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The Sky Is Falling! Help - The Sky Is Falling!
2007-07-01 03:44:00
My Computer is dead! How can this be? I am having a total meltdown. It really has spat the chewy this time. Normally I just cross my fingers and hope like the buggery its all going to be OK, but not this time. So my posts will be limited for a little while. I will be taking my computer to the nearest emergency department tomorrow for a full check up and recovery plan. Stay tuned..............Cross your fingers for me. I feel so lost................................ :(
More About: Fall

Banana Nut Wellingtons
2007-06-28 14:49:00
OK, so I have a fascination at the moment with Well ington style food. First I made a Beef Wellington, tonight I have made Banana Nut Wellingtons and soon I will be delving into the Seafood World of Wellingtons. I love Puff Pastry and no I don't make my own, but I would like to sometime. Making Puff Pastry scares me ohooooooohohhhooooo, no, really it does, something about all the folding over and over again with butter. I will get there though.So tonight there are six kids in the house, one of them asleep. The others are nagging at me, come on Mum make dessert. So this is what I came up with. Really it is just putting a few things together. Cut up Cavendish bananas, dark chocolate melts, puff pastry, some beaten egg and flaked almonds. What could be simpler than that? Huh I tell you Easy Peasy!All you have to do is put a few Cavendish banana slices in the middle of a square piece of pastry , just add on top about 6 large chocolate melts, fold it up into a parcels, with beaten egg to...
More About: Nana

Blueberry Cream Cheese Filled Chocolate Brownies
2007-06-24 03:33:00
OK................. so this is my new creation. Blueberry Cream Cheese Filled Chocolate Brownies . Yummo!!!!!! They are moist and rich, with that gorgeous tang of blueberry heaven. Enjoy!!!!Ingredients for the Brownie Part125 grams of Butter250 grams of Dark Chocolate2 cups of Sugar2 teaspoons of Vanilla Extract4 large Eggs1 1/2 cups of Plain Flour1/2 teaspoon of SaltIngredients for the Cream Cheese Filling Part375 grams of Cream Cheese Softened1/2 cup of Sugar2 teaspoons of Vanilla Extract1 large Egg1/2 tub of frozen BlueberriesMake the Cream Cheese filling first. Blend the cream cheese, sugar, egg and vanilla extract in a free standing mixer until smooth and creamy. Then add half the blueberries and blend some more. This should break the blueberries down a bit and start oozing out the juices, so that you get that luscious purple colour. When that is done, stir through the remaining blueberries so that they stay whole in the mix. Add more blueberries at this stage if you wish, I did...
More About: Late

Paronella Park - The Spanish Castle in the North Queensland Rain Forest
2007-06-21 10:15:00
This is a place that has to be seen and experienced to really be appreciated. We stopped off here on our special weekend away. A Spanish man named Jose came to NQ in the 1920's and it has been a wonder ever since. Jose made his dreams come true and built a Spanish Castle in the Rain Forest. He truly was a very creative man with vision that others only dreamed of having. This is a place that words cannot express enough. It gives you such a feeling of awe. You stand there and think to yourself, I never want to leave. It is a must see if you are coming to NQ. Just 20 Min's drive south of Innisfail. You will not be disappointed and if you are, the owners promise to give you a full refund of your entry price. The money from the entry goes to conserving this beautiful place so it can live on forever. http://www.paronellapark.com.au/
More About: North , Park

Cassowary Country
2007-06-16 04:45:00
Cassowary Count ry is what the surrounding areas of Mission Beach inclusive of Mission Beach are called. They are big man eating birds that will attack you, if you try and run away. They inhabit this area and they are a protected species. You have to slowly back away from them if they approach you and you must always keep your eye on them. They are an extremely aggressive bird. The sign above is one of about 10 or more and they are there to warn you when driving through the area. Now seriously this is what they look like in the picture below. Of course they are not that big, otherwise shit you wouldn't go near the area. Let's just say they must be in plague proportions because everything in the area is cassowary this and cassowary that. He He He!!!! We didn't see one. We stayed in the Cassawong Cottages. Now it is a nice place and very comfortable. But not the romantic isolated cabin I was picturing that they describe on their site. If anything the place is far from isolated and r...

