1 ½ Cups Plain flour
125g Butter, Cubed
1/3 Cup Caster sugar
1 Egg yolk
2 Tbls Cold water
4 Large Ripened Bananas
1 ½ Cups Caster sugar
4 Egg yolks
2 Tbls Lemon juice
Store bought caramel and add salt
Time consuming way:
1 Can of Sweetened condensed milk
200g Dark chocolate, melted
200ml Thickened cream
500ml Thickened cream,whipped
- If you bought the caramel add the salt slowly a couple pinches at a time until reaching the desired taste.
- Fill a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer for 3 hours uncovered.
- Carefully remove the can and let cool, then add your desired level of salt (bet your thinking shit 3 hours screw that I’m buying caramel!).
- Melt the butter in a pan.
- Mash the bananas in a bowl then add them to the melted butter along with the sugar and lemon juice. Let cook for 10 minutes.
- Whisk the egg yolks slightly, then temper them by adding small amounts of the banana mixture to the yolks while whisking.
- When about half of the banana mixture has been added to the eggs then tip the egg and banana mixture back into the pan with the remaining Banana mixture.
- Cook on medium until the mixture thickens, always stirring. Do not let it boil. Place in blender or food processor and pulse until smooth. Put to the side to cool.
- While the curd cools make the pie base (you can buy these if you want). Add the flour, sugar and butter to a bowl. Use your hands to pinch the butter into the flour until it looks like bread crumbs (if you have a food processor use that, much faster!)
- Add the yolk and water and combine until somewhat doughy.
- Turn it out on to a floured bench and knead until smooth and no longer sticky (you may need to add extra flour if the dough is too wet).
- Wrap in cling film and let rest for 30 minutes in the fridge.
- Roll out the dough then place in the pie or tart pan, carefully pressing into the edges.
- Place baking paper on top of the dough and fill with baking beads or rice and cook in the oven for 10 minutes at 180o
- Remove the beads/rice and cook for a further 5 minutes. Once done pull out and put to the side to cool.
- Time to assemble, pour the caramel into the pie crust and smooth down, place in freezer for 10 minutes (we don’t want the layers to blend)
- Pour the banana curd over the top of the caramel and smooth over the top.
- Heat the cream to near boiling then pour over the chocolate to make the ganache, let it cool and pour over the banana curd. put in fridge and let set for 30 minutes.
- Once the chocolate ganache layer is cooled add the whipped cream! I piped mine but feel free to pile it sky high!
This would be my maybe 100th recipe for doughnuts and IT WORKS!!!! only took months of trial and error and researching other recipes. This is a combination of two recipes I found online plus a little bit of me giving up and throwing what ever in.
They are amazing, light and have a slight chew as they melt in your mouth. My wife almost divorced me cause I almost wasn’t able to save her one, the kids got none. Anyway here’s the recipe!
- 75g Butter
- 375ml Just boiled milk
- 75ml Warm water
- 3 tsp Quick yeast
- 50g Caster sugar
- 1 ½ tsp Salt
- 2 Eggs
- ½ – 1 tsp Vanilla extract
- 660g Bakers flour
- Oil for frying
- 400g Icing sugar
- 2 tsp Golden syrup
- Pinch of salt
- ½ tsp Vanilla extract
- 90ml Boiled water
- Heat the milk, needs to be hot just before boiling (can be done in the microwave) then pour over the butter and stir.
- Once the butter is melted place to the side and let cool. (we want it to be warm to the touch)
- Put the warm water in a bowl and pour in the yeast, give it a quick stir and let activate for 5-10min.
- Beat together the eggs and vanilla extract.
- Pour the yeast into a mixer bowl followed by the milk, sugar, salt and eggs. (Using a stand mixer is very useful here).
- Add half the flour and beat using the beater attachment, on low for 1 minute then medium for a further 2 or until combined.
- Add remaining flour and beat on low for 1 minute then medium for 5 until well combined and slightly dough looking.
- Replace the beating attachment with the dough hook and beat on medium for 5 minutes.
- If the dough is too wet and sticky add 50g more flour and beat again with the dough hook until well combined.
- Oil a bowl and place dough in and cover with cling film and let rest for an hour.
- On a heavily floured bench tip out the dough and give a small kneed, until the dough is nice and smooth and not too sticky. Roll out till between 1.5-2cm thick.
- To cut out the doughnuts you can use 2 cookie cutters or a doughnut cutter if you have one, make sure you flour between each cut. Cut the doughnuts out and place them on a floured baking tray.
- Let rise again for 30min, and heat up the oil to 190oc 10 minutes before the doughnuts are ready.
- Fry the doughnuts for 1 minute each side.
- Take out and place on absorbent paper towel and let cool.
Be very careful, use a spatula or something similar so pick up and move the doughnuts. It’s very important to not knock any air out.
- For the glaze combine all the ingredients and whisk until smooth, dip the doughnuts and DONE! For a thicker glaze let it cool.
This recipe makes 8-10 awesome pancakes, 4 if you have a large enough frying pan. they are so light and fluffy they just melt in your mouth. If you are after a more dense/heavy pancake switch the self raising flour to plain flour, I prefer to eat the light ones makes me feel less guilty about coming back for thirds.
This recipe is so simple even my 5 year old could do it, but he cant really reach the stove top so I will update when hes grown a foot.
