Sweetcorn powder now available at Kiwicakes

 

Every year I make a pilgrimage to Cook the Books cookery book store in Auckland. The knowledgeable owner has over the years recommended many awesome books, that have come home with me.

Some years back, her recommendation to me were the Milk Bar books by Christina Tosi

Christina is as passionate about food/recipes/talking about food/shopping for ingredients as I am. It's refreshing to know I am not a total freak, that there are others like me. The only difference is Christina is famous and I am not (and I'm totally cool with that, I actually don't wanna be famous)

If you haven't watched it already, I suggest checking out Chef's Table pastry episode featuring Christina Tosi.

In this episode Christina talks about creating "crack pie" now renamed "Milk Bar Pie". I immediately wanted to make this, but didn't know where to get sweetcorn powder. (Sweetcorn powder is also used in other recipes in these cook books, such as cookies)

I actually imported some from overseas, to first try these recipes. But now I am thrilled to say, you can buy it at Kiwicakes Now all I have to do is not make them too often!

Birthday pavlova for Grandma Kiwicakes

If you asked Grandma Kiwicakes what her all time favourite dessert was she'd say pavlova. Remember last year, I made the mini pavs with pineapple flowers. This year I decided to make a large one, as I never like to make something exactly the same way (there's too many new things to be trying to do that!)

Ingredients

6 egg whites

2 cups caster sugar (I like Chelsea)

1 heaped tablespoon of cornflour

1 Tbsp of vinegar, I use white, but malt works well too.

Vanilla essence (or other flavour you may refer)

4 Tablespoons cold water

Preheat oven to 180C degrees. Place all ingredients in your stand cake mixer, turn on medium speed and leave to mix for 20 minutes. After 20 minutes, the mixture should have lovely stiff peaks, if your turn the mixer whisk upside down, the peaks should hold in place.

When you place your pavlovas in the oven, be careful not to slam the door, immediately drop your temperature down to 120C degrees. Bake for 3 hours, then leave in oven switched off until cool)

I took some Fresh-As Freeze dried raspberries and smashed them up a little to sprinkle across the top of the whipped cream. I always have a selection of Fresh-as freeze dried fruit in my cupboard, as times it can be darn near impossible, or really expensive to find fresh berries for sale in the supermarkets. (certainly the freeze dried raspberries are cheaper than fresh ones and the taste and quality is amazing). I also added a little flaked chocolate.

Pineapple Bran Muffins - from Kiwicakes test kitchen

Warm up a cold day with these healthy yet flavoursome fruity muffins. They are quick to make and smell amazing!

Mix together with a spatula:

1 t baking soda dissolved in 1 & 1/2 C hot water 

1/4 C butter/margarine, melted

1 egg

1 C brown sugar

1 1/2 C flour and 1 t baking powder, sifted

1 C bran

1 pack Freeze Dried Pineapple Chunks (reserving 12 pieces for the top)

Spoon mixture into Muffin Tins and top with an extra piece of pineapple each. Cook on fanbake 150'C and test with a cake probe after 10 minutes. They cook to golden in 10-15 minutes depending on your oven. Transfer to a wire rack to cool and store in an airtight container. 

Adding margarine instead of butter can make this recipie dairy-free and lower-fat but personally I enjoy natural butter. 

I love these traditional muffins, but boosted with the intense pineapple chunks they are to die for, and you won't feel guilty about enjoying this yummy snack.

Tutti Frutti Custard Square - from Kiwicakes test kitchen

Here's an idea to jazz up the humble custard square and inject some colour into your winter! Top it with a punchy passionfruit icing and decorate with cheerful fruit discs as I did today.

This is really just a fancy version of school canteen and bakery custard slice which can be made with staple kitchen ingredients - but it's soooooo satisfying! 

First, I prepared my toppers by colouring and rolling small amounts of fondant 3-4mm thick. Then I used a cookie cutter plunger fruit set of shapes to cut and emboss my decorations. These nifty devices are also available in christmas, cute animals, leaves, safari animals and more. A quick sprinkle of food grade glitter really lifts the shapes and brings them to life. You could use these as cupcake toppers, too.

Then defrost a ready-made 400g rectangular block of puff pastry and cut in half. Roll out each portion on a lined/greased baking tray until you have 2 rectangles of approx 30x40cms. Prick well all over with a fork and bake each at 180' for 15 minutes until golden.

While the pastry was cooking I mixed up my fruity icing. I love passionfruit, but with it being out of season the same full flavour can be achieved using a freeze-dried fruit powder (and without the off-putting hard black bits!). Melt 25g butter and add 6T boiling water, 2c icing sugar and 2t passionfruit powder. Mix until smooth, adding more hot water if needed to get a spreadable consistency.

Once your pastry sheets are out and cooling you can make up a quick and thick custard. Using your biggest microwavable bowl whisk together 1c custard powder, 1c caster sugar and 1/2c milk. Once combined add another 4 1/2c milk and stir. Microwave for 10-15mins (checking and whisking every 2mins) until custard is thick and goopy and looks like it will hold its own shape when cool.

To construct, top one pastry sheet with the warm custard and then invert the second pastry sheet on top, to give you a nice flat surface to ice with your tangy passionfruit icing. Chill for a good hour until the custard cools and sets, then cut into 12 or more squares and top with your fruity decorations.

Serve at a party, for dessert, or an anytime uplifting winter treat!

Raspberry & White Choc Guide Biscuit Slice - from Kiwicakes test kitchen

Hello KiwiCakes blog followers,

I am the new girl on the block and am very excited to be a part of this inspiring team. We are fortunate to have access to all the newest and most exciting products available and I look forward to sharing my kitchen adventures with you. No doubt you will love baking and eating sweet treats as much as I do! 

As I am still finding my way around the newly established Test Kitchen I decided to make a no-bake slice first. Coincidentally it is also Guide Biscuit time again this month and as a former Girl Guide myself I couldn't resist supporting our nations young girls by purchasing their biscuits again. They are so versatile and yummy to bake with. I have teamed them up with intensely flavoured Fresh As freeze dried raspberries for a yummy fudgey treat. So here goes my first attempt...

Raspberry & White Choc Guide Biscuit Slice

Melt together:

- 100 grams butter

- 1/3 cup brown sugar

- 1/2 can of condensed milk

While still warm, mix into:

- 1/2 cup white chocolate baking melts

- 1 pack crushed Original Guide Biscuits

- 20 grams Freeze Dried Raspberries

Press into a lined 20cm square tin and sprinkle with coconut if desired. Cool and store in the refrigerator.

This recipie can be cut into any shape you desire - just remember it is really rich! With easter approaching I decided to use a Bunny cookie cutter  from our huge range of Easter Cutters. This makes a cute and delicious snack that you can prepare in advance of Easter Sunday, and it is simple enough to let older kids do alone.