Sausage Rolls

Sausage Rolls

Roll up your sleeves and your comfort food for your next party!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 4
Sausage Rolls
Sausage, minced
400g
Chicken, minced
300g
Onion, chopped
1
Garlic, crushed
1 clove
Medium carrot, grated
1
Fresh breadcrumbs
1 cup
Parsley, chopped
3 tbsp
Ground nutmeg
½ tsp
Salt and pepper
To taste
Puff pastry, semi thawed
3 sheets
Chilli Flakes
Optional
Sesame seeds
1 tbsp
Method
Sausage Rolls

Step 01

Preheat oven to 200°C, line baking trays with baking paper.
Step 02
Mix all minced meat, garlic, carrot, breadcrumbs, parsley, nutmeg and seasonings.
Step 03
Beat 1 egg and add to mince mix, divide to 6 portions.
Step 04
Cut pastry sheets in half, roll mince portion for about 20-25cm long.
Step 05
Place down the sides, beat remaining eggs and brush the edges.
Step 06
Roll up to close filling. Place it on the trays and brush it again with egg wash and sprinkle sesame seeds.
Step 07
Bake it for 20 minutes or until it turns golden in colour.
Step 08
Serve it with butterhead lettuce and salad dressing, as a light meal.

You can also make these rolls in bulk and freeze them for a rainy day!

Classic Scones with Jam and Clotted Cream

Classic Scones with Jam and Clotted Cream

Bright purple pancakes for a hearty weekend brunch.
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 8
Classic Scones with Jam and Clotted Cream
Self-raising flour + extra for dusting
350g
Salt
¼ tsp
Baking powder
1 tsp
Butter, cut into cubes
85g
Castor sugar
3 tbsp
Milk
175ml
Vanilla extract
1 tsp
Squeezed lemon juice
1
Beaten egg
1
Jam and clotted cream
For topping
Method
Classic Scones with Jam and Clotted Cream

Step 01

Heat oven to 220°C.
Step 02
Mix the flour with salt and baking powder in a large bowl. Add the butter, then rub in with your fingers until it looks like fine crumbs. Stir in the sugar.
Step 03
Put the milk into a jug and heat in the microwave for about 30 seconds until warm. Add the vanilla and lemon juice, then set aside for a moment.
Step 04
Put a baking sheet in the oven.
Step 05
Make a well in the dry mix, then add the liquid and quickly combine it with a cutlery knife.
Step 06
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s smoother. Pat into a round about 4cm deep.
Step 07
Dip a 5cm smooth-edge cutter into some flour, and plunge into the dough. Then repeat until you have four scones. Press the remaining dough back into a round, and cut out another four.
Step 08
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Step 09
Bake for 10 minutes until risen and golden on the top.
Step 10
When serving, top it off with jam and clotted cream.

Save it for another day by freezing it once it’s cool.

Hot Cross Buns with Raisins

Hot Cross Buns with Raisins

Try your hand at homemade hot cross buns this Easter!
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Hot Cross Buns with Raisins
Full fat milk
300ml + 2 tbsp more
Butter
50g
Strong bread flour
500g
Salt
1 tsp
Caster sugar
75g
Sunflower oil
1 tbsp
Fast action yeast
7g
Beaten egg
1
Sultanas or raisins
75g
Mixed peel
50g
Zested orange
1
Apple, peeled, cored and finely chopped
1
Ground cinnamon
1 tsp
Plain flour, extra for dusting
75g
Water
5 tbsp
Apricot jam
3 tbsp
Method
Hot Cross Buns with Raisins

Step 01

Bring milk to a boil then remove from heat and add butter. Leave to cool until it reaches hand temperature.
Step 02
Place salt, flour, sugar and yeast into a bowl. Make a well in the centre, pour in the warm milk and butter mixture, then add one egg.
Step 03
Using a wooden spoon, mix well and bring everything together with your hands until you have a sticky dough.
Step 04
On a lightly floured surface, knead the dough for 5 minutes until it’s smooth and pliable.
Step 05
Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave it to rise in a warm place for an hour.
Step 06
Add sultanas, mixed peel, orange zest, apple and cinnamon to the dough. Knead and leave it to rise for another hour.
Step 07
Divide the dough to 15 pieces. Roll each piece into a smooth ball on a lightly floured surface. Arrange buns on baking trays lined with parchment papers. Cover – but don’t wrap – with oiled cling film, and set aside for another hour.
Step 08
Heat oven to 220°C. Mix the flour with water to make the paste for the cross, adding 1 tablespoon of water at a time until it becomes a thick paste. Spoon into a piping bag with a small nozzle and pipe it along the buns.
Step 09
Gently heat the apricot jam to melt, then sieve to get rid of any chunks while jam is still warm. Brush it on top of the warm buns and leave to cool.

