tag:blogger.com,1999:blog-74071913336426236422024-03-21T12:05:49.884-07:00Two sisters with a spoonFood we like, food we cook, food we eatRebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7407191333642623642.post-71734992133600413132011-02-17T19:09:00.000-08:002011-02-17T19:09:48.909-08:00Carrot CakePost by Alison<br />
<br />
Try either the nut or the nut less version.<br />
<br />
Makes 12 cupcakes and one loaf<br />
<br />
What do I need?<br />
<u>Cake</u><br />
<ul><li>1 cup Brown Sugar</li>
<li>1 cup Vegetable Oil</li>
<li>3 Large Eggs</li>
<li>Pinch Salt</li>
<li>1/2 teaspoon Bicarb Soda</li>
<li>2 cups Self Raising Flour</li>
<li>2 cups finely grated Carrot (around 4 large carrots)</li>
<li>1/2 cup Walnuts, finely chopped (substitute with raisins/sultans if preferred)</li>
<li>1 teaspoon Cinnamon</li>
<li>1 teaspoon Nutmeg </li>
</ul><u>Icing</u><br />
<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span id="goog_321952754"></span><span id="goog_321952756"></span><span id="goog_321952758"></span><span id="goog_321952762"></span><span id="goog_321952764"></span><span id="goog_321952765"></span>300g Icing sugar<br />
125g Cream Cheese, cold<br />
50g Unsalted Butter, room temp<span id="goog_321952763"></span><span id="goog_321952759"></span><span id="goog_321952757"></span><span id="goog_321952755"></span></span><br />
<br />
How do I do it?<br />
<u>Cake</u><br />
<ul><li>Heat oven to 180 degrees Celsius.</li>
<li>Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.</li>
<li>Add salt, bicarb soda, carrots, flour, walnuts and spices.</li>
<li>Mix with wooden spoon until all combined.</li>
<li>Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle</li>
</ul><u>Icing</u><br />
<ul><li>Beat the icing sugar and butter together with an electric mixer until well mixed.</li>
<li>Add the cream cheese in one go and beat until it is completely incorporated.</li>
<li>Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.</li>
</ul>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-11597043311795733442011-02-10T20:24:00.000-08:002011-02-10T20:24:23.425-08:00Mojito's<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><em>Posted by Rebecca</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I am a non drinker, but came across the refreshing flavour of a virgin Mojito at the Blu Bar in the Shangri-la hotel in Sydney.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0jTUCNpDbtF1wr4b4Yf6XV9TkKYUfBr4kTYdyTu8PRQtMq6gy7RA0o-eo8pUF1v76J9CzueF6waBbix44B40s7FZQB7gsTJX2ho_Nn7qydVrK2Q4tOhBjnNdHYek39BkmqDc36aH__4/s1600/mojito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0jTUCNpDbtF1wr4b4Yf6XV9TkKYUfBr4kTYdyTu8PRQtMq6gy7RA0o-eo8pUF1v76J9CzueF6waBbix44B40s7FZQB7gsTJX2ho_Nn7qydVrK2Q4tOhBjnNdHYek39BkmqDc36aH__4/s320/mojito.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I use the following recipe (minus the rum of course) similar to what's found on <a href="http://www.marieclaire.com/celebrity-lifestyle/articles/living/summer-drinks-cocktails-recipes?click=main_sr">Marie Claire</a>.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">What do i need?</span></div><ul><li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2 Oz Rum (optional)</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Soda water</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Fresh mint</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1 tbsp sugar</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1 lime, quartered</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Ice</span></div></li>
</ul><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">How is it done?</span></div><ul><li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Muddle the lime with the sugar</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Mix with soda water</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Add mint and ice</span></div></li>
</ul><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Tips and Tricks: Make sure you use fresh limes as lime cordial/syrup can overpower the drink. Try using cane sugar syrup instead of the standard sugar.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cQhKgyqe-l9wCWG-NbgssZkwAYtxD591ntbUudWQdwk2hJdPyRjQ-67x3dEI_Pk2DFjEfhStkrc4EtG9TPiixu4E1PpLwT6tP4Pjc5_AsXq5SYcnvpGsYReY5ZdcLFmBF80TbSWjRgY/s1600/lime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cQhKgyqe-l9wCWG-NbgssZkwAYtxD591ntbUudWQdwk2hJdPyRjQ-67x3dEI_Pk2DFjEfhStkrc4EtG9TPiixu4E1PpLwT6tP4Pjc5_AsXq5SYcnvpGsYReY5ZdcLFmBF80TbSWjRgY/s1600/lime.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1Q2hi6iunE63qzsrDbEfDuqzKtHQFwEqJD9bHn1Q55oUFYQJ9UKRsVx4gIIBRZzLxfEW5pnWvNVYboDNcCzUr-SkcGSh3VVc3rI1axgwWr2Of-ct5J2A97umq759V-481-Rsg0yxLjk/s1600/mint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1Q2hi6iunE63qzsrDbEfDuqzKtHQFwEqJD9bHn1Q55oUFYQJ9UKRsVx4gIIBRZzLxfEW5pnWvNVYboDNcCzUr-SkcGSh3VVc3rI1axgwWr2Of-ct5J2A97umq759V-481-Rsg0yxLjk/s320/mint.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-698483893763384832011-02-03T21:42:00.000-08:002011-02-03T21:42:11.793-08:00Yorkshire Puddings<em>Post by Alison</em><br />
<br />
Yorkshire pudding is a nice compliment to Roast beef.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHukU9cpfuSEG-UIrjegYSvn78gb8Z_nzgYgZi1I5b8g3YnK3WRE4GZ4qLb0WPwsP1Uj_M002gDzCin69dXK5KX2Yguei79WypA4mTw4hAoWW-HcB03SnzUFZO8oV91Ik3B1z-mPpB2oo/s1600/yorkshire-pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHukU9cpfuSEG-UIrjegYSvn78gb8Z_nzgYgZi1I5b8g3YnK3WRE4GZ4qLb0WPwsP1Uj_M002gDzCin69dXK5KX2Yguei79WypA4mTw4hAoWW-HcB03SnzUFZO8oV91Ik3B1z-mPpB2oo/s320/yorkshire-pudding.jpg" width="320" /></a></div><br />
What do I need?<br />
<br />
<li>115g (3/4 cup) self-raising flour </li><br />
<li>1/2 tsp salt </li><br />
<li>1 egg, lightly whisked </li><br />
<li>250ml (1 cup) milk </li><br />
<li>2 tbs vegetable oil </li><br />
<br />
What do I do?<br />
<ol><li>Place the flour and salt in a bowl. </li>
<li>Whisk together the egg and milk in a jug. </li>
<li>Add to the flour mixture and whisk until smooth. </li>
<li>Cover and set aside for 30 minutes to rest.</li>
</ol>Tips & Tricks: I also use the juice from the beef after beef is cooked to add more flavour.Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-86365667413851170572011-01-27T23:59:00.000-08:002011-01-27T23:59:52.555-08:00Ika Mata - Marinated Raw Fish<em>Posted by Rebecca</em><br />
<br />
This is my favourite dish of the Cook Islands. Every time we go for a trip, it's the first thing I want to eat. It's an old family recipe of DHs and the first time we tried making it ourselves.<br />
<br />
What do I need?<br />
<ul><li>500 grams ling fish</li>
