tag:blogger.com,1999:blog-78264727872553971852023-11-16T23:07:30.215+11:00Cookie Queen Kitsch'nFood Blog, Recipes, Challenges and Personalised Cookie BusinessAnonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-7826472787255397185.post-16614214380282545412017-01-24T02:16:00.000+11:002017-01-24T02:26:53.218+11:00A New Year... 2017. Rejoice 2016.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #ff4996; font-family: "copse"; font-size: 14.85px;">Wishing everyone a very Happy New Year....</span><br />
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<span style="background-color: white; color: #ff4996; font-family: "copse"; font-size: 14.85px;">It was a huge year here at Cookie Queen Kitsch'n which was evident in that I had zero time to blog after January break, disppointing in my lack of time, great from a business point of view. </span><br />
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<span style="background-color: white; color: #ff4996; font-family: "copse"; font-size: 14.85px;">We were supported very well again in 2016 by our great onseller and pop up party company that we love working with - <a href="http://www.allinallparties.com.au/" target="_blank">All In All Parties</a> - be sure to check them out for all your party needs. Lisa and her team specialise in Pop Up Party Packages in a number of inclusions, our recommendation is the "Sit Back & Relax" Package and they take care of all of your event needs and you literally sit back and relax. 2016 saw us work with All in All Parties at least twice a month or more and we created some fabulous tables with them, from Superheros, to Masterchef, to Princess to Pool Parties! The sky is your limit.</span><br />
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<span style="color: #ff4996; font-family: "copse";"><span style="background-color: white; font-size: 14.85px;">We have also teamed up with <a href="https://www.boptilyoudrop.com.au/" target="_blank">Bop Til You Drop</a> in 2016 and are now the Party Favour supplier for their events. We are very excited to be working with them in 2017 to bring you some Custom Disco themed cookies along with an option of a fantastic Exclusive Cutter Design. Totes Excited!</span></span><br />
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<span style="color: #ff4996; font-family: "copse";"><span style="background-color: white; font-size: 14.85px;">The biggest news I have is that we have a NEW Website about to launch, currently www.cookiequeenkitschn.com.au points to our facebook business page that has been running for the past 7 years, but times have changed, things have grown, and we need to spend less hours on the tailored quotes that keep me up every night, many quotations can be above peoples expectations so....... we have designed some easy packages to help make the decisions easy to construct a Dessert Table.</span></span><br />
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<span style="color: #ff4996; font-family: "copse";"><span style="background-color: white; font-size: 14.85px;">Keep your eyes peeled.</span></span><br />
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<span style="background-color: white; color: #ff4996; font-family: "copse"; font-size: 14.85px;">For your 2017 Birthdays, Parties, Special Occassions and Corporate Events please ensure you email us at <a href="mailto:cookiequeen@y7mail.com">cookiequeen@y7mail.com</a></span><br />
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<span style="font-family: "copse"; font-size: 14.85px;"><b><span style="color: #cc0000;">These are our 2017 Dessert Table Highlights</span></b></span></h3>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-5431146343804722482016-01-04T22:36:00.000+11:002016-01-04T22:36:57.316+11:00Road Test - Meyer Lemon Pound Cake by Williams Sonoma<div dir="ltr" style="text-align: left;" trbidi="on">
Road Test<br />
<br />
Meyer Lemon Pound Cake<br />
by Williams Sonoma<br />
<br />
I have decided to try out and rate a few off the shelf items this year if I get a chance to squeeze in a few things each month, we'll see how I go on this journey.<br />
<br />
The one thing I find with "packet cakes" is that they rise more and stay fresh for longer, the 2nd is the reason I do not make them very often, because to stay fresh longer means alot of preservatives, and numbers in them. However sometimes they have their benefits, if time isn't on your side, you cannot bake on the day or the day before an event, or if you have to freeze it. All these are valid reasons in my book to use a packet.<br />
<br />
Number one reason to not use a packet = a customer is paying you to bake! Because they are paying you to actually bake, from scratch!<br />
<br />
So first cab off the rank is this quite expensive version of a Meyer Lemon Pound Cake. However it is utterly and insanely delicious!<br />
<br />
Here goes....<br />
<br />
You will need:<br />
200g Butter Room Temp<br />
1 x Box of Williams Sonoma Meyer Lemon Pound Cake<br />
2 x Large Eggs<br />
1/2 cup Water<br />
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Preheat oven to 180 (or 350) degrees. Cream the butter until pale in an electric mixer.<br />
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Then add both eggs. Beat well.<br />
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Add half the packet and half the water, mix on low.<br />
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Add 2nd lot of packet and water and mix then turn mixer to high for one minute.<br />
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Pour the mix into a prepared pan (prepared means greased with butter or spray oil and then coated in a dusting of flour). It is recommended to use a loaf pan however given packets rise more I chose to use a small spring form round.<br />
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Bake for 60 mins, use a wooden skewer to test it is ready before you remove from the oven. When ready, remove and let cool for 15-20 mins in the pan. Then pop out of the pan. I chose to ice with lemon glaze whilst still slightly warm as it has a great finish.<br />
<br />
Lemon Glaze<br />
1 cup Icing Sugar<br />
1/2 Lemon Rind<br />
1/2 Lemon Squeezed<br />
<br />
Mix togther until the icing sugar is completely dissolved. If not runny like thickened cream then add a teaspoon of milk.<br />
<br />
Pour in the centre of the cake and the warmth of the cake will cover it smoothly and evenly.<br />
Serve.<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-66396784223244169572015-12-31T00:23:00.002+11:002015-12-31T00:24:15.799+11:00TOP 9 Kids Birthday Parties of 2015<div dir="ltr" style="text-align: left;" trbidi="on">
Merry Christmas and Happy New Year to one and all....<br />
<br />
It has been a crazy year here at Cookie Queen Kitsch'n and as you can seen there wasn't alot of time for pleasure baking or blogging.<br />
<br />
We hit the ground running last January and didn't stop all year, it was huge for Kids Birthday Parties, with Candy Bars and Dessert Buffets. Here are my Top 9 on most liked posts, it was hard to choose but these were all fabulous events. My May 2015 last year was booked up by Feburary and I am again half booked for the month with my loyal fans!<br />
<br />
So if you have an event or birthday party this coming year in 2016, get your booking in early. Email me at cookiequeen@y7mail.com<br />
<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-31870998257168307142015-12-18T17:39:00.000+11:002015-12-18T19:57:50.493+11:00Great Food Blogger Cookie Swap 2015 - Salted Double Chocolate Caramel Stuffed Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
I have once again joined the The Great Food Blogger Cookie Swap which runs annally each year internationally, and is hosted by : Julie Tran from The Little Kitchen & Lyndsay Landis from Love & Olive Oil.<br />
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This year I have opted out of my decorated cookies because with my business I just have not had the time to stretch myself.<br />
<br />
So this year we have my favourite cookies which are totally delicious!!!<br />
<br />
Salted Double Chocolate Caramel Stuffed Cookies<br />
<br />
Ingredients<br />
2 1/2 cups Choc Chips (I do dark to get the rich colour result)<br />
1/4 Cup Butter<br />
3 Eggs<br />
1 Cup Golden Castor Sugar (for extra special flavour)<br />
2 tsp Vanilla Essence<br />
1/2 tsp Salt<br />
6 Tbsp Plain Flour<br />
1 tsp Baking Powder<br />
3 Tbsp Dutch Cocoa<br />
2 tsp Chocolate Spice Mix<br />
20 Caramels - cut in Half (I use Columbines as I am in Australia)<br />
Fleur De Sel (Salt on top to bake)<br />
<br />
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Makes - 24-30 Cookies<br />
<br />
Method<br />
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Place 1 1/2 cups of choc chips into a double boiler and melt and combine in the butter.<br />
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Place the eggs. sugar, vanilla and salt in the mixer and mix together thoroughly.<br />
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Swap to a spatula/wooden spoon. Then add in the flour and baking powder along with the cocoa, chocolate spice mix (I purchased from a German Spice Shop in the Strand Arcade Sydney - Gewurzhaus) and mix together very well so there are no white streaks present.<br />
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Cover and place in the fridge for 1-2 hours.<br />
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Take out of the fridge and roll a tablespoon size of dough, then dip a hole using yor thumb and pop a half piece of caramel into the dough and roll up into a tight ball. Place the cookie dough ball onto a baking tray. Repeat and line tray leaving about 3 inches between each ball to allow for speading as these will become about 2-2.5 inches wide.<br />
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Press down on dough balls to flatten slightly. Sprinkle the tops of cookies with the Fleur De Sel (or sea salt if you cannot obtain).<br />
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Bake for 10-12 minutes.<br />
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Cool for 15 minutes.<br />
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*Note Im late in posting and my recipients will receive this coming week before Christmas.</div>
Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-37887308984702677012015-10-22T02:08:00.000+11:002015-10-22T02:08:53.420+11:00Cookbook 5 : Honestly Healthy by Natasha Corrett - Honey Banana Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
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If you wish to purchase, please do so. It is available at Glee Books (based Glebe and Dulwich) or Booktopia : <a href="http://www.booktopia.com.au/honestly-healthy-natasha-corrett/prod9781906417819.html">http://www.booktopia.com.au/honestly-healthy-natasha-corrett/prod9781906417819.html</a><br />
<h4 style="text-align: left;">
Honey Banana Loaf</h4>
3 Ripe Bananas - mashed<br />
1/2 cup Apple Puree<br />
2 Eggs<br />
1 Tbsp Coconut Oil<br />
2 Tbsp Honey<br />
1/2 cup Organic Coconut Flakes<br />
1/2 cup Organic Sultanas<br />
2 cups Whole Wheat Flour<br />
1 tsp Bicarb Soda<br />
3 Tbsp Quinoa Flakes<br />
3 Tbsp Fibre Cleanse<br />
1/3 cup Honey-Roasted Museli (plus extra to scatter across the top)<br />
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Grease and flour to prepare your cake tin. Preheat the oven to 180 degrees.<br />
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Place the bananas and apple puree in the mixer bowl and mix to a runny paste. Next add your eggs one at a time and mix well.<br />
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Add in your Coconut Oil and Honey and mix through the banana mixture.<br />
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Next add in the Coconut Flakes, Sultanas, and then the whole wheat or spelt flour with Bicarb Soda. Mix well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgSgDVCjyzZYNbRvuOv-JKG3-bSMUeT_RLPAST0Me8SA9U13nhaUuAi02eWBoIlHbSh4PTykFQAU3ZVGR4Sxzg6EH3hBq5JGZHtUhyphenhyphen0Nx56ffFIGvfletQE7aWlD_eaGUNe8QSbLvNeHA/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgSgDVCjyzZYNbRvuOv-JKG3-bSMUeT_RLPAST0Me8SA9U13nhaUuAi02eWBoIlHbSh4PTykFQAU3ZVGR4Sxzg6EH3hBq5JGZHtUhyphenhyphen0Nx56ffFIGvfletQE7aWlD_eaGUNe8QSbLvNeHA/s320/023.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHldZHEVuJdS-xCQmqvaQmRKAD7xED54afBz9X2bCgfEvwGxsYV4aobTPXyrgkPQECzI8H22OJYi5s-rBsdOddawTJa56dDPfpiNbxWT5UxCC58bkHMBBoInisO0XB6wUblMjqnGQRAP8/s1600/024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHldZHEVuJdS-xCQmqvaQmRKAD7xED54afBz9X2bCgfEvwGxsYV4aobTPXyrgkPQECzI8H22OJYi5s-rBsdOddawTJa56dDPfpiNbxWT5UxCC58bkHMBBoInisO0XB6wUblMjqnGQRAP8/s320/024.JPG" width="213" /></a>Combine the Quinoa Flakes and Fibre Cleanse into your mix, keeping your mixer on a medium speed. Finally sprinkle in the Museli and stir through with a spatula. Pour your mixture into the prepared pan.<br />
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Place the cake pan into the oven for 45 minutes or until golden brown and a skewer comes out clean.<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-67282631311291602072015-10-06T11:40:00.002+11:002015-10-06T11:40:33.230+11:00Cookie Parade : Dessert Buffets & Candy Bars - Made to Order<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vdgZJPZX6qTr-ixceY7yYlG2mL6b_DR-FZ4Ov-Gjfg705KSo01xiAjDQFbS9q4_aLhAT43pLdkmXbpCQbXpXwmNo86z4GvBMVWR6jnjm9LNLmPUUguUUGmJc4tTv7s9nu1ePRO0Q_-UC/s1600/Circus+Table+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vdgZJPZX6qTr-ixceY7yYlG2mL6b_DR-FZ4Ov-Gjfg705KSo01xiAjDQFbS9q4_aLhAT43pLdkmXbpCQbXpXwmNo86z4GvBMVWR6jnjm9LNLmPUUguUUGmJc4tTv7s9nu1ePRO0Q_-UC/s320/Circus+Table+2.jpg" width="212" /></a>As you can see I have been quite quiet on the homefront, well on the blog, recipe baking has been on the low this past 18 months. On the other hand its been crazy busy on the work side of things. Business is growing every week, we outgrew the house where my business is based and 5 months ago we had to get an external storage facility to move out all the partyware.<br />
