Citrus Slice

Recipe and Images by Yasmin

I have modified a slice recipe to accommodate my love of citrus flavours; producing Citrus Slice. This is a delicious slice to share amongst friends for afternoon tea.

Ingredients:
For base and topping:

• 1 cup SR flour
• 1 cup plain flour
• 1 cup sugar
• 100g butter
• 1 large egg, lightly beaten
• 2 tblsp milk

For filling:

• 100g butter
• 1 lemon, grated rind and juiced
• 1 orange, grated rind and juiced
• 1 cup sugar
• 3 large eggs, lightly beaten

Method:
For base, mix the sifted flours and sugar in bowl. Grate in cold butter, then rub it in until it resembles rolled oats. Make a well in the centre and add the lightly beaten egg. Add just enough milk so that the particles will stick when pressed, making a dough. Press 3/4 of this over the bottom of the pan, keeping the rest in the fridge to crumble on top.
For filling, melt butter on stove on a medium-sized pot. Take off heat. Mix in the grated lemon rind and juice, grated orange rind and juice, sugar and eggs, then heat again, stirring constantly, until first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top.
Heat oven to 180'C and bake slice for 35- 45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan. When cool, dust with icing sugar (optional).

Orange Creme Caramel

Recipe from Women's Weekly Barbecue Cookbook

Images by Amanda and Yasmin

This is a yummy dessert with an interesting texture. It is not as hard as a cheesecake but not as soft as custard. This dessert has double points for me because it is a citrus flavoured dish; however, it looses points because it is a very subtle flavour of citrus orange - and I love a strong citrus flavour. However, if you have a pallet similar to my sisters, you will love the infusion of orange you taste with each bite. It seems as though you might taste the orange but then as you grasp for the flavour it slips out of reach until another bite is taken. I served this dessert on Boxing Day and everybody loved it.

Ingredients:

• 3/4 cup sugar
• 1/4 lemon juice
• 1/2 cup water
• 4 eggs
• 1/3 cup sugar, extra
• 300ml jar thickened cream
• 1 1/2 cups milk
• 2 tsp grated orange rind

Method:

Combine sugar, lemon juice and water in pan, stir over low heat without boiling until sugar is dissolved. Bring to the boil, do not stir. Boil rapidly, uncovered, until syrup turns golden brown, about 5 minutes. Pour the syrup into an 18cm round cake tin.

Lightly beat eggs and extra sugar together. Heat cream, milk and orange rind until hot, whisk into egg mixture. Strain mixture into tin, place in baking dish with hot water to come halfway up side of tin. Bake in moderately slow oven 45-50 minutes or until set. Remove from water, cool, refrigerate overnight. Turn onto serving dish, decorate with cream and orange segments if desired. Serves 6.

Spiced Christmas Biscuits

Recipe from 'Woman's Weekly Christmas Entertaining'
Images by Yasmin

This biscuit is very similar to gingerbread biscuits in flavour except that it has a jam mixture between the two layers of biscuit. I thought it would be sickly sweet; however, it isn't even that sweet! It is a soothing taste of the traditional gingerbread spices which are complemented by the subtle taste of jam. Delicious! Revolutionary! The heart of Christmas!

Ingredients:
Biscuit:

• 1 1/2 cups (225g) plain flour
• 3/4 cup (165g) firmly packed dark brown sugar
• 2 tsp ground ginger
• 1 tsp mixed spice
• 1/4 tsp ground cloves
• 150g butter, chopped coarsely
• 1 egg yolk

Jam filling:

• 1 tsp gelatine
• 1 tblsp water
• 1/3 cup (110g) strawberry or raspberry jam

Icing:

• 1 egg white
• 1 1/2 cups (240g) pure icing sugar
• 1/2 tsp lemon juice

Method:
Process the flour, sugar, spices and butter until combined. Add egg yolk; process until combined. Knead dough on floured surface until smooth. Cover; refridgerate for 30 minutes.

Divide dough into quaters; roll ewach quater to 3mm thickness. Refridgerate with layers divided by baking paper.

Cut shapes (squares, angles, stars etc.) from refridgerated layers. Cut shapes from the centre of half the squares etc. Use the centre dough to make more biscuits. Place biscuits on trays; bake for 10 minutes or until lightly browned. Cool on trays.

For jam filling, using a bane marie process, sprinkle gelatine over water in the bane marie. Stir until dissolved. Add jam to gelatine mixture; stir well.

Turn base biscuits upside down so the flat side is facing up. Spread about 1 tsp of jam filling in the centre of each biscuit; top with the cut-out biscuits. Press lightly.

