Squared Recipe Book

RECIPE BOOK

to all who participated in the Collins Square and Parramatta Square recipe competition. We loved all your recipes so much, it just wouldn’t be right to keep them all to ourselves.

ENJOY BAKING THESE DELICIOUS GOODIES AT H O M E A N D B E S U R E T O TA G U S I N A P I C T U R E O F W H AT Y O U M A K E !

CHOCOLATE COOKIES A D A P T E D F R O M M A R T H A S T E WA R T

Recipe from Grace - Collins Square 2/3 cup (94 g) flour

2 large eggs (100 g), at room temperature

2 Tbsp (12 g) unsweetened cocoa powder, sifted

1/2 cup (100 g) sugar

1 tsp (4 g) baking powder

1/2 cup (92 g) light brown sugar

1/4 tsp (1.5 g) salt

1 tsp (4 g) vanilla extract

8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate)

1/2 cup (85 g) semisweet chocolate chips and flaky salt for topping

1/4 cup (57 g) unsalted butter, cubed

1.

Preheat oven to 350°F and line two baking sheets with parchment paper.

2.

Whisk together flour, cocoa, baking powder and salt in a medium bowl.

3.

Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.

4.

Slowly melt the chocolate, stirring occasionally until smooth.

5.

Remove from the heat and set aside to cool slightly.

6.

Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes.

7.

Reduce speed to low and beat in melted chocolate for 1 minute.

8.

Add flour mixture and mix on low speed for 20 seconds, just until combined.

9.

Fold in chocolate chips (dough will resemble a gooey brownie batter).

10. Use a cookie scoop coated lightly with non-stick spray to form the cookies, space cookies 3 inches apart.

11.

Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are shiny and crackly.

12. Remove from oven and sprinkle with flaky salt.

13. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

SQUARED RECIPE BOOK

WALNUT CAKE Recipe by Melis, Parramatta Square 1 cup or 250 g butter, softened

4 eggs, lightly beaten

1 cup or 200 g regular or castor sugar

1/3 cup or 80 ml Milk

1 1/2 or 190 g cups AP flour

2 teaspoons vanilla extract

2 teaspoons baking powder

1 1/4 cups or 140 g chopped walnuts

1 teaspoon salt

1.

Preheat oven to 160oC and grease a cake pan ( I like to use a bundt pan).

2.

In a large bowl sift in flour, baking powder and salt.

3.

In a food processor blend the walnuts together. You can also put them into a zip loc bag to hammer down if you don’t have a processor.

4.

In a separate bowl, combine eggs, vanilla, butter and sugar until it becomes a light and fluffy.

5.

Add the egg mixture to the flour mixture slowly, making sure it becomes combined. Add milk and flour accordingly to thicken or liquify the batter as needed.

6.

Add in the walnuts to the batter with a spoon and stir until evenly distributed.

7.

OPTIONAL- You can also grate some orange and lemon skin into the batter. I find it brings a nice aroma and flavour.

8.

Pour batter into the cake pan and cook in the oven for about 30-40 minutes, checking with a tooth pick to see if it has cooked inside.

SQUARED RECIPE BOOK

“When I was growing up, my Grandma always brought two pavlovas to our house every Easter.

It was my favourite dessert so once she got too old to make it, I learnt how to so I could continue the tradition.�

TRADITIONAL PAVLOVA Recipe from Narelle, Parramatta Square 4 egg whites

250 ml cream

1.5 cups castor sugar

1 additional dessertspoon castor sugar

1 tsp vanilla

2 choc mint bars

1 tsp vinegar

Seasonal fruit

1 rounded dessertspoon cornflour

1.

Line two trays with baking paper and grease with butter, sift a mixture of half icing sugar half cornflour onto tray and shake off.

2.

Beat egg whites with an electric beater until they stand in peaks.

3.

While still beating, gradually add half the castor sugar, about a spoonful at a time.

4.

Fold in the remainder of the sugar lightly.

5.

Quickly add the cornflour, vinegar and vanilla and fold in lightly.

6.

Spread half the mixture in a circle on one tray and the other half on the other tray.

7.

Bake at 135oC for 75 mins. Cool in oven.

8.

Beat cream with additional castor sugar.

9.

Put cream on top of cooled pavlovas.