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Did you realise that I can cater for all your party setup needs? <a href="https://www.facebook.com/CookieQueenKitschn">Cookie Queen Kitsch'n</a> specialises in Dessert Buffets and Candy Bars. I thought I would share some recent Party Setups and Tables, I was recently blogged by <a href="https://littlewishparties.com/disney-cars-4th-birthday-party/">Little Wish Parties</a> on their blog promting the Cars setup I did which was amazing.<br />
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<b>For a quote just send an email to : cookiequeen@y7mail.com</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBStvY3GG0MCWsLxHKsGNrXOUUfahO7O5A3QgKA2kVIS_OyBvQ_nCLZAV2Q0bfMiYX2ehK-7txq6Ux-1-U5gAj9lJviLs6SRJs_RXAoqpX96BcSGWPomD5C4Bnt9MnDzWbm6D18Ne8zBEA/s1600/Dessert+Table+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBStvY3GG0MCWsLxHKsGNrXOUUfahO7O5A3QgKA2kVIS_OyBvQ_nCLZAV2Q0bfMiYX2ehK-7txq6Ux-1-U5gAj9lJviLs6SRJs_RXAoqpX96BcSGWPomD5C4Bnt9MnDzWbm6D18Ne8zBEA/s320/Dessert+Table+2.jpg" width="320" /></a>I would have to say this "You Are My Sunshine" setup has been deemed my fav of 2015, it was fun, cute, perfect colour combo to work with. It all just tied in beautifully together.</div>
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Personalised Backdrops with design and printing are $108 each. A personalised backdrop sets off any table beautifully, it also doubles as your party theming and decoration as it is 1000mm x 1600mm in size.</div>
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Custom Desserts to match any theme are available. Featured here are Lemon Meringue Pushpops with a Pink Sherbet Topping. Followed by Strawberry Marshmallow Pudding Pots. Also featured on this table setup were:<br />
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Raspberry Jelly Pots, Passionfruit Jelly Pots, Lemon & Coconut Cupcakes, Sunshine Cookies, Personalised Chocolate Bars, Cotton Candy Swizzle Sticks and a Candy Bar.<br />
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For a Winter Boys Party we recently had a fantastic Soccer Star Party. This backdrop is available for hire. The setup was done at the Five Dock Indoor Sports Centre on Queens Rd. The Candy Bar which included Soccer Gumballs doubled as the guest take-home favour bags which the kids fill themselves.<br />
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The setup included:<br />
Candy Bar, Pushpops (centre in stand), Marshmallow Pops, Choc-Coated Oreos, Cupcakes (by Kake Krumbs), Personalised Chocolate Bars and a Cookie Name Plate.<br />
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Marshmallow Pops</div>
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Personalised Chocolate Bars & Choc-Coated Oreos<span style="text-align: left;"> </span></div>
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Pushpops - Vanilla Cupcake with Lime Raspberry Frosting</div>
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Have you got an upcoming event? Send me an email for a quote today for a fabulous Dessert Buffet or Candy Bar.</div>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-85364695242014281722015-07-02T00:31:00.001+10:002015-07-02T00:31:45.375+10:00The Delicious Donna Hay's Cauliflower & Parsley Crocquettes<div dir="ltr" style="text-align: left;" trbidi="on">
It was creeping up to Good Friday, and I always spending Good Friday craving meat so to not have that happen this year, I planned well in advance a recipe that I really wanted to try, so instead of craving meat I couldn't wait to try this new recipe I found.<br />
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I will heed warning now, that this took alot longer than I anticipated to make, it was fiddly and alot of steps for a small dish of 12 small croquettes. Next time I would also try a more neutral oil to cook the croquettes in, as I found that they soaked up alot of vegetable oil and it over took the fresh taste of the vegetable flavours.<br />
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Cauliflower & Parsley Croquettes</h2>
200g Cauliflower<br />
250g Potato<br />
1 cup Parley - chopped<br />
1 cup Parmesan Cheese - grated<br />
1/2 cup Mozzarella Cheese - grated<br />
1 Tbsp Olive Oil<br />
4 Slices of Bread<br />
Salt & Pepper<br />
1/2 cup Flour<br />
Vegetable Oil - for frying<br />
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Place the slices of bread into the food processor and run until fine breadcrumbs. Set aside.<br />
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Take the potatoes and peel, dice and boil in a small saucepan until soft (about 15 minutes in boiling water). Drain the potatoes and place into a heatproof bowl and smash with a fork until fluffy.<br />
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Dice up the cauliflowers and pulse in the food processor. <br />
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Then place the potato, cauliflower, parsley, cheeses, olive oil and 1 of the eggs into a large mixing bowl. Using a fork or your hands mix the ingredients together thoroughly until it has formed a thick paste consistency and it is able to form shapes easily.<br />
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Taking a small handful an approx size of 2 tablespoons into your hands and form a small oblong shape, pressing firmly together in a cylinder shape.<br />
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Continue to do this until you have done this to the entire mix. I got 14 croquettes. Prepare your next stage, take 3 small bowls and place flour in one, crack 2 eggs into bowl two, and breadcrumbs onto the third.<br />
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Using these bowls, take the first croquette and dunk into the bowl flour and coat well, then straight into the bowl of egg and coat the entire croquette and finally straight into the breadcrumbs. Then carefully place the croquette onto a clean dry plate. Continue process until all of the croquettes are done. Place the plate of croquettes into the fridge to firm the and set coatings for about 20-30 minutes minimum.<br />
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To commence the cooking, place a large frypan on the stove top and put in the vegetable oil to heat, filling about 1/4 to 1/3 of the pan. Test oil has heated by dropping in a piece of bread and it if crackles its ready if nothing happens its not.<br />
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Place all the croquettes into the pan. Cook turning as each side goes golden so it cooks evenly and no sides overcooks. This takes about 10-15 minutes.<br />
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Place onto paper towel to drain the excess oil before serving. Enjoy with a mayonnaise or aoili.<br />
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Thank you to Donna Hay for another delicious recipe for us all to enjoy.</div>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-68360915585986815192014-01-04T15:25:00.001+11:002014-01-04T15:25:29.607+11:00Welcome to 2014! Happy New Year!!<div dir="ltr" style="text-align: left;" trbidi="on">
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Ring in the New Year!</h3>
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I am starting out this new year with a bang, and hopefully one that continues throughout the coming year. I am hoping to Blog 3 times per week now that I am a WAHM with a 4yo (who is starting preschool net week), and running my business from home which I found to be thriving in the 2nd half of 2013!</div>
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My 3 posts per week I am planning them to be :<br />
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<li>A traditional post of a foodie creation, a love, a challenge or a hot recipe I want to try.</li>
<li>An Honest & Healthy Recipe - creating or replicating a 'healthy' creation to inspire you.</li>
<li>A business post from something I have done from my WAHM biz - Cookie Queen Kitsch'n.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2PiSUzv6Svev6Vou-6hjRW9CqQuV4QBcpdz8fJMJGR50wR6SQNku5bfLhQSIsbv3l0v-8dFY5DsMWcFTK59qnOIvpNLqvUfdzNGAPdxEoaa9lmpGRTzMpP3m9UwaoEeMEBBIVTzseXlQ/s1600/083.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2PiSUzv6Svev6Vou-6hjRW9CqQuV4QBcpdz8fJMJGR50wR6SQNku5bfLhQSIsbv3l0v-8dFY5DsMWcFTK59qnOIvpNLqvUfdzNGAPdxEoaa9lmpGRTzMpP3m9UwaoEeMEBBIVTzseXlQ/s320/083.JPG" width="213" /></a>This year with juggling a few things in my day to day life I have decided to make my Blog Posts more achievable, and last year with the cookbook challenge I had an epic fail in the blogging department. I just stretched myself too thin, and I didn't cook as much as I use to, with my partner cooking a lot, and a lot of easy meals of sausages & 3 veg or pre-prepared meals (takeaway). Putting on a lot of excess kilos in the process. So I am hoping that this year's Blog will help me shed the kgs and get our family eating plan back.... for some reason Im the only one who put the pounds on though!</div>
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Here is flashback of my 2013 in photos, where I enjoyed 3 major family holiday trips (Great Ocean Road Trip in Victoria Australia), Cradle Moutain, Bechino & our Road Trip in Tasmania, and our 4 day Romantic Getaway in Fiji, plus all the work for my wonderful customers. 2 Standout Buffets with my daughter's 4th Birthday and my surrogate Sister in Law's Baby Shower, plus some other snippits.</div>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-31126872208225169212013-12-14T01:06:00.001+11:002013-12-14T01:06:49.547+11:00The Great Food Bloggers Cookie Swap of 2013 - Maple Pumpkin Gingerbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
HO HO HO and its a very Merry Christmas with only 11 days remaining to the big day. And it's another year of the Annual partaking in the Food Bloggers Cookie Swap.</h3>
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A couple of months ago I have made the decision along with my partner to turn my part-time Cookie Business into a Fulltime Working At Home Mum (WAHM) Business, and since then it has been super duper uber crazy busy! Parties, Events, Corporate Orders and Market Days have kept me run off my feet every single week. So it was definitely a squeeze to get the 36 cookies required completed for the swap given I insist on producing decorated cookies. AND as usual my definition of a Christmas Cookie is definitely a gingerbread variety... and I have to say I did excel as far as taste for my family, they deemed it a great look and tasting cookie all round. Even my Miss 4 ate several and even insisted on taking a 'doggy bag' of them to her Nanny's house on her sleepover. They did puff nicely the first roll out of each lot of dough, a note is to knead the dough back together well before re-rolling it to avoid distortion and shrinkage in cutter shapes.<br />
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<h2 style="text-align: left;">
Maple Pumpkin Gingerbread Cookies</h2>
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<div style="text-align: left;">
1/4 cup Butter - softened</div>
<div style="text-align: left;">
1/4 cup Brown Sugar - firmly packed</div>
<div style="text-align: left;">
1 Egg</div>
<div style="text-align: left;">
2 Tbsp Molasses</div>
<div style="text-align: left;">
1/2 cup Maple Syrup</div>
<div style="text-align: left;">
1/2 cup FRESH Pumpkin Puree</div>
<div style="text-align: left;">
1/4 cup Water</div>
<div style="text-align: left;">
3 1/2 cups all-purpose Flour</div>
<div style="text-align: left;">
1 1/2 tsp Ground Ginger</div>
<div style="text-align: left;">
1 tsp Bi-Carb (Baking) Soda</div>
<div style="text-align: left;">
1/2 tsp Salt</div>
<div style="text-align: left;">
1/2 tsp Cinnamon</div>
<div style="text-align: left;">
1/4 tsp Ground Nutmeg</div>
<div style="text-align: left;">
1/4 tsp Cloves</div>
<div style="text-align: left;">
1/4 tsp Ground Black Pepper</div>
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Place pumpkin diced into a saucepan of water and boil until soft, drain and put through the food processer until a puree.<br />
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Place butter and sugar in the electric mixer and mix until light and fluffy. Then add the egg and combine well. <br />
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Add in the molasses, maple syrup, pumpkin and water and mix well on medium.<br />
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In a separate bowl sift together the dry ingredients and whisk them through so the raising agent is spread throughout. Then add all at once to the wet/or pumpkin mixture in the electric mixer with dough hook. Mix on low speed until a ball of pliable dough.<br />
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Take the dough out of the bowl and knead it on a floured surface. Make 2 large discs of dough and put in glad wrap/cling film and place in the fridge for 4 hours (or overnight).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxZRUV7LW5ILpAhsU4NohboCFVp8_cab9ItHGKJ_2KKmadPVHjr9mvcFWVOsSLTpXWSRsWY3UpoHYH2i83ynbQOz8R3yijI5PPeNRXDDOvndUZKR12X2smWkAg8mcwq7o3rjtOyGr18kF/s1600/2013+swap+-+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxZRUV7LW5ILpAhsU4NohboCFVp8_cab9ItHGKJ_2KKmadPVHjr9mvcFWVOsSLTpXWSRsWY3UpoHYH2i83ynbQOz8R3yijI5PPeNRXDDOvndUZKR12X2smWkAg8mcwq7o3rjtOyGr18kF/s320/2013+swap+-+5.jpg" width="320" /></a></div>
