Lamingtons

7:59 AM

I'm very excited today to be putting in my entries for this year's Ekka!  For the non-Brisbane readers, that's the Royal Queensland Show.  I debuted at the Ekka last year and got 3rd place for my carrot cake - so I'm re-entering that category, along with Banana Cake and Lamingtons.  That's my entries pictured above!  I also had a few entries in the local Pine Rivers Show on the weekend - so I'll bring you all the results later this week.  So here's the recipe for the Lamingtons - I used one from the CWA - fingers crossed they are worthy of a prize!  Plus hear the early judging from Liam & Robbie below :-)

Ingredients
125g butter
3/4 cup castor sugar
2 eggs
1 3/4 cup SR Flour
2/3 cup milk
1 tspn vanilla

Icing
3cups icing sugar
1 tspn butter
1 tspn vanilla
1 tbspn cocoa

Method
Cream butter and sugar. Add vanilla, add eggs one at a time. Add flour alternatively with milk.

Pour mix into a greased lamington slab tin, 11 inches by 7 inches and bake in a moderate oven for about 30 minutes.

After it's thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.

Put icing ingredients in a double boiler, over boiling water.  And mix until smooth, adding a dash of hot water.

Then put a lamington on a fork and ladel icing over the top until covered, hold it while it drips then roll in fine coconut.

Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.

Tip: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.

I'm very excited today to be putting in my entries for this year's Ekka!  For the non-Brisbane readers, that's the Royal Queensland Show.  I debuted at the Ekka last year and got 3rd place for my carrot cake - so I'm re-entering that category, along with Banana Cake and Lamingtons.  That's my entries pictured above!  I also had a few entries in the local Pine Rivers Show on the weekend - so I'll bring you all the results later this week.  So here's the recipe for the Lamingtons - I used one from the CWA - fingers crossed they are worthy of a prize!  Plus hear the early judging from Liam & Robbie below :-)

Ingredients
125g butter
3/4 cup castor sugar
2 eggs
1 3/4 cup SR Flour
2/3 cup milk
1 tspn vanilla

Icing
3cups icing sugar
1 tspn butter
1 tspn vanilla
1 tbspn cocoa

Method
Cream butter and sugar. Add vanilla, add eggs one at a time. Add flour alternatively with milk.

Pour mix into a greased lamington slab tin, 11 inches by 7 inches and bake in a moderate oven for about 30 minutes.

After it's thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.

Put icing ingredients in a double boiler, over boiling water.  And mix until smooth, adding a dash of hot water.

Then put a lamington on a fork and ladel icing over the top until covered, hold it while it drips then roll in fine coconut.

Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.

Tip: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.

Savoury Waffles

5:35 AM

I was given a waffle maker some time ago and have usually associated it with high-fat, high-sugar toppings like ice-cream & golden syrup (yum!)  So a couple of weeks ago I just randomly thought that there must be savoury waffles out there!  I found this recipe here and it was superb! I added boiled eggs and ham (which weren't really necessary - the waffles were filling enough) and it was a very delicious weekend treat!

Ingredients
1 1/4 cup all-purpose flour
1/4 cup polenta
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/3 cup melted unsalted butter
2 large eggs
1 1/4 cup buttermilk
1/2 cup finely grated cheddar cheese
3 tablespoons chopped chives
2 tablespoons chopped parsley

Directions
Preheat a waffle maker on medium-high heat according to the manufacturer’s instructions.

In a large bowl, whisk together flour, polenta, baking powder, baking soda, black pepper, and salt.
In a medium bowl, whisk together the eggs, butter and buttermilk. Stir in the grated cheese. Add the wet ingredients to the dry ingredients, then add the chives and parsley. Stir until just incorporated. Try not to over-mix the batter.

Cook according to your waffle machine instructions.

Garnish with extra chives and parsley and serve immediately with bacon and fried eggs. Add a dollop of sour cream if you wish.

I was given a waffle maker some time ago and have usually associated it with high-fat, high-sugar toppings like ice-cream & golden syrup (yum!)  So a couple of weeks ago I just randomly thought that there must be savoury waffles out there!  I found this recipe here and it was superb! I added boiled eggs and ham (which weren't really necessary - the waffles were filling enough) and it was a very delicious weekend treat!

Ingredients
1 1/4 cup all-purpose flour
1/4 cup polenta
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/3 cup melted unsalted butter
2 large eggs
1 1/4 cup buttermilk
1/2 cup finely grated cheddar cheese
3 tablespoons chopped chives
2 tablespoons chopped parsley

Directions
Preheat a waffle maker on medium-high heat according to the manufacturer’s instructions.

