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!
Baby Shower Gingerbread
I also made these gingerbreads for my friends baby shower. I used cutters to cut out the shapes and iced them with royal icing (made out of egg whites) tinted with pink and purple and little decorations.
Baby Shower Cupcakes
Made these cupcakes for a friends baby shower. They are just a basic chocolate cupcake with chocolate buttercream icing and pink/strawberry buttercream icing. The decorations are hand made out of rolled and coloured fondant.
Chocolate Mousse filled Eggs
Ingredients:
1 box Cadbury hollow eggs
125g dark eating chocolate
3 eggs, separated
1Tbs Orange flavoured liquor
grated white chocolate
Method:
Carefully split the hollow eggs in half along the seam (Its best it you use a hot, sharp knife).
Melt the chocolate in the microwave in short bursts until all melted and smooth.
Mix the egg yolks with the Orange flavoured liquor.
Beat the egg whites until stiff peaks form.
Mix the egg yolk mixture into the melted chocolate, this will turn very thick.
Mix through 1/3 of the egg whites into the chocolate mixture (this will lighten it and make it easier to fold through the rest of the egg whites).
Fold through the other 2/3 of the egg whites.
Fill the egg halves with the mousse then sprinkle with grated white chocolate and refrigerate until firm.
1 box Cadbury hollow eggs
125g dark eating chocolate
3 eggs, separated
1Tbs Orange flavoured liquor
grated white chocolate
Method:
Carefully split the hollow eggs in half along the seam (Its best it you use a hot, sharp knife).
Melt the chocolate in the microwave in short bursts until all melted and smooth.
Mix the egg yolks with the Orange flavoured liquor.
Beat the egg whites until stiff peaks form.
Mix the egg yolk mixture into the melted chocolate, this will turn very thick.
Mix through 1/3 of the egg whites into the chocolate mixture (this will lighten it and make it easier to fold through the rest of the egg whites).
Fold through the other 2/3 of the egg whites.
Fill the egg halves with the mousse then sprinkle with grated white chocolate and refrigerate until firm.
Birds Nest's
Ingredients:
1 packet Chang's brand fried noodles
200g milk chocolate
2 Tbs crunchy peanut butter
mini chocolate eggs
Method:
Melt the chocolate and peanut butter together in microwave in short bursts.
Stir until chocolate is completely melted then stir in the fried noodles.
Place the noodle/chocolate mix into lightly greased muffin trays to make nest shape.
Refrigerate until set.
When set, remove nests from the tray and place 2or 3 little eggs into the nests.
1 packet Chang's brand fried noodles
200g milk chocolate
2 Tbs crunchy peanut butter
mini chocolate eggs
Method:
Melt the chocolate and peanut butter together in microwave in short bursts.
Stir until chocolate is completely melted then stir in the fried noodles.
Place the noodle/chocolate mix into lightly greased muffin trays to make nest shape.
Refrigerate until set.
When set, remove nests from the tray and place 2or 3 little eggs into the nests.
Easter Gingerbread
Ingredients:
75g butter
6 Tbs golden syrup
85g sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
300g plain flour
1 tsp bicarbonate of soda
3 Tbs milk
Stir in the cinnamon, ginger and allspice into the butter mixture.
In a large bowl mix together the plain flour and the bicarbonate of soda.
Add the butter-spice mixture and milk to the flour and knead until dough is smooth.
Cut into shapes and place on greased oven trays and bake in oven 180 degrees for approx 12 mins.
Once cool decorate with melted chocolate, icing etc.
75g butter
6 Tbs golden syrup
85g sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
300g plain flour
1 tsp bicarbonate of soda
3 Tbs milk
Method:
Place the butter, golden syrup and sugar in a
saucepan and heat gently stirring until sugar has dissolved.Stir in the cinnamon, ginger and allspice into the butter mixture.
In a large bowl mix together the plain flour and the bicarbonate of soda.
Add the butter-spice mixture and milk to the flour and knead until dough is smooth.
Cut into shapes and place on greased oven trays and bake in oven 180 degrees for approx 12 mins.
Once cool decorate with melted chocolate, icing etc.
Dinosaur Cake
My son loves Dinosaurs so I made this cake for his 2nd birthday. It is covered in chocolate ganache then I made the dinosaur out of rolled fondant.
Strawberry Shortcake's House
Was a bit of a dud, I should have made it with mud cake as it is sturdier but made it with a light chocolate cake. It was too soft and it collapsed on itself and ended up being a flat strawberry that cracked in the back! Oh well, you bake and learn!
Monday, March 26, 2012
Zucchini, Date and Walnut Cake
Have put this recipe on my blog to share with my dear friend Stav who really enjoyed this cake as did her husband. Its very simple to make and tastes fantastic too.
