Orange & Almond Brownie Recipe

Orange and Almond Brownie

Orange & Almond Brownie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
So easy, it almost feels like cheating! Actually, I'm pretty sure it is cheating. Use Aldi's Moser Roth Orange & Almond Chocolate and you can't go wrong. Or some other good quality dark chocolate... but you get a lot of bang for your buck with the Aldi stuff!
  • 125g unsalted butter, chopped
  • 125g orange and almond dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 335g (1½ cups) white sugar
  • 115g (3/4 cup) plain flour
  • 30g (1/4 cup) Dutch cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon sliced almonds
  1. Place butter and chocolate in a small pot, slowly stir and melt over a low heat.
  2. Set aside to cool whilst you prepare the rest of the ingredients.
  3. Quickly whisk eggs, sugar and vanilla extract together.
  4. Add the egg and sugar mixture to the cooled melted butter and chocolate.
  5. Continue to mix whilst adding the flour and cocoa till just combined.
  6. Don't over mix once the flour is in.
  7. Pour into a prepared 20cm brownie tin, buttered and lined with silicon paper.
  8. Sprinkle with sliced almonds to garnish.
  9. Bake at 180C for 30 minutes. Centre should be cooked but moist, edges should be crisp. Nuts should be lightly browned. If they start to burn cover the brownie with foil to continue cooking.
  10. Cool completely in the tin.
  11. Lift out silicon paper to slice into 16 pieces.
  12. Best made the day before you need them :-)

Orange and Almond Brownie

They called it “Diet Pie”…

Diet Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
So named at quilt class, cause there are no calories whilst stitching, right?
  • 3 medium granny smith apples, peeled, cored and cubed
  • 2 tablespoons water
  • ½ lemon, juiced
  • 2 tablespoons sugar
  • 2 tablespoons currants
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon cloves, ground
  • 2 tablespoons walnuts, chopped
  • 1 teaspoon plain flour
  • 2 sheets puff pastry
  • egg and milk wash
  1. Simmer apple, water, lemon juice, sugar and currants for 5 minutes till apples are tender but still hold their shape. Watch they don't burn! Add a tablespoon of water if that looks likely!
  2. Remove from heat and stir in cinnamon, cloves, walnuts and flour.
  3. Cool completely.
  4. Cut pre-rolled pastry into two large circles. Use the biggest plate or bowl you can and a sharp knife.
  5. Place one circle on a sheet of baking paper on a flat baking tray.
  6. Top with apple filling, keeping 1" clear around the edge and press it level.
  7. Place the other circle on top and press the edges together till sealed.
  8. Using a small bowl, trace a faint circle in the centre.
  9. Then with a sharp knife cut out from the circle forming 16 slices.
  10. At this point you may need to chill the pastry again if it's a bit floppy before proceeding, place baking paper with tart/ pie on a plate into the fridge or freezer to firm up the pastry a bit. When cooled slide paper back onto baking tray
  11. Next, turn each slice on its side to expose the filling.
  12. Brush lightly with beaten egg and milk.
  13. Bake at 200C for 30 minutes till golden and puffed, if browning too quickly you may need to turn down your oven a bit.
  14. Allow to cool on a rack before serving.
They called it Diet Pie...

They called it Diet Pie…

Diet Pie

Alfajores de Maicena





Alfajores de Maicena
Recipe type: sweet treat
Cuisine: Argentina
Prep time: 
Cook time: 
Total time: 
Serves: 24
A light and crumbly shortbread, filled with caramel and rolled in coconut. Perfect with coffee!
  • 85 grams butter, at room temperature
  • ½ cup caster sugar
  • 1 teaspoon lemon rind
  • ½ teaspoon vanilla essence
  • 1 egg
  • 1 egg yolk
  • 1 cup plain flour
  • 1 ¼ cup cornflour
  • 1 tablespoon baking powder
  • extra cornflour for rolling pastry
  • 1 cup desiccated coconut
  • 1 cup Dulce de Leche (a tin of sweetened condensed milk, covered with water and boiled for 3 ½ hours)
  1. Cream the butter, sugar, lemon rind and vanilla essence with an electric mixer until smooth (1 to 2 minutes)
  2. Beat in whole egg till combined
  3. Mix through ¼ cup plain flour and then the egg yolk
  4. Scrape down the sides of the bowl and stir mixture to combine
  5. Sift the rest of the flour, cornflour and baking powder into the mixing bowl
  6. Stir with a wooden spoon till a dough forms (do not over mix)
  7. Scrape the dough out, form intoa disc and cover with cling wrap, chill for at least 2 hours in the fridge
  8. Grease two baking trays and heat oven to 180C
  9. Dust a little cornflour on the bench and a rolling pin
  10. Roll out the dough to ½ cm thin and press out discs using a 5cm biscuit cutter
  11. Gather scraps of dough, roll out and cut as many discs as possible from the dough
  12. Lay biscuits on greased baking trays and place in the oven
  13. Cook for 8-10 minutes till the bottoms are cooked but the tops are still creamy white
  14. Allow to cool on the baking tray for 5 minutes and then cool completely on a wire rack
  16. Top one biscuit with a small teaspoon of dulce de leche and top with another biscuit
  17. Squeeze together till a little caramel oozes from the sides, smooth along the outside of the biscuit
  18. Place desiccated coconut in a bowl and roll around the edges of the alfajores to cover with coconut
  19. Yield: 24 small alfajores

