Collaborative Curry: Nutella Pannacotta. Did you make something special to celebrate World Nutella day? I made this beautiful pannacotta, but could not take the pictures or blog about it on that day. In fact, I wanted to post this for last year's World Nutella day ! Now you got me, I am a great procrastinator ! I made this a few times after that, but never got around to blog about it, till now. I have a tub full of Nutella in my home,all the time. I found this recipe, more than a year back, in the New York Times Dining section.This is originally from Karen DeMasco's cookbook, "The Carft Of Baking".It's as good as it looks-It's like jello ice-cream! Ingredients: For Nutella Pannacotta: Gelatin- 1 Tbsp Water- 3 Tbsp Bittersweet Chocolate (optional)- 2 ounces Nutella- 1 cup Heavy Cream- 1 1/2 cup Pure Vanilla Extract- 1/2 tsp Milk- 1 cup For Vanilla Pannacotta: Check my old post here Method: Notes: 1.I made half recipe nutella pannacotta and half recipe Vanilla pannacotta.
Recipe Adapted From: The Craft of Baking. Thai Pumpkin Soup with Coconut Milk. Click to go straight to the recipe I often wonder if there is someone more accident prone than me. I seem to have a special capability of hurting myself in situations where a normal person wouldn’t. T often finds it quite humorous (and so do I) except when I hurt myself badly or when my accident prone nature leads to me accidentally hurting him.
As you will probably have read by now in my last post, I recently dislocated my knee and all I did that caused it was walk out of the kitchen. I slipped on a non existent spill on the floor and out popped my knee!! Once we got home from hospital and T had me settled as comfortably as possible given the metal brace that covered my leg, I couldn’t help but laugh. Is anyone else as accident prone as I am? Given I’m still hobbling about on crutches, I haven’t been cooking much recently but I did make a batch of this Thai pumpkin soup. Thai Pumpkin Soup with Coconut Milk.
Mushroom Polenta Squares. Mushrooms are such a versatile vegetable and a wonderful inclusion on your festive menu, particularly for vegetarians. They are delicious and are just the thing to satisfy meat eaters and vegetarians alike. So, when I was approached by Australian Mushroom Growers to collaborate with them as part of their Summer Mushroom campaign I was excited as I love cooking with mushrooms. Summer Mushroom dishes can range from delicious salads, bbq recipes or something a little more substantial.
They can be quick and easy or a little more intricate, so in the spirit of Summer Mushrooms, and daring to be different, I came up with Mushroom and Caramelised Onion Polenta Bites. The great thing about these Mushroom and Caramelised Onion Polenta Bites, apart from how amazingly delicious and addictive they are, is you can prepare all of the ingredients the day before and simply fry the polenta and assemble on the day. A quick reminder, I’m giving away a Blendtec Homeblender valued at $824. Lime Chilli Pita Chips Recipe. My boyfriend recently came across Arnotts Shapes delicious Chilli and Lime Flavour Sensations while on a work training course when they were offered up as one of the many snacks between breaks.
He loved them so much that after the course he went to the shop and brought a box home. I’m embarrassed to say the combination of chilli and lime was so addictive we polished off the box in no time! I loved the flavour combination, but wanted a healthier version of this deliciously addictive snack. Having made Lebanese bread salad a number of times I knew how wonderfully cripsy pita bread becomes when baked, so I decided to try infusing it with chilli and lime as well as a little paprika and turning them into Pita Chips. The result was delicious, healthier than the original and gives you the option to tweak flavours to your liking. These Pita Chips would be perfect for a party, when you have friends over for a drink, or when you just want something delicious to nibble on. Ingredients: Method: Lemon Tart. Today’s post was going to be Moroccan Lentil and Vegetable Pasties and a deliciously tangy Tabouli.
I say was, because unfortunately, I hated how the photos turned out so I won’t be publishing them today. I will however remake the pasties (which have since been devoured) and the tabouli (which my fiance adored) as I really enjoyed both and want to share the recipes with you. The photography side of food blogging is the part I find most difficult.