<li>1 can coconut cream or milk (optional, see Tips and Tricks below)</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ-epZHkUhNB2Pkl1logr0OKFDY7VtATxKdnQBVqaWddQG7-eCsP26sp6zlEqABtmjolfoKic6P5sXH6qoDvhRpRReob6Mff2Nwj-bmegXo2w1g6pmsDYNgC8hkz_Iqg8b6xLbmQMsh4/s1600/P1250408.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ-epZHkUhNB2Pkl1logr0OKFDY7VtATxKdnQBVqaWddQG7-eCsP26sp6zlEqABtmjolfoKic6P5sXH6qoDvhRpRReob6Mff2Nwj-bmegXo2w1g6pmsDYNgC8hkz_Iqg8b6xLbmQMsh4/s200/P1250408.JPG" width="200" /></a>1 carrot, diced</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 red capsicum, diced</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 white onion, diced</li>
<li>6 lemons</li>
<li>Salt</li>
</ul><br />
<br />
How do I do it?<br />
<ul><li>Soak the whole ling fillets in salt water for 30-60 minutes</li>
<li>Squeeze the lemons and collect the juice</li>
<li>Cut the ling fillets into large chunks and marinate in the lemon juice for 30 minutes</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU83kT0YjR8yhMjdsnlf3ENUVcmeHg-Z6d8dbhkoqpa-gQkHIeBrNpS_sA1D2usM8qp5bOHPnJ17kwl0DiTne0F0xY92Be1n78G3nfrwcAdJU2GqTPkqCvCM57sUzcvWRKrw5hlnwxUb8/s1600/P1250409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU83kT0YjR8yhMjdsnlf3ENUVcmeHg-Z6d8dbhkoqpa-gQkHIeBrNpS_sA1D2usM8qp5bOHPnJ17kwl0DiTne0F0xY92Be1n78G3nfrwcAdJU2GqTPkqCvCM57sUzcvWRKrw5hlnwxUb8/s320/P1250409.JPG" width="320" /></a></div><ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMsecdyCDh1Rtd-VNIUcXmlAjQqq9PpWdt3x_aX39F6DQhNlPXDd9dK3eE1A7wyprwdn0vs8sgoficS6QW4VtOlLszW_aTPWT3DBazZuaweyn8ABZcIxxwaptukscexCTmLPU9-88UoU/s1600/P1250411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMsecdyCDh1Rtd-VNIUcXmlAjQqq9PpWdt3x_aX39F6DQhNlPXDd9dK3eE1A7wyprwdn0vs8sgoficS6QW4VtOlLszW_aTPWT3DBazZuaweyn8ABZcIxxwaptukscexCTmLPU9-88UoU/s320/P1250411.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgaci9X9maim_8DjbsDVHkZYeNLcj3twL6higEjLdcOmyYFBL63az6zh2QX8CaBeBDrDFNt0zqEXPbaqymlkgqQ8lP0jOYE7HwIJf8sURFR0qMQrEJZ9N-2R_9QkxqhNYKVDGGw1Za4Q/s1600/P1250413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgaci9X9maim_8DjbsDVHkZYeNLcj3twL6higEjLdcOmyYFBL63az6zh2QX8CaBeBDrDFNt0zqEXPbaqymlkgqQ8lP0jOYE7HwIJf8sURFR0qMQrEJZ9N-2R_9QkxqhNYKVDGGw1Za4Q/s320/P1250413.JPG" width="320" /></a></div><li>Drain juice from fish</li>
<li>Add diced onion, capsicum and carrots</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMAyrUF5MeI0zS3pIbgI2hMpIluECVEeo1efwg1txSmbHQ2Ejx-KhWhT2kaV7m0u-Vlmd94iGE7fWMNNmtrObrv1DT-_jrwaMjSoump0mEwUL4sh2lT22gzvtsJhxLyg205I53rv-jYY/s1600/P1250412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMAyrUF5MeI0zS3pIbgI2hMpIluECVEeo1efwg1txSmbHQ2Ejx-KhWhT2kaV7m0u-Vlmd94iGE7fWMNNmtrObrv1DT-_jrwaMjSoump0mEwUL4sh2lT22gzvtsJhxLyg205I53rv-jYY/s320/P1250412.JPG" width="320" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt to taste</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the can of coconut milk or coconut cream if desired. I prefer it with coconut milk, we used cream this time and it was too thick for me</li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4ETzusgUR5lj74C3F5h_NZwWeHfJj1ESRgxsLzham18GAmdkj2R_-naSRK8B1fiPsB98U4gUaOYNRX1jfSLfdsMfx-evYaW0NrCNqBh_BKI9fm5A-S8H3pTf5nUIrkRELSMDwYMK3pw/s1600/P1250415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4ETzusgUR5lj74C3F5h_NZwWeHfJj1ESRgxsLzham18GAmdkj2R_-naSRK8B1fiPsB98U4gUaOYNRX1jfSLfdsMfx-evYaW0NrCNqBh_BKI9fm5A-S8H3pTf5nUIrkRELSMDwYMK3pw/s320/P1250415.JPG" width="320" /></a></div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tips&Tricks: Don't like coconut cream/milk? That's ok, leave it out; Substitute the Ling fillets with Snapper or Tuna; for a bit of zing add 1 diced red chilli's; try diced cucumber or celery in the mix.</div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-31668411762112251302011-01-21T02:24:00.000-08:002011-01-21T02:24:54.826-08:00Banana Bread<em>Posted by Alison</em><br />
<br />
My favourite recipe is taken straight from <a href="http://www.taste.com.au/recipes/3118/banana+bread">Taste</a>. It's a great way to use up those over ripe bananas you have.<br />
<br />
What do I need?<br />
<br />
<li>265g (1 3/4 cups) self-raising flour </li><br />
<br />
<li>40g (1/4 cup) plain flour</li><br />
<br />
<li>1 tsp ground cinnamon </li><br />
<br />
<li>140g (2/3 cup, firmly packed) brown sugar </li><br />
<br />
<li>125ml (1/2 cup) skim milk </li><br />
<br />
<li>2 eggs, lightly whisked </li><br />
<li>50g butter, melted, cooled </li><br />
<br />
<li>2 overripe medium bananas, mashed</li><br />
<br />
<br />
<br />
How do I do it?<br />
<ol id="method" sizcache="10" sizset="0"><li>Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang. </li>
<li>Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface. </li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.</div></li>
</ol><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzi6_-iajB8fk0I-OHYMCIxm9z2rJL_BSYKTCLfvVzGv5sDJrdYizykuzjKWchKmhqdrgyiT_AUqAwxxkYpkB5txpmbljd1S-WtCZV4ygyRR_vCPkpwexuZTHcyOiGEUXYMoQ9y037mdY/s1600/whole-wheat-banana-bread-for-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzi6_-iajB8fk0I-OHYMCIxm9z2rJL_BSYKTCLfvVzGv5sDJrdYizykuzjKWchKmhqdrgyiT_AUqAwxxkYpkB5txpmbljd1S-WtCZV4ygyRR_vCPkpwexuZTHcyOiGEUXYMoQ9y037mdY/s320/whole-wheat-banana-bread-for-web.jpg" width="320" /></a></div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-88946730358163321152011-01-14T02:25:00.000-08:002011-01-14T02:25:59.500-08:00Kumara (Sweet Potato) Salad<em>Post by Rebecca</em><br />
<br />
This was one of the many wonderful dishes we had at Christmas. So I stole the recipe from my SIL and adjusted it a bit (with mixed results!). Its a great dish to have with a BBQ.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4PYiJI6u5t_spWL3MNhPlLQ_-In0hRXOAwlg4qBMNTWfNoq9_iFVyYcQbVdUxxW92KWt3H-0u72_DpVgD1zqE_IIRSumbnG8TCwEAA1-lBQZFA_madB8XHr_rV-yusyjKz6Z8kX13PU/s1600/P1090405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4PYiJI6u5t_spWL3MNhPlLQ_-In0hRXOAwlg4qBMNTWfNoq9_iFVyYcQbVdUxxW92KWt3H-0u72_DpVgD1zqE_IIRSumbnG8TCwEAA1-lBQZFA_madB8XHr_rV-yusyjKz6Z8kX13PU/s400/P1090405.JPG" width="400" /></a></div><br />
What do I need?<br />
<br />
<ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkf-zcDW18z4o3qXEWrgqoBLHE1fxZMgNeC1SaxDc9bGnhlPtcVpnO_4NS1n_eQvg1YbNbpW9lglKrlWcfSIxNYaR3D4Jgg7BlPPR_geZL1yBhyzYS8Tnnh7sU90u7au6EVV-et4Csyk/s1600/P1090395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkf-zcDW18z4o3qXEWrgqoBLHE1fxZMgNeC1SaxDc9bGnhlPtcVpnO_4NS1n_eQvg1YbNbpW9lglKrlWcfSIxNYaR3D4Jgg7BlPPR_geZL1yBhyzYS8Tnnh7sU90u7au6EVV-et4Csyk/s400/P1090395.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">
</div><li>1 kg sweet potato or yellow kumara</li>
<li>1 red onion finely chopped</li>
<li>6 spring onions</li>
<li>1 orange, squeezed</li>
<li>Mayonnaise</li>
<li>2 rashers of bacon</li>
<li>Salt and pepper to taste</li>
</ul>How is it done?<br />
