Wednesday, 31 July 2013

※ Sneak Peek - Pug Magnets

A sneak peek at a pug magnet design that will be available soon.
(Sorry for mobile phone picture)

Monday, 29 July 2013

※ Grasshopper Pie


2 Packets of creme filled sandwich cookies (recommended: Oreo or Newman-O's)
2 ounces good quality bittersweet chocolate, chopped I used a 70% dark chocolate
3 tablespoons good quality butter a used a NZ salted one. (original recipe said use unsalted I prefer the salt)


3 cups mini marshmallows
1/2 cup whole milk
2 teaspoons of peppermint essence
1 1/2 cups heavy cream
Few spots or drops green food coloring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep


Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.

Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.

Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.

Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the peppermint essence. Leave until cool.

In a medium bowl, whisk the cream until firm peaks form then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.

When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.

Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 8 hours until firm. (I recommend just freeze it, mine was ready in 3 hours and tasted great)

Crush the remaining cookie and sprinkle it over the top of the pie before serving. (I used fresh mint instead)

Make Ahead Note:

The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.

Freeze Note:

The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.

Slightly adapted from (food network Nigella Recipe)  I used essence and no alcohol also whip cream more: Read more at:

Sunday, 28 July 2013

※ Here is a gift idea to make for a family

Here is a gift idea to make for a family who have just had a baby. My best friend had a baby last week (her second) She really didn't need to be inundated with unnecessary gifts. I wanted to do something thoughtful for her & her family. So I made up a box with some food.
I included:
  • Some apples from the local farmers market (not pictured)
  • A pasta bake
  • Home made baked beans in a tomato and oregano sauce.
  • Some flour less orange cake (the one I made Friday)
  • A couple of tins of tuna
  • Home made tomato Sauce
  • My own spice blend of taco seasoning
  • Some great Australian made muesli
  • Home made white peach and vanilla bean jam
  • Home made tomato sauce
  • A bag of rice

The last thing new parents feel like doing is cooking, but are in need of eating healthy food made with love. Didn't take long, as I just made double batches of what I was making for us for the weekend.

She sent me a text last night and was very grateful. I was glad I could help xoxo

Friday, 26 July 2013

※ Orange and Almond Cake

  • 2 oranges
  • 250 g brown sugar, plus extra for dusting
  • 6 eggs
  • 250 g almond meal
  • 1 tsp baking powder
  • icing sugar for dusting / I used unrefined white sugar
  • Butter (for greasing the pan)

Wash the oranges and cook in boiling water for 2 hours. Drain and allow the oranges to cool before pureeing. This can be done ahead of time.

Preheat the oven to 160°C. Butter a 20 cm springform cake tin and dust it with a little sugar. Place the eggs and 250 g of sugar in a mixing bowl and beat well. 

Stir in the orange puree followed by the almond meal and baking powder. Pour into the tin and dust the top with more sugar. 

Bake for 1–1½ hours, until the top is golden brown. 

Dust with sugar to serve.

Thursday, 25 July 2013

※ French Onion Soup



  • 100 gm butter, coarsely chopped
  • 2 kg onions, thinly sliced
  • 1 litre (4 cups)beef stock
  • 4 thyme sprigs
  • Fresh Rosemary to taste
  • Tablespoon of Worcester sauce
  • Tablespoon of red or white wine
  • 1 large clove of garlic
  • 3 parsley stalks
  • 1 fresh bay leaf

Makes 6 cups.


  • 8 1cm-thick slices of baguette cut on diagonal, lightly toasted
  • 250 gm coarsely grated Gruyère / I used tasty cheese 


  • Melt butter in a large, wide heavy-based saucepan over medium heat, add onions and garlic, cover and cook, stirring occasionally, for 20 minutes or until onions are soft. 
  • Remove lid and cook for 1 hour or until soft and starting to caramelise. Add stock, ½ a cup at a time, and simmer for 5 minutes or until stock has almost evaporated. Repeat three times more until 2 cups of stock has been added. add all other soup ingredients, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper. 
  • Bring to the boil, reduce heat and simmer, scraping the base to remove any caramelised bits, for 40 minutes or until thick.

  • Preheat oven to 200C. 
  • Ladle soup into 1½ capacity oven-proof bowls and transfer to an oven tray. Scatter with half the cheese, top each with two toasted baguette slices and scatter with remaining cheese. 
  • Place in oven and cook for 5 minutes or until cheese melts. 
  • Serve immediately.

Monday, 22 July 2013

※ Milo Cake with Dulce De Leche filling and Milo Butter cream Icing

Milo Cake with Dulce De Leche filling and Milo Butter cream Icing

125g butter, room temperature
50g (about 1/4 cup) caster sugar
195g (about 1 1/4 cups) plain flour
2 1/2 tsp baking powder
150g (about 1 1/4 cups) Milo powder
3 eggs
120ml (1/2 cup) buttermilk

Preheat oven to 180°C (350°F) and grease and line a 20cm round spring form tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. 

Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely

When cake is cooled completely slice in half and spread Dulce De Leche Filling on one side (to taste) and reassemble. Then frost with the butter cream and dust with Milo!

For the Butter cream icing:
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
1 teaspoon vanilla extract
Milo to taste (I used about 3/4 cup)

Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Then I stirred in Milo & vanilla with a wooden spoon.

For the Dulce De Leche  Filling:
2 x 395g cans sweetened condensed milk 

(I make a double batch as it takes a while and is worthwhile as will keep in the fridge)Thick and glossy, rich and sweet, this spreadable golden caramel turns simple treats into luxurious desserts. Beware - it's addictive!

Preheat oven to 220°C. Pour condensed milk into a heatproof baking dish. Place dish in a roasting pan. Pour water into pan to come halfway up the side of dish.

Cover with foil and bake, refilling the pan with water if necessary, for 1 hour 45 minutes or until dark golden. Whisk the mixture until smooth. Pour into a 500ml (2-cup) capacity sterilised jar and seal. Once opened, store in the fridge.

※ Just A Quick Note - Shop is Undergoing Maintenance for a few days

My online shop will be undergoing maintenance for a few days, I am sorry about the inconvenience.
Hope to be back up and running and have some new stock in later this week. 
Thanks for your patience. 


Thursday, 18 July 2013

※ Wooden Pug Magnets

Timber with magnet on back.
Approximately 1 1/4" tall x 1 1/2" wide.
Cut from 1/8" Baltic Birch plywood

40% of each sale goes to Saffron on the Hill Inc to help Rescue Pugs.
PLEASE  NOTE: Overseas customers

Postage overseas will be : $3.00 for 1 -3 I will refund difference if you pay now.
Alternatley e-mail me and I will send you a paypal invoice.
email me

※ Available Later on Today

Wednesday, 17 July 2013

※ Our Collaborate for a Cause submission

Our piece by Pink Pug Designs & Elle's Kitchen Made to raise money for Saffron on the Hill Inc & PUG RESCUE & ADOPTION VICTORIA INC.
Auction happens here:
Starts 26th July 2012 8pm Australian Eastern Standard Time
Ends 28th July 2012 8pm Australian Eastern Standard Time

C4AC2013 ITEM 102
Collaboration between Elle's Kitchen & Pink Pug Designs
with all money raised being donated to Saffron on the Hill Inc & PUG RESCUE & ADOPTION VICTORIA INC.

You are bidding on
1 x Jumbo Fawn Pug Softie (Measures 62xcm long x 50cm wide arm span)
1 x Pug Baby Mobile (Ring approx 32cm wide. Each pug measures approx. 20cm including legs)
1 x Black Pocket Pug Squeeker (Measures 27cm long including legs)
6 x Handmade pug Soaps: Soap is free from Parabens and any other Synthetic Preservatives. . Suitable for all skin types and excellent for very sensitive skin & those with skin conditions such as eczema, psoriasis, dermatitis & problem skin

1 x Headache Balm: Portable aromatherapy that is convenient to carry and easy to use.

1 x Caramel Pug Zip Pouch: (Measures 18cm long, 12cm wide, 6cm high )

Ready to Post. However buyers have the choice to have the mobile re-made to suit their nursery decor. Re-make will take approx 2 weeks.

Please check out the collaborating businesses facebook pages for further details.

International Postage is NOT AVAILABLE on this item.
Payment for the winning bid may be made by either paypal (marked as gift) or direct deposit.

By bidding on this item you are accepting the terms and conditions under which C4AC is run. Please read the IMPORTANT INFORMATION at the start of the album prior to bidding for these terms and conditions – Thankyou

Tuesday, 16 July 2013

※ Back in Stock on Thursday - Pug Magnets

Hi everybody,

Been busy painting today, the wooden pug magnets I make will be back in stock on Thursday. Timber with magnet on back. $6 each and 40% of all sales go to Saffron on the Hill Inc to help rescue pugs

NEW COLOURS ADDED: Pink & Tiffany Blue

Approximately 1 1/4" tall x 1 1/2" wide, cut from 1/8" Baltic Birch plywood

PLEASE NOTE: Overseas customers
Postage overseas will be : $3.00 for for 1 -3 Message the pay your PayPal info and I will send you an invoice. (don't use the checkout as postage quotes too high)

Wednesday, 10 July 2013

※ New In Store - Have you seen our range of gift packs? Only $5.95 + P&H

Have you seen our range of gift packs? Only $5.95 + P&H 

Add a splash of summer with our soft touch Citrus Slice coin purse!
Fabric purse with a zip top fastening Measures: 24 x 9cm at the widest points


Add a splash of summer with our soft touch Watermelon Slice coin purse!
Fabric purse with a zip top fastening Measures: 24 x 9cm at the widest points

Also available, Cola Pots & Domo Purse


Monday, 8 July 2013

※ Milo Cookies / Biscuits

• 125 grams butter
• 3/4 cup brown sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1 ¾ cup self raising flour
• 3/4 cup Milo + extra for topping if desired

Chocolate chips if so desired (to taste) , I used 1/2 a large chocolate button on each cookie.


