Rae sent me this link to a magnificent looking lemon slice. http://www.insanitytheory.net/kitchenwench/luscious-lemon-slices/ As soon as I opened up the page I knew I had to make it – I’m an absolute fool for anything that is lemon flavoured, and a lemon slice like this one is right up there. It was comparatively easy to make, nothing to technical to deal with but I was perplexed when it came out – the base was on the top and I thought it was a complete failure. It took me a little while to realise I needed to turn it over on to the cooling rack. Forgive me, I am new at this.
I’ve been reading the Age’s Good Weekend for decades now and always skipped right past the recipes, I mean, only clever and insanely talented people could ever cook/bake them. Mere mortals need not apply. This morning I paused on Neil Perry’s Strawberry and Yoghurt cake. It looked delicious and when I looked it seemed almost too simple to be true. No eggs and polenta made it different to anything else I have baked so after grabbing some polenta from Coles I set to work. I took my time, didn’t stress and it worked! Two hours in the oven is a long time to wait to see how everything turned out
With the Queen of Cakes coming for dinner I decided to risk it and contribute a dessert of my own. Rae had gone through Margert’s book and selected a few recipes for me to try and after a quick look in the pantry to see what I could bake with what we already had the winner was Raspberry Jam and Coconut slice. I was pressed for time and it showed a little in the presentation of the finished product but they taste amazing. Considering I’ve all but given up sweet things the sugar hit from two of these had me buzzing but considering it’s the next morning now and they’ve
Margaret Fulton strikes again. I didn’t plan it but I’ve made two peanut butter sweets in a row. In her recipe Margaret says she adapted an American recipe for peanut butter cheesecake to Australian tastes – I assume it’s a little less ‘heavy’ and lighter on the peanuts. This recipe called for Wheaton Chocolate biscuits but the local Coles didn’t have any so I opted for Chocolate Ripple instead – not sure but I think they may be heavier than Wheaton’s. I also had to adapt as I didn’t have a small enough flan tin so, to avoid spreading the crust too thin, I used a baking tin instead. It
Sunday afternoon and a school week looming so I thought I’d make some biscuits for school lunch boxes. Rae had found the recipe for peanut butter biscuits in Margaret Fulton and commented that she’d like them so what Rae wants… The highlight was getting to use my mixer for the first time. Low-light was I wasn’t too good on the creaming of the sugar (more like mixing it up a bit and nowhere near enough) but in the end it didn’t seem to matter too much. The bigger factor was the oven. The first batch I put in at the top of the oven and it was too hot, While not burnt they
It’s the little things in life that make you smile. This morning I had my first follower on twitter for @tonybakes which is pretty cool. But even better, this follower – the wonderful Joan – has sent me a recipe to try. It’s an American recipe in a couple of senses. Apart from coming from Texas via Washington it has what I would consider to be very American flavours and ingredients; spices and Cranberry in a biscuit, or cookie given where it comes from. Here it would probably be served more as a slice so that’s what I’ll do. It’s now on the agenda for the next week. Thanks Joan,
Yum. Light, fluffy and a good sweet hit from the blueberry’s. Next time I may add a little more orange juice, just to bring out the orange flavour a bit more. Served with thick cream. The whole cake was gone in two sittings. Source : Margaret Fulton Baking Complexity : Simple Preparation Time : About 15 minutes Baking Time : 2 x 20 minutes What I Learnt : Our oven is 20 degrees or so cooler than it should be. Don’t be afraid to add more flavour. Add lots of five minutes extra cooking instead of ten minutes. Issues : Base and side stuck to tin a little – more greasing
Last day of the working week and the urge to have a cake for sweets tonight struck. We had all the ingredients in the pantry and fridge so I decided to go with Marget’s orange and blueberry cake. It was a simple recipe, I didn’t even get to use my new mixer and took next to no time to put together. I didn’t have a flan tray (although both Rae and I swear there’s one here somewhere) so I used a cake tray instead. I think this made the mixture a bit thicker than it should have been because the cake needed an extra ten minutes to cook through int