Squishyness

For The Love of Doughnut Babies!

2011-09-18T09:54:00.000+09:30

Ingredients

7g Dried Yeast

3 Tablespoons of warm water

1 1/2 Cups of Luke Warm Milk

1/2 Cup of Castor Sugar

1 Teaspoon of Salt

2 Eggs

75g Butter Softened in little cubes

625g Plain Bread Flour + 3 Extra Cups for security purposes

Cinamon Sugar - 2 Cups of Sugar & 2 Tablespoons of Cinnamon

Sprinkle yeast over warm water and allow to sit until bubbly.

In a large bowl or in your mixer with the dough attachment add the yeast mixture, milk, sugar, salt, eggs, butter and half the flour. Mix on low for a few minutes. Scrape down the sides of the mixture and give it a good stir. Add in the remaining flour and mix on low until a dough forms. Now for the extra flour. I have modified this website recipe as it did not come together into a nice dough. I had to add 3 extra cups of flour to get it to come together. I also only used half the butter that they recommended. (I hate it when you google a recipe and it's not right, drives me batty!)

Place the dough in a bowl and cover. Allow to double in size. Then tip it out onto a floured bench, bash out all the air and roll it out like cookie dough. I had it at about 1cm thick. We used cookie cutters dipped in flour to make shapes. But Alex like the little doughnut men so we mostly used those. Keep the bits and pieces left over. I used them to test the heat of the oil and they were just as delicious also. Place them on a lined baking tray and allow them to proof until they puff up like the photo above.

Now for the frying. I used my electric Wok. It was excellent and a great way to keep the oil the right temperature about 175 degrees. I hovered mine between the 8 & 10 setting on the Wok. Use one of the test pieces and if the oil is bubbling away nicely round the edges your set. Once browned to golden on one side, flip them over with a slotted spoon and allow them to brown on the other. Pull them out, drain on absorbent paper and while still hot dump them in Cinnamon sugar. We used one cup of sugar to every tablespoon of Cinnamon.

They were delicious. I had Kids and Husband in toe grabbing them before I could even finish the next batch. Enjoy them!

Knife Skills

2011-04-10T12:41:00.002+09:30

When it comes to children and cooking when is the right time to introduce them to a very sharp knife. I asked myself this question this morning when Alex wanted to help me make Bacon and Eggs. His interest in cooking with me has picked up in the last month or so and he is asking me every time I cook if he can help.

This morning I taught him how to use one of my chefs knives. I was nervous, as any mother would be. But he took it all very seriously. I showed him how to hold it, where the sharp bits are and how to carry it. I explained to him about how we clean up after cutting any meat and he washed his own knife and cutting board, under my supervision of course. He really surprised me. At 5 years old there are so many things his little hands can't coordinate yet, but he was quite skilled using a knife.

So I I will be introducing him to allot more things in the kitchen from now on. He's really building an appetite for cooking from what we are going to cook, picking the right produce at the supermarket and how we make it all come together for a lovely meal. So I will keep you updated from time to time on his progress as my Little Chef as I call him.

My next post is an amazing recipe I have been working on. Braised Ox cheeks in a red wine ragout on garlic mash. I'm having a dinner party on the 30Th of April that I am doing 4 courses for.

I have made the decision that posting from now on, due to the limited time I have with work and with children will not be as often as I used to but I want to maintain my food blog so I say it will be every six weeks or so. I hope you enjoy my recipes and continue to come back and have a look from time to time to see what I am up to. Thank you for stopping by.

Blackberry, Lime, Goats Cheese & Chocolate Crusted Baked Cheesecake

2011-02-01T21:42:00.000+10:30

Seriously this is Bloody Awesome, So Yummy, Oh My Happy Aunt!

I took a standard baked cheesecake recipe and turned into something very special. As if baked cheesecake wasn't special enough.

It's not too sweet and not too sour..........it's just right!

Ingredients

300g Plain Chocolate Biscuits
100g Melted Butter
2 x Punnets of Blackberries
380g Cream Cheese
120g Fresh Goats Cheese
200g Caster Sugar
1 Tablespoon of Cornflour
3 Eggs
2 Tablespoons of Lime Juice
Pinch of Salt

400ml Sour Cream

Preheat your oven to 180c You will need an average size spring form cake tin. Line the base with a double thickness of aluminum foil, then with a layer of baking paper. Clip the spring form tin together with the base and fold the sides of the foil up the side of the pan. This will give you extra security for baking. Brush the insides with melted butter.

Crush the chocolate biscuits in a food processor until nice and fine. Then add the melted butter and process until well blended. Press the mixture into the bottom of the spring for cake tin evenly.

Beat the cream cheese, goats cheese and sugar in a mixer until soft and well combined. Add the cornflour and mix well. Then add the 3 eggs one at a time, mixing in-between each addition.

Add the lime juice, the pinch of salt, sour cream and one punnet of the blackberries. Mix well again, try and get the blackberries to squish a bit so it bleeds their beautiful colour into the mixture. Then just fold through the other punnet of blackberries.

Boil a full kettle of water ready to go. Pour the cheesecake mixture into the cake pan and spread out evenly.

Place the cheesecake into a baking dish lined with a tea towel. Pour enough boiling water into the baking dish to fill half way up the cake pan.

Bake for 50 minutes and then turn off the oven. Allow the cake to stay in the oven for another hour. Do not open the door!

Then take your cheesecake out of the oven and allow it to cool to room temperature. Remove the spring form tin. Refrigerate for a couple of hours or for best results overnight.

This is a cheesecake that does not need to be served with cream or any other embellishment. This one stands alone and proud.

Oh and delicious!!!!

A New Beggining

2011-01-30T13:06:00.005+10:30

It has been 20 months since my last post. Where did the time go and what happened? Well you could say that life has taken over! Work has been an undeniable factor in the missing presence of my blog posts.

I've moved from one side of the country to the other. Now in Adelaide, South Australia, Food and Wine Country. So a food bloggers dream come true.

Work has taken over my life and I forgot about my blogging for a while, not because I don't love it but because it was getting to hard. I'll do it tomorrow, I'll get to it on the weekend, but no, I didn't get to it.

So my new years resolution is to go back to it, a new chapter in my life, a new beginning. Of course there is still work and being busy but I have vowed to get back to the old me and do the thing I love . I think I have grown in the last 20 months. I have perfected the Creme Brulee which I will share with all of you. I have achieved some amazing cooking milestones. Those recipes will come out through the next series of posts on this new beginning of mine.

I hope that you will all enjoy this next chapter in my blogging life. So I will see you soon with a new South Australian inspiration. With the amazing quality of food and wine here, the Central Markets one of the best food markets in Australia, the restaurants here, how could anyone not be inspired.

Cheers

Squishy

Mitch's Fish Part 2

2009-05-31T12:05:00.003+09:30

I cooked Mitch's fish Asian style. I stuffed it with lemongrass, ginger, garlic, lemon slices, lime slices, chili and coriander. I topped it with lemon slices, lime slices, chili, coriander leaves, garlic, salt flakes, fresh ground pepper. Drizzled it with sesame oil and light soy.

Then I wrapped it in a double layer of foil and baked it for an hour on 180 degrees.

When it was unveiled in all it's marvelous glory the smell roamed through the house. It was amazing.

I served it with bokchoy that I lightly stir fried with ecshallots, sesame oil, soy sauce and oyster sauce. Heaven.

I served it on a bed of fragrant jasmine rice that I cooked in the rice cooker with a cup of shredded coconut. I topped the sweetlip with chopped chili, eschallots sliced fine and a little light soy. It was so moist and so delicious and just so refreshing. Not heavy but very satisfying. You will just have to wait and see what I do with the long nose fish.

This post is dedicated to Mitch and his beautiful fish :)

Mitch's Fish

2009-05-30T14:42:00.002+09:30

Our friend Mitch went on a charter boat fishing for the last two days. Look what he brought home for us!!!!! One is a long nose snapper or sweetlip and the other one is a regular sweet lip........I think, I have a memory like a sieve sometimes. They were caught yesterday. How awesome is that. I would say they weigh about 4 kilos each. So what to do.......what to do with these amazing fresh fish. Well I am going to cook one of them whole and the other I am going to fillet. The sweetlip is going to be baked with some excellent Asian flavours. Mitch mentioned to me yesterday that I should cook them in an Asian style, so I will do justice to his amazing catch and do that for him. I am going to be honest I have never cooked a whole fish this big before, ohhh so scary, not as scary as making puff pastry from scratch but still scary. I will keep you posted on how the fish goes and what I do with them. Thank you very much Mr Mitch, you have a heart as big as Pharlap for thinking of us :)

Also I have not really been blogging for the last few months it's been so hectic and full on that I just honestly have not had the time. I have been meaning to I just have been extremely tired. So hopefully I can get back in the swing of things again. I hope everyone is safe and well.

Cheers

Squishy

Townsville is an Island

2009-02-07T18:47:00.004+10:30

Today our trip to the supermarket was the worst we have seen in the past five days of the flooding. It is amazing how reliant you become on what they provide. Due to the constant rain and the horrific flooding Townsville is once more an Island. Today was quite frightening and we are not out of the woods yet. There is a low that just does not want to dissipate and these monsoon rains are now fully taking their toll. With king tides and more rain predicted this weekend, people have been warned to prepare for more flooding. In Charters Towers, locals asked for emergency supplies of food but ended up receiving 7 pallets of beer. Mind you alot of people probably enjoyed that LOL. You have to laugh otherwise you would cry. We have had 763 mm of rain.

It been has two weeks of one extreme to the other for me. Last week I was in Melbourne for training and the overwhelming heat wave was stifling. Looking at the drought ravaged land as I flew over Victoria nearly had me in tears. Then I come home last Friday to more rain than you can imagine and I wish I could push alot of it down to the thirsty Victorians and South Australians. Now with the Souths devastating bush fires, I ask the question??? What the Hell is going on????

Go and have a look at what is happening in my neighborhood click on the link Townsville Bulletin

My heart goes out to all of us during this time here in North Queensland and to the people in Victoria and South Australia. All of us are dealing with the most extreme weather and here's hoping this will subside soon.

CampoS Coffee

2009-01-14T20:15:00.003+10:30

CampoS Coffee

Cafe Roastery Distribution

11 Wandoo Street, Fortitude Valley, Brisbane

Ph 07 3252 3612

I cannot tell you how excited I was to find this little gem of coffee heaven in my recent trip to Brisbane. Seriously the best coffee ever. They know exactly what they are doing. The perfect temperature, the perfect taste. A bell ringer every time. These guys are just awesome. Chopper and I downed two lattes each in a row. My goodness we even stopped there on the way to the airport Saturday morning to get a fix and nearly missed our plane. The lady at Virgin rushed us through security. LOL We are naughty. We brought home bags of beans, different varieties and are happily in CampoS heaven here in Townsville. We have nearly finished the 400gram bag of beans we bought of their superior blend and that was only opened 5 days ago. We just this evening had a cup of the lovely Dark City blend they have. Seriously I am now thoroughly addicted and I am freaking out thinking about when we are going to finish the beans we bought and what are we going to do then. No other coffee compares. Thank goodness they do mail order otherwise I think I would have to go into some type of detox coffee centre. I saw them on the lifestyle channel and I thought to myself, next time I am in Sydney I have to go. Who knew they were in Brisvegas? I only found out by flipping through some Brisbane lifestyle mag at the hotel. I am so out of touch. I am living in food and coffee hell up here in the tropics. :( Now, I know I tell you guys to try this and do that, but this is some seriously fantastic coffee and I urge you with every ounce of my being to go to CampoS either in Brisbane or Sydney. If you don't the only person you are punishing is yourself.

Seriously CampoS............. I love you!!!!!! Follow the link to Heaven!

Love from a very insanely serious caffeine addict!

The Mouses House

2009-01-11T10:42:00.005+10:30

Well we have just come back from a well earned 6 days of freedom. In other words no kids. We spent our first two nights in South East Queensland on the Gold Coast Hinterland. Oh I love the Mouses House Chalets in Springbrook. I have never found anywhere quite like it that will even compare. This was Choppers first stay there and he loved it. Snow White is my favourite Chalet, as it has its own little boardwalk, down to your own little stream, with your own little waterfall. It is so beautiful. We lit a fire in our fireplace and yes it is definitely cold enough to do that in Springbrook even in Summer. You can't park your car near your Chalet, you load your luggage and food onto a little trolley and wheel it down the boardwalk paths through the rainforest to your Chalet. Each Chalet is named after a Walt Disney character. Doc, Sleepy, The Wicked Witch, Prince Charming and so forth. Very appropriate. If you come into the woods today, your in for a big surprise :) and yes you are. There is a beautiful wooden hot tub, a sauna and a cold plunge tub, which shocked Choppers body back into reality after our sauna. The chalet is self contained so you can cook up a storm and each chalet has it's own BBQ. Fluffy white robes and our chalet had it's own spa bath. Luxury in the Rain Forest. A big flat screen TV and DVD player to enjoy, but we really didn't use it. We had our own gorgeous view and other things on our mind, wink wink. We had little visitors every night, possums which came onto our deck for a visit. One of the nights we counted seven different possums. We encountered two very determined bush turkeys and the birds are beautiful with their cheerful singing in the background. It's just heaven and you never want to leave. If you are looking for that perfect romantic getaway this is it. The pictures really don't do this place justice as the feeling of being immersed in this little patch of paradise is in no way portrayed to the fullest. My personal recommendation is a minimum three night stay. A day to settle in and two days to relax. So if you get an opportunity, visit their website, book and enjoy the Mouses House yourself.

Closing in on Christmas

2008-12-19T08:17:00.004+10:30

Always at this time of year I am reminded of my family, friends, loved ones far away. I love this time of year. Christmas is so much fun and so special. This year our children are going to have a different experience with presents. We made a decision this year not to give any type of electrical goods. No DVDs, no Cd's, no Ipod's, no Nintendo's, nothing like that. Every Christmas for years that's what they get. It is the age of technology. We are having a Christmas this year that our kids have absolutely no idea what they are getting. At first there was 'what, are you serious? really? are you crazy?' but they are now getting really excited because they have not got a clue. Which I think is really great for a change. Mind you in this day and age, take out the things above and you have a real task at hand. Especially with a 14, 13, 12, and 11 year old to buy for. It's all they seem obsessed with. My little peanut is easy, he just wants cars or a big truck from Santa. I can't tell you what I got them as they read my blog regularly and I can't spoil the surprise.

Also for the first time I am cooking a Turkey, a Chicken and we are having a ham on the bone. See I am a big seafood Christmas girl and the last 4 years with Chopper he has missed out on his Turkey. So I have caved into the pressure and yep I am cooking a Turkey with Bill Granger's cranberry and pistachio nut stuffing. So this year is going to be very traditional indeed. The girls and I are making rum balls. The boys want to help cook the Turkey and cross your fingers for me that I make it through the day with my sanity in tact.

Above pictured is my 14 year old son Ben dressed as Santa for the little kids at Peanut's school. He was a very good Santa and the kids loved him.

Merry Christmas everyone, drive safely and if you get the opportunity, do something special for someone who is on their own this Christmas. For some people this time of year is sad, lonely and just scary.

Cheers

Amelita

Farm By Nature - Shiraz Chocolate Barrels

2008-12-16T19:46:00.004+10:30

Editorial Contest

I was approached via email to enter an editorial contest by Cocoa Farm. In agreeing to join in the fun they sent me a small sample of their product. I have missed the deadline for when the post was supposed to be done by so I would say that means no prize for me, but I have decided to do my post anyway.

