Rosemary and Parmesan Scones

by Mel Alce

For a scrumptious twist on a plain scone add parmesan and rosemary.

Ingredients

3 cups of self raising flour

80g butter

1/4 cup parmesan

Rosemary

Cup of milk

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Method

Pre-heat oven to 160degrees

Add flour and melted butter into a mixer and mix until it looks like bread crumbs – don’t over mix it.

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Finely chop rosemary with herbs scissors until you have approximately two heaped teaspoons. Add the rosemary and the 1/4 cup of parmesan to the mixture and blend in.

Add a cup of milk and mix until all ingredients come together.

Sprinkle some flour on your clean bench and flatten mixture into a disc.

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DO NOT KNEAD IT.

Sprinkle some flour on top of the flattened disc.

Cut out scones with a cutter and place in a greased pan.

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Cook in oven for 15-18 minutes.

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Place on tray to cool or butter and serve hot.

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Lemon Meringue Cheesecake

by Mel Alce

Ingredients

1 packet milk arrowroot biscuits

6 egg whites

2 tubs Aldi cream cheese

1 can sweetened condensed milk

Juice of 2 lemons

Zest of 1 lemon

2 tbsp Cornflour

125g Butter

Condensed milk

Caster sugar (750g)

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Method

Preheat oven to 180 degrees Celsius.

Grease and line springform tin with baking paper.

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Melt butter in microwave.

Place the whole packet of biscuits into your  food processor, blitz, add butter and then blitz until fine.

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Mix until looks like bread crumbs and smells like caramel.

Put into springform tin and press with glass until compressed and firm.

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Put into fridge while you prepare the middle.

Mix cream cheese, condensed milk, cornflour, zest and lemon juice in mixer.

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Spread over the set base. Smooth out until the mixture is evenly spread.

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Add egg whites to mixer, start mixing.

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Add in the sugar a little bit at a time

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Beat until glossy.

Spread the meringue on top of the cream cheese layer and pop it into the oven.

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Bake in oven for 15 minutes. Leave in oven to cool slightly.

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Take out of oven and release springform.

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Serve.

Fairy Floss Cupcakes

by Mel Alce

Ingredients

1.5 cups self raising flour

1/2 cup sugar

1 whole egg plus 2 egg yolks

125g butter

1.5 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1/2 cup sour cream

Pink food colouring

Packet of fairy floss

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Method

Preheat the oven to 180degrees.

Place all the ingredients into a mixer except for the fairy floss and mix well until combined and smooth. Add food colouring to suit what level of colour you want.

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Shred the fairy floss and gently fold into the mixture. Don’t over mix it.

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Place the mixture into patty pans in a muffin tray and place into the oven.

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Cook for 20 minutes.

Place on cooling rack and then ice as desired.

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Any excess fairy floss can be placed on top of hot cupcakes as the heat will melt it slightly and hold it in place.

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Eat with a nice hot cuppa!

Bacon Guacamole

by Mel Alce

Bacon makes everything that much more awesome and guacamole is no different!

Ingredients

4 rashers of bacon

2 large avocados

Half a red onion

1 tomato

Lime juice

Salt and pepper

1/2 tsp cumin

Oil

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Method

Place oil in a frying pan.

Dice up the four rashers of bacon and toss into the pan. Fry off until crispy. Place on paper towel to soak up the grease.

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Chop up all the other ingredients (avocados, onion and tomato), deseeding the tomato and place into a bowl. Mix up everything in the bowl. Add the cumin.

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Add salt and pepper and lime juice to taste.

Mix ingredients again, place bacon on top.

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Use crackers, chips, or other dip extras to eat.

OM NOM NOM!

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Lemon Cream Bundt

By Mel Alce

Ingredients

5 large eggs

1 3/4in cups sugar

pinch of salt

2 cups self raising flour

3 tsp baking powder

2/3 cup heavy cream

6 tbsp melted butter

finely grated lemon zest of 2 lemons

2 fresh lemon juice

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Method

Preheat oven to 180 degrees

Prep the tin.

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In mixer combine eggs, sugar, salt and mix until a light lemon colour.

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In a bowl sift flour and baking powder. Gently stir the flour/baking powder mixture into the egg/sugar mixture, a small amount at a time, blending well.

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Blend in the cream and melted butter mixture. Then fold in the lemon zest and lemon juice.

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Pour the mixture into the bundt tin.

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Place the tin into the oven for 40-45minutes.

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Turn out onto a cooling rack to cool.

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Cut to serve.

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Serving options – ice-cream, custard, sprinkle with icing sugar.

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Ham Hock Soup

by Mel Alce

Ingredients

Ham hock

2 onions

2 cloves of garlic

4L of water (or half your pot)

Salt and pepper

Butternut pumpkin

Tools

8L stockpot

cutting board

knife

stick blender (or food processor/thermomix)

Method

Dice the onions and garlic. Sweat off in bottom of your stockpot. Then add the water.

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Chop up your pumpkin into pieces of even size.

Add the ham hock and pumpkin pieces.

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Bring to the boil.

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Let it simmer for 1.5 – 2 hours.

When you get to the 2 hour mark, pull the ham hock out.

Remove the skin and strip the meat off the bone.

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Shred the meat and pop it back into the pot.

Using a stick blender (or other blending tool – thermomix or food processor), blitz the contents of the pot until smooth.

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Season to taste with salt and pepper.

Garnish as desired with parsley or sour cream. Serve.

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Woodland Truffles

These easy peasy chocolate treats have only 3 ingredients, all from Aldi.

by Mel Alce

Ingredients

2 packs Oreos (260g)

1 tub spreadable lite cream cheese, 250g

1 box Choco Balls
Method – Thermomix
Place oreos into the bowl and blitz at speed 5 for 4 seconds.
Add the cream cheese to the bowl and mix on reverse at speed 3 for 15 seconds.  Scrape down the sides, and process a further 5-10 seconds on reverse at speed 3, until combined.
Place the mixture into a bowl.
Take a teaspoon of mixture and use wet hands to roll into walnut sized balls.
Drop the rolled mixture into a bowl of Choco Balls and press them all over the surface of the ball.

Place on a tray or plate, cover and refrigerate for an hour, or until the centre is firm.

55FF Woodland Truffles (9)

NOTE: The longer you store these in the fridge, the softer the coating becomes.

55FF Woodland Truffles (13)

And if you don’t have a Thermomix…

Method – Food processor

Place oreos into the food processor and pulse until they have a crumb consistency.
Add the cream cheese and process until combined.
Remove the blade from the food processor.
Take a teaspoon of mixture and use wet hands to roll into walnut sized balls.
Drop the rolled mixture into a bowl of Choco Balls and press them all over the surface of the ball.
Place on a tray or plate, cover and refrigerate for an hour, or until the centre is firm.
OPTION: Use other things to coat the mixture, like coco pops for a smaller coating, dip in melted chocolate (refrigerate centres first), cocoa powder, rice bubbles, coconut … let your imagination run wild!