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Sticky Date, Ginger & Macadamia Nut Puddings with Butterscotch Sauce
2008-04-20 02:59:00
So this is the first recipe with my homemade Glace Ginger . When I first started making these last night I could never have dreamed that they would turn out so wonderful. They are rich and decadent. They have that gingerbread smell to them. These are not for the faint hearted, they are a meal in themselves. I think the next ones need to be made in smaller ramekins or make one large one and cut into small slices. It was a struggle between the heart and the tummy to finish one. The butterscotch sauce was heaven and complimented the puddings so well. I have taken a good old Women's Weekly recipe, tarted it up and enriched it in a very decadent way. So for all of you in need of comfort like I am at the moment, please take comfort in one of my gorgeous puddings.IngredientsPuddings 1 and 1/2 cups of dried dates1/4 cup of glace ginger1 teaspoon of bicarbonate soda1 cup (250ml) boiling water50g butter, chopped1/2 cup of firmly packed brown sugar2 eggs1 cup of self raising flour1 and 1/2 cups...
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Glace Ginger
2008-04-18 01:04:00
I have had a brain freeze over the last couple of weeks as to what my next recipe is going to be. I have been fretting. I don't know why? I suppose all the job hunting has put me in a very focused place. I am only in the last 5 days getting interviews for jobs I applied for 3-4 weeks ago. I don't know what is happening with the job market at the moment. It seems to be very different than the last time I actually had to go out and apply for one. I have kinda just fell into the roles I have had. So this is new territory for me. All the waiting kinda makes you feel sick and nervous at the same time. The interviews are now coming through thick and fast which is making my head spin. So cross your fingers for me that I get the one that I want.Sorry I have digressed. Back to the ginger. I was walking through the supermarket the other day talking to myself, saying I have to come up with something soon that is worthy. Then I saw the most beautiful looking hands of young ginger. I picked on...
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Lamb & Onion Tarte Tartin
2008-03-16 12:46:00
As you know I am a huge fan of puff pastry (no Duncan I didn't make the puff pastry myself ;)) and lately I have been dabbling with variations of the Tarte Tartin. This one is the perfect lunch or light dinner. It covers the sweet, salty, and sour rules to a tee. I loved making this one, it's so easy and packed full of flavour. Enjoy :)Ingredients3 Brown Onion s Sliced2 Yellow or Red Capsicums Sliced2 Cloves of Garlic Chopped Finely1 Small Red Hot Chili Chopped Finely (include the seeds)Balsamic VinegarKnob of ButterOlive Oil Excellent Quality3 Lamb Fillets2 Sheets of Ready Rolled Puff Pastry125 grams of Feta Cheese crumbled(I used a creamy textured one)1 bag of Pre Washed Rocket or if in the USA ArugulaPreheat your oven to 200 degrees Celsius. In a large frypan add a splash of olive oil and a knob of butter, start by frying your onions on a high heat, don't be tempted to play with them to much, we want them to start caramelizing. When they have softened and just starting to get l...

A Sea of Possibilities........
2008-03-09 12:03:00
When I made my decision last week to end my new life as a chef, it ripped my heart to pieces. I know in myself I have done the right thing. Who would have thought that it would have been such a sad affair for me. I cried on Tuesday knowing it was the last day I was going to put that chefs uniform on. I cried as I said goodbye to my new friends that I had made. I cried when I left the building for the last time. This has not been a decision that has been easy, I had weighed up all the pros and cons but at the end of the day my family is so important to me.I will still continue to work the 9-5 job just like everyone else but I now have a new perspective, with a path of new possibilities ahead of me. I have decided not to pursue a career in cooking. Why is that you say? Well I have discovered in my time as a chef that once in the industry for a few years, my chef friends don't cook unless they are at work. Cooking becomes a chore that you just don't want to do. I don't want to end u...

