The Magic Far Away Tree; Lemon Pop Cakes

images & recipe @http://bananamondaes.wordpress.com

image&recipe @http://bananamondaes

"Silky was pleased. She sat there brushing her beautiful, golden hair and ate sandwiches with them. She brought out a tin of Pop Cakes, which were lovely. As soon as you bit into them they went pop! and you suddenly found your mouth filled with new honey from the middle of the little cakes"

Lemon Cupcakes (Makes 12)
125g butter (room temperature – if you live in Scotland make this warmer that room temperature)
125g caster sugar
grated zest of 1/2 lemon
2 beaten eggs
150g plain flour
1/4 tsp of baking powder
Fizz Wiz popping candy
Sherbert Crystals

Lemon curd filling
grated rind of 2 large lemons
Juice of two lemons
10fl oz water
3 tbsps cornflour
50g sugar
2 egg yolks
40g butter

Vanilla Buttercream icing200g icing sugar (sifted)
100g salted butter
1 tsp pure vanilla extract
2 tbsps milk or cream

To make the cupcakes:
Start by making your cupcakes. Pre-heat the oven to 82'C (gas mark 4 or 180'F). Get your paper cases ready (I used silicon cases). Put the butter and sugar together into a heavy bowl and beat until light and fluffy.  Add in your eggs one by one. If it looks as if it’s about to curdle (look like scrambled eggs) add in a pinch of flour. When they are beaten into the butter and sugar mixture gradually sift in your flour and baking powder. Use a spatula and fold into the mixture. (to fold, run your spatula around the bold and cut down the middle, then turn that half of the mixture over onto the other half. This way you should delicately mix the flour in without losing the fluffy consistency and air that you have created).

Use two metal spoons, one to scoop up the mixture and the other to push it into the individual cake cases. Put into the oven for between 10 to 15 minutes. If you put a cocktail stick in the middle it should come out dry.

To make the lemon curd centre:
(The trick to making this is have all your ingredients ready before you start)
Mix the cornflour and sugar with a bit of your water until it makes a smooth paste. Add the rest of the water to a saucepan and the add in the grated lemon rind. Let this come to the boil and then simmer for a few minutes. Pour the hot lemon over the cornflour mixture and stir. Pour this back into the saucepan and keep whisking and stirring. Let this boil and bubble slightly. Take off the heat and add in your eggs, then your butter and finally the lemon juice. Keep whisking until smooth. Add more sugar if this is too tart.  When your cupcakes are ready and have cooled, cut a small circle out of the centre of each of them and drop in a dollop of the lemon curd.

To make the buttercream icing:
Put your butter into a mixer and whip until creamy. Gradually sift in a couple of tablespoons of icing sugar and mix. Add in a teaspoon of milk, the vanilla and more icing sugar and mix again. Keep doing this until you reach a thick but creamy consistency. If you are going to use colouring – use a colour paste – rather than liquid colour as this ruins the consistency of your icing. Sprinkle the top of all your cakes with some Fizz Wiz popping candy (I also mixed in a bit of the Fizz Wiz into the icing mixture as well). When ready, pipe over your cupcakes.

To decorate:Sprinkle with raspberry and orange sherbet crystals. I’ve also used some Strawberry Milkshake jelly beans.

Eat immediately.

The Result:
A slight pop, more fizz than anything else, with a touch of zing from the lemon.

Gluten Free, Vegan Gingerbread Cake

image & recipe @http://www.yummly.com/recipe/external/Gluten-free-vegan-gingerbread-307895

Adapted from Joy of Cooking's Applesauce Gingerbread.

Makes one 8x8 cake.

Ingredients:

• 2 tablespoons ground flax seeds
• 6 tablespoons warm water
• 5/6 cup (100 grams) millet flour
• 5/6 cup (100 grams) teff flour
• 1/3 cup (50 grams) potato starch (not flour)
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2/3 cup coconut palm sugar
• 1/2 cup unsulfured molasses
• 1/3 cup coconut oil
• 1 cup unsweetened applesauce

Method:

1. Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper.
2. In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.
3. Sift the dry ingredients (except the coconut palm sugar) into a large mixing bowl.
4. In another mixing bowl, combine the coconut palm sugar, molasses, coconut oil, applesauce, and flax mixture; whisk until well blended. Add to the dry ingredients and stir to blend.
5. Pour the batter into the prepared pan. Bake until set in the middle and a tester comes out clean, about 35 minutes. Cool in pan on rack until cake is cool enough to handle, then turn out.

