Easter 2015

For this post I wanted to do a little re-cap of the Easter weekend, particularly the baking! Any recipes mentioned will be or are posted on the blog. 

This year I made it my mission to try as many different types of hot cross buns as I could. I didn’t get to every bakery I wanted (fingers crossed for next year), but I tried a few, as well as making my own. 

Homemade Hot Cross Buns - Recipe Here

I went to Black Star Pastry at the Powerhouse Museum a couple of times, and tried their Frankincense glazed hot cross buns. They were full of fruit and flavour, and well worth the walk to get them! 

Some Easter eggs and the Hot Cross Buns from Black Star Pastry.

I also bought a few from Baker’s Delight, because how could you not? These are probably my favourites, as while they have fruit in them, they are not quite as jam packed with it, which I prefer. I think I also like them because they are very easy to go and buy! 

On Easter Saturday, whilst braving the shops with every other person in this part of Sydney, I managed to get some of Jamie Oliver’s Stem Ginger Hot Cross Buns from Woolworths. I had heard about these, but had never managed to get any. They were nice, and I’m glad I got to try them! I found the ginger quite subtle whilst I eating the bun, but then after the spiciness of the ginger really hit me! 

Hot Cross Buns from Baker's Delight (left) and Jamie Oliver's Stem Ginger Hot Cross Buns from Woolworths (right).

Over the Easter long weekend I decided to make some Easter biscuits. I had a couple of Easter themed biscuit cutters, that I had never used, so I thought it was time to use them! I had also not long been gifted the book ‘Cookies’ by Peggy Porschen, so it was also a great chance to continue with my cookbook challenge! 

The recipe for the biscuits and icing will be posted over on the blog soon. 

Easter Biscuits.

I also adapted my favourite scone recipe (originally posted here), and made them into ‘hot cross scones’ for Easter. The full post and recipe can be found here. 

Hot Cross Scones.

Here are a few snaps from the long weekend, including one featuring the newest addition to the cookbook collection, thanks to the Easter Bunny! 

Hope everyone had a lovely long weekend.

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.

Hot Cross Scones

Having made hot cross buns last year and posted the recipe here, I was slightly at a loss as how to celebrate Easter with baked goods (which is clearly the only way I celebrate anything). Not being able to eat chocolate, also messes with the whole Easter/Easter baking thing too. 

However, inspiration struck last weekend, whilst out with friends. My friends and I are regulars at The Tea Salon in Sydney Westfield. We love it, and nine times out of ten we will end up there when we meet up in the city. We were there in February, and they had a scone of the month which was rose and white chocolate, to celebrate Valentine’s Day. It was so good, that I now actually look at what the specials are! 

While we were there last weekend, one friend immediately saw the new scone of the month, and pointed it out to me. The scone was a ‘hot cross scone’ to celebrate Easter. In that moment, I suddenly thought, I could make something like this! This could be exactly the Easter baking I had been looking for. 

I ordered the hot cross scone, and needless to say it was great. It was served with orange marmalade, which although I’m not a fan of marmalade, a very small scraping of it definitely complemented the spices and sultanas in the scone. 

On the train journey home all I could think about was how to recreate this scone. I decided on merging my favourite scone recipe (recently posted here) and the hot cross bun recipe I like to use.

They are quite quick and easy to make, and would make a nice last minute Easter baking treat. Without the cross piped over the top, they become less hot cross scones, and more spiced sultana scones, making them great year round. Once cooled they freeze well in a zip-lock bag. 

Ingredients: 

4 cups self-raising flour 

1/2 tsp salt

1 cup pouring or thickened cream 

375-400 ml milk 

1 tsp ground cinnamon

1/2 tsp mixed spice

1 tsp lemon zest

1 tsp orange zest 

120 g sultanas 

Ingredients for the Cross: 

75 g plain flour

1/2 tsp sunflower or vegetable oil 

105 ml cold water 

butter or margarine, to serve 

Method: 

Pre-heat oven to 250 degrees Celsius, and line a large baking tray with baking paper. 

In a large bowl, combine the flour, salt, spices, zests and sultanas, then add the cream and 375 ml of the milk. Stir using a flat bladed knife or icing spatula to form a soft dough, adding more milk if the dough is too dry. 

Dust a work surface with flour, and turn the dough out. Lightly knead until the dough comes together. 

Press the dough out to 2cm thick. Using a 5 cm (approx.) round cutter, cut out scones from the dough and place onto the prepared tray so they are just touching. Pull dough scraps together and press out to 2.5cm thick. Cut out remaining scones, and continue to use the scraps (adding .5cm to the thickness each time when pressed out), if necessary. 

