Migrants from all over the world have immigrated to Australia and brought their culinary traditions with them. Australia has an abundance of fresh food all year round. Eating out is a popular pastime in Australia and we have a huge choice of fabulous restaurants, cafes, pubs and bars in our cities and towns. In addition to speciality restaurants in a variety of cuisines such as Chinese, Thai, Japanese, French, African, Greek, Turkish, Italian, Mexican (the list goes on) many Australian chefs are renowned worldwide for ‘fusion’ cuisine which brings together European cooking styles with Asian flavours. Fish & Chips – a popular food to eat on the beach. Hamburger with 'the lot' – despite the invasion of American Hamburger food chains you can still get a traditional Aussie hamburger with the lot – it's a massive mouthful of meat, tomato, bacon, pineapple, beetroot, egg and lettuce.
1) Chocolate Caramel:
Ingredients-
For the biscuit base
- 1 stick plus 1 tablespoon (125 g) unsalted butter
- 1 cup (125 g) plain flour, sifted
- 1 teaspoon baking powder
- 1 cup (90 g) desiccated coconut
- 1/2 cup (115 g) caster sugar
For the caramel filling
- 1 stick (100 g) unsalted butter
- 14 fl oz (400 ml) tinned sweetened condensed milk
- 2 tablespoons golden syrup
- 1 teaspoon vanilla bean extract or vanilla extract
- 2/3 cup (100 g) light muscovado sugar or light brown sugar, tightly packed (lumps removed)
For the chocolate topping
- 5.5 oz (150 g) dark chocolate, 70% cocoa
- 1 tablespoon vegetable oil
- sea salt flakes (such as Maldon Sea Salt)
-Steps to Make It-
Step 1
Preheat the oven to 350°F (180°C).
Step 2
Line a small baking tin (18 x 28 cm or 7 x 11 inches) with baking paper.
Step 3
Melt the butter for the biscuit base and set it aside to cool slightly.
Step 4
Place the flour, baking powder, dessicated coconut and sugar into the bowl of a stand mixer. Using the flat paddle attachment, mix the ingredients together.
Step 5
Add the melted butter and beat until the mixture is combined.
Step 6
Place the mixture into the lined baking tin and use your fingers to press it firmly and evenly into the base.
Step 7
Bake the biscuit base for 12-15 minutes, or until it is lightly golden.
Step 8
Set the biscuit base aside to cool slightly while you make the caramel filling, but keep the oven turned on.
Step 9
To make the caramel filling, melt the butter in a large saucepan over low-medium heat.
Step 10
Once the butter has melted, add the sweetened condensed milk, golden syrup, vanilla extract and light brown sugar.
Step 11
Whisk the ingredients together until they are well incorporated.
Step 12
Turn the heat up to medium-high, and continue whisking until the caramel starts to bubble a little.
Step 13
Continue whisking over medium-high until the caramel thickens slightly. Make sure you are whisking constantly, otherwise the caramel might start to burn and you will have to start all over again! The caramel is done when it has thickened to a good pouring consistency.
Step 14
When the caramel is cooked, pour it over the biscuit base and use a spatula to evenly distribute it.
Step 15
Place the baking tin back in the oven for 10 minutes.
Step 16
Remove the baking tin a wire rack and let it cool completely. Once it has cooled, place it into the fridge for at least 30 minutes.
Step 17
To make the chocolate topping, melt the chocolate in a bain-marie, or in a heat-proof bowl over a pan of simmering water.
Step 18
Whisk through the vegetable oil to make the chocolate nice and glossy.
Step 19
Take the baking tin out of the fridge and pour the melted chocolate over the top. Immediately use a spatula to spread the chocolate evenly. As the caramel slice is cold from the fridge, the chocolate topping will start to set quickly.
Step 20
If you wish to create a rough textured surface, place the baking tin back in the fridge for 10-15 minutes for the chocolate topping to set slightly. Drag a spatula back and forth through the cold (but not set) chocolate topping to create the textured surface. If the chocolate topping is not cold enough, you may have to put the tin back into the fridge for another 5 minutes or so.