Best eaten the same day. Refrigerate leftovers.

Mexican Chocolate Cake

(gluten, dairy, egg & refined sugar-free, vegan recipe)

Prep time: 20 mins

cook time: 40  mins

Serves: 10 people

image & recipe @taste.com.au

Dry:

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt 
• 3/4 tsp ground cinnamon 
• 3/4 tsp ground cinnamon 
• 1/4 tsp cayenne pepper

Wet:

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest 
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)

Frosting:

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Equipment:

You will need a 22cm springform tin.

1. Preheat the oven to 200°C (180° fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Almond Breeze Vegan Rice Pudding

image & recipe @yummly.com

Ingredients:

• 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
• 1/3 cup sugar
• 1 vanilla bean, seeded and scraped
• 7 cups Almond Breeze, vanilla or unsweetened
• pinch of sea salt
• berries

Method:

1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
3. After 25 minutes, the rice pudding will be thick and creamy.
4. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.

Sugared raspberry biscuits

INGREDIENTS

24 biscuits

image @http://aww.ninemsn.com.au

Basic biscuit dough:

• 90g reduced-fat margarine
• 110g (½ cup) caster sugar
• 250g (1 2/3 cups) plain flour
• pinch salt
• 1 teaspoon vanilla essence
• 1 egg, lightly beaten

Sugared raspberry biscuits:

• 1 quantity of basic biscuit dough
• 70g (¼ cup) raspberry jam
• 24 fresh raspberries, if desired
• icing sugar to dust

Method:

Basic biscuit dough:
Cream margarine and sugar in a small bowl with an electric mixer until light and fluffy. Add remaining ingredients and beat until just combined (do not overbeat or dough will become tough).

Divide dough in half and roll each half in caster sugar to form 2 x 12cm logs. Wrap each log in plastic wrap and freeze for 2 hours or until very firm.

Cut each log into 12 x 1cm biscuits, place on greased baking sheets and bake in a moderate (180°C) oven for 15-18 minutes or until lightly browned around the edges. Cool on wire racks.

Hint: Dough can be frozen for up to 2 months.

Sugared raspberry biscuits:
Follow the basic biscuit dough recipe to the end of step 4.
Before placing baking sheets in the oven, make a hollow in the centre of each biscuit with your forefinger or the back of a teaspoon.

Place ½ teaspoon of raspberry jam in each hollow and bake as for the basic biscuit dough recipe.

Place a fresh raspberry on top of each biscuit before serving, if desired, and dust with icing sugar.

Eve's Pudding

"The tempting apples beneath the sponge topping are the reason for the pudding's name"

image @http://www.deliciousmagazine.co.uk

Ingredients:
Serves 4-6

• 1/2 cup [115g / 4oz]  butter
• 1/2 cup [115g / 4oz]  sugar
• 2 eggs, beaten
• grated rind and juice from 1 lemon
• 1 cup [90g / 3 1/2 oz] self-raising flour
• 1/3 cup [40g / 1 1/2 oz] ground almonds
• 1/2 cup [115g / 4oz] soft brown sugar
• 500-675g [1 1/2lb] cooking apples, cored and thinly sliced
• 1/4 cup [25g / 1oz] flaked almonds

Method:

1. Pre heat the oven 180'C [356'F].
2. Beat together the butter and caster sugar in a large mixing bowl until the mixture is very light and fluffy.
3. Gradually beat the eggs into the butter mixture, beating well after each addition, then fold in the lemon rind, flour and ground almond.
4. Mix the brown sugar, apples and lemon juice, tip into the dish, add the sponge mixture, then the almonds.
5. Bake for 40-45 minutes, until golden

Mr. Galini's Coconut Cream Pie

Ingredients: 

image @http://www.cooking-with-us.com

• 3 cups half-and-half 
• 2 eggs 
• 3/4 cup white sugar 
• 1/2 cup all-purpose flour 
• 1/4 teaspoon salt 
• 1 1/4 cups flaked coconut 
• 3/4 teaspoon vanilla extract 
• 1 (9 inch) pie shell, baked 
• 1 cup frozen whipped topping, thawed 

DIRECTIONS 

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring continuously. 
2. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. 
3. Pour into pie shell and chill 2 to 4 hours, or until firm. 
4. Top with whipped topping and with remaining 1/4 cup of coconut.

