Month: June 2013

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, gratedΒ (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 …