Sunday, 22 July 2012

Fruit Pastry Twirls


  • 4 sheets Puff Pastry
  • 1 tin Peaches
  • 2 green Apples
  • 2 tbls Apricot Jam
  • Cinnamon


  1. Cut Circles of Puff pastry using a glass; vary the size to your wishes
  2. Cut thin slices of apple and lay them on the pastry in a starlike manner
  3. Heat apricot jam in microwave, and spead on fruit.
  4. Top with a sprinkle of cinnamon.
  5. Cook in a 180C oven, for 15mins or until golden and puffy
  6. Repeat with Tinned Peaches.

Experiment, many other fruits can be used, aswell as different types of jam

Monte Carlo's


  • Ingredients:
  • 185g butter, softened
  • 1 teaspoon vanilla essence
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1 1/2 cups self raising flour
  • 1/2 cup plain flour
  • 1/2 cup desiccated coconut
  • 1/4 cup raspberry jam
  • Cream Filling:
  • 60g butter
  • 1/2 teaspoon vanilla essence
  • 3/4 cup icing sugar
  • 2 teaspoons milk


  1. Preheat oven to 180 degrees. Grease oven trays. Beat butter, essence, sugar and egg until smooth. Transfer to a larger bowl, then add flours and coconut in two batches. Spoon teaspoons of mixture onto prepared trays, flatten slightly: rough surface with a fork. Bake for 12mins.
  2. Cream Filling:
  3. Beat butter, essence and sifted icing sugar, mix until light and fluffy, then beat in milk. Refrigerate until spreadable.Sandwich biscuits with cream and jam.


Passionfruit macadamia and white chocolate pudding with pineapple jam


  • 300 g white chocolate
  • 315 g Butter
  • 10 Eggs
  • 230 g Sugar
  • 250 g Flour sifted
  • chopped zest of 1 Lemon or lime
  • of 1 Lemon or lime
  • 100 ml passionfruit pulp or to taste
  • ¼ cup toasted Macadamia nuts
  • ¼ cup lightly toasted Coconut
  • 1½ kg Pineapples
  • 500 g Sugar
  • 250 ml Water
  • Coconut liqueur


  1. Whisk sugar and eggs.
  2. Melt chocolate in butter, allow to cool slightly.
  3. Add chocolate to sugar mix.
  4. Add pulp, juice, zest, coconut and nuts.
  5. Whisk in flour gently to avoid lumps.
  6. Place in molds lined with plastic cling wrap.
  7. Bake for 10-12 minutes on a high temperature, ensuring the interior is warm and runny.
  8. Skin and cut pineapple into small pieces.
  9. Place in large saucepan and add sugar and water.
  10. 1Bring to boil and simmer for 15-20 minutes.
  11. 1Strain or blend to puree.
  12. 2Finish with a dash of coconut liqueur.
  13. 1Place warmed up crush on plate. Gently squeeze pudding on top.

Saturday, 21 July 2012

Rocky creek buzz

What a beaut day to visit all at Rocky Creek. Bit windy but at least the sun is out.

Thursday, 5 July 2012

Market buzz

The yungaburra markets give me the opportunity to sell some of my jams. So many interesting things to buy. Crystals, crochet items, food, seedlings. Can't forget the good coffee either.