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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
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    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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    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

    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
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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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    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

    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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    Categories
    Recipes

    Craving Something New? Try This Blackberry, Fetta, and Sweet Chilli Pizza

    I was lucky enough to receive a pizza stone from Santa this year, and I couldn’t wait to try it out in my oven to see if I could capture some of the magic of a wood-fired pizza… or at least come close. To make it all work, I picked up a pizza peel—a handy flat paddle with a handle for sliding pizzas in and out of the oven. After binge-watching dough-making and pizza documentaries on Netflix and MasterClass, I thought, why not give it a shot?

    Glazed PIzza Stone from Santa
    So happy that Santa gave me a Glazed Pizza Stone

    Pizza Spatula or Pizza Peel
    Matador Pizza Spatula

    The finished Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza

    A different and stylish pizza –
    Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza
    The crust looks so tasty, don’t you think!

    Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza

    While watching the documentaries on pizza making, I started thinking about unique topping combinations that might work well together. The chefs featured in the shows were experimenting with all kinds of creative ingredients, and one pairing, in particular, caught my attention. Inspired by their bold approach, I came up with the idea for a blackberry, feta, sweet chilli, pistachio, and rocket pizza.

    I loved the thought of blending the sweetness and slight tanginess of blackberries with the saltiness of feta cheese, all balanced by the zing of a sweet chilli sauce. To add some crunch and earthiness, I finished it off with pistachios, and the fresh rocket brought a peppery, bright touch to tie it all together. It was a bit of an experiment, but the flavours came together beautifully.

    The blackberries paired surprisingly well with the sweet chilli sauce, and the feta, pistachios, and rocket added the perfect mix of savoury, crunch, and freshness. It was definitely a departure from a traditional pizza, but it turned out to be an absolute winner!

    I stumbled across the Forno Piombo dough recipe and method and thought, “Why not give that a go?” I hoped I could replicate that perfect wood-fired crust, even though I was using a conventional oven. While I didn’t quite achieve the desired wood-fired pizza effect, the outcome was still excellent—the crust was crunchy, and the base was incredibly tasty!

    Blackberries, sweet chilli sauce, fetta and rocket with the pizza peel

    Preheat your pizza stone in the oven at the highest temperature possible—unless you’re using a wood-fired pizza oven. A hot stone ensures your pizza cooks faster and more efficiently.

    TIP: To make sure your pizza doesn’t stick to the peel, use semolina flour! Its coarse texture keeps things sliding smoothly. No semolina? Regular flour works too, but semolina’s non-stick powers can’t be beat!

    INGREDIENTS

    To make the dough

    • 4 cups of flour (I used “00” flour)
    • ¼ tsp of instant dry yeast
    • 2 teaspoons of salt
    • 1 ½ cups of warm water
    • Semolina flour ensures the pizza doesn’t stick to the pizza peel. (You will only need a bit to sprinkle on the peel).
    Blackberries ready for the pizza
    Blackberries looking very tasty

    Topping

    • 1 punnet of blackberries
    • Fetta
    • Sweet Chilli Sauce for the base
    • Rocket
    • Pistachios
    Blackberries at Todarello’s Katoomba

    The blackberries came from Todarello’s Katoomba Village Fruit Market. I enjoy going to Todarello’s because of the wide range of fresh fruits and vegetables they have. The vibrant colours create such a visually stunning atmosphere, and it’s a great place to wander and find inspiration for your next food creation.

    Blackberries and strawberries
    Todarello’s Katoomba Village Fruit Market
    Blackberries at Todderlo’s Katoomba

    MAKING THE DOUGH

    • In a bowl, combine the water, yeast, and flour using a fork—no mixer is needed to make this dough (but feel free to use one if you prefer).
    • Let the dough rest for 30 minutes.
    • Sprinkle the salt over the dough and mix it in.
    • Allow the dough to rest for another 30 to 60 minutes.
    • Carefully lift the dough, letting it stretch without tearing.
    • Gently fold or twist the dough back into a ball shape.
    • Let the dough rest again for 30 to 60 minutes.
    • Repeat the stretching and folding process 2-3 times until the dough is smooth.
    • Divide the dough into 3–4 portions, placing each one in a lightly oiled bowl. I weighed each portion to ensure they were equal, resulting in 3 portions of 300 grams each.
    • I prepared the dough a day before making the pizzas, covering the bowls with cling wrap and storing them in the fridge.
    • When I was ready to use the dough, I placed the bowls in a warm spot to bring it to room temperature, allowing the dough to continue rising.
    • You can make the pizza on the same day by allowing the dough to rise and covering it for 3–6 hours. If you prefer, store the dough balls in the fridge and use them within 72 hours. The longer they rest, the more the flavour develops.
    Tipo “00” Extra Fine Flour
    3 portions of dough ready to go into the fridge

    CREATING THE PIZZA

    • Roll the dough out to be a circle
    • Add the Sweet Chilli Sauce to the base of the pizza
    • Add the Fetta
    • Add the blackberries
    • Once cooked add the rocket and pistachios
    • Eat and enjoy
    Fetta cut up ready for the pizza
    Adding the Sweet Chilli Sauce to the base

    Cooking times

    Cooking times can vary depending on your oven. If you’re using a conventional oven, it will likely take around 15 minutes. Be sure to check that the pizza is cooked through, with a golden crust and toppings that look done. Keep an eye on your pizza and take it out as soon as it’s done. If you have a wood-fired pizza oven, you can cook your pizzas in record time – as little as 5 minutes or less. For example, the Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza took longer to cook, but once I turned the oven up to full capacity, it was ready in about 10 minutes. Initially, it was in the oven for around 30 minutes. On the other hand, the pepperoni and ham and cheese pizzas cooked quicker, around 15 minutes. My oven was set to 260°C. It all depends on your oven’s temperature. While the cooking time was longer for some pizzas, the taste and quality were exceptional.