- 1 ½ cups Self raising flour
- 2 tbls Sugar
- 2 tsp Baking powder
- ½ tsp Salt
- 1 ¼ cups Milk
- 2 Eggs
- 1 tsp Vanilla
- 2 tbls Vegetable oil
- In a bowl mix the dry ingredients together.
- Pour in the milk.
- Add the 2 eggs, vanilla and oil.
- Mix until combined but still slightly lumpy.
- Cook in a frying pan on medium, flipping when bubbles appear on the surface.
Makes approx. 8 to 10
I had been looking everywhere for the perfect brownie recipe, I finally found it 5 months ago. I have changed it slightly, this recipe will now work in a normal sized deep baking pan. So many more brownies! who could complain about that?
- 400g Butter
- 400g Dark chocolate
- 2 cups Brown sugar
- 6 Eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup Plain flour
- ½ cup Cocoa powder
- Pinch of salt
- Preheat oven to 170oC and line a baking pan with baking paper.
- Melt the butter and chocolate together, you can use the microwave. Let cool slightly to not cook the eggs.
- Add the eggs, sugar and vanilla extract to the melted butter and chocolate and mix together until combined.
- Add the flour, cocoa powder and salt. Mix until just combined.
- Cook in the oven for between 25min to 30min depending how gooey you like the brownies.
- If brownie mix still looks too wet bake longer but check every 1-2min, you want the centre to still have a jiggle to it.
- Cool in the pan for 10-15 minutes then turn out onto a wire cooling rack.
So my dad has a massive sweet tooth and one day I took it as a challenge and made him this. He ate it all and didn’t blink and eye.
- 1 x packet of timtams, I used black forest (any biscuit will work) 175g
- 75g of butter, melted
- 1 cup peanut butter
- 500g Cream cheese
- 3/4 cups sugar (the finer the better)
- 2 teaspoons gelatine, dissolved in boiling water then cooled
- 300g white chocolate
- 1 cup slightly whipped cream
- 200g Allens snakes
- 200g mini marshmallows
- Buy two packets of biscuits (you’ll eat one while cooking, its ok we all do it)
- Line a spring cake pan with baking paper and butter the sides
- Crush biscuits and combine with melted butter, push into bottom of pan until all coated. Place in freezer to set while heating up peanut butter making it easier to spread.
- Remove base from freezer and pour in warm peanut butter, once the base is completely covered put back in freezer to firm up peanut butter so the layers dont blend.
- Beat the cream cheese and the sugar together then add the gelatine. melt the white chocolate and fold into the cream cheese mixture and finally fold through the whipped cream (will look kinda crap at this point, just taste it you’ll see)
- Eat another timtam, I’m on my third.
- Add all the goodies, and fold into the mixture.
- Take out the base from the freezer, pour (well scoop, this aint gonna pour) filling onto base and press it into the sides of the cake tin then smooth it out on top.
- Decorate however you like, I used normal marshmallows. My wife then told me rockyroad has coconut in it why didn’t I put that on top, well I forgot. She still ate it though.
I came up with this recipe when I got home for work and we were all hungry and my wife was sick in bed, I thought I would make her some chicken soup but turns out we had no meat in the house. It’s called pizza soup because the kids said it tasted like their favorite pizza, I hope you enjoy.
- 3 x small potatoes
- 3 x small sweet potatoes
- 4 x slices pumpkin (keep these 3 ingredients relatively the same quantity, or not whatever)
- 1 x onion
- 4 x cloves of garlic
- Rosemary and Thyme
- A handful of roasted capsicum (Aldi sell it in HUGE jars, or roast it yourself)
- 500ml chicken stock or vegetable if so inclined
The How To:
- Fire up a fry pan and oil the hell out of it, fill a saucepan with water and start it boiling.
- peel all veggies and cut to similar size, crush garlic, throw into a bowl and season with salt, pepper and some good olive oil.
- throw potatoes into the boiling water and salt them, all other veggies not the capsicum (that will be used with the stock) throw into the frying pan on med high heat, get them all nice and brown. It will smell amazing as soon as you chuck them in but wait 5-10min you will see and smell that they are ready.
- After 10min the potatoes will be partially cooked and so will the veggies in the pan, they will look like that just over there, see so pretty. When ready to put into the oven spread them on a baking sheet and roast at 220 deg.C for about 20 min.
- While the veggies are in the oven time to start on the stock, pour all the stock into a saucepan, chuck in the capsicum (I only chucked them in cause I grabbed them from the jar and had nowhere to put them so I was making a massive mess, turned out awesome though!) throw in the herbs, bring to a boil and let simmer on low with the lid on.
- Bring out the veggies TURN OFF the oven (I always forget). combine the veggies and stock (If using fresh herbs remove the stems before combining) and blend until smooth.
And BAM you just made pizza soup, it is also baby approved so yeah its good, hopefully yours look as good if not better than mine.
Over the coming weeks and months I will be tormenting my brain trying to remember all the bloody recipes I have come up with, or have found to work over massive amounts of trial and error and error and error and error. Some will be simple and only take 30 minutes others can take up most of the day, but my wife assures me all taste pretty damn good, I think she’s a little biased though so I asked the kids and they said “huh what?” so thumbs up from everyone!
There will be soups, baked stuff, big dinners, quick meals, desserts and on occasion burnt things. These recipes have a great deal of customizability to them. Fair warning though there will be food puns!