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Tag Archives: baking

Baked Relief – love to the west from Brisbane

07 Saturday Feb 2015

Posted by laurenetrim in health, living

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baking, comfort, community, gift, outback, sharing

Baked Relief is a call to arms that was born from the Brisbane floods. It started as a rallying cry from Digella’s blog across twitter and Facebook for those who still had power connected to put it to good use and bake some food for those out helping sandbagging or cleaning flood effected properties. Those that could drive, collected and delivered food to SES crews whenever and wherever they could.

Baked Relief continues to coordinate the spread of a little thoughtful kindness and support to those not expecting anything from anyone.

If you’re in Brisbane, and you are in a position to participate – putting together a box of essentials for a farming family out west to have an old fashioned smoko (that’s aussie slang for a morning or arvo tea break), then I’d encourage you to follow the link to see the particulars.

In my experience, good people don’t ask for help- they just get on with it. Farmers are doing it tough with the drought and a box of comfort from a city slicker shows we are thinking of them.

http://www.bakedrelief.org/news-1/

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a winter’s night sweet hit

02 Saturday Aug 2014

Posted by laurenetrim in food

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baking, recipe, sweets

I’ve never done a mug cake before as most of the recipes I see have an egg in them. This one doesn’t and has turned out really nice, light and moist.

Ingredients and Method

3 TBsp milk (I used soy)
1 TBsp extra virgin olive oil
1 TBsp sugar/stevia alternative

Whisk these together in your mug.

Add 3 TBsp self raising flour
1.5 TBsp raw oats
0.5 TBsp cocoa powder
And a dollop of Nutella on top

Stir these til mixed in. Nuke in your microwave for 1 minute.

Voila!

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Choccie Oat mug cake

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Homemade Gift Ideas – Oreo Truffles

19 Thursday Dec 2013

Posted by laurenetrim in food

≈ 1 Comment

Tags

baking, recipe

For those of you who are Oreo inclined, these look lovely and might…I say, might! make it through to New Years.

Homemade Gift Ideas – Oreo Truffles.

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xmas baking – cheats caramel tart

19 Thursday Dec 2013

Posted by laurenetrim in food

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baking, recipe, sweets, Xmas

Phew – busy, busy, busy. OK – just in case you hadn’t thought of it, here’s how to cheat a nice alcoholic tart…are you seeing a theme in my baking yet?

Using bought shells (having never made little tart pastries before – and you know, it’s a busy time of year etc etc) and a tin of caramel – yes, yes, I know!

BUT – if you stir up the tin of caramel with a little dollop of Kalhua (the Gingerbread flavoured one)…catch my drift???

Then you wallop a few ginger nut biscuits in a zip bag and sprinkle them over the top…. Well, I mean really, who would know besides us?

Merry Christmas 🙂

cheats tart

cheats tart

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xmas baking – rum and raisin fudge

19 Thursday Dec 2013

Posted by laurenetrim in food

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Tags

baking, recipe, sweets, Xmas

I love Christmas time – it’s rum, rum and more rum! This is a soft fudge and very sweet.

Put 1/2 cup of raisins (which count as a fruit really) into a small saucepan with 1/2 cup of rum – Bundaberg rum of course! – and warm through to get the raisins nice and boozy. Cool them down.

In a bigger saucepan, stir a can of sweetened condensed milk, a firmly packed cup of brown sugar with 120 grams of chopped up butter until the sugar dissolves. I didn’t use glucose syrup because I like grainy fudge, but if you want it smoother and creamier, add into this saucepan 2 tablespoons of glucose syrup. Once the sugar is dissolved, raise the heat to medium and stir for 10 minutes until it’s a light golden colour.

Take the large saucepan off the heat and add in 200grams of chopped up milk eating chocolate – you could do dark if you wanted. Stir the chocolate in until it’s melted in. Add in the boozy raisins (and rum!) and when it’s all combined, pour it into a lined square tin. Let it cool and set – put in the fridge if you’re in a hurry.  When it’s set, slice and dice it into little pieces and enjoy.

rum and raisin fudge

rum and raisin fudge

 

 

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xmas baking – white choc, coconut and citrus truffles

19 Thursday Dec 2013

Posted by laurenetrim in food

≈ 3 Comments

Tags

baking, recipe, sweets, Xmas

Is it called a truffle if there’s no truffle in them?  I wonder to myself. Oh well, these taste lovely anyway 🙂

white chocolate, coconut and lemon/lime truffle

white chocolate, coconut and lemon/lime truffle

In a saucepan, put 1/2 cup of coconut cream, 360grams of white eating chocolate and as much grated zest of limes and lemons that you can handle zesting. The recipe suggests 2 tablespoons of each, but keep going til you can do no more! Stir over a low heat until the chocolate melts then pour into a bowl, cover and get into the fridge to cool and solidify. You need to be careful with the amount of coconut cream – too much and the mixture won’t set (tip for young players :). Leave the mixture to cool for as long as possible – overnight is great.

When set – get a bowl of some kind of coconut (moist/shredded – even desiccated).  Take a teaspoon of the mixture and roll into a ball – cover with the coconut and put on a lined tray to put back into the fridge until ready to eat.

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xmas baking – port balls

19 Thursday Dec 2013

Posted by laurenetrim in food

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baking, recipe, sweets, Xmas

These dark chocolate balls are chockers with raisins and cranberries soaked in port. Delish!

In a bowl, put 1/4 cup of raisins and 1/4 cup of chopped dried cranberries to soak in 1/2 cup of your favourite port. In a saucepan, melt a large block (200gram+) of dark eating chocolate with 1/4 cup of thickened cream.  When melted, take off the heat and add in the raisin/cranberry bowl of goodies. Put in a bowl and refrigerate until set. I left overnight and had a glass of port myself :).

