Recipes

Marinated Tofu with Pineapple and Quinoa

October 24, 2012
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Marinated Tofu with Pineapple and Quinoa

So I have a bit of an announcement. Actually, some would call this announcement huge, some have scoffed and mocked, some have been supportive and suggested helpful tips. Its one of those announcements that really splits the room. Quite possibly more so than politics! As of yesterday, Stud and I have been vegetarian for a month Well pescetarian. Well kind of. Its a little grey. As a lifestyle change, Stud and I have decided to forgo meat for a vegetarian diet however occasionally we dabble in some seafood. I thought it best to celebrate the milestone with the tofu dish that changes Stud’s mind. Prior to said dish, Stud would turn his nose up at anything tofu, no liking the texture, flavour, or smell of tofu. So yeah basically everything about it. But you know, when one makes such a drastic life change, something’s gotta give. Armed with some...

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Fig & Pistachio Biscotti #SABH

October 21, 2012
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Fig & Pistachio Biscotti #SABH

I love high tea! Its the ultimate girls indulgence of socially acceptable minimum savoury and maximum sweet. You dont get judged for the amount you devour either Things have been a little hectic lately, so I’m just scraping in by the skin of my teeth for this months Sweet Adventures Blog Hop, High Tea! But hey, I made it right For more awesome High Tea-ness, head over to the fabulous, and newly “Mrs” (YAY :D) Delicieux where you can also indugle in some Triple chocolate and honeycomb deliciousness! Its hard to get shots with a nosy kitty As always, the monthly Sweet Adventures are brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux and 84th & 3rd. Fig & Pistachio Biscotti Adapted from Taste Ingredients Melted butter, to grease 55g (1/3 cup) pistachio kernels 3 egg whites 80g (1/3 cup) caster sugar 115g...

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Black Sesame and White Chocolate Cookies

October 7, 2012
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Black Sesame and White Chocolate Cookies

We have a tradition in our family that we don’t do cards for birthdays. We buy a chocolate bar or some lollies, you know, something edible rather than a card that may just get thrown away anyway. Father’s Day and Mother’s Day also fall in to this category, so this year I baked I baked for my daddy! Using my grandmother’s trusty choc chip cookie recipe, I used a combo I had been meaning to try for ages – black sesame and white chocolate. Black Sesame and White Chocolate Cookies Makes 28-32 cookies Ingredients 70g butter 45g black sesame paste 1/2 cup white sugar 1/2 cup brown sugar 1/2 tsp vanilla 1 egg 1 3/4 cup self-raising flour 1/2 tsp salt 150g roughly chopped white chocolate buttons 75g black sesame powder Method Preheat oven to 170. Cream butter, black sesame paste, sugar and vanilla. When fluffy, add egg and...

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Strawberry and balsamic gelato – Queen at Home Gelato

October 3, 2012
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Strawberry and balsamic gelato – Queen at Home Gelato

We buy a lot of jam at home. Not because we go through it quickly, but because when it comes to jam, Stud very much resembles Goldilocks. This one is too runny. This one is too lumpy. I don’t like the bits in this one. Etc, etc….. So when we find a jam that’s just right, we hold on to it! Meanwhile with all the leftover jam in our house, its hard to know what to do with them. Well no more! This dessert is one of those mutton dressed as lamb dishes…..In the difficulty department anyway. It by no means lack flavour, imagination or impressiveness. Using your Queen at Home Gelato Mix, you simply use your leftover jams and some balsamic vinegar, and you can come up with a strawberry (raspberry, blackberry…….you get the picture) and balsamic swirl gelato within half an hour. Perfect timing as the weather...

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Salted Caramel Ice-cream

September 25, 2012
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Salted Caramel Ice-cream

Suitably tipsy from my Margarita sorbet, I thought it best to do a more family friendly version for my next Queen flavour. Plus let’s face it, who doesn’t like salted caramel? You need to make sure you really salt the caramel in this recipe. I have put a guide but it’s really to taste, just make sure you oversalt it as it will balance a lot when you stir it in to the sweet gelato base. If you don’t have a slow cooker, you can do this on the stove but be sure to keep the temperature low. You may also want to pierce the can to avoid it exploding. Salted Caramel Ice-cream Ingredients 1 x Queen Vanilla Gelato 650ml full cream milk 1 x can Condensed milk 2 tbs sea salt Method Place can of condensed milk (unopened) in a slow cooked and fill until can is submerged....

