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Gorgeous Easy No-Bake Oreo Blackberry Mousse Tart

Oh my look at you, You’re Gorgeous!!!

I’ve never seen a tart like you before…

There have been many before but you take the cake…see what I did there. 😉

SOOOOO Gorgeous! The No-Bake Oreo Blackberry Mousse Tart posing for the camera.

The Oreo Blackberry Mousse Tart is decorated with blackberries and blueberries and topped with some flowers. The dark cookie base makes the colours pop!



OREO BASE

Estimated time to create the base: 30 minutes (including 15 minutes in the freezer to set the base).

The Oreo Cookies ready for the cookie base

BLACKBERRY MOUSSE

Estimated time to create the mousse: Around 20 to 30 minutes.

  • 225 grams of blackberries – I purchased 3 punnets to have enough to decorate the tart
  • 2 punnets of blueberries to decorate the tart
  • 225 grams of Philadelphia Original Cream Cheese
  • 75 grams of caster sugar
  • 2 teaspoons of vanilla extract
  • 300ml of thickened cream
  • 60ml of milk
  • 6 sheets of natural gelatine leaves
Yummy and fresh blackberries from Todarello’s in Katoomba

I’ve been diving deep into the world of online recipes and let me tell you, it’s a riot of colours out there! From jaw-dropping cakes to slices that are more vibrant than a Taylor Swift song, and even pasta sporting hues that would make a rainbow jealous, cooks are truly artists in their own right. Recently, I stumbled upon this Oreo Cookie-based tart, and oh boy, that dark crust was the superstar alongside the dazzling colours of raspberry and blueberry—totally spoke to my taste buds!

Now, here’s the kicker—it’s a no-bake wonder! Yup, just pop it in the fridge and freezer, and voila! I’m all about saving time in the kitchen, so this dessert is right up my alley.

For my twist, I’m thinking of infusing the mousse with blackberries. Yep, blackberries! This recipe has got me all excited about trying something totally new in my culinary playbook.

And speaking of summer, it’s the season when blackberries and blueberries shine bright like my love for a catchy summer tune (Swiftie alert!). As someone who lives and breathes summer berries (hello, favourite season!), knowing they’re in season makes me gleeful. It’s like a shortcut to creating a tart bursting with the freshest summer berries—a total win-win situation!

Did you know?

Blackberries are the tiny, mighty warriors of goodness! These delightful berries bring a whole parade of perks to the party. Here’s a sneak peek into the fantastic world of benefits that these little black gems bring along:

  • High in vitamin C
  • High in fibre
  • Can help reduce cholesterol
  • Manage blood sugar levels by slowing the rate of sugar absorption
  • A good source of vitamin K
  • High in manganese
  • May improve brain health
  • Also supports oral health

As you can see not only do blackberries and blueberries look pretty, they are delicious
and very good for you.

Blueberries are like the rockstars of superfoods! These little powerhouses are bursting with goodness, and their list of amazing deeds is simply off the charts. Check out below all the fantastic things these tiny but mighty blue dynamos can do:

  • High in antioxidants
  • Protect against DNA damage, which may help protect against aging and cancer
  • Blueberries help prevent oxidative damage to “bad” LDL cholesterol
  • Help prevent heart disease
  • Help your brain and memory
  • Blueberries have been shown to have anti-diabetes effects
  • Help with inflammation after exercise

Do you need more of a reason to have a
second helping of the No-Bake Oreo
Blackberry Mousse Tart?

For my fresh produce, I like to shop locally at Todarello’s Katoomba Village Fruit Market.

Outside Todarello’s Katoomba Village Fruit Market
Todarello’s Katoomba Village Fruit Market

I can’t get enough of Todarello’s! Their produce selection is seriously impressive—I mean, it’s like a treasure trove every time I walk in. But you know what really seals the deal? The people there are just amazing. They’re like your own personal shopping squad, always there to lend a hand and make your grocery trip a breeze. No question is too much trouble, and they’re more than happy to help carry your bags to the car. They’re the real MVPs (Most Valuable Player) of the grocery store, making the whole experience a whole lot easier!

Very red and yummy looking tomatoes
Inside Todarello’s Katoomba Village Fruit Market
and the colourful vegetables

Stepping into Todarello’s Katoomba is like entering a vibrant wonderland for your senses! The explosion of colours from fresh fruits and vegetables is an absolute feast for the eyes. Every corner boasts a stunning array of produce, each piece seemingly competing to be the most tempting. And you know what? It’s not just about the looks—every single item on display here is top-notch. It’s a guarantee that when you pick something up, you’re getting the absolute best, freshest ingredients available. It’s like having a palette of nature’s finest at your fingertips.

Strawberries and Blackberries at Todarello’s
Blueberries outside Todarello’s Katoomba Village Fruit Market

Eggplant
A very red bunch of capsicum


During my visit to Todarello’s Katoomba Village Fruit Market, I purchased three punnets of luscious blackberries and two punnets of tantalizing blueberries—all set and primed for my upcoming no-bake tart adventure!

This tart might seem like a tough nut to crack, but let me tell you, it’s a breeze! Creating this masterpiece is an absolute cinch—effortless and oh-so-fun!

How do you make this gorgeous dessert?

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GORGEOUS EASY NO-BAKE OREO BLACKBERRY MOUSSE TART

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    METHOD

    Step 1: Create the Oreo base. You will need a blender to turn the Oreo Cookies into powder. Unwrap all three packets to give you 33 cookies and add them to the blender. Once all the cookies have been cut up and resemble dirt, add the melted butter to the Oreo mixture. This will form a dough to create the crust for the tart.

    Step 2: Add the Oreo dough to the tart pan (make sure to have a tart pan with a removable bottom). Press the Oreo dough into the tart pan to cover all the bottom and the sides of the tart.

    Step 3: Once the dough is all spread out into the tart pan, put it in the freezer for 15 minutes. Don’t leave for longer than 15 minutes. After 15 minutes put the tart pan in the fridge so that you can work on the blackberry mousse filling.

    Oreo Cookies all crushed up for the tart base
    Melted butter to mix in with the Oreo Cookies to
    create the tart crust

    Making sure that the Oreo crust is spread evening over the tart pan
    Nearly done and just smoothing the Oreo crust out in the tart pan

    Step 4: Creating the blackberry mousse. Add blackberries into the blender until they are pureed, then add the cream cheese, sugar and vanilla essence until it is a smooth consistency. You might need to stop the blender and stir some ingredients around to ensure all is mixed correctly and there are no lumps.

    Pouring the blackberry mousse into the tart pan
    The blackberry mousse in the tart pan and ready to set in the fridge overnight.

    Step 5: Whip the cream until firm in a separate bowl.

    Step 6: Hydrate the gelatin sheets.

    Step 7: Heat milk in the microwave but not to boiling (needs to be hot). Make sure to drain the gelatin sheets and then add them to the hot milk and stir until they have dissolved into the milk.

    Step 8: Add the milk to the blackberry puree and mix until all is combined well.

    Step 9: Pour into the bowl with the whipped cream and carefully mix well folding over slowly to mix using enveloping movements.

    Step 10: Pour the blackberry mouse into the tart pan and smooth out the mixture to make sure it sets with no lumps or bumps on the top of the tart.

    Step 11: Refrigerate the tart for at least 4 hours (preferably overnight) to set.

    The stunningly gorgeous No-Bake Oreo Blackberry Mousse Tart cut and ready to eat!


    Once the mousse is set you can safely remove the tart from the pan. If you have some difficulty removing your tart from the pan The Cozy Plum has a great instructional video that might help.

    A piece of the tart cut and served ready to eat
    Check out the dark Oreo Base it looks amazing with the blackberry mousse.

    YUMMY! It looks so fantastic…Don’t you just want a slice?


    Decorate with: Blackberries, blueberries, nuts, dark chocolate, raspberries or whatever takes your fancy. Serve with fresh cream or ice cream.

    Enjoy this gorgeous treat!

    Admiring the dark Oreo cookie base of the blackberry mousse tart.

    POST FEAST REVIEW

    I was seriously blown away by how ridiculously easy this tart was to whip up! I mean, no cooking at all—just some fridge and freezer magic, and bam! Talk about a turbo-speed dessert! And the taste? Oh, boy, let me tell you—it was a mouthful of pure creamy goodness with that punchy blackberry zing. But guess what? Not only did it taste like a dream, but it also looked like a showstopper! Seriously, it’s a double win when delicious meets stunning!