Ingredients:
1 1/4 cups brown sugar
1 cup canola oil
3 eggs
400g coarsely grated zucchini, squeezed of excess moisture
2 1/2 cups self-raising flour
1 cup walnut halves, coarsely chopped
1 cup dried dates, coarsely chopped
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
For the icing:
250g cream cheese, at room temperature
1 cup icing sugar
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
Method:
Preheat oven to 180°C
Grease and line a 28cm x 18cm slice pan with non-stick baking paper.
Beat the sugar, oil and egg together in a bowl until pale and creamy.
Add the zucchini, flour, walnuts, dates, bicaronate of soda, cinnamon and nutmeg and stir until well combined.
Pour into prepared pan.
Bake for 50 mins or until cooked through.
When cooled completely top with the cream cheese icing.
To make the icing, beat together the cream cheese, icing sugar, lemon rind and juice until thick and creamy and thoroughly combined.
Ingredients:
1 1/4 cups brown sugar
1 cup canola oil
3 eggs
400g coarsely grated zucchini, squeezed of excess moisture
2 1/2 cups self-raising flour
1 cup walnut halves, coarsely chopped
1 cup dried dates, coarsely chopped
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
For the icing:
250g cream cheese, at room temperature
1 cup icing sugar
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
Method:
Preheat oven to 180°C
Grease and line a 28cm x 18cm slice pan with non-stick baking paper.
Beat the sugar, oil and egg together in a bowl until pale and creamy.
Add the zucchini, flour, walnuts, dates, bicaronate of soda, cinnamon and nutmeg and stir until well combined.
Pour into prepared pan.
Bake for 50 mins or until cooked through.
When cooled completely top with the cream cheese icing.
To make the icing, beat together the cream cheese, icing sugar, lemon rind and juice until thick and creamy and thoroughly combined.
Wednesday, February 15, 2012
Cinderella #2
Belle-Beauty and the Beast
Sunday, February 12, 2012
Ginger Semifreddo
Ingredients:
60g glace ginger, finely chopped
1/3 cup ginger marmalade
2 Tbs icing sugar, sifted1/3 cup ginger marmalade
2 eggs yolks
3 egg whites
1 1/2 cups thickened cream
1/4 tsp natural ginger essence
Method:
Beat the egg whites with an electric beater until
firm peaks form.Gradually beat in the sifted icing sugar and continue beating until thick and glossy.
Beat the cream and essence with electric beater
until soft peaks form.
Beat the egg yolks together with the marmalade and
glace ginger.Fold through the cream into the egg whites, then fold through the egg yolk, marmalade mixture.
Pour mixture into 22cm x 12cm loaf pan which had been lined with glad wrap (to make for easier removal).
Place in freezer overnight or until firm.
To serve remove from pan and cut into slices.
Serves 8
Wednesday, February 8, 2012
Cassata
Ingredients:
1st LAYER:1 egg, separated
1/4 cup icing sugar
1/4 cup cream
1/8 tsp almond essence
2nd LAYER:
1 egg, separated1/4 cup icing sugar
1/4 cup cream
60g good quality dark eating chocolate, melted & cooled a little
2 tsp cocoa powder
3 tsp boiling water
3rd LAYER:
1/2 cup cream1/2 tsp vanilla extract
1 egg white
2 Tbs icing sugar
4 red glace cherries, finely chopped
4 green glace cherries, finely chopped
1 glace apricot, finely chopped
1 glace pineapple ring, finely chopped
20g toasted, flaked almonds
5 squares, good quality dark eating chocolate, finely chopped
1st LAYER:
Beat egg white with electric mixer until firm peaks form.
Slowly beat in the sifted icing sugar and beat until glossy.
Beat cream and almond essence with electric mixer until soft peaks form.
Fold in the egg yolk then the cream into the egg white.
Pour mixture into a 17cm springform tin.
Place in freezer until firm.
2nd LAYER:
Beat egg white with electric mixer until firm peaks
form.Slowly beat in the sifted icing sugar and beat until glossy.
Beat cream with electric mixer until soft peaks form.
Mix together the cocoa and boiling water to a paste.
Mix together the melted chocolate and egg yolk then mix in the cocoa paste.
Fold the cream into the egg white then fold in the chocolate mixture.
Pour on top of the 1st layer and place in freezer until firm.
3rd LAYER:
Beat egg white with electric mixer until firm peaks
form.Slowly beat in the sifted icing sugar and beat until glossy.
Beat cream and vanilla extract with electric mixer until soft peaks form.
Fold cream into egg white mixture then fold through the fruit, nuts and chocolate.
Pour on top of the 2nd layer and place in freezer until firm.
Rub a warm cloth around the outside of the
springform pan then loosen.
Invert on a plate and serve.
Tuesday, February 7, 2012
Jewish Honey Cake
My Mum used to buy this delicious Honey cake when I was a child. Its a dry cake and is devine if you spread a little butter on it. Had searched high and low for a recipe and I adapted this one from a few different recipe books and Googling. I love it and can't get enough of it-maybe because it reminds me of my childhood!
