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Category Archives: Small Baked Things

Raspberry Meringue Twists


Meringues are a lovely gift to make for friends and are so simple to create. I’m fond of all kinds of egg white and sugar concoctions – meringues, pavlova, vacherin and dacquoise. I sometimes make Italian and Swiss meringue, but unless there’s a real need for a more stable structure, French meringue is the easiest option.

I  have always used a recipe from the Australian culinary legend Margaret Fulton, but this time I thought I would try a recipe from another culinary legend from another hemisphere, Mary Berry.

It’s always interesting to try a slightly different approach to our usual recipes, and this recipe I found very successful! The link to Mary’ s original recipe is here.

I wanted my meringues colourful and pretty to look at, so I used rose pink food colouring to create swirls of colour.  I scattered some freeze dried raspberry powder over the meringue before baking. With hindsight (which is a wonderful thing), cooking the raspberry powder made it too dark. I think next time I would scatter the powder over the cooked meringues to maintain the vivid raspberry colour.

I’ve called the meringues raspberry twists because of the raspberry pink twists of colour.


3 egg whites

175g  caster sugar

A few drops of pink food colouring

A teaspoon or two of freeze dried raspberry powder


Preheat the oven to 120 degrees C  fan-forced. Line a large baking sheet or two smaller ones with baking paper.

Put the egg whites into the bowl of an electric mixer. I always use my KitchenAid for meringues.

Whisk on high speed until white and fluffy, like a cloud. Still whisking on maximum speed, gradually add the sugar, a teaspoon at a time, until incorporated and the meringue is stiff and shiny and stands upright on the whisk.

Take a piping bag and attach a large plain nozzle or star tipped nozzle, and using a paint brush or pastry brush,  paint stripes of pink food colour inside the bag.

Using the piping bag, pipe the meringue mixture into different sized meringues – some quite large, others smaller, onto the baking sheet. It’s up to you what size you want!

Scatter some freeze dried raspberry powder randomly and artfully over the meringues before baking.

Place in the preheated oven and bake for one hour.  Turn off the oven, and leave the meringues in the oven for at least a further 1/2 hour or until dry – longer is better.

Once cool, remove from the baking paper and put on a wire rack until completely cold.


Little Ginger Caramel Cheesecakes


31CFED5D-F980-41F1-9953-28FE10746308Cheesecake! A big favourite, but an indulgence I enjoy in moderation, as it’s SO moreish I can eat too much…

So mini cheesecakes are the perfect sweet treat to end a meal or a as little pick me-up at afternoon tea time.

The recipe is my go-to recipe for baked cheesecake, blogged here many times. I substituted mascarpone for cream cheese, for no other reason than I had some in the fridge and thought it would go well in cheesecake!

I added crystallized ginger to my little cheesecakes as well as ginger caramel, but plain caramel would be fine too.

To serve, I put some chunks of fresh pineapple on the top of each little cheesecake. This complemented the ginger flavour beautifully!


Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Mascarpone Filling
500g mascarpone
2/3 cup sugar
1 tbls ginger or plain caramel or dulche de leche (jar or tin is fine, don’t bother making it)
1 teaspoon vanilla
4 free-range eggs
6 pieces crystallized ginger (a small handful), chopped finely  + extra for decorating

Pineapple chunks to decorate


Preheat the oven to 180 degrees C or 170 degrees fan-forced.

Butter individual molds with a removable base, see photo. If you don’t have these molds, you could use ordinary muffin or cupcake  molds. You would just need to be careful easing them out of the molds.

I filled 8 of my removable bottom molds. You would fill at least 8 or even 10 ordinary muffin molds.

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in the biscuit crumbs.

Press firmly into greased molds, covering the bases with a good layer of biscuit crumb.

Put mascarpone, sugar and caramel in the food processor and mix well. Add eggs one at a time, whizzing after each addition.  Stir in the crystallized ginger pieces.

Pour mixture into the individual molds on top of the biscuit crumb bases.  Fill each mold to about 3/4 full.  Place in the oven and bake for about 20-25 minutes until the cheesecake is just set. Remove from oven and leave to cool completely.

