All posts filed under: Home Cooking

Deep-Fried French Toast

Health nuts look away now! French toast is not particularly good for you at the best of times, but boyfriend-who-bakes and I have made it even less healthy and even more tasty by, you guessed it, deep frying it. Its one of those moments of heaven when you take a bite of perfectly cooked, crispy, golden french toast with a touch of cinnamon, icing sugar and honey. It really needs no garnishes, no toppings to disguise any imperfections in the cooking of the toast itself, my current pet peeve when buying french toast at cafés. Plus everything tastes better when you make it yourself, it just does, even if there’s no logical reason for it to be so. Don’t freak out now and tell me you don’t have a fancy deep fryer, it certainly makes it easier if you have one but it’s really not necessary. All you need is a pan deep enough to get about three inches of oil with a nice thick bottom. So no excuses for not trying this at home! …

UPDATE- Overly Ambitious Christmas Baking

You may remember my first attempt at creating red velvet shortbread and that I expressed a desire to incorporate cream cheese. Well, over Christmas I went with it and updated my recipe to incorporate a cream cheese icing. I have also added extra flour and cocoa to make the dough more workable. See the update below. Red Velvet Shortbread Ingredients (two trays worth ~15 biscuits) 350g plain flour 1/4 tsp salt 1/4 baking powder 250g butter 1/2 cup caster sugar 1/3 cup cocoa powder Red food colouring You can find the method by following the link above. Simply replace the white chocolate with the cream cheese icing. Cream Cheese Icing Ingredients: 120g cream cheese 60g butter 1 1/2 cups icing sugar Vanilla bean (fresh, if desired) Method: Remove vanilla from the bean by slitting down the middle and running the flat edge of your knife along the length. Soften or cut your butter into small cubes to assist with ease of mixing Mix together the vanilla,  cream cheese and butter, using an electric mixing or by hand …

Overly Ambitious Christmas Baking – Red Velvet Shortbread

Yes you did read that correctly. I made red velvet shortbread. Before you ask I didn’t know such a thing existed either until I decided it would pretty christmassy to have red velvet shortbread. Because christmas has always meant shortbread in my family (and lets face it I will never be able to make shortbread as well as my mother, she has it down to a fine art) and red and white are christmas colours it seemed like a good idea. Sure I could have made normal red velvet but I had my heart set on shortbread. Not having a recipe I adapted a standard short bread recipe they ended up looking and tasting pretty amazing. Out of all the baking outcomes that could have resulted from my impulsive idea, this was by far the best one. So if you’re ready to give it a go yourself this is what you’ll need – Ingredients (two trays worth ~15 biscuits) 2 cups (250g) plain flour 1/4 tsp salt 1/4 baking powder 250g butter 1/2 cup caster …

Dark Choc Peanut Butter Brownies – Let’s get American!

After family recently came back from the USA with plenty of amazing peanut butter and chocolate themed treats (if you havent had the chance to try a peanut butter cup, then you haven’t lived…). With that in mind and some baking to do I set about making my own little piece of Americana to Australia. Ingredients: 200g dark chocolate, broken into pieces 100g butter, chopped 1 1/4 cup caster sugar 1/2 cup plain flour 2 tbs cocoa powder 2 eggs 200g (3/4 cup) smooth peanut butter (you can use crunchy but I like the texture of smooth better) some plain peanuts to garnish if desired Method: Preheat oven to 160°C. Brush a slab pan (select depth to taste – deeper gives a gooey-er centre, a more shallow pan will give more crunch and crisp edges) with melted butter to grease. Line with non-stick baking paper, allowing the sides to overhang. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). …

Never-ending French Toast

So we’ve done a little more experimenting with French Toast… and the results are absolutely delicious! A few changes this time. Instead of making a sandwich style french toast we bought an unsliced loaf, and cut thick slices (about an inch and a half but you can go 2 inches if you like) and carefully made a slit in the side of the bread. You will need to wriggle the knife around until the slit is about three inches across and two thirds down the bread. Be careful not to break the surface of the bread on wither side while you’re doing it or your filling will leak it out everywhere when you come to fry it. You then carefully fill the slit you made with whatever filing you feel like. We went a little more fancy this time. Making use of a delicious jar of lemon curd, and a tub of marscapone cheese. We mixed them together until it became a thick creamy consistency. The proportions you used are up to you depending on …

Yes, more French Toast

I promised a stuffed French toast post and here it is! This is an awesome weekend breakfast, and super easy. It’s just like normal French Toast…. except you put whatever delicious filing you like inside, squish it down a little and only then do you dip the bread. Generally French toast is made up an egg and milk mixture, I tend to use 4 eggs to 1 cup milk, and if making sweet french toast will add a little sugar and vanilla essence. It is also common to add a dash of salt. This should make a mix that will serve about 8 slices of bread, maybe a bit more depending on how well you soak the bread. Mix it all together and prepare your bread. I would suggest you choose a filling that adequately sticks the bread together, but hey it’s up to you. Then put the bread together and press firmly to ensure it stays together. Dip each side of your ‘sandwich’ into the mixture and place onto a pan with browned butter. Cook …

All of the Tim Tams

The humble tim tam, you wouldn’t think it could be improved on, but I’m here to show you how. Perfect for family gatherings, morning teas, or an afternoon in the kitchen with the kids. I made a selection of all of them as a gift for a friends birthday – check out the results! Tim Tam Cheesecake Balls (Makes around 25 Balls) These just like a Tim Tam cheesecake in a ball, plus they are super easy and you get the crunch of chocolate as you bite down into them. I have made a variety using milk tim tams, white, a mix of white and milk, or double choc, what you choose is up to you. Ingredients: 1x Regular Packet Preferred Flavour Tim Tams (or 2x small packets) 250g Cream Cheese Block 200-300g Chocolate in desired flavour to melt over Method: Crush Tim tams in a food processor or by hand to a fairly fine consistency. If you want crunch go for a thicker texture, though I prefer thinner. Separately blitz the cream cheese till …

Why French Toast?

French toast is my all time favourite breakfast by a long shot, and I’m going to attempt to tell you why (mouth-watering food photos definitely included!) I first discovered French Toast when a friend made it on a road trip, how I managed the first 18 years of my life without it astounds me, and I have been making up for the lost years ever since. So what is it exactly? French toast is basically bread soaked in egg (and generally milk) and fried. There both savoury and sweet versions. French toast has a long history over a number of countries. There are records of bread soaked in milk, as a sweet dish in 4th and 5th century Rome, 14th century Germany, and across Denmark, Norway, Sweden in Finland. French toast has a history of being referred to as pain perdu, or ‘lost bread’ in french, because it was used to save bread that had gone stale. It was not necessarily had as breakfast, and could be a day time meal, or dessert. The term ‘French …

Chewy Caramel Tim Tam Slice

What’s more Australian then Tim Tams on Grand Final Day? Nothing that’s what! Ingredients: 300g Milk Chocolate 150g Butter 2 x 200g Chewy Caramel Tim Tams Method: Melt the butter on low heat in a saucepan. When it is just at the point of melting remove from the heat and slowly add in the chocolate in small pieces and stir. If the mixture becomes to cool, put on the lowest temperature and remove as soon as melting starts again. Line a baking tray with baking paper and break the tim tams into chunks and spread over the tray. When all the chocolate has been melted pour the mixture over the tim tams and make sure they are totally covered and the chocolate goes to the edge of the tray. You can make it thicker according to your preference. I liked mine a bit thicker and rustic. Put into the fridge and let set for at least half an hour. When it is set, cut and serve, making sure to place any left overs back into …