Winter Warmers - Baking to Roasting
Bakemaster have everything covered from their new Enamelware to bread making products. These 3 recipes will be easy to prep, make and bake with the Bakemaster range.
Want a Cup of Tea?
Bakers Dozen Anzac Biscuits
Ingredients
- 1¼ cups plain flour, sifted
- 1 cup rolled oats
- 1/2 cup CSR Rapadura Sugar
- 3/4 cup desiccated coconut
- 150g butter, chopped
- 2 tablespoons CSR golden syrup
- 1 teaspoon cinnamon
- 1 1/2 teaspoons water
- 1/2 teaspoon bicarb soda
Method
- Preheat oven to 170C.
- Place the flour, oats, Rapdura sugar, cinnamon and coconut in a large bowl and stir to combine.
- In a small saucepan place the CSR golden syrup and butter and stir over low heat until the butter has fully melted.
- Mix the bicarb soda with 1½ tablespoons water and add to the golden syrup mixture. (It will bubble whilst you are stirring together so remove from the heat.)
- Pour into the dry ingredients and mix together until fully combined.
- Roll tablespoonfuls of mixture into balls and place on a Bakemaster baking tray lined with non-stick baking paper, pressing down on the tops to flatten slightly.
- Bake for 14 minutes or until golden brown.
Photography and Recipe by The Anonymous Chef - kitchenwarecollective.com/talent/theanonymouschef
Easy Dinner Sorted
Rosemary Roasted Salmon with Asparagus & Potatoes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons minced garlic
- 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 1 pound asparagus, trimmed
- 4 (5 ounce) skinless salmon fillets, preferably wild
- 1 medium lemon
- 2 tablespoons balsamic glaze
- ½ teaspoon whole-grain mustard
Method
- Preheat oven to 425 degrees F/ 210 C.
- Stir together oil, rosemary and garlic in a small bowl.
- Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper.
- Arrange the potatoes in an even layer on a large, rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.
- Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.
- Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.
- Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon.
- Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.
Room for Dessert?
Plum Frangipane Tart Filling
Ingredients
- 125g Salted butter, soften
- 60g Raw sugar
- 70g Brown sugar
- 3 eggs, room temperature
- 125g Almond meal
- 20g Plain Flour
- 1 Plum, sliced
- 1 Pre prepared tart shell
Method
- Preheat the oven to 150C
- Place the butter and the sugars into a bowl then whisk with an electric mixer until a light paste is made. Add the eggs then beat on a medium high speed for 3 minutes or until the egg and butter are emulsified and light and fluffy.
- Fold through the almond meal and flour.
- To assemble the tart, lay the sliced plum at the bottom of the tart then spread frangipane mixture over the plumb.
- Place tart into the oven then bake for 45 minutes or until the tart no longer giggles when shaken
