Mindy Belle

Life in the Country

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Mother’s Day Dessert – Apple Rose Tarts

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Ingredients

Puff Pastry sheets

4 Red apples

Juice of one lemon

Apricot Jam

Cinnamon for sprinkling

Icing Sugar for Dusting

Method

Cut each apple in half, remove the core and v the ends.

Slice the apples thinly, cover with lemon juice, place in a small saucepan  over a low heat- keep watch the apple need to cook to be flexible enough to bend no more. Just a few minutes.

Place the puff pastry sheet on a floured bench – roll out slightly and cut horizontally into three strips.

With a desert spoon place a spoon of apricot jam and spread across the strip

Place the apples with the red side to the base of the sheet, overlap each apple piece by a half.

Sprinkle with cinnamon and fold the half down the pastry to cover some of the apple leave the red part showing.

Roll up the flower to reveal a lovely petal shape pastry.

Place in a muffin pan lined with a patty pan and bake for 40 minutes at 180 degrees or until golden on the edges.

Dust with icing sugar to serve.

Enjoy. !

Mother’s Day – Heart Clementine Cake – from Walter Mitty ( Cathy Merenda’s recipe )

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CLEMENTINE CAKE
• 375 grams clementines (approximately 5 small) ( Mandarin in Australia )
• 6 eggs
• 1 1/4 cup (225 grams) white sugar
• 2 1/4 cups (250 grams) ground almonds
• 1 teaspoon baking powder
1. Preheat the oven to 375ºF. Butter and line an 8 or 9 inch springform pan with parchment. ( Heart shape tin lined )
2. Poke each clementine 3 or 4 times with a knife. Put the clementines in a bowl with a microwave safe cover or plastic wrap. Cook on high for 3-4 minutes. Cool slightly then dump the clementines (whole) in a food processor and process until smooth.
3. In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes)
4. Add in chopped clementines and mix well. Then add ground almonds and baking power and mix until combined.
5. Pour mixture into pan and bake for about 45 minutes (when a skewer will come out clean).
6. Cool in the pan on a rack. Once cake is cold, remove from pan and pull off any parchment.
7. Glaze and add candied clementines to decorate.
GLAZE
• 2 cups confectioners sugar
• 3 tablespoons softened butter
• 1/2 cup clementine juice
1. Mix everything in a bowl adjusting clementine juice and sugar to make a loose but thick glaze

Decorate with glaze and place fresh cut roses in the middle.

I am allergic to Mandarin so i didn’t make the candied version for decoration see recipe below. .
CANDIED CLEMENTINES
• 3 clementines
• 2 cups sugar
• 1 cup water
1. Slice clementines very thinly.
2. Put sugar and water in a heavy bottomed pan on medium heat. Stir until sugar is dissolved.
3. Add clementine slices and simmer on low for about 15-20 minutes.
4. Pull clementines from sugar mixture and place on parchment or silpat until cool.

Enjoy !

Chocolate Truffles

Chocolate truffles image

Ingredients:

200g Packet of Chocolate Creamies  or chocolate cream buscuits

1/3 cup dessicated coconut

1 Tbs cocoa powder

1 cup of sweetened condensed milk

Method

Process the chocolate biscuits until fine crumbs,

transfer to a bowl and stir in coconut and cocoa

stir in condensed milk

cover with glad wrap and refrigerate for min of one hour.

Roll into 1/2 tablespoon balls and roll in extra coconut to coat the outside.

Refrigerate overnight to set.

Enjoy !

Date Seed Bliss Balls

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Ingredients

12 Medjool dates

1 cup almond meal

1/2 cup shredded coconut

1/3 cup coconut oil

1/3 cup cacao powder

1 tablespoon chia seeds

2 tablespoons of each extra  seeds for rolling  – Black chia seeds & Sunflower Kernels & Pumpkin Kernels.

Method

Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.

Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together.

Roll 1 Tablespoon of mixture into a ball and roll in seeds . Refrigerate in a airtight container until set.

Enjoy !!

Anzac Biscuits

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Ingredients

125g Butter

2 Tb golden syrup

1/2 tsp bi-carb soda

2 Tb boiling water

1 cup rolled oats or quick oats

1 cup raw sugar

1 cup  plain flour

1 cup desiccated coconut

Melt butter and golden syrup in a medium pan, stir in combined soda and water.

Add flour,oats,sugar,coconut. Mix well.

Spoon a tablespoon of mixture (rounded) onto a baking paper lined tray.

Bake 175 deg for 15 to 20 minutes until golden brown. Cool on the tray before removing or eating.

Enjoy !!   ( eat warm Yum 🙂

Easter Vanilla Cupcakes with Passionfruit frosting

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Ingredients

5 cups Self -raising flour

2 cups of caster sugar

375 g Butter melted cooled ( unsalted )

2 cups of full cream milk

5 eggs lightly beaten

2 teaspoons vanilla extract

Icing

1 1/2 cups icing sugar

3 Tablespoons passion-fruit pulp ( remove pips)

Method

1.  Preheat oven to 190 degrees.  Line 12 hole muffin pans with paper cases.( makes 30 large cakes ) ( or 47 small )

2. Combine flour and sugar in a large bowl.

3. Using a fork beat butter, milk, egg and vanilla in a jug.

Pour mixture into the well and stir gently with a spoon to combine or use your mixer on low.