<ul><li>Cook the sweet potato. This is where I had problems! I boiled it, then I fried it, then I microwaved it! I should have just microwaved it as per the potato setting to start with.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZVWi5rEC8HenwuoDIhWrLurQXXwbC8j5D7nvwY41F6luqXb2DjaNjJ069E5bLcGwCs4_0pfbW_M31nJtLQLOd55nLFqggtoAJOBZoPMMaUfICueuHUYBdvkA5LvzadL1e-QN3INe4Lk/s1600/P1090397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZVWi5rEC8HenwuoDIhWrLurQXXwbC8j5D7nvwY41F6luqXb2DjaNjJ069E5bLcGwCs4_0pfbW_M31nJtLQLOd55nLFqggtoAJOBZoPMMaUfICueuHUYBdvkA5LvzadL1e-QN3INe4Lk/s400/P1090397.JPG" width="400" /></a></div><ul><li>Fry the bacon until crispy</li>
<li>Cut the sweet potato into large chunks</li>
<li>Squeeze the orange and keep the juice only</li>
<li>Mix in the red onion, spring onion diced bacon and orange juice</li>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMI_OGMzTWbVSCE-rGZw_xlkx4_oOfi-OkXe149xE7_6k1XGLyNtUnwzX520FVIGnG3q9Uj2G5mZ92S3FXgr1xOpx5qcn6GUlFCrM1tfI88NbBQulVmYrDOLngdIPbt14so5ugmdw-58/s1600/P1090400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMI_OGMzTWbVSCE-rGZw_xlkx4_oOfi-OkXe149xE7_6k1XGLyNtUnwzX520FVIGnG3q9Uj2G5mZ92S3FXgr1xOpx5qcn6GUlFCrM1tfI88NbBQulVmYrDOLngdIPbt14so5ugmdw-58/s400/P1090400.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHQ88l0Y4H-sRWK9jJ11qPUN0DNN0qZWcgP5H5oVkrXq2GjGm6QpHvdIiIHTOtuQ0NY6OZHg7mB4INRGeEg-nb22QL3jiSC3s5nbMzjMsIGMa_i80GcYliJTRcywNIAQ5nSutg1R3KqM/s1600/P1090401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHQ88l0Y4H-sRWK9jJ11qPUN0DNN0qZWcgP5H5oVkrXq2GjGm6QpHvdIiIHTOtuQ0NY6OZHg7mB4INRGeEg-nb22QL3jiSC3s5nbMzjMsIGMa_i80GcYliJTRcywNIAQ5nSutg1R3KqM/s400/P1090401.JPG" width="400" /></a></div><li>Add only enough mayonnaise to bind the ingredients. I added two large spoonfuls and this was too much</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETry5IvHrcufJkhKD7GbywlhjMz0m-6I0AXJS7L-yWUgCXd_ssZxtDZotDB8IxUOeR8ksF7Qblejm646ooBoaZG2qIJs6OU4sYTJ97p1qAHJE2CD79sMfsGaphD5etQCDgqbTuwbOcOQ/s1600/P1090403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETry5IvHrcufJkhKD7GbywlhjMz0m-6I0AXJS7L-yWUgCXd_ssZxtDZotDB8IxUOeR8ksF7Qblejm646ooBoaZG2qIJs6OU4sYTJ97p1qAHJE2CD79sMfsGaphD5etQCDgqbTuwbOcOQ/s400/P1090403.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQ5vS5V8uCZQ5OOxhkGju3ZJ9x63mrqcQH9eDxZtJfUUmsWM7P0-fHxolL3OUnaRC7vgcNt2O_AaaT6RDt1pESmhSEO0FnvaDxPf2HJCJ8Fvz1qjUlNcw8koKEJTtQdqLimJ2PkDy7TQ/s1600/P1090404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQ5vS5V8uCZQ5OOxhkGju3ZJ9x63mrqcQH9eDxZtJfUUmsWM7P0-fHxolL3OUnaRC7vgcNt2O_AaaT6RDt1pESmhSEO0FnvaDxPf2HJCJ8Fvz1qjUlNcw8koKEJTtQdqLimJ2PkDy7TQ/s400/P1090404.JPG" width="400" /></a></div><li>Enjoy! Even with my errors, it was still yummy!</li>
</ul><br />
Tips and Tricks: Make sure you know how to cook Kumara first; don't overuse the mayonnaise, just enough to bind the ingredients, I used two scoops and one would have been enough; try it with raisins or cranberries; add orange segments instead of orange juice.Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-77058930315762634542011-01-08T00:45:00.000-08:002011-01-08T00:45:00.616-08:00Not you're typical cake balls<em>Posted by Rebecca</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.donutstodelirium.com/uploaded_images/IMG_0092-724570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://www.donutstodelirium.com/uploaded_images/IMG_0092-724570.JPG" width="320" /></a></div><br />
So if you haven't yet heard of cake balls, check out <a href="http://www.bakerella.com/">Bakerella's blog</a>. I am not the baker in the family, and these definitely confirm that theory. Perhaps in the new year my sister can show us how it's really done?<br />
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In the mean time, what do yours look like?<br />
<br />
What do I need?<br />
<ul><li>1 box cake mix, I used Betty Crocker chocolate cake</li>
<li>1 tub frosting, I used Betty Crocker Vanilla</li>
<li>1 package nestle white chocolate buds</li>
<li>Red food colouring</li>
<li>Wax paper</li>
</ul>How do I do it?<br />
1. After cake is cooked and cooled completely, crumble into large bowl.<br />
2. Mix thoroughly with 1 can cream frosting, using a wooden spoon<br />
3. Roll mixture into quarter size balls and lay on cookie sheet (this is where it can get messy)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlM79pkFH9-88G-eyPCjiYQCyHLGR2nJra5braiHXVNQVw7ncxdsAyQXdFZxxLJ7qyxnY5YLYPEvatx7qc2LFU5h6Vo2xFy5M-u1II4umtAtyCwZqWrqbQe3u0kz2k3cxRZQ0xCCEyTA/s1600/100_4402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlM79pkFH9-88G-eyPCjiYQCyHLGR2nJra5braiHXVNQVw7ncxdsAyQXdFZxxLJ7qyxnY5YLYPEvatx7qc2LFU5h6Vo2xFy5M-u1II4umtAtyCwZqWrqbQe3u0kz2k3cxRZQ0xCCEyTA/s400/100_4402.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Chill for several hours. (You can speed this up by putting in the freezer.)<br />
5. Melt chocolate in microwave per directions on package (I did mine on the stove, I found microwaving the chocolate burnt it).<br />
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLyYN57cUvQ-oJDH4PjAnINZob-8fKG8shP7Tfhvhlry9SipE1scEd-rFa4SBX6rHhn-0BkVMrM0BRSW04xA_5BhFHxmtiBRT-trxavqHnkXwolIWih7ZTKAPFTgTBlbjoQoFRwPNXyk/s1600/PC150389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLyYN57cUvQ-oJDH4PjAnINZob-8fKG8shP7Tfhvhlry9SipE1scEd-rFa4SBX6rHhn-0BkVMrM0BRSW04xA_5BhFHxmtiBRT-trxavqHnkXwolIWih7ZTKAPFTgTBlbjoQoFRwPNXyk/s400/PC150389.JPG" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Tips and Tricks: Take your time, I did mine over three days (bake, then crumble and roll and finally dip); don't worry if they're not perfect looking, they still taste great; look on YouTube for videos of how to make if your struggling with the concept.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kF1hVHk6WzY4ubr0QCrNLXSJgceogr6KSOzq34waHCDdkO4wbMovxxJUvYwA4lTutDJL4Aake902LE3XYUKE-iK6fxC8OWlNb3-O2xAG4xzZdpcTcBTk-2Zo4DU_sp1t3WrSN2N55cI/s1600/PC150390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kF1hVHk6WzY4ubr0QCrNLXSJgceogr6KSOzq34waHCDdkO4wbMovxxJUvYwA4lTutDJL4Aake902LE3XYUKE-iK6fxC8OWlNb3-O2xAG4xzZdpcTcBTk-2Zo4DU_sp1t3WrSN2N55cI/s400/PC150390.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-32076172160288522412010-12-30T19:03:00.000-08:002010-12-30T19:03:00.342-08:00Scalloped Potatoes<em>Posted by Alison</em><br />
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So the question after every Christmas is what to do with all that leftover ham? Make Scalloped Potatoes of course! This is a recipe based on one from <a href="http://www.taste.com.au/recipes/7753/scalloped+potatoes">Taste.com.au</a>, but of course I think mine's better!<br />
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What do I need?<br />
<ul><li>20g butter </li>
<li>1 onion, halved, thinly sliced </li>
