|
Archives
Hurstbridge Farmers’ Market Charter (pdf document)
Recipes
Celeriac and potato cakes
download recipe here
Ingredients:
1 large celeriac, peeled and grated
2 medium potatoes, peeled and grated
2 free range eggs grated
rind from a large lemon
2 tablespoons chopped parsley
Salt & pepper
Method:
Put all ingredients into a bowl and mix together well. Heat a frying pan over medium heat, add a little oil and a knob of butter. When the butter is sizzling add tablespoonfuls of the mixture (be careful not to crowd the pan) and cook for 2-3 minutes on each side, or until golden. Serve with slices of smoked salmon or trout and sour cream.
The Best Hot Chocolate Ever!
Provided By Karin Maddison The Truffle Baron
Mob: 0416 045 732
This is a great Winter Warmer that will please even the fussiest Hot Chocolate Lover! The best thing about this recipe is that it can cater to all tastes and dietary needs. Download receipe here
Use dark, milk or white chocolate (or a mixture) depending on how sweet your tooth
Use more or less chocolate to suit your taste
Use full fat, light or soy milk to suit your diet
Ingredients
50grams Belgian Chocolate Shavings
250ml milk
Method
Heat milk in a saucepan on stovetop to desired temperature (For one serve, you can heat the milk in a mug in the microwave if easier)
Pour chocolate shavings into saucepan and whisk until chocolate is melted
Pour into mugs Sprinkle with cocoa
Sit back, relax and enjoy!
From June 2009 The Truffle Baron will have chocolate shavings available in our product range to use for this recipe.
Apple and pear crumble
This is a quick and easy to make dessert, ideal for autumn and winter months when fruit such as apples, pears, quinces and rhubarb, are widely available. Combinations such as apple and pear, apple and quince or pear and quince work well.
Peel and slice 2 large apples and put into a saucepan with a little water and sugar to taste. Cook gently until fruit is quite tender.
Peel and slice 2 large pears and do the same. Puree the fruit in a blender and add extra sugar to taste, if required.
For the crumble put 1 cup SR flour, ½ cup Demerara or brown sugar and 100gr cubed cold butter into a bowl. Rub the mixture using fingertips, to work the butter into the flour and sugar until it reaches the consistency and appearance of rough bread crumbs.
Divide the pureed fruit into 4 ovenproof ramekins and sprinkle the crumble mixture over the puree to about a 1cm depth. Put the ramekins onto a baking tray and place in a 200°C oven for 25 minutes or until the crumble has reached a golden brown colour.
Serve with cream or vanilla ice-cream.
Old fashioned vanilla cupcakes (Courtesy of Keryn from Baked D’lish – Cupcake Stall) Makes 20 medium cupcakes
This cupcake recipe came from my Grandmother’s handwritten cookbook. I’ve tweaked it a little. (I have also done all the measurement conversions for you). It isn’t the recipe I use for my vanilla cupcakes (that one is much more complicated and time consuming). However, this one is SUPER quick and easy; just perfect for kids’ birthdays, afternoon teas, functions, etc. It’s also inexpensive. ENJOY!
Ingredients:
60gms melted butter
2 eggs
2 ½ tablespoons
(50ml) full-cream milk (not skim milk)
1 teaspoon (5ml) vanilla extract (Wasn’t in my Grandma’s version, but well worth the addition)
2 tablespoons olive oil, canola oil or other vegetable oil (optional – I added this to my Grandma’s recipe to make it more moist/dense)
1 ¼ cups (190gms) S. R. Flour
½ cup (110gms) white sugar
METHOD:
1. Preheat oven to 160º C
2. Place patty pans inside muffin-holes (using a muffin tray/pan)
3. Mix all wet ingredients together (butter, milk, egg, vanilla & optional oil) in a large bowl
4. Mix all dry ingredients together (flour and sugar)
5. Add dry ingredients to wet ingredients and mix gently until mixed together
6. Half fill patty pans (this mixture does rise)
7. Bake for 15 minutes or until lightly golden and skewer comes out clean when inserted in middle.
8. Remove from oven immediately when cooked.
9. Remove cupcakes from tray/pan after 5 minutes
10. Cool on a cooling rack before icing and decorating as desired
*N.B.: These cupcakes will last four days in an airtight container or can be frozen for six months in an airtight container.
Soon to come: Baked D’lish’s Buttercream Frosting Recipe
|