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<h4 style="text-align: left;">
To Make Cookies : </h4>
Pre-heat over to 160 degrees.<br />
Remove from the fridge, allow to sit until the dough is rollable, roll out the disc and use cookie cutters to cut out your cookies, place them on a lined cookie tray.<br />
Bake for 15 minutes - check for golden colour as they may need more time depending on your oven.<br />
You can decorate how you wish, I used Royal Icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWHH-y1Lot1-ju0dFu4Otfsgi9sRXmPZ5z8uVQd4JpJB4qoenjopc_hiuGgkLO_LKJfUsIn9wiI_vI1YmG_G7VwtlkqQL_HoLf_d2LytQBUhaVNin4BBjCmvnoiyvQnkClSoRhXNrNgFF/s1600/2013+swap+-+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWHH-y1Lot1-ju0dFu4Otfsgi9sRXmPZ5z8uVQd4JpJB4qoenjopc_hiuGgkLO_LKJfUsIn9wiI_vI1YmG_G7VwtlkqQL_HoLf_d2LytQBUhaVNin4BBjCmvnoiyvQnkClSoRhXNrNgFF/s320/2013+swap+-+6.jpg" width="320" /></a></div>
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I credit the Blogger Courtney from Sweet Tooth Sweet Life for these gorgeous cookies :<br />
<a href="http://www.sweettoothsweetlife.com/2010/12/08/maple-pumpkin-gingerbread-cookies/">http://www.sweettoothsweetlife.com/2010/12/08/maple-pumpkin-gingerbread-cookies/</a><br />
I thought these were easy and great, but I did opt to make my own Pumpkin Puree just because I hate pumpkin from a can, I don't think it tastes the same at all, plus you avoid unnecessary preservatives.<br />
<br />
I have received 3 Cookie Packages from my fellow Cookie Swappers, their details and pics are below, so far I have nibbled at each package and they taste great! Thank you so much lovely ladies. <br />
<br />
<h2 style="text-align: left;">
Thank you and my Cookie Bakers for 2013 were :</h2>
Alicia from The Kitchen and the Camera :<br />
<a href="http://www.thekitchenandthecamera.com/2013/12/white-chocolate-cranberry-shortbread.html" rel="nofollow nofollow" target="_blank"><span>http://</span><wbr></wbr><span class="word_break"></span><span>www.thekitchenandthecamera.</span><wbr></wbr><span class="word_break"></span><span>com/2013/12/</span><wbr></wbr><span class="word_break"></span><span>white-chocolate-cranberry-s</span><wbr></wbr><span class="word_break"></span>hortbread.html</a><br />
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<br />
Kate from The Cook's Companion Challenge : <br /><a href="http://cookscompanionchallenge.blogspot.com.au/2013/12/301984-passionfruit-shortbread-biscuits.html" rel="nofollow nofollow" target="_blank">http://cookscompanionchallenge.blogspot.com.au/2013/12/301984-passionfruit-shortbread-biscuits.html</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyan5R9q7K8fBuTlmyCR8R7nO4-di5iR4mBDm1qzo5oL8ZxOn-rqWGxGqQowTdNnsCkj1Jj6E-gNgkmp9UzRbK8klw-zWCf3hhe_Cljuus22LqZp6zac8sIOJMny0HnH4n3hEDglNeQkZ/s1600/2013+swap+-+cookie+pack+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyan5R9q7K8fBuTlmyCR8R7nO4-di5iR4mBDm1qzo5oL8ZxOn-rqWGxGqQowTdNnsCkj1Jj6E-gNgkmp9UzRbK8klw-zWCf3hhe_Cljuus22LqZp6zac8sIOJMny0HnH4n3hEDglNeQkZ/s320/2013+swap+-+cookie+pack+2.jpg" width="320" /></a></div>
<br />
Giulia from Love At Every Bite :<br />
<a href="http://www.loveateverybite.com/dolci-desserts/great-sweet-food-blogger-cookie-swap/">http://www.loveateverybite.com/dolci-desserts/great-sweet-food-blogger-cookie-swap/</a><br />
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<br />
<br />
If you missed out this year but don't want to miss out in 2014, just sign up with your email here so you get the notifications when the swap is taking names next year : <a href="http://fbcookieswap.us2.list-manage2.com/track/click?u=66bf80afd570fcb3c6194e49e&id=19bbc94a8a&e=864e135593" id="yui_3_13_0_ym1_1_1386888995868_3287" rel="nofollow" style="color: #3e2b27; font-weight: bold; text-decoration: underline;" target="_blank">http://eepurl.com/qCABj</a><br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-54625532684475488582013-11-05T01:24:00.003+11:002013-11-05T01:24:51.789+11:00White Chocolate & Raspberry Celebration Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtFb9XYfW-V0GGy2qGIpjV35ZWjg0aycz8NntEggGne9UFTVwqK1UWpvY-WvS5jogOwdr31PkznHWsQvUWiEe6-aVrl2ocOuTVVaejQjj7VNZkpIG-xW8r6VTfCGrAdLo6D7TtJXLdfum/s1600/Raspberry+White+Choc+Celebration+cake+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtFb9XYfW-V0GGy2qGIpjV35ZWjg0aycz8NntEggGne9UFTVwqK1UWpvY-WvS5jogOwdr31PkznHWsQvUWiEe6-aVrl2ocOuTVVaejQjj7VNZkpIG-xW8r6VTfCGrAdLo6D7TtJXLdfum/s400/Raspberry+White+Choc+Celebration+cake+9.jpg" width="268" /></a></div>
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Again I am still do Blog Post delayed catch ups, this one is from my daughter's 4th birthday. She requested raspberry cake.... again. Along with Orange Sponge Cupcakes. So here is the cake I made for the bottom layer in her Lalaloopsy Birthday Party Cake.<br />
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This cake tastes delicious, but I ensure I use a good quality white chocolate, I find the cheaper cooking ones just taste bitter a bit like cardboard. So my fav is Cadbury Dream, but my 2nd Choice is Nestle Plaistowe.<br />
<h2 style="text-align: left;">
White Chocolate & Raspberry Celebration Cake</h2>
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250g Castor Sugar<br />
180g Butter - room temp<br />
465g Plain Flour (less 3 Tbsp)<br />
3 Tbsp Cornflour<br />
3 tsp Baking Powder<br />
3 Eggs<br />
375ml Milk (I used 50% lite milk & 50% Buttermilk) - room temp<br />
270g White Chocolate (Good Quality, I use Cadbury Dream) - chopped<br />
Raspberries - Frozen<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvDUitjnSAQwykHNwrKwZ57xk-e__fg3gAWOgwauYzO3Xh0U2AIF20VUrAANaKyim0bVeWQVKQ7hwdCpLM0OkARuV537Joml4ZOq8HgOXQZoJbk9NnNMYeTxjVEtKpyuH14Tkssc8-miM/s1600/Raspberry+White+Choc+Celebration+cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvDUitjnSAQwykHNwrKwZ57xk-e__fg3gAWOgwauYzO3Xh0U2AIF20VUrAANaKyim0bVeWQVKQ7hwdCpLM0OkARuV537Joml4ZOq8HgOXQZoJbk9NnNMYeTxjVEtKpyuH14Tkssc8-miM/s320/Raspberry+White+Choc+Celebration+cake+1.jpg" width="320" /></a></div>
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Preheat oven to 180 degrees. Grease<br />
and flour cake tin, I used a 10 inch springform pan.<br />
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Cream the butter and sugar together in an electric mixer on medium speed. When pale and fluffy you can add in the eggs one at a time until fully combined.<br />
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Sift your dry ingredients together in a separate bowl and whisk to ensure the raising agent and cornflour are dispersed throughout flour well.<br />
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Take your milk and your dry ingredients and add them into the butter mixture in alternative additions, once fully combined take the bowl out of the electric mixer.<br />
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Chop your white chocolate up into very fine pieces and stir into the mix with a wooden spoon. Next take your frozen raspberries and stir them lightly through the batter.<br />
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Pour the mix into your prepared cake tin, and place into the preheated oven, and bake for 45-55 minutes. Always check the centre of the cake with a wooden skewer to ensure the centre is cooked and not raw, this is done by sticking it in when you pull it out it should be clean without mixture stuck to it. Your should turn out the cake once it has cooled for at least 15 minutes.<br />
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Once your cake is completely cold (I usually also placed wrapped in gladwrap/clingfilm into the freezer to ensure it is extra cold), it is ready to frost, ice, ganache and if so desired cover in fondant like I did!<br />
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Here is the Dessert Buffet setup I did for my daughter's birthday, we went with a Hot Pink and Sunshine Yellow theme in her favourite doll sesries called Lalaloopsy Dolls.<br />
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And.... these are a close up of the uniquely self designed Cookies and Choc-Coated Oreos!</div>
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And here are the Take Home Favours I made for all the little girls and boys!! Such fun! <br />
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I had the designs for my stickers, invitations and tags made through Lala Heaven on Etsy.com, here is her link : <a href="https://www.etsy.com/shop/LalaHeaven?ref=search_shop_redirect">https://www.etsy.com/shop/LalaHeaven?ref=search_shop_redirect</a> Katie is fabulous and fast, I found no request too great for her, she even personalised these gorgeous stickers of Dyna-Mite after she met the live doll, for me which I put on boxes of my daughter's favourite treat - Milk Duds!<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-16632152942503894122013-11-03T23:28:00.002+11:002013-11-03T23:30:50.936+11:00Triple Lemon Vanilla Bean Layer Cake with a Lucious Lemon Buttercream<div dir="ltr" style="text-align: left;" trbidi="on">
Firstly apologies for my delay in blogging, its been a while and I keep starting new posts and not publishing for one reason or another.... so here goes one. I promise to catch up asap!<br />
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I have an abundance yet again of lemons from my Mum's tree, a massive bowl is overflowing on our dining table, leaves and all. Last night I did an order of 2 dozen macarons using them, and it inspired me to bake something further today because the Lemon buttercream was soooo delish! And before you ask... yes I had my handy helper under foot too.<br />
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So fasten your seatbelts and hold onto your hats, this one is super fast and uber tasty...<br />
<h2 style="text-align: left;">
Triple Lemon Vanilla Bean Layer Cake</h2>
225g Butter - room temp, cubed<br />
1 cup Castor Sugar<br />
1 1/2 tsp Vanilla Bean Paste<br />
1 Lemon Rind<br />
1 Lemon Juice<br />
1/2 tsp Lemon Extract<br />
6 Eggs<br />
1 cup Milk (i used Lite Organic with a squeeze of a 1tsp of lemon juice in it)<br />
3 cups Plain Flour (All-Purpose) - remove 3 tablespoons of flour<br />
3 Tbsp Corn Flour (or corn starch)<br />
2 tsp Baking Powder<br />
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<h2 style="text-align: left;">
Lucious Lemon Buttercream</h2>
125g Butter - room temp<br />
3 ounces Cream Cheese<br />
1 Whole Lemon - Zest & Juice<br />
1/2 tsp Vanilla Essence<br />
2 cups Pure Icing Sugar - sifted<br />
2 cups Icing Sugar Mixture - sifted<br />
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Preheat your oven to 160 degrees. Grease and flour two 8 inch cake pans.<br />
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Place your butter and castor sugar in the mixer and cream them together, then add the vanilla, lemon rind, juice and extract and mix in well, it may appear curdled but keep going. Add in your eggs one at a time, mixing well between each addition.<br />
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Prepare, measure and have ready to go, your milk and also your dry ingredients sifted together (flour, corn flour/cornstarch and baking powder. Alternatively add the milk and dry ingredients in 3 consecutive additions. Lightly mix at the end.<br />
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Pour your mixture into 2 equal sandwich pans. Place in the oven on the middle oven shelf. Bake for 35 minutes and check they are cooked through as every oven is different.<br />
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<b>Buttercream </b>- Place all ingredients into mixer and mix until it is pale, light and fluffy. Frost your cake bottom layer first then top layer, and embellish with your choice of sprinkles or leave plain. Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-51196329812240308722013-06-11T23:30:00.000+10:002013-06-11T23:30:14.788+10:00Whole Orange Flourless Sugarless Gluten-Free Cake with a Jaffa Twist<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzA4HTWkcJNCpAsNL4bAmWZwCzxW0p2TlHhkkJR0yNM1O4RwjoGX4D4yJYHXVs_G2IYoAFB519EzWUloT0bZVkocK7KJxoYLNB2WMBdo7527c5f-7IVYwEjMcvF6AjLeFRdJkXJvJlJPR0/s1600/Flourless+Orange+Cake+with+a+twist+-+Jaffa%2521+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzA4HTWkcJNCpAsNL4bAmWZwCzxW0p2TlHhkkJR0yNM1O4RwjoGX4D4yJYHXVs_G2IYoAFB519EzWUloT0bZVkocK7KJxoYLNB2WMBdo7527c5f-7IVYwEjMcvF6AjLeFRdJkXJvJlJPR0/s400/Flourless+Orange+Cake+with+a+twist+-+Jaffa%2521+12.jpg" width="400" /></a></div>
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My partner is trying to rid our house of high processed flours and refined sugars, he is fighting a loosing battle, but god love him for trying. So I am succumbing to attempts at trying to find ways to make delicious cakes with occasionally less sugars. Then I stumbled and adjusted this little beauty, not only white sugar free and flourless but also gluten free too..... But hey I just can't help it.... I added chocolate frosting sprinkles!<br />
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<h3 style="text-align: center;">
Booyeah!</h3>
<h2 style="text-align: left;">
Whole Orange Cake </h2>
<h2 style="text-align: left;">
(Gluten-Free, Sugar-Free, Flourless)</h2>
2 Whole Oranges<br />
6 Eggs<br />
1 cup Organic Honey<br />
250g Almond Meal<br />
1 tsp Baking Powder<br />
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Wash your 2 oranges to remove dirt or wax, then place them both into a large saucepan and cover with water and bring to the boil them on a high heat, then turn down to a simmer and cover with a lid. Allow to simmer for 1 hour. Remove them from the water after the hour and place them on a plate to reduce to room temperature.<br />
