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Today I Love….Aussie Farmers Direct!

22 Oct

Convenience is a wonderful thing….recently my car has broken down…..which makes it hard to get my groceries sometimes.

My BFF has used Farmers Direct for a while now….she only lives 200m from the shops but is a student and I guess she loves the convenience but now I know what else she loves about this service!

 

We are planning to get the Victorian Couples Pack on a fortnightly basis (=$13 per week)….we got the first delivery and all seemed well….we put everything away and came home the next day to a horrible smell emanating from the fridge – out goes the parsley and the spinach – not good – there was some sort of funny, musty smell coming from both of them.

So I wasn’t sure whether or not to continue with it; I was however encouraged by my friend and her great experience with the service.

So the lovely farmer man actually rang me….and asked if I was happy….I was shocked!

I explained what had occurred and he offered to send us a free box for the products that were not quite right and we also discussed the midday delivery time and the amount of time the box was perhaps left in the sun and then the possibility of me leaving an esky out the front for the next delivery of produce….of course I forgot to leave the esky out – so we got the new box and everything is wonderful again – we even got a mango! We’re quite excited about this one!

When we brought the box inside, the Big Man explained to me that the box was in a different position from last time. On the last delivery, the box was left on the sunshine bearing wall of the doorstep and not tucked nicely in the corner like the 2nd delivery was. Kudos to them! I am a very happy customer now!!

Mongolian Girl and Camel

Mongolian Girl and Camel (clipped to polyvore.com)

So as you all know, the Big Man is a complete and utter carnivore and the idea of any fruits or vegetables in our house just revolts him! Except when the little munchkins come to stay and he has to set an ‘example’ – it is quite hilarious watching him eat his vegies when they are here and trying not to gag!

So anyway, this week, we got:

  • 2x Fuji Apples
  • 2x sundowner Apples
  • 1x Canteloupe
  • 1x Mango
  • 2x Oranges
  • 3x Green Pears (last week we got brown pears and they are just yummo!)
  • 1x Bok Choy Bunch
  • 2x Broccoli heads
  • 2x Carrots (last week we got a whole bag so we still have some leftover)
  • 1x Mint bunch
  • 2x Brown Onions
  • 1x Butternut Pumpkin
  • 1x Potatoes 1kg bag (pink skin) From South Australia and the plastic bag even has recipes on the back!
  • 2x (roma) tomatoes
  • 1x gourmet lettuce green middle and red/brown edges

And here is my plan of what to do with it (for two people – note he had a pear tonight, so he is converting!)

The box of goods comes with a list, so I sit down after I’ve admired and put everything away and work out how to use it in the best way.

  • 2x Fuji Apples – Lunches
  • 2x Sundowner Apples – Lunches
  • 1x Cantaloupe – Gift for my Dad because he absolutely loves cantaloupes and this one is gorgeous!
  • 1x Mango – Smoothie – preferably alcoholic (my own special recipe!)
  • 2x Oranges – Lunches/Juice (Mr. 6 adores fresh orange juice even though it’s such a pain to do he sucks me in every time!)
  • 3x Green Pears (last week we got brown pears and they are just yummo!) – Lunches or Dessert
  • 1x Bok Choy Bunch – Vegie stiy fry for my work lunch (make on weekend and freeze)
  • 2x Broccoli heads – Vegie Stir Fry or Soup one night when man wants meat and I need vegetables
  • 2x Carrots (last week we got a whole bag so we still have some leftover) – Roast/Vegie Stir Fry Conveniently I have a Beef Topside Roast in the fridge and now we have all the other ingredients for tomorrow nights dinner!
  • 1x Mint bunch – Freeze in ice cube trays with water for Summer drinkies, garnish for Vegie Stir Fry and Broccoli and Pumpkin Soup. Update: Homemade mint chocolate chip ice cream shall be attempted tomorrow!!
  • 2x Brown Onions – Roast/Vegie Stir Fry
  • 1x Butternut Pumpkin – I will roast the whole pumpkin (chopped) with the beef and then use the remainder of the pumpkin for a quick soup for the following week.
  • 1x Potatoes 1kg bag (pink skin) From South Australia – and the plastic bag even has recipes on the back! – Roast and use 1 or 2 in the soups above as well.
  • 2x (roma) tomatoes – Lunches
  • 1x gourmet lettuce – Lunches