    The crust and toppiing looks fabulous on the Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza
    Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza

    Since I had some extra dough left over, I decided to make a few more pizzas that were more traditional.

    Pepperoni Pizza
    Next, I made a classic pepperoni pizza with a standard tomato sauce base and gooey mozzarella cheese. A timeless favourite, it was comforting and satisfying as always.

    Pepperoni Pizza

    Ham and Cheese Pizza
    Finally, I kept it simple with a ham and cheese pizza. Sometimes, less really is more, and this one hit the spot with its straightforward, cheesy deliciousness.

    Ham and Cheese Pizza

    One thing I learned: my oven is very slow. I had to crank it up hotter than usual, and a few pizzas took longer than expected to cook. But by the last one, I’d figured out the sweet spot—it baked perfectly in about 15 minutes. All in all, it was a fun experiment, and the results were delicious!

    POST FEAST REVIEW

    I was initially a bit apprehensive when some of the recipes called for different types of dough, malt, and a sourdough starter – it all seemed too complicated. However, after some searching, I found a simple dough recipe that was easy to follow, and soon I was ready to make some delicious pizzas! I had never tried the combination of Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza before, and honestly, I wasn’t sure how it would turn out. There’s always a difference between imagining an idea and bringing it to life, but when it works, it’s incredibly rewarding. In the end, the pizza turned out wonderfully. The flavours blended perfectly, and it was incredibly tasty. The dough was a big hit – it created a crisp, golden crust that held all the toppings beautifully. It was a true success!

    WOULD I MAKE THIS AGAIN?

    Yes, I would make a few adjustments next time. I’d consider taking the time to prepare a sourdough base, as I think it could elevate the pizza even more. I’d also be more selective with the type of fetta, ensuring it’s creamy enough to melt evenly throughout the pizza. If I were to make this again, I’d try it at a friend’s place with a wood-fired pizza oven to see if the blackberries and feta melt more consistently. Additionally, I’d experiment with the sauce to achieve the perfect balance of spice that complements the rocket and the salty richness of the fetta.

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    Categories
    Recipes

    Dark Chocolate and Raspberry Walk into a Tart… and It’s Delicious

    A gorgeous slice of Dark Chocolate Raspberry Oreo Crust Tart – You want it don’t you!

    Dark chocolate and raspberries, side by side,
    Met on a crisp Oreo base, with nothing to hide.
    One whispered, “I’m rich, I’m smooth, I’ll thrill,”
    The other replied, “I’m tart and sweet, let’s chill!”

    Together they danced, a perfect embrace,
    Melding flavours, setting hearts to race.
    With a twist of the crust, their love was complete,
    And that’s how this tart became the ultimate treat!

    This stunning dessert is super simple to make, looks impressive, and is sure to wow everyone. Find out how to whip up this fabulous tart!

    Looks so yummy and ready to eat!

    Note: This is a no-bake recipe where everything sets perfectly in the freezer and fridge—no fuss, just deliciousness! Perfect for the busy holiday season or anytime you need a quick treat.

    ITEMS YOU NEED

    • Tart pan – I used one with a removable bottom, which makes it much easier to lift the tart out. You can use a different pan, but it might be a bit trickier.
    • Blender/food processor – Perfect for crushing the Oreo cookies and pureeing the raspberries smoothly.
    • Grater – I used it to finely grate the dark chocolate for a decorative touch on top of the tart.
    Getting ready to make a dark chocolate raspberry tart with an Oreo crust.

    INGREDIENTS

    • 4 punnets of raspberries: 1 for the filling, 1 for the purée topping, and 2 for decorating the tart.
    • 45 Oreo Cookies (about 3–4 packs). I originally planned to use fewer cookies, but my tart pan needed extra coverage. If you’re using a smaller pan, you can reduce the quantity accordingly. 
    • 90 grams of butter
    • 300 ml of whipping cream
    • 400 grams of dark chocolate
    Raspberries are so delicious and in season,
    perfect for a dessert with dark chocolate.

    Raspberries at Todarello’s Katoomba Village Fruit Market
    Raspberries ready to be made into
    a dark chocolate raspberry Oreo tart

    Todarello’s Katoomba Village Fruit Market looks bright and colourful.

    I purchased my fresh raspberries from Todarello’s Katoomba Village Fruit Market, and it’s truly a treasure trove of fresh and fabulous produce! From vibrant fruits to crisp veggies, their selection is simply stunning. Plus, their customer service is outstanding. Need help getting your goodies to the car? Just ask, and their friendly staff will happily assist.

    These raspberries look so delicious.

