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Heavenly White choc, Thyme and lemon Truffles

IMG_7698It feels like forever since I’ve last blogged about a bake and Sandy and I apologise for taking so long, we’ve been very busy lately!  However, if there is one recipe to redeem ourselves I can confidently say this is the one 🙂 These beautiful balls of white chocolate heaven, married together with lemon and thyme, are surely melt in your mouth magical. They are rich, creamy and the perfect little treat to end off a long day. So enjoy the recipe- it’s easier than it seems and there’s absolutely no oven involved.

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IMG_7604Let’s begin! In a small saucepan heat up the heavy cream, lemon zest and thyme sprigs with aIMG_7612 medium flame, until the combination comes to a simmer. Then remove from the heat and place on a lid allowing the mixture to come to room temperature which should take around 20 minutes.

Whilst you wait, you can begin to chop up the white chocolate and combine that with the butter and salt in a medium heatproof bowl.

IMG_7617Once the cream has cooled place it back on the stove, on medium heat, until, again, it reaches a simmer. Then remove the mixture and strain the cream, into the white choc, with a fine-meshed strainer, pressing down on the thyme sprigs and lemon zest to extract as much flavour as possible.

Now set the chocolate mixture over a pot of almost simmering water and constantly stir until just over half of the chocolate has melted. Then remove from the double boiler and continue stirring until the whole mixture has melted smoothly. Then just stir in the lemon juice until it’s well incorporated.

Place the mixture in the fridge for a good 4 hours and then it’s time to wait. 

Whilst I was waiting Sandy and one of our friends came over and we walked to a really cool gelato store named Stix. We were quite crazy because it was freezing cold but it didn’t take away from the incredible taste and atmosphere. 

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It was such a cool place, we got to pick a flavour and then decorate our ice-creams with elaborate toppings 🙂 So obviously we went crazy!

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Then we headed back to mine in time to pull out the truffle mix at the right consistency to start rolling into balls. To give the truffles a great finish melt some white chocolate and dip the balls in it. Lastly place a few leaves of the thyme on top of the truffle and there you have it. Perfection in the form of a little white sweet. 

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Okay so here’s what you need to make a batch of 20 or 25 smaller truffles:

  • 90ml heavy cream.
  • 200g white chocolate (for the truffle mixture)
  • 200g white chocolate (for the glaze)
  • Around 10 thyme sprigs.
  • A pinch of salt.
  • 40g butter.
  • Zest of 2 large lemons.
  • 2 tbsps of lemon juice.

And that’s that. These are amazing treats that you can store in your fridge for up to a week and freeze for months! So I hope you liked todays recipe and please go ahead and give it try- you won’t regret it!

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Love, Susie and Sandy xOxO

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Passion Pistachio Slice

IMG_6288On Friday night my family and I went down to Bowral in the freezing cold, it was truly beautiful and the air was so crisp however I think I nearly froze to death. On the rainy Saturday morning we got up and went into the town, had lunch at a cute country cafe and found a fantastic cookery shop. I instantly fell in love with the shelves and shelves of cook books and appliances and just couldn’t help myself but to buy nearly half the shop. So here I am with my new tart tins, flan tins, thermos’s and my brand new baking cook book (called Gran’s Sweet Pantry). As soon as we arrived home I was just desperate to try out a recipe and that is exactly what I did. My eyes instantly stopped at this slice recipe. I knew I just had to make it then and there. So here it is….

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 In a food processor blend the biscuits and pistachio (or if you don’t currently have one, like me :(, crush and mix by hand). Then in a bowl add condensed milk, melted butter and zest of one lemon to the biscuit and pistachio crumb.

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IMG_6246Once all the ingredients are well combined, place the mixture in aIMG_6248 slice tin or a shallow baking tray and press down firmly. Then place in the fridge whilst you crack onto the icing.

No slice would be complete without a sweet, sugary icing to top it off and it’s just too easy to make! 

Start by sifting the icing sugar into a medium bowl. Then add the butter, some passion fruit pulp (for a IMG_6252hit of acidity) and finally some milk until the consistency is nice and smooth.

Now to finish it off… Take the slice out of the fridge and spread the icing on top. Then all that’s left to do is chill it for another 2 hours in fridge and then cut into squares of rectangles. 
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Now your’e done! Woola..easy peasy passion-pistachio slice yumminess!!

Here’s what you need (12 pieces):

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  • 2 250g marie biscuits
  • 2/3 cup of pistachios
  • 1 395g sweetened condensed milk
  • 200g melted butter
  • Zest of 1 lemon

ICING

  • 2 cups of icing sugar
  • 50g softened butter
  • 3 tbsp passion fruit pulp
  • Milk

 

Eat up little bakers xxx

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Love Suzzzzz 😛

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Fantastical Finger Lime Tartlets

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Just the other day Dad came home from work carrying a mysterious white plastic bag which he later revealed was filled with these funny little ovular shaped objects. They smelt incredible and looked inviting with their bright red and green coats but I had no idea what they were. Then Dad told me that his patient had given him these beautiful Finger Limes, grown fresh from his own garden. I was so excited because these finger limes were so intriguing and immediately I began searching for a recipe that would make the fruit shine. Then I stumbled upon a finger lime custard that I knew was just perfect for some gorgeous little finger lime tarts.

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So on Saturday I bought the ingredients and then Sandy and our friend Sam came over, we went out for Mexican and then did a late night bake!