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Once the oranges are at room temp, cut them in half through cross section, remove seeds, then cut them into 8 pieces, leaving skin on, then place the orange pieces into the food processor, pulse the orange until a puree.<br />
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Crack your 6 eggs into the mixer and whisk on high for 5 minutes, this will get them into a high froth of beautiful fluffy pale orange colour.<br />
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Then add in your honey and remain beating mix on high to stay fluffy. Then pour in your orange pulp from the food processor.<br />
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Finally add in your almond meal and baking powder and mix through well.<br />
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Pre heat your oven to 170 degrees (150 fan forced). Prepare your springform tin with butter and flour, pour your cake mix into the prepared pan. Place into the oven and bake for 1 hour.<br />
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<div style="text-align: center;">
Allow the cake to cool before removing from the pan. </div>
<div style="text-align: center;">
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<div style="text-align: center;">
Ice your cake with your choice of frosting (or nothing to keep it completely healthy), I went for Chocolate to create a Jaffa flavour.</div>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-88441333062677448502013-06-04T22:59:00.003+10:002013-06-04T22:59:26.810+10:00Sweet Shop Inspired Lolly & Dessert Buffet Tables - Book Yours Today!<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I was honoured and thrilled to have my dear friend ask me to cater her new baby girl's Christening with a Lolly Buffet Table, complete with personalised Lolly Bags as the Bombonieries for guests.<br />
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The jars I already have, I have been accumulating Apothecary Jars over the recent years and use them for parties and high teas, I use them at home in the kitchen filled with left over cookies from my orders. I just needed an excuse to add to my collection!<br />
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I ordered sweets to match the theme such as Musk Sticks, Mini Jelly Beans, Jelly Babies, Milk Bottles, Raspberry White Chocolate Bullets and Strawberry Sour Straps. Also made to order I created Cookie Booties, Bubblegum Marshmallow Clouds, Mini Strawberry Meringue Kisses and Strawberry Filled Chocolate Coated Oreo Candies.<br />
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All items featured in the Lolly Buffet can be ordered through the Cookie Queen Kitsch'n, minimum 2-4 weeks notice is required, and payment needs to be made 14 days ahead of your function date to allow for ordering the sweets & ingredients. A bond of $60-100 is required on the day for the Jars (depending on the quantity booked), to cover any breakages, the bond is refunded upon the collection of the jars provided there is no damage to be replaced.<br />
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<h2 style="text-align: left;">
Apothecary & Candy Jars To Hire (+ Bond) :-</h2>
Large : $20 each<br />
Medium : $15 each<br />
Small, Pop Stands & Lolly Barrels : $10 each<br />
Scoops/Tongs are provided per jar<br />
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<h2 style="text-align: left;">
Personalised Lolly Bags :-</h2>
Plain/Patterned Paper Bags : $ 24/24 bags<br />
Paper Bags with Personalised with Ink Stamped Name : $ 30/24 bags<br />
Paper Bags with Personalised with Event Name Stickers : $ 50/24 bags<br />
Cello Bags Plain : $ 12/24 bags<br />
Cello Bags with Event Name Stickers : $25/24 bags<br />
<em>(Note : For Buffets due to bulky items & pops I use a longer bag of 7 inches & 5 inches wide and the top can be folded over to seal)</em><br />
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<h3 style="text-align: left;">
Baby Bootie Cookies</h3>
$3.50/cookie (min order 12)<br />
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<h3 style="text-align: left;">
Mashmallow Clouds - flavoured Bubblegum</h3>
$1.00/marshmallow - cutter shape & flavour of your choice (min order 24)<br />
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<h3 style="text-align: left;">
Oreo Pops</h3>
$4.00/pop - choc, vanilla, strawberry or funfetti oreos and coating colour of choice (min order 12)<br />
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<h3 style="text-align: left;">
Mini Meringue Kisses</h3>
$2.00/meringue kiss or $3.50/large meringue - colour & flavour of choice (min order 24)<br />
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<h4 style="text-align: left;">
Macarons available upon request also priced at $24 /dozen.</h4>
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To Book me for your next function, do not hesitate to email me at : <a href="mailto:cookiequeen@y7mail.com">cookiequeen@y7mail.com</a> or phone me on 0497 103 638. I can tailor a Lolly or Dessert Buffet to suit your theme, needs or specifications.<br />
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<h2 style="text-align: center;">
Hire/Setup Packages Available</h2>
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<strong>1 - Buffet Basics </strong><strong>Package </strong><br />
<ul>
<li>2 Jars</li>
<li>3 Lolly Barrels</li>
<li>Scoops & Tongs</li>
<li>Selection of 5 Sweets (additional cost)</li>
</ul>
<strong>Suits 10-12 Guests</strong><br />
<strong>Total = $54.00 + Sweets + Bond</strong><br />
<strong>___________________________________</strong><br />
<strong>2 - Candy-licious </strong><strong>Package </strong><br />
<ul style="text-align: left;">
<li>1 Lrg Jar</li>
<li>2 Med Jars</li>
<li>3 Lolly Barrels</li>
<li>Scoops & Tongs</li>
<li>Selection of 5 Sweets (500g each)</li>
</ul>
<strong>Suits 14-18 Guests</strong><br />
<strong>Total = $124.00 includes choice 5 Colour Themed Sweets + Mini Meringues (Bond required)</strong><br />
___________________________________<br />
<strong>3 - Glitz & Glamour </strong><strong>Package </strong><br />
<ul style="text-align: left;">
<li>2 Lrg Jars</li>
<li>2 Med Jars</li>
<li>3 Lolly Barrels</li>
<li>Scoops & Tongs</li>
<li>Cake/Oreo/Lolly Pop Stand </li>
<li>Selection of 7 Sweets (500g each)</li>
</ul>
<strong>Suits 20-28 Guests</strong><br />
<strong>Total = $186.00 includes choice 7 Colour Themed Sweets + Homemade Marshmallows </strong><br />
<strong>+ Choice of Macaron Pops or Mini Cookie Pops<br />(Bond Required)</strong><br />
<strong>___________________________________</strong><br />
<strong>4 - Seventh Heaven Package </strong><br />
<ul>
<li>2 Lrg Jars</li>
<li>2 Med Jars</li>
<li>2 Pedestal Jars</li>
<li>3 Lolly Barrels</li>
<li>Scoops & Tongs</li>
<li>Cake/Oreo/Lolly Pop Stand </li>
<li>Selection of 5 Sweets (1-1.2kg each)</li>
</ul>
<strong>Suits 30-35 Guests</strong><br />
<strong>Total = $246.00 includes choice 5 Colour Themed Sweets + Homemade Marshmallow Shapes </strong><strong> + Candy-coated Oreos + 20 Themed Cookies</strong><br />
<strong>(Bond Required)</strong><br />
<strong>____________________________________</strong><br />
<br />
<strong>Ribbons provided on all Jars & Tongs</strong><br />
<strong>Buffet Labels available for additional $10</strong><br />
<strong>Bunting on front of table available for $18</strong><br />
<strong>Flowers available for $22</strong><br />
<strong><br /></strong>
<strong>COOKIE ADD ONS AVAILABLE WITH A 10% DISCOUNT</strong><br />
<strong>CUPCAKE ADD ONS AVAILABLE WITH A 15% DISCOUNT</strong><br />
<br />
<strong>Delivery Fee may be applicable for areas outside immediate area of the CBD/Inner West of Sydney.</strong><br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com1tag:blogger.com,1999:blog-7826472787255397185.post-70378565286602200942013-05-27T22:38:00.000+10:002013-05-31T20:29:49.341+10:00Cookbook 4 : Marshmallow Madness! by Shauna Sever - Bubblegum Cloud Marshmallows<div dir="ltr" style="text-align: left;" trbidi="on">
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Another Cookbook purchased... another must bake, although there isn't much baking in this one, its more stove top and then 6 plus hours of sitting in a cool dry spot. Have you heard of a blog Shauna Sever?? Her "Girl Next Door" baking is out of this world, check out her Blog at :<a href="http://shaunasever.com/">http://shaunasever.com/</a> because her food is to die for, you won't get out of the kitchen.<br />
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I had just the event to bake these for..... my friend's Christening! And they were a HUGE hit! The first thing to disappear from the Lolly Buffet! I give these 5 BIG Shiney Gold Stars!<br />
<h2 style="text-align: left;">
Bubble Gum Marshmallows</h2>
I was drawn to these little clouds, I think they are simply devine, completely different and much softer than store bought marshmallows, you jsut have to try it.<br />
<h3 style="text-align: left;">
What you need:</h3>
<ul style="text-align: left;">
<li>Batch of Classic Marshmallow Batter</li>
<li>Pink Food Colouring Gel</li>
<li>Bubble Gum Candy Oil (I use LorAnn)</li>
<li>1/2 cup Classic Coating</li>
<li>8 x 8 inch Baking Tray (Cookie Tray)</li>
</ul>
<h3 style="text-align: left;">
Classic Marshmallow Batter</h3>
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4 1/2 tsp Unflavoured Powdered Gelatin<br />
1/2 cup Cold Water<br />
3/4 cup Castor Sugar<br />
1/2 cup Light Corn Syrup<br />
1/4 cup Water<br />
1/8 tsp Salt<br />
2 tsp Pure Vanilla Extract <br />
<strong>(for Bubblegum version reduce to only 1 tsp)</strong><br />
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Whisk together the gelatin and cold water in a small bowl and let it soften for 5 minutes.<br />
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Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over a high heat. Boil, stirring occasionally, until the temperature reaches 240'F. Meanwhile, pour remaining 1/4 cup of the corn syrup into the bowl of an electric mixer fitted with the whisk. Microwave gelatin on high until completely melted, approximately 30 seconds. Pour this then into the mixer. Set the mixer to a low speed and keep it running.<br />
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When your syrup reaches it temp of 240 degrees, slowly pour it into the side of the mixer bowl (no into the whisk), then increase your mixer to a medium speed, and beat for 5 minutes. Increase to med-high speed and whisk for a further 5 minutes. Move your mixer to the highest setting and whisk it for a further 1-2 minutes. Then beat in the vanilla.<br />
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Here the directions will change....<br />
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Along with the Vanilla add your Bubble Gum Candy Oil(5 mini dropper drops) and the tiny drop of food colouring.<br />
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Note your finished batter of marshmallow should have tripled in size! Taste to check it has the right taste, be careful as you have the oil smell in the air so I find it best to get another person to taste so you dont knock people out with a too heavy punch of flavour.<br />
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Pour the marshmallow into the prepared pan/tray using a spatula to smooth and work it into the corners of the tray.<br />
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See recipe below, using the Classic Coating, sift your coating over the top and set aside for 6 hours to allow it to cool in a dry place.<br />
<h3 style="text-align: left;">
Classic Coating</h3>
1 1/2 cups Pure Icing Sugar<br />
1 cup Cornflour or Corn Starch (or Potato Starch)<br />
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Sift the ingredients together into a large bowl or combine them into a food processor. This coating will work on all the recipes in Marshmallow Madness. From your bowl or container of made Classic Coating, scoop out what you need at a time per use.<br />
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Coating - "Marshmallows need a light dusting of powder to keep them from sticking to everything in their path and to help the curing process. In this book, you'll see lots of ideas for marshmallow coatings".<br />
<h3 style="text-align: left;">
Bubble Gum Clouds </h3>
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab of marshmallow onto a coating dusted work surface and dust the now face up bottom with more coating. Cut out the shapes with a metal flower/cloud cutter.<br />
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Dip the raw edges into more coating and tap off the excess.<br />
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I love how Shauna stands them on their sides into cupcake wrappers - GORGEOUS!<br />
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Makes - 2-3 Dozen 1.5 inch mallows</div>
Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com1tag:blogger.com,1999:blog-7826472787255397185.post-86065820571544842562013-04-30T13:45:00.000+10:002013-04-30T13:45:11.798+10:00Cookbook 3 : Have You Eaten? by Billy Law - Lemon Myrtle Delicious<div dir="ltr" style="text-align: left;" trbidi="on">
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On Friday 26th October 2012 I attended a Halloween Dessert Degustation Dinner, it was fantastic even though I did go into a complete sugar coma, and thats saying something as I can sugar it up with the best of them! <br />
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<u><strong>The menu of the night was</strong> :</u><br />
<strong><em>Dish 1</em></strong> : Petite Fours of Pineapple Marshmallows, Balsamic Vinegar Strawberry Pate De Fruit, and Black Sesame Charcoal Macarons with Pumpkin & Blue Cheese filling<br />
<strong><em>Dish 2</em></strong> : Deconstructed Apple Crumble with Apple & Green Tea Sorbet and Popping Candy Crumble<br />