    The added blackberries, blueberries and flowers make this no-bake tart look magical.

    WOULD I MAKE THIS AGAIN?

    Oh, heck yes! This tart was an absolute flavour bomb and a sight for sore eyes! But you know what? I’m already brainstorming some wild ideas for the next round. Picture this: a funky dance of colours in the mousse—maybe a raspberry rave or a mixed berry bash with blackberries and blueberries. I’m aiming for this majestic deep purple hue in the mousse that’ll pop against the rich, dark Oreo cookie base. Talk about a visual treat!

    And hey, why stick to one big tart when you can have a squad of mini-tarts, right? I’m thinking of snagging some individual tart pans for these bite-sized delights. They’re perfect for those quick, “I-deserve-a-treat” moments.

    But wait, the party doesn’t stop there! I’m on a mission to jazz up the decorations too. Picture this: a canvas of melted dark chocolate creating artsy lines, topped with a crunchy medley of roasted nuts—pistachios, almonds, and maybe a sprinkle of other berries for that extra pizzazz. Get ready, taste buds, because we’re about to take this tart game to a whole new level.

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    Originally published on December 30, 2023

    Categories
    Recipes

    Zesty Orange Shortbread

    I love making shortbread and lately have been giving my newly created biscuits as gifts. Rather than make the traditional shortbread, I wanted to do something different.

    Why not add freshly squeezed orange juice and zest to the shortbread?

    I visisted Todarello’s Katoomba Village Fruit Market to stock up on Valencia oranges to make my zesty orange shortbread. Todarello’s have a great array of fresh produce to choose from and it is my one stop place to get quality ingredients.

    Yummy Valencia oranges at Todarello’s Katoomba

    I used the recipe from the McKenzies Rice Flour box, but with an added twist of orange juice and orange zest.

    The Valencia oranges are so juicy and sweet

    INGREDIENTS

    • 225g plain flour, sifted
    • 115g McKenzie’s Rice Flour
    • 115g caster sugar
    • 1 pinch salt
    • 225g butter, at room temperature
    • Juice of 2 fresh Valencia oranges
    • Zest of 2 Valencia oranges
    Very orangy shortbread dough ready to roll out and create duck shortbread

    METHOD

    Preheat oven to 180 degrees C or 356 F.

    Step 1: Combine flour, rice flour, sugar, salt, add melted butter, add the juice of 2 Valencia oranges as well as the zest of 2 oranges (TIP: grate the zest first and then juice the oranges). Mix ingredients into a dough.

    Step 2: Roll the dough onto a floured surface, make sure you have flour ready for the rolling pin, as well to help with the cookie cutters. Carefully roll to desired thickness and using a cookie cutter, shape into whatever shape takes your fancy. I used many different shapes, stars, a duck, a dog, and also the number 7.

    Step 3: Place onto a tray lined with baking paper, prick with a fork, or add any decoration that you wish before the cookies go into the oven. Bake in the oven for 10-15 minutes or until lightly golden. Cool before moving from the tray (If you move too quickly after coming out of the oven the biscuit can fall to bits – it needs more time to cool and harden).

    Dog shaped Zesty Orange Shortbread ready to go in the oven
    The baking paper where the dog shaped zesty orange shortbread was
    Super cute zesty orange shortbread about to go into the oven
    The baking paper where all the ducks were

    Don’t the little shortbread ducks look cute

    The zesty orange shortbread dough with a number 7 cookie cutter

    Zesty Orange Shortbread 7’s for a little person’s 7th Birthday!

    Number 7 shortbread waiting to go into the oven

    All cooked and ready to eat!

    Number 7 Zesty Orange Shortbread cooked and ready to eat
    Cute duck Zesty Orange Shortbread all cooked

    The shortbread tasted delicious and the zest added a nice texture and added to the flavour too.

    The star-shaped Zesty Orange Shortbread

    POST FEAST REVIEW

    Shortbread is yummy but zesty orange shortbread really is wonderful. The added tang of the Valencia oranges really gave it something special.

    Zesty Orange Shortbread with some orange zest for decoration – I need one now with my cup of tea

    WOULD I MAKE THIS AGAIN?

    Adding fresh Valencia orange juice and zest to shortbread was a great idea, it was very tasty. I would definitely make this again. For the next batch, I want to make it even more orangy and also add dark chocolate to create a jaffa shortbread.

    The star shaped Zesty Orange Shortbread looking very yummy. I want one right now!

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    Recipes

    The Best Gingerbread Recipe

    Do you love to make Gingerbread? Would you like to have one of the yummiest recipes there is for gingerbread? Then read on to download the recipe and to see my versions that I created.

    Make the best ever gingerbread with this fab and prized recipe from Deniz Karaca the executive chef at EPICURE
    Make the best ever gingerbread with this fab and prized recipe from Deniz Karaca the executive chef at EPICURE

    I have been lucky enough to get my hands on Deniz Karaca’s prized gingerbread recipe.

    Deniz is the executive pastry chef of EPICURE  in Melbourne. It is a popular restaurant that is known for providing seasonal, fresh, sustainable food using the best local produce available.

    EPICURE has also set as benchmark for responsible catering. They have reduced their carbon footprint and prides itself by giving back to the community.

    Making the Gingerbread

    I had to test out the recipe to see how yummy and easy it was to follow. I must say that it was very easy and simple to do and rather tasty. I normally am not a fan of gingerbread but this mixture was very yummy. I had to test it before I even baked the biscuits.

    I collected all my ingredients that I needed for the gingerbread. I like to have them all available on the kitchen bench. This way I don't forget anything essential.
    I collected all my ingredients that I needed for the gingerbread. I like to have them all available on the kitchen bench. This way I don’t forget anything essential.

    Step 1: Before I started I made sure that the oven was heating up. I put it on at 180°C.

    Step 2: Get the baking trays ready for the finished gingerbread. The recipe says to use melted butter to grease baking trays. I did not do this, I used baking paper on the baking trays to ensure that the gingerbread did not stick to the tray. You can do either method. It does not matter.

    Butter, Sugar, egg yolk and Treacle Syrup all ready to be a creamy mixture for the gingerbread.
    Butter, Sugar, egg yolk and Treacle Syrup all ready to be a creamy mixture for the gingerbread.

    Step 3: I put the butter and sugar and made it look pale and creamy.

    gingerbread3_web

    Step 4: Now add the treacle syrup, egg yolk, until all combined. Once done add the flour, bicarbonate of soda and mixed spice (In the recipe it lists all the ingredients in the mixed spice mix. I initially thought that I had to get all of these to make my own. However I realised that if you just get a pack of Mixed Spice. I know this might be obvious to some but as I have never made gingerbread before I did not know). Mix into a dough and kneed until smooth. Wrap up in glad wrap and put in the fridge to rest for 30 mins.

    Mixing in the flour and other ingredients.
    Mixing in the flour and other ingredients.

    Note: I ended up leaving my mixture in the fridge overnight due to being busy with kids and things. Before I used it I put it on the kitchen bench for a few hours to get to room temperature, this made it soft enough to roll out to make my gingerbread people. The mixture was fine and the biscuits taste amazing the only thing you need to be aware of is if you leave it in the fridge longer it will be a bit harder and need time to soften up.

    The gingerbread dough wrapped in glad wrap and ready to go into the fridge to rest. Rest in fridge for 30 mins.
    The gingerbread dough wrapped in glad wrap and ready to go into the fridge to rest. Rest in fridge for 30 mins.

    Step 5: The recipe recommends putting baking paper underneath the dough and on top to ensure it does not stick to your rolling pin. I did this and it made it much easier to get the dough flat and made it not stick at all which helped the whole process.

    Rolling the gingerbread dough. It was a good idea to use baking paper to make it a non sticky issue with the rolling pin and counter top.
    Rolling the gingerbread dough. It was a good idea to use baking paper to make it a non sticky issue with the rolling pin and counter top.

    Step 6: Cut out your gingerbread with your cookie cutter of choice. I used a traditional shaped gingerbread man one but you can use whatever shape you wish to. It depends on the event and theme. You might want Christmas ones, or birthday party ones or just standard gingerbread men. It is up to you.

    I used a gingerbread shaped cookie cutter to make my gingerbread people. If you want you can always have different shapes, stars, trucks, people, cats and more.
    I used a gingerbread shaped cookie cutter to make my gingerbread people. If you want you can always have different shapes, stars, trucks, people, cats and more.