Legend has it that hot cross buns baked on Good Friday will not spoil!

Slow-Cooker Peppermint White Chocolate

Slow-Cooker Peppermint White Chocolate

A deliciously heartwarming holiday drink!
 
Total Time:
2 hours 35 mins
Prep: –
Cook: –
Ingredients Serves 8
Slow-Cooker Peppermint White Chocolate
White chocolate (broken into small pieces)
235 ml
Half and half cream
4 cups
Milk
2 cups
Condensed milk
414 ml
Marshmallow creme
207 ml
Peppermint mocha creamer
1 cup
Peppermint extract
1 Tbsp
Assorted candy canes
As needed
Whipped cream
As needed
Method
Slow-Cooker Peppermint White Chocolate
Step
01
Combine white chocolate, half and half cream, milk, sweetened condensed milk, marshmallow creme, creamer and peppermint extract in a slow cooker.
Step 02
Cover with a lid and cook on low for 2½ - 3½ hours, stirring occasionally.
Step 03
Once ready, pour out the white hot chocolate into glasses.
Step 04
Top your drink with whipped cream and crushed candy canes.
Step 05
Coat the rim of your glasses with crushed cookies for extra holiday vibes!

Coat the rim of your glasses with crushed cookies for extra holiday vibes!

Salted Caramel Brownies

Salted Caramel Brownies

Indulgent brownies with a delicious, gooey center!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 30
Salted Caramel Brownies
Gluten-free white flour blend
1¼ cup
Tapioca flour
1¼ cup
Sugar
1¼ cup
Processed cocoa
½ cup
Milk
½ cup
Oil
½ cup
Vanilla
1 ½ tsp
Baking soda
1 ¼ tsp
Guar gum
2 tsp
Salt
A pinch
Salted Caramel Topping
Medjool dates
8 pcs
Oil
3 tbsp
Water
3 tbsp
Vanilla extract
1 tsp
Sea salt
¼ tsp
Rock sea salt
For garnish
Method
Salted Caramel Brownies

Step 01

Combine dry ingredients except sugar and set aside. In a separate bowl, stir in milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 mins for the sugar to dissolve.
Step 02
Using a mixer, gradually combine the remaining dry ingredients to make a thick batter.
Step 03
Line an 8 x 8 inch pan with parchment paper and spread batter evenly.
Step 04
Bake at 176°C for 27 mins. After 25 mins, check the center of your brownies. If you want an extremely gooey center, take the brownies out now.
Step 05
Allow to cool completely before cutting the brownie pieces and removing from pan.
Salted Caramel Topping
Step 01
Combine all the ingredients for salted caramel in a high powered blender or a large food processor and process until smooth.
Step 02
Pour over brownies and spread evenly. Garnish with rock salt and serve!

For a crispy edge, leave your brownies to bake for a longer time.

Buttery Shortbread Cookies

Buttery Shortbread Cookies

Perfect for your guests coming over this Christmas!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 6
Buttery Shortbread Cookies
Salted butter (cut into pieces)
2 cups
Light brown sugar
1 cup
All-purpose flour
4½ cups
Sprinkles (optional)
As needed
Method
Buttery Shortbread Cookies

Step 01

In the bowl of a stand mixer, add butter and brown sugar. Using the paddle attachment on medium to high speed, mix until fluffy and light for several minutes. Pour in 3½ cups of the all-purpose flour and mix on medium to low speed until combined.
Step 02
Sprinkle ½ cup of flour over a large board. Knead the dough for 5 mins, add in the remaining ½ cup flour gradually. The dough should end up soft and pliable, similar to play-dough and not sticky.
Step 03
Divide dough into three equal parts, wrap tightly, and chill for 30 minutes or until firm. Using one of the three doughs, roll to about ½ inch thickness, and form cookie shapes using your desired cookie cutters. Place each cookie two inches apart on the baking sheet, and poke cookies with a fork to design.
Step 04
Bake for 15 - 20 mins or until edges are golden brown. Opt for a shorter baking time if your cookie shapes are smaller.
Step 05
Repeat with the remaining dough. Work in batches so dough stays chilled.
Step 06
Cool the cookies completely on wire rack before serving. Be sure to keep cookies in an airtight container at room temperature to maintain its condition.

Extra dough can be frozen for up to 2 months. Simply keep the dough pieces in an airtight condition and defrost when it is ready to be rolled.

