In the Den Kitchen – Nightwolf's Den

December 6, 2021

Holiday baking – Shortbread

It’s Christmas time and I thought I’d share some of my favourites to cook during December. Seriously though these are good any time of year.

First on the list is Shortbread. This is the recipe my Mum used and it comes from my Grandmother on Dad’s side, so it’s a proper Scottish one. I can’t remember if I’ve shared this one before but if I have, oh well, here it is again.

Shortbread

My Grandmother's shortbread recipe

Electric mixer
Baking trays

185 g plain flour
60 g caster sugar
125 g butter
1 pinch salt

Preheat oven to 160℃.
Line 2 baking trays with baking paper. Set aside.
Add all ingredients into mixer bowl.
Mix until well combined. Mixture should form a smooth ball.
Roll out until desired thickness (between 5mm and 15mm) and cut circles.
Place on tray. Re-roll remain mixture and repeat until all dough is used.
Cook for 20-30 minutes, until lightly golden.
Let sit on tray for 5 minutes before transferring to a wire rack to cool.
Optional: sprinkle with extra caster sugar once cooked.

Can be mixed in a Thermomix. Add all ingredients, mix speed 4 for 10 seconds or until well combined.
To cook in an air fryer – 180C for about 10 minutes.
To cook in a traditional wooden mould. Flour your mould well. Tip out extra flour. Press dough into mould then turn out onto baking paper. Tap hard to release the dough. You may need to tap a few times.

Biscuits

Scottish

baking, biscuits

August 21, 2015

In the Den Kitchen – Chocolate Cake

You can now find previous In the Den Kitchen posts here or on Pinterest. Clicking Recipes in the menu above will also take you to my In the Den Kitchen Pinterest board. I’m slowly reworking some older posts so they will show up there too.
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Last week I mentioned I made chocolate cake. This is a recipe I’ve made for years and came from an Australian kids cookbook called Clarry’s Kitchen Capers (I think, it was in a blue plastic folder, designed for kids.) The recipe was called Mother’s Day Chocolate Cake. Anywho here is my Thermomix conversion

[yumprint-recipe id=’22’]To make it without a thermomix, chuck all the cake ingredients into a bowl, mix then pour into your cake tin 😉

August 14, 2015

In the Den Kitchen – First birthday edition

Miss A turned one (!!) last weekend so this week I thought I’d share some of the food I made for her party. We themed it around the book The Very Hungry Caterpillar so food choices were pretty easy (You can read more about the party over at From the Wolf’s Den)

Starting with the egg on the leaf I made Devilled Eggs using YIAH Bay of Bengal Curry dip mix

Then apples, pears, strawberries, grapes (instead of plums), oranges and watermelon on a fruit platter

And the Saturday foods….

chocolate cake and cupcakes (orange and banana) – I’ll be sharing the chocolate cake recipe next week. You can find the orange cake recipe here, I iced them using some YIAH Choc Orange chocolate powder and my banana cake recipe here

Ice cream cones. There’s a bit of a story here… we started off thinking we’d use ice cream lollies, then I found a recipe that was choc filled cones with a marshmallow on top but we couldn’t find mini ice cream cones, so, I trawled Pinterest and saw marshmallow cones. Perfect. Found a recipe for sherbet and a recipe for marshmallow. The sherbet tastes like Wizz Fizz and the marshmallow was soft and fluffy. I did learn a lesson from this adventure – make it on the day you want to serve it otherwise things go soft and the 100s and 1000s loose their colour.

Swiss cheese and salami, a glass full of lolly pops, mini savs for the sausage and mini cherry pies (which were made in paper gelato cups with a square of puff pastry filled with tinned cherry pie filling).

The green leaf was represented by a green salad. Cocoons were made by cutting puff pastry in half then cutting those haves into 2 triangles. Spoon a blob of nutella on the long end then roll up towards the point (like a croissant). Bake for 30 mins in a 180C oven. Butterflies were a last minute decision – fairy bread cut into butterfly shapes.

So there you have it. Food fit for a Very Hungry Caterpillar.

June 23, 2015

In the Den Kitchen – Mars Bar Slice

So what do you do when you want something a little (hell who am I kidding – a LOT) sweet. Maybe something like Mars Bar Slice (YUMMO!) BUT, oh no, no Mars Bars in the house 🙁 and the shops are closed/you can’t be bothered going out 🙁 🙁 Well don’t despair! You can make Mars Bar Surprise Slice!!

This wonderful recipe I found one night while reading a great little book by the name of The $21 challenge. My whole family loves it and when my daughter asked me to make it for school the next day, just as she was going to bed I thought I’d see how well it converted to Thermo. So here it is – Thermo Mars Bar Surprise Slice (if you want the original non Thermomix recipe go here – page 6)

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June 19, 2015

From the Den Kitchen–Marbled Chocolate Cheesecake Slice

This is a family favourite slice. I have fond memories of my Godmother or my Mum cooking it when we went away for family holidays.

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May 24, 2015

In the Den Kitchen–Chinese Chicken & Corn soup

This recipe is a family favourite. I often remember having Chinese Chicken & Corn soup especially of a weekend. The recipe comes from the Women’s Weekly Chinese Cooking Class cookbook (I LOVE this recipe book – I cook so many recipes from it) but the recipe below is my modification to it.

