A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
130g butter, softened
1ts vanilla extract
300g plain flour
3tsp baking powder
Homemade raspberry jam
150g icing sugar
2 drops pink food colour or 1 tsp beetroot powder
2tbs boiling water
hundreds & thousands, optional to decorate
Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).
I grow rhubarb, I don’t do anything to it it just grows – that’s my favourite kind of gardening!! Maybe it grows so well because I got the original plant from my green thumb Mum? Anyway I have so much of it I am always on the hunt for a good rhubarb recipe either sweet or savoury, and I will upload more of my favourite rhubarb recipes soon – however this Rhubarb Crumble Muffin recipe is a regular because it is so easy & we normally have all the ingredients available. Watch me make them in my live facebook video.
You can replace some or all of the rhubarb with apple if you wish.
220 grams Spelt Flour (white or whole), Or plain white flour or ½ of each
2 teaspoons baking powder
120 grams Rapdura Sugar, Or normal sugar
150 grams trimmed rhubarb
100 grams buttermilk, Or plain yoghurt or milk
60 grams coconut oil, Or vegetable oil
2 teaspoons vanilla extract
1 teaspoon cinnamon ground
Optional Crumble Topping
2 tablespoons Butter
2 tablespoons Shredded coconut
2 tablespoons almonds, or hazelnuts
½ teaspoon cinnamon ground
2 tablespoons brown sugar
Preheat oven to 180 degrees.
Place rhubarb into TM bowl 1 sec speed 6. Scrape out of the bowl & set aside. No need to clean the bowl.
Add all the wet ingredients & sugar & process for 5 secs speed 5.
Add flour & baking powder & rhubarb process 3 secs on speed 5 till just incorporated.
Scrape mixture into paper muffins cases.
Make optional topping as per below if you want to.
Sprinkle with optional crumble topping if desired. (No need to clean the bowl after making the muffin mixture- place all the crumble topping ingredients into the TM bowl [locked] & turbo a couple of times, you still want them still a bit chunky. Sprinkle a little on top of each of each muffin.)
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.
I have been so excited about this workshop & got to pick up our stylist & photographer for the weekend JJ of 84th & 3rd from the airport on Friday night & drove her down to Mussel Boys on the Tasman peninsula where chef Eloise Emmett was preparing food for a wonderful weekend of food styling & photography.
Day 1: We started with styling morning tea 🙂 Apple crumble cake -recipe from Ellie’s the real food for kids cookbook.
I made some dips in the Thermomix too 🙂
Lunch anyone?YUM!! You will never be hungry on a food styling workshop 😉
My most favourite salad ever Ellie’s Octopus Salad!!
I was so happy I was able to use the Thermomix for the creme’ patisserie & ganache for the sponge cake. Ellie even used it to make the sponge cake.
My happy accident arty cake shot 🙂
The amount of drooling happening while all the cameras were shooting the cake being assembled was intense & amazing!!
Oh & then we had to eat it of course!! I think I am in foodie heaven!!
(I will be adding in more photos of our G&T’s & our delicious dinner later on)
Breakfast shoot 🙂
Yes I got to use the Thermomix again for JJ’s green smoothie recipe – find it on her blog – link below.
We had an excursion to a local oyster farm, we had a shucking lesson & tasting with some more amazing sparkling wine from Bream Creek Vineyard.
I was so happy with this shot I actually printed out for my exhibition for TAFE & titled it “Taste of the Sea”
JJ tasting the best oyster of her life 🙂 You can buy her ceramic versions of the oysters to use as a salt dish on The Decadent Pantry.
We finished off our amazing weekend with a picnic – as soon as we set it up outside it started to rain & we had to bring it indoors to shoot it. (I will upload pictures of this soon)
I had the best time on this weekend, I learnt so much about styling & shooting made some new friends & not to mention the endless feast of the most amazing food & beverages. Very happy memories made indeed & I want to Thank Ellie & JJ so much for organising & running the event.
See JJ’s blog post here & Ellie’s post here which includes the video of the “The Shuck Off” oyster shucking race 🙂