tag:blogger.com,1999:blog-78611980358799383922024-03-06T17:32:55.730+11:00The Misadventurous MakerMaking Food. Making Gifts. Making Clothes. Making Crafts.
Making A Mess!!!!Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-7861198035879938392.post-33654422754776972882015-01-25T15:39:00.000+11:002015-01-25T15:39:11.284+11:00Zucchini, cacao and seedy muffinsHello!<br />
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We currently have a MASSIVE zucchini crop and I'm putting them in basically everything. <u><b><a href="http://themisadventurousmaker.blogspot.com.au/2012/01/crumbed-zucchini-eggplant.html">Crumbed zucchini</a></b></u>, chicken and veggie lasagna, mexican chicken and veg, roasted zucchini soup, stuffed zucchini flowers etc etc. My kids are about to head back to school and kinder (sob!!!) so it's time to start filling the freezer. I'm trying to use more coconut flour lately just to give us some variety from wheat flour. After googling I found <b><u><a href="http://paleogrubs.com/chocolate-zucchini-muffin-recipe">this</a></u></b> recipe and changed it up to make it nut free and also added extra seeds on top and make use of what ingredients I had on hand. These are full of protein and will keep my little busy bees going during their long days at school and kinder.<br />
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My 4 year old is super fussy with what he eats, but he picked the zucchini from the garden and helped me make these and he loved them! Whoo hoo!<br />
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<b><u><span style="font-size: large;">Zucchini,
seed and cacao muffins</span></u></b><o:p></o:p></div>
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<b><u>Ingredients:</u></b><o:p></o:p></div>
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- 1
cup of seed butter (I used half sunflower seed butter and half tahini because I had half a jar of each on hand)<o:p></o:p></div>
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- 1
cup of finely grated zucchini (liquid squeezed out)<o:p></o:p></div>
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- 2
eggs<o:p></o:p></div>
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1/3 cup maple syrup<o:p></o:p></div>
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- 4
tablespoons of coconut flour<o:p></o:p></div>
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- 2
tablespoons of chia seeds<o:p></o:p></div>
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1.5 tablespoons of raw cacao<o:p></o:p></div>
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teaspoon of baking powder<o:p></o:p></div>
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sunflower seeds to sprinkle on top<o:p></o:p></div>
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Method:<o:p></o:p></div>
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- preheat oven to 170 degrees celcius</div>
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- line your muffin tray with paper cases - this recipe makes approximately 12 large muffins, or 18 smaller medium sized ones</div>
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mix together seed butter, eggs & maple syrup until no lumps are left - I used the kitchen mixer<o:p></o:p></div>
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gently stir in coconut flour, chia seeds, cacao, baking powder and zucchini until smooth<o:p></o:p></div>
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fill cup cake cases half full with mixture <o:p></o:p></div>
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top with a sprinkling of sunflower seeds<o:p></o:p></div>
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bake at 170 degrees for 15-18 minutes depending on the size of your muffins<o:p></o:p></div>
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Enjoy!!!!</div>
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Love Amy xoxoxo</div>
<br />Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com6tag:blogger.com,1999:blog-7861198035879938392.post-20080985414862013432014-12-23T12:02:00.000+11:002014-12-23T12:02:59.118+11:00Salted Caramel Hot Chocolate & Other Homemade Christmas GiftsHello!<br />
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You may have noticed if you follow along on Instagram or if you've seen <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/12/christmas-gift-and-party-cooking.html">this</a></u> post, that I do so LOVE making edible homemade gifts. I always enjoy baking gifts for family, friends and my kids amazing teachers.<br />
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This was a gift for my son's incredible prep teacher:<br />
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This year the gorgeous and lovely Chantelle from <u><a href="http://fatmumslim.com.au/">Fat Mum Slim</a></u> paid me the highest compliment. She asked me to bake gifts for her favourite people for Christmas. To have her like what I make (she's had a few taste tests over the years!) was a thrill! Chantelle sprinkles happiness and loveliness with the things she does online. The photo a day phenomenon has spread all over the world and is such a lovely way of looking for the good, beauty and creativity in your day. I just adore Chantelle and appreciate what she shares of herself. I was extremely chuffed to help her share some loveliness with her friends and family and contacts. All of the items I made needed to be able to be posted to various parts of Australia so nothing perishable or totally crushable was my main aim!<br />
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What I put in the boxes of yummo:<br />
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- Dulce de Leche Shortbread Sandwiches - recipe can be found <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/09/dulce-de-leche-shortbread-sandwiches.html">here</a></u>. These are always a favourite and are super easy to make!<br />
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- The fabulous Lorraine from Not Quite Nigella's Snickers Rocky Road - recipe can be found <u><a href="http://www.notquitenigella.com/2011/01/31/snickers-rocky-road/">here</a></u>.<br />
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- My trusty awesome White Chocolate, Toasted Macadamia, Toasted Coconut & Cranberry Rocky Road. I shall endeavour to post the recipe for this too, but you could easily wing it if you wanted to give it a go!<br />
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- My staple Maple Muesli. You can find a version of the recipe <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/07/pecan-coconut-cranberry-granola.html">here</a></u>, but these days I use coconut oil and skip the golden syrup just using maple syrup and almond is my fave variety at the moment. It's a ridiculously versatile recipe that I switch around depending on the seeds and nuts on hand.<br />
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- Salted Caramel Hot Chocolate Mix. I know it's summer in Australia but a few years ago when Jamie Oliver made <u><a href="http://www.jamieoliver.com/recipes/chocolate-recipes/epic-hot-chocolate/">this</a></u> recipe, I had to try it! My version had to be salted caramel because I am OBSESSED with salted caramel! <br />
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My recipe is below, but in the meantime, here are some cute photos of the packages I made for Chantelle's peeps and some that I made for my kids teachers for end of year gifts.<br />
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Kinder & school teacher gifts:<br />
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<b><u><span style="font-size: large;">Salted Caramel Hot Chocolate Mix</span></u></b><br />
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Ingredients:<br />
Caramel:<br />
- 2.5 cups of sugar<br />
- 1 teaspoon of vanilla paste or extract<br />
- 1 teaspoon of sea salt flakes<br />
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Chocolate Mix:<br />
- 1.5 cups of cocoa (I used 1 cup of dutch process cocoa powder and 1/2 cup of raw cacao)<br />
- 3/4 cup of brown sugar<br />
- 1/2 cup of malted milk powder<br />
- 1/2 cup of powered milk<br />
- 250 grams of best quality chocolate finely grated. I used a combination of dark and milk and used Lindt and Green and Blacks organic chocolate<br />
- 1-2 tablespoons of sea salt flakes depending on your salt/sweet preferences.<br />
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Method:<br />
Caramel:<br />
- cook the sugar in a pan swirling the pan but not stirring until a dark caramel forms<br />
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- at the last minute, stir through the vanilla. Have a lined baking tray ready to go because although the caramel takes awhile, at the end it's very quick from going to a lovely deep caramel to burnt so as soon as you've got it to the desired level, pour straight away on to the lined tray. Sprinkle with sea salt.<br />
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- allow to cool completely<br />
- shatter the caramel up - best method is putting it inside a big zip lock bag and then putting the bag inside a tea towel and then bash it with a rolling pin. You can then blitz it in a food processor until it becomes a gorgeous fine praline. <br />
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Chocolate Mix:<br />
- keep the grated chocolate aside<br />
- add all of the other ingredients to the caramel praline and blitz until a gorgeous chocolatey power occurs. Don't blitz for too long as you want to keep a few teeny tiny bits of caramel - these taste incredible in the hot chocolate at the end!<br />
- fold through the grated chocolate and you're done!<br />
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To serve:<br />
- stir 2-3 tablespoons of chocolate mix in to a cup of warm milk.<br />
- to make it totally off the chain, add in a toasted marshmallow or two!<br />
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I hope you all have a lovely, safe and happy Christmas!<br />
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Take care.<br />
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Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com3tag:blogger.com,1999:blog-7861198035879938392.post-55211806484502055662014-11-12T13:21:00.002+11:002014-11-12T13:21:56.203+11:00Carrot, Apple & Coconut Muffins and CakesOk, I'm worst food blogger ever! There's a good way to start! Hopefully I can redeem myself with this ridiculously easy but delicious recipe!<br />
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I think I keep putting off posting recipes because I don't have photos of all of the steps in the process of the recipes. I LOVE recipes with photos of every step. But with 3 kids under foot, the days of me having the opportunity to take step by step photos of everything I make are few and far between. So, rather than putting off sharing recipes any further, I now will endeavour to post a recipe even if I only have one photo of the finished product *gasps in horror!!!!*. I also don't have that much to say, so the future posts may be short and sweet but will be documenting recipes I've made and loved. Keep it simple stupid! And as my friend Claire says - you're not building a piano!!!! This little blog can be a recipe journal with a photo here and there. Onwards and upwards!<br />
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So, here's a recipe that I've made about a dozen times in the past year. A firm lunchbox favourite. Extremely adaptable! You can make it as muffins or as larger cakes. I made it as for my little Lady Babycake's first birthday cake. It's delicious! When I'm just making it for lunchboxes, I lower the maple syrup amount but for birthday cakes, I use the full amount. You don't have to use spelt flour or any wholemeal if you don't want to, but I tried it with spelt flour (regular and wholemeal combination) and it's my fave!!!! I'm converted!!! For any info on the health benefits of spelt, I suggest you google and look for your own evidence. I'm happy that it's a healthier option and even happier that it's also tastier! I just bought it from Woolworths - the Macro brand (not sponsored, just saw it and bought it!).<br />
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Next time I'm going to try it with coconut flour. Not because I'm gluten free or in to fad food, but I love experimenting with different products and wheat free baking is good for a change. I've been using coconut flour lots lately and love it. Makes for super tasty and non dry cakes and muffins. <br />
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Whilst I'm on the topic, here are a couple of further thoughts on fad foods and wholefoods. I, clearly, love to cook. I also love to bake sweet things. But with 3 kids 5 and under, I'm getting more and more mindful of what foods are better choices for them and for me. There are lots of fad foods out there at the moment. Some are awesome, some are gross! Um, maca powder - ewwwwww!!!! I know it's supposed to be awesome but I can't stand it! The approach I am taking with 80-90% of the food in our house is wholefoods. Fruit, vegetables, meat, chicken, fish, nuts, legumes, dairy, grains etc. The best quality and freshest we can afford, grow and/or find. No food groups are excluded, but different choices are being experimented with. For example, I no longer use vegetable oil, instead I use proper butter, extra virgin olive oil and cold pressed, unrefined coconut oil. It's not about fat, it's about how wholesome it is. Less processed sugar is also happening. But I can assure you that I have not jumped on the "I quit sugar" bandwagon! Fruit is awesome. Maple syrup is delicious! And sometimes, you just NEED to make <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/03/salted-dulce-de-leche-brownies.html">salted caramel brownies</a></u> jam packed full of refined sugar!!!! ;-) I could continue to ramble on about this, but I won't. Instead, I will introduce you to these 3 awesome ladies:<br />
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- No nonsense nutrition guru <a href="http://www.katie180.com.au/">Katie180</a>. Visit her blog or follow her on Facebook for some little pearls of wisdom. No extremes and loads of interesting information. Plus she likes cake :-)<br />
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- The fabulous Heidi at <a href="http://applesundermybed.com/">Apples Under My Bed</a> is a dietitian who loves to eat and cooks the most delicious food. I've made lots of her recipes and I'm inspired daily by her instgram feed. A fellow Melbournian and an awesome chick.<br />
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- Bianca at <a href="https://wholefoodsimply.com/">Wholefood Simply</a> has so many straight forward but gorgeous recipes- particularly baked goods with healthier ingredients. I made her coconut bread in muffin form yesterday and they were awesome!<br />
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All 3 blogs are full of really ace recipes that are delicious, simple and mostly wholesome without any deprivation!<br />
<br />
Ok, what was I saying earlier about having nothing to say?!?! See why I don't blog very often?! I start rambling.<br />
<br />
Here's the recipe! Finally!<br />
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<b><u><span style="font-size: large;">Carrot, Apple & Coconut Muffins and Cakes</span></u></b><br />
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<b><u>Ingredients:</u></b><br />
150 grams of spelt flour<br />
100 grams of spelt wholemeal flour<br />
80 grams (1 cup) of coconut<br />
3 teaspoons of baking powder<br />
80grams of cold pressed, unrefined coconut oil, melted<br />
3 eggs, lightly whisked<br />
75-125ml of pure maple syrup (not the imitation stuff!) depending on your preference.<br />
3 carrots, grated (squeeze some of the juice out and discard or drink it!)<br />
2 apples, grated (same as with the carrot juice!)<br />
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<b><u>Method:</u></b><br />
- Preheat oven to 160 degrees<br />
- Mix all of the ingredients together with a wooden spoon. That's how easy this recipe is!<br />
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- pour in to patty pan cases or lined and greased (with coconut oil) cake tins<br />
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For muffins/cupcakes - bake for approximately 15 minutes depending on the size you use - I make about 36 medium muffins from this recipe usually but have also made larger ones and mini ones. Once the muffins are golden and cooked all the way through, they're done. Here's some photos of the muffin version that are a regular lunchbox item for my kiddos.<br />
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For larger cakes - bake for approximately 30-40 minutes. I made 3 small, flat cakes with this recipe ready to be stacked with maple cream cheese frosting - yummo!!!! Here's some pics of the cake as seen at Lady Babycakes First Birthday.<br />
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I hope you try these and love them as much as we do!<br />
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I shall endeavour to post another recipe soon….I have about 20 waiting in the wings...<br />
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Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com3tag:blogger.com,1999:blog-7861198035879938392.post-27919392944930243972013-10-07T14:30:00.000+11:002013-10-07T14:30:02.376+11:00Apple and Rhubarb Crumble Cake<div class="MsoNormal">
Hello lovely readers!</div>
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Apologies again for the sporadic and neglectful manner I have been updating this blog! I have about 20 posts drafted and half finished so I hope to eventually get them all completed and published soon...maybe when my youngest goes to school in about 5 years?!?!?! Anyway, here's one I had to type up urgently before I forgot how I made it!</div>
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For those of you who are on Instagram, you might have seen
this little beauty being created on the weekend. It was
goooooooooooooooooood!!!</div>
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I served it with warm vanilla custard – I used <u><a href="https://www.donnahay.com.au/recipes/recipe-entertaining/classic-custard">this</a></u> recipe
as a base but used milk instead of cream, raw caster sugar instead of white
(caramel flavour!), doubled the cornflour and used vanilla paste instead of
extract. Worked a treat!</div>
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Ingredients:</div>
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- 100g butter,
softened<o:p></o:p></div>
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- 50g brown sugar</div>
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- 50g raw caster sugar (regular caster sugar is fine)<o:p></o:p></div>
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- 150g plain flour<o:p></o:p></div>
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- 50g cornflour<o:p></o:p></div>
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- 3 teaspoons baking powder<o:p></o:p></div>
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- 3 eggs<o:p></o:p></div>
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- 2 teaspoons of vanilla paste<o:p></o:p></div>
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- 2 teaspoons lemon zest<o:p></o:p></div>
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- 6 sticks of rhubarb (it was a bit less than a full bunch – I saved some
to stew to go with my porridge for breakfast!)</div>
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- 2 granny smith apples</div>
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- ½ lemon</div>
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For the crumble:<o:p></o:p></div>
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- 125g plain flour<o:p></o:p></div>
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- 125g butter, cubed
and keep cold in the fridge<o:p></o:p></div>
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- 50g brown sugar</div>
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- 50 g raw caster sugar</div>
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- 25 demerara sugar (you can use 125g of just one type of sugar if you
like! I just used the combination of what I had and what I like.)<o:p></o:p></div>
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- 1 teaspoon vanilla paste</div>
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Method:</div>
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Preheat oven to 160-170 degrees Celsius.</div>
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Grease and line a 25cm spring form tin. You could use a smaller one but
adjust the cooking time as it will be a higher cake.</div>
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<o:p><br /></o:p></div>
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For the crumble:</div>
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Mix together all of the ingredients aside from the demerara sugar in a
food processor until it’s like chunky bread crumbs. Don’t over mix – it’s good
to have little chunks of butter. You could do this by hand if you don’t want to
use a food processor. Then add the demerara sugar and give one last quick mix.