For icing, lightly beat the egg white in a small bowl until frothy. Beat in the sifted icing sugar, a tablespoon at a time, until combined. Stir in the juice. Keep surface of the icing tightly covered when not in use. Place the icing in a dispodable piping bag; snip a tiny amount from the tip of the bag. Drizzle the biscuits with icing; stand on wire racks until set.

Vanilla Slice

Recipe from '100 Favourite Muffins and Slices'
Photo by Yasmin

Dear followers,
Sorry I haven't been blogging recently, I've been so caught up in school work and life - not having any time for myself. However, since it is the holidays, I will try to post as many delicious treats as possible - particularly Christmas Treats. First, however, I do owe my readers the long awaited recipe for Vanilla Slice. Personally, I don't like custard so this slice doesn't appeal to me, though I know you will enjoy it. I am told it is delicious! Merry Christmas and enjoy cooking my tasty treats!

Cheers,
Yasmin


Vanilla Slice

Ingredients:
Base:

• approx 200g flaky pastry

Filling:

• 1/2 cup vanilla custard powder
• 1/4 cup brown sugar
• 2 1/4 cups milk
• 2 large eggs
• 1/2 tsp vanilla

Icing:

• 1 cup icing sugar
• 2 tsp softened butter
• lemon juice or passionfruit pulp to mix

Method:
Heat oven to 190'C fanbake. Line the base and sides of a loose bottom square baking pan.

For base, roll the pastry out thinly to make two squares each about 2cm bigger than the pan. Prick the pastry evenly all over. Place the two pastry squares on an oven slide and bake for 7-8 minutes or until golden brown on both sides. Trim the cooked squares of pastry to fit the loose-bottomed baking pan. Place on square in it.

For filling, mix the custard powder and the brown sugar together in a heavy bottomed, medium-sized saucepan. Add the milk and stir well until well combined but not foamy. Cook gently over low heat for 2-3 minutes, until the custard thickens. Next, whisk in the beaten eggs, and the vanilla. Again, stir constantly until the custard thickens, then pour it evenly over the pastry in the baking pan. Cover the hot custard with the other pastry layer immediately. Refridgerate until cold.

For icing, put the icing sugar and butter in a bowl. Stir in small amounts of lemon juice or passionfruit pulp until you get icing of spreadable consistency. Ice the top layer of pastry and leave it to set. Cut into squares using a sharp knife.

Serve: from the refridgerator, with coffee or tea, or fo dessert. Store sqaures which are not eaten the day they are made in the refridgerator and eat within the next two days; if they last that long!!!

Belgium Bars

Recipe from 100 Favourite Cakes and Slices
Images by Tammy

This is a delicious slice/bar to eat with friends for afternoon tea. I have passed this recipe on to many of my friends and they have all loved it and found it truely addictive! It is a very sweet slice and I have always found it to taste similarly to gingerbread, but maybe that is just me. You'll have to try it and tell me what you think!

Ingredients:
Base:

• 1 cup brown sugar
• 200g softened butter
• 1 large egg
• 1 tsp cinnamon
• 2 tsp mixed spice
• 4 tsp baking powder
• 2 cups plain flour

Filling:

• approx. 1/2 cup jam (of your choice)

Icing:

• 2 cups sifted icing sugar
• 25g softened butter
• approx. 3 tblsp lemon juice or water
• red jelly crystals or coloured sugar

Method:
Grease or line with baking paper a large baking tin. For base, measure the brown sugar, softened butter and egg into a large bowl or food processor. Mix well, then add all the dry ingredients except for the flour. Mix again then add and mix in half the flour. Add the remaining flour and mix well. Divide dough into 2 parts, refridgerate in a plastic bag until firm enough to roll. Roll each half out to fit your pan (if you like, work the dough between sheets of floured waxed paper or plastic to prevent sticking).

Place the first sheet in the prepared baking pan and neaten the edges. Spread it with a thin layer of jam, then cover with the second sheet of dough. Prick in a few places.

Bake for 20-30 minutes until the centre is firm when gently pressed. Cool, ice as below and cut into bars.

For icing (if desired), mix icing sugar, butter and enough lemon juice or water to make it fairly soft. Spread evenly over the cooked mixture. If you like, sprinkle a few jelly crystals (or some coloured sugar) on the icing in rows.

Lemon Cheesecake

Recipe and Photos by Yasmin

Today I felt like being distracted from my assignments and exams so I decided to bake a cheesecake, just because I could! Then I discovered halfway through that I did have an occasion; a friend was coming over! So it all worked out in the end! It was my best cheesecake yet! It is presented a little differently with the base, but it still tastes delicious; the best part about this base is that you don't need a cheesecake tin! Enjoy!

