Recipes

From time to time in my blog posts I link up to, or provide recipes to some of my favourite (and often unhealthy) treats to cook. This page serves as a summary of either links to those spots, or the recipes themselves, to save you (and I) searching!

Raspberry Ripple Cake (originally from a Marie Claire magazine in 2003).

Salted Caramel Fudge – in the Thermomix.  (Originally posted on forumthermomix.com)

1 can sweetened condensed milk
1 cup (250g) brown sugar
2 tabsp (50g) glucose syrup (NB.  It is the glucose syrup that stops the sugar crystallising in the fudge.  It also gives a softer texture, so if you like your fudge firm you may like to reduce the amount of glucose syrup.)
1/4 cup (65g) golden syrup
125g butter, chopped
200g white chocolate (I have used both choc melts and white cooking chocolate with equal success)
1 teasp sea salt flakes (To be honest I use more than a teaspoon – just sprinkle until you are happy!)

1. Add to TM bowl milk, butter, brown sugar and glucose, and golden syrup – cook 100⁰- 8 mins – speed 3/4. Give sides of bowl quick  scrape.
2. Cook further 20mins varoma temp – speed 3/4.
3. Add chocolate – stir through 10-15 secs – reverse- speed 3-4
4. Pour into lined square pan or slice tray.
5.  Smooth top. Sprinkle with salt, pressing in with the back of a spoon to secure. Set aside for 30 minutes.
6. Cover with plastic wrap. Refrigerate until firm. Slice into small squares .

Gluten Free Chocolate Chip Cookies (adapted from one provided by Abigail’s Aunty Kelly)

2 ¼ cups gluten-free flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup butter or margarine, softened (about 175g)
¾ cup firmly packed brown sugar
½ cup sugar
2 eggs
2 teaspoons gluten-free vanilla
2 cups gluten-free chocolate chips (about 250g)

Heat oven to 375 degrees (190 c). Combine flour blend, baking powder, baking soda, salt in a medium bowl. Set aside. Combine butter, brown sugar and sugar in a large bowl. Beat at medium speed until creamy. Add eggs and vanilla. Continue mixing until well blended. Reduce speed to low and slowly add in flour mixture. Once both are well mixed together, add chocolate chips. Drop dough by rounded tablespoonfuls, two inches apart, on a greased biscuit tray. (I use baking paper and the biscuits an spread quite a lot!). Bake for nine to twelve minutes or until golden brown. Let stand for two minutes before removing them from the baking sheet.

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