<em><strong>Dish 3</strong></em> : Chocolate Parfait with Pepper-infused Cherries and Fishermans Friend Chocolate Dirt and Caramelised White Chocolate Crumbs<br />
<em><strong>Dish 4</strong></em> : Mexican Smoked Pulled Pork and Asian Soy & Chilli Lamb Ribs sponsered by Black Ridge Farm Tasmania<br />
<em><strong>Dish 5</strong></em> : Braised Balsamic Red Cabbage, Roasted Apple Puree with Walnuts, and Cauliflower Puree<br />
<em><strong>Dish 6</strong></em> : (Piece Le Resistance) Called "Snow White" by Billy himself, a very theatrical piece that everyone loved. It was a very beautiful laid out dessert, covered by a white chocolate done and one served, a Raspberry Coulis was poured by Billy from an antique silver teapot and the theatrics commenced. The actual dessert was a Raspberry Mousse, Oats Crumbs, Lychee & Rosewater Gel, Pistashio Praline and Freeze-dried Raspberries<br />
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We attended the Second Dinner session, the hilarious part was that my partner and my brother & my sis-in-law(above) both jointly won first prizes tying in Best-Dressed for the night.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7iWG7W7p8hVhZGsrhajp-R7wzz12mscS29x4Y4B88uaBLsurXe7glizmOwSyEvZb4GmH4t9fyCM8cQAupegzYFSccTFNCpajoU2qLZ6q183csZM79DLb9U_RgNsAnhgGII6Y6e1F0red_/s1600/Halloween+dinner+with+Billy+Law.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7iWG7W7p8hVhZGsrhajp-R7wzz12mscS29x4Y4B88uaBLsurXe7glizmOwSyEvZb4GmH4t9fyCM8cQAupegzYFSccTFNCpajoU2qLZ6q183csZM79DLb9U_RgNsAnhgGII6Y6e1F0red_/s320/Halloween+dinner+with+Billy+Law.jpg" width="320" /></a>My partner went dressed as a Mad-Chef complete with bloodied apron and 4 blood-stained carving knives and zombie like face, and my brother and his partner went dressed as King Kong and Jane (with the huge gorilla hand encircling her waist). And I got the Runner-Up prize as the Cupcake Whore, I was going to Katy Perry but the outfit on my USA trip was hard to find and I had to settle for a similar outfit but couldn't find the blue wig. I originally wore it for Mickey's Not So Scary Halloween Party in Disneyland and in the USA you dont neccersarily go spooky, its just Fancy Dress.<br />
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You can read about the awesome adventure we went to on here : <a href="http://atft%20halloween%20degustation%20dinner/">ATFT Halloween Degustation Dinner</a><br />
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So this was how I came across Billy Law's New Cookbook - "Have You Eaten?" My partner won it at the Degustation Dinner and then surprised me by getting Billy to autograph it to non other then Mwah!<br />
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<br />
Be sure to get your copy of "Have You Eaten"? You can buy online at :<br />
Australia - <a href="http://dymocks%20books/">Dymocks Books</a><br />
Overseas - <a href="http://www.amazon.com/Have-You-Eaten-Favorite-Recipes/dp/174270381X/ref=sr_1_1?s=books&ie=UTF8&qid=1347190021&sr=1-1&keywords=billy+law">Amazon Books</a><br />
<br />
So I thought it only fitting in my Cookbook Challenge of 2013 that I include a fabulous recipe of Billy's. Now this was a hard decision, there are so many glorious recipes that I drooled over, and I narrowed it down to two! Then flipped a coin. I cooked a Lemon Myrtle Delicious. Now a hidden secret of mine is I do indeed LOVE LOVE LOVE Lemon Myrtle, I have been known to purchase many a block of Lemon Myrtle Soap and even Hand Cream just to sniff at it endlessly. If you know anyone who makes things in Lemon Myrtle be sure to let me know, I will be your best friend forever!<br />
<br />
<h3 style="text-align: left;">
Lemon Myrtle Delicious</h3>
10 Lemon Myrtle Leave (or 1 tsp Lemon Myrtle Powder)<br />
250ml Full Cream Milk<br />
55g Unsalted Butter - room temp<br />
110g Sugar (not a specified type)<br />
2 Eggs - seperated<br />
55g Self Raising Flour<br />
1 Lemon - Finely Grated Zest & Juice<br />
250ml Thickened (Heavy) Cream<br />
4 Tbsp Icing Sugar<br />
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Preheat your oven to 200 (400) degrees. Grease a 20cm (8 inch) Cast Iron or Ceramic (Corningware) dish.<br />
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<br />
Put your Lemon Myrtle leaves into the saucepan with the milk, place on a medium heat and bring it to boiling point, then remove it from the heat ad set aside for ten minutes to let the leaves infuse. Then strain the milk into a jug, discarding the leaves. OR do what I did and use Lemon Myrtle Powder that I bought at this year's Sydney Royal Easter Show!<br />
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<br />
<br />
Place the butter and sugar into your mixer and cream it until pale and fluffy. Next add in your egg yolks and flour and mix well until just combined.<br />
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<br />
Oh also I forgot to include the Self Raising Flour in my main piccie, oops!<br />
<br />
Next pour the milk into the mixture and continue to beat until it forms a smooth batter. Add in the lemon zest and juice and mix beat the mixture lightly again.<br />
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<br />
In a separate bowl whisk the egg whites until soft peaks form, then whisk a third of the egg whites into the cake batter until combined well, then fold in the remaining egg whites making sure you are very gentle so that you don't knock the air out of it.<br />
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Pour your mixture into the prepared dish, and bake for 20-25 minutes until golden on top. <br />
<br />
I like to service with Vanilla Ice Cream but you can also opt to serve with whipped cream for a little more decadence. Best served whilst still hot, and dust with icing sugar for that fabulous finish. Serves 6-8.<br />
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Close second came the recipe for A Little Beet of This and a Little Beet of That (Beetroot Tortellini), so stay tuned for that one...<br />
<br />
Be sure to follow Billy Law on his endless food adventure at <a href="http://www.atablefortwo.com.au/">A Table For Two</a>, if you loved Billy on Masterchef you will love following his Blog too. Hopefully I may see you at his next Pop-Up Event!</div>
Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-84856769158502010082013-04-25T14:10:00.001+10:002013-05-31T11:53:15.671+10:00The Traditional Anzac Biscuit - Lest We Forget<div dir="ltr" style="text-align: left;" trbidi="on">
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I usually make something for Anzac Day, the 25th April, a day we stop and remember those who have fought for our freedom, the soldiers who have fallen, and those you give their time to keep us safe.<br />
<br />
<h3 style="text-align: left;">
Ode of Remembrance</h3>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelCu2PGGADeHHsGPXeLmoYJy0CjAXL0iqv8aDG6TcCH660Kg1nejMiaBUn7HSzEqAMWzuulq6x7jokCqVpni5Q1gz51AVAX_kNJMMqflDaqaXM5SMfLahQrJkZ51MIkwfyTfEEmvfy_85/s1600/anzac+day+2013.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelCu2PGGADeHHsGPXeLmoYJy0CjAXL0iqv8aDG6TcCH660Kg1nejMiaBUn7HSzEqAMWzuulq6x7jokCqVpni5Q1gz51AVAX_kNJMMqflDaqaXM5SMfLahQrJkZ51MIkwfyTfEEmvfy_85/s320/anzac+day+2013.jpg" width="320" /></a>They went with songs to the battle, they were young.<br />
Straight of limb, true of eyes, steady and aglow.<br />
They were staunch to the end against odds uncounted,<br />
They fell with their faces to the foe.<br />
They shall grow not old, as we that are left grow old:<br />
Age shall not weary them, nor the years condemn.<br />
At the going down of the sun and in the morning,<br />
We will remember them.<br />
<br />
Lest We Forget - for the day we receive each year to remember the soldiers past & present who gave their years & lives for our freedom.<br />
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Some facts I learnt about the Anzac Biscuits:<br />
<br />
<ul style="text-align: left;">
<li>Originated during World War 1</li>
<li>There are no eggs in an Anzac Biscuit, this is because they didn't want to risk them spoiling before they reached the front line to the troops.</li>
<li>Usually packed in Billy Tins to be shipped to the front line.</li>
<li>Originally called an Soldiers Wafers.</li>
<li>Sent to troops instead of bread as it had a much longer shelf life.</li>
<li>First recipe was without oats, but they were so hard they were being ground up as porridge, so the women started to add roll oats.</li>
</ul>
<br />
This year I was lucky enough to receive a generous order of over 820 Anzac Biscuits for the St George Call Centres in Sydney. Took me a week in the baking, each packed & sealed separately to be given out. I now share with you that traditional recipe.<br />
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<h2 style="text-align: left;">
Traditional Anzac Biscuit</h2>
2 Tbsp Golden Syrup<br />
150g Butter<br />
1/2 tsp Bi-Carb Soda<br />
1 cup Rolled Oats<br />
3/4 cup Desscicated Coconut<br />
1/2 cup White Sugar<br />
1 1/4 cups Plain Flour<br />
<br />
Preheat oven to 170 degrees. Line a baking tray with grease proof paper.<br />
<br />
Measure out your golden syrup and butter into a small saucepan and place on a low heat. <br />
<br />
Whilst your butter is melting, measure our your dry ingredients in the mixer.<br />
<br />
Melt the butter and when the syrup just starts to come to the boil, take a small bowl, put your bi-carb and 1 1/2 Tbsp of water and stir, then pour this into the saucepan and turn off the heat. Your mixture will froth right up high.<br />
<br />
Whilst the syrup is hot and frothed up, turn on your mixer (with dough attachment), and pour in your golden syrup mix. Leave the mixer on medium speed, spatula the dry ingredients to ensure they are all mixed through thoroughly.<br />
<br />
Turn off your mixer and allow to sit to cool for 5 minutes.<br />
<br />
Take dough and squeeze together a tablespoon of dough, place balls of dough on your baking tray spaced out of about 2cm apart once flattened. Take the palm of your hand and flatten the dough ball out to the desired thickness. The cookie won't rise much in the cooking.<br />
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<br />
When your fill the tray with 10-12 cookies, place into the oven and bake for 12-15 minutes or until slightly golden.<br />
<br />
This recipe makes 12 medium biscuits (tablespoon of cookie dough).<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-51448125781381663262013-04-11T17:55:00.001+10:002013-04-11T17:55:31.153+10:00Coconut Prawns with a Pineapple Relish - A Summer Delight!<div dir="ltr" style="text-align: left;" trbidi="on">
Do you feel like a main dish (or entree) that screams S-U-M-M-E-R at your family??? Well I think I have found it! Prawns (or shrimp, or chicken) and Pineapple! Your eyes will glaze over and you'll think you are on a banana lounge in the Bahamas with a luscious fruity cocktail....<br />
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This recipe was originally called for them to be baked on parchment paper in the oven but I am not much of a fan of baked prawns, I'd definitely do it for chicken, but I suggest a light simmer on the stove top in a cast iron skillet. Or another option is to skewer them and BBQ to avoid seafood in the kitchen (if you were my mum that is the only option given)!<br />
<h3 style="text-align: left;">
Coconut Prawns and a Tropical Pineapple Relish </h3>
500g Uncooked Green Prawns (can substitute for chicken tenderloins)<br />
2 egg Whites<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvReRhbuBDk2pIs4z0_7O76VXV6yqGdcTiBK2zYD9E1qtBKBu9w9Ms-Uomf35voBskkdQwTiIalo3ESKmNpD0-rtPv50zYFqCAXwUfyj8PVAswlZB6weMXK20utDMS6W16BO-OzKe87dCU/s1600/Coconut+Prawns+-+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvReRhbuBDk2pIs4z0_7O76VXV6yqGdcTiBK2zYD9E1qtBKBu9w9Ms-Uomf35voBskkdQwTiIalo3ESKmNpD0-rtPv50zYFqCAXwUfyj8PVAswlZB6weMXK20utDMS6W16BO-OzKe87dCU/s320/Coconut+Prawns+-+1.jpg" width="320" /></a>2 Tbsp Cornflour<br />
1.5 - 2 cups Shredded Coconut<br />
Oil - to taste (I suggest 3-5 Tbsp)<br />
1 Lime<br />
2 tsp Fresh Green Chillies - seeded and finely diced<br />
1/2 cup Pineapple Preserve (see recipe at bottom)<br />
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Taking your prawns, de-vein and shell them (you can choose to leave the tails on for holding if you wish), then rinse them and dry with a paper towel.<br />
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In a small bowl using a fork, whisk the egg whites lightly together. <br />
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Put cornflour and coconut on two separate plates. <br />
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Holding the prawn by the tail run it in the cornflour and finely coat.<br />
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Next dip the prawn into the egg white wash.<br />
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Finally roll the prawn into the coconut and place onto a clean plate. Then place your plate of coated prawns in the fridge and refrigerate for 10-15 minutes so the coating sticks well and doesn't fall off in the cooking process.<br />
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<h4 style="text-align: left;">
<u>Then to cook Prawns:</u></h4>
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Frying - Heat your skillet or pan with oil (test by either a sprinkle of water that will crack upon contact or stick the handle of your wooden spoon straight down into the bottom of the pan and bubbles will gather on it which shows it is ready, no bubbles = not ready). When the oil is ready place your prawns into the skillet or pan, fry lightly so they become a light gold and ensure your flip them gentle to cook both sides, I use a wire frying scoop.<br />
