These bursting Blueberry buns are moist and scrumptious. The cream cheese gives a creamy flavour to the tart while blueberries gives full of goodness and colour. When you open them up the buns the purple colour juices gives a tempting and appealing look. You cant stop eating them at all.
Doing them the way I have done is super simple. You can use burger moulds or disposable foil cases or even muffin pans. If you are using muffin pans try cutting the dough in to smaller pieces. The other way is using a tart cases or one large one.
The other thing is you can leave them in fridge about three days. (I doubt it will stay that long) Can freeze them in individual bags for future use too. If you want to serve these for a high tea or a brunch try cutting them in to smaller pieces .
Nut Brittle in the Microwave
- 225g Nuts
- 200g Raw Sugar
- 1 Tsp vanilla
- 200g Corn Syrup/ Glucose syrup
- 12g Bicarb
- Pinch of Salt
- 50g Butter
- Add sugar, Glucose syrup,Salt, and the nut and microwave it about 6 min while stirring occasionally.
- After add butter,vanilla, baking soda quickly and pour in to the tray.
- Spread evenly and leave to cool completely.
- Enjoy with a cup of tea or coffee.
This almond cake is the most beautiful cake ever. So simple to make. Needs only several ingredients. Following the recipe is so easy. I wrote it in few steps. Its only a bit of flour , & the rest is almond meal. It taste awesome & look gorgeous. When I make this I cant stop eating. It is that nice. Try once, It will become your favourite recipe forever.
It stays about 3-4 days out in an air tight container and can freeze about 3 months. Can leave about 7 days in fridge. All I know is that’s not going to stay longer. 🙂
The finer almond meal the best. But still you can use the coarse one too. If you like the ground whole almonds it will be nice too. Butter has to be in room temperature too.
Recently I read an article the benifits of almonds. Almonds help to reduce the cholesterol in the body as well as supply lots of fibre and fills you quickly when you take almond as a snack or in meals. It has lots of magnesium to help muscle functioning and also help to support healthy brain function and also good skin health. Not only that it maintains blood sugar levels and also helps weight loss. How good is that. 🙂
- 225g Butter
- 150g Caster Sugar
- 60g Self Raising flour
- 4 Eggs
- 225g Ground almond/ Almond flour
- Beat butter and sugar with vanilla until pale in colour.
- Add eggs one by one and whisk 2 minutes.
- Next add almond meal and mix well.
- Pour in to a pan and bake 0n 180c about 40 min- I hour.
- Leave on a wire rack to cool down.
I always get request for easy no bake recipes. I did this for those who requested the a jelly slice. You can totally omit strawberries here and use any fruit in season. Mango, Pineapple, passion fruit, & raspberries are some of them. If you want this to be a healthy slice omit the sugar.
The biscuit base absorbs all the flavours from the strawberries and gives a unique flavour to the slice. When you do the top layer of this slice make sure to add less water than the packet instructs. In that way it give s a nice colour as well as the steadiness to the slice.
Adding the yoghurt in to the slice gives a nice look with the white layer in the middle. This way you can feed your children a good healthy slice with lots of fruits in it. Make sure to cool down the boiled milk well before adding the yoghurt to protect the all the good bacteria in yoghurt with out killing them.
When you cut a slice like this use a sharp knife and always wipe the bits on the knife when cutting the next layer. This slice can stay in the fridge about a week.
- 500g strawberries
- 1 packet strawberry jelly
- 2 x 10g gelatine
- Water to dissolve gelatine
- Plain cookies
- 100g white
- 250ml milk
- 100g sugar
- 500g low fat yoghurt
- 1/2 a can condensed milk
- Dissolve gelatine in 50ml water and microwave it.
- Add the milk, sugar, gelatine, white chocolate in to a pot.
- Bring to boil and let simmer until all dissolved in milk.
- While boiling the milk add the other gelatine in to water microwave it.
- Crush the biscuits in to a tray.
