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Imagine waking up to the smell of these babies on Easter morning! There is something about the combination of the blueberries and fresh orange zest in this recipe that takes these Hot Cross Buns to a whole new level!
If you've been following my blog for while then you know I love baking my own buns every year to celebrate Easter and every year I bake my Heavenly Hot Cross Buns, a more traditional recipe which I love but this year I wanted to bring something a little different to the family Easter gathering. So I didn't want to reinvent the wheel I just wanted to bring some new flavors together. So I spent my Sunday baking away in the kitchen hoping to create a new and exciting flavor and I am happy to say mission accomplished!
When the aroma of these Blueberry & Orange Hot Cross Buns waft through your home everyone will think you are a Domestic Goddess! The key ingredients are the dried blueberries in place of the sultanas, fresh orange zest, fresh orange juice and a touch of rum to re-hydrate the blueberries, delicious mixed peel and
warming spices and baked to perfection!
These buns are also perfect to gift in a little bag with a few mini chocolate eggs, into little Easter gift bags - so cute!
If you have your reservations about cooking with yeast, rest assured that today's yeast is a lot easier to work with and if you follow the tips below your breads will always turn out perfect!
HOT TIPS
Always ensure your liquid is the right temperature for the yeast and that you add some sugar for it to feed/ferment properly. Using a thermometer helps a lot unless you are a seasoned expert because if your liquid is too cold or too hot the yeast will not do it's thing and your bread won't rise.Greasing your dough hook (if using a machine) with oil before you start kneading your dough will ensure it removes easily off the hook once ready.
If after 10 minutes your yeast is not bubbly and frothy don't even bother going ahead with the recipe because your yeast isn't working and your bread won't rise. My advice would be to get some fresh yeast, ensure your temperatures are right and start again - it will save you a lot of heartache!
Ensure your dough gets a nice rise in a nice, warm, draft free environment. An oven that has just been heated a little and then turned off is ideal or if you are a having a lovely warm day, just pop it outside, covered of course, and let it do it's thing.Bread flour is best for recipes like this because of it's gluten content which allows you to achieve the right texture and consistency.
Dried cranberries also work a treat in this recipe but you can omit the fruit and/or mixed peel if you like from this recipe and still enjoy a nice spiced bun
You can add 3/4 cup white, milk or dark choc-chips and/or 1/2 cup chopped nuts (at the stage you would add the dried fruit)
The traditional way to enjoy hot cross buns is warm or toasted with some fresh butter but if you are a cheese freak like me then you can also enjoy them toasted with melted cheese (and even ham if you want to go nuts) - it sounds weird but the sweet/salty flavor is truly awesome! These also make an excellent base for a rather fabulous bread pudding.
Last but not least - HAPPY EASTER TO YOU AND YOUR FAMILY!
YOU WILL NEED
Dough
1 tablespoon dry active yeast
1 tablespoon caster sugar
3/4 cup skim milk + 1/2 cup skim milk (you can also use whole or lactose free milk too)
1 orange (zest and juice are needed)
2 tablespoons rum (optional)
50g | 1.7 ounces | 3+1/2 tablespoons melted butter
1 egg
3 ½ cups bread flour OR 3 ½ cups plain flour + ¾ tablespoon gluten (plus extra flour if needed)
3/4 cup | 120g | 4 ounces dried blueberries
1/2 cup | 80g | 3 ounces mixed peel
1/3 cup caster sugar
1/4 teaspoon salt
2+1/2 teaspoons mixed spice
1 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
Crosses
1/2 cup flour
1/4 cup water for crosses (plus more if needed)
Glaze
2/3 cup water
2 tablespoons caster sugar
METHOD
In a small saucepan warm ¾ cup of milk to 46°C (115°F). Pour into a jug or small mixing bowl and add the yeast and sugar. Give a good brisk stir (10-20 seconds) to make sure it is all well combined. Cover and set aside for 5-10 minutes or until frothy. Grate/zest the whole orange (only the skin not the white pith) and reserve for later and then juice the orange into a bowl, add the rum and add the blueberries and set aside. Add the ½ cup cold milk, melted butter and egg to the yeast mix, whisk together until well combined.
Grease your dough hook of your stand mixer and then add the flour, mixed peel, caster sugar, salt, mixed spice, cinnamon, cardamom, orange zest and DRAINED blueberries (do not add the remaining liquid).
Slowly pour the milk/yeast mix to your flour and turn your stand mixer on low to combine the ingredients together scraping down the bowl from time to time to ensure everything is well combined.