There are so many wonderfully talented food blogger photographers, who style their photos so beautifully that they look like the pages of the best food magazines, that often I can’t help but feel quite inadequate in comparison. I look at the amazing photos from these talented photographers, with awe and admiration, and then read up on how to improve my photography. The problem is, it seems, the more I try to work on improving the less I like the resulting photos. Now, onto the Lemon Tart. Lemon Tart Total time. Cherry Ripe Cake. I am a huge fan of Cherry Ripes. Ok, when I say I’m a fan I’m not an eat it everyday type fan, nor do I always make sure I have a stash of them hidden away in the pantry, but Cherry Ripes are the only chocolate bar I eat.
They are delicious and indulgent and when I was introduced to the delicious Cherry Ripe Roll’s that came out last year I was instantly converted from the original Cherry Ripe to this new yummy creation. By the way, if you have never heard of a Cherry Ripe (ps you are missing out) you can read about them here. The other day I had a craving for Cherry Ripe but not having any in the house I thought I’d try my hand at making a Cherry Ripe cake instead. For my creation I started with my favourite chocolate cake recipe, substituted coconut milk for buttermilk, added cherry brandy, chopped up glace cherries and coconut and baked two separate cakes.
Given Christmas is cherry season in Australia this cake wouldn’t be amiss as your Christmas dessert. Cherry Ripe Cake Total time. Halloween Black Forest Cake. We don’t really celebrate Halloween in Australia, which I think is a shame because it’s such a fun holiday. My fiance and I decided to fully embrace Halloween this year, and went a little bit nuts this year buying decorations for our house – plastic flying bat decorations, glowing skulls, carved pumpkins, skeletons and fake hands, we have it all. To get in the spirit of Halloween I also decided to do some Halloween baking. Last year I made Chocolate Halloween Cookies and this year I decided to take the Halloween baking up a notch and bake a few different things. The funny thing is though, this cake wasn’t actually supposed to be a Halloween cake, but as I was putting it together I thought the chocolate shards surrounding the delicious Black Forest Cake encased inside looked a little like an evil castle….or maybe that’s just me and my overactive imagination!
The recipe for this cake comes from Donna Hay’s latest magazine, and which is now available on the iPad. Black Forest Cake Total time. Lego Cupcakes Recipe. There are two things my stepsons absolutely love – chocolate and Lego. So it seemed only natural to combine them both into Chocolate Lego cupcakes for their birthdays this weekend. The idea of making Lego cupcakes seemed simple, but executing it was more fiddly than I first thought. I wanted to recreate Lego tiles so I dived into the Lego box in their bedroom and dug around for inspiration.
I ended up selecting a 4×2 tile and I also took a minifigure, although I wasn’t quite sure what I would do with it. I took some white fondant, coloured it Lego yellow and then used the tile as a template to cut the fondant. I had some left over fondant, so I decided to have a play and see if I could create a minifigure. I was so excited with how my Lego cupcakes turn out (I get excited easily) I couldn’t wait to show my fiancé. Chocolate Lego Cupcakes. Mushroom Wellington Recipe. Juicy mushrooms take center stage in this vegetarian wellington. My mushroom wellington is a fun spin on the classic. Recently I was approached by Australian Mushroom Growers to join the Mushroom Masters Tournament of Taste. Mushroom Masters is an annual competition between select bloggers in Australia, Canada and the United States who each week come up with delicious recipes showcasing mushrooms as the key ingredient.
As a huge mushroom fan how could I say no? This week is the Dinner round of the competition, and so I wanted to come up with something that showcased the amazing flavour and versatility of mushrooms by making over a traditional meat dish into a delicious vegetarian recipe. The end result is this amazing The end result is this amazing Mushroom Wellington!
Completely vegetarian and completely delicious! We’re all familiar with Beef Wellington, however, I thought a Mushroom Wellington would be a great vegetarian re-interpretation of this classic recipe. Ingredients Instructions. Grapefruit Negroni | Joylicious. As you know I'm not much of a drinker. A genetic mutation causes my body to process alcohol as if it were poison. Don't get me wrong, it doesn't stop me when I'm out at an event, a dinner, or when friends are in town, there are times when cocktails are needed or in this case, wanted. Citrus season is in full bloom here in Texas. Grapefruits, clementines, oranges, lemons and limes are flowing in by the truckloads and naturally the aromas are a playful awakening to the palate. This year we celebrate The Year of the Dragon -- the only mythical creature out of the 12 signs.
