This recipe yields about 200ml of dressing and can be kept in the refrigerator for 3 days.
15ml honey 60ml apple cider vinegar 125ml oil 45ml greek yoghurt the juice of half a lemon
Add the honey and vinegar to a small bowl and whisk together. Drizzle in the oil, a little at a time while whisking continuously until all the oil has been incorporated. Add the yoghurt and whisk until amalgamated. Finally add the lemon juice and season the dressing with salt. Keep unused dressing in a glass jar in the refrigerator.
This is a small batch of rusks and yields about 24 pieces.
250g butter, room temperature 250ml caster sugar 4 eggs 10ml instant coffee dissolved in 30ml hot water 10ml vanilla 10ml baking powder 250ml flour
Preheat your oven to 170℃ and line a 23cm loaf tin with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together at high speed until creamy – scrape the mixture down once or twice in between mixing. Add the eggs one at a time, waiting for it to be incorporated into the mixture before adding the next one. Add the dissolved coffee and vanilla. Add the baking powder and flour to a bowl and mix through. Turn the mixer to a low speed and add two tablespoons of flour at a time, until you have no flour left. Spoon the batter in to the prepared loaf tin and bake for one hour. Cool the cake on a wire rack.
Slice the cake into rusk sizes: I like 2cm x 3cm. Preheat your oven to 150℃ and line a baking sheet with baking paper. Space the rusks evenly apart and place in the oven for 15 minutes. Flip the rusks over and bake for another 15 minutes. Remove from the oven and cool completely. Store the rusks in a glass container.
Preheat your oven to 170℃ and line a baking sheet with baking paper. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on a high speed and beat the butter for about 3 minutes, until light and fluffy. Pour in the condensed milk and vanilla and beat for another 2 minutes on high speed. Scrape down the sides of the bowl and beat again for another minute or so. Add the flour and baking powder a spoonful at a time, until incorporated. Use a 15ml measuring spoon and scoop up 2 scoops. Roll into a ball with your hands and place on the baking sheet, about 4 cm apart. Bake the cookies for 12 minutes. Remove from the oven and place the baking sheet on a cooling rack for 5-10 minutes. Sift over the icing sugar and allow to cool completely. Store in a glass jar.
Preheat your oven to 180℃ and line a baking sheet with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together. Add the eggs one at a time while beating and wait for it to be incorporated. Sift the flour, cocoa powder, baking powder and salt into a bowl. Add the coconut and stir to mix. Turn the mixer to a low speed and add the flour mixture a spoonful at a time, allowing time for it to be incorporated. Scrape the bowl down and mix on high speed for 1 minute. Scoop a teaspoonful of the dough in your hands, roll into a ball and space it evenly on the baking sheet. Flatten the dough balls slightly by pressing down on them with the tines of a fork. Bake for 12 minutes and allow to cool on the baking sheet.
For the filling: Place a small saucepan over MEDIUM heat and add the sugar and butter. Stir until the sugar has melted. Add the cream and milk and remove from the heat. Add the vanilla and stir through. Sift the icing sugar and cocoa powder into the saucepan and mix until the filling has a spreadable consistency. Sandwich the biscuits together. (You may re-heat the filling over a low heat if it becomes un spreadable) Store the romany creams in a glass container.
125g butter, cubed 1 x 385g can condensed milk 5ml vanilla 300g self-raising flour 2 eggs 250g mixed berries icing sugar, to dust
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Add the butter and condensed milk to a small saucepan set over medium-low heat. Stir the mixture for about 3 minutes, until the butter has melted and the mixture is smooth. Remove the saucepan from the heat and stir in the vanilla.` Add the flour to a mixing bowl and pour the mixture into the flour. Whisk the eggs together with a fork and add this to the mixture as well. Fold through until the ingredients are just combined. Set aside 24 of the berries and add the rest to the batter. Fold through. Spoon the batter into the paper cups and press two berries into the top of each. Bake the cupcakes for 25 minutes. Remove from the oven and tin and cool on a cooling rack. Sift some icing sugar over to serve.
200g plain sweet biscuits 125g butter, melted 395g can condensed milk 290g dark chocolate, chopped
Line a 20cm x 20cm baking tin with baking paper. Add the biscuits to a food processor and blitz to a fine crumb. Drizzle in the melted butter and add 80ml of the condensed milk. Pulse until the mixture is combined. Spoon into the prepared tin, smooth the surface and set aside. Add the rest of the condensed milk to a heatproof bowl and add the chopped chocolate. Place the bowl over a saucepan of simmering water until the chocolate has melted. Stir the mixture well and pour over the biscuit base. Spread it out into an even, smooth layer. Cover with plastic wrap and refrigerate for an hour. Remove from the tin and slice into squares.