Continue kneading on turning up your mixer to medium speed for 6-8 minutes OR knead by hand only for about 10 minutes. If your dough seems slightly “wet” that is okay. You know it is ready when the dough "comes together" into a ball and you can feel a good "stretch" to the dough. If for any reason your dough is too wet after kneading for the full 6-8 minutes continue adding small amounts of flour - 1/8 of a cup at a time, kneading well between each addition and continue to add an 1/8 of a cup at time until the dough comes together nicely into a ball.
Place dough in a large well-greased bowl covered with plastic wrap and set aside in a warm place for 1½ hours or until doubled in size. Turn out the risen dough onto a floured surface and knead for 2-3 minutes. Separate into 12 rolls and place the rolls into a well-greased 21cm x 21cm/8 inch x 8 inch OR 30cm x 21cm/12 inch X 8 inch baking tray/dish. Cover and set aside in a warm place for another 30 minutes to rise and double in size.Combine ½ cup flour with ¼ cup water to make a workable paste for the crosses. If there is not enough water in the flour add a little more water until you have a thick paste (think something like toothpaste consistency). Place into a small piping bag or resealable sandwich bag and cut a small hole in one corner to pipe the paste in a cross shape across your buns. (You will not need all the mix, that’s fine.) Bake at 200°C/390°F for 10 minutes and then reduce to 160°C/320°F for another 20 minutes.For the glaze, take a small saucepan and place the sugar into boiling water on medium-high heat and allow the sugar to dissolve. Boil for a minute or two and then take off the heat.Brush the hot glaze over the warm buns and allow to cool slightly before serving. (You will not need all the glaze.)Serve warm or gently toasted with fresh butter - yum!
MAKES 12 LARGE HEAVENLY BUNS
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If you love cakes you are going to love this recipe! Parsi Mawa Cake has a very distinctive yet unique flavor making this traditional Parsi treat truly oh-so-moreish! It is a aromatic teacake filled with mawa (I'll explain what that is in a moment) and exotic spices! Despite it's reputation, with a few hacks it is very easy to make, comes out wonderfully moist, and makes a decadent tea-time snack!
Although not a traditional ingredient, I used spelt flour for this recipe as it is an ancient grain that is, more natural, less processed and kinder on the digestive system while maintaining the flavor and texture wonderfully! If you can’t get spelt flour traditional plain/all-purpose flour/maida is fine.
I also like to add a touch of clove, again it is not normally added but I think this subtle ingredient just adds that little bit "something special" to the end result.
So…the secret ingredient to these treasures is an ingredient called mawa I mentioned earlier. In India, Mawa also known as mava or khoya is made by boiling down milk over many hours until it resembles something like a loose cottage cheese. Now in India mawa is readily available but like many of you reading this I don't live in India and don’t have hours to stand by the stove to make my own delicious mawa so Mum taught me a fantastic hack that allows you to make these in a fraction of the time by using readily available thickened cream (thank you Mum)! Because it is already partially thickened it cuts the cooking time down dramatically compared to what it would normally take and it creates the same amazing flavor – it’s a total win-win!
MY TIPS
With clove, less is more, don’t be tempted to add too much, a small pinch is all you need.Regular 35% fat thickened cream is recommended (don't use light cream for this recipe)If you don’t want to make cupcakes you can bake this in a small cake tin at 180C/375F until cooked for 35-40 mins or until a skewer inserted in the center comes out clean or the top springs back when gently touchedPlease note this recipe makes more mawa than you will use, so follow the recipe and do not pour it all in!The thickened cream in this recipe will be used to make your mawa and gheeWhen the mawa is cooked it will have reduced considerably and the yellow ghee will surface, you just need to pour it off (or strain to separate) for later use in the recipe. If for whatever reason you do not have enough ghee add the equivalent of room temperature butter/ready-made ghee as needed.
YOU WILL NEED
½ cup milk
Small pinch of saffron (purely optional)
1+1/4 cups white spelt OR plain/all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cardamom powder
1/8-1/4 teaspoon nutmeg powder
Pinch of clove powder
1/4 teaspoon salt
600ml/20 ounces thickened cream to make 115g/4oz khoya/mava & provide 6 tablespoons of ghee/butter.
