Alexander asked for a Batman cake and one that had blue icing and is white. He is a child that really doesn’t like chocolate so white means Vanilla cake.
Yes, my little boy really doesn’t like chocolate and would rather have vanilla cake and gummy sweets.
So vanilla and a blue iced cake was made, plus making it Batman themed.
The cake finally all done and ready for Alexander’s birthday party.
As I don’t have a mixer I got a new handheld Sunbeam MixMaster , in the video above I unboxed the new Sunbeam Mixmaster and used it for the first time. I must admit that this was not what I thought I was getting for Christmas but it has come in handy. I have baked cakes, made pancakes and more!
The Sunbeam Mixmaster looks like the one my mum had in the 70’s and I love the fact that it is super easy to use as you can easily hold the mixer and stop and start it when needed.
I loved the sense of humour on the Sunbeam Mixer box.
To make the cake I needed:
2 vanilla cake mixes
4 eggs – 2 for each cake mix
160ml of milk
3 Tablespoons of oil (I used olive oil)
I also added some lemon juice into each cake mix
Soft icing sugar
Butter for the icing – I just add a few lumps and then add more icing
Blue food dye
The layered cake getting decorated with blue icing
Before I made the cake I created the decorations, this meant that when everything was ready I could instantly add everything to the iced cake.
Decorations
Dark chocolate for the buildings
Silver candy balls
Coloured candy for the building’s windows
I used 2 silicone pot holders for window shapes
Superhero candles
Edible Batman picture for the centre of the cake
I made it super simple and purchased some vanilla cake mix. As I needed it to be a taller cake for the Gotham buildings.
Each cake was mixed separately, then added to a tin to be baked in the oven.
Batman Cake with Gotham buildings
I hope this inspires you for your next birthday party. Maybe you too could make your own take on a batman cake.
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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
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.
Mix the wet and dry ingredients, adding water if necessary.
Separate and roll the mixture into small balls, and flatten them on oven trays.
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.
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.
Passionfruit is a distinct and flavoursome summer fruit, and one that I really like a lot—yes, I do like a lot of fruit!
Yummy passionfruits – pity you could not smell my kitchen, it was amazing!
I grew up in North Queensland and as a kid, I had bananas, mangos, paw paw, and of course passionfruits growing in my garden, plus loads more. It was a garden filled with everything you needed. I loved the fact that you could just go outside and pick something yummy to eat. It took me a while to adjust that in the city people don’t have the same as I did as a kid. I was spoilt for choice and it did allow me to try more food. I wonder if we had more growing in my garden, would it mean that my kids would eat more food?
Are you the type of person that wonders what else you can do with an ingredient? If so, you are not alone, I do this too. I test things out and give things a go to see if they will work. And my latest project has been seeing what more I can do with passionfruit.
I usually add passionfruit to my breakfast, fruit salad and icing for cakes. However, with the abundance of passionfruit this season I was thinking, “What else could I make with passionfruit that isn’t cake or slices?”
A simple search on the internet for passionfruit recipes produces a myriad of layered cakes and slices, however, I wanted to do something totally different, or at the very least something that not everyone would do.
A bunch of passionfruits, don’t they look delicious
A little bit more about passionfruit
Passionfruit is in season in Australia from Summer to Winter. I had no idea that they are available during winter. Due to our temperate climate in Australia and the fact that most of the passionfruit vines are in a tropical climate passionfruit is available nearly all year round.
There are a few different varieties: Misty Gems, Sweethearts and Panamas.
Passionfruit not only tastes and looks amazing it is also good for you too. This yummy fruit has Vitamin A, Vitamin C, phosphorus, calcium, potassium, magnesium, and folate.
Passionfruit from Todarello’s at Katoomba.
Where do I get my fresh produce?
I shop at Todarello’s at Katoomba, they have the freshest fruit and vegetables and fabulous service to boot.
Todarello’s Fruit Market at Katoomba
So many passionfruitsOranges and apples
Todarello’s has stunning colourful displays and they have so much on offer, not only do they stock all fresh produce, but Todarello’s also have pasta, sauces, snacks, meat, bread and other pantry staples.
Red Ripe TomatoesStunning ripe tomatoes
Capsicums at Toderello’s Fruit Market
If you are also a passionfruit lover, you will love my recipes, you can get more passionfruit into your diet, and of course, have more passion!
I’ve designed the recipes as a progression for a complete dinner – main meal, salad and dessert.
You can download the free eBook with all three passionfruit recipeshere. Once your email has been confirmed your download will happen automatically.
Mango and Passionfruit Stir-Fry Sauce
Stir-fry dinners are simple and quick to make and are also something that can be a great addition to your dinner party. Adding passionfruit to your sauce brings the tangy passionfruit flavour and a bit of summer into your day. I found this recipe from gourmandelle.com/and made it my own.
Ingredients
80ml (⅓ cup) passion fruit juice (Maybe add a cup of passionfruit to make it more passionfruity – that should be a word, don’t you think?)
1 large mango, peeled and cored
1 clove of garlic, peeled
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp lemon juice
1 tsp honey
Mango and Passionfruit Stir-Fry Sauce ingredients
Method
Place all your ingredients into a blender and process until smooth. Strain the sauce, cover, and set aside. You can use the sauce immediately or store it in the fridge for later.
I used the sauce as a marinade for my chicken stir-fry, the sauce can be used as a dipping sauce too.
The finished Mango and Passionfruit Stir-Fry Sauce
What did I use in the stir-fry?
Chicken
Broccolini
Mushrooms
Spanish onion
Yellow tomatoes
And the main ingredient, my very own Mango and Passionfruit Stir-Fry Sauce (the sauce was tasty, however next time I will add more passionfruit to make it more tangier).
