Deviled Eggs

May 10, 2009

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I love deviled eggs… they are just the easiest thing to make in the world and they look amazing.
There are so many recipes for deviled eggs online, but I’ve noticed a strange trend… they seem to all be lacking curry powder. I have always thought deviled eggs had curry powder, how else are they ‘deviled’? Ah who knows, but I love this recipe and they are eaten so quickly. I made some for a work morning tea a few weeks ago and one particular woman just kept coming back for more.
I noticed they are more popular with women, I asked one of the male workers if he was going to try one and he said they looked “too delicate”. Haha I suppose they do.

The curry powder I use is Keen’s. Deviled eggs is probably the only recipe that I would actually use curry powder in – never EVER for an actual curry; that is blasphemy in our house. It’s the perfect flavour for these though, it seems to stir childhood memories of curried egg sandwiches which I think is the reason why they are so popular.

I pipe my filling back into the eggs, but you can always spoon it in too. They are so easy to make! And they taste so good. I always end up with extra filling so I put it into a sandwich. Nom nom.

On hard-boiling eggs; it’s quite easy. Carefully place the eggs into a saucepan of water and let it boil. Stir a few times so the yolks don’t settle right on the edge. Boil for about 10-15 minutes and they’re done.

So here’s the recipe. Perfect for your next dinner party or morning tea, or just because you can!

Deviled Eggs
Makes 12

6 eggs, hard-boiled
2 tbs mayonnaise
1 tsp curry powder (I use Keen’s)
1/4 tsp dijon mustard
Salt and pepper to taste
Paprika

Cut each hard-boiled egg in half and scoup the yolks out into a bowl. Mash the yolks with a fork and add the mayonnaise, curry powder, mustard, salt and pepper. Stir until smooth, add more mayonnaise if it looks a little dry.
Spoon the mixture into a piping bag and pipe the mixture into each empty egg. Sprinkle with paprika.

Enjoy!

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Banana Smoothie Muffins

December 7, 2008

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After baking the Pear and Banana Loaf the other night I was still left with a very ripe banana. I decided to make “Banana Smoothie Muffins” for my brother; recipe by yours truly. So what makes a smoothie muffin? Besides mashed banana they also have strawberry yoghurt and honey. The end result is a very moist and fluffy muffin that actually tastes like a smoothie! The yoghurt makes it a heavier muffin than most; so don’t worry too much that they don’t rise a great deal.

For this recipe you can substitute any flavour yoghurt you like. I also used an organic honey from a friend’s farm which made it taste just that little bit extra. Try different fruits too; experiment and create all different kinds of “smoothie” flavours. I just put in whatever I happened to have at home.
These muffins are great to have in packed lunches, and especially for kids. They taste great warm or cold.

Banana Smoothie Muffins
Makes about 28 cupcake sized muffins

1 3/4 cups self-raising flour
1/2 cup caster sugar
1 cup yoghurt (I used strawberry)
1 egg
1 tbs honey
2/3 cup oil
1 large mashed banana

Preheat the oven to 180C

Sift the flour and combine in a bowl with the sugar.
In a seperate bowl combine the yoghurt, egg, honey and oil. Fold into the flour mixture and gently stir until mixed well. Stir in the mashed banana.

Spoon into a prepared muffin pan and bake for 20-25 minutes or until a toothpick comes out clean.

Enjoy!

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Pear and Banana Loaf

December 5, 2008

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About a week ago I posed the question of what to do with a bunch of pears. Last night I looked around the kitchen and saw that I still had those pears and also some really ripe bananas. I decided to bake a pear and banana loaf. It’s really easy to put together… and the result is moist and fruity with a hint of cinnamon.

My little brother is four years old and my favourite critic. He said, “It melts in my mouth” and that he “loves the crust the best”. Now that is the best compliment.

This loaf is just perfect with butter for a Saturday morning breakfast. Or if you really want to impress some guests this doesn’t take long to put together. Just don’t expect it to last long!

This recipe uses oil rather than butter. You can use any oil, I recommend extra virgin if you have it. Oil is actually healthier for you than butter. Whilst there are more calories per tablespoon, oil is monounsaturated fat and low in cholesterol which in the grand scheme of things is a lot better for you.

Enjoy! I know I did 🙂

Pear and Banana Loaf

1 1/2 cups self raising flour
2/3 cups brown sugar
1/4 tsp ground cinnamon
1/2 tsp bicarbonate of soda
2 eggs, lightly whisked
1/2 cup milk
1/3 cup oil
1 cup chopped ripe bananas
1 cup chopped ripe pears

Preheat the oven to 170C

Sift the flour into bowl and combine with the sugar, cinnamon and soda. Make a well in the center.

In a seperate bowl whisk together the eggs, milk and oil. Fold into the flour mixture and mix until well combined (don’t beat). Gently stir in the fruit.

Pour into a greased and lined loaf tin and bake for 45-50 minutes or until golden and cooked through. Cool for 5 minutes before slicing and serve.

Tastes great warm or cold.

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Raspberry and Coconut Slice

November 29, 2008

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My friend Emily and I often have movie days and for today I asked her if she wanted me to bake her anything. She requested “Raspberry and Coconut Slice”.
This is an old fashioned favourite and very easy to put together. It consists of a sweet biscuit-like base, a layer of raspberry jam and finished with a sweet coconut topping.

To be perfectly honest, this is a slice that has apparently eluded me for my entire life! I had never had it before today and it was really nice. I am already thinking of some variations; blueberry jam instead of raspberry served with whipped cream. Yum.

So here is the recipe for you to try:

Raspberry and Coconut Slice
Makes about 20 pieces

2 cups plain flour
1/2 cup castor sugar
90g unsalted butter
1 egg
1 cup raspberry jam

Topping
2 cups desiccated coconut
1/4 cup castor sugar
3 eggs

Preheat the oven to 200C
Combine flour, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. I actually used my hands for this, as our food processor isn’t quite big enough. Add the egg and combine until the mixture forms a ball.

Line a 3cm deep 18 x 28cm slab pan with baking paper. Press the base mixture into the pan and bake for 10 minutes or until it begins to brown.
Remove from the oven and turn the oven down to 170C

To make the topping; whisk together the coconut, sugar and eggs until well combined.

Spread the jam onto the warm base, microwave for a few seconds to make it easier to spread. Next spoon on the topping and using the back of the spoon gently press making sure it is all even.
Bake for 20 minutes or until the top is golden and the base is cooked.

Mini Toblerone Muffins

November 26, 2008

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I love morning teas at work. It’s the best excuse to bake something yummy. For tomorrow I baked some mini toblerone muffins! They are so cute and perfectly bite-sized. Normally I’m not really a fan of muffins… I find them quite dry but these were great! Especially a burst of creamy toblerone chocolate and nougat.

So here’s the recipe for you to try:

Mini Toblerone Muffins
Makes about 36

1 cup plain flour
1/4 cup cocoa powder
2 tsp baking powder
1/3 cup brown sugar
100g butter, melted, cooled
1/2 cup milk
1 egg, whisked
100g Toblerone, chopped

Preheat the oven to 180C

Sift flour, cocoa and baking powder. Stir in sugar. Make a well in the center.
Whisk together the butter, milk and egg. Pour into the flour mixture and gently stir to combine. Fold in the chopped Toblerone.

Fill 3/4 of a mini muffin pan (in mini cases if you wish) and bake for 10-12 minutes.

Let them cool in the pan for 5 minutes and serve straight away.