Wednesday, 8 September 2010
NYC the place to be! Part 2
Monday, 30 August 2010
Pierogi
Friday, 27 August 2010
NYC the place to be!
Tuesday, 13 July 2010
Cavolo Nero
Thursday, 8 July 2010
Star Spangled Cupcakes
How hard is it to find blue sprinkles?! The answer: very hard.
I wanted to use blue sprinkles on these cupcakes but failed to find any. Actually I couldn't find any blue lollies. I almost gave up after 1.5 days of searching when I spotted some at one of those lolly kiosks in the shopping centre.
Happy be-lated 4th of July!
Friday, 18 June 2010
Cherry and almond Cake
Ingredients
100g butter
½ cup caster sugar
2 eggs
1/3 cup plain flour
1/2 tsp baking powder
100g almond meal
½ packet of frozen cherries
¼ cup milk
Method
1. Cream the butter and sugar until fluffy, then beat in the eggs one at a time until combined.
2. Into this mixture sift the flour, baking powder and almond meal. Add cherries and milk, and mix.
3. Bake in a 160c oven for approx. 45mins or until golden.
Seriously, this cake is easy. Also in true me style, as in 'one that never follows a recipe', I've found a basic almond meal cake recipe and added a few bits and pieces to call it my own.
Friday, 2 April 2010
Homemade Gnocchi
Tuesday, 23 February 2010
Peach and Yogurt Cake
Fennel Risotto
This recipe is just like any other risotto recipes. You finely slice the fennel then sauté in butter on a low heat until transparent, do not let them brown, then set aside. For convenience’s sake I used frozen peas – just run them under some cold water in a colander.
Add a finely diced shallot to the pan with some oil, cook until transparent then add the rice and repeat the stock-stir process. Add the juice of half a lemon or ¼ verjuice. When the rice is almost cooked add the fennel and peas (and season), you should do this at the very last minute as you don’t want to overcook the peas and make the turn grey. Add some grated parmigiano reggiano and serve.
A tip: Must serve with parmigiano reggiano because the tartness of the lemon juice/verjuice and the aniseed flavour of the fennel will seem overpowering. Believe me, it won’t taste good.
Sunday, 21 February 2010
Manuka Honey Cookie
Sunday, 14 February 2010
Pea Soup with Parmesan Toast
1. In a large pot, on low heat, cook the eschalots and garlic with a little butter until transparent.
2. Add the stock and potatoes. Cook until the potatoes are soft. Remove from heat and process in a food processer. Cool the liquid.
Monday, 25 January 2010
Corn Fritters with Tomato Salsa
2 large ears of corn or 4 small ones
Tuesday, 5 January 2010
Pan fried Kingfish and Israeli Couscous with Celery & Spinach
This is very quick and easy to cook. The total cooking time is approx. 15mins.
Put some plain flour on a plate and season. Put the skin side of the Kingfish (you can use any fish) into the flour until the skin is covered in flour. Pat off any excess flour. Heat oil in a pan, when the oil is very hot carefully put the fish on the pan skin side down (careful as it might spit). Season the other side of the fish and fry until the skin is crispy. Then turn over to fry the other side until cooked, more oil or some butter might be needed. Rest the fish.
Meanwhile make the couscous. For the couscous, you will need: Israeli couscous, 1 clove of garlic - finely chopped, 1/4 of an onion - finely diced, several stalks of celery - finely diced, baby spinach and chicken/fish stock. In a saucepan, add a knob of butter. Once melted, add in garlic and onions. Cook until transparent. Then add celery and cook for 3mins. Add the couscous and season, stir to distribute all the ingredients. Add in chicken stock until it has covered the couscous. Cook until tender - approx. 10mins. When cooked, stir in spinach and season again if necessary.
Monday, 4 January 2010
Chocolate & Cranberry Cake
Ingredients
100g Butter
100g Dark Cooking Chocolate
3 Eggs, light beaten
1/2 cup Sour Cream
1 cup Self-raising Flour
1 tbsp Cocoa Powder
1 tsp Baking Powder
3/4 cup Almond Meal
3/4 cup Caster Sugar
1/2 cup Dried Cranberries
Method
1. Preheat oven to 180c or 160c fan. Line and grease a cake tin.
2. Melt butter and chocolate in a small saucepan on low. Stir until melted and smooth. Set aside to cool.
3. Mix the eggs and sour cream until combined. Then pour into the butter and chocolate mixture. Mix well.
4. Put flour, cocoa, baking powder, almond meal, sugar and cranberries into a large mixing bowl. Mix until all ingredients are evenly distributed. Pour in chocolate mixture and mix until combined.
5. Bake for approx. 30-45mins.