What can I say. It is not what I expected and the chocolate in it is unfortunately not what I expect. I like the flavour of the Shiraz but the quality of the chocolate really lets the product down. I like the good stuff, creamy, smooth and just sexy to eat really. If I needed a normal chocoholic fix in the middle of the night and this is what I had in the fridge it would satisfy. I suppose I was expecting a little more from what seems to be packaged as a gourmet and luxurious product.

Suggestions for this product. I would like to see a better quality chocolate for the price. I personally would like to see the chocolate have a syrupy soft centre of a Shiraz in a sort of sweet type of reduction, rather than the vine ripened fruit soaked in Shiraz and even that vine ripened fruit is few and far between. I think a bolder more substantial taste sensation is in order.

The positives. It is an unusual quirky chocolate and I think it would make an interesting gift. It is something different and we are all looking for something a little different. It's a 100% Australian owned, so that is a definate plus. They make a Merlot one that I have seen in Woolworth's also. So if you feel the urge, try it and make up your own mind.

Duncan from Syrup & Tang has also reviewed this chocolate, so pop over and see his review.

Cheers

Squishy

Chocolate Eclairs - A Labour Of Love!

2008-11-30T18:38:00.008+10:30

I must say that today has been one of those days that you have to just love being in the kitchen. I have had the most amazing day. Sunday at home with the kids and Chopper just kicking back, doing our own things, coming together at meal times and basically just relaxing at home. I have been promising everyone that I would make chocolate eclairs for ages. I have been putting it off and putting it off, because of fear. Yes fear, it's like the puff pastry, I just can't bring myself to do it. But today I put that fear aside and pulled out Stephanie Alexander's The Cooks Companion and I did it. I made the Choux Pastry, I made the Pastry Cream with a real vanilla bean, and I made the Ganache for the top. What a process but well worth it. So I can not take any credit for the wonderful recipe but I can take credit for how I turned those magical words into such gorgeous chocolate eclairs. Oh they are so good. The pastry cream so sweet, thick and creamy. The gorgeous smell of that vanilla bean. I kept saying to Chopper, doesn't that just smell so sexy. There is nothing like a home made chocolate eclair. Stephanie Alexander's book is really a pleasure to have. It is so help full and the recipes just translate very well in the home kitchen. So if you get time. Try these, they are fantastic.

Choux Pastry (double batch)

120 g unsalted butter
2 pinches of salt
1 1/2 cups of water
250 g plain flour, sifted
6 eggs

Combine butter, salt and water in a saucepan. Bring to a boil and remove from heat. Add flour all at once, stirring to combine, and return pan to heat. Stir over a medium heat until mixture dries out and starts to leave sides of pan, about 3 minutes. Transfer to a food processor. Add eggs one at a time, incorporating each well before adding the next.

Spoon heaped tablespoons onto paper-lined trays, or pipe lengths of dough. Bake at 180c for about 40 minutes until golden on the outside and dry in the centre. Cool on a wire rack.

Pastry Cream

2 cups of milk
1 vanilla bean, split
6 egg yolks
3/4 cup castor sugar
50 g cornflour

Scald milk with a vanilla bean in a saucepan. In a bowl, beat egg yolks with sugar and cornflour until thick. Pour in the milk and whisk until smooth. Return mixture to rinsed-out saucepan and stir continuously over a moderate heat until pastry cream has thickened, is smooth and has come to the boil. Beat vigorously for 1 minute. Pour through a course strainer resting over a bowl ( I didn't strain it, it didn't have any lumps and I pulled the vanilla bean out before I poured the milk into the egg mixture). Wash and dry vanilla bean and reserve for another use. Press plastic film onto pastry cream to prevent a skin forming. Place in the fridge. Use pastry cream when it is cold.

Chocolate Ganache

375 g bittersweet chocolate
1 cup cream

Put the chocolate and cream into a saucepan and heat gently, stirring until the chocolate has melted and mixture is quite smooth.

Assembly is easy

Using a serrated knife cut the eclairs in half, fill with custard and dip the top in the ganache. Once assembled, place in the refrigerator for 10 - 15 minutes so the ganache sets. Your done.

Broccolini & Sun Dried Tomato Pasta

2008-11-20T07:47:00.002+10:30

Favourite Dishes You Don't Serve Guests

Following along on a story inspired by my friend Duncan at Syrup & Tang

I am going to share with you one of my favourite dishes that I don't serve my guests. It is a dish I serve my family when I feel like not eating meat and just in need of a pure fresh veggie fix. Chopper is a pure carnivore and he loves this dish, surprisingly. Don't get me wrong he loves his veg to, but a meal without something like meat, chicken or fish is not normally his thing. But lately we have been doing a little more of the only veggie thing and loving the freshness of it.

The funny thing is I hate broccoli, but I love broccolini, weird huh? This dish is one of those throw together meals at the end of a hard day at work and your feeling kind of bluh. This takes 20 Min's and is really easy. It's also one of those dishes that you just throw in a little of this and that to your own taste. So here is how I make it.

2 Bunches of Broccolini (ends chopped off)
3 Cloves of Garlic (chopped)
Hand full of Sun Dried Tomatoes (chopped)
Store bought Jar of Tomato Tapenade
Bunch of fresh Basil (chopped)
1 Bag of really good store bought pasta
A knob of butter
A really good first pressed olive oil (this is essential as it adds to the flavour)
Parmesan (optional)
Salt & Pepper

Boil your pasta until it is aldente, drain your pasta and drizzle with your good quality olive oil, mix through and keep to the side. In a large heavy based pan add a splash of the same olive oil and the knob of butter. Throw in your garlic with a pinch of salt and fry until white and bubbly, throw in your sun dried tomatoes and give them a sizzle for a minute with the garlic. Then put in your broccolini, stir through with the garlic and tomatoes, pop the lid on your pan and allow to steam for a minute or so. Take the lid off and give it another good stir. Then put your pasta in the pot, give it a good stir through, add as much or as little of the tapenade you would like. I use about two to three good sized tablespoons. Stir through until hot. Add salt and pepper to taste, throw in your chopped basil. Remember you want your ingredients to shine. You want your broccolini to be bright green and still have a little crunch. The same with the basil you want that freshness, just stirring it through at the end will give you that. Serve on a plate with a drizzle of your good olive oil and a shaving or grating of the Parmesan . Your done. I like to use a freshly ground course black pepper with this. It is delicious and fresh. You could use other veg if you would like.

So this is something I don't serve to my guests even though I think they would love it. When guests come for dinner I have that out to impress hat on and I like to give them something magical. This is one of our everyday family foods that is quick, easy and tasty. Enjoy!

In Search Of Perfection

2008-11-16T14:28:00.007+10:30

I often wonder to myself how I came from such a terrible childhood with this will to make my life better and to always be searching for perfection and happiness. I look at my life now and I compare it to what it was like back then and I don't think I would ever change that childhood regardless of the horrible things my brothers and I had to endure and I am glad that my children will not have to endure that kind of pain. You see some people grow up from things like that and take the easy route always wanting others to pick up the pieces and never taking responsibility of their own lives and destiny.

We were three siblings on completely different paths in life, I am the oldest, then there is my brother J who is the middle child and then there was T the youngest. My youngest brother T wanted to escape from himself and was always looking for the approval of his older brother to validate himself. J, I think just could never find a path and never had the stamina or drive to stay on one. Me on the other hand was always going to make something better out of my life. J has been addicted to heroin for as long as I can remember and T following on the same path of destruction paid the ultimate price with his life when he overdosed on heroin at 18 years of age. It came as a shock to me as he had hidden it so well that I never worried about him, he was on his way to becoming a chef and I was extremely proud. I never thought that this could happen to someone I loved so much. Someone I had protected and mothered when we were little. I had gotten out of that nightmare housing commission house at 15 and it was the best thing I could have done. I was in charge of my life and I had a choice to make it better, which I did. MY brother J all I can hope is that he finds the drive someday soon and gets off the heroin highway. I love him but I can't watch him continue to destroy himself. It hurts to much. I have lost one brother and I fear I may lose the other prematurely one day.

I have never really associated with anyone who has experienced the trauma of an horrific childhood like me. I also have never really associated with anyone who was dealing with having drug addicts in their family. Maybe I have but they have never told me about it. I dealt with it in my own ways and I still deal with it in my own ways. I have made a life that doesn't involve those things.

So when I read Mr Ramsay's Humble Pie it shocked me. It was in a way as if I was reading about myself and my own life. I know its sounds stupid but it was quite an emotional book for me. I feel like I know him. It is bizarre I know. To bond with a complete stranger who I have never met and will probably never meet. To see your own emotions, passion, drive, the never ending feeling of searching for perfection, wanting to please everyone and a commitment to make myself better in any way I can, in words that are so up front, so strait down the line and so truthful, well it's inspiring. It makes me feel like I am not alone and I am not an alien.

This man that everyone sees on television is truly incredible, not because of his TV shows, not because of his amazing talent as a chef, because he is a survivor, not a victim. He has a heart as big as Pharlap, a soul that has fire with drive and determination. He expects perfection, he searches for it everyday and why the hell not, he deserves nothing less. Why should we not excel and achieve more for ourselves. His passion, devotion and his never ending search for perfection is admirable and I have a new Hero. His book Humble Pie is something that I will treasure forever. It has renewed my spirit, recharged my soul. It has reminded me how I wouldn't be the same person without my awful childhood because those experiences have made me passionate, driven and an extremely loving person. So I urge you, if you have not read this book, do it or I will hunt you down and smack your bottom.

Mr Ramsay you are my Hero and thank you for your amazing book.

(P.S. just don't tell my husband LOL)

XoxoxoX

My Brother T

Blueberry Blondies

2008-11-09T23:11:00.005+10:30

Let me tell you the last few months have been full on for Chopper and myself. Work has been really busy for both of us, a good busy, very productive. We have not had alot of time for play. All of a sudden Christmas is nearly upon us and we just had Choppers birthday and he was extremely spoilt.

As we all know I have done quite a few recipes featuring blueberries. There Choppers favourite, what can I say, I love my Husband. So for his birthday this weekend I played and made him some Blueberry Blondies. Basically a white chocolate version of Brownies. These are super moist and are not for the faint hearted, like alot of my recipes. My little Peanut started helping me with them but he was more interested in the white chocolate chunks in the bowl. Being nearly 3 he is fascinated with everything at the moment and full of questions, one particular question that he uses probably 50 times a day is 'What's that mummy?' He is so beautiful, I am so lucky. Actually, I had a conversation with another mother a couple of weeks ago. I was going on about how much I adore all my children, my Husband and how the house wouldn't be the same without their constant chatter and mischievous behaviour and she looked mortified. You know that look someone gets when it's like (you've gotta be joking). It took me back a bit for a moment. Most of the people I know adore their families as much as I do. It makes me realise how lucky I am to have them. Maddy and I were making bruschetta and her daughter followed me around all over the place. The little girl preceded to tell my Maddy while they were playing that she was very lucky because her Mum never talks to her. Now that saddens me, I don't know how to help her, but it also makes me feel like I am on the right track with my children by talking to them. Someone said to me once when Ben & Maddy were very little 'if you talk to them and listen to them throughout their adolescent years they will continue to talk to you during the hardest years of puberty and teenage/highschool life'. To true, that has always stuck in my mind. Even though I work full time, I still talk to my children. Trust me, I am not perfect but these little things keep me on track as a parent and as a person. It also reminds me that I have broken the cycle and I have come out of my hard childhood and not become my mother. My friends in Brisbane are beautiful mothers, like me they work full time and I admire them for all that they do and how much commitment they have to their families. You know who you are, in particular K and C!

Sorry, I have digressed, back to the Blondies. These turned out to be a triumph, just beautiful and really easy. I tweaked a lovely Woman's Weekly recipe. So here it is and I hope you enjoy them.

Blueberry Blondies

125g butter, chopped
200g white eating chocolate
3/4 cup (165g) castor sugar
2 eggs, lightly beaten
3/4 cup (75g) self raising flour
100g white eating chocolate, chopped extra
250g of fresh blueberries
1 tablespoon of icing sugar

Preheat you oven to 180c. Grease and line a slice pan with grease proof paper. Melt the butter and 200g of white chocolate over a low heat until all melted together and allow to cool slightly. In a large bowl add the flours sifted, sugar, egg, extra chopped chocolate and blueberries. Then add the melted chocolate and butter mix and combine all together. Spread mixture into slice pan. Bake for 40 Min's until firm and golden in colour. Allow to cool and cut into squares, dust with icing sugar. Done!

P.S. I am also just about finished reading Gordon Ramsay's Autobiography, Humble Pie. Wow, what an amazing read. He is so inspiring and so passionate. You have to read it! He is an incredible man. This is going to sound silly but he reminds me of myself. Coming through a hard and poor childhood has made him more determined, more passionate and more disciplined. Except............ I am not rich and famous LOL, what a bummer. Kudos to you Mr Ramsay!

The Olympics - Go Aussie Go!!!!!! - Chocolate Fondue

2008-08-18T20:30:00.001+09:30

Awarded to Reno

Well what does Chocolate Fondue have to do with the Olympics you ask? Well this is a gold medal worthy recipe, that's what!

Due to unfortunate events with a moody modem, blogging my recipes has been impossible lately. So finally here is the first recipe from my dinner party menu, (fingers crossed) that it doesn't have another meltdown while I type this post.

The Olympics are off and running. Wow, hasn't it just been fantastic? We are big lovers of the Olympics in this house, there is nothing like rooting for your country and being patriotic. Mind you watching that amazing Michael Phelps fellow from the USA has been awesome. That man is a swimming machine. He wanted 8 golds and he got his 8 golds. Congratulations Mr Phelps.

How stunning has our Aussie Olympic team been? They make me so proud. They have put in an exceptional effort and the rewards just keep coming. Congratulations Guys! Go Aussie! Go!

The most heartbreaking moment of the games so far, for me, has not been a lost medal for one of our amazing athletes, it was the Colombian weightlifter Oscar who's chances at winning gold were shattered in Beijing. I felt for this man and nearly cried in the process of watching him struggle. This man is a two time world champion weightlifter. You have to watch the video to understand his pain and to know what I am talking about. It turns out that Oscar had an injection in his hand for an injury he had just previous to the competition. He could not feel his thumb and his hand just could not keep a grip of the bar. Tragic to see someones dream end so badly. I urge you to watch the video and tell me your thoughts on what happened.

Now to that Gold Medal recipe for the fondue. Really, it is the easiest recipe ever. My friend Reno taught me how to make it and I just keep reproducing it. So thanks Mr Reno and I award you with a Gold medal for this recipe in the spirit of the Olympics.

Basically you put 250 grams of Dark Chocolate chopped, 3 Mars Bars chopped, and 1 1/2 cups of cream into a sauce pan. Melt together, over a medium heat stirring all the time until thick, gooey and luscious. Serve with pieces of your favourite fruit and your done. We find banana is the favourite fruit, oh and strawberries of course. It's fool proof. It is so moreish and you can't help but guts yourself. Enjoy!