1 cup caster/superfine sugar
2 eggs at room temperature
½ cup milk
15g/0.5 oz slivered almonds chopped
15g/0.5 oz pistachios chopped
METHOD
Preheat oven to 180C/350F and keep your cupcake pans ready on a tray and set aside.IF USING SAFFRON gently heat the milk to a warm temperature and add a small pinch of saffron into the milk and set aside to let it diffuse. Disregard this step if not using the saffron. (You can do this in a microwave too using a glass jug or bowl if you wish - a 20 second burst on high should be sufficient.)In a large non-stick fry pan pour in the cream and cook over a medium heat until reduced and has the consistency and look of loose cottage cheese. You will also see what looks like “ghee”. This will take around 10-15 minutes or faster depending on the heat of your stove and the size of your pan, be sure to STIR REGULARLY to avoid burning the cream. Once it has cooked, gently pour off the “ghee” (the yellow liquid that will form) and set aside in a bowl for later use. And reserve your mava for the cake.In a medium mix bowl, sieve the spelt flour, baking powder, salt, cardamom, nutmeg and clove powder into a bowl and set aside.
Using your stand mixer or another bowl and your electric hand blender add 115g/4oz. mawa, 6 tablespoons of the ghee you’ve reserved and the sugar and beat for 4 to 5 minutes till the mixture is creamy and becomes pale/light.
Add the eggs and again whisk until well combined.Add the saffron milk and whisk until well combined.Add the flour mixture and whisk on low to combine and then if you need to, whisk on a medium high speed to ensure a smooth mixture.Spoon or pour the batter into your prepared cupcake pans, gently even out the top surface of each cupcake and then sprinkle the chopped almonds and pistachios evenly over all the cupcakes – I also like to add just a little extra pinch of cardamom to each cupcake for extra flavor but it is purely optional.Place the cupcakes into your oven and bake for 20 minutes or until a skewer inserted in the center of the cake comes out clean.Remove the cake from the oven and enjoy your delicious cupcakes with your favorite cup of chai!
MAKES 10 PARSI MAWA CUPCAKES
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The perfect biscuit for your afternoon tea or coffee has arrived! Say hello to these delicious Orange & Macadamia Biscotti! These are so crisp, crunchy and full of flavor that you will be reaching for these babies every afternoon!
But before I go any further, HAPPY NEW YEAR! Thank you for being a part of the Eat In Style by Feritta Family. Having your support makes me really grateful and encourages me to keep making these blog posts.
Now back to the recipe!
I always thought Biscotti would be tricky to make but they couldn't be easier and the great thing with a recipe like this is that you can easily add your own favorite flavorings to create your own personal version of this Italian classic!
Coming from a Parsi family, chai and biscuits are part of our DNA and I can tell you my Dad, Mum and partner were extremely pleased to try these crunchy, not too sweet morsels of deliciousness that have a beautiful orange flavoring and have already requested a second batch!
This recipe has been ripped out from a magazine ages ago so I am not sure where I got this recipe from but it mention that is was created by Barb Northwood - so thanks for this awesome recipe Barb!
MY TIPS
A stand mixer makes this recipe very easyVary the nuts, add lemon rind or some chopped up naked ginger for example to change up the flavorsAdd a bit of oil onto your kneading attachment on your mixer to prevent the mixture from sticking too muchThese will keep in a dry, air-tight container easily for a couple of weeks
YOU WILL NEED
1 cup cater sugar
2 eggs
2 tablespoons finely grated orange rind
3/4 cup unsalted macadamias
2 cups plain/all-purpose flour
1 tsp baking powder
2 tablespoons milk
METHOD
Preheat your oven to 180C/375F and line a large baking tray with baking paper and set aside.Add your eggs and sugar into a stand mixer and using your whisk attachment, whisk for 8-10 minutes on high speed until the mixture is glossy and thick. Add the rind, nuts, flour and baking powder and using the kneading attachment mix until the mixture comes together and forms a soft sticky dough.Turn dough out onto a floured surface and gently knead until smooth. (This won't take long.)Divide the dough into two equal portions and using clean hands simply roll out and shape into two even 25cm/10 inch long logs. Place your logs about 5cm/2 inches apart on your large baking tray lined with baking paper and brush with milk.Bake at 180C/375F for 25 minutes or until lightly browned and firm to the touch.
Allow to cool (so you can safely handle it) and with SHARP SERRATED KNIFE gently slice into 1.5cm/ 0.5 inch slices cut diagonally.
Reduce the oven to 160C/320F and place the cut slices back on the tray and cook for a further 20-25 minutes or until golden and crisp.Allow to cool fully and enjoy with your favorite hot beverage!