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So we begin with a bag of Marie biscuits and some butter. Crush the bikkies with a baking pin until you’re left with crumbs, then add the melted butter. Put the biscuit in the base of some cupcake moulds, pressing them down firmly, and then place in the fridge to harden up.

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Now onto the Limes. Wash in hot water about six of them and then cut them in Half. Squeeze out as much juice as possible and grate the lime zest, then set aside. 

Now that’s done, it’s custard time 🙂 Separate the eggs and beat the egg yolks, sugar, cornflour, grated lime rind and 100 ml milk until the mixture is nice and creamy.

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Bring the rest of the milk to boil, then remove from heat and carefully stir the egg yolk mixture into the milk. Return to boil, stirring continuously and cook over a low heat until the mixture thickens.

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Add the Finger Lime juice and fruit ‘bubbles’ and finish off the cooking for a further 30 seconds. Then leave the custard to cool, stirring every so often. Whisk the egg whites very stiffly, add a pinch of sald and then fold into the lime creme.

Last step is to bring out your biscuit bases and fill the rest of the moulds with the custard and finally chill for at least two hours. 

There you go, surprisingly delightful little lime tarts. And you can decorate them however you like!

Ingredients (makes 12):

  • 150g Marie biscuitsIMG_5439
  • 80g butter
  • 6 finger limes
  • 3 eggs
  • 100g sugar
  • 50g cornflour
  • 400ml milk
  • 400g pure cream
  • 5 tbsp icing sugar
  • 1 pinch salt

Eat and Bake happy!!

Love Suz 😉 x

 

 

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Berry bliss bowl

So today is just one of those days when, well you just feel like eating brekkie for lunch, which in fact is every day for me. So I just had to make a smoothie bowl because i admit i’m sort of obsessed! 

This smoothie bowl is as easy as pie. All you need is frozen raspberries and blue berries, coconut (shredded), 1 small carrot(i know right weird, but it tastes great, like carrot cake. YUM BO) and some greek yogurt, milk, oats and my little favourites, Chia seeds! and to top it off, some shredded almonds and a Kiwi. 

Put all the ingredients in a food processor and Wa LA.

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Ingredients (put the amount of each ingredients to suit your taste)

raspberries + blueberries (frozen)

Shredded coconut

carrot 

greek yogurt

oats

Blend it all together and top it off with,

Kiwi

almonds

Enjoy this heathy, incredibly delicious bowl of magic

LOve hugs and kisses,

Sussie

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Perfect Protein tarts

When deciding an afternoon snack there are many factors to consider, one of which being heathyness but more importantly deliciousness. And this scrumsicous recipe scales highly in both those departments!

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And your probably thinking whats the ingredients for these oh so amazing tarts well, there is only FOUR  i know crazy just, almonds, dates, shredded coconut and frozen raspberries. Too fresh and Fabulous for words.

Put 11 dates and 1 cup of almonds in a food processor. 

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Then take that out and blend some raspberries and coconut this will be for the top and the almond,date mix will be the base.

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To form the treats just make the almond and date mixture in to small cup like shapes and fill them with the raspberry mix. And enjoy these delicious treats also look fabulous in balls and then rolled in coconut!

Love, hugs and kisses

Sandy 

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Summer Banana berry smoothie

To make this delicious smoothie all you need is a blender and some incredible, tasty ingredients

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So it’s a hot summer day and all you feel like is a fresh fruity drink, so you need a quick refreshing spark?, this smoothie is for you

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Put 1 banana, frozen blue berries and raspberries, 1 cup Greek yogurt (I recommend chobani), some muesli -if you want the smoothie to be a bit more filling and a bit more satisfying, some chia seeds and mango apple juice in the blender and blend it all up…Its berry delicious 

This scrumptious smoothie is perfect for brekky or put it in a jug and serve it for brunch

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LoTs oF loVe and hUgs aNd KissEs,

SanDy

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Scrumptious Cookie dough pops

These oh so delicious, Valentines treats are just to beautiful and too yummy to resist.

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At our school Valentines day is a day dedicated to showing off all your beautiful bakes. And surprise, surprise these little devils were a huge hit!😘

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So to start creating these lovely things you must first start with the dough. What i love about these lovelies is that there is no baking involved. YAY 🙌

So the fantastic ingredients include,

  • 1/2 cup butter, softened to room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup  brown sugar
  • 2 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup mini or normal sized chocolate chips
  • 1 slab of baking chocolate for dipping
  • 30 popsicle sticks
  • which ever sprinkles you like.

Now, in a large bowl and an electric mixer beat butter and sugar until light and fluffy.Then add milk and vanilla.  Add flour salt and mix on low until every thing is combined. Then hand mix in the chocolate chips. Then chill the dough for 30 minutes. 

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Line 2 cookie sheets with baking paper. And roll the cookie dough to about 1.5 table spoons each. Put on popsicle stick in each ball and freeze them for 15 minutes.

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Melt the chocolate in the microwave. Take a couple of pops at a time out the frezzer and dip them in the chocolate.IMG_5382

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After each pop  has been dipped roll them into sprinkles and place them onto a baking paper tray. Keep in the fridge and these beautiful creations can stay fresh for up to a week.

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Also if you would like, these lovely pops look great wrapped in candy wrapping which can be purchased at your local Riot store. And these cookie dough pops are a perfect gift because who can say no to cookie dough. 

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Enjoy,

Sandy