In my post here, I talked about Koningsdag decorations. In this post I will be sharing few recipes that you can do at home for Koningsdag or for any day as a matter of fact. Here it goes!
LEMON
BUTTER COOKIES
YIELDS:24
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:2 HOURS 40 MINS
INGREDIENTS
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. butter, softened
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest (add orange zest for extra spark along with the lemon)
1/4 c. fresh lemon juice (use a bit of orange juice too, if you want)
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 c.powdered sugar
DIRECTIONS
1. In a medium bowl, whisk
flour, baking powder, and salt.
2. In a large bowl using a
hand mixer, beat butter and cream cheese with sugar until light and fluffy,
about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food
coloring. Beat in dry ingredients until just combined. Cover bowl with plastic
and refrigerate until firm, at least 2 hours and up to overnight.
3. Preheat oven to 325° and
line a baking sheet with parchment paper. Roll dough into 2" balls, then
roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll
in powdered sugar (do not shake off excess). Place about 2" apart on
prepared baking sheet and bake until cookies crackle and are set but still
slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and
let cool completely.
ORANGE MONKEY CUPCAKES
YIELDS:20
INGREDIENTS
·
429g all-purpose
flour
·
265g caster
(superfine) sugar
·
3 tsp baking
powder
·
1/2 tsp salt
·
125g unsalted
butter, softened
·
375ml of orange
juice (100% real orange juice)
·
125ml vegetable
oil
·
1 tsp orange
essence
·
2 large eggs
·
chocolate sauce
·
orange sprinkles
·
6 drops orange
food gel
·
Frosting
·
1 batch Swiss
meringue buttercream frosting
·
1 tsp orange
essence
·
6 drops orange
food gel
INSTRUCTIONS
1.
Preheat a
fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a
cupcake tin with cupcake liners.
2.
In the bowl of a
stand mixer fitted with the paddle attachment, add the flour, baking powder,
caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple
minutes to help everything combine well (alternatively you may do this by
sifting the ingredients together). Add the softened butter and let it mix until
it resembles a fine sand like texture.
3.
Next, add orange
juice, eggs, oil, orange food gel and orange essence in a large jug and whisk
well.
4.
Add wet
ingredients to dry ingredients in a slow and steady stream until no dry
ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
5.
Fill each
cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter
into the cupcake liners makes this a quick and easy process otherwise you can
use two tablespoons).
6.
Bake for 30-35
min or until a toothpick inserted comes out clean. Allow them to cool
completely on a wire cooling rack before frosting.
7.
To prepare
frosting add orange food gel and orange essence to frosting and mix until well
combined.
8.
Once baked and
cooled core the centre and fill with chocolate sauce.
9.
Fit the end of a
piping bag with a Wilton 1M tip and frost in a swirl. Finish with sprinkles.
SPICED CLEMENTINE UPSIDE DOWN CAKE
This spiced clementine upside-down cake is great served warm
with greek yogurt as pud, or just as an afternoon treat. The whole spices make
it look really stunning when you turn it out. Serves for 8 people.
Try to choose firm-skinned clementines as,
although they’re a touch harder to peel, they’re by far the easiest to zest,
and you want every bit of the fragrant aroma contained within the skin.
Ingredients
·
star anise 3
·
cinnamon stick 2, halved
·
caster sugar 280g
·
clementines 8 small, firm
·
butter 180g
·
eggs 3, large
·
self-raising flour 180g
·
baking powder 1/2 tsp
·
milk 3 tbsp
·
greek yogurt to serve, (optional)
DIRECTIONS
Measure 250ml cold water into a small
heavy-based saucepan, add the star anise and cinnamon, bring to the boil and simmer
rapidly for about 8 minutes, or until reduced by half.
Add 100g of the caster sugar to a deep
ovenproof frying pan about 25-26cm diameter and set over a medium heat. (If you
don’t have a suitable hob-to-oven pan, make the caramel sauce in a saucepan,
then transfer to a suitably sized cake tin). Allow the sugar to melt and
caramelise for a few minutes, don’t stir, but give the pan a little shake from
side to side to help it mix together. Once the sugar has caramelised, very
slowly pour in the spiced water, adding the whole spices too – it’ll bubble and
spit at first, so take care. Allow the spiced caramel to bubble and reduce for
a couple of minutes, then turn off the heat and set aside.
Heat the oven to 180C/fan 160C/gas 4. Zest the
clementines into the bowl of a food mixer and set aside. Peel the fruit and
slice each into rings about 5mm thick. Arrange the slices in the base of the
caramel pan, pushing them snugly together.
Add the rest of the sugar and the butter into
the food mixer bowl with the clementine zest and beat together until light and
fluffy. Add the eggs, one at a time, beating well between each until smooth and
creamy. Add the flour and baking powder and beat once more until mixed.
Finally, add the milk and beat until smooth. Pour the batter into the pan on
top of the clementine slices, levelling with a knife.
Bake for around 35 minutes, or until a metal
skewer inserted into the centre comes out clean. If the top is colouring too
quickly, cover loosely with a piece of foil.
Remove from the oven and run a knife around
the edge to release the sponge from the pan. Allow to cool for 10 minutes,
before inverting onto a plate. Serve warm with a dollop of greek yogurt, if you
like.
SWEET POTATO CHIPS
Ingredients
·
2 medium sweet potatoes, sliced very thinly
·
3 tablespoons of good quality olive oil
·
Baking/parchment paper
·
1 teaspoon sea salt (and other spices or herbs you like)
Instructions
1.
Preheat the oven to 200 C / 390 F.
2.
In a mixing bowl, toss the sweet potato slices with olive oil
until evenly coated.
3.
Place a piece of parchment /baking paper on two flat baking
trays. Spread the sweet potato slices in a single layer, without overlapping if
possible. Bake for 20-25 minutes, until crispy, turning them over half way
through. When you turn the slices over, you may need to move some of the slices
around the tray, depending on the hot spots in your oven. Check them at a
20-minute mark, to make sure they don’t get too burnt around the edges. If some
of the chips seem done, remove them from the tray and leave the rest to bake
for a little longer.
4.
Finally, season the chips with a generous amount of salt. If
using other spices, I recommend seasoning the chips before going in the oven so
the spices stick to the oil.