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Gorgeous Easy No-Bake Oreo Blackberry Mousse Tart

Oh my look at you, You’re Gorgeous!!!

I’ve never seen a tart like you before…

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

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

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



OREO BASE

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

The Oreo Cookies ready for the cookie base

BLACKBERRY MOUSSE

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

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

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

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

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

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

Did you know?

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

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

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

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

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

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

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

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

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

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

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

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

Eggplant
A very red bunch of capsicum


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

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

How do you make this gorgeous dessert?

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GORGEOUS EASY NO-BAKE OREO BLACKBERRY MOUSSE TART

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    METHOD

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

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

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

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

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

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

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

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

    Step 6: Hydrate the gelatin sheets.

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

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

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

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

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

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


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

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

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


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

    Enjoy this gorgeous treat!

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

    POST FEAST REVIEW

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

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

    WOULD I MAKE THIS AGAIN?

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

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

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

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    Originally published on December 30, 2023

    Categories
    Recipes

    Zesty Orange Shortbread

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

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

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

    Yummy Valencia oranges at Todarello’s Katoomba

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

    The Valencia oranges are so juicy and sweet

    INGREDIENTS

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

    METHOD

    Preheat oven to 180 degrees C or 356 F.

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

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

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

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

    Don’t the little shortbread ducks look cute

    The zesty orange shortbread dough with a number 7 cookie cutter

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

    Number 7 shortbread waiting to go into the oven

    All cooked and ready to eat!

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

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

    The star-shaped Zesty Orange Shortbread

    POST FEAST REVIEW

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

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

    WOULD I MAKE THIS AGAIN?

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

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

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    Categories
    Recipes

    Valencia Orange Sunset Pie

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

    The Valencia Orange Sunset Pie looks so pretty

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

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

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

    Citrus Australia.
    The entry to Todarello’s at Katoomba

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

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

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

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

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

    Totally impressive Valencia Orange Sunset Pie

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

    INGREDIENTS

    Crust:

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

    Orange Filling:

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

    Decoration:

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

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

    Full view of the Valencia Orange Sunset Pie


    METHOD

    Preheat oven to 180 degrees C or 350 degrees F

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

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

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

    Step 4: Pour the filling into the cooled crust.

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

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

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

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

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

    Yates
    Testing out the Valencia Orange Sunset Pie

    POST FEAST REVIEW

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

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

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

    WOULD I MAKE THIS AGAIN?

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

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

    What to make if you have extra Valencia Oranges

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



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    Categories
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    Make Choc Chip Pumpkin Bread

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

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

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

    Make it easy and download the recipe card and instructions

    INGREDIENTS

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

    SET THE OVEN FOR  180°C   OR    356°F

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

    METHOD

    Step 1: Make your own Pumpkin Mash

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

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

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

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

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

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

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

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

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

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

    I hope you enjoy this yummy recipe.

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    Originally published October 11, 2019

    Categories
    Recipes

    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

    Mad About Mandarins

    I love Mandarins!

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

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

    My favourite variety is the Imperial Mandarins.

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

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

    The bright and colourful Todarello’s Fruit Market

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

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

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

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

    Mandarins at Todarello’s Katoomba Village Fruit Market

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

    Download The Printable Mandarin Recipes Below

    Mandarin Curd Tart

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

    Ingredients

    Crust

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

    Mandarin curd

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

    Decorations

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

    Method

    Preheat oven to 180°C (350°F)

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

    Making the Crust

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

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

    Making the Mandarin Curd

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

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

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

    Spiced Mandarin Marinade

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

    Chilies and Mandarin ready to become Spiced Mandarin Marinade

    Ingredients

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

    Method

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

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

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

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

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

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

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

    Post Feast Review

    Mandarin Curd Tart


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

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

    Spicy Mandarin Marinade


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

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

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    Originally published April 15, 2021

    Categories
    Recipes

    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

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    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
    Recipes

    Easy Cake in a Mug Recipe

    I love easy recipes and ones that are yummy and work well.

    I found it hard to find a vanilla cake mug pack from the supermarkets so played around with the cake mix I already had. The reason for wanting vanilla, or as my little boy used to call it, white cake, is due to the fact that he doesn’t like chocolate at all and therefore needs to have vanilla cake. Previously I created this microwave mug cake with a vanilla mix and it worked well.

    The one that I have created here is for a chocolate cake but it will work with any cake mix, as I was all out of vanilla cake mix.

    INGREDIENTS

    • 4 Tablespoons of cake mix
    • 3 Tablespoons of milk
    • 1 Tablespoon of oil
    • Add icecream or cream – optional addition for after it is cooked

    METHOD

    • Add all ingredients to the mug
    • Mix together
    • Add sprinkles if you wish – we did and it tasted great. (This step is optional)
    • Cook in the microwave for 1 minute and 40 seconds.