In a small bowl mix together the oil, flour and most of the water to form a smooth, slightly runny paste. If the mixture is too dry gradually add more water and mix well. 

Spoon the paste into a piping bag, and pipe a cross over each scone.

Bake for 12-15 minutes. Scones will be risen and golden when ready. Serve warm with butter or margarine.

References to original versions of both recipes can be found in earlier posts, linked in above text.  

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath. 

Chicken Sliders

I have made these once before, a couple of years ago and they were great. At the time I couldn’t find mini brioche buns, so I used small bread rolls instead. This time as luck would have it, I walked into Woolworths to get some of the ingredients I needed for this recipe, and a whole rack of mini Brioche buns were right in the entry to the shop. Though I doubt that they are the best quality (particularly as on the front of the packet it said ‘Baked by us Today’, then on the back of the packed, in much smaller writing, ‘this product has been frozen from fresh and thawed for your convenience’ - hmmm …. *insert confused emoji face*), I was excited to finally make sliders actually using mini brioche buns for once. 

If you find normal brioche buns (the ones from Brasserie Bread are particularly good), make the patties bigger to suit. 

This recipe is full of flavour, and would make a great weekend dinner. The recipe is from the book ‘Home Cooking’ by Valli Little, a book which I can actually say I have used a few times since I got it! There are some great recipes in here, notably this one. There is also a Sticky Date Tart (p.168) which is a great alternative to a sticky date pudding in the colder months. 

Valli calls these sliders ‘Bombay Sliders’, probably because of the use of spices and mango chutney in them. They are a fiery alternative to a traditional burger (or slider), and are well worth a try. 

Ingredients for the Patties:

500g chicken mince

1/4 cup coriander leaves, chopped, plus extra to serve

1/3 spring onion, finely chopped

1 tsp ground cumin 

1 small red chilli, seeds removed and chopped

2 cm piece of ginger, grated

1/4 cup whole egg mayonnaise

1 1/2 tbsp mild curry powder

Ingredients for the Curry Mayonnaise: 

1/2 cup whole egg mayonnaise

2 tsp mild curry powder 

1 tbsp tomato sauce/ketchup

1 tbsp Greek-style yoghurt

1 garlic clove, crushed 

olive oil, for cooking

12 mini brioche buns, cut in half and toasted (optional)

Mango chutney, to serve

Micro Salad leaves or Mixed salad leaves (chopped), to serve

Method: 

In a bowl, mix together the chicken mince and the remaining patty ingredients. Mix well, then shape into 12 small patties. Line a baking tray with baking paper, cling wrap or foil, and place patties on to the tray. Loosely cover, and chill in the fridge for half an hour. 

While the patties are in the fridge, prepare the curry mayonnaise by adding all the mayonnaise ingredients in a small bowl and mixing together. Set aside in the fridge until needed. 

Heat olive oil in a frypan over medium-high heat. Cook the patties 2 or 3 at a time (depending on the size of your pan) for 2-3 minutes per side or until cooked through. 

To serve, spread some mango chutney over the base of each bun and top with a chicken patty. Drizzle some of the curry mayonnaise over the patty and top with extra coriander, salad leaves then the remaining half of the bun. 

Use a skewer or toothpick to secure the bun together if needed. 

Recipe originally from ‘ABC Delicious Home Cooking’ by Valli Little (HarperCollins, 2012) p.14.

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.

Vanilla Scones & Homemade Strawberry Jam

I love scones. I’m pretty sure I’ve made that clear before. But just in case anyone forgot my favourite meal is afternoon tea, I’ve taken the opportunity during my cookbook challenge to use two recipes (from two separate books) to remind you again. 

I’ve made these scones before, and they are super easy to make. This was the first time I have added vanilla to the recipe, however they are equally as good if you leave it out. These scones freeze well, just place them in a zip-lock bag after they have cooled and put them in the freezer. 

I have never made jam before, and when I saw this recipe (in a book I have owned for a few years and never used!), I thought it was worth a try. It is a simple recipe and yields two jars of jam, which will keep in the fridge for 6 months. I found the jam extraordinarily tasty (better than any supermarket bought one), however very runny! I followed the recipe exactly, however if I made it again I would use jam sugar with added pectin instead of caster sugar, in the hope that would help it set a little more. 