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Oven - Line a baking tray with grease proof or parchment paper, then place the prawns onto the paper lined tray. Place the tray in the oven on approx 200 (400)degrees for about 15-20 minutes until golden. But I recommend you gently turn them at the 10 minutes mark so you cook both sides evenly.<br />
<h3 style="text-align: left;">
Pineapple Preserve</h3>
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1 lrg can Pineapple - Crushed and in Juice<br />
2 cups Castor Sugar<br />
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Place your pineapple straight from can and castor sugar into a medium saucepan and bring to the boil in a and then cook for 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer. <br />
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Pour your jam into steralised jars, screw on lids finger tight with rubberband inserts. Place in a waterbath for 5 minutes. The leave to sit undisturbed for 24 hours on bench covered in a towel to avoid any drafts.<br />
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Hey Presto you have your Pineapple Preserve!<br />
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<h3 style="text-align: left;">
Pineapple Relish (for dipping)</h3>
Combine Chillies, Lime Juice and Pineapple Preserve into a small bowl and mix together well. Cover and refrigerate until serving.<br />
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<h2 style="text-align: center;">
Oh yummmmm.... these things are TOTES delish!!!</h2>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-77716893919298605352013-04-06T15:30:00.001+11:002013-04-06T15:30:28.990+11:00Simple & Perfect Vanilla Cake with Chocolate Glaze and Rainbow Sprinkles!<div dir="ltr" style="text-align: left;" trbidi="on">
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What better way to kick off the weekend than with a simple yet delicious cake that looks so enticing. I woke up on Friday morning with vanilla cake and chocolate glaze on my mind.... bizarre really because I have always always been a big one for frosting matching their cake! Chocolate on Chocolate, Light on Vanilla, Orange on Orange.... and so on! So "what the" is with this cake craving to make something so out of my comfort zone.....</div>
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I had no idea but my partner got a text message of his regular Friday shopping list (yes I have been getting him to do the shopping to prevent myself from over spending on non-necessities because I am a product of sales and marketing)!</div>
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So I have just finished baking and glazing, literally JUST FINISHED! And I just cannot wait to post it for you all. I'm currently eating the off cuts and it is out of this world, "the partner" even approves and he "doesn't do cake", completely nuts I know, who doesn't like to eat cake??</div>
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Perfect Vanilla Cake with Chocolate Glaze</h2>
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Cake:</h3>
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5 Lrg Egg Whites (I bought them in a carton and it is 2.5 tbsp per egg required)</div>
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1 cup Milk</div>
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2 1/4 tsp Vanilla Bean Paste</div>
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3 cups Cake Flour (I use the rule of Plain Four and take out 2 Tbsp in every cup & replace with corn flour)</div>
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1 1/2 Tbsp Baking Powder</div>
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1 3/4 cups Castor Sugar</div>
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3/4 tsp Salt</div>
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170g Butter - room temp</div>
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Use a 12 inch round spring form tin, grease and flour, set aside. Pre heat oven to 180 (350) degrees. </div>
Make 1 layer in 12 inch tin or 2 layers in an 8 inch tin. You could also make this in a lamington pan.<br />
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BEWARE as this method of cake mixing breaks all my rules but it totally worked!<br />
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Measure your egg whites in a medium bowl, whisk lightly by hand and then whisk in a 1/4 cup of milk and vanilla lightly and set aside.<br />
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Next sift all your dry ingredients into your mixing bowl. Using the paddle attachment, mix the dry ingredients for 1 minute. <br />
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Add your remaining milk and the butter to your dry ingredients, and turn on the mixer onto a medium speed and mix for approximately 2 minutes. Then add in the egg mixture in 2 parts until each addition is mixed in well, approximately 2-3 minutes (no longer).</div>
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Pour your batter into your prepared pan/s. The place in the oven and bake for 45 minutes, check with skewer that it comes out clean from the centre before you remove it from the oven. </div>
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Allow to completely cool before you make the Chocolate Glaze, otherwise when poured on, it will slip straight off.</div>
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Chocolate Glaze:</h3>
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3 ounces Dark Cooking Chocolate - chopped</div>
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2 Tbsp Milk</div>
2 Tbsp Butter - melted<br />
1 Tbsp Cream<br />
7 Tbsp Icing Sugar - sifted<br />
1 Egg Yolk - optional (but it gives your glaze the added gloss)<br />
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Weigh out your chocolate and butter. </div>
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Combine chocolate, butter, milk and cream in a heat proof bowl and place on a small saucepan of simmering water. Once melted and you have a smooth chocolate mixture, add in the icing sugar and stir through til completely mixed through.<br />
The egg yolk is optional but recommended to achieve a high gloss.<br />
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Once you have the shiney glaze, put it through a seive and discard any lumps.</div>
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Now resist yourself from eating the glaze straight from the bowl here, because it needs to get onto the cake!<br />
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Slowly pour onto the centre on your COLD cake (chill in the fridge if you must), and when the weight of the glaze reaches the edge of the top of the cake, STOP pouring, as it will continue to creep over the edge and glide down and your don't want a puddle around your cake. Leave it a few minutes to settle before adding your sprinkles otherwise they will just sink into the glaze and most will disappear.<br />
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I then left it to set for at least 30 minutes so that it cut nicely without the glaze running into the slices as I was cutting. If really wet then you can give it 10-15 minutes in the fridge just to set it.<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com1tag:blogger.com,1999:blog-7826472787255397185.post-85974528790329785062013-04-02T22:16:00.001+11:002013-04-02T22:16:18.245+11:00Easter Candy Leftovers..... Easter Hatched Cheesecake Bars!<div dir="ltr" style="text-align: left;" trbidi="on">
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Ok so what do you do with a house full of Easter treats and not enough people to eat them all????<br />
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Turn them into a scrummy afternoon tea. This was not a perfect, gorgeous looking dish, but I ate it and it was fun, eye popping cute and sweet!<br />
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Enjoy something fun with your over stocked easter candy!<br />
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Easter Hatched Cheesecake Bars/Slice</h2>
2 Packets Oreos<br />
25g Butter - melted<br />
250g Philadelphia Cream Cheese (1 packet)<br />
150ml Thickened Cream<br />
1 tsp Vanilla Extract<br />
1 Tbsp Castor Sugar<br />
1/2 Lime Rind & Juice - Optional<br />
1 Tbsp Icing Sugar<br />
1 cup Mini Marshmallows<br />
1 cup broken Macaron Shells<br />
1/2 cup small solid Eggs - cut in halves<br />
Dozen approx Speckled MnMs<br />
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Place the Oreos in the food processor and process them into a medium crumb mix, then add your melted butter and pulse it through the crumbs until evenly distributed.</div>
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Tip out your buttered crumbs into a prepared lamington or brownie tin and press into a firm base, you can use the bottom of a flat bottomed glass to assist in the process in getting a firm flat base.</div>
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Place the tin with the pressed base into the fridge for 20 minutes to set.</div>
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Place your cream cheese into the (now clean) food processor and process until smooth and silky, then add your cream, vanilla and sugar and process further until it is all thick and creamy. Add your lime (this is optional but used in the cheesecake to cut through the chocolate you will be adding later. Place your mixture now into a clean mixing bowl and sift in the icing sugar.</div>
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Stir through the icing sugar, marshmallows and broken macaron shells.</div>
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Now pour your cheesecake mixture onto the base, smooth it out with your spatula, and then sprinkle more mini marshmallows on top, cut the solid eggs in halves and drop on the cheesecake with the speckled MnMs to decorate nicely with colour explosion! Note - the macaron shells may leach a bit of colour out.</div>
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Place back in the fridge for a minimum of 3 hours, I always suggest overnight for best results.</div>
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Lift out of the tin and cut into bite size pieces and serve (whilst still cold). </div>
<h2 style="text-align: center;">
HOPPY EASTER!</h2>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-43875158471774534412013-03-20T23:06:00.000+11:002013-03-20T23:06:52.125+11:00Cookbook 2 : The Pioneer Woman Cooks "Recipes from an Accidental Ranch Wife" by Ree Drummond - Simple Perfect Chilli Beef & Pico De Gallo<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Everyone knows by now my fascination with The Pioneer Woman, Ree Drummond, it no secret shame that I love her romantic city girl meets country billionaire rancher and rides off in the sunset love story. She loves her life, adores her family and spends all her free time cooking up wonderful recipes to share with the world.<br />
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So it then no surprise that I have bought both her Cookbooks, is it? I will at some stage shortly when winter hits, be cooking up the elusive challenge of Dr Pepper Pulled Pork as it was my real motivation for buying the book and challenge myself. I got an old school friend in Ree's work and he already cooked up this in Singapore about 2 years ago and put me to shame, so I WILL I WILL cook it very soon, within 6 months, my delay is not having a heard to devour it!<br />
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So anyway.... I have first, well not first but first in my Cookbook Challenge to share something gorgeous and scrumptious and meaty with you all. Chilli Beef, so American, so Cowboy, so here it is all dished up!<br />
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<h3 style="text-align: left;">
Simple, Pefect Chilli</h3>
2 Garlic Cloves<br />
1 tsp Ground Oregano<br />
1 Tbsp Ground Cumin<br />
1/4 tsp Cayenne Powder<br />
2 Tbsp Chilli Powder<br />
1kg Mince Meat (Lean Beef)<br />
1 can Tomato Passata/Sauce<br />
1 tsp Salt<br />
1/4 Corn Flour (I had to use plain flour)<br />
1 can Kidney Beans (or Pinto)<br />
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Measure out all your spices, using a heavy deep frypan or my preference of a Le Crueset Pot place the ground beef (mince) into it with the garlic (I first added some olive oil to the pan so it didn't stick), and cook until brown. If you get a large amount of liquid form in with the meat due to fat content then drain it off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBphH_kepsvQAH6t7MYtYYxfhIexUz1faxKJaPk98XmffOULMoilDOHiwz3kjSQUCTFaKUKjI8y0LyJNOY7osLyRW1s3y897AJde5Twnw4Xr_7mI_T8kTeyNxnIws6LzONDBzrkK4EWNsE/s1600/Chilli+Beef+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBphH_kepsvQAH6t7MYtYYxfhIexUz1faxKJaPk98XmffOULMoilDOHiwz3kjSQUCTFaKUKjI8y0LyJNOY7osLyRW1s3y897AJde5Twnw4Xr_7mI_T8kTeyNxnIws6LzONDBzrkK4EWNsE/s200/Chilli+Beef+4.jpg" width="133" /></a>Pour in your tin of tomatoes or passata, followed by the salt and spices, stir them through thoroughly. Then cover and leave to simmer for 1 hour. If it become dry at any stage (check regularly) then add 1/2 cup water to the mix.<br />
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After the hour add in your flour, and mix it into the chilli. Taste and adjust seasonings if necessary. Ready to serve! <br />
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<h3 style="text-align: left;">
Pico De Gallo</h3>
1 Red Onion<br />
Roma Tomatoes<br />
Coriander (aka Cilantro)<br />
Jalapenos (optional)<br />
1 Lime<br />
Salt<br />
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Firstly dice up your onion finely, the finer the better.<br />