10. Grate mint choc bars and sprinkle over one pavlova. Wash and cut up fruit and decorate second pavlova with it.

SQUARED RECIPE BOOK

LEMON POPPY SEED PANCAKES Recipe from Kane, Collins Square 3/4 cup milk

2 tablespoons white sugar

1 tablespoon vinegar

1 teaspoon baking powder

1 tablespoon lemon juice

1/2 teaspoon baking soda

1 egg

1/2 teaspoon salt

2 tablespoons butter, melted

1 teaspoon poppy seeds

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

1 cup all-purpose flour

Cooking spray

1.

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle.

Whisk in egg, butter, and vanilla extract.

2.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

3.

Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.

Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

SQUARED RECIPE BOOK

“A

Quesadilla Salvadorena

is kind of like a cheese poundcake�

QUESADILLA SALVADORENA Recipe from Lucrecia, Collins Square 3 eggs, separated

3/4 cup sour cream

1 cup white sugar

1 teaspoon baking powder

1/2 cup butter, soft

1 cup rice flour

113 grams Parmesan cheese, finely grated

1 tablespoon sesame seeds

1.

Preheat oven to 176oC. Line 13 x 9-inch baking dish or pan with parchment paper.

2.

Mix sugar, egg yolks and butter in large mixing bowl with electric mixer on medium speed; add cheese little by little and add the sour cream, scrape bowl occasionally.

3.

Add flour and baking powder then mix well. Beat egg whites in medium mixing bowl until stiff peaks form. Fold egg whites into batter.

4.

Pour into prepared baking dish. Sprinkle sesame seeds over batter.

5.

Bake for 50 to 55 minutes or until toothpick inserted in centre comes out clean.

6.

Cool in pan on wire rack.

7.

Lift from pan; remove paper. Cut into squares.

SQUARED RECIPE BOOK

This recipe reminds me of my

Nonna during Easter

- always a warm kitchen with the sticky sweet smell of powdered sugar setting on these hot Italian treats. They are a mini donut, dotted with raisins. It’s hard to stop at a respectable amount when eating because they’re so good (and best when they’re freshly fried), so I highly recommend to eat them all!

Start your diet again another day... “

HOT ITALIAN DONUTS Recipe from Amelia, Parramatta Square 200g flour

100g rasins

100g sugar

Grated rind from 1 lemon

3 eggs

Powdered sugar for dusting

1 glass warm milk

Pinch salt

30g baking powder

Oil for frying

1.

Soak the rasins in warm water for 20mins

2.

Mix together the flour, sugar, baking powder, salt and eggs in a bowl. Start to stir your mix, gradually adding the warm milk (bit by bit) until the mix becomes a batter with no lumps

3.

Drain and squeeze the soaked rasins. Add to the batter with the lemon rind, mix through and then let the batter sit for 30mins (cover the bowl with a cloth while waiting).

4.

Heat a fry pan with plenty of oil for frying. Spoon small, bite sized amounts of the batter into the hot oil and fry until golden (they should look like mini donut balls). Remove once golden, drain and pat dry on paper towels. Repeat until all batter is used.

5.

Put the balls on your favourite serving plate and dust with powdered sugar before eating.

Enjoy!

SQUARED RECIPE BOOK

Why have one great thing when you can have

Making a bread and butter pudding with hot cross buns combines two of my favourite treats!

HOT CROSS BUN BREAD AND BUTTER PUDDING Recipe from Jess, Collins Square 6 Traditional OR Chocolate Hot Cross Buns 4 eggs at room temperature 50g butter

500ml cream OR milk OR coconut milk - it all tastes great!

100g grated chocolate

1/3 cup sugar

1.

Preheat oven to 180oC fan-forced.

2.

Halve the hot-cross buns, butter the inside side. Line half the bases in your pre-prepared baking dish (should be able to fit 6 hot cross buns in the base).

3.

Whisk the eggs, sugar and cream in a large bowl until well combined. Pour half the mixture over the bun bases in the tin.

4.

Spread grated choc over items in tin. Save a little bit for the top if you feel like it!

5.

Layer the rest of the bun bases. Pour the rest of the cream mixture over the top.

6.

Loosely cover with foil and bake for 15 minutes. Remove foil and bake for a further 15 minutes or until custard has set.