Step 21
Once the chocolate caramel slice has set, slice into bars or squares, and sprinkle with sea salt flakes before serving.
Nutrient:
Serving Size: Serves 20Calories: 331
Sugar: 30.8 g
Sodium: 171.3 mg
Fat: 18.4 g
Carbohydrates: 39.3 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 34 mg
Cholesterol: 34 mg
For the custard
- 2 tablespoons custard powder
- 55 g (1/4 cup) caster sugar
- 250 ml (1 cup) full cream milk
- 20 g (1 tablespoon) butter
- 2 teaspoons vanilla extract
- 200 g (6 1/2 oz) butter, softened
- 110 g (1/2 cup) caster sugar
- 2 eggs
- 185 g (1 1/4 cup) plain flour
- 2 teaspoons baking powder
- 40 g (1/3 cup) custard powder
- 1-2 fresh rhubarb stalks
- 20 g (1 tablespoon) butter, melted
- 4 teaspoons granulated sugar
-Steps to Make It-
Step 1
First, make the custard by mixing together the custard powder and caster sugar in a small saucepan. Whisk in the milk and bring the pan to the boil, stirring frequently. The mixture will start to thicken very quickly and, when it does, take the pan off the heat. Whisk in the butter and vanilla extract. Place some clingfilm directly onto the surface of the custard to prevent a skin from forming and leave to cool.
Preheat the oven to 180°C (350°F).
Cream the butter and sugar until it is light and fluffy.
Beat in one egg at a time, together with a tablespoon of the flour to help it all come together.
Add the remaining flour, baking powder and custard powder, and mix well. The batter will be quite thick because there is no liquid, but it should still be spreadable.
Line the bottom of a 20 cm (8 inch) spring form cake tin with baking paper and grease the sides of the tin.
Use a small spatula to spread half of the batter in the cake tin. Remember that it is a thick batter so you will have to make sure that it covers all of the surface.
Spread the custard over the cake mixture.
Dollop spoonfuls of the remaining cake batter over the custard and carefully spread the cake batter to completely cover the custard. Again, a small spatula works well here.
Chop the rhubarb into 10 cm lengths and slice them lengthwise, about 1 cm thick.
Arrange the rhubarb as in the photo, trimming them where necessary.
Brush the top of the cake with melted butter and sprinkle generously with granulated sugar.
Bake for about 1 1/2 hour. Remove the cake from the tin and cool on a wire rack.
Nutrient:
Serving Size: 8Calories: 442
Sugar: 22.8 g
Sodium: 50.9 mg
Fat: 28.5 g
Carbohydrates: 42.8 g
Fiber: 0.8 g
Protein: 5.3 g
Cholesterol: 131.5 mg
3) Hot Cross Buns:
Ingredients-
For the buns- 185ml (3/4 cup) full cream milk
- 125g (1 stick plus 1 tablespoon) unsalted butter
- zest of 1 orange
- 3 cardamom pods
- 2 cloves
- 90g (1/2 cup plus 1 tablespoon) light muscovado sugar (or light brown sugar)
- 125g (4.5 oz) raisins
- 625g (4 cups plus 3 tablespoons) strong white bread flour
- 7g (1/4 oz) easy blend yeast
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 3 eggs
- 60g (1/3 cup plus 1 tablespoon) plain flour
- 125ml (1/2 cup) water
- 1 tablespoon boiling water
- 1 tablespoon caster sugar
-Steps to Make It-
Step 1
Combine the milk, butter, orange zest, cardamom pods and cloves in a small saucepan and gently heat until the butter has melted.
Add the brown sugar and stir until it has dissolved.
Add the raisins, and leave the mixture to cool until it is lukewarm (about 37°C or 98°F).
Remove the cardamom pods and cloves.
In a large bowl, mix together the flour, yeast, ground cinnamon, ground nutmeg and ground ginger and salt.
Slowly mix the butter mixture into the flour mixture, and then add one egg at a time.