Chicken and vegetable stir-fry with Mango and Passionfruit Stir-Fry Sauce
Passionfruit Salad Dressing
I have never seen a passionfruit salad dressing and wondered why. The passionfruit pulp and tangy taste are perfect for a salad, I looked around and found a recipe and gave it a go. The recipe was inspired by https://curryandvanilla.com/
I made it different from the Curry and Vanilla version by adding more passionfruit pulp with the seeds for texture.
Passionfruit Salad Dressing Ingredients
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Ingredients
2 cups passionfruit puree
2 tbsp honey/maple syrup
1/2 cup extra virgin olive oil
3 tbsp lemon
½ teaspoon of salt
Crushed black pepper
Salad waiting for the Passionfruit Salad Dressing
Method
Blitz all ingredients in a blender, and strain the mixture to remove seeds and other lumps. I added extra passionfruit pulp (2 extra passionfruit) to the mixture as I wanted the extra passionfruit taste and the crunch of the seeds. You can remove the seeds if you wish and just have the juice and pulp. Once complete add to a container and refrigerate. You can serve it right away or store it for a few weeks in the fridge.
The dressing looked more like ranch dressing but not as thick. It gave a great tang and lift to the salad and was yummy and moreish.
Salad with Passionfruit Salad Dressing
What did I add to the salad?
Red oak lettuce
Green oak lettuce
Mushrooms
Spanish onions
Capsicum
Yellow tomatoes – Sun Delight tomatoes
Broccolini
And of course, my very own passionfruit salad dressing
Salad with Mount Victoria Microgreens
On the stir-fry and salad, I used Mount Victoria Microgreens. The microgreens are grown in the Blue Mountains and are fresh and so tasty. If you want to add some extra taste and be healthier Mount Victoria Microgreens is the way to go. My favourites are the purple radish and the broccoli.
Passionfruit Flummery
My husband is mad about flummery and makes the raspberry flummery based on the Aeroplane Jelly Recipe. I thought why not make a passionfruit flummery instead.
Flummery is a dessert that isn’t a popular menu item, you don’t see flummery anywhere. It has been said that the flummery goes back to the 1500’s in Scotland and the recipes that I remember say they are from the 1950’s or earlier.
Passionfruit Flummery in my op shop glasses
As I was new to flummery from a cooking perspective (I have eaten a few before), I thought it would be fun to give it a go and used the Aeroplane Jelly recipe as well.
Ingredients
1 x 85 g Mango Passionfruit/Mango/Orange Aeroplane Jelly
1 cup (250 mL) boiling water
1 x 375 mL evaporated milk, chilled
Note: I bought two packs of Mango Passionfruit Lite Aeroplane Jelly, however, each pack only has about 20g, so I used all 4 packs for my flummery. Next time I will use an orange or mango aeroplane jelly pack that has the exact 85g.
Passionfruit Flummery with oodles of fresh passionfruit
Method
Mix Aeroplane Jelly crystals and boiling water in a medium bowl. Stir until dissolved. Cover and refrigerate until the consistency of a thick syrup (Approximately 1-2 hours).
Make sure that you keep an eye on the jelly as you don’t want to solid before you mix it with the evaporated milk.
Using an electric mixer, beat evaporated milk with slightly set jelly on high speed for approximately 5 minutes or until doubled in volume. Should be thick and glossy.
Spoon into serving bowls, cover and refrigerate for a further 2 hours or until set firm. Serve with yoghurt, ice cream and fresh passionfruit.
The glasses that I used were purchased from the local op shop. I just loved the blue stems with the square stand. I managed to acquire three Bombay Sapphire Gin glasses that were just perfect for a dessert.
Super yummy looking Passionfruit Flummery
POST FEAST REVIEW
Mango and Passionfruit Stir Fry Sauce This was a simple recipe to make and tasted nice with the chicken and vegetables. I did think that the mango was a bit overpowering and to balance this out I would add more passionfruit next time. Even though I thought it needed more passionfruit it was delicious and both bowls were finished in record time.
Passionfruit Salad Dressing Another simple recipe that was very tasty and lifted a simple salad to new heights. As mentioned in the recipe I added extra passionfruit afterwards as it needed that extra flavour. It was a huge hit with my dinner guests, and I think that having some in the fridge always is a must!
Passionfruit Flummery I had never made flummery before and was surprised at the reaction to the near jelly and evaporated milk.It doubles in size in record time. It tasted amazing with the fresh passionfruit over the fluffy dessert.
Passionfruit ready to be cooked
WOULD I MAKE THIS AGAIN?
Yes, I would make all three recipes again in a heartbeat. Although next time I would make a few little tweaks:
Mango and Passionfruit Stir-Fry Sauce I would add more passionfruit and see if I could make it a little thicker
Passionfruit Salad Dressing I added more passionfruit to the end mixture and believe that it could be tangier but that could be my preference. The version I created was very tasty and was a huge hit.
Passionfruit Flummery This an amazing light and delicious dessert. The one change I would make is to have the flummery in smaller cups to serve.
I hope you enjoy these passionfruit recipes.
The passionfruit was fresh and tasty.
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Have you been drooling and dreaming over a chocolate cake?
How about a chocolate cake that has dark chocolate icing?
Well, I have the cake for you… and it will definitely give you your chocolate fix. Plus there is afree printable recipe card to download.
Ingredients
1 vanilla cake mix
1 chocolate cake mix
4 eggs (2 eggs per cake mix)
2 tablespoons of soft butter or oil for the cake ( 1 tablespoon per cake mix)
160ml of milk per cake mix (so times 2)
Whipping cream
Dark chocolate for the decorations
6 teaspoons of dark chocolate cocoa for the icing
Soft icing sugar – I used half a small bag of CSR Soft Sugar Icing Mixture
Make sure that the oven is set to 180°C or 356°F
The chocolate cake mixtureDark chocolate melting in the saucepan to use for decorating
Method
Oil or add butter to the cake pans
Mix the vanilla cake mix
Mix the chocolate cake mix
Half the cake mixtures and put a bit in each pan to create the marble effect
Cook the cakes for around 30 mins or until brown. If you put in a knife and it comes out clean it is done.