    I absolutely love shopping at Todarello’s—it’s a feast for the eyes with all the bright, colorful displays. Everything you could possibly want is right there, making every visit a delightful experience!

    Summer’s Sweetest Treat: Raspberries Are in Season!

    Raspberries are at their peak this summer, bursting with flavour and brimming with health benefits. These vibrant berries are rich in antioxidants, helping to fight free radicals and support anti-aging, and they’re packed with vitamin C to keep your skin radiant and healthy.

    And let’s not forget dark chocolate—it’s not just indulgent but also good for you in moderation! Loaded with antioxidants and linked to heart health, dark chocolate makes the perfect partner for raspberries.

    This tart is the ultimate way to enjoy the best of both worlds. It’s a delicious dessert that also helps you get your dose of summer’s sweetest fruit and a touch of heart-healthy indulgence!

    METHOD

    Step 1: Crafting the Oreo Tart Crust
    (Feel free to swap the Oreo crust for a classic pastry base, homemade or store-bought.)
    Start by crushing the Oreo cookies in a blender or food processor—you may need to work in batches. Once crushed, the cookies should resemble fine crumbs, almost like edible dirt (but much tastier!). Transfer the crumbs to a bowl, melt the butter, and mix it into the crumbs until they form a sticky dough.

    The Oreo Cookies all ready to become the tart crust.

    Step 2: Preparing and Shaping the Crust
    Lightly grease the tart pan with a touch of butter to ensure the crust doesn’t stick and releases easily. Press the Oreo dough into the pan, smoothing it out to create an even layer along the bottom and up the sides. Take care to ensure the crust is consistent throughout—this will help it hold together when sliced and prevent crumbling.

    Oreo Crumbs/dirt ready to form the tart crust
    Melted butter was added to the
    Oreo Crumbs
    Oreo crust pressed into pan and ready to set in the freezer and fridge

    Step 3: Setting the Crust
    Once the crust is pressed into the tart pan, it needs time to set. Place the pan in the freezer for 10 minutes to firm up. After that, transfer it to the fridge to keep it chilled until you’re ready to add the filling.

    Step 4: Creating the Filling
    In a mixing bowl, combine 300ml of whipping cream, melted dark chocolate, and the purée from 1 punnet of raspberries. Stir until the mixture is smooth, well-blended, and starts to thicken. Once ready, pour the luscious filling into the prepared tart crust, spreading it evenly.

    Delicious dark chocolate.

    Mixing the filling
    The filling in the tart pan before the raspberry puree topping
    The tart setting in the fridge with the raspberry puree topping

    Step 5: Crafting the Raspberry Purée Topping
    Blend 1 punnet of raspberries until silky smooth. Pour the purée into a jug or directly onto the tart, spreading it gently over the chocolate filling. For a thicker, more decorative effect, reduce the purée slightly before adding it. Whether it’s a vibrant pattern or a rich additional layer, this raspberry topping perfectly complements the dark chocolate.

    What a stunning dark crust the Oreo Cookies give this tart.

    Step 6: Setting the Tart
    Allow the tart to chill in the fridge for at least 3 hours to set properly. Make sure it’s firm and no longer wobbly—if it still jiggles, give it a bit more time to chill. For best results, you can let it set overnight, which works perfectly without altering the final texture. I let this tart chill overnight for an effortless finish.

    Dark Chocolate Raspberry Oreo Crust Tart.

    Step 7: Decorations
    As the tart sets, get creative with your decorations! You can top it with more fresh raspberries, a handful of nuts, shaved chocolate, molded chocolate decorations, or even a scoop of ice cream for an extra indulgent touch.

    Side view of the Dark Chocolate Raspberry Oreo Crust Tart.

    Just check out the filling and how the chocolate
    and raspberries make you want to have a bite.

    The grated dark chocolate creates a great visual
    for this slice and also adds more texture.

    This dessert is incredibly simple to make and doesn’t require much hands-on time. It took me about an hour to prep everything, and the fridge did the rest. Plus, no baking? That’s a treat in itself!

    I hope you enjoy making this tart as much as I did. Why not get creative with different decorations—pine nuts, pistachios, toasted almonds, or even more raspberries to fill the entire tart? You could also try adding dark chocolate decorative moulds to give it an extra special touch. Have fun with it and make it your own.

    POST FEAST REVIEW

    I was genuinely surprised at how simple this recipe turned out to be! It might look fancy, but trust me, it’s not. Just whip up the crust, mix the filling, add the topping, and let the fridge work its magic. Once it’s set, go wild with the decorations, and you’re ready to serve. Easy, right?

    Next time, I might try a traditional pastry base or even a store-bought one to see how it affects the flavour and prep time. You could also experiment with different biscuit bases for your own unique twist. That said, this tart was an absolute hit! It disappeared in record time, with everyone raving about the velvety smooth dark chocolate perfectly balanced by the tart zing of raspberries—a match made in dessert heaven.

    And can we take a moment to appreciate that Oreo cookie crust? Not only was it ridiculously easy to make, but the deep dark base also made the vibrant red raspberries pop like a work of art. Total showstopper!

    WOULD I MAKE THIS AGAIN?

