Swiss Zopf Bread
Make a dough by mixing all ingredients for 15 minutes. Dough should be smooth and elastic. Cover and rest at room temperature until doubled in size. Divide dough… Read More »
Pumpkin Pie
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Dreain the pumpkin… Read More »
Classic Scones with jam & clotted cream
Heat oven to 220 C. Tip flour into a large bowl with ¼ tsp salt and baking powder, then mix. Add butter cubes, then rub in with your fingers… Read More »
Macarons
Method: Preheat the oven to 160ºC Sift together the almond powder and powdered sugar Beat the egg whites to medium peaks. Whisk the sugar and 1 drop of… Read More »
Chicago-Inspired Italian Beef Sandwich
Method: Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil… Read More »
Bacon & Cheese pull-apart bread
Method: Combine 1-1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl. Heat water and oil until very warm (48 degrees to… Read More »
Scones
METHOD: Preheat oven at 200 degree celsius Line a baking sheet with baking paper Sift flour, baking powder and salt then strain Add sugar and mix well Rub… Read More »
Bread Showpiece
Method: Mix flour and salt. Add water as required to make a pliable dough. Shape to decoration and bake in moderate oven at 150 C. till dry and… Read More »
Sweet Tomato-Chili Jam
Method: Blend half the tomatoes with chillies, garlic, ginger and fish sauce to a fine puree. Chop other half of tomatoes into small pieces and cook with sugar,… Read More »
Choc-Cherry Tart
Preheat the oven to 180°C. Line a 35cm x 12cm loose-bottomed tart pan with the pastry. Prick the pastry with a fork and chill for 10 minutes. Line… Read More »
