Year: 2013

Paprika chicken soup

  This soup is so tasty. Paprika is such a delicious spice and is no disappointment in soup. It has a beautiful colour to it and a deep, rich flavour which pairs perfectly with some toasted turkish bread. If you ever want to use up your leftover chicken, this recipe is great because most of the ingredients listed are items you always keep in the pantry and fridge. I love the smell of this soup, the house just fills with the scent of paprika when I cook this. If you’re concerned about the paprika overpowering the soup, rest assured, this soup is delicious and you won’t be disappointed. If you’re someone who doesn’t usually cook food with spices, I promise people will be impressed. Adapted from Crunchy creamy sweet Paprika chicken soup – 2 tbs unsalted butter –  500g/1lb chicken breast, diced – 1 tbs paprika (not the smoked or sweet one, just plain old paprika) – 1/2 brown onion, diced – 1 tbs plain flour – 1x 400ml/14oz can diced tomatoes – 2 cups chicken …

Teriyaki meatballs

  I’ve been trying out a lot of recipes to find something that will freeze well and reheat even better. There’s nothing worse than defrosting and heating it only to find it tastes like total crap. These meatballs are so simple to make, really tasty and are perfect little meals to leave in the freezer. Just put them in the fridge the night before and voila, a tasty meal that doesn’t taste like it just spent a month in hibernation. This is great for me because my boyfriend takes leftovers for lunch at work everyday and I started feeling bad that he wasn’t getting enough variety. It’s also great because if I don’t feeling like making dinner, he won’t have to buy lunch. These meatballs are really tasty with the teriyaki glaze, but you can definitely substitute the pork meatballs with some vegan or vegetarian ones. The glaze will work just fine with them. To freeze them put 5 meatballs into each ziplock bag with a little glaze. Don’t forget to date and label them! …

Vanilla bean custard

My friend absolutely loves custard, like an abnormal love for custard. This guy can eat a huge bowl of it in a few minutes.. cold too. Apparently heating it takes away time that he could be eating it. My friend did me a huge favour and he wanted custard as his payment, which I was happy to agree to. I decided to make him a nice big batch of vanilla bean custard to show my appreciation. I dressed it up a little by putting it in a mason jar. I cut out a square of wrapping paper, placed it on top and secured it with a gold ribbon. What a cute little christmas gift to surprise a custard lover! I really like this recipe and I made it for my boyfriend who had never tried homemade custard. I added a few splashes of Kahlua to it and it blew his mind! Needless to say I’ve been making a lot of custard lately. Custard is really simple to make, it just takes a little patience to …

GF Crownies (cookie brownies or is it brownie cookies?)

I’m pretty sure I’ve mentioned that I’m terrible at making cookies. I managed to pull off these but I needed something gluten-free so I searched for a delicious –delicious being the key word here- chocolate cookie that wouldn’t taste dry or crumbly and instead be moist and very, very tasty. These, my friends, are those cookies. They were chewy in the middle and crunchy around the edges with lots of chocolate. They were a big hit and I’ll admit, I sneaked some for my own personal supply. GF crownies (adapted from Yammie’s Gluten Freedom) – 2 cups chocolate chips – 2 1/2 cups icing/powdered sugar – 1/2 cup unsweetened cocoa – 1 tbs cornstarch – 3 egg whites, room temp – 1/4 tsp salt Method Preheat oven to 175C/350F and line a cookie tray or baking rack with grease-proof paper. In a large heat-proof bowl melt 1 cup of chocolate. Do 20 seconds at a time to make sure you don’t over do it. Keep stirring between heating and take out as soon as it’s melted. In …

Thomas the tank engine cake

My workmate wanted me to make her lovely little boy a colourful cake for his 5th birthday. Something to do with trains was the only criteria and since he adored Thomas I knew what to do. This was the first time I worked with fondant, using it only for decorations such as the tunnel entrance, train tracks and train signs. I had thought about covering it in fondant but honestly, I’m sure a 5 year old little boy would like the taste of frosting much more than fondant. I have to admit I was pretty pleased with my effort. I spent a little time just thinking about what it should look like and asked his mum if he had some spare trains I could borrow for it. Lucky for me he had the whole gang, which she took in a very sneaky fashion. Unfortunately I don’t have any pictures of the inside but I can assure you it is bright orange and blue. Very bright orange and blue. This was the 3rd cake I have been …