Mojito Cheesecake Parfaits with Finger Lime Caviar

image @http://www.yummly.com

Ingredients

• 20 grams unsalted butter (melted)
• 150 grams biscuits (crushed)
• 150 grams white chocolate
• 150 grams caster sugar (raw)
• 60 mls water
• 3 limes (plus 1 extra lime, sliced, to garnish)
• 100 mls white rum
• 1 cup mint leaves (plus extra to garnish)
• 400 grams cream cheese
• 250 grams mascarpone cheese
• 1 lime (finger, split)

Method:

1. Combine the sugar and water in a saucepan over a medium heat. Stir until the sugar dissolves and bring to the boil before reducing the heat to low and simmering for 5 minutes. Remove from the heat, add the mint leaves, lime juice and zest, and rum and cover and set aside to infuse for 20 minutes. Strain and set aside.
2. Place the chocolate in a heatproof bowl over a pot of simmering water and stir until melted.
3. Place the cream cheese and mascarpone in a food processor and process until smooth. Add the strained syrup and melted chocolate and process to combine.
4. Combine the crushed biscuits and melted butter and stir to combine. Divide half the mixture between 6 glasses and press into the base. Top with half the cheesecake mixture. Top this with the remaining biscuit mixture and then layer with the remaining cheesecake mixture. Refrigerate for 1 hour to set.
5. When ready to serve top with a dollop of cream, mint leaves and finger lime caviar.

Apple Pie

image @http://aww.ninemsn.com.au

Ingredients:

• 10 medium (1.5kg) apples 
•  ½ cup (125ml) water 
• ¼ cup (55g) caster sugar 
• 1 teaspoon finely grated lemon rind 
• ¼ teaspoon ground cinnamon 
• 1 egg white 
• 1 tablespoon caster sugar, extra 

        Pastry

• 1 cup (150g) plain flour 
• ½ cup (75g) self-raising flour 
• ¼ cup (35g) cornflour 
• ¼ cup (30g) custard powder 
• 1 tablespoon caster sugar 
• 100g cold butter, chopped coarsely 
• 1 egg yolk 
• ¼ cup (60ml) iced water

Method:

1. Pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.
2. Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool. 
3. Preheat oven to 220°C (200°C fan-forced). Grease a deep 25cm pie dish.
4. Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.
5. Roll the remaining pastry large enough to cover the filling; lift onto the filling. Press the edges together; trim away excess pastry. Brush the pastry with egg white; sprinkle with extra sugar. Bake for 20 minutes. Reduce the oven temperature to 180°C (160°C fan-forced); bake for about 25 minutes or until golden brown. Serve with vanilla custard or scoops of vanilla ice-cream, if desired.

Gluten Free Lemon Meringue Pie

Serves: 8

image & recipe @yummly.com

The Pastry...

• 1 1/4 cup gluten free flour blend
• 1/3 cup cold butter (or butter substitute)
• 1 egg yolk
• 1 teaspoon xylitol (or sugar, if you're not going sugar free)

Pie Filling and Meringue...

