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To be honest, I’m not familiar with streusel.  I saw the recipe for rhubarb and apple streusel and I was curious.  Hubby is not a fan of rhubarb so I substituted it for fresh raspberries instead.

I’m glad I tried it because it was well accepted by the family.  I like the spongey cake at the base, tangy taste of the fruit, then the sweet streusel topping.

Definitely will be making this one again.

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recipe:

  • 100g softened butter
  • 110g caster sugar
  • 1 egg yolk
  • 100g plain flour, sifted
  • 35g self raising flour, sifted
  • 1 tbs custard powder
  • 1 punnet fresh raspberries (125g)
  • 2 large granny smith apples, peeled and sliced thinly
  • 2 tbs honey
  • 1 1/2 tsp orange zest

streusel:

  • 75g plain flour
  • 35g self raising flour
  • 75g brown sugar
  • 1/2 tsp cinnamon
  • 80g chopped butter
  1. Make the streusel:  Using a food processor, blend the flours, sugar and cinnamon until combined.  Add the butter and process again until ingredients come together.  Wrap in cling film and freeze.
  2. Preheat the oven to 180degC (160degC fanforced)
  3. Line a lamington pan (20cm x 30cm) with baking paper
  4. Beat the butter, sugar and egg yolk in a bowl until light and fluffy
  5. Stir in the flours and custard powder.  Press the mixture over the base of the pan.
  6. Bake the base for about 20 mins.  Cool for 15 mins.
  7. Meanwhile, in a saucepan cook the apple, honey and orange zest, stirring occasionally until the apples are tender.  Turn off the heat then add the raspberries.  Cool for 15 mins.
  8. Spread the apple and raspberry mixture over the base then coarsely grate the streusel over the fruit.
  9. Bake for about 15 mins.

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Bon Appetite,

Cherrie

My Easter 2015. Time spent with Family

Easter

Easter 2015.

Easter this year, like most years, is spent with family.  During the Easter season, I am most thankful for the family and my friends around me.  Most of my days are focused on work and duties on being a wife and a mother.  I am constantly busy planning our days and weeks ahead that sometimes it is hard to live in the present.

This year, I spent 5 days focused on what is important.  My Family.  I love to have my table laden with food that has been prepared with love.

Here is how I spent my last few days :)

Good Friday is always spent at my Mother in law’s home.  We are always well fed.  But for some reason (mostly due to the consumption of (numerous) glasses of wine) I forgot to take photos of the delicious roasted salmon and barbecued vegetables we ate.

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For dinner I had my #luxbitefamily over for a pot luck dinner.  Nothing can go wrong with a bunch of foodies and chefs over for dinner.

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We had a feast.  It is very rare that we are all able to get together for a meal.

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I baked my Easter Hummingbird cake.  It’s moist and light.  I love this cake and I’m happy to say that it went down a treat with my co-workers.

On Easter Saturday, the day was warm and the sun was shinning.  A perfect day for a drive with Hubby, Kiddies and my parents.  We took a day trip along the Victorian coast to Torquay.

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Easter Sunday.

My dear friend, Hilda, whom I have known for many years, came over with her family for lunch.  We used to work together back in my corporate days. We have kept in touch after I left and we are still so close.  So close that she became Thomas’ God mother.  Along with my parents, we enjoyed lunch together.

I was lucky to have received a pack from Murray Valley Pork.  I roasted up a pork shoulder that was boned and rolled.  The skin came out super crispy and the meat was so tender and moist.  My tip to achieve this is to pump up the heat of your oven to 220degC for the first 20 mins to get the crackling going then turn the heat down to 180 and cook for 20mins for every 500g of the pork.

 

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Dessert was meringue nests with cream and strawberries.  I have to say the meringues came out really well.  I used Mary Berry’s recipe this time round and I think it turned out to be the best I’ve made.  Hilda also brought some of Phillippa’s hot cross buns and crepe cakes from Mille & B.

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Easter Monday.

easter13Family time at Nature Play at Royal Park.  We discovered this park a couple weeks back. It’s a great park for all ages of children.  There is also a wet area for hot days.  But on this day, we kept ourselves dry.

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The Simnel Cake I baked for Hubby.  I don’t eat fruit cake and marzipan so it’s all for him.

Tuesday.

I had the day off so we went out for breakfast and a movie.

We try to eat locally to support great businesses in our area.  Unfortunately, there are not many in our area but when we do find a good one, supporting them is important so they survive.

Before heading off to watch a family movie, we had breaky at a local cafe, Red Beetle. Cafe.  Their food is honest and hearty.  It is affordable and will warm up your tummy.

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I am happy to have spent days with my family to create happy memories.  These days are precious.

