Beauty tip number 1

Straight from the mouths of babes. Spread cream, (any cream) all over the face, trying not to get it into the hair, then try kissing everybody in sight.

What fun we had yesterday, my dear sweet
grandchild came for afternoon tea.
I came across a long forgotten favorite of mine from my local bakers. Must be at least twenty years since I have had a CREAM BUN.
The bun itself is very much like a Hot Cross Bun, but instead of the cross, it is split almost to the bottom and filled with artificial cream, and then a good dollop of raspberry jam in the middle. Finished off with a dusting of icing sugar.
Yes, we managed to finish all six of them and then proceeded to make a big sticky mess of every bodies face with a hug and kisses. Me included. (No, you are not seeing the photo's of that)
Yes, I know I could have made them myself,
but the weather is so warm here at the moment
(correction HOT) that I am not putting that oven
on until it gets a lot cooler.

Lemon and Lime Cheesecake (Australia Day)

I made this today to celebrate Australia Day (26-01-09)

Ingredients
85g Original Lemon

½ cup boiling water

500g cream cheese, softened

125g (½ packet) Marie biscuits, crushed

150g melted butter

85g Original Jelly - Your Choice (I used LIME)

450ml additional water

Method
Dissolve the Lemon Delicious Jelly in ½ cup boiling water.

Allow to cool slightly, then whisk with cream cheese until smooth.

Combine the crushed Marie biscuits and butter and press into the base of a 30cm round or square pan.

Pour over the cream cheese filling, then spread evenly to cover the biscuit base.

Prepare additional Jelly according to the pack instructions. Allow to cool to an egg white consistency, then gently pour over the filling. Set until firm, then cut into slices.

Thank you to http://www.aeroplanejelly.com.au/ for yet another lovely recipe. What could be more Australian than this green and gold dessert?

Mr. Bertie L. Spurtle.

Follow the adventures of Mr Bertie L. Spurtle as he makes his way around the world on this new blog put together by members of Vi's Pantry. (Who are all on medication now. LOL)
http://theadventuresofmrbertielspurtle.blogspot.com/
The terms *mad*, *bonkers*, *barking and *insane* all come to mind! But please do visit the blog and then you too, will have a laugh.

Three Berry Mouse

It was such a hot day yesterday (temps were 45c) and I decided to play in the kitchen with the air conditioning on. After a little searching in the pantry and freezer, came up with this Berry Mouse.
I just used my judgement for the recipe, and I will type it up later today.

Sorry I didn't get back to this sooner but I had a few things I had to tend to.

I have been to the Aeroplane jelly website to do some research. See this link....http://www.aeroplanejelly.com.au/ There are some lovely fresh ideas on there using the jelly crystals. For my Berry Mouse above, I used *Berry Blast* which is strawberry, raspberry and blackcurrant.

I used two packs. First, I put the white of one egg around my serving dish and then sprinkled some of the jelly crystals from one pack, onto the egg white. Then I dissolved the rest of the crystals (1 and 3/4 packs) in one cup of boiling water in a glass jug, when they had dissolved enough, I added one cup of cold water and let it stand to cool a little more.

1 cup = 250mls

When ready I started adding 2 cups of thickened dairy cream, then whisked and whisked until it became aerated and thicker. Put into the fridge to chill for an hour and then whisked again. At this point, I poured the contents of the jug into the prepared dish and back to the fridge for a couple of hours to set properly.

I served ours with a mixed berry compote, which I made by using frozen loganberries, strawberries and raspberries, a little sugar and a good slurp of strawberry liqueur. Bringing it to a boil and then simmering for a few minutes until the fruit was mushy.

Might I add at this point, the aroma in my kitchen was Divine.

If you can not get Aeroplane jelly crystals in the country you are in, I am sure that any make will do.

The Lime cheese

cake is next on

my list to try.

That's a wrap.

Well, I certainly have heard of them, but never used them before now. Why was I not told how good these can be?
What am I talking about? Lebanese bread. I came across them in my local fruit and veg shop at the week-end, a pack of 6 for 99 cents. So one pack was got to give them a try. Have since been back and got two more packs for the freezer. I can see so many possibilities for these.
This is what I did for these.

Hommus spread all over the bread.
Then, down the centre, Cajun spiced chicken breast,
sliced Spanish red onion,
sliced Kumato black tomato,
shredded Cos lettuce,
grated Cheddar cheese,
and a dash of Zulu hot chili sauce.
Then I rolled it and cut it into more manageable pieces.
This was so good for my first try of them, I certainly will be doing other combinations in the future. Truly an International dish here, with the Lebanese bread, Cajun chicken, Spanish onion, Japanese tomato, Italian lettuce, English cheese and the fiery Zulu sauce. Have you used them yet? What is your favorite combination?

Correction.
For those interested in the black tomato. Here is a link. And THANK YOU Taste.com.au
http://www.taste.com.au/how+to/articles/355/kumato+tomato
So, not Japanese as I said, but from the Galapagos Islands.

More Cake Stands.

Carrying on from another post, more cake stands. The one above is very useful for small cakes and slices. White china decorated with pink and purple flowers and a mock gold handle.

Very hard to photograph, but this is a simple glass cake stand with dome. Shows every finger print on it and is not used that often, for that reason.