Trouble in Paradise!
2008-02-27 13:10:00
I love my job. I love all that is about being a Chef, but and here comes the but...... What happens to your family when you choose something that takes you away from them?My life has somewhat turned into a lonely strange existence, not only for me but my husband as well as my children. It has been six weeks since I started my new life as a chef and in that time the cracks are slowly starting to appear in what is such a solid family. Don't get me wrong we all still love each other but when your 2 year old wont let go of you and your husband has that sad tone in his voice, you can't help but wonder whether the choice you have made is the right one. Let me give you an example of a day in my life now.My day starts at 1.30pm to give you an appropriate understanding, I get myself ready and head to work. I get all geared up in my chefs uniform and start work at 2.30pm. I finish work usually between 10.30pm and 11pm. I get home at about 11.15pm the kids are asleep and Chopper is asleep on...
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A Burning Issue!
2008-01-28 08:02:00
Well my first two weeks have been AWESOME!!!!!!! Busy, busy busy, but I will get used to it. It is such a rush and I never dreamed that I could love a job so much. The rotating shifts have been the hardest task to master. I have been so exhausted. This is not a job for the faint hearted. I thought that the first few months would be washing up, clearing kitchen benches off and so forth. It hasn't been like that at all. Anything but. I am working in the larder section to start with. Which means I get to make all sorts of salads and prep the seafood. I make wonderful cheese platters. We make all the antipasto stuff. Roasted eggplant, capsicums, marinated mushrooms etc. I get to add my artistic flair. The second night shift that I worked, I got to make one of my own salad creations for our restaurant. It was my roasted sweet potato, rocket and feta salad. I make up smoked salmon platters, with capers and red onion. I work with a fantastic Demi Chef and he is teaching me so much. My kni...
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When I grow up I want to be a .............
2008-01-11 12:43:00
When it comes to work, sales has always been my career. I fell into it really a long time ago. I have always been good at it and I have always felt it was what I was going to do for the rest of my life, kind of like I haven't had an option, that's just what I do. For the past 18 months or so, I have had this feeling like there was a lump in the pit of my stomach, that I just have not been able to remove. Although I have kept on keeping on, my heart was elsewhere. I have dreamt of being a Chef for such a long time. The urge has just become stronger and stronger.So you know what I did? I applied for an apprenticeship as a Chef for a world renound venue and you know what? I got it! You are now looking at a 34 year old 1st Year Apprentice Chef ladies and gentlemen. It feels so good. My first day is Monday and I am so excited. I know it's going to be hard work and I know that I have so much to learn, but I can't wait to start my first shift. I got fitted for my lovely Chefs uniform t...
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Tiramisu
2007-12-31 02:34:00
Look at that! Now this is a really beautiful desert. Oh, do I love Tiramisu. Look at those gorgeous layers, just perfect. The espresso is just soaked in enough to leave that beautiful centre of sponge finger in the middle. This recipe has come from Stephanie Alexander, The cook's companion, with just a little tweaking from me. The recipe states to allow it to sit in the refrigerator for at least two hours, but I leave mine in overnight. It just gets better the next day. All those flavours just seem to enhance and meld together for maxium enjoyment. Gotta love it and you just have to try it. Another classic recipe. 6 eggs separated2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)500 g mascarpone1/4 cup of cherry brandy1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)24 sponge finger biscuitsgood quality dark chocolate for grating over the topSelect a 2 litre rectangular dish that is at least 8 ...

