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Pea, Potato and Prosciutto Soup
I had to make room in my freezer to put in the tubs of ice cream I bought this morning. A big pack of frozen peas prevented the freezer door from closing. So that resulted in a few curried pea stuffed flatbreads and this soup. You might be wondering, on a hot sunny afternoon, wouldn't it make sense … Read More
Garlic and Chilli Prawn Spaghetti
I could eat cookies for all meals and still have an appetite for more. But in a house full of boys that may not be the ideal scenario. They are on the look out for 'real food' and sadly cookies don't fit into that category. So a tiny little break from Cookies! By now, you already know how … Read More
Coffee Pecan Cookies
So I'm back! With more Cookies, of course. Sooner than you had imagined? You see, when you were reading all about the Nutella filled Linzer cookies, I was already baking a batch of these and making the tastiest glaze ever to decorate them with. You guessed it! I used the same dough to make … Read More
Nutella Filled Linzer Cookies
When I look at the recipes I had bookmarked to try this year, I wonder if I will ever be able to reach the end of my list. Actually, is there an end...will there ever be one! No...not for me! I feel I am just getting started. The holiday season is bringing plenty of excitement to my baking … Read More
Pretty In Pink. White Chocolate Cherry Mud Cake, Lemon Mousse, Pink Popcorn Glass
It has been a while since I made a proper dessert. I mean.. like something different...not the usual. Delicate, multi layered, different elements, fancy garnishes. You know the kind.. when you look at the dessert, you immediately want to take out your mobile phone a snap a picture. The one that makes you hesitate a little bit because you think it's too pretty to eat. Yes, I am talking about the reactions to this one when I brought this to the table for my guests. I have taken to pink lately (you know, right?). So it was a choice between raspberry, strawberry or a cherry based dessert. I chose the last one as I had a jar of maraschino cherries so if you want to make this you don't have wait till berry or cherry season. When I make such desserts with the cake as a base, I prefer a dacquoise or a mud cake. If mud cake is new to you, it's a dense, slightly heavy cake that doesn't crumb easily and is incredibly easy to make. We get chocolate and caramel versions everywhere in Australia. I made adjustments to my dark chocolate mud cake recipe by replacing it with white chocolate and the cherry syrup inside the jar. For the lemon mousse, I've added a little extra gelatine to … Read More
Candy Cane Cupcakes. White Chocolate Cupcakes with Peppermint Buttercream
I know I am starting early but it's hard to resist with all the inspiration around. The shelves at the stores are filled with sweet holiday inspiration...Candies, cookies, puddings and so on..I am excited just looking at them. I so love this time of the year. And I plan to do a lot of baking in the next few days leading up to New Year's. I intended to post this along with my children's favourite recipes last week but couldn't do so. Kids and candies..classic pairing! So I had to do at least one candy based recipe. I've come across a lot of candy cane cupcakes mostly using dark chocolate, therefore I made mine using White chocolate. The frosting is a simple buttercream flavoured with peppermint extract. There is a subtle caramel flavour from the white chocolate in the cupcakes. I wouldn't say I was blown away by the pairing, but it tasted good. I have used my basic vanilla cupcake recipe (from Joy of Baking) with a little melted white chocolate added to it. I love the pink colour in the frosting...actually I love pink desserts. Which means you need to watch out for what is coming up next. Or can I say I have been painting the town pink. I will be back with more … Read More
Ginger and Chilli Chicken Dumpling Soup
Every time I talk about rains in my posts, it is followed by comfort food. Today is no different. It has rained all of this week keeping us indoors, craving for some fresh air. The little sunshine that followed almost tricked me into believing that the weather has improved and twice I found myself caught in the middle of a heavy downpour, racing home to save my head. In such situations, I have learnt to treasure a warm bowl of soup. Especially the ones which make a meal by itself. More importantly, the ones that come together quickly. This Asian flavoured soup has no added fats...the chicken dumplings are put together in minutes and poached in the broth. I did tell you how much I rely on minced meat or chicken to come up with simple and quick meals. While I am making the dumplings, the noodles gets cooked on another burner...drain, rinse and add to the broth. That simple. The flavours are gorgeous..ginger-y...so refreshing and warm. If you are sharing this with children, remove the chillies. Add them separately to your meal like I do. If you find the mince mixture too soft to shape into dumplings, add a tbsp of rice flour. The dumplings cook pretty fast. Take care not … Read More
Croissant Pudding
There is not much to write about a Bread and Butter Pudding since it is so popular and probably one of the simplest recipes that exist. I make it all the time for my kids with different fruits, nuts and accompaniments. It is one of those recipes that you make and eat without giving much thought to. Then one day while flipping through a cookbook, the words 'Croissant Pudding' caught my eye...actually it was the picture that got my attention. Neat slices of pudding cut and served onto a plate. The idea instantly appealed to me. After all looks do matter and variety is the spice of life! And for some reason nothing excites me more than a recipe makeover. We are big fans of Croissants so the hardest part is to let it stale for a day. My husband was quite disappointed when he found out that they were meant for a sweet recipe and not being served with afternoon tea. However, the kids loved it and went back for seconds. The pudding is not too heavy or rich on account of soaking the croissants in custard for about an hour, as the original recipe stated. Serve it with fruit or cream or even caramel sauce. The best thing about this pudding is that it tastes great, warm or … Read More
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