Melt the chocolate and pour the melted chocolate on a tray with baking paper. Add the tray to the fridge to set the chocolate.
Add the icing sugar, 6 teaspoons of dark chocolate cocoa. Add a little water or lemon or apple juice to make the icing mix well.
To make the cheats whipped cream simply add the cream to a blender and choose the chop option. Continue until it looks thick. It will take a couple of minutes, you will be suprised at how quick it is, oh and how simple it is too.
When cakes are cooked and cooled add the whipped cream to the middle of the cake, add the top layer of cake.
Cover the cake with the dark chocolate icing
Break up the chocolate and make sure that it is in different sizes and shapes. Stick it to the top and side of the cake.
Now eat your very chocolatey marble cake.
The two marble cakes are ready to ice and decorateSuper dark chocolate icingLooking so chocolatey and delicious
Download the FREE Marble Chocolate Cake Recipe Card
Cut up and ready to eat, don’t you think it looks yummy!
Make sure to download the printable recipe card to make this super yummy very chocolatey cake.
Post Feast Review
I found this cake very easy to make and all elements came together really well. I did cheat a bit with packet cake mixes but when are a busy mummy this does help you out.
One element that I didn’t get 100% right was the whipped cream in the middle of the cake, I added some cream to the top of the cake but should have kept it all for the middle of the cake. After adding the very dark chocolate icing it did add to the marble effect of the cake.
Having the cream helped with the double layer and allowed a different texture and taste with the bitterness of the dark chocolate.
The addition of the broken dark chocolate shards really topped off the cake visually and also from a dark chocolate lover was a fabulous addition (and between hubby and kids the chocolate on top didn’t last long)
Will I make it again?
Yes, this is one cake that I would make again no questions asked. I would change it up a little bit and maybe add raspberries to the middle of the cake or possibly blueberries.
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This post was originally published on August 26, 2021
Do you make something special for Australia Day? What is it you like to create to celebrate? Or do you just have a BBQ and some cold drinks with mates and that is your celebration?
This year I decided to make Chocolate Crackles with the twins. I used the recipe from the Rice Bubble box and it brings back memories of making them with my mum.
The ingredients to make chocolate crackles, but I was missing one ingredient. The icing sugar. I ended up using caster sugar and put it in a pestle and mortar to get the sugar finer. I only had icing mixture not the sugar so this was the best option.
The girls were super excited to help and they did a great job. I had them on the kitchen counter so that they could be near the bowls and help out easily.
The ingredients you need:
4 cups Kellogg’s® Rice Bubbles®
1 cup icing sugar
1 cup desiccated coconut
3 Tbsp cocoa
250g copha®*, chopped
Happy to be making chocolate crackles with mummy and sister.
Step 1
In a large bowl mix all the dry ingredients: rice bubbles, icing sugar, coconut and the cocoa. Note: If you use organic cocoa from the health food shop the crackles do not work out well. I tried it for the kids sixth birthday party and they did not set properly and did not taste the same. I used Cadbury’s Cocoa this time and they worked out the way they should. I am not sure why this would create such a difference but thought it best to point it out.
Adding the rice bubbles
As mentioned I stuffed up and did not have icing sugar. I thought I did! Yes silly I should have checked the pantry better, but it all got fixed. I used caster sugar but had to put it in a pestle and mortar to get the sugar to a finer and softer consistency. It worked a treat but took a bit of time to get it done.
Step 2
Melt the copha. I did not chop it up, although the instructions say to. I put mine in a bowl and the microwave melted it for me. You can chop it up and put it in a saucepan and melt it that way. Either way is fine. It took about 2 and half minutes to get it all melted. Could be a little more depending on how your microwave works.
Copha ready to be melted in the microwave
Step 3
Add the melted copha to the dry indgredients and mix well.
Step 4
Spoon the mixture into patty pans, and then put in the fridge to set. It is best to do it overnight to make sure they are hard and fully set.
Ready to go into the fridge to set In the fridge setting. Note the beer and drinks all ready for Australia Day!
Since we are celebrating Australia Day tomorrow I wanted to add the Australian Flag to the chocolate crackles. Note: Adding the Australian Flag after the crackles have set is harder than you think.
Australian Flags for our Chocolate Crackles. I picked these up for $2.00 at the local supermarket.
And now for the finished product!
My finished chocolate crackles are all ready for Australia Day. Yum!
Have a great Australia Day and long weekend. Hope you are having a nice relaxing time. Enjoy your chocolate crackles if you make some and your time with your mates and family.
Note: This post was posted originally on January 25th 2015, and it was when the twins were much younger.
I had such lovely Valencia oranges from Todarello’s Katoomba Village Fruit Marketand thought why not try making orange syrup? How about making it even more orangey, so that each bite just screams summer oranges, even the smell instantly makes you know that it is orange.
Looking online for recipes for orange syrup, all the recipes tell you to use the juice and not pulp. Why not use the pulp? Why not use the super fresh orange puree to ensure your orange syrup is like eating a fresh orange?
Wouldn’t this be AMAZING to have a syrup that just screams tangy fresh tasty juicy oranges?
So how did I make this extremely yummy orange syrup?
This orange syrup can be used for cocktails, refreshing drinks (plain water and sparkling), syrup over ice cream, and also sauce to bind cakes together for a creative cake creation.
INGREDIENTS
2 Valencia Oranges = 1 cup of orange puree
1 cup of water
1 and a half cups of sugar
Orange skin (Use the skin of the 2 Valencia oranges so that it infuses the orange flavour).
