PINK BYTES

Iced Ginger Ring.

2011-11-05T18:40:00.002+11:00

Was in need of some comforting food and really taste as well this afternoon. So I made this and boy! did it hit the spot. Ginger is so good for the tummy and the digestive system. Now I should have used all golden syrup but I didn't have enough, so used some treacle, which gave it that lovely dark colour.

Prep time 20 minutes... Cooking time 35 minutes.

Ingredients..
340 g Self Raising Flour.
1 tablesp. Bicarb of Soda.
1 tablesp. Ground Ginger.
1 tablesp. Ground Cinnamon.
170 g Sugar (I used white)
170 g Butter.
110 g Golden Syrup.
110 g Treacle.
2 Eggs.
230 mls Milk.
120 g Glazed Ginger (chopped)

Method...
Melt butter, sugar and golden syrup in a saucepan, stirring the whole time.
Set aside to cool.
When cooled, add the rest of the ingredients, leaving the chopped ginger to last.
Mix well. I used a wooden spoon.
Grease a ring tin (or loaf tin) and bake in the oven at 180c (less for fan-forced) for 35 minutes.
Allow to cool and ice with a runny icing.

I dare you to stop at one slice. Enjoy.

Margarita cupcakes with a Lime glaze.

2011-08-02T19:46:00.001+10:00

Boozy cupcakes for adults, had fun making these.
Taken and adapted from an American lass called Gail Wagman.

You will need..
150gms S.R. Flour. (sifted)
125gms unsalted Butter (room temp)
150gms Sugar.
3 Eggs.
1 tablespoon finely grated Lime rind.
2 tablespoons Tequila.

Lime Glaze
2 tablespoons fresh Lime juice.
150gms Icing Sugar.
1 tablespoon Tequila.
Green food colouring.
Coarse Salt and Lime slices for decoration.

Method....
Preheat oven to 180c
Cream the butter and sugar until very pale and fluffy.
Add eggs, 1 at a time and beating well each time.
Add the lime rind and Tequila.
Fold in the flour until it is all absorbed.
Fill the cupcake cases 1/2 full or a little over. (We need room to put the glaze on later)
Place the cupcake trays in the oven for 20-25 minutes, when touched they should spring back.
Allow to cool, while you make the glaze.

In a bowl, put the icing sugar, lime juice and Tequila and mix until totally smooth. Now add the green food colouring to the desired green and mix well.
Spoon over the cupcakes and smooth a little. This will level out itself in a few minutes.
Decorate with lime slices and a straw for fun. Sprinkle the coarse salt over the top, not too much now.
Makes between 15-18 cupcakes (depending on their size)

Cinnamon and Sultana Cakelets.

2011-02-15T12:58:00.003+11:00

A delightful little cake to have with a cup of tea.

You will need..

1 cup of black tea (no sugar)

1 and 1/2 cups Sultanas.

2 Eggs.

1 and 1/2 teaspoons ground Cinnamon.

1 and 1/2 cups S.R. Flour.

1/2 cup Milk.

125gms unsalted Butter (room temperature)

155gms Raw Caster Sugar (or normal caster sugar)

Cinnamon Sugar (to finish)

Method..

First up, make the black tea and put the sultanas and tea in a bowl to soak, set aside.

Preheat the oven to 180c and place cases in little cake tray.

Cream butter and sugar together until light and creamy, add 1 egg at a time and mix. Now put in the milk.

Sift the flour and cinnamon together and fold in to the butter mix. Drain the tea from the sultanas and mix gently in to the batter.

Spoon in to the cases until 3/4 full. Place in the now hot oven for 20 minutes or until cake skewer comes out clean.

While still hot from the oven, sprinkle cinnamon sugar over the top of each one and allow to cool.

Enjoy at any time of the day with a cup of tea.

Carrot Cake for 35 people

2011-02-01T13:14:00.003+11:00

What a FAB and GROOVY 60th Birthday I had. It was themed The Sixties. Everyone came in sixties dress, we had sixties music and as close as possible sixties food. The cake was Carrot cake, first started in the sixties by the vegetarian hippies. (I didn't know that)
I did one large cake that would feed 35 people and 24 cupcakes.
This was the first time I have made such a large cake, and was really worried about the centre cooking and rising as it should, so used a new product to me called a cake core, made by Wilton, which you place in the middle of the tin with the cake batter in it and around it. Cooks very evenly and simple to use.

Find the cupcake recipe in my *labels*Ingredients...
2 2/3 cups S.R. Flour (sifted)
2 2/3 cups Plain Flour (sifted)
4 1/4 teasp Ground Cinnamon.
2 3/4 teasp Ground Ginger.
1 1/2 teasp Ground Nutmeg.
2 teasp Bicarbonate of Soda.
475 ml Rice Bran Oil.
2 1/2 cups Brown Sugar.
8 Eggs.
3/4 cup Golden Syrup or Honey.
1.1 kilos finely Grated Carrot.
2 cups Sultanas.
1 cup finely chopped Walnuts.

Preheat oven to 180c and grease and line a 30 cm/12 inch tin.
Sift together in a large bowl, the first 6 ingredients and mix with a wooden spoon. Make well in centre and set aside.
In another bowl, mix the oil, sugar, eggs, golden syrup.
Pour in to the flour bowl and stir in well.
Now fold in the rest of the ingredients and pour in to the prepared tin.
Place in centre of the oven and cook for 2 hours and 30 minutes. (Mine didn't take that long because I used the WILTON CAKE CORE) So keep checking yours every half an hour, we don't want it to burn now do we?
For the icing, I used Philli cream cheese, a little butter, vanilla extract and icing sugar.
This cake will store well in an air tight container for up to a week (I did this and iced it the day before required) or will freeze for up to 2 months.

The new year

2011-01-16T11:26:00.004+11:00

A huge apology for not being around as much of late. So many things have kept me away from blogging. My old oven dying and having to learn the new one. The pressure cooker also died, but now have a you beaut electric one, which I am also learning about.

Christmas was at our house this year and I did the full formal Christmas dinner, made special by using Ron's fabulous Apricot glaze on the turkey. Thank you The Merlin's Menu blog.

Now it is full steam ahead, getting ready for my 60th birthday party, which is themed 60's. Did a test run on the marque yesterday, and it will fit where we want it to go. Guest invites have been sent, food organised, tablecloths, plates, cutlery all got. I will be making my own cake, but keeping the design and flavour secret.

Photo of Chocolate and blackberry Torte made yesterday. Chocolate mouse at the bottom, blackberry compote and mascapone in the middle and fresh cream and a crumbled Flake on the top.

Wishing you all a properous NEW YEAR.

Musk sticks and Mint twigs

2010-10-05T14:47:00.002+11:00

Although I had never heard of these in my childhood (sad) I certainly made up for it when I was buying my own sweets and lollies, when newly married and emigrated to Australia. I now have a grand daughter I can make them for and sneak a few in to myself. (Ha ha ha ha)

Ingredients...

1 teaspoon unflavoured GELATINE

1/3 cup WATER.

1 teaspoon GLUCOSE SYRUP.

500g ICING SUGAR.

1-2 teaspoons MUSK STICK FLAVOURING. (or mint essence for mint twigs)

Few drops PINK food colouring (or green for mint twigs)

Piping bag with 1cm star nozzle.

Method...

Line a couple of trays with baking paper. In a small saucepan over a low heat, heat the glucose syrup, water and gelatine, until the gelatine has dissolved.

Take pan off the heat and stir the mixture. Get a large bowl and your electric hand mixer. Transfer the mix into the bowl with 1/3 icing sugar, mix on low speed until combined.

Add another 1/3 icing sugar and mix until combined.

Add the remaining icing sugar, colour and flavouring and mix until well combined.

Transfer to the piping bag with the nozzle in and pipe 4cm sticks on to the baking trays.

Allow to air dry for 6-8 hours (mine took 12 hours, if you did them thinner it won't take as long)

Store in a airtight container at room temperature.

****Note****

The musk essence (oil based) can be got from here...

http://bakingpleasures.com.au

Strawberry cheesecake

2010-10-03T22:21:00.004+11:00

Having played around with many food processors in the past and not been happy with any of them, I have finally found one that works for me. A BREVILLE ICON BFP650. In the recipe book that comes with it is a lovely recipe for a lemon cheesecake, but I wanted to make a strawberry one so I have adapted it. Here's what I did. Ingredients....

250g pkt plain sweet Biscuits.
125 Butter (melted)
250g Cream Cheese (cubed and softened)
400g can sweetened Condensed Milk.
125ml Cream.
1 tablespoon Gelatin powder.
10ml boiling water.
2 teaspoons Strawberry essence.
2 punnets Strawberries. (half a punnet diced and reserve the rest sliced for the top)
2 tablespoons of strawberry Jam.
A little boiling water.

Method...

With butter, grease a 20cm spring form tin and set aside.
Melt the butter in the microwave on 50% power and allow to cool. Break the biscuits in to quarters and place in processor and pulse until finely crushed. Add melted butter slowly through the food chute and process until combined. Remove crumb mixture from bowl and press in to spring form tin, over the base and up the sides.
Place cream cheese, condensed milk and cream in to the food processor and combine but don't over do this. Melt the gelatin in the boiling water and stir well, add this and the strawberry essence to the cheese mix now and pulse for a second or two. Stir in the diced strawberries and put in to the biscuit case in tin. Put this in the fridge now to set, this can take up to three hours, mine was done in two hours.
Place the sliced strawberries on the top in a pattern to suit yourself. Add the boiling water to the jam and brush on with a pastry brush to give the strawberries a lovely glaze.

Carrot cake cupcakes

2010-09-29T20:43:00.003+10:00

These are so delicious, when I first made them last week, I took the smallest bite just to taste and then like a starving teenager rammed the rest in my mouth.
Leave out the nuts if you wish, but I think adding the sultanas is a must. They go so well with the sweetness of the carrot.

Ingredients..
2 cups S.R. Flour.
1/2 teaspoon of Salt.
2 teaspoons Ground Cinnamon.
4 large Eggs.
1 cup white Sugar (or Raw sugar)
1 cup Rice Bran Oil. (or Canola)
2 cups raw Carrots (finely grated)
1 cup Granny Smith's Apple (finely grated)
1 cup Walnuts (chopped, saving some for the top)
1 cup Sultanas.

For the Cream cheese icing..
1/2 cup Butter (room temperature)
1 pack of Cream Cheese (room temperature)
3 cups of Icing Sugar (sifted)
2 teaspoons Pure Vanilla Extract.

Method..
Preheat oven to 180c and use the middle rack in the oven. Put papers in 24 muffin cups.
In one bowl sift the flour, salt and cinnamon together, then set aside.
In another bowl whisk together the eggs,sugar and oil until slightly thickened. Fold in the flour mix into the egg mix, then fold in grated carrots, grated apple, chopped nuts and sultanas. Divide mix between the 24 cases and bake in the oven for 20 minutes or until skewer comes out clean. Allow to cool.
Meanwhile, make the cream cheese icing.
Mix the butter and cheese together with a hand held mixer until combined. Add the vanilla extract and mix again. Slowly add the icing sugar mixing the whole time so it stays smooth.
When cakes have cooled, top each one with the cream cheese icing, decorate with the left over walnuts and sprinkle with cinnamon sugar if you desire.
Now see if you can fit a whole one in your mouth!!!!
Enjoy.

My new oven

2010-09-11T16:03:00.003+10:00

My new oven went in a week ago now and it's fabulous. I adore it, going to do a lot more baking and cooking with this oven, far more than with the old one.
It's an EMILIA, made in Italy. The top or hob has a fish burner, wok burner and three other burners.

The oven is gas, as the top is too. But the grill inside the oven is electric (handy) There is also a fan in the oven, so no more hot or cold spots. You can fit two 12 cup muffin trays on each shelf, now that is large! Love it, no more waiting for first batch to cook before putting in the next.

Under the oven is a warming drawer, now that will be handy when the weather is cold (yes it does get cold here in Australia)

My last oven was a white one, yes, this is stainless steel and will take a bit to get used to. But so far I am enjoying the cleaning and polishing of it.

More cupcakes

2010-09-10T10:38:00.004+10:00

Same recipe used here as before (see labels) but with cocoa and/or coffee added.

Nigella Forum

2010-09-02T10:44:00.005+10:00

For those of you that no longer want to be part of the NEW NIGELLA page, there is another option.
Violet's Pantry.
http://violetspantry.forumup.org
Mention on the application that you were on Nigella's forum or that you saw this on my blog as we don't want spammers. We are a friendly forum and welcome like minded people. You can also post your foodie photographs if you wish.
Come and meet new friends or catch up with old ones. Look forward to meeting you there.

Boiled Fruit 'n Whiskey Cake.

