Friday, 22 June 2012

Chef Picky Kid and me - Foodie Friends Friday

I recently discovered a group of fellow bloggers on facebook Foodie friends Friday. This is a group of fellow bloggers who all enjoy cooking and receiving new recipies just as much as I do!

So here it is, my first post for Foodie friends Friday. A fellow blogger that I have been introduced to through this amazing group is chef picky kid and me or the lovely Erika! Need I say during a week were I have been unwell laying on the couch looking at the creations that she has come up with have been heavenly.

I'm not sure where she is from, but all I know is that it is summer in her part of the world and making my dark and dreary days pass by with the thought of being out side on the patio, basking in the sun whilst sipping on one of the many cocktails that she has. The most recent addition being her Watermelon Mojitos! [Have I told you watermelon is my favourite?] 

don't know what it is but drinks always need to be accompanied by some good nibbles. So why not try her thai chilli “vings” or  Bacon chedder wheels. The perfect way to spend an afternoon of drinks and nibbles enjoying the sunshine [or dreaming about sunshine].

Wednesday, 13 June 2012

For My Love

For My Love.....
Now I know that every time he sees me with another heart shaped cake or treat he rolls his eyes, and is ever so eager to hide it away from the eyes of anyone that might walk through the door. But I’m here to say; I’m sorry darling but I won’t stop making heart shaped delights! Besides, I know that he keeps going back to the baked treats again and again until everything is gone. Until the plate holds only crumbs reminiscent of what use to be adorning it.  So it must be good!
So this cheese cake was made for My Love, on the other side of the world, to remind him that the heart shaped baking has not stopped yet, nor will it ever! I’m always thinking of you and you have many years to come of heart shaped surprises to hide away from prying eyes!
Strawberry Cheese Cake For My Love

PRE-HEAT OVEN 180° [160° Fan forced]
125g Cream cheese, at room temperature
1 packet of strawberry jelly
¼ cup boiling water
¼ cup cold water
75g biscuits
25g butter
1.  Blend together the biscuits and butter until resemble fine bread crumbs.
2. Pour into the base of a springform tin and press using either your hand or back of the spoon until firm.

3. Place in the pre-heated oven and bake for about 12min or until golden on top.
4. Allow the base to cool completely [once cooled to room temperature you can place in the fridge].
5. Once your base is completely cooled, place cream cheese in a bowl and mix on medium until smooth.
6. Place the jelly crystals in a jug pouring over the boiling water. Stir until all the jelly crystals are dissolved properly.
7. Once all jelly crystals are dissolved pour in the cold water and stir. Place to one side.
8. Pour in ¼ of the jelly into the cream cheese and mix on a medium speed until completely combined. You may find that you have to scrape down the sides to incorporate all the cream cheese properly.
9. Continue this process with the remaining jelly until you have incorporated all the cream cheese and jelly properly.
10. Remove your base from the fridge and carefully pour the cream cheese mix over the top. Pour to about 1cm from top. When you have it all in the tin, very carefully pick the tin up about an inch or so from the bench top and drop back down. This will help to get rid of the air bubbles.
11. Return back to the fridge for at least 4 -5 hours, preferably over night until set.
12. Remove from the springform tin and serve!

Wednesday, 6 June 2012

Ginger & Lemon Cheese Cake

Cheese cakes are a favourite for many people, and particularly in our household. But why do we all relish this dessert so much? Whatever it is, this dessert unfortunately can take a long time to prepare. Tonight I didn’t have the time to spend hours in the kitchen to prepare a traditional cheese cake that requires time to prepare, bake and set. So what was I to do? Here I was eager to prepare a cheese cake to satisfy the household, but time was not on my side. The answer.....

Ginger & Lemon Cheese Cake
A match made in heaven, ginger and lemon always seem to sing together in harmony. By using gingernut biscuits for the cheesecake base and lemon curd mixed into the cheese filling you have the perfect, quick and simple cheese cake.


175g Gingernut biscuits
50g Unsalted butter
250g cream cheese, at room temperature
120g lemon curd


1. Process the biscuits and the butter together until resembles fine breadcrumbs

2. Press the mixture into the sides and bottom of a loose bottom tart tin [I used four small
individual tins]. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.

3. Place the cream cheese and lemon curd into a bowl and mix together until combined.

4. Pour into the chilled tart base[s], covering evenly.

5. Place the tart in the fridge for at least 4 hours, or preferably overnight.

Tuesday, 5 June 2012

Charbonnel et Walker

Charbonnel et Walker.... I had only been waiting to try a chocolate from this renowned chocolatier for THREE years!! Finally, not too long ago, a package arrived at my door with this gorgeous box of Champagne truffles.

Oh my..... Were they worth the wait!
These Skilled chocolatiers can craft beautiful and delicious pieces of chocolate that simply melt in your mouth. Combining a mix of flavors, crème’s, spices and liquors to enhance the chocolate tasting experience.

You simply must visit the Charbonnel et Walker website

Here you will see the variations and combinations that these masters have created.  This website will tantalize your taste buds, leaving you wanting more!

Truly, a chocolate designed to win any girls heart.

Friday, 1 June 2012

Everyday Veggie & Lentil Soup

Winter is getting closer and closer, and this yearning for soup keeps getting stronger. So this week, it's a Vegetable & Lentil soup. I love making this, as it's deceiving how simple you can make it. Of course, you can make a version that is going to take you hours to prepare and cook. But on a Friday night, after a long week at work there is nothing I want more then to have a simply meal so that I can sit back and relax and get into full weekend mode.