Set the crumble mix aside in the fridge to stay cold.</div>
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For the cake:</div>
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Cut the rhubarb into 1-2cm pieces and peel, core and cut the apples in
to 2cm cubes. Toss the fruit together with 1 tablespoon of the caster sugar and
a big squeeze of lemon juice. Set aside.</div>
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Cream together the butter, sugar and vanilla with an electric beater for several minutes until smooth and fluffy. Add the eggs – do this very slowly so the
mixture doesn't split! I usually add some of the flour in if it’s looking like
it’s going to split. Add both flours and the lemon zest and beat until smooth.
Finally add the baking powder and gently incorporate.</div>
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Poor the cake mixture in to the lined pan and spread out evenly.</div>
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Remove most of the liquid from the fruit and then add the fruit on top
of the cake mixture.</div>
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Add the crumble mixture on top in a reasonably even manner.</div>
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Bake for 1-1 ÂĽ hours depending on your oven. You want the top to be
nice and brown with a crunch, the centre to be cooked through and the base to
be lovely and cooked. I cooked my cake for 1 and ÂĽ hours
at 160 degrees fan forced. Test with a skewer to be sure and keep an eye on it as you don't want it to burn if you have a super hot oven! Leave to cool in tin. Then remove from tin, peel
off the baking paper and serve at room temperature with warm custard or on it’s
own.</div>
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Let me know if you try this one and if you enjoy it!!! It’s a large
cake – we served 12 people and even froze two slices for another day.<br />
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Love Amy xoxo</div>
Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com16tag:blogger.com,1999:blog-7861198035879938392.post-6977532288234045632013-07-21T13:20:00.001+10:002013-07-21T13:20:46.828+10:00Nut Free Chocolate Protein Balls <div class="MsoPlainText">
Hello lovely folks!</div>
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Apologies for the radio silence around here. Head over to Instagram if you'd like to see my misadventures on a more regular basis!</div>
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Just a quickie today. Mostly because they were a hit and I don't want to forget what I chucked in!!!</div>
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I've been seeing LOADS of chocolate protein balls (also called Bliss Balls or Amaze Balls) on
Instagram over the past 6 months or so. I decided I needed another high protein snack for my kinder boy's lunch boxes and for my preschooler who doesn't
love healthy food yet so I like to add some super charged foods in to the mix. And I wanted it to be nut free for kinder. <br />
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I consulted my gorgeous friend <u><a href="http://nurtureandshine.com/">Amelia</a></u> (you can
find her recipe <u><a href="http://blog.downthatlittlelane.com.au/2013/05/for-love-of-eating.html">here</a></u>) and from there I concocted this version based on the ingredients I had
on hand and my boys favourite seeds.</div>
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My 4.5 and 2.5 year olds made these with me. Mr 4.5 rolled them out really quite well. Mr 2.5
chose to eat the mixture with a spoon instead ;-) They had a great time making them and they both loved the taste! We have 3 little ones packed for kinder tomorrow and the rest are in the freezer for quick snacks in the future.</div>
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<b><span style="font-size: large;">Nut free chocolate protein balls</span></b></div>
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<o:p>Ingredients:</o:p></div>
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- 1.5 cups of dates (Medjool if available)</div>
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- 1/2 cup sunflower seeds</div>
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- 1/2 cup pumpkin seeds</div>
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- 1/2 cup Quinoa flakes</div>
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- 1/2 cup coconut</div>
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- 1/2 cup raw cacao powder (this is different to cocoa!)</div>
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- 3 Tablespoons Chia seeds</div>
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- 2 Tablespoons Linseed</div>
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- 4 Tablespoons Tahini</div>
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- 2 Tablespoons Coconut oil</div>
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- 2 Tablespoons of 100% pure Maple syrup (you can omit this if
you like, I decided to add it this time for extra sweetness but I will try it
without too and see. I wanted to ensure
Mr 2.5 ate these and I'm ok with him having maple syrup.)</div>
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<o:p>Method:</o:p></div>
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Blitz all together in food processor. The consistency
should be like wet, grainy sand so that it can come together in to a ball. Not runny and not dry. Add
a touch of liquid (tahini, maple syrup or water) if you need more moisture or some more Quinoa flakes if you need it to be drier.</div>
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Roll in to balls.</div>
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Keep in the fridge or freezer in air tight container.</div>
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<o:p>Mr 4.5 rolling amongst the pencils and Mr 2.5 eating the mixture with a spoon!</o:p></div>
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<o:p>Mr 4.5's good work.</o:p></div>
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Done! Yum!!! </div>
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I'll try to post my recipes more regularly on here! I have a quinoa, oat, apple & raspberry muffin recipe and my home made muesli bar recipes that I've been wanting to post, not to mention Mr 4's birthday party post from last October!!! I'll get them up over the next few weeks now that I'm in the swing of this 3 kids business!!!</div>
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Love Amy xoxo</div>
Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com5tag:blogger.com,1999:blog-7861198035879938392.post-39851839263423429832013-06-06T18:31:00.003+10:002013-06-06T18:31:46.208+10:00Hello!Hello lovely blog readers!<br />
Apologies for the neglect of this blog as I've been baking Babycakes #3!!!! Lady Babycakes arrived a couple of weeks ago is divine!!!<br />
Also, apologies for the accidental posting of a half finished draft post yesterday! Can I blame sleep deprivation??? I shall publish the Mama Meals On Wheels Post properly very soon and I shall also resume regular posting as soon as I come out of the baby bubble!<br />
In the meantime, I'm still on Instagram regularly so pop over there to see what's coming out of my kitchen!<br />
Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com0tag:blogger.com,1999:blog-7861198035879938392.post-76026985229371144712012-12-21T17:40:00.004+11:002012-12-21T17:40:57.567+11:00Ice Cream Care Package Over at Fat Mum SlimHello lovely folk,<br />
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For those of you who missed it yesterday, the lovely Chantelle at Fat Mum Slim did a post about my Ice Cream Care Package. She is the bees knees!!! I'm rather excited!!!!<br />
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You can check out Chantelle's post <u><a href="http://fatmumslim.com.au/absolutely-postively-the-most-perfect-gift-ever/">here</a></u> and my post from a few months ago about the ice cream party and care package is <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/08/ice-cream-party.html">here</a></u>. I took new photos for Chantelle's post and made some sweet little labels that you can download and print from there.<br />
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Hope you enjoy it!!!<br /><br />Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com13tag:blogger.com,1999:blog-7861198035879938392.post-22508705006470085002012-12-12T18:03:00.001+11:002012-12-12T18:03:54.237+11:00Pretty Picnic Packs & Christmas GiftsHello there,<br />
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My little blog has been greatly neglected of late. I have a couple of long and detailed posts to put together for Mr 4's big bash, but just can't seem to gather the energy to tackle it! I've been busy baking for Christmas gifts, I've had my first (and maybe last!!!) market stall, and most importantly, I'm busy baking another babycakes. :-) <br />
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I will do Mr 4's birthday post eventually, but in the meantime, here's a quickie.<br />
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I have an overflowing cupboard (ok, it's multiple cupboards!!!) filled with gorgeous party and baking supplies. It's an addiction! I decided to use some of these goodies to put together a pretty picnic pack for my Secret Santa gift through the gift exchange Chantelle at <u><a href="http://fatmumslim.com.au/">Fat Mum Slim</a></u> organised (thank you Chantelle - it's so much fun!!!!)<br />
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I had already bought a big collection of crafty and card making bits and pieces for my recipient but wanted another little pack of loveliness to go with it.<br />
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I loved the picnic packs so much that I decided to make more for other friends as little gifts to go along with the usual home baked goods I give.<br />
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I went with two colour schemes - one Christmassy and the other pink and yellow and grey based on my penchant for those colours.<br />
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I raided my supplies and then made a little purchase from <u><a href="http://www.larkmade.com.au/">Lark</a></u> for some extra cute bits, cracked open my dot stickers and voila - little boxes of loveliness!!! :-)<br />
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I hope the recipients have lovely little picnics with their families and friends over the summer.<br />
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Here are some of the other things I've been making and the wrapping I'm going with for this year. I LOVE Christmas!!!<br />
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The gorgeous Kate from <u><a href="http://www.ourlittlesins.com/">Our Little Sins</a></u> has become a great friend this year and when we caught up last week she mentioned she was making almond butter for her son's kinder teachers. She explained how so I jumped on the bandwagon but decided to use cashews instead. Homemade cashew nut butter is AWESOME!!! And so easy! Just toast the nuts and blitz in a food processor. I added a touch of salt and oil just to get a smooth texture, but you don't have to. Thank you Kate!!! I'm going to make another batch next week for us to eat.<br />
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I put the cashew nut butter together with some of my <a href="http://themisadventurousmaker.blogspot.com.au/2012/07/pecan-coconut-cranberry-granola.html">Pecan, Coconut & Cranberry Granola</a>, <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/09/dulce-de-leche-shortbread-sandwiches.html">Dulce De Leche Shortbread Sandwiches</a></u> and some lemon cordial for my son's AMAZING kinder teachers. I can't fully express how brilliant this year at kinder has been for him, but his teacher and the assistants are absolute gems. Many tears were shed (by the mums!!!) on the last day yesterday!<br />
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Brown Paper Packages Tied Up With String!!! :-)<br />
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Sticker dots pretty the simplest things up!<br />
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I may return next week with the belated birthday post, but in the meantime, I hope your days are merry and bright.<br />
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Love Amy xoxoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com11tag:blogger.com,1999:blog-7861198035879938392.post-12250463062467645002012-11-02T14:18:00.000+11:002012-11-02T14:19:46.782+11:00Happy Birthday Mr 2!xoxoApologies for the vast number of weeks between posts!!!<br />
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If you'd like to keep up with my regular goings on, follow me on Instagram {The Misadventurous Maker} or on Facebook - see the link over to the right. I'm brand new on Facebook so come and say hello so it's not so quiet over there!x<br />
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It's been party central around here with both of my boys having birthdays and little parties. I'm sure you can imagine I've been having fun!!!! :-)<br />
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Mr 2 was first. My little Babycakes. What a funny little person he is! Just adorable and cheeky and adventurous and extremely entertaining. And he LOVES cake!!! Which we only discovered when he turned 2. There's been a lot of cake around here over the past few weeks!<br />
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I decided to reuse the pom poms and bunting decorations from his <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/09/baby-boy-1st-birthday-party.html">1st birthday party</a></u>. I'm still obsessed with yellow and grey and I'm happy to reuse the decorations after putting a lot of time in to making them. This batch has now done 3 birthday parties and the play room *may* have had the decorations up for an entire year!!!!<br />
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It was only a small party but I knew I had a bigger party only a few weeks later for Mr 4, so I decided to make a lot of the food ahead and in bulk and freeze it. This turned out to be extremely handy as the day before Mr 2's party, he fell sick and we had to reschedule for the following week. I was very happy to not have any wasted food as it was all still safe and sound in the freezer and the fresh food hadn't yet been prepared!<br />
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<b><u>Menu:</u></b><br />
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<b>Mini pizzas - margarita and roasted pumpkin.</b></div>
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Pizza dough recipe from <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/09/baby-boy-1st-birthday-party.html">here</a></u>. I LOVE semolina in my pizza bases. The sugo was basically pureed tomatoes, fresh basil, garlic and a splash of red wine vinegar and salt and pepper. The pumpkin was simply sliced and roasted with olive oil and salt and pepper.<br />
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They freeze wonderfully and I made about 100 mini pizzas to cater for both parties as well as some other sizes for our dinner and some individual ones for Mr 4's lunchboxes.<br />
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<b>Green cheese rolls.</b><br />
Basically using up an abundance of silverbeet from our garden!!! Mr 2's favourite form of vegetable. It's similar to the recipe in <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/01/pre-schoolkinder-lunches.html">this post</a></u>, but without the ricotta. Recipe to follow next week hopefully!!! These also freeze really well and make for fab lunchbox food. I made a huge batch of teeny tiny ones to cater for both parties.<br />
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<b>Zucchini pancakes/fritters.</b><br />
I made these the day before but you can definitely make them ahead and freeze them. I used the recipe from <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/01/pre-schoolkinder-lunches.html">this post</a></u> for the kids and for the adults I added lemon zest, salt, pepper and mint and served them hot with some sour cream and chives on top.<br />
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<b>Watermelon star pops.</b><br />
My friend Claire put me on to these a couple of years ago and I make them regularly! There could not be an easier or cuter way of serving fruit!! I love that you can make it ahead. Mr 4 had fun helping me make them. Served on a piece of foam wrapped in tissue paper. I forgot to put these out on the food table but they ended up being a great palate cleanser for the kids after cake!!!<br />
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<b>Strawberry cups.</b><br />
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<b>Puffed corn cups.</b><br />
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<b>Lemon water bottles.</b><br />
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<b>Thank you gifts.</b><br />
A simple balloon on a stick and some jelly play dough. The recipe for play dough was adapted from the the lovely Cat's recipe which you will find <u><a href="http://beloverly.blogspot.com.au/2012/06/le-craft-with-le-kids-jelly-play-dough.html">here</a></u> (I swapped out the vinegar for cream of tartar.) Jars were recycled ones I already had.<br />
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<b>Cake.</b><br />
I LOVE this cake. It was really simple to make and the kids loved it. The design is from the Donna Hay Kids Magazine from this year. I actually used my mum's trusty chocolate cake recipe and instead of the chocolate ganache for the icing, I used Donna's amazing butter cream frosting. But the concept was the same.<br />
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And the most important part of the day - Mr 2 had a ball!!!! He was such a funny birthday boy and ended up with a chocolate butter cream beard from blowing his candles out. It was a very small gathering, but a lovely little celebration for my amazing boy. I love you babycakes!!!!<br />
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Love Amy xoxo<br />
<br />Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com7tag:blogger.com,1999:blog-7861198035879938392.post-33978740773100441012012-09-19T07:41:00.000+10:002012-09-19T07:41:53.338+10:00Dulce de Leche Shortbread Sandwiches<br />
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Yet another Dulce de Leche or salted caramel recipe! See more <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/11/salted-dulce-de-leche-ice-cream.html">here</a></u> and <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/03/salted-dulce-de-leche-brownies.html">here</a></u> and <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/04/home-made-easter-gifts.html">here</a></u>!<br />
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These are delicious little shortbread cookies sandwiched together with salted caramel in the middle. I think they would make lovely gifts for a special occasion - fathers day, mothers day, a birthday or for Christmas. </div>
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I made the Dulce de Leche and the shortbread mixture and cut the cookies out the day before. I kept them in the fridge (the cookies were raw) until the following day when I baked and assembled them. The cookies also freeze very well. I prefer to freeze them raw but already rolled and cut out. The on the day you are giving them away (or a day or two before), you simply bake them and pipe on the salted caramel.<br />
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<b><i>Original recipe from Donna Hay Magazine. Issue 60.</i></b><br />
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Ingredients:<br />
- 1 batch of Dulce de Leche - you can buy this at some delis or specialty stores. In theory, the canned caramel at the supermarket is the same thing, but in my experience it doesn't taste as good and this is very simple. Details below.<br />
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- 150 grams of unsalted butter, softened<br />
- 1/3 cup pure icing sugar, sifted<br />
- 1.5 cups of plain flour, sifted<br />
- 2 tablespoons of cornflour, sifted<br />
- 1 teaspoon vanilla paste<br />
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Directions:</div>
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- Make your Dulce de Leche according to David Lebowitz's instructions that you will find <u><a href="http://www.davidlebovitz.com/2005/11/dulce-de-lechec/">here</a></u>. I omit the salt before cooking, as I prefer to add it afterwards - I like the salt flakes to be visible. So, once it's nice and caramel, remove from the oven and sprinkle lightly with sea salt flakes. Set aside to cool.<br />
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- Beat together the butter, sugar & vanilla for about 10 minutes or until pale and creamy<br />
- Add the flours and beat until a smooth dough forms<br />
- Roll the dough between two sheets of non stick baking paper to about 5mm thick<br />
- Refrigerate for 30 minutes<br />
- Preheat oven to 170 degrees Celsius<br />
- Cut out the cookies using a 4cm cookie cutter - it makes approximately 50 individual cookies or 25 sandwiched cookies<br />
- Place the cookies on lined baking trays and bake for approximately 10 minutes or until a very light golden colour - keep a close eye on them as you don't want them to get dark as they will be brittle<br />
- Allow to cool on wire racks<br />
- Pipe the cooled salted Dulce de Leche on to half of the cookies and top each with another cookie - I try to pipe in the middle of the cookie leaving some space on the edge so that when you sandwich the cookies together, the caramel doesn't come out. This is mostly so if you are packaging them for gifts, the caramel doesn't stick to the packaging.<br />
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Enjoy!!!!<br />
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Love Amy xoxoxo<br />
