Month: September 2010
My Dad bought me this apron back from a trip to Zagreb. It’s a hand stitched motif of a pretty lady in the kitchen. It says ‘I’m sweeter than sugar, I’m your dinner’….which sounds strange but it’s a translation and rhymes in the Croatian Language. I think I love this apron so much because it’s made with a starched cotton/linen that you just can’t get here. It softens so beautifully over time. I love the simple lace trim and the pretty face of the lady. It has a European charm that is hard to describe. I love it so much …
I didn’t know it existed until my kindly husband pointed out that my family has issues with ‘food rage’.
Food rage stems from a greedy sense of entitlement one feels towards a certain dish that one must, unfortunately, share with others.
The discussion was launched as we counted out our prawns for our cold prawn, bread and avocado picnic.
I was blessed with a gift to shell and eat prawns at light speed. It’s all about the technique (and gluttony).
Due to a prior incident, we have since decided that counting them out before I get the …
As the name suggests, this slice is bursting with lemony goodness. It is similar to a lemon tart, but less creamy, less subtle. With a short, crunchy base this slice is topped with a lemon custard that can be adjusted to suit your taste.
Lemon Burst Slice Recipe
165g butter, cold/frozen
1 3/4 cup flour
3/4 cup icing sugar mixture
1/2 tsp salt
1 1/3 cups caster sugar
3 tbs flour
1/4 tsp salt
3/4 cup lemon juice
1/4 cup milk
OVEN at 180C
Blitz flour, salt and sugar in a food processor, then …
This is a big claim I know.
But these really are the best. Light, fluffy and tasty on the inside. Crisp and crunchy on the outside. Perfection.
Lucky for me, my family and I are the beneficiaries of my mum’s food related research.
She likes to try out new places to eat, in constant search for the best of everything.
Felafel is no exception here.
She has been all over Sydney, eating at various Lebanese establishments, sampling their felafel, hommous and fattoush.
Her searching ended when she came across a small restaurant in Guildford, NSW.
Recently it has undergone a …
I have never tried to make baked beans in the past because the ‘homemade’ ones at cafes are always too acidic and chunky. Not enough like the canned ones.
I like the canned ones. With ham.
Recently though I found this recipe that I thought was worth sharing.
Baked Beans with Maple Syrup Recipe
100 or 200g speck/bacon, finely diced
1 x onion, finely diced
1 tsp mustard powder
1 tsp paprika (sweet)
2 tsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp Maple syrup
1/2 cup beef stock
1 cup tomato puree (sugo, passatta)
2 cans of navy …
We celebrated AT’s birthday in August.
He requested these jelly cakes for his birthday cake. He turned 36.
What can I say, he loves cupcakes!
I was recovering from Gall Bladder surgery, so I cheated a bit and made cake mix cupcakes, which worked out great – as always.
How to Make Jelly Cakes
Buy 2 packets of jelly (or jello for the US) crystals, Raspberry flavour is my personal recommendation.
Mix it up with half the water specified.
When crystals are disolved, and mixture still warm, place the bowl next to another bowl of desicated coconut.
Dip cakes into …