Angela Marshall
Use a dry pumpkin like Queensland Blue or Jarrahdale. Kents are too wet.
1 cup cooked mashed pumpkin (260 gms) – allow to cool and drain off all excess moisture
1 dessertspoon grated orange rind
3 tablespoons butter (90 gms)
¾ cup sugar (165 gms)
1 egg
1 cup sultanas (165 gms)
2 cups SR flour (300 gms)
Pinch salt
½ cup milk (125 … Read more »
Fiona Kotvojs
Gulaga Gold, Dignams Creek
Ingredients:
300 ml milk
Pinch salt
½ cup caster/pure icing sugar (not icing sugar mixture)
10 g grated truffle
2 eggs
300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and sugar … Read more »
Here’s what you will need:
1 cup of oats
2 cups of flour
40 grams of butter
1 cup (250 ml) cream
1 cup currants
pinch of salt
1 teaspoon of baking powder
a few sneaky chocolate buttons
flour, to dust
Here’s what you will do:
1. Combine all dry ingredients and butter in a bowl. Use fingertips to rub butter into the dry ingredients until well … Read more »
Ingredients:
6 x apples
½ cup muesli of choice
¼ tsp cinnamon
2 Tbsp honey
2 Tbsp coconut oil
ricotta and extra honey to serve
Method:
Preheat your oven to 180C. Core the apples and place in a baking dish. Fill the centres of the apples with muesli and scatter more around the base to soak up juices.
Melt together honey, coconut oil and cinnamon and mix to … Read more »
by Flick Ruby
1½ cups soft brown sugar
2 cups SR flour
125 gm butter
1 cup milk
1 teaspoon baking soda
1 egg
1 teaspoon grated nutmeg
Generous handful of walnuts
Small 20 cm springform cake tin
Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half of the mixture evenly over the base of the … Read more »
by Nicky Hutteman
Pastry:
125 gms buckwheat flour
125 gms almond flour/meal
1 Tbsp pure icing sugar
125 gms room temperature butter chopped/alternatively 125 gms coconut oil
1 egg yolk
½ tps cold water
Filling:
500 grams strawberries or any mixed berries
¼ cup honey
¼ cup cornflour
2 tps fresh grated ginger
Method:
Combine buckwheat, almond meal and icing sugar in food processor till combined.
Mix egg yolk with water.
