Some of our delicious homemade hot cross buns...
Baked Banana Tart
The freezer seems to always have ripe banana's in these days. Just between you and I - I'm beginning to think someone in the house buys them just so they'll get too ripe to eat and I'll bake them into something! I usually make a loaf of healthy banana bread, no sugar, eggs, white flour or butter. When I pulled out all of the banana's from the freezer on Sunday, it was clear there were simply too many for banana bread.
I remembered a recipe I'd seen for baked banana pie, so went through my recipe collection and found it. This pie was a very nice way to use up bananas, the original recipe calls for you to slice banana's and lay them on the pie base before pouring the mix over, as frozen ripe bananas don't slice well I mashed them and added them to the mix.
Ingredients
1 x Pie Shell, pre-baked
Dark Chocolate
100g Coconut, shredded and toasted
60g Raw Sugar
50g Butter, melted
40g Flour
4 x Eggs
200ml Milk
3 x Bananas, mashed
Melt enough chocolate to brush over pie base.
Mix coconut, sugar, butter, flour, eggs, milk and bananas.
Pour banana filling in pie shell.
Bake at 160C for 55min.
Carrot Cake with Cream Cheese Frosting - Sweet Melissa Sundays
I love Carrot Cake, When you take a piece and hold it up to your nose, you close your eyes and smell sweet, cinnamon, creamy and comforting. You take a small bite, your mouth is filled with moist dense cake crumbs, you taste carrot and cinnamon, and the fluffy, creamy icing thats slightly tangy on your tongue. You open your eyes and see the next wonderful bite ready to be taken...
I really enjoyed this Sweet Melissa Sunday recipe, so much so that I made this at the start of the week, rather then waiting for the weekend. I made a couple of changes with the recipe, I halved the sugar in the cake, and used raw sugar. I also substituted half the flour with wholemeal. I found the cake delicious and the wholemeal flour gave the cake a lovely moist wholesome flavour.
Thank you to Julie at 'A Little Bit of Everything' for hosting this week, please visit Julie for the recipe and also the other SMS bakers to see how they got on.
I really enjoyed this Sweet Melissa Sunday recipe, so much so that I made this at the start of the week, rather then waiting for the weekend. I made a couple of changes with the recipe, I halved the sugar in the cake, and used raw sugar. I also substituted half the flour with wholemeal. I found the cake delicious and the wholemeal flour gave the cake a lovely moist wholesome flavour.
Thank you to Julie at 'A Little Bit of Everything' for hosting this week, please visit Julie for the recipe and also the other SMS bakers to see how they got on.
Chocolate Pastry - Tart of Currants and Quatre epices Mousse - Sweet Melissa Sundays
A lovely chocolate piecrust to start the new year with. I thought a white chocolate mousse filling with quatre epices would go nicely with the chocolate pie crust.
SMS Chocolate Pastry
1 cup plus 2 tsp Flour
1/3 cup unsweetened Cocoa Powder
2 tb Sugar
1/2 tsp Salt
2 tb cold Unsalted Butter, cut into 1/4 inch pieces
1/4 cup Cold Solid Vegetable Shortening
3-4 tb Ice water
In a large bowl whisk together flour, cocoa sugar & salt. Toss the butter into the flour mixture. using a pastry blend, cut the butter into the flour until it is the size of large peas.
Pinch off small pices of the shortening into the flour mixture and toss to coat. Using the pastry blender, continue cutting the butter and the shortening into the flour mixutre, until they are the size of small peas.
Make a well in the center of the flour mixutre. Pour about half of the water into the well, and, with a fork, pull the flour into the well. Continue mixing until the dough just comes together. Add more water if needed.
Turn the dough out onto a lightly floured work surface. Gather the dough into a ball. Flatten it into a round disk, wrap it in plastic and refrigerate for at least 1 hr before rolling it out.
Roll out the dough to fit into the 9-inch or 10inch pie plate. Pop into the freezer for at least an hour, or or until frozen.
Preheat oven to 180C, pop the pie straight into the oven from the freezer - this stops the pastry from shrinking. Bake for 15-20min.
