Life in the kitchen has been missed. However, this week we had an opportunity to make something to satisfy our sweet tooth desires. Chocolate custard and cream filled pastry horns. What a mouth full, I can assure you the title is long but the recipe is simple. I recommend this treat to anyone who doesn’t have much time to spare, if your planning a dinner time treat. Simplicity as it’s highest! Read on for the recipe.
What a glorious day! Sunshine beaming through the French windows over glowing freshly picked lemons, chamomile tea and a delicious lemon meringue pie. A touch of yellow for you my friends today. Yellow shines with happiness, enlightenment, joy, energy and sparks creative thoughts. A golden afternoon shared with you. Read on for this beautiful tangy luscious pie recipe and some more sunshine!
Autumn leaves are falling, a chill in the moonlight evening and what better way to warm your insides than with this creamy cauliflower soup. The warming sensation of blended spices in the curry powder linger with every spoonful of this delicious creamy soup. So how does one get a full flavoured and bodied soup? One that’s going to warm the soul and not take the whole day to boil and bubble and simmer on the stove for six hours. Starting from a good base, sautéing vegetables and spices and gradually layering flavours. And let’s not forget the all important secret of any hearty soup or stew, the Rue. Join me by tantalizing your tastebuds with this delicious soup, read on for the recipe details.
A combination of vanilla and chocolate S W I R L E D together to make a marbled effect. Oh, and be prepared for a few extra bowls to wash up. This cake is exhausting! Don’t get me wrong its a wonderfully delicious and moist cake, but it takes a little longer starting from scratch! But, of course all the more fun, when taking a knife, cutting a slice and seeing exactly what patterned you’ve made. Read on for the recipe…
“Entertaining is a memory business because the pleasures of your hospitality become immortal in the memories of your guests.” The whimsical setting of our afternoon included feathered friends, Spring nests, Royal Albert teacups and charming chocolate delights filled with fluffy pink mousse.I couldn’t resist pearls, satin ribbons and silver. Antique Easter images and eggs. The afternoon sunlight filtering through the window, and the underlying music , left us under an inspiring cloud capturing the finer things, and forgotten memories. I made these dainty coconut rough chocolate and mousse eggcups and used the same method in making these as my birds nests here Continue reading to see my Tea Service and Recipe…
Easter nest cupcakes have been on my mind for a while now…after reading about them somewhere..(honestly can’t remember), and then finding a recipe on the back of the mini coloured Easter eggs. The recipe used the chocolate bar flake, but I decided to make a coconut rough mixture instead and actually make a nest form. I had a few ideas for these cupcakes and sort of rolled them all into one. Read on for my Easter nest cupcake ideas…
Easter is not far away, and it’s the sweetest time to indulge in some chocolate.Without the guilt factor – right! It’s also a time when I need to get cracking and hatch a few whimsically dressed eggs for festive Easter. We’ve only just said goodbye to Santa and his sleigh and it’s hello, Easter bunny. So it’s time to cook with chocolate. There are so many wonderful recipes that I’ve tried over the years and over the next couple of weeks will try and put together some of my favourites. This weeks recipe doesn’t call for chocolate, but cocoa powder, it’s a new recipe given to me from a friend, a chocolate taste with cocoa powder and maltesers. Maltesers consist of a roughly spherical malt honeycomb centre, surrounded by milk chocolate, and they give this slice a delicate ‘crunch’. Recipe: Malteser Fudge Slice 1 cup Self-Raising Flour 3/4 cup cocoa powder 120g Maltesers 2 eggs, lightly beaten 3/4 cup sugar 2 tablespoons vegetable oil 2 x 200g tubs light vanilla Fruche *Frùche is a soft, …
We’ve just started Autumn here in Australia, although our days are still sunny and warm, our days now are getting shorter and cool towards the evening. Last week we even experienced a few cloudy and rainy days, so for our dinner party we opted for a warming pumpkin and ginger soup. It’s not the first time I’ve written about pumpkin soup , however this version is made with added starchy vegetables and wholesome flavours. We garnished our pumpkin soup with a dollop of cream cheese and chives served with warm fresh bread rolls and homemade cheese crackers. This pumpkin and ginger soup is creamy, dense and tasty. What better than to start dinner, with friends,warm conversations and a warm hearty soup. This soup can also be made the day before, giving an enriched ginger flavour. Recipe: Pumpkin and Ginger Soup 500 g butternut pumpkin, chopped 500 g Jaradale pumpkin ( Australian ‘blue’ pumpkin) 2 sweet potatoes –orange, chopped 1 potato, chopped 1 leek, chopped 1/2 onion, white, chopped 1 cup chicken stock 2 cups water …
We’re all short of time! The rush of our everyday routines! These little tart’s tick all the boxes, time, flavour, charming and rewarding. Serving them as a little mignon dessert is a great way to end your dinner. Easy Entertaining! So yes, these mignon Lemon Meringue Tarts have zing. Just for your taste buds to tingle with the luscious lemon butter, finished off with creamy meringue, topped with a dollop of double cream and garnished with candied lemon. Zing your taste buds, read on for the recipe…
I’m not a cookie maker. So, let’s take the challenge! I guess I’ve never been a cookie maker, due to the fact it’s somehow just easier to mix everything in a bowl, place the mixture in a cake tin and it’s done! Also, apart from that, one piece of cake will keep you satisfied..one cookie always, but always leads to another and another. I don’t make cookies! However the charm of making cookies for my niece and nephew, (taking the cooking pressure off my sister) led me to discover this basic cookie dough. Not too hard, right! For three days I’ve been making these cookies! The joys of the cookie process. Dough made: best left overnight wrapped tight in fridge… Cut cookies, bake, leave to cool, another day gone… make Royal Icing, whip, colour, design pattern. Leave to dry…Yes, my friends, three days.Cookie monster would be screaming!! Searching for a basic cookie dough I opted for this one…(all faith in Martha and then tweaked) Basic Cookie Dough: Ingredients: 2 cups sifted all-purpose flour (I …
Yvette's Twistedvines 