All the oranges before they went into the blender
METHOD
This recipe takes around 20 minutes to make. Not long to then enjoy your orange syrup.
Step 1: Cut up the 2 Valencia oranges, remove the skin and just leave the flesh of the orange. Put all the orange flesh into a blender and make sure it is thoroughly pureed. Pour out into a measuring cup, you should have 1 cup.
Step 2: Put the orange puree, water, and sugar into a saucepan. Melt the sugar and wait till the mixture thickens up a little. Depending on the amount of sugar added depends on how thick the syrup gets, if you wish to have a thicker syrup you can add more sugar. (I put my syrup in the fridge and it thickened up a bit more after a few days.)
Step 3: Add the orange rind to the mixture so that the orange flavour gets stronger. I cut up all the orange skin and added it all.
Step 4: Once cooked to your desired consistency strain the mixture and once cool put it in a jar/jug and then in the fridge. The syrup will keep in the fridge for around a month.
I added orange juice and orange to ice cubes – It made my orange syrup gin drink taste amazing!
POST FEAST REVIEW
I had no idea that fruit syrup was really easy to make. The syrup had a nice caramel taste when it was added to vanilla ice cream. I added orange zest for taste and decoration, the zest added bursts of flavour.
Having the syrup in the fridge for a few days allowed it to thicken up a little more. It was a better consistency after about 3 days in the fridge.
There is an amazing amount of uses for orange syrup, drinks, cakes, ice cream, and desserts.
Now that I know how easy it is to make, I will make different types of syrup for desserts. How about raspberry, blueberry or mandarin syrup? I am now thinking about another ingredient could be syrup.
So refreshing with fresh orange syrupYou can add a little or a lot depending on your taste
WOULD I MAKE THIS AGAIN?
Yes, I would make this again, however, I would make some changes when making it next. I would add more orange and up the sugar a bit. Creating a thicker syrup that is more like an orange concentrate from fresh oranges. Adding the zest to the syrup would be a great addition as well, this way there is a different texture for taste and it will look amazing too.
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If you are like me you sometimes run out of things for dinners. Yes sad but true. This tasty recipe that I’m about to share only uses some items from the pantry, fridge and takes no time at all to cook.
It is easy, quick to make and of course super yummy, that said you need to like chilli’s. I do love chilli so therefore this is not an issue. If you don’t you can substitute another type of flavour to not have it as spicy. Remember this recipe is flexible so you can amend it to suit your tastes.
Ingredients
2 x John West Tuna Tempters Chilli 95g. I was only cooking for myself so 2 cans were ample, however if you needed more spice or sauce you might find you need to add more cans, say 3 or 4.
Bok Choy
Capcisum
Onion
Udon Noodles
Carrot
Champignons/mushrooms (As I had the champignons in the pantry these were used. If I had fresh mushrooms I would have used them.)
Sesame Seeds for sprinkling on the noodles if you wish or you can crush up some almonds and use them for some extra crunch.
All the vegetables cut and ready to be added to the meal.
Method
I got all my vegetables chopped and ready, all aside from the onion were put in a bowl.
Put on a pot of water to boil. Once boiling add the udon noodles. These should cook for about 5 mins. I like mine soft so I might cook mine a little longer. If they are nearly to the softness I like I take the pot off the heat and leave them in the hot water until I’m ready to serve. This way the noodles are hot and just the way I like them.
The udon noodles cooking away.
When a pan was heated up with some olive oil I cooked the onion until it was translucent.
Cooking the onions.
Now add the other vegetables to the pan and have them simmer a while until they are partly cooked. I like to have the bok choy mix around in the olive oil to add a bit of flavour. I leave it for about 5 mins or so.
It is now time to add the chill tuna. To make the most out the sauce you need to make sure you get everything out of the tin. I like to add a little water that allows tuna that has stuck to the bottom and edges to dislodge and the water adds to the sauce. This is when you will know if you need an extra tin or so for the sauce. It does depend on how many will be eating but you can adjust this so don’t worry.
I’ve added the tuna and now getting the rest out of the tin by adding some water. The addition of water also helps with making more of the sauce.
Remove the noodles from the water if they are still there. Split up the noodles into warm bowls.
If you would like sesame seeds/almonds sprinkled over the noodles now is the time to do this. You also could add a little soy sauce to the noodles for flavour, but not too much or it gets too salty.
Your sauce is now ready with the vegetables. Add it to the bowl with the noodles.
Your meal is ready and you can now eat! If you wish you can also to garnish it with parsley/coriander.
Your quick and easy dinner is now ready to eat. Chilli Tuna Veggie Noodles you will find so good that you will add it to your meal plans.
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All set to make the Sticky Lemon Chicken with fries and stir-fried veggies
If you are like me and love others organising things for you then you will love EveryPlate.
As a busy and tired mum, I’m happy to hand the job of planning dinner to someone else. In fact, I would love to hand over the housework, cooking and everything else for a break, but just having not to shop, think or plan the dinners is a start.
Part of the enormous weight of dinners is planning and thinking of different things to cook. It is so freeing to finally be done with it. It is a weight off my shoulders and does make me feel lighter.
Having meals planned, with recipes and all the ingredients ready to go means that anyone can cook dinner. No excuses, it is super easy and allows for mum or the person who is the go-to cook to have a much-needed break.
So, what did I cook with my EveryPlate Meal Kit?
Nutty Sweet Chilli Noodles with Veggies and Sesame Seeds
I do love a good stir fry with noodles, and it was nice to see that the kids enjoyed this meal too. One of my girls was keen to cook this recipe from EveryPlate and found the instructions easy to follow and was very happy with how the dinner turned out.