MAKES APPROXIMATELY 34 SLICES
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Yum! Yum! Yum! Or rather Ho! Ho! Ho! That's what you'll be saying as you dig into this sweet, smoky and salty Easy Christmas Ham!
Now I have a bit of a confession, until trialling this recipe I have NEVER made my own Christmas ham because my Mum has always done it beautifully and it always tastes so good. I was a little concerned that I wouldn't get the flavor right or that it would come out too dry however this recipe with the sweetness of the marmalade, along with the hint of horseradish and cloves all finished off with some fresh, caramelized oranges makes this a ham worthy enough to grace any Christmas table!
The most important thing to remember when baking a ham is that you need to bake your ham for around 15-18 minutes for every 500g/pound at a temperature of 160C/325F and you want to bake it for 2/3 of the total cooking time covered (generally with foil). You'll know your ham is cooked through when you insert a meat thermometer into the center of the ham and the internal temperature is 63C/145F.
Many people recommend using a large throw away foil tray to make the clean-up quicker but it is entirely up to you, so if you don't want a big job with clean-up after this may be the way to go for you. I just used my Chasseur pot. If you get a bit of a char on your ham or oranges, it's not necessarily burnt, that is just the delicious caramelization of the marmalade and orange, however if it seems to be getting too brown for you, keep your ham lightly covered with aluminium foil until cooked.
If your ham is a little bigger, no problem! The quantities and cooking time can all be easily adjusted making this recipe super easy to do! It's a simple ratio of 1/4 cup marmalade, to 1 teaspoon horseradish, to a small pinch of ground cloves.
With all the hustle and bustle I think I'll leave you to it - this Christmas ham recipe is so easy - I am sure it will rock your Jingle Bells! And hey, if you try this recipe be sure to tag me on Instagram @eatinstylebyferitta - I would love to see your creations!
YOU WILL NEED
1 x 2.2kg | 5 pound semi boned smoked ham
1.5 cups marmalade
3 teaspoons horseradish
1/8 - 1/4 teaspoon ground cloves (start with less and see if you need a touch (less is more with ground cloves)
1 fresh orange thinly sliced
METHOD
Preheat your oven to 160C/325F.Remove the skin from the ham but keep the fat. Score the fat (not the flesh) with a sharp knife in a diamond making the lines about 2.5cm/1 Inches apart.Place the ham into your large baking dish or foil tray. in a small mixing bowl, mix the marmalade, horseradish and ground cloves and then baste/brush the ham all over with the mixture - be generous and use it all up!Add some of the orange slices over the ham and press down onto the ham, so that the marmalade holds them in place, cut the slices into halves or quarters if it makes them easier to stay in place.Place in your preheated oven for 1 and 15 minutes and remove foil just after 45 minutes of baking and allow to cook uncovered for the remaining time. If you are unsure if you ham is cooked check the internal temperature has reached 63C/145F and continue cooking until done. Remove from oven and allow to rest for 5-10 minutes and then slice and serve in the remaining pan juices for extra-delicious flavor along with all your favorite Christmas sides. Enjoy and Merry Eating!
SERVES 8-10
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Eat In Style by Feritta by Eat In Style By Feritta - 7M ago
I seem to have a love affair with apple cakes and if you've been a regular on my blog you may have seen my Spiced Apple Pie Cake and super scrumptious Old-Fashioned Apple Slice but my Almost Christmas Cake, takes that love of apples to a whole new level!
While I am not much of a drinker, I have to admit, the addition of brandy combined with my favorite Christmas spices cinnamon and clove creates a wonderfully festive tasting cake and makes a great modern option for those who of you who are not big on traditional Christmas fruitcake.
There's so much to love about this cake - it is made with healthy spelt flour, which you would know I am big fan of, heaps of delicious apples and the final texture is a somewhat custard-textured cake which can happily be eaten on it's own or topped with freshly whipped cream for a taste explosion!
Usually I write my tips here but this really such an easy cake, so go ahead have yourself a Merry Little Christmas! The only thing I can think of is, if you don't want to wait for the brandy and orange juice to infuse with the apples for the 30 minutes as suggested, just go ahead without waiting, I am sure it will still taste amazing!
FYI, this cake can be served warm or cold, but I prefer it warmed just a bit in the microwave before adding the freshly whipped cream!