I realise this amount of produce may not keep or even last wo people for a 2 week period, but we hate to throw anything away and waste food so we will just see how far I can make it stretch. Without a car right now and not knowing how I’m getting home from work every afternoon, this is a real help for me.

From last week, we still have a fair bit of fruit left as we haven’t quite got used to all this fresh produce yet. That’s ok though, I’m sure I’ll figure out a fruit crumble or something like that!

The cos lettuce was great and is half used by now and the chinese cabbage – oh yeah! This is now a vegie stir fry ingredient with the rest as above = hooray!

We also got the standard tomatoes, onions (used within a day or two), pears, oranges and apples (the funny spinach and parsley as described above) and I also got a Globe Artichoke – which I have never eaten in my entire life and have absolutely no idea what to do with.

That one is being gifted to vegetarian (but bacon eating – yeah, I know, don’t even go there!) – Mother.

She will know what to do with it.

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Today I Love……A Real Aussie Meal Deal…….

24 Aug

A real Aussie Meal….

Sorry, I got distracted looking up “Aussie”

Hello!! It’s been a while, I know – Apologies!

Still here, still kicking; did some blog tweaks tonite….some of you may even notice a difference (*prays and hopes*) – my links are on it now!

Pinterest? DO.NOT.EVEN.GO.THERE.

With the complete and absolute awesomeness of this website – even more and more and more beautiful stunning pictures of precious lovely products and ideas for me to look at every single day! Brilliant, I say! Bloody Brilliant!

Ah, this is apparently a monkey…..cute! 🙂

Anyhoo……back to the topic………Aussie? Oi!

“Aussie, aussie, aussie! Oi, oi, oi!!”

I am that Australian that I actually OWN a badge that says Oi!

WITH the punctuation and everything…..I’ll try and find it if you want me to….

When I was a child, I collected badges….I passed most of them on to my (other) little cousin as he also does the same thing (!) but kept the special ones that could not ever be replaced for me…..

 Damn….I’ve done it again! BACK to the TOPIC Catrina….

Note to you and me: I’d be completely stuffed if I had a word limit on my blog!

 Lately….we’ve been eating a lot of chicken….I like chicken….

BUT the big man….is obviously a BIG man and big men need the……..MEAT!

Well, apparently they do, and this one does as well…..

I’ve been even more turned off lately by reading (and hearing) about the bowel cancer levels in meat eaters and problems later in life that people suffer when they eat a lot of (red) meat. Skinny Bitch? Do you know what I am talking about???!!?? Well, you should! Look it up!!

 The big man says, I’m sick of chicken! Oh, OK, let me see what I can do about that my gorgeous sweet ‘sun and stars’….(see: Game of Thrones reference!)

 Tonight I went to the shops; had a look at the meat in the butcher and went to Coles…..I don’t think I need to explain much further when I tell you I went back to the butcher…..check this out for a gorgeous slab of true blue aussie beef!!!

Served with crunchy chips, thick onion gravy and a dirty fried egg = GOLD on a plate!!!

YUM!! Nite, nite now……xxx

Today I love….rocking my lunch!!!

17 Jul

So much to blog about….soooo little time….

I know you all find it as hard as me to think up new and exciting food to take to work for lunch…because when I look for ‘work lunch ideas’ on the internet – the results are a sorry state of affairs!

So we have the standard sandwich press and microwave at work- would be nice if we had a toaster as well because raisin toast is seriously the best thing for work breakfasts – second close is porridge, but that’s all another story now; be patient my pretties!