It’s a winter warmer and so easy to use leftovers from a roast chicken or buy a roast chook from Coles or Woolies.

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May 12, 2015

In the Den Kitchen – Food Glorious Food

An early edition this week. This recipe went out to the subscribers to my YIAH newsletter earlier this month but I thought I’d share it here too.

You may have seen these stunning creations floating around the net in the last few weeks and let me tell you they are so super easy to make.

YIAH Apple Roses

All you need is

a sheet of puff pastry
an apple
some apricot jam
YIAH Baked Apple Pie spice

Preheat oven to 180°C
Get a microwave safe bowl and put some water and a squeeze of lemon juice in it.
Cut the apples in half, remove the core and cut the apples in paper thin slices. Leave the peel on to give your roses colour. the colour of your apple skin will determine the colour of your rose. Place the sliced apples in the bowl with lemon and water.
Soften your apple slices by microwaving for about 3 minutes.
Roll out your puff pastry to make it a bit thinner. Cut into 6 strips.
In another microwave safe bowl, put 3 tablespoons of apricot jam and 2 tablespoons water. Microwave for about a minute. Spread on your pastry.
Drain the apples.
Place your apple slices along one edge of the dough, with the skins hanging over the top. Sprinkle with a little Apple Pie Spice.
Fold up the bottom part of the dough and roll your rose.
Place in a silicone muffin cup.
Repeat with remaining pastry and apple slices.
Bake for about 40 minutes to allow pastry to cook. If the apple gets too brown, place on a lower shelf.
To serve: dust with icing sugar (or some YIAH Rose sugar)

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April 24, 2015

In the Den Kitchen: Anzac Biscuits

Tomorrow is Anzac Day. A national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders “who served and died in all wars, conflicts, and peacekeeping operations” and “the contribution and suffering of all those who have served.”

It’s also a time when we make Anzac biscuits (these are NEVER to be called cookies). You can make these any time of year but they always seem more special on the 25th April.

ANZAC Biscuits

A little history of the Anzac biscuit (thanks to Sky News, you can read the whole thing here)

The first known Anzac biscuit recipe appeared in The War Chest Cookery Book, which was published in Sydney in 1917, but this recipe was for a cake, not a biscuit.

It is said that biscuits with a similar recipe to the one we knew today appeared in magazines under different names, sometimes called “Rolled Oat Biscuits” or “Soldier’s Biscuits”. The current name only came about after the legendary ANZAC Gallipoli Campaign.

Anzac biscuit recipes, in the form we know them today, began appearing in cookbooks in the 1920s. They were sometimes called “Anzac crisps” or “Anzac crispies” (but not “Anzac cookies”) in reference to their hardness. The earliest recipe for these “crispies” found to date is from a New Zealand cookbook published in 1921.

There’s hundreds of recipes out there but I’m sharing the recipe I’ve made for years. We also now make the Anzac biscuit recipe in the Thermomix Everyday Cookbook but this one is my favourite.

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April 17, 2015

In the Den Kitchen – Happy Easter

Slightly belated Easter greeting. Two things I love about Easter -it means it’s time for Hot Cross Buns (yay) and Cadbury Creme Eggs. But as much as I love these buns I’m not a fan of them appearing in the stores in late December/early January – I mean, really? And, I might get heaps of hate for this, but I’m not a fan of those which are full of fruit. Me, I prefer simple – sultanas and currents (or craisins) or choc chip.

The last couple of years I’ve been making my own. I’ve been using the recipe in the Thermomix Everyday Cookbook. I modify it every time I make it. This year I’ve added a little YIAH Pumpkin Pie baking spice. I thought I’d also share with you my choc chip modification of the original recipe. This is hubby’s favourite – he doesn’t like dried fruit (strange man LOL)

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And the best bit – leave off the cross and they are yummy choc chip buns to eat any time of year!

March 27, 2015

In the Den Kitchen – Afternoon Teal

I am turning into a food blogger LOL looking at my last few posts – they are nearly all foodie ones. And here’s another!

Last Sunday I held one of my annual fundraisers, raising money for Ovarian Cancer Australia. This year Scrap Teal You Drop was a smaller affair mainly due to a rescheduling of date (we were going to hold it in mid-February but a little person got sick) Anywho, we raised about $800. If you are interested in donating you can go to my Afternoon Teal page. I’ll be blogging about my Afternoon Teal next week.

Today on In The Den Kitchen – Afternoon Teal I thought I’d share some of the food that I cooked for everyone to munch on after a day of creating.

I’m still doing lots of experimenting with YIAH products. First of the sweet treats I cooked was my favourite 5 second coconut slice but I added some YIAH Black Forest Dukkah to the base and some YIAH Chocolate Raspberry Truffle powder to the icing. Next was Chocolate Orange Balls using YIAH Choc Orange powder (this stuff smells and tastes like Jaffas) and Apricot Fudge using YIAH White Chocolate powder.

Afternoon Teal food Afternoon Teal food - Coconut slice

I also made some Mars Bar Surprise slice, Teal cupcakes and a Teal Ribbon cake

Afternoon Teal food Afternoon Teal - Teal Ribbon Cake