Pots of fun

A tried and true winter delight that is easily the most scrumptious treat. As the winter chill lingers on through the beginning of spring, I find myself reaching for heartwarming meals. Nothing could be simpler than pilling your favorite fillings into adorable mini ramekins and sealing the deal tight shut with crispy puff pastry. And what could go wrong when these sweet little pies are rustically appealing, with oozing filling only enhancing their appearance. Experiment with a creamy chicken and bacon pie as a tried and true favorite or tempt your taste buds with lamb shank pies with paris mash. The delectable envelopes of taste and warmth no longer need to stay in the winter months, instead try these fisherman pies for a lighter twist on.

Soft Spot

Epitomizing everything wonderful about indulgent snack food, soft pretzels are the way to any baseball fans heart. With a hectic schedule these past few weeks, it has proven to be extremely difficult to catch up with friends, blog and enjoy the regular weekly attractions. So while scoping through my rotating favorites in the pursuit of an incrediably simple yet visually magnificant recipe, I discovered this recipe. I've made these treats twice and both result has been define, especially fresh from the oven. You couldn't ask for anything more than these German Pretzels with their golden shells and pull apart cloudy insides. Simple snacks for late afternoon drinks in the summer, surrounded by loved ones. Batter up!

Soup for the soul

{divine chicken and vegetable soup}

Its been proven that soup is pure soul food. This delight is almost guilt free while providing warmth, satisfaction and flavour.  The simplicity of these recipes as well as the comforting smell of hot soul bubbling away on the stove during a stormy day should be temptation alone. I have gathered a collection of this seasons tastiest broths ranging from creamy pumpkin, to tantalizing tomato, to a classic French onion soup. Accompany with a freshly made home baked loaf and serve scolding for true bliss. From Roast carrot and herb-dumpling soup to these other delectable variations, soup is a perfect for a winters night.  This recipe and this recipe are also deliciously different to try out. 

{easy meal for two}

Sugar and spice

I have been craving a hot, sticky sweet cinnamon bun  this week. So, when I stumbled across this recipe while sorting through some of my old Taste magazines and was instantly inspired. With the radio blasting in the background and a few wee moments to myself, I nipped into the kitchen and got to work. The simplicity of this recipe and the fact that you're actually allocated breaks while the dough rises, means that this could not be easier. Although the process seems a little drawn out, its honestly a fun and rewarding  activity. These small treats are perfect for brunches with your girlfriends and they'll be impressed by the tastiness and drizzled icing on each bun.  

{Simply roll dough into a log on a floured board}

{Serve warm to let the icing 

trickle over the sides}

{Put buns on long sticks to

make an detailed centerpiece} 

Chelsea buns

3 cups of plain flour

1/2 sachet instant yeast

1/4 cup sugar

1/2 tsp salt

60g butter (melted)

3/4 cup warm water

2 eggs

1/3 cup brown sugar

2tsp mixed spice

1/2 sultanas

1 Tbsp honey

Simple glacé icing:

1/3 cup icing sugar

dash of milk

Combine plain flour, instant yeast, sugar and salt in a large bowl. Melt 30g butter, then mix with warm water and 2 lightly beaten eggs. Mix into flour. Knead dough, adding more flour if required, until smooth and springy.

Place dough in a clean greased bowl. Cover with plastic wrap and microwave on low power for 1 minute, rest the dough for 10 minutes, then repeat. After the second rest the dough should have doubled in size. (Alternatively, set aside in a warm place until doubled in size.)

While it is rising, combine brown sugar, 30g melted butter and mixed spice. When dough has risen, punch the dough down, knead lightly and roll out to a rectangle roughly 40cm x 30cm or the size of a Swiss roll tin. Make sure there is plenty of flour underneath the dough so it doesn’t stick.

Spread with sugar and spice mix and sprinkle on sultanas. Roll up dough, then slice.

Place the scrolls on a greased baking tray, face up, with just a little space between each. Arrange them with the tail of each scroll facing another scroll, so they don’t unravel as they rise.

Allow the scrolls to rise for around 10-20 minutes. Meanwhile, heat the oven to 190°C. When scrolls are almost double their original size, bake in the preheated oven for 15-20 minutes or until golden.

A minute or two before scrolls are cooked, brush them all over with melted honey.

When buns are cool, drizzle with a simple glacé icing made from icing sugar and a dash of milk, mixed to drizzling consistency.

Makes 12.                                                

From Taste magazine, October 2010. 

Perfect Pear

With winter just around the corner, it seems to be more and more difficult to bake with delicious fresh fruits. The change of season brings with it a range of winter fruits and pears are a standout this fall. These recipes are perfect for any occasion, from morning teas to dinner parties by the fire.

Pears also make great table center pieces due to their gorgeous colour and form. Place pears in the center of the table and surround with glasses of bloom to create a contrast to the autumn look; or arrange pears in glass vases and tiered cakes stands.

upside-down pear & ginger cake

•  1 cup (350g) golden syrup
•  1 cup (175g) brown sugar
•  ¾ cup (180ml) milk
•  1⅔ cups (250g) plain flour, sifted
•  2½ teaspoons baking powder
•  2 teaspoons ground ginger
•  1 teaspoon mixed spice
•  ¼ teaspoon ground nutmeg
•  125g butter, chopped
•  1 egg
•  5 Williams pears, peeled &
      cheeks removed

Preheat oven to 180ºC. Place the golden syrup, sugar and milk in a small saucepan over a medium heat and stir until the sugar has dissolved. Set aside to cool. Place the flour, baking powder, ginger, mixed spice, nutmeg and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the golden syrup mixture with the motor running and process until smooth. Add the egg and process until combined. Place the pears, cut-side down, into the base of a 20cm x 30cm tin lined with non-tick baking paper. Pour the cake mixture over the pears and bake for 50 minutes or until cooked when tested with a skewer.Allow to cool in the tin for 10 minutes before turning out. Cut into slices and serve with double cream, if desired. Serves 8.

sugared pear & cinnamon tarts

•   ¼ cup (25g) hazelnut meal
•   3 tablespoons white sugar
•   1 teaspoon ground cinnamon
•   6 sheets filo pastry
•   6 Beurre Bosc pears, peeled & 
      thinly sliced
•   60g butter, melted 
• 
  

Preheat oven to 180ºC. Place hazelnut, 2 tablepsoons sugar and cinnamon in a bowl and mix to combine. Lay 1 sheet of pastry on 

a clean work surface, brush with melted butter and sprinkle with hazelnut mixture. Top with another sheet of filo and repeat, finishing with a sheet of pastry. Trim the edges of the pastry and cut into 4 x 11cm rectangles. Top each rectangle with 6 pear slices, brush with butter and sprinkle with reserved sugar. Bake for 15 minutes or until golden. Cut the tarts in half and serve with vanilla ice-cream, if desired.Serves 4.

Recipes courtesy of Donna Hay