alfajores filling

Pie baking weather

Brr, the chill has descended here in Sydney. Pie baking weather, heat the house by turning on the oven for an hour. Win/win!

Apple, rhubarb and strawberry pie

5.0 from 1 reviews
Rustic Apple, rhubarb and strawberry pie
Recipe type: Dessert
Cuisine: Rustic
Prep time: 
Cook time: 
Total time: 
Serves: 8
An easy pastry recipe that can be adapted for savoury tarts and pies. It has a lovely soft crumb, like fine shortbread. I make it in the food processor but you can rub in the cold butter with your fingers quickly.
  • 200 grams plain flour
  • 125 grams unsalted butter
  • 2 tablespoons icing sugar mixture
  • 1 egg yolk
  • 2-3 tablespoons cold water
  • 3 medium size apples, peeled, cored and sliced
  • ½ lemon, juice and zest
  • 1 bunch rhubarb, washed, trimmed and cut into 5cm lengths
  • ½ punnet strawberries, rinsed, hulled and cut in half
  • 1 teaspoon vanilla essence
  • ½ cup regular sugar
  • 1 teaspoon plain flour
  • ⅓ cup slivered almonds (optional)
  • ⅓ cup caster sugar for sprinkling
  • icing sugar to garnish
  • cream, custard or ice cream to serve
  1. To make the pastry:
  2. Place flour, icing sugar and butter into the bowl of a food processor.
  3. Pulse until the mixture resembles fine breadcrumbs.
  4. Add the egg yolk and a couple of tablespoons of water.
  5. Pulse quickly and then turn out onto a lightly floured bench.
  6. Press the mixture into a ball, it should form a firm dough and stick together. If not, you may need a little more water, not more than a tablespoon at a time or it can get sticky and unmanageable.
  7. Press dough into a flat disc, wrap and refrigerate whilst you prepare your filling.
  8. The recipe work best if you can chill this for ½ hour or more so I often make this ahead of time.
  9. Apple, rhubarb and strawberry filling:
  10. Place rhubarb, apple slices,lemon juice and zest into a saucepan. Cook gently for 5 minutes.
  11. Add ½ cup sugar and vanilla and heat till sugar dissolves.
  12. Set aside to cool.
  13. Roll out your pastry:
  14. Using a rolling pin, roll out the pastry into a loose circle till it's about 35cm across.
  15. Butter a 20cm glass or metal pie dish and drape pastry into the dish, letting the excess pastry hang over the edges. Place it on to a metal oven tray and chill for 15 minutes to allow the pastry to relax again. (It is stressful work being rolled flat you know!)
  16. Heat the oven to 190C whilst you assemble the pie.
  17. Fill the pie crust with the cooked apple and rubharb mix, sprinkle with teaspoon of plain flour.
  18. Place cut strawberries on top.
  19. Sprinkle with slivered almonds.
  20. Bring edges of pastry up and over the pie in soft folds.
  21. Sprinkle the top of the pie with the extra caster sugar.
  22. Place pie with the oven tray underneath in the oven (to catch any drips) and bake for 20 minutes when it should be golden. Cover the top of the pie loosely with foil to prevent scorching and to cook the bottom evenly. Cook a further 20 minutes and remove the foil, if the pie needs a little more cooking and browning leave it in there a little longer. My pies took an hour to cook nicely, could be the size of my oven or the position of the rack, every oven is different!
  23. Serve warm, dusted with a little icing sugar and some cream, ice cream or custard for the ultimate indulgence. Enjoy!