Carefully remove each cheesecake from its mold. Store in refrigerator for at least 6 hours or overnight to completely firm up.

Serve cold, with chunks of pineapple on top of each cheesecake, and extra slivers of crystallized ginger. You could drizzle a little warmed caramel over the top too, for a truly caramel experience!



Jamie Oliver Sweet Glazed Carrots and Gnarly Peanut Chicken



Dinner last night – and this this post –  was supposed to be all about the chicken, with the carrots as the supporting act. Well, I have to say that the carrots upstaged the chicken and were the starring act!

It’s a fantastic Jamie recipe, in which heirloom carrots are cooked in the pan with butter and honey or brown sugar, and thyme, resulting in a luscious dish with lovely flavour and texture. However, with the gnarly peanut chicken, they made a great side dish and definitely enhanced the eating experience of the chicken.

The link to Jamie’s Sweet Glazed Carrots is here. Jamie’s Gnarly Peanut Chicken recipe can be found in his great new book 5 Ingredients.

So here are the recipes, with my tweaks , starring those wonderful carrots. I halved the carrot recipe as a kilo of carrots seemed excessive!

Sweet Glazed Carrots

500g small heirloom carrots
30g unsalted butter
3 cloves of garlic
A handful of fresh thyme sprigs or to taste
1 clementine or mandarin or small orange
1 tablespoon runny honey or soft brown sugar

Trim most of the leafy green stalks off the carrots, then peel them. (I didn’t peel mine as they were fine as is).
Melt the butter in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of a knife, then add to the pan turning after 1 minute.
Pick and sprinkle in most of the thyme sprigs, reseving a few to scatter over at the end. Squeeze over the clementine or mandarin or orange juice, then add the honey or sugar and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed. Sprinkle over the reserved thyme sprigs just before serving.

Gnarly Peanut Chicken 

2 skinless chicken breasts
2 limes
4 cloves of garlic
2 heaped tablespoons peanut butter
1-2 fresh red chillies

Turn the grill on to medium-high. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
Place criss-cross side down in a cold non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
Squeeze in the juice from 1 1/2 limes, stir in the peanut butter and loosen with enough water to give you a smooth consistency. Finely slice the chilli, then mix through the sauce, taste and season to perfection.
Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.



Middle Eastern Rosewater and Yoghurt Cakes



A fabulously easy recipe which makes lovely little Bundt cakes or one large one.

I was first introduced to this recipe in a few years back,  when a director colleague made them to celebrate her production of the Tales of the Arabian Nights.

The link to the original recipe from the taste website is here.

I can testify as to how easy they really are! I have recently broken my wrist, and I was able to make these cakes one-handed, that’s how easy they are! The original recipe doesn’t specify a food processor, but I made mine in a food processor to simplify the recipe, and the result was perfectly fine.

The recipe makes one large Bundt cake or 8 smaller Bundt cakes; you would get 10 -12 cup cakes from the recipe too.

1 cup (250ml) canola oil
1 1/2 cups (330g) caster sugar
2 eggs
1 cup (280g) natural yoghurt
2 cups (300g) self-raising flour, sifted
2 tbs rosewater
1 cup (150g) icing sugar, sifted
1-2 drops pink food colouring
Sugared rose petals for decoration or a little icing sugar

Preheat oven to 170 degrees C fan forced. Grease and flour eight 1-cup (250ml) Bundt moulds or one large Bundt mould.

Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yoghurt, followed by flour, then stir in half the rosewater.
Put the mixture into the mould/s.

Bake for 30-35 minutes for the smaller cakes until a skewer inserted into the centre comes out clean. For the larger cake, you will need 10 minutes longer. Check with a skewer for “doneness” after 35 minutes.

Cool slightly in moulds, then turn out onto a rack to cool completely.

For icing, place icing sugar in a bowl with remaining rosewater and colouring. Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing.

Turn out cooled cake/s, then drizzle with icing and decorate with sugared rose petals and fresh flowers. Or just dust with a little icing sugar.