SQUARED RECIPE BOOK

NO-BAKE EASTER EGG CHEESECAKE Recipe from Ange, Collins Square 2 large chocolate eggs, broken into halves

Pinch of salt

1 cup Icing sugar

1 teaspoon of vanilla extract

250g Cream cheese

1 tablespoon of gelatine

1 cup Almond flour

Topping/decoration: Crushed Oreo pieces

1/4 teaspoon of lemon zest

1.

Break the chocolate Easter eggs into halves

2.

Mix the rest of the ingredients into a blender

3.

Put mixture into the half eggs

4.

Put eggs onto a tray/container to be put into the fridge to chill for 1-2 hours

5.

Finally, to decorate, add crushed Oreo biscuits on top, enjoy!

SQUARED RECIPE BOOK

COOKIES Recipe from Zita, Parramatta Square 1 cup butter, softened

2-1/2 cups all-purpose flour

1-1/2 cups packed brown sugar

3/4 teaspoon salt

3/4 cup white sugar

3/4 teaspoon baking soda

2 eggs

2 cups Easter-coluored (pastels) candy-coated chocolate pieces (such as M&M’s or Smarties)

1 teaspoon vanilla extract

1.

Preheat the oven to 190oC

2.

Beat butter and sugars together in a large bowl on medium speed until fluffy, about 5 minutes. Beat in eggs and vanilla extract. Add flour, salt, and baking soda and mix on low speed. Stir in milk chocolate candies.

3.

Refrigerate dough for 1 hour for best results.

4.

Scoop tablespoons of dough onto an ungreased cookie sheet. Flatten slightly with your palm.

5.

Bake in the preheated oven until cookies are flattened and light brown, 8 to 14 minutes.

Cool on the cookie sheet for a few minutes, then remove and place on a cooling rack.

Makes 24 cookies

SQUARED RECIPE BOOK

COCONUT BUNS Recipe from Kim, Collins Square The outer crust:

The dough:

Coconut egg wash:

60 grams of unsalted soften butter

1/3 cup of water

1 large egg yolk

1 1/2 tbsp of flour

1 large egg + 1 tbsp of coconut cream + 1 tsp of water

1 tbsp of coconut cream

1/8 tsp of salt

3/4 cup + 1 tbsp of cake flour

2 1/2 cup of bread flour

1/2 cup + 2 tbsp icing sugar

1 1/2 tsp of instant dry yeast

2 tbsp of custard powder

2 tbsp of sugar

1/4 tsp of baking soda

1/3 cup of heavy cream

1/4 tsp of baking powder

1/3 cup of sweetened condensed milk 2 tbsp of coconut cream 1 large egg white 2 1/2 tbsp of soften unsalted butter Sprinkle of sea salt

To make the outer crust aka roux: 1.

In a mixer, cream the unsalted butter until pale and creamy for about 3 min.

2.

Add the egg yolk and coconut cream, and whip until thick for a few more minutes.

3.

Add the cake flour, icing sugar, custard powder, baking soda and baking powder, and mix until everything combines into a dough.

4.

Cover with plastic wrap and refrigerate until firm, for at least 1 hour.

To make the dough: 1.

Whisk together all the ingredients under the dough ingredients inside a bowl.

2.

Then microwave on high at a 15-seconds-interval, removing and whisking the ingredients until smooth in between each until the mixture has thickened and leaves ribbons behind the whisk. This will take about 1 min in total.

3.

Set aside to cool until it’s warm, not hot, to the touch.

4.

In a stand-mixer, mix together bread flour, instant dry yeast and sugar until even, then add the roux, heavy cream, sweetened condensed milk, coconut cream and the large egg white.

5.

Turn the speed to medium, and knead the dough until it’s silky and elastic, approx. 5 min.

6.

Then add the softened unsalted butter in 3 parts. Only add the next addition when the previous one has been evenly kneaded into the dough.

7.

Once all the butter’s incorporated, increase to med-high speed and knead the dough for at least 7 to 8 min. The dough should be soft and moist, but pulls away cleanly from the bowl when the machine’s running.

8.

Cover the bowl with plastic-wrap, and let it proof at a warm place until well doubled, approx. 1 and half to 2 hours.

To bake the buns: 1.

Scrape the proofed dough onto a working surface, punch out the air and divide into 10 portions. Shape each portion into a smooth ball.

2.

Place the dough on top of parchment-lined baking sheets.

3.

Cover loosely with plastic-wrap and proof again for 30 - 40 min until they expand for another 70%.

