All posts filed under: food

A golden egg

My Easter parade has been full of chocolate eggs, chocolate and ooooh some more chocolate, so I thought I might take a break and do a couple (maybe one, as it’s Wednesday)  recipes away from the chocolate. I’m always on the look out of mix and matching some of my favourites together, or maybe and ‘old’ fashioned recipe given a little bit of a face lift and ‘new life’ on the plate. Here it is, the humble boiled egg. Side by side with one of my favourite salads.. Read on to see the recipe…

Easter Revisited #1

What better way to spend the afternoon with the warm sunlight reflecting off the windows, and surrounded by pastels, feathers, eggs, nests and mouth watering chocolate sweets. I found this old English china, not your usual fine, elegant designs and motifs. Plain, no designs, no gold trims, no embossing, just plain, hardly any markings.J EG. Meakin Glamour Celeste, Glamour Jade. But I couldn’t resist taking a few photos and making the cups and sauces, plates and bowls come alive with radiant pastel colours and charm. Perfect for an afternoon tea. What better way then to celebrate Easter with all these soft pastel colours. Egg Blue, Sunshine Yellow, Fairy Floss pink and Glamour jade. But to me they are all treasures, just because of their pastel colours. The plates and cups blend into a beautiful calm and playful group of colour – p a s t e l s. Another special treat for Easter, chocolate coated bunnies. This recipe is so much fun, just for the little ones. Another easy recipe for Mum to make and …

Chocolate Rocky Road Eggs

I know, aren’t they cute! And great fun to make for the children as a special Easter chickadee treat! Chocolate eggs filled with delicious home made rocky road.Chocolate,marshmallows,nuts and glazed cherries. Recipe: Chocolate Rocky Road Eggs 1 carton (14 eggs) chocolate hollow eggs 1 packet of glazed cherries (coarsely chopped) 1/2 packed of mini marshmallows 1/2 packet pistachios (coarsely chopped) 100g milk chocolate (melted) 2 cherry ripe bars 1/2 cup of shredded coconut 1 packet sugar coated Easter eggs Yellow and Black tubes of coloured icing Preparation: Firstly gently cut the chocolate Easter eggs in half. If eggs break put aside for the melting process. Melt 50g of milk chocolate, working quickly, place a dollop of chocolate on baking paper on a tray, place the half chocolate cup into the chocolate making a base for the chocolate cup. Refrigerate chocolate cups until mixture is ready. Melt the remaining chocolate in a bowl over boiling water on a medium heat, add the cherry ripe bars, and when melted stir in the rest of the ingredients: mini …

The Violets Of March

The Violets of March **** (Good Read) by Sarah Jio I’m linking to Jain at Food for Thought and Mary at Home is Where the Boat is, please go and check out their book review, and if you’re interested in reading and baking this is a diverse way to create..just email these lovely ladies for the years book list to join in. Now to this fabulous book… This book is a mix of romance, love, secrets and family history. A book that has you hooked from the beginning, and one that I read over a weekend. Soaking up the romance of young love, and intrigued by making my own endings, and hoping for the happy one.This book was captivating. This book is about Emily who is trying to find herself, and by visiting her  great Aunt, she falls under the magical spray on Bainbridge Island, to not only find new love but solve the secret mystery within her family. “Mix a love story, history and a mystery and what takes root? The Violets of March, …

Layered Macadamia White Chocolate Slice

This little slice looks divine, tastes not too sweet, but somehow takes a little longer in the time department, so set the morning free to spoon and swirl in the kitchen. Just to get it right! Because it’s a little winner… It’s full of all those ‘yummy’ ingredients,coconut, treacle, butter, chocolate and the decadence of nuts, the macadamia Follow me for the recipe…

Marshmallow Velvet Cake

Hello Lovelies, I’ve really missed these times of creating in the kitchen, and believe it, this is my first recipe of the year. A wonderful ‘fluffy’ start to the countdown to our most chocolaty time of the year – Easter. My mind is whirling with recipes and creative threads for Easter, and time allowing I hope to show you a few in the upcoming days and weeks…It’s not long so that means for us here in the southern hemisphere our first holiday break. And I’m so looking forward to it! Marshmallow red velvet cake, smothered in mascarpone frosting, half with coconut and the other with mini white marshmallows. Served with Arabic coffee. This truly is a luscious moist velvet cake recipe…

[Texture Tuesday] Black and White eDition

Marshmallow Velvet We are surrounded by colour every day…and often everything around us seems complicated. So for a moment lets look at something in plain black and white. This weeks photo challenge with Kim Klassen is to create a photo in black and white and use one of her many creative textures. I’ve used the texture ‘organic’ and just love the extra softness of the edges. I also love the dappled texture of the eggs. The title for this photo is Marshmallow Velvet…I’ve been creative (finally again) in the kitchen making red velvet cakes and covering them in icing and marshmallows…I love the phrase black and white in Italian…switch them around Bianco Nero. Have a wonderful week friends… Yvette…x ‘’A friend is someone who knows the song in your heart, and can sing it back to you when you have forgotten the words’

The Year that was, what it was….

Here I am at the end of another year…a year that was, what it was….I’m not sure about how lucky it was, you know all that eleven lucky stuff, but it certainly proved to be an experience of highs and lows. I found pleasure behind the lens of my camera and developing those skills. I continued baking and discovering more and more my passion for the kitchen and food styling, renewed my artistic hand in design again. A talent that truly has been hidden deep within me for so long and only learning again to soar, create and fly on those wings of artistic freedom. I’ve laughed and cried, lost and gained, fought and struggled, but I’m still standing. I’ve made some really hard choices this year and I’ve counted all my blessings. Found gratitude for the little things and Give Gratitude for your support throughout twentyeleven. I’ve found some wonderfully talented people from all over the world around the blogging world, made new friends and travelled the world to catch up with long lost …

A Southern Hemisphere Christmas

                      Although some of you may well be over the Christmas Day cheers and shaken berocca’s. I end the Christmas month of December sharing with you one of my all time favourite Christmas ‘sweet’ recipes. Of course this can be made anytime of the year as walnuts are available all year round now. However, it’s our family tradition to make it over the Christmas month. Torta di Noce (Italian Walnut Cake). This was our third platter made up of Torta di Noce and Florentines for our mixed ‘sweet’ platters of Chocolate Rum Balls and Christmas Sugar Cheer. I’m also sharing photo’s of our family Christmas celebration – A Christmas Summertime in the southern hemisphere.

Chocolate Rum Balls

Sugar and spice make these Chocolate Rum Balls a decadent ultimate Christmas treat. Aromatic spices of cinnamon and mixed spice, rolled in chocolate sprinkles and coconut.  One bite size of pure bliss. During Module 1 of The Art and Business of Surface Design course, we created moodboards and colourboards that we shared with all the other participants. It was four weeks of creative works and wonderful new friendships and energy, and I look forward to modules 2 and 3 in 2012. One of my boards I created was chocolate brown and red, and it’s somehow has influenced also this post. Just a little romantic touch also in my moodboard! Read on for this delicious recipe for Chocolate Rum Balls and a little more festive red and chocolate brown.