    Step 7: Bake your gingerbread biscuits. It takes about 10 minutes in the oven. Make sure you place the gingerbread biscuits about 3 cm apart from each other. The dough spreads a bit and you don’t want to find that one gingerbread person is attached to another.

    Gingerbread all cooked and cooling down. Once cool they will be decorated.
    Gingerbread all cooked and cooling down. Once cool they will be decorated.

    Step 8: Decorate your gingerbread. This is the fun part. You can go crazy with sprinkles, icing and lollies. Once done you can now eat them up.

    My decorated gingerbread people. Two are girls and one is a boy. I know it is hard to tell and my decorating skills need a bit of work. Don't they look pretty! Or festive to say the least.
    My decorated gingerbread people. Two are girls and one is a boy. I know it is hard to tell and my decorating skills need a bit of work. Don’t they look pretty! Or festive to say the least.

    Some of the items I used to decorate these fabulous gingerbread girls and boy were: candy eyes, hundreds and thousands, different coloured sprinkles, M&M’s, and Queen Writing Icings (I got a pack of 5 that have all different colours)

    Enjoy your gingerbread and I hope you found this recipe as yummy as I did.

    A HUGE THANK YOU!

    Thanks to Deniz Karaca from EPICURE  for sharing his gingerbread recipe with my readers.

    Originally published November 27 2016

    Categories
    Recipes

    Valencia Orange Sunset Pie

    Oranges are bright, colourful and a happy fruit. Yes, fruit can be happy, especially when it reminds me of summer and holidays.

    The Valencia Orange Sunset Pie looks so pretty

    Todarello’s Katoomba Village Fruit Market is the best place to buy fresh produce in Katoomba. They have a bright and large store to showcase their fresh fruit and vegetables. I love visiting Toddarello’s to get all my fresh goodies for the family, as I always know that I get great quality, and the service is excellent. If you need help to get your fresh produce to the car someone will carry it for you making your shopping experience so much easier.

    I visited Todarello’s to stock up on Valencia oranges to make a few things to enjoy during summer. The recipes I created don’t have to be just for summer they can be enjoyed all year round!

    “Valencias are one of the most common orange varieties, and available from November to February – the summer months. They are deliciously sweet and juicy and ideal for juicing. Valencias are mainly grown in the Riverina.”

    Citrus Australia.
    The entry to Todarello’s at Katoomba

    Yummy looking Valancia Oranges
    These are perfect Valancia Oranges for my recipes, thanks Todarello’s

    Shopping at Todarello’s at Katoomba
    The side of the Valencia Orange Sunset Pie makes me want a slice now!

    I wanted to cook a pie or dessert with oranges but had no idea what to make, a Google search had many suggestions but one recipe that interested me was a Valencia Orange Sunset Pie.

    The website for the recipe said it was like a Key Lime Pie but with Valencia oranges. In the recipe, I saw the crust was made with Nilla Wafers instead of Graham crackers. I however made my version with vanilla wafer biscuits.

    One of the attractions of creating this recipe was to attempt a very orangy dessert and a crust from vanilla wafers rather than pastry. I really wasn’t sure about it, as I had never made a crust with wafers or crushed biscuits. I know other tarts and pies have similar crusts so it is not that different, it was just something I had never created before.

    Totally impressive Valencia Orange Sunset Pie

    My recipe was inspired by the All Recipes version. I made a few changes to make it my own.

    INGREDIENTS

    Crust:

    • 2 cups of crushed vanilla wafers ( I used 2 packs of vanilla wafers from Woolworths)
    • 2 tablespoons of white sugar
    • 5 tablespoons of unsalted butter, melted

    Orange Filling:

    • 5 large egg yolks, beaten
    • 1 can of Sweetened Condensed Milk 397g
    • 4 Valencia Oranges juiced and pureed (before you juice the oranges make sure you get the zest from each of the oranges). In the All Recipes version, they used concentrated orange juice. I thought why not have fresh juice and make it even more orangey.
    Valencia Orange Sunset Pie ingredients

    Decoration:

    • Zest from oranges – use a grater to get the zest from the oranges (do this before you use them to juice and then puree).
    • Extra oranges for fresh orange slices
    • Flowers

    Other options for decorating the pie can be toasted almond flakes and whipped cream or ice cream.

    Full view of the Valencia Orange Sunset Pie


    METHOD

    Preheat oven to 180 degrees C or 350 degrees F

    Step 1: Make the crust first. Stir wafers, butter, and sugar in a bowl until all are mixed thoroughly together. Take the mixture and press evenly in the bottom and up the sides of a pie tin.

    Step 2: Bake crust for 10 minutes or until golden brown. Cool the crust while you make the orange filling.

    Step 3: In a saucepan over high heat to begin with and then lower to medium heat after about 2-3 mins. Mix eggs, add condensed milk, and the pureed Valencia oranges with juice as well. Make sure all ingredients are combined well and it is slightly thickening up.

    Step 4: Pour the filling into the cooled crust.

    Step 5: Bake until the filling is firm to the touch and only slightly wobbly in the centre. Cooking time is about 13 minutes or a little bit more depending on your oven. Remove from the oven and allow to cool completely before you put your sunshine pie in the fridge to fully set.

    Step 6: Now your Valencia Orange Sunset Pie has cooled down it needs to go into the fridge to set completely and not be so wibbly wobbly.

    Step 7: Decorate your Valencia Orange Sunset Pie. Add the orange zest, fresh orange slices, almonds, cream, flowers, or other nuts like pistachios. You can even have flakes of dark chocolate and make it a bit like a jaffa cake, it is up to you. Be creative!

    I added fresh orange zest and orange slices to decorate the Valencia Orange Sunset Pie

    “Valencia oranges were originally grown in southern California, they were named after Valencia in Spain, which is renowned for growing sweet oranges. It’s a thin skinned orange and is perfect for juicing.”

    Yates
    Testing out the Valencia Orange Sunset Pie

    POST FEAST REVIEW

    Looking at a pie like Valencia Orange Sunset Pie I thought creating it would be complicated. Well, it was a lot easier and straightforward than I thought it would be, in fact, it was super easy.

    The filling was so tangy and orangy, the zest on top really made it pop. I think that using fresh juice and pulp puree from valencia oranges made it taste fantastic.

    The crust of the Valencia Orange Sunset Pie looks so yummy!

    WOULD I MAKE THIS AGAIN?

    Yes, I would make this in a heartbeat. I would change the crust to shortcrust pastry, and make little individual pies rather than one big one.

    I do hope you like this Valencia Orange Sunset Pie as much as I do. It will impress guests at your next dinner party or be a great treat if you visit friends and family for dessert.

    What to make if you have extra Valencia Oranges

    If you have extra oranges over why not make a very orangey orange syrup



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    Snot Drops

    Are you looking for a spooky cookie to make for Halloween or a birthday party?


    Make Snot Drops today! It will make everyone want to say, YUCKY!

    This was a fun and super easy recipe to make, and I am sure that the kids would love helping out too.

    All the ingredients you need to make the snot drops…well aside from the jam

    Temu Up, Price Down

    Snot drops are ready to be cooked in the oven.
    Snot Drops cooked and cooling down..we cannot wait to try them.

    Enjoy your snot drops and yes….I said you will enjoy snot drops. Trust me they are very yummy!


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    Originally published Oct 21, 2020

    Categories
    Recipes

    Make Choc Chip Pumpkin Bread

    Have you wanted a tasty and healthy (well there are some healthy ingredients) treat for the lunch box or afternoon tea? How about adding pumpkin to a recipe, if you are worried it doesn’t taste like pumpkin at all just has the healthy benefits of pumpkin.

    If you said yes, then I have a great recipe for you.

    Choc Chip Pumpkin Bread - Yummy and all ready to eat!
    Choc Chip Pumpkin Bread – Yummy and all ready to eat!