Back In The Saddle Again & The Ultimate Dinner Party

2008-07-20T17:23:00.009+09:30

Menu

Amuse Bouche

Ceviche of Tasmanian Salmon with Avocado, Tomato,
Chilli, Coriander & Topped with Salmon Roe

Paired with a Lindaure Fraise

Entrée

Szechuan Pork Salad with Rocket, King Island Feta,
Italian Sweet Cherry Vinegar & Joseph First Pressed Extra Virgin Olive Oil

Paired with a 2006 Wirra Wirra Church Block Cabernet Sauvignon-Shiraz-Merlot
from McLaren Vale

Pallet Cleanser

Lemon Sorbet

Main Course

Fillet of King Island Beef with Dauphinoise Potatoes,
Sweet Potato Mash & A Red Wine Blackberry Jus

Paired with a 2005 Metala Langhorne Creek Shiraz Cabernet
from Saltram Wine Estate South Australia

Dessert

Amelita’s Amazing Chocolate Fondue with Seasonal Fruits

Paired with a Suntory Lena Banana Liquor over Crushed Ice

Cheese Course

King Island Seal Bay triple Cream Brie,

Maggie Beer Quince Paste and Oat Biscuits

When faced with the challenge of finding a new job after having the dream job of being a Chef. Where does it all lead? Well it has been an interesting few months. I am back in the garbage business. Disposing of it of course. It has been extremely busy and extremely overwhelming at times. I not only get rid of the general waste side of things. Now I deal with the hazardous side of things as well. My cheeky new boss left out the fact, that in my new position I would be dealing with those nasty things called greasetraps, measuring them to be exact. Have you ever seen or smelt one of those things. Nasty and disgusting. Also she left out the fact that my first day would comprise of Hep A & B injections. But the difference with this position is that we recycle alot of it. Which makes me feel a lot better. Also if you remember my previous two posts ages ago, you will remember how traumatised I was at how much we throw away at the dump and how much I loved my job. For those of you who have not seen them, I will provide the links. So this is the best of both worlds.

The Sopranos and how it relates to my new job.

Garbage and the Prime Minister.

So how does this coincide with my Dinner Party you ask? Well I had my gorgeous new boss and her husband over for dinner, inclusive of the other lovely young lady I work with and her husband. Out to impress I guess. So this menu above is what I treated her to. K is obsessed with food as I am. So I pulled out a very classy menu and I think I impressed. They loved it. My boss K could not stop taking photos of the food and by the end of the night we were all very inebriated. K is also to get credit for the amazing pictures above. K calls herself, B-Captured. Very clever little name, for a very clever lady. I am exceptionally lucky. I have had some wonderful bosses and this one is a star. We didn't get to the cheese course, we were all stuffed.

So everything has settled down and my routine has sort of gone back to normal. This menu will have each recipe shown in succession over the next 2 weeks. So I hope you enjoy them. And no I am not dead nor in a coma somewhere. Just lost track of myself for a little while. But I found myself and I am back with a vengeance. Thank you everyone for your continued thoughts and support.

Cheers

Amelita aka Squishy

Sticky Date, Ginger & Macadamia Nut Puddings with Butterscotch Sauce

2008-04-20T10:29:00.008+09:30

So this is the first recipe with my homemade Glace Ginger. When I first started making these last night I could never have dreamed that they would turn out so wonderful. They are rich and decadent. They have that gingerbread smell to them. These are not for the faint hearted, they are a meal in themselves. I think the next ones need to be made in smaller ramekins or make one large one and cut into small slices. It was a struggle between the heart and the tummy to finish one. The butterscotch sauce was heaven and complimented the puddings so well. I have taken a good old Women's Weekly recipe, tarted it up and enriched it in a very decadent way. So for all of you in need of comfort like I am at the moment, please take comfort in one of my gorgeous puddings.

Ingredients

Puddings

1 and 1/2 cups of dried dates
1/4 cup of glace ginger
1 teaspoon of bicarbonate soda
1 cup (250ml) boiling water
50g butter, chopped
1/2 cup of firmly packed brown sugar
2 eggs
1 cup of self raising flour
1 and 1/2 cups of macadamia nuts

Butterscotch Sauce

300ml of cream
3/4 cup firmly packed brown sugar
75g butter, chopped

Preheat your oven to 180 degrees. Grease 4 medium sized ramekins or 8 small ramekins with butter. Cut circles of greaseproof paper and place in the bottom of the ramekins. Line each ramekin with a single layer of macadamias, reserve the rest for stirring through the pudding batter.

Combine dates, ginger, soda and boiling water in a heat proof jug and allow to stand for 5 Min's so the ingredients soften. Then using a stick blender, process until nearly smooth. Then add the eggs and blend a little more. Fold in the self raising flour and macadamia nuts. Fill ramekins 3/4 of the way with the batter. Place in your preheated oven and cook for 30 Min's. Stand for 10 Min's before turning onto plates.

To make the butterscotch sauce. Stir cream, butter and sugar over a low heat in a saucepan until the sauce is hot and smooth. Pour your hot butterscotch sauce over your puddings and your done. I served it with some cream to cut through the sweetness. Next time I think some marscapone would pair very well with the exceptionally sweet puds. That tangy sourness would make a wonderful contrast to the sweetness. As warned this is not for the faint hearted it is rich, it is sweet, it is everything a winter pud should be. Comforting isn't it?

Glace Ginger

2008-04-18T08:34:00.004+09:30

I have had a brain freeze over the last couple of weeks as to what my next recipe is going to be. I have been fretting. I don't know why? I suppose all the job hunting has put me in a very focused place. I am only in the last 5 days getting interviews for jobs I applied for 3-4 weeks ago. I don't know what is happening with the job market at the moment. It seems to be very different than the last time I actually had to go out and apply for one. I have kinda just fell into the roles I have had. So this is new territory for me. All the waiting kinda makes you feel sick and nervous at the same time. The interviews are now coming through thick and fast which is making my head spin. So cross your fingers for me that I get the one that I want.

Sorry I have digressed. Back to the ginger. I was walking through the supermarket the other day talking to myself, saying I have to come up with something soon that is worthy. Then I saw the most beautiful looking hands of young ginger. I picked one up and here we are. This is the first recipe and there will be a couple more ginger recipes to proceed it. One involves macadamia nuts, dates and of course the glace ginger, but you will have to wait for the next post.

I thought I would try my hand at making glace ginger and I am glad I did. It is actually very easy and personally tastes so much fresher and spicier than the jar variety. I didn't use a recipe, I just kind of winged it myself. The end result is wonderful. Not to thick, not to thin, very spicy, sweet and fresh.

Ingredients

1 Hand of ginger, peeled and julienned (aka thin strips)
1 cup of water
1 cup of sugar
2 tablespoons of glucose syrup or corn syrup

On a low heat in a heavy based saucepan place the water and sugar. When the sugar has dissolved completely add the ginger. Allow to simmer gently until the ginger goes translucent and the liquid has reduced by half. This took me about 45 Min's. Then I added the glucose syrup, simmered for another 15 Min's and your done. Allow to cool slightly and store in a sterilized jar. It makes about 1 and 1/2 cups.

It is really lovely to make yourself, so much fresher. I think it will make a real difference flavour wise to the pudding I am making next. Go on give it a try :)

Lamb & Onion Tarte Tartin

2008-03-16T22:16:00.004+10:30

As you know I am a huge fan of puff pastry (no Duncan I didn't make the puff pastry myself ;)) and lately I have been dabbling with variations of the Tarte Tartin. This one is the perfect lunch or light dinner. It covers the sweet, salty, and sour rules to a tee. I loved making this one, it's so easy and packed full of flavour. Enjoy :)

Ingredients

3 Brown Onions Sliced
2 Yellow or Red Capsicums Sliced
2 Cloves of Garlic Chopped Finely
1 Small Red Hot Chili Chopped Finely (include the seeds)
Balsamic Vinegar
Knob of Butter
Olive Oil Excellent Quality
3 Lamb Fillets
2 Sheets of Ready Rolled Puff Pastry
125 grams of Feta Cheese crumbled(I used a creamy textured one)
1 bag of Pre Washed Rocket or if in the USA Arugula

Preheat your oven to 200 degrees Celsius. In a large frypan add a splash of olive oil and a knob of butter, start by frying your onions on a high heat, don't be tempted to play with them to much, we want them to start caramelizing. When they have softened and just starting to get lovely caramelized edges add the chopped garlic, sliced capsicums, a big splash of balsamic vinegar, a sprinkling of salt flakes and a good grind of black pepper. Give it all a good stir around, pop a lid on and allow to soften for 5 Min's. Then take the lid off and allow to simmer until most of the moisture has evaporated from the pan. Set aside off the heat and stir through your chopped chili.

Grease your flan dish with some butter. Use your flan dish as a template for your puff pastry and cut the puff pastry to roughly the same size. Line your flan dish with the warm onion and capsicum mixture. Top with the puff pastry one sheet on top of each other, tucking it in around the edges, double thickness means lots of puff. Use a fork and pierce your puff pastry in a couple of places to allow any moisture to come out while cooking. Pop into the oven for about 15 Min's or until the top is puffed and golden.

While your Tartin is cooking, pan fry your lamb fillets on a high heat for about 2 Min's or so on each side in a little butter and olive oil. We want them lovely and pink in the middle. Allow the lamb to rest for a couple of minutes, then slice thinly.

Run a knife around the edge of your flan to allow it to slide out easily. Place a large plate on top and invert.

Top the flan with crumbled feta, the sliced lamb and a really good grind of black pepper. Serve with the Rocket dressed in a little good quality extra virgin olive oil and a splash of balsamic vinegar or a balsamic reduction as I have. It is a lovely fresh and light dish, packed full of flavour. Next time though I think I will make two instead of one, as we all wanted more. Yummy :)

Tiramisu

2007-12-31T12:04:00.000+10:30

Look at that! Now this is a really beautiful desert. Oh, do I love Tiramisu. Look at those gorgeous layers, just perfect. The espresso is just soaked in enough to leave that beautiful centre of sponge finger in the middle. This recipe has come from Stephanie Alexander, The cook's companion, with just a little tweaking from me. The recipe states to allow it to sit in the refrigerator for at least two hours, but I leave mine in overnight. It just gets better the next day. All those flavours just seem to enhance and meld together for maxium enjoyment. Gotta love it and you just have to try it. Another classic recipe.

6 eggs separated
2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)
500 g mascarpone
1/4 cup of cherry brandy
1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)
24 sponge finger biscuits
good quality dark chocolate for grating over the top

Select a 2 litre rectangular dish that is at least 8 cm deep. Beat egg yolks with sugar until thick and pale, then mix with the mascarpone. Whip egg whites to stiff peaks and fold into mascarpone mixture. Combine cherry brandy and espresso and dip sponge fingers into liquid. Layer the biscuits in the dish then the mascarpone mixture, then another layer of dipped biscuits finishing with another layer of mascarpone mixture. I used a deeper dish and made three layers. Grate chocolate over the top using a micro plane. Refrigerate for at least two hours or overnight.

That's it, simple.

Enjoy! I do on a regular basis ;)

Merry Christmas Everyone!

2007-12-24T15:48:00.001+10:30

Well it is that time of year again. Santa is getting ready to fill his sleigh with all those presents for little children and big children alike.

I am preparing for a gastronomic feast for just Chopper, Peanut and Myself.

With B and M away in Brisvegas with their father and J and A with their mother for Christmas day this year. This will be the first Christmas in a long time I won't have a bunch of people over munching out all day. The pressure is off. It's kinda nice actually. Chopper and I can have quite a lavish little gourmet feast on our own without food for the masses.

Croissants for brekky with bacon and eggs.

I have two lobsters in the freezer ready to be grilled in their shells on the BBQ

and I am making a nice Bearnaise sauce to top them off. Caesar salad to go with, Choppers favourite. Peanut has been munching out on home made rum balls for the past two days.

I have 2 dozen NZ oysters so we can have those done in a classic Kilpatrick.

Plum pudding of course with vanilla custard and thick double cream.

Otherwise some lovely cherries, mangoes and a gorgeous piece of seedless watermelon.

I think that makes for a great Christmas day feast just the two of us, adults. Not completely traditional, but quite satisfying none the less.

We will definately feel the absence of the majority of our blended family this Christmas, but they will be enjoying themselves with the X Husband and the X Wife and I hope they have an amazing day all four of the little midgets. We will have a second Christmas day when they are all home on the 1st of January.

I hope you all have had a wonderful year and have a safe time during this crazy Christmas and New Years period. Thank you all so much for your support with my Food Blog which is a little over a year old now.

Merry Christmas Everyone!

XoxoxoX

Love Squishy

Blueberry Arancini with Caramelized Balsamic and Vanilla Icecream

2007-12-08T21:33:00.000+10:30

As promised. What to do with that leftover Blueberry Risotto. Place in the fridge and allow to go really cold. I would recommend overnight. The risotto will go very firm, so you can shape it into golf ball sized balls. The rest is easy.
All you have to do is flour them, roll them in beaten eggs

and then cover them with bread crumbs.
Allow them to rest in the fridge for at least half an hour.
Then fry to golden perfection in hot canola oil.

Serve immediately with this gorgeous gem Chopper picked up for me at the Del Santos deli in Ayr, caramelized balsamic vinegar and add a really big scoop of good quality vanilla ice cream.

Gorgeous just gorgeous, I tell you.

This is another sweet version of an Italian savoury classic people. Yummo!

Blueberry Risotto with Mascarpone

2007-12-03T18:47:00.000+10:30

There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4

Ingredients

1 1/2 cups Arborio Rice

A big knob of Butter

250 grams of Blueberries

6 Cups of Milk

2/3 cup of Castor Sugar

Pinch of Salt Flakes

1 teaspoon of Vanilla Bean Paste

Mascarpone to Serve

Warm milk in a seperate saucepan and but not boiling. Add your knob of butter to the frypan and allow to melt and bubble on a medium heat. Pour in your rice and cook for a minute or so in the butter. Then add half your blueberries into the pan. As with a usual risotto, add your liquid one ladle at a time until each ladle is absorbed, in this case, it's not stock, it's your warm milk. I added the sugar, vanilla bean paste and a pinch of salt about half way through the process. Just continue adding your milk until all six cups are absorbed. Your rice should be aldente at this stage. Then stir through the remainder of the Blueberries. Add a lovely big dollop of Mascarpone to cut through the sweetness upon serving this sweet delight and your done. Enjoy :)

But wait there's more, check out the next post. What to do if it serves 4 and you only eat enough for 2...................................................?

Marvelous Magical Matt Moran

2007-11-15T20:38:00.001+10:30

His Book
Sirloin Steak with Red Wine Butter & Pont Neuf Potatoes

(aka Fat Chips)
Raspberry Tart

Matt Moran, he is just an amazing chef. His restaurant Aria is a place I dream of going to, when next I make the journey all the way down to Sydney. It holds two coveted Chef's Hats awards. I fell in love with him when I watched the television series Heat In The Kitchen on the Lifestyle Food Channel His book clearly shows how talented he is and how passionate he is about great quality food.

The Good Food & Wine Show is always fantastic and this year was no exception. My friend Kym and I spent five and a half hours there. Nibbling and wine tasting our way through the mountains of displays. The best part of the show was the fabulous Matt Moran. He made the steak pictured above as well as that lovely raspberry tart. He is extremely witty, very funny and charming. He also told us of a brand new series he is filming with Catriona Rowntree called The Chopping Block can't wait for that. We watched him cook for his half an hour in the celebrity theatre, then I rushed outside with the copy of his cookbook in hand, so I could be first in line to meet this awesome chef. I was the first in line of course. There was a huge line up behind me. Then he came and sat down for the signing. I was busting at the seems I tell you. Giddy as a school girl. Then this bloody lady just pushed in. Rude woman. Felt like slapping her, I didn't of course. I have met famous people and I have never carried on like a blathering idiot, the only other time was when I met Rick Stein. Can you blame me? It was embarrassing, gushing and smiling like some type of stalker. But oh well, I was excited. Matt didn't seem to mind. I got some fabulous photos with him and shook his hand. Then it was all over. But I will remember it forever.

