Pear Cake

I have pleasant childhood memories of walking to the local Asian bakery with my 2 older brothers with a pocket of loose change. We would search the house high and low to scrape together $2.50 so we could buy an "apple tea cake". There was nothing special about this cake, it was sweet, moist and we somehow never got sick of it.

I had a bag of pears that were ripening too quickly for normal consumption! It made me think of recreating the cake I loved so much as a child.

PEAR CAKE

Skin and dice 2 ripe pears.
When they're ripe it's gonna be messy but this makes for a juicy, sweet, moist cake!

Beat together 1/2 a block of butter with 1/2 a cup of caster sugar.

Add 1 egg.

In a separate bowl combine your dry ingredients:
1.5 cups self-raising flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon

Alternate the addition of your dry ingredients with 1 cup of buttermilk.

Gently fold in the pear cubes.

The final consistency should be on the thick side, like pancake batter.
If too thin then the pear will sink to the bottom.

 Bake at 160 C for approx. 1 hour - after 20 minutes I reduced to 150 C to prevent too much browning on top.

Anzac Bikkies

This is my go-to recipe when I’m craving something quick and sweet to have with my cuppa. This is so easy to make and uses ingredients most people have in their pantry.

People often have their own version of the recipe, and you’re either a chewy or a crunchy kid. I personally prefer chewy, but if you want crunchy – just leave in the oven a few minutes longer.

Combine 1 cup plain flour, 1 cup rolled oats and 1 cup desiccated coconut.

Melt together 1/2 a block of butter, 3/4 cup caster sugar, 2 tbsp golden syrup, 2 tbsp water and 1 tsp baking soda.

Combine the wet and dry ingredients.

Place spoonfuls of dough onto lined baking trays.
Bake at 160 C for 11-15 minutes - depending on your colour and texture preference.

Tourtiere du Quebec

This traditional French-Canadian meat pie brings me back to the first time I tried it in Tadoussac, Quebec, Canada - the day before my wedding. 

It was a cool July Summer evening. The pink sun was drifting away and a cool breeze was wafting into the cottage from the Saint-Laurent River. But it did nothing to cool my nerves. The Oponda and Fry families were meeting for the first time. It was our wedding rehearsal dinner. I did what I always do to cope in dire straits - I ate. There was a large foil tray brimming with what looked like tender, juicy decadence. Someone was saying something about 10-hour slow cooking in Lac Saint-Jean, but it was just background noise. I was busy, absent-mindedly relishing the comfort I found in this food.

Our rehearsal dinner spread

L-R Auntie, Mum, Dad

I'll take some pasta bake with my tourtiere

hubby and my father-in-law

Two families becoming one

Canada Day 2015 was my second time attempting to make Tourtiere. My take on it though is the speedy version. Using minced meat instead of cubed, cuts cooking time from 10 hours to 2.

TOURTIERE DU QUEBEC

Pastry

Sift 500g plain flour and 1 tbsp salt into a large bowl.

Get ready to get your hands dirty.

Dice a whole cold block of butter. Massage it into the flour with your fingertips.

When the mixture looks like breadcrumbs, gradually add 1/2 cup icy cold water.

Use less or more depending on how sticky the dough is.

Form a ball, then knead on a floured bench until smooth.

Wrap in cling film and refrigerate.

In the meantime get started on the filling.

Into a large pot place 1 chopped onion, 1 chopped potato and about 1kg of mince.

I used beef mince. 

Traditionally pork and veal is used, and in Lac Saint-Jean game meat such as venison, rabbit and moose is used!

Add a teaspoon of cinnamon, nutmeg and ground cloves.

Cover with water to just cover the meat.

Place on a low simmer, stirring from time to time until the water is absorbed - about 2 hours.

Taste and adjust seasoning.

Roll out your pastry from the fridge to about 3mm thickness and line a pie dish or tin.

Laziness stopped me from blind-baking the crust which resulted in a bit of a soggy bottom.

Blind bake your crust! 15 minutes at 200C should be enough.

Scoop the filling into the pie crust.