A perfect meal to put together with leftover roast lamb. This recipe yields 6 individual pot pies.
30ml vegetable oil 1 onion, chopped 2 carrots, cut into small cubes 2 cloves of garlic, minced 30ml flour 5ml smoked paprika 500ml lamb stock 30ml tomato paste 30ml Worcestershire sauce 2 potatoes, peeled and cut in to small cubes 600-700g leftover roast lamb, chopped 30ml finely chopped rosemary 1 sheet puff pastry egg wash: 1 egg yolk + 15ml cold water, whisked together
Preheat your oven to 200℃. Place a large saucepan over medium-high heat and pour in the oil. Add the onion and carrot and cook until the onion is soft. Add the garlic and stir-fry for 1 minute. Sprinkle the flour and paprika over and stir-fry for another minute. Add the stock slowly and a little at a time while stirring constantly. Now add the tomato paste, Worcestershire sauce, potato, lamb and rosemary. Bring to a simmer and cook for 10 – 15 minutes until the vegetables are done. (Add some water if needed) Taste the mixture and adjust the seasoning to your liking. Spoon the lamb mixture into 6 individual ovenproof ramekins. Lay the puff pastry on a lightly floured work surface, turn a ramekin over on it and cut 6 rounds from the pastry. Place the pastry discs on the lamb filling and press the edges to seal. Brush with egg wash and bake in the oven for 25 minutes. Serve the pot pies piping hot.
250ml sugar 250g butter, cubed 2 eggs a pinch of salt 10ml baking powder 750ml flour 125ml apricot jam
Preheat your oven to 180℃ and spray a swissroll pan (32cm x 22cm) with cooking spray. Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed until creamy. Add the eggs and beat on high speed for 1 minute. Scrape the mixture down and mix again. Add the salt, baking powder and flour to a mixing bowl and stir to mix. Turn the mixer to a low speed and add a few spoons of flour at a time, allowing time for it to integrate into the mixture before adding more flour. Remove the dough from the mixing bowl and divide in two portions. Press the one portion of dough into the swissroll pan and even it out with your hands. Spoon the apricot jam on top and spread it evenly over the dough layer. Push the other portion of dough through a coarse grater, as though you are grating it. The dough is very soft and you will have to push it through with the heel of your hand and then spread it evenly over the jam layer. Bake in the oven for 25 minutes and cool completely on a cooling rack. Slice into squares or fingers once cold and store in an airtight container.
This may not be the best looking fudge but on boy, it delivers on taste…!
100g butter 750g caster sugar 1 x 385g can condensed milk 150ml milk 2,5ml vanilla
Line a 20cm x 20cm baking tin with baking paper and set aside. Add the butter, caster sugar and condensed milk to a medium-large saucepan and place over a medium to low heat. Allow the butter to melt. Turn the heat up to medium-high and simmer for 25 minutes while stirring regularly to prevent the mixture from sticking to the saucepan. Remove the saucepan from the heat, add the vanilla and whisk for 5 minutes with an electric whisk. You are cooling the mixture down and want it to be really thick. Pour the mixture into the prepared baking tin and level the top. Set aside to cool for an hour and cut into squares.
Glaze: 375ml icing sugar, sifted 15ml boiling water
Preheat your oven to 180℃ and spray a 24-hole mini-muffin tin with cooking spray. Add the self-raising and regular flours, caster sugar and butter to a food processor and process to fine crumbs. Tip the mixture into a mixing bowl. Add the milk, egg and vanilla to a jug and whisk together. Pour the wet ingredients into the dry ingredients and stir to combine. The dough will be very sticky. Set aside. Add the brown sugar and cinnamon to a bowl and stir to mix. Add the 25g butter and rub it into the sugar with your fingers. Flour a work surface and divide the dough in half. Roll out to 35cm x 20cm rectangle. Sprinkle half the sugar and butter mixture evenly over the surface and roll it into a long, tight log. Trim the edges neatly and then cut the log in to 1,5cm slices. Place each slice in a hole in the muffin tin. Melt the 20g butter and brush it on to the swirls. Bake in the oven for 15 minutes. Remove and cool on a cooling rack.
For the glaze: Add the icing sugar to a small bowl and pour in 15ml of boiling water. Mix together and drizzle over the swirls. Stand the cookies for 20 minutes to set, before serving.
My Whisk and I 