    Absolutely, I’d definitely make this again—it was a huge hit in my house! Next time, I’d opt for individual tarts instead of one large one, as it makes for a more convenient, bite-sized treat. That way, you can simply enjoy a small tart without needing to slice it up. This dessert is incredibly easy to make and perfect for dinner parties, birthdays, holidays, or any special occasion.

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    Categories
    News

    Thrilled to Be a Finalist for the 2024 Fresh Content Award!

    Hey there, wonderful readers!

    I have some exciting news to share—I’m a finalist for the 2024 Fresh Content Award! 🎉 This is my third time being nominated, and I couldn’t be more thrilled. The excitement is even sweeter this year because my twin girls will be by my side to celebrate this special night.

    Meet the other Finalists

    I’m in great company with these amazing creators:

    Gorgeous Easy No-Bake Oreo Blackberry Mousse Tart

    As mentioned before, I was lucky enough to be a finalist two years in a row (a major highlight for me!). Check out my upcoming posts to see what I entered and read about my never-ending quest for the perfect outfit:

    The stunning Easy No-Bake Oreo Blackberry Mousse Tart is a sight to behold, with its rich Oreo base complemented by the vibrant blackberry mousse and delicate flowers.

    The Fresh Awards Gala Night is just one week away, and I can’t wait to don my stunning outfit—finally found thanks to Temu (who would have thought!)—and join my fellow finalists for an evening of celebration and recognition. Knowing that my daughters will be there cheering me on makes this moment all the more magical.

    I’ve spent what feels like an eternity hunting down the perfect outfit. The mad dash from shop to shop, trying on duds that made me look like a fashion disaster, was beyond exhausting. I’m sure you’ve been there too! It really fried my brain and zapped some of the fun out of the event prep. But hey, I finally found a great outfit (I think so, and that’s what counts), and now I’m getting excited about the occasion again!

    My latest online order—it’s a total winner! Everything looks absolutely fantastic.
    Image sourced from boredpanda.com.

    Celebrating Passion and Creativity

    Being a finalist for the third time is incredibly exciting! It showcases the dedication and creativity I pour into each post. Being recognised for my hard work is truly gratifying. I love celebrating fresh produce and flowers and sharing that joy with you all through my blog and social media brings me immense happiness! 🌸🍇

    My amazing wedding cakeover was affordable and easy to create, adorned with fresh flowers from Fine Flowers Katoomba.
    Adding a different top to a crumble creates interest – this Pretty Pastry Apple and Rhubarb Crumble looks great with the different flower-type pastry shapes.

    I love playing with ingredients, finding clever ways to make dinner parties or gatherings a breeze, and whipping up tasty treats for everyone to savour and share!

    I had a blast creating these for my 2024 Fresh Awards entries:

    The girls and I are gearing up for a fun day in the city, prepping for the big event and soaking in all the excitement. We’ll be dressed to impress in our cocktail finest, ready to savour the night with the other finalists and celebrate our shared love for deliciously fresh content.

    It’s going to be a treat sharing this event with my girls, giving them a taste of what it’s like to attend an awards night and showing them that hard work is the secret ingredient to being in such fabulous company with all the other finalists.

    Wishing Everyone the Best of Luck

    Sending my best wishes to my fellow finalists—Vincent, Lorraine, and Katie. It’s a true honour to be among such talented creators, and I’m excited to see what the night holds for all of us!

    Thank you to my readers and community for your unwavering support, and I’m looking forward to an unforgettable night at the Fresh Awards Gala Night! 🌿🍎🌸

    Categories
    Recipes

    ANZAC Biscuits

    I used the ANZAC Biscuit recipe from the Wiki Cookbook – ANZAC Biscuits, however, if you wish to do the more traditional method it is available from The Australian War Memorial Recipe for ANZAC Biscuits

    Ready to add the coconut
    Ready to add the coconut

    Ingredients

    • 2 cups plain (non-self raising) flour
    • 1 cup white or brown sugar
    • 4 tablespoons golden syrup (cane syrup) or honey
    • 1 cup desiccated coconut
    • 1 teaspoon baking soda
    • 2 tablespoons of water
    • 2 cups rolled or instant oats
    • 225 grams butter or margarine

    All the dry ingredients
    All the dry ingredients

    I melted the butter and golden syrup in the microwave. The recipe wanted you to do it in a saucepan but I think you could do it either way.
    I melted the butter and golden syrup in the microwave. The recipe wanted you to do it in a saucepan but I think you could do it either way.

    Method

    1. Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
    2. Mix the wet and dry ingredients, adding water if necessary.
    3. Separate and roll the mixture into small balls, and flatten them on oven trays.
    4. Bake at 150°C (300°F) for about 20 minutes or until golden brown.

    The finished biscuits are quite chewy and crisp, and have a long shelf-life.

    Kids helped me make this batch. All ready to go in the oven.
    Kids helped me make this batch. All ready to go in the oven.

    All cooked and ready to eat. They were very yummy! We did not have a huge dinner due to the ANZAC biscuit afternoon tea.
    All cooked and ready to eat. They were very yummy! We did not have a huge dinner due to the ANZAC biscuit afternoon tea.

    Did you make ANZAC Biscuits? Were they yummy? Did you make heaps? I have a huge box of them and I think they will be treats in lunches for weeks to come.

    Let us know your thoughts. Why not continue the discussion on our Facebook and Twitter pages.