I’ve been through the can of soup and a roll, the leftovers from home, the fresh and the toasted sandwiches, tuna/baked beans in a can and I AM OVER THEM ALL!!!

I wish I had the time and the energy to make my lunch look like this every damn day! How these mothers have the time or the skill to do this is ‘Top Secret” though……

They make it sound so easy!

Today’s “detective themed” lunch includes:  roast beef, white american cheese sandwich, watermelon slices, almonds, snap peas, celery & peanut butter

OK, what about this then?

Today’s lunch includes: ham/cheese sandwich, blueberries/raspberries, cucumbers, almonds, Trader Joe’s Ginger Snaps

How long do you think this actually takes to prepare?

Stuff that, I say……

Here is my top 10 ‘different’ work lunches:

  1. Quesadilla – a tortilla or flat bread, refried beans from the can, cheese and either bottled or home made salsa (from last nights dinner = easy, peasy!). You can whack some salad on there too after cooking if you feel like being a rabbit.

  2. Pizzaola toastie – sliced bread, cheese, fresh sliced tomato and green capsicum strips – salt and pepper is a must on this one people!

  3. Felafels – these keep so well in the freezer! Make them yourself or get them from your best local kebab joint. Wrap a few in a tortilla or flat bread, heat it up a little in the micro and whack some lettuce and sweet chilli sauce on that deliciousness!

  4. Baked potatoes – do them the night before – in the micro if you are not cooking them for your dinner and then top them with BUTTER, cheese, tomato, maybe some sliced ham or whatever you feel – and you will have a meal!

  5. Rice paper rolls – so easy to keep in the cupboard and easy to wrap with the leftover vegies and meat from your dinner. Or keep a bag of frozen vegies in the freezer and add some 2 minute noodles to those babies and you have a lovely rice paper lunch! Add some soy and chilli sauce in some little plastic containers and you will be rocking your lunch a a la bento-ish as much as we human people possibly can!

  6. A plain and simple ole egg – I have one of those groovy auto egg boilers – get up in the morning – whack the egg in with the amount of water required – shower and by the time you are done, so is you egg! Note: you may need to run for the buzzer if you spend too much time under that water but then that will teach you a lesson as well! What do I do with the egg you say? Well, if you are well trained, you will already your work staples (see list below) so you defrost some bread, whack it on some crackers with some other condiments and a la we have lunch!

  7. OK, I’m reverting to a staple for this one but I love it – sliced bread, topped with BBQ flavour baked beans and cheese – cooked between the sandwich press – you will feel like you are glamping at work!

  8. Kind of a staple here – tuna patties – so easy to make with your leftover mashed potato from dinner – and they freeze very well – so I always have some on hand ready to go to work with me!

  9. Salad – good for a hot day when it’s too hot to even care about food – I go to the shop on the way to work and grab a lettuce, carrot and some assorted greens, cucumber and maybe a mushie or two as well. Salad dressing should be in your fridge at work already. (see list below) .

  10. Home made soups – always freeze well and are ten times better than the canned ones and we all know that! My recipe for cauliflower soup will follow if you be nice now biatches…….

Here is my staples list for your work food cupboard – here’s hoping you can find a stash somewhere like me!

  1. Mustard – multi-purpose – whatever floats your boat

  2. Salad dressing – as above

  3. Cream cheese – jar or block or as above

  4. Red onion – I keep mine in a little onion keeper – very good and highly recommended! Lasts for 3-4 days for me.

  5. Fresh tomatoes

  6. Cheese – sliced, block or as above – whatever floats your boat

  7. Crackers

  8. Bread in the freezer

  9. Chocolate

  10. Chewing gum

  11. Sweet chilli sauce

  12. Soy sauce

  13. Porridge and/or cereal

  14. Canned soups/cup-a-soups

  15. Salt and Pepper

  16. Herbal Teas

  17. Freshly ground coffee

  18. Vegemite

  19. Nuts

  20. Nut slice – this is awesome – more details to follow!

Looking at that, it seems a pretty big list, but most of it will fit in your drawer at work (hopefully!) and in one shelf of the fridge – so that’s fair isn’t it??? The boys have their beer in my fridge….so I have my staples as well!

