Thursday, May 27, 2010

{Devilled Sausages}




This is another retro recipe we love, although we grew up eating the one that comes out of a maggie packet this one is nicer, much nicer and I've added a bulb of fennel to jazz it up a bit. We are a bit snobby about sausages and only eat one kind which we get from the farmers market, its a chicken cheese and chive one, but you can use your favourite sausage any sausage will do, a spicy one would be good, its a great dinner on a cold day after being out for a walk in the fresh air, served on mash.

 I've posted this today after a request over at Toast and Life for crockpot recipes, Rhiannon has the coolest crockpot I have ever seen, I have extreme crockpot envy, I bet its hosted many a devilled sausage in its time.


...the little devils
600g sausages
1 tbsp olive oil
2 cloves garlic
2 onions sliced in wedges
2 apples sliced in wedges
1 bulb fennel sliced in wedges
1 tin chopped tomatoes
1/4 cup tomato sauce
1/4 cup barbeque sauce
2 tbsp brown sugar
2 tbsp malt vinegar

Panfry your sausages till browned, remove and add the onions, apples and garlic to the pan and cook till soft and gently golden. Either leave the sausages whole or chop them into big chunks and pop them into your crockpot along with the onion and apples. 


Mix together the tinned tomatoes, tomato and barbeque sauces, brown sugar and vinegar, pour over the top and give it a mix around. Pop the lid on and cook for as many hours as you like but at least four. (You can also cook this in a casserole dish with a lid for 1 hour in the oven at 180).

Wednesday, May 26, 2010

{Ginger Crunch}



So this is ginger crunch a kiwi classic straight out of the pages of my trusty edmonds cookbook, I made it to share with a kind friend who left me a parcel on my doorstep a couple of days ago. Not surprisingly its gingery and crunchy its also quite delicious a little bit different and quick to make.

…the base
125g butter softened
1/2 cup sugar
1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon ground ginger

…the icing
75g butter
3/4 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger

Cream butter and sugar until light and fluffy, sift in flour, baking powder and ginger and mix through, once the dough comes together turn it out onto a lightly floured board and give it a quick knead. Press dough into a lined 20x30cm sponge roll tin and bake at 190 for 20-25 minutes or until light brown.

When there is about five minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger in a little saucepan and heat until butter is melted and its all nicely combined stirring constantly. Pour hot ginger icing over the still hot base, allow it to set slightly then cut into bars before it gets cold.

Monday, May 24, 2010

{Raspberry Buttermilk Cake}






This is one of my all time favourite cakes, I am always looking for an excuse to bake it because its a big cake I have to wait till there is a crowd to feed. So this sunday when we were invited to a friends for a bbq lunch in the Dandenong Ranges I whipped it up, they live on a lovely big block of land complete with chooks, plenty of space for vegies and fruit trees and even a dam with a little row boat. I want all those things please !!

We got plenty of fresh air and the kids just ran and ran and loved it, after lunch we went for a big walk on the property down to the dam, we saw huge toadstools, chestnuts and amazing autumn leaves, unfortunately we then had to walk back up a very steep hill but once back at the house huffing and puffing we settled down to a pot a coffee and a slice of cake.

...the cake
250g softened butter
300g caster sugar
3 freerange eggs
1 tsp vanilla
250ml buttermilk
400g self raising flour
200g frozen raspberries

Preheat oven to 180. Beat butter, sugar and vanilla until pale, add in the eggs one at a time then add the buttermilk and flour in two alternative batches, stir till just combined. Finally gently stir thru the frozen raspberries and tip batter into a lined 26cm round tin.

Bake for 50 - 60 minutes or until skewer comes out clean in the centre. Cool in tin for 10 minutes then remove from tin to finish cooling on a rack, sprinkle with icing sugar and serve on its own or with lightly whipped cream.


Wednesday, May 5, 2010

{Lemon Bars}







I love popping over to Tiny Happy its a beautiful blog, really calm and peaceful, such a nice place to visit with a cup of tea and a few spare moments. A little while ago over there I came across a lemon slice recipe and I've been wanting to bake it ever since. Well this is it, its been adapted because I don't own a food processor so this is how I made it in my trusty kitchenaid. 


It is really so good, I love the way it looks all crackled on the top, it is sitting in the pantry constantly calling me over to have some more, I've given some to our neighbours, some to Jay to take to work and this afternoon we have a play date over at Mira Narnie and so will take some more there, must offload it and all of its deliciousness !!



…the base
225g unsalted butter, softened
70g icing sugar
275g plain flour

…the lemon custard
400g caster sugar
4 eggs
4 tablespoons plain flour
1 teaspoon baking powder
Grated zest 2 lemons
90ml lemon juice, strained

Pop the softened butter and the icing sugar into your mixer and cream it (or you could do it by hand). Add the flour and combine until the mixture starts to form a ball. Tip into a lined swiss roll tin (or something at least 30 cm x 20 cm) and press flat, make sure its not too thick anywhere. If the mixture is sticky, dip your fingers into plain flour.

Bake in oven preheated to 170 for 20 minutes, then remove from the oven. While the base is cooling, make the topping.

Tip sugar and eggs into your bowl and mix them till pale, add the flour, baking powder, lemon zest and juice whizz it till its all combined. Pour the mixture on top of the base then return it to the oven and bake for a further 30-35 minutes, or until pale golden in colour and firmish to the touch. Cool in the tin, cut it up and store in in an airtight container.