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Date added: 11/18/2017 Grapefruit & poppy seed cake

With an over supply of grapefruit on out property, I decided it was time to get a bit creative! While looking for cooking ideas with grapefruit I came across a tea cake with grapefruit & poppy seeds! How perfect!! Especially as we are having some special guest visit over the weekend!

INGREDIENTS
Melted butter, to grease
80ml (1/3 cup) milk
1 1/2 tablespoons poppy seeds
200g (1 1/3 cups) plain flour, sifted
150g (1 cup) self-raising flour, sifted
285g (1 1/3 cups) caster sugar
150g butter, melted
3 eggs
1 tablespoon finely grated grapefruit rind
150ml fresh grapefruit juice

METHOD

·         Step 1

Preheat oven to 180°C. Brush a 22cm (top measurement) bundt pan with melted butter. Combine milk and 1 tablespoon poppy seeds in a bowl. Set aside for 5 minutes to soak.

·         Step 2

Meanwhile, place the combined flour and sugar in a large bowl. Stir to combine. Make a well in the centre. Whisk the butter, eggs, grapefruit rind and 125ml (1/2 cup) grapefruit juice in a jug until combined.

·         Step 3

 

Add egg mixture and milk mixture to flour mixture and mix until well combined. Pour into prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the cake comes out clean. Turn onto a wire rack to cool completely.

Date added: 01/25/2017 Fairy Bread Lamingtons

Fairy Bread Lamingtons

Fairy bread lamington

Combining two iconic Australian treats!

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  1. Step 1

    Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.

  2. Step 2

    Sift the icing sugar into a bowl and add the butter. Pour the hot water and vanilla over the butter to melt. Stir until smooth.

  3. Step 3

    Use a small serrated knife to cut sponge pieces in half horizontally. Spread bases with a little whipped cream, then replace tops. Place in the fridge for 15 minutes to firm slightly.

  4. Step 4

    Spread the hundreds and thousands over a plate. Use 2 forks to carefully dip a lamington in the icing mixture to coat. Tap forks on side of bowl to remove excess. Carefully roll in hundreds and thousands, patting to coat. Place on a wire rack. Repeat with remaining lamingtons, icing mixture and hundreds and thousands. Place in the fridge for 15 minutes or until firm.

  5. Recipe from Taste.com.au http://www.taste.com.au/recipes/44778/fairy+bread+lamingtons

Date added: 11/17/2016 Come & Join us....Shopping & Champagne Night! 30th November 5pm -9pm

Date added: 09/07/2016 Chamomile, Strawberry and Quinoa Smoothie

Spring is here! And it's the perfect weather to enjoy a smoothie!

Chamomile Smoothier

Chamomile, Strawberry and Quinoa Smoothie
Looking for a healthy & relaxing smoothie? Why not try this delicious combination of chamomile & strawberries. Chamomile is a well known for it's ability to relieve anxiety, stress and boost the immune system! Mixed together with strawberries and quinoa it makes a perfect smoothie for breakfast or lunch!

Order your loose leaf chamomile tea online
http://highteapartyspecialists.com.au/chamomile-tea.html

Ingredients:
1/2 cup chamomile tea
1 tablespoon dried chamomile flowers, plus extra flowers for garnish
1 cup almond milk
1/4 cup cooked quinoa
1/2 cup strawberries 
Honey
Directions:
Steep chamomile flowers in hot water for about 5 minutes. Strain flowers if you don't want to include them in the smoothie. If you want to include them for a more intense flavor, leave them. Refrigerate until cool.
Put the almond milk, cold chamomile tea (and flowers if using), cooked quinoa and strawberries in a blender and blend until smooth. Sweeten with honey if needed.
Garnish with dried chamomile flowers if desired.

Date added: 05/14/2016 Old Fashion Favourites- Melting Moments

Melting Moments


Ingredients

125gm butter
2 tablespoons icing sugar
1/2 cup cornflour
1/2 cup plain flour

Orange Cream

60gm butter
1 teaspoon orange juice
3 tablespoons icing sugar
1 teaspoon grated orange rind 

Method

Cream butter and sifted icing sugar until light and fluffy. Add sifted flours and mix well. Put mixature into piping bags with fluted tube. Pip small stars on to lightly greased trays, bake in moderate oven 10 to 12 minutes or until pale golden brown. Cool on trays. Join with orange cream. Orange Cream: Beat butter until smooth gradually add sifted icining sugar, beat until mixature is light & creamy. Beat in orange rind & juice. Makes approx. 15 complete biscuits

Date added: 04/23/2016 Anzac Biscuits

  • Anzac Biscuits
  • Ingredients
  • 2 cups (180g) rolled oats
  • 1 cup (150g) plain (all-purpose) flour
  • ⅔ cup (150g) caster (superfine) sugar
  • ¾ cup (60g) desiccated coconut
  • ⅓ cup (115g) golden syrup
  • 125g unsalted butter
  • 1 teaspoon bicarbonate of (baking) soda
  • 2 tablespoons hot water
Date added: 03/30/2016 Rocky Road

If you have any leftover Easter Chococlate then Rocky Road is the perfect thing to make!

