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Tag Archives: easy

White Chocolate and Cranberry Blondies

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This ultra rich blondies recipe (heaps of butter and white chocolate!)  I discovered while viewing Gordon Ramsay’s Ultimate Cookery Course on Foxtel… this recipe is adapted from something I sourced on the internet, but seems to be an American version – sticks of butter are mentioned which of course is a  US measurement. I have changed the quantities to metric.

Ingredients

1 cup dried cranberries
2  x 100gms white chocolate bars
225g plainflour
226 gms butter
1 pinch of salt
300 gms sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of vanilla extract
2 eggs

Method

Line a 23cm x 23cm tin with baking paper.

Melt butter, add sugar to mixing bowl. Add salt to sugar.
Add melted butter to sugar and whisk well. Add vanilla and eggs, whisk well.
Add baking powder and bi-carbonate of soda, mix well.
Whisk in half the flour. Once incorporated (no lumps), add the rest of the flour and mix well until there are no lumps.
Add the dried cranberries, changing from a whisk to a spoon.
Slice the bars of white chocolate into  thick matchsticks and mix in gently, trying not to break up the chocolate.
Spoon into baking tin (previously lined with baking paper (butter or non stick spray the tin to hold paper in place).
Spread mixture into the tin, using a spatula to make sure the mixture is even.
Bake at 180 degrees C for 35 -40 minutes.
Leave to cool, then remove from tin.
Cut into squares. Blondies will keep for a week and also freeze well.

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Home-Made Crumpets

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A lazy Sunday brunch, perfect for home-made crumpets

This recipe makes fabulous crumpets! They are incredibly moorish and definitely beat the bought version! The recipe comes from the website of ABC Radio 702:

http://www.abc.net.au/local/recipes/2010/11/09/3061303.htm

Ingredients

300 grams plain flour
1 teaspoon caster sugar
7g sachet dried yeast
175ml milk, room temperature
175ml soda water, room temperature
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
Vegetable oil or non-stick cooking spray
Butter, honey or jam to serve.

Method

Sift the flour, caster sugar and yeast into a large bowl.
Stir in the milk, then add the soda water and whisk until smooth.

 Cover the bowl with plastic wrap and allow to rest for about 1-1/2 hours, or until doubled in volume.
Beat in the bicarb and salt.
Heat a heavy-bottomed frying pan or the griddle plate on your barbecue until medium-hot.
Oil or spray the inside of the crumpet rings, as well as the pan or barbecue plate.
Place the rings on the cooking surface, making sure they’re evenly flat.

 Spoon 3-3 1/2 teaspoons of batter into each ring and gently cook for 6-7 minutes, or until the batter is set and covered with little holes.

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Turn the crumpets over and cook for another 2 minutes.
The bottom should be golden brown and the top only slightly coloured.

 Remove the rings and serve the crumpets straight away with lashings of butter, honey or your favourite jam (mine is homemade strawberry!)

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