4.

Meanwhile, whisk together the coconut egg-wash and set aside.

5.

Preheat the oven on 200°C.

6.

When the dough is almost done with their second proofing, divide the chilled crust into 10 equal portions, then roll into small balls.

7.

Put 1 ball in between 2 pieces of parchment and press it down into a flat disk with your hand, then roll it out into a larger circle. It’s important that the circle doesn’t cover the entire surface of the dough.

It’s meant to sit on top like a helmet.

8.

Then brush the dough with the coconut egg-wash, then peel the crust away from the parchment and gently place it on top of the dough.

9.

Gently use fingers to push the sides of the crust inward to make it dome-shaped, shaping it to wrap around the dough.

10.

Brush the coconut egg-wash on top of the crust, then wait 5 min and apply another layer of egg-wash.

Sprinkle a few grains of sea salt on top.

11.

Bake in the oven for 16 - 18 min, or until golden browned and puffed.

SQUARED RECIPE BOOK

CHOCOLATE TRUFFLE CHESTNUT TORTE ADAPTED FROM JAMIE OLIVER

Recipe from Melissa, Collins Square 190 g plain flour

FILLING

HONEYCOMB TOPPING

30 g quality cocoa powder

300 g quality dark chocolate (70%)

2½ tablespoons golden syrup

110 g caster sugar

g sweetened chestnut purée

100 g caster sugar

110 g unsalted butter (cold)

300 ml double cream

1 teaspoon bicarbonate of soda

½ teaspoon vanilla extract 4 large free-range egg yolks

1.

To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor.

2.

Cube the butter, then mix it in until it resembles breadcrumbs. Add the vanilla extract, then the egg yolks, one at a time, until it comes together.

3.

Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.

4.

Roll out the pastry to 1cm thick and use to line the base of a deep 20cm cake tin.

Place in the freezer for 20 minutes.

5.

Preheat the oven to 190°C/375°F/gas 5.

6.

Bake the pastry for 18 to 20 minutes, then allow to cool.

7.

For the filling, melt the dark chocolate in a heatproof bowl over a pan of simmering water.

Allow to cool to room temperature, then stir in the chestnut purée.

8.

Whip the cream until it forms stiff peaks, then fold in the chocolate mixture. Pour over the pastry base and smooth with a palette knife. Set in the fridge for around 3 hours.

9.

Combine the golden syrup and sugar in a pan over a low heat, slowly dissolving the sugar and melting the butter. Let it simmer for 3 to 5 minutes, until golden.

10. Remove from the heat and stir in the bicarbonate of soda – it will fizz up! Pour into a shallow, oiled tin (about 20cm x 30cm) and leave to set for about 10 minutes.

11.

Roughly chop and sprinkle over the torte, then serve.

SQUARED RECIPE BOOK

PORK AND FENNEL SAUSAGE ROLLS Recipe from Glenda, Parramatta Square 2 sheets Pampas Butter Puff Pastry, thawed

1/4 cup (30g) grated tasty cheese

1 tablespoon olive oil

2 tablespoons finely chopped fresh flat-leaf parsley

1 medium fennel bulb, cored, finely chopped 2 garlic cloves, finely chopped 400g pork mince 1 teaspoon lemon rind

3 teaspoons fennel seeds 2 teaspoons sesame Tomato sauce, to serve

2 eggs

1.

Heat oil in a large frying pan over medium heat. Cook fennel and garlic, stirring, for 8 minutes or until softened and starting to golden. Set aside to cool.

2.

Place pork, fennel mixture, lemon rind, 1 egg, cheese, parsley and 1 teaspoon fennel seeds in a large bowl. Season with salt and pepper. Using hands, mix until well combined.

3.

Preheat oven to 220°C conventional or 200°C fan-forced. Line a large baking tray with baking paper.

4.

Cut each sheet into four squares. Place 1/8th of pork mixture along one side of pastry and roll to enclose. Place, seam-side down, on tray. Repeat with remaining pastry and pork mixture to make another seven rolls.

5.

Whisk remaining egg in a small bowl with fork until smooth and brush over rolls. Sprinkle with sesame and remaining fennel seeds. Bake for 25 minutes or until pastry is golden and puffed and filling is cooked through. Serve warm with tomato sauce.