In a large bowl, whisk together flour, polenta, baking powder, baking soda, black pepper, and salt.
In a medium bowl, whisk together the eggs, butter and buttermilk. Stir in the grated cheese. Add the wet ingredients to the dry ingredients, then add the chives and parsley. Stir until just incorporated. Try not to over-mix the batter.

Cook according to your waffle machine instructions.

Garnish with extra chives and parsley and serve immediately with bacon and fried eggs. Add a dollop of sour cream if you wish.

Schulte Large Under Shelf Basket, White

10:08 PM

Features
  • Made from heavy gauge steel
  • Durable epoxy coating
  • Easy to clean

List Price:
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Product Description
The under shelf baskets create more storage under any shelf or cabinet. Easy to install just slip the arms over any shelf. The basket underneath will hold placemats, plates, glasses, sweaters, and more. Use it in the kitchen, closet, or even the office anytime you need more storage space.


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Features
  • Made from heavy gauge steel
  • Durable epoxy coating
  • Easy to clean

List Price:
Get this month Special Offer: check this out!

Related Products

Product Description
The under shelf baskets create more storage under any shelf or cabinet. Easy to install just slip the arms over any shelf. The basket underneath will hold placemats, plates, glasses, sweaters, and more. Use it in the kitchen, closet, or even the office anytime you need more storage space.


Amazon.com: Schulte Large Under Shelf Basket, White: Home & Kitchen The under shelf baskets create more storage under any shelf or cabinet. Easy to install just slip the arms over any shelf. The basket underneath will hold placemats ... cabinet organizers eBay - Electronics, Cars, Fashion ... Find great deals on eBay for cabinet organizers and sliding cabinet organizer. Shop with confidence. Popular Home Organization & Storage Products Organize-It offers closet, laundry room, bathroom, kitchen, garage, office and travel organizers, shelving and storage solutions. The Container Store Find store locations, create a gift registry, read our blog, and view expert tips and videos on organizing. Schulte Grid Storage Collection Organize.com Graphite Orvino Bath Set by Umbra - Set of 6 Red Orvino Bath Set by Umbra - Set of 6 White Orvino Bath Set by Umbra - Set of 6 White Kona Bath Set by Umbra ... Silver Mesh Under Shelf Basket by Design Ideas Organize.com Graphite Orvino Bath Set by Umbra - Set of 6 Red Orvino Bath Set by Umbra - Set of 6 White Orvino Bath Set by Umbra - Set of 6 White Kona Bath Set by Umbra ... Amazon.com: Under Shelf Wrap Rack in WHITE model 1983W from ... Neu Home Foil/ Plastic Wrap Holder, White Made of heavy duty wire construction with a white vinyl coating that will not scratch wood shelving and easily wipes clean ...

Strawberry Ice-cream Cupcakes

1:30 AM

We are definitely in Ekka celebration mode, with the show kicking off this week. To celebrate, I've whipped up this divine little cupcakes, inspired by the famous Ekka Strawberry Sundaes (and I have to credit the amazing cafe Vanilla Pod for the original idea).  It just uses a standard cupcake mix with buttercream. You could always add strawberry essence if you want a bit more flavour. These turned out a treat & look oh-so-cute! Plus a Family Show Taste Test below - hear what Liam & Robbie thought!

Ingredients
125g butter, softened
1 teaspoon vanilla extract
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1/2 cup milk
1 punnet strawberries
12-18 ice cream cones
200mL thickened cream, whipped

Buttercream icing
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
Pink food colouring
Poppy seeds (optional)

Method
Preheat oven to 180°C/160°C fan-forced.

Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk to combine.  Chop half of the strawberries and stir into mixture.

3/4 fill each ice-cream cone with mixture (I put too much in some of mine and they did overflow).  Bake for about 20 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Transfer to a wire rack to cool.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating to combine.  Add pink food colouring.  Add poppy seeds, if desired, to replicate strawberry seeds.

Ice each cupcake cone with buttercream.  Pipe a rosette of cream on each one and top with remaining chopped fresh strawberries.

Here's Liam & Robbie's verdict...