OK, phew I’m done – it’s really hard isn’t it???

Hit me with your ORIGINAL tips for easy and different work lunches……

Today I Love….Hot Potato Martini….

25 Feb

I’m back – No, I’m serious – I believe I’ve found that mojo thingy now….yes, you read it correctly people….

Oh and hey, google this topic and this post is pretty much all you will find!! Anyhoo….

Yummy, yummy in my tummy!

Baked potatoes that is…I believe I have spoken about my beloved Hasselback potatoes as well?? They are seriously and wonderfully so easy to make….

I think I really should have made a tag called “Baked Potatoes” for my blog like my “Mexican” tag cos I just L.O.V.E them soooo much!!

And oh decadence and oh sophistication, here I come!

With my big, fat, hot and steaming……Baked Potato!!!

Whoever thought of this should get a medal or a gold star or one of those awesome little smiley stamps that everyone loves and always uses now! 🙂

My fave Baked Potato topping is…..a whole lotta garlicky butter….and it’s gotta be real butter, sorry folks….topped off with some crispy, crunchy bacon, melted cheese (lots of that!), a little bit of coleslaw and some spring onions and sour cream to garnish…yeah I’m pretty boring and regular with my baked potatoes – what’s your fave recipe for them??? xxx

Note: I will update the toppings on this soon…..as stated previously I cannot even find where I found this little beauty!! So far I know we have bacon, sour cream and….. ;0

Ventanas Atlanta GA – Loaded Baked Potato In A Martini Glass | Foodspotting

All pics courtesy weheartit.com
Except the main pic which was sourced from twitter pics – source t.b.a

Oh and I just had to show you this cos I love it so much – print available on etsy.com – let me know if you would like the link x

Today I love….Choc Chic

12 Oct

Oooh, oooh, ah-ha!

You’ll be saying that too after you see these little beauties!!

Go on!

 

The two best things ever in this world – shoes and chocolate….are now combined!!! Wish I had thought of this idea….if only they would ship to me down under!

Here are just a few of their designs:

I love this from their site as well:

“Serving suggestion

We’ve heard people like to fill their chocolate shoes with champagne, drink the champagne from the shoe, then eat the shoe. Sounds good to us”

Chocolate Shoes and Handbags | Bristol chocolate shoe and Handbag makers

Today I love….Meringue Rings

27 Aug

I’m a fidgeter…what about you???

I like to fidget….so I believe I really, really, really need one of these…or maybe more than one???

I love, love, love them so much I just want to eat them all up right now!!!

“Check out this tasty looking ring! The important word to look out for in the previous sentence is ‘looking’, the ring might look like a tasty little meringue, but unfortunately (or fortunately) they are not made out of egg whites and sugar, but industrial grade silicone, the kind of stuff that’s in your bathroom…But lets look at this in detail, shall we? Designed to look just like a little meringue, these rings are absolutely uber-delish. The silicone that’s used by German designer Tanja Hartmann makes those rings look so real that you immediately want to start sucking on them. Luckily they are made out of silicone and not sugar and egg whites, because that makes them a lot more durable then the real thing and trust us, sucking on your finger doesn’t really go down all that well in public.

In any case, the ring comes in 3 sizes, and whilst the silicone is stretchy, don’t opt for the smaller size, it will be so tight that it’s uncomfortable!

Now order the ring and start googling for the meringue recipe, we can tell you’re already anxious for a soft and fluffy sugar thingy…”

And they are cheap, cheap, cheap!!! Yay for us!!!

What do you think?

Well, my meringue recipe is now definitely coming and on the way folks….stay tuned!!!!

All images courtesy We Heart It

Meringue Rings – US Store View – English

Today I love….Cupcake Wars

16 Aug

Today is the RSPCA Cupcake Day!!!