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Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com11tag:blogger.com,1999:blog-7861198035879938392.post-26371395160823513482012-08-30T11:25:00.000+10:002012-08-30T11:25:26.241+10:00Yummy Chicken & Veggie Soup With Parmesan I made this soup today and it was so awesome and so chucked together that I thought I'd better write it down so I could replicate it! I made a huge batch so I could freeze extra portions. The Parmesan rind in the stock was the stand out flavour addition. This would be equally good without the chicken as a vegetarian soup.<br />
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<u><b>Ingredients:</b></u><br />
- 3 litres of stock<br />
- 3 cloves of garlic<br />
- 1 piece of Parmesan cheese rind<br />
- 1 small piece of pumpkin<br />
- 2 zucchinis<br />
- 1/2 a head of cauliflower<br />
- a small bunch of silverbeet<br />
- 1 packet of small soup pasta<br />
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Optional - roughly 500 grams of chicken breast cut into small, thin pieces - roughly 3 cm square in size and 0.5 cm in thickness. I used Lilydale free range chicken stir fry pieces that I cut up in to smaller pieces - they happened to be on sale and worked well for a post kinder, quick cook up.<br />
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<u><b>Directions:</b></u><br />
- put the stock in a large pot on the stove and bring to a simmer. If you have any tired but flavoursome veggies in the fridge, add them in large pieces (so you can remove them later!!) to the stock. I added a bunch of wilting spring onions and the chunky stalks of the cauliflower. Add the Parmesan rind and the crushed cloves of garlic. Allow to simmer gently while you prepare the other veggies (10-20 minutes for a lovely flavour).<br />
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- grate the pumpkin and zucchini and cut the florets of the cauliflower into small pieces. Wash the silverbeet very well and tear or cut it up in to pieces.<br />
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- fish out the large extra flavouring veggies (spring onions & cauliflower stalk in my case) from the stock as well as the Parmesan rind and set aside.<br />
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- add the pasta and cauliflower and gently simmer for 5 minutes.<br />
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- add the grated pumpkin and chicken (if using it) continue to gently simmer for 5 minutes.<br />
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- add the grated zucchini and the silverbeet and continue to gently simmer for 5 minutes or until the pasta is al dente and the chicken is cooked through but still tender. Take off the heat and add 500ml of cold water. This helps to stop the soup continuing to cook (so the pasta doesn't overcook and break apart). You don't want to overcook at this stage if you're reheating it so portion it up quickly to also help it cool. Freeze any leftovers.<br />
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If you like you can serve with a small sprinkle of finely grated Parmesan cheese and some fresh bread on the side - this is how my boys enjoyed it, but I think it's already a meal on it's own.<br />
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Yummo!!!!<br />
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I am already looking forward to having this for dinner again tomorrow night!<br />
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Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com8tag:blogger.com,1999:blog-7861198035879938392.post-72640150552161810812012-08-20T13:25:00.000+10:002012-08-28T21:18:32.941+10:00Ice Cream Party<div class="separator" style="clear: both; text-align: center;">
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On Thursday I was having <i>one of those days</i>. You know the type. When you're home with two littlies who are super cranky and you all end up in a funk. I needed a creative outlet, and my creative inkling always leans more towards the cooking side of things. We were having friends over for dinner on Saturday night and I didn't have a clue what to make. They are the best kind of friends who don't care what's for dinner or how messy your house is, but I always like to make a dinner gathering an opportunity for me to cook up a storm!!! Lacking any inspiration, I turned to my Pinterest boards and my favourite blogs to find something to spark my interest. </div>
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One of the first food/style blog's I discovered was <u><a href="http://eatdrinkchic.com/">Eat Drink Chic</a></u> which was created by another Amy. I fell in love instantly with Amy's blog. I especially loved her post about <u><a href="http://www.eatdrinkchic.com/post.cfm/surprise-we-got-married-part-ii-the-story-the-styling">her surprise wedding</a></u> and the <u><a href="http://www.eatdrinkchic.com/post.cfm/diy-ice-cream-parlour-make-your-own-sundaes-buffet-concept-for-wedding-or-party">ice cream parlour</a></u>. Her gorgeous Ice Cream Parlour was the inspiration for this. <br />
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About half way through, I decided that I needed to also package up the extra supplies in the vein of <u><a href="http://pinterest.com/pin/103019910195588233/">this pin</a></u> for my friend Claire - always an enthusiastic recipient of pretty and yummy parcels. This allowed me to get crafty as well as bake and share the love. (Thanks Claire for sending through a couple of your photos to add to this!)<br />
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I had a ball making all of the bits and pieces to go in to the Ice Cream Bar. Friday was a very fun day - I pottered in the kitchen, baking and styling a little party while the boys played pretty happily. Mr 3 helped and incessantly asked to taste things. I was a bit mean and didn't actually allow him to sample anything except one teaspoon of ice cream while we were preparing! So here is what I made.<br />
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<b><u>Vanilla Bean Ice Cream</u></b><br />
I was considering making a few different ice cream flavours, but decided to stick to vanilla and have a variety of toppings and sauces. I've linked to the fabulous <u><a href="http://www.davidlebovitz.com/">David Lebovitz</a></u> several times here already. He is the blogging ice cream guru! His book The Perfect Scoop is brilliant. I, unfortunately, don't have a copy although I've bought it as gifts for several people so have read their copies. It's on my Christmas wishlist!!! I used David's vanilla ice cream recipe - you can find it <u><a href="http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/">here</a></u>. It was a simple and extremely delicious and smooth ice cream. Far from plain old vanilla that you buy at the supermarket! My husband has requested this become a staple in our freezer from now on!<br />
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<b><u>Raspberry Frozen Yoghurt for the kids</u></b><br />
I've spoken briefly before about sugar and my kids. I'm ok with them having some but not loads and I much prefer it to be in the variety of food that I've made myself, or with them. Less preservatives and additives. Mr 3 (nearly Mr 4) made this almost completely on his own! I couldn't find the recipe I used for this last summer so don't have a link, but here is how we made it:<br />
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<u>Ingredients:</u><br />
- 1 litre of greek or natural yoghurt (unflavoured and full fat)<br />
- 1/2 - 1 cup of golden castor sugar (we used 1/2 a cup as it was only for the kids but it may not be sweet enough for you, so just taste it as you go and add more if you like)<br />
- 3/4 cup of raspberries (I use the frozen variety and let them defrost before adding them)<br />
- 200 mls of full cream milk<br />
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<u>Directions:</u><br />
- Whisk all ingredients together until well incorporated<br />
- Refrigerate until very cold<br />
- Churn in ice cream maker<br />
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As this doesn't have a high fat content, it's very solid once frozen, but if you leave it out of the freezer for a little while just before serving, it becomes smooth.<br />
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<b><u>Sauces</u></b><br />
Being obsessed with all things peanut butter (and all things chocolate for that matter), I had to make Nigella's <u><a href="http://www.nigella.com/recipes/view/chocolate-peanut-butter-fudge-sundae-23">Chocolate Peanut Butter Fudge Sauce</a></u>. It's all kinds of incredible!!! And extremely fast.<br />
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Another Nigella gem, this <u><a href="http://www.foodnetwork.com/recipes/nigella-lawson/sticky-toffee-sauce-recipe/index.html">Sticky Toffee Sauce</a></u> is ridiculously rich but really smooth and yummy. <br />
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<b><u>Toppings</u></b><br />
I decided to do a combination of homemade and store bought toppings.<br />
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Having made ice cream, I had 5 egg whites at my disposal and I loved Eat Drink Chic's use of meringues in her ice cream buffet. I used <u><a href="http://www.taste.com.au/recipes/10834/basic+meringues">this recipe from Taste</a></u> as a basis and I made half of them in to mini meringues and made the other half in to larger raspberry meringues with the addition of the juice of some crushed raspberries. The larger ones were less stable and solid due to the extra liquid, but they were still tasty. There were lots of extras so popped them in jars for some lovely friends to sample.<br />
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I made this Martha Stewart <u><a href="http://www.marthastewart.com/333206/almond-praline">Almond Brittle</a></u> recipe and crushed half of it to make praline and kept the other half in shards. Really yummy for a caramelly, nutty crunch!<br />
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I have a stash of raw cookie dough in my freezer in a few diffferent flavours. Yes, it's kind of dangerous but also handy when unexpected visitors pop over for a cuppa - fresh cookies in 12 minutes! I baked a few milk and white chocolate chip cookies and crumbled them up for a crunchy topping. They were very yummy! I will post my go to cookie recipe soon - it deserves it's own post!<br />
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I had some really nice waffle cones in large and mini sizes and some mini marshmallows and a variety of sprinkles already so they were a nice easy option.<br />
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I bought some mini wafer sticks which were yum and cute, some mini m&m's and some crushed peanuts.<br />
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<b><u>The Ice Cream Bar</u></b><br />
I used a mini stamp set to write the names of each item on to mini spoons. I got this idea from <u><a href="http://pinterest.com/pin/85638830384508830/">this pin</a></u>. I can't tell you how satisfying this was!!!!! Can I pretend that Mr 3 made the messy ones though?! ;-)<br />
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I plated most items up the day before and when our friends were here all I had to do was heat up the sauces and take the ice cream out of the freezer. This is a winning feature these days as I am usually wrangling the boys and getting them ready for bed around the same time, plus I like to spend the time chatting with my friends rather than cooking while they are here.<br />
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Mr 3's selection - he was allowed to choose 2 toppings and he was very understanding considering the vast range of sugary offerings!!!! Mr 1 just had the frozen yoghurt but loved it. He kept giggling with happiness!!!<br />
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I displayed the mini cones in a small ice cream dish filled with sprinkles and in some shot glasses filled with sprinkles - who knew my old shot glasses would come in handy again!!! I think the last time I used them for a party it was for vodka jelly shots - whoa, how times have changed!!! ;-)</div>
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The mini cones are such a fabulous size! I used a melon baller to get the mini scoop size.</div>
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A couple of selections from the grown ups.<br />
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<b><u>The Ice Cream Care Package</u></b><br />
Using little clear bags, I packaged up the toppings in to little parcels. I put both the sauces, almond brittle and mini meringues in little jars, topped them with a paper doily and some cute twine. I stamped some little spoons and added them to the box and stamped the box lid and finally added the ice cream at the last minute.<br />
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<b><u>Where to find</u></b><br />
I purchased all of the items I use in my cooking - I have no sponsorship or brand partnerships at this stage. However, I thought some of you may be interested where I find some of the bits and pieces I use so here is a little list. Many of these items I already had in my beloved party, gifts and craft cupboard that has been collected over many years and a couple of items I purchased recently.<br />
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Twine & Syrup Jug - <u><a href="http://emeraldandella.com.au/">Emerald & Ella</a></u><br />
Cake Box & clear food storage bags - <u><a href="http://www.lombard.com.au/">Lomards</a></u><br />
Jars - my own and collected by helpful friends and family members to add to my collections<br />
Doilies, mini wooden spoons - <u><a href="http://chefshat.shopau.info/catalog/index.php">Chef's Hat</a></u><br />
The larger ice cream sundae bowls & yellow straws - <u><a href="http://www.generaltrader.com.au/">General Trader</a></u><br />
The shallow ice cream bowls - <u><a href="http://www.house.com.au/">House</a></u><br />
Large ice cream cones - <u><a href="http://ritchies.com.au/">Ritchies</a></u><br />
Mini ice cream cones - <u><a href="http://www.oasisbakery.com.au/">Oasis Bakery</a></u><br />
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The end result of the Ice Cream Party was delicious and enjoyable, but it was even more fun making all of these items and packaging up the care pack - a lovely diversion and a fun project to share with my 3 year old. A slightly odd expression of creativity perhaps, but thoroughly enjoyable!!!!<br />
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Anyone for a scoop?!<br />
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Love Amy xoxo<br />
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<br />Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com22tag:blogger.com,1999:blog-7861198035879938392.post-15182637689469338742012-07-30T12:00:00.000+10:002012-08-28T21:18:00.629+10:00Pecan, Coconut & Cranberry Granola<i>Apologies to anyone who received a premature alert on this post - I got a bit trigger happy in the middle of drafting! ;-)</i><br />
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Muesli, granola...same thing, right?!?! I switch between the two.<br />
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Anyway, this is an adaptation of my <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/09/toasted-maple-muesli.html">Toasted Maple Muesli</a></u>. It's very similar, but it's my favourite at the moment and well worth it's own post...mostly so I don't forget how to make it in a year's time!!!<br />
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I have been churning a LOT of this out lately. It's an easy to make and easy to store gift. I've given it to my son's kinder teachers, friends, new mama's as part of a welcome baby pack and posted them to friends in New South Wales, South Australia, Queensland and London! I hope it travels well! I really love giving people home made food. I wonder if I over do it a bit. I'm not sure, but it's like a compulsion. I like to share the love and the food. I'm going to do a post next week about some of the new baby "Mama Meals on Wheels" packs I've been making too.<br />
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So, back to this recipe. Super simple, super cheap and I love eating it and I love that my kids are eating something that I know is fresh and not full of crazy chemicals. I, clearly, have no issue with sugar. And I don't mind my kids eating a bit of sugar now and then. The main issue I have with kids food is a fear of artificial flavours, colours, additives and preservatives. I don't know too much about them, but I am afraid of them!!! Especially the ones that have proven to have an affect on kids behaviour. Shudder!!! I'd love to be able to buy more organic produce, but we can't do that at this stage. Hopefully as my boys continue to garden, we can eat more and more home grown veggies and fruit and I will continue to try to make more things from scratch...or almost from scratch!!! Home made <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/05/quick-walnut-pecan-bread.html">bread</a></u> is a big one that I'm working on at the moment and this cereal is another step to eating less processed food. It's certainly not 100% in this household, but it's something I'm keen to increase. Then when I occasionally eat highly processed store bought marshmallows and peanut butter chips I won't feel so guilty!!!! ;-)<br />
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Ok, I digress again. This recipe is very adaptable, so feel free to increase or reduce the amount of seeds or change them around. I change the amounts of maple syrup I use depending on what's left in the fridge and how sweet I want the batch. Here's the recipe!<br />
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<b><u>Ingredients:</u></b><br />
- 5 cups of old fashioned oats (not instant)<br />
- 3/4 cup of raw pepitas (pumpkin seeds)<br />
- 3/4 cup of raw sunflower seeds<br />
- 1/2 cup of sesame seeds<br />
- 4 table spoons of mild tasting oil (vegetable or nut)<br />
- 100 mls of maple syrup<br />
- 50-100 mls of golden syrup<br />
- 1/2 - 1 cup of raw pecans roughly chopped or broken<br />
- extra golden syrup to drizzle half way through the cooking<br />
- 1/2 cup of coconut<br />
- 1/2 cup dried cranberries<br />
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<b><u>Directions:</u></b><br />
- Preheat the oven to 160 degrees Celsius<br />
- Mix together the oats & seeds in a large bowl<br />
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- Mix in the oil, maple syrup and the first amount of golden syrup<br />
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- Spread out on two lined baking trays<br />
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- Bake for 10 minutes then stir and bake for another 10 minutes<br />
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After the initial 10 minutes:<br />
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After the second 10 minutes:<br />
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- Stir through the pecans and drizzle with extra golden syrup (this makes it a bit crunchy) and bake for another 10-15 minutes until golden<br />
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- Remove from oven and allow to cool and then stir through the cranberries and coconut<br />
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- Make sure it completely cool before storing it in airtight containers<br />
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- Serve any way you like! I like mine plain with a cup of chamomile tea on the side. Mr 3 likes his with yoghurt, raspberries and some LSA (ground linseed, sesame and almond) sprinkled on top.<br />
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Enjoy!<br />
<br />
Love Amy xoxo<br />
<br />Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com19tag:blogger.com,1999:blog-7861198035879938392.post-51906158735605454802012-06-29T15:26:00.000+10:002012-06-29T15:26:13.885+10:00Chocolate Brioche Pudding<br />
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<span style="font-family: Times, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnhth9hUWsIuT7AoNAYZhCestGg5A1qnzKE1GLTgB2sFC0C9BoFFxTNvLDH6lPGcgnCG7R1xpzk7fu2Wfkanv5BK7LqcyEE1qK3bnwNS3wdRj0hpWFAoXK_XFtGNEKuwoeFcKqs5cDTk/s1600/IMG_6013.JPG" imageanchor="1"><span style="color: blue; text-decoration: none;"></span></a><o:p></o:p></span></div>
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<span style="font-family: Times, serif;">This is one of my favourite desserts. A fancied up bread and butter pudding, but still super simple. I found it about
5 years ago in a Donna Hay Magazine. I have vivid memories of several
times that I made it.<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">My gorgeous Cornish friend Verity came to stay with us the
week before we got married. When I stayed with Verity in the UK, she was such an amazing hostess. Her cooking is truly incredible. She has
this knack of throwing things together that you wouldn't think are anything
special but it is somehow out of this world. We had some very funny,
mischievous and lovely times over there together. <o:p></o:p></span></div>
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<span style="font-family: Times, serif;">She was so incredibly lovely to fly all the way over from
the UK for our wedding and as we were cooking soul mates, I had a full week's
worth of delicious meals planned to show her my appreciation for her support
that week. Only trouble was, I was so nervous about the wedding (not the
marriage!!!) that I had no appetite and was nauseous all week!!! I loved
cooking for her while she was here and she was so much fun to have around me in
that week and especially on the wedding day. <o:p></o:p></span></div>
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<span style="font-family: Times, serif;">This is one of the dishes I made when Verity was here.
