Showing Tag: "cheese" (Show all posts)

Carrot cake with everything

Posted by Bake Club on Wednesday, October 26, 2022, In : big cakes 

There are no less than 9 recipes for carrot cake on Bake Club - it's a perennial favourite for sure. This one ticks all the boxes for vegetables, nuts, fresh fruit, dried fruit, spices, healthiness and it's a double decker - all topped with the essential cream cheese icing. It's from Allyson Gofton's The Baker's Companion (Penguin Random House, 2019).


4 eggs

2 c grated carrot

1 3/4 c caster sugar

1/2 c raisins, plumped up by soaking in water or liqueur for half an hour

1/2 c walnuts or pistachios

1...


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Empanadas

Posted by Bake Club on Tuesday, October 4, 2022, In : savoury 

I've always wanted to give empanadas a go, the Spanish version of a Cornish pasty. Pastry is easier and less mucky made in a food processor. I chose the tried and true spinach, mushroom and cheese for my filling


Makes 8 large

1/2 tsp salt

170g cold butter, grated

1 egg

1/4 to 1/2 c cold water or milk

egg wash to glaze


Filling:

1 onion, finely chopped

300 g mushrooms, chopped

300 g spinach, chopped

3/4 c parmesan, grated

salt and pepper


In a food processor mix the flour and salt. Add the butter and pulse u...


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Red velvet cake with cream cheese icing

Posted by Frances Chan on Wednesday, May 25, 2022, In : big cakes 


Our daughter requested this for her 10th birthday family dinner. Red velvet cake is subtly flavoured with cocoa powder. I'm not too enamoured with the flavour myself, but I do love a bit of cream cheese icing.


3 c flour

1 tsp baking powder

2 Tbsp cocoa powder

1/2 tsp salt

115 g softened butter

2 c sugar

1 c vegetable oil

4 eggs, separated

1 Tbsp vanilla extract

1 tsp white vinegar

1-2 tsp red food colouring gel

1 c buttermilk (or milk mixed with yoghurt)


Icing:

450 g cream cheese, softened

170 g butter, sof...


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Borek

Posted by Bake Club on Saturday, May 7, 2022, In : bread 


Borek is a Turkish bread stuffed with savoury yumminess. I used spinach and cheese but you can experiment with any flavours you like - curried potato or pumpkin, spicy chickpeas... They also make borek using filo or puff pastry.

Dough:

300 g flour

2 tsp dried yeast

1 tsp sugar

30 ml olive oil

125 ml warm milk

125 ml warm water


Filling:

100 g spinach leaves (or kale, silverbeet)

boiling water

1 small onion, finely chopped

1 garlic clove, crushed

200 g grated cheese of choice (choose one or a mix of tasty, ...


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Tomato, parmesan and caper galettes

Posted by Bake Club on Saturday, March 19, 2022, In : savoury 

I am loving Lazy Baking by Jessica Elliot Dennison (Hardie Grant Books, 2021). She likes no-fuss recipes that are comforting and delicious, using minimal utensils and equipment. Of course you can buy shortcrust pastry but it doesn't take much effort to make your own, and her basic recipe is very easy. This recipe only makes 4 galettes so I would suggest to double it so you can freeze half the dough for next time.


Makes 4

Pastry:

150 g flour (I used spelt)

pinch sea salt flakes

85 g cold butter, cu...


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Parmesan palmiers

Posted by Bake Club on Tuesday, February 8, 2022, In : savoury 

I've made Parmesan twists before using homemade flaky pastry but puff pastry is even more buttery! For a sweet version make a filling with 100g softened butter, 100g brown sugar and 4 tsp cinnamon.


Makes 24

Puff pastry:

250g butter, frozen for 30 min

250g plain flour

1 tsp salt

1 egg, lightly beaten, for glazing


Filling:

50g Parmesan, grated

1 tsp paprika

50g butter, softened


Grate the butter into a large bowl. Sift in flour and salt and rub together until crumbly.

Pour in enough water (around 90ml) and ...


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Carrot cake cheesecake

Posted by Bake Club on Monday, January 3, 2022, In : big cakes 

One must have cream cheese icing with carrot cake, so why not bake the topping into the cake? This is from Jerrelle Guy's Black Girl Baking (Page Street, 2018).


1/3 c raisins

1 1/2 c flour (I used wholemeal spelt)

1 c almond meal

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp salt

3 pineapple rings

1/3 c neutral oil

1/2 c coconut sugar

2 tsp vanilla extract

2 large carrots, grated

1/4 c chopped toasted walnuts, optional


cheesecake layer:

250g cream cheese, softened

1/4 c granu...