Oat Crumble Chocolate Chip Cookies

Cookies –  chewy or crisp, risen or flat,  there are so many decisions to be made by the baker who’s in search of Cookie Nirvana! I have made so many recipes, followed instructions or tweaked the recipes, just to get the version I like.

I stumbled across this cookie incarnation by chance, when I had some left over crumble mixture. I added a few ingredients, shaped the mixture into balls, chilled in the fridge for 1/2 hour, then stuck them in the oven. The result was nice big pillowy cookies. which were dense and slightly chewy, just like I like them!

I’ve made them heaps of times since, just to make sure the recipe works. And it does. Every time!

The secret to the plump shape of the cookies is definitely chilling the balls in the fridge first before baking.


1 cup rolled oats

1/2 cup ground almonds

3/4 cup brown sugar

1 cup plain flour

1/2 cup roughly chopped nuts (macadamias or pecans work well)

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground ginger 

125 g melted butter

1/2 cup condensed milk

1/2 cup chocolate chips of your choice (dark, milk or white)


Place all the ingredients  except the condensed milk and chocolate chips in a large bowl and mix well to combine. Or put the ingredients into a food processor and pulse gently to combine. If you do this, be careful not to overmix. You want a crumbly texture, not a mushy paste!

Add the condensed milk. This will loosen the mixture and make it easier to shape into balls. You may need to add a little more if the mixture is still too dry. Stir through the chocolate chips.

Preheat the oven to 160 degrees fan-forced. Line 2 baking trays with baking paper.

Shape large teaspoonfuls of the mixture into balls and place on the baking trays, at least 2 centimetres apart to allow for spreading in the oven. Pace trays in the fridge for at least half an hour.

Take the trays out of the fridge, and before putting in the oven, flatten the balls slightly with your thumb or the back of a spoon. Bake for about 15 minutes or until golden brown and cooked through.

Cool on the trays for 5 minutes, then remove to a wire rack to cool completely.

These cookies can be frozen before baking, and frozen after baking too, so one way or another, you can always have cookies on hand!




Blood Orange Mini Cakes

This is the “mini” cake version of a larger blood orange cake I make. See here for the recipe. I thought that little cakes might be good for an afternoon tea, so I have adapted the recipe to make lovely little jewel bright cakes which are just delicious. Nothing beats the flavour and colour of blood oranges!


Candied orange slices

2 blood oranges
200g caster sugar


2 blood oranges
200g  caster sugar
125g very soft butter
2 free range eggs
½ tsp vanilla essence
125g plain flour
75g ground almonds
1 tsp baking powder


Candied Blood Oranges
Finely slice 2 of the oranges, discarding the ends and keeping as many slices intact as you can.
Dissolve 200g of the sugar in 1/2 cup of water in a saucepan, and bring to the boil. Carefully place the orange slices in the syrup and simmer them until they are soft and sticky. Remove from the syrup using tongs. If the syrup is not reduced enough, cook it for a few minutes extra to thicken – but don’t let it go to toffee.

Preheat oven to 170 degrees C.
Grease a mini cake tin which has removeable bottoms. Line the bases with circles of baking paper. If you don’t have a tin with removeable bottoms, you could use an ordinary muffin tin, but turning out the mini cakes will be tricky, as you need to keep the candied orange slices intact.
Chop 2 of the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture.
Add the butter and 200g of the sugar and blitz in the food processor. The mixture will look very curdled! Add the eggs and vanilla and blitz again, the mixture will still look very curdled!
Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.
Place the candied orange slices on the paper bases in the tin, as artistically as possible, remembering, as this is an upside down cake, that the bottoms become the top!
Place the batter over the top of the slices. Bake for 20- 25 minutes or until a skewer inserted in the centre of the cakes comes out clean. As these cakes are small, they may need a little less cooking, but they are also quite moist, so may need the allotted time. My advice is check after 15 minutes and keep checking thereafter.
Remove from the oven once cooked and cool the tin on a wire rack. When the cakes are cool (not cold), carefully remove each mini cake from the mold.  Even more carefully, take off the bases and peel away the baking paper.
Brush the mini cakes with the blood orange syrup and serve.