cream cheese brownies (the best ever) + oreos

I have made these brownies at least 7 times in one month, my friend has asked me to make them for him at least 4 times. If that isn’t a testament to how good they are then I don’t know what is. They are the most delicious brownies I think I have eaten… EVER. They’re moist, chewy, crispy, oh so chocolatey and everybody loves a little Oreo goodness, am I right? The recipe is  super simple to make and has not failed me yet. It combines a delicious vanilla and chocolate brownie base with ribbons of velvety smooth cream cheese. Oh man I think it’s time to make these again. Oreo cream cheese brownies (adapted from Sally’s Baking Addiction) Brownie base – 2x large eggs – 115g/4oz butter, unsalted and softened – 1 cup sugar – 2 tsp vanilla extract – 1/4 cocoa powder – 3/4 tsp white vinegar – 3/4 cup plain/all-purpose flour – 1x package Oreos, crushed (approx. 12) Cream cheese topping – 1x package cream cheese, philadelphia – 1/4 cup sugar – …

Katsudon

My favourite food in the world is Japanese. I love it! This is an amazingly good recipe with panko fried chicken or pork with a delicious soy, mirin and onion sauce and an egg on top. Ohhhh man it’s so good. This meal is hugely filling and I use either chicken medallions or pork loin cuts, for their lean cuts. I got this recipe from Cooking with dog, the most delightful cooking channel on youtube, where a poodle hosts the show. Even if you have never heard of this dish, your should definitely try it. I like mine with the sauce and onion on the rice, the meat on top and no egg. Just because I’m fussy. I’m sure if you eat katsudon you’re thinking, “whaat, that’s not katsudon!” WELL I like my crispy panko chicken to stay crispy :)) Katsudon (Cut-soo-don) serves 1 – 1/2 brown onion – 1tbs soy sauce, good quality like kikkoman – 1tbs mirin – 1tsp sugar – 1/2 tsp stock powder – 1/5 cup water – panko – 2x …

Rainbow cupcakes

These are seriously the greatest thing ever. I am so in love with rainbow cupcakes, just look at them! Aren’t they just the prettiest things you’ve ever seen? They make an ordinary vanilla cupcake pretty spectacular and are super easy to make. You just need to put some food dye and voila! Rainbow awesomeness. I paired these with a simple yet tasty vanilla buttercream slightly tinted pink. Rainbow cupcakes – 115g butter, unsalted – 2 eggs, lightly beaten – 200g self raising flour – 140g caster (superfine) sugar – 1 tsp vanilla essence – food dye Buttercream frosting – 1 1/2 cups butter, unsalted – 6 cups icing (powdered sugar) – 4 tbs milk – 1tsp vanilla essence – food dye Method Preheat oven to 180C/350F. Line a muffin tray with cases and set aside. In a large bowl beat the sugar and butter until creamy and lighter in colour. Add the vanilla and combine. Pour the lightly beaten eggs and mix thoroughly. Sift the flour and fold gently until combined. Separate the batter evenly …

Mushroom bolognese

This dish is fantastic when you want a cheap and long lasting meal! It cost me around $7 to make and made around 6-7 servings and get this, it’s delicious too!! How fantastic! Yummy mushrooms, beef and a rich tasty pasta sauce, pair it with some crunchy bread and you and your wallet will thank me. Mushroom bolognese – 250g/9oz sliced mushrooms – 1tbs oil – 1x can diced tomatoes – 500g/17.6oz minced beef – 350g/12oz spaghetti – 1x medium brown onion, diced – 2x cloves garlic, diced – 1 1/2 tbs balsamic vinegar, good quality – 1/4 cup fresh parmesan cheese, grated (please for the love of all that is holy, don’t use the awful processed stuff) – 1tbs mixed italian herbs – 1 cup beef stock Method Cook the pasta according to packet instructions and set aside. In a large pan heat the oil and cook the onions, garlic, balsamic vinegar and mushrooms until soft. Add the mince and cook until browned. Add the tomatoes, stock, herbs and cheese and simmer until thickened. When …

Pink ombre cake

This is only the second cake I have ever frosted, so I think this recipe will be super helpful for beginners! This cake looks very pretty and you can pick any colour for it. I chose pink because the person I was making it for loved pink, but I can imagine it would look amazing in shades of blue or orange. The limit is your imagination! First of all, make sure you have a reliable vanilla cake recipe as your base and choose your colour! You’ll want to make three cake layers and colour each a different shade of the main colour, light to dark. I used some food colouring drops to control the colour. When I baked the layers I used two lots of cake mix. One I split into two batches and coloured one batch the lightest pink and the other the darkest shade of pink. For the second cake mix I used it as the main section and coloured it a medium shade. Bake each of the cake batches according to the …