 

We are definitely in Ekka celebration mode, with the show kicking off this week. To celebrate, I've whipped up this divine little cupcakes, inspired by the famous Ekka Strawberry Sundaes (and I have to credit the amazing cafe Vanilla Pod for the original idea).  It just uses a standard cupcake mix with buttercream. You could always add strawberry essence if you want a bit more flavour. These turned out a treat & look oh-so-cute! Plus a Family Show Taste Test below - hear what Liam & Robbie thought!

Ingredients
125g butter, softened
1 teaspoon vanilla extract
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1/2 cup milk
1 punnet strawberries
12-18 ice cream cones
200mL thickened cream, whipped

Buttercream icing
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
Pink food colouring
Poppy seeds (optional)

Method
Preheat oven to 180°C/160°C fan-forced.

Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk to combine.  Chop half of the strawberries and stir into mixture.

3/4 fill each ice-cream cone with mixture (I put too much in some of mine and they did overflow).  Bake for about 20 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Transfer to a wire rack to cool.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating to combine.  Add pink food colouring.  Add poppy seeds, if desired, to replicate strawberry seeds.

Ice each cupcake cone with buttercream.  Pipe a rosette of cream on each one and top with remaining chopped fresh strawberries.

Here's Liam & Robbie's verdict...

 

Spinach & Feta Muffins

10:25 PM


I adapted this one from www.taste.com.au and really liked this recipe.  You could add other herbs/spices - chilli flakes would be nice if it's not for the kids.  It's nice to have a savoury alternative to the usual sweet baking, and they're a great lunchbox option too.

Ingredients
25g unsalted butter
200ml milk
100g baby spinach leaves (or 100g frozen spinach, thawed)
1 2/3 cup (250g) plain flour
1 tbs baking powder
1 tsp bicarbonate of soda
2 teaspoons dried herbs (I used basil & oregano)
1/2 teaspoon paprika
2/3 cup (50g) finely grated parmesan or tasty cheese
1 egg
100g danish feta, crumbled
cherry tomatoes (optional)

Method
Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.

Sift dry ingredients into a large bowl, along with herbs and spices. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. If using tomatoes, prick several times, then place one in centre of each muffin. 

Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.


I adapted this one from www.taste.com.au and really liked this recipe.  You could add other herbs/spices - chilli flakes would be nice if it's not for the kids.  It's nice to have a savoury alternative to the usual sweet baking, and they're a great lunchbox option too.

Ingredients
25g unsalted butter
200ml milk
100g baby spinach leaves (or 100g frozen spinach, thawed)
1 2/3 cup (250g) plain flour
1 tbs baking powder
1 tsp bicarbonate of soda
2 teaspoons dried herbs (I used basil & oregano)
1/2 teaspoon paprika
2/3 cup (50g) finely grated parmesan or tasty cheese
1 egg
100g danish feta, crumbled
cherry tomatoes (optional)

Method
Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.

Sift dry ingredients into a large bowl, along with herbs and spices. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. If using tomatoes, prick several times, then place one in centre of each muffin. 

Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.

Caramelized Onion & Mozzarella Gozleme

9:19 AM
I've previously posted this gozleme recipe here, but I have a new, delicious flavour to share!  I got the inspiration from seeing them sold at some markets recently and it didn't disappoint!  A perfect weekend meal to share with friends :-)

I've halved the original recipe here - it still makes 4 good-sized gozleme. Experiment with your own flavours and let me know!  The picture above is the caramel used onion as well as the spinach & feta - made, of course, with the freshest ingredients from Charlie's Fruit Market.


Ingredients
Olive oil spray
2 large onions, sliced
3 cloves black garlic, sliced (see footnote*)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons balsamic vinegar
250g self-raising flour
200g Greek yoghurt
100g mozzarella cheese, grated

Method
Heat a frying pan over medium heat and spray with oil.  Add onion and garlic and cook stirring occasionally, for about 10 minutes until quite soft and brown.  Add spices and cook for one minute.  Add vinegar and cook for about another 10 minutes, until dark and soft.

Meantime, make the dough:  mix the flour and yoghurt together.  Knead for 2-3 minutes on a floured surface.  Break into 4 equal pieces and roll into balls.  Use a rolling pin to roll into 25cm circles.  Spread onion mixture evenly onto half of each circle and sprinkle with mozzarella.  Fold over and press edges together.  Spray both sides with oil.

Preheat frying pan to medium.  Cook gozleme for a few minutes each side, until brown and "eyes" appear.  Slice and serve.