    Add ice cream or cream to the mug and enjoy our moist, yummy and tasty microwave mug cake.

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    Categories
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    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.

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    Recipes

    Marble Dark Chocolate Cake

    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 a free printable recipe card to download.

    Hamilton Island Seaplane 728 x 90

    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 mixture
    Dark chocolate melting in the saucepan to use for decorating

    Method

    1. Oil or add butter to the cake pans
    2. Mix the vanilla cake mix
    3. Mix the chocolate cake mix
    4. Half the cake mixtures and put a bit in each pan to create the marble effect
    5. Cook the cakes for around 30 mins or until brown. If you put in a knife and it comes out clean it is done.
    6. Melt the chocolate and pour the melted chocolate on a tray with baking paper. Add the tray to the fridge to set the chocolate.
    7. 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.
    8. 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.
    9. When cakes are cooked and cooled add the whipped cream to the middle of the cake, add the top layer of cake.
    10. Cover the cake with the dark chocolate icing
    11. 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.
    12. Now eat your very chocolatey marble cake.
    The two marble cakes are ready to ice and decorate
    Super dark chocolate icing
    Looking 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

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    Orangey Orange Syrup

    I had such lovely Valencia oranges from Todarello’s Katoomba Village Fruit Market and 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 syrup
    You 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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    Originally published Monday, January 16, 2023

    Categories
    Recipes

    Make Chilli Tuna Veggie Noodles

    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.

    chillitunaveggienoodles_web

     

    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.
    All the vegetables cut and ready to be added to the meal.

    Method

    1. I got all my vegetables chopped and ready, all aside from the onion were put in a bowl.
    2. 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.
      The udon noodles cooking away.
    3. When a pan was heated up with some olive oil I cooked the onion until it was translucent.

      Cooking the onions.
      Cooking the onions.
    4. 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.
    5. 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.
      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.

       

    6. Remove the noodles from the water if they are still there. Split up the noodles into warm bowls.
    7. 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.noodlessesameseeds_web
    8. Your sauce is now ready with the vegetables. Add it to the bowl with the noodles.
    9. 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.
    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.

     

     Enjoy and I hope you love this as much as I do!

     

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    What did I think of EveryPlate

    I think you already know my thoughts on having meals delivered.

    I love it. Anything that makes my life easier is something I embrace and want to continue to do. 

    Mexican Chicken & Corn Salad with Sweet Potato Wedges & Mayo

    The ingredients were fresh and the recipe cards were easy to follow, with only 4 steps in most of them.

    The ingredients from EveryPlate

    Below are my favourite things about meal kits

    • You don’t have to think about what is for dinner – you just need to cook it
    • You don’t need to leave the house to collect the items for your meals – they are delivered to your door, thanks EveryPlate.
    • Even for the extras, you can still get home delivery from Woolworths….yes you never have to leave the house if you don’t want to. 
    • Now, all we need to do is to think about how to pack a chef, cleaner, and housekeeper in an EveryPlate box and I will be winning on all fronts. 

    A few things we were not happy about:

    • Some of the recipes were missing a few ingredients but I substituted them, and the meals still tasted great. I did think that the kids might have used an ingredient for another meal, but they assured me they hadn’t. Maybe it was packing haste at EveryPlate HQ that meant we were missing a few things from our box.
    • I was given a free code to get an EveryPlate meal box to review. I waited until the box arrived to then cancel my subscription. I thought it was successfully cancelled but I was billed for another week. I was then told that I had to cancel on Tuesday, not Wednesday. 
    The Nutty Sweet Chilli Noodles with Veggies and Sesame Seeds

    Although I paid for the experience, I did enjoy the meals. My extra box allowed me to make my very first risotto, I had always thought that this was a terribly complicated meal to create…in fact it was super easy to do.  

    Getting the salad ready

    Another thing that I never really noticed before was how the two weeks of having the EveryPlate meal box made me more relaxed.

    How you ask? I think it was not having to plan and think about all the meals for the weeks ahead, not having to shop and be in charge of it all.

    It wasn’t my job to create the meals, it wasn’t my job to get all ingredients for the meals, and finally it was easy to just tell someone that there is a meal kit ready to go and to pick a recipe and cook something for the family – as it was family friendly the kids were able to help out more.

    The Chorizo & Roast Veggies cooked a super simple and tasty meal.
    Adding the salad the Chorizo & Roast Veggies – this was soooooooo yummy!

    If you are thinking about simplifying your life and getting more time for yourself and the family then I would urge you to try an EveryPlate meal box, if you do you will win at dinner. 

    What were my favourite meals from EveryPlate

    It is so easy to get stuck in your ways. You get tired, and don’t have the time or energy to do anything different or complicated so an easy meal you have made a million times is what is served.

