tiramisu.....our italian farewell

Just over a week ago we lost my uncle, Rob, to cancer. He was a gorgeous, inspiring and talented man. And he was Italian and he loved to cook and entertain, usually in partnership with my cousin, the beautiful Gemma. So this weekend just gone, my little family had an italian dinner of lasagna & tiramisu to celebrate this great man. We will miss you so much. x

Here is the recipe for the tiramisu.

4 eggs
4 dessert spoons sugar
400g marscopone cheese (or cheat like I do with 300ml cream & 80g philly cheese)
2 cups espresso coffee
1 large packet savoiardi (lady finger) biscuits
cocoa

Seperate eggs. Beat whites until stiff. Beat yokes & sugar together, add cheese and mix until smooth (I use a hand beater). Gently fold in whites. Quick dip biscuits in coffee one at a time and arrange first layer. Just cover with some mixture. Repeat layering til all mixture is gone (finish with mixture). Cover & refridgerate over night. Dust with cocoa prior to serving.

healthy(er) raspberry muffins

I used to make these before I was a mum (and only had my waistline to think about) but have busted the recipe out to add something a bit more substantial to the kids lunchboxes. The wholemeal flour will sustain them longer and they aren't as sugar and butter laced as other muffins....and no, they don't raise the same enthusiasm as my choc chip muffins but they always get eaten so I must be getting something right!

2 cups wholemeal self raising flour
1/2 cup white self raising flour
1/2 teaspoon bicarb soda
3/4 cup caster sugar
2 teaspoons lemon rind
2 eggs, lightly beaten
1 cup low fat milk
1/4 cup vegetable oil
125g raspberries (I use frozen as they hold their shape)
1/4 cup flake almonds
cooking oil spray

Pre-heat oven to 180c. Spray 12 hole muffin tray with oil. Sift flours, soda & sugar into a bowl. Stir in rind, eggs, milk & oil then raspberries. Mix until just combined; don't over mix. Spoon into the muffin pans. Sprinkle with flaked almonds & bake for about 25 minutes.

fran's apricot loaf

On a loaf roll (!) my mum has delivered up another great loaf, this time an apricot one from a recipe she got from a lady she used to work with called Fran. So thanks mum, for making it and thankyou Fran, where ever you are! Like the sultana loaf, this is great with or without butter.

140g dried apricots
1 cup boiling water
1 tsp bicarb soda
2 & 1/4 cups self raising flour
1/2 tsp salt
55g butter
1/2 cup sugar
1 egg

topping:
25g butter
1/4 cup rolled oats
1 tsp sugar
40g chopped walnuts

Preheat oven to 180 c. Chop apricots and soak in the water with bicarb for at least 1/2 hour. Rub butter into flour & salt. Add sugar, egg & apricot mixture. Put (won't pour, use spatula) in greased loaf tin. Sprinkle some of the topping oats on then mix remaining oats with butter, melted and the sugar & walnuts. Spread over top of cake then bake for 45-50 minutes.

kimmy's double choc fudge brownies

Yey! Another recipe donation! These are Kimmy's fab chocolate fudge brownies which she usually makes as mini muffins. Serve warm with cream for a great dessert. They also freeze well but then you will need to have leftovers for that! Happy baking. x

250g butter, roughly chopped
1 & 1/2 cups castor sugar
1 & 1/4 cups plain flour
1/8 tsp baking powder
3/4 cup good dark cocoa
4 eggs
1/2 tsp vanilla extract
chunks of good quality dark chocolate

Preheat oven 180 c (fan forced). Place butter & sugar in a bowl together and microwave for 3 mins, stirring at each minute intervals. Sugar won't completely dissolve. In a sep bowl, sift flour, baking powder and cocoa into a bowl. Make a well in the centre, add eggs & vanilla. Add butter mixture and mix gently. Don't overmix. The mix should begin to lift from the bowls sides. Spoon mixture into muffin holes, filling to the top of the tray. Place a piece of chocolate in the centre of each muffin. Bake on the lower shelf for 20-22 min for standard muffin tins, less for mini. Cool in tray for 10 mins before turning out.

nini's sultana loaf

This is my mum's sultana loaf which she will often make to rid herself of all those dried up last sultanas in the container. It's equally nice with or without butter (I looove it with!).

1 cup water
1 cup sugar
1 cup sultanas
1 level tsp bicarb soda
60g butter
2 cups self raising flour
pinch of mixed spice
1 egg, beaten
cinnamon & sugar to top

Pre-heat oven 180 c. Place water, sugar, sultanas, bicarb & butter in a medium pan and bring to the boil, ensuring butter is melted. Remove from heat and add remaining ingredients to the pan. Mix and then pour into greased loaf tin. Sprinkle with cinnamon & sugar. Bake 40-45 mins.

Goodbye Rose

This is a sad posting because the world has lost the beautiful Rose who inspired this blog. Please let her spirit of love and giving live on through your own loves and friendships. We will always remember Rose. x

triple chocolate muffins

Wow, only my second posting and again, it's from my sister-in-law, Carolyn. This one is great to make and then freeze individually for school lunches.

1/2 cup margarine
3/4 cup sugar
2 eggs
1/2 cup natural yogurt
1 cup milk
1 tsp vanilla extract
1 cup choc chips (milk & white)
2 tbs cocoa
4 tbs boiling water
3 cups self raising flour

Preheat oven to 180 c. Cream margarine & sugar. Mix in eggs, yogurt, vanilla and milk. Blend cocoa with boiling water. Add to mix then add choc chips. Loosely fold in flour, careful not to over mix. Divide between 12 prepared muffin tins. Bake for 20 mins.