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Bake-Ing with Ing

The other day a good pal of mine Ingrid and i met up to do a bit of Bakin’ and practice some Food Photography, an ulterior motive of eating such delicious treats did hover above at all times, but being avid photographers in the making of course the shots were key, (at least that’s what i told myself).
We looked through the recipe books and found a cool little gingerbread cake-thing with some lemony icing in a book from Delicious Magazine. They were Tasty and fairly simple to make, it’s probably a good idea to make more icing than the recipe as we found it only coated half the cakes.

For those who want to try these out for yourselves here’s the recipe:

Mini Gingerbreads:

200g unsalted butter
1cup Lightly Packed (160g) dark brown sugar
3tbsp golden syrup
2 eggs
2/3 cup Milk (165ml)
2 cups self-raising flour, sifted
2tsp ground ginger (i’d even push it to 3 or 4 for the more ginger-loving)
3tbsp chopped glace’ ginger
1cup icing sugar, sifted
2-3 tsp Lemon Juice

1. Preheat oven to 170 degrees C, Grease and line muffin pans.

2. Stir the butter, brown sugar and golden syrup in a saucepan over a low heat until melted. Cool for 10 mins. Whisk the eggs and milk in a bowl to combine, then stir in the cooled sugar mixture.

3. Put the flour, ground ginger and a pinch of salt in a separate large bowl. Use a wooden spoon to beat the egg mixture and 1 tablespoon of glace’ ginger. Divide the batter among the muffin then bake for 35-40 mins or until a skewer in the center comes out clean. Cool Slightly in the pan then turn out onto a rack to cool completely.

4. In a Bowl stir the icing sugar and 2 teaspoons of the lemon juice until smooth, add a little more juice if needed. Drizzle the icing over the cakes and sprinkle the tops with the remaining glace’ ginger.

Makes 12.

We also felt that a proper lunch was needed, so using the power of creative lunchtime ingenuity created these puff pastry pizza-like…things…

Puff Pastry Things

1 sheet puff pastry
12 cherry tomatoes, halved.
1 slice of Roasted Eggplant (we just got ours from the deli)
8 olives
Red Onion, sliced thin
1 pckt of cream cheese
Fresh Herbs (you pick), chopped
Dried Oregano
1 tsp lemon juice and some lemon rind.
1 egg

1. Cut the pastry into four rectangles and lay out on a tray with baking paper

2. Make an egg wash by whisking up an egg in a bowl and then brush the egg onto the pastry, Sprinkle with some dried oregano. Place pastry in the oven at about 180 for about 10 mins or until the pastry has risen and browned slightly on top.

3. In a medium bowl mix the cream cheese, lemon juice and fresh chopped herbs together until well combined.

4. Pull puff pastry out of the oven and using a spatula or something that wont get your hands burnt press the puff pastry rectangles down in the center to create a base for your toppings.

5. Spoon on some of your cream cheese mixture onto the pastry and spread it out along the center, add your tomatoes, eggplant, onion and olives and place back in the oven for a further 10 mins or until the tomatoes become juicy and soft. Drizzle a bit of oil over the top and hey presto, you got lunch. This dish works with really any toppings you want.

Here are the resulting piccies. More Cooking with Photographised coming to a Masterchef crazed Kitchen near you…

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