So I hope that you are all munching away on pretty, lovely, yummy little cupcakes and of course, donating lots of $$$$ to a good cause!!!

If you missed my post about the RPSCA Cupcake Day, you can find it here….

In the meantime….

There is a war going on in our kitchens…..

A war over CUPCAKES!!!!

Love, love, love the idea…….

“Cupcake Wars pits Cupcake vs. Cupcake in Food Network’s tastiest competition yet.

In the latest episode, 4 cupcake makers vie to have their treats presented at the Alma Awards.

Judged on taste and presentation, only one will win the gig.

We are about to put on our helmet, pick up our frosting gun and go to battle.

The war is on!”

Cupcake Wars : Cupcake Wars : Food Network

Look at this amazing photo I found while searching for the above pics:

All images courtesy We Heart It

Today I love….lovely lamb (Glamping recipe)

8 Aug

Get some lovely, lovely lamb from your lovely local butcher….

Ask that lovely shopkeeper for some ‘souvlaki‘ meat or maybe lamb backstraps if they decide to look at you like you have two heads….

In the morning after your yummy bacon and egg or pancake glamping breakfast, grab that lamb and marinade it for the day……season it with some ground paprika, lemon juice, and dried oregano and a splash of the good ole olive oil and then soak that lamb baby for the arvo while you go exploring/fishing/bike riding/bird-watching……

Skewer that lamb when you get back from the lovely wilderness and baste it in the liquid – keep a bit for later on and seal and wrap your meat up in foil….cook it over your fire….not too close! Over hot rocks is best and cook that baby for about 45 mins per kg. Unwrap it and cook till the outside is crispy and golden brown….

Serve your deliciousness sliced and dressed with lemon juice and wrap it in a pita bread either whole or split in two for the little munchkins with sliced red or brown (white) onion, sliced  (cherry ones are the best for this) and shredded lettuce and get yourself some tabouli if you are really feelin’ fancy!  (Let me know if you want my tabouli recipe too folks!) Dress this little wrap of wuvly goodness with a mix of crushed garlic – hit it with at least 2-3 cloves or 5 if you are daring….and a tub of greek yogurt….

Do it like this to share it round the campfire!!!

You can also boil/steam some little potatoes cut into slices – (but I personally like quarters = more crispy sides!!), and then fry them in a pan till crispy and you have your own home made chippies to go with it!!!

Like these:


Salad + meat + chips = YUMMY warm glamping food!!!!

Today I love….Hasselback Potatoes

20 Jul

My grandfather taught me to make these….a very long time ago….and I love, love, love them!!!

They are of Swedish origin and yes, they do take a little longer to chop up than normal roast spuds but the upside of this is that the potato does cook quicker and you will end up with beautifully crunchy roast spuds EVERY time – guaranteed!!!

Ingredients:

  • Potatoes
  • Olive Oil
  • Salt & Pepper
  • Nutmeg/Garlic if you’re feelin’ fancy!!!

Method:

  1. Preheat oven to 200°C.
  2. Chop your potatoes in half length-ways so they are as long as possible. Place one half of a potato, cut side down on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through.
  3. Place in a bowl. Repeat with remaining potatoes.
  4. Add oil and seasonings as you wish to potatoes. Season with salt and pepper and toss to combine.
  5. Place in a roasting pan. Bake in oven, turning occasionally, for less than 1 hour or until golden brown and crisp. Transfer to a serving bowl to serve.

Today I love….Edible.com

20 Jul

Okey Dokey folks – Who wants to make some Hornet Honey Aioli???

“Edible aims to bring you delicacies that you may never have considered or perhaps seen before, whether it be recreations of ancient aphrodisiacs consumed in the court of Queen Cleopatra, Insects eaten by the street traders of Phnom Penh or more sedate but equally interesting fayre such as rare chewing gum from Japan with unique weird and wonderful flavours to rare chocolate, teas or coffees found by our epicurean explorers around the globe.”

Check out their departments!

Insectivore – edible insects like Locusts and Beetles and oh, wait people – it’s an oven baked Tarantula!!!….