I had my long suffering brideslave, I mean bridesmaid, Claire, my
beautiful flower girl and our MC all over for a bit of an unofficial rehearsal
dinner. This was dessert.<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">The next time I made this dish, I was 10 weeks pregnant with
my first baby. I remember obsessively overcooking it to ensure the eggs
were cooked through!!! Paranoid pregnant lady I was. ;-)<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">Ok, enough memory lane trips, here is this delicious
dessert. Easy to make ahead and incredibly satisfying to eat!<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">I visited <a href="http://www.movida.com.au/">Movida Bakery</a> a few weeks ago and in amongst their
incredible breads, donuts, pastries and pies, I spied a loaf of brioche. I LOVE
brioche! I bought the loaf knowing this dish was in our near future.<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">If you can't get brioche (or don't want to make your own)
you can use a sweet Greek style egg bread or a Jewish Challah as an excellent
replacement. Or regular bread or croissants if you prefer.<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">The best chocolate to make this with, in my opinion, is no
longer readily available in Australia - sob!!!! <u><a href="http://www.greenandblacks.com/uk/what-we-make/bars/butterscotch.html">Green and Blacks Butterscotch</a></u>.
Oh my goodness, that chocolate is incredible! Verity introduced me to it.
Now I use either Lindt caramel or one of the other ones pictured below.
All incredibly good! The caramel one makes a fab toffee crunch and the
other Lindt in the red box adds a fabulous ooziness. I usually like to use a combo of both. Dark chocolate would be lovely in this dish too.<o:p></o:p></span><br />
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<b><u><span style="font-family: Times, serif; font-size: 18pt;">Chocolate Brioche Pudding</span></u></b><span style="font-family: Times, serif;"><o:p></o:p></span></div>
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<i><span style="font-family: Times, serif;">original recipe from Donna Hay Magazine, Issue 32</span></i><span style="font-family: Times, serif;"><o:p></o:p></span></div>
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<span style="font-family: Times, serif;">Makes 8-10 small ramekins, 6 medium or 4 pretty large ones!<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">Ingredients:</span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Times, serif;">400ml milk<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">300ml cream<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">5 egg yolks<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">1/2 cup golden
castor sugar (or regular castor sugar)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">2 teaspoons
vanilla extract <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">Approx 200-250g
brioche (I used half a large loaf and froze the rest for another time.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">250g of the
best chocolate of your choice<o:p></o:p></span></li>
</ul>
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<span style="font-family: Times, serif;">Directions:<o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Times, serif;">Preheat oven to
180 degrees Celsius<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">Tear or cube the brioche</span></li>
</ul>
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<span style="font-family: Times, serif;"><br /></span></div>
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<li class="MsoNormal"><span style="font-family: Times, serif;">Break or cut up the chocolate in to smaller chunks</span></li>
</ul>
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<span style="font-family: Times, serif;"><br /></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Times, serif;">Heat milk and
cream in small saucepan until it just comes to the boil<o:p></o:p></span></li>
</ul>
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<ul type="disc">
<li class="MsoNormal"><span style="font-family: Times, serif;">In a large jug,
whisk together egg yolks, sugar and vanilla<o:p></o:p></span></li>
</ul>
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<li class="MsoNormal"><span style="font-family: Times, serif;">Gradually add
the warm milk and cream mixture to the egg yolk mixture whisking to
combine<o:p></o:p></span></li>
</ul>
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<ul type="disc">
<li class="MsoNormal"><span style="font-family: Times, serif;">Divide the
brioche and chocolate amongst your ramekins - you want a LOT of brioche in there otherwise the end result will be too runny. And I like to ensure even
distribution of chocolate throughout :-)<o:p></o:p></span></li>
</ul>
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<li class="MsoNormal"><span style="font-family: Times, serif;">Fill the
ramekins up with the custard mixture<o:p></o:p></span></li>
</ul>
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<ul type="disc">
<li class="MsoNormal"><span style="font-family: Times, serif;">Place ramekins
in a baking dish<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">Pour hot water
in the baking dish until the water reaches half way up the ramekins</span></li>
</ul>
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<li class="MsoNormal"><span style="font-family: Times, serif;">Cover with foil
and bake for approximately 15-25 minutes (depending on the size of your
ramekin)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Times, serif;">Remove foil and
bake for an additional 10-15 minutes until golden on top and the custard
has set</span></li>
</ul>
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<li class="MsoNormal"><span style="font-family: Times, serif;">Serve warm.
<o:p></o:p></span></li>
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<span style="font-family: Times, serif;">I made some of these in little gorgeous little baking cases I bought from
<u><a href="http://emeraldandella.com.au/">Emerald and Ella </a></u>and took them to the movies for my girls night out with my
lovely friend Jen. Not quite as nice at room temperature, but an excellent movie treat!!!<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">Happy baking!<o:p></o:p></span></div>
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<span style="font-family: Times, serif;">Love Amy xoxo<o:p></o:p></span></div>
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<br /></div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com8tag:blogger.com,1999:blog-7861198035879938392.post-1794701836727746922012-06-12T06:00:00.000+10:002012-06-12T06:00:01.625+10:00Cauliflower and Cheese Fritters<div class="separator" style="clear: both; text-align: center;">
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<br />
Instagram is a dangerous space when you're hungry. It's full of lots of yummy inspiration!<br />
<br />
The loverly <u><a href="http://beloverly.blogspot.com.au/">Cat</a></u> posted a photo of cauliflower fritters the other week and I HAD to make some. I'm completely obsessed with cauliflower at the moment - roasted cauliflower soup with crispy sage and hazelnuts as well as <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/03/roasted-cauliflower-and-baby-carrots.html">this yummy roasted cauliflower, baby carrot and goats cheese dish</a></u>, and <u><a href="http://beloverly.blogspot.com.au/2012/05/casa-be-loverly-recipes-dhal-with.html">Cat's Cauliflower Dhal.</a></u>. As the craving hit, there was no time to request and wait for recipes, so after googling a few recipes (<a href="http://cookalmostanything.blogspot.com.au/2009/05/whb-183.html">this </a>one in particular was my basis) this is what I came up with. I really wanted to emulate the classic cauliflower and cheese dish of my childhood, and I achieved that with the ooziness of these yummy fritters. I also couldn't decide if I wanted roasted cauliflower or steamed, so I did both! The roasted is more nutty and the steamed more soft and traditional. You can choose whichever you prefer - both were delicious.<br />
<br />
I declare this my new favourite home cooked lunch!!!!<br />
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Cat and I decided to both post our cauliflower fritter recipes today and link up for Fritters with Friends! Well, Cat is calling it "fritters two ways", but as I've already mentioned, I like CHEESE!!!! ;-)
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<br />
Here is my version:<br />
<br />
<b>Cauliflower and Cheese Fritters with Labne and Mint.</b><br />
<br />
Ingredients:<br />
<ul>
<li>1 small cauliflower or 1/2 a large head of cauliflower - roughly half a kilo</li>
<li>2 eggs</li>
<li>80 mls of milk</li>
<li>2/3 cup of plain flour</li>
<li>1.5 teaspoons of baking powder</li>
<li>3/4 cup of grated mozzarella cheese</li>
<li>1/2 cup of finely grated Parmesan cheese</li>
<li>a couple of shakes of ground cumin</li>
<li>ground pepper</li>
</ul>
<div>
Directions:</div>
<div>
<ul>
<li>Cut cauliflower in to small florets and roast them drizzled with olive oil and salt and pepper at 180 degrees Celsius for 17-22 mins or until lightly browned and tender (depending on the size you've cut them) - turn them around half way through so all sides get browned. OR steam them for a few minutes in a double boiler until just tender. OR do a combination of both! Allow to cool.</li>
</ul>
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<ul>
<li>Whisk together eggs and cheeses and milk and lightly whisk in flour, baking powder, cumin and ground pepper to taste.</li>
</ul>
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<ul>
<li>Stir through the cooled cauliflower. It's a very thick batter, not runny like pancakes.</li>
</ul>
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<ul>
<li>Heat a large pan over medium-high heat and add a small amount of olive oil.</li>
</ul>
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<li>Once the oil is hot, dollop large spoonfuls and cook for a few minutes on each side until crispy and golden brown on the outside and the filling has puffed up.</li>
</ul>
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<li>Drain on paper towel</li>
</ul>
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<ul>
<li>Sprinkle with sea salt and serve them hot with labne and fresh mint.*</li>
<li>My kinder boy enjoyed these cold in his lunch box.</li>
<li>These freeze really well too - just reheat from frozen by wrapping them in baking paper and putting them in a 180 degree oven for 20 minutes turning half way through. Uncover them for the last 5 minutes.</li>
</ul>
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Oozy, stretchy cheese goodness!!!<br />
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*Note - to make labne, just put some paper towel in a small sieve over a bowl and fill with natural yoghurt that has had some sea salt stirred through it. Cover with more paper towel. Allow to sit in the fridge overnight, or if you're impatient like me, just do it for 20 minutes on the bench while the fritters are cooking. ;-)</div>
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You can find Cat's recipe <u><a href="http://beloverly.blogspot.com.au/">here</a></u> - I'm hanging to see her version that inspired my new favourite lunch!</div>
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Enjoy!</div>
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Love Amy xoxo</div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com15tag:blogger.com,1999:blog-7861198035879938392.post-64692245622044240312012-05-29T17:37:00.001+10:002012-05-29T17:37:43.274+10:00Quick Walnut & Pecan Bread<div class="separator" style="clear: both; text-align: center;">
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Despite having made bread many times (favourites being pizza dough, Fat Mum Slim's <a href="http://www.fatmumslim.com.au/2011/08/how-to-make-american-burger.html" style="text-decoration: underline;">brioche</a>, and Annabel Langbein's <u><a href="http://www.lifestylefood.com.au/recipes/14548/busy-peoples-bread">Busy People's Bread</a></u>), I always feel a bit intimidated by the thought of it. I'm not sure why though. If you choose a straight forward recipe, it's actually incredibly simple. And VERY satisfying to eat your own bread!!! I highly recommend trying Annabel's bread that I've linked above as a super simple but really yummy bread. I make it very often. One day I invited myself over to my friend Claire's house with both of my kids in tow at and was supposed to stop for bread on the way. It was literally easier for me to make this bread than to stop at the bakery with my two kids!!!! My 3 year old does most of the making of that bread, just a wooden spoon and bowl recipe.<br />
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A couple of weeks ago, the bread queen <u><a href="http://www.phillippas.com.au/">Phillippa</a></u> led a bread making masterclass on Masterchef. She made a walnut bread that looked incredible. Recipe is <u><a href="http://www.masterchef.com.au/recipes/walnut-and-fig-loaf-with-wheatmeal-flour.htm">here</a></u>. The same week was Jamie Oliver's Food Revolution. Ruth had written a post about it (<u><a href="http://gourmetgirl-friend.blogspot.com.au/2012/05/food-revolution-day-may-19th.html">here</a></u>) and had also posted a series of photos on Instagram of one of her gorgeous boys baking the walnut bread. It only took the very first Instgram pic to motivate me to make walnut bread that Saturday morning too! We had a couple of handful of fresh walnuts that were sitting around waiting to be shelled so it was a perfect craving.<br />
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However, I didn't have all of the ingredients (or the patience) for proper bread. It was already 10:30 and I knew the boys would be starving by 11:30. I googled a few recipes on my phone and found a recipe by Hugh Fearnley-Whittingstall (from the British show River Cottage). I still didn't have all of the ingredients for this recipe either, but chose to adapt it and stay in my pjs rather than go to the shops! <br />
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There is no yeast in the bread, so no proving or resting or rising time. It's a sweet bread so I think you could lessen the honey/golden syrup significantly if you wanted to, but the sweetness is lovely. It's more of a stand alone bread rather than for sandwiches. Perfect with some special cheese or simply good quality butter.<br />
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Here is the version I made with Mr 3.<br />
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<b>Quick Walnut & Pecan Bread, based on a recipe by Hugh Fearnley-Whittingstall.</b><br />
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<u><b>Ingredients:</b></u><br />
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<ul>
<li>200 grams of 00 flour</li>
<li>300 grams of wholemeal plain flour</li>
<li>100 grams of walnuts</li>
<li>100 grams of pecans (or any combination of walnuts & pecans or just one of them, whatever you have or whatever you like!)</li>
<li>150 grams of honey or golden syrup (again, you could also do a combination which is what I did.)</li>
<li>4 teaspoons of baking powder</li>
<li>10 grams of salt</li>
</ul>
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<b><u>Directions:</u></b><br />
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<ul>
<li>Preheat oven to 190-200 degrees Celsius</li>
<li>Put flours & baking powder in a large bowl</li>
</ul>
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<ul>
<li>Heat the honey/golden syrup in a small saucepan with 300ml of water until dissolved (but not hot.)</li>
</ul>
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<ul>
<li>Divide the nuts in to two halves - one half, keep the nuts in chunky pieces</li>
