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Star Anise Pineapple Delight (with Saffron Cream)
Oven temp required approx: 150-200oC
Cooking time approx: 30-40mins
Preparation time: 15mins
Makes approx : 6 servings
1 ripe pineapple
4 star anise
¼ cup of sugar (brown or white)
1 tablespoon butter
1 cinnamon quill
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
Peel and dice pineapple into 2cm chunks, place on 2 layers of foil. Mix together butter, sugar and ginger and place all the butter in the centre of the pineapple (on top).
Sit the star anise and cinnamon quill on top and wrap well in foil. Place directly on oven floor for cooking.
Saffron Cream
200ml thicken cream
pinch of saffron threads
Sugar
Milk
Vanilla essence
Soak the saffron in a little milk (to release the colour and flavour)
Whip the cream until thickened adding a little sugar and vanilla.
Tip in the saffron and milk into the cream and blend. Ready to serve over Fruit, puddings, pies and cakes.
Alternative: if you wish you can add a little butterscotch snaps or your favourite liqueur for an extra boost.
Cup Cake Coconut and Apricot
Oven temp required approx: 140-160oC
Cooking time approx: 40-50mins
Preparation time: 15mins
Makes approx : 8 servings
1 cup self raising flour
1 cup desiccated coconut
1 cup brown sugar cup
1 cup chopped dried apricot
1 cup milk
Icing sugar to dust
Place all dry ingredients into a mixing bowl, mix well to ensure apricot is well coated.
Add the milk and stir until mixture is well combined. Place batter in a 25cm-baking tray (cake tin) and place in your brick oven.
Allow cake to cool before turning out on a wire rack. Dust with icing sugar and
serve with saffron cream, custard or ice cream and fresh slices of mango or apricots (tin fruit is fine if not in season) and toasted coconut.
Butterscotch Date Pudding
Oven temp required approx: 140-160oC
Cooking time approx: 40-50mins
Preparation time: 15mins
Makes approx : 8 servings
1 cup of dates, chopped
½ cup butterscotch snaps
160g butter
¾ cup caster sugar
3 eggs
80ml milk
1 ½ cups finely chopped almonds (not totally ground)
3 teaspoon vanilla
1½ cups self raising flour
½ baking powder
Chop the dates and place in a small bowl. Pour over Butterscotch Snaps and 2 teaspoons of vanilla essence and cover with plastic wrap. Allow to marinade for 3-4 hrs or overnight.
In a mixing bowl place butter and sugar and beat until fluffy. Add the eggs and milk mixing well. Stir in dates and remaining marinade liquid. Mix in the almonds, flour and baking flour to the egg batter and pour into a 25cm baking pan. Cooking time of this cake will vary. Check on the progress of cooking a couple of times. You can tell by to old test of piercing the cake with a skewer. If the skewer is clean then its ready to be devourer. If not leave a little longer.
This is heavenly served hot with caramel sauce and a dollop of good quality ice cream.
Puffed Peaches
Oven temp required approx: 160-200oC
Cooking time approx: 6-10mins
Preparation time: 6mins
Makes : 4 servings
1 sheet ready puff pastry
4 peach tin halves
Cinnamon, nutmeg and sugar mix
Icing sugar for dusting
Saffron cream or ice cream
Cut pastry into quarters. Place a peach half face down in the centre of each pastry square. Sprinkle generously with cinnamon sugar mix. To close pull in each corner meeting in the middle (in the centre of the peach) Wash with egg whites and sprinkle a little extra cinnamon sugar before placing in your oven.
Dust with icing sugar and serve with Ice cream, saffron cream and toasted almonds.
For chocolate lovers go for hot chocolate sauce.
Cinnamon Sugar
Preparation time: 2mins
Makes : 4 servings
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 teaspoons raw sugar
For best results grind whole spices in a coffee grinder or processor. Mix together with sugar. That’s it.
Alternative: to make vanilla sugar place a vanilla bean in with some sugar leave for a couple of days to infuse.
Hot Chocolate Sauce
Oven temp required approx: N/A
Cooking time approx: 20mins
Preparation time: 5mins
Makes : 6 servings
100g milk chocolate
100g dark chocolate
1 tablespoon
¾ cup water
1 teaspoon vanilla essence
1 teaspoon unsalted butter
¼ cup cream
Place a double boiler over a low heat and simmer chocolate, sugar and water. Stir occasionally, when chocolate has melted let simmer for 10 mins. Remove from the heat and add vanilla, butter and cream. Stir gently and serve immediately.
Once the sauce has cooled or has been placed in the fridge it will thicken. Just gently heat before serving.
Note: Sauce will keep for a week in the fridge in an airtight jar.
Bread & Butter Pie
Oven temp required :160-180oC
Cooking time approx: 15-25mins
Preparation time: 15mins
Makes approx : 4-6 servings
6-8 slices of damper or thick sliced bread
butter
jam
2 eggs
2 tbsp sugar
600ml milk
Trim crusts, butter and jam the bread and place in a baking dish. Mix together eggs, milk and sugar, and pour over bread. Sprinkle on a little cinnamon or nutmeg to taste. Cook until set and browned on top.
Sweet Calzone
Oven temp required: 220oC
Cooking time approx: 8-10mins
Preparation time: 15mins
Makes approx : Serves 2-4
Make as for savoury calzone, but use a sweet filling, brush with milk and sprinkle with sugar and cinnamon or nutmeg to taste, and/or sprinkle with icing sugar when cooked and serve with cream, custard or ice cream.
Suggested fillings:
Cooked apple and rhubarb or mixed berries.
Sliced bananas, choc chips and mini marshmallows
Apples, dates and chopped nuts
Peaches and raspberries with cream cheese
Apricots and thick custard
Pineapple, crystallised ginger, brown sugar and cloves
Sliced peaches, sultanas soaked in rum or brandy, cream cheese
Apples, prunes, cream cheese, cinnamon
