Mindy Belle

Life in the Country

Archive for the month “July, 2013”

Salted Chocolate Brownie Ice cream Sandwich


Makes 9

18 salted Crackers

2 tablespoons melted butter for brushing crackers

50 grams of Dark Chocolate

110 grams of butter

1/2 cup raw sugar

1/2 cup brown sugar

2 large eggs

2/3 cup of plain flour

2 tablespoons of cocoa powder

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Using a square pan, brush the crackers with butter and line the base of the pan with baking paper ready for brownie batter.

To make the brownie batter :  Combine chocolate and butter in a large microwave proof bowl heat in microwave for 1 minute until melted and combined. Add sugars, eggs and vanilla. Whisk until smooth then add sifted flour, cocoa and salt and whisk  again. Pour batter into the pan and arrange cracker on top evenly, and bake for 10 to 15 mins on moderate oven until cracker are golden and batter is slightly under cooked and when testing, crumbs are moist on skewer.

Bake the other 9 Crackers brushed with butter on a pan at the same time.

Cool pan for 10 mins then place in freezer until completely chill or the next day.

Invert the crackers and brownie so crackers are now on the base.

Make the ice cream  ( no churn )

1 1/2 cups of heavy or double cream ( whipped slightly 2 to 3 mins )

add 240 grams of condensed milk and 1 teaspoon vanilla extract

Whisk softly until smooth.

Pour over the brownie base and spread evenly

cover with crackers in the same order as the base.

Chill until ice cream is set and sandwiches can be cut and individually wrapped in foil.

Keep refrigerated until required or freeze for dinner party and serve with a chocolate sauce.

Bon Appetite









Vanilla Cupcakes

Vanilla Cupcakes


200g plain unbleached flour
2 teaspoons baking powder
180g olive spread
150g caster sugar
3 eggs
1 teaspoon vanilla
Butter frosting
240g butter
250g icing sugar
Liquorice for decorating

Preheat oven 180 degrees
Cream olive spread and sugar until light and fluffy add eggs one at a time mixing well between each addition then add vanilla more if you like, then flour and baking powder one heaped tablespoon at a time.
Spoon heaped tablespoons of batter in to pans and bake for about 15 to 20 minutes.
To make frosting beat butter and icing sugar until light in colour.
Frost cooled cupcakes and decorate with liquorice pieces.
Bon Appetite

Potato and Leek soup

Potato and leek soup


50 g butter

300g desiree potatoes chopped

2 leeks finley sliced

1 Litre of hot stock ( vegetable )

1 sprig of thyme

3 bay leaf

salt and pepper to taste

Melt butter in a heavy based saucepan over low heat, when butter starts to foam, add leeks cook for a few minutes then add potato. Cook until softened and flavours released add hot stock and herbs. Simmer for 20 to 30 minutes then Blend until smooth.

Serve with crusty Rye bread.

Bon Appetite

Roast lamb Croquettes with corn salsa

Lamb Croquettes with Corn Salsa


1kg of Potatoes

1/2 cup tasty cheese grated

Roast lamb left over pieces , chopped finely approx. 2 cups.

1 egg

100g Plain flour ( I used gluten free flour )

Extra flour for making croquettes ( in a bowl ready ) approx. 100 grams

2 eggs lightly beaten ( in a bowl ready ) ( you may need another egg )

2 cups of bread crumbs ( in a bowl ready )

Vegetable Oil for frying

Salt and Pepper to taste

Corn Salsa

I can of corn kernels or I corn on the cob cooked and kernels removed.

2 Spring onions finely sliced

1 tbs white vinegar

1 lime, juiced ( and rind if you like )

2 Jalapeno chillies finely chopped

2 to 3 roast garlics or 1 teaspoon of crushed garlic.

Sea salt and ground black pepper to taste


Boil potatoes with the skin on until soft, drain and peel off the skin.

Chop left over roast lamb to find pieces, Mash the potato add the lamb

cheese flour and one egg.  Mix together until combined then take a large spoon of mixture and dust with flour and roll out on the bench until it is about 2 cm diameter and cut each piece to about 4 cm gently shape edges and dip in egg then bread crumbs

When all croquettes are made if you have time place in the fridge for 30 minutes.

I shallow fried my croquettes until brown and finished them off in the oven if you have a deep fryer fry for 3 to 4 minutes until golden brown.

To make the Salsa place all ingredients in a bowl  and stir, place on the side of the plate with your croquettes

Bon Appetite

Mindy .

Lemon Meringue Pie

Lemon Meringue pie


Butter for greasing

Plain flour for dusting

Shortcrust Pastry

265 g OO flour

125 g chilled butter

1 egg yolk

2 to 5 tsp iced water


Place flour and butter in food processor

and process until it resembles fine breadcrumbs.

Add the egg yolk and add water until the dough just starts to come together.

Cover with glad wrap and rest in the fridge for 30 minutes.


3  to 5 tbsp corn flour

85 g caster sugar

grated rind of 3 lemons

300 ml cold water

150 ml lemon juice

3 egg yolks

55g unsalted butter cut into small cubes.


