A dunking we will go….

Coffee and a good home made rusk or biscuit snuggled on the couch…now is that not just the perfect way to relax!  Not to mention the glorious smells that fill the house when baking biscuits..can’t help but feel a little nostalgic.

So to start off I came across this awesome recipe for Health Rusks and gave it a bash.  To be honest what I love so much about this recipe is that you can add nuts, cranberries, dried citrus fruit, pumpkin seeds, pretty much anything your tummy desires and it works!

Ingredients

• 1kg self-raising flour
• 10ml salt
• 10ml baking powder
• 500ml brown sugar
• 500ml rolled oats
• 750ml all bran flakes
• 500ml sunflower seeds
• 250ml seedless raisins
• 2 eggs
• 500ml buttermilk
• 500g butter melted

Method

1. Combine the dry ingredients

2. Whisk together the eggs, buttermilk and melted butter.

3. Combine the two mixtures and mix into a dough.

4. Spoon into a large, deep, greased baking tin and smooth the top.

5. Using a sharp knife, mark out rectangles, which will make it easier to break into rusks after drying.

6. Bake at 180 deg C for 30 minutes to 1 hour, depending on the oven and thickness of the rusks.

7. Remove from the oven, leave to cool slightly, then turn out onto a wire rack and cool completely.

Break into fingers, return to a baking tin and dry the rusks out in a cool oven for about 4 hours or leave them in the warming draw overnight.

Depending on the size, this recipe will yield 80-100 rusks

Next for the dunking is a decadent chocolate and almond biscotti…heavenly to say the least.(taken from from Williams-Sonoma Kitchen Library Series – Cookies & Biscotti)

125 grams semisweet or bittersweet chocolate, coarsely chopped

1 cup (215 grams) firmly packed light brown sugar

250 grams cups all-purpose flour

30 grams unsweetened cocoa, preferably Dutch-processed

1 tablespoon instant espresso powder

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1 1/2 teaspoons pure vanillaextract

1 cup hazelnuts toasted and coarsely chopped

Preheat oven to 350 degrees F (180 degrees C).  To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.  Remove from the oven and place nuts in a dish towel.   Roll up the towel and let the nuts ‘steam’ for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts.  Cool and then chop coarsely.   Set aside while you prepare the dough.

Reduce temperature of oven to 150 degrees C. Line a large baking sheet with parchment paper.

In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.

Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds.  On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.

On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long.  Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 – 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.

These are wonderful with a white chocolate glaze: Melt 90 grams of chopped white chocolate in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Dip one end of the biscotti into the chocolate and let it dry, on a parchment-lined baking sheet.

Store in an airtight container for several weeks.

Makes about 30 biscotti

An old time favourite is a really good melt in the mouth shortbread.

Ingredients

500ml (2 cups) cake flour
60ml (4 Tablespoons) White Sugar
45ml (3 Tablespoons) corn flour
Pinch of salt
250g butter (soft, but not melted)
Extra White Sugar for sprinkling

Method

1. Place all the ingredients in a food processor and process till combined into a ball. Do not over- process. If you don’t have a food processor, work the mixture with your hands till combined.
2. Press the mixture into an oblong tray (or two 20cm round pie dishes). With the prongs of a fork, prick the mixture well. Bake at 160ºC till just starting to turn golden (35 – 40 minutes).
3. Remove from the oven and immediately slice into serving portions. Sprinkle with extra sugar while hot.

HINT:

• It is important that the butter is soft, though not melted. For best results use butter not margarine.

Grandma’s Crispy Biscuits with awesome variations not only keeps the kids happy but keeps dad quiet too…how could you resist?
Ingredients

250g butter or brick margarine
250ml (1 cup)  White Sugar
2 eggs, beaten
5ml (1 teaspoon) vanilla essence
4 x 250ml (4 cups) flour
10ml (2 teaspoons) baking powder
5ml (1 teaspoon) salt
25ml (5 teaspoons) water

Method

1. Cream butter and sugar.
2. Add vanilla essence and the eggs.
3. Sift the dry ingredients together. Add to the creamed mixture and mix thoroughly. Add a little water if necessary.
4. Roll out to a thickness of 3mm and cut out into different shapes.
5. Place on a greased baking sheet. Bake at 200ºC for about 8 minutes.