I called my mom today and could barely hear her over the fireworks that were exploding outside her window in Shanghai. Dream - {Cinnamon Graham Cupcakes with Mixed Berry Filling and Swiss Meringue} It happened suddenly and involuntarily. One second I was asleep and the next I wasn't; instantly transported from the field of my dreams into my too-hot and too-small bed of reality. I've forgotten what it was, exactly, that I'd been dreaming of. I don't think that I even knew at the time, but that doesn't surprise me.
It seems almost a rule that my sleeping and stimulation-deprived mind escapes and runs off when I'm not conscious enough to control it. A straight-forward fact that results in me almost never being able to recall the events of my dreams. But, honestly, that usually doesn't bother me a bit. Except for this week. Last night, for instance, was a gem. I cursed aloud and surveyed the room, damning myself for leaving not just one, but both closet doors cracked. I pressed the lighted display to my blanket-covered chest, feeling intensely vulnerable. But the most important realization of all was this: If I was smart, I would stop watching zombie movies right before bed. Assembly. Orange PushUp Smoothie. When I was growing up, one of my favorite things to do was ride my bike with my friends to the local gas station’s mini-mart and reach into their freezer case and pull out an Orange Push-Up.
If you like Orange PushUps, Orange Creamsicles, or Orange Julius this is the smoothie for you. I loved Push-Ups and seeing those brightly colored dots meant that creamy orange goodness was soon going to be mine. I love it when Push-Ups begin to melt because they taste even sweeter, creamier, and better. The same was true with this smoothie. As it began to melt, it got even better. This smoothie is a dead ringer for Orange Push-Ups. Don’t skimp on the sugar if you want it to taste exactly like an Orange Push-Up and I promise, it does. Sweet oranges ‘n creamy perfection. I used this mango-orange from Hawaii’s Own brand for the concentrate. If you can’t find this concentrate, I’m sure any OJ concentrate or citrus juice concentrate blend should be fine. 1. 2. 3. Print Recipe Yield: about 24 ounces Ingredients: Cucumber Salad. My fiance and I are off for a picnic today!! He decided to take a couple of days off work and asked me what I would like us to do together.
I said I wanted us to have a picnic. There’s always something so special about sitting on a blanket outside in the sun and enjoying a delicious hamper of goodies. For me that means beautiful freshly baked bread, cheese, salads, something sweet and maybe even a glass of wine! Picnics are the perfect opportunity to relax and soak up the sun, as well as enjoy a spot of people watching. One of the salads that will be in our picnic hamper is this deliciously crunchy Cucumber Salad. It’s a new favourite, that I’ve made over and over again (by the way it goes really well with the carrot fritters I posted on Wednesday), not least because it’s super simply to assemble. So tell me, what are your favourite picnic foods? Cucumber Salad recipe. Death By Chocolate Cake. I was excited when my fellow Sweet Adventurers (84th & 3rd, The Capers of the Kitchen Crusader, Dining With a Stud, and this months host, Christina from The Hungry Australian) and I settled on the theme of Death By Chocolate for this months blog hop.
Chocolate would easily have to be one of my favourite indulgences, as I am sure you can tell by all of the chocolate recipes featured on Delicieux (Mint Slice Cookies, Chocolate Orange Cake, Chocolate Pots de Creme, Wicked Chocolate Orange Cookies, Black Forest Cake and Cherry Ripe Cake, to name a few) so I couldn’t wait to explore this months theme. Despite my excitement it took me some time to settle on what I actually wanted to make….and well, what you see here, my creation which I’ve called my “Black Dahlia Cake”, evolved while I was in the kitchen.
What started from a simple super rich chocolate cake evolved into a multi layered chocolate creation. So, after all of this how does it taste? Black Dahlia Cake Total time.