2010-08-18T15:31:00.005+10:00

This fruit cake will make an excellent Christmas or wedding cake. It keeps for up to three months, mine didn't 'cos I have hungry men in the house. But I shall do another one for Christmas this year. Use any fruit that you have, or go and do a special shop just for this. As long as you end up with around six and a half cups of mixed fruit. Ingredients....
2 1/4 cups Sultanas.
1 1/2 cups Raisins. (chopped)
1 1/2 cups Currants.
1/2 cup mixed Peel.
1/2 cup Glaze Cherries. (halved)
1 cup tinned Pineapple. (chopped)
1/4 cup Apricots (chopped)
250g Butter.
1 cup Brown Sugar.
1/2 cup Whiskey. (or Brandy)
1/2 cup water.
5 Eggs (lightly beaten)
1 tablespoon Treacle.
1 3/4 cups Plain Flour.
1/3 cup S.R. Flour.
1/2 teaspoon bicarbonate of soda.

Method....

Sift dry ingredients (flours) together and set aside.

Combine butter, fruit, sugar, whiskey and water in a large saucepan and simmer until sugar has dissolved, stirring all the time. Bring to the boil, reduce the heat and simmer with a lid on for ten minutes. (Stirring now and then) Set aside to cool. This is very important as the next step is adding the eggs and we don't want them to cook.

When the fruit is at room temperature, add the eggs and treacle and stir to combine. Then stir in the flours. Spread the mixture in to a greased and lined 23cm round tin. Bake at 150c for about 2 and a half hours. Test with a cake skewer, if it comes out clean, it is ready.

My cake tin was not that large so I had mix left over. So I quickly got cupcake cases ready and put those in the oven at the same time. These were done first of course, but it gave me an excuse to open the oven door and take in the beautiful aromas.

Cupcakes fit for a princess.

2010-07-29T12:37:00.005+10:00

It was my grand daughter's birthday recently and I made her these cupcakes. Also found these delightful cupcake wrappers which I was dying to use, so........

Ingredients..

125g Butter (unsalted)

155g Castor sugar.

2 Eggs (lightly beaten together)

225g S.R. Flour. (Sifted twice)

125ml Milk.

Vanilla essence or strawberry food flavouring.

For the icing..

250g Butter (unsalted)

400g Icing sugar.

Colouring of your choice. (I used paste Grape Violet and Rose Pink)

Method..

Preheat oven to 180c. Line a cupcake tray with cupcake cases (makes 20)

Using an electric mixer, beat together the cream and sugar until very light and creamy. Add the eggs a little at a time, beating well between each addition. Now fold in the flour, flavouring and the milk until just combined. Do not over work the flour.

Spoon in to the prepared cases and bake in the oven for 15 minutes, or until the skewer comes out clean. Set a side to cool while you make the icing.

Put the butter in to the bowl of the electric mixer, and beat for at least 10 minutes, scrapping down the sides every now and then. The longer you do this, the paler the butter becomes. Almost white. Still using the mixer, add the icing sugar a bit at a time until smooth, then add your colouring. Put the icing mix in to a piping bag and just start making your pretty designs on the top of each cupcake.

Lastly, decorate with sprinkles, little marshmallows or flowers and birds, all edible.

Have fun!

Violet's Pantry

2010-07-17T16:36:00.003+10:00

Violet's Pantry is a small forum where a group of people from all over the world, chat about food, take photograph's of food, gardening, the nursery, the slimming shelf, the music room, and Nigella and a few other well known chefs too. And of course *The coffee break* where loads more topics are discussed.
We are a very friendly forum and welcome new members. All the requirements of new members are, to like food, like cooking and baking, and like to converse with like minded people.
If you would like to join, please state in the application where you saw the link and or if you know anybody on there.
http://violetspantry.forumup.org
Would love to see you.

Chocolate Raspberry Roulade

2010-06-09T15:13:00.003+10:00

I put off making this cake, because it actually scarred me! But after a little research on YouTube on how to *roll*, I took the plunge. And I can honestly say "There is nothing to be afraid of" Most importantly is to *roll* straight from the oven using the prepared baking paper and a damp but clean tea towel. I added some booze to the cream to make it a little more adult, but you can leave it out if you wish.Ingredients...
100g Caster Sugar. (Plus a little more for turning out the roulade)
5 Eggs.
25g S.R. Flour.
40g Cocoa.
50g Almond Meal.

For the Cream filling....
250g Mascarpone.
100g Plain Chocolate (melted)
100g Icing Sugar. (Sifted)
2 tbsp Booze (I used VOK's Martini Chocolate)
200g Raspberry.
Cocoa or Icing sugar for dusting.

Method...
Preheat the oven to 180c. Line and butter a 30cm Swiss roll tin, and dust with caster sugar, shaking off any excess.
Beat the eggs until three times the volume, they should be pale and thick enough to leave a trail when the whisk is taken out. This could take up to ten minutes so I hope you have a fabulous mixer like me! (The new KA)
Sift all the dry ingredients together and gently fold them in to the egg mixture, using a metal spoon and being very careful not to knock the air out of the eggs.
Spoon carefully in to the prepared tin and spread to the corners.
Bake for 12 to 18 minutes until the cake is firm to touch in the middle. Turn out on to a piece of baking paper scattered with caster sugar.
Peel off the backing paper and then start to *roll* lengthwise using the paper it is now on. When rolled, dampen a tea towel and then roll again. This will help to keep it moist while it is cooling.
Meanwhile, make you cream filling. Beat the mascarpone, melted chocolate, icing sugar and the booze together. Then fold in the mashed raspberries. Holding back a few for decoration. Put this in the fridge to set. When the *roll* and the cream filling are ready, unroll and spread the filling to all edges. Re roll, cutting off any tatty edges. Then dust and decorate. Put back in the fridge for a wee while. (I couldn't wait that long!) To firm up.
Now stop yourself from having more than one slice. ENJOY.
* Leave out the fruit and just have all chocolate.
* Note I didn't dust mine, I used shop bought chocolate swirls.

Chocolate Stout Cake.

2010-06-02T20:34:00.004+10:00

This delightfully gooey and chocolaty cake I have made before. It comes from Nigella's FEAST. And I am sure she would not mind me playing around with it. In fact, I think she has said that recipes are meant to played with.

I found Young's Chocolate stout at Dan Murphy's grog shop, and thought this would be as good as Guinness. It is and more so. I also cooked the cake in two tins rather than one as Nigella suggests. Then I made the icing, adding cocoa and sandwiched the two together and put the remaining cheesy/chocolaty icing on the top.
For those of you that don't have Nigella's FEAST, you will find the original recipe here under CHOCOLATE GUINNESS CAKE.
Thank you Nigella.

Victoria Sponge.

2010-04-01T16:39:00.002+11:00

My very first sponge that I have made, all by myself (with a little help from my new love, KA) Well, I got the ingredients out, all it did was mix it! Ha ha. Why have I always bought these in the past? They are so easy to make.

Ingredients...
175g Butter (unsalted and softened)
175g Caster Sugar.
175g S.R. Flour (sifted twice)
1 teaspoon Baking Powder.
3 Eggs (medium size)
1 teaspoon Vanilla Essence.
1 teaspoon Water (room temperature)

Method...
Preheat oven to 180c and grease and flour two 8 inch tins.
Cream the butter and sugar until it is white (this took under two minutes in the new KA)
Beat eggs, water and vanilla essence in a separate bowl or jug. Add the eggs in a very slow trickle to the butter mixture while still mixing. This should take a wee while, around 2 minutes.
Mix the baking powder and flour together and gently fold in to the creamy mixture.
Divide the mix between the two prepared tins and cook for 20-25 minutes until springing back from sides when pressed.
Leave them to cool a while before turning out. When totally cold spread thickened cream on the bottom of one and strawberry jam on the other. Then sandwich together. Dust with icing sugar, then it is ready to devour.
Enjoy.

I am in love again.

2010-03-31T15:14:00.003+11:00

With my new KITCHENAID ARTISAN.
After being a loyal friend for 38 years, my dear friend the Kenwood Chef decided that he had had enough. What to do? Buy another Kenwood or look at something else?
The forum I am an administrator on, (Violet's Pantry) are pretty well divided on this subject. Some prefer Kenwood and others love the KA.
So I did some more research and found all the wonderful colours it comes in. People said that I should get the pale pink one as my kitchen is mostly pink. But to be honest with you, to me that looked cheap.
The colour I decided on, is called Boysenberry. Hmmmm, yum.
This machine is so quiet! About half the noise of the Kenwood. And efficient. I had to cream butter until it was white, so on half speed, it managed this in under two minutes. WOW! And I could still hear the radio in the background. Ha ha.
My next post will be the cake I made, something I have never attempted before, a delicious Victoria Sponge. Stay tuned.

Milo Muffins

2010-03-15T17:05:00.003+11:00

For the Milo addicts amongst, of which my son is one. Ingredients...
1 3/4 cups S.R. Flour (sifted)
1/2 cup Dark Chocolate bits.
1/2 cup White Chocolate bits.
1 1/4 cups Milk.
75 gms Butter (melted)
1 cup MILO.
1 Egg.

Method...
Preheat oven to 190c. Layout 12 muffin cases in to tray.
Combine in a bowl the flour and both sorts of chocolate bits. Mix together the milk, butter and MILO in a jug. Add to the dry ingredients with the lightly beaten egg. And mix well.
Spoon the mix in to prepared cases and sprinkle a little more MILO on top of each one. Bake in the oven for around 25 minutes. Allow to cool before serving to your addict. Makes 12.

Orange and Cardamom Cookies.

2010-03-15T16:04:00.004+11:00

Okay! Who has been keeping this versatile and tasty spice from me? CARDAMOM. I can see it featuring a lot in my cooking in the future.Very easy to make, store and eat (Love 'em)

Ingredients...
250 gms Butter (softened)
100 gms Raw Castor Sugar
1 Egg Yolk. (medium sized)
A little Salt.
Zest of 1 Orange.
1 teasp. Orange extract.
1 1/2 tablesp. Cardamom (freshly ground)
250 gms Plain Flour (sifted)

Method...
Preheat oven to 180c. Line a cookie/biscuit slide or tray.
Cream together butter and sugar until pale in colour. Add the egg yolk, salt, orange extract, zest from orange and the cardamom, then mix again until well combined. Finally add the flour. This is left until last so as not to overwork the flour.
Making sure your hands are really clean, here comes the fun bit.
Make little balls of the mixture (about golf ball size) and place on prepared tray. Now just gently press down on each ball. I used a meat tenderizer so I could have a pattern. But please remember, these do spread a little, so not to close to each other.I also sprinkled a little raw sugar on the top before putting in to the oven.
Place in the oven for around 16 minutes until golden. Cool on rack and then try stopping at just eating one!

Nutty Fruit Cake

2010-03-11T13:46:00.003+11:00

This cake I originally found in GOOD HOUSEKEEPING (U.K.) Cakes and Bakes. And was called "30 minute fruit cake". But as is my want, I had a fiddle. 30 minutes is how long it takes to cook, well! After my fiddle and adding a few other things, I had to change it's name. So THANK YOU Good Housekeeping for the original recipe. Now, here's mine.
You will need....
125 gms softened Butter.
125 gms light brown Sugar.
2 Eggs.
1 teaspoon Vanilla Extract.
150 gms S.R. Flour. (Sifted)
50 gms Glaze Cherries. (chopped)
200 gms Mixed Dried Fruits (I used Sultanas, Craisins)
100 gms mixed and chopped Nuts. (I used Walnuts and Pistachios)
1 tablespoon Raw Sugar and a small amount of chopped Pistachios for the top.

Method....
Preheat oven to 190c and grease and line a 22 cm round tin.
Beat together the butter, sugar, eggs, vanilla, add the flour. If this is a little dry at this stage, add a small amount of milk until you are happy. Stir in all fruits and nuts. Spoon in to the prepared tin and level the surface. Now sprinkle the raw sugar and Pistachios on top of the mixture.
Bake until golden brown or the skewer comes out clean. Mine took 45-50 minutes.
Leave to cool in tin before turning out.
Do hope you enjoy this. Have a fiddle yourself and change the fruits and nuts used here. I won't mind.

Long absence

2010-03-10T11:35:00.003+11:00

I am so sorry for this long absence from my blogs. But my blogging mojo and cooking mojo went out the window. Plus a few things going on in my personal life has kept me away. Some sites I visit and other blogs need updating too, so hopefully it will be today.
I trust you all had a smashin' Christmas and this new year is happy for you.

See you all very soon with my latest bakes.