Marvelous Magical Matt Moran

P.S. Matt, I really am quite normal.............

...........no really!

Leaving on a Jet Plane!

2007-11-09T07:44:00.000+10:30

I am off everyone. Getting on a plane this morning for Brisbane. What for you may ask? Well it is Good Food & Wine Show time. I love the Good Food & Wine shows, they are so much fun. Lots of things to nibble and munch on. Lots of gorgeous new things to spend my money on. I would like to say a big Thank You very much to the guys at Lifestyle Food for sending me a couple of free passes because they like my blog. I feel extremely privileged and special. This trip is also an early birthday present for myself as I am turning 34 on Wednesday. So have a great weekend everyone and I will catch up with you all when I get back.

Big Kisses

Squishy

Curried Sweet Potato Pasta

2007-10-30T20:55:00.000+10:30

I was on the Lifestyle Channel Message forums the other week and another forum commenter had said that she would like to see some recipes that were quick and easy for the working mother. So I thought I would pop a recipe up that is quick, simple and a crowd pleaser. This one is sweet, spicy and not the type of sauce you would expect to have with spaghetti. Trust me it works and it tastes awesome. You can make it as hot or as mild as you wish. If you know me and curry, you know I like it hot, really hot. So go on, give it a whirl and let me know what you think?

Cheers Amelita AKA (Squishy)

Ingredients

2 small to medium Sweet Potatoes, chopped, steamed till soft, then mashed
3 heaped teaspoons of Curry Powder, 2 if you would like it milder
1 sliced Red Onion
2 large Cloves of Garlic, diced finely
1 400 ml of Coconut Cream
500 grams of Spaghetti

Place your spaghetti into a pot of boiling salted water and cook until aldente while you make your sauce. To make your sauce, fry your onions till softened with a good splash of olive oil. Then toss in your garlic and cook for a couple of minutes more. Next add your curry powder and give it a good stir and cook for another minute. Doing this releases more flavour and makes you sneeze ;) Then add your mashed sweet potato and give it a good stir. Lastly add your can of coconut milk. Allow it to come to the boil and then all you have to do is stir in your cooked pasta. Serves 4 nicely. Enjoy :) Told you it was easy and quick.

Snickerdoodles

2007-10-21T19:23:00.000+09:30

What a cookie, oh my goodness these are so delicious. I love my Betty Crocker cookbook that I brought back from the USA and this is now one of my favourite recipes. They are light, crispy, soft in the middle and remind you of a donut with their cinnamony flavour. They are so easy to make, it's ridiculous. I have only adjusted one ingredient in the recipe and that was shortening, as I didn't have any on hand. I used butter instead. I don't know if it made a difference, but I don't care, they are fabulous. I urge you to try this recipe. The Americans sure do know how to make cookies and I love them for it.

1 1/2 cups of Sugar
250grams of Butter
2 large Eggs
2 3/4 cups of Plain Flour
2 teaspoons of Cream of Tartar
1 teaspoon of Baking Soda
1/4 teaspoon of Salt
extra 1/4 cup of White Sugar
extra 2 teaspoons of Cinnamon

Preheat your oven to 180 degrees. Beat the sugar, butter and eggs in a large bowl with an electric mixer on medium, till creamed nicely. Stir in flour, cream of tartar, baking soda and salt. Shape into balls and then roll them in a 1/4 of a cup of sugar mixed with 2 teaspoons of ground cinnamon. Place on a lined baking tray and bake for 8-10 Min's. Immediately remove from baking tray and place on a wire rack.

Oh man are these good. I ate 5 off the tray out of the first batch. I just couldn't help myself. You just have to try them, you will be instantly hooked...................:)

And they lived happily ever after.................

2007-10-17T20:19:00.000+09:30

Well everyone, at 5.00pm on the 15Th of December this gorgeous man is going to become my husband. Yes, the mad bugger actually would like to call me his wife. I am a very lucky girl, because I get to marry my best friend. We have gone through the ups and downs, all the travesties and tragedies that you could imagine. Being a blended family has thrown us definite curve balls, we have caught them and thrown them right back. At the same time we have taken life by the balls and enjoyed it immensely. With five children at our feet we have enjoyed laughter, tears, anger, frustration, happiness and every other emotion you could imagine. We are not the perfect family but I wouldn't want us to be. Life is meant to be a roller coaster of emotions, so you know how to live in it and how to appreciate the good times. There has definitely been more good times than bad. So on the 15Th of December our blended family makes the biggest commitment of all. When I asked my two step children to be, if it was alright to marry their father, A said 'of course you do' and JD said 'it was definitely more than alright'. My two you don't even have to ask, you just know its OK. They love Chopper very much.

I love Chopper with all my heart and I finally feel that I have someone who shares the same goals and dreams as myself. We both have an obsession with food, we both want to travel overseas, we both have a family orientated focus, we both know from previous relationships how important it is to protect and nurture our relationship, we listen to each other, we are best friends. We are each others confidence and support.

I am marrying the most wonderful man in the world. I would like to thank you baby for giving me what I could never have dreamed of.............a home in your heart and an unconditional love that I thought only movies were made of.

Chicken, Bacon & Cream Cheese Volauvents

2007-10-10T19:59:00.000+09:30

I know Volauvents are kind of dated and unfashionable now but I can't help but love them. I have made this recipe for years and it has always been a winner. You just have to love all that crispy perfect puff pastry and no again I don't make them myself, I am still afraid of puff pastry and yes I know Duncan from http://www.syrupandtang.com/ will be disappointed in me for still being a fraidy cat. Sorry Duncan :( The store bought ones are so perfect and lovely, I just can't help myself. I just hand the money over blindly and try not to give myself a good slapping for not making them myself. These are extremely fattening people, just the way I like them. Adds to my squishyness and I am all about the squishyness. Yeah Baby!!!

So here is the recipe.

750 grams of Chicken Thigh Fillets, chopped into little cubes

4 Rashers of Bacon, chopped into little bits

12 medium Volauvent shells

250 grams of Philadelphia Cream Cheese, sliced into pieces

50 grams of Butter

2 tablespoons of Plain Flour

3 cups of Full Cream Milk

100 grams of Pine Nuts

Salt & Pepper

Firstly a splash of olive oil in a fry pan and cook your bacon bits for 2-3Min's, then add your chicken and cook altogether until the chicken is cooked all the way through. Drain the chicken and bacon in a strainer, allow to cool.

Next comes the sauce. In a small saucepan, place your milk and bring to a nice warm temperature, keep on a low heat aside. In a second saucepan melt your butter until it starts to sizzle, then add your flour, whisk it in and cook the paste for a good couple of minutes, this will cook out the flour taste. This is imperative for a good bechamel sauce base. Then whisk in your warm milk on a medium heat, you will find it will thicken quite quickly. Once it is thick, add your slices of Cream Cheese, whisk till smooth and luscious. Season with salt and pepper to taste.

Then all you have to do is assemble and bake. Mix your sauce through your cooled, cooked chicken and bacon. Taste again for seasoning as it might need some more salt and pepper at this stage. Fill your Volauvent cases and top with the Pine Nuts. Pop them into a preheated oven on 180 degrees for about 15-20 Min's. You want them nice and golden on top. Then serve with whatever you like. We usually have salad with ours but on this occasion I was making meatballs the same night, and I couldn't be bothered so I felt the need to relive childhood memories and have those disgustingly fattening Pomme Noisette things. I know, I'm a bad girl. Enjoy!

When I'm Good I'm Very Good

But When I'm Bad I'm Better

Balsamic Strawberry Mini Pavlovas

2007-10-06T10:40:00.000+09:30

This is one of those recipes I have had in my head for months. Strawberries and balsamic are a wonderful combination together, why not take that a step further. I have created my own easy balsamic glaze. Made mini pavlovas, filled them with fresh whipped cream, sliced strawberries and topped it all with the Balsamic glaze. It is what it is and that is Gorgeous!

For the Balsamic Glaze:

Take one 250 ml bottle of a standard balsamic vinegar, place in a saucepan, simmer and reduce by half. Then add 2 tablespoons of Glucose Syrup (Corn Syrup) whisk the syrup through and allow to cool. Your done. This is also the perfect glaze for roasts, steak, carrots the list goes on.

For the Mini Pavlovas:

4 egg whites, 1 cup of castor sugar ( superfine sugar), 3 teaspoons of cornflour, 1 teaspoon of white vinegar.

Whisk your egg whites on a high speed until they form stiff peaks. Then still whisking on a high speed, add your castor sugar little by little. The mixture should be stiff, glossy and all the sugar should have dissolved. Then fold in your vinegar and cornflour.

Stick your pavlova mixture into a piping bag with a large nozzle and pipe your desired amount of circular discs onto a lined oven tray. I then piped little circular tops for them separately. Bake in a low oven for 8-12 Min's. About 140 degrees. Allow to cool.

Now the fun part, the assembly. Fill with whipped cream, sliced strawberries, a drizzle of the balsamic glaze, more whipped cream. Pop your little top on and give it another little drizzle of the balsamic glaze. Your done.

This is my interesting take on a wonderful classic. Pavlova has to be my favourite all time dessert. I hope you enjoy?

Cheers Amelita

Finally !!!

2007-10-04T20:57:00.000+09:30

After 3 months of traumatising events with my computer, I am online again. Let us just say never, ever, ever, let your children use those free game sites on the net. I am telling you what a nightmare. Even though I have anti virus software, nothing can prepare you for the devastation that a virus can do to your computer. Also nothing can prepare you for the time it takes for someone to diagnose your computer and fix the problem. Every time I called the reputable computer repair guys it was, sorry I have not had time to look at it yet. We finally just went over and picked it up and went to someone else. HP specialist the first mob were supposed to be. Now taking your computer to a repair person is a scary experience.

You are afraid of how much it is going to cost
You are afraid whether or not they will be able to fix your computer
How long is it going to take
Are they going to be able to save all the beloved info and pics on your computer
Is it going to cost me hundreds of dollars and still am I going to have to buy a new computer anyway

Lets just say I am one of the lucky ones. Yes, I am now all for backing up my work and saving all our photos onto a disc. Thank goodness Chopper pretty much saved all of our photos onto discs. When my computer first died, Yes, I cried like a baby. Blubbered out of control. Besides losing allot of time on my blog, that was about it. I thank my lucky stars. So let this be a lesson to you all. Be afraid, be very afraid of the dreaded

Virus!

Where did I go?

2007-09-27T08:18:00.000+09:30

Hi Everyone,

I am still here. Just having problems with my computer. It is being repaired but it is taking a little more time than expected. My Internet connection is suspended while I am not using it, but I did not realize it was going to affect my emails. I have updated my email address on blogger to my hot mail so I am up and running again.

The move has gone exceptionally well and I love our new house, especially my kitchen.

I will try and post a new recipe this weekend, fingers crossed I get my computer back shortly.

I would like to thank everyone for their ongoing support and hope that you are all well.

Cheers Amelita

We are moving!

2007-08-29T09:46:00.000+09:30

Hello everyone,

Just a quick post to let you all know that there will be no posts for a week or so. Our house that we have rented is going up for sale and we have found a new house to live in. We are moving this weekend and it ain't going to be pretty.

Fantastic thing about the new house though is a GAS STOVE!!!!!!! More pantry space and a bigger kitchen. So I will see you all in a week or so and look after yourselves.

Cheers Amelilta

Can you tell I don't live in the City anymore?

2007-08-15T08:23:00.000+09:30

Country living really is a wonderful thing. You see things that you never get to see living in a big city. This is one of them. When we took the kids to the Townsville show, it was an eye opener. It was a day of family and down to earth fun. Duck racing and Duck fashion parades...............................................what the!!!!!!!!

The man who owns the ducks took it all very seriously. He stated that he has a very nice old lady who designs the ducks outfits for him. He said, he gets ideas for their outfits, out and about, in shop windows. He comes home and describes them to the lovely old lady. She in turn then makes their gorgeous little outfits and Walla, you have a duck fashion parade.

It was extremely funny and quite entertaining. The pictures really do explain themselves. The kids found it fascinating. Enjoy the pics!

For Tony by request - something easy :)

2007-08-11T06:51:00.000+09:30

My Boss Tony asked me the other day to make something on my blog that he could make. So here it is, Peach & Mango Chicken Curry with Coconut Rice and Cooling Yogurt. You can make this Tony, it's easy and you can make it as hot as you want.

This is David's favourite curry that I make and we like it hot. You can see all the beads of sweat come off his forehead as he is eating it. Looks like he has been in a Sauna. Just the way he likes it. This really is a very simple curry, you can adjust the heat and I will tell you how to in the recipe.

My kids love it :)

Ingredients

1 Kilo of Chicken Thigh Fillets, sliced (don't be tempted to use chicken breast, it's not the same)

410 gram tin of Peaches, in syrup (reserve syrup)

410 gram tin of sliced Mangoes, in syrup (reserve syrup)

2 x large red onions, sliced thickly into half moons

2 x large cloves of Garlic, chopped

400ml tin of Coconut Cream

2 tablespoons of Curry Powder

A knob of Butter

A splash of Peanut Oil, or Olive Oil

Once all of your ingredients are handy and set to go, this really only takes 15 minutes to cook. I put my rice on first. We have a rice cooker and it is fabulous. They are not very expensive and they make rice perfectly every time and it is easy. The only change I make to my rice when cooking it is to add a generous amount of either shredded coconut or flaked coconut. Don't use dessicated, trust me. If you make your rice in a saucepan using the absorption method you do exactly the same thing, just add the coconut before you start cooking it.

Now for the curry. Start by using a large heavy based saucepan, chuck in a good splash of oil and your onions and give them a fry for 2 minutes or so, then add your garlic and fry for another minute. Then add your chicken with your knob of butter and brown. Once the chicken has browned, add your curry powder. (if you don't want the curry to be to hot, just add a tablespoon and a half) Stir the curry powder in well. Then just add your reserved syrup, peaches, mangoes and coconut cream. Bring to the boil and allow to simmer uncovered for 10 to 15 minutes, stirring occasionally. The sauce will thicken up, as in the photos above. Once your rice is cooked give it a good stir through before you serve. The coconut likes to float to the top during the cooking process.

We serve with Papadums which I just fry very quickly in a fry pan filled half way with canola oil. For the yogurt to dollop on top, just mix lemon juice to taste with Greek Yogurt. I also like to serve mine with a bowl of fresh chopped hot red chillies. I told you, we like it hot!

So Tony I hope this is easy enough for you and I am sure you are going to love it. Enjoy your move to Melbourne and I will miss you very much :(

Vietnamese Transparent Pork & Prawn Rolls with Bean Sauce

2007-08-08T17:12:00.000+09:30

I would have to say Vietnamese food is one of my favourites cuisines. It is so fresh, so inviting and so yummy. I love these pork and prawn rolls. Lots of ingredients, lots of flavour, a little fiddly to make but absolutely worth it.
Firstly you need rice paper. You can pick it up pretty much at most supermarkets. I buy mine at the Asian supermarket.
Firstly you make the bean sauce. Very simple to do. Empty out the contents of one jar of Hoi Sin Sauce into a saucepan, then fill the jar with two thirds water, shake it about to get out the remainder of the Hoi Sin and pour into the sauce pan. Then add one large tablespoon of peanut butter. Bring to a simmer stirring all the time. Once everything has combined into a smooth thick glossy sauce, take off the heat and refrigerate covered until it is nicely chilled.

