Friday, 30 November 2012

※ American Apple Cake (Vintage Recipe Card)



Another one i'd actually eat! I'm not too sold on adding cheese, wonder what kind they mean?


Thursday, 29 November 2012

※ Coffee Cake






INGREDIENTS


  • 1 cup butter
  • 2 cups of caster/granulated sugar
  • 3 cups of flour
  • 4 eggs beaten lightly
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup of milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon of instant coffee


METHOD


1. Position rack on lowest rack of the oven and preheat to 180C/350F. Line a spring form cake tin with baking parchment on the base and sides.

2. In a large bowl, sift flour, baking powder and salt.

3. With an electric mixer cream butter and sugar until very pale. Then slowly add the eggs ensuring that it is combined thoroughly. If it starts to appear curdled, add a teaspoon or two of the sifted flour mixture.

4. Add vanilla to the milk. Fold flour then the milk in using broad strokes ensuring that it is well combined.


Add instant coffee & pour the batter into the tin and bake on 180C/350F for 10 minutes on the lowest rack. 

Then turn the heat down to 160C and bake for an additional 50-60 minutes

If toothpick comes out clean then the cake is done.

FROSTING
  • 2 tsp instant coffee
  • 3 cups icing sugar 
  • 1/3 cup butter or margarine, softened 
  • 1 1/2 teaspoons vanilla 
  • 1 to 2 tablespoons milk

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla, coffee and 1 tablespoon of the milk. 

 
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. 

If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Wednesday, 28 November 2012

※ Chicken Kiev & Garlicky Mashed Potatoes



 
INGREDIENTS
  • 150 g unsalted butter
  • 3-4 cloves garlic, grated
  • 2 tbsp chopped parsley
  • 4 skinless chicken breasts, fillets
  • 100 g plain flour
  • 2 eggs, beaten
  • 200 g Japanese panko crumbs
  • oil, for frying 

METHOD

1. Beat the butter in a bowl with a wooden spoon or spatula until it is soft. Add the garlic and parsley and season with sea salt and freshly ground black pepper.

2. Between 2 sheets of cling film, bash out each chicken breast until it is about 5mm thin. Spread the flavoured butter over the chicken, then roll each breast up as if it were a swiss roll. Wrap in cling film and place in the refrigerator to firm up for about 1 hour.

3. Coat the chicken rolls in the flour, egg and then panko breadcrumbs, making sure there are no gaps in the coating. Repeat the process to give a good crust and make sure the butter will not escape during cooking.

4. Preheat the oven to 180C/160C fan/Gas 4. Fill a sauté pan to a depth of about 5cm with oil and fry the chicken for a couple of minutes. Transfer to the oven and bake for 15-20 minutes until crisp and cooked through.

GARLIC MASHED POTATOES


INGREDIENTS
  • 2 garlic cloves, unpeeled
  • 2 large dutch cream potatoes, peeled, chopped
  • 1/4 cup pure cream
  • 25g butter
  • 1/2 tsp dried oregano
  • 1 tablespoon of extra virgin olive oil  

METHOD

Place garlic on a baking tray with Kievs & roast for 20 minutes or until soft. 
Place potatoes in a large saucepan cover with cold water & bring to the boil over high heat. 
Reduce heat to medium. 
Cook, uncovered, for 8 to 10 minutes or until just tender. 
Drain. Return to pan. 
Squeeze roasted garlic flesh into pan. 
Add cream and butter & olive oil & oregano
Mash until smooth. (I use a potato ricer)
Season with salt and pepper.

Monday, 26 November 2012

※ Chocolate Cream Cheesecake



Preparation method Prep: 30 minutes | Extra: 1 hour, chilling

INGREDIENTS
:
Serves: 8

  • 150g plain biscuits-digestives or Marie
  • 45g butter
  • 3 tablespoons golden syrup
  • 120ml cream for whipping
  • 200g cream cheese, room temperature
  • 200g milk chocolate

METHOD:

1. Crush biscuits until the consistency of bread crumbs. Melt butter and add the golden syrup to melted butter. Combine butter mixture and biscuits then push into a 17cm spring form tin to form the base. Refrigerate.

2.
Melt chocolate in a microwave or double boiler and set aside to cool.

3.
Whip cream with a hand mixer until soft peaks begin to form. Fold in cooled chocolate until well combined. Set this aside.

