Affogato

What goes hand in hand with Almond & Pistachio Biscotti?

Affogato of course!

Translated it means 'drowned' and that is exactly what you are going to do to the ice cream with the coffee.

Use: Good quality vanilla bean ice cream; hot espresso shot & (optional) a shot of your favourite liqueur such as frangelico

Do: Place one or two scoops of ice cream in a bowl or glass.  Prepare a shot of coffee (using an espresso machine preferably) and pour over ice cream.  (If using a liqueur, pour this over now aswell).  Eat with a spoon.

The juxtaposition of the hot and cold sensations in your mouth at once is sublime.

NomNom!

Friday Foodie - Minted Pea Puree

How long does it take you to count to 3?  Well that's as long as you will need for this minted pea puree.

Long gone are the days of slapping meat and three simple veg on your plate - au naturel.  Nowadays you need to do something fancy pants.

This minted pea puree adds that touch of fancy without the complication.  It goes extremely well with pork and beef.  Try it tonight!

Use: 1 small boiled potato; 1 cup frozen peas - blanched; 1 tsp garlic - minced; 1 tbs mint leaves

Do: Throw all ingredients into a stick master or mini food processor.  Pulse a few times, then blend until smooth.

Told you, simple.  Now to get that pork belly roasting in the oven...

Easter Bunny Cup

I've been off the radar over the last few weeks, down the rabbit hole if you will.

But I've resurfaced, just in time for Easter.

This is a fun & easy project and a great way to add a little magic & wonderment to Easter, without the excess sugar overload!

You will need: styrofoam cups; craft glue; cotton wool balls; card stock or heavy weight paper in two colours; sharpie marker;15mm acrylic pom pom balls; shredded tissue paper; solid Easter eggs.

To begin, carefully unroll a few cotton wool balls so that each forms a strip of cotton wool rather than a ball.  Starting from the base of the cup, smear some craft glue on to the cup and adhere cotton wool.  Continue until you have covered the entire cup ensuring that the top strip covers the lip of the cup.  Allow to dry.

To make the ears, download any bunny ear template you can find on Google - I used this one.  Trace onto card stock and cut out. Glue inner ear cut out onto outer ear cut out.  Again, allow to dry.

Freestyle draw the eyes and teeth onto card stock and cut out. Using your sharpie, draw an outline on the teeth & colour in the centre of the eyes (see pics).

You're almost there. By the way,  I found this craft project rather relaxing and completed it at my dining table with the tv on in the background - as ya do.

Anyhoo, using card stock, cut out thin strips for whiskers.


Now to put it all together.  I found it easiest to glue it in the following order:  Eyes, whiskers, teeth, nose and then ears.

Allow to dry - preferably over night.  Fill with shredded tissue paper & top with solid Easter eggs.

I think this is super cute & the kids will love the texture of the cup - feels just like a real bunny!

Happy Easter folks!

p.s. You could easily use feathers and yellow card stock to make a little chirpy chick aswell

Friday Foodie - Bruschetta Two Ways

Bruschetta would have to be one of the quickest, least involved meals to make yet one that bursts with flavour.  It is fresh and light, lending itself to be eaten as early as brunch, as a light lunch or even as an appetiser.

In Italy, the traditional way bruschetta is served is simply, grilled bread rubbed with garlic & drizzled with extra virgin olive oil, salt & pepper.  Nom nom.

Here are two alternative ways to serve your bruschetta...

Serves 2-4

Tomato & Basil Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
4 tomatoes - seeds removed, diced
fresh basil leaves - torn
extra virgin olive oil

Do:
1. Add chopped garlic, diced tomatoes & torn basil leaves in a bowl, drizzle with olive oil.  Combine & allow to macerate
2. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
3.  Pile tomato mixture on top of char-grilled bread, drizzle with olive oil, season with salt & pepper.  Serve.