*Black garlic is an amazing product I'd never even heard of, until introduced to it by Charlie's Fruit Market.  It is similar to regular garlic, but has a much milder, sweeter taste.  It is also softer.  It's perfect for adding that extra flavour, without the strong hit of garlic or the after taste.  Give it a go!
I've previously posted this gozleme recipe here, but I have a new, delicious flavour to share!  I got the inspiration from seeing them sold at some markets recently and it didn't disappoint!  A perfect weekend meal to share with friends :-)

I've halved the original recipe here - it still makes 4 good-sized gozleme. Experiment with your own flavours and let me know!  The picture above is the caramel used onion as well as the spinach & feta - made, of course, with the freshest ingredients from Charlie's Fruit Market.


Ingredients
Olive oil spray
2 large onions, sliced
3 cloves black garlic, sliced (see footnote*)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons balsamic vinegar
250g self-raising flour
200g Greek yoghurt
100g mozzarella cheese, grated

Method
Heat a frying pan over medium heat and spray with oil.  Add onion and garlic and cook stirring occasionally, for about 10 minutes until quite soft and brown.  Add spices and cook for one minute.  Add vinegar and cook for about another 10 minutes, until dark and soft.

Meantime, make the dough:  mix the flour and yoghurt together.  Knead for 2-3 minutes on a floured surface.  Break into 4 equal pieces and roll into balls.  Use a rolling pin to roll into 25cm circles.  Spread onion mixture evenly onto half of each circle and sprinkle with mozzarella.  Fold over and press edges together.  Spray both sides with oil.

Preheat frying pan to medium.  Cook gozleme for a few minutes each side, until brown and "eyes" appear.  Slice and serve.

*Black garlic is an amazing product I'd never even heard of, until introduced to it by Charlie's Fruit Market.  It is similar to regular garlic, but has a much milder, sweeter taste.  It is also softer.  It's perfect for adding that extra flavour, without the strong hit of garlic or the after taste.  Give it a go!


Creamy low-calorie penne

1:24 PM

This meal was just a throw-together weeknight meal that I wasn't going to blog. But then I was so blown away by my mum-genius that I simply had to share!  Are you ready? I think this idea has changed my life! Here goes - the creaminess of the pasta is simply made with a combination of low-fat ricotta and puréed cauliflower! No high-fat cream or white sauce - in fact, we're adding another vegetable into the mix! Told you it was good! You can easily add in any veges you have or any style of pasta - my kids LOVED this & I'm sure yours will too!

Ingredients (serves 5 at 250 calories per serve)
200g penne
Olive oil spray
150g rindless bacon, diced
1 onion, chopped
1 cup sliced mushroom
1/2 cup fresh basil, chopped (or 1/2 tablespoon dried)
1/2 cauliflower, chopped
100g low-fat ricotta

Method
Bring a large saucepan of water to the boil. Add penne and cook for 10 minutes. Drain and return to saucepan.

Heat a frying pan over medium heat and spray with olive oil. Add bacon and onion and sauté until browned. Add mushrooms and cook for another 3 minutes. Stir through basil.

Meanwhile, steam cauliflower until tender. Blitz with a hand-held blender until smooth. Add ricotta and mix well.

Add ricotta mixture and bacon mixture to the penne and stir to combine. Serve.

This meal was just a throw-together weeknight meal that I wasn't going to blog. But then I was so blown away by my mum-genius that I simply had to share!  Are you ready? I think this idea has changed my life! Here goes - the creaminess of the pasta is simply made with a combination of low-fat ricotta and puréed cauliflower! No high-fat cream or white sauce - in fact, we're adding another vegetable into the mix! Told you it was good! You can easily add in any veges you have or any style of pasta - my kids LOVED this & I'm sure yours will too!

Ingredients (serves 5 at 250 calories per serve)
200g penne
Olive oil spray
150g rindless bacon, diced
1 onion, chopped
1 cup sliced mushroom
1/2 cup fresh basil, chopped (or 1/2 tablespoon dried)
1/2 cauliflower, chopped
100g low-fat ricotta

Method
Bring a large saucepan of water to the boil. Add penne and cook for 10 minutes. Drain and return to saucepan.

Heat a frying pan over medium heat and spray with olive oil. Add bacon and onion and sauté until browned. Add mushrooms and cook for another 3 minutes. Stir through basil.

Meanwhile, steam cauliflower until tender. Blitz with a hand-held blender until smooth. Add ricotta and mix well.

Add ricotta mixture and bacon mixture to the penne and stir to combine. Serve.
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