What’s not to love? They are quick, easy, cheesy & delicious – plus they are gluten free! After chopping the cheese everything goes into the bowl & then poured into a mini muffin tin that has been oiled. Bake for up to 15 mins in a hot oven. Perfect for an after school snack or even a lunchbox snack.
This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).
First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))
Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.
Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.
Another tip from my younger days is if you are not using your homemade butter use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter 🙂
While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).
When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.
Do you love quinces? I most certainly do, what’s not to love? The gorgeous deep ruby pink colour they turn into when cooked is just amazing – I always make quince paste, I absolutely love it with cheese. Last year I had to test a quince paste recipe & made it about 10 times I’m sure! I gave it away to friends mostly but did discover a batch only about a month ago that I had forgotten about in the fridge. For me I can’t bring myself to buy quinces, my neighbour has a tree & they are happy for me to use them. Last year one of my customers gave me a massive bucket of them off her tree & another friend of a friend invited me to help myself to their tree. My Mum’s neighbour also has a huge tree & she is happy to share her produce with us too. So now I have my quince suppliers sorted I have to create & sample awesome quince recipes.
The year before last I created quince curd with my friend Erica & quince relish that are amazing recipes even if I do say so myself. The relish served with homemade sausage rolls just lifts the whole dish to something really special. My friend Charlie recommends her quince jelly recipe.
Steamed quinces for a cake
So this year I had decided to boycott making quince paste & wanted to try some different quince recipes. I roasted some & ate them just like that with no sugar or anything YUM! I also tried an amazing recipe from the MasterChef at home cookbook for a quince crumble cake with ginger chilli syrup & basil cream. I would definitely make it again but may need to share it with someone – I was the only one in our household that ate it!
Thermomix poached quinces with ginger chilli & vanilla for the crumble cake.
I made an amazing vanilla bean panna cotta with a quince syrup have a look on my instagram for the video of the wobble. – when I was trying to make the syrup I accidentally made a paste that I am going make into a Maggie Beer style swirled quince ice cream 😀
I also made Michelle Crawford’s Quince & Walnut cake.
When I went to Ellies for the 2nd part of her cookbook photo shoot I stopped into sea soul studio to borrow some of her amazing ceramics & she also had some quinces to give away from her amazing garden. So that night at Ellies after all the seafood cooking was complete we made Ellie’s quince paste recipe so we could give Sarah some when I returned her ceramics. I can’t believe I hadn’t tried Ellie’s quince paste recipe before now you don’t need to peel or core the quinces – I wanted to use Fiona Hoskins recipe with a bit less sugar too. Ellie even said that making quince paste in the thermomix was one of the things that made her want to buy a Thermomix.
Some points to remember when making quince paste the timing will be very different depending on your quinces. They will have different pectin levels, I added lemons for this reason & the fact that they taste so good. You have to go by site waiting until the deep ruby colour is achieved.
So in the morning we still had more quinces so I decided to make another batch & we had run out of sugar so we decided to use honey from our “styling honeycomb” instead. It didn’t end up setting as well but it was very tasty.
Of course when I got home I just had to make another batch of quince paste for myself & we actually used it for our studio photo shoot at TAFE. I also made herbed lavosh from the Devil of a Cookbook. We served the quince paste with King Island blue cheese covered in ash OMG it was such a good combo a new favourite for me. Also perfect with Bangor sparkling wine.
There is nothing like a bit of Christmas cooking to get you into the Christmas spirit and after out Inspire Christmas class I had to start thinking about my own Christmas cooking.
I always like to host an Xmas open morning tea for friends to drop in to – I had to make the Devil of a Cookbook 30 Sec Fruit Cake & one for a friend (It is a tradition I give him this Xmas cake every year now) Anyway for some unknown reason I managed to mess up the recipe that only has 3 ingredients!! I realised I had added too much flour & decided to add in some brandy & I always add some almonds in place of some of the fruit. Anyway I had so many compliments from guests asking for the recipe I had to admit it was a kind of made up/ mish mashed recipe 🙂
Must have awesome plates for any celebration 🙂
I had to make my friend Kel’s Speculaas Dutch spice biscuits – there is a recipe in the Devil of Cookbook too but here is Kel’s recipe if you would like to try them.
I also did some Christmas cooking with my friend Nat, we made a flat pack gingerbread house for Nat to take interstate to assemble with her family close to Christmas. We made the most delicious terrine from the festive flavour cookbook & Christmas puddings – (they make ALOT!!)
I have adapted a Nigella recipe, this is an absolute favourite in our house. you can serve it with Mexican dishes as well. Place a reserved avocado seed into the dip to keep it from going brown, if you wont be serving it straight away. Using freshly milled cumin & coriander seeds makes it even tastier .-)
2 - 3 avocados, flesh
1 green chilli, fresh, optional to remove seeds
1 garlic clove
1 tsp cumin, ground
1 lime's juice, Or lemon juice
2 Spring onions chopped, roughly
handful of fresh corriander leaves
salt & pepper, to taste
1 tsp coriander ground
Place garlic & chilli into TM bowl process for 5 seconds on speed 8.
Add remaining ingredients & use turbo button a few times till desired consistency is reached.