Georgina Adamson
Nothing nicer than a slice of fluffy sponge cake with cream and fresh summer
fruits. Replace flour with Gluten Free alternative. Quick and easy to ‘whip up’.
4 eggs separated (fresh from local chooks, so much nicer). Take out of the fridge
earlier to reach room temperature.
¾ cup caster sugar
1/3 cup each plain, SR and cornflour.
½ tsp baking powder (or use GF … Read more »
Jenny Halliday
Peach flan
160g butter
160g caster sugar3 eggs
1 tsp vanilla essence
220g plain flour
3 or 4 firm ripe peaches
Extra caster sugar for sprinkling
Combine butter with caster sugar in a food processor until creamy.
Add eggs separately until well blended.
Add vanilla essence and plain flour. Process until just combined.
Spoon the mixture into a lightly greased … Read more »
Mark Jenkinson
Mark is an enthusiastic baker and is sharing some of his favourite recipes that he cooked at his cafe. Some of his inspiration came from his mother’s own recipe book. Linda Sang
250g butter
1 ½ cups of plain flour or equal SR and plain flour
4 tbsp custard powder
4 tbsp icing sugar
dash of vanilla
Preheat oven 150C. Prepare tray and line with baking paper.
Beat butter and sugar until very fluffy, then fold in the rest.
Roll mixture … Read more »
Mark Jenkinson
4½ cups SR flour
1½ tsp baking powder
1½ cups of cream
1 can of lemonade (any soft drink will do, I tried Passiona, lemonade and Coca Cola, all different).
Cook on 250C for 15 min (or until cooked). If you have a micro/convection oven microwave, cook the scones for an extra 2 minutes and watch them rise further. These scones were very popular at my café.
Nikki Hutteman
Apple tart (serves 12)
4 kg golden delicious apples (or similar)
2 kg granulated sugar (less if you prefer more tart)
Ginger Cream
600 ml Tilba Valley cream
3 tsp local pure honey
2 tsp finely grated ginger
Peel and core apples, using a mandolin, cut widthways into 2 mm thick slices. Place apple in overlapping concentric layers in a 28 cm ungreased springform tin, sprinkling liberally with sugar between layers and pressing down apples as you go. Apples will reach just above side … Read more »
Dawn Hollins
During the Cobargo Folk Festival we hosted the delightful guitar duo from Western Australia, Guy and Damian from Desert Child. I’d made pear muffins for the first time, simply because I had several ripe pears. They were out-of-this-world!
I’ve since made blood plum muffins, banana and pineapple muffins and the latest batch from rhubarb and frozen blackberries, another great combination.
So here’s the recipe for Pear Muffins endorsed by Desert Child
Wet mix ingredients:
