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This week I’m hoping to back post all out trip to Croatia and Budapest.
In the meantime the photos are up and here is a recipe you might like to try.

200g Sweet Shortcrust pastry

FILLING
100g butter, softened
½ cup brown sugar
3 eggs
2 tablespoons liquid honey
2 tablespoons maple syrup
210g pecan nuts

On a lightly floured board roll out pastry and use to line 22 cm flan time. Bake blind at 200 degrees C for 15 minutes. Remove baking blind material. Return pastry shell to oven for 1 minute to dry out base. Reduce oven temperature to 180 degrees C. Pour filling into cooked pastry basr. Return to oven and bake for a further 30 minutes or until filling is set.

Serves 6.

FILLING
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in honey, maple syrup and pecans.

Slightly modified from Edmonds Cookery Book

Popular Demand has forced me to post a couple of my famous recipes on the web.
Thanks Fi for the curry up.

Coconut Chocolate Brownies
125g butter
1/4 cup cocoa
1 cup sugar
2 eggs
1 teaspoon vanilla essence
1/2 cup coconut
1/2 cup Champion standard plain flour
1/2 teaspoon Edmonds baking powder
1/2 cup of large Chocolate chips (optional)
icing sugar

Melt butter in a medium saucepan. Add cocoa. Stir over a low heat for 1 to 2 minutes. Remove from heat. Stir in sugar. Add eggs one at a time beating well after each addition. Beat in vanilla and coconut. Sift flour and baking powder. Stir well into mixture.
At this point you may add large chocolate chips or Nestle choc drops, be sure to these spread evenly.
Pour into a greased and lined shallow 20 cm square cake tin
Bake at 180 degrees C for 30 to 35 minutes. Leave in tin for 5 minutes before turning out onto a wire rack
Cut into bars when cold. Dust tops with icing sugar.

Makes 16

From The Edmonds cookbook

Burnt Vanilla Creams

2 cups (16 fl oz) cream
1½ tablespoons cornflour (cornstarch)
5 egg yolks
1 teaspoon vanilla extract
1/3 cup brown sugar
caster (superfine) sugar to top

Place the cream in a saucepan over low heat and allow to become hot but not boil. Whisk together the cornflour, egg yolks, vanilla and brown sugar until smooth.
Whisk the egg yolk mixture into the hot cream. Stir over low heat until the mixture thickens. Pour into 1 cup capacity dishes and chill for 3 hours or until firm.
Top with a little caster sugar and either grill (broil) under a very hot grill (broiler) or brülée a hot spoon.

Serves 4.

From Off the self – Cooking from the pantry by Donna Hay