Apple, Sultana Crumble Cake

INGREDIENTS 3              Eggs 200g        Unsalted Butter 200g         Sugar 20g           Vanilla Extract 250g         Flour 10g           Salt 40g           Baking Powder 5g              Cinnamon 90g            Lukewarm Milk 400g          Coarsely Grated Apples 170g          Chopped Walnuts or Pecans 100g          Sultanas Icing Sugar to decorate   PROCEDURE. Grease a 26cm round cake tin and line with baking paper….

Rewena

INGREDIENTS Group 1 200g        Potatoes or Kumara 200g         Water 200g         Flour 2g              Yeast (or 100g of Yeast starter dough) 50g            Honey Syrup Group 2 750g           Flour 25g              Salt 25g              Butter 25g               Honey Syrup 200g              Water   PROCEDURE. In a pot place your peeled potatoes/ Kumara and water, put on boil till softened….

Pavlova

INGREDIENTS 4               Egg Whites 300g         Castor Sugar 5g             Vanilla Extract 10g           Corn Flour a pinch of salt   PROCEDURE. Whisk egg whites on high till it becomes white and slightly stiff, slowly add sugar and pinch of salt until all is…

Sachertorte Cake

INGREDIENTS Group 1 225g        Flour 400g         Sugar 110g        Cocoa Powder 8g            Baking Powder 5g            Salt Group 2 10ml         Vanilla Extract 100g          Egg 230g          Hot strong Black Coffee (or Dark Hot Chocolate) 230g          Milk 110g          Oil 20g            Melted Dark Chocolate Group 3 Chocolate Creme Ganache https://travellerscookbook.com/2017/11/11/ganache/   PROCEDURE. Combine all group 1 ingredients…

Ciabatta – Poulish Style

INGREDIENTS Group 1 300g        Flour 6g            Yeast 300g        Water Group 2 700g        Flour 14g          Gluten flour 8g             Yeast 540g         Water Group 3 30g            Salt 15g             Olive Oil   PROCEDURE. Mix together all group 1 Ingredients, cover and leave for at-least 12 hours. Combine group 1 with group 2  flours, yeast and water….

Sponge Dough Baguette

INGREDIENTS Group 1 650g        Flour 15g           Salt Group 2 8g             Yeast 400g         Water 25g            Olive oil   PROCEDURE. Combine Group 1 flour and salt. Set 250g of the flour/salt mixture aside. Combine group 2 excl. 3g of yeast and add to the remaining flour/salt and mix…

Swiss Milwaukee Rye Bread

INGREDIENTS Group 1 200g        Rye Flour 7g              Yeast 370g          Water 20g            Caraway Seeds Group 2 200g           Kibble Rye 100g           Sultana 200g           Water Group 3 20g              Yeast 100g            Rye Flour 90g               Molasses/ treacle 15g                Salt 1                     Egg 1tsp               Crushed Walnuts 750g              Flour 45g                 Butter   PROCEDURE. Combine group…

Chunky Chocolate Chip Cookies (D/F)

INGREDIENTS 300g        Vegan Butter/ vegetable based Margarine 2                Eggs 400g           Sugar 2tsp            Vanilla extract 50g              Brown Sugar 600g             Flour 3/4tsp           Baking Soda 1/4tsp            Salt 300g               Chopped chocolate   PROCEDURE. In a mixing bowl add egg, margarine, Vanilla extract and sugars. Mix with a paddle till soft and fluffy…

SAUSAGE ROLLS.

INGREDIENTS Group 1. PUFF PASTRY https://travellerscookbook.com/2017/07/21/puff-pastry-french-method/ SAUSAGE FILLING. https://travellerscookbook.com/2017/07/31/sausage-filling/ Group 2. 2                       Eggs 5g                     Salt   PROCEDURE. Take pre layered puff pastry out of chiller after following our recipe for French style puff pastry and roll out till about 3mm thick (try to make it a nice rectangular shape) Combine Group 2 eggs and salt…

SAUSAGE FILLING.

INGREDIENTS 500g        Beef/Pork Mince 500g         Sausage Meat 50g            Salt 30g            Cracked Pepper 100g          Tomato Relish 75g            Worchester Sauce 50g             Soy Sauce 2                 Garlic Cloves 40g             Mixed Herbs 10g              Olive oil   PROCEDURE. place mince and sausage meat with Salt, Pepper, Herbs, Olive oil and Garlic in a…

PUFF PASTRY (French Method)

INGREDIENTS GROUP 1 1200g        Pastry Flour 20g            Salt/Sugar (Optional) 80g            Butter (Unsalted) 650g          Cold Water (variable)   GROUP 2 650g         Butter Sheet (Unsalted)   PROCEDURE Add Salt/Sugar to Flour. Place Flour and group 1 butter in mixing bowl and mix lightly to a slight crumb with…

SHORTCRUST PASTRY

INGREDIENTS. 400g                  Pastry Flour. 10g                    Salt. 220g                  Butter (Unsalted) 100g                  Water.   PROCEDURE. Sift flour and salt into a mixing bowl. Add butter cut in small chunks to flour mixture and mix on a low speed with a hook attachment till resembles a fine crumb. Add water to mix slowly till forms a light dough….