Brownies with a Coffee Cheescake Swirl

2009-11-16T16:37:00.004+11:00

This is a marriage made in heaven. Dark sticky brownies all gooey and chocolaty with a swirl of coffee cheesecake for added yummieness.
Two recipes have been pulled together here, the first (brownies) I have made at least once a week since Heather gave me the recipe over on the forum I belong to Violet's Pantry.
http://pinkbytes.blogspot.com/2009/04/dark-chocolate-brownies.html The second part is from another member from V.P. our dear Granny, who writes a smashing blog called Tea and Wheaten Bread. http://teandwheatenbread.blogspot.com/2009/09/chocolate-cheesecake-brownies.html
Now for what I did.The Ingredients..
8 oz Butter
4 oz Cocoa Powder (good quality)
4 Eggs.
8 oz Dark brown Sugar.
2 teaspoons Vanilla Extract.
4 oz S.R. Flour.
4 0z White Chocolate Chunks.
2 teaspoons Instant Coffee.

Cheesecake Swirl..
8 oz Soft Cream Cheese (I used Philadelphia full fat)
4 oz Castor Sugar.
2 teaspoons Instant coffee (melted in a touch of boiling water)

Method..
Preheat oven to 180c. Line the bottom of a shallow baking tin with greaseproof paper (very important to do this)
Melt the butter, then add the cocoa powder and coffee, stirring well to remove any lumps.
Beat the eggs in a large bowl, add the sugar and mix until smooth.
Stir in the cocoa mixture, white chocolate chunks and vanilla extract and mix well.
Add the sifted flour and mix gently with a spoon. Pour this mixture in to your tin and spread it around.
Now make the cheesecake swirl by mixing all ingredients together in a bowl, when soft and well combined, spoon on to brownie mix already in your tin. Then with a skewer just swirl it around until you have the desired affect.
Place the tin in to the oven for around 25 minutes. When done the brownies should be crisp on top and soft in the middle. Leave to cool before turning out and cutting, then dust with a little icing sugar.

If you wished, you could leave out the coffee element to this recipe, but I think it was HEAVEN. Hope you enjoy.

Cupcakes for Halloween.

2009-11-01T08:25:00.002+11:00

A very simple recipe to use and so very quick, all done my hand, no mixers at all.
These were meant to be decorated with the help of my grand daughter, as she was having a sleep over. But she was ill and spent the time on the sofa while Grandma played by herself. Quick and Easy Cupcakes.
Ingredients...
2 cups S.R. Flour (sifted)
3/4 cup Castor Sugar.
3/4 cup Milk.
125g Butter. (melted and cooled)
2 Eggs. (beaten)
1 teaspoon Vanilla Essence.
Assorted sweets and/or decorations.
Icing...
1 and 1/2 cups Icing Sugar.
Food colouring.
1 to 1 and 1/2 tablespoons water.

Method...
Heat the oven to 190c. Put cupcake cases in to tins.
Combine the flour and sugar in a large bowl, and make a well in the centre.
Now add the butter, milk, eggs and vanilla. Use a large metal spoon and stir gently to combine. Spoon mixture in to prepared cases and bake in the oven for 12-15 minutes. (Or until skewer comes out clean)
Allow to cool on a rack. Mix up the icing while this is happening. I used two colours, so had two bowls going. When the cakes are cooled, ice the cakes and decorate with your choice of decorations.
Have fun.

Orange slice or cake.

2009-10-26T15:16:00.002+11:00

This cake can be made in to a round or square, or cut in to a slice. Ingredients...
125g Butter (softened)
1 cup Castor Sugar.
Zest and juice of an Orange.
3 eggs.
1 teaspoon Vanilla extract.
2 cups S.R. Flour.
1/4 cup Buttermilk.

Icing...
1 and 1/2 cups Icing Sugar.
1 tablespoon Orange Juice.
A little zest of an Orange.

Method...
Preheat the oven to 180c. Grease and line a 20cm square or round cake tin. I used my brownie tin again.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix. Now add the vanilla, orange juice and zest and the buttermilk and mix for a short while. Sift the flour in to the cake mix last, but do not over work.
Pour the cake mix in to the prepared cake tin and bake for around 35 minutes, or until the skewer comes out clean.
Allow to cool before turning out.
I iced some of mine with the icing mentioned above.
Put all ingredients for the icing in to a bowl and mix well, pour over the cake.
Also tried something I had not done before. James Martin used this method of decoration on one of his shows.
Sprinkle sifted icing sugar over the cake. Heat a metal skewer with a kitchen blow torch until it is very hot. (Mind you don't burn yourself here) Then using the HOT skewer make marks in a pattern, in the icing sugar.
Thank you James, so clever yet simple as well.

Moroccan Lamb Shanks

2009-10-20T15:45:00.004+11:00

Lamb shanks cooked in a pressure cooker. I have had my pressure cooker for years and at first I was really frightened of it, but then one winter (not that we get much of a winter here) I decided either to get rid of it or start using it. Never used a recipe, just went with the flow.
Then, I was reading Ron's blog http://themerlinmenu.blogspot.com/ and thought I had better bring the thing out again. Air conditioning on (temps out side were mid 20c's) and I did a bit of research on Google and found Moroccan Lamb shanks. I won't give you the site because I had to change a few things as I didn't have all the ingredients. And this is what I ended up with. Ingredients....
3 large Lamb shanks (fat removed)
1 tablespoon Olive oil.
2 Brown Onion. (finely chopped)
2 Carrots. (peeled and coarsely chopped)
4 Garlic Cloves (chopped finely)
1 litre Chicken stock.
750 gms Sweet Potato (peeled and coarsely chopped)
200 gms pitted Prunes.
2 tsp ground Cumin.
1 tsp ground Tumeric.
2 tsp ground Cinnamon.
1 tsp Sweet Paprika.
Fresh Parsley (to serve)

Method...
Brown and seal the lamb shanks in a little oil and set a side. Fry the onions in the same oil until just clear. Now put the lamb shanks, onions, spices, garlic and the chicken stock in to the pressure cooker. Bring up to pressure and let it steam away for 20 minutes. Release the pressure once it has cooled a little.
Then add all other ingredients and bring back to the boil, 'til the carrots are just cooked. (You might want to check the liquid here, add a little more if needed) The sweet potatoes do thicken the sauce and suck up a lot of the liquid.
Serve with mashed potatoes or Couscous and sprinkle with fresh parsley.
Do hope you enjoy this, now I am off to check Ron's blog again.

Savoury Square Muffins.

2009-10-09T19:48:00.002+11:00

Four corners and four countries come together here to make these delicious savoury muffins. Spanish red onion, Italian Zucchini, English Cheddar cheese and Indian curry powder. (Made in an Aussie kitchen)
You will need....

2 Eggs.
3/4 cup Milk.
1/2 cup Vegetable oil.
1 Zucchini medium sized. (grated)
1 Spanish red Onion. (finely diced)
1 cup English Cheddar Cheese. (grated)
2 tablespoons of Indian Curry Powder.
2 cups S.R. Flour. (sifted)

Prepare your muffin tin, grease well with butter or a cooking spray. I used a square tin because it is new and I wanted to see how well it worked. You could use the normal round muffin tin with 12 muffin moulds in it. Preheat the oven to 180c.
Mix with an electric hand held mixer the first 3 ingredients. Then stir in all of the next ingredients , all but the flour. Leave this until last, as we don't want to over work the flour. Fold in the flour now.
Place the muffin mix in to the moulds and bake for 20 minutes, or until the skewer comes out clean. Leave to cool a little before turning out on to a wire rack.
My new square muffin tin works a treat, they literally fell out when I turned the tray over. I shall use this often.

Old Fashioned Gingerbread.

2009-10-06T20:14:00.006+11:00

I have made Gingerbread before and put it on this blog, you will find it here.http://pinkbytes.blogspot.com/2009/02/very-dark-sticky-gingerbread.html
Sorry Rita's Mum in Scotland, but I have to try different recipes now don't I?
This one is called Old Fashioned Gingerbread and I have added Ginger in syrup, finely chopped.

You will need....
225g Butter (softened)
1 cup Castor Sugar.
3 Eggs (lightly beaten)
1 cup Treacle.
1 cup Milk.
3 cups Plain Flour (sifted)
1 tsp. Cinnamon (ground)
1 tsp. Nutmeg (ground)
2 tsp. Ginger (ground)
2 tsp. Bicarbonate of Soda.
Ginger in syrup (chopped) add as much or little as you like.

Preheat the oven to 160c. Lightly grease and line a 23 cm square cake tin. (I used a brownie tin)
Cream the butter and sugar until light and fluffy. Slowly add the beaten eggs and combine well. (I used the hand held mixer for this)
Heat the treacle and milk in a saucepan. Remove and allow to cool before adding in to the egg-butter mixture.
Sift the flour, spices and bicarb together and fold in to the wet ingredients. Now fold in the chopped ginger and put the mixture in to the prepared tin. Bake for around 50 minutes, checking with a skewer until it comes out clean.

Allow to cool in the tin before turning the cake out on to a wire rack to cool completely.
I served mine just warm, with vanilla ice-cream.

If you are a gingerbread lover, this is a MUST TRY recipe.

Sultana and Marmalade Cake

2009-09-07T14:08:00.004+10:00

This is what happens when you want to bake and are not sure what you want to do!
I had loads of sultanas and jars and jars of marmalade to use up, just as well because the first time I started, I put the sultanas in the saucepan with the water to boil, then went out side to get the washing in. Result = smoke coming out of kitchen and very burnt sultanas. Please don't do as I do, do as I say. (Do not leave the kitchen when you have something on the stove)

Ingredients.
1 cup brown Sugar.
3 Eggs.
3 tablespoons of dark Marmalade.
2 cups S.R. Flour.
1/2 teaspoon Vanilla extract.
1 teaspoon Cinnamon (ground)
250g Butter.
500g Sultanas.

Method.
In a large saucepan, put the sultanas and 1 cup of water and bring to the boil until most of the water has been absorbed.
Add the butter and marmalade and stir until they have melted. Allow to cool now for a wee while.
Then, beat in the eggs and sugar. This was done with a wooden spoon.
Now add the vanilla and then fold in all dry ingredients. (Still with wooden spoon)
Pour the mix into a greased 22 cm round cake tin. I topped mine with some raw sugar. Bake in oven set at 175c for 1 hour, testing with a skewer for the last 10 minutes.

I have now made this cake twice, as above the first time and the second time, I used a good quality port instead of the water, so that is an option for you too.
Do enjoy.

Minted Hommus

2009-08-26T21:36:00.002+10:00

As promised Minted Hommus (bottom of picture)

1 tin (400gs) chickpeas.
1/2 teaspoon finely grated lemon zest.
2 tablespoons tahini.
2 tablespoons freshly squeezed lemon juice.
2 tablespoons evoo.
1 teaspoon ground cumin.
2 teaspoons finely chopped fresh mint (plus some for decoration)

Drain the tin of chickpeas and save the liquid for later.
Blend all the ingredients in a blender.
Taste now and if you wish you can add more lemon juice or more mint.
If it is too thick, add a little of the liquid from the tin.
Put in to a serving bowl and chill until needed.

Lemon Aiola.

2009-08-26T15:25:00.002+10:00

Lemon Aiola (on the right of the picture)

1/2 cup Mayonnaise (I used shop bought)
1/2 cup Greek-style Yogurt.
1 tablespoon freshly squeezed lemon juice.
1/2 teaspoon finely grated lemon zest.
1 clove garlic, crushed.

Mix all ingredients together in a bowl. Transfer to serving bowl and chill until needed.
Could it be simpler? For a very tasty and moreish dish. Ideal with fish and/or prawns.

Sunday afternoon nibbles.

2009-08-26T14:34:00.004+10:00

What can be better than lazing around on a Sunday afternoon with a drink or two, a few friends and something delicious to nibble on.
Here we have hard boiled eggs on a bed of coloured lettuce leaves, mixed nuts and dried fruit sprinkled with Cajun spices, bread sticks, plain wafer biscuits, lemon Aiola, minted Hommus and Dahl.
Here is the recipe for my quick and easy Dahl http://pinkbytes.blogspot.com/2009/01/quick-and-easy-dahl.html
Lemon Aiola and Minted Hommus coming very soon. Watch this space.

Tiddy Oggies and Steak and Kidney Pies

2009-08-18T20:30:00.002+10:00

Tiddy Oggies (Cornish Pasties) and Steak and Kidney Pies. My mum has been cooking up a storm again. With three hungry men in the house, this happens very often, much to the delight of my dear Dad.
Dad has been very unwell of late, and lost a lot of weight. So what better way to try and get it back on again, than with his all time favorite TIDDY OGGIES.
So sorry, but no recipe, Mum would not give it to me. But I am sure if you *Google* you will find a nice recipe there. I have, and found loads.

So sorry for being absent

2009-08-11T14:40:00.003+10:00

Due to lack of mojo and my parents being very sick, I have not posted on here for a long time.Visiting them in hospital, buying a new car and getting used to it has kept me away mostly. And the fact that I lost my blogging mojo.

They are well on the road to recovery now, thank goodness. (Hi Mum and Dad)

The new car is a Ford Fiesta Zetek and I am very pleased with it indeed.

