Whipped butter icing (or frosting)

 

I was asked recently how I did my butter icing. Now, I've never had a recipe. I've learnt from my Mum, who learnt from her Mum - all of us don't measure, but just throw it together. So I started hunting around online for a method that was similar to mine so I could share it ... and nothing. I could  not find my butter icing recipe anywhere. All the ones I found added milk, hot water or cream.

The butter icing (or frosting) I make is as simple as can be: icing sugar and margarine. You could simply whip your butter up until fluffy, but I find it's easier and quicker with margarine. My family all use margarine instead of butter - mainly because I think it makes fluffier cakes (in my opinion). I use this icing for most of my cupcakes and cakes, the only variation being the flavouring I add at the end.

The key to this icing is whipping up the margarine as you gradually add the icing sugar; the more you whip the fluffier the icing will be. It can be a little cream more than white depending on how yellow your butter or margarine is that you use. I use a brand that is a light yellow, but I know other brands can be very, very yellow. If you are really worried (and I've done this before) keep whipping your butter and more icing sugar, bit by bit, to change the colour. If it starts to get really thick simple whip some more, or if you are really worried at a dripple of hot water - I literally mean a dripple because you still want the icing to hold its shape!

Whipped butter icing

If making the icing to pipe on cupcakes I would recommend double the below, otherwise this is enough icing for icing a cake or spreading on cupcakes.

1/2 cup  margarine or whipped butter
2 1/2 cups icing sugar
2 tsp vanilla essence or extract

If you want a coloured icing, simple add food colouring once your icing is done.

Other butter icing flavours

If you want another flavour, simple replace the vanilla to make a icing flavour of your choice. Here are a couple of my regulars!

Chocolate butter icing: add only 1 tsp of vanilla, then take 2 Tbsp of coco and make a thick paste with a little bit of water. I have also added in melted dark or milk chocolate with a little cinnamon - which is yum!

Strawberry butter icing: I always use strawberry essence - around 1 to 1 1/2 tsp depending how 'strawberry' you want the icing. It makes this lovely pink colour that I've used for strawberry cupcakes I recently made for a friend.

However, don't be afraid to make your own flavour depending on what you are making - it's half the fun! There are so many different essence flavours in the cake section of your supermarket. Make a note to pick one and try it next time you go out.


If using butter whip up your butter first until it's fluffy - a little like the consistency that you would have if you creamed it with sugar in a cake recipe. If using margarine, whip it up for a couple of mins. You can use electric beaters, but I simply use a wooden spoon because this is what I'm used to. Gradually add your icing sugar, whipping it into the butter and getting it back to the same icing like consistency each time before adding some more sugar.

Continue until you use all the sugar, whipping until fluffy. If it seems a little thick simply whip some more - it will soften and be fluffier! I always taste at this stage to make sure it doesn't taste too buttery. If all you can taste is margarine, add a little bit more sugar. However, 2 1/2 cups should give you a good balance ... I did just make this tonight to work out the measurements for you! As I said, I usually don't measure as I learnt by watching and tasting.

Once you are happy with your basic icing mixture, add your flavouring - either vanilla, chocolate, or essence of your choice.

Then simply spread or pipe onto your cakes or cupcakes.

Enjoy!
Steph xo

Homemade hash browns

You know those amazing breaky wraps you can get at cafes with bacon, eggs, hashbrowns and cheese? Well, that was all I  wanted the yesterday for breakfast! And of course, I am not one to keep things I can deep-fry in the house as we really try to keep only healthy things in the house only.  So I thought I'd just have to wing my own hash-browns - and I was very, very happy with the result! I was so surprised they were so easy as well.

I actually thought that my first attempt would be aweful - that the potato wouldn't cook, it would just fall apart or simply taste nothing like a hashbrown and more just like potato. But in the end they tasted exactly like a hash brown!

Hash browns

Makes 6 small hashbrowns

2 medium potatoes, grated

1/2 tsp of finely grated onion - take a 1/4 of an onion and cut it in half again
2 Tbsp plain flour
1 egg
1/2 tsp fresh parsley, finely chopped or 1/2 tsp of dried parsley
Pepper

1 cup of vegetable oil for frying

In a small bowl whisk up your egg, then add the parsley, pepper and onion. Finally add the potatoes and mix together, followed by the flour - then mix together well.

Heat up the oil in a small frying pan until you run your hand over the top and feel that it's hot, then turn to a medium heat.  Mould the potato mixture into small rissole type shapes and then add each to the oil. The mixture will be quite wet, so resist the urge to add more flour!



Fry each hash brown until you start to see the sides start to brown slightly, then flip. Cook until the other side is golden - then you're done!

You can have them as part of a big breakfast or in a wrap like I did - which was delicious!!

Enjoy!

Steph xo

Apple and date upside-down pie



You'll have this in the oven in 20 mins, and eating it in 45 ...


