Bake Club

Prawn and sesame toasts

December 13, 2015

Not baked but deep fried! This Chinese-style snack is from Peter Gordon's Everyday (Harper Collins, 2012). They are so crunchy-yummy-moreish.
250g raw prawn tails, shelled and cut into chunks
1 spring onion, sliced
2 tsp cornflour
2 tsp fish sauce or soy or tamari
3 Tbs sesame seeds
8 slices bread, crusts removed (my mixture was enough to spread on 12 slices)
vegetable oil for deep frying
Preheat oven to 100C.
Place prawns, spring onion, cornflour, fish sauce and half the sesame seeds in a food processor and blitz until smooth. Spread evenly onto the bread and cut into triangles. Scatter remaining sesame seeds onto the prawn mixture.
Heat 4cm oil to 180C in a wide pan and fry the toasts in several batches until golden on each side. Don't overcrowd the pan. Drain on kitchen paper and keep warm on a baking tray in the oven while you cook the rest.
Best served hot.

Posted by Bake Club. Posted In : savoury

Six-layer slice

December 13, 2015

What a decadent flop! It didn't look like the one in the book (High Tea, Viking 2014) but it still tasted good - evil good. I rarely use condensed milk (so much sugar!) but I made an exception for this easy slice – just pour in each ingredient on top of the last one.

125 g butter, melted
1 c sweet biscuit crumbs (I used gluten-free arrowroot biscuits)
1 c desiccated coconut
325g chocolate chips
395g tin condensed milk
1 c nuts, roughly chopped (I used cashews and almonds)

P...

Posted by Bake Club. Posted In : slices

Strawberry muffins

December 6, 2015

This is an I Quit Sugar recipe for raspberry muffins but I just substituted for fresh strawberries. I made 44 mini muffins from this mixture. Went down a treat at our first summer picnic at Wenderholm.
2 c flour (I used spelt)
1/2 tsp salt
3 tsp baking powder
1 c almond milk
1/2 c butter, melted
2 eggs, whisked
1/2 c rice malt syrup
2 cups strawberries, chopped
Preheat oven to 180C. Line a 12-muffin tin or 2 x 12 mini muffin tins with paper cases and/or grease the tins.
In a large bowl sift the flour, ...
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Posted by Bake Club. Posted In : small cakes

Spaghetti and cheese bread tartlets

December 6, 2015

I can't believe I haven't made these before - a Kiwi classic recipe I found in Peter Gordon's Everyday (Harper Collins, 2012). Like an open version of spaghetti toasties or jaffles.
100g melted butter
12 slices sandwich bread, crusts removed
1 can spaghetti in tomato sauce
1 c grated cheese
Preheat oven to 180C. Butter a 12-muffin tin and place in the freezer for 1 minute to set the butter. Press the bread into each muffin pan and brush with the remaining butter - inside, tops and sides.
Spoon the ...
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Posted by Bake Club. Posted In : savoury

Caraway crisps

December 6, 2015

Caraway seeds. Acquired taste. Caraway crisps. Not my best work. I think these biscuits have an identity crisis. They are in the Savoury chapter of High Tea (Viking, 2014) but the recipe included 1/4 c sugar, salt and a sprinkling of salt and caraway. The butter and cream cheese makes a very rich combination. The sweet-savoury taste would not be to everyone's liking, but my husband gobbled quite a few after being wary at first!
120g softened butter
1 c cream cheese
1/4 c cup sugar
1 c self-raisin...
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Posted by Bake Club. Posted In : cookies

Aquafaba chocolate mousse

December 3, 2015

Following on with my adventures with aquafaba, first I made meringues and now chocolate mousse. Super easy when you can whip up the aquafaba (chickpea brine) real good with the electric mixer.
Serves 2
100g dark chocolate
1 tsp vanilla extract or seeds from one vanilla pod
aquafaba from one can drained chickpeas, about 1/2 cup
1/8 tsp cream of tartar
Melt chocolate over a bain marie. Using an electric whisk, beat the aquafaba with cream of tartar until soft peaks form. Add vanilla and mix in slowly...
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Posted by Bake Club. Posted In : desserts

Brilliant breakfast muffins

November 30, 2015

My little baby girl used to love porridge - one of her first words, one of her daily favourite foods. But at 3 and a half she's a bit more picky and some days breakfast is a scant affair and I'm left to eat the porridge she didn't touch. As I was pondering this dilemma I came across Nadia Lim's super breakfast muffins in her Good Food Cook Book (Random House, 2013). I used her recipe as a base but reduced the sugar content by 1 whole cup; I don't think you need it with the dates and banana in...
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Posted by Bake Club. Posted In : small cakes

Ratatouille cobbler

November 30, 2015

Have you visited Sainsbury Food Rescue? You just input the ingredients you want to work with and they suggest a whole lotta recipes for you! So helpful when it's 4 o'clock and you don't feel inspired to cook dinner or need ideas for a sweet treat that you don't have to shop for. So I typed in eggplant and this hearty stew looked just what I felt like. I served it with rice too.
1 eggplant cut into chunks
2 red onions cut into wedges
2 peppers cut into chunks
olive oil
2 courgettes cut into chunks
3...
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Posted by Bake Club. Posted In : savoury

Raw ginger slice

November 30, 2015

This is another Little Bird beauty that I adjusted with my ingredients on hand. It has a great gingery taste and not too sweet. I do find their bases can be a bit thick and dry and one note so I like to add buckinis (activated buckwheat) for a bit of crunch and a bit less of the nut flours so make a thinner base.
Makes 24 pieces
Base:
1 c cashews
1 c almonds
1/2 c coconut flour
1/2 c buckinis
1 c pitted dates
2 tsp vanilla extract
2 pinches salt
1 tsp lemon rind
Ginger topping:
1 c melted coconut oil
2 c ...
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Posted by Bake Club. Posted In : slices

Chocolate tuiles

November 23, 2015

Gee, French pastry can be really fussy. These took a while to make and we ate them in nanoseconds! Lovely crisp bites though and I'll make them again and try other varieties. Perfect for a dainty afternoon tea occasion.

Makes around 24

1 egg white
1/4 c light brown sugar
2 Tbs flour
2 tsp cocoa powder
30g melted butter
1 tsp milk
1 Tbs ground hazelnuts or almonds

Preheat oven to 180C. Draw 6 x 8cm diameter circles on a sheet of baking paper about 4cm apart.

Beat egg white with an electric ...

Posted by Bake Club. Posted In : cookies

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