Recipes

Japanese mushroom risotto

November 28, 2011
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Japanese mushroom risotto

What’s your sure-fire hangover cure? Bacon and eggs? A run along the beach? More booze? Mine is avocado. “Avocado????” Avocado. A beautiful sourdough bread toasted in the oven and then coated in fork mashed avocado, topped with sea salt and freshly cracked black pepper. My new thing however is said cure, topped with some pan fried (in butter of course) mushrooms. I can’t seem to get enough of mushrooms these days and even if we don’t have avocado (*sadface*), I’ll top my sourdough in mushrooms and either some pecorino or fresh herbs, you know, depending on my mood, or how hungover I am….. I love trying as many new mushrooms as I can but tried to do a stir-fry with a few Asian mushrooms and in my naivety, chucked them all in at once :/ Stud definitely wasn’t a fan. Like a mother with a funny looking child, I...

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Pavlova blog hop – my homage to Reese’s

November 27, 2011
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Pavlova blog hop – my homage to Reese’s

As you may have seen on Twitter, today is D-day. The day when bloggers unite to bring you our version of the great (debatably) Aussie pavlova! After chatting with a few other food bloggers on Twitter some three weeks ago, about Reese’s (just hearing the word makes me happy),”Sweet Adventures” The Great Australian Pavlova Blog Hop was born and here we are, posting our very own versions of a pav. If you would like to be a part of future “Sweet Adventures” please comment below and we’ll be sure to send it around. Also, if you have any ideas of suggestions for our next Adventure, by all means. Share share It took me a while to come up with something. Do I go traditional? What about some kind of crazy fusion pav? Then it hit me!! Stud was out at the football; Bonnie and I were catching up on...

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Whimsical Cakes – Intro Design Cupcakes – Dolans Bay

November 24, 2011
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Whimsical Cakes – Intro Design Cupcakes – Dolans Bay

Von and I have been going somewhat crazy with the cooking courses lately. What with the Brasserie Bread course and the 5 others we have bought online (and not completed yet haha) with those daily deals I’m addicted to, we have definitely been keeping ourselves busy. This course was for beginners wanting to learn how to decorate cupcakes. Now admittedly, I’m not a huge lover of fondant. I appreciate how it can create beautiful masterpieces (or somewhat ok birthday cakes) and love the technique involved in forming fondant in to art, I’m just not a fan of its flavour. I’m a buttercream girl through and through. Just ask every baker in Sydney who we’ve been to see about a wedding cake we’re slightly picky haha. Nevertheless, we were up bright and early for our 9am class and luckily, left a little earlier because for some unknown reason (I may...

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Guilt-free chocolate fudge cake

November 23, 2011
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Guilt-free chocolate fudge cake

As you may or may not know, Stud and I have been on a health kick in the lead up to our wedding. We have swapped our ice cream and ice magic desserts for strawberries and yoghurt and hey, we’re ok with that (for now ) but when you are going somewhere like a picnic, all you can think about is brownies or cookies or some other kind of crazy good but unhealthy dessert that’s reasonably portable. So I turned to google (as you do) and up came a “Guilt-free chocolate fudge cake”. Guilt free chocolate fudge? Yeah whatever! I shouted at taste.com.au but after reading the ingredients, I found out why. Tofu! Hmmmm – maybe if I don’t tell anyone there’s tofu in it, they might like it upon first bite and then not care? Its worth a shot for some low cal cake and hey if it...

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Easy peasy apple tart

November 21, 2011
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Easy peasy apple tart

To go with the stuffed squid I made one night, I wanted an easy dessert to use some of the apples we had. I thought crumble, I thought pie, but then settled on a light apple tart that couldn’t be easier. Ingredients 2 granny smith apples (you can peel them if you like but I think the green looks pretty) 1 sheet bought butter puff pastry Melted butter Vanilla bean ice-cream, to serve Method Preheat oven to 180°c. Thaw out pastry sheet and cut a circle (I used a dinner plate as a guide but you could even use tea cups and make individual desserts). Brush circle with butter and fork places that will be covered by apple. Core apple, cut in half and slice thinly. Brush apples lightly with lime juice for a bit of flavour and to prevent browning. Arrange apples as desired on the puff pastry,...

