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Lockdown Recipes

Carrot Bran Muffins

Carrot Walnut Bran Muffin

These are a healthy muffin which taste like carrot cake- yummy with no guilt! Baking is starting to shift to healthier options and my recipes will reflect that trend but don't worry they will still be ooey gooey treats which still make you go yum .

Ingredients
  

  • ½ cup brown sugar lightly packed
  • 2 large eggs
  • ½ cup mild sunflower oil
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 2 cups bran
  • 1 tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • grated rind of 1 orange
  • 2 medium carrots peeled and grated
  • ½ cup chopped walnuts

Instructions
 

  • Preheat oven to 180 C
  • Line muffin tins with paper liners
  • Beat eggs in a large bowl. Add Brown sugar and oil, mix well.
  • Mix in Bran, cinnamon and ginger. Let the mixture stand for 10 mins.
  • Meanwhile , sift together the flour, baking soda, cream of tartar and salt
  • After 10 mins, add flour mixture to bran mixture alternately with buttermilk, stir well
  • Gently fold in orange rind, grated carrot and walnuts.
  • Spoon mixture carefully into muffins tins til half full.
  • Bake for 15 to 20 mins until skewer inserted in the middle of a muffin comes out clean. Remove the muffins from the pan and cool on a wire rack.

Notes

If you don’t have buttermilk, see recipe to make. It’s easy 
Lockdown Recipes

Afghan Cookies

Afghan Cookies

A Kiwi Classic- a great cookie on it's own but an amazing base for these toffee cookies. Great as a present. Can be made with store bought caramel sauce or try making your own, a little fussy to make but the taste is worth it.
Course Dessert

Ingredients
  

To make cookies

  • 200 grams butter softened
  • ½ cup brown sugar
  • 1 tsp vanilla
  • cup flour
  • ¼ cup cocoa
  • cups cornflakes crushed or crushed wheetbix

to make icing

  • cups icing sugar
  • ¼ cup cocoa powder
  • 1 Tbsp butter softened
  • 1-2 tbsp boiling water

Instructions
 

To make cookies

  • Preheat oven to 180C. Line baking tray with baking paper
  • In a large bowl, cream butter, vanilla and sugar until light and fluffy. Sift in coca then flour and mix until combined. Finally add crushed cornflakes until well blended.
  • Place heaped teaspoonfuls onto tray, gently form balls then press to flatten slightly.
  • Bake for 15 minutes and cool on wire rack before icing.

To make icing

  • Mix icing sugar, cocoa and butter then add 1 Tbsp boiling water to make spreadable. If necessary add a little more hot water to get desired consistency. Ice biscuits and top with half a walnut

Notes

This make a great crumb which can be added to the top of a frosted cake to give an interesting crunch. 
to make the crumb – just spread the dough loosely on baking paper in a  tray and cook as above.
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Lockdown Recipes

Chocolate Sandwich Cookie

Dark Chocolate Cookies

A great chocolate cookie which can make impressive homemade presents for any special occasion. They are a bit fussy so be patient and refrigerate between steps.
Course Dessert

Ingredients
  

To make cookie

  • ¾ cup flour
  • cup cocoa
  • 75 grams butter at room temperature
  • ¾ cup icing sugar
  • 1 large egg
  • ½ tsp vanilla

To make filling

  • 100 grams dark 70% chocolate
  • ½ cup cream
  • ½ cup icing sugar
  • ¼ tsp salt

Instructions
 

To make cookie

  • Pre heat oven to 160C
  • Whisk flour, cocoa and salt in a bowl. Set aside
  • Cream butter and sugar until pale and fluffy.
  • Beat in egg and vanilla
  • Gradually add flour to combine
  • Shape dough into 2 discs and freeze until firm.
  • Roll out until ⅛ inch thick on parchment paper. Instead of using flour to dust rolling pin use cocoa powder. Then use 1½ inch cookie cutter to cut out rounds. Place on a parchment paper lined tray. Freeze to make firm. Cook for about 8 minutes until just cooked.

To make filling

  • Heat cream, sugar and salt and pour over chocolate. Melt chocolate then stir to make smooth. Let stand to firm and get desired consistency.

To assemble

  • Place filling on 1 cookie and sandwich it with second cookie. Experiment with fillings- one of these cookie has caramel filling then dipped in white chocolate, the second one has chocolate filling with a cherry jam center.

