Friday, October 26, 2012
Giant Cupcake
I made this giant cupcake because I wanted to try out my new giant cupcake mould. It wasn't for a birthday but just for some girly fun.
It has a chocolate mud cake bottom with a white chocolate (tinted pink) cupcake 'wrapper' and the top is German Chocolate cake topped off with white buttercream frosting and pretty pink flowers and butterflies.
It has a chocolate mud cake bottom with a white chocolate (tinted pink) cupcake 'wrapper' and the top is German Chocolate cake topped off with white buttercream frosting and pretty pink flowers and butterflies.
Tuesday, August 7, 2012
Vietnamese Spring Rolls with Nuoc Mam
This recipe was give to me by a Vietnamese friend as well as the tip on using the one and a half spring roll wrappers tip!
Ingredients:
1 kg minced pork
600 g minced green prawns
1 bunch spring onions, finely chopped
4 cloves garlic, finely diced
6 shitake mushrooms, soaked in water then finely diced
1 large carrot, grated
100g rice stick noodles (rice vermicelli), soaked in water
then chopped roughly
2 tsp sugar
1 tsp salt
1 tsp ground white pepper
2 Tbs fish sauce
200 spring roll wrappers
2 egg whites
Method:
Mix all ingredients together from the minced port to the fish sauce mixing until well combined.
Take the spring roll wrappers out of the packet but keep wrapped in a damp cloth so they don't dry out.
Remove 2 spring roll wrappers and cut one in half to make a triangle.
Place this triangle on top of the other wrapper to fit into one half of it.
Place a heaped teaspoon full of the mixture onto the spring roll wrapper on the double triangle.
Roll it up starting from the pointy side of that triangle, then tuck in the two end and continue rolling until it is in a spring roll shape-using a little of the egg white to stick the ends down so they don't unravel when cooking.
Its easier to line up 5-10 of the wrappers on the bench, then put on the filling on each one then roll them all up.
Deep fry them until nice and golden.
Serve with Nuoc Mam dipping sauce and lettuce leaves. (roll the spring roll in the lettuce leaves and dip in the sauce then eat!)
You can freeze the rest in single layers until required and cook straight from the freezer.
Makes 120-130 rolls
Nuoc Mam
4 tsp fish sauce
2 red chillies, finely chopped
2clove garlic, finely chopped
6tsp lime juice
Dissolve the sugar into the boiling water then add the fish sauce, chillies, garlic and lime juice.
Place in the fridge to cool.
Serve with the spring rolls-this is enough for 2-4 people.
Ingredients:
1 kg minced pork
600 g minced green prawns
1 bunch spring onions, finely chopped
4 cloves garlic, finely diced
6 shitake mushrooms, soaked in water then finely diced
1 large carrot, grated
100g rice stick noodles (rice vermicelli), soaked in water
then chopped roughly
2 tsp sugar
1 tsp salt
1 tsp ground white pepper
2 Tbs fish sauce
200 spring roll wrappers
2 egg whites
Method:
Mix all ingredients together from the minced port to the fish sauce mixing until well combined.
Take the spring roll wrappers out of the packet but keep wrapped in a damp cloth so they don't dry out.
Remove 2 spring roll wrappers and cut one in half to make a triangle.
Place this triangle on top of the other wrapper to fit into one half of it.
Place a heaped teaspoon full of the mixture onto the spring roll wrapper on the double triangle.
Roll it up starting from the pointy side of that triangle, then tuck in the two end and continue rolling until it is in a spring roll shape-using a little of the egg white to stick the ends down so they don't unravel when cooking.
Its easier to line up 5-10 of the wrappers on the bench, then put on the filling on each one then roll them all up.
Deep fry them until nice and golden.
Serve with Nuoc Mam dipping sauce and lettuce leaves. (roll the spring roll in the lettuce leaves and dip in the sauce then eat!)
You can freeze the rest in single layers until required and cook straight from the freezer.
Makes 120-130 rolls
Nuoc Mam
2 tsp palm sugar, grated
4 Tbs boiling water4 tsp fish sauce
2 red chillies, finely chopped
2clove garlic, finely chopped
6tsp lime juice
Dissolve the sugar into the boiling water then add the fish sauce, chillies, garlic and lime juice.
Place in the fridge to cool.
Serve with the spring rolls-this is enough for 2-4 people.
Chocolate Overload
I made this cake for a friends daughters 7th birthday. Its chocolate fudge cake with a layer of chocolate mousse (not a cream based one) then covered in chocolate ganache which is what sticks on the kit kats and M & M's.
Thursday, June 21, 2012
Lalaloopsy cookies
I made these cookies for my twins birthday at Kinder-to give all their Kinder friends.
I made girls ones for the girls and boy ones for the boys.
Saturday, May 5, 2012
Baby Shower Cake Pops
I have never made cake pops before. I saw a basic cake pop (just a ball on a stick, dipped in dark chocolate then topped with white chocolate and sprinkled with cachous on top) on a fantastic cooking website called Taste.com. I really wanted to make some so when my friend decided to have a baby shower I thought I would have a go at making baby inspired ones.
What can I say, I am now hooked. I had such a ball making them and now my children are putting in orders for themselves for their birthdays etc!
What can I say, I am now hooked. I had such a ball making them and now my children are putting in orders for themselves for their birthdays etc!
My Vietnamese girlfriend told me I couldn't only make 'white' ones I had to make dark skin coloured ones too. So I made a couple of dark skined ones and a couple of Asian ones too!
And some little feet too!
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