    Make it easy and download the recipe card and instructions

    INGREDIENTS

    • 2 cups (300g) self-raising flour
    • 50g butter melted
    • 2 Eggs
    • 2/3 cup (130g) dark choc chips
    • 1/2 cup (55g) chopped walnuts
    • Pepitas (pumpkin seeds) and sunflower seeds
    • 1 cup (220g) brown sugar
    • 1 cup (250g) mashed pumpkin (I made my own)
    • 1/2 cup (125ml) buttermilk

    SET THE OVEN FOR  180°C   OR    356°F

    My fresh made pumpkin mash all ready to make Choc Chip Pumpkin Bread
    My freshly made pumpkin mash all ready to make Choc Chip Pumpkin Bread

    METHOD

    Step 1: Make your own Pumpkin Mash

    I made my own pumpkin mash. I measured the correct amount of pumpkin needed. Then took off the skin. I added a little water to a saucepan and then added the cut-up pumpkin. I cooked until it was soft to make a mash. I cooled it a little to be not hot when it was added to the other dry and wet ingredients.

    You don’t need to create your own mash, but it was super simple and easy to create, and it meant it was all fresh.  If you would rather not do your own mash you can buy canned pumpkin mash and then add it to the mixture.

    Step 2: Mix all ingredients into a bowl and make sure they are mixed well.

    How good does this look....I want a piece now. All cooked and amazing looking choc chip pumpkin bread.
    How good does this look….I want a piece now. All cooked and amazing looking choc chip pumpkin bread.

    Step 3: In a buttered tin (I used a big rectangle one that is good for bigger cakes), put in all the mixture. Make sure that it is all level and the top of the cake looks smooth. If you need to use a knife to smooth out the top.

    Step 4: Add the dark chop chips, walnuts, pepitas and sunflower seeds to the top of the cake. I found that since the mixture was a bit thicker than a standard cake the seeds and choc chips stayed on the top, whereas a standard cake means that these items would have fallen into the cake and stuck to the bottom.

    You can add any seeds you wish, so if you prefer something else add those.

    Step 5: Cook for about 1 hour or until a skewer comes out cleanly of the cake/bread. I checked often as I was unsure if an hour was too long. I think it got close to being in the oven for an hour.

    Step 6: Eat your yummy choc chip pumpkin bread – share with friends or just have it for yourself for afternoon tea.

    Yummy Choc Chip Pumpkin Bread all ready to eat
    Yummy Choc Chip Pumpkin Bread all ready to eat

    I hope you enjoy this yummy recipe.

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    Originally published October 11, 2019

    Categories
    Recipes

    Zombie Eyes

    Want a very easy and a no-bake party treat?

    This scary and spooky treat is simple to make and looks amazing, and no baking needed, so a win all round.

    INGREDIENTS

    • Marshmallows – you can have the pink and white ones or just white it is up to you. Colour doesn’t matter.
    • Icing Pens – I used red but ran out so I ended up using a green and yellow icing pen also. As long as the colour looks spooky.
    • Smarties or M&M’s for the eyeball.

    METHOD

    • Line up the marshmallows on a tray
    • Get the icing pen and draw squiggly lines all over them to reasonable bloodshot veins
    • Once all the icing is on the marshmallows you can then add the Smarties or M&Ms to the Marshmallow. It doesn’t matter what colour you add as long as it looks freaky and fun.

    Now enjoy eating your zombie eyes and scaring your guests.

    Make more Halloween Party Food with these inspirations from Amazon.

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    Make Chicken & Broccoli Soup

    It is getting colder. The nights are getting darker and spending time in front of the fire is a must.

    Make these cool nights better with some tasty and healthy soup.

    Download the Chicken and Broccoli Soup Recipe here!

    Voome's Chicken and Broccoli Soup 
    Chicken and Broccoli Soup

    Don’t be put off by the fact that it looks so vibrantly green. It tastes amazing!

    All my ingredients for the Chicken & Broccoli Soup.
    All my ingredients for the Chicken & Broccoli Soup.

    Ingredients

    • 1 Teaspoon of vegetable stock powder. ( I used some stock cubes I already had in the cupboard)
    • 300g of Broccoli chopped up
    • 3 Shallots (18g) chopped
    • 50g of Baby Spinach
    • 225g of Grilled lean Chicken Breast – Shredded (I used BBQ Chicken without the skin. I cut it up so that it was like it was shredded)
    • 1 Tablespoon of Basil Pesto (20g)
    • 1 Wholemeal Pita Bread (40g)

    My version of Voome's Chicken & Broccoli Soup. Mine had more water in it so therefore was not as thick looking as Voome's version. Tastes amazing!
    My Chicken & Broccoli Soup. Mine had more water in it, so it was not as thick-looking as the recipe. Tastes amazing anyway!

    Method

    1. Pour 2 and a half cups or 625ml of water into a saucepan. Bring it to the boil.  (I added too much water as I was wanting to feed more people. If I added less the soup would not have been as watery. It did not take away from the taste and I even ended up getting seconds as it was so yummy. )
    2. Add stock powder and broccoli. Cover and return to the boil. Cook for about 3 minutes or until tender.
    3. Add the shallots and spinach. Cook for another 2 minutes.
    4. Remove from the heat and blitz with a handheld blender. Once all the ingredients are mixed in and all is smooth then return to the heat.
    5. Add the chicken and pesto.
    6. Season to serve. You could add ground black pepper, crunchy croutons, or as some other readers have done lemon juice was added, just a squeeze to enhance the flavour.

    Suggestions

    • You could add some ravioli to the soup or maybe some noodles.
    • Maybe some crunchy bacon bits to the top of the soup to add with the texture and give you an added crunch with the soup.

    Lillian tried out the Chicken & Broccoli Soup by Voome. She had a bit but not as much as I had hoped. I suppose it is good she gave it a go.
    Lillian tried out the Chicken & Broccoli Soup by Voome. She had a bit but not as much as I had hoped. I suppose it is good she gave it a go.

    The broccoli ready to go into the soup. Broccoli is good for you. It has Vitamin C, Vitamin E, Folate, Beta-Carotene that helps the body convert to Vitamin A, it also has Sulforaphane which has been said to help fight cancer.
    The broccoli ready to go into the soup. Broccoli is good for you. It has Vitamin C, Vitamin E, Folate, Beta-Carotene that helps the body convert to Vitamin A, it also has Sulforaphane which has been said to help fight cancer.

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    Originally published July 4 2017

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    Knead Some Creativity? Make Stunning Focaccia Designs

    Processed with MOLDIV

    Why settle for plain bread when you can bake a garden? This focaccia recipe is your ticket to creating a delicious masterpiece that’s as stunning as it is scrumptious. With simple ingredients, a little patience, and a sprinkle of creativity, you’ll craft a loaf that’s golden, crispy, and blooming with veggie “flowers.” Let’s turn your kitchen into an edible art studio!

    INGREDIENTS

    • 4 cups “00” flour or bread flour if you don’t have 00 flour
    • 1 tsp salt 
    • 2 cups warm water 
    • 2 tsp dry instant yeast 
    • 1 tsp sugar 
    • ½ cup olive oil 

    For decoration:

    • Capsicum, cherry tomatoes, cucumber, red onion, mushrooms, or whatever veggies spark your creativity!
    • Parsley, you can add other herbs if you like, for example, rosemary, chives, or basil.

    I sourced all my fresh ingredients from Todarello’s Katoomba Village Fruit Market, a true gem for any home chef. Their vibrant displays of produce are a feast for the eyes, with fruits and vegetables so fresh they practically glow with flavour. From crisp capsicums to fragrant herbs, everything I needed for my focaccia garden was right at my fingertips.

    Todarello’s Katoomba Village Fruit Market

    Parsley

    Red onions

    Cucumbers
    Mushrooms

    Green and red capsicums

    METHOD

    NOTE: Preheat your oven to 200°C/390°F

    Mixing the Magic: Creating the Dough

    1. Awaken the Yeast

    Combine warm water, sugar, and yeast in a bowl. Make sure the water is just the right temperature—like a baby’s bath. Let it rest until it gets foamy and bubbly, like a tiny science experiment.

    The dough rising in the garden as the kitchen was a bit cold

    2. Stir It Up

    In a large bowl, mix your flour and salt. Slowly add the foamy yeast mixture and a tablespoon of olive oil. Stir until it turns into a sticky, thick dough. Drizzle on a bit more olive oil, coat your hands, and gently roll the dough around in the bowl. Cover with plastic wrap—it’s nap time for your dough.

    Watch It Grow: Letting the Dough Rise

    Put the covered bowl in a warm, cozy spot and let the dough rise for about an hour or until it doubles in size. Give it a gentle fold, drizzle more olive oil, and if you’ve got the patience, let it rest overnight in the fridge. This slow rise will give your focaccia a flavour boost that’s worth the wait.