    Categories
    Recipes

    Make Mini Meat Pies

    Would you like a super easy meat pie for your party? How about dinner or lunch? Or your Australia Day celebration?

    Well, I have an easy recipe for you and it is very yummy too!

    Preheat the oven: Heat the oven to 180°C or 356 °F

    INGREDIENTS

    • 500 grams of beef mince (You can choose chicken, pork or turkey if you wish)
    • Frozen puff pastry sheets
    • 2 carrots grated
    • 2 big cups of chopped mushrooms
    • Soy Sauce – I added a sprinkle when cooking the mince
    • 2 spanish onions – finely cut
    • 1 brown onion – finely cut
    • 1 pack of Masterfoods Spicy Chilli Con Carne (this is used as sauce rather than a gravy)

    METHOD

    • Take out 4 sheets of pastry to defrost
    • Cut up the onions and add them to the fry pan
    • Add the mince
    • Add the soy sauce
    • Add the grated carrot
    • Add the Spicy Chilli Con Carne sauce mix and then add the pouch with water to get all the sauce out and add to the sauce in the fry pan
    • Cook all ingredients until the water in the sauce has reduced a little but all as you need to have the sauce there to add to the mixture for the pie
    • Once all ingredients are cooked for the inside of the pie, turn off the fry pan
    • I used a muffin and friand tin to put my puff pastry in. I did find that the friand tin did it better. Also you will see that my pastry was not perfect and actually more rustic than I was hoping for.
    • Cut out a good square of pastry that will match the bottom and sides of the tin. I then pressed the pastry down to the bottom and the sides.
    • I then filled the pastry pie in the tin with the filling from the fry pan and finished off each individual pie with more pastry. This was measured by seeing if a big glass was a little bit bigger than the top of the pie width for each pie in the tin. I used a big gin glass to cut out a circle to then pinch closed on top of each indivual pie.
    • Bake for 30 minutes or until the pastry is very golden brown and looking crunchy.

    I served the pies with a salad. It was very yummy and filling.

    POST FEAST REVIEW

    I thought that making pies would be easy and I was right. It really isn’t hard. However, I don’t really have a pie tin and made do with using a muffin and friand tin as a substitute. It worked out well with these tins but I did notice that the friand tin worked better.

    The pastry was a bit clumsy and rustic but worked on the whole. A few pies had their bottom give out a little when I attempted to remove them from the tin.

    I found that the pies were just the right size and a salad or vegetables for dinner. If you do decide to make this you can make a few different pies and then mix and match to have a few different ones on your dinner plate.

    The pies were very tasty and the Spicy Chilli Con Carne sauce made it very tasty indeed as well as the chewy and melt in your mouth mushrooms.

    I did read a few recipes but made it up as I went along, although this alarmed and annoyed my husband. He thought that I was following a recipe and got quite frustrated to learn I wasn’t. I then pointed out it was an experiment and he wasn’t cooking so it really didn’t matter.

    WOULD I MAKE THIS AGAIN?

    Yes, I would make this again. I think I need to get proper individual pie tins or make one big pie and have it as a slice of one pie for each person at dinner or lunch. It was rather quick and simple and for the remaining pies, I can have them in the fridge and just heat up for the next meal.

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    Recipes

    Clone Scones for Star Wars Day

    May the 4th Be With You!

    Are you are a Star Wars fan? Do you celebrate Star Wars Day?  How about celebrating by making a yummy batch of Clone Scones!

     

    How to make Clone Scones?

    I found this great recipe in the Star Wars Cookbook, I got the cook book for hubby for Father’s Day years ago now.

    Before you start anything make sure to preheat your oven to 200°c

    Make some Clone Scones to celebrate Star Wars Day
    Make some Clone Scones to celebrate Star Wars Day

    Ingredients

    • Cups of plain flour – also more for dusting on the dough so it doesn’t stick
    • Half a cup of oats (I used rolled oats)
    • 1/3 cup of brown sugar
    • 2 1/2 teaspoons of baking powder
    • 1/2 teaspoon of baking soda
    • 1/2 teaspoon of salt
    • 3/4 cup of unsalted butter – make sure it is cold
    • 2 lemons juiced and rind included (the original recipe calls for 3/4 cup of raisins, I didn’t have any and they are not my favourite anyway)
    • 1 cup of milk, plus 1 tablespoon at room temperature for brushing on top of the scones
    • 2 tablespoons granulated sugar (I used caster sugar)
    • 1/2 teaspoon of ground cinnamon

    Adding the milk to the mixture for clone scones
    Adding the milk to the mixture for clone scones

    Made the recipe my own by adding lemon instead of raisins
    Made the recipe my own by adding lemon instead of raisins