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3-ingredient cheese scones

Posted by Bake Club on Wednesday, November 3, 2021, In : savoury 

What scone recipe could be easier and quicker than this one? It's like a comforting hug. You could get fancy and add paprika or chopped olives and sprinkle with chopped herbs and garlic, but you won't go wrong with just these 3 ingredients.


Makes 8 large scones or 9 medium ones

2 1/2 c self raising flour of choice (or normal flour with 2 tsp baking powder. If you're using gluten-free flour also add 1/2 tsp xanthan gum)

2 1/2 c grated cheese, plus a bit extra for sprinkling

2 c Greek yoghurt


Prehea...


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Stuffed bread with antipasto

Posted by Bake Club on Wednesday, October 13, 2021, In : bread 


As an antidote to all these sweet cakes I've been baking, I wanted to make a substantial bread stuffed with choice antipasto flavours. Jamie Oliver's basic bread recipe is easy, and you can fill with whatever vegetables or meat you fancy. He uses 1 kg of flour and it makes a huge loaf! So you can halve the recipe if you don't need to feed a crowd.


1 kg flour

625 ml tepid water

3 x 7 g sachets dried yeast / 30 g fresh yeast

2 Tbsp salt

2 Tbsp sugar


Filling:

8 boiled eggs

300 g cheese, grated (I used P...


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Carrot cake roll

Posted by Bake Club on Sunday, September 19, 2021, In : big cakes 


Carrot cake with a twist, a roll actually. This carrot Swiss roll brings the mighty combo of spicy carrot cake and cream cheese filling into every bite. Thanks to Denizen for the inspiration.

3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3 eggs
1/2 c sugar
2 Tbsp oil
1 tsp vanilla extract
2 c grated carrot (about 2 medium size)

Filling:
1 c icing sugar
250 g cream cheese
85 g softened butter
1 tsp vanilla extract

Preheat oven to 190C. Line a 25 cm x 38...
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Cheesecake brownie or brownie cheesecake?

Posted by Bake Club on Saturday, August 14, 2021, In : big cakes 

Whatever you want to call it, this double-storey cake is a double-win. The tangy cheesecake layer melds so well with the rich, fudgey brownie. You can make this in a round or straight-sided tin, depending on what shaped pieces you prefer on the day. The coffee is optional but it adds a depth of flavour to the brownie.

Cheesecake:

250g cream cheese at room temperature

1/2 c yoghurt

1/2 c icing sugar

1 egg

1 tsp vanilla extract


Brownie:

250g dark chocolate

100g butter

1/2 c yoghurt

1 c sugar

1/3 c cocoa po...


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Parmesan bites aka cheesy notes

Posted by Bake Club on Thursday, August 5, 2021, In : savoury 

These are the easiest savoury biscuit you'll every make. Jamie Oliver's recipe uses just three main ingredients. You can shape them however you like - cheese straws are quick but I cut mine into notes to offer at a DJ gig!

150g butter, cold and cut into cubes
225g flour
75g finely grated parmesan
1/2 tsp dried mustard
1/2 tsp paprika
1/4 c cold water

Preheat oven to 200C. Line 2 baking trays with baking paper.
In a bowl rub the butter into the flour until it resembles breadcrumbs. Mix in cheese and s...
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Butterhorns

Posted by Bake Club on Tuesday, July 6, 2021, In : small cakes 

Now I know, cottage cheese makes a lovely addition to a pastry. The butter and cheese combine to produce a crispy, flaky bite with a nice chew in the middle.


Makes 36

225 g butter, softened

1 c cottage cheese

2 c flour

pinch salt

3/4 c brown sugar

1 tsp cinnamon


Icing:

1 c icing sugar

1 Tbsp butter, melted

1/2 tsp vanilla extract

4 Tbsp milk or more


Cream the butter and cottage cheese in a bowl. Sift in flour and salt and mix until a dough forms. Wrap and refrigerate for at least 4 hours or overnight.

Mix ...


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Cheese scones

Posted by Bake Club on Monday, February 8, 2021, In : savoury 


The key to scones is to have the butter cold and not to overmix the dough, so have all your ingredients ready and your oven hot. 