Broccoli and Cannellini Bean Fritters

Broccoli and Cannellini Bean fritters

Broccoli and Cannellini Bean Fritters
Prep time: 
Cook time: 
Total time: 
Serves: 8
Take advantage of delicious in season broccoli with this tasty recipe.
  • 1 medium size head of broccoli
  • 1 tin cannellini beans, drained
  • 1 clove garlic, minced
  • 2 eggs
  • ¾ cup self raising flour
  • ½ teaspoon salt
  • ¼ cup parmesan cheese, grated
  • ½ cup milk
  • cracked black pepper
  • oil for shallow frying
  1. Bring a large pot of water to the boil.
  2. Chop broccoli florets into medium size pieces, any stems and thicker stalks should be chopped finely so it all cooks at the same time. Toss it into the boiling water, cook uncovered.
  3. Whilst that's cooking, make batter by mixing the remaining ingredients. Season well.
  4. When broccoli is soft but still bright green (pierce a thick stem with a knife to check it's soft) remove from heat, drain and crush with a potato masher.
  5. Add in cannellini beans and mix well.
  6. Add the broccoli and beans to the batter.
  7. Heat enough oil to cover your frypan and fry large tablespoons of the mixture till browned, flip and cook the other side.
  8. Continue to cook in batches, keeping the fritters warm till ready to serve.
  9. Serve with a zesty salad.
  11. Replace self raising flour and egg with chick pea flour (besan) and ½ teaspoon baking powder. Besan flour can be a little bitter. Add in extra herbs and spices if this taste is not to your liking.
  12. Replace milk with your preferred milk substitute: eg soy, almond or oat milk.
  13. Replace parmesan cheese with a vegan alternative or almond meal for extra protein but it's not entirely necessary for the recipe. You may want to add extra herbs for a flavour boost, like chopped parsley, spring onions or coriander. Spices like cumin, chilli and paprika will also boost the flavour.


Apple, Pecan and Bourbon Caramel Cake

Apple, Pecan and Bourbon Caramel Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
It's healthy... it has fruit. and nuts!!
  • 150 grams butter, softened
  • ¾ cup caster sugar
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 2 cups self raising flour
  • 1 pinch of salt
  • ½ cup milk
  • 2 granny smith apples, peeled, cored and sliced
  • 1 cup pecans, chopped
  • 50 grams butter
  • ½ cup brown sugar
  • ⅓ cup Bourbon
  1. Cream butter, caster sugar and vanilla essence with a stand mixer or electric beaters.
  2. Add in 3 eggs, self raising flour, salt and milk. Mix on medium speed for 2 minutes till smooth and light.
  3. Spread cake batter into a greased springform pan/ cake tin with removable bottom.
  4. Arrange sliced apples over the top and sprinkle with chopped pecans.
  5. Bake at 180C/ 350F for 40 minutes till cake is cooked through and golden.
  6. Meanwhile, make caramel by simmering 50 grams butter, ½ cup brown sugar and ⅓ cup Bourbon till thickened. If you don’t have bourbon use scotch with a little maple syrup and vanilla to flavour it. Or leave it out but call it something else! You know the alcohol cooks out so no need to worry about getting tipsy?
  7. Anyway, when cake has cooled for 10 minutes, pour over warm caramel and let it sit till completely cool before serving.
  8. Or serve cake warm, with ice cream and hot caramel. Yum!

Apple Pecan and Bourbon Caramel Cake blog pic

GF Caramel Brownies

gluten free caramel brownies

an easy gluten free recipe for caramel brownies


GF Caramel Brownies
Recipe type: Gluten Free
Cuisine: Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 16
Easy and quick gluten free recipe, perfect for taking to parties and quilt guild meetings!
  • ⅓ cup butter
  • ½ cup cocoa powder
  • ½ teaspoon vanilla
  • 1 cup sugar
  • 6 eggs
  • ½ cup coconut flour
  • 1 cup caramel buttons (or lindt chocolate with caramel chips!)
  1. Melt butter and cocoa in a saucepan, stir
  2. Whisk eggs, sugar and vanilla in a bowl
  3. add in the coconut flour and mix till there are no lumps.
  4. mix into the cooled chocolate mix
  5. stir through caramel.
  6. bake 160C 30-35 mins



Lorena Uriarte biscuits and slices

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Croissant lemon drops cotton candy. Bear claw lemon drops gingerbread halvah toffee chocolate bar toffee chupa chups dragée. I love donut cake croissant pudding.