Char Sui Pork is your next main ingredient. Slice it into about 5 ml slices ready to put into your rolls.

You will need about 500 grams of lovely fresh prawns. Peel and devein if you wish. I don't unless they have sand in them. You can tell if they do have sand in them, if your like me and eat every third one that you peel ;) You will also need a small bag of bean shoots and some shredded iceberg lettuce.

The vermicelli noodles are next. Ignore what the packet says and throw them into a pot of boiling water for only two minutes. Strain and allow to cool in a covered bowl.

You will need some blanched peanuts, about 100 grams. I find you can only really get them at Asian supermarkets. Don't use presalted roasted peanuts, it's not the same. Roast them yourself and don't add salt to them. Give them a good bash with your mortar and pestle. These are used to top your lovely bean sauce.
Now that all your ingredients are cooled down and everything is spread out ready for assembly. Pop the kettle on. In a bowl half fill with boiling water. Dip your rice paper into the water and turn it round so that the whole circle of rice paper has been submerged in the hot water. Watch your fingers. I know that the packets on both the rice paper and the rice noodles say to soak in cold water but this is not the way the Vietnamese do it. The noodles and the rice paper become to wet and slippery. It makes assembly very difficult with your fillings slipping all over the shop and your rolls not sealing properly.
Lay out your rice paper on a cutting board. Place noodles, a piece of pork, a prawn or two, some bean shoots and three or four fresh mint leaves. Fold over just like making spring rolls.

Serve with your gorgeous bean sauce, topped with peanuts and your done. Allow three per person. These are very filling. They are very deceptive. They swell in your tummy.

There so fresh and so low in fat, without feeling like your eating something that is low fat. You can make them with chicken, my kids love them with chicken. They are great finger food and once you try them you will be totally addicted like we are. Hope you like them and my step by step photos?

Cheers Amelita

7 Food Facts

2007-08-05T08:23:00.000+09:30

The lovely Miss Margot from Coffee & Vanilla had tagged me a while ago to answer 7 Food Facts about myself. Due to the plague in my house I had totally forgotten about it. Sorry Margot. So here it is finally. I would like to tag in turn a couple of my favourite bloggers Uncaring Bear, Little Miss Moi and finally Duncan from Syrup & Tang.

I am a totally messy cook. Without my Dave I would be stuffed. Example above of my true messy style. Also my kitchen is to small. I need a bigger one so I can make even more mess.
I hate, hate, just hate, any bread over a day old. If it hasn't been baked that day, it's only use to me is either toast or homemade bread crumbs. Coming from a very poor family, I came to appreciate very fresh bread when we had it. I am scarred for life!
Offal, can't eat it, won't touch it, I run in the other direction, it just gives me the willys and turns my stomach.
I have turned my children into food snobs. Simply the best is only good enough for them. They are truly food critics and make life impossible for anyone who cooks for them. What have I done? I didn't do it on purpose. Ben is constantly giving me advice on what I should have done and how I can do it better next time. Cheeky monkey!
I am allergic to Broccoli and Cauliflower, well not really, that's just what I tell everyone because I detest them.
I love expensive fancy ingredients. Some women have shoes, some women love clothes, I have my oils and weird ingredients. Does anyone know where I might be able to buy a Truffle in Townsville? I am just hanging to buy one.
Lastly, Food is what gives a home a heart, it brings people together, it makes you feel content, it creates fabulous childhood memories or nightmares, it creates comfort and a house that revolves around a kitchen is just satisfying. Food and Family are my life, and my world. I show my family how much I love them by producing meals that everyone enjoys and everyone talks about. I feel like I am giving them my heart and soul when I cook. It is a gift that will keep on giving for the rest of my life.

Playing Wtih Flavours - Asian Style Roast Beef

2007-07-10T21:48:00.000+09:30

I have been wanting to do an Asian Flavoured Roast Beef for a while and on the weekend was the perfect time to just throw caution to the wind and just chuck lots of my favourite Asian flavours together. It was a success. I marinated a 900 gram Rib Fillet roast for about 6 hours. I drained away the marinade. Reserve the marinade. I then seared it for two minutes all over with a little olive oil in a nice heavy based fry pan. I baked it in the oven for 45 Min's on 180 degrees and then gave it a good half an hour to rest covered in tin foil. While the roast was resting. I put the drained marinade into a large heavy based saucepan with 500 mils of beef stock. I reduced it on a high simmer for about 15-20 Min's, until it reduced by two thirds. Taste for seasoning. Slice your beef across the grain and serve with the lucious, rich, sweet sauce. To accompany, some snow peas and sugar snap peas in a really hot wok for 2-3 Min's with a knob of butter, a splash of sesame oil and a good sprinkling of salt. You want them bright green and still crisp in the centre. I made some cous cous, tossed through some toasted slivered almonds and lots of juicy sultanas with a good seasoning of salt and pepper. The result was superb. Lovely fresh flavours, all on one plate. The beef was the star of the show with simple, fresh, but not over powering flavours on the side. I am really proud of this one.

The Marinade/Sauce

2 tbs Chinese Cooking Wine
3 tbs Sweet Soy Sauce (Kecap Manis)
2 tbs Raspberry Vinegar
2 tbs Soft Palm Sugar
2 tsp Five Spice Powder
2 Whole Star Anise
1 Cinnamon Stick
1 tsp Ground Lemon Grass
1 tbs Sesame Oil
3 Large Garlic Gloves, sliced
500 mls Beef Stock

The Sky Is Falling! Help - The Sky Is Falling!

2007-07-01T11:14:00.001+09:30

My Computer is dead!

How can this be? I am having a total meltdown. It really has spat the chewy this time. Normally I just cross my fingers and hope like the buggery its all going to be OK, but not this time. So my posts will be limited for a little while. I will be taking my computer to the nearest emergency department tomorrow for a full check up and recovery plan. Stay tuned..............Cross your fingers for me.

I feel so lost................................ :(

Banana Nut Wellingtons

2007-06-28T22:19:00.000+09:30

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

All you have to do is put a few Cavendish banana slices in the middle of a square piece of pastry , just add on top about 6 large chocolate melts, fold it up into a parcels, with beaten egg to hold things together. Brush the tops with more beaten egg, sprinkle with flaked almonds and bake for 15 Min's or until golden brown on 210 degrees. Serve with a scoop of vanilla ice cream and your there. Easyiness!!!!!! Delicious, just be careful, the banana will be steaming hot, don't want to burn those taste buds. The melted chocolate just oozes out with the banana mmmmmmmmmmmmmmmm Crispy Pastry mmmmmmmmmmmmmmmmmm Ice Cream mmmmmmmmmmmmmm Crunchy Almonds mmmmmmmmmmmmmmmmmm Oh Yeah!!!!

Blueberry Cream Cheese Filled Chocolate Brownies

2007-06-24T11:03:00.000+09:30

OK................. so this is my new creation. Blueberry Cream Cheese Filled Chocolate Brownies. Yummo!!!!!! They are moist and rich, with that gorgeous tang of blueberry heaven. Enjoy!!!!

Ingredients for the Brownie Part

125 grams of Butter
250 grams of Dark Chocolate
2 cups of Sugar
2 teaspoons of Vanilla Extract
4 large Eggs
1 1/2 cups of Plain Flour
1/2 teaspoon of Salt

Ingredients for the Cream Cheese Filling Part

375 grams of Cream Cheese Softened
1/2 cup of Sugar
2 teaspoons of Vanilla Extract
1 large Egg
1/2 tub of frozen Blueberries

Make the Cream Cheese filling first. Blend the cream cheese, sugar, egg and vanilla extract in a free standing mixer until smooth and creamy. Then add half the blueberries and blend some more. This should break the blueberries down a bit and start oozing out the juices, so that you get that luscious purple colour. When that is done, stir through the remaining blueberries so that they stay whole in the mix. Add more blueberries at this stage if you wish, I did. Set mix aside.

To make the brownie mix. Blend eggs, sugar and vanilla extract in a free standing mixture until light and fluffy. Melt the butter in a saucepan and add the chocolate, stir over a low heat until smooth and glossy. Beat chocolate butter mixture into the egg mixture. Lastly stir in the flour and salt. You should have a gorgeous sweet chocolate mixture.

Next it is all about the layering. Put half the chocolate mixture into a lined slice pan and spread out evenly. Then add all your cream cheese filling across the top of the chocolate mixture, spread that out to make a nice even layer. Then add the last of the chocolate mixture on top. Spread out evenly. Don't panic if you find the cream cheese filling is mixing a little with the chocolate mixture. Then bake in an oven for 40 minutes. Turn off the oven and allow them to cool completely in the oven. Lastly dust with some icing sugar and your done. They are really yummy.

I hope you guys enjoy them, we did.

Paronella Park - The Spanish Castle in the North Queensland Rain Forest

2007-06-21T17:45:00.000+09:30

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

http://www.paronellapark.com.au/

Cassowary Country

2007-06-16T12:15:00.000+09:30

Cassowary Country is what the surrounding areas of Mission Beach inclusive of Mission Beach are called. They are big man eating birds that will attack you, if you try and run away. They inhabit this area and they are a protected species. You have to slowly back away from them if they approach you and you must always keep your eye on them. They are an extremely aggressive bird. The sign above is one of about 10 or more and they are there to warn you when driving through the area. Now seriously this is what they look like in the picture below. Of course they are not that big, otherwise shit you wouldn't go near the area. Let's just say they must be in plague proportions because everything in the area is cassowary this and cassowary that. He He He!!!! We didn't see one.
We stayed in the Cassawong Cottages. Now it is a nice place and very comfortable. But not the romantic isolated cabin I was picturing that they describe on their site. If anything the place is far from isolated and romantic. It is in the middle of suburbia. You can hear the kids in the house next door screaming their heads off. People mowing their lawns and yard work. Thoroughly disappointing. Also the two new cabins that they boast to be totally isolated and situated close to the beach and the rainforest are in fact only 10 metres from the family cabins. Also the second romantic cabin is just on the other side of the lounge room wall. Same with the deck at the back of the cabin. Also they are not right on the beach, they are across the road and there is a lot of houses in front of the beach. When reading the guestbook, I have never seen so many rules and conditions. If you would like someone to come and freshen up your cabin during your stay you can organise a cleaner to come, but it will cost you $27.50 an hour to do so.
The rooms are not serviced and they did not supply any towels for the pool. There were no tissues in the room. They boasted that the romantic isolated cottages had fluffy bathrobes to relax in but when I looked for them they were nowhere to be seen. I asked where they were and I was told that they had decided not to include the bathrobes and they had taken that description off the website. Now I read the description like six times over a couple of month period and every time it boasted that they had bathrobes, for that romantic weekend in luxury. What a load of Crapola! Also they ask if you can take the garbage out of your bin in the cabin and place it in a bin that is in the main area, daily. They also boasted that they have DVDs for your viewing pleasure, so we grabbed a couple. We sat down to watch a movie together as parents never get the opportunity to watch a flick uninterrupted, only to find that it was a downloaded copy off the Internet and the sound was screwed. Very disappointing and extremely frustrating.
We were also told that being smokers we must smoke only in the pool area, which is terribly inconvenient and a pain in the bum. I had no problem not smoking in the room. I am used to that, but I don't see why I could not smoke on one of the two decks the room offered. For all you nonsmokers out there. I am not a rude individual and I will not smoke near anyone who disapproves and I obey the rules out and about, but there are alot of smokers in Townsville and North Queensland, everywhere really who will understand what I am talking about. It is my choice to smoke and yes I do know I am killing myself and yes I am going to quit one day. But for right now, I am a smoker and that's just the way it is. They have updated their website only recently after I booked and paid to include this 'These delightful bungalows and their lounging area are 100% NON smoking, so smokers should book Butterfly spa cottage as their veranda is a smoking area, but all cottages are non-smoking inside' Below are pictured your own private hammocks for your room, apparently. I think not. They are right in front of a Family Cabin and they are for the romantic cabin next doors use also. So again we were mislead by the description on their website. But again they have changed the description. You can see the Family Cabin in the back of the picture.

Now there is something nice about staying in newly built cabins, but then again there is not. The towels are so new that they do not dry you properly. They have to have a few good washes to remove the starch that has been placed in them when they are made. So that was annoying also. The tea towels in the kitchen were the same. Also some of the toiletries bottles they supplied in the bathroom had been previously used. Now that to me is just not right,
I understand that I am sounding extremely picky and petty, but in my mind, when you give a description of a place, then you really need to be careful of what you say and how you say it. Chopper and I felt like the owners were watching our every move. It was not a pleasant experience so we spent most of our time out of the room exploring and enjoying the local areas, which was a good thing. All these little things really do add up you know. When you are paying quite a bit of money for a totally romantic experience then you expect a relaxing romantic environment, not a frustrating and disappointing one. I find it totally deceptive that in the last couple of weeks they have changed the description of the cottages dramatically. Now in their minds they think they have done the right thing, but in my mind the people who had booked previously under the old description and paid their money should have been informed. I can imagine that others have complained about it and that is why they have changed the web page. It still states though 'and also set apart from the family cottages on the rainforest side of the pool and is everything that luxurious getaways are all about. This is where adults can come to get away from the kids and have that private and quiet time together in well appointed beachfront self contained accommodation.' It is not beachfront!!!!!! I am telling you now, because we stayed there. It is not private. The newly married couple next door were out on the deck listening to us shag, I am not going to tell you how I know that, let's just say I was unclothed and felt like a stroll out on my secluded deck. Embarrassing!!!! The photos on the site are deceptive and even my photos do not show you how cramped and close everyone is to each other, you have to be there.
So when you get to the beach, it is beautiful and the coconuts are everywhere. Gorgeous sunsets and beautiful sunrises with a view over to Dunk Island. We will not be going back to the Cassawong Cottages but if you would like to check them out here is the site http://cassawongcottages.com.au/accom-possum.html
At the end of the day though, we made the most of the scenery!

Cardwell - The beginning of our journey

2007-06-14T09:39:00.000+09:30

We made our journey north to Mission Beach last Friday for our three days of freedom. Right from the beginning it was a memorable trip. The views were spectacular and breathtaking. The photo above is at a lookout just before Cardwell. The magical Hinchinbrook Island. Looks prehistoric and very untouched. We will have to go over there sometime.
Next stop Cardwell for a famous Mud Crab sandwich. MMMMMMmm was very yummy, but unfortunately the Crab meat had been frozen. There is nothing like fresh Crab. North Queensland just seems to love everything in a giant size. Look at the size of that Mud Crab in front of Muddy's Seafood Restaurant. Do you think Gordon Ramsay would have one of these outside of his restaurant?

Packed full of crab. Good value really.

Came with a lovely side of chips. They were crispy and yummy.
No reservation necessary at our little spot to have an early dinner on the road. How beautiful is the view? Looking over at the gorgeous other side of Hinchinbrook Island as the sun goes down.

Very romantic and very special. It was so wonderful to just sit and enjoy each other, by ourselves, no interruptions, no schedule..................................
Just Us!

Happy Belated 40th Birthday Clare

2007-06-08T07:20:00.000+09:30

Happy Birthday Beautiful Friend!

Now isn't she just Gorgeous?

Just The Two Of Us!