YOU WILL NEED
Cake
600g | 21 ounces (approximately 3 big OR 6 small) Granny Smith apples, peeled, cored and thinly sliced
2 + 1 tablespoons brandy
1 tablespoon (approximately 1/4 of 1 orange) fresh orange juice
1 + 1/4 cups spelt flour (you can use plain/all-purpose flour if you wish)
1 tablespoon custard powder
1 cup caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
Pinch of clove powder (1/8 of a teaspoon)
1 cup Rice Bran/vegetable oil
1 cup milk ( I used low-fat milk)
3 large eggs
2 teaspoons orange zest
1 teaspoon vanilla extract
Whipped Cream (optional)
1 teaspoon icing sugar, sifted
1/2 teaspoon vanilla extract
1 cup thickened cream
Dusting of icing sugar (purely optional)
METHOD
Position a rack in the centre of the oven and preheat to 180C/375F and line a 21cm/ 8 inch spring form pan with baking paper, set aside.In a medium sized mixing bowl toss the sliced apples with 2 tablespoons of brandy and orange juice and set aside covered for 30 minutes to infuse.In a medium mixing bowl add the spelt flour, custard powder, caster sugar, baking powder, salt, cinnamon powder and clove powder and mix until well combined.
In a large mixing bowl, whisk together oil, milk, eggs, orange zest, vanilla extract and the extra 1 tablespoon of brandy (if you want a slight more boozy flavor) until well combined.
Slowly add the dry ingredients into the wet ingredients, mixing until smooth but do not to over-mix.
Grab your lined cake pan and pour half the batter in, followed by all the apples, making sure they are evenly placed followed by all the remaining batter ensuring the top looks even with batter and apples.
Bake for approximately 50 mins or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown.
Allow to cool in pan for at least 30 mins and then run a knife between the paper and the sides of the cake before releasing from the pan for serving. Dust with icing sugar if desired but it's just a presentation thing.
If serving with whipped cream, in a medium bowl add the icing sugar, vanilla extract and cream until thick and soft peaks form and dollop on top of your amazing cake!
SERVES 10
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Eat In Style by Feritta by Eat In Style By Feritta - 8M ago
Seriously you have to try this cake to believe it! It is so moist, brownie-like and chocolatey that nobody will believe it when you tell them what it is made from! Yep, there is no flour in this cake cake, so it is great for those on gluten free diets too! With two super-food ingredients like chickpeas (for protein and fiber) and rich, dark chocolate (for heart-healthy antioxidants) I say it's practically a health food (heehee).
Even if you are a traditional flour-loving chocolate cake connoisseur this little baby is going to blow your mind - especially with the rich, smooth ganache and freshly roasted nuts that just add that little bit more texture and flavor - the combination is simply magical!
This decadent treat is perfect for your next dinner party or even as a weekend project with the kids because it looks stunning, tastes amazing, takes only minutes and I promise will be eagerly gobbled down by kids and adults alike.
With the festive season fast approaching this cake makes a lovely, festive looking alternative for those people who aren't big fans of traditional Christmas cake as well.
MY TIPS
A silicon ring pan makes removing this cake easy, mine is made by Mastrad but any smooth, non-stick ring pan would work fineA food processor makes this recipe an absolute breeze but if you don't have a food processor you could use your stick blender and still get the same resultIf you are melting your chocolate in the microwave, please do it in short 30 second bursts and check by trying to stir it each time because sometimes dark chocolate can hold its shape even when melted and you may burn it if you do not checkAs this cake has no flour, when you are checking if your cake is done, even if your toothpick or skewer has a few crumbs on it, it is cooked and will be perfect - nice and moist!
YOU WILL NEED
Cake
1 can | 425g | 15 ounces chickpeas rinsed and drained
4 eggs are room temperature
3/4 cup | 150g | 5 ounces caster/granulated sugar
1 teaspoon ground coffee (preferably strong) mixed in 2 teaspoons hot water
1/2 baking powder
1 tablespoon cocoa powder
1/2 teaspoon almond essence
1+1/2 cups | 270g | 9.5 ounces dark chocolate - I use Plaistowe but any quality baking chocolate will work
Topping & Decoration
10 pecans chopped and gently dry roasted in a pan
10 hazelnuts chopped and gently dry roasted in a pan
1/4 cup 40 grams dark chocolate
1 tablespoon creme fraiche or cream
METHOD
Preheat your oven to 180C/375F and lightly grease your ring pan and set aside. Place your eggs and chickpeas in your food processor and blend until nice and smooth. Add the sugar, baking powder, ground coffee (mixed in the hot water), cocoa powder and almond essence and blend again until well combined.Melt your chocolate in a double boiler on the stove or in your microwave in short bursts of 30 seconds in a clean glass bowl until melted, stirring and checking each time to avoid burning the chocolate.Add the melted chocolate to the chickpea mixture and blend again until well combined, scraping down the sides if you need to ensure it is all well mixed.