<li>1kg Desiree potatoes </li>
<li>300ml milk </li>
<li>Sliced ham</li>
</ul>How is it done?<br />
<ol id="method" sizcache="10" sizset="0"><li>Preheat oven to 200°C. Lightly grease a 6cm deep, 15cm x 24cm (base) ovenproof dish. </li>
<li>Melt butter in a frying pan over medium heat. Add onion. Cook for 4 minutes or until soft. Remove from heat. Set aside. Slice potatoes into 5mm-thick rounds. Pour cream into a jug. Add nutmeg, and salt and pepper. Whisk with a fork to combine. </li>
<li>Arrange a layer of potatoes over base of prepared dish. Top with a layer of onion. Drizzle with a little cream mixture. Repeat layers until all ingredients have been used. </li>
<li>Cover dish tightly with foil. Bake for 30 to 40 minutes or until potatoes are just tender. Remove foil. Cook for a further 30 minutes or until top is golden.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimv3TmW8dJCdDg__P2MARE3pBGYyNhP-fUd7LI3McD2psI0O_r6QMQeaaXBLwWJCQP05SnyexRWgk2_ACa9ptezRZm38m9-sYyVZzvvVagb8k3gFn1iR13vfABBbh_wFEMo1WXKRMVAhY/s1600/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimv3TmW8dJCdDg__P2MARE3pBGYyNhP-fUd7LI3McD2psI0O_r6QMQeaaXBLwWJCQP05SnyexRWgk2_ACa9ptezRZm38m9-sYyVZzvvVagb8k3gFn1iR13vfABBbh_wFEMo1WXKRMVAhY/s320/potatoes.jpg" width="320" /></a></div>Tips and Tricks: Leave out the ham for a meatless option; sprinkle with cheese before baking for a cheesy option, yum!Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-59133121341469142142010-12-24T17:42:00.000-08:002010-12-24T17:42:00.213-08:00An Australian Christmas Lunch<strong><em>Christmas 2010</em></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT2yAcHq6QfIq2hRDHt76ZQ4N7Xwm99my-9H484rlUf6P_ANXm__9jhODopb4BtZuj76qCoQbj0MBCIaifCDX0j8RLzUi9fxYPO3AoZV3Y5mEv8vxxWEkArH7eS2PyC4zbRr2JzkrdsA/s1600/PC190393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT2yAcHq6QfIq2hRDHt76ZQ4N7Xwm99my-9H484rlUf6P_ANXm__9jhODopb4BtZuj76qCoQbj0MBCIaifCDX0j8RLzUi9fxYPO3AoZV3Y5mEv8vxxWEkArH7eS2PyC4zbRr2JzkrdsA/s320/PC190393.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>We're off the non-cooking, cold served Christmas Lunch family and this year was no different. <br />
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<strong>Starters:</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL3x2dmyuXnL-9BrdPtSOqxGwnL72hGPLkXXSS-Pbg4E6kosYASQpjIeNryC3lEDPSp-P8HUVmugSS7gLw4VZOHcKGEb-7yDq-BQDxY8-TzCzlZXAsBpYaGgELCVCACp43UPmg2i0Mco/s1600/PC190395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL3x2dmyuXnL-9BrdPtSOqxGwnL72hGPLkXXSS-Pbg4E6kosYASQpjIeNryC3lEDPSp-P8HUVmugSS7gLw4VZOHcKGEb-7yDq-BQDxY8-TzCzlZXAsBpYaGgELCVCACp43UPmg2i0Mco/s400/PC190395.JPG" width="400" /></a></div><br />
<ul><li>A variety of pickled goods including peppers, gherkins, pickles and artichoke hearts (see above)</li>
<li>Spinach dip (see center item)</li>
<li>Brie with crackers</li>
</ul><strong>Main:</strong><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50NWV8jZyo0xMHFXREtF8VAR_PVlsO9jZLNCLoQObuQb41-NBLjYWLKuJSbpprPS_NSijlG7-cicJHyblxPiIVfPTX73PpGPV3sABr8UF1JbjV_NCV4TvG7GJrWYB6dFmxBokwDIhTfQ/s1600/PC190399.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50NWV8jZyo0xMHFXREtF8VAR_PVlsO9jZLNCLoQObuQb41-NBLjYWLKuJSbpprPS_NSijlG7-cicJHyblxPiIVfPTX73PpGPV3sABr8UF1JbjV_NCV4TvG7GJrWYB6dFmxBokwDIhTfQ/s320/PC190399.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUJK6eP2Lz5SEqVezMLBzqGfXsRwA6BE0fzIdpjA7vrcEiV7johyphenhyphen-8rH450kLo2iiSYz8fIgHO15sgfhJg0K4g0VW5H7Bu8CLM6giOAy67qqUGmJ-CVaJ-YDC64Z18ECtNEWxvbtdhWA/s1600/PC190397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUJK6eP2Lz5SEqVezMLBzqGfXsRwA6BE0fzIdpjA7vrcEiV7johyphenhyphen-8rH450kLo2iiSYz8fIgHO15sgfhJg0K4g0VW5H7Bu8CLM6giOAy67qqUGmJ-CVaJ-YDC64Z18ECtNEWxvbtdhWA/s320/PC190397.JPG" width="240" /></a></div><br />
<ul><li>Oysters</li>
<li>Sliced ham off the bone</li>
<li>Crayfish</li>
<li>Balmain Bugs</li>
<li>Prawns</li>
<li>Smoked Salmon</li>
<li>Coleslaw</li>
<li>Potato salad</li>
<li>Garden salad</li>
</ul><strong>Dessert:</strong><br />
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My birthday is close to Christmas so I requested the layered pavlova.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrncS560Flr3zk1Pni7erEEHI2c2IBdLsfRHeb4eNFhwhgj6NgHbYIJrbfP5zASI8BN4Xce9JjisvXJrK3bK0ybr2OZnU_JsbmvZ0A_sm71Otj28us6xlyYSrFb8N4WjzQCG1vq11s88/s1600/pavlova+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrncS560Flr3zk1Pni7erEEHI2c2IBdLsfRHeb4eNFhwhgj6NgHbYIJrbfP5zASI8BN4Xce9JjisvXJrK3bK0ybr2OZnU_JsbmvZ0A_sm71Otj28us6xlyYSrFb8N4WjzQCG1vq11s88/s320/pavlova+2.jpg" width="320" /></a></div><br />
We also had:<br />
<ul><li>Apricot balls</li>
<li>Cake balls (post coming soon)</li>
<li><a href="http://twosisterswithaspoon.blogspot.com/2010/12/gingerbread-men.html">Gingerbread men</a></li>
</ul>Hope you all had a great Christmas, no mater what you ate or where you were!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNx_xrSZkG2Zmiy34p63uVe8RpzNZxDD4eaHoocOORSWqaxJKAHRGJrVoup7AlW_CeJDB_GCAZ7Gtd87MI1_aRP3Yp3T24qUUNgqVB_qziTfw78GxYy5vzD3cLZPB6XZPeQg9aTiWWoU/s1600/PC190394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNx_xrSZkG2Zmiy34p63uVe8RpzNZxDD4eaHoocOORSWqaxJKAHRGJrVoup7AlW_CeJDB_GCAZ7Gtd87MI1_aRP3Yp3T24qUUNgqVB_qziTfw78GxYy5vzD3cLZPB6XZPeQg9aTiWWoU/s200/PC190394.JPG" width="150" /></a></div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-7074748831594082002010-12-18T00:27:00.000-08:002010-12-19T17:34:34.535-08:00Handmade Gifts: Quick and Easy Fudge<em>Posted by Rebecca</em><br />
<br />
Yes, another Martha Stewart recipe, she calls it <a href="http://www.marthastewart.com/recipe/foolproof-holiday-fudge">Foolproof Holiday Fudge</a> and it was indeed foolproof. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://images.marthastewart.com/images/content/pub/special_issues/2008Q4//a101052_sip08_fudge_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://images.marthastewart.com/images/content/pub/special_issues/2008Q4//a101052_sip08_fudge_l.jpg" /></a></div>Here's my version.<br />
<br />
What do I need?<br />
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<br />
<br />
<li _extended="true">2 cups sugar</li><br />
<br />
<li _extended="true">1 teaspoon salt</li><br />
<br />
<li _extended="true">6 tablespoons unsalted butter</li><br />
<br />
<li _extended="true">1 cup double cream</li><br />
<br />
<li _extended="true">3 1/2 cups marshmallows</li><br />
<br />
<li _extended="true">3 cups nestle milk chocolate chips</li><br />
<br />
<li _extended="true">1 teaspoon pure vanilla extract</li><br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTZWHzswbT-ETnQeUe6yq3vCkIHZNTLuc99cvYTeeEtvweI95rehMhpaL-lISYX0dIDoxK0CLL1ffC5HgT_0mKD1RKoLUSpdIo8SDz51Nt3v1boJHvs8Ev99B2kv0e2Ja2nWPkdSps00/s1600/100_4401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTZWHzswbT-ETnQeUe6yq3vCkIHZNTLuc99cvYTeeEtvweI95rehMhpaL-lISYX0dIDoxK0CLL1ffC5HgT_0mKD1RKoLUSpdIo8SDz51Nt3v1boJHvs8Ev99B2kv0e2Ja2nWPkdSps00/s320/100_4401.JPG" width="320" /></a></div><br />