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<li>For the other half, crush them up in to a rough chunky powder</li>
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<ul>
<li>Add both piles of the nuts to the flours & stir well</li>
</ul>
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<ul>
<li> Add the honey/golden syrup water to the flours and mix gently until combined (but don't over mix)</li>
</ul>
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<ul>
<li>Turn on to a lined baking tray and shape in to a circle or oval</li>
</ul>
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<ul>
<li style="text-align: left;">Cut two slits quite deeply in to the bread and put in the oven for 30-40 minutes until the bread is brown and well risen. That's it!</li>
</ul>
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<ul>
<li>Serve warm with butter or really lovely cheese. My favourite is marinated feta - YUM!!! Although my sous chef likes his with jam. :-)</li>
</ul>
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Happy Baking!</div>
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Love Amy xoxoxo</div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com14tag:blogger.com,1999:blog-7861198035879938392.post-88797757954534758272012-05-07T12:40:00.000+10:002012-05-07T12:40:15.608+10:00Roast Pumpkin & Pine Nut Lasagna<div class="separator" style="clear: both; text-align: center;">
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This is one of my favourite recipes. I often vary it greatly and have outlined some options below the recipe. Adding other veggies or changing the "white sauce" are all good variations. You can definitely make it lower in fat with some of the variations too - eg using low fat ricotta and less mozzarella and Parmesan, roasting the veggies in just a tiny bit of oil spray instead of liberal amounts of olive oil. I usually do make it lower in fat when I make it for a regular family dinner, but this version is the tastiest and most rich and pumpkiny in my opinion. <br />
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<u><b>Ingredients:</b></u><br />
- Lasagna sheets - I either use the dried instant ones or make my own fresh - I don't think the "fresh" from the supermarket are as good for this recipe (although I've used them several times). I like the thickness of the dried, instant ones and the al dente texture which you can't really achieve with fresh pasta.<br />
- 2 very large pieces of pumpkin - I usually use 2 different varieties - this time I used Kent and Grey.<br />
- 3 whole garlic cloves, unpeeled<br />
- 12 fresh sage leaves, washed and dried<br />
- good quality olive oil<br />
- a few good handfuls of freshly grated, good quality Parmesan cheese<br />
- 300 grams of grated mozzarella<br />
- 180 - 250g mascarpone - (I had a 250g tub which I'd already used some of for another recipe. If you're only using the mascarpone for this recipe, then you use the entire tub so as not to waste it.)<br />
- raw pine nuts<br />
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<u><b>Method:</b></u><br />
- preheat oven to 200 degrees Celsius<br />
- peel and cut the pumpkin in to large chunks and scatter on two oven trays lined with baking paper<br />
- add the garlic cloves (unpeeled), drizzle with olive oil and sprinkle with sea salt and ground pepper & roast for 20 minutes<br />
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- Turn the pumpkin around, add the sage leaves and drizzle with more olive oil if needed<br />
- When the pumpkin is well roasted and the sage is crispy, remove from the oven and turn it down to 180 degrees Celsius
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- set aside the crispy sage leaves<br />
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- squeeze the garlic out of the skins and discard the skins<br />
- roughly mash the pumpkin and garlic together with a fork<br />
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- finely crumble the sage leaves and mix through the pumpkin<br />
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- *important* Add some water to your mashed pumpkin so it's runny. You need the extra moisture so the lasagna sheets have enough liquid to cook them through and so the final dish isn't too dry. I used probably about 180mls this time as I used dried instant lasagna sheets. If you're using homemade fresh lasagna sheets then you'd only need to add a little bit of water to loosen the mixture. You can see the difference in texture in the above photo and the one below.<br />
- divide the pumpkin in to 3 decent sized portions and 1 smaller, half sized portion<br />
- spread a layer of the pumpkin mixture on the bottom of your dish and top with one layer of lasagna sheets<br />
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- add another layer of pumpkin mixture, this time add a large handful of mozzarella and Parmesan cheese before you add another layer of lasagna sheets<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0wzjtreTcYdrRKC6Z4uMCocWgfmfJhLyufY6jG_6ArmHcTOZ33PPn0Ev7C9Gyi4fQd2d6f6oSrOLgfK5e4MzCL18DqxDCRmR00-PBtoxjWVHp4z_yLXC0AcYcj-Fb0kA4fEtMO9A0qs/s1600/491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0wzjtreTcYdrRKC6Z4uMCocWgfmfJhLyufY6jG_6ArmHcTOZ33PPn0Ev7C9Gyi4fQd2d6f6oSrOLgfK5e4MzCL18DqxDCRmR00-PBtoxjWVHp4z_yLXC0AcYcj-Fb0kA4fEtMO9A0qs/s320/491.JPG" width="320" /></a></div>
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- another layer of pumpkin and lasagna sheets<br />
- spread the final, smaller amount of pumpkin mixture over the top lasagna sheets, add the mascarpone cheese and spread evenly (the mixture will become a pumpkin and mascarpone combination rather than two separate layers)<br />
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- top with lots of mozzarella and Parmesan, drizzle with a bit of olive oil, cover with baking paper and foil and bake in 180 degree oven for 45 minutes<br />
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- remove the baking paper and foil and bake until starting to lightly brown (approximately another 10 minutes)<br />
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- scatter the pine nuts on top and bake until browned<br />
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- serve hot on it's own or with a rocket salad. It's even better the following day and it freezes very well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkyL7warjG7V-08jG90h5elOdIss0yjKDAaANo6QGKIb3E2YgDTL3PJmidmiZ_Q9k0boVOMHRD4WZHb29cP4CRlfyT-T_yBOb_pmtbX8ALPS-tJ1Rtm68QbAaTrRGitWXeHt6JqljV-o/s1600/508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkyL7warjG7V-08jG90h5elOdIss0yjKDAaANo6QGKIb3E2YgDTL3PJmidmiZ_Q9k0boVOMHRD4WZHb29cP4CRlfyT-T_yBOb_pmtbX8ALPS-tJ1Rtm68QbAaTrRGitWXeHt6JqljV-o/s320/508.JPG" width="320" /></a></div>
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<br />
Variations:<br />
- add a layer of thinly sliced half moons of roasted zucchini<br />
- add a layer of balsamic roasted cherry tomato halves<br />
- add a layer of wilted spinach<br />
- make a traditional white sauce with flour, butter, milk & cheese<br />
- use a combination of ricotta and feta for the "white sauce" layer<br />
- use creme fraiche or sour cream for the "white sauce" layer<br />
- use low fat ricotta and some milk stirred together for a lower fat version<br />
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I hope you try this and love it as much as I do!<br />
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Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com37tag:blogger.com,1999:blog-7861198035879938392.post-62496300627494741402012-04-18T12:58:00.000+10:002012-04-18T12:58:24.133+10:00Faux Mexican Lentil Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aFNzgR35REsZ7XZtVm3qjVEq0nClQ7fBKm51T1xKkSWGLXl_T45si5NOYoMIdbnyiDtoMFC9zNogi9WuxhES9dTUnTRi4qtDGfsfFBBQkj5apEdfpf2CIkDGT5IsaOZ3nz88I-2eq1w/s1600/207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aFNzgR35REsZ7XZtVm3qjVEq0nClQ7fBKm51T1xKkSWGLXl_T45si5NOYoMIdbnyiDtoMFC9zNogi9WuxhES9dTUnTRi4qtDGfsfFBBQkj5apEdfpf2CIkDGT5IsaOZ3nz88I-2eq1w/s320/207.JPG" width="320" /></a></div><br />
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Firstly, apologies to all Mexican people for this meal. It's certainly not authentic in any way!!! However, it is delicious, easy and super duper healthy, so hopefully I can be forgiven it's name!!!<br />
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I like to cook soup in bulk so I can freeze it in portions for my husband's lunches or for dinner when I don't have time to cook (or can't be bothered!). You can easily halve this recipe for a more reasonable serving quantity. It's a thick soup, but feel free to add more stock if you prefer it thinner.<br />
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You could definitely make this in a slow cooker if you have one - I have before and it turned out great. I'm not usually organised enough for this though, so a chuck it in and ready in 40 minutes is more my way. ;-)<br />
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Serves 12-16 depending on your portion sizes. (I use the little yellow bowl which is about 1 cup and my husband uses the blue striped bowl which is a standard size so we got about 16 serves, but if you all use standard size bowls, it would be more like 12 serves.)<br />
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<b><u>Ingredients:</u></b><br />
- 3-4 carrots<br />
- 2 zucchinis<br />
- 4 cloves of garlic, crushed<br />
- 3 cups of red lentils, rinsed well<br />
- 1 cup of french lentils (or green lentils or whichever other type of lentil you like really - just check cooking time), rinsed well<br />
- 2.5-3 cups of stock (veg or chicken)<br />
<div class="separator" style="clear: both; text-align: center;"></div>- 1.5-3 teaspoons of ground cumin (depending on your spice/flavour preference and if your kids might be eating it.)<br />
- 2 teaspoons of oregano<br />
- 2 teaspoons of paprika<br />
- 1-3 teaspoons of cayenne pepper (depending on your heat preference)<br />
- 2 cans of tomatoes (if using whole ones, which I prefer, chop/mash them up)<br />
- a bag of baby spinach or a bunch of silverbeet<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8lUs8pELC4C6sLriWPqycvvaArDzOlzoWLZPqfYlLxFbnZcchH0ayeDcOflIPERofHU5bz6aOUw9aKI4vXHWWXl0mFNjqE47ByayZMJPv_Raqf8HN6bXIllSVV2EKhE4da2RR844N5I/s1600/077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8lUs8pELC4C6sLriWPqycvvaArDzOlzoWLZPqfYlLxFbnZcchH0ayeDcOflIPERofHU5bz6aOUw9aKI4vXHWWXl0mFNjqE47ByayZMJPv_Raqf8HN6bXIllSVV2EKhE4da2RR844N5I/s320/077.JPG" width="320" /></a></div><br />
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<b><u>Directions:</u></b><br />
- finely chop the carrots and zucchini<br />
- roughly chop the spinach or silverbeet<br />
- saute the carrots in some olive oil for a minute or two (in the photo below you can see that I added the zucchini at the same time, but I prefer to add the zucchini a bit later.)<br />
- add the spices and cook for another couple of minutes<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApQp0zYiclgvn-8WtlR-DdSL5PQ_ZSC04SVkonEl6f9CYO2bsj4KSHGpZsOvSDI9L0UWcsnVULp95fInuenOJyEcrnxdZwLRKOZ9oMXrVhrmR66OHjPpHzgRimnC4rE6l29CkDog3cR4/s1600/080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApQp0zYiclgvn-8WtlR-DdSL5PQ_ZSC04SVkonEl6f9CYO2bsj4KSHGpZsOvSDI9L0UWcsnVULp95fInuenOJyEcrnxdZwLRKOZ9oMXrVhrmR66OHjPpHzgRimnC4rE6l29CkDog3cR4/s320/080.JPG" width="320" /></a></div><br />
- add the red lentils, hot stock and tomatoes<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0N8KjbByNxsaO6i4Cd0MJsyU66GwBedis_VezDhk36pcoPQCvVy5tPgJh4i4IYdYGq96nZ_KKViaraqGhgIfjYezVrihDAyPGRXARZ0oK2C3cilG6SWATXiu0fP5fAq_GcT2gkHuNOs/s1600/081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0N8KjbByNxsaO6i4Cd0MJsyU66GwBedis_VezDhk36pcoPQCvVy5tPgJh4i4IYdYGq96nZ_KKViaraqGhgIfjYezVrihDAyPGRXARZ0oK2C3cilG6SWATXiu0fP5fAq_GcT2gkHuNOs/s320/081.JPG" width="320" /></a></div><br />
- cook, covered, on low/medium heat for 15 minutes - stir once or twice<br />
- add the zucchini, spinach and French lentils and cook, covered, for 25-30 minutes - stir occasionally and add extra stock or water if it's getting too thick<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZMif4Yy2fawkPN74lKZuRD2Cuq5o-8o7wloCwsrVfAGijW-c4TwvVPPyis5jA51-cIgTup0IERD3rZ-WRctNc89d49rel6_cCPf6PqYzq9Xjo4kxzV4rAGC4__PiNIOoEtNfdzXMXpQ/s1600/094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZMif4Yy2fawkPN74lKZuRD2Cuq5o-8o7wloCwsrVfAGijW-c4TwvVPPyis5jA51-cIgTup0IERD3rZ-WRctNc89d49rel6_cCPf6PqYzq9Xjo4kxzV4rAGC4__PiNIOoEtNfdzXMXpQ/s320/094.JPG" width="320" /></a></div><br />
- add salt and pepper to taste<br />
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Serving suggestions:<br />
- on it's own<br />
- with a dollop of light sour cream<br />
- with a dollop of natural yoghurt<br />
- with some chopped avocado and a squeeze of lemon or lime (and coriander if you are that way inclined - I'm not!!!)<br />
- with some natural corn chips on top or on the side - my husband uses a bowl of corn chips as a spoon to eat the whole bowl of soup - his metabolism allows this, mine does not!!!<br />
- or any combination of the above! My fave is light sour cream and natural corn chips - yummo!!!! <br />
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Happy cooking!<br />
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Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com11tag:blogger.com,1999:blog-7861198035879938392.post-63183418657679314712012-04-04T19:15:00.001+10:002012-04-05T08:52:57.719+10:00Home Made Easter GiftsHere are some of the Easter treats we made for gifts this year. I made these in a few batches - once on my own, once with Mr 3 and once with my friend Claire and her little Miss 3. The two 3 year olds had a messy ball as you will be able to see in their handiwork!!!!<br />
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<b>~ Chocolate eggs filled with salted caramel</b><br />
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Continuing with my salted caramel obsession, I had to try putting this delicious filling inside Easter eggs! I made the caramel as per the Salted Dulce de Leche that I have referenced twice already - <u><a href="http://themisadventurousmaker.blogspot.com.au/2012/03/salted-dulce-de-leche-brownies.html">here</a></u> and <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/11/salted-dulce-de-leche-ice-cream.html">here</a></u>! David Lebovitz's method is my favourite and you can find <u><a href="http://www.davidlebovitz.com/2005/11/dulce-de-lechec/">here</a></u>.<br />
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While the caramel is cooking, prepare the hollow part of the eggs with melted chocolate. I like to use a combination of milk and dark and use the best chocolate I can afford/what is on special...I'm not sure it makes a difference to using chocolate melts, but I personally prefer the taste so use a nice chocolate where possible.<br />
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Once the caramel is cold, fill the hollow chocolate eggs with a drop of caramel and then covered it with more melted chocolate.<br />
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Once the chocolate has set, join the 2 halves together with some more melted chocolate. On my first try, I had too much mixture, so the egg didn't join as nicely, so keep the mixture nice and flat for an even join. <br />
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First attempt at joining:<br />
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A delicious cross section of chocolate and salted caramel....yum!!!!<br />
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<b>~ Freckle eggs</b><br />
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We first made solid eggs by making two solid halves, setting them, then joining them together with more melted chocolate. Then you can either paint or dip the whole egg in melted chocolate and then toss it in 100s and 1000s. The kids used their hands (of course!!!) and liked to dip the whole egg in - you can see their deliciously messy results below. The paint brush technique was more my style! ;-)<br />