Creamy Mushroom Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
300 grams button mushrooms - quartered
extra virgin olive oil
knob of butter
1/4 cup cream
parsley - finely chopped

Do:
1. Heat roughly 1 tablespoon of olive oil & knob of butter in a fry pan.  Add garlic & mushrooms & sauté until softened.
2. Add cream and chopped parsley and heat through.  Season with salt & pepper.
3. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
4. Pile mushroom mixture on top of char-grilled bread, drizzle with olive oil.  Season & serve.

Buon appetito!

for a printable recipe click here to download

Friday Foodie - Orange Cupcakes

I'm a huge fan of citrus flavoured desserts and sweets. In fact I find them so hard to resist that I am indulging in an orange cupcake as I type this post - it's very hard to eat & type you know!

These cupcakes, are super simple to make, have a light texture and are bursting with orange flavour - naturally!

Cupcakes Use:

Cupcakes Do:

At this point, don't be tempted to eat all the mixture, a little bit on the tip of your finger is quite okay!

Don't they just look dreamy already?

If you can resist, allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

While time ticks away, get cracking with the icing.

Icing Use:

Icing Do:
1. Sift icing sugar into medium bowl
2. Add butter and smoosh it into the icing sugar with the back of a spoon
3. Add zest and a little orange juice at a time, stirring well after each addition, until it becomes a spreadable consistency
4. Spread onto cooled cupcakes.  Refrigerate until set.

Feel free to embellish the tops of your cupcakes with any goodies your heart desires.

Enjoy with a freshly brewed cup of coffee!

For a printable recipe click here to download

Friday Foodie - Crispy Prawns with Vietnamese Salad

I would love to one day visit Vietnam, not just for the scenery and culture, but for the food experience.

Luke Nguyen who owns the Red Lantern restaurants in Sydney has recently opened his Vietnamese restaurant here in Brisbane called Fat Noodle - a sublime gastronomical delight.

If you can't get along to experience the food sensation that is Fat Noodle and want to taste the flavours of Vietnamese cuisine, then try this recipe.  It has a great balance of flavours you will simply enjoy.

Prep time: 20 mins
Cook time: 10 mins
Serves: 2

Use:
6-8 peeled green king prawns, tails intact
1 lime, halved
Salt & Pepper to taste
Salad:
1/4 Lebanese cucumber, seeded, sliced thinly
1 spring onions, sliced thinly on the bias
1/2 long red chilli, seeded, sliced thinly on the bias - reserve some for garnish
1/4 cup fresh mint leaves - roughly torn
1/4 cup fresh basil leaves - roughly torn
1/4 cup coriander leaves - roughly chopped
1 tablespoon toasted crushed peanuts
Snow pea sprouts, trimmed - good handful
Beansprouts, trimmed - good handful
Mixed salad leaves
Dressing:
1 tablespoon lime juice
1/2 tablespoon fish sauce
1 tablespoon sweet chilli sauce
1 teaspoon caster sugar

Do:
1. To make dressing: whisk all ingredients in a small bowl until sugar dissolves
2. Combine all salad ingredients in a medium bowl. Toss lightly to combine
3. Cook lime halves, cut-side down in a grill pan until browned
4. Cook prawns in a fry pan on a med-high heat for about 2-3 minutes or until colour has turned pink.  Season.
5. Add dressing to salad, combine.
6. Serve prawns on a bed of salad and lime half on the side.  Garnish with cut red chilli

Enjoy!

for a printable recipe click here to download

Citrus & Mango Crush

It's still summer here in sunny Queensland - well for another 20 days at least, and there is nothing better on a hot day than sipping a cool, refreshing fresh fruit drink.

My Citrus & Mango Crush hits the spot, I guarantee it!

The recipe is so simple and soooo delicious you will be asking yourself where has it been all your life.

Use:
Pulp of one mango
1 banana
Juice of one orange
Juice of half a lime - or use the whole thing if you love it tangy
1-2 teaspoons honey
1 cup ice cubes

Do:
Place all ingredients in a blender and blend until smooth.  Serve & Enjoy!