The Nutty Sweet Chilli Noodles with Veggies and Sesame Seeds all cooked and ready to eat
Chorizo & Roast Veggie Salad with Garlic Aioli
This was one of my favourite recipes. It was so extremely YUMMY. It was also a very easy meal to make.
All you had to do is chop up all the vegetables, add the seasoning and bake in the oven for a while. Then chop up the Chorizo and add to the vegetables and cook in the oven until done.
Vegetables ready to cook
All cooked and ready to eat. The Chorizo & Roast Veggie Salad with Garlic Aioli was one of my favourites
The meal was topped off with garlic aioli and promptly eaten. Everybody said that they thoroughly enjoyed this meal and finished every crumb in their bowl.
We need to make this again as it was a hit and very easy to create so perfectly for a mid-week dinner when you are busy. It was so good and a meal I would never have made without my EveryPlate meal kit.
Sticky Lemon Chicken with Fries and Stir-fried Veggies
When I first read this recipe, I thought it would be super complicated. I also wondered with one lemon how would it be lemony, but I was wrong on both counts. It was easy to make and in fact super lemony.
The chicken was breast fillets and I ended up cooking them and cutting them up into smaller pieces. I added to the recipe by making chilli chips, I added chilli flakes to the chips. This was one of my favourite recipes from the EveryPlate meals, it was also a different way to do chicken from my usual chicken dinners.
So yummy and lemony is the Sticky Lemon Chicken with Fries and Stir-fried Veggies
I added chilli flakes to the chips
The chips were great with added chilli flakes and added the right amount of spice to the lemon chicken.
Mexican Chicken & Corn Salad with Sweet Potato Wedges
The kids loved the spice on the chicken, and they ate it in record time… I was so glad that it was a hit. The meal was tasty and again easy to create as it made dinner on a weeknight easy.
Mexican Chicken & Corn Salad with Sweet Potato Wedges was one meal that the kids loved
The salad with added extras from my fridge
I was missing a few ingredients for the salad, so I added bok choy and parsley. It ended up looking great with all the different colours and tasted great with all the other ingredients from the meal.
The meals were yummy, and easy, and helped a busy mummy make her life easier.
If you would love to give EveryPlate a go I have a great discount for you.
Try EveryPlate today and you’ll get up to $180 off, with dinner from as little as $4.44 per plate. Click here to get this deal. Clickhereto get this deal.
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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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It is funny, has a nice message and is an interesting story of a man who is starting again in a new country.
The show is on Apple TV and is currently in season 2.
On the show, Ted Lasso brings biscuits to his boss to make a good first impression. The boss, Rebecca is taken with the biscuits and has no idea that Ted actually makes them. In other episodes, she calls around bakeries to see if they stock these exact biscuits.
Ingredients
1 and a half cups of flour
Half a cup of almond flour
Half a cup of sugar
1 lemon – juice and rind
220 grams of butter
Half a teaspoon of salt
1 tablespoon of vanilla extract
The ingredients to make Ted Lasso’s Biscuits
Make sure to have your oven on for 180°C or 350°F
Method
Add flour, almond flour and salt into a bowl or food mixer to combine all together
Add the butter and vanilla until it is looking like breadcrumbs
Add the the lemon juice and lemon rind, you might need a little extra flour to make sure it is not that sticky
Butter or oil a square pan and press the mixture down so that is all flat
Bake for around 30-35 minutes or until it is golden brown (so could be less depending on your oven)
I made sure to check in around the 25-30min mark and it did need a little extra as the addition of the lemon juice made the mixture a little bit wetter and dense.
Cool down the pan and then put on a cutting board to cut into fingers
Now the biscuits are ready to serve and enjoy.
If you would like to have a pink biscuit box as I have in my pictures, I downloaded the printable from Salt Harvest Creatives. Just remember to print the page double-sided.
This is me (yes that is my box of biscuits in front of the TV) giving Rebecca my biscuits, I hope she likes them. I think they are very much like Ted’s.
The biscuits are made and now in the pink box
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Smash Blue Glass Bento Box was perfect for storing the rest of the Ted Lasso Biscuits
The SMASH Glass Bento Box is solid and just the right size for the fridge.They all fit nicely
Post Feast Review
I did think that the biscuits are more like shortbread. I think next time I make these I will use a traditional shortbread recipe and add a few tweaks to see what will work, adding lime, more lemon rind, orange zest, or maybe chocolate drops (dark chocolate of course)
A friend said that he made it before and thought it needed something and that is why he strongly suggested that I add lemon – he did so and thought it made a huge difference. I made this recipe with lemon and haven’t tried it without but as it is basically just a shortbread recipe I can see that it might need something else to make to take it to another level.
I do wonder if there is a way to limit the amount of butter in this recipe…maybe it will take a few experiments to see if adding less still gives you the desired biscuit result.
Would I make this again?
Yes, I would. It was a nice biscuit but I would love to play with different tastes and ingredients and limit the amount of butter as well.
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Hello Fresh Australiasent us a box to test out. I’ve never used Hello Fresh, known anyone that has, or had a chance to experience their food… well that was until now.
We were excited to give it a go and see if all the hype and advertisements lived up to reality. Spoiler alert: Hello Fresh is beyond amazing and more!
Due to Father’s Day, we have been making some fabulous creations all from the help of the Hello Fresh box.
I would highly recommend getting a Hello Fresh Box to make dad an amazing, healthy and yummy meal.
It has made me not wonder what will I cook for dinner tonight… as it is already sorted.
The box came with everything that you would need to cook any of the meals that are listed on the recipe cards.
Some of the meals that we have had are:
Caribbean Chicken & Coconut Rice
Nonna’s Beef Taco’s
Lamb & Spinach Shepherd’s Pie
Chicken & Bacon Pesto Pasta
My little masterchefs helped me make Caribbean Chicken & Coconut Rice. It was so fabulous.