• 2 Tablespoons Cornflour
• 2 Tablespoons Agave Nectar (or brown sugar)
• 1 tablespoon Xylitol (or confectioners sugar)
• 2 large lemons, zest
• 1/2 cup fresh lemon juice
• 1 medium orange, fresh juice
• 3/4 cups water
• 1/4 cup cold butter
• 3 egg yolks
• 1 whole egg
• 4 egg whites (left over from filling and crust)
• 1/2 cup Xylitol (or 3/4 cup sugar)
• 2 teaspoons Corn Flour

Method:

1. Start by making the pastry. Place all your pastry ingredients into a food processor ( remember to save the egg white from your egg for the meringue) and blend until the ingredients are all binded together. If your mixture looks too dry, add 1 tsp of water at a time. If the mixture is too wet, add small sprinklings of flour until it reaches the right consistency of a firm dough ball. Form the pastry into your pie dish and place in the fridge for at least 45 minutes.
2. Preheat your oven to 180C/350F, place your pie crust covered with aluminium foil into the oven for 15 minutes, then remove the foil and bake for an additional 5 minutes. Remove from oven. While this is baking you can get started on your pie filling!
3. Heat your Agave, xylitol, lemon zest and corn flour in a pot. Gradually pour in your fresh squeezed and drained lemon juice, water and fresh orange juice. Stir regularly, once the mixture begins to boil, remove from heat and mix in your butter until it is melted.
4. Beat together the egg yolks and whole egg (keep the egg whites for the meringue), and mix into the citrus mixture. Place back on low heat and mix until the mixture blobs off the spoon. Remove from heat and it's meringue time!!
5. Beat your egg whites, slowly adding your cornflour and xylitol intermittently. Beat until thick and smooth (should take about 12-15 minutes if you are beating by hand, or about 5-7 minutes with an electric beater).
6. Reheat your pie filling mixture and pour into the crust. Place the meringue mixture on top of the pie, start along the edges first and build inward (so it doesn't collapse). Place in the oven for approximately 20 minutes until the meringue is golden and crisp. Once the pie is done, set aside for 1 hour before slicing! Love it and Eat it!

Apple Crumble (Gluten, Dairy and Egg-Free)

Prep time: 15 mins

Cook time: 30 mins

Total time: 45

Serves: 6 people

Image & Recipe @yummly.com

Ingredients:

• 6 apples
• 1/2 cup water
• 1/4 cup sugar (optional)
• 1 1/2 teaspoons cinnamon

Topping

• 1 1/2 cups gluten-free self-raising flour
• 1/2 cup sliced almonds
• 1/2 cup brown sugar
• 1/2 cup vegan margarine

Method:

1. Preheat oven to 190ºC (375ºF).
2. Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
3. Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
4. Sprinkle crumble mixture over the apples.
5. Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.
6. Serve with dairy-free custard or ice cream.

Layered Pavlova Torte

serves 8-10

image & recipe@gabo.ninemsn.com.au

Ingredients

For the meringue

• 6 egg whites
• 1½ cups caster sugar
• 1 teaspoon cornflour, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 150g almond meal, toasted
• 250ml thickened cream, whipped
• 250g strawberries, hulled and sliced or chopped
• 2 tablespoons passionfruit pulp

To finish

• fondant and food dye to make strawberries and leaves

Utensils

• 2 baking trays, lined with baking paper
• Preparation Method

1. Preheat the oven to 160°C. Draw 3 rectangles, 24cm long x 12cm wide, on the baking paper. Place the paper, ink side down, onto 2 baking trays.
2. Beat the egg whites in a clean bowl until stiff peaks form. Add the sugar a little at a time, beating well between each addition. Add the cornflour, vanilla and white vinegar. Fold in the almond meal.
3. Spread or pipe the meringue evenly over the rectangles. Bake for 50—60 minutes, then turn off the oven and allow the meringue to dry for a further 30 minutes. Remove the meringue layers from the oven and rest them on a wire rack to continue cooling.
4. Spread some whipped cream over a meringue rectangle and top with fruit. Layer another rectangle on top with more cream and fruit. Finish with a third layer.
5. Colour the fondant red and pink with the food dye and shape into small strawberries. Dye some fondant dark green (use blue and yellow dye plus a small amount of red to avoid a lolly-green colour). Shape this into leaves. Decorate the top meringue with a final smear of cream and top with the fondant strawberries and leaves.