VARIATIONS:

• Sift 10ml of ground cinnamon, 10ml ground ginger and 3ml nutmeg with dry ingredients to make them spicy.
• Sprinkle with cinnamon sugar before baking.
• To make orange biscuits, omit the vanilla essence and one egg. Add 5ml grated orange rind and use orange juice instead of water. Cover the baked biscuits with orange glacé icing and sprinkle with toasted coconut.
• Decorate with either red, green or yellow quartered glacé cherries dipped in golden syrup.
• Dip half of each biscuit in melted chocolate.
• To make almond biscuits: Use a 40mm cookie cutter. Bake half the biscuits and cut 15mm holes in the centre of the remaining biscuits. Brush the top of these rings with egg and press on some chopped or slivered almonds. Bake like plain biscuits. Spread a thin layer of smooth apricot jam over each “whole” biscuit, and push an almond ring on top so that the jam oozes through the hole.

Smoothies..Natural Blends that are sure to Inspire!

Today’s generation of smoothies and juices reflect a level of sophistication, typical of the twenty-first century lifestyle.  Contemporary tastes together with a concern for healthier options in the diet have resulted in innovative combinations of flavours plus the use of fresh ingredients.

Firstly their are a few tips for your smoothie success:

1)   Use the freshest possible ripe ingredients (using over ripe / damaged fruit will not improve by being made into a smoothie!)

2)   Use fruit and veg that are in season and preferably locally grown for the best flavour.

3)  Don’t prepare the fruit and veg in advance, they will start to dry out and lose their juiciness.

4)  Smoothies are best served chilled, but adding ice will dilute them.  Keep milk  and other dairy products in the fridge until required.  Chill the glasses before  you make the smoothie and if you like add broken ice to the blender (so not to damage the blades).

5)  Do not be afraid to experiment!

Now for a few awesome recipes I’ve tried!

My “Pick Me UP”

400g Grapefruit and orange

4Tbls Lemon Juice

3Tbls Lime Juice

425ml Ice cold Orange Juice

Energizing Kick-Start!

250ml Orange Juice

125ml Plain greek yoghurt

2 Eggs

2 Bananas

Berry Bonanaza

175g Blueberries

150ml Cranberry juice

150ml Plain yoghurt

Honey to taste

Carrot & Ginger Energizer

250ml Carrot juice

4 Tomatoes skinned and deseeded

1Tbls Lemon Juice

25g Fresh Parsley

1Tbls Grated fresh root ginger

6 Ice cubes

125ml Ice cold water

Decorate with fresh flat leaf parsley

Pear & Raspberry Delight

2 Large Ripe Pears

125g Frozen Raspberries

200ml Ice cold water

Honey to taste

Berry Booster

25g Blueberries

85g Raspberries

1Tsp Honey

200ml Plain Yoghurt

1Tbls Crushed ice

1Tbls sesame seeds

Apple Carrot and Cucumber Juice

(this is packed with antioxidants,  soluble fiber and the diuretic properties of cucumber and carrots help with fluid retention)

1 Apple

1 Carrot

1/2 cucumber

Tropical Smoothie

1 Papaya

1/2 Pineapple

150ml milk

300ml Yoghurt

Apple and Celery (hangover cure!)

1 apple

115g Celery

600ml milk

pinch of sugar

pinch of salt

Detox Special – (absolutely D-Vine)

1 Mango

4 Kiwi Fruit

350ml Pinapple juice

4 Fresh mint leaves

Peach Rum Smoothie ( a bit of a kick but oh so yummy)

• 2 cups peeled, pitted and sliced peaches
• 3 tablespoons lemon juice
• 2 tablespoons rum
• 5 ice cubes

Mocha Cream D-Lish!

200ml Milk

50ml Cream

1Tbls Brown sugar

2tbls Cocoa Powder

1Tblsp Coffee

6 Ice cubes

Decorate with cream and grated chocolate

Breakfast Smoothie

• 1 banana
• 1/2 apple
• 1 kiwi, peeled
• 1/2 cup frozen mixed berries
• 1 cup orange juice
• 1/2 cup soy milk
• 1/2 cup nonfat plain yogurt
• 1/2 cup tofu
• 3 tablespoons unsalted natural peanut butter
• 2 tablespoons aloe vera juice
• 2 tablespoons flaxseed oil
• 1 teaspoon barley grass powder (optional)

Well I’m sure that will get you blending away in no time at all!  Have fun, play with the ingredients see what goes!

Happy Blending!

Caffeine addiction…mmm nothing better!