Food packs are in brown paper bags that have matching colours to the recipe cards. The bags fit neatly in the fridge and
Nearly 100% recyclable packaging (love the fact that Hello Fresh is focused on looking after the environment)
I’ve been super impressed with the quality of Hello Fresh’s food and how simple it is to create gourmet meals for the family, that I have signed up as an affiliate.
Below are the affiliate links for Hello Fresh. I know not everyone is in Australia so I’ve got links to the USA, UK and Canada to help you out.
A HUGE thank you to Hello Fresh for sending us a lovely box of yummy meals to test out. We loved it and will be getting another box soon.
Lamb & Spinach Shepherd’s Pie with added cheese on top.
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I have always wanted to make my own energy bars but had no way of mixing all the ingredients. I’ve had equipment failures with my blender and food mixer.
Currently, I don’t have a food mixer and have managed to do all this recipe with my new Breville Blender. Hubby bought me The Kinetix® Control from Breville. It’s great and so easy to use and to clean.
Making my energy bars in my new fab blender.
I’m on a lookout for a new food mixer. If you are a brand that has a snazzy new mixer that I can use that would be awesome.
I know this is a long shot, but you have to put it out there in the universe. You never know right?
Okay, so what did I make?
I reworked a raw chocolate, coconut and seed energy bar recipe from Taste.com.au.
Ingredients
35 grams of shredded coconut
80 grams of unsalted cashew nuts
30 grams of organic cocoa powder (I buy mine from the local health food shop, and it is so yummy. Adding this cocoa powder makes it taste like dark chocolate)
You will need to add some water during the process of mixing all the ingredients. Just add a bit and see how it goes. If you add too much the mixture might not come together as it should.
Note: I found that the mixture tasted a bit bitter and really needs the cranberries or another fruit. After adding the cranberries it was so yummy!
Method
Put in the dates, figs, into the mixer (Or in my case the blender. If you are doing it in a blender you might need to do it in batches. This helped me as it meant that the blades would spin easily for each part of the process.)
Add the other ingredients one at a time to mix it all together. If you need to, take them out to free up some space in your mixer. At this stage, you might need to add a bit of water to allow the mixture to blend together.
Once all done to put on a sheet of baking paper and roll out. Add to a plastic container and then add to the fridge/freezer. Once set for a day or so, cut up the energy bar into bite-sized pieces.
Enjoy your yummy healthy snacks
The energy bar mixture is all ready to go into the fridge/freezer. Cannot wait to eat one.
Ideas to decorate your energy bars – Sprinkle a little green tea matcha over the top of your bars, add some extra pepitas/seeds/nuts to the top of the bars.
The healthy energy bars are now ready to eat. They are so yummy!
I hope this inspires you to create your own yummy and healthy energy bars. If you wish you can substitute any ingredients with others that you love more.
You might find that you prefer sunflower seeds or wish to have almonds instead. Also, cranberries might be your favourite either. If so add the fruit that is the best for you.
Experiment and make a bar that is right for you and the family.
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Zen Green Tea sent me some Green Tea Matcha to try. They had no idea that I just love green tea… actually it is so yummy the smell of the matcha powder made me want green tea ice cream.
However, I am trying to watch what I eat and thought why not create Matcha Green Tea Yoghurt. A healthy alternative to ice cream.
Matcha’s whole-leaf stone-ground powder gives you 100% of the health benefits of green tea: from boosting energy and concentration to fighting cancer. Helping your body fight anything is good in my book.
Due to drinking the whole leaf – one cup of matcha delivers 137x the antioxidants of a cup brewed with a green tea bag. How amazing is this and great for you!
Did you know?
“The L-Theanine amino acid in matcha is known for its ability to increase alpha waves in the brain and promote calmness and alert concentration giving matcha users a great “Zen” state.”
The ingredients I used to make the Matcha Green Tree Yoghurt.
Ingredients
3 cups of yoghurt – I used Jalna creamy honey vanilla yoghurt.
3 tablespoons of Zen Green Tea matcha green tea powder(You can change amounts if you don’t like it being strong)
1 Tablespoon of honey (whatever you have available) Note: you can add more honey if you like it sweeter.
Adding the Matcha Green Tea powder to the mixture.
Method
Put all ingredients in one bowl
Mix ingredients together with a stick mixer or put in a blender.
If you have mixed in a blender pour into an airtight container and freeze.
Freeze for 2 nights and then eat!
To serve: Take out of the freezer and wait a bit for the frozen yoghurt to be soft. Once a bit softer you can use an ice cream scoop to put some in a bowl to eat.
Ready to eat and smells so yummy! This Matcha Green Tea Yoghurt is a great summer afternoon treat.
Enjoy your yummy Matcha Green Tea Frozen Yoghurt.
One finished bowl of Matcha Green Tea Yoghurt…. or should I say what is left of the yoghurt.
This super easy and quick dessert is a great treat and also super healthy.
Store it in the freezer and just use it whenever you need it. Its an excellent after dinner dessert. You can add berries, nuts and anything else you would prefer to make it your own.
I hope this has inspired you to make your own frozen yoghurt with Green Tea Matcha Powder.
If you wish to purchase the Zen Green Tea Matcha Powder you can shop online at the Zen Green Tea Website
A HUGE thank you to Zen Green Tea for sending me some samples to try.
Coming soon are things to make with Turmeric Matcha Green Tea Powder, plus more recipes for the Green Tea Matcha Powder.
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It is National Nutrition Week – 16th of October to 22nd October, and the aim is to increase the amount of veggies and fruits we eat each day.
Did you know?
“Less than 1% of Australian children and teens get enough veggies each day, yet over 1/3 of their daily energy comes from ‘discretionary foods’ such as biscuits, lollies, fast food and sugary drinks.”
The Teeny Tiny Stevies are the National Nutrition Week Ambassadors that are inspiring kids and also to parents.
