Thursday, 23 August 2007
Will leave you with my niece's painting - one of the many she created while visiting me. More on food when I return...
Sunday, 12 August 2007
1 1/2 tablespoon olive oil
Cook pasta in lightly salted boiling water, 4-6 minutes until just tender. Drain and set aside. Heat olive oil in saucepan; add green onion, chillies and garlic and saute for 1 minute. Add in green and red pepper and saute for another 1-2 minutes. Stir in taco seasoning. In small bowl, combine milk and cornstarch, add to olive oil mixture cooking until thick, stirring constantly. Stir in grated cheese; cook slowly stirring until melted. Add remaining ingredients except chips; cook until just heated through. Combine gently with pasta; serve immediately. Serve with corn chips. Amounts to about 4-6 servings.
Friday, 10 August 2007
The recipe is taken from the Australian Women's Weekly - Cupcakes & Fairycakes recipe book. The book has fantastic pictures and simple, yet creative ideas for cupcake decoration!
Strawberry Swirl Buttercake
- 90G Butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup (10g) caster sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 2 tablespoons milk
- 2 tablespoons strawberry jam
- 1/2 cup (110g) caster sugar
- 40ml water
- 1 egg white
- Pink coloured sugar
1. Preheat oven to moderate (180 Celsius/160 Celsius fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2. Beat butter, extract, sugar, eggs, flour and milk in a small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.
3. Divide mixture among cases; smooth surface. Divide jam over tops of cakes; using a skewer swirl jam into cakes.
4. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. Make fluffy frosting.
6. Spread cakes with fluffy frosting; sprinkle with coloured sugar.
My personal deviation from the above recipe - I skipped the strawberry jam for some cupcakes and added in chocolate pieces instead. Also, since I currently own only a mini-muffin pan - we made mini-cupcakes!
Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5 minutes or until syrup reaches 116C on a candy thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg white in a small bowl with electric mixer until soft peaks form. While mixer is operating, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.
Use granulated or caster sugar, depending on the texture you prefer. Place required amount of sugar in a plastic bag, add a tiny amount of colouring through sugar by 'massaging' plastic bag. Sugar will keep in a jar at room temperature indefinitely.
Sprinkle over icing.