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Now, for the kids turn - let the fun and mess begin!!!!<br />
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As you can see, the kids enjoyed getting their hands dirty!!! Thank goodness for Claire tidying up along the way all day otherwise my house would have been even more of a barnyard at the end of this cooking adventure! Of course, the kids enjoyed licking the spoons and their hands most of all. It was surprising that although they were surrounded by so much chocolate all day, they didn't really eat that much...luckily!<br />
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I also made some versions of these eggs that were hollow in the middle which were slightly more fragile, but delicious!!!<br />
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We made some dark varieties for gift recipients who are dark chocolate lovers and later this week I am making a special batch of white chocolate eggs for my husband.<br />
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<b>~ Chocolate & Peanut Butter Easter Birds Nests. </b>Filled with mini birds eggs and mini chicks from Big W. This was the most fun and easy for the kids to do. I made these last year with my then 2 year old and he loved it and it was so simple and cute so thought we'd do it again. I got the idea and directions from the fabulous Planning Queen Nicole - you can see her post and recipe/directions <u><a href="http://planningwithkids.com/2011/04/17/how-to-make-an-easter-chocolate-nest/">here</a></u>. It was actually after I'd made these and emailed photos to Nic that I first "chatted" with her. She is one lovely lady and provides me with endless inspiration! Being a bit more slap dash, I don't mold the nests in a bowl, but dollop large spoonfuls on to baking paper and then arrange in to a nest shape.<br />
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<b>~ Maple Muesli </b>- recipe on my blog <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/09/toasted-maple-muesli.html">here</a></u> packaged up in recylced jars with material scraps and twine on top.<br />
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<b>~ Cards & tags </b>made at home on publisher, one zig at a time ;-) and bagged in to cheap but sturdy brown paper bags. I think you should be able to use the picture below as a little Easter gift tag of your own - punch a little hole in it and thread through some twine and you are set.<br />
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Happy Easter! I hope it's a safe and happy and healthy and fun weekend with your loved ones.<br />
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Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com24tag:blogger.com,1999:blog-7861198035879938392.post-25118378540090422752012-03-26T15:08:00.000+11:002012-03-26T15:08:14.893+11:00Salted Dulce De Leche Brownies<div><br />
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</div>Yes, I know I'm obsessed with salted caramel, but I can't help it!!!!<div><br />
</div><div>These little treasures are a hybrid of two recipes. The first is David Lebovitz's oven baked Dulce De Leche (recipe can be found <u><a href="http://www.davidlebovitz.com/2005/11/dulce-de-lechec/">here</a></u>) which I also use for my ice cream found <u><a href="http://themisadventurousmaker.blogspot.com.au/2011/11/salted-dulce-de-leche-ice-cream.html">here</a></u>. Without turning my little blog in to a David Lebovitz shrine, I must say I can not speak highly enough of his recipes!!! If you are a keen ice cream maker, or want to be, you must check out his <u><a href="http://www.davidlebovitz.com/">blog</a></u> and his book "The Perfect Scoop". My absolute favourite (so far!) is his Butterscotch Pecan Ice Cream - AMAZING!!!!!!!!!!! Anyway, back to brownies for now...</div><div><br />
</div><div>David has a recipe for dulce de leche brownies which you can find <u><a href="http://www.davidlebovitz.com/2006/06/dulce-de-leche/">here</a></u>. I made them once and they are dark and divine! I, however, am quite partial to a "trashy brownie"! By this I mean one that is less dark and a bit more sweet and a bit chewier and gooier!</div><div><br />
</div><div>So, for my actual brownie recipe, I used <u><a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies">this</a></u> one as a basis. I really like this recipe and it was different to other brownies I've made before. Especially creaming the butter rather than melting it. I changed the recipe a bit, mostly the chocolate components, so I will outline my version below, but purists, please feel free to go directly to the source for an excellent brownie!</div><div><br />
</div><div><b>Salted Dulce De Leche</b></div><div><br />
</div><div>Ingredients:</div><div><ul><li>1 can of sweetened condensed milk</li>
<li>Flaked sea salt</li>
</ul></div><div><div><div>Directions:</div></div><div><ul><li>Preheat oven to 200 degrees Celsius</li>
<li>Pour the sweetened condensed milk in a pie dish, cover with foil and place in a large baking pan and fill half way up with hot water. Bake for 1-1 1/4 hours - remember to check regularly that the water level is still half way and top up as needed. See more details on this process from the master <u><a href="http://www.davidlebovitz.com/2005/11/dulce-de-lechec/">here</a></u>.</li>
<li>When the milk is dark and caramel, remove from oven and sprinkle with salt flakes. Allow to cool completely.</li>
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</div><div><b>Brownies</b></div><div><br />
</div><div>Ingredients:</div><div><ul><li>200 grams of best quality chocolate (I used half milk and half dark, but each to their own!!!)</li>
<li>250 grams of unsalted butter - at room temperature</li>
<li>250-300 grams of golden caster sugar (if you use more milk than dark, you can use less sugar if you like)</li>
<li>3 large eggs plus 1 egg yolk, lightly beaten</li>
<li>80 grams of plain flour</li>
<li>1/2 teaspoon of baking powder</li>
<li>40 grams of cocoa powder</li>
</ul><div>Directions:</div></div><ul><li>Preheat the oven to 170 degrees Celsius</li>
<li>Grease and line the base of a 23Ă—33cm baking tray</li>
<li>Melt the chocolate gently over a pan of hot water, take off the heat and set aside to cool</li>
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</div><ul><li>Beat together the softened butter and the sugar until really creamy and fluffy</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LMfqngT1ORO9xAmUn2ExRn7jsmWlsuUiwxibwW2nJ4RfAWP5ZvCkFjVTe3nNosWKdNmhxtMJI_4mGX554K0UPzbOJiWKVZuTkqPbtRYK6KO08PGfuMwMX9vn4BDpjp4Djdu6cbxMv9E/s1600/339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LMfqngT1ORO9xAmUn2ExRn7jsmWlsuUiwxibwW2nJ4RfAWP5ZvCkFjVTe3nNosWKdNmhxtMJI_4mGX554K0UPzbOJiWKVZuTkqPbtRYK6KO08PGfuMwMX9vn4BDpjp4Djdu6cbxMv9E/s320/339.JPG" width="320" /></a></div><div><br />
</div><ul><li>Slowly and gradually add the eggs while the mixer is still going. Only add more egg once the previous one is fully incorporated. Go slowly as you don't want the mixture to split!</li>
<li>Continue beating for 5 minutes until the mixture is very fluffy and has increased in volume </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLzZUMJuhtU0RLDwOsmRqqPqz4PJiwOGElvb3rwjnOl5abYzddiT-7D7LNaFpHbUjDaeeHQ-MI1OrOciDotVcIIlBmzPpdHy5nRzhderL3rF1iiNPKJqswKdSDjAoiLOR-53Fmd91y9k/s1600/341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLzZUMJuhtU0RLDwOsmRqqPqz4PJiwOGElvb3rwjnOl5abYzddiT-7D7LNaFpHbUjDaeeHQ-MI1OrOciDotVcIIlBmzPpdHy5nRzhderL3rF1iiNPKJqswKdSDjAoiLOR-53Fmd91y9k/s320/341.JPG" width="320" /></a></div><ul><li>With the beater on low, add the cooled melted chocolate and then the flour & baking powder - do not over mix at this point, but ensure the ingredients are all combined </li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><ul><li>Pour 2/3 of the batter in to the prepared tin</li>
<li>Add tiny dollops of the cool salted dulce de leche all across the batter</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2loYSzCehyphenhyphenIvMaZTYoTmVpDgYtCJXvDbavfzijwGrnlrrB5AOEab0ubNOTRg9jgK763nmMgGLo1J7Zko5JUt50aLq4hncDUgJfl1ssbd1lFvXgkm5I7HXckNTNF8F_EC9EUfRlogC2Y/s1600/347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2loYSzCehyphenhyphenIvMaZTYoTmVpDgYtCJXvDbavfzijwGrnlrrB5AOEab0ubNOTRg9jgK763nmMgGLo1J7Zko5JUt50aLq4hncDUgJfl1ssbd1lFvXgkm5I7HXckNTNF8F_EC9EUfRlogC2Y/s320/347.JPG" width="320" /></a></div><br />
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</div><ul><li>Pour over the remaining batter and smooth out gently (the photo below makes the mixture look lighter than it was, but you the gist!)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eKzaSZ8XLxjsIBE92dSZwttbaIZ8jzdJHGDGGFwXvkbyyIyskC5gt26IxYrCRzSm3R4L_qVadSYHLNOU3Kx1J7_EkArkjuTo9h-FPwQtHPZvka0tgYTJBsUvMmfUEDcfLZn1FvA03jQ/s1600/344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eKzaSZ8XLxjsIBE92dSZwttbaIZ8jzdJHGDGGFwXvkbyyIyskC5gt26IxYrCRzSm3R4L_qVadSYHLNOU3Kx1J7_EkArkjuTo9h-FPwQtHPZvka0tgYTJBsUvMmfUEDcfLZn1FvA03jQ/s320/344.JPG" width="320" /></a></div><div><br />
</div><ul><li>Prepare a shallow ice bath - I just use my kitchen sink. Make sure it's not too deep, otherwise when you plunge the pan in, the water will over flow in to the brownie and we do not want that to happen! There is more information about the reasons behind the ice bath in the original recipe, but trust me, it was worth it!!!</li>
<li>Cook for 25 minutes and then check with a skewer. If the skewer comes out just a bit sticky, then it's done, but if the skewer is coated in raw mixture, then put back in the oven for 2-5 minutes. Check again. If needed, cook for another 2-5 minutes. You don't want the mixture raw, but you definitely don't want it cake like, so do allow the skewer to be a bit sticky when you pull the pan out of the oven.</li>
<li>Plunge in to ice bath and leave for 1 hour...if you can resist it for that long! </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeB2kRJRQrXD5ngVaVPUA_APbLp6ha55Wu6OHuFEDyHHPHXZmYPf06BuSv_lizdLUnFPtDmtYSIdpGoA_VbOzsPobVqzrJcDwWEWwXyj5sreQMtAdmjO76D40wwniI4y8zrASa4o_nVw/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeB2kRJRQrXD5ngVaVPUA_APbLp6ha55Wu6OHuFEDyHHPHXZmYPf06BuSv_lizdLUnFPtDmtYSIdpGoA_VbOzsPobVqzrJcDwWEWwXyj5sreQMtAdmjO76D40wwniI4y8zrASa4o_nVw/s320/049.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div>I packaged some up for gifts using regular brown lunch bags folded over and trimmed with a mini doily to fasten the tops. I heart doilies!!!!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQS_Ay9omzm1hXMbkIakQDezlEh_3aMxbeMX-IAcl6-qEdybX9ZL48DaR0_Dw9jPiE4WEt5PshbH5uHbaSAO6ftFBfcyZwI5WHgHkiwgEGXd326m-oe0xtgrWLvhqcTLeITFMl5_Mr0i0/s1600/456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQS_Ay9omzm1hXMbkIakQDezlEh_3aMxbeMX-IAcl6-qEdybX9ZL48DaR0_Dw9jPiE4WEt5PshbH5uHbaSAO6ftFBfcyZwI5WHgHkiwgEGXd326m-oe0xtgrWLvhqcTLeITFMl5_Mr0i0/s320/456.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div>I have another chocolate post coming this week, but after that, I will try to switch back to savouries...well, at least one! ;-)</div><div><br />
</div><div>Happy Baking!</div><div><br />
</div><div>Love Amy xoxo</div><div> </div><div><br />
</div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com16tag:blogger.com,1999:blog-7861198035879938392.post-30279421444462216342012-03-07T12:35:00.000+11:002012-03-07T12:35:36.143+11:00Roasted Cauliflower and Baby Carrots with Hazelnuts, Crispy Sage & Goats CheeseHi there lovelies,<div><br />
</div><div>Apologies for the sporadic posts, but that's kind of the way I think this blog will be!!!</div><div><br />
</div><div>This is a dish I LOVE to make. It's an excellent accompaniment for meat dishes for carnivorous guests, but very yummy and substantial for the vegetable loving folk too.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PzqM9pncLyRFkD_hSFqqb-8Rkrd0MhIxVBhIVUfEEO7IKB2EitHnkpQmkrFRHBEf8YT1r4OlvA972kl-NGOCjLRS-9CHjsu1SGksSo-YLcImeMV2TSbp049wOlT1aV7FpWTq4mugep8/s1600/IMG_4240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PzqM9pncLyRFkD_hSFqqb-8Rkrd0MhIxVBhIVUfEEO7IKB2EitHnkpQmkrFRHBEf8YT1r4OlvA972kl-NGOCjLRS-9CHjsu1SGksSo-YLcImeMV2TSbp049wOlT1aV7FpWTq4mugep8/s320/IMG_4240.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div>It was originally inspired by dishes from two of my favourite casual but lovely Melbourne restaurants - <u><a href="http://www.rumirestaurant.com.au/">Rumi</a></u> and <u><a href="http://www.birdmaneating.com.au/">Birdman Eating</a></u>.</div><div><br />
</div><div>Again, this is more of a set of directions rather than a proper recipe, but I hope you try it and love it!</div><div><br />
</div><div>Ingredients:</div><div><ul><li>1 head of cauliflower</li>
<li>1 bunch of baby carrots</li>
<li>a handful of hazelnuts</li>
<li>a small bunch of sage leaves </li>
<li>Marinated goats feta - my favourite brand is Meredith</li>
<li>Excellent quality olive oil</li>
</ul><div>Directions:</div></div><div><ul><li>Preheat oven to 180 degrees Celsius</li>
<li>Cut the cauliflower into small florets</li>
<li>Arrange the cauliflower in a large baking dish (I use my beloved Bessemer!), douse with olive oil, sea salt flakes, cracked pepper and the sage leaves</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPpm5ffDvxNNPdf_8etaBhIRJyhRqT66VYSHlDJvkURvtJfqJQeGplmr0Df5INw6gTvIYKy9OXNXdKogetlVUVqUwsQzCkfQQc690awNV_NpaFveWs90amW17cl_5PxhWWUXTJTui0SQ/s1600/IMG_4213+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPpm5ffDvxNNPdf_8etaBhIRJyhRqT66VYSHlDJvkURvtJfqJQeGplmr0Df5INw6gTvIYKy9OXNXdKogetlVUVqUwsQzCkfQQc690awNV_NpaFveWs90amW17cl_5PxhWWUXTJTui0SQ/s320/IMG_4213+-+Copy.JPG" width="320" /></a></div><br />
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</div><ul><li>Roast in oven for about 15-20 minutes</li>
<li>Meanwhile, scrub the baby carrots & remove any "hairy" bits from the bottom and the long stalks - I keep a bit of the stalk on because they are pretty and I don't peel them</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2oCJOcaIAdL6UhPPd9UWRg_sMKxe5ViKQjJLY9kWIduMzlP0DnKTzklYOqN9RgD-AfzvZpSdmoBB3ebYKsm-_NtUsQ5JUoYQHHGFcgDktczCjtz20lLRWFKQNU4LLxPaCsn_kIYjRdg/s1600/IMG_4210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2oCJOcaIAdL6UhPPd9UWRg_sMKxe5ViKQjJLY9kWIduMzlP0DnKTzklYOqN9RgD-AfzvZpSdmoBB3ebYKsm-_NtUsQ5JUoYQHHGFcgDktczCjtz20lLRWFKQNU4LLxPaCsn_kIYjRdg/s320/IMG_4210.JPG" width="320" /></a></div><br />
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</div><ul><li>Add the baby carrots to the partially cooked cauliflower, toss well to mix around the cauliflower - the bottom side usually is dark and caramelised. Add extra olive oil as needed. You don't want the mixture to get too dry</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23LMRLVcE5nAcuPTC33ihAuCr5nFtTv0p5YRquq-1yuAcxpSp0PmcFl4AKiUGwgWeesul02r_XE_sjEKl_9s04gPJLD664O0G0icWyOIHxwIZGDlG4CPP5cdeMDBWk3O8By-ECrZq2Fs/s1600/IMG_4222+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23LMRLVcE5nAcuPTC33ihAuCr5nFtTv0p5YRquq-1yuAcxpSp0PmcFl4AKiUGwgWeesul02r_XE_sjEKl_9s04gPJLD664O0G0icWyOIHxwIZGDlG4CPP5cdeMDBWk3O8By-ECrZq2Fs/s320/IMG_4222+-+Copy.JPG" width="320" /></a></div><br />
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</div><ul><li>Roast for another 10 minutes, then check - give it another toss around and return to oven for another 5-10 minutes if needed</li>
<li>Meanwhile, roast the hazelnuts, rub off the skins and halve them</li>
<li>Combine the veggies in a serving bowl and scatter with the hazelnuts, the marinated goats feta and extra olive oil (or oil from the feta) if needed</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsD8SuKgHwcdoayUjjSaS4q4yhBqLY0GOHTuR6ok4b4jX4-UbuJu34o6GibNQBf3dtn1CDQC4wgJzWaGTNLALz-sFH3UmxiPXl_KJsqugAVL1c1L4JN9ldiwDrFs0rQ625fVHkBxoxjZ4/s1600/IMG_4238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsD8SuKgHwcdoayUjjSaS4q4yhBqLY0GOHTuR6ok4b4jX4-UbuJu34o6GibNQBf3dtn1CDQC4wgJzWaGTNLALz-sFH3UmxiPXl_KJsqugAVL1c1L4JN9ldiwDrFs0rQ625fVHkBxoxjZ4/s320/IMG_4238.JPG" width="320" /></a></div><div><br />
