Thursday, 31 January 2008

Meme (5 facts about me)

I've been tagged by Rosie (Rosie bakes a peace of cake) to do a 5 facts about me meme,

1- I'm a complete Star Trek nut I love it, esp Captain Archer (from Enterprise) *sigh*
2-I'm the sports fan in my house, lol its me you'll find following the latest footy scores not OH
3-I have a fear of moths & sharks, don't feel comfortable at the beach & have left my house twice in the middle of the night cos of moths!
4-I'm a complete magazine addict and am sure I've got enough to open a newsagents
5-I was quiz champion all the way through primary school & still love quiz shows

Thanks Rosie this has been fun. as I'm kinda new to the blogging community I'll have to think about who I'll tag if thats ok! :-)

Saturday, 26 January 2008

Lamingtons

Lamingtons are chocolate coated pieces of sponge cake dipped in coconut. they are traditionally baked on Australia Day, January 26. they are time consuming to make but well worth it!
Ingredients

1 slab sponge cake (one day old)
4 cups icing sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter
1/2 cup milk
2 - 3 cups desiccated coconut To make the icing

Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers Combine the Sugar and Cocoa in a large bowl Heat the milk and butter in a saucepan until the butter is melted. Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency To put it all together
Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath. Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry. Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.

To make the sponge cake.

Ingredients

1/2 cup butter
3/4 cup castor sugar
1 teaspoon vanilla extract
2 eggs
2 cups self rising flour
1/2 cup milk Method

Grease and Line a Lamington Tin (11 x 8 x 1.5 inches) Cream the Butter, Castor Sugar and Vanilla until light and fluffy. Add the eggs one at a time beating together as you go.
Fold in the Flour and Milk, alternating as you go. Pour the batter into the prepared tin, spread evenly, and bake in a Moderate Oven (375f/190c) for 30-40 minutes or until an inserted toothpick comes out clean. Allow to stand for a few minutes before turning out on to a cooling rack.

Monday, 21 January 2008

Melbourne's Royal Botanic Gardens

I've finally got around to posting some pics of my home town Melbourne. I love my city so hope you enjoy them. this is one of my favourite places to visit, the pioneer womans garden a lovely place to just sit & relax. its part of Melbourne's Royal Botanic gardens!

Wednesday, 16 January 2008

Energy Muffins

after hesitating somewhat I decided to go ahead and make these so called energy muffins. I'm glad I did, don't know about the energy thing, but they do taste good!. you can find the recipe here
http://www.taste.com.au/recipes/5377/energy+muffins

Monday, 14 January 2008

choc chip cupcakes


these cupcakes with little bits of chocolate in them were both delicious & something different from the usual cupcake. very easy too!







Ingredients
300g (2 cups) self-raising flour
155g (3/4 cup) caster sugar
1 x 250g pkt Nestle milk choc bits
60ml (1/4 cup) milk
125g butter, melted
2 eggs, lightly whisked
1 tsp vanilla essence

MethodPreheat oven to 180°C. Line thirty-six 30ml (1 1/2-tbs) capacity mini muffin pans with paper cases.

Combine the flour, sugar and choc bits in large bowl. Combine the milk, butter, egg and vanilla essence in a large jug. Add the egg mixture to the flour mixture and stir until just combined.

Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2-3 minutes, then turn onto a wire rack. Set aside for 1 hour to cool completely.
to decorate.

I spread the cupcakes with vanilla icing & topped with glitter sprinkles.

Saturday, 12 January 2008

scones


Scones take only minutes to make and are delicious served with either jam & cream or as I did with butter & jam!. you can find the recipe here. http://www.taste.com.au/recipes/8163/basic+scones

chilli beef rissoles


these were quick & easy to cook on the BBQ. I didn't serve them with the burrito's ect this time but might do so next time. here's a link to the recipe http://www.taste.com.au/recipes/16115/chilli+beef+rissoles

Thursday, 10 January 2008

Simple roast chicken


This easy recipe for roast chicken from Bill Granger is delicious served with vegetables or as I did with salad & crusty bread!







1 x 1.6 kg (3 Ib 8 oz) chicken
freshly ground black pepper handful fresh herbs (such as oregano, thyme or tarragon)
2 garlic cloves, bruised
2 lemons, halved
sea salt


Preheat the oven to 220°C (425°F/Gas 7). Rinse the chicken and pat dry. Season well with salt and pepper. Put the herbs, garlic and two lemon halves in the chicken cavity and tie the legs together with kitchen string. Put the chicken in a roasting tin with the other lemon halves and roast for 20 minutes.
Reduce the oven temperature to 200°C (400°F/Gas 6) and cook for 50 minutes, or until the juices run clear when you prick the thickest part of the thigh. Leave to rest for 10 minutes before carving. Serve the chicken with its pan juices, the roast lemon halves and some fresh herbs. Serves 4

Quick chilli

I recently made this chilli from Nigella express & tho its different from my usual chilli I enjoyed it & would make it again. next time I might use the chorizo (didn't have any this time!). here's the full recipe, chorizo included.




150g chorizo sausage
(not the salami sort),
halved lengthways and
cut into 5mm half moons
500g minced beef
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 cardamom pods, bruised
1 x 500g jar good-quality tomato and
chunky vegetable sauce for pasta
1 x 390g can mixed spicy beans
60ml sweet chilli sauce
1/4 teaspoon chilli flakes
(optional, or if your canned beans are not spicy)

Put the sliced chorizo into a hot, heavy-based pan and cook over a medium heat until the sausage crisps a little and gives up its orange-red oil.

Add the mince and cook for about 5 minutes, breaking it up with a wooden fork to help it brown.

Stir in the spices and then add the tomato-vegetable pasta sauce, spicy beans and chilli sauce. Also add the chilli flakes if you need more heat or if you've managed only to find some regular canned beans.

Bring to the boil and then turn down the heat and simmer for 20 minutes.

Serves 4