TIP: Freeze the assembled rolls, before brushing with egg. Place on a baking tray lined with baking paper. Freeze. Once frozen, place in a snap-lock bag and freeze for up to 1 month. No need to thaw them before baking, but they will take a little longer.

SQUARED RECIPE BOOK

“This has been a family favourite in our house for many years! So easy to make that I have even taught my kids how to make it (with supervision of course!)�

BUTTERSCOTCH FINGERS Recipe from Natalie, Collins Square 125g butter

For the Filling you will need:

Half cup sugar

100g of butter

1 large egg

2 tbsp of golden syrup and 1 can of condensed milk

1 tsp vanilla essence

Optional for Easter as we like to do in our house (Chocolate chips for topping)

1 cup each of plain and self-raising flour.

1.

Pre heat oven 180°C and grease/ line Baking Tray

2.

Cut Butter - Place in a large pot and warm until it starts to melt.

3.

Take off heat - beat in sugar, egg and vanilla with a stirrer.

4.

Stir in flours until crumbly, then squeeze into a ball, using your hands break 3/4 of the dough into bits, put into baking tin and pat evenly flat. Put aside and move on the filling.

5.

To make filling, melt butter and golden syrup in a pot.

6.

Remove from heat and add condensed milk. Mix well, then pour over the unbaked mixture in the tin.

7.

Grate the other 1/4 of dough over the top using the large hole side of a grater.

Sprinkle with cooking chocolate chips (optional)

8.

Bake for 30-45mins or until golden brown.

9.

Leave until cooled. cut into fingers with hot knife.

SQUARED RECIPE BOOK

ZUCCHINI SLICE Recipe from Lu, Parramatta Square 80g Olive oil

5 eggs

100g shredded cheddar cheese

100g rice flour

350g shredded zucchini

1 pinch sea salt

1 brown onion diced into small pieces

1 pinch ground black pepper

3 rindless bacon rashers cut into small pieces

1.

Preheat oven to 180°C, grease and line a lamington tin or ovenproof dish with baking paper and set aside

2.

Whisk the 5 eggs and then add in rice flour, salt and pepper, oil

3.

Mix all the ingredients up

4.

Pour mixture into prepared tin or dish and bake for 30 mins, or until golden brown.

5.

Serve warm

SQUARED RECIPE BOOK

WARM CHEESE TART Recipe from Shirley, Collins Square Pastry

Cheese filling

160g plain flour

150g cream cheese

35 icing sugar

70g mascarpone cheese

10g ground almond

40g butter

90g butter

70g cream

2 egg yolks

20g evaporated milk 40g sugar 1 egg 10g cornflour

1.

Pre-heat oven at 160°C

2.

Combine flour, icing sugar, ground almond

3.

Add butter, use hands to rub mixture

4.

Add egg yolks and mix until dough

5.

Wrap dough and leave in fridge for 15 minutes

6.

Press into tart mould

7.

Prick base with fork

8.

Place in over for 10 minutes

9.

For the filling, melt cream cheese, mascarpone cheese, butter, cream, evaporated milk and sugar in glass bowl over a saucepan of boiling water, whisk until smooth

10. Add egg, corn flour and mix 11.

Pipe in filling into tart and leave in fridge for 30 minutes

12. Brush tart with egg wash mixture 13. Place in grill for 6-8 minutes at 220°C.

SQUARED RECIPE BOOK

EARL GREY CHIFFON CAKE Recipe from Gianna , Collins Square 2 tsp Earl Grey loose tea leaves or 2 bags of earl grey tea (3 g) (For step 2) 1 Tbsp Earl Grey loose tea leaves or 4 bags of earl grey tea (5 g) (For step 3) 6 Tbsp hot water (90 ml) 3 large eggs 85 g sugar (separated) 3 Tbsp neutral-flavoured oil (vegetable, canola, etc) (40 ml) 75 g cake flour (2.6 oz or 2/3 cup) 1 tsp baking powder (3 g)

Perfect for morning tea!

Gather all the ingredients. Preheat the oven to 340°F (170°C). You will also need a 17cm (7”) chiffon cake pan (aluminum a removable base. Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.

1.

Grind your tea leaves or cut open the 2 bags

2.

Brew your earl grey tea (or 4 tea bags) to seep a strong tea. Remove the tea leaves and only use 60ml of the tea and set aside.

3.

Separate 3 eggs into whites and yolks

4.