    3. Build Your Bread Garden

    Spray a deep baking dish with nonstick spray and add a generous layer of olive oil. Tip the dough into the pan and gently stretch it to the corners, dimpling it with oiled fingers. Now, channel your inner artist! Use sliced capsicum as petals, cherry tomatoes for bold pops of colour, and fresh herbs for stems. Sprinkle flaky sea salt on top for the perfect finish.

    Adding the dough to the pan
    Decorating the focaccia

    Ready to go into the oven – looking so bright and colourful

    4. Bake and Admire Your Work

    Bake your creation for 30–40 minutes. The bread should be golden brown, crispy on the outside, and sound hollow when tapped. Let it cool for a few minutes in the pan before transferring to a wire rack.

    Cooked and ready to eat, looks so yummy!

    5. Slice, Serve, and Savour

    Your focaccia garden is ready to shine! Whether you’re impressing friends or just spoiling yourself, this edible beauty is guaranteed to wow. Don’t forget to snap a pic, soak up all those compliments, and revel in the delicious fruits (or flowers) of your labour. Who knew baking could be this much fun—and this gorgeous?

    The crust and the cooked tomatoes looking delicious

    The focaccia cut up and ready to eat
    Focaccia cut up

    POST FEAST REVIEW

    As a newcomer to focaccia making, I was honestly impressed that my bread looked and tasted just like store-bought focaccia—and it really wasn’t that hard to make! But I think the real art is in making it taste authentic. While I did capture some of those classic focaccia flavours, I added my own modern twist with vegetables on top. They might not be traditional, but they were tasty and added a unique touch.

    WOULD I MAKE THIS AGAIN?

    Yes, I would make focaccia again. I have never made focaccia before, and I’m absolutely taken with how you can really make it your own! While it’s still focaccia, the toppings and design completely transform it into something unique—truly a work of art. It’s amazing how a simple loaf of bread can turn into a personalised creation. Now, I’m eager to perfect the traditional flavours of focaccia and experiment with different variations. It’s such a fun and rewarding experience, and I can’t wait to bake more delicious batches in the future!

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    Mango, Blueberry and Pecan Dump Cake

    Mango, Blueberry and Pecan Dump Cake
    Mango, Blueberry and Pecan Dump Cake

    I had no idea dump cakes were a thing. Did you know about dump cakes? If you did, I feel like now I am in on the secret too.

    I read a few dump cake recipes and thought they all sounded a little bit like crumble and decided I had to give one a go.

    During the week when you are busy and tired having a go-to dessert or a dessert that can change with the ingredients you have available is ideal and having a dish that can be all dumped into a baking dish and cooked in the oven with no extra work is a magical thing too.

    You will be the star as everyone will think you have slaved in the kitchen for hours and hours. Don’t tell them and get someone to pour you a glass of wine while you enjoy your dump cake.

    INGREDIENTS

    • 2 cups of blueberries
    • 3 and a half cups of mangoes (I used frozen mangoes that was already chopped)
    • 1 cup of pecans chopped
    • 96 grams (3/4 cup) of butter cubed
    • Vanilla or Butter Cake Mix (You can make your own or get a cake mix from the shops)
    • 1/2 teaspoon of ground cinnamon
    • 1/2 teaspoon of vanilla essence
    • 1/4 cup of sugar

    Put the oven on to warm up. Set it to 180°C or 356°F

    Mango, Blueberry and Pecan Dump Cake
    Mango, Blueberry and Pecan Dump Cake

    METHOD

    Step 1: Add the blueberries and mango to the baking dish

    Step 2: Pour the sugar over the fruit

    Step 3: Sprinkle 1/2 teaspoon of vanilla essence over the fruit and sugar.

    Step 4: I added the ground cinnamon by sprinkling it over the fruit but you can add the cinnamon to the cake mixture and then add it over the fruit.

    Step 5: Pour the butter or vanilla cake mix over the top of the fruit and make sure it covers all the fruit.

    Step 6: Cut up the butter into cubes and add to the top of the dish. Make sure that the cube butter is evenly spread across the dish.

    Step 7: Now add the baking dish to the oven and back for 40mins.

    Step 8: Serve hot with ice cream and enjoy!

    DOWNLOAD THE RECIPE CARD

    POST FEAST REVIEW

    I thought the dump cake was more like a crumble.

    It was tasty and the pecans added an extra crunch and texture that was a good mix with the mango and blueberries.

    Creating this dessert was easy, and didn’t require much at all other than dumping ingredients in a baking dish and cooking it. It is definitely a winner for a very busy parent.

    I will definitely be cooking more dump cakes, and testing out other ingredients for new dump cake creations.

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    Mandarin & Rhubarb Crumble

    Would you like to make a super yummy and easy dessert?

    This crumble is so simple and tastes amazing, it will impress everyone.

    If you are taking a dessert to a dinner party this is the thing to make, you can make a big tray of it and all you need to add after heating it up is some vanilla ice cream.

    Many of these crumbles call for oranges, not mandarins, I love mandarins and look forward to mandarin season, so adding mandarins to a dessert is vital. Since I have never added mandarins to anything I have cooked before I thought why not give it a go.

    All the ingredients ready to make Mandarin & Rhubarb Crumble
    All the ingredients ready to make Mandarin & Rhubarb Crumble

     

     

    Download the recipe card for Mandarin & Rhubarb Crumble

     

    Chopping up the rhubarb
    Chopping up the rhubarb

     

    Put oven on 180°C or  356°F to heat up
    while you get everything ready

    Ingredients

    • 6 cups chopped Rhubarb
    • (I used 1 big bunch of Rhubarb)
    • 1 1/2 cups sugar
    • I small bag of mandarins
    • 1 cup packed brown sugar
    • 1 cup quick-cooking oats
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup cold butter, cubed
    • Ice cream to serve

     

    Make sure to cut out the mandarin seeds
    Make sure to cut out the mandarin seeds

     

     

    Method

    Step 1: Cut up Rhubarb into small pieces

    Step 2: Peel all the Mandarins and cut out the seeds

    Step 3: In a large bowl, add the rhubarb and sugar let stand for 15 mins, stirring occasionally.

    Step 4: In a large bowl, mix the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs.

    Step 5: Add Rhubarb and sugar mixture to a large baking dish

    Step 6: Add the Mandarins on top of the Rhubarb – make sure they are evenly spread

    Step 7: Add the crumble mixture on top making sure it fully covers the top

    Step 8: Bake at 180° for 40 minutes or until the top is golden brown

    Step 9: Eat the yummy mandarin and rhubarb crumble with some ice cream. ENJOY!

    Mandarin & Rhubarb Crumble cooling down and getting ready to eat!
    Mandarin & Rhubarb Crumble cooling down and getting ready to eat!

    I hope you enjoy this yummy recipe.

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    Poké Ball Cake

    Got a Pokémon superfan in your life? Someone whose love for those pocket monsters knows no bounds, whether they’re a kid or a kid-at-heart adult?

    Imagine their eyes lighting up like a Pikachu’s cheeks when they lay eyes on a Poké Ball cake! 🎂🌟 Have you ever thought about surprising them with this epic creation for their upcoming birthday bash? Trust me, it’s bound to be a hit among Pokémon trainers of all ages!

    ϞϞ૮(๑⚈ ․̫ ⚈๑)ა

    Oh, let me tell you about my energetic Pokémon enthusiast! My little guy adores everything about Pokémon, especially collecting those coveted cards. So, when his birthday rolled around, there was no surprise when he demanded a Pokémon-themed cake.

    Now, I pondered for a moment, scratching my head (figuratively, of course!), and then it hit me like a Pikachu’s Thunderbolt – a Poké Ball cake!

    It seemed like the perfect solution to grant my kiddo’s birthday wish, and hey, who doesn’t love a challenge that involves edible artistry? Keen to see the finished cake, scroll down to the bottom of this post or watch the Instagram Reel on this post to get an idea of how it was created.

    Ϟ(๑⚈ ․̫ ⚈๑)⋆

    ϞϞ(๑⚈ ․̫ ⚈๑)∩

    Ingredients

    • 2 vanilla cake mixes (I made it easy for myself and used vanilla cake mixes – if you want to make your own from scratch that is fine too. You can create a chocolate cake if you would rather. Mine was vanilla due to the birthday boy not liking chocolate).
    • 4 eggs (2 for each cake mix)
    • Oreo Cookie (for the middle of the Poké Ball)
    • Milk
    • Butter/oil (I find that oil mixes better, I used vegetable oil but you can use olive oil)
    • Lemon juice from 1 lemon and zest from the lemon
    • 1 Egg white from a very large egg – for the white icing
    • 2 cups of icing sugar
    • Half a teaspoon of water (for the icing)
    • Red and Black gel colouring for the icing (this makes more vivid and stronger colours)
    • Lollies for the centre of the cake (I used snakes and other gummies, you can have M&M’s if you wish or say skittles – the bright colours would look amazing).