2007-06-08T07:07:00.000+09:30

Unfortunately there will be no recipe post this weekend. We are up and away for a long weekend just the two of us. Heading up to Mission Beach for a romantic Shagalicious weekend for two. No Kids Allowed! We have booked into a secret location where no one will find us, for some serious parental rejuvenation. Hell Yeah, we need it.

So I hope everyone enjoys it? I believe it to be the last long weekend in QLD for the rest of the year. I have no doubts that we will be loving it ;)

Cheers Amelita

The Other Side Of Our Kitchen - written by CHOPPER!

2007-06-03T21:04:00.000+09:30

Yes folks, Chopper is back with another installment of the Other Side of Our Kitchen!

Amelita's kick arse Barbecue Sauce! Mmmmmm

Let me tell you right now folks, not everything that comes out of our kitchen is without incident. For example, today Amelita made her fabulous Barbecue Sauce and everything started fine. The problems started when the sauce became a tad large for the pot she was using, and when giving the sauce a routine stir some of it decided to escape the pot and make a run for it. It didn't get too far though, landing right on Amelita's toes! Ouch!! Thats gotta hurt! But (still stirring the sauce mind you) she just wiped off the simmering hot sauce from her little tootsies and kept going. Now that's dedication!

But wait, there's more! After the incident with the toes, Amelita had to use the hand held blender to smooth out the sauce and the blender lifted out of the pot a little and splashed hot sauce all over her hand! A few course words could be heard coming out of the kitchen at this time, but after running her hand under the cold tap for a minute, it was back to finishing the job again! You have to close your eyes and picture this - you have a pot on the counter full of hot Barbecue Sauce. The sauce has been splashed all over the counter, the floor, and all over Amelita's white pants. And where's Chopper? He's going through the freezer looking for a small bag of frozen veggies so he could put on Amelita's burnt hand! I'm sure the images you have are quite comical, and they were, but I am happy to say that the frozen veggies didn't have to come out of the freezer, and apart from some minor discomfort, Amelita will live to cook another day .............. thank God!!!

As for Chopper? Well, first I couldn't put out a bloody fire, and now I have stuffed up attending to my damsel in distress with the sauce burns! Yes folks, the kitchen is the most dangerous room in the house, but not very often. Let's say out of all the beautiful food that Amelita has served up to me night after night after night, there has been very minimal incidents in our kitchen, and the only fatality has been Chuck the Goldfish who died of natural causes!

At the end of the day, yes I can cook to save myself, but the master of the kitchen is, and always will be my little Spanish Signori ta. Love you Squish! XOXOXOXOX

(This post is dedicated to Chuck the Goldfish. R.I.P my orange friend!)

Nannygai

2007-06-02T21:20:00.001+09:30

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

Serve with your choice of yummy veggies and walla, your done. Dive into that crispy topping, juicy fleshy fish, that twang and tickle of Balsamic Reduction. This is so easy and so delicious. Heaven, I am sooooooooooooooo in Heaven :)

Tomorrow, I make my gorgeous blow your head off, slap you in the face, American Style BBQ Sauce with some lovely smoke liquid. Yeeeeeee Haaaaaaaa!!!!
OK that's enough information, tell you more tomorrow.

Sunday Gravy - My Way

2007-05-26T22:26:00.000+09:30

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

Ingredients

1 Lamb Rack
1 Lamb Fillet
4 Lamb Steaks
5 Cloves of Garlic, Chopped
2 Large Brown Onions, Sliced
500 mls of Beef Stock
2 Bottles of Tomato Cooking Sauce, widely available at the supermarket
2 Tablespoons of Worcestershire Sauce
1 Tablespoon of White Sugar
Salt Flakes and Ground Black Pepper for Seasoning
A Knob of Butter and a Good Splash of Olive Oil

Firstly you need a nice big heavy based stockpot. Put on a high heat to sear the meat, add the olive oil and butter. Brown the meat for a minute or so on each side, take out the meat and set aside on a plate. Then in the same pot add the onions and fry them for about 4 Min's or so, with a generous pinch of salt. You want to fry them in the residual juices, olive oil and butter leftover from searing the meat, lots of flavour in there. So that was the hardest bit really. Add your stock, tomato cooking sauce into the pot. To get the most out of your cooking sauce in the jars, add about a cup full of water in each and put their lids back on and give them a shake, then pour that into your pot as well. Lastly put in your Worcestershire sauce, sugar and the meat, including the lovely meat juices that have run out onto the plate, make sure to add lots of ground black pepper at this stage and another good pinch off salt. So now just bring this gorgeous sauce up to the boil. Give it a stir, then reduce to quite a low heat. Simmer for a good 4 hours with the pot lid half on, half off. Give it a stir every 30 Min's or so, but don't stress about it. Just make sure it is not simmering to much otherwise it will stick to the bottom of the pan. You will notice it will go from being very watery to a love rich thick sauce and the meat just seems to fall apart it is so tender. Taste for salt and pepper and add more if needed. Seasoning is so important, it creates depth in flavour and enhances the ingredients to their full potential. Allow the sauce to cool enough so you can break the meat up into lovely chunks and to pull out any bones that are in the sauce. Reheat and serve with your favourite pasta, and some Grana Padano. This sauce, can you believe it, is even better the day after. Something about it sitting in the fridge over night just lets all those flavours just enhance even more. I hope you guys enjoy as much as we do. It is an amazing sauce. Enjoy ;)

Garbage and the Prime Minister

2007-05-24T22:23:00.000+09:30

Photo of a random dump somewhere

Alot of the time in life I think I forget about the impact I make everyday to the environment and then I got a total reality check. Last Friday I had the pleasure of meeting the dump one on one for over an hour. It was a day of observing what happens after I sell my front lift bin. I sell Waste Management everyday and really, I didn't actually think about what I was selling. We all have garbage to get rid of but I saw on Friday how much we actually do get rid of in just one day. To be honest with you, it really is scary. My day started with the excitement of 'I am going to ride in a big garbage truck today, oh I feel like a big kid' lets just say the novelty of it wore off quickly and reality set in.

I jumped into the truck with my Bosses get the job done attitude and off we went. He then proceeds to tell me about how he had just lifted a bin and it was chock full of stuffed up, uncooked bread dough, wet, expanded, sludgy bread dough. I am talking at least 3 cubic meters of it. So we headed off to the dump to dispose of goodness knows how much garbage, my boss said about 120 cubic metres, lets just say it was a massive load. Firstly you get to the landfill and they weigh the truck and the fee charged to dump it is based on weight. Then we drive round to where the trucks dump their garbage. I have never seen so many birds. It was amazing, no exaggeration there must have been 300 ibis birds standing on top of this huge landfill of garbage. Above that there were about 30 brown coloured eagles circling above them, soaring with their wings stretched right out. It was sad to see them like that, so unnatural, so unthinkable. All of the ibis where dirty and grotty looking. We dumped our load of garbage and my boss proceeded to scrape out the inside of the truck with a shovel. It was disgusting. The smell and the vermin and all that garbage. It took my boss over an hour in the heat of the day to clean out, the inside of the back of the truck with a shovel. All I could think about was how disgusting it was and how disturbingly blind I have been about what contribution I make in protecting the environment.

I use my recycle bin but that's pretty much about it. That is about to change for me. I am going to learn to be more aware of what I throw in my bin and my actions towards the environment. I am a real lover of our country and the gorgeous land we adore. But the reality is we are rubbishing it and will it survive for our children's children to come? Gosh I hope so.

I also got to see Mr John Howard on my journey in the Garbage Truck. We passed him on his way to the airport. All comfy in his flash Mercedes Bens car dressed with ribbons and who ha. All in all it was a very interesting and thought provoking day. The last place I ever imagined I would see our Prime Minister was while I was bumping up and down in a Garbage Truck.

Cheers Amelita

The Dog Hot

2007-05-19T16:04:00.000+09:30

Would you check this out! This is one serious hot dog, but wait it's not your usual hot dog. It's what I call a Dog Hot! Every mouthful encapsulated in fresh bread and it's hot all the way through. That's why I call it a Dog Hot! P.S. don't burn your tongue ;)

For the Bread Dough

5 cups Bread Flour
500 mls of Water
2 teaspoons of Dried Yeast
Passion with a love of Hot Dogs

Place all ingredients in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 Min's on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand for a couple of Min's. Then place on a lined baking tray on top of warming oven at 200 degrees. Cover with a tea towel and leave to rise for 30 Min's.
Once risen place dough on a floured surface. Don't worry if it seems really soft, stretchy and sticky a bit. Give it a quick Knead and roll out into a very large rectangle.

Basically use your imagination and create the Dog Hot of your choice. I filled mine with cheese, half mix of grated tasty and mozzarella, grilled bacon, caramelised onions, skinless Frankfurt's, tomato sauce and American mustard. After you have filled them like the photos above, roll them into a large sausage shape encapsulating all of the filling. Then cut into Hot Dog length rolls. Place in a lined tray snuggled up together. Brush with a little milk and top with sesame seeds. Bake in an oven for 35 Min's on 210 degrees Celsius. Then turn off your oven and allow to sit in the remaining heat for 15 Min's. Then eat at will. Fantastic, the kids loved them and my biggest fan David ate 2 and a 1/2 of them. I planned these out in my head a couple of days ago and I am really glad that they turned out so well. Would be great party food to, cut into small dogs for finger food.

Rejuvenation

2007-05-14T18:24:00.000+09:30

Hello Everyone,

Just thought I would let you all know, I have given my blog a little makeover. There are some new pictures of food and lots of pics of my artwork. So if you usually just check out my most recent post and have not wandered downward for a while, check it out. I try to keep my blog fresh, fun and interesting. So go on, scroll down, yes, all the way down and enjoy ;)

Cheers Amelita

San Choy Bow - So Easy

2007-05-11T17:34:00.000+09:30

San Choy Bow is one of our favourite dishes. It is so morish and so refreshing to eat. I love the saucy flavour. This is such a simple dish and is sure to be a favourite for you as well.

Ingredients

2 Iceberg Lettuces, separated into leaves
500 grams of Pork Mince or Beef lean
2 small Carrots, grated
1 tin of Water Chestnuts, sliced and diced
2 large cloves of Garlic, chopped finely
1/2 bunch of Eschallots, sliced, keep separated the white ends and the green top
3 tablespoons of Oyster Sauce
3 tablespoons of Sweet Thick Soy or Kecap Manis
Splash of Sesame Oil
Salt & Pepper to season

To start in a large pan, fry on a high heat the Eschallot white ends and garlic in some peanut oil with a sprinkling of salt for a couple of minutes. Then add your mince and brown. Next step is to throw in the grated carrots, water chestnuts, oyster sauce, sweet thick soy and sesame oil. Stir and bring to a simmer. Allow to bubble for a couple of minutes until the sauce seems to thicken and look syrupy. Taste for seasoning. Then toss through your green eschallot tops. Your ready to go. All you have to do now is put a big spoonful into a lettuce cup, roll it up and munch your brains out. This is seriously good stuff. Enjoy :)

My fridge - Completely Naked

2007-05-10T19:20:00.000+09:30

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

Next shelf there is a giant tub of Kalamatta olives that we are trying to work our way through. Egg whites in that little bag all the way to the right, ready for a pavlova or meringue.

There is beef mince there also, for San Choy Bow, because I have major trouble finding pork mince here. Pork mince is traditionally used for this dish. Looks like I might have to actually use my mincer attachment for my Kitchen Aide. Then underneath that shelf is some leftover foccacia and a bag of mozzarella cheese. In the crisper we have a lettuce, carrots, William pears and chili's.

It's really not that exciting for someone who loves to cook. The only thing I can say is, wait till you see the picture of my pantry. That I think is where my magic happens. I have so many not the norm ingredients that my food is just filled with flavour. There are other things in my fridge that I have not mentioned because I think you can tell what they are. So well then What's in your fridge? Anything out of the ordinary and simply splendid? It is fascinating looking in others peoples fridges, we all have such varying taste buds. We all have our favourite snacking food, we all have a special something expensive ingredient. My expensive ingredient was in the door of my fridge and it is a bottle of White Truffle Oil that I bought in the USA. This with gorgeous creamy mashed potatoes is pure heaven. It is adorable and so aromatic. I have never had the pleasure of eating a fresh Truffle and this is the next best thing. So I hope you have enjoyed my little bare all tour through my fridge? Thought it might be a bit of fun. Cheers Everyone :)

Chocolate Fudge Sauce

2007-05-07T10:47:00.000+09:30

How is this for a Banana Split? My kind of comfort food. Every mouthful is just sinful, rich and disgustingly fattening. Bananas, Vanilla Ice Cream, Cream, Toasted Peanuts and of course, the richest most delicious chocolate fudge sauce to top it off. As you can see I love rich food. I am not obese, nor am I an over indulger but these kind of treats just make life a bit sweeter. MMMMMmmmmmmmmmmm

Chocolate Fudge Sauce

Ingredients

400 grams of a good quality dark Chocolate, chopped
2 cups of Cream
40 grams of Butter, real butter no substitutes
1 teaspoon of Vanilla Bean Paste

Pop your cream and vanilla bean paste into a heavy based saucepan. Bring up to the simmer and take of the heat. Then add your butter and chocolate. Stir until the chocolate and butter has all melted through. You should have a thick, glossy, smooth mixture.

Suggestions for other use, great on cupcakes, fabulous as a hot chocolate base - just add warm milk, perfect on top of a pavlova, great for using with fresh strawberries. The possibilities are endless. So Easy :)

White Choc, Pecan and Mango Cookies

2007-04-28T12:11:00.000+09:30

Cookies, mmmmmmmm gotta love cookies.

These are so good. The white chocolate, dried crystallized mango and pecan nuts, make for a sensational taste combination.

This is based on a Mrs Fields Cookie recipe with a little change to it, the mango. Go for it!

2 & 1/4 cups of Plain Flour
1 tsp of Baking Powder
1 cup of Brown Sugar, firmly packed
1/2 cup of White Sugar
250 grams of Salted Butter, softened
2 large Eggs
2 tsp of Vanilla Bean Paste
1 cup of Pecan Nuts, chopped
1 & 1/2 cups of White Chocolate Melts
100 grams Dried Crystallized Mango, chopped

Preheat oven to 180 degrees Celsius. In a medium sized bowl combine flour, baking powder and salt. Mix well with a whisk. Set aside.

In a large bowl with an electric mixer or freestanding mixer blend sugars and butter on a medium speed until well combined. Add eggs and vanilla bean paste, beat at a medium speed until well combined. Add the flour mixture and beat on a low speed until just combined. Then stir in pecans, mango and white chocolate by hand.

Drop rounded tablespoons of cookie dough onto a lined tray. Bake for 15 to 20 minutes or until edges just begin to turn golden brown. Transfer cookies to a flat surface to cool. Makes roughly 36 cookies. Enjoy :)

Rainforest Inn Paluma

2007-04-25T13:15:00.000+09:30

After we finished admiring the sheer beauty of Little Chrystal Creek we headed further up the mountain to Paluma Village. The scenery was breathtaking. We were all famished. We found a great new restaurant located in the heart of Paluma Village. Rainforest Inn Paluma, 1 Mt Spec Road, Paluma, 07 4770 8688. They also have accommodation for your comfort and a nice break if you wish. They only opened in November last year. The food was sensational. The Chef there puts on a fabulous lunch that we had trouble finishing due to the huge portions. The interior is very comfy with big couches in front of the fire. Yes a fire in North Queensland. It is quite cool up there on the mountain.

