Simple and Easy Whiteout Cake

Simple & Easy Whiteout Cake
Ingredients

• 3 Cups Plain Flour
• 1/2 Cup Corn Flour
• 1 Egg
• 3 Egg Whites
• 1/2 Tsp Slat
• 1 Tsp Baking Soda
• 275g Butter
• 400g Sugar
• 11/2 Cup Water
• 1 Tblsp Baking Powder

For the Icing

• 250g White Chocolate
• 100g Sugar
• 50g Plain Flour
• 115g Butter
• 250ml Milk
• 60ml Whipping Cream
• A drop of vanilla extract.

Method

1. Whisk the whole egg,sugar and butter in a mixing bowl until pale in colour.
2. Next add vanilla ,flour and cold water and mix well.
3. Pour the prepared batter in to a baking tray and bake on 180c about 50 min to 1 hour.
4. Cool on a wire rack.
5. Next for the icing melt chocolate.
6. Add milk in a pot and dissolve plain flour in it. Add sugar and vanilla and cream.
7. Cook until it becomes a thick consistency like condensed milk.
8. Cool it completely and add butter and whisk well.
9. Next add white chocolate and whisk well. Leave in fridge several min and whisk back again.
10. Cut the cake in to 3 layers. Spread the icing.
11. Cover with the remain and leave it in fridge to set.
12. Cut the cake as you wish. Enjoy !

Healthy Rye,Whole wheat & Multigrain Bread

Healthy Rye, Wheat & Multigrain Bread
Ingredients
Overnight dough

• 160g Bread flour
• 110ml Boiling water
• 2Tblsp Molasses
• 420ml cold water

Next day bread ingredients

• 300 g Bread Flour
• 200g Whole wheat Flour
• 150g Rye Flour
• 10g Salt
• 12g Instant dry yeast
• 30g Water
• 150g Multigrain

Method

1. Add flours, previous day dough,yeast,salt and knead well.
2. Next add the multigrain mix and knead about 20 min.
3. Do not add water at once. Its only if needed.
4. Leave to double in size.
5. When the dough is ready cut in to equal parts and make buns as directed and leave to prove again.
6. Brush the tops with eggs or oil and bake on 200c about 20 min.
7. Cool on a wire rack. Freeze if you like.

Soft & Silky Strawberry & Coconut Syrup Cake

Soft & Silky Strawberry & Coconut Syrup Cake
Ingredients

• 200g Caster Sugar
• 125g Butter
• 210g Self Raising Flour
• 1/2 cup Strawberry Puree
• A Drop of vanilla
• 125ml Coconut Milk
• 2 Eggs 
•  40g Strawberry flavoured Gelatine

Method

1. Preheat oven to 180C.
2. Whisk butter and sugar until pale in colour.
3. Next add gelatine and eggs and whisk well.
4. After add flour and cocoa powder, vanilla & pureed strawberry and mix well.
5. Put that in to a prepared pan.
6. Bake on 180c about 30-40 min or until a skewer inserted comes out clean.
7. Cool on a wire rack.

Magic Chocolate Custard Cake

Magic Chocolate Custard Cake
Ingredients

• 4 Eggs Separated into egg whites and yolks
• 175g Raw sugar
• 115g melted butter
• 1/4 cup cocoa powder.
• Few drops of vanilla
• Pinch Salt
• 110g Plain Flour
• 2 Tblsp Corn Flour
• 2 Cups Milk

Method

1. Add yolks , Sugar,Salt, Butter in to a mixing bowl and mix well.
2. After add corn flour and cocoa powder,plain flour and milk.
3. Mix well and leave aside.
4. Beat egg whites in a separate bowl until soft peak.
5. Mix whites with the batter and pour in to a tray. 
6. Bake on 170c about 40- 50 min  or until a skewer inserted comes out clean.

Home made Baked English Muffins

Home Made Baked English Muffins
Ingredients

• 160g Bread flour
• 40g Plain flour
• 20g Sugar
• 5g Salt
• 15g Butter
• 5g Instant dry yeast
• 1 Egg
• 80-100ml water

Method

1. Add all the ingredients in to a mixing bowl and knead 5 min.
2. Leave to prove.
3. Cut the dough as instructed and leave to prove again and bake on 180c about 20 min.
4. Cool on a wire rack.
5. Can freeze up to 6 months.

