I'll probably be doing the Cupcake Day for the RSPCA which will be on August 18th (should be ok since trials just finished the week before)
so will probably be selling Cupcakes to raise money for RSPCA! 100% of proceeds go to them :D
watch out people!
for more info, or if you wanna take part in it in your workplace or other social groups, go to the site:
http://www.rspcacupcakeday.com.au/
Monday, June 30, 2008
Saturday, June 28, 2008
what i wanted to make but...
supposed to be for a french party at the end of last year, but since the recipe was in english, it was rejected. even though it was SOO appropriate and french-y.
Little Leek and Brie Tarts
from the woman's weekly online recipe-finder.
4 sheets ready-rolled butter puff pastry
40g butter
2 large (1kg) leeks, sliced thinly
2 cloves garlic, crushed
200g brie, sliced thinly (though i'm sure larger chunks would be good too...migod me want!!)
Note: tarts can be made several hours before, then reheat the tarts and add the brie just before serving.
suitable to freeze but not for microwave.
1. preheat oven to 200 degree celcius (180 degree celcius fan-force).
grease a 24-hole patty pan tray (2tbsp/40ml capacity)
2. cut circles about 7cm wide from the pastry sheets.
place circles into the patty pan holes.
Freeze while preparing filling.
3. heat butter in a large frying pan. add leek and garlic and cook, stirring occasionally, for about 15 minutes or until leek is soft, but not coloured.
4. divide the leek mixture among the pastry cases in the patty pan tray.
5. Bake uncovered in oven for about 18 minutes or until bases are browned (cover tarts loosely with foil if they are over-browning midway in oven)
6. Top each tart with slices of brie and bake for further 1 minute or until cheese is melted.
Croissant Berry Mille Feuille
from the ninemsn.com.au recipe finder in the french section
sounds so refreshing! ahhh imagining a tea party in a huge garden now.
4 small croissants
125ml thickened cream
250g mascarpone cheese
1/2 tsp vanilla paste
1 cup fresh raspberries
1 cup fresh strawberries, quartered
icing sugar, to dust
1. preheat oven to 180 degree celcius (160 degree celcius fan-force)
2. slice croissants into 3 horizontally and bake in oven for 15 minutes until golden.
remove from oven and allow to cool.
3. Meanwhile, place cream in medium bowl and whisk with electric mixer until soft peaks form. Fold through mascarpone, icing sugar and vanilla paste.
4. Spread cream mixture over base of croissants and top with strawberries and raspberries.
Place next croissant layer on top and top with more cream and berries.
Put remaining croissant layer on top and dust with icing sugar.
serves 4
Little Leek and Brie Tarts
from the woman's weekly online recipe-finder.
4 sheets ready-rolled butter puff pastry
40g butter
2 large (1kg) leeks, sliced thinly
2 cloves garlic, crushed
200g brie, sliced thinly (though i'm sure larger chunks would be good too...migod me want!!)
Note: tarts can be made several hours before, then reheat the tarts and add the brie just before serving.
suitable to freeze but not for microwave.
1. preheat oven to 200 degree celcius (180 degree celcius fan-force).
grease a 24-hole patty pan tray (2tbsp/40ml capacity)
2. cut circles about 7cm wide from the pastry sheets.
place circles into the patty pan holes.
Freeze while preparing filling.
3. heat butter in a large frying pan. add leek and garlic and cook, stirring occasionally, for about 15 minutes or until leek is soft, but not coloured.
4. divide the leek mixture among the pastry cases in the patty pan tray.
5. Bake uncovered in oven for about 18 minutes or until bases are browned (cover tarts loosely with foil if they are over-browning midway in oven)
6. Top each tart with slices of brie and bake for further 1 minute or until cheese is melted.
Croissant Berry Mille Feuille
from the ninemsn.com.au recipe finder in the french section
sounds so refreshing! ahhh imagining a tea party in a huge garden now.
4 small croissants
125ml thickened cream
250g mascarpone cheese
1/2 tsp vanilla paste
1 cup fresh raspberries
1 cup fresh strawberries, quartered
icing sugar, to dust
1. preheat oven to 180 degree celcius (160 degree celcius fan-force)
2. slice croissants into 3 horizontally and bake in oven for 15 minutes until golden.
remove from oven and allow to cool.
3. Meanwhile, place cream in medium bowl and whisk with electric mixer until soft peaks form. Fold through mascarpone, icing sugar and vanilla paste.
