Recipe: Corn and Bacon Strudel

 

This is an all around pleaser that can be eaten for dinner, brunch or even at afternoon tea. It disappears quickly and with good reason.

Ingredients

• 350g (3/4 lb) of thick cut bacon
• 1 large brown onion
• 1 cup corn
• 2/3 of a cup of cheese 
• 2 sheets of puff pastry 
• 1-2 eggs for glazing
• (Optional) Seeds or Everything Bagel seasoning to top 

Method

• Prepare the filling by frying the bacon and onion together until the onion is sweated. 
• For a vegetarian alternative substitute the bacon for your favourite vegetable like butternut, pumpkin or peppers. You may need additional frying oil when omitting the bacon
• Then add the corn and fry, turn the filling off the heat and set asside
• Dice whatever cheese you have in the fridge. Smoked cheese, Gouda, cheddar and Harvarti all work well. 
• Let the filling cool before adding the cheese and set asside
• Roll out a sheet of puff pastry and then place half the filling in the middle of the sheet

• Cut the sides of the pastry into strips and then braid while brushing with beaten egg, make sure to brush between the braiding strips

• Once finished sprinkle with toasted sesame seeds, salt or everything bagel seasoning

• It is easiest to bake by cutting the strudel in half and then transferring to a baking sheet, be sure to use silicon mats or baking paper to ensure it does not stick

• Bake at 180C (350F) for 25 mins or until golden brown

• Repeat the process with the second sheet of pastry and the other half of the filling.
• Let cool and cut into strips or serve warm with a fresh salad

Recipe: Hot Cross Buns

It always saddens me that Easter is not celebrated more in the US, especially when it's actually well aligned with Spring unlike how it was in Australia. Consequently that means it's actually very hard to find decent Easter Eggs and Hot Cross Buns. Thankfully husband has been hard at work on #pandemicbaking and so here's his recipe for future reference. 

Ingredients

3 tspns instant or rapid rise yeast
1/2 cup Castor sugar (Bakers' sugar)
1 1/2 cups Warm milk
4 1/4 cups bread flour
2 tsp cinnamon powder
2 tsp mixed spice (or pumpkin pie spice)
1/2 tsp salt
1 1/2 cups sultanas (golden raisins)
Zest of 1-2 oranges
1 egg

1/4 cup (35g) Extra bread flour

For Crosses 

1/2 cup flour

100 ml water

For Glaze 

1 tbsp apricot jam

2 tspn water

Method

• Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
• Add butter, milk, egg, sultanas and zest.
• Mix using a mixer or bread machine until a smooth elastic dough forms. 
• Add extra flour if required, just enough so dough comes away from side of bowl when mixing
• Rise 1 will  take anywhere between 30 minutes to 90 mins depending on temperature / humidity
• Line a baking tray with paper or silicon mat
• Punch dough to deflate and dust work surface with flour. Roll into a log to further deflate the air and cut into 12 equal pieces. 
• Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball.
• Place the ball with the smooth side up on the tray. and repeat with the remaining doughsiSpray a pieceof cling wrap lightly with oil (any), then loosely place over the tray.
• Rise 2 for 30 - 45 minutes or until 75% increased in size, preheat oven to 180 C (350F)
• For the crosses mix flour and water until a thick runny paste forms and put into a piping bag then remove the paper and draw crosses onto the buns
• Bake for 22 minutes, or until the surface is a deep golden brown then remove buns from the oven
• Heat the jam and water in a pan or in the microwave and mix to combine, then brush onto the cooked buns to glaze
• Allow to cool before serving 

Recipe: Keto Lemon Bars

Keto Lemon Bars

Shortbread crust:

2 1/2 cups almond flour
1/3 cup powdered erythritol (Swerve)
Pinch salt
1/4 cup Coconut oil (melted)
1 large Egg
1/2 tsp Vanilla extract

Lemon filling:

1/2 cup powdered erythritol (Swerve)
1/4 cup almond flour
4 large eggs
3/4 cup lemon juice
1 tbsp lemon zest

Method

• Preheat the oven to 350 degrees F (177 degrees C). Line a square 9 inch pan with baking paper
• Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.
• Whisk in the eggs, lemon juice, and lemon zest, until smooth. Set aside.
• To make the crust, combine the almond flour, erythritol and sea salt in a large bowl.
• Stir in the melted oil, egg and vanilla, a loose dough will be formed.
• Press the dough into the lined pan. Bake for about 15 mins, until firm and golden.
• Remove the crust from oven, and immediately pour the filling over the crust.
• Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
• Let cool to room temperature then cover and refrigerate for at least 2 hours before slicing.
• Top with a dusting of powdered erythritol after slicing and store in an airtight container in the fridge

