Baked Berry Cheesecake

Ingredients

250 g packet Granita biscuits
100g butter
1 cup berries
250 g ricotta
egg
half can condensed milk
1 Tbl flour
3 Tbl sugar

Method

Melt butter in pan. Crush biscuits in a bag and then add to melted butter. Stir until absorbed and pour into flan tin.
Use the back of a spoon to spread and compact, then refrigerate for 20 min. Set oven to 160 deg C.
Spread berries over base. Mix ricotta and egg, beating thoroughly. Then combine flour and sugar and add to ricotta mixture. Fold in condensed milk.
Pour over berries. Bake for approx. 30 min. Chill overnight.

Dough for white bread

Ingredients:

1 1/4 cups warm water

2 teaspoons butter

3 cups white flour

1 1/2 teaspoons salt

3 tablespoons sugar

1 1/2 tablespoons dry milk

2 teaspoons yeast

 

Method:

1. Add ingredients to bread machine in order given, bake.
2. For a traditional loaf, use the dough cycle, then shape dough into a loaf, place in bread pan.
3. Let rise until doubled. Time will depend on the warmth of your kitchen, 33-45 minutes Bake 30-40 min's at 350. 

Kiri's French Toast

Ingredients:
3 thick slices white bread
2 eggs
1/3 cup milk
1/2 teaspoon ground cinnamon
40g unsalted butter
1 banana, sliced diagonally maple syrup, to serve

Method:

1. Whisk eggs, milk and cinnamon in a bowl. Line a baking tray with baking paper.
2. Dip 1 bread in egg mixture to coat, allowing excess to drain. Place on prepared tray. Repeat with remaining bread and egg mixture.
3. Melt half the butter in a frying pan over medium-high heat until foaming. Cook bread, in batches, for 2 to 3 minutes each side or until golden, adding extra butter if needed. Transfer to a plate. Cover to keep warm.
4. Layer bread and banana on plates. Drizzle with maple syrup. Serve.

Kiri's Apple Tart

Ingredients
175 g Plain Flour
85 g chilled butter, cut into small pieces
30 g sugar
1 egg yolk, beaten
1-2 Tbl cold water
450 g cooking apples, peeled and sliced
35 g sugar
2-3 eating apples
2 Tbl apricot jam
2 Tbl hot water
20 cm greased flan dish

1. Sift the flour into a large mixing bowl and add butter. Rub in butter to the consistency of breadcrumbs.
2. Add sugar and mix in egg yolk and enough water to make a ball of dough, refrigerate for 30 min.
3. Turn oven to 200 deg C. Heat cooking apples on low heat in a little water and sugar and stir occasionally.
4. Roll out dough on a lightly floured bench. Line flan dish, prick pastry base with a fork and trim edges. Bake for 10 min.
5. Remove from oven and spoon cooked apples into base. Arrange sliced eating apples on top in circles. Mix jam and hot water and brush over apples.
6. Bake tart for 30 min.

Cinnamon Scrolls

Dough:

1 cup milk
1 cup water
60g butter
1 1/2 teaspoons salt
750g plain flour
1 1/2 tablespoons dried active baking yeast
100g caster sugar
2 eggs

Filling:

90g butter, softened
1 1/2 teaspoons ground cinnamon
extra 150g caster sugar
125g raisins (optional)
100g chopped walnuts (optional)

Vanilla icing:

250g icing sugar
60g butter, melted
1/2 teaspoon vanilla essence
3 tablespoons milk

 

To make dough:

In saucepan, heat milk, water and butter until very warm (butter doesn't need to be completely melted). Place milk mixture, salt, flour, yeast, sugar and eggs into bread machine in the order suggested by the manufacturer. Select the Dough cycle and press Start.

Once cycle is complete, remove dough from machine and divide into 2 equal pieces.

Preheat oven to 190 degrees C. Grease two 23x33cm baking trays.

On a floured surface, roll each piece of dough into a large rectangle. Smear each piece with the softened butter. Combine the cinnamon and extra sugar and sprinkle evenly over the dough. If desired, sprinkle on the raisins and/or walnuts.

Roll the dough into two logs, starting with the long side. Cut each log into 12 rolls and place, cut side down, on baking trays. Cover with a clean tea towel and let rise in a warm place until almost doubled in size (about 30 minutes).

Bake for 20 to 25 minutes or until golden. When cool, spread each roll with icing.

To make vanilla icing: Combine icing sugar, melted butter, vanilla and milk in a small bowl to make a thick icing.

 

Spinach and Potato Casserole

Ingredients
450 g potatoes, diced and parboiled
1 kg spinach, chopped finely
1 onion, chopped finely
2 cloves garlic, crushed
1 green chili, chopped finely
1/2 tsp. turmeric
1/2 tsp. ground mixed spice
1/2 - 1 cup cottage cheese
1/2 tsp. mustard seeds
oil
salt

Method
1. Heat oil in wok and lightly fry potatoes to golden brown. Remove and keep warm.
2. Fry onion (in more oil if needed) until it begins to brown, then add garlic and chili.
3. Add spinach, turmeric and spice. Increase heat and cook 5 min, stirring as needed.
4. Add cottage cheese, mustard, potato and salt. Stir and cook gently 5 min more.

Breakmaker - pizza dough

Ingredients

3/4 cup warm water
2 cups plain flour (strong bread flour)
1/2 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Directions

1. Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured bowl and cover with a tea towel to sit for a while.

2. Preheat oven to 190 degrees C.

3. Press or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.

4. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

5. Possible toppings;
Garlic and cheese. Mix 4 Tbl butter with 3 cloves garlic, crushed and leave to sit for an hour. Spread butter over pizza base. Grate mozzarella, parmesan and tasty cheese and spread over base. Cook in oven 15-20 minutes.
Vegetarian. Slice red onion, and add to bowl of semi sun-dried tomato, chilli olive pieces, thinly sliced capsicum and baby spinach leaves. Spread over base and add marinated feta pieces.
Margharita. Spread base with tomato paste and add sliced boccocino, basil leaves and sliced cherry tomato. Top with mozzarella and parmesan and drizzle with oil.

Choc-chip biscuits

Ingredients
125g Unsalted Butter, chopped
100g (1/2 cup, firmly packed) brown sugar
1 egg
1 tsp vanilla essence
225g (1 1/2 cups) Self Raising Flour
190g (1 cup) Cooking Choc Bits

Method
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place the butter, brown sugar, egg and vanilla in the bowl of a food processor and process until the mixture is creamy.
Transfer to a large bowl. Sift in the flour. Add the choc bits. Use a wooden spoon to mix until well combined.

Place dessertspoonfuls of the mixture, about 4cm apart, on the lined trays. Bake in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.

Banana Berry Yoghurt Muffins

Ingredients
2 cups wholemeal self-raising flour

1/2 cup self-raising flour
1 tsp ground cinnamon
1/2 cup brown sugar
1 cup banana, mashed
1 tsp vanilla extract
1 egg, lightly beaten
1 3/4 cups berry yoghurt
1/4 cup extra-light olive oil
1/2 cup frozen or fresh blueberries

Method
Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.


Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases. Top with blueberries.

Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.