Makes 10-12

1 3/4 c flour 
1 tbsp b soda
1/2 tsp salt 
100g cold butter, cut into small cubes or grated
1/2 c grated cheese
1/2 c yoghurt
2 tsp honey

Topping
1/4 c chopped parsley
2 cloves chopped garlic 
2 tbsp melted butter

Preheat oven to 220C. Grease and flour a baking tray. 
Make the topping first by mixing all the ingredients together in a small bowl. 
In a large bowl sift ...

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Brown butter banana cake with brown butter cream cheese icing

Posted by Bake Club on Saturday, October 24, 2020, In : big cakes 
 
I've always wanted to give brown butter a go, considering all the cheffy types love the flavour and believe it adds so much to sweet or savoury food. So I used it in this cake and frosting - rather excessive I thought but it makes an impressive cake! It's from Jill O'Connor's Cake, I Love You (Chronicle Books, 2017). The beurre noisette brings an extra depth of caramelness to the banana.

330g unsalted butter
3 c flour (I used spelt)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
4 eggs at ro...
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Cheesy seedy crackers

Posted by Bake Club on Saturday, August 22, 2020, In : savoury 

Kiwis and Aussies of a certain age may remember a classic TV ad from the 80s for Sara Lee Danishes. Oh, how we loved to imitate the line "layer upon layer upon layer"! The Danes are the masters of buttery pastry and this recipe is no exception - I've never used so much butter in a biscuit before. The particular rolling and folding of the dough creates the layers that crisp up so beautifully when baked.


600g / 4 1/2 c flour

400g butter, chopped

cold water, about a cup

2 tsp salt

1 egg, beaten

Mix in...


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Parmesan Twists

Posted by Bake Club on Thursday, May 28, 2020, In : savoury 

These savoury bites are so moreish, especially when you make your own flaky pastry.


Makes 30-40

Pastry:

225g flour

1/4 tsp salt

175g butter

1 tsp lemon juice

cold water to mix into dough


Filling:

3/4 c ground or finely grated parmesan

1 tsp curry powder

salt and pepper

1 egg

1 tsp water


In a bowl sift flour and salt. Chop in the butter using 2 knives. Slowly add lemon juice and enough water to mix into a stiff dough.

Roll out into a square to about 5mm thick. Fold the pastry by bringing in the side edges to...


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Stromboli (Rolled focaccia stuffed with cheese)

Posted by Bake Club on Friday, April 10, 2020, In : bread 


What a wonderful carb load of gooeyness this is! I think I skimped a bit on the cheese so I'd definitely put more in next time to ensure it oozes out when cut. It's named after the volcano in Italy. Thank you Gino D'Acampo in Italian Home Baking (Kyle Books, 2011).


350g flour

1 tsp salt

1 tsp dried yeast

1/2 tsp caster sugar

200ml warm water

olive oil

1 tbsp rosemary leaves


Filling:

2 chopped mozzarella balls or 1 1/2 c grated mozzarella

1 c grated parmesan

3 tbsp chopped basil leaves

1 tsp black pepper

1...


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Cheese grissini

Posted by Bake Club on Wednesday, April 8, 2020, In : bread 

I love a quality savoury crunch, and these spicy cheese grissini are just what my tastebuds ordered. 

Makes about 40

2 1/2 c flour

2 1/4 tsp dried yeast

1 1/4 tsp salt

1/2 tsp paprika

1/4 tsp cayenne pepper (or more for super spicy)

1 c lukewarm water (between 45-52C)

1/4 c olive oil

1/2 c ground or grated Parmesan


Put all the dry ingredients in a bowl. Pour in the warm water and oil and mix until a dough forms. Knead dough on a clean surface for about 10 min until elastic and smooth. Oil the bowl and ...


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Apple cheese caraway scones

Posted by Bake Club on Sunday, October 13, 2019, In : savoury 


This is an intriguing recipe by Malika Ameen from Sweet Sugar, Sultry Spice (Roost Books, 2016). After reading the ingredients I really wanted taste these flavours together. It's mostly a savoury bite but with a sugary crust. I bought dried apples specially but I think chunks of fresh apple would be fine too.

1 1/4 c flour (I used spelt)
1/2 c oat flour (I ground oats in a coffee grinder)
3 tbsp granulated sugar
1 1 /2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
115g cold butter, cut into 1cm...

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Hazelnut & blue cheese thumbprints

Posted by Bake Club on Thursday, June 20, 2019, In : savoury 

I have become rather enamoured with a book called Slice & Bake Cookies by Elinor Klivans (Chronicle Books, 2013) who I discovered is a 76-year-old legend in baking and dessert making. Her signature technique is to freeze the cookie dough before baking, and you can store dough in the freezer to whip out and bake whenever you fancy. Having both hazelnuts and blue cheese on hand, I made a savoury version first.

