Maxine's Memory Spread
Recipe by: Maxine
Lava Buns
Cookie
Ingredients
1 cup heavy cream
2 cups freshly grated mature cheddar
1/4 tsp paprika
1 tbsp cornstarch
Method
- Warm cream in a saucepan, and then add remaining ingredients.
- Whisk on low for 5 mins. Pour into a greased dish and put into the freezer.
Fire Buns
Ingredients
1 1/2 cups roasted red pepper
1 tbsp active dry yeast
2 tbsp tepid water
2 tsp sugar
1/3 cup milk
2 tbsp oil
2 tsp smoked salt
4 cups flour
Lava cheese and cooked boerewors
Method
- Combine yeast, water and sugar in a bowl and set aside. Puree roasted red pepper with milk, oil and paprika. Combine with yeast mixture in a big mixing bowl. Add half the flour to the wet mix and mix. Add the remainder of flour and knead for 10 mins (or beat at low speed on a stand mixer using a dough hook). Dough will be smooth and elastic when it is ready to rest. Cover and leave somewhere warm for 45 minutes. Knead and recover and rest for a further 15 mins. Divide dough into 4/5 balls. Flatten. Take lava cheese from the freezer and make balls with your hands and put in the centre of the dough. Add pieces of sausage as well. Close up the dough and form a bun. Put on parchment paper and cover with plastic for 15 minutes. Put cracked coal topping on and allow to sit for further 10 minutes. Bake for 15-20 minutes. Bottom will be golden and have a hollow sound when tapped.
Cracked Coal Topping
Ingredients
1 tbsp active yeast
1/2 cup warm water
1 tbsp sugar
1 tbsp oil
1 tsp salt
3/4 cup rice flour
1 tbsp activated charcoal
Method
- Combine ingredients and allow to sit for 15 minutes before covering fire buns.
Cheesecake
Base
Ingredients
Parmesan crisp for base
1 cup flour
1/2 tsp salt
pepper
55g butter
1/4 cup milk
1/2 cup parmesan
1 tbsp herbs
1 pack bacon, cooked
120g butter, melted
Method
- Whisk dry ingredients and add butter using a mixer. While the mixer is running, drizzle in milk. Gather dough into a ball. Flatten with a rolling pin. Put on a greased baking tray. Cut into squares. Bake at 180 for 15 mins. Crackers will be lightly golden when cooked.
Cheesecake Filling
Ingredients
400g cream cheese
2 tbsp flour
180g sour cream
2 tbsp parmesan
4 tsp sugar
4 eggs
seasoning
Method
- Weigh out all ingredients except eggs and blitz briefly. Take care not to incorporate too much air. Add eggs one at a time while blitzing. Line a springform cake tin. Blitz crackers and bacon together in a food processor. Slowly add butter and watch mixture come together. Grease tin and press base in. Once compact, pour in cheesecake filling.
Bake at 140 degrees until the whole cheesecake is set except for the middle, which can remain slightly jiggly. Roughly 45 mins. Once cooked, turn off the oven and let cheesecake cool inside the oven with the door ajar.
Coffee Cake
Muesli Layer
Ingredients
1 cup sugar
1/2 cup flour
1/2 cup oats
1 tsp chai (or mixed) spice
1/2 tsp salt
1/2 cup butter, softened to room temperature
Method
- Combine dry ingredients in a bowl. Use a fork to ‘mash’ butter into it until a crumbly, sand like mixture forms.
Cake Batter
Ingredients
3 cups flour
2 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup butter
1 cup yogurt
1/4 warm milk with 2 tbsp instant coffee in it
4 eggs
Method
- Combine dry ingredients in the bowl of a stand mixer. Add softened butter on a low speed for 2-3 minutes. Combine wet ingredients in a separate bowl and whisk. Add slowly to dry ingredients. Beat briefly.
Coffee Layer
Ingredients
1/4 cup sugar
1 tbsp flour
1/2 tsp chai spice and 1 tsp instant coffee powder
Method
- Mix in a bowl
Prep Cake
- Grease a cake tin and spread 1/2 the batter into the tin. Sprinkle coffee layer over. Spread remaining batter on top, taking care as it may lift from the coffee layer. Add muesli onto top. Bake at 175 degrees for 55 minutes or until a knife inserted comes out clean.
Yogurt topping
1 cup yogurt
2 tbsp icing sugar
- Mix. Serve on the side of the cake to be spooned on top.
Crepe Cake
Batter
Ingredients
4 eggs
50g sugar
1 tsp salt
210g cake flour
1 tsp vanilla extract
500ml milk
70g melted butter or oil
Method
- Beat ingredients until smooth and add more milk if too thick. Cook over a medium heat in a greased pan, flipping when underside turns golden.
Berry Rose Compote
Ingredients
2 cups mixed berries
1/4 cup water
1/2 tsp rose essence
2 tbsp sugar
Method
- Put ingredients into a saucepan and bring to a boil. Reduce to a simmer for 30 minutes. Blend and cool.
