANZAC Day approaching, it was a good time to try it out. By cooking the base for ten minutes as recommended, it’s very easy to end up with it overbaked. I’d cook it until just golden. COMPONENTS: The ANZAC component…

Chelsea Buns

RECIPE: The recipe is a photocopy I’ve had for ages and I don’t remember the book it came from. I didn’t alter it, apart from substituting some chopped sultanas because I didn’t have enough currants. I found a similar recipe online (see below) – the main difference being my recipe had two eggs in the dough….