Hot Cross Buns
First stir the teaspoon of caster sugar into 150 ml hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy ‘beer’ head forms…. Read More »
French Baguette
Method: Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When… Read More »
Strawberry Mousse Cake
Method: 1. CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside. 2.In a large bowl beat whites and cream of tartar to… Read More »
Classic Black Forest Cake
Method: Chocolate Sponge: Preheat oven to 175 C. Grease cake rings with melted butter and line with parchment paper. Beat eggs and sugar till light and fluffy. Sieve… Read More »
Classic Eggs Benedict
Method: 1.Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally,… Read More »
Black & White Cookies
Method: Preheat oven to 170 C. For Vanilla dough, sift flour, and baking powder together. Make a well in the center and add icing sugar. Add water, egg… Read More »
Sugar Show piece
Method: Prepare heatproof molds (silicon) and set them on vinyl sheets. Mix water and sugar and bring to boil. Wash down any sugar crystals building up on the… Read More »
Fresh Fruit Tartlets
Method: Vanilla Custard Take 3 tablespoons from the 300 ml milk and mix with egg yolks and custard powder till all dissolved. Bring milk and sugar to boil…. Read More »
Gingerbread Men Biscuits
1. Preheat the oven to 180°C. 2. Put the flour, butter, ginger, cinnamon and bicarbonate of soda in a mixing bowl. Mix it all together with fingertips until… Read More »
HTMi’s Christmas Pudding
1. Combine fruit, nuts, orange juice, rind and brandy in a bowl, mix well. 2. In another bowl whisk the eggs, cream and sugar together. 3. Sift flour,… Read More »