I have been doing some cooking and hopefully in a few days will be able to blog about them.

HAVE YOU MISSED ME? 'COS I HAVE MISSED YOU.

Fluffy Coconut Cupcakes.

2009-06-21T15:46:00.004+10:00

Oh so pretty and very yummy too. Ingredients......

125gs Butter (softened)
1 cup Castor Sugar.
3 Eggs.
1 teaspoon Coconut Extract.
11/2 cups Plain Flour.
1 teaspoon Baking Powder.
3/4 cup Milk.
1/2 cup Coconut Flakes.

Method.......

Makes 12 muffin size or 24 cupcake size.
Preheat oven to 180c. Prepare cupcake tray with cases.
Beat butter with electric mixer until pale and creamy. Add sugar 1/3 at a time, mixing well each time. Add eggs one at a time as well, mixing well between additions. Now add the Coconut extract.
Sift the flour and baking powder and add half to butter mixture with the milk, mix until combined. Repeat with remaining flour and milk. Stir in the coconut flakes. Place mixture in to the prepared cases and bake in the oven for 15 minutes for cupcakes and 20-25 for muffins.
Allow to cool while you make the icing.

Icing.......
1 jar of FLUFF (see picture below)
120gs softened Butter.
200gs Icing Sugar.
Beat with your electric mixer and make the butter really soft and creamy, add the jar of FLUFF, a little of the food colouring of your choice, mix, and then start adding the icing sugar until you have the right texture for YOU.
Spread or pipe on to the cupcakes and decorate to suit you. I used more coconut flakes and assorted other things too.

FLUFF, had never heard of it, until someone on one of the forums I belong to, mentioned it. Then I had to get some, made in the U.S.A. Here is a link that you might like to take a look at.
http://whatscookingamerica.net/History/FluffernutterSandwich.htm
I do hope you can get some, which ever country you live in. It is a MUST.

Rich Fruit Cake.

2009-06-21T13:54:00.005+10:00

It was hubby's birthday recently (his 66th) and he's my little devil, hence the devil's horn's on the cake. His other love apart from food is whisky, so not wanting to use a really good one for this cake, I choose BLACK DOUGLAS, THE BLACK, RESERVE 12 year old whisky. Although very nice in itself, he tells me.
Can't bare the smell of it, so this really was a labour of love. The recipe was given to me by Brenda from http://teandwheatenbread.blogspot.com/ and I made a few changes to it as there was a couple of fruits we didn't like. As long as you have the right measures in the end, you can do the same. The original recipe uses brandy or rum, as you see, I used WHISKY.
Ingredients....
3 cups Sultanas.
1 1/2 cups Raisins (chopped)
1/2 cup Currants.
1/2 cup Pitted Prunes (chopped)
2/3 cup Glace Cherries (halved)
3 tablespoons good dark Marmalade.
1 cup WHISKY. (and more for later)
250g Butter.
1 Orange (zest only)
1 Lemon (zest only)
1 cup Dark Brown Sugar.
4 Eggs.
2 cups Plain Flour.
2 tsp. Mixed Spice.
Method....
Line a deep 23cm round or deep 19cm square cake tin with 2 layers of baking paper. Bring paper 5cm above edge of pan.
Combine fruit, marmalade and whisky in a large bowl, mix well with a wooden spoon and leave to stand over night.
Beat butter and zests in a small bowl with electric mixer, add sugar, beat until combined. Add eggs one at a time, beating only until combined between additions.
Stir creamed mix in to the fruit mix. Mix in sifted dry ingredients until all combined
Spread the cake mix in to the prepared tin.
Bake in a slow oven 125c for 3 and 1/2 hours.
HINT..... I wrapped the outside of my tin in double foil to protect it from burning.
When the cake is cooked, turn off the oven, pierce the cake with a skewer in several places, pour more WHISKY over the cake and top with Golden Castor Sugar. Place back in to the oven and leave over night again. This gives it a lovely crunchy crust. See below for the cut cake.

ENJOY!

Biscotti

2009-06-05T11:56:00.003+10:00

As some of you might know, I am a big fan of James Martin. Here is another one of his recipes from DESSERTS (a fabulous collection of recipes from SWEET BABY JAMES)
I did change a few things, as I was out of hazelnuts, almonds and dried strawberries. Used green cherries and the nuts were replaced with pistachios.

Ingredients....
250 g Plain Flour
250 g caster sugar
3 medium Free Range Eggs lightly beaten
50 g dried sweetened strawberries chopped
100 g dried Apricots chopped
50 g medjool dates stones removed, chopped
75 g Pistachios shells removed
50 g whole blanched Almonds
50 g Hazelnuts shells removed
1 Lemon zest only

Method....

For the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment.
Mix the flour, sugar and baking powder together in a large bowl. Add half the beaten eggs and mix well, then add half of what's left and mix again. Add the last quarter a little at a time until the dough takes shape but isn't too wet (you may not need to use all of the eggs). Add the fruit, nuts and
lemon zest and mix well.
Divide the dough into six pieces. With wet hands, roll each piece into a sausage shape about 5cm/2in wide and place well apart on the baking sheet. Lightly flatten the 'sausages' and bake for about 20 minutes, or until golden-brown. Remove from the oven and leave to cool and harden for ten minutes.
With a serrated knife, cut the 'sausages' on an angle into 0.5cm/¼in slices and lay these on the baking sheet. Return to the oven and bake for eight minutes, then turn the slices over and cook for a further 10-15 minutes, or until they are a pale golden colour. Remove from the oven and cool on wire racks. When completely cold, the biscotti can be stored in airtight jars for a week or more.
I didn't make the Limoncello, although I certainly have enough lemons at the moment to do so. Shop bought for me, and then dunked the biscotti in to the Limoncello. DELISH.

Thinking about our MOTHERS

2009-05-26T07:59:00.002+10:00

Chocolate dipped Cherry Cake. (Picture courtesy of Google and BBC Good Food)

Mothers day here in Australia, was the 10th of May. I received some lovely Lillies from second son and first son gave me a portable drive for backing up my pooter pictures and documents. Wonderful gifts. Thank you boys. Inside one of the cards was a cutting from a newspaper which is so lovely and thought provoking, I would like to share it with you. So here goes....

And when it comes to the way we think about our mothers, the stages of life can generally be summarised as follows:

4 Years of age: "My mummy can do anything."
8 Years of age: "My mum knows everything. She's better than your mum."
12 Years of age: "My mum knows a fair bit but she doesn't know everything."
14 Years of age: "Mum thinks she knows everything but she knows nothing."
16 Years of age: "Mum's such a dag. She's got no idea about anything."
18 Years of age: "Mum's so far out of date and out of touch, She's got a lot to learn."
25 Years of age: "Mum's got a few good ideas, she seems to have picked up a few over the years."
35 Years of age: "Before we decide, let's get Mum's opinion."
45 Years of age: "Wonder what Mum would have thought about it."
65 Years of age: "Wish I could talk it over with Mum."

I remember each one of these "ages" except for the last two. Thankfully at almost 60 Years of age My Mum is still here with us and I speak to her everyday, usually for advice. TO ALL THE MUMS OUT THERE, THANK YOU.

Madeleines (3 sorts)

2009-05-24T21:10:00.006+10:00

I have been wanting to make these for such a long time, and finally last week I managed to buy the proper baking tray. Then it was a hunt through Google to find that perfect recipe, and I found it finally on http://www.taste.com.au Thank you Dixie Elliott.

Ingredients...

3 Eggs
1/2 cup Caster Sugar
1 Lemon, rind only, finely grated
1 large Lime, rind only, finely grated
3/4 cup plain Flour
1/4 teaspoon Baking Powder
60g unsalted Butter, melted and cooled
Icing Sugar, to dust

Method...

Preheat oven to 200°C. Grease a 12-hole Madeleine baking pan. Place eggs, sugar, lemon rind and lime rind into bowl. Using an electric hand beater, beat mixture until thick, pale and doubled in volume. Gently fold in flour, baking powder and butter using a metal spoon.

Place tablespoons of mixture into prepared Madeleine moulds. Bake for 10-12 minutes or until golden and cakes spring back when pressed in the centre. Cool slightly before removing from moulds. Cool on a wire rack. Dust with icing sugar. This is for the Citrus Madeleines.

For the chocolate Madeleines, I left out the lemon and lime rind. I replaced 1 tablespoon of flour with Cocoa powder and added some grated cooking chocolate. Then when cooled I dipped the Madeleines in melted chocolate.

And for the Cinnamon Madeleines, again I left out the citrus and added 1 teaspoon of Cinnamon and when cooled I dusted with Cinnamon sugar.

Chocolate Madeleines dipped in
Chocolate.

Cinnamon Madeleines.

Citrus Madeleines.

Chocolate and Raspberry Cake

2009-05-20T20:46:00.002+10:00

This recipe was found in a lift out magazine called Sunday Life, dated May 2004. The cake is based on a prize winning recipe from Peter Bennett, a regular entrant in the cooking section of the Royal Melbourne Show.

Dead Easy Chocolate Cake.
Ingredients:
200g S.R. Flour.
25g Cocoa Powder.
250g Dark Brown Sugar.
125g Butter (at room temperature)
2 Eggs.
2 tsp Vanilla Essence.
160ml Water.
200g fresh or thawed Raspberries.

Chocolate Glaze:
80ml Pouring Cream.
150g good quality Dark Chocolate. (chopped in to small pieces)

Method:
Preheat oven to 170c. Grease and line a 20cm cake tin.
Place all ingredients (except the raspberries) in a large mixing bowl and mix for 2-4 minutes until all combines , light and fluffy.
Fold in most of the raspberries (keep back some for decoration if you like). Pour the cake mix in to the prepared tin and smooth the top with a spoon. Bake for 50-55 minutes or until skewer comes out clean. Stand cake for 5 minutes in tin to cool a little, then turn out on to a rack to cool more.
Meanwhile, make the chocolate glaze.
Heat the cream in a saucepan until almost simmering. Pour the cream over the chocolate that is in a heat proof bowl. Let stand for 1 minute, then stir until smooth.
Pour over the now cooled cake and decorate with the spare raspberries. Allow the glaze to set a little before cutting. Enjoy, we did.

Broccoli and cream cheese soup.

2009-05-19T23:26:00.002+10:00

BROCCOLI CREAM CHEESE SOUP - Taken from Delia`s Smiths Christmas, and adapted.

225g head Broccoli
1 medium Onion, chopped.
2 whites of Leek, chopped.
40g Butter.
570ml veg Stock.
150g low fat cream Cheese.
2 tablespoons Oatmeal.
570ml Milk.

Trim broccoli into tiny florets of approx 5mm (keep aside) and chop stalky parts quite small.
In large pan, melt butter, add leeks, onion and broccoli stalks, stir well and cover to sweat for 10 minutes.
Stir in oatmeal, add milk, a little at time, stirring well after each addition. Then add stock and seasoning if required, whisk well and simmer for 10 minutes. Turn of heat and cool a little. Pour into food processor and add cheese and blend. Steam florets and add to soup.

The changes I made are... Had no Oatmeal so added 2 tablespoons of Cornflour to the milk, which thickened it in the same way.
Also doubled everything, and I am so glad I did. This is truly ORGASMIC. Hubby and I ate the lot between us with a fresh buttered roll, mind you, we had no room for anything else. Ha ha.

Clean house

2009-05-14T08:26:00.002+10:00

I am having BIG problems with my hard drive and a new one is being fitted next week. So.... No posts for a while, I am sorry. But do keep reading my posts and hopefully I will be back very soon. In to the kitchen I go for a lot of baking and I shall have a clean house and all the gardening will be up to date too.
That will be a first for some while. Te He.

May Birthdays

2009-05-13T07:59:00.008+10:00

Happy birthday to Pink Bytes. It has been 1 year already, since the girls of Violet's Pantry persuaded me to start a blog. Being a two finger, search and peck typer, each post I do takes me ages, but I am getting quicker. Just wish those keys on the keyboard would stay in the same place. Ha Ha.

A special THANK YOU should go to a few Food Porn sites I am a member of. TasteSpotting, FoodGawker, RecipeMuncher, Food Photography and Serious Eats. All these sites and a few more can be found in my side bar. And also a BIG Thank you must go to Ron of The Merlin Menu for showing me the light, pun intended ha ha. See post on Light box.

And a special THANK YOU goes to YOU, my visitors, my supporters, my followers. I love reading the comments you leave.

20th of May is my Dad's Birthday. A special Dad indeed, a chosen Dad in fact.(Too long a story to go into here, but glad he came in to our lives) A truly lovely man who is there for you any time with loving advice and support. HAPPY BIRTHDAY M.

