FOOD
Transcription
FOOD
on printer: PPP1 at 19may11 10:52 page number: 252 FOOD 252abw What’s cooking at your place? We’re a nosy bunch at ABW and would love to sneek a peak. Email us your recipes and photos to [email protected] or post them at the ABW: Anything But Work (Quest) cooking club at www.taste.com.au/kitchen GREAT BAKES: Grab the oven mitts, crank up the cooking music and bake to your heart’s content. Whip up these winter warmers UNCLE BOB’S CARAMEL SLICE WITH MACADAMIA NUT CRUMBLE CHOCOLATE RUMBALLS INGREDIENTS (MAKES 20-30) 200g dark chocolate ¼ cup cream 30g butter 150g chocolate cake crumbs 1 tsp rum essence ½ cup chocolate sprinkles METHOD 1. Break up the chocolate and place into a bowl. 2. Combine the cream and butter in a small pan and stir over low heat until just boiling. Pour the hot cream mixture over the chocolate and stir until it melts and the mixture is smooth. 3. Stir in the cake crumbs and the rum essence. Refrigerate for 20 minutes, stirring occasionally, or until firm enough to handle. 4. Roll heaped teaspoons of the mixture into balls. Spread the sprinkles on grease-proof paper and carefully roll each rumball in the sprinkles, then place on a tray. 5. Refrigerate for 30-40 minutes. Recipe and photo by taste kitchen member Liam Simmons 252 INGREDIENTS Base: 140g plain flour 80g coconut 6g baking powder 80g brown sugar 140g butter Filling: 640g condensed milk 38g butter 100g golden syrup Macadamia nut crumble: 90g butter 90g sugar 25g coconut Pinch of salt 5g mixed spice 1 egg 60g macadamia nuts, crushed 200g plain flour WESTSIDE NEWS, Wednesday, May 25, 2011 QUICK BITES FOODIE FUN FOR KIDS METHOD 1. To make the base, place dry ingredients in a bowl and mix together. Melt butter, then add to dry ingredients. Press mixture into a lined baking tray. 2. Bake the base at 190°C until light golden brown, remove from oven and, using a rolling pin, roll flat. 3. Melt butter and golden syrup together in a saucepan, remove from heat and add condensed milk, then whisk until fully combined. 4. Pour filling on to base until it reaches almost to the top of the tray. Bake at 190°C until bubbles form on the top of the caramel. Remove from the oven and allow to cool a little. 5. Place all crumble ingredients, except nuts and flour, into a bowl and mix well. Add the final ingredients and mix until crumbly. 6. To finish, sprinkle crumble on top of slice and return to the oven for about 10 minutes or until crumble tips are light golden brown. Allow to cool, then dust with icing sugar. Cut into slices and serve. Recipe and photo from Brett Noy, owner of Uncle Bob’s Bakery, 2/185 Belmont Rd, Belmont CHILDREN can take part in Australia’s Biggest Morning Tea on May 28 at Picabeen Community Centre, Mitchelton, from midday until 4.30pm. The afternoon features face painting, balloon twisting and tea. RSVP to dreamparties [email protected] HIGH TEA FUNDRAISER COCONUT CUPCAKES INGREDIENTS (MAKES 15-20) ½ cup butter 1¼ cups castor sugar 2 eggs 1 cup self-raising flour ½ cup milk ¼ tsp salt 1 tsp vanilla extract 1 ⁄3 cup desiccated coconut METHOD 1. Preheat oven to 180°C. 2. Beat butter until soft, then add sugar and beat until fluffy. Add eggs gradually and combine well. 3. Mix flour and salt together in a separate bowl, add the milk and vanilla extract and combine. Gradually add the mixture to the first bowl, combining well with each portion added. Stir in coconut. 4. Pour into cupcake pans, leaving 2cm room at the top. Bake for 20 minutes or until a skewer comes out clean. Note: The frosting is a mix of milk and butter added to icing sugar until a desired consistency is achieved. Add a drop of pink food dye and a little sprinkle of coconut to finish. Recipe and photo by taste kitchen member Jesse Cree Classifieds: 138822 STAMFORD Plaza Brisbane hosts a fundraising high tea at 10.30am tomorrow. Tickets are $40 with $10 donated to the Cancer Council. Diners are encouraged to wear ‘‘a touch of gold’’. Bookings 3221 1999 BREAKFAST BUBBLY COORPAROO’S newest restaurant, De Vietnamien, hosts a champagne morning tea on June 11. It costs $29 per head. Bookings on 0422 085 237. HOST YOUR OWN HOST your own fundraising morning tea by registering at www.biggestmorning tea.com.au or on 1300 656 585. Online: www.questnews.com.au