Ingredients:
For Pastry:

• 100g chilled butter
• 1 1/2 cups plain flour
• Zest of half a lemon
• 50g icing sugar
• 1 egg, lightly beaten
• 2 tblsp chilled water

For filling:

• Zest of half a lemon
• 300g cream cheese, softened
• 2/3 cup caster sugar
• 2 eggs, lightly beaten (room temperature)
• 3-4 tblsp lemon juice
• 1 tsp vanilla essence
• fresh fruit, to decorate

Method:
For pastry: Using a food processor, pulse butter and flour until mixture resembles fine breadcrumbs. Add lemon zest and icing sugar, pulse for 1 minute. Combine the egg and water in a separate container. With motor running, slowly pour water mixture into the food processor. The mixture should stick together making dough. Remove. Roll into a ball in glad wrap. Chill for 30 minutes.

Preheat oven 220'C. Prepare an oven proof dish. On a flowered board, roll out pastry to fit the cooking dish. Blind-bake for 10-15 minutes or until lightly browned. Remove from oven and reduce temperature 180'C.

For filling: Beat zest of half a lemon, cream cheese and sugar together in a food processor. With motor running, slowly pour in the eggs, lemon juice and vanilla. Check that the consistency is smooth and not too liquidly. Pour mixture into blind baked base. Bake for 20-25 minutes until lightly brown on top. Refrigerate and decorate with berries. Serve with ice-cream.

Lemon Meringue Pie

Recipe and images by Yasmin

This is a family recipe that has been well shared among friends as well. It is truly delicious dessert for any gathering that I guarantee will stir a good conversation. This recipe requires minimal fuss and ingredients but still produces fantastic results. It really does.. Tickle Your Taste buds! For even more flavour in this dessert add one can of passion fruit pulp and syrup or two passion fruit. This gives an excellent kick to the citrus flavours.
NOTE: For future cooking reference, this pastry can be used for any pastry desserts - just remove the lemon zest. It produces a very steady dough for molding on the dish and extra decorations on the top of pies.

Ingredients:
Pastry:

·         100g chilled butter

·         1 1/2 cups plain flour

·         1/2 lemon of grated zest

·         50g icing sugar

·         1 egg, lightly beaten

·         2 tblsp chilled water

Filling:

·         tin of sweetened condensed milk

·         2 - 3 egg yolks

·         juice of to lemons

Meringue:

·         3 egg whites, at room temperature

·         1/2 cup Castor sugar

Method:
Using a food processor, pulse butter and flour until mixture resembles fine breadcrumbs. Add lemon zest and icing sugar, pulse for 1 minute. Combine the egg and water in a separate container. With motor running, slowly pour water mixture into the food processor. The mixture should stick together making dough. Remove. Roll into a ball in glad wrap. Chill for 30 minutes. Preheat oven 220'C. Prepare an oven proof dish. On a flowered board, roll out pastry to fit the cooking dish. Blind-bake for 10-15 minutes or until lightly browned. Remove from oven and reduce temperature 180'C. For filling, combine ingredients into a bowl. Then pour into the partially cooked pastry base. Cook for approximately 15 minutes. For meringue, whisk egg whites until soft peaks form. Slowly add Castor sugar while beating, until stiff and glossy.

Spoon meringue over the top of the cooked filling. Bake for another 10-15 minutes or until the meringue is lightly browned. Serve warm or cold with whipped cream and ice cream.

Anzac Slice

Recipe from Lesley Palmer (family friend)
Photos by Yasmin

I love this recipe. It is full of spirit from Anzac day and is very wholesome and filling. It is very similar in regards to ingredients to Anzac biscuits (also featured on my blog); however, it is just displayed differently - in slice form. A beautiful enhancer of this hearty snack is lemon icing. The sour flavour of lemons compliments this oat filled slice perfectly. I really love this combination. I thank my friend for sharing this recipe with me from all those years ago. I still use it every year (along with Anzac biscuits) to commemorate the Anzac troops hard work in Galipolli. Lest we forget.

Ingredients:

• 1 cup rolled oats
• 1 cup sugar
• 1 cup self raising flour
• 1 cup coconut
• 1 tblsp golden syrup, melted
• 1 egg
• 113g margarine, melted

Method:
Beat together. Spread evenly in a bake tray, lined with non-stick baking paper. Cook for 20-25 minutes at 180'C fan forced. When cool ice with lemon icing (optional). For lemon icing recipe, see Icing and Sauces Page on Blog.