And I have left the best to last. My dear cyber friend B. has her birthday on the 28th of May. She has given me encouragement and support over a few years now, she writes the blog TEA and Wheaten Bread (also in my side bar) Please go and visit her, for some delish recipes for scones, breads and cakes. Thank you B. And HAPPY BIRTHDAY.

The first 3 pictures were obtained from Google images (Thank you)

Chocolate Cola Cake

2009-05-10T20:35:00.004+10:00

I am totally in love with James Martin, a yorkshire lad who knows his way around a kitchen, and the way to my heart with a wonderful selection of cakes and desserts. This cake is from his book called DESSERTS
I did change the icing a little though, used softened butter only and added the icing sugar cocoa and cola, then mixed until smooth. The sugar flowers on top of my cake are from my 50th birthday cake and were not made by me.

Ingredients:
oil, for greasing
250g self-raising Flour
generous pinch of Bicarbonate of soda.
3 heaped tbsp unsweetened Cocoa powder.
300g golden Caster Sugar
2 Eggs, (beaten)
1 tsp Vanilla extract
250g Butter.
175ml Cola
250ml Milk.

For the frosting:
200g Icing Sugar.
100g Butter.
2 tbsp Cola.
2 tbsp unsweetened Cocoa powder.

Method:
1. Preheat the oven to 180°C/gas 4. Grease a 24cm loose-bottomed cake tin.
2. Sift the flour into a bowl. Mix in the bicarbonate of soda, cocoa powder and sugar.
3. Stir in the eggs and vanilla extract.
4. Put the butter in a saucepan and melt over gentle heat.
5. Add the cola to the butter and stir to mix, making sure mixture does not boil. Stir in the milk and remove from the heat.
6. Quickly whisk the cola mixture into the dry ingredients. Mix gently but thoroughly.
7. Pour the mixture into the prepared tin. Bake for about 40 minutes or until a skewer inserted into the centre comes out clean.
8. Leave to cool in the tin for about 15 minutes.
9. Meanwhile, make the frosting. Sift the icing sugar into a bowl. Put the butter in a saucepan and melt over gentle heat. Stir in the cola and cocoa powder. Bring the mixture to the boil, then pour it over the icing sugar. Beat until smooth.
10. With the cake still in the tin, pour the frosting over it and leave in the tin until completely cool.
Hope you enjoy this cake as much as I did, have eaten 2 pieces now in an hour. YUM YUM

Yummy, Gooey, Fudgey Slice.

2009-05-07T15:59:00.004+10:00

This is so easy, and can be made up, chilled and sliced in well under an hour. Very sweet, and fudgey, and very moreish.

The recipe..
8 oz of Butter.
8 oz of Sugar. (I used half brown and half white)
8 oz of Digestive Biscuits (crushed)
1 tin Condensed Milk (395 gms)
8 oz melted Milk Chocolate (I had more 'cos wanted a thick layer on top)

How to make..
Line a Swiss roll tin with foil and crush the biscuits, set a side.
Melt the butter, milk and sugar in a saucepan. Bring to the boil and continue boiling for 3 - 5 minutes. Add in the crushed biscuits and stir. Melt the chocolate over simmering water in another saucepan. Pour the milk/biscuit mixture in to the prepared tin and level out with a spatula. Then pour the melted chocolate over the mix in tin and again, level out. Decorate with sprinkles or coarsely grated chocolate. Chill in the fridge. When chilled, remove from pan and slice to your desired size. Stores well in the fridge for a few days in a covered container. I bet you don't just make this the once.
Next time I shall try different biscuits, like ginger snaps maybe, and change the chocolate from milk to dark.

Award time (Premios Dardo)

2009-05-06T12:27:00.002+10:00

After a little blog research I have managed to find that Premios Dardo translates from Spanish to mean Dart Award in English and that it can really mean one of two things when given to a blogger.
1..This award acknowledges the values that every blogger shows in his or her effort to transmit cultural, ethical, literary, and personal values every day.
2..The Premios Dardo is designed to recognize unique voices and visions on the Web as well as to promote fraternization amongst bloggers of all sorts. (Copied directly from George of
http://culinarytravelsofakitchengoddess.wordpress.com/)
GEORGE, thank you so much for this award, very happy to receive this and pass it on, as the rules state, to five other bloggers.
So they can partake in the excitement that I have, as soon as possible and in no particular order, they are...
Kerry of....http://kerry-meandmythree.blogspot.com/
Rose of....http://bakingcakesgalore.blogspot.com/
Sarah of....http://thehankeringpalate.wordpress.com/
Granny of....http://teandwheatenbread.blogspot.com/
Ron of....http://themerlinmenu.blogspot.com/
Again, THANK YOU GEORGE and the chosen five, please come and get your award.

Ginger Crunchies

2009-04-30T20:14:00.004+10:00

These actually come from NIGELLA EXPRESS and have been made by Coby from
http://vipantrywedonthaveablogblog.blogspot.com/ So she asked the question about rice malt syrup, which is used in the original recipe. "Yes," was the reply from NIGELLA, "You can use Golden Syrup instead." Yay, that's two people that are happy now down under, as we can't get Rice Malt Syrup. I also left out the quick cook oats as I didn't have any and upped the amount of cornflakes and rice bubbles. And another twist, I added crystallised ginger finely chopped. To give a more adult feel and taste to them. Here is the original recipe..http://www.nigella.com/recipe/recipe_detail.aspx?key=L&rid=157
And here is what I used.
50g Milk Chocolate.
150g Golden Syrup.
55g Butter.
80g Rice Bubbles.
50g Cornflakes.
75g Sesame Seeds.
75g Crystallised Ginger.

Method.

Melt the chocolate, syrup and butter gently in a heavy-based saucepan.
Add all the other ingredients, turning to coat everything well.
Using your hands (encased in latex CSI gloves)(I didn't, wanted to lick my hands and the bowl once I had finished), shape the mixture into walnut-sized balls. You should get about 25; you could also make this using 2 x 12-bun muffin tin lined with muffin papers to get 24 cupcakes.
Let them set in the fridge for an hour or so, and they will keep quite happily in there for a week of treats.
As you can see, I made them into little cupcake treats and got 24.
Now, a funny story.
My hubby is a coal miner, each Thursday night shift the men have a little party to celebrate the end of the week. So at *breaktime* there are these fully grown great lumps of men in the *crib* room, all in their very dirty overalls, head gear and lamps on, sitting around a table eating the goodies of the day. Some take in soft drink, or crisps, sausage rolls and chocolates. My hubby is taking in these tonight (Ginger Crunchies) Hope you enjoy them guys.
Please remember I said Coal Miners. So they are underground about a kilometre down. Can you imagine it? Scare the poo out of me!

Anzac Day 25th April.

2009-04-24T21:48:00.004+10:00

ANZAC BISCUITS.
Traditional biscuits baked by anxious mothers and wives during World War 1, packed in food parcels and sent to the Australian soldiers in the trenches. Ingredients.

1 cup Rolled Oats.
3/4 cup Desiccated Coconut.
1 cup Plain Flour.
1 cup Sugar (I used brown)
125g Butter.
2 tablespoons Golden Syrup.
1/2 teaspoon Bicarbonate of Soda.
1 tablespoon Boiling Water.
1 tablespoon *Wattleseed. (I added this but you don't have to)

Method. Preheat oven to 150c and line 2 cookie trays with baking paper.

Mix oats, flour, sugar and coconut in one bowl together. Melt together the butter and syrup in the microwave if you wish, or as I did, in a saucepan over heat. Mix the soda with the boiling water and add to the melted butter mix. Now add the butter mix to the dry ingredients and mix together well with a wooden spoon. Place 1 tablespoon full of the biscuit mixture on to the baking tray. This should make around 35 biscuits. Flatten with a fork and do leave room for spreading. Bake for 20 minutes. Allow to cool on trays.

*Wattleseed is a truely delightful spice from the Australian bush. Has a flavour of rich coffee, chocolate and hazelnut. Mine was given to me by Sharon in Melbourne. Thank you. You can get it from here. www.spicebazaar.com.au

They shall grow not old, as we that are left grow old:

Age shall not weary them, nor the years condemn.

At the going down of the sun and in the morning

We will remember them.

Recipe Muncher is back

2009-04-19T11:50:00.003+10:00

So very good to see you back with us, we have missed you.

Did you have tummy troubles with all that munching you do? LOL.

Dark Chocolate Brownies.

2009-04-17T19:53:00.002+10:00

Hevz's Chocolate Brownies again. Sorry. But I did make these ten months ago and blogged them then. Yes, I have made them lots of times in between then and now, but these are the very best. I used dark chocolate and white chocolate chips, then dusted with a cocoa/icing sugar mix.
For those of you that would like the recipe (there can't be too many people out in blog land that haven't made these. LOL) Here it is again.

Ingredients..
100g/4oz Butter.
50g/2oz Cocoa Powder (I use Green and Blacks)
2 Eggs.
225g/8oz Caster Sugar.
1 tsp Vanilla Extract.
50g/2oz self-raising Flour.
50g/2oz white chocolate chips (I usually use choc chunks, they're bigger)

Method...
1-Preheat oven to 180c/350f/gas 4
2-Take a shallow baking tin, approx 23cm/9inch square, and line the bottom with non-stick liner or baking parchment (very important you do this).
3-Melt the butter, then add the cocoa powder, stirring well to remove any lumps (I use my mini whisk)
4-Beat the eggs in a large bowl, add the sugar and mix until smooth.
5-Stir in the cocoa mixture, white choc chunks and the vanilla extract and mix well.
6-Add the flour and mix gently with a spoon, be careful not to over mix.
7-Pour mixture into the lined baking tin and place in the middle of the oven for about 25 mins.
When done the brownies should be crisp on top and soft in the middle. Leave to cool for 10 mins in the tin before turning out onto a board and then cutting into squares.

This time I doubled the recipe, used 100gs Dark Chocolate 86% chopped and the white chocolate. Instead of the caster sugar, I used dark soft brown sugar. And dusted with the cocoa/icing sugar mix.
So why have I blogged them again? Well, I just love using my light box, learning new things with it all the time. See my labels to find out more about it.

Chocolate Cake (Oxfam)

2009-04-13T20:34:00.005+10:00

Chocolate cake, sandwiched together with cherry jam and Chantilly cream. 175g (6oz) plain flour.
3tbs Fair Trade cocoa.
1tsp baking powder.
1tsp bicarbonate of soda.
150g (5oz) fair Trade golden caster sugar.
1tbs black treacle.
2 eggs.
150ml (5fl oz) vegetable oil.
150ml (5 fl oz) milk.
apricot jam, cream or butter icing to finish.
Method..
Preheat the oven to 160C/325F/Gas3 and grease 2X18 cm. (7inch) cake tins.
Mix all the dry ingredients together in the food processor and whiz the ingredients until thoroughly blended.
Add the liquid ingredients and process again scraping the sides of the bowl until they are all incorporated. If you do not have a food processor you can do it by hand.
Pour the mixture into tins and bake in the oven for 45mins. Cool and sandwich with apricot jam, cream or butter icing - whatever you prefer.

This is a recipe from Michael Barry. He was one of the first TV cooks to give publicity to Fair Trade products. This recipe is from Oxfam's Fair World Cookbook, published by Cassell in 1997.

I used St. Dalfour's Black Cherry conserve and a Chantilly cream to sandwich my two halves together. And dusted with icing sugar.

Chocolate Fudge Baskets

2009-04-09T13:44:00.005+10:00

Chocolate Fudge Cupcakes made into little baskets for Easter. Coloured pipe cleaners got from a craft shop have been used. So easy and loads of fun. Ingredients..
140g Butter (softened)
140g Caster Sugar.
3 medium Eggs.
100g S.R. Flour.
25g Cocoa (sifted)
Method..
Preheat the oven to 170c, and place cases on a tray, I got 18 out of this mix. Cream the butter and sugar together in your mixing bowl. Add eggs 1 at a time and mix in well. Sift the flour and cocoa together and put into bowl. Fold in the flour until well combined. If at this stage, you think it is a little dry, add a small amount of milk. I added about a tablespoon full.
Put the mix into the cupcake cases and bake in the oven for around 15 minutes. Then cool on a wire rack and start on the fudge icing.

For the Icing.
85g Milk Chocolate (broken in to small pieces)
85g Butter (soft, also broken in to small pieces)
140g Icing Sugar.
Put the chocolate in to a glass bowl and melt the choc over simmering water.
Cream the butter and icing sugar together. Then beat in the melted chocolate.
When the cakes are cooled, spread on the fudge icing.

Decorate however you like. I used small chocolate Easter eggs covered in foil. But you could use Maltesers, candy type eggs or make a nest with coconut that is shredded and place an egg in the middle. Last, cut the pipe cleaners to the required length and bend to form a handle. Poke two little holes either side of the cake and put in your *handle*.