Aphrodisiacs – products like a 24 carat gold lollipop (gimmee, gimmee!!!), Scorpion Vodka and pearl dust….

Carnivore – meat and fish products like crocodile thai curry, reindeer pate (excuse me??!!) and ostrich eggs….Masterchef THAT baby!!!

Herbivore – fruits, nuts and vegetarian products like weasel and civet coffee and monkey picked tea – wow!!! Are they battery monkeys or free range I wonder?

Herbs and Spices – Wild Black Vanilla Bean Pods….

The English Garden Collection (What? For some sanity here??) – Nope – it’s Worm Gin!!!

Apothecary – Skincare range – Monkey Picked Tea Wash and Scorpion Extract Wash….

Happy Shopping!!!

About « Edible.com

Today I love….One-Ingredient Ice Cream

20 Jul

Usually I freeze my old bananas to make into a banana cake…..(this is my Mumma training here)……

Then I found this great idea for using up the old frozen banana stockpile…..

It is way too cold in my part of the world to be eating any ice cream whatsoever but I hear there is a massive heat wave in the US of A so maybe someone over there will find this helpful and cooling – please let me know if you make it!

The best thing about this recipe is how easy it actually is to make!

The second best thing is it contains no fat, no cholesterol and no added sugar – just yummy, creamy and sweet bananas!

You will need about 4 frozen bananas (or 1 per person). Break them into chunks (if you can, muscle woman/man) and put them in the food processor. Pulse the processor a few times to break up the chunks then turn on full bore and run for about 5 minutes; scrape down the sides of the bowl occasionally (make sure you STOP the food processor 1st!). Place the mix in a bowl and re-freeze to firm for about 15 minutes or bugger that and just eat it!!! A spoonful of Milo (or drinking chocolate) and some chopped nuts goes beautifully served with the ice cream.

Yes, so the title of this post is ‘One Ingredient Ice Cream’…..theoretically you could do this with ANY frozen fruit – berries probably work best but let me know what you try (a mix of fruit maybe?) and please let me know how you go!!!

If you are still feelin’ HOT HOT HOT, check out my Honey Ice Cream post!!!

This is also a great idea – get your bananas and fill ’em up with chocolate chunks then bake ’em or whack them on the barbie (BBQ/Hotplate for you non-Aussies out there) to get some chocolatey banana-ery goodness!

Or aren’t these pretty????

Pretty damn easy for the little kiddies to do as well I say….

These are a few of my favourite things – Part 5 – Doorbells & sleigh bells and schnitzel with noodles

19 Jul

Doorbells…..

Check out the Doorbell porn group on Flickr!

Sleigh Bells…..

Oh, what a lovely sound this is…..

Schnitzel with noodles….

Click on the picture above for the Rachel Ray Schnitzel recipe……

Today I love….The Zenchilada

12 Jul

Food for Body, Mind and Spirit….

Well, that’s never a bad thing!

I love, love, love a good foodie magazine!

Here is the latest offering and the best thing about it – it’s completely free!!!

Each issue focuses on a particular topic – this one is corn and I am looking forward to the next one – “What came first – the chicken or the egg?”

Epicurious says:

“Food magazines are dead and dustbin bound. We all know that to be true.

Zenchilada, a digital mag, which just published its first issue, begs to differ.

Published out of Santa Fe, New Mexico, and edited by Ronni Lundy, a rock star of a scribe who made her bones in Kentucky, writing about the food and music of Appalachia, Zenchilada offers a broad view of culinary culture.

Ronni’s take on food is inclusive. In this first issue she surveys peoples and places where corn matters.

Marilou Awiakta, the Cherokee poet, gets her say.  So does a corn smut fetishist. And Matt Rowley, a moonshine historian. Corncob wine is on offer. And so are cornmeal cookies, baked in the Italian tradition.