 So this is my simple version of this wonderful winters delight. 

Veggie & Lentil Soup

In a large stock pot, place 2 bags of chicken frames, a couple of bay leaves, Peppercorns, salt and any fresh herbs you have at hand. I like to tie the herbs in a bunch as it makes it easier to catch them when you are finished cooking the stock. If you don’t have any fresh herbs at hand, using dried herbs is fine. You can add them just as they are so that they stay in the soup, or you can place them in a muslin bag and tie it up so that this can then be removed at the end. It's is entirely up to you.
Next, cover with water until the water reaches about 2-4cm above the bones. Place this on a medium heat and cover with a lid.
Whilst our stock is starting to cook away, it's time to cut up all our lovely veggies. Now, use whatever veggies you like! You can use up the veggies you have left in your fridge, or if you are more particular about what you like in your soup, you can visit your greengrocer and pick and choose exactly what you would like to add. 
The veggies that I’ve used today were, celery, carrot, pumpkin, broccoli, cauliflower, sweet potato, turnip, frozen corn and frozen beans 

   Dice the veggies up, if possible as similarly sized as possible [to promote even cooking]. I don’t bother peeling my vegetable as the skin is were all the nutrition is found. So simply just wash them lightly and dice them up. Also, as it's a Friday night it also comes down to laziness and purely just wanting to be able to go and lounge around.  After you have diced up the vegetables set them aside in a bowl. With all the of cuts, DO NOT THROW THEM AWAY!!!  Place them into your stock that has been bubbling away all the time you have been preparing the vegetables. This will add flavour and depth to your soup. Allow it to bubble away for another 45 min or so.   

 Now comes time to separate the frames and vegetable cuts from the golden liquid that is our stock. Simply set up another stock pot that has been topped with a strainer and pour the stock into the strainer. This will catch all the vegetable frames, herbs, vegetable cut offs that we do not want to go through and leave us with just our glorious stock.

Place the pot with the stock back onto the stove top at a medium heat and carefully pour in our diced vegetables. At this point we add a tin of lentils which has been drained. Allow to cook for about 20min. Before serving it with some thickly sliced toast spread with butter. ENJOY!

Thursday, 31 May 2012

Simple Pumpkin Soup

What is it about winter that brings on the innate urge to sit down to a giant bowl of homemade soup! Whatever it is, this rather cold and miserable weather [also the amazing butternut pumpkin I found at the local green grocer!] had me in the kitchen preparing a simple, fast and mind-numbingly easy version of this winter classic... PUMPKIN SOUP

 To make soup:


2kg Pumpkin [whatever your favourite is or on special that week]
2 carrots
2 cups of water*
2 vegetable or chicken stock cubes*


  1. Peel pumpkin and de-seed your pumpkin. 
  2. Cut into small pieces [doesn't have to be any particular size or shape]
  3. Cut up the carrots into similar sizes to the pumpkin [this does not matter all that much]
  4. Place all the diced pumpkin and carrots into a stock pot and pour in the water and add the stock cubes. 
  5. Cover with lid and place on stove top and a medium heat. 
  6. Allow to simmer away, remembering to stir occasionally so that pumpkin does not stick to the bottom of the stock pot. 
  7. Let the pumpkin simmer away for about an hour. You will know that it is ready to take of the heat when the pumpkin has practically disintegrated to a mush.
  8. Take the stock pot off the heat and blend until smooth**
  9. Serve however desired! [The bigger the bowl the better!]

* The water and stock cubes could easily be substituted for 2 cups of liquid stock, or if you have fresh home-made stock around [which is deceivingly easy to make!]. Just use whatever stock you have and prefer to use.

** The easiest way I have found to blend the pumpkin until smooth is using my Bamix [hand held blender]. I love it as you can simply blend it in the stock pot and not have to worry about trying to pour it into another bowl, or create even more dishes, as we know who will be cleaning it all up in the end! But again, I know that everyone has their favourite. So if you don’t have a hand held blender, you can always decant the pumpkin into your food processor or blender. Just be careful when doing this, as you may need to let the pumpkin cool down first as many use glass bowl it WILL crack your bowl or jug.

Wednesday, 30 May 2012

Naughty Muffins

“Naughty”..... I’m sorry to disappoint when I tell you there is actually nothing naughty about these little morsels. This name came around when the girl at work kept thinking I was eating something naughty every time I brought one of these out. Needless to say, they didn’t know what ingredients actually make this up.

Okay, so it’s not a traditional muffin. But, it’s a muffin that I bring out regularly for morning or afternoon tea when I’m at work. Heat it up till warm and serve with some lovely yoghurt. It fills me up and leaves me satisfied as though I have actually been indulging in something all together wicked!

My Naughty Muffins.....

Makes 6 muffins

Pre-heat Oven: 180°C


6 tablespoons Oat Bran
6 tablespoons Plain Yoghurt
2 eggs
1/2 tablespoon sugar
2 table spoons of orange juice*


1. Place 6 muffin cases into a muffin tray and set aside.
2. Combine all the ingredients together into a bowl, making sure to mix well.
3. Divide the mixture evenly between the 6 muffin cases
4. Place in the oven for 30-35min or till golden brown.
Allow muffins to cool on a cake rack [or you could start munching on them straight away]. If they do survive beyond the first day, make sure to store them in an air-tight container. They should last about 7 days when stored correctly.

*I love using Orange juice. But I have tried these with Lemon, Strawberry, cocoa powder [just need to add a little more yoghurt]. Whatever I try they seem to taste delectable!! So play around with them and see what you come up with!