Mocha Fudge Brownies

2009-04-06T20:47:00.004+10:00

If you like Brownies, then why not try these. Mocha Fudge Brownies.
Ingredients..
Brownies.
1/2 cup Shortening (Copha)
1/2 cup Butter.
1 cup Cocoa.
2 cups Caster Sugar.
1 tablespoon hot Water.
4 teaspoons Instant Coffee.
4 Eggs.
2 teaspoons Vanilla Extract.
1 cup S.R. Flour.
1/2 teaspoon Salt.
Icing..
1/2 cup Butter.
1 teaspoon Vanilla Extract.
2 cups Icing Sugar.
1 and 1/2 tablespoons Milk.
2 teaspoons Instant Coffee.

Method..

Preheat the oven to 180c. Line a 9 x 13 inch baking tray with tin foil and grease it lightly with some butter. Melt butter and shortening in the microwave. (Please note, if you can't get shortening, just use butter, 1 cup in all)

Pour melted butter in to a large mixing bowl, add cocoa and blend in well. Add sugar and mix well again. Dissolve coffee in hot water and mix in to the cocoa mixture.

Add eggs one at a time and beat in well by hand. Stir in vanilla, sifted flour and salt.

Pour mixture in to prepared baking tray and smooth out evenly.

Bake for 25- 30 minutes. Remove from oven and allow to get cold.

While the brownies are cooling, make the icing.

In a bowl, cream the butter and vanilla. Add the icing sugar and beat on medium speed. Dissolve the coffee in the milk and add to the mixture, beat until light and fluffy. Spread over the cake. (Make sure it is cold) Cut in to slices and then lift out from the baking tray. Or lift out and cut in to slices, which ever you find easier.

I dressed mine with Chocolate coated Coffee Beans which gave another taste and texture to this delicious Brownie.

The Chocolate coated Coffee Beans were got from http://www.byronbaycoffeeco.com.au/

I dare you to stop at one slice. (Mine's all gone, in two days)

Tablet.

2009-04-05T11:08:00.006+10:00

This recipe was given to me by Rita from Scotland, have looked at it several times over the past month, but was too scarred to tackle it. Having never tasted it, I really wasn't sure of the texture to achieve. Rolling boil and setting point also really made my palms sweaty. But, it's made, it's set, and it's stored, but not for long as this is simply DELICIOUS. Tablet. (The recipe)

2lbs Granulated Sugar.
1 tin Nestles Condensed Milk. (Large) *(395g)
1 cup of Milk.
2 ounces Butter. (Cut in to small chunks)
1 teaspoon Vanilla Extract (But this is optional, I did use it)
Method....
First, grease an 8 inch by 10 inch tray with some melted butter. I melted it in the microwave and brushed it on.
Put all the ingredients (except the tinned milk) in to a HEAVY based saucepan, and melt REALLY slowly until there are NO grains of sugar left. Avoid stirring vigorously as you will push grains of sugar up the sides of your pan and end up with a gritty tablet.

Once it has melted, add the tinned condensed milk, and take to a ROLLING BOIL. This will change colour too, almost a toffee colour is fine. Keep this rolling boil up for around 20 minutes, being very careful not to burn and boil over. Test a drop of the mixture in a glass of cold water. It should BALL. (Not dissolve as mine did the first few times) Once BALL has been achieved, take it off the heat.

Now this is where you get working really hard with a wooden spoon. Although being the true Scottish lady that I try to be (LOL) I used my SPURTLE. You will feel it thicken as you beat. This did take quite a while, so in the end SPURTLE got a rest and in came my electric hand mixer for one minute. Once thickened, pour in to your prepared tray. and leave to set. Mark it before it is totally set and cold. Will make for easier cutting later.

I have another SPURTLE that is currently going around the world and seeing the sites. If you wish to learn more about SPURTLES please visit.....http://theadventuresofmrbertielspurtle.blogspot.com/

The texture of the tablet should be, slightly crunchy on the outside, smooth and creamy on the inside. And just melting on the tongue. Fudge like, but BETTER.

Please note edit, to the weight of tin required for this recipe.

Savoury (Inbread) Tarts.

2009-04-01T20:15:00.004+11:00

No, I have not miss spelt Inbread, these little tasty delights are cooked in bread that has been buttered.I managed to get 18 tarts out of the following.....
18 slices of buttered Bread. (Use you favourite bread)
4 Eggs.
A dash of Milk.
1 cup of grated Cheddar Cheese.
1 cup of diced Ham.
1/2 cup diced Capsicum.
Chives.
Ground Black Pepper.
Extra grated Cheddar Cheese to finish.
Method
First preheat the oven to 180c. Get out two small muffin or cupcake trays each with 12 moulds.
Cut the buttered bread with a cookie cutter (I used a fancy petal shape) and place each one buttered side down in the moulds. Please use butter as this gives a much richer taste to the finished item.
In a bowl, mix the eggs and milk until well combined. Then add all other ingredientsand stir with a fork. Place the mix into the breaded moulds and top with a little of the extra cheese.
Now place in the oven for around 25 minutes, or until the egg has set and the bread is crispy and golden.
These can be eaten straight away, or left for a few hours and reheated in the oven again. But not in the microwave, as it makes them go soft.

Recipe Muncher

2009-03-31T09:23:00.002+11:00

Does any body out there know whats happened to the RECIPE MUNCHER? I have tried contacting them, but the page seems unavailable for many days now. Miss the little guy popping in and taking a bite of what ever he fancies.

My light box is made.

2009-03-30T20:25:00.004+11:00

With very special THANKS to Ron of The Merlin Menu (here's the link) http://themerlinmenu.blogspot.com/2009/03/macro-photography-light-box.html
I have now completed my light box and taken a few test photographs to see how it works. And I can say, that I am dead chuffed.
I used a very simple Kodak (Easy share) C763 digital camera (7.1 mega pixels), no flash and used the close up option. Then re sized and cropped thru Picasa.

I am really quite excited now about taking photographs for my blogs, they should be far more professional. With winter coming on and the light not being as good, as in the summer, there will be no stopping me now. Thank you Ron for sharing this information on your blog.

Please note, I have just edited this post to show the actual light box that I made. See, it's just a cardboard box with the front cut off and then panels cut in the top and sides. Then the vellum taped on. For the backing of each photo, I shall change the cardboard colour to suit myself. The lights I used are standard desk lamps with 60w bulbs in them. At the moment it is set up on top of my stove and using the light from the extractor fan. But there's no need to have extra light, as the two at the sides is enough.

Sorry for this edit, but I realised there was not enough information on the light box for you all.

Dressing up the cake stands.

2009-03-25T21:24:00.004+11:00

Recently, I showed you my collection of cake stands and plates. I have been storing them in cupboards and on shelving, and I thought it was time to show them off properly. But I think a cake stand looks so sad with no cakes on them. Can't always keep a supply of my cake baking just for this, as they would go stale.
Last weekend, I visited my parents and my Mum wanted to take me to a shop she had found called Country Interiors. What an Aladdin's cave this shop is. Full of beautiful French furniture, Shabby Chic, bedding, cushions, ornaments, paintings, china and glass ware.
Amongst all these treasures, I found quite a few *Imitation cakes* so beautifully made. Each cake is made of foam and then *iced* in a soft plastic. Sounds dreadful doesn't it? But look how cute they look on the cake stands.

I just hope that no one eats one, as that Pavlova slice in the picture above, looks mighty real to me. So now my lovely collection of cake stands can be show off in the dining room.

Spiced Apple Cupcakes

2009-03-23T17:08:00.003+11:00

I used a basic Butter cake recipe here, as I wanted the rich flavour. And these are really delightful with a touch of mixed spice and the apple centre.

Ingredients..

185g Butter (softened)
1 cup Caster Sugar.
1 teaspoon Vanilla Essence.
3 large Eggs.
2 cups S.R. Flour (sifted)
1 teaspoon Mixed Spice.
1/4 cup Milk.
2 Apples (peeled, cored, sliced and cooked)

Method..

Preheat the oven to 180c and prepare 12 paper cases in a cupcake tray.
In a large bowl, beat the butter, sugar and vanilla together with an electric mixer until light and creamy.
Add the eggs one at a time and mix well between each one.
Add the spice to the sifted flour and add to the mix a little at a time, in between the flour add the milk. Stir in lightly.
Spoon a little into each paper case and then place your apple in the middle. Now top with the remaining mix and finish off with a dusting of Cinnamon sugar. Place in the oven for 25 minutes or until the skewer comes out clean. Allow to cool and then enjoy.
The plate and teapot used in this photograph, was given to me by a neighbour a few years ago. They were married for 60 years and this was their tea and dinner set. Called *Cream Petal* made by Grindley in England. Some of the gold edging has been rubbed off now, but I love it.

Chocolate Cupcakes with Mint Butter Icing.

2009-03-18T15:43:00.003+11:00

These were made yesterday specially for St. Patrick's Day. I think on this day, we all have a touch of the Irish in us. A large Guinness was drunk by my hubby and Colcannon was served with sausages for dinner.
These chocolate cupcakes were had after that.

Ingredients.
2 cups S.R. Flour. (Minus 2 tablespoons)
3/4 cup Castor Sugar.
2 Eggs.
3/4 cup of Milk.
1/2 cup softened Butter.
2 tablespoons Cocoa Powder.
1/2 cup good quality Chocolate. (Grated)

Method.
Cream the sugar and butter together, add eggs and mix again.Now put in the milk and mix a little and then slowly,a little at a time, add the flour and cocoa which you have sifted together. Lastly, add the grated chocolate and stir in. I used my hand held mixer for the creaming and adding the milk. Then switched to a wooden spoon for the folding in of the flour.
Place mix into cupcake cases and cook in the oven for 20-25 minutes at 170c
When the cupcakes are cooled, top with your favourite butter icing. To mine I added 1 cap full of Peppermint essence and 1 cap full of green food colouring. Then dressed them with grated chocolate, After Dinner Mints and Mint Aero. I made 18 cupcakes with this recipe.

Lemon Shortbread

2009-03-17T14:37:00.004+11:00

Ingredients..

8 ozs Butter. (room temperature)
4 ozs Caster Sugar.
8 ozs Plain Flour.
4 ozs Cornflour. (sift both flours together)
Zest of two Lemons.
1 pinch of Salt.

Method..

Cream the butter and sugar together, put in the lemon zest, add the flours and salt together, a couple of tablespoons at a time. You should end up with a largish ball of dough. Grease with butter, two 8 inch cake tins or a square flan tin (I used this) Press the dough into tin and mark into oblong shaped biscuits or slices if using cake tin. Prick all over with a fork. Sprinkle some more caster sugar over this if you wish. Bake in oven 160c for 40 -45 minutes. When cooled, break in to biscuits and enjoy.

Shortbread Moulds

2009-03-17T14:21:00.003+11:00

HELP! Does any body out there know how to use these shortbread moulds? I have been hankering after one for ages and finally got one a few weeks ago. It said on the packaging to wash and dry well first, then flour the mould before each use. HUH! It didn't work that well, spent ages trying to get the dough out and then with a sharp knife, I redid a lot of the design.

Also tried greasing it with melted butter, but that did not work at all. Ended up putting the shortbread dough in to a flan tin and cooking it that way. I so want to master this, for this coming Christmas as I would like to make them as gifts.

See next post for Lemon Shortbread.

Marmalade Cake

2009-03-14T22:52:00.003+11:00

Yesterday, I had a complete disaster in the kitchen. I followed a new recipe from a little book I had got from the supermarket. On the cover, it said that all recipes had been tested three times. It looked easy enough and sounded delicious. But the cake did not rise at all, thinking that it would be alright, I carried on with making this super icing using the very best of chocolates. Then that did not set! So the lot went into the rubbish bin.
A bit fed up at this stage, as you can imagine. Today I went back to the supermarket and bought a packet cake mix. Vanilla Butter cake, No Name brand. Shock, horror! Have you ever used them? I got quite a surprise, add two eggs, milk and butter, and mix for three minutes.
I greased a tin and put a thick layer of Roses marmalade in the bottom. On went the cake mix and into the oven. This is the end result. We had it after dinner tonight with some lovely creamy custard. Amazingly good.
What am I saying here? These are good for people like me who have a disaster in the kitchen or simply lose their cooking mojo. Next time I am in the supermarket, I shall stock up on these I think. (There's one in chocolate, Yippee)

Magic spell

2009-03-14T20:17:00.003+11:00

My wishes have been granted, by a wonderfully talented lady called Emily. My make over for this blog is now complete, thanks to her. Please go and see her, if you want a new look for your blog. She really listens, asks lots of questions and is really quick, explaining things as you go along, which is really helpful for a person like me. (A bit thick when it comes to computers)
Her link is down the bottom of this page.
THANK YOU EMILY.

About me

2009-03-14T12:52:00.003+11:00

Welcome to my blog. My name is Sally and I live on the Central Coast of N.S.W. Australia.