Zenchilada, which publishes articles with mellifluous titles like “Whole Lot of Slakin Going On,” is a hopeful shot across the bow at those pessimists who believe that smart words and good food are no longer copacetic partners. Read it”

Read More at Epicurious Here

The Zenchilada

Today I love….NMAA cooks

6 Jul

This little gem of a book was in my household and used regularly when I was growing up…..

My Mum used to make a lovely fudge from this book for me and my brother and I used to sit and watch movies and eat (read: devour) it!

Now, every time I see the movie Dumbo, I can taste this the flavour of this fudge in my mouth and it is so so easy to make!

Here is my (and Mum’s of course) edited version of the recipe:

Creamy Toffee

It’s fudge to me!

Ingredients

  • 125g Butter
  • 1 cup sugar
  • 2 Tbsp Golden Syrup
  • 1 can condensed mik
  • Vanilla essence to taste
  1. Melt butter, add sugar, syrup and milk. Boil slowly and cream with a wooden spoon for 20-25 minutes.
  2. Add vanilla essence and cook for 1 min.
  3. Pour onto a plate or into a tin to set in fridge.
  4. Cut and enjoy!

Today I love….Cupcake Day for the RSPCA 2010

6 Jul

It’s Cupcake Day!!

Everyone say YAY!!!

This is one of my favourite cupcakes of all time….

Kims Creative Cakes

So to get involved in the cupcake day….

On Monday 16 August, registered RSPCA Cupcake Cooks across Australia will descend on their schools, workplaces and social groups with batches of scrumptious homemade cupcakes to be exchanged for donations to the RSPCA.

To get involved…

  1. Register in your State/Territory. It’s FREE! We will automatically setup a fundraising page on your behalf
  2. Send your fundraising page to all your friends and family
  3. Download resources
  4. Plan your Cupcake Party and bake up a storm
  5. Add donations through your fundraising page
  6. Upload a photo to win fantastic prizes

Last year, you helped us raise $1.1 million to assist in the care and protection of Australia’s animals. This year we want to top that total with hundreds and thousands, and reach our target of
$2.5 million! The cherry on top of the cupcake is that for every $100 raised online, you’ll receive one additional entry into the draw to win 2 Kymco scooters – perfect for those last minute bakery deliveries!

Whether you register as a Cupcake Cook or go into training as a Cupcake Eater – you’ll be supporting the 155,000 animals that the RSPCA cares for every year.

Cupcake Day for the RSPCA 2010

Here is some cupcake inspiration for you thanks to all my friends at We Heart It

Today I love….the easiest pumpkin soup ever….

4 Jul

One from the olde recipe file….

The only thing I don’t love, love, love about this soup is chopping the skin off the pumpkin at the start – me = no muscle power to chop any big heifer pumpkins!!!

Ingredients

  • Pumpkin – half a medium size jap and a whole butternut pumpkin – seeds and skin removed – chopped into largish chunks or hey – just what ever you have on hand/left over from last night’s roast dinner etc…
  • 1 onion – quartered
  • 1 or 2 carrots chopped into small chunks
  • Keens Curry powder – 1 tsp or to taste
  • Sour cream
  • Fresh chopped parsley
  • Hot, crispy, crunchy bread rolls to serve
  1. Put all the vegies in a large pot and cover with water. Make sure you will have enough room left to wizz in the saucepan when you are done – ie. use a LARGE saucepan!
  2. Boil until the carrot is cooked.
  3. Add curry powder.
  4. Remove from heat and wizz it all together with a stick blender.
  5. Serve in bowls topped with a dollop of sour cream and sprinkled with fresh parsley.
  6. I like to halve and then toast my bread rolls, add a slice of cheese, top with a freshly cooked rasher of bacon and whack them under the grill for 2 mins to melt the cheese and then I proceed to dip this wonderful bread concoction into my soup!

It’s just simply DIVINE people! Get on it now!!!

    Today I love….Top Chef University

    1 Jul

    It’s official.

    The whole world has gone Masterchef MAD…..

    Now, the latest offering is an online cooking course from Top Chef University!