Jolly Cake

Recipe from Cake Bible
Images by Yasmin

This cake is very festive. It will suit all special occasions; birthdays, parties, Easter and especially Valentines Day. With knowledge of this upcoming event, and my Mum's birthday, I prepared  this cake in the shape of a love heart and decorated it accordingly. Depending on this situation depends on the decorations and design, be as creative as possible! Personally, I love layered cakes and sweet flavours. In this cake the filling is not the usual cream and strawberries combination, but instead is honey and lemon icing - a beautiful combination. This 'jolly' cake is best shared in the happy accompaniment of friends and family, in order to give life to it's name.

Ingredients:
Base:

• 175g butter
• 175g brown sugar
• grated zest of 1 lemon
• 3 eggs, beaten
• 175g SR flour, sifted
• 1/3 cup whisky

Filling:

• 50g butter
• 175g icing sugar
• 1 tblsp lemon juice
• 2 tblsp thick honey (alternatively you can use golden syrup)

Method:
Preheat oven 190'C fan forced. Prepare two cake shallow cake tins for layering. Cream butter, sugar, lemon zest. Gradually beat in eggs, keeping mixture stiff. Fold in half the sifted flour. Add whisky and the remaining flour. Pour evenly into the 2 prepared tins. Bake for 20 - 25 minutes. Allow to cool on rack.

For lemon butter cream filling, beat all ingredients into a bowl. Sandwich cakes together with half the filling. Spread left over filling on top of the cake. Decorate accordingly. Serve.

Dutch Pancakes

Original recipe from NMAA Cooks, modified by Yasmin

Image by Yasmin

I have my moments on some mornings were I crave for sweetness. My solution.... Dutch Pancakes. A Dutch Pancake is very similar to the average packet mix pancake except it has added goodness; fruit. My favourite combination for these pancakes is shredded apple dusted with cinnamon. However, any combination of fruit and seasoning can be created, depending on what is available at the time and your craving. For another example, try sultanas, shredded apple and jam, or diced dried apricots and coconut. The possibilities are endless!



Ingredients:

•  125g plain flour
• 1/4 tsp salt
• 1 egg + yolk extra
• 250ml milk
• 50ml water
• 1 tblsp melted butter
• canola spray

Method:
Sift flour and salt, make a well in the middle, and break in the egg and yolk and stir. Add milk and water gradually and stir until smooth. Stand for 1 hour, then add melted butter. If desired, add a fruit and seasoning combination (some are suggested above). Stir slowly until mixed through. Heat frying pan and when hot spray with canola oil. Pour pancake batter onto the middle of the pan to the desired size (remembering that it will spread). Cook until bubbles form around most of the pancake. Using a spatula, flip the pancake onto the other side for only a few minutes. Then, using the spatula, transfer to a plate. Repeat the cooking process until all the batter has been used (stacking the pancakes). If desired, reheat in the oven for a few minutes at 180'C. Serve plain, with ice-cream dusted with cinnamon, or one of the suggestions below (if fruit has not already been added into batter).

Topping suggestions:

• sugar coated with lemon juice
• Ricotta cheese, sugar, cinnamon, sultanas
• Berry jam with cream
• 250g fuit mince softened in 1 tblsp brandy
• 125g cream cheese, 2 tsp lemon juice, 4 tblsp chopped walnuts
• chocolate sauce
• honey or golden syrup
• nutella spread

Fruit Mince Pie

Recipe from The Margaret Fulton Cookbook
Image by Yasmin

This is a favourite family recipe for Christmas morning and afternoon tea or a snack. It is beautiful plain or with lemon icing (see Icing and Sauces page).

Ingredients:
Fruit Mince (only need half):

• 12 oz. (2 cups) seedless raisins
• 8 oz. (230g or 1 cup) mixed peel
• 8 oz. (230g or 1 cup) sultanas
• 1 lb. (455g or 2 cups) apples, peeled
• 2 oz. (60g or 1/4 cup)glace cherries
• 4 oz. (115g or 1/2 cup) blanched almonds
• 8 oz. (230g or 1 cup) currants
• 2 cups (12 oz.) brown sugar
• 1 lemon
• 1 small orange
• 2 tsp mixed spice
• 1/2 tsp grated nutmeg
• 4-6 oz. (115g-170g) butter, melted
• 3 oz. (85g or 1/3 cup)brandy or rum

Biscuit Pastry:

• 3 oz. butter
• 1/3 cup (2 oz.) castor sugar
• 1 egg
• 1 1/2 cups (6 oz.) plain flour
• 1/2 tsp baking powder
• 1/2 quantity fruit mince (above)
• icing sugar

Method:

For Fruit Mince:
Chop raisins, mixed peel, half sultanas, apples, cherries and almonds finely (or put through a mincer.) Add rmaining sultanas and currants. Stir in brown sugar, grated lemon and orange rind, the juice of 1 lemon, spices, butter and brandy. Mix well and put into a large jar. Cover and chill. Stir every day for a week. Fruit mince cannot be kept for a few weeks in refridgerator. Note: Brandy may be replaced with the juice of 1 orange but mixture cannot be made in advance.