“Kids Music That Doesn’t Suck” Zoe Foster-Blake
The sisters behind Teeny Tiny Stevies, Byll and Beth started as a fun project but has become very popular with kids and adults alike. The sisters have been playing Australian Folk Festivals since they were teenagers, including Woodford, Port Fairy, and the National Folk Festival in 2016. Oh and also travelling to Canada for the Folk Festival circuit in 2011.
If you wish to catch the Teen Tiny Stevies live here are their dates throughout Australia:
TEENY TINY STEVIES LIVE DATES
Fri Oct 14th – The Little Bookroom, Carlton Vic (10.30am Musical Storytime!)
Fri Oct 21st – National Nutrition Week Event, Queen Victoria Market, Melbourne
Sat Oct 22nd – Ararat Primary School, Ararat Vic
Sat Oct 29th – The Lost Lands Festival, Werribee Mansion Vic
Sun Nov 6th – Darebin Music Feast Closing Party, Preston Vic
Fri Nov 11th – The Children’s Bookshop, Sydney NSW (9.45am Musical Storytime!)
Sun Nov 13th – Newtown Festival, Sydney NSW
Dec 27th – Woodford Folk Festival, QLD
So what can you do to add more colour to your plate?
You should aim to “eat a rainbow”. Add different coloured vegetables and fruits to your meals.
The different varieties gives you a good mix of vitamins, minerals, antioxidants, fibre and phytochemicals.
Another interesting fact:
“The Australian government could save $58 million in health expenditure if only males ate as much vegetables as females.” *Source: http://bit.ly/2dZMJDP
Try for 5
The theme of this years Nutrition Week is to aim to add 5 veggies or fruits to your day. Yes add 5 vegetables of different colours. If you do your body will thank you.
If you consume plenty of fruit and veggies it can help reduce your risk of some cancers, heart disease, stroke and also diabetes.
#TryFor5
Different coloured fruit and veggies ready to eat. Don’t they look yummy!
My aim with the kids is to expose them to more fruits and veggies. They are fussy eaters and it has been a huge challenge. The plan is to have a new food on the plate each night and they have to at least taste it. I hope this goes well… or else I can hide it all again.
What do you do to make sure your kids eat more fruit and veggies?
The kids have asked to have an Adventure Time themed birthday party this year. So of course I said yes. However then they both asked for a Lumpy Space Princess Cake. Have you seen Lumpy Space Princess? If you have you will know that she is an odd shape and not very easy to do in a cake. See image of LSP (Otherwise known as Lumpy Space Princess) below:
Lumpy Space Princess. Now you see what I mean about the odd shape. Of course the twins want a cake like this! I hope I can pull it off.
I have thought long and hard about the cake issue and the shape that LSP needs to be and wondered how to achieve it. I have concluded that the only way I can do it is with a whole bunch of cupcakes strategically positioned to look like LSP. I of course will have them with purple icing and one will have the yellow star and others with have the eyes and mouth. You get the idea. I have not practiced and plan to do it the day before the party. So that does not give me a lot of time. I’m being positive and I am seeing that all be fine… at least that is what I am telling myself.
Have you made a cake this shape before? Did you decide to do cupcakes and put it all together like I’m planning? Let me know.
So other than the cupcake birthday cake that I am going to create, what else am I going to serve for this party.
Chocolate that has all sorts of sweets and eyes on it (it looks like it comes from the land of Adventure Time)
Fruit – Watermelon and Strawberries
I also have some sweets on offer that are standard at birthday parties and for the thank you bags
I also have 100% juice poppers and water for the kids as well.
Saw this online and had to give it a go. Step 1: Melt chocolate. Step 2: Pour chocolate onto baking paper. Step 3: Add decorations. Step 4: Wait for chocolate to dry and harden, then crack into little bits to serve for your party or as an addition to a cake. #kids #partyfood #foundonline #birthdaypartyideas #kidsbirthday #twins #cooking #birthdayparty
Party Game Ideas
Princess Bubblegum says. I saw this on another website and it is just another variation on “Simon Says”. Instead of Simon you have Princess Bubblegum and she/he runs the game.
Scavenger Hunt or Quest. Place prizes around the park or yard and have clues to get to the next one. The last one is the biggest prize or just have a lot of little prizes to give everyone a little something.
I created 48 cupcakes today so that the kids could have a birthday celebration at school. Due to them being in different classes this meant double the cupcakes, however it will be nice that the kids have a moment to enjoy their birthday on their own in class.
Cupcakes all ready for school tomorrow.
Tomorrow I have a whole day of baking, tidying, and sorting things out to be ready for the party on Saturday. I will post a picture of the finished cake. All I can say is that I am sure it will be purple and of course lumpy. If it is exactly or more like the picture that will be a good effort, however we will see.
Have you been asked to make a weird shaped cake? Was it LSP? (Lumpy Space Princess) If so what did you end up creating? I would love to see photos.
Today is Father’s Day. Today it was seven years ago I went off to hospital to have the twins. It was more like waiting a week to have them but it was on Father’s Day that it all happened. It makes me wonder when it will all happen with this baby? Will it be Christmas Day? New Year’s Day or will it be on time? Who knows. The only thing that has been happening is that whoever is in my belly is jumping around and is very active. I must have a trampoline in there?? It feels like that is the case at times.
The kids and I have secretly put all hubby’s surprises on his desk.
Father’s Day Presents for Hubby
Artwork to celebrate Father’s Day
What did we get him you ask?
I decided to make him something as I did not see really anything that he could use or might want. One of the girls who was with me picked out a special cookbook that came with cookie cutters.
Star Wars Cookbook that hubby got for Father’s Day
One of the girls helped me with picking something from the cookbook to make for daddy for Father’s Day. She picked Chewy Chocolate Cookies. We got all the ingredients and then made our big batch of cookies. The reciepe made heaps of dough so I had heaps of cookies to make.
