WHITE CHOCOLATE BROWNIE SLICE

125g unsalted butter, chopped
240g block white chocolate, chopped
¾ cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
¾ cup plain flour
½ cup self-raising flour
Extra 240g block white chocolate, chopped
3 x 55g Cherry Ripe bars
Icing sugar mixture, to decorate

METHOD

Grease a 23cm square cake pan. Line base and sides with baking paper.
Place butter and chocolate in a medium pan. Stir over a low heat, without boiling, until mixture is smooth.
Stir in sugar. Remove from heat and cool for 5 minutes.
Stir in eggs, vanilla extract, sifted flours and extra chopped chocolate. Spread mixture into prepared pan. Cut cherry ripe bars into 1cm-wide strips. Arrange evenly over top of slice, pressing down slightly.
Cook in a moderate oven (1 80C) for 35 minutes, or until golden brown. Cool in pan.
Turn out slice and trim edges. Cut into squares and dust with sifted icing sugar mixture.

CHOCOLATE OAT BAR

2 Cups brown sugar
250g butter, melted
2 eggs lightly beaten
2 teaspoons vanilla essence
21/2 cups self-raising flour
3 cups rolled oats

FILLING

300g chocolate chopped
400g can sweetened condensed milk
30g butter
1 cup chopped walnuts
2 teaspoons vanilla essence

METHOD

Line two 19cm x 29cm lamington tins, with baking paper and grease.
Combine sugar, butter, eggs and essence in a medium bowl. Add sifted flour and oats, mix well.
Divide mixture into 3 equal portions. Press one portion evenly over base of one tin and then do the same with the other portion.
Spread filling evenly over both bases. Drop tablespoons of remaining base mixture over filling.
Bake in moderate oven for about 35 minutes or until lightly browned, cool in tins. Remove and refrigerate for several hours before cutting into slices.

FILLING

Combine chocolate, condensed milk and butter in small saucepan, stir over low heat until chocolate melts. Add nuts and essence mix well.

APPLE CROSTATA

This recipe is taken from Ina Garten cooking show the Barefoot Contessa which is seen on the Lifestyle Channel. This recipe is made with apples but I have also made this using nectarines without the topping. Other fruits like peaches or plums would taste delicious as well. You can use any nuts you like for this apple crostata as well. Great as a dessert with a large spoon of cream on top.



APPLE CROSTATA

Pastry

1 cup all purpose flour
2 tablespoons sugar
¼ teaspoon salt
125g cold butter chopped
3 tablespoon cold water

FILLING

4-5 medium apples
¼ teaspoon grated lemon rind

TOPPING

¼ cup all purpose flour
¼ cup sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
4 tablespoons cold butter
¼ cup of walnuts

For the pastry:

Place all ingredients into a food processor except water. Pulse until combine, then add water with motor running, until the dough forms into a soft ball.

Turn dough onto a floured board and form into a disc shape. Wrap in plastic and refrigerate for a least 1 hour.

Preheat oven to 180 degrees.

Roll pastry into a 28cm circle and transfer to baking tray.

For the filling: Peel, core and cup apples into quarters. Cut each quarter into 3 chunks.

Toss with lemon rind. Cover dough with apples leaving a 1 1/2cm border.

For the Topping:

Combine all ingredients into a food processor and pulse until mixture is crumbly and started to hold together.

Sprinkle evenly over the apples.

Gently fold the border over the apples to enclose the apples, pleating it to make a circle.

Bake for 30-35 minutes until the crust if golden and the apples tender.

Allow to cool.

Serve at room temperature with ice cream or cream.

CHOCOLATE BIRTHDAY CAKE WITH RED WINE

How do you make a birthday cake from one of your favourite cake recipes? Here is what I have done for my grand nephew Jacob. I have baked his favourite – a chocolate cake – and added M & M’s, candles and of course Happy Birthday Jacob.

Everyone was pleased… Jacob and his brother Kye… grandparents and mum and dad. There weren’t even any crumbs left.


CHOCOLATE BIRTHDAY CAKE WITH RED WINE

serves 10-12
preparation 15 minutes
cooking 1¼ hours

185g butter, chopped, at room temperature
1½ cups caster sugar
3 eggs
1½ cups self-raising flour
¾ cup plain flour
½ cup cocoa powder
1 cup red wine
½ cup water
whipped cream, to serve

CHOCOLATE GANACHE

200g dark eating chocolate, chopped
½ cup thickened cream

1. Preheat oven to moderate, 180°C. Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
2. In a large bowl, using an electric mixer, beat butter and sugar together until light
and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flours and cocoa together. Lightly fold into creamed mixture alternately
with combined wine and water.
4. Pour mixture into prepared pan. Bake for 1~1h/4 hours until cooked when tested.
Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
5. CHOCOLATE GANACHE. Combine chocolate and cream in a medium pan.
Stir over low heat until smooth. Cool until mixture thickens slightly and is of
a spreadable consistency (about 30 minutes).
6. Spread ganache over top and sides of cake.

Serve in wedges with whipped cream.

ALMOND BREAD

ALMOND BREAD (makes 2 loaves)

6 Egg whites l6Omls of whites
230 grms Caster sugar 1 1/3 cups
200 grms Plain flour 1 1/2 cups
200 grms Unbleached almonds
pinch Cream of tartar

Whisk egg whites & cream of tartar until soft peaks form.
Add sugar & beat until firm & glossy.
Fold in plain flour. Add nuts.

Put into greased loaf tins.
Bake 30 mins approx at 170* cent.
Turn out of tins, wrap in tea towel.
Store in plastic bag in freezer 24 hours for best cutting.
Slice finely/lay on back of patty pan tin.

Cook about 10 mins at 160* cent
Store in airtight container