    Method

    1. Make sure you have preheated your oven to 200°c
    2. Get a large bowl and add the following ingredients: 3 cups of flour, oats, brown sugar, baking powder, baking soda, and salt and mix all together.
    3. Add the butter in slices to the mixture and blend together with the dry mixture
    4. Add raisins if you wish now. I added lemon rind and juice to my mixture instead and used 2 lemons.
    5. Mix everything together so that it looks like a coarse dough.
    6. Add 1 cup of milk to the mixture and combine until the dough holds everything together.
    7. Have trays ready with baking paper on them or you can butter trays to allow the dough not to stick
    8. Make sure that the dough is roughly about 1.5 centimeters thick and then cut out the shapes you want for your clone scones. I just used a circle shape and mine were a little too big, you might want to make them smaller. I wanted mine to resemble large scones that you might get at an afternoon tea.
    9. Cut out your clone scones and add them to the tray
    10. Cook for 12-15mins or until they are golden.
    11. When the clone scones come out of the oven you can now brush the tops with the tablespoon of milk mixed with the granulated sugar and cinnamon. This makes them look shiny on top and gives them a nice glaze (I forgot to do this to mine so my version doesn’t look shiny but didn’t impact on taste.)
    12. Serve hot and add cream, and jam or honey to enjoy your clone scones this Star Wars Day.

     

    The clone scone dough all ready to cut into shapes and to bake
    The clone scone dough all ready to cut into shapes and to bake

    Cooked and cooling down to allow everyone to try some yummy clone scones
    Cooked and cooling down to allow everyone to try some yummy clone scones

     

     

     

     

    The Finished Product – SUPER YUMMY!

    Ready to eat and with added honey
    Ready to eat and with added honey

    Great resources to make Star Wars Day fun:

     

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    Vanilla, Banana & Chia Seed Cake

    Do you want to make a super easy and super tasty, and healthy cake?

    This cake is so tasty and no one will know it has secret ingredients that are actually good for you!

    Just between you and me, the good ingredients are bananas and chia seeds.  Just don’t tell anyone!

    Vanilla, banana & chia seed cake all ready to eat. Adding raspberries made it taste fabulous as well.
    Vanilla, banana & chia seed cake all ready to eat. Adding raspberries made it taste fabulous as well.

     

    To make this recipe even easier I used a Vanilla cake mix from Woolworths.

    Ingredients

    • Vanilla cake mix
    • 3 Bananas
    • 160ml of milk
    • 2 Eggs
    • Olive oil instead of butter
    • 1 Tablespoon of Chia Seeds

    Vanilla, Banana and Chia Seed cake all cooked and ready to eat!
    Vanilla, Banana and Chia Seed cake all cooked and ready to eat!

     

    How long to cook for

    Set oven for 180°C  and bake for 40-45 minutes or until a skewer comes out clean. (Sometimes I find 30mins is enough, depends on the mixture and your oven)

     

    Enjoy and you can be happy knowing that the kids will be finally eating something healthy.
    Enjoy and you can be happy knowing that the kids will be finally eating something healthy.

     

    Have fun with this recipe and after you make your yummy cake enjoy it for some afternoon tea.

     

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    Entertaining is easy with the Philips Airfryer XXL

    Do you have an airfryer? If you do, I’m sure you are like me and love yours as much as I do.

    A while ago I was sent the Philips Airfryer XXL to test out and see what magic I could cook up. I’ve now had this amazing appliance for a few months and I wanted to share with you all the great recipes that I’ve been able to cook in the airfryer. I also recently received the Philips Baking Master Kit, an extra addition to trying out new things.

    Philips Baking Master Kit for the Airfryer XXL
    Philips Baking Master Kit for the Airfryer XXL
    Cakes always come out perfect in the Philips Airfryer Cake Tin
    Cakes always come out perfect in the Philips Airfryer Cake Tin

    What type of things have I been cooking? 

    • Cakes – Chocolate, Vanilla, Chocolate Blueberry and Orange & Poppy Seed Pound Cake 
    • Cupcakes – Chocolate and Vanilla 
    • Roast Chicken and Salad 
    • Steak and Vegetables 
    • Sausages and Lamb Chops
    Cupcakes cooked in the airfryer, super easy and so simple. Always comes out of the silicone molds in one piece.
    Cupcakes cooked in the airfryer, are super easy and so simple. It always comes out of the silicone moulds in one piece.

    Cakes

    Cakes are super simple to cook in the airfryer.

    I’ve made it even more easy and used packet mixes from the supermarket (You can make from scratch or use packet mixes)

    Method

    • Make the cake mixture
    • Grease the cake tin with a little butter or oil
    • Pour mixture into the tin
    • Set the airfryer to cake setting, 180 degrees for 28 mins
    • Leave to cook for the full 28 minutes and then wait till the airfryer beeps to tell you it is all done.
    • Once all cooked, take out of the airfryer carefully as it will be extremely hot (make sure to have an oven mitt to take out without burning yourself)
    • Leave for a bit and then take out of the tin to cool on a cooling rack.
    • Once cool, ice and decorate or serve warm with ice cream.

    Halloween cake cooked in the Philips Airfryer
    Halloween cake cooked in the Philips Airfryer

     

    Orange & Poppy Seed Pound Cake

    Orange and Poppy Seed Pound Cake cooked in the Philips Airfryer
    Orange and Poppy Seed Pound Cake cooked in the Philips Airfryer

    Cupcakes

    Method

    • Mix cake mixture
    • Fill 2/3 full in a silicone mould
    • 120 degrees for 22 minutes on the cake setting (Cake setting defaults to 180 so just press the temp icon and change it to suit)
    • Cook for the required time limit
    • Once cooked take out and allow to cool
    • The cupcakes will come out easily of the silicone moulds and you will not need butter or oil in them (So this is even better)
    Chocolate cupcakes straight out of the airfyer
    Chocolate cupcakes straight out of the airfyer

    Steak and Vegetables

    Cooking steak and vegetables in the airfryer is so quick and easy. I’ve been amazed at how well it cooks steak and in fact any meat, it seems to keep the meat so moist.