Bon Apetite,

Cherrie

Triple Choc Fudge and Cherry Baked Cheesecake

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Cookies!

I love all kinds of cookies.  Not only do I love to eat them, I also love to bake with it.

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This recipe using Byron Bay Cookies Triple Choc Fudge is amazing.  The fudge cookies gives the cheesecake a fudgey-ness that makes the cheesecake very decadent.  Please try!  If you have any left over filling, like I did, simply place it in the fridge and let it set just like mousse.  Best eaten with a spoon straight out of the fridge :)

Ingredients:

480g Byron Bay Cookies Triple Choc Fudge (for base) and an extra 120g for mixing

100g butter melted and extra for greasing

250g dark chocolate melts

500g spreadable cream cheese

1/2 cup caster sugar

3 eggs

1 tbs plain flour

300ml thickened cream

120g cherry jam

300ml thickened cream (whipped) for serving (optional)

Fresh cherries for serving

Lightly grease and line the base of 22cm spring-form pan with baking paper.

Process the cookies until fine crumbs form.  Add melted butter and process until well combined.  Press mixture into the base of pan.  Refrigerate for 30minutes.

Preheat oven to 180degC (160degC fan forced)

Melt chocolate in a bowl over boiling water until just melted.  Stir and set aside.

Using an electric hand beater, mix cream cheese and sugar until light and fluffy.  Beat in eggs, 1 at a time, and add flour.

Add melted chocolate and cream and crumble the remaining 120g cookies.  Stir through mixture and swirl through cherry jam.  Spoon mixture onto biscuit base.

Place cheesecake onto middle rack of oven and bake for 45 minutes.  Allow to cool in oven with door ajar for 1 hour.

To serve cheesecake, release from spring-form pan and transfer to serving plate.  Decorate with cream or fresh cherries.

IMG_6991Bon Appetite,

Cherrie

Marbled chocolate crumbled cake

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Cake.  There always has to be cake in my house.  I’m constantly looking for different recipes to try.  I’m glad I found this one by Rachel Allen.

Recipe:

  • 225g soft butter
  • 225g caster sugar
  • 4 eggs
  • 1 tsp vanilla
  • 225g plain flour, sifted
  • 2 tsp baking powder
  • 50ml milk
  • 25g cocoa powder
  • icing  sugar for  dusting

For crumble topping:

  • 125g plain flour, sifted
  • 75g caster sugar
  • 75 g cold butter, cut into small pieces
  • 75g dark chocolate bits

Make the crumble:

  1. In a bowl, place all the ingredients and mix.  Place the mixture in the fridge.
  2. Mixture must be cold or it will melt before it has a chance to cook.

Cake:

  1. Preheat oven to 180degC (160degC fanforced)
  2. In a large bowl, add the butter and sugar.  Beat with a wooden spoon until light and fluffy
  3. Add eggs one at a time, mixing well in between each addition
  4. Add the flour and baking powder.  Mix gently or it will toughen the cake
  5. Add the milk and vanilla.
  6. Take half of the mixture and place in another bowl.  Sift the cocoa into this mixture and fold gently
  7. Add spoonful of mixtures alternately into a prepared 8inch (20cm) baking tin, then using a butter knife, swirl through to create a swirling pattern with the two batters.
  8. Sprinkle the crumble on top.  Shake the tin a little to even it out
  9. Bake for 50 to 60mins.
  10. Leave to cool for 10mins then take out of the tin
  11. Sprinkle with icing sugar before serving

chocolate chip crumble

Bon Appetite,

Cherrie

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Cheesecake Brownies

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When normal brownies are not indulgent enough.

I love this recipe.  I’ve made it a couple of times already as the family loves it.  It’s a Rachel Allen recipe.  I like homely comforting bakes, especially on a slow sunday afternoon.  It fills the house with a lovely aroma.

Give this recipe a go.  It’s a keeper :)

Recipe:

  • 100g butter
  • 100g dark chocolate
  • 125g caster sugar
  • 3 eggs
  • 75g self raising flour
  • 1 tbs cocoa powder
  • 100g dark chocolate bits
  • pinch of salt

 

  • cheesecake mixture:
  • 200g cream cheese
  • 2 egg yolks
  • 75g caster sugar

Method:

  1. Pre-heat oven to 180degC
  2. Melt the butter with the dark chocolate in a bain marie, stir
  3. Meanwhile, make the cheesecake mixture by adding the 3 ingredients together in a bowl and stir until smooth and creamy.  Put aside.
  4. When the chocolate is melted add the caster sugar, salt and eggs.  Use a wooden spoon to stir.  Sift the flour and cocoa into the mixture then add the choc bits.  Mix to combine.
  5. Pour the brownie mix into a prepared 20cm square tin.  Make sure it covers the base of the tin.
  6. Add heaped spoons of the cheesecake mixture all over.  Using a butter knife, swirl to marble.
  7. Bake in the oven for 30 to 35 mins.  It’s ready when the sides are set but the middle still has a slight wobble.
  8. Sit at least 20 mins to cool before cutting into it.