Merry Christmas Everyone!
2007-12-24 06:18:00
Well it is that time of year again. Santa is getting ready to fill his sleigh with all those presents for little children and big children alike. I am preparing for a gastronomic feast for just Chopper, Peanut and Myself. With B and M away in Brisvegas with their father and J and A with their mother for Christmas day this year. This will be the first Christmas in a long time I won't have a bunch of people over munching out all day. The pressure is off. It's kinda nice actually. Chopper and I can have quite a lavish little gourmet feast on our own without food for the masses. Croissants for brekky with bacon and eggs.I have two lobsters in the freezer ready to be grilled in their shells on the BBQ and I am making a nice Bearnaise sauce to top them off. Caesar salad to go with, Choppers favourite. Peanut has been munching out on home made rum balls for the past two days.I have 2 dozen NZ oysters so we can have those done in a classic Kilpatrick.Plum pudding of course with vanilla...
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Blueberry Arancini with Caramelized Balsamic and Vanilla Icecream
2007-12-08 12:03:00
As promised. What to do with that leftover Blueberry Risotto. Place in the fridge and allow to go really cold. I would recommend overnight. The risotto will go very firm, so you can shape it into golf ball sized balls. The rest is easy. All you have to do is flour them, roll them in beaten eggs and then cover them with bread crumbs. Allow them to rest in the fridge for at least half an hour.Then fry to golden perfection in hot canola oil. Serve immediately with this gorgeous gem Chopper picked up for me at the Del Santos deli in Ayr, caramelized balsamic vinegar and add a really big scoop of good quality vanilla ice cream.Gorgeous just gorgeous, I tell you.This is another sweet version of an Italian savoury classic people. Yummo!
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Blueberry Risotto with Mascarpone
2007-12-03 09:17:00
There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4Ingredients1 1/2 cups Arborio RiceA big knob of Butter250 grams of Blueberries6 Cups of Milk2/3 cup of Castor SugarPinch of Salt Flakes1 teaspoon of Vanilla Bean...
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Can you help solve the mystery?
2007-11-26 21:38:00
Are you or do you know a North Queensland Food Blogger?If so please leave a link in the comments section of this post?I would like to compile a list of us on my blog & start an NQ food blogging community. Surely, I cannot be the only one?Help me solve the mystery!
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Marvelous Magical Matt Moran
2007-11-15 11:08:00
His Book Sirloin Steak with Red Wine Butter & Pont Neuf Potatoes (aka Fat Chips) Raspberry TartMatt Moran , he is just an amazing chef. His restaurant Aria is a place I dream of going to, when next I make the journey all the way down to Sydney. It holds two coveted Chef's Hats awards. I fell in love with him when I watched the television series Heat In The Kitchen on the Lifestyle Food Channel His book clearly shows how talented he is and how passionate he is about great quality food. The Good Food & Wine Show is always fantastic and this year was no exception. My friend Kym and I spent five and a half hours there. Nibbling and wine tasting our way through the mountains of displays. The best part of the show was the fabulous Matt Moran. He made the steak pictured above as well as that lovely raspberry tart. He is extremely witty, very funny and charming. He also told us of a brand new series he is filming with Catriona Rowntree called The Chopping Block can't wait for that....
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Leaving on a Jet Plane!
2007-11-08 22:14:00
I am off everyone. Getting on a plane this morning for Brisbane. What for you may ask? Well it is Good Food & Wine Show time. I love the Good Food & Wine shows, they are so much fun. Lots of things to nibble and munch on. Lots of gorgeous new things to spend my money on. I would like to say a big Thank You very much to the guys at Lifestyle Food for sending me a couple of free passes because they like my blog. I feel extremely privileged and special. This trip is also an early birthday present for myself as I am turning 34 on Wednesday. So have a great weekend everyone and I will catch up with you all when I get back. Big KissesSquishy
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Curried Sweet Potato Pasta
2007-10-30 11:25:00
I was on the Lifestyle Channel Message forums the other week and another forum commenter had said that she would like to see some recipes that were quick and easy for the working mother. So I thought I would pop a recipe up that is quick, simple and a crowd pleaser. This one is sweet, spicy and not the type of sauce you would expect to have with spaghetti. Trust me it works and it tastes awesome. You can make it as hot or as mild as you wish. If you know me and curry, you know I like it hot, really hot. So go on, give it a whirl and let me know what you think?Cheers Amelita AKA (Squishy)Ingredients2 small to medium Sweet Potato es, chopped, steamed till soft, then mashed3 heaped teaspoons of Curry Powder, 2 if you would like it milder1 sliced Red Onion2 large Cloves of Garlic, diced finely1 400 ml of Coconut Cream500 grams of SpaghettiPlace your spaghetti into a pot of boiling salted water and cook until aldente while you make your sauce. To make your sauce, fry your onions till soft...
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Snickerdoodles
2007-10-21 11:53:00
What a cookie, oh my goodness these are so delicious. I love my Betty Crocker cookbook that I brought back from the USA and this is now one of my favourite recipes. They are light, crispy, soft in the middle and remind you of a donut with their cinnamony flavour. They are so easy to make, it's ridiculous. I have only adjusted one ingredient in the recipe and that was shortening, as I didn't have any on hand. I used butter instead. I don't know if it made a difference, but I don't care, they are fabulous. I urge you to try this recipe. The Americans sure do know how to make cookies and I love them for it. 1 1/2 cups of Sugar250grams of Butter2 large Eggs2 3/4 cups of Plain Flour2 teaspoons of Cream of Tartar1 teaspoon of Baking Soda1/4 teaspoon of Saltextra 1/4 cup of White Sugarextra 2 teaspoons of CinnamonPreheat your oven to 180 degrees. Beat the sugar, butter and eggs in a large bowl with an electric mixer on medium, till creamed nicely. Stir in flour, cream of tartar, bakin...
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And they lived happily ever after.................
2007-10-17 12:49:00
Well everyone, at 5.00pm on the 15Th of December this gorgeous man is going to become my husband. Yes, the mad bugger actually would like to call me his wife. I am a very lucky girl, because I get to marry my best friend. We have gone through the ups and downs, all the travesties and tragedies that you could imagine. Being a blended family has thrown us definite curve balls, we have caught them and thrown them right back. At the same time we have taken life by the balls and enjoyed it immensely. With five children at our feet we have enjoyed laughter, tears, anger, frustration, happiness and every other emotion you could imagine. We are not the perfect family but I wouldn't want us to be. Life is meant to be a roller coaster of emotions, so you know how to live in it and how to appreciate the good times. There has definitely been more good times than bad. So on the 15Th of December our blended family makes the biggest commitment of all. When I asked my two step children to be, if i...
More About: Happily Ever After , Lived