Makes 28
1 c flour (I used wholemeal and white spelt)
1/2 tsp salt
1/4 tsp baking powder
1...
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Vegan cheezy crackers

Posted by Bake Club on Saturday, March 9, 2019, In : savoury 

These are nice and cheesy without the cheese!

1 c flour (I used oat)
2 tbsp nutritional yeast
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp turmeric
1 tbsp black sesame seeds, optional
1 tbsp olive oil
1 tbsp coconut oil or vegan butter
1 tsp lemon juice
5-6 tbsp cold water, as needed

Preheat oven to 180C. 

In a medium bowl mix all the dry ingredients together. Add the oils and juice and mix with a fork. Add enough cold water to form a dough.

Roll dough in betwe...


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Rainbow cake

Posted by Bake Club on Saturday, August 11, 2018, In : big cakes 

R is for rainbow cake! A successful attempt at a birthday cake for a 6-year-old thanks to Kerry Cooks.

Gel colours definitely make your life easier. They are a little more expensive than liquid food colouring but they will last a long time. Just squeeze the amount you need onto a teaspoon and mix into your batter - no colour anywhere else.

This is no. 18 of 26 alphabetical bakes!

For the cake:
350 soft butter
350g sugar (I used caster)
6 eggs
350g flour (I used spelt, Kerry specifies self...


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Key lime pie

Posted by Bake Club on Friday, June 15, 2018, In : desserts 

This super healthy cheesecake uses an oat crust and tofu-based filling. I found the oat graham cracker recipe from Fran Costigan and it makes a delicious cinnamony crunchy pie crust and the vegan pie filling is from The Gentle Chef. It's no. 11 of 26 alphabetical bakes!

Base:
1 1/2 c oat flour, toasted (I ground organic jumbo oats in a coffee grinder)
6 tbsp coconut sugar, finely ground
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/4 c neutral oil
2 tbsp maple syrup or brown rice s...


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Italian ricotta torta

Posted by Bake Club on Sunday, June 10, 2018, In : big cakes 

I have never attempted a ricotta cheesecake before - what a winner to start with. It's from Julie Le Clerc's Favourite Cakes (Penguin Books, 2011). She created the recipe from memory after tasting a ricotta cake in Rome. It's indulgent and rich, no doubt about that, but the addition of citrus peel and almonds cuts through the cheese and chocolate.

Base and topping:
1 1/2 c flour (I used spelt)
1/2 c ground almonds
1/3 c coconut sugar (hence the dark colour; use caster sugar if you want a...


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Healthy Halloween snacks

Posted by Bake Club on Sunday, October 29, 2017, In : sweets 

So easy to make these cute Halloween snacks for kids. Pumpkin mandarins with a bit of celery as the stalk (or use cucumber), boonanas or ghost bananas with chocolate drop eyes and pretzel broomsticks with sliced cheese brooms (held together by a string of spring onion or chive)
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Cheese crackers

Posted by Bake Club on Thursday, January 12, 2017, In : savoury 

These lil' cheesey morsels are great eaten the same day as baking. Because they are gluten free they will soften overnight so put in the oven again for a few minutes to crisp up.

2 c almond meal or flour
2 tsp coconut flour
1/2 tsp xantham gum
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cayenne 
1/4 tsp onion powder if desired
1 egg
3 Tbs butter
2 1/2 c grated cheese

Place all the ingredients in a food process and blitz until a dough forms.Roll into a ball, wrap in cling film and chill in fridge for at l...
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Mitey scrolls

Posted by Bake Club on Thursday, March 17, 2016, In : bread 

These are very similar to yoghurt scrolls but they have a standard yeasted dough recipe. This one is by Destitute Gourmet Sophie Gray from Fill the Tins. Her recipe included a sweet version which I didn't try this time.

Makes 24 scrolls

6 c flour
2 tsp salt
1 tsp sugar
2 tsp yeast
2 Tbs olive oil
2 1/2 c warm water

Mitey cheese filling
1 Tbs Vegemite (I prefer it to Marmite because it has no sugar)
1 Tbs butter or non-dairy spread
1 1/2 c grated cheese

Spicy custard and sultana filling
1 Tbs c...