</div>How do I do it?<br />
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<br />
<br />
<li _extended="true"><span _extended="true">Line a baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan.</span> </li><br />
<br />
<li _extended="true"><span _extended="true">In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.</span> </li><br />
<br />
<li _extended="true"><span _extended="true">Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.</span> </li><br />
<br />
<li _extended="true"><span _extended="true">Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. </span></li><br />
</div><div _extended="true"><br />
</div><div _extended="true"><br />
</div><div _extended="true"><span _extended="true">Tips and Tricks: </span><span _extended="true">Fudge can be stored in an airtight container at room temperature up to 1 week. Try sprinkling with crushed candy canes. Substitute the milk chocolate for white chocolate.</span></div><div _extended="true"><br />
</div><div _extended="true"><span _extended="true">So mine didn't end up so pretty, but it tastes delicious!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidupXVD118lf8S8-L9HNgudrMj-b-v-n1I_7gCO2_Q1WnXzJy9O1GoUafxdxTgiqsF7_48iuOJ5HlmTqDsSKKL4NzUC9MKxGrXA92TWdSNLccIPiKgkClM-ye3sk7n3f_ltuaDL1-NF20/s1600/100_4399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidupXVD118lf8S8-L9HNgudrMj-b-v-n1I_7gCO2_Q1WnXzJy9O1GoUafxdxTgiqsF7_48iuOJ5HlmTqDsSKKL4NzUC9MKxGrXA92TWdSNLccIPiKgkClM-ye3sk7n3f_ltuaDL1-NF20/s320/100_4399.JPG" width="320" /></a></div></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
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</div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-14592726621538169182010-12-11T20:57:00.000-08:002010-12-13T00:40:58.548-08:00Handmade Gifts: Marshmallows<em>Posted by Rebecca</em><br />
<br />
I'm a big fan of Martha Stewart's website and found <a href="http://www.marthastewart.com/recipe/candy-cane-marshmallows#ixzz17167hg3f">these</a> cute Christmas Marshmallows which would make great gifts.<br />
<br />
What do I need?<br />
<ul type="disc"><li class="ecxMsoNormal" style="color: black;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt;">Vegetable-oil cooking spray</span></li>
<li class="ecxMsoNormal" style="color: black;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt;">2 cups sugar</span></li>
<li class="ecxMsoNormal" style="color: black;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt;">1 tablespoon light corn syrup</span></li>
<li class="ecxMsoNormal" style="color: black;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt;">4 packages (1/4 ounce each) unflavored gelatin</span></li>
<li class="ecxMsoNormal" style="color: black;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt;">3/4 teaspoon peppermint extract</span></li>
<li class="ecxMsoNormal" style="color: black;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt;">2 large egg whites</span></li>
<li class="ecxMsoNormal" style="color: black;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt;">2 teaspoons red food coloring</span></li>
</ul>How do I do it?<br />
<div class="ecxMsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">1.<span style="font-family: "Times New Roman";"> </span></span><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer. </span></div><div class="ecxMsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">2.<span style="font-family: "Times New Roman";"> </span></span><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside. </span></div><div class="ecxMsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">3.<span style="font-family: "Times New Roman";"> </span></span><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes. </span></div><div class="ecxMsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">4.<span style="font-family: "Times New Roman";"> </span></span><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 9pt;">Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares</span></div><div class="ecxMsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://images.marthastewart.com/images/content/pub/ms_living/2004Q4/la101034_1204_marshmallows_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://images.marthastewart.com/images/content/pub/ms_living/2004Q4/la101034_1204_marshmallows_l.jpg" /></a></div><div class="ecxMsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><br />
</div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-23377122925689286662010-12-02T19:31:00.000-08:002010-12-13T00:43:12.800-08:00Gingerbread Men<em>Posted by Alsion</em><br />
<br />
Just in time for Christmas, the Gingerbread men recipe from <a href="http://www.taste.com.au/">http://www.taste.com.au/</a><br />
<br />
What do I need?<br />
<br />
<br />
<br />
<br />
<li>Melted butter, to grease </li><br />
<li>125g butter, at room temperature </li><br />
<li>100g (1/2 cup, firmly packed) brown sugar </li><br />
<li>125ml (1/2 cup) golden syrup </li><br />
<li>1 egg, separated </li><br />
<li>375g (2 1/2 cups) plain flour </li><br />
<li>1 tbs ground ginger </li><br />
<li>1 tsp mixed spice </li><br />
<li>1 tsp bicarbonate of soda </li><br />
<li>Plain flour, to dust </li><br />
<li>150g (1 cup) pure icing sugar, sifted </li><br />
<li>8-10 drops red liquid food colouring </li><br />
<li>8-10 drops green liquid food colouring </li><br />
<li>Smarties or M&Ms, to decorate</li><br />
<br />
<br />
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<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN0arxEO5-fjV7-QbHJWlCgNPgD8CIoUaveN0CajR9mDF6EVfuvjo8l9uqSB6DkdgvIujK0Q6FBRMvF1tO7rufb1zDpKjMPGRL4T_EQiSNhm4sN5yu9kcEEHLAxtfF96Ftr_n21h0oCI/s1600/gingerbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN0arxEO5-fjV7-QbHJWlCgNPgD8CIoUaveN0CajR9mDF6EVfuvjo8l9uqSB6DkdgvIujK0Q6FBRMvF1tO7rufb1zDpKjMPGRL4T_EQiSNhm4sN5yu9kcEEHLAxtfF96Ftr_n21h0oCI/s400/gingerbread.jpg" width="300" /></a></div><br />
<br />
<br />
How is it done?<br />
<ol><li>Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease. </li>
<li>Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest. </li>
<li>Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge. </li>
<li>Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough. </li>
<li>Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool. </li>
<li>Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.</li>
</ol>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-10414832821252626232010-11-26T04:17:00.000-08:002010-12-13T00:44:10.616-08:00Bruschetta<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><em>Posted by Rebecca</em></span><br />
