Saffron & Potato Cakes

Ingredients
Boiled, diced potatoes 300 gm
Saffron strands ½ tsp
Milk 200 ml
Oil 4 tbsp
Egg, beaten 1

Plain flour 275 gm
Baking powder 1 tbsp
Thyme 2 tbsp
Salt 1 tbsp
Egg yolk 1
Butter to serve

Method
Mix the saffron strands with water and leave to stand for 5 minutes.Whisk together the saffron water, milk, oil and egg with a fork in a bowl.

In a separate bowl, mix together the flour, baking powder, thyme and salt. 

Then stir in the potatoes.Add the saffron mixture and mix with a spoon, until evenly combined.

Divide the mixture in cupcake cases. 

Brush the top slightly with the egg yolk mixture. 

Sprinkle some thyme.

Bake in a preheated oven, 220 degrees for 15 minutes or until risen and pale golden.

Serve warm, split and buttered.

Lemon Coconut Slice

                                   

Ingredients
Butter, softened 100 gm
Caster sugar ½ cup
Egg 1
Plain flour 3/4 cup
Desiccated coconut ¼ cup
Ingredients for Lemon Curd
Butter, chopped 50 gm
Caster sugar ½ cup
Egg, whisked 1
Finely grated lemon rind 2 tsp
Lemon juice ¼ cup

Ingredients for Coconut Topping
Eggs 2
Caster sugar ½ cup
Shredded coconut 2 cups
Dessicated coconut 1 cup

Method
Preheat oven to 180°C. 

Grease and line the base and sides of a 19 x 29cm slice pan with baking paper, allowing the long sides to overhang.

Use an electric mixer to beat the butter and sugar until combined. 

Add the egg and beat until just combined. 

Add the flour and coconut and stir with a wooden spoon until combined. 

Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. 

Bake in preheated oven for 15 minutes or until golden.

To make the lemon curd:

Combine the butter, sugar, egg, lemon rind and juice in a small saucepan over medium heat. 

Cook, stirring, for 5 minutes or until mixture boils and thickens. 

Remove from heat and set aside to cool slightly.
Spread the lemon curd evenly over the prepared base. 

To make the coconut topping:

Use a fork to whisk the eggs and sugar in a medium bowl. 

Add the shredded and desiccated coconut and stir until well combined. 

Sprinkle evenly over the lemon curd. 

Bake in oven for 20-25 minutes or until the coconut is lightly golden and set. 

Set aside in pan to cool completely. 

Cut into squares to serve.

Lemon Coconut Slice by Paari Shah (Tarakshanda)

Cashew Nut Cookies

Ingredients for Cashew Nut Cookies:

Butter chilled 250 gm
Icing Sugar 190 gm
Sodium Bicarbonate 1 tsp
Plain flour 420 gm
Milk powder 1tbsp
Salt ½ tsp
Ground roasted cashew nuts 200 gm
Baked Cashew nuts (for topping) 300 gm
Egg 1
Vanilla 2 tsp

Method
Sift flour, milk powder, soda and salt together, set aside.

Cream butter & icing sugar till light & fluffy. 

Add eggs & vanilla till well mix.

Low speed, add sifted flour & ground cashew nut till soft dough.

Chill till firm.

Use cutter to cut out the dough and it on a lined baking tray.

Place cashew nut on it, slightly press. 

Egg wash to seal the nut and dough gap so the nut won't drop out easily.

Bake at 170 degree C for 15-20 minutes.

Cashew Nut Cookies by Paari Shah (Tarakshanda)

Fruity Choco Trifle

Ingredients
Red jelly 1 packet
Green jelly 1 packet
Swiss roll or sponge cake 1
Apricot jam as required
Fruit cocktail 1 large can
Custard 1 cup
Cream 250 ml
Chocolate for decoration

Method
Make jelly separately using 1-1/2 cups water for each one. 

Place in fridge until partly set.

Cut the Swiss roll or sponge cake and spread apricot jam on each slice. 

Pack the slices into a fairly large glass bowl. 

Pour as much Fruit cocktail syrup as you like over the slices. 

Pour on the partly-set jellies, arranging different colours, opening up cake slices with a knife so that the jelly falls to the bottom. 

Pour the custard over, also opening up the cake slices and make sure the mixture is covered with the custard. 

Place in refrigerator until set.
Beat the cream and spoon or pipe over the top. 

Decorate with chocolate shaving and cherries if desired.

If you wish you can sprinkle some chopped dates and chopped almonds on the cake slices before adding the fruit cocktail.

Fruity Choco Trifle by Paari Shah (Tarakshanda)

Young Baker's Week - Jan 14, 2013 to Jan 18, 2013

Recipe Line Up for Young Baker's Week in January 2013 - Jan 14, 2013 to Jan 18, 2013

1. Lemon Coconut Slice, Cashew Nut Cookies And Fruity Choco Trifle
2. Cinnamon & Orange Cup, Chocolate Chip Cookies, Saffron & Potato Cakes
3.
4.
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