Galley Recipes

Recipes from my Galley

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sponge_cake_1st_attempt

date_slice

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DOUBLE CHOCOLATE CHERRY SLICE 

1 pkt Choc Bear Biscuits

150 grams unsalted melted butter 

 125g coconut 

 50g icing sugar 

 150g white chocolate 

 75 grams butter 

 75ml cream 

 300g glazed cherries 

 5 drops red colouring 

 200g dark chocolate

 Place biscuits in plastic bag( or a food processor) and crush, empty into bowl and add melted butter, mix together, press into base of square or rectangular baking tin and put in fridge 10 mins. 

 Put coconut and icing sugar in bowl and mix together 

 Melt white chocolate and butter, add to coconut mix, add cream and food

 colouring, mix, add cherries, mix. 

 Pour over biscuit base and put back in fridge to set. 

 Melt 200g dark chocolate and pour over top, put back in fridge to set 

 Cut into squares after about ½ hour once set.

Ice Cream Pudding

1 cup Dried Cranberries
100ml Brandy, Sweet Sherry or similar
1 cup Frozen Berries
2 x50g Voilet Crumble Bars
1 L Vanilla Ice Cream
Whipped cream for Decoration
Chopped Strawberries or Frozen Berries to decorate.

Method
1. Soak Cranberries in Brandy overnight. Line a pudding bowl with Gladwrap, for ease of turning out.
2. Soften Ice Cream fold through chopped berries, Crumble Bars and drained Cranberries.
3. Put in mould and freeze for at least 4 hours.
4. Invert onto serving plate and place few spoons of whipped cream on top and add extra berries and grate some chocolate over the berries.

Custard Powder Sponge

The photo shown is the sponge with heart on and Alan with his birthday Cake made in 10cm Square tin.
4 eggs
¾ cup Castor Sugar
¾ cup Cornflour
1 heaped tab Custard Powder
1 teas Cream of Tartar
½ teas Bicarb Soda

Sift dry ingredients together twice (except Castor Sugar)
Beat egg whites until stiff.(Do not overbeat) Add sugar gradually
Beat again for 5 mins. Add egg yolks (using Mixer) then fold in dry ingredients. Grease 2 sponge tins (22cm round) line with bake paper.
Cook in moderate oven 350 F or 180 C for 20 min.
Cool on rack. Fill with jam and cream. Then enjoy!!!
Thanks Beth Lodge (Alan’s Sister)

My Homemade Bread Tips

I mix and knead using the dough cycle on my Breville Breadmaker. This cycle takes 1 1/2 hrs.
When adding ingredients to the pan use lukewarm water and add 2 tablespoons of vegetable oil.
Let the process finish and turn onto floured board, very lightly knead and the cut into usable sizes and lightly shape before placing into the pan.
My new pans I purchased from  http://www.mackies.com.au/

Easy 2 Egg Pavlova

2 Egg Whites

1 ½ cups Castor Sugar

½ teas Vanilla

1 teas Vinegar

1 teas Cornflour

4 tabs Boiling Water (2oz)

Place all ingredients into small bowl beat on high speed until mixture is very stiff (approx 15mins). Spread on tray lined with Bake Paper.

For a large Pavlova bake moderate oven for 10mins, reduce heat to slow bake further 45 mins, cool in oven.

For  small Pavlovas  bake moderate oven for 10mins, reduce heat to slow bake further 30 mins, cool in oven.

For a fan forced Oven 120 deg then 80 deg.

Pumpkin Scones – Mums
1 rounded dessertspoon Butter
1 rounded dessertspoon Sugar
1 level teas grated lemon rind
1 cup cold mashed pumpkin
1 egg
1/3 cup milk
2 cups SRF
½ teas salt
1 level teas nutmeg
beat the butter and sugar to a cream. Add lemon rind. Stir in the pumpkin, beaten egg and milk. Sift the flour, salt, and nutmeg and stir into the mixture making into a medium dough. Turn onto a lightly floured board and knead lightly. Roll to a half inch thick. Cut with a small glass or scone cutter and place on greased scone tray. Brush tops with egg white or milk and bake in hot oven 400 deg F 20min

Reindeer Slice

200gm Dark Chocolate

2 cups Cornflakes

2/3 cup Sweetened Condensed Milk

100gm Red Glace Cherries

½ cup chopped Macadamias, toasted

½ cup toasted flaked Almonds

½ cup Sultanas

¼ cup Currants

Melt Chocolate in microwave.