3 egg whites

175 g caster sugar

1tsp granulated sugar


1. Grease 25 cm fluted or shaped tart tin or pie dish.

2. On a lightly floured surface roll pastry and ease into the pie dish cutting away any excess.

Prick the bottom of the tart  and cover with baking paper and dried beads to hold down pastry when baking. Bake for 15 mins at 200 degrees  then take out and remove beads and return for another 5 to 10 mins at 150 degrees.

Put the corn flour,sugar and lemon rind into a pan. Blend in a little of the water to make a smooth paste. Gradually add the remaining water and the lemon juice. Bring to the boil and simmer gently for 1 minute until smooth and glossy. If the mixture is not thick you can add the extra 2 tbsp of corn flour at this stage. Remove from the heat. Beat in the egg yolks one at a time, then add butter, whisk until butter has melted. Place the pan in a bowl of cold water to cool,then spoon it into the pie base.

3. To make the meringue, whisk the egg whites until thick and in soft peaks. Gradually add the caster sugar whisking well with each addition. Spoon over the filling and cover completely. Swirl the meringue into peaks and sprinkle with sugar. Bake for approx. 20 mins until the meringue is crispy and pale gold. Cool slightly before serving.

Bon Appetite


Cottage Pie ( winter meals )

Cottage Pie

3 tbsp olive oil
500 grams beef mince
1 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
1/2 Red capsicum ( finely chopped )
2 garlic cloves, finely chopped
3 tbsp gluten free plain flour
1 tbsp tomato purée
large glass red wine (optional)
3 tbsp Worcestershire sauce
400 mls beef stock
few thyme sprigs
2 bay leaves

For the mash
1 kg potatoes, chopped
100 ml milk
25g butter
100g Tasty cheese grated
freshly grated nutmeg

1.Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 10 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, salt and pepper & herbs. Bring to a simmer and cook, uncovered, for 25 mins. By this time the gravy should be thick and coating the meat. Check after about 15 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
2.Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well mash with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
3.Spoon meat into a ovenproof dishes. Spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 15 mins, or until the topping is golden.

Home Made Pizza

pizza dough


Pizza Dough

280 ml warm water

7g dried yeast

1 teaspoon of OO flour

1 teaspoon caster sugar

1 teaspoon salt

450 g of OO flour extra for dusting

3 teaspoons of olive oil plus extra for greasing trays.


Pre heat Oven to 250 degrees.

Place warm water, yeast and teaspoon of flour in Electric Mixer bowl with the dough hook.

Mix vigorously until the mixture is full of bubbles about 3 to 5 mins then add sugar, salt and OO flour mix until dough is formed and is smooth.

While the mixer is still running add the oil and mix then turn off the mixer dust with flour and cover with a clean tea towel and place in a warm place for 1 hour.

Knock back the dough and cut into two pieces and place on a greased Paella or Pizza pan

40 cm diameter cover with tea towel and leave to rise for another 30 mins.

Stretch dough over the base of the pan  add your favourite toppings

Tomato paste for the base approx. 4 to 5 tablespoons

Diced ham pieces

Pineapple pieces

Capsicum slices

Olive slices

Caramelised Onions

Mushrooms slices

Sliced Roma tomatoes

Pizza Cheese to the top about 1/3 of the packet.

Bake 250 degrees for 15 mins

Bon Appetite


Birthday Cupcakes Despicable Me Minions




Chocolate cupcakes ( use Chocolate layer cake recipe for cake base )

Fill Yellow Cake Pans (makes about 21) I fill to 3/4 so the cakes have height ( the mixture is runny use a measuring cup to pour )

Bake for 15 min 180 degrees ( Cool before decorating )

To Make yellow icing add yellow food dye to Fondant Icing ( buy at supermarket in a box )( use food handling gloves )

To make the grey for around the eyes add Queens writing icing Black to the white fondant icing use about 6 th of the block.

To draw mouth and straps use Queens writing icing in black.

To make the white of the eye use small amount of the white fondant roll in a ball and flatten.

!. Cover cooled cake with a rolled cut circle of the yellow icing.
2. Make the white of the eye and place in the middle.
3. Roll the grey icing into round strap and place around the eye using a knife to seal.
4. Draw sides and middle of the eye and mouth with the black.

I also made lolly bags & Popcorn cups ( cellophane bags & yellow cups adding print outs ) Tied with yellow ribbon.