Pop the lid on, pinching the edges to seal. Cut some ventilation slits in the top.

Brush with 1 beaten egg and you can use excess pastry to decorate the top like I did with this free-hand maple leaf!

Bake at 180C until the crust turns golden brown (about 20 minutes)

Tourtiere du Quebec and Tarte au Sucre (sugar pie)

Cheat Scones

If you have an unexpected visitor drop by for a few minutes and want to impress them when you offer them a cuppa, keep this EASY recipe handy. It is so easy that I'd call it assembling rather than cooking! Best of all, they contain only 3 ingredients that most of us all have in the pantry. It would also be a great introduction to cooking for children.

CHEAT SCONES

Get your ingredients: 3 cups self-raising flour, 1 cup lemonade (brand does not matter), 1 cup cream.

Gently combine - avoid overmixing to keep all the fizzy bubbles in your dough.

Turn out onto a floured surface and briefly knead.

 Using a round cookie cutter, cut out your scones and place on a lined baking tray.

 Bake at 200 C for 10 minutes or so - when they are the colour of your liking.

 Whipped cream and jam is a MUST

Cinnamon Rolls

I love cinnamon. It makes me feel warm and fuzzy, and smelling it reminds me of Christmas. Chai tea, apple pies... I love sprinkling cinnamon and sugar onto buttered bread and grilling it. Try it, you'll love it. I have even used apple & cinnamon flavoured fluoride at work!

These rolls are easy to make, although it can be a bit time consuming waiting for dough to rise. This recipe is perfect for weekends and days off, especially now that the mornings are getting cooler.

CINNAMON ROLLS

Into your stand mixer bowl add 3.5 cups plain flour, 1/4 cup caster sugar and a big pinch of salt.

In a small saucepan heat 300ml milk to 40 degrees (use a thermometer!)

Remove from heat then add 2 teaspoons of instant yeast, 1 egg and 50g of cooled, melted butter.

Using the dough hook, turn the mixer on and slowly pour in the wet ingredients.

Mix on medium speed until it comes together on the hook.

I found that it was a bit wet so I sprinkled more flour in accordingly.

Place the dough into a greased bowl, cover with cling wrap and leave to rise for 2 hours.

It will double in size.

Melt 1/2 a block of butter in a saucepan and set aside. You'll need it later for the sticky syrup.

Turn dough out onto a floured surface and roll out into a long rectangle.

Brush all over with some of the melted butter.

Sprinkle all over with a mix of 2/3 cup brown sugar and 1 tablespoon of cinnamon.

Caaaaaaarefully roll the dough like a scroll and pinch the edges to seal.

Use a sharp knife to slice into rolls.

To make the syrup, add 1 cup brown sugar and 1/2 cup maple syrup to the melted butter and stir over low heat until dissolved.

Arrange rolls in a baking tin or dish filled with syrup.

Cover in cling wrap once more and allow to rise for 1 hour.

Bake at 160C for 30-40 minutes, until lightly golden.

The bigger your rolls are, the longer they will take to bake.

Allow to cool slightly in the tin, then flip the entire thing onto a serving platter or board.

(Best to do this when the rolls are still warm!)

Chocolate Crème Brûlée

You may remember my Valentine's Day post from 2013, that I wanted to make a tradition of cooking my husband something every February 14th. That year I made a chocolate cake, 2014 was a chocolate hazelnut cake. So this year I asked him to pick which chocolate dessert he would like. He picked crème brûlée. I have portioned this recipe to serve a romantic dinner for 2!

Chocolate Crème Brûlée

Whisk together 2 egg yolks with 20g of caster sugar until the bright orange turns pale and thick.

In a saucepan, heat 1/4 cup milk and 1/4 cup cream until just simmering then remove from heat.

Stir in 50g chopped dark chocolate.

Combine the chocolate cream mix with the egg yolks.

Pour into ramekins, then bake in a bain marie at 95 C for about 35 minutes.

The top should be set to touch, but there should still be a wobble.

Refrigerate for at least 1 hour.

To serve, sprinkle the tops with caster sugar and torch gently to caramelise.