    NOTE: The centre of the cake was cut out to add lollies to the middle of it. Looks a bit worse here but will soon be covered over with icing and also an Oreo Cookie.

    The Poké Ball cake is half decorated. The white icing looks amazing so far.

    Ϟ(๑• .̫ •๑)∩

    Pre-heat oven to 180°C or 356°F

    Method

    Making the cakes


    1. Grease 2 round cake pans

    2. Mix the cake mix and follow the instructions on the packet. My only changes are that I add oil instead of butter as well as fresh lemon juice and rind from a fresh lemon.

    3. Cook for around 30 minutes or until the cake is golden and when you put in a knife it is all cooked through.

    4. Allow cakes to cool a little before getting them out of the tins

    Nearly complete adding the red icing to the Poké Ball cake

    Making the white icing/royal icing

    1. Add 2 cups of soft icing sugar, 1 egg white and half a teaspoon of water to a bowl. Mix well or use a beater to make it more fluffy looking.
    2. If you need to you can add more water
    3. Also for flavour you can add some vanilla essence or a little lemon juice – I decided to just leave mine plain.

    Decorating the Poké Ball cake

    1. Make the bottom of the cake white
    2. Make the middle a thick black line
    3. Make the top of the cake red
    4. In the middle of the black line place the Oreo Cookie with the icing side up. If the icing isn’t as you liked it you can add some white icing to the cookie to make sure that it looks correct.
    The Poké Ball cake is finished and ready for the Pokémon birthday party

    If you are planning a Pokémon party you will need the below items:

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    This was posted 11 Dec 2023

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    Pretty Pastry Apple & Rhubarb Crumble

    Are you a crumbles or pies aficionado? If so, chances are you’ve whipped up a few in your culinary adventures! You might have mastered the classic pastry tops – whether it’s the fully covered version or the artful weave of long pastry rectangles, creating a delightful basket-like appearance.

    Why settle for ordinary when you can jazz up your pie or crumble into a showstopper? Elevate your dessert game and turn it into a jaw-dropping centerpiece that’ll leave your guests amazed!

    Creating a visually stunning baked crumble is a breeze—grab your favourite cookie cutters and get creative! With a plethora of patterns at your disposal, the possibilities are endless. I opted for quirky choices like flower shapes (with funky-edged cutters) and whimsical stars. The result? Not exactly flowers or stars, but a unique blend that looked out-of-this-world!

    Preheat your oven to 180° Celsius or 356° Fahrenheit.

    Prepare to level up your dessert game! Follow these steps to create a show-stopping crumble or pie that steals the spotlight at your dinner party! 🌟

    Todarello’s Katoomba Village Fruit Market

    I love hitting up Todarello’s Katoomba Village Fruit Market for my fresh produce fix! It’s the jackpot for top-notch ingredients at unbeatable prices. But let me tell you, shopping there isn’t just about stocking up—it’s a vibrant burst of colours and a haven of friendly faces!

    Yummy looking rhubarb at Todarello’s Katoomba
    Fresh produce in my trolley at Todarello’s Katoomba

    On my recent visit, I snagged a bunch of rhubarb and scored four juicy green apples. This place is a treasure trove! 🍏✨

    Now armed with my fresh ingredients I’m ready to start my apple and rhubarb crumble.

    Granny Smith apples at Todarello’s Katoomba Village Fruit Market
    Red Delicious and Granny Smith apples at Todarello’s Katoomba

    INGREDIENTS

    • 4 Apples ( I chose green apples but you can use red ones if you wish)
    • 1 big bunch of rhubarb
    • Shortcrust pastry ( you can make your own from scratch – in this recipe I used frozen shortcrust pastry to save time)
    • A little water to cook the rhubarb before it goes into the dish with the pastry
    • Cookie cutters for the top of the crumble or pie
    • Egg yolk to brush the top pastry before you put it in the oven
    • Cream or ice cream for serving
    The rhubarb softened from a little cooking in a saucepan
    and ready to put in the dish with the pastry.

    Filling the crumble with the rhubarb and apples – it looks so bright!

    Apples cut up ready for the crumble
    The rhubarb from Todarello’s Katoomba Village Fruit Market

    METHOD

    • Chop the apples (have the apples thinly sliced).
    • Chop up the rhubarb into bite-sized pieces.
    • Cook the rhubarb with a little water to soften it – Cook for around 10 minutes or less depending on how fast it softens up.
    • Add pastry to the bottom of the dish for the crumble or pie, make sure that the pastry goes to the side of the whole dish. Ensuring that all the area is covered with pastry means that when you cut into the crumble or pie it will have a nice side crust. Cook the pastry a little in the oven to ensure that when you put in the other ingredients it isn’t soggy and the base holds. Cook for around 10 minutes, until a little golden but not too much as you will need to cook again when the ingredients are in the dish and you don’t want to overcook the pastry.
    • Create delicious layers of goodness in your dish! Start by adding half of the rhubarb to the bottom, followed by a layer of apples. Repeat this delightful pattern of rhubarb and apples until you’ve used up all your ingredients. This layering technique ensures that the crumble gets evenly coated with both rhubarb and apples, guaranteeing a flavorful bite in every spoonful!
    • Use the pastry to cut up different shapes to form the top crust of the crumble or pie. Layer them so they look nice and also cover the top of the crumble or pie.
    • Use the egg yolk to brush the pastry on the top and then put it in the oven to cook.
    Cutting the pastry with cookie cutters to form the top of the crumble
    Adding the pretty pastry top to my crumble

    All ready to go into the oven – Apple and Rhubarb crumble with cut-out pastry for the top of the crumble. It is also brushed with the
    egg to make it a nice golden brown.
    • Cook until the pastry is golden brown and the rhubarb and apples are bubbling away and are very cooked through. Cook for around 30 minutes or until golden brown on top.
    • If you have cream, you can whip it with electronic beaters or by hand. I like to put the cream into my blender and put it on the chop setting. I do this for a few minutes and it makes instant whipped cream. I call this the cheats whipped cream!
    Such a pretty-looking Apple and Rhubarb Crumble
    Cooked and ready to eat! The pretty apple and rhubarb crumble all ready to serve.

    It is so YUMMY and an easy dessert to impress everyone!

    So yummy and looked stunning

    Enjoy, and I hope you and your guests love this as much as we do.

    More Rhubarb Recipes

    Rhubarb from Todarellos at Katoomba

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    Make Mum a Feeney’s G & Tea

    Do something nice for mum.

    Wouldn’t it be nice if mum was able to put her feet up and relax with a Feeney’s G & Tea.

    It is super simple to make and also delicious. Mum will thank you.

    What do you need to make this fabulous drink?

    • 40ml Feeney’s Irish Cream
    • 10ml Bloom Gin
    • 2 dashes of Orange Bitters
    • 5ml Caramel Syrup
    • 35ml Camomile Tea
    • Ice for the drink
    • Cocktail Shaker, measurements for ingredients, cocktail strainer.
    • Martini glass
    • Garnishes: I chose a strawberry and some nutmeg to sprinkle on top. It also would be yummy with shaved dark chocolate and strawberry too!
    Click image to download Feeney's G&Tea Recipe. Make it for mum today!
    Click the image to download Feeney’s G&Tea Recipe. Make it for Mum today!