    I served the Steak and Vegetables with homemade Beetroot and Orange Spiced Chutney.
    I served the Steak and Vegetables with homemade Beetroot and Orange Spiced Chutney.

    Ingredients

    • 2 Scotch Steak Fillets
    • Olive Oil
    • 3 Carrots
    • 4 Potatoes
    • Chilli Flakes
    • Italian Herbs

    Marinade

    Soy Sauce and Honey – I added a tablespoon of honey and a good splash of soy.

    Method

    • Cut up the carrots and potatoes roughly, small enough to cook quickly and be like bite-sized chip sizes.
    • Put carrots and potatoes in a bowl and add 1 tablespoon of olive oil. Mix so that all vegetables have the oil on them.
    • Add a tablespoon of chilli flakes and a tablespoon of Italian herbs. Mix well together.
    • Add the vegetables to the airfryer basket.
    • Put airfryer on the M (Mixed Setting)
    • Set the temperature for 200 degrees and cook for 20 minutes. Make sure to stop at the 10-minute mark to stir and to make sure that they are cooking okay. If you don’t like your veggies crispy you might want to take them out at the 10-minute mark.
    • Once the veggies have completed the second 10 minutes of cooking time, take them out and keep warm.
    • Now make up the marinade if you haven’t done so already. Once the honey and soy marinade is complete put in the steaks so that they can be fully coated with the marinade.
    • Put the steaks in the airfryer basket
    • Set the airfryer to the meat preset
    • Set the temperature to 180 degrees and cook for 12 minutes. No need to stop to turn over, just let the meat cook.

    Sausages and chops

    Before I cooked the Steak and Vegetables, I did lamb chops and sausages for the kids’ dinner.

    It was very simple and very quick. I just had to clean up the tray and basket before I cooked the steak and veggies.

    Alexander’s Dinner
    Alexander’s Dinner

    Note: Before I cooked the sausages and chops, I sprayed the basket with a little bit of olive oil.

    The following went into the airfryer:

    • 2 chops
    • 4 sausages

    They were cooked at 200 degrees on the meat setting for 12 minutes.

    So yummy it’s all eaten!
    So yummy it’s all eaten!

    Roast Chicken and Salad

    I saw the roast chicken recipe video on the Philips website and wanted to give it a go. I did mine with a twist, I purchased an already marinated and stuffed chicken from the supermarket.

    However, my chicken was a little bigger than it should have been so I was lucky that it fit okay into the airfryer. My chicken was 1.7kg and I was hoping to get a chicken that was 1.5kg at the biggest or maybe 1.2kg but the smallest was 1.7kg at the shops. It didn’t look that big, so I gave it a go.

    Philips Airfryer Roast Chicken with Salad
    Philips Airfryer Roast Chicken with Salad

    Ingredients

    1 whole chicken either marinated and stuffed by others or you can create your own.

    Salad – I picked up a salad kit at the supermarket to make dinner even easier.

    You can add vegetables, rice or other things to the chicken if you don’t want a salad.

    Method

    • Spray the airfryer tray with some olive oil
    • Add the chicken to the airfryer tray
    • Set the airfryer to 180 degrees and choose the poultry setting
    • Cook for 60 minutes

    I’ve previously made Homemade Chips and hubby wanted to give the airfryer a go and made Lamb chops & vegetables with rice.

    Homemade airfryer chips - they were a huge hit.
    Homemade airfryer chips – they were a huge hit.

    Entertaining is so easy with the Philips Airfryer XXL. You will create some super yummy and tasty meals and impress your family and friends.

    Another benefit is that the airfryer uses less oil and is a healthier way to cook, with up to 90% less fat. Plus, it is a super quick way to create some family favourites.

    Find more recipes with the Philips Airfryer App, available at the App Store and on Google Play

    You can also see further recipes on the Philips Chef website.

    More Airfryer recipes and ideas on the blog soon!

    Do you have an airfryer? What is the best recipe you have created in yours? Share so we can all try your delicious recipes.

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    Happy Eight Years Girls + Sharing with Roald Dahl

    Today my lovely twins, Julia and Lillian are eight! Yes they are eight years old already! How it has flown by so quickly. I remember when they were little babies and we had just got back from hospital. Although I think back to how small and little the girls were the same is happening with our little baby boy, Alexander. He is now eight months old and in the blink of an eye he will be one! Yes one….. well maybe not the blink of an eye but very soon. It is already September and will very soon be Christmas and then January will be here and also Alexander’s first birthday.

     

    The girls are eight years old today! Yes they were super excited to be turning eight and also up extremely early to open their presents. Mummy was also up very late baking and decorating cupcakes for the kids to celebrate at school on their actual day.
    The girls are eight years old today! Yes they were super excited to be turning eight and also up extremely early to open their presents. Mummy was also up very late baking and decorating cupcakes for the kids to celebrate at school on their actual day.