4. Spread cream mixture over base of croissants and top with strawberries and raspberries.
Place next croissant layer on top and top with more cream and berries.
Put remaining croissant layer on top and dust with icing sugar.
serves 4
more recipes : )
Apple and Sour Cream Slice
i've posted the picture of this before already (browse if ur bored)
from the good weekend magazine
200g self-raising flour
150g caster sugar
1 cup desiccated coconut
125g butter, melted
1 tsp vanilla essence
2 eggs, lightly beaten
300g sour cream (ahhhh~)
2 apples, pelled and coarsely grated by hand
2 tbsp brown sugar
1. preheat oven to 160 degree celcius.
2. mix flour, sugar, coconut in bowl.
Add butter and vanilla, mix well until evenly combined
3. Press firmly into the base of a greased and lined 25cm square tin.
4. Bake for 20 minutes
while the base cooks, prepare topping.
5. mix eggs with sour cream until smooth (should look like a yummy mound of cream).
when base comes out from oven,
6. increase temp to 180 degree celcius.
7. spread grated apple (not too juicy) evenly over base.
sprinkles with brown sugar
pour the sour cream mixture over.
8. bake for another 20-30 minutes or until top is set and starting to colour.
9. allow to cool thoroughly before slicing with a sharp knife into 3-4cm squares.
serves 16.
it's really nice when it's cold - so put it in the fridge!
and since it's got egg and sour cream, eat it on the day!! - or store it in the fridge and look out for unusual growth. otherwise you'll be sad when it grows mouldy and you have to throw it out T_____T (memories...)
Sun-Dried Tomato Pasta with Chicken
from a food-tech practical task, really yummo! ahhh creamy and dried-tomato goodness...
1 chicken fillet
1 tbsp oil
100g sun-dried tomatoes
150ml thickened cream (low fat. or not.)
1 tsp garlic
1/2 onion
1 sachet tomato paste
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1 cup paste (penne is good for this)
1. boil and cook pasta.
2. cut chicken into thin slices, tomato into quarters, dice onion.
3. fry chicken using half the oil.
4. in another pan, lightly fry onion and garlic with the other half of oil.
add cream, tomato paste, tomatoes and combine well.
add herbs and simmer until a nice consistency.
5. serve hot pasta with chicken and sauce on top.
serves 1-2 (i found it hard to finish... maybe.... 1 and a half?)
Pumpkin Gnocchi with Garlic Herb Butter
from food-tech again. soooo good the butter is so buttery ahhh.. kinda those sort of dish where a little will fill you up. but in a good way.
Gnocchi:
250g peeled pumpkin, diced
2/3 cup plain flour
1 pinch ground nutmeg
1/4 tsp salt
1/4 tsp pepper
2 tbsp grated parmesan cheese
Sauce:
45g butter
1/2 tsp crushed garlic
1 tsp sage
1 tsp thyme
1 tsp lime juice
1. set up two pots of boiling water - one salted.
2. cook diced pumpkin in the plain boiling normal until tender.
Drain well and mash.
3. add flour, nutmet and seasoning to mash and mix well.
4. pipe mixture (or use two spoons) into the boiling salted water.
poach for 5 minutes.
5. place sauce ingredients in small pan until the butter melts.
6. drain gnocchi and put in pan with the sauce and mix gently.
7. place gnocchi in heatproof serving dish and sprinkle with parmesan cheese
8. brown lightly in grill
serve!
serves... forgot. probably 2? dunno check for urself.
ahhh yummmo
and on a sidenote (not food related), found this funny ad in a magazine:
it says: "JOIN THE PROTEST. If your owner's giving you inferior meat, be an inferior guard dog."
hahaha the dog is filing his nails lol!
i've posted the picture of this before already (browse if ur bored)
from the good weekend magazine
200g self-raising flour
150g caster sugar
1 cup desiccated coconut
125g butter, melted
1 tsp vanilla essence
2 eggs, lightly beaten
300g sour cream (ahhhh~)
2 apples, pelled and coarsely grated by hand
2 tbsp brown sugar
1. preheat oven to 160 degree celcius.
2. mix flour, sugar, coconut in bowl.
Add butter and vanilla, mix well until evenly combined
3. Press firmly into the base of a greased and lined 25cm square tin.
4. Bake for 20 minutes
while the base cooks, prepare topping.
5. mix eggs with sour cream until smooth (should look like a yummy mound of cream).
when base comes out from oven,
6. increase temp to 180 degree celcius.