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Angelic hot fudge sauce

September 20, 2012
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Angelic hot fudge sauce

Sometimes we need a little balanced in our lives. Usually, once a month I like to indulge in a dessert that makes my thighs/hips/belly scream in terror and use said dessert for my Sweet Adventures Blog Hop. This month, I’m taking a step back, putting my hearing aid on, and listening to my body. This month, I’m doing a sugar free, dairy free, bad fat free dessert *queue dramatic music* Well not a complete dessert. You see this month’s theme is sauces. I’m getting a little saucy, in a very angelic way I know……..it’s not like me. But hey, balance is good right? This dessert is my healthy version of a banana split topping i.e. chocolate, nuts, honey – but you could really use it on anything, or in anything. So for more hop goodness, and to find out how you can join, head on over The Kitchen Crusader...

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Margarita Sorbet fit for a King….or Queen

September 7, 2012
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Margarita Sorbet

This is my husband after he realised there were 75 margaritas on the menu. Yup. If there’s a drink of choice for Stud, its definitely Margaritas. All flavours, all types, he doesnt discriminate. Although he does always go back to the original. To him, its still the best. Needless to say, that evening was a bit messy for both of us lol. A little while ago, Claire from Claire K Creations contacted me to see if I would be interested in trying some of Queen’s new gelato range. Yes, yes I would Every baker knows Queen. Be it for their food colourings or flavourings, they’re a trusted, Australian owned company thats well worth supporting on a shelf filled with overseas brands. Now they’ve brought out a gelato range, with a quality to match any good gelataria in Rome, and it’s found exclusively in Woolworth’s The challenge was simple –...

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New York Style Chocolate and Raspberry Cheesecake

August 21, 2012
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New York Style Chocolate and Raspberry Cheesecake

In New Yoooooork! Concrete jungle where dreams are made of, there’s nothing you can’t do. This cheesecake’s from New York, New York, New Yoooooork. With a US trip imminent, I’m more than a little excited to be heading to the land of the free, the home of the brave. The city of MOMOFUKU :D!!!!! New York was a must see on our list, so of course when I was deciding on my “Berry Nice to Meet You” for this months Sweet Adventures Blog Hop, it had to be a New York cheesecake. Because I’m in a New Yooork state of miiiiind. Ok. Fine. I’m done with the singing. Pre-blog I had baked a couple of cheesecakes but all pretty traditional. This time, I wanted chocolate, I wanted raspberry, I wanted chocolate base. Now any child of the 80’s will know what I mean when I say that last sentence...

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Mushroom Brioche Pull-Apart

August 15, 2012
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Mushroom Brioche Pull-Apart

I adore mushrooms. If you hadn’t noticed by the endless mushroom recipe supply on the blog lol! They’re great in almost everything and are also perfect on their own, on a bit of toast, seasoned with salt and pepper. Actually, they’re perfect on bread in general, but the naughtiest of all the breads has to be brioche. All that butter! It makes me happy just thinking of it and its surprisingly easy to make. With my obsession for mushroom and a brioche recipe I was dying to try, I decided to combine the two and come up with a mushroom brioche pull-apart. Something to have with a saucy pasta dish. Or any saucy dish for that matter. It mops up perfectly and the mushrooms add a great earthiness to the buttery richness. Brioche Mushroom pull-apart Ingredients 8g sachet dried yeast 1 tbsp lukewarm water 55g caster sugar 3/4 tsp...

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Porcini gnocchi with asparagus, peas and artichoke hearts – and a COMPETITION!

August 5, 2012
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Porcini gnocchi with asparagus, peas and artichoke hearts – and a COMPETITION!

Drumroll peeps!!!! Thanks to my great friends over at Kitchenware Direct, Dining with a Stud has its very first competition more on that later. Growing up in a multi-cultural area as an anglo kid, you’re exposed to a mecca of different cultures, people, and of course food. “The hood” as my friends and I affectionately call it, isn’t like your predominantly Italian Leichhardt, or Asian influenced Cabramatta, it’s like a melting pot, and it was great to be a part of. I think the area I grew up in definitely influences my vast love for all different types of food. Although I would say Japanese is my favourite (developed later in life), I could literally eat any type of food and be pretty chuffed with it. With quite a few friends from European backgrounds, Italian is probably my go-to food when we’re at home. I’m familiar with the flavours...

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.