<br />
<span style="font-family: Calibri;">I have never really been a fan of Bruschetta until recently, perhaps I’d never experienced a well made Bruschetta. <span style="mso-spacerun: yes;"> </span>I definitely wouldn’t have considered making it; it just looked too complex and time consuming. However I did recently give it a go, using a recipe my mother makes and adding my own splash of something (you’ll see).</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.quickfreerecipes.com/wp-content/uploads/2009/07/bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" nx="true" src="http://www.quickfreerecipes.com/wp-content/uploads/2009/07/bruschetta.jpg" width="320" /></a></div>Serves 4<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">What do I need?</span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Three tomatoes</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">2 cloves of garlic</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">1 sourdough loaf</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">A handful of fresh basil</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">2 tbsp balsamic vinegar</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Salt and pepper to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">How is it done?</span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">You can pre-prepare the tomato mixture beforehand and leave in the refrigerator</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Dice the tomatoes</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Chop the basil and mix into tomatoes</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add the balsamic vinegar and mix thoroughly</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add salt and pepper to taste, I usually sprinkle crushed rock salt and skip the pepper</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Slice the sour dough thickly</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Grill in the oven until golden brown on one side only</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Rub the garlic over the warm bread</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Spoon the tomato mix onto the bread pieces</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Serve immediately</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cookstr.com/photos/recipes/12060/medium/recipe-12060.jpg?1275951028" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://www.cookstr.com/photos/recipes/12060/medium/recipe-12060.jpg?1275951028" width="200" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><a href="http://kathdedon.files.wordpress.com/2010/09/cutting-tomatoes.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nx="true" src="http://kathdedon.files.wordpress.com/2010/09/cutting-tomatoes.jpg" width="200" /></a><span style="font-family: Calibri;"></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Tips and tricks:</span></div><div class="MsoListParagraphCxSpFirst" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Try using olive or tomato pesto spread thinly on the bread before adding the tomato mix for a richer flavour</span></div><div class="MsoListParagraphCxSpMiddle" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Substitute the balsamic vinegar with equal amounts of sweet chilli sauce for a little bit of zing</span></div><div class="MsoListParagraphCxSpLast" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Instead of using sourdough, try it with grilled pita bread or on a pizza base</span></div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-16810109647911222422010-11-19T00:11:00.000-08:002010-12-13T00:44:37.374-08:00Kofta: Middle Eastern Meatballs<div><em>Posted by Alison</em><br />
<br />
Basic Kofta Mixture</div><div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTbkj71G0LJqzB8dp7ILavFr6i5SffPhHBKSb5WJICBRIbI4ShFsHwRwD-q7LBG6KP5ztq36AaitHJonqiiag7vx6KmSBUvUl8wKaVy8grlwDCXxi1VeQtrjHp9H9j2XBtLtzdTfT3Ls/s1600/800px-Koofteh_tabrizi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTbkj71G0LJqzB8dp7ILavFr6i5SffPhHBKSb5WJICBRIbI4ShFsHwRwD-q7LBG6KP5ztq36AaitHJonqiiag7vx6KmSBUvUl8wKaVy8grlwDCXxi1VeQtrjHp9H9j2XBtLtzdTfT3Ls/s400/800px-Koofteh_tabrizi.jpg" width="400" /></a></div><div></div><div>What do I need?</div><ul><li>1kg finely ground lamb (or beef but lamb is better)</li>
<li>1 cup finely chopped parsley</li>
<li>1 teaspoon mixed spices </li>
<li>1 cup finely chopped or ground onions</li>
<li>3 teaspoons salt</li>
<li>1/2 teaspoon black pepper</li>
</ul>What do I do?<br />
<br />
<div>Mix all the ingredients together in a large bowl and knead well. Place the mixture through the fine blade of a grinder twice or alternatively knead well for a further 20 minutes occasionally adding small quantities of iced water. </div><div></div><div>Then add</div><div>1 egg white</div><div>1kg Basic Kafta Mixture flour</div><div>Olive or Nut oil</div><div><div></div></div><div>Mix the unbeaten egg white into the kafta mixture. Mould the mixture into little patties. Dip the patties in flour and pan fry in hot oil.</div><div><div></div></div><div>Tips and Tricks: Serve with potato chips and salad or sauteed vegetables. Hoummus b'Tahini (otherwise known as Homus) can be used as a sauce.</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwX1Ntv6MZn8J6Lb0iY-rJgbOijXjQR7RJAcx0-JVAq3KUP4CDBmTU0i2zZaF7ygwqUY12D0lVESphRI7bb8oxZjnHAW2mqpL0DcOyecrKCtn7LZTmH_W2Ueaucz3j0ezZJBM1hhziRI/s1600/humus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwX1Ntv6MZn8J6Lb0iY-rJgbOijXjQR7RJAcx0-JVAq3KUP4CDBmTU0i2zZaF7ygwqUY12D0lVESphRI7bb8oxZjnHAW2mqpL0DcOyecrKCtn7LZTmH_W2Ueaucz3j0ezZJBM1hhziRI/s320/humus.jpg" width="320" /></a></div><div></div><div></div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-48102857088177243052010-11-12T00:08:00.000-08:002010-11-12T00:08:00.390-08:00Sushi<span style="font-family: Calibri;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc1/hs215.snc1/8227_152888669134_558349134_2827255_6801687_n.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" px="true" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc1/hs215.snc1/8227_152888669134_558349134_2827255_6801687_n.jpg" width="200" /></a></div><span style="font-family: Calibri;"><em>Post by Rebecca</em></span><br />
