Trip Recipes | Part one

Ingredients

Makes 6 large or 12 small muffins

Unsalted butter (room temperature) – 6 tbsp + 1tbsp
All-purpose flour – 3 cups + 2tbsp
Baking powder – 3 tsp
Salt – 1 tsp
Sugar – 1 1/4 cups + more for sprinkling
Large egg – 1
Large egg yolks – 2
Pure vanilla extract – 1 tsp
Milk – 1 cup
Berries of choice – 1 3/4 cups

Directions

Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in
berries by hand.

Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

Ingredients

Makes 12 to 15 scones

Flour – 7 cups
Baking powder – 4 tbsp
Butter – 1 ½ cups
Butter milk – 3 cups
Aged Cheddar – 2 cups
Dried Onion – 4 tbsp
Black pepper – ½ tsp
Parsley – 2 tbsp
Salt – 1 tsp

Directions

Mix your dry ingredients together in a large baking bowl and set in freezer for 10 minutes to chill. Add cold cubed butter and crumble with hands into flour until butter and flour form a course crumb. Keep hands cool with ice pack. Add cheese and lightly mix with fork until combined.

Make a well in the middle of the flour mixture and add 3 cups of buttermilk. Gently mix with a fork until just combined (do not knead dough or over mix).

Divide dough into two halves. Lightly flour a board or clean counter and form one half at a time into a round flat disc shape. Cut 8 triangles out of each disc and place them on a parchment papered tray.

To bake scones: Pre-heat oven to 400 Degrees. Brush scones with milk or egg. Bake on fan setting at 400°C for 25-30 min, turning tray around once half way through the bake. When ready, they should be lightly brown.

Ingredients

Serves 16 people

Oranges – 2
Eggs – 5
Almond Flour – 2 cups
White Sugar – 1 cup
Flaked Almonds – 2 tbsp
Berries to decorate
Sifted Icing Sugar to decorate

Directions

Preheat oven to 180ºC/350ºF. Line the bottom and sides of a 23 cm (9 in) springform tin with parchment paper.

Finely chop the oranges with a large knife. Put the chopped oranges in a small saucepan, discarding any seeds. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.

Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the sugar, whisk for 1 minute.

Whisk the egg yolks with the remaining caster sugar in another bowl until pale & thick. Whisk in the chopped oranges, then carefully fold in the ground almonds.

Stir in 3 spoons of the whisked egg white to loosen the mixture, gently fold in the remaining whites with
a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.

Bake for 30–45 min or until the cake is golden and a skewer inserted comes out clean. Check the cake after 20 min and at 30 min, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving.

Ingredients

Serves 6 people

Brioche bread – 1 loaf
Eggs – 7
Milk – 1.75 cups
Vanilla – 2 tbsp
Cinnamon – 1 tsp
Ricotta cheese – 500 ml
Powdered sugar – 2-3 tbsp
Lemon juice & zest – 1
Blueberries – 2 cups

Directions

Pre-heat oven to keep french toast warm while cooking more of them.

Slice the bread into reasonably thick slices.

Whisk together eggs, milk, 1tbsp vanilla, and cinnamon in a bowl.

Prepare the lemon ricotta goodness. Drain ricotta, and combine with sugar, lemon juice, zest, blueberries, and 1tbsp vanilla.

Dip each piece of bread in the egg mixture until generously covered.Heat frying pan up with butter. Fry bread until golden brown, flip and do the same on the other side.

Arrange french toast on a place with the lemon ricotta goodness on top, in between, or on the side. Dust with powdered sugar and garnish with a few uncooked blueberries.

Ingredients

For 9 x 13 inch baking pan

Grated carrot – 1½ cups
Pineapple – ¾ cup
Coconut – ¾ cup
Raisins – ½ cup
Brown sugar – ¾ cup
White sugar – 1/3 cup
Eggs – 3
Oil – ¾ cup
Vanilla – 2 tsp
Flour – 1½ cups
Cinnamon – 1½ tsp
Baking powder – 2 tsp
Baking soda – 1 tsp
Salt – ¼ tsp
Ginger- 1½ tsp
Nutmeg – 1 tsp
Allspice – ½ tsp

Directions

Combine grated carrots, pineapple, coconut and raisins in a bowl.

Then, mix all dry ingredients (flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice) in a separate large bowl.

Beat the sugar with eggs in mixer on high, adding eggs one at a time. Stir in vanilla, whip on high until doubled in volume.  On low, pour in oil slowly to blend.

Make a well in the dry mix and pour in the wet mixture, mix gently a couple of times with wooden spoon and then fold in the carrot mix. Scoop out evenly into pas lined with baking paper.

Bake at 350°F / 180° C for 30-60 minutes.

Ingredients

Serves 16 people

Chocolate chunks – 1.5 cup
Milk – 1 cup

Directions

To make the chocolate sauce, place a small amount of water in a large pot and put a smaller pot or steel bowl on top with milk.

Cook on low-medium heat. Add chocolate chunks once milk is heated and stir until chocolate sauce is smooth.

Note: if you add cold milk or water to chocolate it will curdle and harden.