Patricia_Scarpin's profile page
Recipes
Cinnamon French toast
By Patricia_Scarpin
Cut each slice of bread in half to make rectangles
- 4 thick slices white bread, crusts removed
- 1 egg
- 1 tablespoon sugar – I used vanilla scented sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (120ml) milk
- butter, for frying
- extra sugar, for sprinkling
- 175 g plain yogurt, to serve
- fresh seasonal fruit, to serve
- 100 ml maple syrup, to serve – I used honey
- toasted pecans, to serve
Olive, Herb, & Parmesan Sticks
By Patricia_Scarpin
These delicious breadsticks are filled with a cheesy, olive, and herb filling for perfect for a quick snack or appe...
- DOUGH:
- 1/2 (0.25-ounce) envelope active dry yeast
- 2 cups white bread flour
- 1 teaspoon salt
- 3/4 cup water, room temperature
- FILLING:
- 3/4 cup purple olives, such as Kalamata, with pits in
- 1 cup parmesan cheese, grated
- 1 teaspoon herbes de Provence
- cornmeal, for dusting
Linguine with zucchini, capers, lemon, pine nuts and herbs
By Patricia_Scarpin
Slice the zucchini into pieces about the same thickness as the pasta you are using, then cut them into narrow match...
- 1 lb. (450g) linguine
- 8 ounces (226g) small, firm green or golden zucchini
- 1/2 cup mixed fresh herbs: parsley, marjoram, basil, chervil, thyme, and others of your choice
- 1 lemon
- 6 tablespoons virgin olive oil
- 5 tablespoons pine nuts
- 4 shallots, roughly chopped
- 4 teaspoons capers, rinsed in water
- 2 sun dried tomatoes, cut into narrow strips - I omitted this
- salt and freshly ground black pepper
- grated parmesan, to serve
Chocolate coconut hedgie cookies
By Patricia_Scarpin
Sift flour, baking soda, and salt, set aside
- 1 1/4 cup (175g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g/1 stick) unsalted butter, room temperature
- 1/2 cup (88g) packed light brown sugar
- 1/2 cup (100g) caster sugar
- 4 tablespoons cocoa powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup (100g) flaked sweetened coconut
- icing sugar
Garlic lime shrimp
By Patricia_Scarpin
Place the shrimp, lime juice, 2 tablespoons olive oil, garlic, salt and pepper in a bowl and toss to combine
- 1 kg large raw shrimp, peeled, tails intact
- 1/3 cup (80ml) lime juice
- 4 tablespoons garlic infused olive oil, divided
- 2 garlic cloves, finely sliced
- salt and freshly ground black pepper
- chopped flat leaf parsley, to taste
- lime wedges, to serve
- aioli or mayonnaise, to serve
Passion fruit, almond and poppy seed cake
By Patricia_Scarpin
Preheat the oven to 180ºC/350ºF; grease and flour a 22cm (9in) ring pan - the one I used was a teeny tiny larger ...
- Cake:
- 4 1/2 tablespoons poppy seeds
- 1/4 cup (60ml) milk
- 180 g unsalted butter, room temperature
- 180 g caster sugar
- 3 eggs
- 240 g all purpose flour
- 1/2 cup sliced almonds
- 1/2 cup (120ml) passion fruit juice - mix 1/4 cup (60ml) concentrated juice + 1/4 cup water
- 1 tablespoon baking powder
- Syrup:
- 45 g caster sugar
- 1/3 cup (80ml) concentrated passion fruit juice
- 2 1/2 tablespoons water
Honey-almond coffee cake
By Patricia_Scarpin
In a small bowl, sprinkle the yeast over the water, sprinkle with the pinch of sugar and stir to dissolve
- Almond topping:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup (60ml) warm water (105º to 115ºF/40º to 46ºC)
- pinch of granulated sugar + 1/3 cup (67g)
- 1/2 cup (120ml) milk
- 8 tablespoons (1 stick/113g) unsalted butter, room temperature
- 1/2 teaspoon salt
- 2 1/2 to 2 3/4 cups (350 to 385g) unbleached all purpose or bread flour – I used 400g all purposed flour
- 3 large eggs
- 2 tablespoons grated lemon zest
- 1 teaspoon almond extract
- 1/3 cup (58g) firmly packed light brown sugar
- 2 tablespoons honey
- 2 tablespoons (28g) unsalted butter, room temperature
- 2 tablespoons heavy cream
- 3/4 cup sliced almonds
Lemon tart
By Patricia_Scarpin
Place the flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs
- Dough:
- 1 1/3 cups (200g/7oz) all purpose flour
- 100 g (3 1/2oz) cold unsalted butter, chopped
- 1 tablespoon caster sugar
- 1 egg, lightly beaten
- 1/4 teaspoon vanilla extract
- Lemon filling:
- 1 cup (8 fl oz) single or pouring cream
- 2 eggs
- 3 egg yolks
- 1/2 cup (110g/3 3/4oz) caster sugar
- 1/2 cup (4 fl oz) lemon juice
Apricot honey soufflé
By Patricia_Scarpin
Place the apricots in a saucepan with ½ cup cold water, or enough to cover
- 1 cup dried apricots, chopped
- 2 tablespoons superfine sugar
- 2 egg yolks
- 1 1/2 tablespoons honey, warmed
- 1 teaspoon finely grated lemon zest
- 4 egg whites
- confectioners’ sugar, to dust
Dulce de leche cake
By Patricia_Scarpin
Make the cake: preheat the oven to 175ºC/350ºF
- Cake:
- 8 eggs
- 1 1/3 cups (233g) packed light brown sugar
- 1 2/3 cups (233g) cake flour*
- 1 teaspoon ground cinnamon
- 3 tablespoons (42g) unsalted butter, melted and cooled to lukewarm
- Syrup:
- 1/4 cup (50g) vanilla scented caster sugar
- 1/2 cup (120ml) water
- 1/4 teaspoon vanilla extract
- Dulce de leche cream:
- 2 cups (480ml) heavy cream
- 1 cup dulce de leche