Rocky Road

Ingredients:
500gm Milk Chcocolate
3 Cups of chopped marshmallows
90gm chopped peanuts
30gm  chopped walnuts
60gm shredded coconut

Method
Melt chocolate. Add coconut and nuts to chocolate mix. Add marshmallows and mix through. Spread mixature into a prepared baking tray and place in fridge for 2hours until set. Use a sharp knife to cut into slices

Date added: 03/22/2016 Hot Cross Buns for Easter

Hot cross buns

It's almost Easter! Coming from a 4th Generation of baker's, A lot of my childhood memories consist of running around and playing in my parent's cake shop. Easter Thursday use to be the busiest day of the year for my parrents. As hot cross buns were traditionally eaten on Good Friday. I thought I would share this hot cross bun recipe! Enjoy!!!

Hot cross buns

 

 

INGREDIENTS
FOR THE DOUGH

⅔ cup milk
½ stick butter
zest of 1 orange
1 clove
2 cardamom pods
3 cups bread flour
¼ ounce packet instant yeast
¾ cup mixed dried fruit
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 large egg

  • FOR THE EGG WASH
    1 large egg (beaten with a little milk)
    FOR THE CROSS ON THE BUNS
    3 tablespoons all-purpose flour
    ½ tablespoon superfine sugar
    2 tablespoons water
    FOR THE SUGAR GLAZE
    1 tablespoon superfine sugar
    1 tablespoon boiling water
  • METHOD

    1.      Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse. I have gone rather cardamom mad recently, but this short aromatic infusion gives a heavenly scent to the little fruited buns later.

    2.      Measure the flour, yeast and dried fruit into a bowl and add the spices. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg. Pour this liquid into the bowl of dry ingredients.

    3.      Knead the bowl either by hand or with a machine with a dough hook; if it is too dry add a little more warm milk or water. Keep kneading until you have silky, elastic dough, but bear in mind that the dried fruit will stop this from being exactly satin smooth.

    4.      Form into a ball and place in a buttered bowl covered with clingfilm, and leave to prove overnight in the fridge.

    5.      Preheat the oven to gas mark 7/220ºC/425ºF. Take the dough out of the fridge and let it come to room temperature.

    6.      Punch the dough down, and knead it again until it is smooth and elastic. Divide into 16 balls and shape into smooth round buns. I wouldn't start worrying unduly about their size: just halve the dough, and keep halving it until it's in eight pieces, and use that piece to make two buns. Or just keep the dough as it is, and pinch off pieces slightly larger than a ping pong ball and hope you end up with 16 or thereabouts. Not that it matters.

    7.      Sit the buns on a baking parchment or Bake-O-Glide-lined baking sheet. Make sure they are quite snug together but not touching. Using the back of an ordinary eating knife, score the tops of the buns with the imprint of a cross. Cover with a teatowel and leave to prove again for about 45 minutes - they should have risen and almost joined up.

    8.      Brush the buns with an egg wash, and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes.

    9.      When the hot cross buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.

Date added: 03/12/2016 Classic Scone Recipe

Classic Scone Recipe 

Tea party

Ingredients
- 3½ cups (525g) self-raising (self-rising) flour
- 2 teaspoons baking powder
- ½ cup (110g) caster (superfine) sugar
-75g unsalted butter, melted
-1 cup (250ml) milk, plus extra, for brushing
- ¾ cup (190ml) single (pouring) cream

Method
Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl and mix to combine. Add the butter and mix to combine. Make a well in the centre of the flour mixture and pour in the milk and cream. Using a butter knife, gradually mix in the milk and cream until just combined. Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2.5cm thick and use a 5.5cm round cookie cutter to cut out 15 rounds. Place the scones on a lightly greased baking tray lined with non-stick baking

paper and brush them with milk. Bake the scones for 15–20 minutes or until cooked when tested with a skewer. Serve with the jam, cream and lemon curd. Makes 15.

Recipe from Donna Hay

Date added: 02/06/2016 World's Finest China

Make sure your High tea is a unique and luxurious experience with the World's Finest China
 
By supply the world's finest Royal Albert China our customers experience a High tea which is flourished with elegance, luxury and decadence. This is why Royal Albert is unique...
The story of Royal Albert stretches back over 100 years. Whilst the Royal Albert brand was created in 1904, its roots are to be found in the Albert Works in 1896. Thomas Wild Senior and son Thomas C. Wild bought the Albert Works in Longton Stoke on Trent in 1896. Built in 1846 the Albert Works had been named after Prince Albert, Queen Victoria's Consort. Thomas Wild and his sons specialised in tea, breakfast and dessert wares with floral designs. They built up a reputation of producing beautiful china tea and breakfast sets. In 1897 Thomas Wild produced a range of Commemorative Pieces for Queen Victoria's Diamond Jubilee, which led to the presentation of a Royal Warrant in 1904.
As a result of the Royal Warrant and its many links to the Royal Household, Thomas Wild took the name Royal Albert.Today Royal Albert’s impressively elegant portfolio continues to feature the bone china tableware and giftware with floral hues and flowing curves that have captivated audiences across the globe for over a century.