Pour into your lightly greased silicon ring pan and bake for 25-35 minutes or until a toothpick or skewer comes out almost clean. Allow to cool and transfer onto a new serving plate before decorating.
To create your ganache melt your chocolate in a double boiler or in a clean glass bowl in the microwave and melt in 30 second bursts until melted. Add the creme fraiche or cream and mix until well combined and pour over your cake.Sprinkle your roasted nuts over the ganache and serve.
MAKES 8-10 MOUTHWATERING PIECES
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Eat In Style by Feritta by Eat In Style By Feritta - 8M ago
If you are looking for a Spook-tacularly easy, fun and quick recipe - you have to try this delicious Nutella filled Halloween Spider's Web! It's a fun activity to do with the kids and the imperfection of it all kind of adds to it's Halloween charm!
MY TIPS
Try to keep the Nutella sandwiched between the pastry only because the Nutella has a high sugar content and may burn on the edges a bit if too much is oozing outYou could mash a banana in with the Nutella and even add in finely chopped nuts for something differentLet the pastry cool before icing otherwise it may melt the icing (but it will still taste good!)You may not need all the icingGoes great warm with some ice cream, a glass of milk, tea or coffee!
Here's an idea of how it will look before baking and twisting:
YOU WILL NEED
2 sheets puff pastry about 25cm x 25cm / 9"x 9" 100g | 3.5 ounces Nutella or choc/hazelnut spread (just ensure a thick, even layer if you don't want to measure)
2 tablespoons butter, melted 3/4 cup soft icing mixture 1 tbs milk 1 egg, lightly beaten
METHOD
Preheat oven to 180C/375F and line a large baking tray with baking paper.Place one pastry sheet onto your tray and spread the Nutella/choc hazelnut spread evenly over the sheet, leaving a slight border around the edge and then top with the second sheet of pastry. Place a 6cm | 2 inch pastry cutter or glass in the center of the pastry and gently press to make an indent. Beginning cutting lines outwards at regular intervals approximately 3cm | approximately inch apart (see example above.Once all the sections are cut, gently twist 3 times clockwise - repeat with each section until completed. Brush with beaten egg and bake for 25 minutes or until pastry is puffed and golden.Once cooked, removed from oven and brush with melted butter and allow to cool slightly.In a small bowl combine 3/4 soft icing mixture with the milk and using piping bag with a small round nozzle, pipe lines from one end to the other and then starting from the centre, join each of the lines with a curve to represent a spiderweb - just have fun with it, it doesn't need to be perfect - it's Halloween!
SERVES 12
Recipe adapted from Woolworths
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Eat In Style by Feritta by Eat In Style By Feritta - 8M ago
These scrumptious Jaffa Crackle Cookies remind me of magical snow-covered fields and will make such a pretty addition to your holiday table - or really any occasion where you want to create that little bit of nostalgia or the feeling of a winter wonderland on your very table!
Now apart from being extremely easy, the BEST part of this recipe is that you can bake and FREEZE it! I have to be honest, I have since baking these been guilty of actually eating them straight out of the freezer because they are so chocolaty and orangey (yes I Googled, it, it is a real word) that I find it hard or even necessary to wait for them to come up to room temperature but ideally, yes you should be patient and eat them after they have been out of the freezer for a little while!
These will easily keep in the freezer for a couple of months so if, like me, you plan a cooking up a holiday feast, having the convenience to bake and keep ahead of time is a great time saver and stress reliever so you aren't doing everything last minute!
Where would we be without the Mum's and the Woman's Weekly! I must thank them both! Mum gave me this recipe via the magazine years ago and it has taken me until recently to try out this recipe. I didn't change much but I bumped up the fresh orange rind just a bit more from the original recipe and I just love the Jaffa-like taste and freshness that the orange rind brings to these cookies they are almost dessert like cookies perfect to have with coffee after the perfect meal instead of chocolates. I also halved the amount of icing sugar used to top them as I wanted the maximum orange-chocolate flavor to come through but also the pretty pattern which comes via the icing sugar.
MY TIPS
A pair of disposable gloves make rolling the chocolate balls before baking much easierThese can be cooked and frozen several months ahead which makes it an ideal make-ahead recipe - make sure your container is well sealed/air-tightThese would make a lovely food gift idea for a chocolate lover!