    My favourites were:

    Sticky Lemon Chicken with Fries and Stir-fried Veggies – This meal was so tasty and the sauce was tangy with the lemon. 

    Chorizo & Roast Veggie Salad with Garlic Aioli – I really loved this meal. It was so yummy and morish, and oh so simple to make. I will make this again, as it was a HUGE hit with all the family. 

    Try EveryPlate to break your monotony of everyday meals…yes you can win at dinner with EveryPlate.

    My readers can get up to $115 on your first four boxes, with dinner from as little as $2.39 per plate. To get this deal click here

    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 $115 on your first four boxes, with dinner from as little as $2.39 per plate. Click here to get this deal. 

    Here is my discount code: TWINS115 (The link should automatically have the discount code applied to it)

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    Categories
    Recipes TV

    Celebrate Season 2 of ‘Only Murders in the Building’ and make some Dip

    The show ‘Only Murders in the Building’ reminds me of Alfred Hitchcock’s ‘Rear Window’. The show looks into other people’s apartments and bit by bit you learn more about their lives. As a viewer, you get involved, invested, and need to find out what will happen next. The art deco animation for the intro titles is also reminiscent of old films, well I think it is.

    Learn about the Art of the Arconia

    DID YOU KNOW
    Sesason 1 of ‘Only Murders in the Building’ was the most watched show on Hulu

    I just love Selena Gomez’s outfit from the first season of Only Murders in the Building

    What are Only Murders in the Building about?

    “Only Murders in the Building is an American mystery-comedy streaming television series created by Steve Martin and John Hoffman. The ten-episode first season premiered on Hulu on August 31, 2021. The plot follows three strangers played by Steve Martin, Martin Short, and Selena Gomez, who share an obsession with a true-crime podcast. After a suspicious death in their affluent Upper West Side apartment building, the Arconia, the three neighbors decide to start their own podcast about their investigation of the death, which the police ruled a suicide.” Wikipedia.

    I loved the show and have been waiting eagerly for season 2. It is so cleverly written, acted, and a well-cast show. A joy to watch!

    Have you ever thought there might be secret things hidden in the opening titles? If you have, well you were right. Brian Cronin from Pop Culture References has a complete list of all of the opening titles Easter Eggs from Only Murders in the Building Season 1.

    One of the Hardy Boy books from Tim Kono’s apartment

    Season 2 of Only Murders in the Building starts 28th of June 2022

    Steve Martin as Charles-Haden Savage in Season 2. Charles is shocked at being accused of murder.
    Martin Short as Oliver Putnam in season 2 and not happy about being accused of murder.
    Selena Gomez as Mabel Mora having her photo taken at the police station in season 2. It is not looking good for Mabel having blood over her shirt.

    Oliver, who is played by Martin Short exclusively eats dips. “I haven’t had a real entree in years,” he proudly shares. “It’s all containers and fingers.”

    While Oliver (Martin Short), Mabel (Selena Gomez), and Charles (Steve Martin) attended the body corporate meeting to discuss the recent murder and there were a bunch of dips for the residents. Oliver decided to take them all as he declared it a meal and why waste it!

    Celebrate Season 2 of Only Murders in the Building while eating dip!

    Download the Only Murders in the Building Dip Cookbook

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      Spicy Sesame Guacamole ready to eat

      Spicy Sesame Guacamole

      INGREDIENTS

      • 4 medium ripe avocados, peeled and pitted (or 1 pack of frozen avocado pieces thawed)
      • 2 limes juiced
      • 2- 4 green onions, coarsely chopped, plus extra for garnish (if you have fewer avocados use less onion.
      • 4 tbsp. chopped coriander
      • 2 tsp. chilli garlic paste
      • 1 tsp. soy sauce
      • 1/2 tsp. salt
      • 1/4 tsp. sesame seeds
      Toasted sesame seeds on the Spicy Sesame Guacamole

      DIRECTIONS

      1. In a large bowl, mash avocados and lime juice with a fork or potato masher to desired consistency, leaving some chunks. Stir in green onions, coriander, chilli garlic paste, soy sauce, and salt.

      2. Garnish with sesame seeds and serve immediately with tortilla chips or crackers. You can make it ahead. Make sure to place plastic wrap directly on top of the guacamole to prevent browning and refrigerate.

      Beetroot Houmous

      INGREDIENTS

      • 1 cup Chickpeas cooked
      • 1 medium Beetroot
      • 2 cloves of Garlic
      • 1 tbsp Lemon juice 1/2 tsp Cumin Powder
      • 1/2 tsp Salt
      • Water to thin out
      Cutting up the beetroot

      INSTRUCTIONS

      Step 1: Cut up beetroot and cook in a pot with a little water over medium heat. Cook till soft. Cool down the beetroot before starting step 2.