Quatre Epices White chocolate mousse
1/2 Cup Currants, soaked in rum overnight.
Dash of Allspice, ground
Smidgen of Cinnamon, ground
Smidgen of Nutmeg, ground
Smidgen of Cloves, ground
100ml Milk
1tsp Gelatine
4tsp Water
220ml Single Cream
200g White chocolate
Mix gelatine with water and leave to dissolve. Heat milk gently, add the four spices, then stir in gelatine mix.
Break chocolate into small pieces in a heat proof bowl. Pour over hot milk mix, stir until blended. Cool to room temperature.
Whip cream until stiff peaks form. Fold into chocolate mix.
Spread currants into baked pie shell and pour mousse over the top. Chill to set.
Enjoy!
SMS Chocolate Pastry
1 cup plus 2 tsp Flour
1/3 cup unsweetened Cocoa Powder
2 tb Sugar
1/2 tsp Salt
2 tb cold Unsalted Butter, cut into 1/4 inch pieces
1/4 cup Cold Solid Vegetable Shortening
3-4 tb Ice water
In a large bowl whisk together flour, cocoa sugar & salt. Toss the butter into the flour mixture. using a pastry blend, cut the butter into the flour until it is the size of large peas.
Pinch off small pices of the shortening into the flour mixture and toss to coat. Using the pastry blender, continue cutting the butter and the shortening into the flour mixutre, until they are the size of small peas.
Make a well in the center of the flour mixutre. Pour about half of the water into the well, and, with a fork, pull the flour into the well. Continue mixing until the dough just comes together. Add more water if needed.
Turn the dough out onto a lightly floured work surface. Gather the dough into a ball. Flatten it into a round disk, wrap it in plastic and refrigerate for at least 1 hr before rolling it out.
Roll out the dough to fit into the 9-inch or 10inch pie plate. Pop into the freezer for at least an hour, or or until frozen.
Preheat oven to 180C, pop the pie straight into the oven from the freezer - this stops the pastry from shrinking. Bake for 15-20min.
Quatre Epices White chocolate mousse
1/2 Cup Currants, soaked in rum overnight.
Dash of Allspice, ground
Smidgen of Cinnamon, ground
Smidgen of Nutmeg, ground
Smidgen of Cloves, ground
100ml Milk
1tsp Gelatine
4tsp Water
220ml Single Cream
200g White chocolate
Mix gelatine with water and leave to dissolve. Heat milk gently, add the four spices, then stir in gelatine mix.
Break chocolate into small pieces in a heat proof bowl. Pour over hot milk mix, stir until blended. Cool to room temperature.
Whip cream until stiff peaks form. Fold into chocolate mix.
Spread currants into baked pie shell and pour mousse over the top. Chill to set.
Enjoy!
Sad Red Strawberry Pie Re-visited
Firstly, apologies for the complete lack of blogging last month, it was a very hectic month to say the least.
The Sad Red Strawberry Pie got created when I got back from a visit to Sydney at the beginning of the year after spending some time with a wonderful and very lovely man who lives there. Life being what it is I have spent this year in New Zealand and he has spent this year in Sydney.
Visiting Sydney last week I ended up going for an unexpected job interview, and then being offered the job in Sydney, so I have decided to take it! Which means a lot of things to sort out before moving overseas in less then a month.
Last Sunday we had a wonderful lunch at the new house with a lovely bunch of folks, to finish I couldn't think of a more appropriate dessert then to make the Sad Red Strawberry Pie - to celebrate the end of sad strawberry farewells :)
The Sad Red Strawberry Pie got created when I got back from a visit to Sydney at the beginning of the year after spending some time with a wonderful and very lovely man who lives there. Life being what it is I have spent this year in New Zealand and he has spent this year in Sydney.
Visiting Sydney last week I ended up going for an unexpected job interview, and then being offered the job in Sydney, so I have decided to take it! Which means a lot of things to sort out before moving overseas in less then a month.
Last Sunday we had a wonderful lunch at the new house with a lovely bunch of folks, to finish I couldn't think of a more appropriate dessert then to make the Sad Red Strawberry Pie - to celebrate the end of sad strawberry farewells :)
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