[Le Cordon Bleu] – New-Style Saint-Honoré with Mango Cream and Mango Jelly

[Le Cordon Bleu] – New-Style Saint-Honoré with Mango Cream and Mango Jelly

As far as sweet-tooth heaven goes, you can’t go much further than a cake-and-jelly combo.
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 6
[Le Cordon Bleu] - New-Style Saint-Honoré with Mango Cream and Mango Jelly
Puff pastry
200g
Sugar
260g
Water
180ml
Unsalted butter
90g
Salt
A pinch
Cake flour
60g
Small eggs
2
Mango puree
200ml
Cornflour
15g
Egg
1
Whipping cream
300ml
Icing sugar
75g
Vanilla pod
1
Agar-agar
1g
Fondant
90g
Glucose
120g
Pistachio nuts
Handful
Method
[Le Cordon Bleu] - New-Style Saint-Honoré with Mango Cream and Mango Jelly
Step
01
[Puff pastry] - Roll the dough out and cut into a 30cm x 12cm rectangle, sprinkle the sugar on top and bake in between two trays in an oven preheated to 160°C for 25 minutes.
Step 02
[Choux Pastry Balls] - Bring the water, butter and salt to the boil in a saucepan. When boiling, add the flour and stir over a low heat until a stiff dough forms. Remove from the heat, then add the eggs one by one and mix until a smooth dough forms. Pipe the dough into small choux balls (see page 147) on a silicone mat on top of a baking tray and bake at 170°C for 30 minutes.
Step 03
[Mango Cream] - Bring the mango purée to the boil in a saucepan. Combine the sugar, cornflour and egg in a bowl and pour into the hot mango. Cook for 3 minutes or until the cream has thickened, then spread immediately on a tray to cool. Once cool, add the butter, whisk until smooth and transfer to a piping bag.
Step 04
[Chantilly Cream] - Combine all the ingredients in a bowl and whip until firm peaks form. Refrigerate.
Step 05
[Mango Jelly] - Combine all the ingredients in a saucepan and bring to the boil. Pour into a small container and leave to set before cutting into small cubes.
Step 06
[Opaline tuile] - Combine all the ingredients in a saucepan and heat to 158°C. Immediately spread onto a non-stick silicone baking mat and bake at 160°C for 8 minutes..
Step 07
[Caramel] - Combine all the ingredients in a saucepan and boil until a caramel or golden brown colour is achieved.
Step 08
Fill the choux balls with the mango cream. Dip the top of each ball into the caramel to lightly coat, and allow the caramel layer to cool and harden. On a rectangular plate, use the puff pastry as a base and arrange the filled and caramel-coated choux balls on one edge of the puff pastry, then pipe the Chantilly cream to fill up the space next to the choux balls. Crack the opaline tuile into shards and place them and the mango jelly onto the cream for decoration. Finish with vanilla pod pieces and pistachio nuts.

Ceres Organics Almond Butter Hummus Crackers

Ceres Organic Almond Butter Hummus Crackers

Receipe for Ceres Organics Almond Butter Hummus Crackers
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 5
Ceres organic Almond Butter Hummus Crackers
Organic Chickpeas (Garbanzo Beans)
4 Cans
Organic Tahini, Unhulled
1/2 Cup
Organic Almond Butter
1/2 Cup
Lemon Juice
1
Organic Olive Oil
2/3 Cup
Method
Ceres Organic almond butter Humms Crackers
Step
01
Add all ingredients in high speed blender or food processor
Step 02
Process until thick and creamy
Step 03
Add additional oil if required
Step 04
Serve in a large bowl
Step 05
Top with an extra drizzle of olive oil and a scattering of Paleo Savoury Mix

Sweet Strawberry Tarts

Sweet Strawberry Tarts 

Cosy up to your beautiful sweet-tart this Valentine’s Day
 
Total Time: 35 minutes
Prep: –
Cook: –
Ingredients Serves 6
Sweet Strawberry Tarts
Pre-made shortcrust pastry
225 g
Fresh Strawberries
250g
Icing sugar
2 Tbsp
Cream cheese
150g
Vanilla extract
1/2 Tsp
Pie weights (dry beans or rice)
As needed
Method
Sweet Strawberry Tarts
Step
01
Preheat oven to 200°C. Thinly roll out the pastry, and cut out 12 circles with a 9 cm fluted cutter. Gently press them into a bun tin to form cases (tart base). Use a fork to prick the surrounding circumference of the pastry.
Step 02
Carefully line the inside of the crust with non-stick foil and fill with pie weights. Bake for 10 minutes, then remove the foil and return to the oven for another 3 - 4 minutes. Leave in tin until cool enough to handle.
Step 03
Blend half the strawberries with icing sugar to a purée in a food processor - sieve when done.Beat the cream cheese and vanilla, then stir in 2 tbsp of the puree.
Step 04
Fill the cases with strawberry mixture. Slice the strawberries that are left and use them as toppings. Serve.