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<span style="font-family: Calibri;">One of my favourite foods is Sushi, I have a particular fondness for the salmon variety (fresh that is) and have been very fortunate to have been eating regularly at the Japa Deli in Auckland (<a href="http://japadeli.co.nz/">http://japadeli.co.nz/</a>) and the Sushiko in Port Macquarie, NSW due to work commitments.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/en/5/56/Salmon_nigiri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://upload.wikimedia.org/wikipedia/en/5/56/Salmon_nigiri.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">My favourite evening meal at a Japanese place would involve the Salmon Nigiri (see above), Salmon sashimi (see below) and either the vegetable tempura or the pork pancake.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://t3.gstatic.com/images?q=tbn:uRvHHDFcV3QZLM:http://i5.photobucket.com/albums/y152/boo_licious/misc6/SalmonSashimi.jpg&t=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="http://t3.gstatic.com/images?q=tbn:uRvHHDFcV3QZLM:http://i5.photobucket.com/albums/y152/boo_licious/misc6/SalmonSashimi.jpg&t=1" /></a></div><span style="font-family: Calibri;"></span><br />
<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I think my fondness for these dishes are that they’re simple but tasty and always make me feel good after I’ve eaten them. My disappointment is that when I’m not travelling then the closest sushi place is a good 20 minutes away and focuses more on the sushi roll variety (I love the salmon and avocado or the cucumber and avocado variety)<span style="mso-spacerun: yes;"> </span>than the nigiri or sashimi.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://sweetmandarinchef.files.wordpress.com/2009/01/california-roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://sweetmandarinchef.files.wordpress.com/2009/01/california-roll.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-65445370905399446322010-11-05T20:19:00.000-07:002010-11-05T20:19:00.273-07:00Home Made Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuHHL0Q-UUUU4-EhB4g9UKeupyOj_LrgAMQopzc6EXlRo0zucI-Ll6oo1Wpq9M0p0aPzVTuBbOV6WZJ3-Epur-5fq7t35rmqR1hwiQUWtMVUKsv6G8EFpdCrfnP3jfdoQlmkrt-QRF9Y/s1600/alison.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuHHL0Q-UUUU4-EhB4g9UKeupyOj_LrgAMQopzc6EXlRo0zucI-Ll6oo1Wpq9M0p0aPzVTuBbOV6WZJ3-Epur-5fq7t35rmqR1hwiQUWtMVUKsv6G8EFpdCrfnP3jfdoQlmkrt-QRF9Y/s200/alison.bmp" width="112" /></a></div><em>Post by Alison</em><br />
<br />
I love to bake and I caught onto this <a href="http://www.exclusivelyfood.com.au/2006/05/apple-pie-recipe.html">recipe for apple pies</a> due to the pastry being the best and the recipe being a lot easier to use. So lets have a go...<br />
<br />
Serves 8<br />
<br />
What do I need?<br />
<br />
For the apple filling:<br />
<ul><li>1kg (about 5 large) Granny Smith apples</li>
<li>74g (1/3 cup) sugar</li>
<li>1 teaspoon (5ml) water</li>
</ul>For the pastry:<br />
<ul><li>150g cold butter, roughly chopped</li>
<li>56g (1/4 cup) caster sugar</li>
<li>165g (1 cup plus 1 tablespoon) plain flour</li>
<li>85g (1/2 cup plus 1 tablespoon) self-raising flour</li>
<li>1 large egg, lightly beaten </li>
</ul><div></div><div></div><div></div><br />
How is it done?<br />
<ol><li>Peel the apples, then chop apples into quarters and remove the cores. Then chop apple into bite-sized chunks.</li>
<li>Place chopped apple, 74g sugar and water in a large saucepan. Cover saucepan and place over high heat. When the water in the mixture reaches a boil, reduce the heat to a simmer. Stir mixture every five minutes or so during the cooking time. The apple should take about 15 minutes to cook. Remove saucepan from heat when the apple has lost its crunch and is just tender when pierced with a knife.</li>
<li>Set the filling aside to cool to room temperature.</li>
<li>Place butter, 56g caster sugar and flours in a food processor. Process ingredients on medium speed until the mixture resembles fine fresh breadcrumbs (about 25 seconds).</li>
<li>Add the egg and process until the egg is incorporated and the mixture clumps together (about 20 seconds). </li>
<li>Remove pastry from processor and divide it into two pieces, making one slightly larger than the other. Shape each piece of pastry into a disc.</li>
<li>Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Place oven shelf in the lowest shelf position in the oven (this is not necessary if you are using a fan-forced oven).</li>
<li>Place the larger piece of pastry between two sheets of baking paper and roll pastry out to form a 25cm diameter circle (pastry should be about 5mm thick). Remove the top sheet of baking paper. Lift the pastry, still on the baking paper, and invert it into the pie dish. Peel the baking paper away from the pastry and ease the pastry into the dish. Gently press the pastry into the dish, trying not to stretch the pastry. We do not extend the pastry onto the lip of the pie dish as we found that this part of the crust tended to break off when the pie was cut.</li>
<li>Roll out remaining pastry between two sheets of baking paper to form a 24cm diameter circle.</li>
<li>Spoon apple filling into the pastry case and smooth the surface of the filling with the back of a spoon.</li>
<li>Cover filling with pastry lid and press edges of pastry base and lid together. Using a sharp knife, trim edges of pastry and cut a 3cm slit in the centre of the lid. </li>
<li>Bake pie for 20 minutes at 200 degrees Celsius (180 degrees Celsius fan-forced), then reduce heat to 180 degrees Celsius (160 degrees Celsius fan-forced) and cook for a further 18 to 22 minutes, or until pastry is golden.</li>
<li>Remove pie from oven and set aside for 15 minutes to allow the pie to cool slightly, making it easier to slice and serve neatly.</li>
</ol><span style="color: white; font-size: 78%;"><span style="font-size: small;"></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOFOuGvK3hc0lJSoM5W2IB0Jv9q0DdbYTBqC7whE71aVU9JqIsgdhJWoA-BYlg0r7vxKVgMpZjNZVWWxKkBWdApdtQ1pyOMHCrOqzApb0JOd0EruM0Y7hXqM5J6U_kN9IJKDXyw7odaY/s1600/apple+pie.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOFOuGvK3hc0lJSoM5W2IB0Jv9q0DdbYTBqC7whE71aVU9JqIsgdhJWoA-BYlg0r7vxKVgMpZjNZVWWxKkBWdApdtQ1pyOMHCrOqzApb0JOd0EruM0Y7hXqM5J6U_kN9IJKDXyw7odaY/s400/apple+pie.bmp" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tips and Tricks: Add a cinnamon stick and vanilla pod to the apple filling for that little bit extra flavour. Serve warm or cold with ice cream, custard and/or whipped cream.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLde14U69TvjyZHdjKGk9-GmBwrpr19WR6j0GAoEAlSYsLYT6GVOJdv6wpu3Vsw74owHPLLyMfzlCbnVutVX-vzK6hOlGfvdrdcCfArjvCB24MltNX1myz5L8c-FbNxwECkj3SOLctw3M/s1600/cinnamon_stick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLde14U69TvjyZHdjKGk9-GmBwrpr19WR6j0GAoEAlSYsLYT6GVOJdv6wpu3Vsw74owHPLLyMfzlCbnVutVX-vzK6hOlGfvdrdcCfArjvCB24MltNX1myz5L8c-FbNxwECkj3SOLctw3M/s1600/cinnamon_stick.jpg" /></a></div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-28375221665217765522010-10-29T00:01:00.000-07:002010-11-03T20:41:40.858-07:00Fruit Smoothie - Breakfast on the go<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I’m not much of a morning person. In fact that’s a major understatement, so I often struggle to have a hearty breakfast before rushing out the door in the morning. With the warmer months however I love making a banana (or other fruit) smoothie to start my day.