Chicken, Bacon & Cream Cheese Volauvents
2007-10-10 12:29:00
I know Volauvents are kind of dated and unfashionable now but I can't help but love them. I have made this recipe for years and it has always been a winner. You just have to love all that crispy perfect puff pastry and no again I don't make them myself, I am still afraid of puff pastry and yes I know Duncan from http://www.syrupandtang.com/ will be disappointed in me for still being a fraidy cat. Sorry Duncan :( The store bought ones are so perfect and lovely, I just can't help myself. I just hand the money over blindly and try not to give myself a good slapping for not making them myself. These are extremely fattening people, just the way I like them. Adds to my squishyness and I am all about the squishyness. Yeah Baby!!! So here is the recipe.750 grams of Chicken Thigh Fillets, chopped into little cubes4 Rashers of Bacon , chopped into little bits12 medium Volauvent shells250 grams of Philadelphia Cream Cheese , sliced into pieces50 grams of Butter2 tablespoons of Plain Flou...

Balsamic Strawberry Mini Pavlovas
2007-10-06 03:10:00
This is one of those recipes I have had in my head for months. Strawberries and balsamic are a wonderful combination together, why not take that a step further. I have created my own easy balsamic glaze. Made mini pavlovas, filled them with fresh whipped cream, sliced strawberries and topped it all with the Balsam ic glaze. It is what it is and that is Gorgeous!For the Balsamic Glaze:Take one 250 ml bottle of a standard balsamic vinegar, place in a saucepan, simmer and reduce by half. Then add 2 tablespoons of Glucose Syrup (Corn Syrup) whisk the syrup through and allow to cool. Your done. This is also the perfect glaze for roasts, steak, carrots the list goes on. For the Mini Pavlovas:4 egg whites, 1 cup of castor sugar ( superfine sugar), 3 teaspoons of cornflour, 1 teaspoon of white vinegar. Whisk your egg whites on a high speed until they form stiff peaks. Then still whisking on a high speed, add your castor sugar little by little. The mixture should be stiff, glossy and all the ...
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Finally !!!
2007-10-04 13:27:00
After 3 months of traumatising events with my computer, I am online again. Let us just say never, ever, ever, let your children use those free game sites on the net. I am telling you what a nightmare. Even though I have anti virus software, nothing can prepare you for the devastation that a virus can do to your computer. Also nothing can prepare you for the time it takes for someone to diagnose your computer and fix the problem. Every time I called the reputable computer repair guys it was, sorry I have not had time to look at it yet. We finally just went over and picked it up and went to someone else. HP specialist the first mob were supposed to be. Now taking your computer to a repair person is a scary experience. You are afraid of how much it is going to cost You are afraid whether or not they will be able to fix your computer How long is it going to take Are they going to be able to save all the beloved info and pics on your computer Is it going to cost me hundreds of dollars a...
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Where did I go?
2007-09-27 00:48:00
Hi Everyone,I am still here. Just having problems with my computer. It is being repaired but it is taking a little more time than expected. My Internet connection is suspended while I am not using it, but I did not realize it was going to affect my emails. I have updated my email address on blogger to my hot mail so I am up and running again.The move has gone exceptionally well and I love our new house, especially my kitchen.I will try and post a new recipe this weekend, fingers crossed I get my computer back shortly.I would like to thank everyone for their ongoing support and hope that you are all well.Cheers Amelita

