Eccles Cakes

Eccles Cakes Serves: 10 or 12 Notes : Great for afternoon tea, morning tea, after school treats, picnic treats or whenever it takes your fancy!   INGREDIENTS 445g Sour Cream Shortcrust Pastry, thawed 100g currants 50g unsalted butter (softened) 50g soft brown sugar ½ teaspoon mixed spice 1 egg white Caster sugar METHOD Click the +/- symbols…

Pinwheels

Pinwheels Serves: 12 Note: You can change the fillings in this recipe to suit your taste, try ham instead of salami, mozzarella instead of ricotta etc… The Beautiful plates used in the photo were kindly supplied by Eva Tscharke, potter at The Tscharke Winery here in the Barossa. Click here to view more of Eva's work  INGREDIENTS 375g…

Caramelised Garlic Tart

Caramelised Garlic Tart Taken from Yotam Ottolenghi’s ‘Plenty’ this is one of the loveliest tarts we have made. Made with the Carême Sour Cream pastry.   Serves: 4 -6 Utensils: 23cm loose-bottom tart tin INGREDIENTS 445g Carême Sour Cream Shortcrust Pastry, thawed 3 medium heads of garlic, cloves separated and peeled 1 tablespoon olive oil 1 teaspoon…

Chocolate Strawberry Cheesecake

Chocolate Strawberry Cheesecake Serves: 8 Utensils: 23cm round fluted loose base tart tin Tip: The Moscato Syrup can be made the day before INGREDIENTS 250ml moscato 1 vanilla bean split 110g caster sugar 2 tablespoons water 500g strawberries 300g Dark Chocolate Pastry, defrosted 500g cream cheese, room temperature 1 cup caster sugar 2 large eggs, lightly whisked 2…