When the mixture is set, take a teaspoon sized amount, roll into a ball and place on a lined tray.  When you’ve rolled all the balls, melt another 200gram block of milk eating chocolate in a saucepan. You can either drizzle the milk chocolate over the balls or dip them in – it’s entirely up to you. Refrigerate until you’re ready for the eating part.

port balls

port balls

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xmas baking – sugared peanuts

19 Thursday Dec 2013

Posted by laurenetrim in food

≈ 1 Comment

Tags

baking, recipe, sweets, Xmas

This is a family tradition – probably more for Boxing Day nibbles while watching the cricket, but they are always there somewhere.

NB: You need a deep frypan (that can get up to a high heat) or an electric frypan you can control the temps on.

Put one cup of water in the heating pan with 2 cups (1 lb) of sugar. Colour with cochineal/red food dye. Stir to dissolve the sugar and then bring it to the boil (200C – or 375F in the old scale). When boiling add 2 cups (1 lb) of raw peanuts and lower the temp down to around 120C (260F) and put on the lid. Leave it to bubble away for 20 minutes. Turn off the heat and take the lid off. Start stirring it all until the sugar crystallises…which can take a few minutes. Allow to cool and voila.

sugared peanuts

a boxing day tradition

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banana bread babies

05 Saturday Oct 2013

Posted by laurenetrim in food

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baking, bread, Cooking, recipe

Quick recipe for using up ripe bananas.

Heat your oven to 170 degrees Celsius/moderate.

Cream 60g butter and beat in 1/2 cup caster sugar gradually. In a bowl, mash up 2 bananas and stir in one egg. Slowly add this to the butter mix.

Sift 2 cups of self raising flour and 1/2 teaspoon of salt and slowly add this to the butter/banana mix and continue to beat it in.

The batter will be quite dry, so add 3 tablespoons of yoghurt. This mix gets poured into a greased loaf pan. You can sprinkle chopped walnuts on top (any kind of nut would work, I suppose).

Bake for 50 mins, or until a skewer comes out clean. Enjoy.

* I had 4 bananas to use so I baked a double batch to get a mother loaf and 6 babies.

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ashes catering trials begin

12 Thursday Sep 2013

Posted by laurenetrim in food, sport

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Tags

Ashes, baking, cricket, food, picnic, recipe, savoury

The Ashes at the Gabba is a HUGE deal and the preparation for the “catering” our group organises for each day is taken extremely seriously. Limes cut for the drinks. Nibblies for elevenses and threesies. Salads and/or rolls for lunch. It’s serious Masterchef picnicking stuff.

Tonight’s effort (guinea pigging work mates tomorrow) is a roasted pumpkin and feta pastry.

How it goes:

Thaw 2-3 pieces of puff pastry.
Oven to 180-200 Celsius.

Slice and dice the pumpkin (I used a half of one) and spread it on an oiled (or baking paper lined) tray. Season it with the herbs and spices of your choice. I love harissa flavourings – but turmeric and garlic go well also. Whatever you like really. Roast for 20 minutes and then get it out to cool a bit.

Whisk up three eggs and 100mls each of light sour cream and milk (you could also use cream if you’re feeling decadent).

Oil two muffin trays. Slice each pastry sheet into 9 squares (for a big muffin tray) or 16 squares (for a small muffin tray) and line each with a square of pastry. (I got 12 large and 24 small out of this recipe). ** Don’t forget to oil the tray!! These suckers are difficult to get back out.

Fill each pastry with some spiced pumpkin. Spoon the egg mix over each. Don’t overfill. Crumble some feta over the top. I used a whole packet (250g).

These go into the oven for another 20 minutes or until golden. Let them cool in the tray before getting out onto a wire rack to finish cooling. Because the egg mixture ran over a bit, I ended up using a cake tester to loosen the edges of each to get them out of the pan.

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honey almond slice

25 Sunday Aug 2013

Posted by laurenetrim in food

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Tags

baking, Cooking, elevenses, morning tea, recipe

This is very tasty and very easy to make.

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Mix 65g melted butter into a bowl containing 1/2 cup brown sugar, 2/3 cup plain flour and 1/2 cup of almond meal.

Flatten this mix into an oiled & papered slice pan (small square) and bake on 160 Celsius for 10-15 minutes til it has a little colour. It’ll be baked again with the topping, so better to go a little under here. Leave this out of the oven to cool while you make the topping.

Melt another 80gm butter in a small saucepan with 3 big dollops of honey – go more if you like the taste. Let this simmer for 3 minutes then stir through 1 cup of sliced almonds so they’re all soaked and covered in the gooey goodness.

Pour the topping over the base slice and pop back in the oven for another 15 minutes until golden.

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Oops – nearly forgot. Banana and maple syrup muffins.

14 Sunday Oct 2012

Posted by laurenetrim in food, photo

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Tags

baking, food, old school

My bad.  Here it is – all in one bowl.  Oven at medium heat (180 degrees celcius).

3 ripe bananas and 2/3 cup of caster sugar – mash up in a bowl. Go easier on the sugar if you like. The end product is on the sweet side.

Melt 75 grams of butter, add a tablespoon of maple syrup and one egg – stir in well.

Then add 1 and 1/2 cups of self raising flour – mix in.

And you’re good to go.  Into muffin or small loaf pans – I use paper cases ‘cos it reduces the cleaning up and my oven is rubbish 😦

Bake for 20 mins – go for a light brown on top or the old skewer test.

Frosting options – while still hot, skewer a few times and drizzle more maple syrup over; allow to cool and smother in nutella and shredded coconut; or you can be fancy and do the proper frosting  using 100 grams of cream cheese and 2 more tablespoons of maple syrup.

Enjoy.

Banana and maple syrup muffins

 

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