Notes

This is a great recipe but fussy- the dough is very soft and really needs to be refrigerated between handling. Be patient. The ideal texture is thin and crispy so that it can be made into sandwich cookies. 
Lockdown Recipes

Cream Cheese Pastry

Cream Cheese Pastry

This is a great pastry- easy to make and more forgiving than most

Ingredients
  

  • 120 grams butter
  • 100 grams cream cheese
  • ¼ cup heavy cream
  • cup flour

Instructions
 

  • In a food processor, blend cream cheese, butter and flour until a coarse sand like look.
  • Slowly pour the cream into the mixture while being blend. Continue blending until the dough holds together as a ball
  • Divide into 2 balls on a floured surface then flatten into a disc and wrap in plastic film. Refrigerate for at least 30 minutes before using.
  • It can be chilled overnight in fridge , just take it out 25-35 mins prior to use

Notes

Generally pastry is best made quickly with cold ingredients. Chilling the pastry helps to make the flakiness – more pastry recipes to come like butter pastry and puff pastry.
Cream cheese pastry  is a nice forgiving recipe and a good one for pastry beginners – so give it a go!
Lockdown Recipes

Beef Empanadas

Beef empanadas

This is adapted from the original Mad Hungry recipe. The key is to make the filling to your taste!
Lucinda Scala is an amazing cook with lots of great recipes, well worth a look. See video to see her make the empanadas

Ingredients
  

  • 1 Tbsp olive oil
  • 1 small onion chopped
  • 1 small green pepper chopped
  • 500 grams ground beef
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • ¼ tsp chili flakes
  • 1 tsp honey
  • 1 tsp coarse salt
  • ¼ tsp black pepper
  • 2 large eggs separated – I omit
  • 1-2 tbsp chipotle hot sauce
  • 1 recipe cream cheese pastry

Instructions
 

To make filling

  • Saute onion and bell pepper in olive oil until translucent. On high heat, add ground beef and cook until brown. Stirring constantly for roughly 5 to 7 minutes. Then add cumin, smoked paprika and chili flakes and cook for another 1 min.
  • Stir in honey, salt, pepper and hot sauce. Cook until meat is golden brown and all the liquid has evaporated. Cool the mixture completely in the fridge. Stir in egg whites
  • Preheat oven to 180 C. Prepare baking sheet with baking paper

To form the empanadas

  • Start by rolling out ½ cream cheese pastry on a flour surface. Using an overturned small bowl, about 10 cm, cut out circles. Roughly 4-5 circles , then gather up scraps together and reroll/cut circles again.
  • Take one of the circles, place ¼ cup filling on one side of the dough circle. Wet the edge of the dough with water. Fold the dough over to form a half circle. Pinch edges of the dough together then crimp the edges with a fork. Repeat the process until all the filling is used.
  • The empanadas can be frozen at this point if desired to cooked in the future.
  • Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.

Video

Cream Cheese Pastry

This is a great pastry- easy to make and more forgiving than most

Ingredients
  

  • 120 grams butter
  • 100 grams cream cheese
  • ¼ cup heavy cream
  • cup flour

Instructions
 

  • In a food processor, blend cream cheese, butter and flour until a coarse sand like look.
  • Slowly pour the cream into the mixture while being blend. Continue blending until the dough holds together as a ball
  • Divide into 2 balls on a floured surface then flatten into a disc and wrap in plastic film. Refrigerate for at least 30 minutes before using.
  • It can be chilled overnight in fridge , just take it out 25-35 mins prior to use

Notes

Generally pastry is best made quickly with cold ingredients. Chilling the pastry helps to make the flakiness – more pastry recipes to come like butter pastry and puff pastry.
Cream cheese pastry  is a nice forgiving recipe and a good one for pastry beginners – so give it a go!
Lockdown Recipes

Spinach Phyllo Triangles

Spinach Phyllo Triangles

A nice appetizer and a great way to use all your home grown garden spinach!
Course Appetizer

Ingredients
  

  • 3 cups spinach
  • ½ cup chopped onions
  • 2 cloves garlic
  • 190 grams finely crumbled feta cheese
  • ½ tsp oregano
  • 24 sheets phyllo sheets
  • ½ cup melted butter plus Tbsp of butter

Instructions
 

For the filling

  • Place butter, spinach, onion and garlic in a saucepan and heat until just wilted. 1-2 mins. Press the mixture with the back of a spoon to remove excess moisture and cool.
  • Combine spinach mixture with feta cheese and oregano to make the filling.

Assembly

  • The assembly of these triangles can take a bit of practice, the key is to work relatively quickly and to not overfill them. Watch the video to get an idea of how things come together.
  • Start by having everything ready- melted butter, pastry brush, pizza cutter, filling, phyllo and baking tray.
  • Put 1 sheet of phyllo down and brush on melted butter. Repeat to make 4 – 5 layers.
  • Cut the phyllo into 4 strips with a pizza cutter. Place a spoonful of filling at one end of a phyllo strip. Fold the phyllo to cover the filling and continue to the end of the strip. See Video
  • Repeat to create all your triangles. To finish brush top with last of the melted butter and sprinkle with sesame seeds if desired.
  • Bake in 180 C oven about 15 mins or until golden. Serve warm
  • If you don't want to cook all at once, these freeze well. Just pull them out and cook in hot oven directly from frozen.