Coffee Scrolls

Yields:  12-14

image & recipe @gabo.ninemsn.com.au

Ingredients

For the dough

• 1 x 7g sachet dried yeast
• 275ml (1 cup plus 1 tablespoon plus 1 teaspoon) warm milk
• 1 free-range egg
• 450g white bread flour plus extra for rolling
• 25g caster sugar
• 1 teaspoon salt
• 50g unsalted butter, melted
• 1 cup sultanas

For the filling

• 50g butter
• 2 teaspoons cinnamon
• ⅓ cup brown sugar

For the icing

• 2 cups icing sugar
• 20–30ml strong espresso coffee

For the sugar syrup

• ¼ cup caster sugar, dissolved in 2 tablespoons boiling water

Utensils

• 1 baking tray, lined with baking paper

Preparation Method

1. Dissolve the yeast in the warm milk, beat in the egg, and then mix in the flour, sugar and salt. Add the melted butter and mix until evenly combined. Leave for 10 minutes, and then knead in the sultanas.
2. Lightly oil a 20cm area of worktop. Turn out the dough and lightly knead it. Return the dough to the bowl and leave it for 10 minutes. Knead once or twice more at 10-minute intervals, then cover and leave until risen by half — about an hour.
3. Flour the worktop and roll out the dough to a large rectangle shape, about 1cm thick.
4. Melt the butter and add the cinnamon and brown sugar to dissolve. Cool, and then brush evenly over the dough.
5. Roll up the dough tightly from the longer side, cut into 3cm wheels and place almost touching on the baking tray. Cover and leave somewhere warm until almost doubled (approximately 30 minutes).
6. Towards the end of the rising time, preheat the oven to 220°C. Bake for about 15 minutes.
7. Mix the icing sugar with the coffee a little at a time to make a thick coffee icing. Brush the baked buns with the sugar syrup while still warm to make them glossy, then spoon or drizzle with a generous amount of the coffee icing.

Passionfruit Mango Tarts

Makes 12

image & recipe @gabo.ninemsn.com.au

Ingredients

For the pâte sucrée

• 250g plain flour
• 100g butter, chilled and diced
• 100g icing sugar
• 2 free-range eggs, lightly beaten

For the filling

• 180g butter, chopped
• 2 free-range eggs, lightly beaten
• ½ cup caster sugar
• 1 teaspoon grated lemon rind
• pulp of 6 passionfruit
• 3 large mangoes

Utensils

• 12 x 6cm individual fluted tart tins

Method:

1. Place the flour, butter and icing sugar into a food processor bowl and process until the mixture resembles breadcrumbs. Add the eggs through the feed tube and process until the ingredients are just combined. Place the dough onto a floured board and knead lightly until smooth. Wrap in cling wrap and chill for 20 minutes.
2. Preheat the oven to 160°C. Roll out the pastry on a lightly floured surface. Cut 12 x 10cm rounds and line the individual tart tins with pastry. Cover the pastry with non-stick baking paper and weigh it down with a thick layer of dried beans or rice. Bake for 15 minutes, then remove from the oven and carefully lift out the paper and weights. Return to the oven for a further 5 minutes. Cool and unmould from the cases.
3. To make the filling, place a large metal bowl over a pot of boiling water. Take care not to let the bottom of the bowl touch the water. Whisk together the butter, eggs and caster sugar until the mixture thickens, then remove from the heat. Fold in the lemon rind and passion fruit pulp. Cool completely. Spoon the cooled filling into the pastry cases. Slice the mango flesh finely and arrange in a rose pattern on top of each tartlet.

Lemon Ricotta Pancakes with Sauteed Apples

image & recipe @yummly.com / Smitten Kitchen

Servings: Makes about twelve 3- to 4-inch pancakes.

For the sauteed apples

• 4 large Granny Smith apples, peeled, cored, and sliced
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• fresh lemon juice to taste

For the pancakes

• 4 large eggs, separated
• 1 1/3 cups ricotta
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons freshly grated lemon zest
• 1/2 cup all-purpose flour
• Melted butter for brushing the griddle
• Maple syrup, as an accompaniment

Method:

1. Prepare the sauteed apples: In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
2. Make the pancakes: In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. 
3. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. 
4. Heat a griddle over moderately high heat (Deb does not concur. She firmly believes that pancakes should be cooked medium-low.) until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. 
5. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. 
6. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 90'C (200°F) oven.
7. Serve the pancakes with the sauteed apples and the maple syrup.