For Biscuit Pastry:
Cream butter and sugar well. Add egg and beat well. Sift flour with baking powder and stir into butter mixture. Knead lightly on floured board. Chill for 1 hour, roll out thinly and cut into rounds to fit patty tins. Cut the same number of smaller circles for tops of pies. Line greased patty tins with larger pastry circles. Moisten edges with beaten egg and put 1 heaped teaspoon of Fruit Mince into each. Make a slit in each pastry top or cut with a small star cutter. Top each filled patty tin and press edges of pastry well to seal. Glaze with beaten egg. Cook in a moderate oven (350'F or 150'C fan-forced) for 20-25 minutes until pale brown. Remove from oven and dust with icing sugar or ice with lemon icing.

Lemon Curd Meringues

Recipe and Image from Coles

(serves 6)

These are beautiful little moments of joy! Not much more can be said but YUM! NOTE: bought mini meringues can be used instead of prepareing them yourself, this saves time and effort if in a hurry.

Ingredients:

• 2 egg whites
• 1/2 cup caster sugar
• 1/2 cup cream, whipped
• 1/4 cup lemon curd
• 6 fresh strawberries, sliced

Method:
Preheat oven to 100'C fan-forced. Line a large baking tray with non-stick baking paper (oil the tray to hold the paper in place when you spread the meringue). Beat egg whites in a large bowl until soft peaks form. Add sugar a little at a time, beating well after each addition, until mixture is thick and glossy. Make 6 mounds of meringue on the prepared tray, leaving room between them for spreading. Use the back of a spoon to shape the 8cm mounds, and indent the centre. Bake meringues for 1 1/2 hours. Turn off the oven and leave to cool completely with the door ajar. To serve, gently fold together cream and lemon curd. Spoon into the cooled meringues and top with strawberry slices.

Lemon Tart

Recipe and 1st Image from Coles
2nd Image by Yasmin

(serves 8)

This is a lemony and tasty dessert that will please many guests. As this recipe contains lemons it is growing to become one of my personal favourites. I would recommend this recipe for anyone who wants to make a reasonably quick and simple dessert to share.

(Lemon Tart)

(Lime Tart)
 

Ingredients:

• 1 sheet frozen shortcrust pastry, thawed
• 4 eggs
• 1/2 cup caster sugar
• 1/2 cup lemon juice
• finely grated lemon rind
• 1/2 cup cream
• icing sugar, for dusting
• thick cream, to serve

Method:
Preheat oven to 160'C fan-forced. Grease a 22cm pie dish. Line prepared dish with pastry. Trim edges, using scraps to patch any short sides. Chill for 15 minutes. Line pastry with baking paper and fill with rice or pastry weights. Blind Bake for 15 minutes. Remove paper or weights and bake for another 5 minutes. Cool in pan. Mix together eggs, sugar, juice, rice and cream. Pour into prepared tart shell. Bake for 30 - 35 minutes, until just set, but still wobbly. Cool in pan. Dust tart with icing sugar. Serve in wedges topped with thick cream.

Lemon Shortcake

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Image by Yasmin

This is my one time favourite slice in the whole world. It is lemon flavoured, very simple and inexpensive. Three pluses in my books! I have tried many other lemon slices and shortcakes but none measure up to this one. It is perfect for afternoon tea with friends and family as well as sweet treats in a busy work day.

Ingredients:

Base and Topping:

• 1 cup SR flour, sifted
• 1 cup plain flour, sifted
• 1 cup sugar
• 100g cold butter
• 1 large egg, lightly beaten
• 2 tblsp milk

Filling:

• 100g butter
• 2 lemons, grated rind and jucied
• 1 cup sugar
• 2 large eggs, lightly beaten

Method:
For base, mix the sifted flours and sugar in bowl. Grate in cold butter, then rub it in until it resembles rolled oats. Make a well in the centre and add the lightly beaten egg. Add just enough milk so that the particles will stick when pressed, making a dough. Press 3/4 of this over the bottom of the pan, keeping the rest in the fridge to crumble on top.

For filling, melt butter on stove on a medium-sized pot. Take off heat. Mix in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top.

Heat oven to 180'C and bake slice for 35- 45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan. When cool, dust with icing sugar (optional).