Asian Style Soft Coconut Rolls

Asian Style Soft Coconut Rolls
Ingredients

•  360g Bread Flour
• 7g Instant dry yeast
• 1 Egg
• 20g Butter
• 20g whipping cream
• 50g Sugar
• 1/2 tsp Salt
• 150ml water

Filling Ingredients

• 125g Desiccated coconut
• 40g Whipping Cream
• 50g Butter
• 1 Egg
• 50g Sugar

Method

1. Add flour, sugar,salt,sugar,egg,whipping cream,butter and knead adding water little by little until it becomes a smooth dough.
2. Mean while mix all the filling ingredients and leave aside.
3. Leave in a warm place in a greased bowl to double in size.
4. Cut the prepared dough in to equal size pieces and roll to a rectangular shape.
5. Spread the coconut on top of the dough.
6. Roll and seal edges.
7. Leave to double in size.
8. Brush the tops with eggs.
9. Bake on 180c about 20 min or until golden brown on top.
10. Cool on a wire rack.

Chocolate ,coconut & Cream cheese Slice

Chocolate, Coconut & Cream Cheese Slice
Ingredients
For the Chocolate Sponge

• 110g Self Raising Flour
• 25g Cocoa Powder
• 80ml Milk
• 1 Egg
• 50g Sugar
• 25g Softened Butter

For the second Layer

1. 50g Desiccated Coconut
2. 1tsp Vanilla
3. 125g Cream Cheese or mascarpone cheese

Third Layer

• 120g Chocolate
• 30g Butter
• Desiccated coconut for sprinkling.

Method

1. Whisk egg,sugar and butter in a mixing bowl until pail in colour.
2. Add cocoa, and self raising flour and whisk on a very low speed while adding milk.
3. Put the mix in to a cake tin and bake on 180c about10-15 min or until a skewer inserted comes out clean.
4. Meanwhile mix cream cheese, coconut and vanilla. Leave aside.
5. Put the prepared cake on a plate and cover with the cream cheese mix.
6. Pour melted chocolate and sprinkle some coconut on top.
7. Store in fridge.

Sri Lankan Cream Buns / Double Buns

Ingredients:

• 230 bread flour
• 50g sugar
• 4 salt
• 25g butter
• 80-100ml milk
• 1 egg
• 7g yeats
• 4g salt

Method:

• Preheat the oven to 180c. Into a standard mixing bowl add the bread flour, salt, sugar, yeast, egg, and the butter. Mix for about a 2mins, then slowly add the milk until it makes a smooth dough. Then mix on a low speed for 25mins.
• Flour the bench and place the dough on top, kneed a few times. Then divide the dough into the required amount of buns. Use your palm to make a circle shape out the cut pieces. Then leave them on a baking tray to double in size. 
• Brush some eggs on top of the buns. Then bake for about 10-20min or until golden brown. Fill the buns with desired toppings and icing.
• Enjoy

Bakery Style Milo Bread

Ingredients:

• 200g bread flour
• 5g dry east
• 25g egg
• 25g unsalted butter
• pinch of salt
• 2g bread improver
• 25g milk powder
• 50g sugar
• 45g milo
• 85 butter

Method:

• Preheat the oven to 180c. Into a standard mixing bowl add the bread flour, bread improver, salt, sugar, milk powder, egg and the yeast. Mix this for 2-3mins whilst adding water to make a rough not sticky dough. The add the butter and mix for another 3mins. Then leave the dough to double in size.
• Flour the bench, place the dough on top and kneed until the dough is smooth. Cut the dough into 2 or 1 depending on how many loaves you want to make. Using the dough roll it out into an oval shape. Take the remaining butter and spread it on the rolled dough, then add the milo on top. and any other topping you would like. The roll the dough close. Then let it double in size.
• Place this is a loaf pan or tray, brush the top with eggs. Bake for 10-15mins or golden brown.
• Enjoy

SImple and Easy Potato Pancakes

 Simple and easy potato pancakes

• 2kg potatoes
• 1 onion
• Chillies
• 1//2 cup of flour
• 4 eggs
• Salt and pepper

