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Pane Pizza recipe

The origins of pane pizza is unknown.  What can be told about Mario’s version of it is that this recipe is one he grew up with as a last minute or “clean out the fridge” style dish that has been used time and time again for dinners, entertaining and to curb pizza cravings. Ingredients a soft bread such as traditional ciabatta or Turkish bread For the pizza sauce 300g San Marzano peeled and diced tomatoes Oregano Salt Pepper Extra virgin olive oil For the pizza toppings Black olives, pitted Mushrooms, sliced Fior di latte, bocconcini or pecorino cheese, diced or shredded Instructions 1. Preheat oven to 180oC 2. Place the tomatoes into a bowl and add the oregano, salt, pepper and a good drizzle of olive oil, to taste. 3. Mix well and crush, leaving some chunky pieces of tomato still present. 4. Slice bread evenly and place on a baking tray. 5. Dress bread

Chocolate Dipped Candied Oranges

This has to be the absolute easiest dessert to whip up for any occasion and yet it never fails on its wow factor! This is a great recipe to teach the kids or the useless cook so you’ve got that extra set of hands next time you’re busy in the kitchen.   Ingredients Candied orange quarters Good quality dark chocolate   The quantity of the ingredients really depends on how much you want to make, and neither will go to waste if they are left over (another magical touch to this recipe!!!)   Instructions 1. Slice candied oranges into strips, about 1/2 – 1 cm in width. 2.  Line a tray with greaseproof paper. 3.  Gently melt the chocolate in the microwave until it is at a dipping consistency. 4.  Dip the strips into the melted chocolate, to about half way.  Place on the tray and in the fridge to dry.     So easy

Panforte recipe

  Panforte is a traditional Italian dessert containing fruits and nuts. The name literally means ‘strong bread’ and refers to its spicy and strong flavour. This traditional desert dates back to at least 1205 when it was used a tax payment to monks and nuns. If only we could pay our taxes with baking still! Panforte will add a sense of class to your Christmas gatherings and you can impress your guests with your historically important baking! Ingredients 5 tablespoons (40g) Dutch cocoa powder 2 1/2 cups (325g) mixed nuts eg. pistachio, almonds, macadamias, toasted and very coarsely chopped 3/4 cup (110g) flour 1 cup (200g) chopped candied citron or quality mixed candied fruit 1 tablespoon cinnamon 2 teaspoons ginger 1 1/2 teaspoons freshly ground black pepper pinch of grated nutmeg 1/2 teaspoon red chilli powder 85g dark chocolate, chopped 1 cup (200g) honey 1cup (200g) sugar extra cocoa powder for dusting powdered sugar for

Stained Glass Chocolate Recipe

Ingredients 380g dark or white chocolate (good quality) 100g candied orange, diced 12 red glace cherries, diced 75g pistachios, chopped 100g candied figs, diced Optional chilli powder or ginger powder pearl sugar   Instructions 1. Line a sandwich loaf tray with baking paper. 2. Melt the chocolate 3. If using chilli or ginger powder, mix it through 4. In the bottom of the tin spread half of the following ingredients: candied oranges, glace cherries, pistachios, candied figs and pearl sugar 5. Pour the chocolate on top. Spread the other half of the ingredients on top of the chocolate 6. Shake and tap the tin to make sure everything will set in the chocolate 7. Place in the fridge until cool 8. Remove from the tin and slice on an angle.

Cherry Varenya

This Russian inspired cherry syrup will add a unique twist to your morning or afternoon tea.  Traditionally used to sweeten hot drinks, it can also be used to make an iced tea blend or play with some decadent cocktails.   Ingredients 1/2 cup water 1 cup sugar 1 cup Italian Amarena Cherries 1 tablespoon fresh lemon juice   Instructions 1. Boil the water and sugar to make a simple sugar syrup.  When the liquid is clear, add the cherries and let it boil for a further 10 – 20 minutes until a thick syrup forms.  The time will depend on the thickness of the cherries and syrup to begin with. 2. Once boiled, add the lemon juice which will help preserve and brighten the syrup.