Recipe: Australian Sausage Rolls

Ingredients

Filling 

2 cloves garlic
1 brown onion
1 celery stalk
5 oz / 150g bacon
1 lb / 500g pork mince (ground pork)
3/4 cup panko breadcrumbs
1 egg
1/2 tsp salt
pinch black pepper

Pastry

3 sheets puff pastry
1 egg

1 oz / 30 ml milk

Sesame seeds (black and natural)
Ketchup / tomato sauce

Instructions

• Heat oil in a non stick fry pan over medium high heat. Fry onion and celery until the onion is transparent
• Add diced bacon to the pan and fry until the bacon is browned, then add garlic and fry until all vegetables are cooked. 
• Transfer the vegetables to a bowl and allow to cool while you  prepare the other filling ingredients. If necessary cool the bowl in the freezer while you prepare the meat

• Preheat oven to 350F / 180C while you prepare the sausage rolls 
• Add meat, egg, breadcrumbs, salt and pepper to a mixing bowl and combine
• Once the vegetables are cool add to the bowl and then need the ingredients until well mixed
• Lay out the pastry and cut in half, allow to thaw until pliable 
• Whisk the egg and milk in a bowl and place a pastry brush in the egg wash mix
• Brush one edge of the pastry with the egg wash, taking up around 1/3 of the pastry
• Then create a log of pork filling that takes up around another 1/3 of the pastry
• Stretch out the unwashed piece of pastry and then roll over the meat, then place the egg washed section over the unwashed pastry acting like a glue

• You should have rolled up sausage logs ready for cutting, I like to make these small bites by cutting the log into 6 pieces so that you can control portions
• If you have a baker's blade use this, otherwise a sharp knife will do. Cut the log in half and then cut each half into 1/3s
• Place the pieces well spaced on a baking tray lined with a silicon mat or baking paper 

• Brush the top of each pastry with more egg wash and then sprinkle with sesame seeds
• This recipe should fill 3 sheets of pastry and make around 36 snack sized sausage rolls
• Bake for 30 mins (or until the pastry is golden brown), turning the tray around minute 18

• Let cool on baking racks before serving so that they are warm but not painful to touch
• Serve on a party tray with a bowl of tomato sauce and enjoy!

Recipe: Spritz butter cookies

Spritz cookies (Spritzgebäck) are a holiday favourite - fancy butter cookies in delightful shapes. What they don't tell you is that they're cheap and easy to make. Forget the expensive tins of butter cookies - Make your own!

For a one time investment of $15 - $20 a cookie press turns out beautiful shapes and adds a little kitchen magic to your baking routine. You can even buy seasonal cutter discs to keep things fresh. 

Spritz cookies

1 cup (2 sticks or 250g) Butter

2 1/4 cups Plain Flour

1/2 cup Castor (Baker's) sugar

1 tspn Vanilla Essence

1 egg

pinch of salt

Method

• Preheat the oven to 180C (350F) 
• Soften the butter by leaving out of the fridge or microwaving for 15 seconds (no more!)
• Cream the butter and sugar together until the mixture looks pale
• Add the vanilla and the egg and whip into the butter mixture
• Add the flour and salt and mix until a crumbly dough is formed
• Form a sausage made of dough and feed into the tube of the cookie press
• Line a baking tray with paper or silicon then place your cookie press flat on the tray, pump the handle once to 'spritz' a cookie onto the tray. Some designs may require 2 pumps of the handle. 
• Bake for 8 - 10 mins or until lightly browned around the edges
• Using a spatula carefully move these immediately to a cooling tray. The cookies are delicate while warm - never fear they will cool quickly and you can always eat any broken ones.
• Once cooled move to an airtight container or line a cookie tin with paper - this will prevent the cookies going stale. 
• This recipe should make 2 - 3 trays of small cookies. For the Christmas season I will usually make a double batch. 

Tips:

• Once the cookie press is empty, refill and change the disc - this ensures a variety of shapes throughout your batch
• The key to good spritz cookies is the consistency of the dough - follow the recipe exactly and if you are making a double batch move half the dough to the refrigerator while you are working
• Make sure to clear the bottom of the press before placing again on the tray, sometimes the pressure from the cookie press will cause dough to 'ooze' between cookies and mess up the shape.
• It can take a little practice to get the shapes right. Don't be afraid to remove wonky cookie shapes from the tray and try again - you can always add the dough back to the bowl
• These are delicious plain but they're even better with sprinkles! Consider decorating with one of the following ideas:

• Add food colouring in seasonal colours to the egg/butter mix before adding the flour 
• Glaze with egg wash and then sprinkle with coloured sugar before baking
• Push chocolate chips into the center of the cookies while still warm so that they melt onto the cookie
• Glue sugar pearls or sprinkles in holiday colours to baked cooled cookies with icing
• Dip in a sugar glaze or melted chocolate