- Blend strawberries, melted gelatine, and half a can of condensed milk.
- After pour it over the biscuits. Put it in the fridge to set.
- Let the boiled milk cool down. After add the yoghurt in to it. Mix well.
- When the strawberry layer is well set pour the yoghurt later and let it set in fridge.
- For the final layer dissolve the gelatine in boiling water and leave cool completely.
- After add it on to the yoghurt layer
- Leave to set over night.
- Take out after and cut in to squares.
- Serve with cream or ice cream.
Tapioca or sago is very popular in Asian countries as well as in other countries. Tapioca can be cooked in many ways. Baked sago or tapioca taste much better and you will not believe that its made of sago when you start eating.
Tapioca is a starch extracted from cassava (Manioc) root. It is gluten free and so its becoming more popular. To get tapioca powder they squeeze the liquid out and make it to a powder. Its available as tapioca flour good for baking too. Its used as thickener for soups as it has a neutral flavour.
When you do this make sure to soak the pearls before 1 hour at least. If you are using the very large pearls needs over night soaking. instead using liquor in this recipe you can totally omit it or can use a kind of fruit juice instead. Try doing this in different ways adding fresh fruits instead of dry or instead of milk add coconut milk. When I was doing the video I have done wrong with the number of eggs. It is 2 egg yolks and 3 eggs. I mistakenly added the yolk in to it. So sorry. Things happen hah ha….
I made this and I hd one after the video. Its so good. I wanted a second one next day. Nothing was there when I came home after wrk. All gone. This a simple dessert that you can make to please a crowd. Its so cheap to make too. The advantage is you can do it the day before and serve cold too.
- 700 ml Milk
- 70g Raisins
- 70 ml Rum/ Brandy or Apple juice
- 140g Tapioca pearls
- 3 Eggs
- 2 Egg yolks
- 200g Sugar
- 100g Custard powder
- 1 Tsp. Vanilla
- 50g Butter
- Preheat oven to 180c .
- Soak Tapioca /sago pearls one hour before making.
- Drain well.
- Boil Milk in a pot.
- Add Tapioca peals in to it and stir it until it plumps up.
- Meanwhile add egg yolks and eggs in to a mixing bowl and whisk well.
- Add custard powder and vanilla in to it and whisk well about 2 minutes.
- Add rum and raisins in to the cooked tapioca (make sure to leave half of the raisins for decoration) and stir well.
- After add the prepared egg mix in to the cooked tapioca or sago mix and stir well.
- Cook it again while stirring.
- When it starts thickening take out and pour in to prepared individual moulds or a tray.
- Put the moulds in a water bath and bake about 20-30 min.
- Serve hot or leave in fridge to serve cold.
- Pouring cream or ice cream goes well with this dessert.
Its really handy to have several easy desert recipes in our personal cook book. This is one of them. So simple and easy to make as well as can keep longer. I always try to give you all the exact recipes that work as a charm.
If you are a vegetarian you can always adjust the recipes with Agar Agar. 1 tablespoon gelatine powder = 2tablespoon agar flakes and 2 teaspoon agar agar powder.
I found if you reduce the milk to 200ml it works better. Its up to you to decide.
- 300ml Milk
- 85g Plain Flour
- 1 Tblsp cocoa Powder+ 1/4 cup warm water
- 1 Can condensed milk
- 200g Caster Sugar
- 6 Eggs
- 50g Melted powder
- 20g Gelatine powder
- Dissolve cocoa in warm water
- Add milk in to a pot & Dissolve gelatine. (Whisk while adding gelatine in to milk.)
- Next add vanilla, condensed milk and bring to boil.
- Whisk eggs with sugar in a mixing bowl.
- After add flour and butter .
- Later add the boiled milk in to the mixing bowl. Whisk well.
- After Take out and divide in to two parts. Add dissolved chocolate into one. Pour as directed in video.
- Chill over night.
- Serve with cream or ice cream.