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Parmesan shortbread

Posted by Bake Club on Friday, December 18, 2015, In : savoury 

Similar to my cheese straws, these little savoury coins are so moreish. From Nigella Lawson’s Nigellissima (Chatto & Windus, 2012).
150g flour (I used wholemeal spelt)
100g softened butter
75g grated parmesan
1 egg yolk
Mix all the ingredients in a bowl until a dough forms. Turn out onto a surface and knead for about 30 seconds until smooth. Divide into 2 and roll each half into a cylinder about 3cm in diameter. Wrap tightly with cling film and chill in the fridge until firm,...


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Spaghetti and cheese bread tartlets

Posted by Bake Club on Sunday, December 6, 2015, In : savoury 

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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Caraway crisps

Posted by Bake Club on Sunday, December 6, 2015, In : cookies 

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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Rosewater almond cake

Posted by Bake Club on Thursday, September 10, 2015, In : big cakes 

This recipe is a combination of Petite Kitchen's almond cake and Bonnie Delicious's cream cheese icing, free of gluten and sugar, which I made for Father's Day. I'm very excited to be attending a wholefood cooking class by Kelly Gibney from Bonnie Delicious on Sep 17 in Auckland.

2 c almond meal
3 eggs
4 Tbs sweetener (I used rice malt syrup)
1/3 c coconut oil
2 Tbs lemon zest
2 Tbs rosewater
1 tsp baking soda
1 tsp vanilla

icing:
250 g cream cheese
seeds 1 vanilla pod
juice 1 lemon
50g butter
1 T...


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Parmesam, paprika & rosemary crackers

Posted by Bake Club on Monday, April 13, 2015, In : savoury 

From the April-May 2015 issue of Dish magazine. Very tasty. Be sure to chill for at least 20 min so it will be crispy when baked. I forgot to sprinkle Parmesan on top before baking (hence they don't look as good as in the magazine!)
1 c flour
1/2 tsp sea salt
1/2 tsp smoked paprika
2 tsp finely chopped rosemary
2/3 c grated Parmesan
60g chilled butter, diced
4 tbs cream

Preheat oven to 160C.
Place all ingreds except cream in a food processor and process until well combined. Add the cream and pulse to ...
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Pumpkin spice muffins

Posted by Bake Club on Sunday, June 22, 2014, In : small cakes 

By Frances
Cheap pumpkins! So this week I made pumpkin soup, pumpkin granola bars, pumpkin muffins, and froze a batch of pumpkin puree. These muffins are an easy alternative to the carrot version. The cream cheese icing really sets it off.
This recipe is adapted from The Pioneer Woman.

  • 1 cup All-purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 c...

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Mandarin cake with cream cheese icing

Posted by Bake Club on Thursday, June 5, 2014, In : big cakes 

By Sophie
Another goodie from Julie Le Clerc's Favourite Cakes. It's great the way it uses whole mandarins. I added cream cheese icing and decorated it with almond praline.

6 mandarins (600g) or oranges
6 eggs
1 c sugar (I used rice malt syrup)
1 c dessicated coconut
2 c ground almonds
1 tsp baking powder

Preheat oven to 160C. Grease a 22cm cake tin and lightly dust with flour. Coarsely chop mandarins, including the skin but removing any pips, and place in a saucepan with enough water to cover.
Bring ...
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Raw berry cheesecake by Frances

Posted by Bake Club on Saturday, July 27, 2013, In : desserts 

After the success of my first raw 'cheesecake', I had the impetus to attempt a berry swirl cheesecake and experiment with the original recipe. It's a fine line with raw recipes and some things didn't work as well. The base is 1 cup almonds, 1 cup hazelnuts (instead of buckwheat) and 1/2 cup sunflower seeds but even the 1/2 cup of seeds meant there was too much base. I forgot the dash of coconut oil so it didn't bond together as well.
For the filling I used honey instead of maple syrup. I could...
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Frances's raw lemon cheesecake

Posted by Bake Club on Wednesday, July 24, 2013, In : desserts 

After several visits to Little Bird unbakery in Kingsland, I thought I'd try making my own raw cheesecake. Turned out rather well, I thought! The recipe is from a Pure Wellbeing newsletter.
I'm entering this in July's Sweet New Zealand, hosted by Homegrown Kitchen.


The Base
1 C almonds
1 C buckwheat
1/2 C dates (soak in water to soften first)
Dash coconut oil/pinch salt

Food process (pulse) the nuts and buckwheat leaving them a little chunky. Add the dates & coconut oil till the mix just b...

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Cheese, apple & spice scones by Ginny

Posted by Bake Club on Sunday, June 16, 2013, In : savoury 

These are from the latest Dish magazine... I've made them twice, they are delicious and totally addictive...