Knead the dough on a lightly floured surface until it is elastic in texture. If you have a KitchenAid or other stand mixer, you can knead the dough using the dough hook for about 10 minutes on medium-high speed.
Lightly oil a large bowl.
Place the dough into the bowl, cover with a teatowel, and leave it to prove in a warm place for about 1 hour or until it has doubled in size. I like to do this in an oven at 50°C or 120°F.
Step 10
Once the dough has doubled in size, punch it back with your fist to release some of the air, and then gently knead the dough into a ball.
Divide the dough into 12 equal portions.
Roll each portion of dough into a ball and place them on a tray lined with baking paper.
Cover the balls of dough with a teatowel and return the tray to a warm place to prove for 30 minutes or until the balls of dough have slightly risen.
Preheat the oven to 340°F (170°C). If you have been using the oven to prove the buns, make sure you have taken them out of the oven by this step!
To make the crosses, mix together the flour and water until you have a thick paste.
Fill a small piping bag with the paste, or a small plastic bag and snip off the corner.
Pipe a cross onto each bun. I do this by piping a line horizontally across the buns, and then vertically.
Bake the buns for 25-30 minutes, or until they are golden.
Meanwhile, make the glaze by heating the water and sugar together in a small saucepan until it comes to a boil and the sugar has dissolved.
Brush the glaze over the buns as soon as you take them out of the oven.
Serve the hot cross buns with a generous spread of butter. Any leftover buns can be stored in the freezer and toasted before serving.
Nutrient:
Serving Size: Makes 12 bunsCalories: 364
Sugar: 13.2 g
Sodium: 78.2 mg
Fat: 10.9 g
Carbohydrates: 75.2 g
Fiber: 2.1 g
Protein: 9.6 g
Cholesterol: 69.7 mg
4) Mini Lamb Burger:
Ingredients-
- 1 kg lamb mince
- 1 red onion (diced)
- 3 garlic cloves (crushed)
- 1/3 cup tomato sauce
- 1 tbs Worcestershire sauce
- 1 tbs dijon mustard
- 2 cups breadcrumbs
- 1/2 cup parsley (chopped)
- 2 tsp salt
- 2 tbs olive oil
Other toppings
-Steps to Make It-
Step 2
Step 3
Step 4
Step 5
Step 6
- rocket leaves
- mayonnaise
- mozzarella (grated)
- tomato sauce
- 8 burger buns
-Steps to Make It-
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper and set aside.
Place all of the patty ingredients, except the olive oil, into a food processor and process until combined. Form them into small patties.
Heat the olive oil in a frying pan and fry each patty for 2 minutes each side to brown. Place on the baking tray and bake for 20 minutes.
Preheat the griller.
Split your buns and place the rocket on each one with a dollop of mayonnaise. Place a patty on top with a little cheese.
Place under the griller for 3 minutes until the cheese is just melted. Add some tomato sauce to each burger and place the bun on top. Serve immediately.
5) Raspberry Friands:
Ingredients-
- 160 g (1 ½ stick) unsalted butter
- 100 g (⅔ cup) plain flour
- 250 g (1 ⅔cup) icing sugar (powdered sugar)
- 125 g (1 cup) ground almonds
- 6 eggwhites
- 1 teaspoon vanilla extract
- small punnet of raspberries
-Steps to Make It-
Step 1
Preheat the oven to 180°C (355°F) (without fan).
Melt the butter in a small saucepan until it turns a pale golden color, but be careful not to let it burn.
Use some of the butter to lightly grease the friand moulds.
Let the butter cool slightly to use later in the recipe.
Sift the flour and icing sugar into a large bowl and stir through the ground almonds.
Place the egg-whites into another large bowl and whisk until they are white and frothy.
Gently mix the frothy egg-whites into the flour mixture.
Add the melted butter and vanilla extract, and stir everything together.
Fill the friand tin until each mold is ⅔ full. Using an ice-cream scoop will help you to divide the batter evenly and to make even-sized friands.
Place 2 to 3 raspberries into each mold.
Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.
Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Serve the friands warm or cold with a dusting of icing sugar.
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