Video

Lockdown Recipes

Chocolate Sugar Cookie

Chocolate Sugar Cookies

A bold chocolate flavour which would be great sandwiched with vanilla ice cream to create the perfect summery treat!
Course Dessert

Ingredients
  

  • flour
  • ½ unsweetened cocoa powder
  • ¾ tsp baking powder
  • ½ cup butter room temperature
  • cup sugar
  • ½ cup coconut shortening ,melted
  • 1 egg
  • ½ tsp vanilla
  • ½ tsp salt

Instructions
 

  • Preheat oven to 180 C
  • Whisk flour, cocoa powder, baking powder and salt in a bowl.
  • Cream butter and sugar until pale and fluffy. Mix in cooled melted coconut shortening, then add egg and vanilla until creamy.
  • Gradually add flour mixture and mix until combined
  • Spoon or ice cream scoop out dough onto baking paper lined cookie sheet. Space 10 cm apart to avoid getting 1 large cookie!
  • Bake until edges firm, 18 to 20 minutes. Let cool on sheets then transfer to wire rack.
Lockdown Recipes

Pesto

Pesto

My twist on the amazing pesto. Classic Genovese pesto uses just basil but baby spinach gives a mild taste and boosts the nutritional value. Have fun and play with the recipe- substitute pine nuts with walnuts or swap out the cheese. It's fun to experiment with the tastes you love.
Course Snack

Ingredients
  

  • ½ cup pine nuts ,toasted
  • 1 cup basil , I use a large pot
  • 2 cups baby spinach
  • 2-3 garlic cloves ,minced
  • ½-¾ cups grated parmesan
  • 2-3 Tbsp olive oil
  • 1 tsp salt or to taste

Instructions
 

  • Toast pine nuts- warm oven for only 1-2 mins. Be Careful they burn quickly! and I have done it many times. It is worth the effort as toasted nuts really enhances the flavour.
  • In a food processor, throw everything in but oil. Cover and blend with oil drizzled in until the desired texture. Add salt to taste.
    I like it a bit chunky but just keep blending until what you want.
  • Enjoy it with cheese and crackers or add to any Italian style sauce. It also freezes well, freeze in tablespoon size balls and just throw it into your spaghetti sauce when cooking.
Lockdown Recipes

Devil’s Food Cake

Chocolate Devil’ Food Cake

Rich Decadent Cake

Ingredients
  

  • 2 ⅓ cups all purpose flour
  • 2 cups white sugar
  • cup Dutch cocoa sifted
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • cup hot strong coffee I use decaf but can be substituted with flat cola or stout
  • 2 Tbsp rum or brandy optional
  • 2 large eggs at room temperature
  • 1 cup buttermilk , see note how to make
  • ½ cup grapeseed or any mild flavoured oil, eg canola

Instructions
 

  • Preheat oven to 180 C. Grease pan- I used a loaf tin lined with greased baking paper. Set aside
  • In a large bowl, whisk together flour, sugar,cocoa powder, baking soda and salt until well combined.
  • In a small bowl stir together coffee and rum-or whatever liquid you are using
  • In a separate bowl , whisk together eggs, buttermilk, oil and vanilla.
  • Add the egg mixture and half the coffee to the dry ingredients. Mix with spoon until smooth. Slowly add remaining coffee and totally blende until smooth.
  • Pour batter into prepared tin and bake until tester comes out clean. time depends on pan but loaf tin was 1 hour.
  • Let the cake cool completely, then invert onto a cooling tray. Decorate with Frosting- we used Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

I love this frosting, its like a chocolate cheesecake on your cake!
Course Dessert

Ingredients
  

  • 100 gram butter softened
  • 500 gram cream cheese
  • 2 cups icing sugar
  • ½ cup cocoa siftened
  • ½ tsp vanilla

Instructions
 

  • Place the butter and cream cheese in a mixer and beat for 6-8 minutes until pale and creamy. Add vanilla. Easiest to do this when both are softened and at room temperature.
  • Add the icing sugar and cocoa then beat until light and fluffy
  • Using a palette knife spread on cake
Lockdown Recipes

White Chocolate cookies 3

White Chocolate Cookies

Course Dessert

Ingredients
  

  • cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • ¾ cup cocoa
  • 250 grams butter
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 200 grams white chocolate

Instructions
 

  • Preheat oven to 180 C. In a bowl mix cocoa, flour, baking soda, salt
  • Cream butter with sugars and vanilla until creamy. Add the eggs and beat well. Gradually combine the flour mixture to the butter mixture until well combined.
  • Drop by rounded teaspoons onto a ungreased cookie sheet, roll the dough to make balls then press 1 square of white chocolate unto the top of each dough ball.
  • Bake 8 to 10 minutes until slightly browned. Cool slightly then remove from cookie sheet to a wire rack