Tag Archives: brown sugar

Baked Ham with Peaches

image

This is our traditional New Years Day dinner.

Peaches are always in season at this time of year in Australia and I love the baked sweetness with the saltiness of the ham. Tinned peaches work too, just rinse off any sugar syrup before popping them next to the ham.

Simple to prepare, easy to carve and loads of leftovers!

This ham will last a month in the fridge on the bone in a clean pillow case  soaked in vinegar and water. I always cut some cubed ham and freeze it for pies and quick pasta sauces, I mince some ham too to add to sausage meat and to dry fry and sprinkle over salads instead of bacon.

Once we have finished I take the bone back down to my wonderful butcher and he cuts it into smaller pieces for me to boil and make stock with.

Serves 12 plus lots of leftovers.

Ingredients

8kg leg of ham, skin on

60g brown sugar

10-20g whole cloves

8 peaches, halved and stoned

Method

Preheat the oven to 200 degrees Centigrade.

Take the ham and gently tease the skin away from the fat, you want all of the fat on the meat to remain. Sometimes I use kitchen scissors to cut of the skin in smaller pieces to make it more manageable.

Leave the skin on around the hock to protect this thinner area.

Take a sharp knife and score the fat, first in one direction and then in another to form a diamond pattern.

Place the ham in your roasting tin and rub all over with the brown sugar.

Mark the tips of the diamonds with cloves and use more or less as desired.

Roast in the oven for 90mins, basting as you go.

After 90mins, add the peaches around the base of the ham, ideally in any pan juices.

Return to the oven and roast for a further 30mins.

Remove from the oven and allow to sit, this year ours sat for an hour while I cooked the side dishes and it was still warm and juicy for serving.

To carve cut a large wedge, 3-5cm wide across the width of the leg, set aside. Use the open cut to then carve slices.

Candy Cookies

image

I am lazy, so, if a sweet or candy can be used to add a splash of colour to a cookie without me having to ice, I’m all for it!

I recently picked up a bag of red and green sugar or candy coated sweeties. Ideal for making these cookies look a little festive.

This dough makes 48-50 cookies.

Ingredients

80g butter

200g brown sugar

150g granulated sugar

2 teaspoons vanilla extract

2 eggs, beaten

350g plain flour

1 teaspoon bicarbonate of soda

240g candy coated chocolate sweets, red and green

Method

Preheat oven to 180 degrees Centigrade.

Line two baking sheets with baking parchment.

Process the butter, sugar, vanilla extract and egg until it lightens in colour.

Add the flour and bicarb, process again.

Add half of the candy coated sweets and pulse to cut some of them up.

Turn dough into a bowl and mix in the remaining sweets.

Using two teaspoons, spoon small rounds of dough onto the prepared tins, 12 on each tray, they will spread.

Once two trays are done, pop them into the oven and bake for 10mins.

Allow to cool slightly on the tray and then cool completely before boxing up.

Once the cookies are on the cooling rack repeat with the remaining dough.

Christmas Spiced Biscuits

image

A bit of a change to the usual gingerbread, which the boys have eaten a few kilos of by this time of year, these biscuits are flavoured with cinnamon, ginger and all spice so still lots of Christmas flavour and smells!

I have used a circular cookie cutter with an icing decorating tool as a press to make the cute snowflake decoration.

This recipe makes 55 biscuits but consider doubling the ingredients and freezing half, this dough freezes very well.

Ingredients

340g plain flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground all spice

1 teaspoon bicarbonate of soda

110g butter

170g brown sugar

60mls golden Syrup

1 egg, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking sheets with baking parchment.

Process the flour, spices and bicarb.

Add the butter and process until it resembles breadcrumbs.

Weigh the sugar into a bowl, spread out and then weig the syrup on top, this makes it easier to pour into the processor.

Process all of the ingredients until you have a smooth paste.

Roll out on a lightly floured surface and cut into your desired shape.

Lay gently onto your prepared sheets and then bake for 10-12mins, allow to cool fully on a cooling  rack.

 

Banana Muffins

image

Quick and easy, using up leftover bananas and dairy free!

Loved by the boys and great for the school lunch boxes, these freeze well too so I often double the recipe and freeze half to ensure I always have baking for hungry boys!

Makes 18

Ingredients

6 large over ripe bananas

200g caster sugar

2 eggs

150mls vegetable oil

450g plain flour

2 teaspoons baking powder

2 teaspoons bicarbonate of soda

Topping

120g brown sugar

30g plain flour

1 teaspoon ground cinnamon

Method

Preheat oven to 180 degrees Centigrade.

Line 2 muffin trays with 18 paper liners.

In a food processor, process bananas, sugar, eggs and oil.

Add the flour, baking powder and bicarb, process to mix.

Spoon mix into the muffin cases.

Top with the brown sugar topping.

Bake for 20mins.

Brown Sugar Meringues

image

Two ingredients and a little patience really pay off here.

These delicious morsels are lovely on their own or serve with whipped cream and fresh fruit and did I mention gluten free too?

This is also a great way to use up left over egg whites, possibly left over from spaghetti alla carbonara.

Ingredients

4 egg whites

225g brown sugar

Method

Preheat the oven to 110 degrees Centigrade and line two baking sheets with baking parchment.

In a large clean bowl beat the eggs until very stiff, a test of this is turning the bowl upside down, I like to threaten a child with it!

Add the sugar a dessert spoon at a time, beating well with each spoonful to the point where you cannot see any sugar crystals.

Once all the sugar is added spoon or pipe the meringue mix onto the prepared sheets.

Bake for 1hour and then allow to cool on the trays.

Store in an airtight container, the meringues will keep for 3 weeks.

This mixture will give you 12-16 large meringues using a spoon. I use a piping bag and tend to get around 50 meringues, these are the size of a 50c coin when they go in the oven.