Kouign Amann and Cruffins: Variations on Croissant Dough

I’m re-blogging my 2016 post on two pastries that are kind of variations on the ubiquitous croissant. I felt compelled to do so after reading an article in the August 2017 edition of Australian Gourmet Traveller, in which pastry “fads” were discussed, albeit tongue-in-cheek!

What is the next baked sensation, quips Larissa Dubecki, as she reminisces on pastry trends from Sex in the City’s cupcakes, through macarons, cronuts and kouign amann, with éclairs being dubbed the newest big thing in 2017.

So here are my (simplified) recipes for kouign amann and cruffins, the former still having baking currency because they’re a classic, the latter sadly fulfilling their destiny as a food fad.

I am firmly of the view that BOTH pastries should be up there in the baking hall of fame as they are not that difficult to make and are really quite delicious!

Kouign amann (pronounced queen amarn) are Breton pastries that are similar to croissants. They have a layer of sugar in the dough, and are baked in a unique shape with four distinct corners.

Cruffins are that curious hybrid, the love child of a croissant and a muffin and the sibling of the cronut.  They have flaky croissant layers yet are compact enough to hold and eat as they have that neat muffin shape.

While the dough for both these pastries is not identical, they are close enough to use one batch of croissant dough to create cruffins and kouign amman. And both pastries can be baked in a muffin tin.

I essentially made a croissant dough and used 1/4 dough for each type of pastry. I layered one dough portion with sugar, and used that for the kouign amann, while the other dough portion I merely had to shape into cruffins before baking. So you end up with 6 cruffins and 6 kouign amann. Just double the quantities for 12 of each.

So here is my simplified recipe for both delights. You can find lots of variations, some quite complicated for both, online, but I wanted recipes that were reasonably simple and not to technically challenging. The kouign amann recipe is adapted from Emma Christensen’s helpful post from her Kitchn blog.

Kouign Amann


1/4 batch croissant dough *(recipe follows below)

1 cup caster sugar + additional for rolling

1/4 cup icing sugar for dusting


1/2 cup icing sugar

Juice of 1/4 lemon


Roll out your pre-prepared croissant dough to a long rectangle, about 1/2 cm thick. Sprinkle the rectangle with 1/2 cup sugar and press lightly with the rolling pin to help it stick. now fold the top (narrower end) third down and the bottom third up, like folding a letter.

Rotate the dough 90 degrees so that the open end is facing you, like a book. Roll the dough out to a rectangle about 1/2 cm thick. Sprinkle the rectangle with the remaining 1/4 cup sugar and press lightly with the rolling pin to help it stick. Fold the top third down and the bottom third up. If any sugar falls out, press it back into the folds.

Put the dough into large plastic bag and refrigerate for 30 minutes.

 If you haven’t already done so, generously butter a 6 or 12 hole muffin tin. (If making cruffins at the same time, you will already have buttered your muffin tin.)

Sprinkle the rolling surface with caster sugar.  Transfer rested dough to the rolling surface. Sprinkle a little additional sugar over the top of the dough. Roll the dough out to a rectangle about 1/2 cm thick.

Cut the dough using a pizza cutter or sharp knife into 10cm squares. Fold the corners of each square toward the center. Pick up each pastry and tuck it firmly into the muffin holes. You may have to push it in gently. You should get about 6 pastries.

Place a large plastic bag over the muffin tin and leave to prove for about an hour, or until the kouign amann  are slightly puffed up.

Preheat your oven to 200 degrees C.

Bake for about 30 minutes, rotating the tray halfway through baking. The kouign amann are cooked when they are puffed up and a rich golden brown croissanty colour. Be careful that the tips don’t burn. Remove from the oven and cool for 10 minutes; don’t  let the kouign amann cool completely in the muffin holes or the sugar will harden and make the pastries pretty tough to remove.