    One thing that the girls are happy about is the fact that they share a birthday with the wonderful and talented author Roald Dahl. He would have been celebrating his 100th birthday today. My girls love Dahl’s stories and I loved them as a kid and still do. He has brought joy and laughter to so many. I think my girls feel rather special to have been born on the same day.

    So if you are wanting to celebrate Roald Dahl’s birthday here are some events from around the world that you might be able to get to. I must admit that this is not a full list. It might be well worth checking out the local bookshop or library in case they are having an event this weekend or today.

    Events to celebrate Roald Dahl’s 100th Birthday:

    NSW

    VIC

    WA

     

    NEW ZEALAND

    • Roald Dahl 100th Birthday Celebrations – Tuesday 13th of Sept, 3.30pm – 4.30pm. Shirley Public Library, 36 Marshland Rd, Shirley, Christchurch

     

    UK/USA

     

    Happy Birthday to everyone that has a birthday today. The kids had a great time opening their presents and were super excited about the fact that they got a new scooter and cannot wait for it to be put together, oh and some of the other pressies were hits also.

    More baking for me this week as the girls have a party in the park with their mates from school this Saturday. Let’s just hope that I will be able to get the cake done without staying up till midnight.

    Oh and Happy Birthday to my wonderful and amazing little girls! They are such lovely little people and having a twins has been such a joy. I cannot believe you are both eight years old today and cannot wait for more adventures to come. Love and hugs mummy!

    Why not try your hand at this celebration snack or treat?

    Wonka’s Whipple-Scrumptious Fudgemallow Delight!
    Shared from Roald Dahl.com

     

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    Family

    7th Birthday Celebrations

    As you already know I was madly preparing for the kids birthday party. I had also baked cupcakes for school and then did it all again the next day to prepare for the party. Last Thursday and Friday were super busy and I of course did not make it out of the kitchen other than to pick kids up from school and off course drop them off. If you did see me throughout the day I might have had to make a run to the supermarket to pick up some forgotten supplies.

    I kept the party simple. Just some snacks, cupcakes and of course the cupcake cake for the birthday. See pictures below of my Lumpy Space Princess Cake, or many cupcakes that create the cake. It is a creative attempt. Kids were happy and the cupcakes turned out very well. They were vanilla lemon cupcakes with butter vanilla icing.

    My attempt at making Lumpy Space Princess (LSP). I was not 100% happy with it but the kids loved it. One kid after I showed her what I had done said, that I just needed to do a picture of LSP on a cake like the rainbow one I made last year. Gosh if only I knew that would be okay and I would have done that.
    My attempt at making Lumpy Space Princess (LSP). I was not 100% happy with it but the kids loved it. One kid after I showed her what I had done said, that I just needed to do a picture of LSP on a cake like the rainbow one I made last year. Gosh if only I knew that would be okay and I would have done that.

    Candles all ready to light for birthday celebrations for the twins.
    Candles all ready to light for birthday celebrations for the twins.

    Hubby pretended to be Princess Bubblegum to run the game. Which of course created much laughter, a couple of kids yelled, “Your Princess Bubblegum” and then laughed hysterically. The game was basically Simon Says but using the character of Princess Bubblegum. It was a lot of fun.

    The weather was good for us and it was very warm, sunny and not a cloud in the sky. Kids ran wild with their mates in the park and were so tired when we arrived home.  Due to having a small house and not much room having the party at the park is ideal for us. Less mess, more space and kids can play in nature.

    The crazy chocolate that I made was magically eaten very quickly so I can only think that it was a massive hit.

    All packed in a container and ready for the party.
    Crazy chocolate for the kids 7th birthday party

    As the twins had their party the day before their actual birthday, we wanted to take them somewhere special to celebrate their actual day. I booked tickets to the Stardust Circus for yesterday and it was the girls first time at the circus. They had a great time. You should have seen their surprised faces when the lions, acrobats, juggler and more did their thing. They were amazed and just so happy that we went. It was pity that I could not take pictures while inside the circus tent as that was prohibited. If I did I would be asked to delete the images, so thought best not to do it at all.

    Officially 7 today. On way to see the circus for the first time.
    Officially 7 today. On way to see the circus for the first time.

    It was a very hot day yesterday at the circus and although still spring it was about 30ºC. We were very smart to have dressed in summer clothes, kids and hubby in shorts and t-shirts and me in a dress. If it is like this now, summer is going to be a hot one.

    Other than the circus the big hit of the birthday presents were Beenie Boo’s. One of their mates from school gave them one each and hubby and I got them four to add to their collection. They have liked the other presents but the Beenie Boo’s seem to be this years HUGE hit. Who knew that the little tedddies would over shadow other fab pressies. Have you had this happen to you?

    We were all very tired from the whole weekend. Party on Saturday (The party was a hit and all kids and adults and a great time, so that was a good outcome) and then Circus on Sunday. Pity it is not school holidays yet, however after this week the kids will be on holidays and then we can rest.

    If you made an odd shaped cake, post the picture on our Facebook Page Did the kids love it?

    Did it turn out as you expected. My effort for Lumpy Space Princess was not ideal but it did the job. The one thing that has made the weekend very good here is the weather, it has been warm and just lovely, cannot wait for more of it.