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  It’s beginning to look a lot like Christmas and these Stelline are the perfect snowflake addition to your dessert table! – submitted by Kitchen Angel   Ingredients   1 packet Bacio d’Alassio baking mix 1 packet Pearl Sugar 4 extra-large or jumbo egg whites   Method   1.  Preheat your oven to 175oC.  Line a tray with baking paper. 2.  Empty the contents of the baking mix into a bowl.  Add in the egg whites and mix well, making sure all lumps are out of the mix.  The moisture should be smooth and moist. 3.  Place the mix into a piping bag with a medium size star shaped nozzle (around 9mm is perfect).   Pipe stars onto the baking tray.  For whatever size star you choose, remember to keep the size all roughly the same on the tray to ensure even cooking. 4.  Sprinkle the biscuits with the pearl sugar. 5.  Bake at 190oC for 15

Easy Peasy Muesli Mix

– submitted by Cat Ingredients   5 cups chopped mixed dried fruit and nuts* 2 cups rolled oats 1 cup dessicated coconut 2 crushed oat or vita brits 175 g butter, melted 4 tablespoons maple syrup     Method   1. Preheat oven to about 160C 2.  Throw all the ingredients into a bowl and stir until well combined.     3.  Spoon mixture into a paper-lined baking tray and press gently with hands to flatten the mixture slightly.  It helps if you wet your hands with water first to avoid the mixture sticking.  Bake until golden, approximately 30 minutes.   * Use whatever dried fruits and nuts take your fancy for this muesli mix.  For my version I used dried pear and apricots, cranberries, sultanas, hazelnuts, pistachios, blanched almonds and macadamia nuts.    

Cranberry Pistachio Semifreddo

  This week was my mum’s birthday.  And to celebrate, I decided to make her a cake.  But not just any cake.  A cake that would use up stuff in my fridge that I had decided I wanted to clean out.  Yeah, that’s the kind of daughter I am … always thinking of my mum and always trying to kill two birds with one stone.   So I spent probably a good half hour scouring the internet for a recipe to use up eggs, cranberries and white chocolate which led me to this great blog and cranberry pistachio semifreddo recipe on The Fifi Report.  I’m known to not be the kind of person who follows dessert recipes all that well.  Firstly because I can’t stand having to wash up all those bowls and utensils and secondly because I have better things to do than to spend time on getting my mls, cups and ounces absolutely

Spinach, Pomegranate, Persimmon and Nut Salad

– submitted by Laura Cali Ingredients   1 cup roast hazelnuts, pistachios or macadamia nuts * 1 packet spinach leaves (about 2-3 handfuls) 1 pomegranate (seeds and juice extracted) 1 persimmon, sliced thinly extra virgin olive oil 1/2 purple onion (optional)   Method   1. Throw everything into a salad bowl 2.  Season with salt and pepper and a drizzle of olive oil.  The pomegranate juice will act as the acidic part of your dressing. 3.  Mix well and make sure when tossing that you get your nuts back on top.   I normally eat this salad with some goat cheese or poached chicken, but it really is up to you.   * I personally prefer to use roast hazelnuts but if I don’t have them at home, I use raw macadamia nuts or pistachios instead.  I think they work better raw in this salad.  

Sicilian Inspired Cous Cous

  – submitted by Kitchen Angel   Ingredients 3/4 cup pine nuts or pistachios 1 medium sized eggplant extra virgin olive oil 1 cup shallots and / or purple onion 3 juicy roma tomatoes parsley (as little or as much as you like) 3/4 cup sultanas 1/2 an orange or lemon, juiced 1 cup cous cous    Method Dice the eggplant into 1cm cubes.      Heat 3-4 tablespoons of oil in a frypan and fry the eggplant until golden.  Drain on absorbent paper. Toast the pine nuts until they start to turn golden. Dice the shallots / onions, tomatoes and parsley into similar sizes as the eggplant.       Cook the cous cous per the instructions on the packet.  Once the cous cous is cooked, transfer it to a bowl and add the eggplant, pine nuts, shallots / onions, tomatoes, parsley, sultanas and orange juice.  Mix well.  Dress with a drizzle of oil and serve with a