If making both these recipes, I suggesting making the jam a day or so before. This gives it ample time to cool, and (hopefully) set. And as it has quite a long shelf life, it does not matter if it’s not made the same day as serving. 

Recipe for Strawberry Jam

Ingredients: 

400g strawberries, hulled and halved 

450g caster sugar 

4 tsp fresh lemon juice 

x 2 375g capacity jars (I used two old ‘Bonne Maman’ jam jars and they were the perfect size). 

Method: 

Pre-heat oven to 140 degrees Celsius or 120 degrees Celsius fan. 

Combine the strawberries and sugar in a medium-large sized saucepan and place on a medium-high heat. Allow to simmer, stirring frequently. 

Reduce the heat to medium and allow to simmer for one hour or until thickened. Stir occasionally. 

During the hour the jam is simmering, prepare the jam jars. Wash both jars (and lids) in hot soapy water, then rinse in warm water. Place jars upside down on a rack in the pre-heated oven, for 30 minutes. 

After the hour or when the jam has thickened, remove from the heat and stir in the lemon juice. 

Pour jam into warm jars, seal with the lid and allow to cool. Store in the fridge. 

Original Recipe from ‘The Vintage Tea Party Book’ by Angel Adoree (Mitchell Beazley (2011), p.84). 

Recipe for Vanilla Scones 

Ingredients: 

4 cups self-raising flour 

1/2 tsp salt

1 cup pouring or thickened cream 

375-400 ml milk 

1 tsp vanilla bean paste 

jam and cream, to serve 

Method: 

Pre-heat oven to 250 degrees Celsius, and line a large baking tray with baking paper. 

In a large bowl, combine the flour and salt, then add the cream, 375 ml of the milk and the vanilla bean paste. Stir using a flat bladed knife or icing spatula to form a soft dough, adding more milk if the dough is too dry. 

Dust a work surface with flour, and turn the dough out. Lightly knead until the dough comes together. 

Press the dough out to 2cm thick. Using a 5.5cm (approx.) round cutter, cut out scones from the dough and place onto the prepared tray so they are just touching. Pull dough scraps together and press out to 2.5cm thick. Cut out remaining scones, and continue to use the scraps (adding .5cm to the thickness each time when pressed out), if necessary. 

Bake for 12-15 minutes. Scones will be risen and golden when ready. Serve warm with jam and cream. 

Recipe Originally from ‘Fast, Fresh & Fabulous’ by Janelle Bloom (Ebury Press (2008), p.141).

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.

Roasted Salmon with Asparagus & Pancetta

This past week I have been searching through many of the cookbooks in our collection, trying to decide and plan what recipes I will make for my cookbook challenge. I have decided to do a few savoury recipes, which as you might have noticed, I don’t post a lot of on here. 

However, in an attempt to make an effort for dinner (at least on the weekends), I am using my cookbook challenge to try something new for dinner. Granted, some of the recipes I plan to make aren’t exactly ‘new’. They are just ‘new’ for the blog. But not only is the concept of trying something completely new every weekend a little daunting, some of the recipes we have tried before a just too good not to share here. 

This salmon recipe falls into that category. It’s from Bill Granger’s book ‘Bill’s Italian Food’, and it literally takes 10-15 minutes to cook. Which is pretty amazing I think. All the ingredients are easy to come by, and in our house are pretty much always already in the pantry/fridge/freezer. The salmon fillets I used are probably smaller than the ones specified in the recipe, however we tend to buy frozen salmon and keep it for these kinds of quick meals, and we find they are the perfect size (expect sometimes for the men of the house who often eat two fillets each). 

Roasted Salmon, Asparagus and Pancetta with Caper & Basil Mayo 

Ingredients:

1 tbsp capers, drained

8 basil leaves, chopped

juice of 1/2 lemon, plus extra wedges to serve

4 tbsp mayonnaise

4 salmon fillets, skin on (approx. 175g each)

250 g asparagus

8 slices pancetta

2 tbsp olive oil

salt and pepper, to season 

Method: 

Pre-heat oven to 220 degrees Celsius. Mix the capers, lemon juice, mayonnaise and basil in a small bowl. Set aside. 

In a large roasting pan, place the asparagus, pancetta and salmon (skin side up). Season with salt and pepper, drizzle with the olive oil, and cook for 10 minutes, or until the salmon is cooked through (or to your liking) and the pancetta is crisp. 

Serve with the mayonnaise and wedges of lemon. 

Original recipe from ‘Bill’s Italian Food’ by Bill Granger, (HarperCollins, 2013), p.106.

