In Australia, we haven’t quite got into the “Pumpkin Pie” craze that seems to hold the American public. It appears to be one of their Autumnal favourites. Continue reading “Pumpkin Pecan Muffins”
This first term in my “Evening Meals ” classes I’ll be teaching my quick recipe and tips for making ricotta gnocchi. So making Homemade ricotta is of some interest because it’s so easy. They’re a bit different from the potato based ones but brilliant for a quick, tasty evening meal. Continue reading “Homemade Ricotta”
If you love gingerbread and love biscotti, you’re going to be so excited about our Christmas Biscotti recipe. We made it in Bake Club this term, and with our common alterations, we think we’ve mastered it. Let us know what you think. Continue reading “Christmas Biscotti”
Whatever you want to call them Mandorlas or Amoretti biscuits these are delicious. It’s hard to remember all the recipes we make at Bake Club; recently I was reminded of these. Over three years now and 40 recipes per term, that’s a whole lot of baking. I’m not good with math, but Continue reading “Mandorlas or Amoretti biscuits”
I know it seems like such a pain when a recipe calls for preparing or lining your cake tin. There are so many ways to do it. Some methods are quite precise, although as you know if there’s a quick, easy way to do something I’m up for it. I often use Pan Release. Continue reading “Pan Release, What’s That?”
We made this amazing Tiramisu Cake at our, Amazing Cake, Bake Club Meeting, last term. I loved it, so I’m sharing it.
Yes, Tiramisu Cake, rather than a pudding. A little more elegant don’t you think?
We got the recipe from a cookbook called “The Italian Baker” by Melissa Forti. There’re quite a few good recipes in this one, great addition to any cookbook library. Continue reading “Tiramisu Cake Recipe”
French Caramel tart or Frangipane tart with a caramel walnut topping. Whatever you want to call it, it’s a keeper.
I’ve just fixed this recipe to make it website friendly, and I’ve noticed once again its got loads of nuts in it. I promise I’ll make sure the next recipe I post doesn’t. Continue reading “French Caramel Tart – Made at Bec’s Table Bake Club”
Chocolate Hazelnut tart is my son’s favorite dessert. In fact when he was asked what cake he wanted for he’s 21st, he asked for this. Continue reading “Chocolate Hazelnut Tart”
Here’s a favourite Quiche that my students enjoy.
I often make this Quiche recipe for long classes where we offer lunch to the students. Not for Dinner Party classes as you know, I make you work for your lunch for those, Continue reading “Bec’s Quiche Conventional and Thermomix Methods”
Anzac day is coming up: At Bake club this week we made a stack of recipes. They included the traditional cookie and a few variations. An Anzac cake with a Maple buttercream filling and a new recipe I’ve written for an Anzac Pecan crumble cake. Continue reading “Anzac Pecan crumble Cake”
Look at the new recipe I wrote for Bake Club.
At Bake Club we can’t make many yeasted goods because of the time it takes to develop the dough. We only have 2 hours and that’s hard while your drinking tea and chatting. 😉
Last week I set myself a task to develop a recipe that could be made from start to finish in the time we have for our meetings. Continue reading “Hot Cross buns in less than an hour”
Morning Tea at Sausage making class
I offered my “Easy 7 layer slice” at a recent class, as something for morning tea. The students loved it so much I was asked to post the recipe. I remember years ago my sister made it and for someone that hated any sort of time in the kitchen, I was surprised at how yummy it was. Continue reading “Easy 7 Layer slice”