Wednesday, May 22, 2013

We have moved!

Hello  lovely followers, I have moved (again!)!

You can find me here at my new home, still blogging, meal planning and cooking up a storm.

I have just chosen to switch to a wordpress format which has a few more features and a cleaner look. Come and visit me a nd leave a little love if you like the look of the new place.

Sunday, May 5, 2013

Meal Plan Monday


Kid Free Night! Out for dinner


Curried Sausages, mashed potato & steamed vegetables


Teriyaki Salmon, steamed rice and green beans


Junior Masterchef Chicken Enchiladas
Just a little tip here: White Corn Tortillas are exceptionally difficult to work with in the recipe. They crack and fall apart when rolling up the enchiladas. I would stick to yellow corn, or flour tortillas for this dish.


Pizza Night with Nana & Grandad




Saturday, May 4, 2013

Pear & Ginger Upside Down Cake

I have never made an upside-down cake before so I thought it might be fun to give it a try. I found this receipe in the Australian Good Taste Magazine May 2013 edition. It was just an add by Lighthouse flour, but I thought I'd give it a go.

Yum!!! The texture is so moist and tender, and the ginger gives a beautiful gentle heat, just perfect for winter.

Monday, April 29, 2013

Meal Plan Monday

It's been quite a social week this week. We have been out with friends and family, been visiting friends with "cheer-you-up" cupcakes for afternoon tea and camping on the family farm. It has been fabulous!


Dinner out with Nana & Grandad



Bring & share with friends



Dinner with friends


I say camping, but we have a cottage with hot running water, a fridge, comfortable beds. We like to build a fire and cook on it. This time I went a step up from toasting marshmallows, but not as far as purchasing any special cooking kit . . . yet! We cooked all the food totally in foil. The menu included:
  • Damper on Sticks
  • Stuffed Baked Potatoes
  • Banana Canoes
  • Toasted Marshmallows
No recipes or photos today, as I haven't quite got the timings right yet. Need to have another practice :)


 Curried Sausages, creamy mash and steamed vegetables


It was the first week of School Holidays here in WA, so baking is just for fun (and for whole family eating!) Firstly it seemed appropriate to make ANZAC biscuits on Thursday for ANZAC Day (which is also a National holiday, so a great time to get into the kitchen).

Australian Good Taste Magazine are running their first "Cutest Cupcake Competition" so I am getting into the spirit and baking up a storm whenever I have a few moments. Here are my first offerings.
Cupcakes - White Choc Mud with White Chocolate Buttercream

Cupcakes - Choc Mud with Mocha Buttercream

Banoffee Cupcakes with Vanilla Rum Buttercream

Junior Masterchef Bacon & Egg Pie

Recipe By: Junior Masterchef
Serving Size: 6

6 rashers bacon, rind removed
6 spring onion, chopped
8 eggs
1 egg, lightly beaten with 1 tbs of water, for egg wash
tomato chutney, to serve
250 g plain (all-purpose) flour, (1 2/3 cups)
150 g unsalted butter, cold, chopped
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons iced water

1. To make the pastry, blitz the butter, flour and salt in a food processor until the mixture resembles breadcrumbs. add the egg and iced water and pulse until the mixture just comes together. transfer sough to a lightly floured work surface and knead until smooth. Divide into two discs, one slightly larger than the other, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Place an oven tray in the oven an preheat oven to 190℃. Roll larger pastry disc between two sheets of baking paper until large enough to to line a 23cm pie pan. Drape pastry over the rolling pin, lift pastry into pan, gently press into the shape of the pan, then trim the edge.

3. Place three bacon rashers over pastry base and sprinkle over half of the spring onions. Break four eggs, one at a time, into a cup, then place on the bacon. Pierce each yolk with a knife and season with pepper. Repeat with remaining bacon, spring onion and eggs. Season and brush pastry edge with egg wash.

4. Roll out remaining pastry disc until large enough to cover the pie, then, using the rolling pin to lift the pastry, place it over the filling, pressing the pastry edges to seal. Trim excess pastry then crimp edges. Brush top with egg wash.

5. Place pie on preheated oven tray and bake for 30 minutes or until golden and eggs are cooked. Cool pie for 10 minutes before serving with tomato chutney.

Placing the pie on a preheated oven tray will help the base of the pastry to cook through (no soggy bottoms!)

Working Mum's Time Saver Tip:
Use shop bought short crust pastry

Junior Masterchef Macaroni Cheese

Recipe By: Junior Masterchef
Serving Size: 6

225 g macaroni pasta, (1 1/4 cups)
4 rashers bacon, rind removed, chopped
2 tablespoons fresh bread crumbs
green salad, to serve
Cheese Sauce
40 g butter
1 onion, finely chopped
2 tablespoons plain (all-purpose) flour
500 ml milk, (2 cups)
180 g cheddar cheese, (1 1/2 cups), grated
50 g parmesan, (2/3 cup), grated
mustard powder

1. Preheat oven to 200℃. Cook pasta in a large saucepan of boiling salted water according to packet directions or until al dente. Drain in a colander and toss with a little olive oil and transfer to a bowl.

2. Heat a non-stick frypan over a medium heat and cook bacon, stirring occasionally until crisp. Add bacon and any pan drippings to the pasta and toss to combine.

3. To make the cheese sauce, melt the butter in a saucepan over a low heat, add onion and cook for 5 minutes or until softened. Add flour and stir continuously for 1 minute or until mixture is bubbling. Remove from heat and stir in milk a few tablespoons at a time (the flour mixture will absorb the milk and clump together). Continue adding milk, stirring after each addition until combined (after the third addition, it should start to become smooth). Stir in remaining milk, return to a low-medium heat and cook, stirring continuously, until the mixture comes to the boil and thickens.

4. Add ¾ cup cheddar, the parmesan and mustard powder to the sauce and stir to combine. Season with salt and pepper. Pour the sauce over pasta mixture and stir to combine. Spoon mixture into a 1.5 litre (6 cup) ovenproof dish, smooth  top and scatter over breadcrumbs and remaining cheddar.

5. Bake for 40 minutes or until browned on top and bubbling. Stand for 5 minutes before serving with salad.

Mix & Match: Stir in 165g (1 cup) fresh corn kernels to macaroni mixture before cooking.

For a sweeter flavour and a little colour, substitute the brown onion for 4-6 finely sliced spring onions

Wednesday, April 24, 2013

ANZAC Biscuits

Recipe By: Grandma Smith

1 cup plain (all-purpose) flour
1 cup rolled oats
1 cup sugar
1 cup shredded coconut
115 g unsalted butter, softened
1 tbsp. golden syrup
1 tsp. bicarbonate of soda
2 tbsp. boiling water

1. Preheat oven to 180℃. Combine flour, oats, sugar and coconut in the bowl of an electric mixer.

2. Combine butter, golden syrup, bicarb soda and hot water in a small bowl and mix until butter is melted (microwave for 30 seconds if needed).

3. Add wet ingredients to dry and mix on low speed until all dry ingredients are incorporated. Drop in ⅓ cup balls onto a non-stick biscuit tray. Flatten slightly before baking for 10-12 minutes or until biscuits are golden brown.