</div><ul><li>Serve as part of a help yourself feast! I often serve it with the following dishes:</li>
</ul></div><div><ul><ul><li>My interpretation of one of my favourite ever vegetarian dishes from another favourite Melbourne restaurant - The Moroccan Soup Bar - chickpea and pita bread bake with yoghurt and almonds. I shall endeavour to blog this shortly. This is my ultimate comfort food and I adore it!!!! I love this restaurant soooo much!</li>
<li>Warm eggplant & buckwheat salad - a variation of the lovely Emily & Saskia's dish that you can find <u><a href="http://itpleasesus.com/2011/02/07/spiced-eggplant-buckwheat-and-chickpea-salad/">here</a></u>. These ladies have some delicious recipes on their blog - one of our family favourite's is my version, of their version, of Jamie Oliver's cauliflower and broccoli cannelloni. So yummy!!!</li>
<li>Crumbed lamb cutlets for the carnivores </li>
<li>Rocket salad (which missed out on being in the photo below!)</li>
</ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOdNohvLZs3vKovNvVFn7wX-46HDSkSdl4DkTq1b-Xzpn77sS50jKGNFwxWKQFbgeRjxaKUWq9u2scXV9COqFF9e7KhEEP9ExQJpiQ_qVi7GIAWv6XI4IBt9Sxwr_I3bwNGmtAWlgKMg/s1600/IMG_4242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOdNohvLZs3vKovNvVFn7wX-46HDSkSdl4DkTq1b-Xzpn77sS50jKGNFwxWKQFbgeRjxaKUWq9u2scXV9COqFF9e7KhEEP9ExQJpiQ_qVi7GIAWv6XI4IBt9Sxwr_I3bwNGmtAWlgKMg/s320/IMG_4242.JPG" width="320" /></a></div><div><br />
</div></div><div><br />
</div><div>Thanks for reading and checking out one of my fave dishes.</div><div><br />
</div><div>Love Amy xoxo</div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com8tag:blogger.com,1999:blog-7861198035879938392.post-39406352066173879002012-02-27T12:49:00.000+11:002012-05-04T16:01:54.937+10:00Nutella Cheesecake Brownies with Toasted Hazelnuts<div class="separator" style="clear: both; text-align: left;">I was requested a Nutella themed homemade birthday gift from my Nutella loving friend last week, so I obliged with these babies.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Yes, these are as rich as they look and sound!!! But oh so yummy!!!<br />
<br />
I searched for Nutella based recipes and found some very yummy looking baked treats. I am a huge brownie and cheesecake fan, and I love the combination of the two so I decided to do a Nutella version of this. <br />
<br />
I found a few recipes, but none were quite what I was looking for.<br />
<br />
This one <a href="http://alpineberry.blogspot.com.au/2007/02/nutella-cheesecake-brownies.html"><b><u>here</u></b> </a>looked really delicious so I used it as a basis, but wanted to keep the cheesecake element white and decided to try piping Nutella on top to add a soft Nutella hit! The toasted hazelnuts on top added a much needed darker flavour and crunch.<br />
<br />
<b><u>Nutella Cheesecake Brownies with Toasted Hazlenuts.</u></b><br />
<i>Adapted from a recipe from <b><u><a href="http://alpineberry.blogspot.com.au/2007/02/nutella-cheesecake-brownies.html">Alpineberry</a></u></b>.</i><br />
<br />
Ingredients<br />
Brownie Layer<br />
- 140 grams of melted butter, allow to cool<br />
- 1/2 cup Nutella<br />
- 2 large eggs<br />
- 1 cup of plain flour<br />
- 1 cup of golden castor sugar (or regular castor sugar)<br />
- 3 tablespoons of cocoa<br />
<br />
Cheesecake Layer<br />
- 250 grams of cream cheese at room temperature<br />
- 1/3 cup golden castor sugar<br />
- 2 large eggs<br />
- 1/3 cup of plain flour<br />
- 2 teaspoons of vanilla paste<br />
<br />
Toppings<br />
- 1/2 cup of hazelnuts toasted, skins removed and cut in half<br />
- Extra Nutella to pipe<br />
<br />
Directions:<br />
- Preheat oven to 170 degrees Celsius<br />
- Grease and line a 20cm x 28 cm slice tin<br />
- Mix together the wet ingredients for the brownie until well combined - I just used a wooden spoon<br />
- Mix in the dry ingredients until well incorporated<br />
- Spread brownie mixture evenly in prepared tin<br />
<br />
- In a mixer (or by hand!!!!) mix the cheese, sugar and vanilla together until smooth, light and fluffy<br />
- Add the eggs gradually until well incorporated and the mixture is smooth and fluffy again<br />
- Gently mix in the flour until well combined, but don't over beat at this point<br />
- Pour the cheesecake mixture over the brownie mixture and spread out evenly on top<br />
<br />
-Fill piping bag with Nutella and dip the nozzle in to the cheesecake mixture and pipe nutella dots or flowers in any formation you like. I (clearly!) didn't go for anything too pretty or perfect looking!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0johsDZYBE2cowKSrMCxZsRSUgyt4oOfhMJ1sOR1Wc9S_5IDj_IdIyWrt5tnyT6oEmUSLg2w8u6TtqE6TGB69zrcURwc1d5GNlpXzzx-WAQiKQynASko4cWBbZl1fgsS86PaUla9sj4A/s1600/645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0johsDZYBE2cowKSrMCxZsRSUgyt4oOfhMJ1sOR1Wc9S_5IDj_IdIyWrt5tnyT6oEmUSLg2w8u6TtqE6TGB69zrcURwc1d5GNlpXzzx-WAQiKQynASko4cWBbZl1fgsS86PaUla9sj4A/s320/645.JPG" width="320" /></a></div><br />
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- Scatter the toasted hazelnuts over the top<br />
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- Bake for about 40 minutes - depending on your oven and the tin you used.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1uQG4rSvwLVmVmV7HM4njvAkD3133Vh4IRszFU9cQ7pwzuj-6iQk2AX_kaiaKVtUXGXAllkEba0TDMsW5HcbVDdB5v8l63kfPJTch2qd3B4NWZP4YslCGPeipkeSQL0544PLisqcVAg/s1600/647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1uQG4rSvwLVmVmV7HM4njvAkD3133Vh4IRszFU9cQ7pwzuj-6iQk2AX_kaiaKVtUXGXAllkEba0TDMsW5HcbVDdB5v8l63kfPJTch2qd3B4NWZP4YslCGPeipkeSQL0544PLisqcVAg/s320/647.JPG" width="320" /></a></div><br />
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- Allow to cool before cutting it in to small pieces<br />
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I packaged up the treats for the birthday girl in a white cardboard food box and used the stamps she gave me to add some theming to the lid!<br />
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<br />
I also had been recommended by the lovely <u><a href="http://beloverly.blogspot.com/">Cat</a></u> to try the homemade Nutella recipe that is David Lebowitz's wonderful blog. I made a batch of this for the birthday girl too. Recipe can be found <u><a href="http://www.davidlebovitz.com/2011/02/homemade-nutella-recipe-chocolate-hazelnut-spread/">here</a></u>. I did sieve my Nutella, but not in a super fine sieve so there was a bit of texture which I liked. If you are chocolate and hazelnut crazy, you should try this recipe for sure!!! My only issue with it, is that it only lasts 1 week in the fridge...I gave away 4 jars and still have some here that I don't want to eat all on my own!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2WJXEJHTv5k1DP4jol7Qsc97LHp3Sb_VTg6-F1eBqsJZ8rkuIMX2w9JE4cRZNo6z5Lbz_IBnZrkQ5vI4rXycml_Vz1Q7BLhqq6eyXfZCYuTrqKXWoCMEhl7fR75lmsX1TlSNc1Hwt6g/s1600/669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2WJXEJHTv5k1DP4jol7Qsc97LHp3Sb_VTg6-F1eBqsJZ8rkuIMX2w9JE4cRZNo6z5Lbz_IBnZrkQ5vI4rXycml_Vz1Q7BLhqq6eyXfZCYuTrqKXWoCMEhl7fR75lmsX1TlSNc1Hwt6g/s320/669.JPG" width="320" /></a></div><br />
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I think (hope!!!) the birthday girl was happy with her gifts!<br />
<br />
Love Amy xoxo<br />
<div><br />
</div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com18tag:blogger.com,1999:blog-7861198035879938392.post-25466835666252649232012-01-31T09:05:00.000+11:002012-01-31T09:05:01.989+11:00Roast Pumpkin, Sage & Pinenut Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jeYkwr7S5XKnX_KvSK65c6y1Q_NYMqOXMJBRZh9PJLvog4M0fN-O5PpOiwz1Vrkc6F1M1PnmnxFylehiHIhzF9TLkIvhByFPxQ0RzDdvsFAbYO82_tJ9SiOmiJ3ufWMCF2MNvrjNEkE/s1600/158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jeYkwr7S5XKnX_KvSK65c6y1Q_NYMqOXMJBRZh9PJLvog4M0fN-O5PpOiwz1Vrkc6F1M1PnmnxFylehiHIhzF9TLkIvhByFPxQ0RzDdvsFAbYO82_tJ9SiOmiJ3ufWMCF2MNvrjNEkE/s320/158.JPG" width="320" /></a></div><br />
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I originally saw a version of this recipe years ago on a cooking show where a guest chef made a no stir risotto with pumpkin puree stirred through a the end. The no stir method appeals to me as there are always a million other things to do at the crazy late afternoon cooking time around here and I usually have at least one child under foot!! As for the roasting element, it adds flavour and with baking paper, it doesn't create extra dishes to wash!<br />
<br />
Serves - approximately 6-8, depending on the hunger and age of the eaters! It's enough for the 4 of us to eat for 2 nights.<br />
<br />
Ingredients:<br />
<br />
<ul><li>1 large, or 2 small pieces of pumpkin, cut in to cubes - the recipe is very flexible - I use a lot of pumpkin as it's a good way to get lots of veggies in to my boys, but feel free to use less if you prefer.</li>
<li>2 generous cups of risotto rice* (Carnoroli is my favourite)</li>
<li>1.3 litres of HOT stock of your choice (I use a vegetarian chicken style stock that I prefer the flavour of.)</li>
<li>A bunch of sage leaves</li>
<li>2 garlic cloves</li>
<li>olive oil & butter for cooking</li>
<li>Pinenuts toasted in a dry frypan or in an moderate oven</li>
<li>Parmesan cheese </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fV_1KWURre0Hqouml2wDI1tpmOdDMn9IkJpWvdfNpYvcIDv4lDgN48InAi6vfEGpPWnwGxRo4-03W1NFGQswsn6J8e56IbhPYG-jEpeHgCa6eu9U08O2VmwCwj1JFQoSSJyX4iEIm9s/s1600/132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fV_1KWURre0Hqouml2wDI1tpmOdDMn9IkJpWvdfNpYvcIDv4lDgN48InAi6vfEGpPWnwGxRo4-03W1NFGQswsn6J8e56IbhPYG-jEpeHgCa6eu9U08O2VmwCwj1JFQoSSJyX4iEIm9s/s320/132.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div>Directions:</div><div><ul><li>Preheat oven to 180-190 degrees Celsius</li>
<li>Scatter pumpkin cubes and sage leaves on 2 trays covered in baking paper. Drizzle with olive oil & add salt and pepper to taste (as I cook for the littlies, I only add a tiny bit of salt and pepper at this point and add more on the adults serves later.)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcdUa5G0uG3ZMfwJoYyZbVOthbcEz2gXKVWABdrn0OdST2ogWwbn3cXBKHRxktDLAmTP82c17L4aDOP2TVCoTQ4UD_0xBIPx7CeNXHrrXI3Zu-hu6XGvkHs1X3xMGLjX2OsaAfWtrDOE/s1600/136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcdUa5G0uG3ZMfwJoYyZbVOthbcEz2gXKVWABdrn0OdST2ogWwbn3cXBKHRxktDLAmTP82c17L4aDOP2TVCoTQ4UD_0xBIPx7CeNXHrrXI3Zu-hu6XGvkHs1X3xMGLjX2OsaAfWtrDOE/s320/136.JPG" width="240" /></a></div><ul><li>Roast for 30-40 minutes</li>
<li>In a large non stick frypan or wok, heat some olive oil and butter until slightly frothy</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1qWwJBKK5MxWbwwVQTmyaS0bzKhpKlLkQdg2OycSN1h33n4h14Vd0YJSuDSuSQthqidfRI3KMPhmk6ru8mO_7-6YOUpTnNXo_yUDm83mxzRmVOgS_sqRt_U9ea6vhiR6TT3iX1T2Wsg/s1600/139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1qWwJBKK5MxWbwwVQTmyaS0bzKhpKlLkQdg2OycSN1h33n4h14Vd0YJSuDSuSQthqidfRI3KMPhmk6ru8mO_7-6YOUpTnNXo_yUDm83mxzRmVOgS_sqRt_U9ea6vhiR6TT3iX1T2Wsg/s320/139.JPG" width="320" /></a></div><div><br />
</div><ul><li>Add the rice and cook for a few minutes</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF7lu_D-Q3sehyphenhyphenOzfpwgViQIgqA4nWcfU-1SmCVUq7N0L7VH2CvZh_9ZQurWH2jY5HckA-mzgREj_UIs2yt9Bs0IKS0U0Q7ESdOArxJCLO9xT8Tg92NV815uAJl51AcqfJdBSxizv-LU/s1600/140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF7lu_D-Q3sehyphenhyphenOzfpwgViQIgqA4nWcfU-1SmCVUq7N0L7VH2CvZh_9ZQurWH2jY5HckA-mzgREj_UIs2yt9Bs0IKS0U0Q7ESdOArxJCLO9xT8Tg92NV815uAJl51AcqfJdBSxizv-LU/s320/140.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><ul><li>Add the crushed garlic and cook for one minute</li>
<li>Add all of the hot stock and stir to ensure all the rice and stock are mixed well - keep the heat medium</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1iRlZHH_njUOSI_hEHtGld91PkhO9bHrrQQXm3raq7Hh6xkoFliYnMgQbgwEueOt2QRlrogg-8vq-5Zh1E6VMCW9gOFjb79usDnHa406FdouiJKc82dyako1t9Jfz0fEsZ-snQ8JBhyphenhyphenY/s1600/143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1iRlZHH_njUOSI_hEHtGld91PkhO9bHrrQQXm3raq7Hh6xkoFliYnMgQbgwEueOt2QRlrogg-8vq-5Zh1E6VMCW9gOFjb79usDnHa406FdouiJKc82dyako1t9Jfz0fEsZ-snQ8JBhyphenhyphenY/s320/143.JPG" width="320" /></a></div><div><br />
</div><ul><li>Leave for 10 minutes and then check and give a quick stir </li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div><br />
</div><ul><li>Continue to cook for another 10 minutes and check stock level is ok (add more hot water or stock if you need to)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSg31phu9MRtg2jBwOiLa011Hf3f4SJswtEBd9gwX_eZCpcyE3fF4NFfv9MZ1Z4_VTXZnSbRwepSJ_pc_WwNREMbIqkS3t0eI-zYMAwYbAiWXmKmIPquhUCM7jvk1gp-G5JPQZ2IhxyY/s1600/145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSg31phu9MRtg2jBwOiLa011Hf3f4SJswtEBd9gwX_eZCpcyE3fF4NFfv9MZ1Z4_VTXZnSbRwepSJ_pc_WwNREMbIqkS3t0eI-zYMAwYbAiWXmKmIPquhUCM7jvk1gp-G5JPQZ2IhxyY/s320/145.JPG" width="320" /></a></div><div><br />
</div><ul><li>Take the pumpkin out of the oven, reserving half of the sage</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><ul><li>Roughly mash the pumpkin and the remaining sage</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAMUSK0GtAt4UOqV687QIT0CnO4kOQSPsqm42EWTKgkFssWv_-5j7Kt6p6E0OliOBtPOICGyq14Wb5KyC0XhYV2MqvDK7mb2ecqHd0NofMPsHu8ejy4oldyi5GYZM6U0HTIHUpwOiYmI/s1600/148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAMUSK0GtAt4UOqV687QIT0CnO4kOQSPsqm42EWTKgkFssWv_-5j7Kt6p6E0OliOBtPOICGyq14Wb5KyC0XhYV2MqvDK7mb2ecqHd0NofMPsHu8ejy4oldyi5GYZM6U0HTIHUpwOiYmI/s320/148.JPG" width="320" /></a></div><br />
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</div><ul><li>Stir through the risotto and adjust the water/stock level if you feel it needs more. Cook for a few minutes and then check if the rice is cooked. Mine cooks in 20-25 minutes, but it will depend on the type of rice you use, the temperature and the size of the pan. So a rough guide is 20-30 minutes</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM5hiVI5-CcBdp_gf1nn7oCDpaoETl6dqFySGw1bLXLWrMwEOmAWP2Op-qNt701UOlfwWrPQvcId_OaOmSDBc2h5K8HEsZMlobIZb5j8piDwHmL5vF6Fqdintg7bClUfSPRBxAwuMwa0/s1600/151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM5hiVI5-CcBdp_gf1nn7oCDpaoETl6dqFySGw1bLXLWrMwEOmAWP2Op-qNt701UOlfwWrPQvcId_OaOmSDBc2h5K8HEsZMlobIZb5j8piDwHmL5vF6Fqdintg7bClUfSPRBxAwuMwa0/s320/151.JPG" width="320" /></a></div><br />
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</div><ul><li>Serve with the reserved crisp sage leaves, toasted pinenuts and finely grated Parmesan cheese</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><div>* Note - - I have a very strong preference for <u><a href="http://en.wikipedia.org/wiki/Carnaroli">Carnaroli</a></u> rice but Aborio will do fine. I think Carnaroli is has a better texture and is less likely to turn sloppy, but that just may be my cooking abilities and have nothing to do with the rice!!! As I make enough risotto to have it for two nights, this rice reheats better (keeping it's shape and texture) in my experience.</div><div><br />
</div><div>** To reheat the following day, add some extra water or stock to the risotto and reheat quickly.</div><div><br />
</div><div>Tonight, I'm going use the leftovers try make some Arancini - recipe from the lovely Cat can be found <u><a href="http://beloverly.blogspot.com/2012/01/casa-be-loverly-recipe-arancini.html">here</a></u>. Yum!!!! </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div>Love Amy xoxo</div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com16tag:blogger.com,1999:blog-7861198035879938392.post-2400247317842339842012-01-27T07:39:00.000+11:002012-01-27T07:39:53.433+11:00Pre School/Kinder Lunches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08hA5amMP-OBGBGHc96X6jbmfMj8TWa2ZpYZQwRFtAs9YSFqegCj6gF3WjjkN5maS-cumJDJYwRj_-3WJypMpBMIq27gbZ9saho1N2OtvKOUmblP3Vr3Bzz7mSMXLc66KfZR1oVugdCE/s1600/photo25.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08hA5amMP-OBGBGHc96X6jbmfMj8TWa2ZpYZQwRFtAs9YSFqegCj6gF3WjjkN5maS-cumJDJYwRj_-3WJypMpBMIq27gbZ9saho1N2OtvKOUmblP3Vr3Bzz7mSMXLc66KfZR1oVugdCE/s320/photo25.JPG" width="320" /></a></div><br />