Cardwell - The beginning of our journey
2007-06-14 02:09:00
We made our journey north to Mission Beach last Friday for our three days of freedom. Right from the beginning it was a memorable trip. The views were spectacular and breathtaking. The photo above is at a lookout just before Cardwell. The magical Hinchinbrook Island. Looks prehistoric and very untouched. We will have to go over there sometime. Next stop Cardwell for a famous Mud Crab sandwich. MMMMMMmm was very yummy, but unfortunately the Crab meat had been frozen. There is nothing like fresh Crab. North Queensland just seems to love everything in a giant size. Look at the size of that Mud Crab in front of Muddy's Seafood Restaurant. Do you think Gordon Ramsay would have one of these outside of his restaurant? Packed full of crab. Good value really.Came with a lovely side of chips. They were crispy and yummy. No reservation necessary at our little spot to have an early dinner on the road. How beautiful is the view? Looking over at the gorgeous other side of Hinchinbrook Island as ...
More About: Journey , Well

Happy Belated 40th Birthday Clare
2007-06-07 23:50:00
Happy Birthday Beautiful Friend! Now isn't she just Gorgeous?
More About: Happy , Late , Clar

Just The Two Of Us!
2007-06-07 23:37:00
Unfortunately there will be no recipe post this weekend. We are up and away for a long weekend just the two of us. Heading up to Mission Beach for a romantic Shagalicious weekend for two. No Kids Allowed! We have booked into a secret location where no one will find us, for some serious parental rejuvenation. Hell Yeah, we need it. So I hope everyone enjoys it? I believe it to be the last long weekend in QLD for the rest of the year. I have no doubts that we will be loving it ;) Cheers Amelita

The Other Side Of Our Kitchen - written by CHOPPER!
2007-06-03 13:34:00
Yes folks, Chopper is back with another installment of the Other Side of Our Kitchen !Amelita's kick arse Barbecue Sauce! Mmmmmm Let me tell you right now folks, not everything that comes out of our kitchen is without incident. For example, today Amelita made her fabulous Barbecue Sauce and everything started fine. The problems started when the sauce became a tad large for the pot she was using, and when giving the sauce a routine stir some of it decided to escape the pot and make a run for it. It didn't get too far though, landing right on Amelita's toes! Ouch!! Thats gotta hurt! But (still stirring the sauce mind you) she just wiped off the simmering hot sauce from her little tootsies and kept going. Now that's dedication!But wait, there's more! After the incident with the toes, Amelita had to use the hand held blender to smooth out the sauce and the blender lifted out of the pot a little and splashed hot sauce all over her hand! A few course words could be heard coming out of...
More About: The Other , Chen

Nannygai
2007-06-02 13:50:00
This is such a simple dish. I really think you could use any fish with this. I went for a fish that is very common in North Queensland. I hope I have spelt it correctly, it's called a Nannygai. This fish is so meaty. Just like chicken, but it's fish. It is quite an extraordinary fish. Basically you just pan fry your thick fillets of fish on a high heat in a little butter and olive oil for about 2-3 Min's on the first side. Then flip them over for 30 seconds on the other. Remove from fry pan and place in a lined oven dish. Top with this gorgeous mixture of one cup of Almond Meal and 3 rashers of Bacon diced finely, (that has been already fried till crispy in the fry pan before you fry your fish). Bake the fish with the topping on, in the oven for 7- 9 Min's on 180 degrees.Then drizzle with this amazing product I found at Woolworths. It's an Italian Balsamic Reduction. Simply stunning and so convenient. Especially if it is a weekday meal.Serve with your choice of yummy veggies a...

Sunday Gravy - My Way
2007-05-26 14:56:00
This is a spectacular sauce. The depth of flavour in this sauce is exceptional, if I do say so myself. This recipe makes a very large pot full, great for the large family or dinner party, or pop half of it in the freezer for another day. Sunday Gravy really isn't a gravy, it's an Italian slow cooked tomato and meat sauce. You choose the meat you want to use. I have used lamb in this one, but sometimes I make it with pork and beef, sometimes just beef. This definitely is a weekend dish. You pop on a low heat for about 4 to 5 hours. Time is the key to this recipe and the key to having a sensationally rich sauce and simply tender meat. So give it a go and enjoy. Sorry it took so long to finally post it. I haven't cooked it for a while because I have been distracted with lots of new flavours. With the present of my glorious pasta machine for Mothers day, I just had to make fettuccine to go with it. Yummo ;) Ingredients 1 Lamb Rack1 Lamb Fillet4 Lamb Steaks5 Cloves of Garlic, Chopped...
More About: My way

