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Treats from Little and Friday
Treats from Little and Friday
$39.99
Due Apr 27th
Treats from Little and Friday + Ripe Recipes

Buy together and save even more

List price: $102.98
Buy together: $87.76 (save 15%)

11.06% of people buy Treats from Little and Friday and Ripe Recipes ~ Hardback ~ Angela Redfern.

Treats from Little and Friday

Hardback

 
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$39.99
Elsewhere: $42.99
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More stock due to arrive Apr 27th
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Buy together and save even more

Treats from Little and Friday + Ripe Recipes
List price: $102.98
Buy together: $87.76 (save 15%)

11.06% of people buy Treats from Little and Friday and Ripe Recipes ~ Hardback ~ Angela Redfern.

Customer reviews

Showing top 5 most helpful reviews. View all 7 reviews...
 
3 out of 4 people found this review helpful:
Review by Helen on 16th April, 2012
 
"Awesome in look and recipes."

Wow! This is the best baking book I have come across in the longest time – and I have hundreds. I think I have to make everything in it! The recipes seem easy to make.
But first, I am going to get it straight from the horses mouth, so to speak. I am off to the actual shop and I am going to sample as much as I can. Yum.

 
1 out of 1 people found this review helpful:
Review by Raewyn on 6th June, 2012
 
5 stars "Fantastic, will probably make most - except the puff pastry!"

Thank you for a beautiful book, great recipes, easy to follow and passion on every page!

 
 
Review by Amber on 22nd January, 2014
 
5 stars "Yummy!!!"

So many great ideas to try out

 
 
Review by Jan on 22nd January, 2014
 
5 stars "A fantistically interesting recipe book."

This book is full of interesting bakes to try. After trying them out at the Little and Friday cafe, it's great to be able to re-create them at home.

 
 
Review by David on 1st January, 2014
 
5 stars "Beautifully crafted book"

Bought this as a gift for the wife, the hardcover has a foam insert which gives it a nice unique finish.

Has lots of great cooking/baking advice – The writing is clear and concise and the pictures are drool worthy!

 

Details

Release date NZ
March 23rd, 2012
Author
Gift Idea
  • For Her
Pages
176
Dimensions (mm)
192x250
Illustrations
colour photographs
Country of Publication
New Zealand
Imprint
Penguin Books (NZ)
ISBN-13
9780143567127
Current sales rank
Top 1000
All-time sales rank
Top 100
Buy this and earn 213 Banana Points
Product ID
19589064

Description

You know you're on to something when the queue for a cafe stretches out to the pavement most weekends. So it is at Little and Friday's two Auckland locations. Those in the know flock to the Little and Friday stores in Takapuna and Newmarket for addictive cream-filled donuts, buttery brioche, melt-in-the-mouth sweet tarts, and moreish savoury pastries.

In this delightful cookbook owner Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim's approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats.

Format: Puffy cover hardback with fabric spine and marker ribbon.

SAMPLE RECIPE
Banana Cakes (pictured bottom left)

Ingredients
This is our interpretation of the Edmonds Cookbook Banana Cake. We make it as a double-layer cake sandwiched together with gooey caramel and mascarpone.

2 cups flour
1 tsp baking powder
pinch of salt
125g unsalted butter, softened
¾ cup caster sugar
2 eggs
3 cups mashed banana
1 tsp baking soda
4 tbsp hot milk
1 cup walnuts

To assemble
½ cup Caramel (see page 161)
¼ cup mascarpone
1 recipe Cream Cheese Icing (see page 158)
chopped walnuts or banana chips, to decorate

Method

  1. Preheat oven to 160ºC. Grease two 6-hole Texas muffin trays or two 23cm cake tins and line the bottom and sides with baking paper cut to fit exactly.
  2. Sift flour, baking powder and salt into a bowl and set aside.
  3. Using an electric mixer, beat the butter on a low speed until light and creamy.
  4. Slowly add sugar and continue to beat on low speed until light in colour and fluffy.
  5. Add eggs one at a time, mixing well after each addition, and making sure to incorporate each egg before adding the next. Stop the mixer and scrape down the sides of the bowl with a spatula. With the mixer on low speed add the banana.
  6. Dissolve baking soda in hot milk.
  7. Fold flour mixture and milk into the banana mixture in three equal measures. Lastly, fold in walnuts.
  8. Divide mixture evenly between prepared cake tins and bake for 20–25 minutes for small cakes or 45 minutes for large cakes, or until the tops spring back when touched lightly and a skewer comes out clean when inserted into the middle.
  9. Let cakes cool completely in tins before turning out.
  10. If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts or banana chips.

Kitchen Notes:
Place in an airtight container and store in a cool place (not the refrigerator) for up to three days. The banana flavour gets better with age at room temperature.

About the Author
A fine arts graduate, Kim Evans is a self-taught baker who started her Auckland bakery Little and Friday with just $3000. From small beginnings – a tiny shop-front open on Fridays only – she has established two popular Auckland cafes where on most weekends queues stretch out to the pavement. Kim and her team begin baking at dawn each morning in order to fill Little and Friday's glass cabinets with buttery brioche, sticky donuts, dainty cakes, and delectable tarts and savouries. She is a firm advocate of free-range and organic produce, and has planted her own cafe garden to supply herbs, salad greens and edible flowers. Kim surrounds herself with staff with a passion for food. ‘You can teach baking,’ she says, ‘but you can't teach passion.’

 

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