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Mini Limoncello Meringue Pies

 

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I’m happy to say that our lemon tree is now giving us constant supply of lemons.  Having said that though, I need to keep finding ways of using up all the lemons.  So far, I’ve managed to use them up in mostly sweets and desserts. Hey, what can I say? My family love desserts :p

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I found this recipe in one of my many Women’s Weekly cookbooks.  I’ve made lemon curd many times before and I usually use the same recipe but I thought I’d try this one as it also uses limoncello.  I like this recipe too.  It’s not as tart and it’s a little sweeter.  This recipe states that you should make the curd the day before, unfortunately, I wasn’t quite so organised.  I let the curd chill in the fridge for a few hours before using it.  It was still a little runny but it didn’t affect the flavour or the final outcome.

I used a blow torch for the meringue on top, however if you don’t have a torch, you can place in a hot oven (240degc) for a couple of minutes until the meringue gives a nice brown colour.

 

mini lemon meringue tart

 

Recipe:

  • 260g plain flour
  • 40g icing sugar
  • 185g cold unsalted butter, chopped coarsely
  • 1 egg yolk
  • 2 tsp iced water, approx.
  • 3 egg whites
  • 165g caster sugar

 

Limoncello curd:

  • 3 egg yolks
  • 110g caster sugar
  • 1tsp finely grated lemon zest
  • 60ml lemon juice
  • 90g cold unsalted butter, chopped
  • 1 tbs limoncello liqueur

 

Make the limoncello curd:

  1. Whisk egg yolks and sugar in medium heatproof bowl until pale and thickened slightly.
  2. Add the zest and juice, stir over medium saucepan of simmering water about 10-12 minutes or until mixture coats the back of a spoon.
  3. Remove from heat, gradually whisk in butter until combined between additions.
  4. Stir in limoncello; cover, refrigerate overnight.

 

Make the pie :

  1. Process flour, icing sugar and butter until crumbly.  With motor operating, add egg yolk and enough of the water to make ingredients cling together.  Turn dough into floured surface, knead gently until smooth.  Wrap pastry in plastic.  Refrigerate for 30 mins.
  2. Grease two 12 hole mini muffin pans.  Roll out the pastry between sheets of baking paper until about 5mm thick.  Cut out 6cm rounds then press into holes of the pan.  Prick base of cases with a fork.  Refrigerate 30mins
  3. Meanwhile, preheat oven to 220degC
  4. Bake cases about 8-12mins then stand for 5 minutes before transferring to wire rack to cool.
  5. Beat egg whites ina small bowl with electric mixer until soft peaks form.  Gradually add caster sugar, beating until dissolved between additons.
  6. Divide the limoncello curd into cases.
  7. Spoon meringue mixture into piping bag fitted with 1cm plain tube.  Pipe meringue over curd.
  8. Use a blow torch to brown the meringue.

 

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Bon Appetite,

Cherrie

Choc-Peppermint Slice

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Hubby has asked me repeatedly to make him a peppermint slice. I, too, wanted to make it for a while and I finally got round to it.  I found a recipe in one of my AWW cookbooks and I knew it wouldn’t disappoint.

What I really like about this recipe is that it isn’t too pepperminty and if you use good quality chocolate for the topping, the slice becomes very addictive. So this recipe comes with a warming.  Please be careful when consuming. You cannot stop at just one slice.

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Recipe:

  • 250g plain biscuits (I used milk arrowroot but you can use Marie or any other sweet ones)
  • 100g butter, chopped
  • 125ml sweetened condensed milk
  • 2 x 35g peppermint crisp chocolate bars, chopped coarsely

Chocolate topping:

  • 200g dark chocolate, chopped coarsely
  • 2 tsp vegetable oil
  1. Grease a 19cm x 29cm slice pan and line with baking paper.
  2. In a food processor add the biscuits and process until fine.
  3. Combine butter and milk in a small saucepan .  Stir over low heat until smooth.
  4. In a bowl, add the biscuits and the chocolate bar.  Stir in the butter mixture until well combined.
  5. Press the mixture into the prepared pan.  Refrigerate for 20 mins or until set.
  6. Meanwhile, stir the chocolate and oil in a small heatproof bowl over a small saucepan of simmering water until smooth.
  7. Spread the mixture over the slice.  Refrigerate until firm.
  8. Enjoy!

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Bon appetite,

Cherrie