Garbage and the Prime Minister
2007-05-24 14:53:00
Alot of the time in life I think I forget about the impact I make everyday to the environment and then I got a total reality check. Last Friday I had the pleasure of meeting the dump one on one for over an hour. It was a day of observing what happens after I sell my front lift bin. I sell Waste Management everyday and really, I didn't actually think about what I was selling. We all have garbage to get rid of but I saw on Friday how much we actually do get rid of in just one day. To be honest with you, it really is scary. My day started with the excitement of 'I am going to ride in a big garbage truck today, oh I feel like a big kid' lets just say the novelty of it wore off quickly and reality set in. I jumped into the truck with my Bosses get the job done attitude and off we went. He then proceeds to tell me about how he had just lifted a bin and it was chock full of stuffed up uncooked bread dough, I am talking at least 3 cubic meters of it. So we headed off to the dump to disp...
More About: Prime Minister , Garbage , Minister , Prime , Rime

Rejuvenation
2007-05-14 10:54:00
Hello Everyone,Just thought I would let you all know, I have given my blog a little makeover. There are some new pictures of food and lots of pics of my artwork. So if you usually just check out my most recent post and have not wandered downward for a while, check it out. I try to keep my blog fresh, fun and interesting. So go on, scroll down, yes, all the way down and enjoy ;)Cheers Amelita
More About: Juve , Rejuvenation

San Choy Bow - So Easy
2007-05-11 10:04:00
San Choy Bow is one of our favourite dishes. It is so morish and so refreshing to eat. I love the saucy flavour. This is such a simple dish and is sure to be a favourite for you as well. Ingredients2 Iceberg Lettuces, separated into leaves500 grams of Pork Mince or Beef lean2 small Carrots, grated1 tin of Water Chestnuts, sliced and diced2 large cloves of Garlic, chopped finely1/2 bunch of Eschallots, sliced, keep separated the white ends and the green top3 tablespoons of Oyster Sauce3 tablespoons of Sweet Thick Soy or Kecap ManisSplash of Sesame OilSalt & Pepper to season To start in a large pan, fry on a high heat the Eschallot white ends and garlic in some peanut oil with a sprinkling of salt for a couple of minutes. Then add your mince and brown. Next step is to throw in the grated carrots, water chestnuts, oyster sauce, sweet thick soy and sesame oil. Stir and bring to a simmer. Allow to bubble for a couple of minutes until the sauce seems to thicken and look syrupy. Tast...
More About: Easy

My fridge - Completely Naked
2007-05-10 11:50:00
OK, so I was inspired to bare all in my fridge from a post on Becks & Posh. They did it and have inspired others to do it, so I thought why not join in. So here it is. Not very exciting. Working our way down from the top. Up there on the left is this little area where I stash my chocolate and chocolate biscuits, but for some reason someone has put some leftover artichoke oil up there. Then there is some sliced cheese just beneath that, garlic cloves peeled, some Turkish delight thins I bought Dave. Now on the same shelf all the way to the right is a jar of tamarind paste, with that I just made some Thai marinade I am working on perfecting. You can see the jars of marinade beneath on the next shelf. Also there are some jars of a Onion, Chili, Apple and Raspberry Jam. It came out more like a sauce, so I am still working on that recipe. Greek yogurt in case I want to make tatziki.Next shelf there is a giant tub of Kalamatta olives that we are trying to work our way through. Egg whi...
More About: Complete , Fridge

Chocolate Fudge Sauce
2007-05-07 03:17:00
How is this for a Banana Split? My kind of comfort food. Every mouthful is just sinful, rich and disgustingly fattening. Bananas, Vanilla Ice Cream, Cream, Toasted Peanuts and of course, the richest most delicious chocolate fudge sauce to top it off. As you can see I love rich food. I am not obese, nor am I an over indulger but these kind of treats just make life a bit sweeter. MMMMMmmmmmmmmmmmChocolat e Fudge Sauce Ingredients400 grams of a good quality dark Chocolate, chopped2 cups of Cream40 grams of Butter, real butter no substitutes1 teaspoon of Vanilla Bean PastePop your cream and vanilla bean paste into a heavy based saucepan. Bring up to the simmer and take of the heat. Then add your butter and chocolate. Stir until the chocolate and butter has all melted through. You should have a thick, glossy, smooth mixture. Suggestions for other use, great on cupcakes, fabulous as a hot chocolate base - just add warm milk, perfect on top of a pavlova, great for using with fresh strawberr...
More About: Cola , Late

