Quick & Easy Indian Flatbread (Roti)

This recipe really gets a workout in our household because 1. we love Indian food, 2. we especially love having it with bread to soak up all the curry sauce deliciousness, & 3. this recipe is incredibly quick, easy & non-scary as it doesn’t involve yeast. We make rotis particularly when having butter chicken, but it’s great with all kind of curries. Thankfully, it only takes about 15-20 minutes from start to finish so is perfect for while your curry is simmering away.

It also travels really well as I discovered last week when we took butter chicken & rotis over to my grandparents’ house for dinner (see pic below), and will keep in cling wrap at room temperature for a couple of days (perfect for any leftover curry!)

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Ingredients (makes 12 rotis)
1 ½ tablespoons vegetable oil
2 cups plain flour
½ teaspoon salt
200ml water

Method
In a medium bowl, stir together flour, salt, water and oil until the mixture pulls away from the sides of the bowl. Turn the dough out onto a flat, floured surface and knead until smooth and pliable (around 10 minutes).

Preheat frying pan on medium-high heat.

Divide the dough into 12 equal parts, form into rounds and then roll each out to 15-20cm rounds with a rolling pin.

Cook the roti for about a minute on each side, or until it has some dark brown spots on each side. Serve warm.

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Recipe adapted from ‘allrecipes.com.au’.

Salted Caramel Blondies

These delicious blondies taste like a cross between choc chip cookies and cake. Be careful not to over cook them as they’re definitely best when fudgy.

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Ingredients (Makes about 25 blondies)
180g unsalted butter, melted
1 ½ cups lightly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups plain flour
Sea salt flakes
½  cup white chocolate melts
½ cup white chocolate chips
½ cup milk chocolate chips (optional)

Method
Preheat the oven to 190°C (or 170 fan-forced). Line a 20cm square baking tin with baking paper.

Mix the melted butter and brown sugar together in a large bowl. Beat in the eggs, one at a time, and then the vanilla extract.

Gently stir in the flour and a pinch of sea salt. Carefully fold in the chocolate, making sure it is evenly dispersed.

Spoon the mixture into the prepared baking tin and smooth the top with a spatula. Sprinkle a couple of pinches of salt over the top and then bake for 20-30 minutes, or until the outside is cooked and the middle has a slight wobble.

Remove from the oven, sprinkle once more with a pinch or two of salt, and allow to cool for 30 minutes in the tin. Gently remove the blondie from the tin by the baking paper and leave to cool for a further 5-10 minutes on a cooling rack.

Once cool, cut into squares. Enjoy!

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Adapted from Callum Hann’s ‘Salted Dirty Blondies’ in I’d Eat That, 2014.

 

Warm Cinnamon & Rhubarb Muffins

It’s that time of the year again: swot-vac. While I always have good intentions, designing elaborate study timetables and carefully planning my time,  I often find myself procrastinating in one way or another and procrastibaking is my specialty. Fortunately, I work well with a rewards-based system where I treat myself to a baked item after doing a certain number of hours of study, and so baking is useful in that it provides me with much-needed study motivation (or so I tell myself).

Coincidence? I think not...
Coincidence? I think not…

These cinnamon & rhubarb muffins are perfect for this because they are heavenly, especially when fresh out of the oven or warmed in the microwave, just the thing to reward yourself after working hard. They’re so good in fact that I had to stop myself from inhaling them all right away. So go on… treat yourself to a batch of these perfectly seasonal study treats – I can assure you, you won’t regret it!

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Ingredients
For the rhubarb mixture
1 cup bunch rhubarb, washed, ends trimmed
2 tablespoons water
2 tablespoons sugar

For the muffins
1 cup rhubarb mixture
1 ¼ cups plain flour
½ cup sugar
2 teaspoons baking powder
¾ cup buttermilk
¾ cup olive oil
1 egg

For the sugar-cinnamon crust
⅓ cup sugar
2 tablespoons ground cinnamon

How good is rhubarb?! Image credit: pipmagazine.com.au
How good is rhubarb?! Image credit: pipmagazine.com.au

Method
Preheat the oven to 180°C fan-forced. Line 2 muffin tins with 16 muffin cases.

Chop rhubarb into small, even pieces and cook with water and sugar in a small saucepan over a medium heat until the rhubarb is tender and the sugar has dissolved. Stand for 5 minutes to cool.