In a large bowl, whisk 3 egg yolks and roughly of 85 g (3 oz) sugar.

5.

Add 3 Tbsp vegetable oil, 4 Tbsp tea, and whisk all together until combined

6.

Add the powdered Earl Grey tea in the egg mixture and mix well.

7.

Sift 75 g (2.6 oz) cake flour and 1 tsp baking powder into the egg mixture in 3 increments.

Whisk until totally incorporated and make sure, there are no lumps.

8.

Using a stand mixer (make sure there is no trace of water or oil), whip the egg whites on medium-low sped (speed 4) till opaque, foamy and bubbly.

9.

Add of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough guide and it will vary based on stand mixers.).

10. To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.

11.

Using a spatula, fold in of the egg whites to the batter until the mixture is homogeneous.

12. Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.

13. Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from foaming more bubbles. To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop gently a few times.

14. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.

15. The cake must be cooled upside down in its pan so that it stretches down instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely.

16. To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake and then tap the cake out onto a serving plate

SQUARED RECIPE BOOK

MANDARIN, PISTACHIO & CHICKPEA CAKE ( G LU T E N F R E E / D A I R Y F R E E )

Recipe from Annette, Parramatta Square 3 unpeeled mandarins

4 eggs

150g pistachio kernels, plus extra 1 tablespoon, coarsely chop to garnish

½ cup gluten free plain flour

1 x 400g can chickpeas, rinsed and drained

1 teaspoon gluten free baking powder Icing sugar for dusting on finished cake (when cool)

½ cup of honey

1.

Place the mandarins in a large saucepan, cover with cold water and bring to the boil, then drain. Cover with cold water again, return to the boil, then reduce the heat to low and simmer for 45 minutes, adding a little more water to the pan as necessary. Drain the mandarins and set aside to cool.

2.

Preheat the oven to 170°C (325°F). Lightly grease a 22 cm (81/2 inch) round cake tin and line it with baking paper.

3.

Cut the mandarins into quarters, remove the seeds and discard. Process the pistachios in a food processor to fine crumbs. Remove; set aside. Add the chickpeas to the food processor and process to fine crumbs. Add the mandarins and process until smooth.

4.

Use an electric mixer to whisk the honey and eggs in a large bowl until thick. Add the mandarin mixture and fold in until well combined, then add the ground pistachios, flour and baking powder and stir until well combined. Spoon the batter into the tin and smooth the surface with the back of the spoon.

5.

Bake for 50 minutes or until a skewer inserted into the center comes out with a few moist crumbs. If the cake browns too quickly, cover the top loosely with foil. Set aside to cool for 20 minutes, then carefully remove from the tin and cool completely on a wire rack.

6.

Serve dusted with icing sugar and garnished with extra chopped pistachios.

Tips: You can replace the canned chickpeas with 225g (1 1/3 cups) cooked chickpeas. This cake will keep in an airtight container for up to three days. Enjoy!!!

SQUARED RECIPE BOOK

CHOCOLATE WALNUT BANANA CAKE Recipe from Navdeep, Collins Square TO BLEND:

FOR CAKE BATTER:

1 tsp baking powder

2 bananas, ripened

½ cup (120 ml) oil

¼ tsp baking soda

¾ cup (180 gm) sugar

1 tsp vanilla extract

¼ tsp salt

1 tsp vinegar

½ cup (120 ml) water

1½ cup (262 gm) Maida / plain flour

¼ cup (30 gm) walnut, chopped

½ cup (45 gram) cocoa powder

3 tbsp chocolate chip

1.

Firstly, in a blender take 2 banana and ¾ cup sugar.

2.

Blend to smooth puree without adding any water.

3.

Transfer the banana puree into a large bowl.

4.

Add ½ cup oil, 1 tsp vanilla extract and 1 tsp vinegar. Whisk well until everything is well combined.

5.

Place a sieve and add 1½ cup Maida, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.

6.

Sieve the flour making sure there are no lumps.

7.

Mix well using cut and fold method. Then, add ½ cup water and mix well. Mix to a thick cake batter consistency. Now, add ¼ cup walnut and mix gently.

8.

Transfer the cake batter to a cake tin. make sure to grease the mold and place a butter paper at the bottom to avoid sticking. (I have used bread loaf pan from smith Nobel – 21x11cm).

9.

Top with 3 tbsp chocolate chip over it.

