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Kirsten Tibballs’ Milk Chocolate Mousse Cups
Jars of milk chocolate mousse, roasted hazelnuts, layers of caramel and dollop cream. Recipe by Kirsten Tibballs. A few weeks ago, I had the incredible pleasure of meeting one of my favourite food heroes, Kirsten Tibballs at the Bulla Chef's table. The event was hosted and organised by Bulla … Read More
Tim Tam Pineapple Chocolate Cupcakes
Wikipedia describes Tim Tams as chocolate biscuits 'composed of two layers of chocolate malted biscuit separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate'. I'll describe it as sheer delight! (if you don't already know ) It is actually dessert by itself. … Read More
Orange and Carrot Cake
The best part about winter for a person like me who does not really enjoy the cold is definitely the food. I like a bit of spice in everything, sweet or savory! I noticed that I've been using nutmeg a lot this winter as compared to the rest of the year when the spice is lying quietly in one corner … Read More
Caramel Pumpkin Pots De Creme
July is turning out to be such a crazy month. Many things happening at the same time. The boys had winter holidays and that meant that I kept work to a minimum. But when do things go to plan? Do they work for you? I always tell myself that it's me...I have to be more in control. And I set deadlines. … Read More
Pumpkin Cake With Cream Cheese Frosting
After making this cake and literally fighting for a small piece with friends and family to at least figure out what this was all about, I wondered why I haven't made a pumpkin cake before. I seriously wonder! I mean how gorgeous is the combination of brown sugar, spices, cream cheese and salted caramel. Oh and chocolate coated honeycomb that is the crunch factor hidden between those layers. It is one of the best things I had lately. Pumpkin puree is probably one of the reasons if not the only one to blame. We don't get canned puree in Australia which I feel is so unfair because a Pumpkin cake deserves to be a part of every cafe and bakery for it's simplicity and beautiful flavours. The fact that it does not taste of pumpkin but more like a moist, spiced, caramel cake is perhaps unknown to many. Don't get me wrong, It's not that making puree from scratch is a big deal for me but I always felt that there is something extra special in those canned purees which is why they are so widely used in America in the colder months. But after a little research and a bit of testing, I succumbed to the fact that there is not going to canned puree anyway so if I want a Pumpkin cake, I might … Read More
Orange Cupcakes With Cherries
It is so easy to forget that it is winter here in Australia when you gaze at the vibrant summery posts across the blog-o-sphere and certainly when you see lush red cherries and colourful berries on Instagram. Living in Sydney, we are fortunate to have access to every kind of fresh produce at any time of the year whether local or imported. Usually I won't even look at imported produce and believe in eating fruits in season because they are not only fresher and cheaper but it also means supporting our wonderful farm community that I am a die hard fan of. There are however, two instances when I find myself deviating from this. Either when I am working for a publication on the other side of the globe and I am shooting summer in winter (speaking of which, I have some wonderful news to share soon) and when I spot CHERRIES! Sorry, can't resist! No matter what! I haven't met my little brother and darling cousins who live in the USA and UK for years and I've kind of made a mental note to be there only during cherry season. Who doesn't want to enjoy 2 cherry seasons in the same year? But that has to wait and this at least is easier. Buying it from from the supermarket! I couldn't stop … Read More
Blueberry Banana Smoothie Bowl
Half way into the year and I am quite proud to say that I have been able to stick to some of the resolutions I made at the start of the year. Health is an area that gets overlooked quite often when we list down our priorities and try to balance between a career, family, expectations and other day to day requirements.. I struggled a lot last year and woke up only when I was faced with a massive health scare.Thereafter I made a conscious effort to focus on my well being (both physical and psychological) alongside my other priorities. It took some time to get organised but the efforts paid off. I was happier, stronger and less stressed out and was naturally able to work better. On the diet front, I lured myself to the glamorous smoothie bowl. They are a treat in themselves without being complicated and addressing several health benefits. I have to admit, I enjoy eating my smoothies with a spoon way more than I used to enjoy drinking them. I had to push myself to use the blender almost everyday but aside that, the toppings are fun. Something that I really love to put together. The one thing however, I did try to maintain was to use everyday ingredients instead of superfood powders or … Read More
Peanut Butter Mousse And Raspberry Chia Jelly Trifle
Peanut Butter and Jelly!! I know you, you and you do it but in my defence, I have not grown up eating peanut butter nor is it very popular in my side of the world. But though I discovered this totally mind blowing, delicious and addictive combo late in life, I just feel now that I should compensate by putting it into everything I am making. I have a silly logic that anything that tastes great should be turned into mousse. So that's what I did! I did not use eggs in the recipe as the peanut butter and cream whipped together are fluffy and intense enough to hold together with no compromise on taste. My boy's school does not allow for nuts or nut based food to be taken to school so peanut butter is making it's way into their afternoon snack when they get home. My favourite part is the texture of the jelly on account of the chia seeds. It's amazing! Chia seeds are great for everyone and this is a good way of including them in your diet. I have substituted the sugar in the jelly with maple syrup to make it a bit healthy. You could replace it in the mousse as well if you like. The jelly is such a versatile thing that I can think of so many amazing combinations to go with peanut … Read More
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