White Choc, Pecan and Mango Cookies
2007-04-28 04:41:00
Cookies, mmmmmmmm gotta love cookies. These are so good. The white chocolate, dried crystallized mango and pecan nuts, make for a sensational taste combination. This is based on a Mrs Fields Cookie recipe with a little change to it, the mango. Go for it! 2 & 1/4 cups of Plain Flour1 tsp of Baking Powder1 cup of Brown Sugar, firmly packed1/2 cup of White Sugar250 grams of Salted Butter, softened2 large Eggs2 tsp of Vanilla Bean Paste1 cup of Pecan Nuts, chopped1 & 1/2 cups of White Chocolate Melts100 grams Dried Crystallized Mango , choppedPreheat oven to 180 degrees Celsius. In a medium sized bowl combine flour, baking powder and salt. Mix well with a whisk. Set aside. In a large bowl with an electric mixer or freestanding mixer blend sugars and butter on a medium speed until well combined. Add eggs and vanilla bean paste, beat at a medium speed until well combined. Add the flour mixture and beat on a low speed until just combined. Then stir in pecans, mango and white chocolate ...
More About: Cookies , Cook , Cookie

Rainforest Inn Paluma
2007-04-25 05:45:00
After we finished admiring the sheer beauty of Little Chrystal Creek we headed further up the mountain to Paluma Village. The scenery was breathtaking. We were all famished. We found a great new restaurant located in the heart of Paluma Village. Rainforest Inn Paluma, 1 Mt Spec Road, Paluma, 07 4770 8688. They also have accommodation for your comfort and a nice break if you wish. They only opened in November last year. The food was sensational. The Chef there puts on a fabulous lunch that we had trouble finishing due to the huge portions. The interior is very comfy with big couches in front of the fire. Yes a fire in North Queensland. It is quite cool up there on the mountain. The lovely Jeffrey King is the Chef of this welcoming place and he has an excellent flair for food. Ben and Jared ate Beef Nachos which were massive servings, David and I had an open faced Steak Burger, lovely Fries with Garlic Aioli and the burger had an American Style BBQ sauce, with I think it was Hick...
More About: Rest , Forest , Fore , Luma

Has the world gone mad, or is it just me?
2007-04-21 15:34:00
Sometimes I wonder whether I am going mad you know. I am not trying to be negative, but really, people just don't give a shit anymore. Is it because I am getting older. I have different expectations now than when I was younger. Customer service just isn't what it used to be. When did looking after your customer, Stop? Sometimes I just think that it is an inconvenience for some people to actually do their job. Also what happened to good old fashioned manners. When has it become okay or acceptable to just abuse the crap out of someone just for actually doing their job. This is a story of a nice person copping some absolute bullshit. I saw a customer this week and I have never been so shaken up or shocked by a customers behaviour. I went into a Auto Repair joint to see a man about a price he was querying. I arrived and smiled as I usually do and then shook his hand and introduced myself. Right from the start I could tell he was agitated. Arms crossed all defensive and ready for a fi...
More About: World , Just Me , The World , Gone

Szechann Rack of Veal with Szechann Pepper Cream Sauce
2007-04-21 04:51:00
I love meat with some kind of heat to it. It truly makes you feel warm inside. We all loved this dish. It was a sexy plate licking dish. I am just drooling with the thought of it. This is seriously sexy food. The sauce is spicy and hot with the cream just taking the edge off the heat. The sweet potato and pumpkin puree is sweet and luscious and compliments the sauce and veal completely. Not bad for a Sunday roast huh? This is what happens when the red wine flows through my veins. I am absolutely adoring a gorgeous Margaret River 2005 Cabernet Merlot Clean skin I have bought a few bottles of. I am seriously thinking of going and getting a case now. So smooth and easy to drink. You know, one of those bottles you make sure you get the last drops out. Or is it only me who does that. LOL Probably just me. Back to the veal.IngredientsOne Rack of VealSzechann Pepper cornsSea Salt Flakes1 small piece of Butternut Pumpkin, skinned and cut into pieces1 medium sized gold Sweet Potato, skinned a...
More About: Sauce , Cream , Chan

Little Lizards
2007-04-14 14:18:00
I find this artwork quite intriguing and wondered whether all the lifeguards do this. Draw pictures of scary crocodiles when there is a sighting. You tell me? Looks like a large lizard rather than a crocodile. Is this drawing meant to scare our tourists who can't understand English. Watch out for lizards tourists from other lands, the little lizards are coming. If you compare the size of the sand granules to the actual drawing of what is supposed to be a scary crocodile, then that's one microscopic lizard you have to beware of. Now I am sure the lifesaver tried very hard to make him look scary but I don't think he does, do you? At first I thought a child drew that as a joke. But then I thought no, they are always closing the beach down there because of salt water crocodiles. So there you have it. A very scary looking little lizard to warn the tourists. I worry for our tourists you know. They are always getting themselves in trouble over here in our gorgeous country, and now I un...
More About: Little , Lizard , Lizards , Litt