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Choc Coated Pumpkin and Marshmallow Bars

November 15, 2011
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Choc Coated Pumpkin and Marshmallow Bars

So I’m not big on Halloween. Which is pretty unusual because I’m a freaking nutter for Christmas. Easter isn’t as high on the list as Christmas but it’s also pretty cool. But yeah Halloween was never as massive in Australia as it is in the US so I’ve never done anything particularly Halloweeny before. Ever. Until now! Ok I’m sliiiightly delayed. I know, I dropped the ball. But really, I did make this for Halloween….really! My workmates and family (who devoured it all) can attest. But I guess in actual fact, you can make this for any time. It’s that, damn, good! When I think of Halloween, the obvious choice is things like ghosts, goblins and ghouls but when I think of the food, pumpkin is the first thing that comes to mind. I’m a massive fan of pumpkin in savoury dishes but have never really tried them in...

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Antipasto cob – The perfect picnic lunch

November 8, 2011
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Antipasto cob – The perfect picnic lunch

Sydney is pretty awesome at the moment. The sun is shining, the weather is sweet….makes you wanna move….your dancin’ feet yeah. Wait. Side tracked singing away to myself. The weather has been beautiful for the past few days and is a perfect time for a picnic. Ariane suggested we all head to Bicentenary Park so the boys could have a bit of a kick around and we could have a girly chat on the grass. About a million recipes went through my mind, but one had stuck since I made it a couple of years ago when Stud and I were living over at Cammeray. We had a perfect little Artisan Bakery up the street and would grab a batard (or five) every weekend but when all they had was a cob, I tried my hand at some layering with some beautifully char grilled veg and thinly sliced meat....

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Brasserie Bread class: Artisan Baking – The Art of Sourdough

October 6, 2011
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Brasserie Bread class: Artisan Baking – The Art of Sourdough

Since the beginning of my love affair with food, cooking and trying out new and exciting recipes, I have gone through many different nemeses. When I first started, it was pastry. Ooooh we didn’t get along pastry and I. Even store bought pastry and I hated each other! But once I actually broke it down, worked out all the ingredients and had a good little fiddle, I won. Take that pastry!! Mini rivals here and there, I have fought, and I have won (woot)! But my current nemesis? Bread. I use to have a breadmaker that in its heyday was spitting out perfectly cooked breads like they were going out of style. Until one fateful day, the breakmaker was kneading its little heart out so hard that it jumped/fell of the kitchen bench and cracked a little. It still worked but it was never the same. Producing stodgy loaf...

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Lamb kofta tagine

September 15, 2011
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Lamb kofta tagine

For my birthday this year, my parents bought me a grinder attachment for our KitchenAid. I had visions of making the perfect sausage and amazing meatballs or even just my own mince for a fab bolognese. Here it is, September, and I have used my grinder attachment for the first time. After a mini hiccup with too much fat left on the meat, we are now the best of friends and will totally be doing everything together from here on in! I decided that the day I used my grinder, it would be for this recipe and hence killing two birds with one stone, and using my new tagine at the same time. So on this fateful Sunday, it was a day of firsts. A first for grinding, a first for tagining, first time using ras el hanout and it was also the first time I had eaten bread…..in...

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Palak Paneer (from scratch)

September 12, 2011
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Palak Paneer (from scratch)

Since the beginning of time, I have been obsessed with cheese. I can’t get enough of it and am in serious withdrawal stages at the moment due to our wedding diet. Although it’s probably for the best. It’s all or nothing with me and cheese. When Stud and I first started going out, we would buy a little picnic pack of a few types of cheeses, water crackers and brioche toasts and sit in bed, watching a DVD and having a cheese picnic. True story. Shameful, but true. Also thanks to this wedding diet, we are trying not to eat carbs at dinner. We allow ourself a little grace on weekends or if we go out somewhere special but for the most part, its not as hard as we had thought and are doing pretty well. Until that is, we had friends over for dinner on Saturday and I...

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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.

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