The kids are rather taken with Star Warslately. They know many of the characters and like the action and the stories.
One child also purchased some Anzac Biscuits at the school Father’s Day shop. I think daddy will have plenty of snacks to eat and of course more to cook in his cookbook.
We are taking hubby out for lunch to celebrate Father’s Day. I have not booked anywhere so I hope we can get in. I did not think to make a reservation and just hope that we are lucky to get in for lunch where we like or at least somewhere else.
What are you doing for Father’s day? Did dad/hubby like their presents?
Today was Mother’s Day and I’m sure you called your mum, did family things with the kids and spoilt the wife, and just had a great day. We did a bit of this. I had a very early wake-up call due to one kid wanting to help finding some My Little Pony toys. She even tried to wake me up by waving a crystal above my head, thank goodness it did not hit me.
I eventually got up and got the kids breakfast. Hubby then woke up and I got to open my gifts that I have been curious about for a few days now. One gift in particular I told hubby I wanted so Julia and Daddy went off to the post office to secure the book I wanted. The rest of the gifts were things that the kids purchased from the Mother’s Day stall at school, and hubby got some things at the shops the other day.
My Mother’s Day Gifts – I wonder what the kids got me?
So for the curious, I got the following for my pressies:
2 lots of sunflower seeds from the girls
1 magnet meal planner for the fridge from the girls
1 book about all things to know about sewing. This book tells you how to do all things you have said, “I wonder how you do that?” Now I will know and have the book to tell me. Yes, I am armed with the info I need. Now I just need to magically find the time and space to do what I want and all will be right with the world.
PJs from hubby (very happy with this as I needed some new ones)
After the grand opening of my amazing gifts and putting a movie on for the kids, hubby got busy making me and his breakfast. Well, mine was breakfast in bed to be precise. So what did he cook me?
Hubby made me Sticky Apple Pancakes and that’s not all, he made them all heart-shaped for me. Yes that is amazing don’t you think! Thanks to IGA for sending me such a lovely gift box for Mother’s Day.
Ingredients ready to make Sticky Apple Pancakes – All from IGA
Ingredients:
40g unsalted butter, cubed
2 pink lady apples, cut into thin slices
40g sultanas
½ cup maple syrup
375g Greens Original Pancake Shake
Method:
Melt the butter in a non-stick frying pan over medium-low heat.
Add apples and cook for 5 minutes then add sultanas, maple syrup and 1/3 cup water. Simmer for 10-15 minutes, stirring occasionally until the apples are translucent and the sauce has reduced and thickened. Remove from heat, cover and keep warm.
While apple compote is cooking, prepare the Green’s Pancake Shake according to packet instructions. Cook pancakes as directed.
Spoon the apple and sultana compote over the pancakes and serve immediately.
Creating the apple and sultana compote
The finished product – all ready to eat!
The girls serving me breakfast in bed with daddies help of course
After we had our yummy breakfast, we got all rugged up and headed out to see the sculptures at Scenic World. It was a very cold day and we have had over 70km wind gusts so about 5 layers helped me feel warm.
We all walked over 4km, went on the railway, cableway, the skyway and the walkways. No wonder I am so tired.
On the walkway trying to spot the next sculpture
The kids on the glass floor in the skyway. It is opaque and then becomes clear.
What did you end up doing for Mother’s Day? Did you stay in due to it being freezing? Or venture out with the family? I was lucky we got to see the sculptures as today was the last day they were on. Some were very interesting and others were rather odd and morbid. We all had a great day and it was nice to be out and about. Getting some exercise was a good thing for everyone to be doing, we all walked a lot today.
I hope you had a great Mother’s Day.
If you wish to cook this yummy recipe that hubby made for breakfast or something different, you can visit theIGA Recipesfor more inspiration.
Thanks again to IGA for my fab Mother’s Day gift box it was yummy and made my day!
IGA sent me a bag of goodies to say Happy Easter. It was a lovely bag that I can reuse and it was filled with baked goods to make a special treat.
Choc Cornflake Sliceto be precise! I have never made this before but thought since it is Easter and due to relatives coming for lunch tomorrow a treat is in order.
Now how did I make this amazing slice for the Easter Long Weekend?
Well, it is was super simple and it did not take long at all. The only thing that was hard was waiting for the slice to cool down.
Ingredients
275g milk chocolate, chopped
75g copha
1 tbsp honey
1⁄4 cup sugar
80g unsalted butter
3 cups of cornflakes
1⁄2 cup shredded coconut
1⁄4 cup dried cranberries
35g milk chocolate, extra
15g copha, extra
The chocolate and Copha ready to melt for the base of the slice
Method
Preheat oven to 150C. Line the base and sides of an 18cm square cake tin with baking paper.
Melt the chocolate and copha in a heatproof bowl over a saucepan of boiling water, stirring regularly. Remove from heat and pour over the base of the tin. Set aside.
Meanwhile, in a large saucepan, melt together the honey, sugar and butter, stirring until sugar has dissolved.
Place the cornflakes in a bowl with the coconut and cranberries and pour over the honey mixture.
Spoon the cornflake mixture over the chocolate base. Bake for 10 minutes, remove and cool slightly before refrigerating until firm.
Melt the remaining chocolate and copha together. Drizzle over the slice then cool fully before slicing into squares.
Cool in the fridge for 45 mins. Once set you can slice it up to eat! (I have left it out a bit to cool down before putting the tray in the fridge)
The copha and chocolate melted and spread on bottom of the pan for the base of the slice.
TIP: If you don’t like cranberries, try a different fruit. You can also try white chocolate or dark. Why not add some nuts or other tasty things as well. Make it unique to your families likes.
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