My daughter was so Interested in making a Creme caramel and asked me whether I can come up with somethng nice. As I have already uploaded a plain cream caramel I thought I will do a chocolate one. This is one of our family favourite. I find the it’s better and softer in texture when you steam them than baking.
Insead of chocolate you can use other flavours too. It’s better with dark chocolate too.
To try this in the oven you need to leave the tray in a water bath when baking Unless you have the steam bake function in your oven. If you bake it the day before is better as eggs will set well in fridge when resting for longer.
You can make a nice creamy sauce to serve this with by adding some chocolates in to some cream. Melt 100g cooking chocolates or chocolate melts with about 100 ml whipping cream. Serve with this for better creamier taste. Kids will love it with the sauce than its own syrup.
- 500ml Milk
- 5 Eggs
- 75g Brown sugar
- 140g dark chocolate melts
- 1 Tsp Instant coffee
For the caramel
- 100g Brown sugar
- 2 Tblsp Water
- Add sugar in to a pan and add 2 tblsp water. Leave to caramelise. (with out stirring)
- Pour the mixture of sugar to a pudding bowl and leave set.
- Boil the milk. Add the chocolate and coffee and whisk well until chocolate dissolves.
- Whisk the eggs with sugar, vanilla and cinnamon. Strain to chocolate and milk mixture.
- Pour in to the pudding tray or bowl.
- If you are baking pour water to baking tray and leave the pudding tray in middle or put the pudding tray in to a pot.
- Steam about 1 hour or bake until sets.
- Leave to cool down completely before cutting. Serve hot or cold.
If you love baking and experimenting different types of dough try this strudel dough. You need to roll it to very thin pastry which will become very flaky and crusty after baking. This dough is very pliable . You can use it for savoury dishes too.
This dough has no yeast. If you do this dough and try this recipe you will never go for shop bought pastries.
For the strudel dough
- 375g All purpose flour
- 185 ml Luke warm water
- 1/2 Tsp Salt
- 1/4 cup olive oil
- 1 Tsp vinegar
For the Filling
- 4 large Apples peeled & sliced
- Juice of half a lemon for stop browning apples
- 1 Tsp Cinnamon powder
- 100g Sultana
- 50g Sugar
- 50g Corn Starch/potato Starch/bread Crumbs
- Peel and slice the apples . Add lemon juice to stop browning.
- Add all the other ingredients and mix well. Leave aside.
- Add bread flour olive oil , vinegar, salt with water mix and knead several minutes.
- Leave 10 minutes to rest.
- Roll the dough to a rectangular shape as shown in the video.
- Sprinkle the mixed apples and roll from one end to the other.
- Brush some butter and bake on 180c until golden brown on top.
- Sprinkle some icing sugar when cool.
- Serve with cream and ice cream.
When I am free or catching up with a friend I like to visit different cafes around Melbourne. Another thing I enjoy is looking at all the sweets and copying all in my head. So I select different tastes all the time. When I start nibbling I know the way they have made and what the ingredients are. My friends think that I am more keen about the ingredients than the conversation.
Blueberries are a popular fruit, easily added to cereals, salads and desserts or eaten as a sweet treat in their own right. They are also known by some as a “superfood,” containing a wide variety of nutrients that offer protection against conditions such as cancer and heart disease.
- 270g Self Raising Flour
- 125ml oil
- Zest of one lemon
- Juice of one lemon
- 2 Eggs
- 1 Tsp Vanilla
- 125ml Milk
- 150g Sugar
- 2 punnet Blueberries
For the topping
- 50g Butter
- 50g Sugar
- 75g Oats
- 75g Flour
- A bit of salt
- Add Milk, oil, Eggs, Lemon Juice,Vanilla & lemon Zest in to a bowl Mix well.
- Next sugar and flour mix Well.
- Next add the washed blueberries.
- Pour in to patty pans
- Add oats, flour, sugar, salt & butter in a bowl and mix well.
- Add the prepared oat topping on the batter.
- Bake 15-20 min on 180c.