Remove the kouign amann to a wire rack or large plate. Drench with 1/4 cup icing sugar while still warm. To  ice the kouign amann, mix the icing sugar and lemon juice to make a dribbly sort of icing/glaze. Using a pastry brush, paint the kouign amann with the icing/glaze.



1/4 batch croissant dough *(recipe follows below)

1/4 cup icing sugar for dusting


1/2 cup icing sugar

Juice of 1/4 lemon

1 tbls raspberry fondant creme (optional)

1 tsp freeze dried raspberry powder (optional)


Generously butter a 6 or 12 hole muffin tin.

Roll out your pre-prepared croissant dough to a long rectangle, about 1/2 cm thick. Cut it in half lengthways if it is too big to deal with. Cut strips of dough again lenghthways, about 10cm wide, using a pizza cutter or sharp knife. The strips can be wider, the wider the strip the higher the cruffin. The trick is to have dough, once rolled, big enough to rise high, but not so big that they flow over the muffin tin without support.

Carefully roll up each strip starting from a short end (10cm end), fairly tightly. Place each roll cut side up in a muffin hole. You should get around 6 cruffins.  At this stage you can leave to prove as is, or wait, as  I did, to fill the other muffin holes with kouign amann pastries.

Place a large plastic bag over the tin and leave to prove for about an hour, or until the cruffins have grown in size.

Preheat your oven to 200 degrees C.

Once proved, bake for about 30 minutes until the cruffins are puffed up and a rich golden brown croissanty colour. Remove from the oven and cool for 10 minutes. Remove the cruffins to a wire rack or large plate. Drench with 1/4 cup icing sugar while still warm.

For the icing, mix the icing sugar, lemon juice raspberry fondant creme if using, to make a dribbly sort of icing/glaze. Using a pastry brush, paint the cruffins with the icing/glaze. For added artiness and a lovely intense raspberry taste, scatter a little freeze dried raspberry powder over the cruffins.

Croissant Dough recipe

This recipe is that of the inimitable James Morton, finalist on the Great British Bakeoff 2012. His book Brilliant Bread is full of great recipes that make bread making, and in this case, croissant making, a common sense affair.

So here is James’ recipe (for the dough only).


900g strong white flour

50g caster sugar

2 x 7 g sachets fast-action yeast

14g salt

20g unsalted butter, chilled

500g full-fat milk

200g sourdough starter (My Note – you could leave this out if you haven’t got a starter, but it does improve the flavour)

500g unsalted high quality butter, chilled


In a large bowl, mix the flour, sugar, yeast and salt until combined, rubbing the yeast and salt in at opposite sides of the bowl. Roughly rub in the 20g butter until crumb-like, then add the milk and starter if using and form into a dough.

Knead the dough vigorously for 10-15 minutes until it has become smooth and doesn’t break when stretched. Wrap in cling film (I use a large plastic zip lock bag)  and refrigerate for at least an hour  but preferably overnight.

Once the dough has rested, take the additional butter and place it between 2 sheets of greaseproof paper (I find cling film works well). Using a rolling pin, bash the butter until it flattens into a square, roughly 20cm x 20 cm and 10 cm thick. Return the butter to the fridge and remove the croissant dough.

Roll out the dough on floured surface until it is a rectangle about double the size of the flattened butter (20cm x 40cm). On one half of this, place the flattened butter.Fold the dough over the butter and pinch all around the edges to seal. Turn the dough round a quarter turn.

Gently roll the dough out into a new rectangle about three to four times as long as it is wide. Gently take both ends and fold them over towards each other, so that they meet in the middle (your rectangle should now be half as long as it was). Then, fold the new shape in half again, closing it like a book. Wrap in cling film or place in the plastic bag,  and refrigerate for 20 minutes.

Carefully, repeat the instructions in the last paragraph twice more, so that the dough has been folded and rested three times altogether. Rest for 20 minutes one final time.

The dough can be used immediately or frozen for future use.

I  can thoroughly recommend  freezing the dough. The basic recipe makes a HUGE quantity of dough. It make so much sense to divide it into two, or even four, bake with some now, and freeze the rest for use at a later date.











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