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Next diced up your tomatoes. Then chop up your coriander. And de-seed and finely dice your Jalapenos if you desire to add them.<br />
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Place the four ingredients into a bowl. Slice your lime in half and squeeze half it over the diced ingredients in the bowl. Sprinkle with salt and stir everything together gently.<br />
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<strong>NOW...</strong><br />
Lay it all out and serve it up with Soft Shell or Hard Shell Tacos and have your hungry herd dig in!<br />
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<h4 style="text-align: left;">
For Serving I also placed bowls of:</h4>
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Grated Chedder Cheese<br />
Diced Tomatoes<br />
Shredded Lettuce<br />
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<h2 style="text-align: center;">
That's a Wrap!</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk2dcaCVCfgI6lPenlCdc0L3i8Pf7lR0sx0NrJgyAkbRM8axjhloAHzl17mgzp39oDmpHJw8PHDvUtcnhLX89vGtzVbfXdmQPgX7J4hAI0eycDEaVG-IYf4AarvOUSfXJCU3E5wjRan8u/s1600/Chilli+Beef+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk2dcaCVCfgI6lPenlCdc0L3i8Pf7lR0sx0NrJgyAkbRM8axjhloAHzl17mgzp39oDmpHJw8PHDvUtcnhLX89vGtzVbfXdmQPgX7J4hAI0eycDEaVG-IYf4AarvOUSfXJCU3E5wjRan8u/s400/Chilli+Beef+12.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-66726650044531890582013-03-02T13:42:00.002+11:002013-03-02T13:42:58.042+11:00Cookie Parade : Mickey & Minnie Mouse Clubhouse Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Welcome to my world of Cookies. Im back again with some excitable Cookies, I really need to merge my Cookie World into my Blog alot more, its even one of my goals that I set this year.</div>
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So I have decided to do my first Cookie Parade on Mickey & Minnie Mouse.... DA DAAAAH!</div>
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NOW LETS SING:</h2>
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"It's the Mickey Mouse Clubhouse<br />Come inside, it's fun inside<br />It's the Mickey Mouse Clubhouse<br />Roll call<br /><br />Donald, present<br />Daisy, here<br />Goofy, hyuck, here<br />Pluto, ruff ruff<br />Minnie, oh, here<br />Mickey, right here<br /><br />It's the Mickey Mouse Clubhouse<br />Come inside, it's fun inside<br />M I C K E Y M O U S E"</h4>
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So I have 7 different Mickey Mouse Style Cookies that I have designed and made to date. These cookies can be ordered in any quantity above a dozen (12), and colours are as per your request or party theme. Ribbons tie in to match the colours chosen (of course). All cookies come gift wrapped in individual cellophane bags and delivered or picked up in a standard cake box, but your not restricted to that as I do regularly post cookies to lots of my customers, I use Australia Post Express Post and ensure my cookies are packed safely and padded extremely well and marked as Fragile to cope with transport. Cost of Postage is dependant on your postcode and is charged via a quote on <a href="http://www.australiapost.com.au/">www.australiapost.com.au</a> along with a few dollars for the additional packaging involved.</div>
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Here are some samples </span></h2>
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<span style="font-size: x-large;">of </span></h2>
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<span style="font-size: x-large;">Cookie Options:</span></h2>
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Mickey Mouse Trademark Ears</h3>
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$3.50 each/min 12</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYR5iKk-kihzUK_NZQ8YRwHmWaD-u4_fO-yOsodiyVz96HD6r4CZ7rbddnkIS5MzlEasog4PSw_aa7GiiR0jr4K2NAH-vxvnxDT25h6WgZY1AeXXeXB-EYNoTg2TVHzXK_XYBEJ7XxkVm/s1600/Boys+-+Mickey+Mouse+Pants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYR5iKk-kihzUK_NZQ8YRwHmWaD-u4_fO-yOsodiyVz96HD6r4CZ7rbddnkIS5MzlEasog4PSw_aa7GiiR0jr4K2NAH-vxvnxDT25h6WgZY1AeXXeXB-EYNoTg2TVHzXK_XYBEJ7XxkVm/s640/Boys+-+Mickey+Mouse+Pants.jpg" width="640" /></a></div>
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Mickey Ears with Name & Age</h3>
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$3.50 each/min 12<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl43kAvnuH5f3b0241iBkmQbnHsTpzdaSYN3ehPAf6PKLT8ccJCTzBUKcYSF-dTWfuaNY6pIAbDuSewCC6BL-ieHQpVfvPZaoj1kWLKyQjvbE20J6t-yJnTHPE39h3FJijuJzxw2Yo9IBh/s1600/Boys+-+Mickey+Mouse+Ears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl43kAvnuH5f3b0241iBkmQbnHsTpzdaSYN3ehPAf6PKLT8ccJCTzBUKcYSF-dTWfuaNY6pIAbDuSewCC6BL-ieHQpVfvPZaoj1kWLKyQjvbE20J6t-yJnTHPE39h3FJijuJzxw2Yo9IBh/s400/Boys+-+Mickey+Mouse+Ears.jpg" width="290" /></a></div>
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Minnie Ears with Name on top of Age</h3>
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$3.50 each/min 12<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmh8xs2iXc7DriYj2cRZMXOcC0Sg87_NZ6NKEoX_OTxBGijzFg2IT0WtOzUHGvxUohlg-UjihveAmPWHPr41zYKSZUkX1JOOhGbtdBXbXa3sKN7xhOryC0d2bqNBSlCfKKQcZE9oEyvkc/s1600/Girls+-+Minnie+Monogrammed+Silhouette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmh8xs2iXc7DriYj2cRZMXOcC0Sg87_NZ6NKEoX_OTxBGijzFg2IT0WtOzUHGvxUohlg-UjihveAmPWHPr41zYKSZUkX1JOOhGbtdBXbXa3sKN7xhOryC0d2bqNBSlCfKKQcZE9oEyvkc/s400/Girls+-+Minnie+Monogrammed+Silhouette.jpg" width="400" /></a></div>
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Minnie Ears Silhouette with Bow & Age</h3>
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$3.50 each/min 12</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8KSnjAzGe8bINXAw22EaIbviv-cMIx8pwhKTwTkjojlM3S37Wgef4-rs2oq7-E9FR6-Njb_pqS0KZ_J6KCWX12hEsWDbrExRWuip4Ny_xiqe0VGgwqmsRvq1JbU6dPYawwhpn5jeUrPW/s1600/Girls+-+Minnie+Age+and+Minnie+Hand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8KSnjAzGe8bINXAw22EaIbviv-cMIx8pwhKTwTkjojlM3S37Wgef4-rs2oq7-E9FR6-Njb_pqS0KZ_J6KCWX12hEsWDbrExRWuip4Ny_xiqe0VGgwqmsRvq1JbU6dPYawwhpn5jeUrPW/s400/Girls+-+Minnie+Age+and+Minnie+Hand.jpg" width="400" /></a></div>
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Minnie or Mickey Mouse Image on Fondant</h3>
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$4.00 each/min 12</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRskWSwNWJSPF5DCvM7Wbc_zwsRdG38cuiCZHuLiTIHAPa7UltFFU2pbHCntcO5OqYJeiS6BIQ8VADqVBsU3o4ZV9B1lWVstOufJVboXc0cWKeI8iDob4xAzlNtk7HZLFOqbDa3zW8nwO9/s1600/Girls+-+Minnie+Mouse+Pink+Head+with+Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRskWSwNWJSPF5DCvM7Wbc_zwsRdG38cuiCZHuLiTIHAPa7UltFFU2pbHCntcO5OqYJeiS6BIQ8VADqVBsU3o4ZV9B1lWVstOufJVboXc0cWKeI8iDob4xAzlNtk7HZLFOqbDa3zW8nwO9/s320/Girls+-+Minnie+Mouse+Pink+Head+with+Image.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzHA-TOkZPjA-z8rGvJRoS_4a-JSrCVC5Of9LFXCyk8Xf7Krh7k9MoO4y9NGZ4jXO33RG6OUlD3W1pIDLDU41R9wcX3DdnC09PNt2i1uzkanMpUNJPOoGIYm5vMig2vbPzL_0X204PcRv/s1600/Girls+-+Minnie+Mouse+Image+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzHA-TOkZPjA-z8rGvJRoS_4a-JSrCVC5Of9LFXCyk8Xf7Krh7k9MoO4y9NGZ4jXO33RG6OUlD3W1pIDLDU41R9wcX3DdnC09PNt2i1uzkanMpUNJPOoGIYm5vMig2vbPzL_0X204PcRv/s320/Girls+-+Minnie+Mouse+Image+1.jpg" width="320" /></a></div>
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Minnie Mouse Black Silhouette with Imprint - Mini Size<br />(dusted with edible hollogram glitter)</h3>
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$3.00 each/min 12<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmi4PpNip3vJQsZD6zAThTDn3PsNbkkkIZGf7742goNwXVbxvjMDN0exnMZnnt_S7uhXqoeScVtAKo0xb-cZioaa-J30vhn3kR6zWG5IccopIT76T17upigl_YltKJ2qoVZ_BwjAwAUo3/s1600/Girls+-+Minnie+Mouse+mini+Silhouettes+with+bow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmi4PpNip3vJQsZD6zAThTDn3PsNbkkkIZGf7742goNwXVbxvjMDN0exnMZnnt_S7uhXqoeScVtAKo0xb-cZioaa-J30vhn3kR6zWG5IccopIT76T17upigl_YltKJ2qoVZ_BwjAwAUo3/s400/Girls+-+Minnie+Mouse+mini+Silhouettes+with+bow.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-74603327685314583722013-03-01T14:21:00.000+11:002013-03-01T14:21:13.402+11:00Mystery Cookie Cutter Challenge with Cristins Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
I decided to join in the Challenge this month that Cristin put up for 12 lucky people to join in on, she makes a cutter herself, with her own hands, and you go to her Etsy store, purchase the cutter, cross your fingers and hope you got in, and then wait til it arrives whilst you conger up ideas to make it into! Then it arrives and you make your cookie with tender loving care, I chill the dough to ensure my cookies keep their cutter shape near to perfect... then comes the icing! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E3rcbM6f0LLemX_30g09qigqCLteTOgHA1eyyxep8YFKiW24PAdUF8sILki7EJDD6mYpd838qKQuliHLB4_OnpoGNvg5m_kJ88NEwTDEzFFoEi_wd9IZoa2kxbEDwWXxUjb6Fe-nMqh3/s1600/Cristins+Cookie+Cutter+Challenge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E3rcbM6f0LLemX_30g09qigqCLteTOgHA1eyyxep8YFKiW24PAdUF8sILki7EJDD6mYpd838qKQuliHLB4_OnpoGNvg5m_kJ88NEwTDEzFFoEi_wd9IZoa2kxbEDwWXxUjb6Fe-nMqh3/s320/Cristins+Cookie+Cutter+Challenge.jpg" width="320" /></a></div>
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Here is the link to Cristin's Page to take a peek at her gorgeous work :</div>
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<a href="http://www.cristinscookies.com/2013/02/is-new-mystery-cutter-owl-or-not.html">Cristin's Cookies</a></div>
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Sooooo.....<br />
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I made a few designs, but hoped my number 1 turned out (which it did Im pleased to say)! Here is a sneak peek at my other cookie cutter designs....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarx9n4nvm3Ce6QEnRSKeCBL_1e7UFiCBGPArztQeB8N5qPFvQOJGdNW4GdSBBUxiXKkxUAXFSwW8VglG_x8LiQjUY_ccZvb9GVcWkBpjuiBugQzBSilWPprQTJT-UV8j9jWC912JipxPu/s1600/2013-03-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarx9n4nvm3Ce6QEnRSKeCBL_1e7UFiCBGPArztQeB8N5qPFvQOJGdNW4GdSBBUxiXKkxUAXFSwW8VglG_x8LiQjUY_ccZvb9GVcWkBpjuiBugQzBSilWPprQTJT-UV8j9jWC912JipxPu/s320/2013-03-01.jpg" width="320" /></a></div>
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Here is the Cookiers and there links that all participates in the Challenge with me on the 22nd February 2013. In case you are wondering, my cookie is #9, and he is Max from the book "Where The Wild Things Are". I saw the cutter and wanted to not make the obvious, so an owl was out, and all I saw was Max!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ts9cj8h08oIGA4qqrzUVOFOUp8dZKUshoLZ7k9u32V9XiIbZTffGiO22TY0fxvXc6VQ8_I6muG443Krln2788DULiTS5LeSiQbCTXBTt4zBuw6Je7ns-LYuOLEop3vN1JlcAsfMrtNOi/s1600/Owl+Mystery+Cutter+Challenge+Collage+by+Cristin%2527s+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ts9cj8h08oIGA4qqrzUVOFOUp8dZKUshoLZ7k9u32V9XiIbZTffGiO22TY0fxvXc6VQ8_I6muG443Krln2788DULiTS5LeSiQbCTXBTt4zBuw6Je7ns-LYuOLEop3vN1JlcAsfMrtNOi/s320/Owl+Mystery+Cutter+Challenge+Collage+by+Cristin%2527s+Cookies+2.jpg" width="201" /></a></div>
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<span style="color: #cc0000;"><span style="font-size: 14pt;">1)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt;">Michelle of <a href="http://www.facebook.com/wonderlandcakeandcookieco?fref=ts" style="text-decoration: none;">Wonderland Cake and Company Co</a><o:p></o:p></span><span style="font-size: 14pt; text-indent: -0.25in;">2)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Heather of <a href="http://www.facebook.com/twinsplusonegoodies2012" style="text-decoration: none;">Twins Plus One Goodies</a></span><span style="font-size: 14pt; text-indent: -0.25in;">3)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Leah of <a href="https://www.facebook.com/simplyedenbakedgoods" style="text-decoration: none;">Simply Eden Baked Goods</a></span><span style="font-size: 14pt; text-indent: -0.25in;">4)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Amy of <a href="http://www.onepreppycookie.blogspot.com/" style="text-decoration: none;">One Preppy Cookie</a></span><span style="font-size: 14pt; text-indent: -0.25in;">5)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Maria of <a href="https://www.facebook.com/HomemadecupcakesCartagena" style="text-decoration: none;">Homemade Cupcakes, Cookies & More</a></span><span style="font-size: 14pt; text-indent: -0.25in;">6)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Elaine of <a href="http://blog.elainessweetlife.com/" style="text-decoration: none;">Elaine’s Sweet Life</a></span><span style="font-size: 14pt; text-indent: -0.25in;">7)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Megan of <a href="https://www.facebook.com/SweetBaketique" style="text-decoration: none;">Sweet Baketique</a></span><span style="font-size: 14pt; text-indent: -0.25in;">8)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Beck at <a href="http://www.facebook.com/strawberrygigglesediblegifts" style="text-decoration: none;">Strawberry Giggles Edible Gifts</a></span><span style="font-size: 14pt;">9)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt;">Traci of <a href="http://www.facebook.com/CookieQueenKitschn" style="text-decoration: none;">Cookie Queen Kitschn</a> (Me!)</span><span style="font-size: 14pt; text-indent: -0.25in;">10)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Channing of <a href="http://www.thecookiemaster.com/" style="text-decoration: none;">TheCookieMaster</a></span><span style="font-size: 14pt; text-indent: -0.25in;">11)<span style="font-size: 7pt;"> </span></span><span style="font-size: 14pt; text-indent: -0.25in;">Cristin of <a href="http://www.cristinscookies.com/2013/02/is-new-mystery-cutter-owl-or-not.html" style="text-decoration: none;">Cristin’sCookies</a></span></span></div>