The lovely Jeffrey King is the Chef of this welcoming place and he has an excellent flair for food. Ben and Jared ate Beef Nachos which were massive servings, David and I had an open faced Steak Burger, lovely Fries with Garlic Aioli and the burger had an American Style BBQ sauce, with I think it was Hickory Smoke Liquid. Maddy had a gorgeous Toasted Chicken Wrap which was huge and tasted fantastic. Aliesha and Peanut had the kids meal of Chicken Nuggets and Chips, their personal fav. I snapped a picture of Jeff just as he was picking fresh herbs from his garden. That's what I like to see Jeff. And no that's not a cigarette hiding behind his back, Wink Wink. All of us Chefs seem to smoke. We are very naughty. Even the famous Chef Ben O'donoghue smokes. The Chefs on Top Chef and Hells Kitchen smoke also. I do to, I am a very bad girl and I am sure you are all going to slap me silly. Especially Clare Bear.

The journey home was beautiful. As you can see from these gorgeous photos. If you get a chance stop in and have some lunch at the Rainforest Inn Paluma. You won't be disappointed.

Cheers Amelita.

Szechann Rack of Veal with Szechann Pepper Cream Sauce

2007-04-21T12:21:00.000+09:30

I love meat with some kind of heat to it. It truly makes you feel warm inside. We all loved this dish. It was a sexy plate licking dish. I am just drooling with the thought of it. This is seriously sexy food. The sauce is spicy and hot with the cream just taking the edge off the heat. The sweet potato and pumpkin puree is sweet and luscious and compliments the sauce and veal completely. Not bad for a Sunday roast huh? This is what happens when the red wine flows through my veins. I am absolutely adoring a gorgeous Margaret River 2005 Cabernet Merlot Clean skin I have bought a few bottles of. I am seriously thinking of going and getting a case now. So smooth and easy to drink. You know, one of those bottles you make sure you get the last drops out. Or is it only me who does that. LOL Probably just me. Back to the veal.

Ingredients
One Rack of Veal
Szechann Peppercorns
Sea Salt Flakes
1 small piece of Butternut Pumpkin, skinned and cut into pieces
1 medium sized gold Sweet Potato, skinned and cut into pieces
Knob of Butter

For the Sauce
500ml Cream
2 Cloves of Garlic, chopped
1 large Brown Onion, chopped
Salt Flakes, for seasoning
Dash of Worcestershire Sauce

To start the veal, crush Szechann Peppercorns in a Mortar and Pestle with a big pinch of salt flakes. Rub the peppercorn mixture all over your lovely veal rack. Preheat your over to 180 degrees. In an oven proof fry pan add a knob of butter and a splash of olive oil. Sear the veal rack on all sides on a high heat for a couple of minutes to create a nice crust on the outside. Then place the veal rack strait into the oven, fry pan and all. Allow to cook for 25 to 30 Min's.

While the veal is cooking. Steam your sweet potato and pumpkin until nice and soft. Once soft keep aside in a saucepan with the lid on to keep the heat in. When your veal has cooked, pull out of the oven, take the rack of veal out of the fry pan and allow to rest. In the same fry pan you used to cook your veal, add a little more butter, fry the onions and garlic until translucent. Remember to keep all of the residual juices and bits of peppercorn from the veal in the pan, as that is the base to the sauce. Like when you make gravy. Now add the cream, dash of Worcestershire sauce and allow to simmer. Finally for the sauce, a pinch of salt flakes and some more pepper if you like.

Lastly puree the sweet potato and pumpkin with a knob of butter, a splash of cream, salt and pepper. I use a hand blender. To reheat just pop back on the stove for a minute or so stirring all the time. Cut your veal into cutlets and assemble. First with a big dollop of sweet potato and pumpkin puree, then the veal and lastly spoon over the sauce. This is divine. Serves 4. Enjoy :)

Little Lizards

2007-04-14T21:48:00.000+09:30

I find this artwork quite intriguing and wondered whether all the lifeguards do this. Draw pictures of scary crocodiles when there is a sighting. You tell me? Looks like a large lizard rather than a crocodile. Is this drawing meant to scare our tourists who can't understand English. Watch out for lizards tourists from other lands, the little lizards are coming. If you compare the size of the sand granules to the actual drawing of what is supposed to be a scary crocodile, then that's one microscopic lizard you have to beware of. Now I am sure the lifesaver tried very hard to make him look scary but I don't think he does, do you?

At first I thought a child drew that as a joke. But then I thought no, they are always closing the beach down there because of salt water crocodiles. So there you have it. A very scary looking little lizard to warn the tourists. I worry for our tourists you know. They are always getting themselves in trouble over here in our gorgeous country, and now I understand why. Australia can sometimes be quite confusing for them.

Cheers Amelita

Little Crystal Creek

2007-04-14T20:29:00.000+09:30

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

I urge anyone to visit this simply beautiful place. You can't tell be the pictures but there is a light drizzle of rain falling while we are there and it makes for a brilliant atmosphere.
Little crystal creek is on the edge of the Hervey Ranges, along the way to Paluma village. North Queensland is such a beautiful place and I live here. How lucky am I? I feel so grateful to the powers at be that have nudged us in the North Queensland direction.

If you ever come and visit North Queensland make sure you stop by and enjoy this place.

Cheers Amelita

XoxoxoX

Banana Pancakes with Bacon & Maple Syrup

2007-04-13T14:10:00.000+09:30

The first time I had bacon plus maple syrup on pancakes was in the US. I thought it was strange. But I am always up for new things. They are so delicious and so yin and yang, sweet and salty, and all that JAZZ. You get the picture. I have become addicted to them. On a Sunday morning all of our family just can't resist a hot brekky. It's a must have. Even in summer and yes in Tropical Queensland. This Easter Sunday with everyone here was a good reason to indulge in some extra fat molecules. Since our move, two of our midgets have been in Brisvegas and come up here on school holidays. So it has been just awesome having them home again. They took their first plane trip and I was jumping up and down with excitement as they waddled down to the gate to get off the plane. All seven of us together again. I think everyone else thought we were a pack of wild monkeys Oo Oo Oa AAAAAA. Sorry, I digressed yet again. Back to the pancakes. I had some bananas that were looking really ripe and the kids won't touch them when they look like that. So banana pancakes it was. We demolished them. So I hope you do to? I am getting hungry again just looking at the picture mmmmmmmmmmmmmmmm

Ingredients

Lots of crispy Bacon

Maple Syrup

For the Pancakes

3 cups of Plain Flour

3 Eggs

3 cups of Milk

1 teaspoon of Vanilla Bean Paste

2 mashed large Cavendish Bananas

Pinch of Salt

Simply whisk all the pancake ingredients together. It's that easy. Butter your fry pan or flat grill on a medium to high heat. Place a big dollop of the pancake batter in the pan. Cook until golden on one side and bubbly on the top side. Then flip. Cook for a minute or so longer and your done. Once all the pancakes are cooked assemble the crispy bacon on the top of them and pour on the Maple Syrup goodness. Ahhhhhhhhhhhhhhhhhhhhh............ yummo.

Tips

Grill your bacon in advance and place on a tray, in a warm oven. Same with the pancakes when you are making them, just pop them into the oven to. Keeps everything warm and assembly is quick smart. Cheers Amelita :)

Pan Fried Salmon on Mash with Hollandaise

2007-04-09T13:08:00.000+09:30

Ingredients

2 pieces of Salmon, skin on of course
Mashed Potato, the way you like it.

For the Hollandaise

3 tbsp White Vinegar
Ground Course Black Pepper
125 grams Melted Butter
6 Large Egg Yolks
Good Pinch Salt Flakes
1/2 Lemon Juiced
Love

Reduce vinegar with black pepper in a small saucepan until about 1 tablespoon is left. Melt butter and allow to sit for a minute, so that it separates. Place the 6 egg yolks into a clean mixing bowl and whisk together with vinegar, until fluffy. Then pour the melted butter in a thin stream while you continue to keep whisking on high speed. Leave the remaining solids from the butter in the jug. Try not to get to much in the sauce when pouring. Whisk in the lemon juice and salt. Taste for seasoning.

Once your mash and hollandaise are set to go. In a hot fry pan with a good knob of butter and a splash of olive oil, place the salmon skin side down and fry for about 3 Min's. You want the skin to be crispy and golden brown. Turn the salmon and season with salt and pepper. Fry for a further one minute and take the pan off the heat. Allow to sit in the still hot fry pan, for a further 5-7 Min's. This will finish off the cooking and will not overcook the salmon. While the salmon is resting, reheat your mash in a saucepan with an extra dollop of cream and a good knob of butter. Don't you just love recipes that have cream and butter in them? Love the flavour. Then all you have to do is assemble on the plate. Place a big spoonful of mash in the centre of your plate, top with the salmon skin side up. Then last but not least, dollop with as much hollandaise as you like. I like lots. This is a lovely dish and everyone I know always licks their plate clean. Naughty, but you gotta love a plate licking dish. Enjoy, serves two.

Brilliant Bread

2007-04-07T19:14:00.000+09:30

We really have gotten out of the habit of making bread since we moved up here to Townsville. We used to make it every weekend and kind of took it for granted how lovely it is to make our own. The smell of the yeast is just heady and then when it is baking in the oven the whole house fills with an amazing smell. Who needs air freshener when you can bake? I have always been partial to a fresh baked loaf smothered in good old fashioned butter. Crusty on the outside and that incredible flavour of toasted sesame seeds. MMMMMMmmmmmm

4 cups Bread Flour
400 mils Water
2 tsp Dried Yeast

Little extra Milk
Passion

Place all ingredients in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 Min's on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand for a couple of Min's. Then place on a lined baking tray on top of a warming oven at 200 degrees. Cover with a tea towel and leave to rise for 30 Min's.

Once risen, place dough on a floured surface. Don't worry if it seems really soft, stretchy and sticky a bit. Give it a quick knead, then form a long log shape. Brush on some milk and then smother with sesame seeds. With a very sharp knife, cut slash marks into the top of the log about a centimetre deep. Then bake for about 35 to 40 Min's. Once golden and crusty, pull out of the oven and allow to cool till warm. If you can wait that long. I never can. Enjoy :)

The Sopranos and how it relates to my job.

2007-04-02T22:15:00.000+09:30

http://www.hbo.com/sopranos/
Here he is, Anthony Soprano. I don't know why he is sexy, he just is. Maybe it's the power associated with his character. But I love him.

This is my favourite television series. It is just fantastic. I thoroughly enjoy every moment watching it. I can't help it, The Mafia and Me, make for a very interesting combination. In my heart I don't think the Mafia is a good thing and I am morally concerned with my obsessive interest in it. But I find the Mafia fascinating. They seem to exude this perverted confidence that I just can't help but enjoy. Goodfellas another fantastic film is just a classic. I think deep down inside I am definitely a naughty girl. Being naughty is alot of fun. You know what I mean ;)

So how does this all relate to my job and a naughty girl like me. I'll tell you, in Townsville I am selling Waste Management and my bosses name is Tony. Freaky Huh? I just love, love, love and love my job. It suits me. I am part of the Family!

Weird Coincidence or Fate?

Chilli Crab Linguine

2007-04-02T21:08:00.000+09:30

Look at these bad boys. Mud Crab is truly my favourite seafood. They are so sweet and so luscious and so sexy to eat. The fresh smell of a Mud Crab is intoxicating.
What to do, what to do with these gorgeous bad boys. I want to do something that makes them the stars of the show. Chilli Crab Linguine is an excellent way to show off their talents.
The hardest part about this job is getting the meat out of these very hard shelled crabs.

This is an easy recipe and I always, just get happy, with heaps of chilli in it. But the recipe for you will be a little toned down. I may love to scorch the inside of my tongue and mouth with chilli, but you may not.

Ingredients

1 Mud Crab, with all the flesh taken out and the shell discarded
400 grams of Linguine
2 small Birds Eye Hot Red Chillies, finely chopped
3 cloves of Garlic finely chopped
1 large Lemon, juiced
Good Olive Oil
Knob of Butter
Salt Flakes & Pepper to season

So get some water boiling in a very large pot, add a good pinch of salt and add the Linguine. Give it a stir and put the lid on and allow to come back to the boil. As per the instructions on the packet, until aldente. Then simply fry your garlic in a splash of olive oil, knob of butter until bubbling pale and white, add half the chopped chilli and fry for a further two minutes.

Basically, just drain your pasta and toss strait into the fry pan with the garlic and chilli, toss through the mud crab, lemon juice, salt and pepper. To serve, drizzle with good olive oil and extra chopped fresh chilli.

Serves 4. Lovely and really, really easy.

Cheers Amelita

Just had to share :-)

2007-04-01T21:43:00.000+09:30

Couldn't help myself but share this little photo with you all. I has a Flavor. Sorry that I have not been posting it has been one hell of a week. Dave has been away and I have been all over the shop. I have been sulking, yes that's right I said sulking. I have been sitting here pouting away until his return. I am an extremely social girl and I have been going nuts. I hate going to bed at night by myself. I have not been inspired to cook all week. Sunday night was make your own night. We had cereal or toast. On Monday we bought a BBQ chicken and some pasta salad with fresh bread rolls from the supermarket. Tuesday I made a basic chicken pasta with a tomato sauce. We even had chicken with ham and cheese inside from Leonard's, and potato gems. I won't go on, but lets just say I was completely uninspired with Dave not about. Really not an eventful cooking week. So that's why no posts. But I picked up the ball when he came home on Friday night. So over the next few days I will show you what I have been up to. Again sorry for the neglect but it is the first time it has happened so I will be sure not to let it happen to often.
It's Easter this week so enjoy all those Chocolate eggs, especially the Lindt ones, my personal fav. Oh and Pink Lady Easter eggs to, can't forget those. Thank you everyone for reading and supporting my blog. I really do appreciate it.

Cheers Amelita

Oysters Kilpatrick

2007-03-26T19:22:00.000+09:30

How could you not love them? But alot of people hate them. Me, I am an addict. I love them. They are just one of those foods that unless you understand them, take in their elegance and respect the beauty within, you can't really appreciate them. They are more than just food they are a true delicacy to me. I am one of those people you see, who could just keep eating them, one after the other. Some people cringe at the thought of eating one, just like I do when you mention foie gras. Yuk, can't imagine eating foie gras. Sorry, I know all the groovy chefs love it and think that it just exudes some kind of status or something. But there is no way in hell I am going to eat it. Weird huh? Anyway back to the Oysters I digressed again. Sorry.
So I know this is one of those classic simple recipes and I know practically every restaurant up here serves them, but there is nothing like doing it yourself. These gorgeous oysters are from Coffin Bay in South Australia and still up here they are so fresh. Beautiful at $12 a dozen, which I think is an excellent price. The recipe is easy. 2 parts tomato sauce or ketchup, 1 part Worcestershire sauce and finely chopped bacon. That's it. Just mix the quantities you like together really. Just basic, then pop them under the grill until they bubble and look like the pictures above and your done. Go on make some, soon :)

Lemon Lattace Cheesecake Slice

2007-03-23T17:58:00.000+10:30

These are so yummy. A lady about 8-9 years ago at work brought them in for a morning tea once and everyone just adored them. I can't remember her name. I asked her then, how do you make them? It went in one ear and out the other. All I remember her saying was, it was so easy and that she used one 250 gram butter and one 250 gram Philadelphia cream cheese. I kept thinking, that's alot of butter. Anyway I craved them for months after that morning tea. So I came up with my own recipe and it works really well. Enjoy them, they are so beautiful and perfect with a coffee.