We are moving!
2007-08-29 02:16:00
Hello everyone,Just a quick post to let you all know that there will be no posts for a week or so. Our house that we have rented is going up for sale and we have found a new house to live in. We are moving this weekend and it ain't going to be pretty.Fantastic thing about the new house though is a GAS STOVE!!!!!!! More pantry space and a bigger kitchen. So I will see you all in a week or so and look after yourselves.Cheers Amelilta
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Can you tell I don't live in the City anymore?
2007-08-15 00:53:00
Country living really is a wonderful thing. You see things that you never get to see living in a big city. This is one of them. When we took the kids to the Townsville show, it was an eye opener. It was a day of family and down to earth fun. Duck racing and Duck fashion parades.................................. .............what the!!!!!!!!The man who owns the ducks took it all very seriously. He stated that he has a very nice old lady who designs the ducks outfits for him. He said, he gets ideas for their outfits, out and about, in shop windows. He comes home and describes them to the lovely old lady. She in turn then makes their gorgeous little outfits and Walla, you have a duck fashion parade. It was extremely funny and quite entertaining. The pictures really do explain themselves. The kids found it fascinating. Enjoy the pics!
More About: Live , City , Tell , In the City

For Tony by request - something easy :)
2007-08-10 23:21:00
My Boss Tony asked me the other day to make something on my blog that he could make. So here it is, Peach & Mango Chicken Curry with Coconut Rice and Cooling Yogurt. You can make this Tony, it's easy and you can make it as hot as you want.This is David's favourite curry that I make and we like it hot. You can see all the beads of sweat come off his forehead as he is eating it. Looks like he has been in a Sauna. Just the way he likes it. This really is a very simple curry, you can adjust the heat and I will tell you how to in the recipe. My kids love it :)Ingredients1 Kilo of Chicken Thigh Fillets, sliced (don't be tempted to use chicken breast, it's not the same)410 gram tin of Peaches, in syrup (reserve syrup)410 gram tin of sliced Mangoes, in syrup (reserve syrup)2 x large red onions, sliced thickly into half moons2 x large cloves of Garlic, chopped400ml tin of Coconut Cream2 tablespoons of Curry PowderA knob of ButterA splash of Peanut Oil, or Olive OilOnce all of your in...
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Vietnamese Transparent Pork & Prawn Rolls with Bean Sauce
2007-08-08 09:42:00
I would have to say Vietnamese food is one of my favourites cuisines. It is so fresh, so inviting and so yummy. I love these pork and prawn rolls. Lots of ingredients, lots of flavour, a little fiddly to make but absolutely worth it. Firstly you need rice paper. You can pick it up pretty much at most supermarkets. I buy mine at the Asian supermarket. Firstly you make the bean sauce. Very simple to do. Empty out the contents of one jar of Hoi Sin Sauce into a saucepan, then fill the jar with two thirds water, shake it about to get out the remainder of the Hoi Sin and pour into the sauce pan. Then add one large tablespoon of peanut butter. Bring to a simmer stirring all the time. Once everything has combined into a smooth thick glossy sauce, take off the heat and refrigerate covered until it is nicely chilled. Char Sui Pork is your next main ingredient. Slice it into about 5 ml slices ready to put into your rolls. You will need about 500 grams of lovely fresh prawns. Peel and devein i...
More About: Bean , Ames

