My niece Anushka is my biggest fan. At the tender age of nine – she is my best advertisement. Not only does she spread the word about my blog to anyone she meets but she has also started to use it to advance her baking skills and that gives me great joy. This recipe is for you Anushka – hope you enjoy baking these yummy biscuits.
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 cup sugar
2 tbsp sweetened condensed milk
1/4 tsp vanilla essence
1/2 cup chocolate chips
Melt butter. Sift flour, baking powder and sugar into a bowl. Make a well in centre of dry ingredients. Add condensed milk, vanilla essence and melted butter to dry ingredients. Mix well until combined. Mix in chocolate chips. Roll heaped tablespoon of mixture into balls. Place on greased trays and flatten with a fork. Bake at 180 deg C for 15 minutes or until golden.
Another easy recipe although the end product looks like a lot of effort went into baking this cake. I served it with dollop of condensed milk ice cream. I didn’t have muscovado sugar so I used brown sugar instead. The original recipe used apricot, and I think it would be great using pear or apples as well.
For the peaches
- 30g light muscovado sugar
- 30g lightly salted butter, softened
- 5-6 peaches halved and stoned
For the cake
- 150g light salted butter
- 150g castor sugar
- 2 medium eggs
- finely grated zest of 1 lemon
- 125 ml milk
- 200g plain flour sifted
- 11/2 tsp baking powder
Pre-heat oven to 180 deg C fan forced. To prepare the apricot base layer, cream together light muscovado sugar and butter in a bowl until light and fluffy.
Using your fingers, smear the mixture over the bottom of a 20cm non stick cake tin with a removable base. Place the apricots cut side down on top of the butter and sugar mixture.
To make the cake, place the butter and sugar in a bowl and cream together until light and fluffy. Add the eggs, one at a time, and then the lemon zest. Incorporate the milk, flour and baking powder. Spoon the mixture on top of the apricots, smoothing the surface. Bake for 45-50 minutes until the top is golden and skewer inserted into the centre comes out clean.
Run a knife along the collar and leave the cake to cool for about 15 minutes. Place a plate on top of the cake tin and invert it, pressing the base down until the cake touches the place. Now carefully run a knife between the base of the tin and cake till the tin lifts off. Accompany with cream or ice cream.
This week I’ve gone back to some old trusty recipes – here is one of them..
- 2 tbsp olive oil
- 1.5 kg chicken thigh fillets skin on
- 1 medium brown onion chopped finely
- 1 clove garlic crushed
- 1/2 cup dry white wine
- 2 tbsp white wine vinegar
- 1/2 cup chicken stock
- 410 g canned crushed tomatoes
- 1/4 cup tomato paste
- 2 drained anchovy fillets, chopped finely
- 1/2 cup seeded black olives, chopped coarsely
- 1/2 cup coarsely chopped fresh flat leaf parsley
Heat half the oil in a large saucepan, cook chicken, in batches until it browned all over. Remove from pan.
Heat remaining oil in same pan, cook onion and garlic stirring until onion softens. Stir in wine, vinegar, stock, tomatoes, paste and anchovies.
Return chicken to pan, fitting pieces tightly together in a single layer, bring to boil. Reduce heat; simmer, covered, 20 mins. Uncover, simmer for 30 mins or until chicken is tender and sauce is reduced.
Skim fat from surface, stir in olives and parsley.
Tip: For enhanced flavour, slice half a chorizo, fry it and add it to the mixture when you add the chicken.
This is amazing – ridiculously sweet but heavenly in small doses. Make an affogato or serve it with a tarte tartin like I will this weekend.
Just amaze balls and so easy!! Another Adam Liaw recipe.
- 1 can (395g) sweetened condensed milk
- 600ml thickened cream
- Devika’s Option: couple of tbsp’s or more of frangelico
To make ice cream, pour condensed milk and cream, frangelico into a bowl of an electric mixer and whip to stiff peaks. Transfer to a container and freeze for at least 4 hours until firm.
The shortness of this shortbread will surprise you… and it is so easy to make.
- 250 g unsalted butter
- 2 cups plain flour
- 1 cup cornflour
- 1 cup icing sugar
Melt butter in a saucepan large enough to mix all ingredients. Remove from heat, sift flour, cornflour and icing sugar. Mix well with a wooden spoon. Knead dough for 1 minute or until well combined. Roll out to 1.5cm thickness and shape as you wish. Place on a lined oven tray. Prick with a fork. Bake at 150 deg C at 30 mins or until lightly golden. If necessary cut while hot.