Tuesday, April 27, 2010

Moving House

Hi gorgeous people ... just letting you know I haven't disappeared ... I'm in the middle of moving house.

Been a crazy few weeks. We move this Friday and our house sale only went unconditional today and we sign the lease on our new home tomorrow - with two sleeps to spare!

I am sure there will be lots of things to share as soon as I am back on line.

Look forward to chatting on the other side xo

PS.   My new kitchen is amazing ... can't wait to start cooking in it!

Tuesday, April 20, 2010

Anyone for Scones

I am so inspired ... have a look at the gorgeous old stove ...

I think the fridge beside it is a bit modern though ... needs an old bubble shaped Kelvinator.

Anyway, I wonder how many batches of scones have been made in that oven.

Monday, April 19, 2010

Petite Breadrolls

As an alternative to making sandwiches I make Petite Breadrolls.  They look great, taste great, and are more substantial than a sandwich.

I use the bake at home rolls from Woolworths or Coles.   I normally have a stash of them in the freezer.

My favourite fillings are:

1.  Ham or Roast Beef with potoato salad and baby spinach.

2.  Egg & Lettuce
3.   Chicken w. mayo, mustard and baby spinach

Filling ideas are endless ... would love to hear what some of your favourites are ....

Tuesday, April 13, 2010

Cookie Dough Monster Strikes Again

As most of you are aware my son is the Cookie Monster ... he continually eats frozen cookie dough from the freezer.    If you are not aware of his antics, you can check out the original story here.   

He was then sprung eating it with icecream for dessert ... check out here!

And on a recent fishing trip to Bribie Island, guess what I found him eating???

YEP ... he had put a secret stash of cookie dough in the esky!

He does occasionally let me bake them before eating ...

Sunday, April 11, 2010

Donna Hay Chocolate Cake

Oh my goodness, how great does the cover of the Donna Hay 50th Edition look.   I was so mesmerised by it I had to bake it ... and eat it ...
It was very easy to make and it tastes amazing!

My wonderful friend Lourdes, baked the Lemon & Passionfruit Cake ...

The only dilemna we faced was which one to try first ... so we had both!   We were of course celebrating the contract on our house ... that took all the calories away!

If you don't already have the lastest copy of Donna Hay ... then get one!!!  It is full of fantastic recipes and ideas.   I can't believe it is the 50th edition ... I own every one ... so glad I have a subscription.

I'm keen to get some feedback from my followers, so here's a question for you ... "What is your favourite Donna Hay recipe?"

Sunday, April 4, 2010

Hot Cross Buns with a Twist

This Easter I decided to make Hot Cross Buns with a Twist ... HOT CROSS MUFFINS!!!    They are so simple to make and family and friends loved them ... so much so I ended up making 8 batches!

You will need:   [makes 12]
135g dried cranberries
150g currants
2 1/2 cups self raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup sunflower oil
1 cup buttermilk
2 eggs
200g caster sugar, + extra 2 tablespoons
80g icing sugar
1 teaspoon lemon juice

How to:
Preheat oven to 200 deg C.
Soak dried fruit in just enough boiling water to cover for 10 minutes. 
Drain well, then pat dry with paper towel.
Mix the flour, soda and spices in a large bowl. 
In a seperate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. 
Add to the dry ingredients and stir to combine. 
Gently stir in the fruit.
Divide the mixture among muffin cases, then bake for 20 - 25 minutes until lightly browned.
Cool completely on a wire rack.
Meanwhile, place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, sitrring, until sugar dissolves. 
Brush the glaze over the muffins.
Sift icing sugar into a bowl.  
Add lemon juice and just enough hot water to make a thick, pipable icing.  Using a piping bag or drizzle from a spoon to draw a cross on each muffin.


I decided to be a bit creative and baked them in disposable espresso cups (4oz).   If you are going to give this a try ... spray the inside of the cup with cooking spray and when they are cool enough to handle, run a knife around the edge of the cup to make them easier to remove.

You will notice from my photo that I didn't pipe these ones with the icing ... you are a very observant bunch!  After that many batches I have to admit I was getting slack ... so I used a tube of premade icing from Woolworths.   The sad thing is nobody complained or even noticed the difference.

You can also use whatever combination of dried fruit you prefer.  But, the cranberries a real treat!

[Original recipe can be found in the DELICIOUS magazine - April 2010 edition]