7. spread grated apple (not too juicy) evenly over base.
sprinkles with brown sugar
pour the sour cream mixture over.
8. bake for another 20-30 minutes or until top is set and starting to colour.
9. allow to cool thoroughly before slicing with a sharp knife into 3-4cm squares.
serves 16.
it's really nice when it's cold - so put it in the fridge!
and since it's got egg and sour cream, eat it on the day!! - or store it in the fridge and look out for unusual growth. otherwise you'll be sad when it grows mouldy and you have to throw it out T_____T (memories...)
Sun-Dried Tomato Pasta with Chicken
from a food-tech practical task, really yummo! ahhh creamy and dried-tomato goodness...
1 chicken fillet
1 tbsp oil
100g sun-dried tomatoes
150ml thickened cream (low fat. or not.)
1 tsp garlic
1/2 onion
1 sachet tomato paste
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1 cup paste (penne is good for this)
1. boil and cook pasta.
2. cut chicken into thin slices, tomato into quarters, dice onion.
3. fry chicken using half the oil.
4. in another pan, lightly fry onion and garlic with the other half of oil.
add cream, tomato paste, tomatoes and combine well.
add herbs and simmer until a nice consistency.
5. serve hot pasta with chicken and sauce on top.
serves 1-2 (i found it hard to finish... maybe.... 1 and a half?)
Pumpkin Gnocchi with Garlic Herb Butter
from food-tech again. soooo good the butter is so buttery ahhh.. kinda those sort of dish where a little will fill you up. but in a good way.
Gnocchi:
250g peeled pumpkin, diced
2/3 cup plain flour
1 pinch ground nutmeg
1/4 tsp salt
1/4 tsp pepper
2 tbsp grated parmesan cheese
Sauce:
45g butter
1/2 tsp crushed garlic
1 tsp sage
1 tsp thyme
1 tsp lime juice
1. set up two pots of boiling water - one salted.
2. cook diced pumpkin in the plain boiling normal until tender.
Drain well and mash.
3. add flour, nutmet and seasoning to mash and mix well.
4. pipe mixture (or use two spoons) into the boiling salted water.
poach for 5 minutes.
5. place sauce ingredients in small pan until the butter melts.
6. drain gnocchi and put in pan with the sauce and mix gently.
7. place gnocchi in heatproof serving dish and sprinkle with parmesan cheese
8. brown lightly in grill
serve!
serves... forgot. probably 2? dunno check for urself.
ahhh yummmo
and on a sidenote (not food related), found this funny ad in a magazine:
it says: "JOIN THE PROTEST. If your owner's giving you inferior meat, be an inferior guard dog."hahaha the dog is filing his nails lol!
'miracle fruit' and recipes
from the good weekend magazine from today's SMH (article by Andrew Humphreys):
apparently there's this berry, synsepalum dulcifium (haha i nearly typed falciparum vivax since just finished doing a biology research. anyways.) which can change the way your taste buds work after you chew and swirl the pulp around in your mouth!
"turning sour tastes sweet and sweet tastes even sweeter...chewing the fruit releases a glycoprotein called miraculin, which reacts to the acids present in sour foods and temporarily masks your mouth's ability to taste them...(lasting) about 30 minutes on average."
wow, kinda like a natural Willy Wonka candy!
yea anyways.
kinda haven't found a small-ish but good recipe site (since don't wanna browse through millions of recipes if don't have anything specific to look for), so decided to post some of my favourite recipes up :D (most of them are from my food-technology days in year 10 hehe)
Australian Damper
smells sooooo nice when it comes out of the oven!
2 cups self-raising flour
1/2 tsp salt
3 tsp sugar
3 tbsp butter
1 cup milk
1. preheat oven to 180 degree celcious.
1. mix flour, salt, sugar in bowl.
2. cut butter to cubes and rub into the mix until combined.
3. add milk.
4. knead lightly on floured board until smooth (like a baby's bum).
5. shape into round loaf, brush with milk.
6. bake for 30-40 min or until loaf makes a hollow sound when tapped.
serves 4
Bush Tomato Dip
(to go with the damper)
300ml sour cream (no wonder it's nice :D)
2 tbsp basil
4 tbsp tomato paste
1 tsp salt
1 tsp crushed garlic
1 dash Tabasco
1 tsp mountain pepper
2 tbsp bush tomato
mix ingredients in blender
serves 4
Chocolate Fudge Brownies
from a topic about 'health' but as you can see... who cares about the "reduced fat butter"
90g butter
330g caster sugar
50g cocoa
110g plain flour
75g self-raising flour
3 egg whites, beaten lightly
icing sugar (to dust)
1. preheat oven to 180 degree celcius.