Ingredients

250 grams of Butter softened
500 grams of Philadelphia Cream Cheese softened
Juice of one large Lemon, or two small Lemons
1 tablespoon of Gelatin
3 tablespoon of Boiling Water
1 cup of Caster Sugar
1 teaspoon of Vanilla Bean Paste
2 packets of Lattace Biscuits or Similar ( puff pastry biscuit)

Blend butter in a free standing mixer and blend on high until light and creamy. Add cream cheese and blend again on high till all smooth and creamy. Add gelatin to the boiling water and allow to dissolve and cool slightly. While beating on a low speed add the sugar, lemon juice, vanilla bean paste and dissolved gelatin. Once combined, turn the speed up to medium and keep beating until light and fluffy. Line a large slice pan or baking tray with grease proof paper. Line one packet of biscuits in the tray. Pour over the cream cheese filling and smooth out flat. Then line the second packet of biscuit on top of the filling. Place in the refrigerator for a minimum of 2 hours or until set. Then cut into squares. Which if you place them symmetrically, then each biscuit is it's own little sandwich. These are gorgeous and get eaten very quickly. Very rich and very decadent, but worth every fat molecule in them.

Oh - I miss Brisbane :(

2007-03-22T22:37:00.000+10:30

Don't get me wrong I love where I live, but really, I am a city girl at heart. Try as I might not to miss Brisvegas, I can't. My heart yearns for her. I miss my friends so much and I feel so isolated here sometimes. Everyone really is a stranger and the comfort of being able to cuddle a friend I love and trust, is gone. Sure I can pick up the phone, but it's not the same. Everything here seems so foreign and un-lived in for me. It's a beautiful place but there really is nothing like home. Knowing every short cut, knowing the supermarket aisles back to front. The city and her buildings, the river with it's twists and turns. How beautiful is the city with her lights?

I'm not moping and I am not feeling sorry for myself, nothing like that. I am enjoying the adventure that is Townsville. I just can't help but miss her. I miss breakfast at the Red Deli in Clayfield, the Chandler Flea Markets, the Cabbage Patch fruit shop and deli, Zone Fresh at Windsor, the chocolate custard cannolis at Dolci in Clayfield, China town in the Valley, the Confectionery Warehouse at Hendra, Sam's Seafood( yes even Sam's Seafood) in Eaglefarm, lots of things, mostly food related things. Sometimes it feels so backwards in food up here. No offence Townsville, but it really is a place that allot of people don't really have the passion for food I do. We have had people over for dinner twice now and they never finish their meals. Why? They say they like it, but don't finish. This has never happened to me before. They're full before dessert as well. Who doesn't want Dessert, now you tell me? Do they eat less up here? I have been, but I gathered that was because I am getting used to the heat and the humidity up here. Drinking more, rather than eating. The main deli and specialty store up here scares me. It has some amazing things, but holy crap talk about expensive. I seriously think these guys need some kind of layby system. The place feels strange. But I suppose, I will get over it. My friend Clare said it took her a good 12 months before she felt at home after relocating to Bundaberg by herself with her kids I might add. Brave girl. The force is strong in her.

Anyhoo off I go. Time for bed, tomorrow if your really lucky I am making Lattace Lemon Cheesecake Slice. Yum :)

Szechann Pork Salad with Chilli Honey Dressing

2007-03-22T21:33:00.000+10:30

This really was one of those days today where I had no brain. Wasn't even thinking properly when I just randomly chose some items at the supermarket. I was on auto pilot. How the hell do you come up with something, that turns out a triumph, when your not thinking and have no plan whatsoever for dinner. I amaze myself. This is absolutely the best salad I have ever come up with. Truly incredible, total 100% triumph if I do say so myself. You have to try it. No really, you have to try it. Don't just pretend your going to make it. Do it, please, for me? Pretty please?

Ingredients

100 grams of Rocket Leaves
10 Cherry Tomatoes, sliced into little wedges
1 Red Onion, sliced into half moons
100 grams of Greek Low Fat Feta, cut into small cubes
1 Pork Fillet
2 Tablespoons of Szechann Pepper ground

The Dressing

2 tablespoons of Hot Chilli Jam
Juice of 1 Lemon
2 tablespoons of Honey
2 tablespoons of Olive Oil

To start rub your pork fillet in the Szechann Pepper, all over it. Then in a fry pan heat some olive oil. Sear the rubbed fillet on a high heat for about 2-3 Min's on each side. Take off the heat and all to cool to room temperature. It is really important to rest the pork. You want it juicy and rare. Slice the pork into thin strips. For the dressing it's simple. Whisk all of the dressing ingredients together. In a large salad bowl add the rocket, tomato, red onion, feta and the star of course the sliced pork. Toss the salad with the dressing and your done. You can vary the amount of dressing to suit your taste. This is so fresh and so lovely. I could eat another bowl of it right now. MMMMMMmmmmmm Serves 2 as a main or 4 as an entree or side salad. Enjoy and you really, really, really have to try this one.

Quick & Easy Pumpkin & Sweet Potato Soup

2007-03-20T14:30:00.000+10:30

The simplicity of soup. The comfort of soup. I am such a huge fan of a big bowl of warm, creamy pumpkin & sweet potato soup. Big pieces of bread with really cold butter dipped into soup. Now that is pure and simple comfort. Years ago I was always of the perception that soup was a long slow process and it doesn't have to be. This is quick ,easy and superior in flavour.

Ingredients

1 litre of Chicken Stock
1 Butternut Pumpkin, skin off, seeds out, chopped into chunks
1 large Gold Sweet Potato, peeled, chopped into chunks
1 large Brown Onion, sliced
2 large Cloves of garlic, chopped
Salt & Pepper
Thickened Cream

Fry the onions and garlic on a medium heat in a heavy based stock pot or large saucepan with a good knob of butter and a splash of olive oil. When the onions are soft and translucent add the pumpkin, sweet potato, and stock. Allow to simmer with the lid on until all the vegetables are soft and mushy. Takes about 20 Min's, stir occasionally. Once they are soft you can blend to perfection. I blend mine with a hand held blender in the pot, but you can transfer to a normal blender. Once blended add a good pinch of salt flakes, a good grind of pepper and a big splash of cream. Give it a good mix and taste for seasoning. Serve with fresh bread and butter. This is delicious and it only takes 30 Min's. Beats canned soup any day. Serves 4. So Easy :)

The Other Side Of Our Kitchen - written by CHOPPER!

2007-03-18T22:56:00.000+10:30

How's it going! Don't let the picture scare you, it's all show really. You have no idea how good it is to finally get my own post on the Squisyness Blog! This is only the first of a few posts to come, as I have much to say about my gorgeous girl and our wonderful world of food.

Since moving to the tropics we have had so much new and exciting food coming out of the kitchen, and there is plenty more to come! Yes, I am sure there are lots of you out there that are very jealous of me - and rightly so :)

I was never a seafood eater before I met Amelita, but she has converted me into a huge fan. The seafood alone in Townsville is worth the 1400km pilgrimage from Bris Vegas, with the fresh mud crabs, prawns straight off the neighbours trawler, and big Barra just itching to get onto my plate.

But seafood isn't the only thing that is plentiful here. The beef is so tender it melts in your mouth. Just last night Amelita made her signature dish from the BBQ Challenge - Rib eye fillet with ham, banana & hollandaise sauce. One of my favourite dishes. Such a great combination of flavours with every mouthful. Makes my mouth water just thinking about it! Yes honey, taste the layers of flavour :)

I think the fresh food in Townsville has made a huge difference to our big move. If we didn't have the seafood and all the fresh produce here in Townsville, I think we would take a lot longer to adjust to small town life. Things are a lot slower up here and anything you want done takes 5 times as long to happen, but while the food keeps pumping out of our kitchen at a rate of knots, Chopper and the rest of the crew are very happy campers indeed.

Tonight we had a fishy fry up. Barramundi, prawns and callamari topped with a sqeeze of lemon, and a generous dollop of Hollandaise sauce. Went off without a hitch really - oh except when the stove caught fire! Thats right, all the cooking was done and some of the oil just happened to spill onto the hotplate and away it went! All I could hear coming from the kitchen was Amelita calling out (quite calmly really) "FIRE!! FIRE!! FIRE!!" I raced into the kitchen and franticly looked around the sink for something to put the flames out with, and Amelita, with a trayful of seafood in one hand just grabbed the tea towel and bashed the fire out with no effort at all! How stupid did I feel? Well, besides the fact that there is plenty of water in the taps, I didn't even think to grab the extinguisher from the pantry. Not that I needed it. As Amelita demonstrated, all I needed was a bloody tea towel!

Stay tuned in the coming weeks for the next installment of The Other Side Of Our Kitchen. If you liked it let me know, otherwise I might get the arse! See ya!

Chopper

Beer Battered Seafood

2007-03-18T21:55:00.000+10:30

So fresh and smelling like the sea.

Excuse fingers, please.

I am a very lucky girl living up here in North Queensland. It really is cheaper to eat Seafood. I crave Beef, a good once or twice a week and make sure we have our iron injection of good red meat, at least once a week. We are eating less and less chicken as well, to Maddy's dismay, she just loves chicken. We are eating probably 2/3 less fat up here in NQ. I'll swear it's the heat. If it wasn't because I am a total chocoholic, I think I would lose more weight than the slow amounts I am dropping. So tonight, fat injection extravaganza! Oh and it was sooooooooooo goooooooood!

For $37, I got one hell of a piece of Barramundi, gorgeous King Prawns, two large Calamari tubes and that includes the oil and the batter. The potato gems an extra $3. So really $40 to feed 4 people and at the end of it we really had an amount to feed 6. So about $6.60 per person. Hey there Mister fish and chips man, beat that, I think not. I am so bloated. We didn't eat it all of course. Leftover sandwiches for lunch tomorrow. MMMMMMmmmmmmm

And here's the recipe. Ta Da!

Ingredients

A large fillet of Barramundi cut into large cubes
10 large King Prawns, deveined and butterflied
2 large calamari tubes cleaned and cut into circles

Beer Batter

2 Egg Whites
1 tablespoon of Olive Oil
Ground Pepper
1 x 375ml bottle of Beer
1 1/2 cups of Plain Flour
Extra Flour for dusting Seafood
2 litres of Canola Oil for frying

When your seafood is all prepared and ready to go, it's time to start heating the oil. Use a large heavy based saucepan or similar. Now for the batter. Whisk egg whites until they form stiff peaks, then add olive oil, pepper and whisk again. Then add your whole bottle of beer. Whisk until just combined. Lastly the flour, add it gradually as the batter is whisking on a medium speed, until well combined. Dust your seafood with the extra flour.

Dip your seafood into the batter and place into the hot oil. I chose not to use the batter for the Calamari and just tossed it in, dusted with the flour. Remember not to overcrowd the pan. Cook in small batches until golden brown. Drain on paper towel. Sprinkle with your favourite salt. Serve with fresh lemon wedges and your preferred seafood sauce. I have used some leftover Hollandaise from dinner the night before. Good stuff huh? I think so and no complaints here. Enjoy and so easy :)

I have been Tagged!

2007-03-18T11:11:00.001+10:30

I have been tagged which means that another food blogger has sent me some questions to answer and I will forward it on to another food blogger and so forth and so forth. Neil from http://tankeduptaco.blogspot.com/2007/03/vegetable-meme.html (At My Table) has tagged me in this game. So here are the questions and I hope you enjoy my answers.

1. Is there a vegetable you hated as a child, but came to love as you got older?

I can't really remember hating a certain vegetable as a child as there were not many options other than frozen peas and corn or mashed potato. My mother used to make the absolute worst, just horrible mashed potato. She used to put in grated cheese, bits and pieces of raw onion and the potato was always still raw in bits which made me gag. I still to this day feel sick just thinking about it. A couple of years ago I decided that I was missing out on mash, so I ventured out and started doing it myself, no onion, no cheese, just steamed potatoes, a big knob of butter some cream, salt and pepper. Now I love it. One of my favourites. It's funny you know what you remember as a child. Unfortunately my mother could not cook at all.

2. Most underrated vegetable?

I don't think there is an underrated vegetable anymore is there? Most people are happy to branch out from the standard and use lots of veges. Sorry could not be of more help on that one.

3. Name one favourite summer vegetable dish?

Potato salad. I love making it. I add bacon, slivered toasted almonds, eschallots and of coarse steamed potatoes. The dressing is a combination of lemon juice, mayonnaise, sour cream, thickened cream, garlic, salt and pepper. MMMMMMMmmmmmmmmmmmmmmmm I dress it when it's warm so the potatoes suck in all that lovely dressing.

4. And one for winter?

Has to be my pumpkin and sweet potato soup with roasted garlic. Served with home baked bread and real butter. Pure comfort food on a cold night.

5. What vegetables are in your fridge and freezer right now?

One lonely washed potato, eschallots, tomatoes, peas & corn, not much really. I buy my veg daily and we use it fresh. I only buy what I need for dinner as to avoid wastage. I hate having to chuck veges out.

6. Is there a vegetable you really like, but don't make much yourself?

Not really. I buy and cook what I love. Bugger it, I want to enjoy my food, not go without. LOL

So I hope that has enlightened everyone? Kinda boring answers really. But it's the truth. Eat your veges children or I am coming to get ya! Cheers XoxoxoX

Chocolate Mint Stick Pistachio Cookies

2007-03-14T23:20:00.000+10:30

Ingredients

250 g Butter
1 cup of White Sugar
6 tablespoons of Milk
1 teaspoon of Vanilla Bean Paste
3 cups of Self Raising Flour
1 cup of Custard Powder
100 g of Pistachio Kernels, roughly chopped or bashed
150 g of Mint Chocolate Sticks chopped

Beat butter and sugar in a mixer until well blended and pale. Add vanilla bean paste and milk and beat well. Fold in sifted flour with a metal spoon, replace bowl and then beat in pistachios and mint chocolate sticks, until just combined. Roll into teaspoon sized balls and place on a lined baking tray. Bake at 200 c for 12-15 Min's or until golden brown. Cool on tray for a minute and then transfer to a cooling rack. Makes about 50 cookies.

We really liked them. Dave especially. Lovely with a glass of full cream milk, which is what I am doing right now while I type this. Hope you like my new combination cookie?

Cheers Amelita

XoxoxoX

Tomorrow - I am going to try a new recipe.

2007-03-14T00:28:00.000+10:30

How Beautiful - Bundaberg to Mackay on the Bruce Highway

I have created a recipe today for choc mint stick and pistachio nut cookies.
Wish me luck and you should have the recipe tomorrow.

Cheers and Goodnight everyone.
Amelita
XoxoxoX

Definately not food and definately uGLy!

2007-03-14T00:00:00.000+10:30

Look at him, he is giving me the evil eye.
I cannot believe how many of them are up here in North Queensland.

Obviously all the Cane Fields, hence the name Cane Toad.

There are masses of them. I walk through the grass in the dark so apprehensively. Every time you put your foot down. One jumps at you from out of nowhere. They give me the willys. Sends shivers up my spine.
This is in my carport next to my garbage bin. Another one of the local attractions here in Townsville. I am telling you they are in plague proportions.
They actually pay kids for each one they catch and put to sleep humanely. In other words stick them in the freezer. I could never stand to even get close to one. Let's just say I have no choice but to get used to the nasty little suckers. But I don't want to get used to them YUK!