YOU WILL NEED
200g | 7 ounces dark chocolate chopped
40g | 1.4 onces | slightly rounded tablespoon unsalted butter at room temperature
90g | 3 ounces | 1/4 cup hazelnut spread
Finely grated orange rind of 1 whole orange
1/2 teaspoon mixed spice
2 eggs
1 egg white
110g | 3.8 ounces | 1/2 cup caster sugar
50g | 1.8 ounces | 1/3 cup spelt flour or plain flour/all-purpose flour
2 tablespoons cocoa powder
130 | 4.5 ounces | 1/2 cup icing sugar/powdered sugar (use more if you need to)
METHOD
In a small non-stick pot add the chocolate, butter, hazelnut spread, orange rind and mixed spice and gently melt and combine all the ingredients over a low heat and set aside.In a small mixing bowl beat the eggs, egg white and sugar until thick and fluffy. Gently fold the slightly cooled chocolate mixture into the egg mixture until well combined.Cover and place in the fridge for 1-2 hours or until firm and workable.Preheat your oven to 180C/350F and line two baking trays with baking paper.Sift your icing sugar into a medium sized bowl.Where your disposable gloves if you have them and take a tablespoon of the firmed up chocolate mixture, roll into a ball between your hands and toss into the icing sugar ensuring it is fully coated and then place onto the baking tray.Continue this process until all the mixture is used leaving a gap of around 3cm /just over an inch between the cookies to allow for spreading.Bake for 12 minutes or until firm. Remove from the oven and allow to cool on the trays or on racks. Enjoy once cooled or store in an airtight container in the fridge or freezer.
MAKES 30 COOKIES
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I have always loved a good cinnamon bun - that heavenly combination of freshly made bread combined with the magic of cinnamon sugar and a touch of icing is pure joy in every mouthful!
While I do love a good Cinnabon, I prefer my buns not overly doused with too much sickly-sweet frosting. You'll find in my recipe below that my buns have just enough frosting to bring in some sweetness without overtaking the amazing flavor of the freshly cinnamon-spiced baked bread!
While these are best fresh, if you pop them into the microwave for a bit they will return to that "just out of the oven feel and taste" and a bit of butter on top doesn't hurt either!
If you have your reservations about cooking with yeast, rest assured that today's yeast is a lot easier to work and as long as its fresh and and you follow the tips below your breads will always turn out perfect!
MY TIPS
Always ensure your liquid is the right temperature for the yeast (ideally 46C/115F) and that you add some sugar for it to feed/ferment properly - if your yeast doesn't froth, you aren't going to get a good result
Using a thermometer helps a lot because if your liquid is too cold or too hot the yeast will not do it's thing and your bread won't rise
Greasing your dough hook (if using a machine) with oil before you start kneading your dough will ensure it removes easily off the hook once ready saving a lot of time!
If after 10 minutes your yeast is not bubbly and frothy don't even bother going ahead with the recipe because your yeast isn't working and your bread won't rise. My advice would be to get some fresh yeast, ensure your temperatures are right and start again - it will save you a lot of heartache! Ensure your dough gets a nice rise in a warm, draft-free environment. An oven that has just been heated a little and then turned off is ideal or if you are a having a lovely warm day, just pop it outside, covered of course, and let it do it's thing.Bread flour is best for recipes like this because of it's gluten content which allows you to achieve the light texture and right consistency.You can add nuts, a spread like Nutella, choc-chips or mixed peel if you like to this recipe just before rolling up - experiment away!And last but not least, store your yeast in the fridge to keep it as fresh as possible
YOU WILL NEED
Dough
2 + ¾ cups bread flour
3 tablespoons granulated sugar
1 teaspoon salt
2 + ¼ teaspoons instant yeast
3/4 cup milk (I used low fat milk)
2 tablespoons unsalted butter
1 large egg
Filling
¼ cup unsalted butter at room temperature
3-4 teaspoons of ground cinnamon
¼ cup brown sugar
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk
METHOD
In a small saucepan heat milk and butter to 46°C/115°F. Pour into a jug or small mixing bowl and add the caster sugar and yeast. Give a good brisk stir (10-20 seconds) to make sure it is all well combined. Don’t worry if you have a few bits of butter here and there. Cover and set aside for 5-10 minutes or until frothy.Grease your stand mixer hook before adding your bread flour and salt, to your stand mixer and then gently pour in the yeast mixture and egg and proceed to mix on low to combine and then turn up to medium for 6-7 minutes or until the dough comes together into a smooth and stretchy dough. It will concentrate onto the dough hook itself and leave the bowl completely when it is the right consistency. If you dough is too wet continue kneading for a couple more minutes and if it has still not come together add a little more flour - 1/8 of a cup at a time, kneading well between each addition and continue to add an 1/8 of a cup at time until the dough comes together nicely into a ball. You can also knead the dough by hand if you wish until it becomes smooth and stretchy.Place dough in a large well-greased bowl covered with plastic wrap and set aside in a warm place for about 1 hour or until doubled in size.Turn out the risen dough onto a floured surface and knead for 2-3 minutes.Roll into a 40cm x 24cm | 15 x 9 inch rectangle and then brush the softened butter evenly over the surface.