All food preparation, styling and photography by Kathryn Vincent of Kulinary Adventures of Kath.

Raspberry & Rose Sponge Cake + Raspberry & Elderflower Cordial

These two recipes, raspberry & rose sponge cake and raspberry & elderflower cordial, are current favourites. They are great served together, or separately, and would be lovely additions to an afternoon tea or celebration over the warmer months. 

The flavours raspberry and rose are clearly firm favourites for me, and this cake in particular showcases how well they go together. 

Hopefully, now I have baked and posted these few recipes using flavours and ingredients I particularly love, I can move on to some new or different flavours than those I have been baking with recently. I saw a post on Instagram yesterday from someone who was talking about how they wanted to get more into cooking and was considering taking some classes. They then realised that they had enough cookbooks to inspire them to cook, and probably didn’t need to spend the money on classes! They resolved to try a new recipe from each of their cookbooks during this year. I think this is a great idea. As our cookbook collection spans at least 144 books, I think I should have enough inspiration and recipes to keep me going for a while, without always falling back on the flavours I love the most. 

So, I am giving myself a ‘cookbook challenge’. I am going to try and make something new from each cookbook I own. Hopefully I will discover some new favourites, and hopefully this will challenge me to tackle to daily dilemma that is dinner with more enthusiasm.

A small selection of the cookbook collection.

How many cookbooks do you have in your collection? Do you use them often? Let me know in the comments! 

Raspberry & Rose Sponge Cake

Ingredients: 

Butter and plain flour, for greasing cake tins 

4 eggs 

1/2 cup caster sugar

1 cup cornflour 

1 tbsp custard powder 

1 tsp cream of tartar 

1/2 tsp bicarbonate of soda 

1 tsp rosewater

Ingredients for Icing and Filling: 

2 cups icing sugar 

1/2 tbsp boiling water

3 tsp rosewater

pink food colouring

1 tbsp rose syrup

1 punnet raspberries 

1 cup of thickened cream 

edible flowers (fresh or dried), to decorate 

Method: 

Pre-heat oven to 200 degrees Celsius. Use a little butter to grease two (20 cm) sandwich tins, then dust them with some flour. Line the base of each tin with baking paper. 

Separate the eggs, and set the yolks aside. Place the whites into the bowl of an electric mixer and beat until they form stiff peaks. Add the sugar and the rosewater, and beat until the mixture has become stiff and glossy. Add the yolks and beat until just combined. Sift in the dry ingredients, and gently fold into the egg mixture using a large metal spoon.

Divide the mixture between the two tins, and bake for 20 minutes. The cakes will be ready when they are golden in colour and spring back when touched lightly. 

Line two cooling racks with baking paper. Remove cakes from their tins, and allow to cool on the prepared racks. Allow to cool completely before icing or filling the cake. 

Sift the icing sugar into a bowl, add the water and rosewater and mix to form a smooth, slightly thick icing. If the icing is too thick add more water, too runny, more sifted icing sugar. Add a small amount of pink food colouring, and mix to create a light pink icing.

Whip the cream with the rose syrup, then roughly chop the raspberries and gently fold into the cream. Spread the cream over one of the cakes (top side down). It is easiest to ice and fill the cake on the plate you will serve it on. Top with the remaining sponge cake, and ice the cake with the icing. Decorate with edible flowers. 

This cake is best served immediately after it is assembled, however, it will keep in the fridge for a couple of days. 

Original Recipe found in Country Style Magazine, November 2014 Issue, pp.76-77 (article: ’never too late’, recipe originally by Bill Bevan).

Raspberry and Elderflower Cordial

Raspberry & Elderflower Cordial

Ingredients: 

1/2 cup elderflower cordial

1 cup water 

1 litre cloudy apple juice 

handful frozen raspberries

For Ice Cubes: 

ice cube tray

water

raspberries 

Method:

Prepare the ice cubes the day before. Place small whole raspberries, or roughly chopped larger raspberries, into an ice cube tray. Cover with water and allow to freeze overnight. 

For the cordial, in a 1.5 litre capacity jug, add the elderflower cordial, water and apple juice. Top with a handful of frozen raspberries. Leave in the fridge to chill, and once the frozen raspberries have started to defrost, mix the cordial so it becomes stained with the red colour of the raspberries. 

Once ready to serve, add the raspberry ice cubes to the glasses and pour over the cordial. 

This recipe was originally published via Liveability.

For more recipes showcasing the best of rose, check out my eBook Baking with Rose by clicking the link below!