This weekend has been one of me stuck in bed!So I decided that I would let you in on some of myfavourite favourite recipes surrounding coffee treats!Being a caffeine addict for many many years now, I’vemanaged to stumble upon and create the most divinerecipes known to coffee holics!  So without keeping youin suspense, here they are, try them out, and let me know how it goes! AUSTRIAN COFFEE CAKE THAT WILL WOW EVEN YOUR MOTHER-IN-LAW! Ingredients: For the sponge cake: 1½ level tbls instant coffee mixed with 2 tbls boiling water 75g walnut halves 175 g self-raising flour 1½ level teaspoons baking powder 175g softened butter 175g brown sugar sifted 3 large eggs at room temperature For the syrup: 1 level tablespoon instant espresso coffee powder 50 g Demerara sugar For the filling and topping: 1 level tablespoon instant espresso coffee powder 1 rounded tablespoon golden caster sugar 10 walnut halves, reserved from the sponge cake 250 g mascarpone 200 ml 8 per cent fat fromage frais THEN:   First of all you need to toast all the walnuts, so spread them on a baking sheet and place in the pre-heated oven for 7-8 minutes. After that, reserve 10 halves to use as decoration later and finely chop the rest. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the coffee and walnuts) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, then fold in the coffee and chopped walnuts. This will take about 1 minute but, if you don’t have an electric hand whisk, you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap; if not, add a spot of water. Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then place the tins on the centre shelf of the oven and bake them for 30 minutes. While the cakes are cooking you can make up the syrup and the filling and topping. For the syrup, first place the coffee and sugar in a heatproof jug, then measure 2 fl oz (55 ml) boiling water into it and stir briskly until the coffee and sugar have dissolved, which will take about 1 minute. Next, the filling and topping, and all you do here is place all the ingredients, except the reserved walnuts, in a bowl and whisk them together till thoroughly blended. Then cover the bowl with clingwrap and chill till needed. When the cakes are cooked, i.e., feel springy in the centre, remove them from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Now spoon the syrup as evenly as possible over each one and leave them to soak up the liquid as they cool in their tins. When they are absolutely cold, turn them outvery carefully and peel off the base papers – it’s a good idea to turn one out on to the plate you’re going to serve it on. Then spread half the filling and topping mixture over the first cake, place the other cake carefully on top and spread the other half over. Finally, arrange the reserved walnut halves in a circle all around. It’s a good idea to chill the cake if you’re not going to serve it immediately. TRIPLE ICED ESPRESSO (Hetties Cocktails – Nigella Lawson)

A caffeine fix at any time of day is always a help, but mixed with acouple of bartender’s top-shelf specials and you’ve got a cocktail to wakeyou up before you go.   1 (25ml) shot of espresso, chilled 1 (25ml) shot of coffee liqueur 1 (25ml) shot dark rum1.  Pour the chilled coffee into an ice filled cocktail shaker and add the coffee liqueur and rum. Give it a shake and strain into a martini glass. For a real treat, whip up some cream for the top and sprinkle with cocoa! Bottoms up!! CRANBERRY AND PISTACHIO BISCOTTI (The awesome green and red colouring in these makes them perfect for Christmas!) Biscotti is one of those versatile Italian biscuits that you can playaround with flavours, this specific recipe I find great for this time of year because of the vibrant green and red.  But if that doesn’t tickle your taste buds, then why not try adding white chocolate drops and almonds, or coffee granules or dark chocolate drops! Experiment and find your perfect flavour! Ingredients: 1/4 cup Light olive oil 3/4 cup White sugar 2tsp Vanilla extract 1/2 tsp Almond extract 1 3/4 cup All-purpose flour Pinch of Salt 1 tsp Baking powder 1/2 cup Dried cranberries 1 1/2 cups Pistachio nuts Then: Preheat your oven to 150 degrees In a bowl mix the sugar and oil until well blended.  Then mix in the vanilla and almond extracts.  Next beat in the eggs. In a separate bowl combine all the dry ingredients.  Then gradually stir into the egg mixture forming dough. Then with your hands add the nuts and cranberries.  Divide the dough into two logs, place on parchment paper on a cookie tray. Note the dough may be a bit sticky so wet your hands with cool water to handle easier.  Bake for approximately 35mins  or until the dough is a light brown.  Remove from the oven and allow cooling for 10mins.  Then cut diagonally into 3/4 inch slices, lay on the parchment paper and bake for approximately 8 – 10mins or until dry.  Then allow cooling. Serve with yummy cappuccino!

Well thats all for today, happy cooking!

Cooking is like love.  It should be entered into with abandon or not at all. ~Harriet van Horne