4.
In a new bowl beat cream cheese until it is a smooth consistency.

5.
Combine cream cheese and chocolate cream mixture together, folding it gently until well combined.

6.
Take base out of fridge and pour mixture over the top. Refrigerate for approximately 40 minutes until the mixture has set.

Sunday, 25 November 2012

Friday, 23 November 2012

※ Xmas Recipes - Xmas Pudding Traditional

Yes I have one of those awesome recipe boxes from the 60's with a treasure trove of amazing recipes. 

(Some completely vile and some absolutely awesome.)

Today I share with you a great classic recipe for a Christmas Pudding. 



FRONT:



BACK: 


Saturday, 17 November 2012

※ Some Random / Bizarre Balm Flavours - SOLD OUT

I Have a few bizarre flavours that are now listed in the store.

ALL SOLD OUT SORRY 4/12/2012
  • BACON
  • CHEEZ IT
  • WRIGLEYS DOUBLE MINT
  • FRENCH FRY
  • GUAVA NECTAR

They are listed in the Lip Balms / Glosses (other) section. 

ALL JUST $5 each 







Wednesday, 14 November 2012

※ The Field Guide to Victorian Produce

The Field Guide to Victorian Produce

Sells for $48.00

Selling for $20.00 + $6.50 shipping Australia wide

One part food media, one part mobile produce store, The Field Guide to Victorian Produce is the first comprehensive guide to Victoria’s regional produce and the people that grow, make and sell it.
The Guide makes it easy for anyone to be a locavore, to access quality produce from their food region, or to enjoy regional food tourism by going direct to the source. The Guide also connects growers to new markets by providing a platform for them to tell their story and sell their goods. In the name of localism and authenticity we celebrate quality regional produce, farming and a healthy life.
Full of great stories, recommendations by locals, beautiful illustrations, useful maps and two indexes the Guide is a valuable addition to the Victorian food sector – a much needed resource and a practical tool.
Our editorial reveals the fantastic produce accessible from Victoria’s small farms and independent producers, encouraging chefs and foodies to go to the source and to share their knowledge.
Our aim is to inspire Victorians, interstate and international visitors to look locally and to think seasonally so that they can discover the wealth of produce that Victoria has to offer.
By sharing the stories of over 300 Victorian Growers, Producers and Providers, our Guide helps to build connectivity in a valuable sector of our community. We aim to bring transparency, authenticity and provenance to the foreground.


FEATURES 
– 354 pages high quality guidebook
– Independent and editorially driven (no charge to those featured)
– Contributions by leading food writers, photographers and illustrators
– 105 Grower profiles
– 179 Producer profiles
– 71 Provider profiles
– farm gates, farm stay and pick your own experiences
– food trails to 10 regions with yummy illustrated maps
– 11 interviews with leading regional chefs tips and suggestions
– a great resource section full of farmers’ markets, festivals and happenings

EDITORIAL SECTIONS
– Growers (independent farmers, heirlooms, special varieties, the who’s who of fresh)
– Food Craft (artisanal production, the who’s who of gourmet products)
– Chef’s selection (interviews with leading chefs to select their produce picks, spade to plate features)
– Providers (leading stockists, cafes, restaurants and distributors)
– Farm Gates (food destinations and growing places you can visit)
– Destinations (food experiences and travel)
– Events (farmers’ markets, festivals and happenings)
– Food trails (illustrated with maps)

REGIONS 
– Daylesford and the Macedon Ranges
– Melbourne
– Gippsland and Phillip Island
– Mornington Peninsula
– Goldfields
– Murray Region
– Grampians
– Victoria’s High Country
– Great Ocean Road
– Yarra Valley / Dandenong Ranges












CHEFS INTERVIEWED INCLUDE:
– Stefanie Alexander, Alla Wolf-Tasker, Lewis Prince, Dan Hunter, Aaron Turner, Michael Ryan, Gary Cooper, Andrew McConnell, Stuart Bell, Stefano di Pieri.




The Field Guide to Victorian Produce -Locavore Edition (brand new)
AU$20.00



Tuesday, 13 November 2012

※ Searching For A Gingerbread House Recipe

Anybody have a good one? (That's been tried and tested.) I know there are a lot of them online.
I'd love to attempt to make one this year and would appreciate any feedback or advice and especially a great recipe. 

I love this scan from a Betty Crocker cook book I have from the 70's but I'm after a more traditional style house.