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Add flour, sugar and baking powder into a large bowl and make a well in the centre. Carefully pour in the buttermilk, olive oil and egg and gently stir to combine. Mix in the cooked rhubarb, being careful not to over-stir (note: the mixture is supposed to be very wet, don’t worry!)

Spoon mixture evenly into muffin cases & top with mixed sugar and cinnamon.

Bake for 25-30 minutes or until a skewer inserted comes out clean.  Enjoy!

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Recipe from Grandma (from Sue Lowry)

Rich Chocolate Tart

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This was the main component of the dessert I made for Mother’s Day (in addition to the raspberry sorbet) and it was a winner with everyone. It’s not difficult to make (but looks it) and is the perfect conclusion to any meal.

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Ingredients (serves 10)
4 egg yolks
2 eggs
¼ cup caster sugar
⅓ cup thickened cream
300g dark chocolate, melted
1 teaspoon vanilla extract

1 quantity of sweet pastry

Method
Make the pastry. Reduce the oven temperature to 160°C (approx. 140-150°C  fan-forced, depending on your oven).

Beat egg yolks, eggs & caster sugar in a large bowl with an electric mixer until thick and creamy. Gently fold in cream, melted chocolate and vanilla.

Pour the chocolate mixture into the pastry case.

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Bake, uncovered, for approximately 30 minutes, or until the filling is just set.

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Cool for 10 minutes. Serve dusted with sifted cocoa and raspberry sorbet (if desired). Enjoy!

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Recipe adapted from the Australian Women’s Weekly “Best Food: Desserts” cookbook (2004)

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Image Source: The Australian Women’s Weekly

Never-fail Chocolate Chip Cookies

I’ve been making these cookies for 10 years and they have never failed me. They’re so good in fact that I’ve never once strayed from this recipe – they have the perfect chewy texture and a rich, full flavour. Try and stop at one!

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Ingredients (makes approx. 48)
125g unsalted butter, softened
1 ¼ cups brown sugar, tightly packed
4 teaspoons vanilla essence
1 egg
1 ½ cups plain flour
½ teaspoon baking powder
2 cups chocolate chips

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Method
Preheat oven to 180°C (or 160°C fan-forced).

Place butter & sugar in a bowl & beat until light & creamy. Add vanilla & egg & stir to combine.

Stir in sifted flour & baking powder until just combined. Fold through chocolate chips.

Place teaspoonfuls of cookie mix on a baking tray lined with baking paper, allowing room for spreading.

Bake for 10-15mins or until pale gold, but still soft. Allow to cool on tray for 5 minutes before moving onto a wire rack.

Try not to eat them all at once! I believe that they will last up to a fortnight in an airtight container (although they’ve never lasted long enough for me to test this). Enjoy!

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Recipe adapted from ‘Macadamia & White Chocolate Chip Cookies’ by Caroline’s Kitchen.

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Key Lime Pie

Happy Pi Day everyone! And what an exciting one it is (3.14.15).
This pie is perfectly seasonal – being both a pie (for Pi day) and a fabulous shade of green which is appropriate for St. Patrick’s Day next week 🙂
It’s also very easy to make and a delicious way to take advantage of the abundance of limes we are lucky to have at this time of the year.

Ingredients (serves 8-10)
135g digestive biscuits, finely crushed
60g caster sugar
75g butter, softened
1x 400g can sweetened condensed milk
125ml fresh lime juice
2 teaspoons grated lime zest
2 eggs, separated
Green food colouring (optional)
300ml thickened cream

Method
Preheat oven to 170°C. In a shallow 20-23cm pie dish, press combined biscuit crumbs, sugar & butter into the base and up this sides, making a small rim.

In a medium bowl, whisk condensed milk with lime juice, zest and egg yolks until the mixture thickens. Add 1-2 drops of green food colouring.

In a small bowl with electric mixer on full power, beat egg whites to stiff peaks. Gently fold into lime mixture.

Pour lime filling into the biscuit crust and smooth the top.

Bake the pie for 15-20 mins or until lime filling is just firm.

Cool pie in this dish and then refrigerate until chilled, approximately 3 hours.

Whip cream in a small bowl until stiff peaks form. Pipe a border of cream around the edge of the pie and top with h lime wedges if desired. Enjoy!

Adapted from Mary Berry’s ‘Key lime Pie’ in Step By Step Desserts and Confections.