All posts tagged: food

BreakEggfest

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What’s for breakfast? This is probably the most simplest recipe I have put on Twistedvines, but one of my traditional favourites. Curried egg on toast. What better way to start the day, no fuss and nothing too fancy! Recipe: Curried Egg on toast 2 boiled eggs, peeled and smashed 1 teaspoon Keens curry powder 2 teaspoons mayonnaise salt and pepper to taste Place a small pot of cold water on stove, place two eggs in water just covered, when water is brought to boil leave for 2 minutes, turn off heat and leave to cool. When eggs are cool, peel and smash with a fork, add curry powder and mayonnaise, salt and pepper. Slice two thick pieces of bread, (no grain) and toast. All done, breakfast is served. Jazz it up by adding a little watercress and make a lunchtime sandwich. Enjoy! Yvette…x

Autumn Holidays

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Busy days of late.  Autumn term break starts at the end of this week, and looking forward to time spent with ‘calmer’ days around home, behind the camera, and in the kitchen. Joining forces with my sister to prepare this morning tea: Fresh home made sushi, spring vegetable rolls, deep fried feta stuffed olives sticks, curried egg, honey leg ham and mustard tiered sandwiches, home made curried puffs, cream corn and tuna vol au vents, mascarpone, sun dried tomato and basil pesto pin wheels. Have a great week, Yvette…x

Beeted Chocolate Fudge Cake

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The crisp cool mornings have arrived with the changing colours of our trees, and the early evening smoke clouds from chimney tops from warm lit fires. Autumn is here, and with it beautiful Autumn vegetables. Pumpkins, Squash, Parsnips and beautiful, beautiful Beetroot. I bought this beautiful bunch of beetroot from our local Organic Grocer, such wonderful fresh produce, this bunch cost AUS $3.50, and I used it for a couple of dishes. My first idea was to make that gorgeous magenta rich Bosch soup, but I didn’t have too many green flags on that one..so I thought I might be a little sneaky and make a chocolate fudge cake..everyone loves chocolate! I had seen red velvet cupcakes before made with beetroot, lower in calories and beetroot gives the mixture a smoother, moist texture. Scouting through many wonderful new and exciting beetroot dishes, I found this one from the ‘girls’ from the BBC program ‘Cook yourself Thin’, I have adapted it due to the amount of coffee in it, not good for the smaller generation. It …

A golden egg

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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…

Chocolate Rocky Road Eggs

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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 …

Layered Macadamia White Chocolate Slice

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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

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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…

One for us…

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I’m not sure about you, but since being immersed into the world of cupcakes, nothing is impossible, those little things once in your life are hard to get rid of. I guess we love them even more because they’re inexpensive to make, can be made in batches of twelve, our creative mind and hands can do their work and best of all they’re portioned sized…right! We take one, no more, just one and indulge in a decadence of flavours, frostings and taste sensations. All under control! I wanted to put a little pizzazz on that little cupcake…made for ‘little’ grown ups and a little surprise for those taste buds.   A red velvet cupcake mix, with a surprise dash of kirsch, cream cheese frosting and chocolate Monetta luxury cream wafers. How does that sound to get your taste buds tingling! An easy entertainer…and a great eye teaser!

Rocket Pesto and Pasta Salad

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This month’s Regional and Seasonal Challenge from Tandy over at Lavender and Lime, is to cook with rocket. Rocket and Rucola (Italian) is also known as arugula, roquette, rugula and is popular in Italian cuisine, it’s an aromatic salad green. I love it’s peppery, mustard-like flavour, and is great just with a dash of virgin olive oil, and grated shards of parmesan cheese, settled on a tenderloin. This recipe is one of my favourites however…Rocket Pesto and Pasta Salad served with Prosciutto and a Balsamic Glaze. Recipe: Serves 4 Boil ,(as directions on packet) drain and run under cold water 250grams dry pasta, I used orrechiette, any of the spirals, or mini shells would be fine, Combine and chop 1 packet (125 grams) of fresh rocket, 1 big bunch of fresh basil, 1 clove of garlic, 6 heaped tablespoons of parmesan cheese and a handful of pine nuts, while mixing drizzle in 3 tablespoons of extra virgin olive oil. In another bowl, wash,cut into quarters and scoop out the middle seeds of 1 punnet of …