Mix together the cinnamon and brown sugar together and sprinkle evenly over the dough. Roll up the dough lengthwise so you have the length to cut 9 larger or 12 smaller pieces – a ruler can help with this process to make them nice and even but if the sizes vary a bit don't worry too much - it's all good!
Place the cut rounds in a lightly greased 23cm/9 inch square pan and lightly cover with aluminum foil or plastic wrap and set aside for a second rise for approximately 30 minutes.Remove any covering and bake at 180C/375F for 15-20 minutes or until golden.Remove from oven when done and allow to cool slightly.Mix the powdered sugar, vanilla and milk together until smooth and brush over warm rolls and serve immediately. I love to top mine with a bit of butter – simply delicious!
MAKES 9 LARGE or 12 SMALLER CINNAMON BUNS
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Eat In Style by Feritta by Eat In Style By Feritta - 9M ago
The fragrance of these Best Spelt Choc-Chip Cookies wafting through your house will make you feel like a happy child all over again! Full of delicious anti-oxidant rich dark chocolate chips and tummy-friendly spelt flour, these are the Best Spelt Choc-Chip Cookies you will ever try and they are so easy because no chilling is required either!
FYI, you can substitute the spelt flour for regular plain/all-purpose flour if you wish but I always prefer to make my treats with spelt flour if I can because it is easier to digest and much more nutritious!
These soft, thick, buttery, chocolaty comforting cookies are like a mother's comforting hug!
MY TIPS
These actually taste better a day or two after being baked - so they are a great cookie to make ahead!
Your melted butter should be melted but NOT HOT so if it is too warm allow to cool a bit before adding to the mixture
DO NOT OVER BAKE if you want soft cookies, once slightly golden they are doneAllow to cool completely before eating
Do NOT beat the egg for too long on your cookies will be hard
Your cookie dough is the right consistency when you can easily roll a smooth ball of dough in your hands no stickiness and holds shape easilyIf you decide to make smaller cookies be sure to reduce your baking time accordinglyThese cookies will spread quite a bit so no more than 6 to a standard baking tray and keep a good space between them!These will keep well if kept in an airtight containerCan be frozen
YOU WILL NEED
8 tablespoons | 90g | 3 ounces salted butter 1/2 cup caster/ superfine sugar 1/4 cup packed brown sugar (you can also use light-brown sugar)1.5 teaspoons vanilla extract1 egg at room temperature1 + 1/2 cups | 200g | 6.75 ounces cups spelt (or plain/all-purpose flour if you prefer)1/2 teaspoon baking soda1/4 teaspoon salt 1 cup dark chocolate chips 1/2 cup walnuts (optional but yum)
METHOD
Preheat the oven to 180C/350F degrees. Line 2 baking tray with baking paper and set aside. In a small glass bowl, microwave the butter for about 50 seconds until just barely melted. It should not be hot but it should be melted. If there are a few solid spots, just stir to let residual heat melt remaining butter. Using a stand mixer or electric beaters, beat the butter with the sugars until pale and creamy. Add the vanilla extract, egg and baking soda and beat at a low speed until just incorporated for 15 seconds or so.Add the spelt flour and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips (and walnuts if using) and using a spatula, mix in and combine well. Roll the dough into 12 even, large balls approximately 52g/2 ounces each and place no more than 6 per sheet on a standard cookie tray. Bake for approximately 10 minutes until the cookies have nicely puffed up and are just barely golden, if they get too brown they will be crispier and not as soft.Let them completely cool in the pan, they will sink a bit and this is part of the process so don't worry!
MAKES 12 JUMBO COOKIES
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