If you are like me and go from sitting on the couch relaxing to wanting something sweet in a matter of minutes, then you'll love this apple and date upside-down pie - which can be in the oven in 20 mins! I'm not joking, I just finished making and eating this. So if you have friends that call and say they are going to be there within the hour, then this is perfect. And rest assured it's not one of those recipes that it only takes the time limit if you do all the prep first ... I did my prep IN this time as well. My experient worked out so well that I just had to quickly write it down so I could share it with all of you.

I don't know about you but I am OBSESSED with dates at the moment. I have even recently been playing around with them in a stuffing for a rolled beef roast with apples - but that is a recipe for another day!

This recipe is also great if you end up having a million bruised apples that have arrived home after not being eaten in lunches. Honestly, these forgotten apples are the reason why I make most things with apples - because otherwise they are too bruised to do anything else with.

Apple and date upside-down pie

Prep and construction, 20mins
Baking time, 25mins

Pastry:
1/3 cup / 76g butter or margarine (I use marg)
1 1/2 cups of SR flour
1 Tbsp sugar
1/2 cup water

If you don't have time to do the pastry you can also simple use frozen puff pastry cut to the size of your dish.

Filling:
100g pitted dates
2 small or 1 large apple
3 Tbsp brown sugar

Just before serving: 1 Tbsp melted butter, sprinkle of cinnamon

Pre-heat oven to 170°C / 338°F

Firstly get the pastry out of the way. In a food processer throw in your butter, flour and sugar, blending until it starts to form fine breadcrumbs. Then slowly add the water while blending, letting your dough create one large ball by itself ... then your dough is done!

Leave your dough for now and go onto your filling. Take a 24 cm pie dish (you could use a smaller one, but you might just have a lot more filling) and line the dish with a  sheet of baking paper so that it sticks over the sides. We will be using the paper to not only make sure the filling doesn't stick to the bottom but also so we have something to lift the pie out with easily. So don't stress about having a lot of paper hanging over the ede - we want this. Cut your dates into chucks (I cut them into four), then peel and core your apples before slicing them into thinish pieces.

Now to put your pie together. Sprinkle the brown sugar on the bottom, add the dates and then start laying the apples on top. Now you will have to put some apple slices on top of others but that is ok!

Knead the dough for 30 or so secs on a floured surface before rolling it out to the size of the dish. The shape doesn't need to be perfect - even if it's a little bigger that's ok because you'll push it in the dish to fit. Place the pastry on top of your filling, pushing it down slightly into the dish (especially around the sides) because you want the pastry to add like a lid - sort of cooking the apples while in the oven. So you don't want there to be any space around the edges where the air will escape.

Pop in the oven for 25 mins or until golden brown. Once ready, place a dish on top of the pie dish and turn upside down so that the pastry is sitting on the plate. Slowly pull back the baking paper to reveal your upside-down pie.

While still warm drizzle over the melted butter and sprinkle with cinnamon. I think the melted butter makes it just that little bit more moist, and adds lovely flavour. This cheats version of a pie is best served hot with custard (if for dessert) or cream if for morning / afternoon tea.

Enjoy!
Steph xo

Two egg omelette



Is there anything better than a fluffy omelette for breakfast?


I've had a lot of omelettes over the years, but usually they are made with cream and are quite heavy. My lovely Grandma taught me this recipe - and it's also dairy free!

Like most omelettes, you can make it with anything you like - a simple bacon, cheese and chives, or corn, tomato and sausage. Myself, and I know this might not be everyone's cup of tea - I love mine with a little bit of pineapple. Simply pick what you would like, that way you are sure to enjoy it!

Two egg omelette

Your choice of filling.

For me I used bacon, cherry tomatoes (halved), pineapple pieces, red onion and a little bit of cheese. Keep in mind that you only want a little bit of everything because you don't want the omelette to be just filling (a mistake I have made many a time because I get too zealous with ingredients!)

2 eggs
parsley or thyme
pepper to taste
A quarter of a slice of bread (I'll explain later)
Cheese to top (leave out for completely dairy free)

Separate both eggs, adding the yolks to the bowl with your filling ingredients and the whites into a separate bowl by themselves. Add a little sprinkle of parsley or thyme and some pepper to the filling bowl and mix the yolks through. Finally tare the bread into smallish pieces and add them to the filling bowl. This helps hold the omelette together.

Whisk the egg whites until they start to become fluffy, glossy and white. You don't want to see any of the clear colour of the whites left - this is what makes this omelette so fluffy! Gently fold the egg whites through the egg yolks and filling ingredients.

Heat a little oil in a small pan over a low heat. Pour the egg mixture into the pan and cook until you can see the sides of the omelette cooked, then gently fold in half and top with cheese and a little bit more herbs.

Enjoy!
Steph xo