Most people put an up to date photograph of themselves in this spot. But not me. This was taken back in the olden days, when I was a little girl. Look at that cute nose! Ain't so cute now as it has had some 50 odd years to get a lot bigger.

A little bit about my likes. I adore pink. But you could tell that couldn't you. I have a pink bathroom, mainly pink clothes and pink features a lot in my garden as well. I like gardening, blogging, cooking, cake making, photography, and my dear grand daughter.

I collect cake stands and plates, unusual plants and cook books by Nigella and Rachel Allen.

I have been married for 37 years this month, and we have two boys. Charles (33 years old) and James (24 years old). So have been surrounded by boys most of my married life, but thanks to Charles, we have a girl to fuss around and buy pink things for. (YAY)

We have two dogs, Samson and Snickers who thankfully love my cooking, as I cook for them most days. Also have parrots in a large aviary in the garden, which include King parrots, Princess parrots and Grass parrots. If I had my way, there would be many more, as they give me such pleasure.

Make over time.

2009-03-13T01:08:00.003+11:00

Must be something in the air! Please bare with me for a while, as Pink Bytes is having a make over. Normal services will resume in a couple of days.
Coming back, better and brighter.

Bacon, Capsicum and Cheese Muffins.

2009-03-10T14:35:00.004+11:00

There is nothing nicer than some freshly made savoury muffins, straight from the oven and served with tomatoes from the garden and snow pea sprouts, for lunch. A sprinkling of rock salt on the tomatoes and you are in heaven.
You will need...
2 cups S.R. Flour.
2 large Eggs.
3/4 cup Milk.
1/2 cup Rice Bran Oil. (Or your favorite oil, as long as it is not Olive oil)
1 cup Cheddar Cheese (Grated)
1/2 Red Capsicum (seeds remover and a small dice)
1/2 Yellow Capsicum (seeds removed and a small dice)
1 cup Bacon (diced)

Method....

Preheat oven to 180c and grease muffin tray (or use muffin cases)

Mix with a hand electric mixer the wet ingredients until light and fluffy. Sift the flour, and fold in to the wet ingredients, then add your cheese, bacon and capsicum. I added dried Chives here too, sorry, I forgot to say. Now this is a fairly dry mix and you might have to add a little more milk and oil just to combine better.

Place mix in to muffin tray holes and bake in the oven for 20 minutes or until golden brown. Let cool slightly before serving.

Delish with a shandy or a Cinzano Bianco and lemonade.

Brandy Cupcakes

2009-03-08T11:19:00.003+11:00

Delightful little cakes.
You will need..

2 Eggs.
110g Castor Sugar.
60g Butter, melted and cooled.
1 tablespoon Brandy.
100g Plain Flour.
1/2 teaspoon Baking Powder.
40g Currants or Sultanas. (I used currants)

For the Syrup..

110g Castor Sugar.
125mls Water.
1 tablespoon Brandy.

Method

Syrup.
Combine sugar and water in a small saucepan, stir over low heat until sugar has dissolved. Bring to the boil and boil for two minutes, cool and then add brandy. Now set aside for later.
Preheat oven to 180c.
Beat the eggs until really fluffy, gradually add the sugar, beating until light and thick.
Fold in the melted butter, brandy, sifted flour and baking powder and last, the currants.
Divide mix between 12 cupcake cases in tin.
Bake for about 12-15 minutes or until golden brown in colour.
Take out of the oven and brush tops of cupcakes with the brandy syrup, while still hot.
Allow to cool on a wire rack. Can be eaten straight or served with cream or ice-cream.

Chocoffee Cake.

2009-03-05T20:11:00.006+11:00

A delightfully chocolatey, gooey, yummy cake from Kazmarri. I changed the original recipe a little, by adding my own favorite chocolate and adding instant coffee granules to the hot water. See the recipe below. I think a warning should go with this cake. It is addictive.

You will need...

200 gms Butter.

300 gms good quality dark Chocolate (I used Whittaker's Dark Mocha)

1/4 cup hot Water.

1 tablespoon Instant Coffee granules.

1/4 cup Cocoa Powder.

1 teaspoon Vanilla extract.

1 cup Castor sugar.

3 Eggs (lightly beaten)

3/4 cup S.R. Flour.

Method....

Preheat oven to 160c. Grease and line a 20cm round cake tin. Put butter, 200gms of the chopped chocolate (Yes, leave 100gms for later) coffee granules and the hot water into a large microwave proof bowl. Microwave on high, uncovered for 2-3 minutes, stirring every minute with a metal spoon until smooth. Add cocoa to warm choc mix. Stir until smooth. Stir in the vanilla and castor sugar, and when it is cooler add the beaten eggs. Sift the flour over the chocolate mix, stirring gently to combine.

Pour half of the mix into cake tin, then sprinkle half of the remaining chocolate you have chopped over the mix. Add remaining mix to the tin and top off with the remaining chopped chocolate.

Bake in the oven for 50-60 minutes or until a skewer comes out with moist crumbs clinging to it. Let cool in the tin. Then you can dust with icing sugar as I did or make your favorite icing to go on top. Serve with cream, ice cream or as I did, a chocolate sauce.

Do hope you enjoy this recipe, and again, Thank you Kazmarri.

Adorable Blog Award

2009-03-05T11:14:00.004+11:00

Such a lovely award from three bloggers, Thank you girls. Adore the colours of it too, these are my colours for the coming winter.
Rosie from ....... http://bakingcakesgalore.blogspot.com/
Maria from ......... http://thegoddesskitchen.blogspot.com/
George from ........ http://culinarytravelsofakitchengoddess.wordpress.com/

The rules of this award are. Pass them on to as many as you wish and leave a comment on their blog to let them know.
So, without further ado, I would like to pass this on to.......
Brenda of ......... http://teandwheatenbread.blogspot.com/
Kerry of ............ http://kerry-meandmythree.blogspot.com/
Violet of ............ http://violets-homecooking.blogspot.com/
Rita of the other Pink Bites ............ http://www.pinkbites.com/ a must see blog, do visit her.
Joanne of ............ http://cottageinthemaking.blogspot.com/ one crafty lady.
Arista of ........... http://aristolafood.blogspot.com/

Come and get it ladies!

Passionfruit (Panama Red)

2009-02-28T17:13:00.003+11:00

I planted this passionfruit vine in very early spring last year (September 08) some six months ago. The main reason for putting this in, was to cover a rather ugly fence and the fruit it would give me, would be a bonus. I am so excited as this is my very first fruit. There are loads more still to come, but they drop off the vine in their own good time, when they are ripe. Most are still green. That's fine, as it gives me time to hunt for recipes. I shall be putting this plant on my gardening blog http://salsgardensanctuary.blogspot.com/ in the next few days with a few more pictures and a bit of history of the plant and the flower. Meanwhile, here are some lovely recipes that I have found and wish to try.

Passion Fruit Freeze
2 Cups orange Sorbet
1 Cup milk
3 Passion fruit
Cut open 3 passion fruit and scoop pulp and seeds into the milk. Stir with a fork to extract the juice from the pulp. Strain into blender. Add the sorbet and blend for 15 seconds or just until all the sorbet is smooth. Pour the passion freeze into a tall, chilled glass.
If available, place a sprig of mint on top and serve immediately.

Passionfruit Curd

Many recipes require that you make this in a double boiler, and you can do that. Just mix all the ingredients and cook slowly in the double boiler for about 10 to 15 minutes, until thickened. If you do not have a double boiler, don't worry. This recipe works just as well if you keep an eye on your heat and keep stirring.

5 tablespoons unsalted Butter. ½ cup Icing Sugar. 2 tablespoons Lemon juice. ½ teaspoon Lemon zest (optional) 2 Eggs. Pulp of 3 Passionfruit, strained (about 3 tablespoons)

Melt sugar and butter in a small stainless steel or porcelain saucepan over moderate heat until sugar is dissolved. Remove pan from heat and add passionfruit juice, lemon juice, lemon zest and eggs, in that order, stirring constantly. (You don't want the eggs to congeal before they are incorporated into the mixture, therefore you add the other ingredients first to cool the temperature slightly, and then make sure you stir the eggs well when you add them) Return to stove and cook on low heat, stirring constantly, about 10 minutes, or until mixture is thickened and coats the spoon. The curd will thicken more as it cools. Refrigerate or store in sterilized jars.

Passionfruit Milk Shake

1 cup cold Milk. 2 Passionfruit. 2 large scoops of Chocolate Ice Cream. Whipped Cream for garnish (optional).

Scoop the pulp from the two fruit into the milk. Stir the mixture with a fork to extract the juice from the passionfruit pulp. Strain if desired to remove the seeds. Place ingredients in a blender and process on HIGH for 30 seconds or until smooth and creamy. Serve in a tall, chilled glass with a straw. Garnish with whipped cream, if desired.

Very Dark Sticky Gingerbread

2009-02-27T16:27:00.003+11:00

This is gingery, spicy and oh so sticky and tasty. Yummyness (I know that is not a word, but it should be) at it's best. A special THANK YOU to Rita's Mum in Scotland, who has been making this for years and has now passed it on to her daughter Rita and then on to me. My! How I would love to get into her recipe collection.You will need..

1/2 pint of Milk.
5 ozs dark soft Brown Sugar.
2 tablesps. Treacle.
2 tablesps. Golden Syrup.
4 ozs Butter.
2 Eggs (beaten)
1/2 lb S.R. Flour. (sifted)
1/2 teasp. Bicarb. Soda.
1 tablesp. Ground Ginger.
1 tablesp. Ground Cinnamon.
1 tablesp. Mixed Spice.
Pinch of Salt.

Method..

Put the first five ingredients in to a saucepan on a low heat and melt the lot together stirring now and then, don't burn it. Now let this cool . When it has cooled, add the beaten eggs and mix. Now add the sifted Flour, Bicarb Soda, Ginger, Cinnamon, Mixed Spice and Salt.
I did this all in one big saucepan to save on washing up and used my hand mixer.
Grease and line your tins. It will make 1 x 2lb and 1 x 1lb loaf. I used something different again as I wanted it to be more of a slice. Oblong tin measuring 8 inches by 12 inches, the mix covered the bottom well and rose beautifully.
Oven temperature 180c/350f. And bake for around an hour, or until cake tester comes out clean.
This is a wonderful recipe and very much a *keeper* in my home. Hope you enjoy it too.

Pancakes

2009-02-24T21:23:00.002+11:00

Shrove Tuesday/Pancake day. I adore pancakes. With anything. Lemon and sugar, Maple syrup, Potato pancakes, Savoury pancakes. I could go on and on, and fill this page up with different ways of eating these delights. Today, we had them with fresh strawberries and vanilla ice cream. Delish.
This morning, I did a Google search for different recipes for these. Boy there is a load out there. In the end I used, the *bung it in and no real measuring recipe* I have used for years.
A hint though... The first one is always rubbish. Prepare yourself for this and put it straight in the bin, from then onwards, perfect pancakes.

You will need...
2 cups S.R. Flour (sifted)
2 Eggs (beaten)
2 teasps Vanilla Essence.
1 tablespoon Butter (melted)
1 tablespoon Castor Sugar (if making sweet ones)
600mls Milk (or maybe a little more 'cos I just bunged it in)
Butter for cooking in.

Method.
Place flour into a large jug, add eggs, butter, sugar, vanilla and last the milk.
Mix with hand mixer until you are happy there are no lumps and all ingredients are well combined.
In a fry pan, place a little butter and heat until melted, but not burnt. Wipe out the butter now with a paper towel. Leaving just a little that has coated the bottom of the fry pan. Place a soup ladle full of batter into the fry pan on a low heat. Do not disturb until you see bubbles rising through the pancake then toss or flip. Around two minutes on this side and then your first pancake is done. Now, like I said. My first one is always rubbish, yours might not be. Then repeat this until you have enough pancakes made. Makes around 15 pancakes.

Green Tomato Chutney

2009-02-23T14:52:00.002+11:00

Such a wonderful chutney, although some might find this too hot with the Cayenne pepper. It can be left out. Scald the tomatoes in boiling water before you peel them, makes it much easier. Don't over cook this chutney as it does dry out quickly. So tasty with a curry or just in a sandwich with cheddar cheese.

INGREDIENTS.
2lbs. green tomatoes.
8oz. onions.
8oz. apples. (Cooking apples are the best for this)
4ozs.sultanas.
1tsp. salt.
1/2tsp. cayenne pepper.
1/2tsp. dry mustard.
8oz. brown sugar.
1/2pint malt vinegar.

METHOD
1....Peel, chop and put into a saucepan the toms, apples and onions.
2....Add half the vinegar and cook gently until toms and apples are soft, keeping the mixture well stirred.
3....Then add rest of vinegar and all other ingredients. and continue to cook steadily until the chutney thickens.
4....This should take no longer than 15 mins.
5....Pot up while still hot into clean, dry and sterilized jars.