Bon Appetite

Coconut and Lime Cake

Coconut Cake


  • 100 gm crème fraîche
  • 100 ml heavy cream (45% milk fat)
  • To serve: finely grated flesh of 1 mature coconut

Malibu chiffon cake

  • 300 gm (2 cups) plain flour, sieved
  • 220 gm (1 cup) sugar
  • 3 tsp baking powder
  • 125 ml (½ cup) vegetable oil
  • 7 eggs, separated
  • 2 tsp coconut essence
  • Pinch of cream of tartar
  • 60 ml Malibu

Lime curd

  • 60 gm butter
  • 40 gm caster sugar
  • 40 ml lime juice (about 2 limes), plus rind of ½ lime, finely grated
  • 3 egg yolks
  • ½ titanium-strength gelatine leaf, softened in cold water for 5 minutes

Italian meringue

  • 185 gm caster sugar
  • 3 eggwhites
  • Pinch cream of tartar
  • 1-2 tsp coconut essence

Preparation method

Serves 10
Prep time 40 mins, cook 1 hr (plus cooling, setting)
Coconut, lime, meringue: what more needs to be said? This superbly moist cake is best eaten as soon as it’s iced.
For Malibu chiffon cake, preheat oven to 165C. Combine flour, sugar, baking powder and ½ tsp salt in a bowl. Whisk in 200ml water, vegetable oil, egg yolks and coconut essence until smooth. Whisk eggwhites and cream of tartar in a separate bowl until stiff peaks form, fold one-third through flour mixture, then fold remaining eggwhites into flour mixture. Pour into two 20cm-diameter cake tins that have been buttered, floured and lined on the base with baking paper, then bake until cakes are golden and a skewer withdraws clean (30-40 minutes; don’t be concerned if cakes crack a little). Brush with Malibu, cool in tins for 15 minutes, remove from tins, cool completely on a wire rack, then trim tops level.
For lime curd, whisk butter, sugar, lime juice and egg yolks in a heatproof bowl over a saucepan of simmering water until combined, then stir occasionally until thick (3-6 minutes), stir in lime rind and remove from heat. Squeeze excess water from gelatine, add to curd, stir to dissolve. Cover closely with plastic wrap, set aside to cool, refrigerate until set.
For Italian meringue, combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes). Brush down sides of pan with a wet pastry brush to remove sugar crystals, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (soft ball stage; 10-15 minutes). Whisk eggwhites and cream of tartar in an electric mixer until soft peaks form. Meanwhile, continue cooking syrup to 121C (hard ball stage), then, whisking eggwhites continuously on medium speed, slowly add hot syrup until all is incorporated. Whisk on high speed until thick, glossy and cooled to room temperature (15-20 minutes), then stir in coconut essence.
Whisk lime curd in a bowl to a spreadable consistency and spread over top of one cake. Whisk crème fraîche and cream to stiff peaks and spread over curd, then top with remaining cake. Spread meringue over top and sides of cake, scatter with coconut and serve.
Recipe from Gourmet Traveller by Lisa Featherby
This Cake has many steps but well worth the effort!!!
Bon Appetite

Sugar Cookies

Melbourne-20120916-01053Sugar Cookies:3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners’ (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup – 3/4 cup (120 – 180 ml) warm water

For Sugar Cookies: In a separate   bowl whisk together the flour, salt, and baking soda. In the bowl of   your electric mixer (or with a hand mixer), beat the butter and sugar until   light and fluffy (about 3 minutes). Add the eggs and vanilla extract and   beat until combined. Add the flour mixture and beat until you have a smooth   dough. Divide the dough in half and wrap each half in plastic wrap.   Refrigerate for about one hour or until firm enough to roll.Preheat oven to 350 degrees F (177 degrees C)   and place rack in center of oven. Line two baking sheets with parchment paper.Remove one half of the chilled dough from the   refrigerator and, on a lightly floured surface, roll out the dough to a   thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll,   making sure the dough does not stick to the counter.)  Cut out desired   shapes using a lightly floured cookie cutter and transfer cookies to baking   sheet. Place the baking sheets with the unbaked cookies in the refrigerator   for about 15 minutes to chill the dough which prevents the cookies from   spreading and losing their shape while baking. Note: If you are not   going to frost the baked cookies, you can sprinkle the unbaked cookies with   sparkling sugar.

Bake cookies for about 8-10 minutes   (depending on size) or until the edges are just starting to   brown. Remove from oven and let cookies cool on baking sheet for a few   minutes before transferring to a wire rack to finish cooling. Frost with   royal icing, if desired. Be sure to let the royal icing dry completely before   storing. (This may take several hours or overnight.)

Frosted cookies will keep several days in an   airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.

For Royal Icing with Egg Whites: In   the bowl of your electric mixer (or with a hand mixer), beat the egg whites   with the lemon juice. Add the sifted sugar and beat on low speed until   smooth. If necessary, to get the right consistency, add more sugar or   water. Add food coloring, if desired. The icing needs to be used immediately   or put in an airtight container as it hardens when exposed to air.

For Royal Icing with Meringue Powder: In   the bowl of your electric mixer (or with a hand mixer), beat the sugar and   meringue powder until combined. Add the water and beat on medium/high speed   until glossy and stiff peaks form (about 5 minutes). If necessary, to   get the right consistency, add more powdered sugar or water. Add food   coloring, if desired. To cover the entire surface of the cookie with icing,   the proper consistency is when you lift the beater, the ribbon of icing that   falls back into the bowl remains on the surface of the icing for a few   seconds before disappearing. The icing needs to be used immediately or   transferred to an airtight container as it hardens when exposed to air.

Bon Appetite



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