Spread over base of a slice tin, covered in bake paper.

Chill until set.

Combine remaining ingredients in a bowl, tossing to coat thoroughly

With sweetened condensed milk. Spread mixture over chocolate base.

Bake for 20mins, until golden.

Cool in tin then chill until Choc Base is set again.

Cut into triangles and store in an airtight container in fridge.

Date Slice

Filling:
2 cups Stoned Chopped Dates
1 cup water
1/2 cup sugar
Combine all ingredients in a saucepan. Cook over low heat, stirring occasionally, until liquid has evaporated. About 15mins. Cool.
Crumb Mixture:
1 3/4 cups Plain Flour
1/2 teas Bicarbonate of soda
1/2 teas salt
185gm Butter
1 cup Brown Sugar, firmly packed
1 1/2 cup Rolled Oats

Sift together flour, bi carb and salt. cream butter and sugar until light and fluffy. stir in sifted ingredients with rolled oats. mix well. mixture will be crumbly. press half  onto the bottom of prepared tray. Cover with the date filling. Sprinkle remaining crumb mixture over the top.
Bake in a moderately hot oven (375F/190C) for 35-40 minutes or until golden brown on top. Cut into squares while still warm with plastic knife. Enjoy!

Also works well with dried apricots but you need to add extra sugar when cooking apricots!

Chocolate Mousse

2 x 75gm Cadbury block Chocolate (I have used Dark, but lite or milk will also work)
1 tablespoon Brandy
4 Eggs separated
1 cup Cream

Method
chop chocolate roughly and put in a double saucepan, stir over hot water until melted. Remove from heat and add egg yolks and brandy gradually beat until mixture is smooth and thick.
Whip cream. Do not overwhip or the cream will be difficult to fold in, cream should be nicely thickened. Fold into the chocolate mixture.
Beat egg whites  until soft peaks form. Here again do not overbeat or they will not easily fold into the chocolate mixture.
Fold half the egg whites into the chocolate mixture and then fold the other half in. Spoon mixture into 4 individual glasses or one large one.
Top with cream  and grated chocolate.
Serves 4

Chocolate Hazelnut Ganache Cake

 4 Egg whites

1 12 cups (330g) castor sugar

1 teas vanilla extract

1/2 teas vinegar

1 1/4 cups (125g) toasted ground hazelnuts

185g dark chocolate, broken into pieces

3/4 cup cream

icing sugar to dust

 1. Preheat oven to 180C or 160C. Grease and line 2 x 20cm round cake pans.

 2. Using an electric mixer, beat egg whites until stiff peaks form. Gradually add 1 cup of sugar,1 tab at a time, beating constantly until thick and glossy. Add vanilla and vinegar and beat to combine.

 3. Fold through hazelnuts. divide mixture evenly between prepared pans, smoothing top with spatula. Bake for 35mins until pale golden and firm. Cool in pans.

 4. Meanwhile, place chocolate and 1/2 cup water in a small saucepan on a low heat. Stir frequently until dissolved. Simmer for 10 minutes, until thickened slightly.Refrigerate until cold.

 5. Whip cream and stir through 1/4 cup of chocolate sauce. Spread onto one meringe round and top with other meringue. Cover and chill overnight. Dust with Icing Sugar. Serve with remaing chocolate sauce. 

Best made the day before, flavours develop, and cuts better, but I have made it very close to serving and no one complained!!!!

 Yummy!!! I made it with almonds instead of hazelnuts and it is still very yummy!!!