Please note. Cider vinegar could be used to give a paler chutney, and pale brown sugar too.

Worthy Blogs

2009-02-22T16:25:00.002+11:00

After a disaster in the kitchen (my first attempt at bread making, all in the bin!) I have spent the day looking at other people's blogs. My goodness me! There are sooo many beautiful, well written, fabulous photography, wonderfully laid out, and presented so expertly, blogs out there.

I found this on *Google images* and would like to award it to the following bloggers. Please ladies, pass it on to who you think is worthy.

ERICKA....... of http://ohmy-applepie.blogspot.com/

ROSIE........ of http://bakingcakesgalore.blogspot.com/

MARIA....... of http://bakingcakesgalore.blogspot.com/

And last, but far from least, ALL THE LADIES OF THE CWA (EXETER)...... http://crazycozies.blogspot.com/ for the wonderful work you are doing.

Please ladies, come and visit, copy and paste your award on to your blog and remember to pass it on.

Semi Dried Tomatoes.

2009-02-17T23:03:00.001+11:00

Okay, okay. I expect a few of you have already done this, but this was only my second time and am thrilled to bits with the results.
I used a lovely recipe from a dear cyber friend and blogger, Coby from http://vipantrywedonthaveablogblog.blogspot.com
I used my own home grown cherry tomatoes and basil. I then, after being in the oven, put them in to a olive oil that is infused with garlic and chili. The aroma coming from the container they are in is divine. Sweet, garlicy and almost toffee like tomatoes. Does that make sense? Am that impressed with my semi dried toms that today I bought some Roma tomatoes, and they are sliced and ready to go in to a slow oven in the morning.

INGREDIENTS
Tomatoes
Salt
Pepper
Options of one or more of: Crushed or sliced garlic, grated ginger, sugar (I always like a little sugar), basil leaves torn, finely chopped chillies, extra virgin olive oil.

METHOD

1. Set oven to 100 degrees C or less.

2. Clean and dry any type of tomatoes, though I favour Roma, and the cherry ones work well too. Remove core, and cut into pieces, remembering that the drying process will shrink them somewhat. If using cherry tomatoes, just halve through the core. Sprinkle with salt and pepper and any other options you're choosing to use.

3. Put tomatoes on a baking paper lined baking tray, skin side down. Dry slowly. Expect them to take at least three hours, When done remove from oven. Leave to cool slightly before storing in clean jars filled with olive oil - store in fridge.

My little cherry toms only took 2 hours in the oven. I think the Roma's will take the three hours to do.

THANK YOU COBY

Knit up a cosy for BREAST CANCER.

2009-02-15T16:03:00.003+11:00

This is such a worthwhile cause. Please, everyone, get involved.

The dear ladies of the CWA (Exeter. N.S.W. Australia) are doing more than their bit. Have a look....http://crazycozies.blogspot.com/

And with our help, either by knitting, crocheting, sewing or simply donating they should reach their target.

There are some lovely patterns on the site too, to give you inspiration. They have just had their first entry from a lady called *Glad*. Hers is a heart warming story too.

I am sure we all have some spare yarn or wool stored in our cupboards, just waiting to be made in to a tea pot cosy. And if you are a bad knitter, like me, they promise not to laugh. So, go on, GET INVOLVED.

Sweetheart Biscuits

2009-02-14T17:38:00.004+11:00

My dearest valentine gave me a pair of pink Sapphire earrings and a pendant to match. He certainly knows how to win my heart.
The way to his heart is through his stomach. (Sorry honey) But it is true, he loves his food. So I spent a lovely couple of hours in the kitchen and came up with these.

The recipe is from http://www.taste.com.au and here it is....

Sweet Heart Jam Drops.

Ingredients
125g butter, softened
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
1 1/4 cups plain flour, sifted
5 tablespoons raspberry jam

Method
Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg yolk. Beat to combine. Add flour. Stir to combine.
Roll 2 tablespoons of mixture into a ball. Repeat with remaining mixture to make 10 balls. Place balls 10cm apart on trays. Using the palm of your hand, flatten each ball to form a 7cm round, shaping edges to remove any cracks.
Gently press a 5cm heart-shaped cutter into the centre of each round, being careful not to cut the whole way through. Using the tip of a small knife, scoop out the dough to make a heart shaped indentation. Gently smooth indentation. Fill each heart with 2 teaspoons jam, spreading out to edges.
Bake for 15 to 20 minutes or until light golden. Cool on trays. Makes 10

I doubled the recipe because I wanted to make other shapes as well without the jam.

Vanilla Apple Cake.

2009-02-12T22:17:00.002+11:00

A box of Apples was a very recent purchase at a very good price. I mainly bought them so I could have a store of frozen apples in the freezer, ready to use. But there was nearly a 100 apples in the box, far too many for my already bursting at the seams freezer.
So, off I went searching the blogs for some nice recipes using apples. And found this on Rosie's blog. http://rosiebakesapeaceofcake.blogspot.com
I made a couple of changes, ie: had no Demerara sugar, so used raw instead. And used some of the partially cooked apples instead of raw apples. For the topping, I used raw sugar and mixed spice instead of the cinnamon.
This cake is moist, sweet, fruity and a keeper. I shall make this often, there's only one small slice left.
Thank you Rosie.
Please visit Rosie to see the full recipe.

Kashmiri Pulao

2009-02-10T20:19:00.003+11:00

Carrying on from the previous post, here is my attempt of Kashmiri Pulao.
Only, I had no nuts of any kind at hand so used flakes of coconut instead. It was nice, but no where near as good as Anil's from Toukley Indian restaurant. But I will try again.

Superb meal at Indian Restaurant

2009-02-05T19:53:00.008+11:00

Last weekend, we visited a superb Indian

restaurant in Toukley. N.S.W.

Here is their website, so you can check out the

excellent menu for yourselves.

http://www.freewebs.com/toukleyindian/

The service was very friendly and quick. Chef Anil was only too pleased to tell me how he made

the Kashmiri Pulao (top picture) and I am sure he would pass on any other recipes any one would ask for. Such a nice man and eager to please.

The next picture is of one of the mains we had.

Seafood Fantasia. And it was. Mussels were left in the kitchen for this, as we don't like mussels.

So it was Prawns and Calamari in a delightfully spicy, rich, but not overly hot sauce.

This is the Beef Vindaloo that hubby ordered.

A little too hot for my tastes, but he said the beef was very tender and very tasty indeed.

Just love the silver bowls that the mains were served in, don't you?

This next picture is of my main, Mango Chicken.
Chicken breasts and mango cooked in a very mild curry sauce.
Described on the menu as *Kiddie friendly* It was absolutely gorgeous.
Sweet and fruity, and went so well with the
Kashmiri Pulao.

I actually forgot I had my camera with me, so only managed to get photo's of the mains.
Entrees we ordered were..
Samosa.
Spring Rolls.
Garlic & Peppered Prawns & Calamari.
All served with a fab mint Yogurt.
Also had plain Basmati rice with the mains.
For sides, we ordered...
Tomato and onion.
Mango Chutney.
Mixed Pickles.
Pappadams.
Cucumber Raita. (To die for)
Plain Naan and Garlic Naan.

So please, if you are in this area, go see Anil and Mani, and tell them I sent you. It was one of the best Indian meals I have ever eaten.

Thank you Toukley Indian Restaurant, we shall be back.

Gingered Flapjacks

2009-02-04T20:58:00.003+11:00

There are so many recipes out there for flapjacks. This one I used, is from
http://www.scottishrecipes.co.uk/ with the addition of ground ginger.
I know they are simple to make, but today I had the need to make some thing quickly, tasty and without much effort. So on went the air conditioning and then the oven.

The ingredients....

75g of Butter.
75g light Brown Sugar.
1 tablespoon of Golden Syrup.
175g of porridge Oats.
2 tablespoons ground Ginger.

Method....

1. Put the butter, sugar and golden syrup into a saucepan and stir over a low heat until the fat and sugar have melted.
2. Add the ground ginger and porridge oats and blend thoroughly.
3. Press into a well greased 18cm square sandwich tin.
4. Bake in the centre of a moderate oven at 180c for 25 minutes or until evenly golden brown. 5. Mark into fingers whilst warm.
6. Allow to become almost cold in the tin before removing.
7. Enjoy!

Birthday cake for Moi.

2009-02-02T16:36:00.003+11:00

It's still very hot here in N.S.W. and I certainly wasn't going to put the oven on to make my own birthday cake, however, if my birthday was in the cooler months, I would have. So...
The TIRAMISU cake was got from *THE CHEESECAKE SHOP*. And was meant to serve 16 people, but this was so delicious, it is almost gone and only 5 people have had some. Yes, they were BIG serves. I had mine with a glass of Tia Maria on ice. Went with it very well indeed.
Happy birthday to me, YAY.

Beauty tip number 1

2009-01-30T14:06:00.005+11:00

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)

2009-01-26T22:26:00.004+11:00

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.

2009-01-25T21:07:00.004+11:00

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

2009-01-16T10:01:00.006+11:00

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.

2009-01-13T22:22:00.005+11:00

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.

2009-01-09T22:33:00.000+11:00

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.

2009-01-09T15:54:00.004+11:00

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

2009-01-09T11:40:00.001+11:00

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.

2009-01-06T15:04:00.000+11:00

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

2009-01-03T23:36:00.006+11:00

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

2009-01-02T12:29:00.000+11:00

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.

2009-01-01T17:24:00.000+11:00

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.

Alpine White Chocolate Mud Cake.

2008-12-30T10:16:00.005+11:00

This is my first attempt at making a mud cake and also my first go at icing and decorating a cake too. Yes, okay, it was a Bakels cake mix that I was trying out. The lovely Gail from http://vipantrywedonthaveablogblog.blogspot.com sent me a kilo of the mix from her 15 kilo bail to try. Who said ready mixes are not any good? This is moist, easy, and very tasty.
Once you get over the original panic stage and work out the weights and measures (weighing eggs and water in grams for instance) it really is easy.
Then there's the choosing of chocolates to use. Some are so yellow, I ended up using Nestles as this was the palest of them all once melted and the cream added to it.

Top picture is square on.

This one is side on showing the ribbon on the side.

And this is after it had been syrup basted and
crumb iced.

Just out of the oven. It did rise a little and cracks appeared, but these soon settled once it had cooled.
This is a truely delightful cake, and I will be buying some more mix once the Christmas holidays are over. Freezes well too.

Mango Salsa.

2008-12-28T20:36:00.004+11:00

Mangoes, mangoes, mangoes. Oh how I love them.
Although we are very lucky in this country to have them nearly all year long, it always seems such a treat to me, to be able to buy a case of mangoes. Which I did, on Christmas Eve. The case contained 20 mangoes for only $15.00. The first five were eaten over the kitchen sink, making rather a mess of my hands and arms. So sweet and juicy, and so very yummy.

Tonight I made a mango salsa to go with leftover turkey, also had a green leaved salad, avocado and a egg and potato salad. This salsa would go well with most cold meats and a good strong cheddar cheese.

What you will need.
6 MANGO cheeks.
1 SPANISH ONION.
2 red CHILLIES.
Juice of 1 LIME.

Dice the mango and scrap from the skin into a bowl.
Dice the red onion, and the chili, really small making sure you have no pips. Add to bowl.
Squeeze the lime over the mix already in the bowl and mix well trying not to break up the mango too much.

Keep in the fridge until ready to serve.
I think this would be lovely with savoury crackers and cheese as well.

Christmas/Boxing Day Menu.

2008-12-23T23:03:00.006+11:00

5 kilos of King Prawns (Lemoned finger bowls to rinse the pinkies)
Assorted savoury biscuits and a couple of dip.
1 whole leg of Ham.
1 5.4 kilos of Turkey breast with streaky bacon and cranberry sauce.
New potatoes salad with light sour cream and chives.
Green leaved salad.
Black tomatoes. (No fiddling with these, too good as they
are) KUMATO.
Alpine white mud cake (Still have to do the final icing layer
and decorate)
Glazed fruit cake. Mr. Kiplings Mince pies. (We adore only these)
Fruit salad. (Mangoes, Pineapple, Kiwifruit, Strawberries
and green Grapes.
Fruit and marshmallows kebabs with dipping chocolate.
Assorted cheeses (Triple creamed Brie, Strong Cheddar and
a blue of some sort)

This is sort of a buffet, it will be all out in the BBQ area,
yes there is a fridge out there and a couple of eskys filled with ice too.
Also doing cocktails, Grossmutters over ice, Sex on the beach,
Between the sheets, and Death in the afternoon.
There will also be beer, red wine and white wine.
Oh, and my cuppa PG Tips.
Have I missed anything?
YES, Mince pie muffins and cherry and
coconut mini loaves. PHEW