    Awesome! Now, I can finally learn how to make authentic Mexican food and eat it every day! Without buying those awful dinner kits….

    Offering a range of 12 culinary courses on offer from vegetables to seafood to global meals and desserts….and professional instructors…

    Top Chef University

    Today I love….Cookbook for Marysville

    23 Jun

    The Marysville Cookbook

    Saturday 7th February 2009, now known as Black Saturday, saw the state of Victoria devastated by uncontrollable bushfires. Many towns were wiped from the map, thousands of buildings were lost and 173 people perished.

    The devastation of Marysville was almost total.

    The township needed something that was theirs and theirs alone. So they created the “Cookbook for Marysville”. Almost 300 copies were printed and given to the residents of Marysville with a message of hope and of thanks to emergency personnel.

    Many people wanted to buy the book. They commissioned a second print run and the book is now for sale at $30.00.

    $10 from each and every book, will be returned back to the town through various community ventures. I shall publish updates on sales and where the money is going, along with recipes from the book, at the Marysville Cookbook blog.

    This book is 165 pages, including 28 pages of photos of the old Marysville taken by residents both past and present.

    Read more about the book and my thank you to the people of Marysville.

    Buy the book now!

    Marysville Cookbook

    * Title: Cookbook for Marysville

    * ISBN: 978-0-646-52760-4

    * RRP: $30.00

    * Postage $5.00 (Australia only)

    via Cookbook for Marysville – Marysville Cookbook.

    Today I love….My favourite risotto (Glamping food)

    22 Jun

    This is my recipe for my favourite risotto.

    I love, love, love this as it is an excellent recipe as it can be adapted to be cooked when you are camping (or you may call it glamping when you are cooking this lovely meal!) as it is very easy to do on a one burner stove.

    This will definitely feed the hungry hordes and keep them satisfied for hours to follow!

    As a bonus, you the chef are able to grant yourself the permission to finish off the bottle of white wine with your meal……

    No more stodgy boring old toasted sandwiches or canned soup for me when I go glamping next!

    Chicken, Spinach and Sun Dried Tomato Risotto


    Ingredients (to serve 4 people)

    • 1 tbsp olive oil
    • 1 large onion, diced
    • 3-4 cups chopped fresh raw chicken or shredded cooked BBQ chicken
    • 2 cups arborio rice
    • 3-4 cups Chicken Stock (preferably home made)
    • ¼ cup dry white wine
    • 2 cups baby spinach leaves, washed
    • ½ cup sliced sun dried tomatoes
    • ½ cup grated parmesan cheese

    Directions

    1. Heat the oil in a large, non-stick saucepan. Add the onion and raw chicken (if using) and cook for 3-5 minutes until the chicken is browned and the onion has softened.
    2. Add the rice and toss to coat. Cook for a further minute.
    3. Add the shredded cooked chicken now (if using) together with the chicken stock and wine. Mix well. Cover and simmer very gently for 25 minutes, and continue to consume the rest of the white wine in a nice & large, chilled glass…oh, now don’t forget to stir often (ie. when you get a top up), until the rice is soft to the bite and all the liquid has been absorbed.
    4. Stir in spinach, sun dried tomatoes and parmesan cheese. Allow to stand for 2 minutes. Serve garnished with extra grated parmesan and lots of black pepper.

    Cooking note: You WILL notice the difference if you use home made chicken stock as it turns out soooo much tastier!

    Happy Glamping!!!

    Today I love….Violet Macaroons with Raspberries & Butter Cream – Recipe – MasterChef Australia

    21 Jun

    I reckon I could make these….

    BUT if I make them, I don’t think I’ll actually ever be able to eat them without feeling guilty because they are soooo pretty and sooooo dainty!

    I just love, love, love them to bits!!

    Although the judges did gave Callum a standing ovation for this fabulous recipe!

    So I might just have to try one……

    Violet Macaroons with Raspberries & Butter Cream – Recipe – MasterChef Australia

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