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Panettone Zuccotto Recipe

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this dessert are many and once you’ve learnt the basic steps you really can make it your own.  My version uses panettone and quality ingredients.  The decision in what to use in the filling is really the hardest part of this recipe.   Ingredients 1kg ricotta 200g whipped cream 140g caster sugar 70g candied fruit, diced 50g dark chocolate, chopped 600g panettone, cut into 2 round discs and the rest lengthways, approximately 2.5 cm thick 200g pistachio kernels 200-300ml strong black coffee, sweetened with sugar cocoa powder, for dusting icing sugar, for dusting   Instructions 1. Line a deep bowl, approximately 15cm in diameter, with clingwrap ensuring all parts are covered and allowing excess over the sides. 2. Place the ricotta into …

Easy Lavender Scone Recipe

Easy Lavender Scone Recipe

These scones will make anyone’s day that little bit nicer. Very easy to make and you will be glad you put the time into making these little lovelies. The addition of French lavender makes this classic scone recipe just perfect! Ingredients 2 1/2 cups self raising flour 1 tablespoon caster sugar 1/4 teaspoon salt 30g butter 3/4 cup milk 1/2 cup water 2 teaspoons French lavender   Yield 16 scones   Instructions 1. Preheat over to very hot (250ºC). Grease a deep 19cm square cake pan. 2. Sift flour, sugar, and sald into a large bowl, add lavender then rub in butter with fingertips. 3. Make a well in the centre of the flour mixture; add milk and almost all of the water. Using a knife, ‘cut’ the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency. 4. Turn dough onto a lightly floured surface; knead quickly and lightly until smooth. 5. Use hand to press dough out evenly to 2cm thickness. 6. Dip a 4.5cm cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk. 7. Bake scones in a very hot oven for about 15 minutes.  

All purpose chocolate cake recipe

All purpose chocolate cake recipe

This is the ultimate easy chocolate cake recipe. Rich, gooey and delicious it’s also amazingly vegan and dirt cheap to make. This is a knock together, fail safe recipe that you can glam up or just whip together for a Sunday afternoon get together. Ingredients 1 1/2 cup all-pupose flour 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 5 tablespoons macadamia oil 1 cup cold water 2 teaspoon vanilla essence 1 tablespoon apple cider Icing sugar (optional, for dusting) Yield Serves 8 Instructions 1. Heat the oven to 180°C. 2. Mix together the flour, cocoa, baking soda, sugar and salt. Sift. In a separate bowl, whisk together the water, oil , vanilla and vinegar. 3. Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up the lumps as they pass through. 4. Mix again and pour into a greased 9-inch round cake pan. Tap the edge of the pan against the edge of the counter to pop any air bubbles. Bake for 25 to 30 minutes or until the top springs back when pressed gently. 5. Cool before removing from the pan and dust with icing sugar if desired.

lavender and honey cupcake recipe

lavender and honey cupcake recipe

Recently we hosted our first RSPCA Cupcake Day at Locale. It was a huge success and we had a lot of regular customers really making an effort to support us by eating cupcakes. Tough gig I know! I baked Lavender and Honey Cupcakes from the book 500 Cupcakes by Fergal Connolly and they were pretty awesome if I do say so myself. Laura and I are huge lavender fans and love using it in baking. This combined with access to some beautiful lavender culinary products in store and I knew I had to make them. A few people have asked for the recipe so here it is! If you are struggling to find culinary lavender or lavender honey you can find it in our online store.   Lavender & Honey Cupcakes   Yield – 1½ dozen Ingredients: For the cupcakes 2225g unsalted butter, softened 225 caster sugar 225g self-raising flour 4 eggs 1tsp vanilla essence For the icing 200g cream cheese, softened 175g icing sugar, sieved 75g Tasmanian French Lavender Honey blue food colouring 2 tbsp culinary lavender (French is best!)   Method 1. Preheat oven to 200ºC. 2. Place 18 cupcake cases in muffin tins. 3. Combine all the cupcake ingredients in a medium bowl and whisk with an electric beater until smooth and pale. This should take about 2-3 minutes. 4. Spoon the batter into the cases. 5. Bake for 2o minutes. 6. Remove from the oven and let cool for 5 minutes before removing the cupcakes and cooling on a rack. 7. To make the icing, beat the cream cheese and icing sugar in a medium bowl with an electric beater until …

vegan anzac biscuits

vegan anzac biscuits

~ a recipe by The Health Chef – Teresa Cutter. This vegan Anzac biscuit recipe will give you a healthy option when you are looking for an afternoon sweet snack.   Ingredients   1 and 1/4 cup blanched almonds, skin off  (see notes) 1 cup flaked almonds 1 cup coconut flakes 1/4 cup honey 1/4 cup macadamia nut oil 1/2 teaspoon bicarbonate soda 1 tablespoon water   Method   1.  Preheat oven to 120C.   2.  Place blanched almonds into a food processor or blender and pulse several times until a medium to fine textured meal forms.  Sieve meal into mixing bowl and place larger bits back into food processor to pulse and then sieve again.  Don’t overgrind as the meal will turn into almond butter! 3.  Add the flaked almonds and coconut to the almond meal.   4.  Combine honey and oil in a small saucepan and heat gently.   5.  Mix the bicarbonate soda and water in a glass, and then pour into the honey mixtures.  Keep stirring with a wooden spoon until the honey begins to froth and changes colour.   6.  Add the honey mixture into the dry ingredients and mix with a spoon until well combined.  Add a little water if needed to combine the mixture.   7.  Use a 1 tablespoon or melon baller to scoop the mixture into small cookies.  This recipe will yield about 18 – 22 cookies (if you can avoid eating the mixture as you go along!).   8.  Bake the cookies on a low pre-heated oven at 120C for about 30 minutes, or until golden.   Notes   The blanched almonds in this recipe are required …