10. Place the cake tray into the preheated oven. bake the cake at 180°C or 356°F for 40 minutes or bake till the toothpick inserted comes out clean.

11.

Further, allow the cake to cool completely and later cut into thick slices and serve.

12. Finally, serve the eggless chocolate banana cake or store in an airtight container.

SQUARED RECIPE BOOK

SCONES Recipe from Alexandra, Parramatta Square

450 g (3 cups) self-raising flour

1 tsp baking powder

90 g unsalted butter

1/2 tsp salt

300 ml milk

jam to serve

2 tbsp caster sugar

whipped cream to serve

1.

Preheat the oven to 200°C. Dust baking tray with flour.

2.

Combine all the dry ingredients in a large mixing bowl.

3.

Add the butter and rub into the flour mixture using your fingers until it is incorporated.

4.

Make a well in the centre of the mixture and add the milk. Use a knife to mix the mixture together carefully.

5.

Transfer to a lightly floured bench and knead for 30 seconds.

6.

Spread the dough out into a 2.5 cm round.

7.

Cut out rounds or squares. Place the scones on the baking tray.

8.

Brush the tops with a little milk.

9.

Bake for 15-20 minutes.

10. Transfer to a wire rack and cool for 5 minutes.

SQUARED RECIPE BOOK

“This recipe for Spotty Dotty Cookies is absolutely to die for, and are a winner for the whole family. Fun for kids, and the cookie dough will also last up to a week in the fridge, and can be frozen too. I had these fresh from the oven with ice-cream last week (yes Quarantine diet going well), and it was the best autumn treat.

For an Easter Twist

- use mini Easter eggs instead of M&Ms. That’s one way to do something different with all that Easter chocolate. “

SPOTTY DOTTY COOKIES Recipe from Emily, Collins Square 1 cup butter

1 tsp bicarb soda

1 cup granulated sugar

1 tsp baking powder

1 cup light brown sugar

1 1/4 cup rolled oats

2 large eggs

1 bar milk choc / 1 cup choc chips 1 cup M&Ms (mini work best) / mini Easter eggs. 1/2 cup walnuts (optional)

2 tsps. vanilla extract 2 cups plain flour 1 tsp salt

1.

Preheat oven to 180°C. Line two baking trays with baking paper.

2.

In a large bowl, cream together the butter, granulated sugar and brown sugar. Add the eggs and vanilla and mix until combined.

3.

In another large bowl, whisk together flour, salt, bicarb soda, and baking powder. Place oats in the blender and grind until fine (it’s ok to have some chunks). Mix oats into the flour mix, then slowly stir the flour mix into the sugar mix.

4.

Stir in the choc chips / eggs / choc bar chunks /M&Ms into the dough. Add chopped walnuts if desired.

5.

Using a medium scoop, approx. 2-3 tablespoons, scoop the dough portions onto the baking tray at least 3 cm apart (I ended up having to use a 3rd baking tray). Bake for 8-11 minutes, or until the edges are lightly golden brown. They should look a little doughy in the middle.

6.

Let the cookies cool on the baking sheets for a few minutes, and then transfer to a wire rack.

7.

ENJOY YOUR DELICIOUS COOKIES! These can be stored in an airtight container for up to 4 days. Hope you enjoy the recipe.

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PEANUT BUTTER AND PROTEIN CHOC CHIP COOKIES Recipe from Roberto, Collins Square 1/2 cup peanut butter

1/2 tsp vanilla extract

1/4 cup brown sugar

1/4 tsp baking soda

1/4 kosher salt

1/2 cup vanilla protein powder

1 large egg

2 tbsp. coconut flour

1 large egg white

3 tbsp. mini choc chips

1.

Preheat oven to 180°C

2.

Combine peanut butter, sugar, salt, egg, egg white and vanilla extract.

3.

Add baking powder, flour and protein and mix until combined.

4.

Add chocolate chips.

5.

Scoop tbsp. portions on baking paper and bake for 5-6 minutes.

6.

Enjoy :)

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BROWNIES WITH MINI EASTER EGGS Recipe from Sian, Collins Square 2 eggs,

1 cup unsalted butter

1 1/2 cups of flour

a splash of vanilla extract

1/2 cup cocoa powder

1 teaspoon of baking powder

1/2 cup of brown sugar

1 1/4 cup of mini Easter eggs (peeled of course ;))

1 cup caster sugar

1.