2. grease a 19 x 29cm slice pan, line base with baking paper.
3. combine butter, sugar in medium bowl.
stir in the sifted cocoa and flour. (it looks kinda dry but should be wet-ish after the egg whites added)
4. stir in egg whites.
5. spread mixture into the prepared pan and bake for about 30 min
6. cool in pan
cut into portions
dust with icing sugar
serves (i dunno really, depends on how big you cut it) if small-ish squares..... 15?
7. dust with icing sugar
uhhh getting kinda long... so continued in the next post.
apparently there's this berry, synsepalum dulcifium (haha i nearly typed falciparum vivax since just finished doing a biology research. anyways.) which can change the way your taste buds work after you chew and swirl the pulp around in your mouth!
"turning sour tastes sweet and sweet tastes even sweeter...chewing the fruit releases a glycoprotein called miraculin, which reacts to the acids present in sour foods and temporarily masks your mouth's ability to taste them...(lasting) about 30 minutes on average."
wow, kinda like a natural Willy Wonka candy!
yea anyways.
kinda haven't found a small-ish but good recipe site (since don't wanna browse through millions of recipes if don't have anything specific to look for), so decided to post some of my favourite recipes up :D (most of them are from my food-technology days in year 10 hehe)
Australian Damper
smells sooooo nice when it comes out of the oven!
2 cups self-raising flour
1/2 tsp salt
3 tsp sugar
3 tbsp butter
1 cup milk
1. preheat oven to 180 degree celcious.
1. mix flour, salt, sugar in bowl.
2. cut butter to cubes and rub into the mix until combined.
3. add milk.
4. knead lightly on floured board until smooth (like a baby's bum).
5. shape into round loaf, brush with milk.
6. bake for 30-40 min or until loaf makes a hollow sound when tapped.
serves 4
Bush Tomato Dip
(to go with the damper)
300ml sour cream (no wonder it's nice :D)
2 tbsp basil
4 tbsp tomato paste
1 tsp salt
1 tsp crushed garlic
1 dash Tabasco
1 tsp mountain pepper
2 tbsp bush tomato
mix ingredients in blender
serves 4
Chocolate Fudge Brownies
from a topic about 'health' but as you can see... who cares about the "reduced fat butter"
90g butter
330g caster sugar
50g cocoa
110g plain flour
75g self-raising flour
3 egg whites, beaten lightly
icing sugar (to dust)
1. preheat oven to 180 degree celcius.
2. grease a 19 x 29cm slice pan, line base with baking paper.
3. combine butter, sugar in medium bowl.
stir in the sifted cocoa and flour. (it looks kinda dry but should be wet-ish after the egg whites added)
4. stir in egg whites.
5. spread mixture into the prepared pan and bake for about 30 min
6. cool in pan
cut into portions
dust with icing sugar
serves (i dunno really, depends on how big you cut it) if small-ish squares..... 15?
7. dust with icing sugar
uhhh getting kinda long... so continued in the next post.
Friday, June 27, 2008
hahahaa ummm. is it right?
there's a calendar showing the most good looking priests in the Vatican. o-kay den...
Thursday, June 26, 2008
new link!
added: insideadog.com.au
site set up by the victorian library with reviews, news about teenage books et cetera!
if you feel for some time wasting, go to the "booklist" section and you can create your own list to google, amazon, or search in actual bookstores :D
site set up by the victorian library with reviews, news about teenage books et cetera!
if you feel for some time wasting, go to the "booklist" section and you can create your own list to google, amazon, or search in actual bookstores :D
kabayaaaaa
cc oni got me this from tokyo mart:
kinda like a strawberry malteser with a pig face on it
kinda like a strawberry malteser with a pig face on itwent on the kabaya website, and found some more nice sweets!!
looks cute i think it's some sore throat lolly
pudding flavoured choco?
this is actually not nice. bought it before cos it had a "wwf" logo on the bottom right (see?) but when i read the nutrition panel, the serving size is ONE biscuit. and if you eat the whole box at once, you will have an extra ONE THOUSAND kilojoules. migod.
watermelon flavoured gummy!haven't bought those boxed sweets with the free figurine/toys in a while... hmmmm
Subscribe to:
Posts (Atom)
