Strawberry Jam Tarts

Ahhh peace and quiet. I'm not sure what I did but I've finally found some quiet time. This weekend has been full of a whole lot of nothing and I'm loving it. Not only does it mean I have a clean house, and I've had time to just be calm it also means I can bake. Oh how great it is to bake without being rushed, no deadlines, no racing out the door before its cooled. I have been waiting for this opportunity to make these beautiful jam tarts. It also meant I got to pull out my mini muffin pan, and that always means good things. These did take me a little time, but only because I only have a 12-hole mini muffin pan, and this makes about 24-30 mini tarts. Otherwise its alot simpler then it looks. Great cookie dough base and simple jam filling. My mind is already full of other possible fillings. Stay tuned for that!!

Strawberry Jam Tarts

Recipe from http://www.evilshenanigans.com/2009/07/strawberry-jam-tarts/

Ingredients

2 cups flour

1 cup salted butter (I think I used unsalted and added some salt)

1/4 cup sugar

1/4 cup milk

1 teaspoon vanilla

1 cup strawberry jam, seedless (I ended up using the whole jar)

Method

1. Preheat oven to 180C.

2. In the bowl of a food processor combine the flour, sugar, milk, vanilla and butter. Pulse until the mixture forms a ball.

3. Turn the dough out onto a floured board and form into a log. Divide the log in half and divide each half into 15 pieces.

4. Place a ball of dough in the cup of a mini muffin pan and using a dough tamper or your fingers, press down until the dough reaches the top of the cup.

5. Spoon about one tablespoon of jam into each tart shell, making sure the tart shells are not too full. Bake for 25 to 30 minutes, or until tarts are golden and jam is bubbling. Cool in pan for 30 minutes before removing to a rack to cool the rest of the way. You can dust with icing sugar before serving.

Rice Krispie Treats

I seem to have a habit of cooking things completely different to what I intend. Perhaps its poor planning, or indecisiveness, or both.  I have been wanting to make muesli (granola) bars for a few days now and today was going to the day. But an inspection of the pantry showed that there was no muesli. In an attempt to use up those things already in the house (read: couldn't be bothered going to buy anything) I decided to use up some marshmallows that had been no good for s'mores and some rice bubbles that had been around for awhile. Not as healthy as the muesli bars but they did the trick! 

Rice Krispie Treats

Original recipe from kelloggs - adapted to make smaller quantity

Ingredients

1 tablespoon of butter

2 cups rice bubbles (krispies)

half packet of marshmallows

choc chips and sprinkles to decorate

Method

In a large saucepan melt butter and marshmallows. Stir in rice bubbles. Spread into greased pan. Decorate with chips and sprinkles. Allow to set in fridge. 

Nice and Easy!!

Welcome 2009 (Easy Savoury Scrolls)

I don't really write new years resolutions, but I do try and set myself some goals or a focus for the coming year. 2009 is going to be my year of making it simple and staying home. Its the first time in about 5 or so years where I haven't been planning, saving for or on a big overseas trip. So I'm going to make the most of my year at home and focus on my work, cooking and craft. I've set myself some accompanying goals to keep me inspired and motivated to learn and develop my skills.  I'm writing them here to remind me through-out the year and keep me focused. 

Creative Goals

• Send handmade Birthday and Christmas cards all year
• Finish my USA 2007 album
• Journal at least once a week
• Create a travel photo box and scrap my favourite photos
• Make a best recipes box
• Buy a sewing machine and learn to sew (a bit vague i know but i really can't sew anything!)

Recipes to cook

• Multi-layer cake (at least 4 layers)
• Cinnamon rolls
• Bread (any kind!)
• Tiramisu
• Macaroons
• Souffle
• Profiteroles
• Apple Pie
• Ginger Bread House (this might have to wait till next christmas)
• Red Velvet cake (we don't have this in Australia so its all new to me!)
• Gelato/ice cream/sorbet
• Baked Alaska

Hopefully this will just be the start of my adventures. This year is going to be my year of learning. Learning to cook and craft. Learning more about my job. Learning that its OK to stay at home.

Which is what I did on New Years Day. I slept in, baked some scrolls for lunch and lazed around for most of the day. I cook these scrolls regularly because they are easy and taste so good straight from the oven. I usually have cheese and vegemite (an australian spread that most people outside Australia just don't understand, but its the best stuff!) and do some sweet chilli and cheese for my brother. I've also done tomato paste and cheese as well. They should freeze well, although I've never had a chance to try it, they always disappear! 

Easy Savoury Scrolls

Adapted from Super Food Ideas Dec 2005

Ingredients

2 cups self-raising flour

30g butter, chilled, chopped

3/4 cup milk

Filling:

1 cup grated cheese

vegemite

sweet chilli sauce

tomato paste

Method

1. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Sift flour into a large bowl. Add butter. Using your fingertips, rub butter into flour until combined. Make a well in the centre.

2. Pour milk into well. Using a flat-bladed knife, stir until mixture is almost combined. Using your hands, bring dough together into a ball. Turn onto a lightly floured surface. Gently knead dough until almost smooth. Using a rolling pin, roll dough out to a 24cmx36cm rectangle.

3. Spread sauce over dough, leaving a 3cm border along both long edges (If making multiplefillings, cut dough into sections first along the short edge)Sprinkle with Cheese. Roll up dough firmly. Cut into slices about 2cm thick. Arrange scrolls close together on prepared trays, ensuring join is turned inwards so scrolls don't unroll while cooking. Bake for 18-20 minutes (18 is usually enough in my oven) or until light golden and cooked through.

Doughnuts?!

So being Christmas/New Year and all I've got the week off work. Which means more time to bake. I bought the latest recipes+ magazine yesterday and as soon as a saw the doughnut recipe I knew I needed to give it a try. If I have one food weakness its doughnuts. But this recipe is for baked doughnuts so a little bit healthier, well thats what I'm going to tell myself!

So with all of those good intentions I set out. Now I believe that an important part of blogging my cooking is to share the disasters as well. As you can see they didn't turn out as you would expect. The dough was way too sticky and I just couldn't handle it to cut it into the right shape. In a last ditch attempt I just threw spoonfuls onto the tray. 

My next mistake was that I got a little distracted and they ended up a bit over-cooked. But all in all they still tasted OK. There is definitely the potential for improvement, one to put back on the to-do list.   

Here's the recipe, hopefully yours will be a little more successful:

Doughnuts

recipes+ January 2009

Ingredients

1 egg

1/2 cup caster sugar

2 teaspoons vanilla essence

1/2 cup milk

50g butter, melted

2 cups plain flour

2 teaspoons baking powder

1 1/2 cups icing sugar

Assorted coloured sprinkles, to decorate

Method

1. Using an electric mixer, beat egg, sugar and 1 teaspoon essence in a small bowl until creamy. Stir in milk and half butter. Stir in milk and half butter. Stir in combined sifted flour and baking powder to form a soft dough. Cover with plastic food wrap; chill for 30 minutes

2. Preheat oven to 200oC. Line a large baking tray with baking paper. Knead dough gently on a lightly floured surface. Pat dough to 1-1 1/2cm thick. Using a 5cm floured biscuit cutter, cut out the centre of each round. Place doughnuts (and centres) on prepared tray. Bake for 12-15 minutes or until golden brown. 

3. Meanwhile, combine icing sugar, remaining essence and 1 1/2- 2 tablespoons boiling water in a medium heatproof bowl; Stir to make a runny glaze.

4. Dip doughnuts in warm glaze and decorate with sprinkles.