I really love the science of baking and how all ingredients, when combined, makes for something very enjoyable. It truly is an exciting feeling when you see (and get to eat) the end result. I have been on this journey of recipe development for a while now and I am so thrilled with the results.
I just love this dessert and it brings back so many childhood memories. It is so rich, and decadent and perfect for anytime of the year and no you don’t need a reason to indulge. There’s not much more to say because the proof is in the pudding.
These are my first try at scones and I was very sceptical to try them, because I have had some scones that could be used as weapons. I’ve watched other make them and could not quite figure out what the trick was to making or mixing them. After much research I discovered it’s in the mixing or combining of the ingredients and the trick is not to over mix or over work the dough. To over work the dough would be great if you wanted to make bread but for this you want something that is light and fluffy.
I love this strawberry sauce. It has such a pungent taste that I really enjoy and it balances the sweetness of pancakes, waffles and vanilla ice cream perfectly. It might even be a great addition to plain yoghurt. I also enjoy the fact that there are still chunks of fruit left in the sauce. This is my own combination of ingredients and if I must say so myself, I love the combination.
Try this delicious chocolate mousse recipe that will melt in your mouth. It is very easy to make and could be prepared a night before. Truly I will be making this often. It has no eggs, only chocolate and cream.
Here is the recipe. Adapted from taste.com.au
180g chocolate (this is the big slab of chocolate like Cadbury Bubbly)
250ml cream (whipped)
- Melt chocolate in a large heatproof bowl over a saucepan of simmering water (making sure the bowl does not touch the water).
- Remove and cool to room temperature, if you don’t the mousse will flop (trust me)
- Beat cream in a bowl to soft peaks, then fold into the melted chocolate.
- Spoon the mousse in serving glasses or bowls and keep in refrigerator until set or until needed
Try these delicious mini Chocolate ‘Croissants’. I say they are croissants but I made them using puff pastry and some left over chocolate.
- Puff pastry
- Flour for covering table
Here’s how to make them
- Roll out your puff pastry with a rolling pin.
- I use the whole sheet of pastry and then cut out squares of about between 7 and 8cm.
- Once you have a few squares place a chocolate block (or two) in the center and close them.
- You can use your imagination here, as long as they don’t leave a gap for the chocolate to escape.
- Place them on a baking sheet and bake them in a preheated oven on 180 degrees C for about 15mins or until golden.
- Remove from oven and cool on a cooling wrack
The first time I made choux pastry, I was a teenager just following a recipe that my older sister had given me. I remember the day she made these and I decided I wanted to do the same. Now every time I see these I think back to that time. I haven’t made them since and decided to just try it. I tried them again two weeks ago, and man did they flop. I forgot I needed to boil the mixture first before adding the flour, so I had a lovely pan cake mix. 🙁 The next batch wasn’t any different. I had to go through another mess before I came to the right method. It was a very frustrating night.
I eventually remembered and here is the result. Lovely. I made a custard filling for these ones.
- 125ml water
- 62.5g butter or margarine
- 125ml flour
- pinch of salt
- 2 extra large eggs
- Preheat oven to 200°C
- Melt butter in the water and bring to a boil
- Once mixture boils add the flour all at once and stir until mixture forms a soft ball and comes away from the sides
- Let it cool
- Add eggs one at a time, mix well before adding the next one
- The mixture should be a nice and glossy
- Prepare your baking sheet.You can either lightly grease your baking sheet or spray it with non-stick spray
- Take teaspoons full of dough and place them about 1cm apart
- Pop in the oven and bake for about 10 minutes at 200°C and then increase the temperature to 220°Cand bake a further 20 minutes
- Your puffs should be golden and crispy
- Once you’ve removed it from the oven use a sharp knife and pierce each one immediately
- Place on a cooling rack
You can add any type of filling, mine was custard which was made slightly thick. I used about a third of a 90g chocolate.