7 Food Facts
2007-08-05 00:53:00
The lovely Miss Margot from Coffee & Vanilla had tagged me a while ago to answer 7 Food Facts about myself. Due to the plague in my house I had totally forgotten about it. Sorry Margot. So here it is finally. I would like to tag in turn a couple of my favourite bloggers Uncaring Bear, Little Miss Moi and finally Duncan from Syrup & Tang.I am a totally messy cook. Without my Dave I would be stuffed. Example above of my true messy style. Also my kitchen is to small. I need a bigger one so I can make even more mess.I hate, hate, just hate, any bread over a day old. If it hasn't been baked that day, it's only use to me is either toast or homemade bread crumbs. Coming from a very poor family, I came to appreciate very fresh bread when we had it. I am scarred for life!Offal, can't eat it, won't touch it, I run in the other direction, it just gives me the willys and turns my stomach. I have turned my children into food snobs. Simply the best is only good enough for them. They are t...

Weeks on the brink of madness!!!!!!!
2007-08-04 01:35:00
Finally the madness is over and the sickness that has plagued our lives has dissipated. Pheeeew!!! I have been absolutely exhausted and my brain has turned to mush. I am starting to feel normal again and the old routine has just gotten back to where it needs to be. Work is back on track and now it is time to start really pulling out some great recipes. So what's in store for you, you say?Well............................Raspb erry & Rose Water Meringue Pie...................Vietnamese Transparent Pork and Prawn Rolls with Vietnamese dipping sauce....................Ben's fantastic chicken wraps and more. There will definitely be a delicious post before the weekend is up and I thank you guys so much for your support and understanding during the plague that has swamped our house.Cheers Amelita
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The Plague!
2007-07-22 13:48:00
Always in winter the usual coughs, colds and sometimes the flu breezes through and gives us all our turn to feel completely crappy and in totally needing of some bed rest. I feel like the last five weeks we have gone through at least 20 boxes of tissues in our house. But the last 2 weeks have been particularly gruesome in our house. This particular illness is one that any family dreads. The lovely gastro bug plague as I call it. That sensational nauseous and sick feeling that overwhelms you, so you can't move. It has been raging in all our hospitals at the moment. This particular strain has hit our family very hard. It started with the Peanut, I think he must have got it at the usual place................childcare. With babies you have to be so careful that they do not dehydrate. Then it hit me of course after caring for him while he was ill and now poor David, extremely contagious people. I am just hoping Ben and Maddy don't get it, but Ben is starting to look a little ill now a...

Playing Wtih Flavours - Asian Style Roast Beef
2007-07-10 14:18:00
I have been wanting to do an Asian Flavoured Roast Beef for a while and on the weekend was the perfect time to just throw caution to the wind and just chuck lots of my favourite Asian flavours together. It was a success. I marinated a 900 gram Rib Fillet roast for about 6 hours. I drained away the marinade. Reserve the marinade. I then seared it for two minutes all over with a little olive oil in a nice heavy based fry pan. I baked it in the oven for 45 Min's on 180 degrees and then gave it a good half an hour to rest covered in tin foil. While the roast was resting. I put the drained marinade into a large heavy based saucepan with 500 mils of beef stock. I reduced it on a high simmer for about 15-20 Min's, until it reduced by two thirds. Taste for seasoning. Slice your beef across the grain and serve with the lucious, rich, sweet sauce. To accompany, some snow peas and sugar snap peas in a really hot wok for 2-3 Min's with a knob of butter, a splash of sesame oil and a good spri...
More About: Style

My New Piece
2007-07-07 04:45:00
Hey guys, I am back up and running. My computer has not been fixed yet, but it is all good, the laptop I have procured has everything I need.Which in turns means a new recipe will go up this weekend................Phew!Hope you like my new piece of artwork? She is softer in colouring than I usually do. I normally have black in all my pictures, but I am trying to get myself out of the box I have drawn myself into.Cheers Amelita
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