Showing posts from December, 2011

※ Rocky Road

This is easy, its no-cook and has the different textures of marshmallows, peanuts, chocolate and jelly lollies. Ingredients 500g chocolate (good quality not compound) 2 cups (250g) dry-roasted peanuts (I use salted as they taste fantastic salty + sweet combo) 1 packet (250g) marshmallows 1 packet (400g) Allans Red Frogs Preparation method Grease and line a 22x33cm baking tray or slice tin with wax paper. In a medium size bowl over a pan of simmering water, melt the chocolate. Stir occasionally until chocolate is smooth. Stir the remaining ingredients into the chocolate, combining well. Pour into prepared tray and chill until firm.  Cut into squares. This is a re-post as I blogged it in January: here Posting it again as I always get asked for this simple recipe this time of year. (just added a different photo)

※ What's in Season

Victorian Produce in Season: December Avocados WE'RE fortunate to benefit from several locally grown varieties of this creamy fruit throughout the year. Hass is the variety of the moment, available until February. It has a warty skin that darkens to become almost black when very ripe. This variety is wonderful in salads and pastas, the key ingredient in guacamole and an ideal replacement for butter in sandwiches. For serious indulgence, simply pour a good dressing into the cavity once you've halved it and removed the stone, and spoon from the skin. Cabbages SUMMER cabbages equals coleslaw and other salads. Look for red, green, savoy or the milder-flavoured wombok. Select specimens that feel heavy with tight heads, indicating densely packed leaves. Great as a sandwich ingredient as well as a side dish. Potatoes GIPPSLAND potato grower Gordon Jones says this season will kick off with

※ Fakers!

I really take pride in my food, photography & my blog. I have recently seen quite a few pages on facebook that have taken photos from popular cooking websites and are trying to pass them off as their own. At least give the photographer & or website credit. (or make it blatantly obvious you didn't cook that food) Yes you can cook the recipe, (most people can) but you didn't take that photo. Give credit where it is due.  What happened to taking pride in what you do and being original? /end rant. All of these photos are mine.  See below for links. 1. elle's kitchen , 2. Cordials , 3. Chocolate coated marshmallows I , 4. Mini Cupcakes (3) , 5. Smoked Chicken & Persian Fetta bites , 6. Basil, Bocconcini, Tomato Toasts , 7. ✥ Pink Lemonade ✥ , 8. Candy Apples ♥ , 9. Cake Baking -3 , 10. Meat Sitting & relaxing before cooking. , 11. Spicey Wedges Again... , 12. ❖ Dinner ❖ , 13. Xmas Day Food - Passionfruit Tart , 14. ※ Peanut Butter Cookies

※ Aceitunas Picante (Chili Olives)

Will post a picture of complete recipe in about 2 weeks.   Aceitunas Picante (Chili Olives) Servings:  4 cups INGREDIENTS 3 garlic cloves, thinly sliced 2 tablespoons white vinegar or lemon juice 680 grams black olives, cured ** ½ cup fresh parsley, minced 1 tablespoon dried red chili pepper flakes 3 teaspoons coriander seeds, crushed 2 teaspoons cumin seeds, crushed 2 cups olive oil **(1.5 pounds for you Americans)  METHOD Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin. Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a tea towel). Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.

※ Lamb on panfried potato & asparagus

Cleaning up my old hard drive and came across these photos from the archives. Looking at this makes me want to eat lamb for dinner. Think a trip to the butcher this afternoon then.

※ Dark Choc Tarts

Chocolate tarts are smooth, silky and rich. Small servings are the key and can be put into fridge until needed, brilliant to make the day before and leave to chill over night. INGREDIENTS ½ pint (285ml) single cream 200 g bittersweet chocolate (best quality 70% cocoa solids) 2 large yolks 3 tablespoons good brandy 20 g butter fresh berries, to serve  1 1/2 Sheets of Shortcrust pastry METHOD Make tart cases as specified in this recipe 1. In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth. 2. Once melted, beat in your egg yolks and brandy then stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth 3. Pour into small individual tart cases and put in fridge to chill. NOTE: If you add the butter to early and the chocolate isn't cool enough it will make the chocolate look as if i