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.elizadomestica.com/wp-content/uploads/2008/07/banana_smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://www.elizadomestica.com/wp-content/uploads/2008/07/banana_smoothie.jpg" width="205" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">What do I need?</span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">1 medium banana</span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">1 cup ice</span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">1 cup of milk (I use skim or low fat)</span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">1 tbsp sweetener or honey (optional)</span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">Blender or food processor</span></li>
</ul><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">How is it done?</span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2;"><span style="font-family: Calibri;">Combine all the ingredients at once</span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2;"><span style="font-family: Calibri;">Blend until smooth</span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo2;"><span style="font-family: Calibri;">Serve</span></li>
</ul><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">It’s that simple!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">Tips and tricks: For added variety use half a banana and ½ cup of berries, or if you’re not a banana fan replace the banana totally using 1/3 cup strawberries and 1/2 cup blueberries.</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1f9vmNDcn1rd5Z-3upP0axYDbB8OlYyXvOcrBeG2Ym5X2eLglX9X1xfecXnJ7EERhOsM0016nhv0VInetmn-udZgV_GqeSUvGVZKVd2wiBK3SKYvtvqJXbYitcBnPdZGgsOZ9sZwfv8/s1600/berries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1f9vmNDcn1rd5Z-3upP0axYDbB8OlYyXvOcrBeG2Ym5X2eLglX9X1xfecXnJ7EERhOsM0016nhv0VInetmn-udZgV_GqeSUvGVZKVd2wiBK3SKYvtvqJXbYitcBnPdZGgsOZ9sZwfv8/s1600/berries.jpg" /></a></div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-25891680828304129682010-10-22T22:51:00.000-07:002010-10-22T22:51:00.260-07:00Who are Two sisters with a spoon?Two sisters with a spoon are two sisters in their thirties from Australia with a passion for food - eating, baking, experimenting and viewing that is!<br />
<br />
<strong>Sister 1: Rebecca</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg-yI3751aSgMm11bwgFxVjVGuhVxIaxnuQfYkeoq43nxQSq6MPiCzHKwEQVKHr_9YDhZ7CMjfMkQaWMEemRnqxS-0Ji88Inhzmo6wGoZnlX5rPxb_6xpdRWyhQQ-jToE3Uw25KAG-g/s1600/P9110070.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg-yI3751aSgMm11bwgFxVjVGuhVxIaxnuQfYkeoq43nxQSq6MPiCzHKwEQVKHr_9YDhZ7CMjfMkQaWMEemRnqxS-0Ji88Inhzmo6wGoZnlX5rPxb_6xpdRWyhQQ-jToE3Uw25KAG-g/s320/P9110070.JPG" width="240" /></a></div><em>What is your attraction to food?</em> The colour and the taste, I think this is one of the reasons I have always enjoyed vegetables, because of the colour in them.<br />
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<em>What is your favourite dish/ingredient?</em> This is a hard one, I love salmon, vegetables, seafood in general and a good steak<br />
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<em>Where do you get your inspiration for?</em> From my travels (check out my travel blog: <a href="http://aroundtheworldwithrebecca.blogspot.com/">http://aroundtheworldwithrebecca.blogspot.com/</a>), magazines and my sisters tasty baked goods, she definitely got the talent for baking out of the two of us!<br />
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<em>What can you expect from your posts?</em> Simple easy to make dishes - I don't have a lot of time to cook so when I do I want it to be fresh and quick. I'll also be reviewing blogs, recipes and restaurants.<br />
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<em>Tell us something about yourself?</em> I love to travel and eat, in between I love searching for a vintage find, reading, going to a rugby match and watching motor sports.<br />
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<strong>Sister Two: Alison</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs183.snc3/19066_339760569407_674634407_5021476_7485399_n.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" nx="true" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs183.snc3/19066_339760569407_674634407_5021476_7485399_n.jpg" width="320" /></a></div><em>What is your attraction to food?</em> To be able to cook and create different flavours. I enjoy fresh flavours you get from cooking at home compared to brought goods.<br />
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<em>What is your favourite dish/ingredient?</em> I love to cook roasts, but really it's everything from roasts to meals where you just add the sauce.<br />
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<em>Where do you get your inspiration for? </em>It's all about fresh, home cooked meals.<br />
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<em>What can you expect from your posts?</em> Different recipes and where I find them.<br />
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<em>Tell us something about yourself?</em> I love to cook and travelRebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0tag:blogger.com,1999:blog-7407191333642623642.post-28788096663278097252010-10-15T23:13:00.000-07:002010-10-20T00:36:16.306-07:00Coming soon...<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFLd5CYjDE7Be_tU2HtdxAtKsvLDU0dequGxWjhWK3e8LKHxQpnkX_oDDH9sKD3tlgJ6_PU5uP-k0iXXkYhlTtoJz-C_usUmty2XgHL6l3UaZGy4ArsPfQPRphcpDyP8nqE4_zBQRtdl3/s400/Combopict.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFLd5CYjDE7Be_tU2HtdxAtKsvLDU0dequGxWjhWK3e8LKHxQpnkX_oDDH9sKD3tlgJ6_PU5uP-k0iXXkYhlTtoJz-C_usUmty2XgHL6l3UaZGy4ArsPfQPRphcpDyP8nqE4_zBQRtdl3/s320/Combopict.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The food we love - to eat, cook, or see!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sisters from Sydney, Australia share their recipes, their reviews and so much more.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Keep watch for our first post coming soon.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.hmsaus.com.au/images/gourmet_meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="292" src="http://www.hmsaus.com.au/images/gourmet_meal.jpg" width="320" /></a></div>Rebeccahttp://www.blogger.com/profile/10713585038388435855noreply@blogger.com0