2 c self-raising flour
½ tsp salt
black pepper to taste
1 c grated cheese
50g butter, melted
2 large eggs
¾ c milk
250g zucchini, grated (about 3)

Heat oven to 210C. Line 12-muffin or 24-mini muffin tray with lightly greased muffin cases or just grease the tray. Mix flour and salt in a bowl with pepper and cheese. Mix eggs and milk in another bowl, add zucchini and butter. Fold dry ingreds into egg mixture and mix to just combined. Spoon into muffin cases amd bake for 12-15 min un...

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I had a strange hankering for good ol' cheese straws tonight. That crunchy, cheesy, salty hit. Also it's my turn for the office morning tea so I'm serving these plus a date loaf.

2 cups all-purpose flour (I used spelt and white)

2 cups grated cheese

3/4 cup butter or butter substitute

1 teaspoon baking powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 cup water

1. Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment...

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Steve and Emily made this for Ginny's indoor birthday picnic - deeelishis!
Emily says: The dough is a really simple bread I make all the time for pizza and flat bread and stuffed bread. It has quite a lot of yeast and sugar so it rises fast which is good because we always seem to be in a hurry.
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I have an music video edit session going on in our dining room – what can I feed two hungry media types? Pre-rolled puff pastry to the rescue! Only three sheets left so I made one pear and pecan tart and some spinach and cheese pinwheels.

For pear and pecan tart: peel 3 pears, cut into slices and toss with handful of pecans, some brown sugar, cinnamon, nutmeg, ginger. Spread evenly over pastry sheet, folding up the edges. Baste with some melted honey; you could also brush...

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Alessandra does a corn loaf with sultanas in her book Savour. I did a savoury version with cheese and gluten-free flour. Turned out to be a good firm loaf that cut easily. The slices toasted well too.

 

250ml warm water
2 tsp active yeast granules
¼ tsp sugar
200g flour (I used gluten-free mix)
100g fine ground cornmeal
pinch salt
1 c grated cheese

Place warm water in large bowl, add yeast and sugar and set aside. When yeast starts to bubble, add cornmeal, flour and salt...

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From my batch of caramelised onions I made lentil pie, used them as a topping on bread and also added them to these quiches. Again, I used ready rolled pastry for a quick baking effort. I blind baked the pastry for about 25 mins for the large quiche and 15 mins for the mini ones.
The filling is a mix of 6 eggs, 150 ml cream, caramelized onions, chopped green olives, roasted red peppers, brie, fresh mung bean sprouts, sprinkle of salt and pepper and topped with a little grated cheddar cheese. ...
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Damn! Somehow, a ghost in the machine has wiped my whole Melbourne blog! I can't for the life of me remember what I wrote but I do have the pics...
Here are some enjoyable food moments:

Lindt Cafe hot chocolate and salt caramel macaons


Friends of Mine cafe, Richmond


Cacao cafe, GPO centre


Longrain desserts


Yarra Valley Dairy

Also recommended: Bar Lourinha, Little Collins St, for tapas, Cafe Segovia in Block Place, Hellenic Republic in Lygon St, Yering Station vineyard, Stokehouse in St Kilda

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At the 2nd Bake Club meet I made a quiche in a fancy cake tin.

4 Free Range Eggs
1C Milk
1C Rice Flour
1t Baking Powder
1C Grated Cheese
Salt & Pepper
Any vegetables you like cut into small pieces. I used mushrooms, asparagus, tomatoes and purple basil

Mix together eggs, milk, salt and pepper, then add flour and baking powder until just combined. Add in vegies and cheese. Pour into 20/23cm greased tin and bake at 220 C for 20-25 mins. Leave 5-10 mins before turning out.

Recipe f...

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Aaaah…freelancing. In my world, it means more time to bake! I hadn’t made bread with gluten for a while so I thought I’d use up some spelt that I have at the back of the pantry. And if you’re going to make one batch you might as well double it and do two – one sweet and one savoury.

2 c warm water
4 tsp active dry yeast
2 tsp sugar
2 tsp butter or vegetable spread
2 tsp salt
6 c flour (I used 2 plain white and 4 wholemeal spelt)

savoury filling:
2 Tbs butter,...

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Carrot cake ain't carrot cake without cream cheese icing!

2 eggs
1/2 c brown sugar
1/2 oil
1 c flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla essence
1/2 c chopped walnuts (optional)
1 1/2 c grated carrots

For icing, mix together:
100g cream cheese at room temperature
1/2 c icing sugar
enough lemon juice to taste

Beat eggs and sugar until creamy. Add oil, then fold in dry ingredients. Pour into greased ring tin or loaf tin. Bake at 150C for 3/4 hour.
Wait till cool to sp...
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My muffins tend to come out dry because: I bake them too long, I probably don't use enough eggs and I need to adjust temps and times for my wee benchtop oven. Still edible though.

375g (2 1/2 cups) gluten-free flour
1 tsp baking powder
150g feta cheese, crumbled
1/2 cup chopped sundried tomatoes
1/2 cup chopped toasted cashews
finely chopped parsley
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
Finely grated parmesan, extra

Preheat oven to 180°C. Grease 2 mini muffins trays (12 muffins in each).
Sif...
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This cake was so popular at work, by the time I got to photograph it most of it was gone! Birg also makes a gluten-free version with riceflour and almond meal. Most excellent.

3 eggs
1 cup caster sugar
1/2 cup rice bran or grape seed oil
440g can crushed pineapple, drained of juice (Birg used pineapple chunks, very nice)
2 mashed bananas
1/2 cup desiccated coconut
1 1/3 cups self-raising flour
Pinch of salt
1 tsp ground cinnamon

Cream cheese icing
250g cream cheese, at room temperature
1/2 cu...

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