Little Crystal Creek
2007-04-14 12:59:00
So we went out for a day trip in the car before JD and Miss A went home to their mother. We decided to go up to the rain forest just 40 Min's north of here. Our first stop on the way was here, little crystal creek. This place is just beautiful. My goodness the rain forest was sensational and the views of the mountains just made me feel so relaxed in awe. To top it off little crystal creek to me is not a creek, it's a perfect set of waterfalls big and small. The man made stone arch bridge was gorgeous. It was like a scene out of a movie, a place I never knew I would see. The pictures just do not do the experience justice. You have to be there to understand how amazing it is. No words can describe the feeling this place creates in your soul. I imagined seeing a horse and carriage stroll across this bridge. The place really is nearly untouched. The pathways and bridge feel like they have always been there. You are surrounded by the biggest trees that have the most amazing ferns hangi...
More About: Crystal , Little , Litt , Cree , Creek

Banana Pancakes with Bacon & Maple Syrup
2007-04-13 06:40:00
The first time I had bacon plus maple syrup on pancakes was in the US. I thought it was strange. But I am always up for new things. They are so delicious and so yin and yang, sweet and salty, and all that JAZZ. You get the picture. I have become addicted to them. On a Sunday morning all of our family just can't resist a hot brekky. It's a must have. Even in summer and yes in Tropical Queensland. This Easter Sunday with everyone here was a good reason to indulge in some extra fat molecules. Since our move, two of our midgets have been in Brisvegas and come up here on school holidays. So it has been just awesome having them home again. They took their first plane trip and I was jumping up and down with excitement as they waddled down to the gate to get off the plane. All seven of us together again. I think everyone else thought we were a pack of wild monkeys Oo Oo Oa AAAAAA. Sorry, I digressed yet again. Back to the pancakes. I had some bananas that were looking really ripe and the ...
More About: Pancake , Banana , With , Cakes , Cake

Pan Fried Salmon on Mash with Hollandaise
2007-04-09 05:38:00
Ingredients2 pieces of Salmon, skin on of courseMashed Potato, the way you like it.For the Holl andaise3 tbsp White VinegarGround Course Black Pepper125 grams Melted Butter6 Large Egg YolksGood Pinch Salt Flakes1/2 Lemon JuicedLoveReduce vinegar with black pepper in a small saucepan until about 1 tablespoon is left. Melt butter and allow to sit for a minute, so that it separates. Place the 6 egg yolks into a clean mixing bowl and whisk together with vinegar, until fluffy. Then pour the melted butter in a thin stream while you continue to keep whisking on high speed. Leave the remaining solids from the butter in the jug. Try not to get to much in the sauce when pouring. Whisk in the lemon juice and salt. Taste for seasoning.Once your mash and hollandaise are set to go. In a hot fry pan with a good knob of butter and a splash of olive oil, place the salmon skin side down and fry for about 3 Min's. You want the skin to be crispy and golden brown. Turn the salmon and season with salt an...
More About: With , Anda , Land , Fried

Brilliant Bread
2007-04-07 11:44:00
We really have gotten out of the habit of making bread since we moved up here to Townsville. We used to make it every weekend and kind of took it for granted how lovely it is to make our own. The smell of the yeast is just heady and then when it is baking in the oven the whole house fills with an amazing smell. Who needs air freshener when you can bake? I have always been partial to a fresh baked loaf smothered in good old fashioned butter. Crusty on the outside and that incredible flavour of toasted sesame seeds. MMMMMMmmmmmm 4 cups Brea d Flour400 mils Water2 tsp Dried YeastLittle extra MilkPassion Place all ingredients in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 Min's on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand...
More About: Read , Brilliant