2 apples, pealed, cored and diced into 1cm bits (roughly)
2 C flour
1 Tbsp baking powder
1/4C caster sugar (I used a bit less)
1/2 tsp salt
1/2 tsp allspice
1 C grated sharp tasty cheese
50g very cold butter
1 C milk
(they also use 1 egg, beaten, which they use to brush them before baking, but I didn't bother)

Heat oven to 180C
Spread apple on a tray on baking paper, and bake for about 20 minut...

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Savoury pinwheel scones by Frances

Posted by Bake Club on Thursday, June 6, 2013, In : savoury 

This recipe is from Gran’s Sweet Pantry by Natalie Oldfield (HarperCollins, 2013). I didn’t have cream cheese or parmesan on hand so I used a bit of sour cream, pesto and brie.

3 c self-raising flour

½ tsp salt

50g butter

½ c grated parmesan

1 ½ c milk

250g cream cheese

1 Tbs capers, chopped

1 c rocket, chopped

200g hot smoked salmon

Preheat oven to 210C. Line a baking tray or cake tin with baking paper.
Sift flour and salt into a bow. Rub in butter until...


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Rachael makes Martha's carrot cupcakes

Posted by Bake Club on Friday, March 15, 2013, In : small cakes 

Individual carrot cupcakes with lashings of cream cheese icing! Exactly what we mums deserve at coffee group. It's one of Martha Stewart's.
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more f...
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Chocolate swirl cheesecake by Frances

Posted by Bake Club on Sunday, July 8, 2012, In : desserts 

This recipe is from the Food Channel programme The Sugar Club with Dean Brettschneider and Julia Crownshaw. They added 25g brown sugar to the base, which I did not. Anyway, mine turned out really well. Super with yoghurt.

 

200g gingernuts
65g butter
1 tsp ginger
450 cream cheese
150g caster sugar
30g cornflour
2 eggs, 1 extra yolk
200g sour cream
1 Tbs lemon juice
2 tsp vanilla paste
100g chocolate

 

Method

Turn oven to 200°C. Line an 18cm-20cm springform tin with bak...


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Frances’s first cheescake - roasted banana cheesecake

Posted by Bake Club on Tuesday, May 22, 2012, In : desserts 


We recently visited the Green Snapper Café in Colville, Coromandel, on our babymoon, and had a cosy time sitting by the roaring fire looking out to the deserted road outside, reading the weekend paper and being thankful for living in paradise. We had a good ol’ seafood chowder and toasted sammie. Coffee was great. They had a lots of nice-looking cakes on the bench but then the blackboard special caught my eye – roasted banana cheesecake. Three magical words that go so...


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Cheesy zucchini muffins by Frances

Posted by Bake Club on Friday, December 16, 2011, In : savoury 

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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Frances’s cheese straws

Posted by Bake Club on Monday, October 17, 2011, In : savoury 


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 (about 180g)

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 ...

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Steve and Emily's stuffed bread

Posted by Bake Club on Sunday, October 9, 2011, In : bread 

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.

Bread dough
4 cups high grade or strong flour
1 tsp salt
1 cup warm water 
1 tbsp active yeast
1 tbsp sugar

Dissolve sugar and yeast in water and leave until frothy. Mix into flour and add more...

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Frances's pear & pecan tart and spinach & cheese pinwheels

Posted by Bake Club on Monday, October 3, 2011, In : desserts 


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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Frances makes Alessandra’s corn loaf

Posted by Bake Club on Saturday, July 9, 2011, In : savoury 


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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Caramelised onion quiche by Frances

Posted by Bake Club on Thursday, June 9, 2011, In : savoury 

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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Tricia’s carrot cake

Posted by Bake Club on Monday, May 23, 2011, In : big cakes 


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Frances's fun food times in Melbourne

Posted by Frances on Thursday, February 3, 2011, In : food blog 
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. For fu...
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Frances's self-crusting quiche cake

Posted by Bake Club on Monday, December 20, 2010, In : savoury 

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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Frances doubles the fun - cinnamon rolls and parmesan buns

Posted by Bake Club on Monday, December 13, 2010, In : bread 

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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Mama Chan's carrot cake

Posted by Bake Club on Tuesday, November 9, 2010, In : big cakes 

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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Frank's feta, cashew & sundried tomato mini bites

Posted by Bake Club on Monday, September 20, 2010, In : savoury 

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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Birg's hummingly good hummingbird cake

Posted by Bake Club on Friday, September 17, 2010, In : big cakes 

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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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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