3/4 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 tsp cinnamon powder
1/4 tsp ground nutmeg
1/2 tsp ground ginger
2 eggs
1/4 cup brown sugar
1/8 cup canola oil
1 cup good honey
1/4 cup espresso, cold
flaked almonds to decorate
Method:
Pre-heat oven to 175 degrees and grease and line a 28cm x 18cm slice pan.
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In a seperate bowl beat the eggs and sugar until combined then beat in the oil, honey and espresso.
Mix in the wet ingredients into the dry ones and pour into prepared pan.
Sprinkle with flaked almonds.
Bake in oven for 45mins or until cooked.
Its tastier with lots of almonds on top. But prettier with them as flowers!
Ingredients:
1 3/4 cup plain flour3/4 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 tsp cinnamon powder
1/4 tsp ground nutmeg
1/2 tsp ground ginger
2 eggs
1/4 cup brown sugar
1/8 cup canola oil
1 cup good honey
1/4 cup espresso, cold
flaked almonds to decorate
Pre-heat oven to 175 degrees and grease and line a 28cm x 18cm slice pan.
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In a seperate bowl beat the eggs and sugar until combined then beat in the oil, honey and espresso.
Mix in the wet ingredients into the dry ones and pour into prepared pan.
Sprinkle with flaked almonds.
Bake in oven for 45mins or until cooked.
Its tastier with lots of almonds on top. But prettier with them as flowers!
Monday, February 6, 2012
Fish Cakes
A girlfriend gave me a Snapper at it was HUGE, I mean, at least 3kg! Her husband caught it on one of his many fishing trips. I cooked it as part of an Asian dinner for 5 people but still, we only ate only half the Snapper. So I decided to create some fish cakes with them. I came up with this recipe for my children and a Thai one for my husband and I (but one of my 4yo twin girls loved it too!)
Ingredients:
500g potatoes, cooked, mashed and cooled
450g cooked Snapper (or any other left over fish, even canned tuna)
1 small onion, finely chopped and fried until translucent, cool
1 tsp lemon rind
1 Tbs lemon juice
Salt and pepper to taste
parsley, finely chopped
1/2 cup grated tasty cheese
2 Tbs milk
2 cups breadcrumbs
Canola oil for frying
Shape into patties (I pressed the mixture into egg rings then removed the ring) then allow to firm up in fridge for an hour.
Whisk the egg and milk until combined.
Dip the patties into the flour, then the egg mixture then the breadcrumbs.
Fry until nice and golden.
Ingredients:
500g potatoes, cooked, mashed and cooled
450g cooked Snapper (or any other left over fish, even canned tuna)
1 small onion, finely chopped and fried until translucent, cool
1 tsp lemon rind
1 Tbs lemon juice
Salt and pepper to taste
parsley, finely chopped
1/2 cup grated tasty cheese
1/2 cup plain flour
1 egg, lightly beaten2 Tbs milk
2 cups breadcrumbs
Canola oil for frying
Method:
Mix together the potato, fish, onion, lemon rind
and juice, salt, pepper, parsley and cheese.Shape into patties (I pressed the mixture into egg rings then removed the ring) then allow to firm up in fridge for an hour.
Whisk the egg and milk until combined.
Dip the patties into the flour, then the egg mixture then the breadcrumbs.
Fry until nice and golden.
Serve with a salad.
Also a great kids lunch box idea!
Makes about 15
Thai Fish Cakes
Ingredients:
500g cooked Snapper
1/2 cup coriander, chopped
1/4 cup rice flour (or cornflour)
2 Tbs fish sauce
2 Tbs Thai sweet chilli sauce
2 Tbs lime juice
1 fresh chilli, finely chopped
1 egg
4 spring onions, finely sliced
1 small-medium zucchini, finely chopped
1/2 cup plain flour
1 egg
1 Tbs milk
2 cups breadcrumbs
canola oil for frying
Method:
Mix together all ingredients from the fish to the zucchini until nicely combined and sticking together.
Shape into patties and allow to firm up in fridge for 2-3 hours.
Mix together egg and milk.
Dip patties into the flour, then the egg mixture then the breadcrumbs.
Fry until golden.
Serve with salad.
Makes about 12 patties
500g cooked Snapper
1/2 cup coriander, chopped
1/4 cup rice flour (or cornflour)
2 Tbs fish sauce
2 Tbs Thai sweet chilli sauce
2 Tbs lime juice
1 fresh chilli, finely chopped
1 egg
4 spring onions, finely sliced
1 small-medium zucchini, finely chopped
1/2 cup plain flour
1 egg
1 Tbs milk
2 cups breadcrumbs
canola oil for frying
Method:
Mix together all ingredients from the fish to the zucchini until nicely combined and sticking together.
Shape into patties and allow to firm up in fridge for 2-3 hours.
Mix together egg and milk.
Dip patties into the flour, then the egg mixture then the breadcrumbs.
Fry until golden.
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