Method

1. Process all the ingredients and mix flour.
2. Make pancakes.
3. Serve hot with sour cream or as it is.

Yoghurt,Coconut milk and Raspberry Jelly Slice

Yoghurt ,Coconut Milk & Raspberry Slice
Ingredients

• 200g Crushed cookie
• 30g Melted butter
• 2x250g Packets fresh raspberries
• 1 packet raspberry jelly/ 85g 
• Chilled 200ml coconut milk
• 500g Greek Style yoghurt
• 80g Icing Sugar
• 1/2 Cup of Water
• 4tsp Gelatine powder

Method

1. Mix Butter and crushed cookies. Press on to a tray.
2. Leave in fridge to set.
3. Dissolve flavoured jelly according to the packet instructions.
4. Dissolve 4tsp gelatine in 1/2 cup of water.Microwave it.
5. Add coconut milk in to a mixing bowl and whisk well.
6. Add yoghurt and whisk again.Add icing sugar.
7. Next add dissolved plain gelatine.
8. Pour the mix on to the biscuit base.
9. Leave to set in fridge.
10. Next pack raspberries on the set coconut jelly.
11. Pour the prepared raspberry gelatine on top and leave in fridge again to set.
12. Remove from tray and cut as you wish.
13. Serve with cream and ice cream.

The best Flax Seed Bread

Ingredients( Soaking):

• 100g wholewheat flour
• 20g bread flour
• 2g instant year dissolved
• 50g flax seed
• 70ml warm water
• 100g flaxseed flour
• 150 warm water

Ingredients(bread):

• 350 wholemeal flour
• 75g bread flour
• 90g flaxseed flour
• 20g rye flour
• 250-300ml water
• The 3 soaks at the start
• 10g salt
• 7g yeast

Method:

• Add the flaxseed and water into a bowl, let this expand and soak the water in.  Then add the flaxseed flour into another bowl, and add the 150ml warm water, mix it well and leave it in room temp for 3 hours. 
• Add the wholewheat flour, bread flour,  dissolve yeast, and mix well to make a smooth paste and leave covered for 10-12 hours in room temp. 
• Preheat the oven to 200c. Into a standard mixing bowl add the wholewheat flour, rye flour, bread flour, add the flour/yeast soak (from the start) add the flaxseed soak as well, then start mixing, add the salt and yeast while mixing. Then add the flaxseed flour, 300ml water and then add the soaked flaxseed meal into the dough and mix on a dough hook until all combined.
• Flour the bench, place the dough on top kneed it for 2 mins. Cut the dough into equal desired bread sizes, place on a lined baking tray, cut in some marks on the dough, brush some olive oil on top and bake for 20mins.
• Enjoy

Chocolate Sponge Mousse Cake

Ingredients (Sponge):

• 3 large eggs
• 100g caster sugar
• 75g self-raising flour 
• 25ml milk
• 20g cocoa powder
• 30 butter
• 200g dark chocolate melts
• 30g butter
• 1/2tbps glucose syrup
• 1tsp vanilla

Ingredients (filling):

• 170 chocolate melts
• 300ml thickened cream
• 100g whipping cream
• 170 whit chocolate chips

Method (Sponge):

• Preheat the oven to 180c. Into a standard mixing bowl add the sugar, butter, beat this on medium speed for about 2mins. While still mixing add the eggs 1 by 1 and keep mixing for another 2mins. Then add the cocoa powder, milk and flour, mix until it's all smooth and combined.
• Pour the batter into a prepared cake tin, make sure to line it first. Bake this for 10mins
• When the sponge is cooled and ready, cut the cake into two half, splitting the cake into two circles.

Method(filling):

• Heat 50ml whipping cream onto and then pour it onto the milk chocolate, leave it to cool down a bit then start mixing the two until the chocolate makes a smooth ganache. 
• Then whip 150ml thickened cream until it forms a soft peak, then add the ganache slowly and keep whisking for about 2mins. Using a spatula spread this onto the sponge and leave it in the fridge for about 3 hours or overnight.
• Repeat the first two steps for with the white chocolate.
• Then use the dark chocolate to make a glaze, using a microwaveable bowl add the dark chocolate, glucose, vanilla and butter, melt this until smooth and creamy.
• Place the other half of the sponge onto the filled sponge and place in the fridge or freezer for an hour, then pour the chocolate glaze on top. let it cool down and harden, then it's ready to serve.