Preheat oven at 180 degrees C.
Cream together butter, sugar and vanilla essence in large bowl until light and creamy.
Beat in egg. Combine dry ingredients. Fold dry ingredients into egg mixture.
Take teaspoons of mixture and roll into balls. (dip into extra milo if using and place in chocolate drops/ chips)  They spread quite a lot so be sure to leave a quite a bit of room between dough.Place on greased oven tray and flatten.
Bake in oven for 12-15 minutes until golden brown.
Remove from oven and cool on wire racks.

※ For The Milo Queen

I have a friend who I affectionately call "Milo Queen", I am visiting her tomorrow so I decided to make her some Milo cookies. Will post the recipe tonight.

Here's a sneak preview.

※ Slow Cooker Vegetarian Soup / Stew

Wanted to use some soup mix from the supermarket: This mix contains green split peas, yellow split peas, barley, lentils.


  • 1 tin of chopped tomatoes
  • 1 cup of soup mix (soaked overnight, rinsed and drained)
  • 1 garlic clove
  • 1 onion
  • 1 teaspoon butter
  • 2 teaspoons olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon sweet smoked paprika
  • 2 cups of vegetable stock 2 cups of water

Garnish: Fresh coriander if so desired and Greek yoghurt too (added just before serving) I also grated on fresh ginger and seasons with a ton of freshly cracked black pepper.

Boil the soup mix for 1 - 1/2 hours, drain and rinse add to the slow cooker.
Fry off some garlic, onion in a little butter and olive oil until clear
Add paprika, cumin and coriander cook for about a minute.

Put all ingredients in slow cooker and cook on low

Adjust seasoning to taste--almost any combination of your favorite seasonings will work well in this soup. Refrigerate, covered, for about a week. This soup also freezes well. When reheating, add a little more water to reach desired consistency.

Thursday, 4 July 2013

※ I have such a craving for this today

Donut french toast: previously blogged recipe here

Donut French Toast, served with ice cream
* 2 eggs
* 1/2 cup full fat milk
* 4 teaspoons vanilla extract
* 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
* 1-ounce butter, plus a drop flavourless oil, for frying
* 1/4 cup sugar

Beat the eggs with the milk and vanilla in a wide shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.
(- Nigella Lawson Recipe)

※ Cupcakes and Dreams by Bronwyn

People always ask me if I do cakes, the answer is no it takes a special kind of talent to do so. So here is somebody in Victoria that does them well. My friend Bron (who is a stay at home Mum) has started a cake and cupcake business. I'm blown away by her creativity. She made this cake for Avon's 50th anniversary party in Australia.
A little spiel about her: "Beautifully designed one of a kind cupcake and cake toppers. You dream it, I create it. Please take a look at my Facebook page. Cupcakes and dreams by Bronwyn . Best of all I pride myself on being affordable for anyone. Every child deserves the cake of there dreams" Her page is HERE

Wednesday, 3 July 2013


Now taking pre orders for delivery week of 15th July 2013


INGREDIENTS: 30gsm 100% chicken breast meat.

Go to : and click Pet treats to place your order 

Shipping is $1.50 per bag, if you buy more than one and qualify I will combine shipping,

Elle's Kitchen Jerky is made with 100% chicken breast, hand-cut into strips, roasted and dehydrated to perfection. Completely natural, our jerky has no by-products, chemicals, preservatives, grains or other fillers. Unlike much of the so-called jerky on the market, each piece of Elle's Kitchen Jerky is a different shape. That’s because it is a piece of chicken breast, and not a processed mixture.

  • I provide a zip-lock bag to store jerky treats once opened.
  • Average shelf life is about 1 week at room temperature in the sealed container.
  • Refrigerated shelf life is approximately 4-6 weeks in an air-tight container.
  • Since Elle's Kitchen treats are completely natural, we highly recommend refrigeration.
  • Refrigeration does not reduce the smell or appearance of our tasty snacks!

※ I have a few Pug Magnets Available (due to a fallen through order)

Timber with magnet on back. Approximately 1 1/4" tall x 1 1/2" wide.

Cut from 1/8" Baltic Birch plywood PLEASE  NOTE: Overseas customers
Postage overseas will be : $3.00 for for 1 -3 I will refund difference if you pay now.
Alternately email me and I will send you a paypal invoice.
(2 of each colour if anybody is interested.) More stock will be added in the coming weeks.