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Food Recipes & Ideas

  • Hot Choc Buns

    Ingredients:

    • BUNS
    • • 2 x 7g sachets dry yeast
    • 300ml milk, warmed
    • 3¾ cups plain flour
    • ¼ cup Dutch cocoa
    • 1 teaspoon ground cinnamon, plus ½ teaspoon extra
    • 90g butter, chopped, at room temperature
    • ¾ cup dark choc bits
    • ¼ cup caster sugar, plus ¼ cup extra
    • 1 egg
    • ¼ cup sparkling water

    • CROSSES
    • ½ cup plain flour
    • 1/3 cup water

    Method:

    • Step 1:Lightly grease an oven tray. Sprinkle yeast over milk in a jug. Set aside 5 minutes, until frothy.
    • Step 2:Sift flour, cocoa and cinnamon together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir choc bits and sugar through. Whisk egg into milk mixture. Make a well in flour mixture and pour in milk mixture and sparkling water. Mix to a soft dough. Turn out onto a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic.
    • Step 3:Place in a lightly greased bowl. Cover with a clean tea towel. Set aside in a warm place about 1 hour, until doubled in bulk.
    • Step 4:Preheat oven to very hot, 220°C. Punch dough down and divide into 15 equal pieces. Knead each piece until smooth. Shape into rounds. Arrange close together on tray. Cover with a tea towel. Set aside in a warm place until doubled in size (about 40 minutes).
    • Step 5:CROSSES: In a small bowl, mix flour and water to form a smooth paste. Transfer to a piping bag with a small plain nozzle. Pipe crosses onto buns.
    • Step 6:Bake buns 10 minutes. Reduce oven to hot, 200°C, and bake a further 10 minutes, until buns sound hollow when tapped.
    • Step 7:In a small saucepan, combine water with extra sugar and extra cinnamon. Bring to the boil, stirring. Reduce heat. Simmer 2-3 minutes without stirring. Brush over hot buns. Transfer to a wire rack to cool. Serve with butter and HAPPY EASTER!
  • Watermelon Icy Poles

    Ingredients:

    • Sparkling water
    • 1 cup fresh lime juice
    • 1 small watermelon, chopped

    Method:

    • Cut watermelon and puree, strain, add lime juice.
    • Pour into moulds, top with sparkling water, add sticks and freeze.
    WatermelonIcyPoles
  • Salt & Pepper Squid

    Ingredients: (makes 6)

    • 180g cornflour
    • 170ml sparkling water
    • 1 tsp sea salt
    • 1 tsp freshly ground pepper
    • Light-flavoured oil
    • Sunflower oil (for frying)
    • 500g squid, cleaned and cut into 6cm pieces
    • 1 red chili, finely sliced
    • Lime wedges (to serve)

    Method:

    • Step 1:Mix together 120g of the cornflour and the sparkling water to make a batter. Season the remaining cornflour with salt and pepper.
    • Step 2:Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
    • Step 3:Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chili for the last few seconds.
    • Step 4:Drain on kitchen paper and serve with lime wedges, fried red chili and seasoning! Enjoy!
  • Pancakes

    Ingredients:

    • Soda water
    • 1 egg
    • 2 cups flour
    • 1/3 cup caster sugar
    • 25g butter, melted
    • 2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup non-fat Greek yogurt

    Method:

    • Whisk all the ingredients in a bowl until combined
    • Heat a non-stick frying pan over medium heat, brush with butter and use 1/4 cup mixture for each pancake. Cook until bubbles appear on surface, turn and cook until through.
    • Repeat with remaining mixture and enjoy!
    Pancakes
  • Scones

    Ingredients:

    • 2 cups self-raising flour
    • 1/4 cup caster sugar
    • 85 grams of butter, cut into small pieces
    • 1/4 cup milk
    • 3/4 cups soda water
    • 1/2 cup dried blueberries, tossed in a little flour (or any kind of berries or additional toppings - we chose raisins!)

    Method:

    • Pre-heat oven to 190 degrees. Sift self-raising flour and caster sugar in a large bowl. Rub butter into flour (it's a lot more fun using your fingers!) until mixture resembles breadcrumbs.
    • Make a well in the center, mix milk and soda water and pour into the well. Once it forms a soft dough, incorporate the blueberries as you go.
    • Spread flour on a surface, knead and pat dough into a 2cm-thick round. Cut out circles and re-knead leftovers together. Place scones on a lightly floured tray. Lightly brush the top with some milk. Bake for 20 minutes or until golden, cool on a rack, add on jam & cream or whatever your heart desires and enjoy!
    Scones
  • Pizza Dough

    Ingredients:

    • 375ml (1 1/2 cups) soda water
    • 2 teaspoons (7g/1 sachet) dried yeast
    • Pinch of caster sugar
    • 600g (4 cups) plain flour
    • 1 teaspoon salt
    • 60ml (1/4 cup) olive oil, plus extra for brushing

    Method:

    • Combine the soda water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
    • Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use your hands to bring the dough together in the bowl.
    • Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
    • Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
    PizzaDough
  • Cupcakes

    Ingredients:

    • 350ml Soda water
    • Cake mix (any brand and flavour)
    • Topping of your choice

    Method:

    • Preheat your oven to 180º
    • In a large bowl, pour the cake mix, add soda water. Stir together.
    • Divide the mixture among prepared patty pans. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.
    • Transfer the cupcakes to a wire rack to cool completely.
    • Add desired topping and serve.
    Cupcakes

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