This one is made of a chunkier glass and is used at least once a week. Happens to be one of my cheapest bought, as I got it from an op shop for only a few dollars, some years ago.

And last, not a cake stand, but an airtight cake tin, which I also got for Christmas last year. It has a fruit cake in it at the moment and it is keeping it lovely and fresh.
As you have most likely noticed, I have a small collection at the present time, but I do hope to carry on this collection. Have seen two others that I MUST have. But where am I going to keep them? I will find a place.

YAY!! 100 posts.

A BIG thank you to all my visitors, family, friends and bloggers. But most of all, a sincere thank you to my dear hubby, who allows me this indulgence. LOL. I have learnt so much since starting this blog, about food from fellow bloggers and about food photography. I know, I still have a long way to go as I keep finding new technology and different foods never tried before. Hubbies and my waistline is forever growing.

I do hope you will stay with me on my journey through my kitchen, and other blogs worldwide.

Cake Stands

I would like to show you my small collection of cake stands. The one above is far too delicate to use as such and has pride of place in my dining room. It was given to me by my parents, this Christmas just gone.

Above is one I use very often, for small cakes and muffins, and also large cakes.

This one, I have twice. And am now grateful for the extra one. I got the first and my little brother gave me the second for this Christmas just gone too.

Simple and small, from the Nigella collection. This was sent to me by a dear friend in New Zealand. Thank you Linda of http://thinkingaboutfood.blogspot.com This is elegance at it's best.

Green Bean Vermicelli and Stir Fried Veg.

A lovely surprise parcel arrived from Miriam in Hong Kong just before Christmas. Miriam is one of many kind members of the forum I belong to. Some ginger sweets and some little cakes, and these Vermicelli noodles where in the parcel for me to try. Having never seen or tried them before, I was a little excited about using them. They are delicious and are on my shopping list for future meals.
I soaked the noodles in boiling water for five minutes, while chopped and prepared the vegetables.
The vegetables I used are...
White Onion.
Baby Capsicum (orange and red)
2 sweet Chillies.
Bean sprouts.
Bok Choy.
Green round Beans.
Brocolinni.

I tossed the vegetables in a little Sesame oil and cooked in order of thickness. (Onions first, finishing with the bean sprouts)
I then drained the noodles and tossed in to the wok with the veges, added a couple of tablespoons of Honey, Mustard and Herbs sauce right at the end, before serving.

The meal was hit with Hubby and myself, so fresh tasting, easy and quick to prepare.
THANK YOU MIRIAM. YOU ARE A SWEETIE.

Quick and EASY DAHL

This would have to be my most used dish, a true favorite and so versatile. We have it with nearly all our curries, on warm toast for breakfast, in a freshly baked roll and even with cheese in a sandwich.
There is always some made in my fridge ready to be consumed.
Here is the basic recipe that can be changed to suit yourself and tastes.

1 cup of washed RED LENTILS.
1 can of diced TOMATOES.
1 diced ONION.
2 tablespoons of PATAKS or SHARWOODS CURRY PASTE, always use a hot or medium as the mild is a waste of time. IMHO. Don't use tandoori.
1 cup of WATER.
Now, as the title suggests, this really is EASY DARL.

Put all ingreds into a microwaveable dish, and stir well. Place in microwave on high setting and cook 'til lentils have become mushy, stirring now and then, (every 5 mins) and checking to see if it needs more water. This may take up to 30 minutes. You can't overcook this dish.

Sometimes I also add CORN, PEAS or diced CAPSICUM to it. It's one of those dishes that anything goes. I have even added it to MEAT CURRIES to stretch them out a little more.
I made a very HOT BEEF CURRY and a milder sweet VEGETABLE and MANGO CURRY and served it with pain boiled Basmati rice and Naan bread.

I actually posted this back in July 2008. But a dear friend phoned me tonight for this recipe and I knew it was on here somewhere, but do you think I could find it? No. So have decided to re-post it.

Do hope you enjoy this, please let me know.

Breakkie time

King parrot (female) tucking into a breakfast of apples and mango.

Bourke parrot (male) keeping a look out!

Blue Princess parrot (male)(left), Green Princess parrot (male)(bottom right), and Indian Ringnecks (female is green) tucking in to some seeds.

MIGHTY MALTED MUFFINS with MALTESERS.

A forum member on N.com was asking if Maltesers would work in muffins. And I replied, "Can't see why not". So, of course I just had to see if they really did.

This is what I did.
2 cups S.R. Flour. (Well sifted)(Minus 3 tablespoons)
3/4 cup Castor Sugar.
2 large Eggs.
3/4 cup Milk.
1/2 cup Rice Bran Oil.
3 tablespoons Horlicks.
1 cup chopped Maltesers.
12 Maltesers cut in half. (For deco later)

Preheat oven to 170c.
Mix wet ingredients, add the dry ingredients and the chopped maltesers last.
Notice, I took out 3 tablespoons of flour because I was adding the dry horlicks.
I managed to get 24 muffins using this mix, even though they were a little small.
Place muffin tray in oven for 20 minutes, then take out of oven and place your halved maltesers on the top while still hot. This will help them stay on.
Wish I could remember the forum member who asked the question, and I wonder if she made them.