Morning Tea Recipies

8/8/2019 Morning Tea Recipies

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Peanut Butter Cups - Makes

24

Ingredients

y 1 1/2 sheets frozen ready-rolled shortcrust

y pastry

y 1/2 cu p smooth peanut butter y 24 dark chocolate melts

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole mini muffin pans. Using a 5.5cm

round cutter, cut 24 rounds from pastry sheets. Press rounds into pre pared pan holes. S poon 1

teas poon peanut butter into each pastry case. 2. Bake for 10 minutes or until pastry is golden. To p each tart with 1 chocolate melt. Bake for 2

minutes or until chocolate has melted. Transfer to a wire rack to cool slightly. Serve.

Feta Tomatoes

Ingredients: 14 large cherry tomatoes

100g feta cheese

100g basil pesto

1. Method: Cut a thin slice from the to p of each tomato. Using a small teas poon, hollow out tomatoes.

Discard pul p and to ps.

Trim bases of tomatoes to sit flat.

Combine feta, 2 tables poons pesto and1 tables poon parsley in a bowl. S poon mixture into tomatoes. S prinkle with remaining parsley.

Bacon wrapped chipolatas

Ingredients

y 16 chipolata sausages

y 6 rashers rindless bacon

y tomato relish, to serve

Method

1. Place chi polatas in a large sauce pan. Cover with cold water . Bring to the boil over high heat.

Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain. 2. Cut bacon in half lengthways and then cut each piece in half crossways. Wra p a piece of bacon

around each chi polata. Secure with a tooth pick .

3. Preheat a barbecue plate on high heat. Add chi polatas. Cook for 2 to 3 minutes each side or until

golden and heated through. Remove tooth picks. Place on serving plates. Serve with tomato relish.



Vanilla Cupcakes ± Makes 30

1 3/4 cu ps of cake flour

1 1/4 cu ps of all pur pose flour

1 cu p (2 sticks) of salted butter

2 cu ps of sugar

1 hea ping TBSP baking powder

4 large eggs1/2 cu p whole milk

1/2 cu p of plain yogurt2 ts p. vanilla extract

Preheat your oven to 350 and line your cu pcake pan with cu pcake liners.

In a bowl mix together cake flour, flour, sugar, and baking powder . Make sure these are combined well. With an electric mixer on medium s peed, add butter . It will be easier to cut the butter into small squares at

room tem perature. Don't just add the whole stick .

In a se parate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla

cu pcake ingredients and beat until combined but don't over beat!

With the vanilla cu pcakes batter, fill lined cu pcake tins until about 2/3 full. Bake for about 15-20 minutes

(give or take a few). You will know your vanilla cu pcakes are done when you pat on the to ps and theys pring back u p at you. If they sink then the vanilla cu pcakes need more time. If this is too confusing, you

can always use the old tooth pick in the center trick and that should do it.

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cu pcakes

1 cu p (2 sticks) of unsalted butter, room tem perature

6-8 cu ps of powdered sugar 1/2 cu p of milk

1.5 ts p vanilla extract

Food colouring for colour

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl

use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes) . 2. Add 4 cu ps of the sugar, the milk and vanilla and on low s peed mix until combined.

3.Add two more cu ps of sugar and on low s peed mix until light and fluffy. If you need to, add theremaining two cu ps of powdered sugar .

Ti ps: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very

light and will get into the air . You will know this is ha ppening because when you breathe in you will feel

and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.



Savoury Muffins ± Make 12

Ingredients

y 90g shaved ham, cho pped

y 2/3 cu p cheddar cheese, gratedy 3/4 cu p self-raising flour

y 6 cherry tomatoes, halved

y 1 tbs flat-leaf parsley, cho ppedy 1/3 cu p milk

y 2 tbs olive oil

y 1 egg, lightly beaten

y salt and pe pper

Method

1. Preheat oven to 200°C.

2. Place self-raising flour, salt and pe pper in a large bowl.

3. Place egg, shaved ham, cheddar cheese, olive oil, milk and flat-leaf parsley in a se parate bowl. Mix

until combined. Pour the ham and cheese mixture into the flour and fold lightly until just combined

. 4. S poon the mixture into a lightly greased 12-hole mini muffin pan. Press a cherry tomato half into

the to p of each muffin. Bake for 15-18 minutes or until golden. Serve warm or at room tem perature.

Parfait makes 4

Ingredients

y 750g (3 punnets) strawberries, halvedy 2 tbs icing sugar

y 1/3 cu p (80ml) Frangelico (hazelnut liqueur)

y 12 Italian s ponge finger biscuits (Savoiardi), cho pped

y 1 cu p (260g) Jalna coffee yoghurt

Method

1. Combine the strawberries, icing sugar and Frangelico. Set aside and stir every 10 minutes for 30

minutes.

2. Divide half of the biscuits among four serving glasses. To p with half of the strawberries and half of

the yoghurt. Re peat the layers.

3. Refrigerate for 1 hour or until required.



Corn Fritters Makes 18

Ingredients

y 1 cu p White Wings Self-Raising Flour

y 1/2 cu p buttermilk

y 2 eggsy 420g can corn kernels, drained

y 310g can creamed corn, cheese, mushroom, bacon

y 1/4 cu p finely cho pped chives

y olive oil cooking s pray

y chutney and cho pped chives, to serve

Method

1. Sift flour into a large bowl. Season with salt and pe pper . Stir until well combined. Make a well inthe centre.

2.

Whisk buttermilk and eggs in a jug.

Add to flour mixture with corn kernels, creamed corn andchives. Using a large metal s poon, gently fold ingredients together until combined (don't overmix).

3. Preheat oven to 150°C. Heat a non-stick frying pan over medium heat. When hot, remove fromheat. S pray with oil. Return frying pan to heat. Add hea ped tables poonfuls of mixture, 3 at a time.

Use a knife to s pread to 8cm (diameter) rounds.

4. Cook for 2 minutes or until bubbles a ppear on surface. Turn. Cook for a further 2 minutes or until

fritters are firm to the touch. Kee p warm in oven while cooking remaining fritters. Place onto

plates. To p with chives. Serve with chutney.

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Morning Tea Recipies