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With my little man about to start Kinder and considering he is still a sandwich resister, I have had to start thinking about lunches. I love cooking up a large batch of kid friendly food and storing portions in the freezer - makes the day to day food selections a lot easier for me!!! There is a LOT of zucchini and carrot featured here, so I must try some new combinations! It's partly because we have so many zucchinis in the garden and partly because the boys love these two veggies, so I know they will be eaten. Along with these savoury items, I will also fill the lunch boxes with lots of fresh fruit. Luckily Mr 3 is a big fruit eater so I won't need to make anything fancy to encourage him to eat those!<br />
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<div><u><b>Mini Quinoa Patties/Burgers</b></u></div><div>I first saw these on Pinterest and you can see the recipe <u><a href="http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/">here</a></u>. I didn't use the green onions, sugar or the cottage cheese, but put in 1 mini tub of cream cheese. I also used 4 egg whites instead of 3 whole eggs. Simply because I had made ice cream on the same day and wanted to utilize the egg whites! I made mini versions for the boys and larger ones for the adults. I LOVED them and so did my 3 year old, but the baby wasn't a huge fan. Not sure why, he usually loves quinoa. Anyway, these will hopefully please the kinder boy and nourish him through his busy day!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuz-EdZS2IjCLsFixEyW68Sd9T3obhHhlyDLm4l1BhYn0gIncIQ7_AJECEuMOKgZ-rgH0b3fktbrRGvKCSAzRYOVl2IZfT8SnagBTeUjtIvPGHmjn5u6xCI2sW_Tj80ZUiNSuebBxMT4/s1600/photo22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuz-EdZS2IjCLsFixEyW68Sd9T3obhHhlyDLm4l1BhYn0gIncIQ7_AJECEuMOKgZ-rgH0b3fktbrRGvKCSAzRYOVl2IZfT8SnagBTeUjtIvPGHmjn5u6xCI2sW_Tj80ZUiNSuebBxMT4/s320/photo22.JPG" width="320" /></a></div><div><br class="Apple-interchange-newline" /></div><br />
<div><b><u>Zucchini Pancakes</u></b></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2_zai7iqSLs7WHiLWRvR6K7uDKv-hf-2Ev91Bz4HAZ4spbU97LCQz78RLRijafoJRT8YbZw69aCwsFNFxBrsEUEplyKQ49rWqIbspGMljLxpHjoYmfFvq0K1-VPmnPEr8L-0hydmvSo/s1600/289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2_zai7iqSLs7WHiLWRvR6K7uDKv-hf-2Ev91Bz4HAZ4spbU97LCQz78RLRijafoJRT8YbZw69aCwsFNFxBrsEUEplyKQ49rWqIbspGMljLxpHjoYmfFvq0K1-VPmnPEr8L-0hydmvSo/s320/289.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div>These are very plain and not very tasty for the mums and dads, but I sometimes do half a batch with feta and mint and lemon zest and salt and pepper for us! Here is the small kids version.</div><div><span style="color: #666666;"><br />
</span></div><div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">Ingredients:</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-1 mug/cup of flour (I use about 3/4 wholemeal and 1/4 white, but you can do all white)</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-2 tsp baking powder (or just use self raising flour above)</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-1-2 eggs depending on the size of your cup (for a large mug I would use 2 eggs)</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-1 mug/cup full cream milk (use the same cup/mug you use for the flour.)</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-2 zucchinis grated and all the juice squeezed out of them</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-1/3 cup grated tasty cheese (optional)</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-sprinkle of dried or fresh herbs of your choice (optional)</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;"><br />
</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">Directions:</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-grate the zucchini and squeeze and drain all liquid out</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">- put flour, eggs and milk in a bowl and whisk or stir with a wooden spoon until it comes together</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-fold through the other ingredients</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-heat a large non stick frypan to med-high heat and add a small amount of good quality olive oil</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-once oil is hot, spoon in large dollops of mixture (maybe 1-2 tablespoon size??)</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">-when the pancakes are bubbling on top and golden on the bottom, flip them over and continue to cook until they are cooked through</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;"><br />
</span></div><div style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: inherit;">I freeze these as well and just pull a few out of the freezer in the morning ready for lunch on the go! I sometimes add grated carrot too. I change the size of the batch by changing the size of the cup I use. So long as you keep it consistent for the milk and the flour they work fine. </span></div></div><div><br />
</div><div><b><u>Zucchini, Carrot & Corn <span style="font-family: inherit;">Slice</span></u></b></div><div>I used a combination of Retro Mummy & Liss from Frills in the Hills Zucchini Slice/Cake recipes. You can find those <u><a href="http://retromummy.blogspot.com/2011/09/zucchini-slice.html">here</a></u> and <u><a href="http://www.frillsinthehills.com/2010/07/zucchini-and-bacon-cake.html">here</a></u>. I didn't use onion or bacon but added in grated carrot and frozen corn kernels. It was very yummy and a winner with both of my boys.</div><div><br />
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</div><div><b><u>Zucchini, Spinach & Ricotta Rolls</u></b></div><div>Not following an actual recipe, I threw together some grated zucchini (juice squeezed out), a huge bag of baby spinach and sauteed them together for a couple of minutes with lemon zest and garlic. I drained the extra liquid out and allowed it to cool and then added 300 grams of fresh ricotta, 2 eggs and some finely chopped mint. I cut 3 sheets puff pastry in half and spread the filling along the middle and brought the edges of the pastry in to create two long sausage rolls per sheet. I then cut those into 4 pieces, brushed with egg yolk and sprinkled with sesame seeds and cooked at 210 degrees until puffed, cooked and brown. Served with tomato and capsicum relish for the adults and as is for the little boys. Both of my boys were happy to eat these cold so this was a lunchbox success!!! </div><div><br />
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<div><b><u>Vegetable Muffins</u></b></div><div>I've made another big batch of vegetable muffins - recipe found <u><a href="http://themisadventurousmaker.blogspot.com/2011/12/vegetable-cheese-pepita-muffins.html">here </a></u>on my previous post. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiWSwEYr7DFVkxY_pdlK0o3i4iEZOIcx4MRxg46gd8tqMs_0TACZuxHth-s_vLG0mkapavmU2RiRhD_H7eEq5no9lKwqppbufC1jkSOcpBvUTQTnFuhssFeG9lo8fcwDRbixZoxHiOcw/s1600/IMG_4430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiWSwEYr7DFVkxY_pdlK0o3i4iEZOIcx4MRxg46gd8tqMs_0TACZuxHth-s_vLG0mkapavmU2RiRhD_H7eEq5no9lKwqppbufC1jkSOcpBvUTQTnFuhssFeG9lo8fcwDRbixZoxHiOcw/s320/IMG_4430.JPG" width="320" /></a></div><div><br class="Apple-interchange-newline" /></div><br />
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</div><div><b><u>Celery Boats</u></b></div><div>Just a little attempt for something interesting for the lunch box. Mr 3 happily ate the peanut butter, cranberries and pepitas and chucked the celery! Oh well! His friend who was over for a play the day I made these loved them though!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlRiLSUz_u57-VkdUWVWE5vEvXPaL1vbIfSJVvSOBOfbynBTBcT_hm2M6xQYDO2DVw_xbaksI0SDnc9-RfQK-tg-PxWJ2eyBhG3x5nZiANok3wpIAGzxE2muI-S9450bKdsjR5IoteFE/s1600/photo20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlRiLSUz_u57-VkdUWVWE5vEvXPaL1vbIfSJVvSOBOfbynBTBcT_hm2M6xQYDO2DVw_xbaksI0SDnc9-RfQK-tg-PxWJ2eyBhG3x5nZiANok3wpIAGzxE2muI-S9450bKdsjR5IoteFE/s320/photo20.JPG" width="320" /></a></div><div><br />
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</div><div>To get Mr 3 ready for Kinder, I've been packing his gorgeous little lunchboxes that I purchased from <u><a href="http://larkmade.com.au/">Lark</a></u> filled with yummy food each day to make sure he can manage the boxes and that he actually likes and eats the fillings!</div><div><br />
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</div><div>If you have little ones starting preschool or school this year, I wish you and them happy days ahead!</div><div><br />
</div><div>Love Amy xoxo</div>Amyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com13tag:blogger.com,1999:blog-7861198035879938392.post-71904655556976691982012-01-26T17:26:00.000+11:002012-01-27T16:41:34.850+11:00What I've been cooking lately - Part One - SavouryHello there,<br />
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I've been even less of a blogger lately as I've been busy with my little ones. My 3 year old starts kinder next week and I feel like the clock is ticking on our time together so I've been busy love bombing him and going on big adventures!<br />
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I have also recently discovered Instagram and am addicted!!!!<br />
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I thought I would share some photos and links to what I've been cooking lately. When I started drafting this it became such a long list that I needed to split it in to two posts.<br />
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Starting off with Savoury:<br />
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<b><u>Zucchini, Lemon, Mint, Garlic & Pastina Summer Soup</u></b><br />
This one was a bit of a chuck together number using up garden bits and pieces. Chop zucchini finely and saute with the garlic and finely grated lemon zest for a few minutes. Add boiling veg stock & the pastina and cook for a few minutes until the pastina is cooked through. Add the juice of 1/2 a lemon, salt and pepper and lunch is served!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpejAbsf3NKW7KaPgzQRZot3jeUeK-FOF-IAuSaKvaLSGpZWAxJBkiRpuizLxO9ioMdwjAYYWIKvd6kZB6anGcGDgZr5IReOySPEg0RIp4PSEiz5L6jf2UqAO4kOpGUjUH8Fv_O3XbLKk/s1600/photo2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpejAbsf3NKW7KaPgzQRZot3jeUeK-FOF-IAuSaKvaLSGpZWAxJBkiRpuizLxO9ioMdwjAYYWIKvd6kZB6anGcGDgZr5IReOySPEg0RIp4PSEiz5L6jf2UqAO4kOpGUjUH8Fv_O3XbLKk/s320/photo2.JPG" width="240" /></a></div><br />
<b><u>Salt and Pepper Tofu with Sticky Eggplant</u></b><br />
I was inspired by the lovely <u><a href="http://beloverly.blogspot.com/">Cat</a></u> to make tofu and eggplant but I didn't have the right ingredients for her recipe. So I tried <a href="http://gourmettraveller.com.au/saltandpepper_tofu_with_braised_eggplant.htm">this </a>one. With the eggplant dish I changed a few things. I didn't have Shaoxing Rice wine and I can't stand ginger so I left those elements out and I used Mirin to replace the wine. It was delicious!!! The tofu was quite good too, but the eggplant was incredible!!! Next time I'll try Cat's recommendation of <a href="http://www.sbs.com.au/food/recipe/11052/Crisp%20tofu%20cooked%20in%20tomato-pepper%20sauce%20/page/2/noperpage/8">this </a>recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptsXwvIHH7-HkV_x54V9wk7ytsFhqz4osS-kd9-E7xx8HwxZyynCTj0v6qUjqzgQ2PUqwmEYCCVOHGo7YL7Gi22kd9u9u2Q56RP3xvJt9XbHvtCzXviJfCH1CD2o1emnM0zGjQpKss58/s1600/photo21.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptsXwvIHH7-HkV_x54V9wk7ytsFhqz4osS-kd9-E7xx8HwxZyynCTj0v6qUjqzgQ2PUqwmEYCCVOHGo7YL7Gi22kd9u9u2Q56RP3xvJt9XbHvtCzXviJfCH1CD2o1emnM0zGjQpKss58/s320/photo21.JPG" width="320" /></a></div><b><u><br />
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<u><b>"Mexican" Tortilla Stack</b></u><br />
Inspired by Nigella's recipe found <u><a href="http://www.foodnetwork.com/recipes/nigella-lawson/mexican-lasagne-recipe/index.html">here</a></u>. Using the Taco Spice mix by Liss at Frills in the Hills which you can find <u><a href="http://www.frillsinthehills.com/2009/01/lazy-sundays.html">here</a></u>. Chicken mince, garlic, the spice mix, grated zucchini and carrot, frozen corn kernels, 1/2 a bottle of passata and some garlic made in a large fry pan, then layered up with tortillas and cheese (I used a new Kraft Mexican combination that was ace!) I layer it up in a spring form cake tin and then bake it in a 170 degree oven for about 20 minutes. Allow to sit for 10 minutes before slicing in to wedges. Serve with sour cream and a simple lettuce and tomato salad.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWmtJQZMTRdqDlXNgrMh9iKm3IqK25IJDCLStB3RjfJPADxDU9oNhpo8Wsq9dmVNR_9uFeQZ0fCwKb2xJwOkqF7LNX7jcFt-RiLqJxveWVZbNJB3_FUiNKPtQZzvsXlj0pxGacSQKR9M/s1600/photo3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWmtJQZMTRdqDlXNgrMh9iKm3IqK25IJDCLStB3RjfJPADxDU9oNhpo8Wsq9dmVNR_9uFeQZ0fCwKb2xJwOkqF7LNX7jcFt-RiLqJxveWVZbNJB3_FUiNKPtQZzvsXlj0pxGacSQKR9M/s320/photo3.JPG" width="320" /></a></div><br />
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<b><u>Spaghetti with Pangrattato, Roasted Cauliflower & Zucchini</u></b><br />
Using up leftover sour dough, zucchini from the garden and pantry items. Drizzle small cauliflower forets with olive oil and sprinkle with salt and pepper and roast for 20 minutes. Process 1/2 a loaf of stale bread in food processor until it's in small chunky crumbs and some larger chunky pieces. Meanwhile start cooking pasta in a large pot of salted boiling water. Heat olive oil in frypan and add bread crumbs and fry until brown and crispy. Drain on paper towel. Wipe out pan and heat some more oil. Add half moon slices of zuchini and stir fry for a few minutes. Add 2 cloves of garlic and 2 anchovies (optional!) and some lemon zest and chilli flakes or powder. Add the drained, cooked pasta, cauliflower and mix through half of the toasted bread crumbs. Serve with grated Parmesan cheese and extra toasted bread crumbs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VMw6e-wRKc25GZ1D7L0-QECzmuF4FfC2wQ1ynzCyr-tq-5_irsm6_pxE_uvgH_inhHwICL60YVUq2sAR7uSRX8uOAhFyR5Qg82exco9B7VUfxfbbnd3yKwGg_jnuGiFc98WJMxibvjw/s1600/photo10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VMw6e-wRKc25GZ1D7L0-QECzmuF4FfC2wQ1ynzCyr-tq-5_irsm6_pxE_uvgH_inhHwICL60YVUq2sAR7uSRX8uOAhFyR5Qg82exco9B7VUfxfbbnd3yKwGg_jnuGiFc98WJMxibvjw/s320/photo10.JPG" width="320" /></a></div><br />
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<b><u>Baby Brioche Burger Buns</u></b><br />
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I LOVE these buns!!! Recipe by the lovely Chantelle at Fat Mum Slim can be found <u><a href="http://www.fatmumslim.com.au/2011/08/how-to-make-american-burger.html">here</a></u>. As I'm not great at making dough by hand and as the recipe says to be careful not to add too much flour, I made this using my kitchen aid and dough hook and it was easy and a success!<br />
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Serve with your choice of beef burger, veggie burger or chicken tenderloins. I made sweet potato chips and TGI Friday's honey mustard dipping sauce to go on the side. I could seriously drink that sauce - it's incredible!!! (Trashy I know, but I LOVE it!!!!) I found the recipe for it <u><a href="http://answers.yahoo.com/question/index?qid=20070523105735AAnEh8G">here</a></u>.<br />
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Stay tuned for Part Two of what I've been cooking, the sweet post very soon!<br />
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Love Amy xoxoAmyhttp://www.blogger.com/profile/16738183438346735542noreply@blogger.com4