    Method: 

    1. Add all ingredients into the cocktail shaker. Make sure that you add the ice.
    2. Shake hard for 10 seconds.
    3. After you have mixed all the ingredients in the cocktail shaker pour into a martini glass with your cocktail strainer.
    4. Garnish and enjoy!
    Making my glass of Feeney's G & Tea. I was really looking forward to having a sip while relaxing on the lounge.
    Making my glass of Feeney’s G & Tea. I was really looking forward to having a sip while relaxing on the lounge.
    I shook the cocktail shaker and mixed all ingredients around for a good solid 10 seconds, or maybe more. I wanted to make sure that they were all chilled with the ice.
    I shook the cocktail shaker and mixed all ingredients around for a good solid 10 seconds, or maybe more. I wanted to make sure that they were all chilled with the ice.
    The finished product. My Feeney's G & Tea! It does look very yummy. At this stage I was very keen to test it out.
    The finished product. My Feeney’s G & Tea! It does look very yummy. At this stage, I was very keen to test it out.
    Normally I look a bit more put together but it was a long day and I needed a drink. I thought that this is like every mum out there. I was ready with my comfortable clothes on to sit on the lounge and relax with a nice drink just for me!
    Normally I look a bit more put together but it was a long day and I needed a drink. I thought that this is like every mum out there. I was ready with my comfortable clothes on to sit on the lounge and relax with a nice drink just for me!

    I thought the drink was a nice twist on a classic and one that I will love to have again.  It was very tasty and just what I needed to help me relax and forget about my busy day.

    A HUGE thank you to Feeney’s for sending me this amazing gift box. It was great to test out Feeney’s G & Tea. This new take on the G & T is a great addition to my favourite drinks.

    Give this fabulous drink a go. You will love it, your mum will love it!

    The lovely gift box from Feeney's. It was a wonderful surprise receiving all the needed things to make the Feeney's G & Tea Cocktail. Thanks so much Feeney's for this lovely gift pack.
    The lovely gift box from Feeney’s. It was a wonderful surprise to receive all the needed things to make the Feeney’s G & Tea Cocktail. Thanks so much, Feeney’s for this lovely gift pack.

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    Originally published May 8 2017

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    Mad About Mandarins

    I love Mandarins!

    My mum would get a whole bunch and just as soon as she put them in the fruit bowl they were gone. Yep, I would eat all of them in record time. I just couldn’t get enough. Now that I’m an adult not much has changed about my obsession with Mandarins.

    Mandarins for me are perfect. They taste yummy, are sweet, are a perfect snack you can take anywhere, and of course can be made into anything; a dessert, a sauce, chutney or even a drink!

    My favourite variety is the Imperial Mandarins.

    As it is finally Mandarin season I thought, why don’t you see more dishes with Mandarins in them? Can you add Mandarins to your cooking? If so, what else could you cook?

    My first thought was to investigate what I could make and made sure it was something I wanted to eat. However, I needed to make sure the rest of the family liked the recipes too.

    The bright and colourful Todarello’s Fruit Market

    Once I narrowed down what I was going to create, fresh produce was needed and the main one was, of course, Mandarins. I chose to shop at Todarello’s Fruit Market at Katoomba.

    Todarello’s has a vast array of fresh fruit and vegetables. They are all displayed beautifully, and all the food displays are fresh, colourful and inviting. Shopping at Todarello’s is a delight for your eyes as the colours make you imagine delicious and colourful dishes that are great for a feast, and will also fill your belly.

    After you fill your box or bag with all your shopping at Todarello’s you can get help from the kind staff to carry it all to your car. What a great service Todarello’s offer and any time I have needed help staff always have a smile on their face and nothing is an issue to help a customer. If you do want to shop from the convenience of your home Toddarello’s has a website that allows you to order and have it all delivered to your home.

    Once I had plenty of Mandarins and other items that would assist in the creation of my meals, I was ready to make some amazing dishes.

    Mandarins at Todarello’s Katoomba Village Fruit Market

    To celebrate Mandarins I have cooked a variety of different dishes.

    Download The Printable Mandarin Recipes Below

    Mandarin Curd Tart

    I saw this online and had to give it a go. The recipe was inspired by Rainbow Nourishments, and I changed it a little.

    Ingredients

    Crust

    • 1 cup plain or all-purpose flour
    • ¼ cup olive oil or vegetable oil
    • ¼ cup water
    • ½ cup almond meal
    • 3 tbsp of sugar
    • 2 tbsp of LSA ( Linseeds, Sunflowers and Almonds)

    Mandarin curd

    • 4-5 mandarins and also the zest of the mandarins
    • ½ cup (120g) canned coconut cream ( I used the whole can)
    • ½ cup sugar
    • 2 tbsp of corn starch
    • 2 tsp (6g) Dr. Oetker Gelatine Powder ( I couldn’t find agar powder and this did the trick)

    Decorations

    • 2- 3 mandarins peeled with seeds removed
    • Diced Pistachios

    Method

    Preheat oven to 180°C (350°F)

    I used a non-stick tart pan for the tart base

    Making the Crust

    Add all ingredients and mix to make a dough. If too dry add a little water and if too wet add a little flour. Roll out dough to be around 3mm thick (⅛ inch) and then put into tart pan. Cook for 15mins until golden brown and remove to cool.

    The dough ready for the Mandarin Curd Tart Crust
    The uncooked crust about to go into the oven

    Making the Mandarin Curd

    Add all ingredients to a saucepan and stir over heat until the mixture thickens. I cut up all the mandarin, removed the seeds and zapped it all in the blender to make sure it is all mixed nicely. Once the mixture has cooled down add to tart base and put in the fridge to set for 2 hours. You can leave for longer if you wish.

    Decorate with Mandarin pieces & pistachios, remember to remove the seeds.

    Mandarin Curd Tart
    Mandarin Curd Tart cut and ready to eat – It was so tasty and you really got the hit of mandarin in the curd.

    Spiced Mandarin Marinade

    Previously I added mandarin pieces to a chicken, vegetable and noodle stir fry dish, but wanted to see what it would be like if mandarin was a marinade.

    Chilies and Mandarin ready to become Spiced Mandarin Marinade

    Ingredients

    • 4-5 mandarins (I used Imperial Mandarins but you can use any type you wish)
    • Half a red chilli with seeds intact
    • 3 tablespoons of sugar
    • 1 lime juiced
    • 2 tablespoons of olive/vegetable oil
    • Grate mandarin zest as well
    Mixing the chicken with the Spicy Mandarin Marinade – after this was done it was put in the fridge until ready to cook.
    Spicy Mandarin Marinade in a chicken stir fry

    Method

    • Cut up 4-5 mandarins and make sure to remove the seeds
    • Add the zest of the mandarins too for a more intense mandarin flavour
    • Add the zest and mandarin pieces to the blender and mix so that all the mandarin is blended together
    • Remove the blended mandarin from the blender in a bowl and add lime juice, chilli, oil and sugar
    • Mix all the ingredients well
    • Now add the item you wish to marinade, I used chicken. You can use beef, prawns or fish.
    • Cut up all vegetables you wish to have in your stir fry and then cook the vegetables a little
    • Now add the chicken with the Spiced Mandarin Marinade to the wok or fry pan
    • I added Udon noodles but you can have rice if you wish
    • Once all cooked serve in a bowl and enjoy
    Chicken, Vegetables and Noodles with Spiced Mandarin Marinade

    I hope this gives you some more ways to enjoy mandarin. Adding mandarin pieces to a beef or chicken stir fry is yummy as well if you don’t wish to go to the trouble of making a marinade. It is a simple way to add something different to your dish.

    You don’t have to cook with mandarins to enjoy them, they can be added to your breakfast as well.

    In Australia mandarins are available from April to October, however, the Imperial variety is only available till June. If you are like me and your mandarin of choice is the Imperial you need to be enjoying this fruit now.

    What is your favourite way to add mandarins to your cooking?

    I am exploring more ways to incorporate mandarins in more meals, make sure to send in your suggestions.

    Previously I have made Mandarin and Rhubarb Crumble, it is very easy to make and will impress dinner guests.

    Post Feast Review

    Mandarin Curd Tart


    I initially looked at this recipe and thought it was very complicated. Too much going on for a cook to just simply create a dessert. My love of mandarins and trying something new took hold and made me try it. The recipe is actually deceptively simple, as well as being delicious. It was a nice change to have mandarin for the curd and not lemon or lime. The addition of pistachios gave an added crunch and texture.

    Will I make it again?
    I would definitely make this recipe again, it got eaten in record time and came out just like it should. Next time I would love to make it even tangier with mandarin flavour, and create smaller individual tarts rather than one big one.

    Spicy Mandarin Marinade


    I have been thinking of different ways to add mandarins to meals and this recipe was something right out of my imagination. It was a simple and easy recipe to create and added enough mandarin flavour to the dish.

    Will I make it again?
    Yes, I would make this again but with a few changes. I would add more mandarins and zest to give a punchier mandarin flavour and make it a thicker sauce for the marinade.