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Here is a super close-up of my Max! Isn't he just too cute? Growl!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qX455hAZB7hpl1qi7jOwSTTNsM-_75c2nHDYgSptGA-AlfjuzyuZcAPF8C_rKWmqrEbJrlMwbPOW6pwfB6DQlxGJY9sF0S58EHcshEBdQilRg-zUZu8HgtjG_Q01MYUMP_GK9hKCK_cZ/s1600/128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qX455hAZB7hpl1qi7jOwSTTNsM-_75c2nHDYgSptGA-AlfjuzyuZcAPF8C_rKWmqrEbJrlMwbPOW6pwfB6DQlxGJY9sF0S58EHcshEBdQilRg-zUZu8HgtjG_Q01MYUMP_GK9hKCK_cZ/s400/128.JPG" width="400" /></a></div>
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Also here is my little Max from Where The Wild Things Are.... without his gold crown!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9bmRzFyb1d4M1piXzxYJu6ETS71jeB0BsQ3ZfXBRhmsBlNQfp5i4Yylh-iqtFEJQTxTDH4dqqQGTNJrBVk1Ga-QAzhjJaSiuBhL0Y3l4msaBY6nTy_pAXyEmtnjGAjx7533rR1ApK5pg/s1600/Owl+-+Max+WTWTA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9bmRzFyb1d4M1piXzxYJu6ETS71jeB0BsQ3ZfXBRhmsBlNQfp5i4Yylh-iqtFEJQTxTDH4dqqQGTNJrBVk1Ga-QAzhjJaSiuBhL0Y3l4msaBY6nTy_pAXyEmtnjGAjx7533rR1ApK5pg/s320/Owl+-+Max+WTWTA.jpg" width="284" /></a></div>
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AND FINALLY last but certainly not least I have to make special mention to Cristin's little Cookie, Abigail. This is Cristin's baby grandaughter where she gets all her latest inspiration, if you follow Cristin you will know that alot of the little animals come from Abigail's baby clothes, tooooo cute! A very lucky little girl.<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-82268730690843742892013-02-26T22:30:00.000+11:002013-02-26T22:30:37.070+11:00Masterchef inspired Sticky Fig and Caramel Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Last year (2012) one of the ladies on Masterchef baked a fig cake on an elimination round, I think what sold it for me was her home made hot custard she served with it, but I didn't get a chance to make a batch of that. Since then I have been on the lookout for some reasonable purple ripe figs to invent a similar cake....<br />
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And finally I found them... at the Eveleigh Farmers Market in Newtown, Sydney Australia, open every Saturday from 8am til 1pm and has a large range of fresh fruit stalls, about half a dozen fresh meat variety stalls, 2 flower sellers, lots of baked good from fresh breads, cakes, marshmallows, patisseries, cupcakes and of course hot food and coffee.<br />
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So I arrived home with my loot of fresh fruit, vegetables and flowers, of course I cannot go without flowers! And I gorgeous cake was produced and in the oven within the hour! Check it out:<br />
<h2 style="text-align: left;">
Sticky Fig and Caramel Cake</h2>
<h3 style="text-align: left;">
Cake :</h3>
150g Butter - room temp<br />
150g Castor Sugar<br />
1 Vanilla Bean - seeds scraped (and reserve pod)<br />
2 Eggs<br />
150g Plain Flour<br />
5 tsp Baking Powder<br />
1/3 cup Milk<br />
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<h3 style="text-align: left;">
Caramel Sauce : </h3>
1/4 cup Castor Sugar<br />
50g Butter<br />
1/3 cup Pure Cream<br />
1/3 cup Honey<br />
1 tsp Vanilla Extract<br />
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5 Large or 8 Small Fresh Purple Figs<br />
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Preheat oven at 180 degrees. Line your springform round tin (I used a 12 inch) with 2 layers of aluminium foil in the base of the tin to ensure caramel doesn't ooze out. I would also recommend a baking paper insert (a circle cut to shape to stop it sticking).<br />
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I recommend making the cake batter first, so place the butter and sugar into your mixer and cream them together until they are pale and fluffy. Next crack your eggs into the bowl and mix them in thoroughly, and then add in your scraped vanilla pod seeds, beating them together.<br />
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Finally add in your flour and milk alternatively in three additions, and mix lightly until final addition is just combined. Leave aside as you now need to make your caramel sauce to layer in the tin first.<br />
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To make your Caramel Sauce, place all the ingredients for the sauce into a medium saucepan and put your saucepan on the stove top on a medium heat. Stir with rubber spatula until the sugar has fully dissolved and butter has completely melted. <br />
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Then bring the sauce to the boil, and cook it until the sauce turns a golden brown, remove the vanilla bean pod, and then allow it to cook for a few minutes until the sauce has a thicker consistency (like honey).<br />
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Take your prepared tin, cut your figs all in half and arrange cut side down into the pan. Then pour the caramel sauce over the figs, covering them evenly. After your have the caramel sauce layer in, then top with the cake batter, spread it evenly covering the sauce so none of it is exposed. Then place the tin onto a baking tray, in case of any leakage in the baking. Put into the oven and bake the cake for 40-50 minutes, and test it is cooked through as different caramel consistencies and differing sizes of figs with alter the cooking time.<br />
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I served my slice of gorgeous cake with a scoop of vanilla bean ice cream, it went so well with the caramel.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-42657028732150573542013-02-24T12:22:00.000+11:002013-02-24T12:22:05.664+11:00Gorgeous Orange Butter Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ecWbY7A_kc1Q2o9TjsxGnxXX8nKSFdOoGCM4he0hzDu0EsMfTfNc2xhBnC9xIlDX-zJI6JzxV2I2vOof82M3EkgySrxihwSlb9yGc70voNmxTn0NzeVe_9Gu7uXvJYtl_8XUnoZ-iUJd/s1600/Orange+Butter+Cake+-+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ecWbY7A_kc1Q2o9TjsxGnxXX8nKSFdOoGCM4he0hzDu0EsMfTfNc2xhBnC9xIlDX-zJI6JzxV2I2vOof82M3EkgySrxihwSlb9yGc70voNmxTn0NzeVe_9Gu7uXvJYtl_8XUnoZ-iUJd/s400/Orange+Butter+Cake+-+8.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8TjG0m2Rh-yZZ2rIizKWQDTd3Qc4W3QyiwWinsmoSzYLXU6gM9zckx8T6xa4wyYvD14-yqw3W39sIv8M4RhjkzofXFbFs6PwOdiYs8M3soJ0F_zPnBSRK3V6lZODY_GS6lhSXu_vV54j/s1600/figs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8TjG0m2Rh-yZZ2rIizKWQDTd3Qc4W3QyiwWinsmoSzYLXU6gM9zckx8T6xa4wyYvD14-yqw3W39sIv8M4RhjkzofXFbFs6PwOdiYs8M3soJ0F_zPnBSRK3V6lZODY_GS6lhSXu_vV54j/s200/figs.jpg" width="148" /></a>This morning I went to our local Farmers Market with my partner, Eveleigh Farmers Market, its an inner city Sydney market which is great. First stop I purchased some luscious figs as I had been wanting to test out a cake (which I did and that recipe will follow this week - Sticky Fig Caramel Cake).<br />
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Anyway so my breakfast at 8.30am on a chilly rainy morning was a slice of gorgeous fresh orange butter cake with beautiful fresh icing, and I couldn't get it out of my head so that night I had to make some myself with Miss 3 of course at the ready with whisk in hand!<br />
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<h2 style="text-align: left;">
Orange Butter Cake</h2>
<h3 style="text-align: left;">
Cake</h3>
250g Butter - room temp<br />
250g Castor Sugar<br />
4 Eggs<br />
1/2 Tbsp Orange Zest<br />
100ml Orange Juice (approx 1 whole orange)<br />
250g Plain Flour<br />
5 tsp Baking Powder<br />
<br />
<h3 style="text-align: left;">
Simple Icing Glaze</h3>
250g Icing Sugar Mixture (Soft Icing Sugar)<br />
50ml Orange Juice<br />
1 tsp Lor Ann Orange Bakery Emulsion<br />
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Preheat your oven to 180(350) degrees. Grease and flour your mini loaf tins.<br />
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Place butter and sugar in your mixing bowl and cream together until pale and fluffy. Next add in your eggs one at a time and beat until fully combined before each addition to prevent curdling.<br />
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Then add in your orange zest and juice, this is one large orange. Mix together well.<br />
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Finally sift together your flour and baking powder and stir in lightly to keep the mix fluffy and the flour un-bruised. <br />
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Pour batter into the prepared tins and only fill then half and the mix does rise alot, if you over fill the cooked cake will overlap and join.<br />
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Place into the oven and bake for 20-25 minutes. Makes 8 mini loaves or 24 cupcakes or 30 scallop bottom cuppies.<br />
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Allow cakes to fully cool before you prepare icing.<br />
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To make icing:<br />
Just take a small bowl and place all ingredients into the bowl and stir, err on the side of caution with the liquid quantity, you made need to add extra icing sugar if too runny. If too runny it willl slides off the cake.<br />
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Ice your cakes!!<br />
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Anonymoushttp://www.blogger.com/profile/02410135419052876761noreply@blogger.com0tag:blogger.com,1999:blog-7826472787255397185.post-7478100829882645502013-02-18T12:58:00.001+11:002013-02-18T12:58:20.815+11:00Pancake Tuesday Creation! With Duck 'n' Maple!<div dir="ltr" style="text-align: left;" trbidi="on">
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It was Shrove Tuesday and I had pancakes on my mind for days, I had seen this post by <a href="http://iamafoodblog.com/pulled-pork-pancakes-with-bourbon-syrup-recipe/">I Am A Food Blog</a> and the pulled pork looked devine but it doesn't agree with me very well. I was tempted to just go with the pain all for my foodies but I decided to come up with my own slightly off the wall creation instead.<br />
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I am mighty pleased with the result, it was the best pancakes I have had in quite a long time. You really really and truely need to try it, if you don't like duck then go with the pork, just slow roast or pressure cook it so that you can shred it nice and easily.<br />
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Here is my iphone snapshot first that I put onto my facebook page... it had alot of my peeps drooling.<br />
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<h2 style="text-align: left;">
Pancakes with Shredded Duck and Maple Savoury Sauce</h2>
<h3 style="text-align: left;">
Pancakes:</h3>
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1 cup Plain (All Purpose) Flour<br />
1 tsp Baking Powder<br />
1 tsp Bi Carb Soda<br />
1 tsp Castor Sugar<br />
1 Egg<br />
1 cup Buttermilk<br />
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<h3 style="text-align: left;">
Topping/Sauce:</h3>
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1/2 Peking Duck or 2 Duck Breasts<br />
1/2 cup Brown Sugar<br />
1/4 cup Castor Sugar<br />
1/2 cup Water<br />
1/4 cup Maple Syrup<br />
2 Tbsp Hoisin Sauce<br />
4 Shallots (Spring Onions)<br />
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Take a medium mixing bowl and place the flour, baking powder, bicarb and sugar in the bowl and whisk to mix the raising agents through.<br />
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Then add in your egg and buttermilk and whisk until it is a light smooth batter. Leave mixture and let it sit for 15-30 minutes as you get a better result from a rested mix.<br />
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Heat a large frypan on the lowest heat setting on your stove top, and grease with butter.<br />
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I found it good to use a cup measure for pouring, scoop some mixture and pour in 3 even circles into your frying pan. In 2-4 minutes the top of the pancake will bubble, this will indicate it is ready to flip over. Flip the pancakes and cook for a further 3 minutes until lightly golden, then remove from the pan and keep warm on a plate under a tea towel until they are all cooked.<br />
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Next take your duck and if you haven't bought it cooked, then cook it as desired. I bought the easy peasy supermarket peking duck, so I just needed to leave it in the packet and microwave it for 2.5 minutes and let it sit and steam itself for a further 2 minutes, then voila duck ready to shred.<br />
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So now you have a piece of exquisitely cooked duck, take 2 forks, curved downwards commence to pull the meat apart so that it is completely shredded in a seperate bowl.<br />
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Take all the ingredients for the sauce, please them all in a small saucepan and stir over a medium heat. Stir to dissolve the sugars and you will have a runny brown sauce, then allow it to simmer and bubble away, stirring occassionally until the sauce thickens to coat the back of your spoon. Then it is ready to serve.<br />
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To plate up, stack your pancakes, arrange your shredded duck on top, pour your sauce over the top of your duck and pancakes, then top with some sliced shallots for texture and bite, it is a great balance.<br />
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Makes : 2-4 servings / 9-12 medium pancakes (with left over shredded duck with I made into rice paper wraps)<br />
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