      Step 2: In a food processor, place chickpeas and cooked beetroot and process for one minute or until smooth. Add garlic, lemon juice, cumin powder, and salt and process by adding water to thin the mixture out.

      Step 3: Refrigerate or enjoy immediately. The dip should last for a week in an airtight container.

      Beetroot Houmous

      Roasted Eggplant Dip

      INGREDIENTS

      • 1 large eggplant
      • 1 lemon, juiced
      • 3 garlic cloves
      • 1/2 Spanish onion, quartered
      • 1/2 cup parsley
      • 4 slices of bread
      • Olive oil
      • Salt and pepper to season

      INSTRUCTIONS

      Step 1: Preheat the oven to 180°C.
      Step 2: Cut the eggplant in half and place it on a baking tray, cut side up. Bake in the oven until the eggplant is brown and soft.
      Step 3: Remove from the oven and allow to cool for five minutes before peeling back the skin of the eggplant from the soft flesh. (Don’t wait too long to peel off the skin or else it will be stuck).
      Step 4: Purée all ingredients in a food processor for 60 seconds before drizzling in the olive oil. You’ll need to add the olive oil slowly and add just enough to bring all the ingredients together into a thick paste. Season with salt and pepper and blitz again.
      Step 5: Serve with bread or crackers.

      Eggplant cut and ready to cook

      Roasted Pumpkin & Cumin Houmous

      INGREDIENTS

      500g pumpkin, peeled, seeded, cut into 3cm pieces 400g can chickpeas, rinsed, drained
      1 garlic clove, crushed
      1 tbsp ground cumin
      2 tbsp fresh lemon juice
      80ml (1/3 cup) olive oil
      Chopped fresh continental parsley, to serve Crackers or bread to serve

      INSTRUCTIONS

      Step 1: Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. Bake for around 30-35 minutes, until the pumpkin is soft. Set aside for around 20 minutes to cool down before you start the next step.
      Step 2: Process the pumpkin, chickpeas, garlic and cumin in a food processor until almost smooth. Add the lemon juice and process until well combined.
      Step 3: With the motor running, add the oil in a thin steady stream until smooth. Once done, transfer the hummus to a bowl. Sprinkle with parsley and serve with crackers or bread.

      Enjoy the dips while you watch the new season of Only Murders in the Building.

      Categories
      News

      2022 Fresh Content Finalist

      I am very excited to announce that I have been selected as 1 of the 4 finalists for this year’s Fresh Content Awards. The other finalists are:

      • Anita Garrido – Created by Anita
      • Mary Politis – Mary’s Kouzina
      • Tilly Pamment – Tilly’s Table

      Congratulations to everyone that has been nominated and I am super keen to be attending the in-person event in June. The last in-person event was in 2019, in 2020 the whole event was cancelled due to COVID, and 2021 the event was postponed and then cancelled and the winners were announced online.

      I have entered this competition since it started, and was lucky to be a finalist last year and also again this year. I would so love to win but am just happy to be acknowledged for my content and hard work.

      Passionfruits used for my Passionfruit recipes

      What is the Fresh Content Awards?

      “The Fresh Awards program and gala awards event are an opportunity to showcase heroes within the NSW and ACT fresh produce industry who excel at their profession. Relaunched in 2015 to amalgamate Sydney Markets’ long-running retailer excellence programs (Greengrocer and Florist of the Year Awards, and the Fruit & Vegetable and Flower Grower of the Year Awards), the Fresh Awards has grown to also include awards to acknowledge fresh produce wholesalers and bloggers who champion fresh produce and the people grow or sell fruit, vegetable or flowers.”

      The Fresh Awards consists of six categories:

      What did I enter for the 2022 Fresh Content Awards?

      This year I chose passionfruit as my key ingredient. It was in season and I just love passionfruit. My aim was to do something different with the fruit that wasn’t icing on a cake or in a slice.

      I decided to create 3 recipes as a dinner progression. I made a mango and passionfruit stir-fry sauce, a passionfruit salad dressing and for dessert a passionfruit flummery. For each recipe, I created a video to show how it was made and then also created an eBook with the recipe cards.

      Make sure to download the recipes and watch the videos to make your own passionfruit recipes too.

      I sourced all my fresh ingredients from Todarello’s Fruit Market at Katoomba.

      Passionfruit at Todarello’s Fruit Market
      Stunning looking tomatoes
      Tomatoes looking so ripe and tasty
      Todarello’s Fruit Market at Katoomba

      Now I need to find an outfit to attend the awards night in June. I do have an idea of what I would like but it is a matter of seeing it and it also being priced just right.

      Wish me luck on the night!

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      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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      Categories
      Recipes

      Make Ted Lasso’s Biscuits

      I’m a huge fan of the show Ted Lasso.

      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
      >

      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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