Audra Morrice

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Home
About
What's New
Catering
Products
Classes & Demos
Books
TV
Contact

About

What's New

Catering

Products

Classes & Demos

Classes & Demos

Books

TV

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Instagram @audramorrice

Weekend baking - Triple layer walnut chocolate and vanilla cookie. These are a great cookie to have in the cookie jar but be warned they won’t last very long. Here’s the recipe: 200g plain flour, 1 tsp baking powder, pinch of salt, 125g butter, 90g sugar, 1.5 tsp vanilla extract, 1 egg yolk, 30g dark chocolate (melted), 70g walnuts, toasted & finely chopped. Method: mix together the flour, baking powder and salt. Cream butter and sugar, add yolk. Separate into three bowls. Add the melted chocolates into one and mid well. Add the walnuts into another bowl and mix well. Line a loaf tin with cling film, press the plain vanilla dough into the tin, flatten out the top. Layer with the chocolate dough and finally the walnut dough. Cover the top with overhanging cling film and rest in the fridge for a couple of hours. Just before baking, preheat the oven to 180C. Remove the dough and slice into 5mm thick slices. Place on a baking sheet and bake for 10-15 mins. Cool and eat! ❤️#weekend #baking #cookies

Y’all still remember these @vogueaustralia Entertainment + Travel mags? We’re moving and I’m going through the culling process! 😭😭😭 I have magazines dating back to 2002. So precious!!! How do I let go? 😫😫😫😫😫 #thejoysofmoving #strippingrightback

@nadineingram Picked up a copy of your cookbook @flourandstone this week and had to have a go at your Fine Apple Tart. What a treat! It’s such a beautiful tart. I realized where I went wrong, today’s attempt needed a hellava lot more refinement and you really can’t rush it can you!!! Take 2 coming up soon and thank you for putting together such a beautiful book! 🙏🙏🙏 #baking #apples #roughpuff #dessert #pastry ❤️#thebook

Tonight’s dinner! 🤘🤘🤘Didn’t think I was going to make it happen! I had one of those terribly time poor day, didn’t get the brisket organized early for a slow and low cook in the oven so I’m now attempting a super speedy cook in the pressure cooker 🤞🤞🤞. AND it turned out brilliant! 😅 It’s a managed process though so make sure you stick around for the last half of the cook. First make a rub with grated garlic, onion (I only partially grated it coz it brought me to tears. The grated onion helps to thicken the sauce and gives a great deal of sweetness), smoked paprika, (I ran out so added sweet paprika and tossed in some liquid smoke), dried oregano, brown sugar, salt and cumin. Then rub it into every surface area, nook and cranny of the 1kg whole brisket. Then bring to the boil 1/2 cup brown rice or malt vinegar, brown sugar and date molasses to sweeten. Sear the brisket fat side down to brown then toss in the vinegar syrup. Lid on, cook on high until the pressure builds up then lower the heat and cook for about 1.25-1.5 hour. I checked at 1 hour and it really needed another 30 mins. Remove the brisket carefully as it’s super tender, place it fat side down on a pan. Reduce the sauce slightly. Then heat the pan with the brisket and brown slightly, ladle in a little sauce at a time until the brisket is glossy and coated with the delicious sticky sauce. Serve up with shredded purple cabbage and carrots, rice and beans, rough and ready guacamole and coconut sambol! 🙌🙌🙌 #just #dinner

Smooth and creamy marshmallowy lime meringue tart! Want some? 🤪🤪🤪 #baking #celebration #sweet #tangy #curd #homegrownlimes

Audra Morrice

Weekend baking - Triple layer walnut chocolate and vanilla cookie. These are a great cookie to have in the cookie… https://t.co/rGsnBGpKdS
about 2 hours ago

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Copyright @ 2016 Audra Morrice, All rights reserved.