Fill each case with 1/4 cup of mixture using a measure cup and a teaspoon.

Bake for 12 to 15 minutes until golden brown, when a skewer inserted into the centre comes out clean. .

4. To make icing sift icing sugar add the passion-fruit and mix until a smooth consistency.

5. Cool cakes on a wire rack, when cool ice each cake with frosting, place sugar flower on top to decorate.

Enjoy!

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Plum Muffins

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Ingredients

3/4 cup white sugar or caster sugar ( plus 2 tablespoons sugar )

3/4 teaspoon ground cinnamon

2 cups of plain flour

1 tablespoon baking powder

1/2 teaspoon salt

Pinch of ground nutmeg

2 large eggs, room temperature

1 teaspoon pure vanilla extract

3/4 cup milk

1/2 cup unsalted butter, melted and cooled

3 ripe red plumbs, pitted and cut into small chunks

Directions

Preheat oven to 180 degrees. Line a 10 cup standard muffin tin with paper liners, set a side.

Combine 2 tablespoons sugar and cinnamon in a small bowl – set aside.

In a large bowl, whisk dry ingredients and set aside.

In another bowl, whisk together eggs, vanilla, and milk. Whisk in cooled melted butter.

Using a rubber spatula, fold the egg mixture into the flour mixture until just combined.

Fill each muffin cup to just half way and distribute the plum pieces evenly over the batter.

Spoon remaining batter on the top and sprinkle the tops with reserved cinnamon-sugar mixture.

Bake rotating the pan half way through, until the muffins are puffed and golden brown.

Test the muffins with a cake tester – make sure the center of the muffin comes out clean.

Bake for 15 to 17 minutes

Transfer to a wire rack to cool. Serve warm.

Enjoy !!

Fluffy Ginger Cake – Donna Hay

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3 cups ( 420 g ) Fresh pitted dates, chopped

1 cup ( 250 ml ) boiling water

2 teaspoons bicarbonate of soda ( baking soda )

200 g butter chopped

1.5 cup (265g ) brown sugar

4 eggs

2 cups ( 300g ) self raising flour

1.5 teaspoons ground ginger

icing sugar for dusting

Preheat oven to 190 degrees. Place the dates , water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.

Place the date mixture in a bowl of a food processor with the butter and sugar and process until well combined. Add the eggs, flour and ginger and process until just combined. Pour into a lightly greased 26 cm X 16 cm tin lined with non stick baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Cut into small scone shapes or diamond shapes and dust with icing sugar.

Enjoy.

Chocolate Brownies Nigella Lawson recipe

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10 Tablespoons of unsalted butter

1 3/4 cups of Brown Sugar

3/4 cup unsweetened cocoa powder, sifted

1 cup all purpose flour

1 teaspoon baking soda

Pinch of salt

4 eggs

1 teaspoon vanilla extract

6 ounces chocolate  chopped or 1 cup of chocolate chips

Icing sugar for dusting

Foil for the pan

Preheat oven to 170 degrees

Melt the butter in a saucepan, add the brown sugar and stir with a wooden spoon over a low heat to help it blend with the butter.

Whisk together the cocoa powder, flour,baking soda and inch of salt and add this to the pan and stir, remove from the heat.

In a bowl whisk eggs and vanilla and add to mixture, stir in chopped chocolate and quickly pour into a foil lined greased square baking pan.

Bake for about 25 to 30 minutes and till the top is firm, the inside will still be moist if you test with a screwer.

Dust with Icing sugar and cut into squares.

Enjoy !!!

Muesli Paleo recipe inspired by Family food – Pete Evans

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Ingredients

100g 2/3 cup Almonds

80g 1/2 macadamia nuts

3 Tablespoons sunflower seeds

3 Tablespoons pumpkin seeds

1 Tablespoons sesame seeds

2 Tablespoons Goji berries

4 dried Apricots sliced

2 Tablespoons dried cranberries

4 Tablespoons flax-seeds

2 Tablespoons coconut oil, melted

1 teaspoon ground cinnamon

2 teaspoons ground ginger

pinch of sea salt

2 Tablespoons of Honey or to taste

Serve with Strawberries, blueberries, banana. and nut milk or soy milk.

Place the nuts and sunflower,pumpkin and sesame seeds in a large bowl. Cover with filtered water at room temperature and soak for 7 hours or overnight.

Also place the Goji berries,dried apricots and cranberries in a small bowl and soak in filtered water overnight.

Preheat the oven to the lowest temp possible 50 to 60 is Ok and line 2 large cookie trays with baking paper.

Drain the Nuts and Fruit and rinse well. Place on a clean tea towel or paper towel and pat dry.

Add the flax-seeds, coconut oil, cinnamon, ginger,salt and honey –  mix until combined.

Spread nut mixture thinly on the trays and place in the oven for 6 to 8 hours. I prefer to increase the heat at the end to 100 degrees for some crunch. You can process before you bake for a finer Muesli or break some of the pieces with a rolling pin after roasting.

Cool on the tray before breaking the pieces and storing in a glass container and store for up to 4 week.

Enjoy!!

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