The Sopranos and how it relates to my job.
2007-04-02 14:45:00
http://www.hbo.com/sopranos/ Here he is, Anthony Soprano . I don't know why he is sexy, he just is. Maybe it's the power associated with his character. But I love him.This is my favourite television series. It is just fantastic. I thoroughly enjoy every moment watching it. I can't help it, The Mafia and Me, make for a very interesting combination. In my heart I don't think the Mafia is a good thing and I am morally concerned with my obsessive interest in it. But I find the Mafia fascinating. They seem to exude this perverted confidence that I just can't help but enjoy. Goodfellas another fantastic film is just a classic. I think deep down inside I am definitely a naughty girl. Being naughty is alot of fun. You know what I mean ;)So how does this all relate to my job and a naughty girl like me. I'll tell you, in Townsville I am selling Waste Management and my bosses name is Tony. Freaky Huh? I just love, love, love and love my job. It suits me. I am part of the Family! Weird Coi...
More About: The Sopranos , Sopranos , Late

Chilli Crab Linguine
2007-04-02 13:38:00
Look at these bad boys. Mud Crab is truly my favourite seafood. They are so sweet and so luscious and so sexy to eat. The fresh smell of a Mud Crab is intoxicating. What to do, what to do with these gorgeous bad boys. I want to do something that makes them the stars of the show. Chill i Crab Linguine is an excellent way to show off their talents. The hardest part about this job is getting the meat out of these very hard shelled crabs.This is an easy recipe and I always, just get happy, with heaps of chilli in it. But the recipe for you will be a little toned down. I may love to scorch the inside of my tongue and mouth with chilli, but you may not. Ingredients1 Mud Crab, with all the flesh taken out and the shell discarded400 grams of Linguine2 small Birds Eye Hot Red Chillies, finely chopped3 cloves of Garlic finely chopped 1 large Lemon, juicedGood Olive OilKnob of ButterSalt Flakes & Pepper to seasonSo get some water boiling in a very large pot, add a good pinch of salt and add the...
More About: Hill , Guin

Just had to share :-)
2007-04-01 14:13:00
Couldn't help myself but share this little photo with you all. I has a Flavor. Sorry that I have not been posting it has been one hell of a week. Dave has been away and I have been all over the shop. I have been sulking, yes that's right I said sulking. I have been sitting here pouting away until his return. I am an extremely social girl and I have been going nuts. I hate going to bed at night by myself. I have not been inspired to cook all week. Sunday night was make your own night. We had cereal or toast. On Monday we bought a BBQ chicken and some pasta salad with fresh bread rolls from the supermarket. Tuesday I made a basic chicken pasta with a tomato sauce. We even had chicken with ham and cheese inside from Leonard's, and potato gems. I won't go on, but lets just say I was completely uninspired with Dave not about. Really not an eventful cooking week. So that's why no posts. But I picked up the ball when he came home on Friday night. So over the next few days I will show ...
More About: Just , Share

Oysters Kilpatrick
2007-03-26 11:52:00
How could you not love them? But alot of people hate them. Me, I am an addict. I love them. They are just one of those foods that unless you understand them, take in their elegance and respect the beauty within, you can't really appreciate them. They are more than just food they are a true delicacy to me. I am one of those people you see, who could just keep eating them, one after the other. Some people cringe at the thought of eating one, just like I do when you mention foie gras. Yuk, can't imagine eating foie gras. Sorry, I know all the groovy chefs love it and think that it just exudes some kind of status or something. But there is no way in hell I am going to eat it. Weird huh? Anyway back to the Oysters I digressed again. Sorry. So I know this is one of those classic simple recipes and I know practically every restaurant up here serves them, but there is nothing like doing it yourself. These gorgeous oysters are from Coffin Bay in South Australia and still up here they are s...
More About: Rick , Trick , Patrick

Lemon Lattace Cheesecake Slice
2007-03-23 08:28:00
These are so yummy. A lady about 8-9 years ago at work brought them in for a morning tea once and everyone just adored them. I can't remember her name. I asked her then, how do you make them? It went in one ear and out the other. All I remember her saying was, it was so easy and that she used one 250 gram butter and one 250 gram Philadelphia cream cheese. I kept thinking, that's alot of butter. Anyway I craved them for months after that morning tea. So I came up with my own recipe and it works really well. Enjoy them, they are so beautiful and perfect with a coffee. Ingredients 250 grams of Butter softened500 grams of Philadelphia Cream Cheese softenedJuice of one large Lemon , or two small Lemons 1 tablespoon of Gelatin 3 tablespoon of Boiling Water1 cup of Caster Sugar1 teaspoon of Vanilla Bean Paste2 packets of Lattace Biscuits or Similar ( puff pastry biscuit)Blend butter in a free standing mixer and blend on high until light and creamy. Add cream cheese and blend again on hig...
More About: Cake , Cheesecake , Slice