Sunday, 11 November 2012

※ ONE WEEK SPECIAL


Heaps of new flavours:
  • Strawberry
  • Salted Caramel
  • Peach Lemonade
  • Chocolate Licorice 
  • Peppermint
  • Peanut Butter Chocolate

+ Keylime, Orange, Spearmint, Pancakes with Maple Syrup, Chocolate Mint

SHOP HERE


Thursday, 8 November 2012

※ Coming Next Week


※ Strawberry White Chocolate Shot Glass Desserts



INGREDIENTS:
  • 1/4 cup. frozen raspberries, thawed or fresh if seasonal
  • 1 cup. heavy whipping cream
  • 1/2 cup. good quality white chocolate, chopped
  • 2 drops red food coloring

METHOD:
Process raspberries in a food processor until smooth.
In small saucepan, combine heavy cream with white chocolate pieces.
Cook over medium heat, stirring constantly, until chocolate is melted.
Add 1 heaping T. raspberry sauce at a time to chocolate & stir to incorporate.
Add 2 drops red food coloring & stir to incorporate.
Refrigerate at least 1 hour to set.


- I garnished with a strawberry chocolate drop.



Monday, 5 November 2012

※ A Few Xmas Cookbooks in the shop.

A few Xmas Cook books in the shop for those interested. 


Family Circle Best-Ever Christmas - New Gifts & Ideas
AU$3.00


Family Circle The Tastes of Christmas (1999)
AU$5.00


Celebrating the festive season with family and friends gives us all the opportunity to indulge in some of our favourite foods.  Roast turkey with cranberry sauce, steamed Christmas pudding with brandy butter, mince pies, fruit cake and hot toddies - many people look forward to a traditional Christmas feast all year.  Or, for a change, why not try a baked salmon, followed by a mouth-watering chocolate mousse torte? We haven't forgotten that Christmas is party time, so there are plenty of delicious party foods and drinks to prepare, as well as gifts to make at home, including jams, sweets, chocolates and a spectacular gingerbread house. You will wish that it is Christmas every day.

Friday, 2 November 2012

※ New in Store - Gingerbread House Gift Boxes.

Gingerbread House Gift Boxes. 

Fill these card stock treat boxes with small toys and sweets! Designed to look like a gingerbread cottage, these house-shaped containers are perfect for holding holiday party favors or tiny Christmas gifts. 6"
Box size is 155mm wide, 90mm deep and 88mm tall (excluding the handle section).
EASILY ASSEMBLED - shipped flat 

$2.20 each and free shipping for November (Australia Only) 

Shop here 


※ Just finished a batch of dark chocolate and orange = Jaffa

Nailed it! 


Thursday, 1 November 2012

※ New Flavours & Pancake (as requested)


Just finished making a small run of glosses: 


- Key-lime
- Pancake (as requested pots and tubes)
- Piña colada
- Plain
- Pineapple

Now if only my new labels arrive I could add them to the shop! Also waiting on a delivery of tubes, hopefully any day now as I've had quite a few requests and I'm hoping to meet them asap.

p.s Will be making Jaffa & Strawberry when new supplies arrive as well as vanilla & honey.

※ Tips for Cooking Garlic Bread





- Wrap the garlic breads in a single layer of foil.
- Cooking times vary according to size of bread loaf:
- Large baguettes/French loaves take +- 20 minutes in a 200°C oven.
- Small breads e.g. hotdog rolls take +- 10 minutes in a 200°C oven.
- Over coals / BBQ Grill? Make sure the heat is moderate. Time varies between 15 – 20 minutes turning all the while.


If you don't want the cut surface of the bread to get crisp and browned, cut the bread into vertical slices about 1 inch wide. Leave the bottom crust intact by stopping each cut about ¼ inch from the bottom. The bread remains in the loaf shape but has slices in it. Spread the butter mixture between the slices and wrap the loaf with aluminum foil.
Top the buttered bread with shredded cheese to make cheese garlic bread.


Read this comment on the Guardian website & it made me laugh because it rings true to me: 

"
anairbagsavedmylife
3 May 2012 12:27AM
Garlic bread is like tequila..it's always present at parties, you get way too over-excited, consume more than any human or beast should ever eat in one sitting and spend the next hour or so attempting not to vomit whilst vowing off the stuff for at least the next year, before going back for more about 20 minutes later...I bloody love it.."

※ Healthy Snacks

Thought I'd make some healthy snacks, so I dragged out the dehydrator. Bananas, mango, strawberries, apples, oranges and a whole assortment of tomatoes.

Now to wait 8 hours.