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    Originally published April 15, 2021

    Categories
    Recipes

    Airfryer Orange & Poppy Seed Pound Cake

    A yummy cake for afternoon tea is always the best.

    It doesn’t matter what it is for as long as it is yummy and also quick to make.

    This airfryer cake is exactly what you need and it is indeed extremely quick to bake!

    Orange & Poppy Seed Pound Cake with super orangey icing and fresh oranges.
    Orange & Poppy Seed Pound Cake with super orangey icing and fresh oranges.

    I was looking online for something different to give people rather than the traditional fruit cake. I love orange and poppy seed and thought it would make a nice gift.

    After looking online, I came across this recipe from BakerbyNature.com and had to give it a go.

    Orange & Poppy Seed Pound Cake all cut and ready to eat. YUMMY!
    Orange & Poppy Seed Pound Cake all cut and ready to eat. YUMMY!

    Ingredients

    • 4 large eggs
    • 3/4 cup full-fat Greek yogurt (I didn’t have Greek yoghurt and used Jalna Vanilla Yoghurt)
    • 1½ cups plain flour
    • 1/4 cup poppy seeds
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 large organic orange, zested and juiced; divided
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • ½ cup olive oil
    My finished and very orangey, Orange & Poppy Seed Pound Cake.
    My finished and very orangey, Orange & Poppy Seed Pound Cake.

    Method

    • In the original, by Baker by Nature, it wanted to separate all ingredients and then add them with the wet and combine after having the orange be fragrant with the sugar.
    • I started off with the sugar and added the orange zest and then added all ingredients in one bowl.
    • Grease a pan and then pour in your cake mixture.
    • If you are making it in an oven you need it to be on about 180°C
    • The original recipe was from America and therefore had the temperature at 350 °F which equates to 176°C.
    • The timing of cooking this cake was listed at 50-55 minutes. Check if the top of the cake is golden and if your cake tester (skewer or knife like I use) comes out clean, then the cake is done.
    • I cooked this cake in the airfryer. It was on for 180°C for 28 minutes and it came out perfect.

    Orange & Poppy Seed Pound Cake all ready for afternoon tea... would you love a slice now?
    Orange & Poppy Seed Pound Cake all ready for afternoon tea… would you love a slice now?

    Orange Icing

    I did my own version of the icing and added more orange to make it really pack a punch of orange.

    • 1 cup and half of icing sugar
    • 2 oranges using the zest and juice as well
    • Mix together and then you have some wonderfully orange icing

    Wait for the cake to cool before icing and if you are gifting it is a good idea to ice the cake before gifting.

    Serve with ice cream or cream if you wish, or just have the cake while warm on its own.

    This cake is perfect to slice up and gift in a hamper or make for a special occasion.   Stay tuned for more fab recipes in the Philips XXL Airfryer.

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    Categories
    Recipes

    Make Mango Pudding

    MangoPudding2_blog

    I love mango pudding and always order it when I have yum cha.

    What is your favourite dessert to order?

    Nothing finishes off a nice meal than a lovely pudding and if it is Mango Pudding it is even better, especially when it tastes of such lovely sweet and tasty mangoes.

    Ingredients

    • 4 to 6 very ripe mangoes. I used 5. Peeled and diced, or 5 cups of frozen mango bits (make sure they are thawed before you start) you can get very fresh mangoes to make it even tastier.
    • 395 grams of non-fat sweetened condensed milk
    • Half a cup of water
    • 4 tablespoons of lime juice
    • Gelatine Powder, 4 and a half teaspoons -Use powder and you can see the reason why below
    • Containers or bowls for the mixture to set in. If you wish to remove and serve on a plate for a party you can spray a little bit of oil so that the pudding comes out easily.

    In my recipe I have, it listed 2 envelopes of unflavoured gelatin or say 4 and a half teaspoons. I purchased McKenzie’s Gelatine Leaves which are sheets of gelatine and therefore could not put it in a teaspoon as it was not a powder. I looked online and found that McKenzie’s website had a recipe for pannacotta which would have a similar consistency as the mango pudding and it listed using 6 sheets. I used 6 gelatine leaves and it came out very nice and firm, but I think if I used another 2, so 8 sheets in total it would have been very firm like the ones at yum cha. I should have used the powder and will do so next time.

    Chopping up fresh and very ripe mangoes
    Chopping up fresh and very ripe mangoes

    Method

    1. I cut up my mangoes first and put all the flesh into a bowl and discarded the peel. I could not help myself but had to have a bit of some as I made this. The smell was overwhelming (the kitchen smelt divine!) and just reminded me of home, Queensland and being a kid. I love mangoes!

    Make sure that you put the mangoes in a food processor and make them all smooth. I used a stick blender to zap the mangos and it worked a treat.

    2. Once all the mangoes were sorted I tidied up my mess as mangoes seemed to go everywhere.

    3. I added the lime juice to the mangoes

    4. I got the gelatine sorted. If you have the gelatine leaves you need to soak them in half a cup of water to melt them a bit and then zap them in the microwave until they have melted. It is best to have them in a bowl that can go in the microwave and make sure that after a minute of soaking that you only put the gelatine in the microwave for 10-20secs at a time. This will make sure that you are not boiling the mixture just melting the gelatine.

    5. Add the condensed milk and then the gelatine to the mango mixture.

    6. Add mixture to your containers and then put in the fridge for 2 hours to set. If you are making this for a party it might be best to do it the day before, this way you will ensure that the puddings are set and there is no need to worry.

    All ready to set in the fridge. Mango pudding will be my dessert tonight!
    All ready to set in the fridge. Mango pudding will be my dessert tonight!

    Recipes for a dinner party

    Entree – San Choy Bau

    Main – Colourful Dumplings

    Dessert – Mango Pudding

    Tasting the finished product. It tasted amazing and so mangoey. Loved it and will give it another go. I was very happy as it was my first attempt at making Mango Pudding.
    Tasting the finished product. It tasted amazing and so mangoey. Loved it and will give it another go. I was very happy as it was my first attempt at making Mango Pudding.

     

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    Note: Originally published 17th Feb 2015, still a super yummy recipe

    Categories
    Recipes

    Hong Kong Style Egg Tarts

    Gong Xi Fa Cai

    Happy New Year and welcome the Year of the Green Snake!

    To celebrate I decided to make Hong Kong Style Egg Tarts, inspired by Tasty.co, although mine are a little different. I used brown sugar instead of white sugar and the tarts look a little browner than the standard egg tarts. However, they still taste very yummy and just as egg tarts should.

    INGREDIENTS

    TART PASTRY

    I cheated and used the frozen shortcrust pastry to make my tart shells. I did want to get the premade casings from the shops but couldn’t find the ones I needed. You can make your own pastry and not use premade.

    CUSTARD FILLING

    4 eggs, beaten eggs
    ¾ cup water(180 mL), hot
    6 tablespoons sugar – I used brown sugar…as I couldn’t find the white sugar.
    Pinch of salt
    ¼ cup evaporated milk (60 mL)
    A drop of vanilla extract

    METHOD

    Preheat your oven to 200˚C or 400˚F

    Step 1: With a little butter grease a muffin tin to ensure that

    Step 2: Take your dough and use a small ball to push into each area of the muffin tin to create the pastry cases. I rolled my dough for each casing into a ball, then flattened it out to be flat. Once I thought that looked like enough to go into the space for each tart, I then added it and pressed it around to ensure that it was all one consistent thickness and all the edges were level. I made sure to then have all the casings done for 1 muffin tin.

    Step 3: Add hot water to a jug or bowl, then add the sugar and salt so that it is fully dissolved.

    Step 4: Beaten the eggs, add the sugar, add the evaporated milk, and now add the vanilla essence.

    Step 5: Mix all ingredients together, now grab another jug or bowl and a strainer. Strain the mixture to make sure it has no lumps.

    Step 6: Put in the fridge for a little bit to make sure it is cooled down – leave for around 10 minutes to ensure it is cool enough to pour into the pastry cases.

    Step 7: Pour custard mixture into pastry cases and make sure to fill around 70-80% of the cases. I filled some up too far to the top. Still taste great but the better-looking ones had custard that wasn’t as high to the edge of the pastry cases.

    Step 8: Bake for around 20 minutes. The tarts are done when the custard filling is not really wobbly and a toothpick can stand up in the tart.

    Free downloads for Chinese New Year

    More food to make during the Lunar New Year Celebrations

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