Oven on to a toasty 180°C

2.

Beat butter and sugar to Michael Jackson’s ‘beat it’

3.

Beat in a few drops of vanilla extract and eggs (song on repeat)

4.

Sift in the dry stuff (baking powder, flour, cocoa powder) and stir until fully combined

5.

Stir in those Easter eggs

6.

Place in standard square baking tin and cook to gooey Easter deliciousness (35-40 mins)

7.

Cool and enjoy (you can share if you want to)

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“A super easy and super quick almond biscuit recipe. And it’s also gluten free!”

GLUTEN FREE ALMOND BISCUIT Recipe from Helen, Collins Square 300g almond meal 200g caster sugar 2 egg whites lightly whisked Grated zest of 1 large lemon Plus, some icing sugar for dusting

1.

Preheat the oven to 180°C (or 160°C fan forced). Line a baking tray with baking paper.

2.

Mix the almond meal and sugar in a large bowl. Add the whisked egg whites and lemon zest and mix well (best using hands here). The mixture should resemble a wet sand texture.

3.

Pinch off a piece of the mixture and shape into a 4cmx 3cm rectangular shape. Dust each piece in the icing sugar to coat. Repeat until you use all the mixture (you should have about 20 pieces).

4.

Place the mixture pieces on the lined baking tray, leaving 2cm apart for spreading. Bake for 10-12 minutes until the biscuits look slightly golden and the bottom is firm.

5.

Cool on a rack before you store them in an airtight container.

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“My world-famous adapted from an online recipe”

ROSEMARY GARLIC FOCACCIA BREAD Recipe from Rebecca, Parramatta Square 1/2 cup (120 ml) extra-virgin olive oil

1 cup (235 ml) warm water

2 garlic cloves, finely minced

2 1/4 teaspoons active dry yeast (1 packet)

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/4 teaspoon honey

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

2 1/2 cups (315 grams) all-purpose flour

1/4 teaspoon fresh ground black pepper

1/2 teaspoon fine sea salt

MAKE DOUGH 1.

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

2.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

3.

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

4.

Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

5.

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour.

(It’s best to let the dough rise in a warmer area of your kitchen).

BAKE BREAD 6.

After 1 hour, heat the oven to 450°F.

7.

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.

8.

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

9.

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

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pineapple carrot cake, ever! This cake is so mouth-wateringly moist and full of flavour, it will be a hit even with those that think pineapple doesn’t go on pizza!

PINEAPPLE CARROT CAKE Recipe from Claire, Parramatta Square 2 cups (250 grams) all-purpose flour (spooned & levelled) 2 teaspoons baking powder 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg

3/4 cup (180ml) canola or vegetable oil 4 large eggs room temperature 1 and 1/2 cups (300 grams) raw sugar 1 (8-ounce) can of crushed pineapple, drained 3 cups (300 grams) grated carrots, lightly packed 1/2 cup (75 grams) raisins or sultanas

1/2 teaspoon salt

1.

Hand mix all ingredients in a bowl. (Tip: mix the raisins or sultanas into the flour mixture first, before adding wet ingredients. The flour coat helps prevent the raisins/sultanas from sinking in the batter when baking the cake).

2.

Pour into greased cake tin and tap to settle mixture and remove air bubbles

3.

Bake in preheated oven at 180°C until golden brown

4.

Allow to cool before adding icing

ICING To top this cake off in the best way, make a simple icing of icing sugar, butter and fresh lemon juice - you won’t regret it!

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Easter

“Perfectly chocolately for

,

and this cold weather!�

OLD SCHOOL SELF-SAUCING CHOCOLATE PUDDING Recipe from Emily, Collins Square Pudding:

Sauce:

1 cup self-raising flour

3/4 cup sugar

3/4 cup sugar

1 dessert spoon cocoa

1 1/2 tsp salt

2 cups hot water

1 Tbsp. cocoa 2 Tbsp. melted butter 1/2 cup milk Vanilla essence

1.

Sift dry ingredients

2.

Add wet ingredients and mix well

3.

Place in greased large pie dish

4.

Sauce; sprinkle sifted sugar and cocoa over the mixture

5.

Gently pour 2 cups of hot water over

6.

Bake for 1/2 hour at 180°C

7.

Serve with ice cream!

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