Don't get me wrong, I love to create dishes from scratch, however when your having an ultra busy week and still want to create a little Easter love, I don't see any harm in cheating a little.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, 16 April 2014
Tuesday, 11 March 2014
Creamy Coconut & Tomato Soup With Fish Balls - Gluten Free
No matter where I have lived, I have always discovered a restaurant that serves great Thai food. In Brunei it was a posh hotel restaurant with ornate gold and red velvet surroundings. In Qatar it was a small cafe hidden behind a high concrete wall where you dined under the stars, with no protection from the elements. The cafe was located in the back streets of a slightly ramshackle looking location, however the food was fantastic, the staff were very friendly and when it comes to food... great food + great staff + good friends = a fabulous time.
Thursday, 5 December 2013
Want to Impress - Fail Proof, Cheats, Black Forest Cake (never fails to rise)
Whenever I want to impress, I bake my fail proof chocolate cake. This recipe is my basic recipe with a few extras. The basic recipe is simple, easily adapted and all ingredients go into a food processor or mixing bowl. I guarantee it will rise triumphantly and taste so delicious you will never need another chocolate cake recipe again.
Ingredients:
1 cup caster sugar (extra fine granulated)
2 eggs
1 cup of black cherry yogurt or plain yogurt
3/4 cup cocoa
200gms soft butter
2 teaspoons baking soda
1 and a half teaspoons vanilla essence
1/4 tsp salt
3 cups self raising flour
1 cup coffee (strong)
8" or 20cm diameter cake tin with deep sides (spring bottom is best to be able to get the cake out easily after)
Decorating Ingredients:
Whipping Cream
Black cherry Jam or Blackberry (approximately 2/3rds cup)
Fresh cherries (about 10, stems on)
Icing sugar
Bar of Dark Chocolate
Tin or jar of pitted cherries
Method:
- Put all ingredients except 'decorating' ingredients into a food processor or large bowl and mix well
- Turn into a loose bottom cake tin which is pre greased and lined with baking paper so that it extends about 3" above the pan
- Bake for 1 hour and 10 mins at 160 degrees Celsius (320 Fahrenheit) (check with cake skewer in the centre after one hour then again at 1 hour 10 mins to make sure skewer comes out clean, cooking time can depend on your ovens temperature)
- Allow to stand until fully cooled before removing from cake tin
Decorating:
- Slice carefully in the middle, you can cut twice if you wish to have a higher stack but once is sufficient
- Spread the Black Cherry jam over the lower layer, then spread with the tinned/preserved pitted cherries
- Place the other cake layer carefully on top
- Ice with chocolate icing (I cheated and bought some packet chocolate icing)
- Place fresh cherries in a pile in the centre of the cake
- Melt chocolate in a double boiler or use the method I used making Rocky Road Bark
- Spread melted chocolate out thinly onto a sheet of tin foil or parchment paper that has been placed on top of a thin metal tray. Place in freezer for a short time to harden
- Remove chocolate from freezer and break into shards
- dust the top of the cake with icing sugar and then place your shards upright around the cherries, see photo below
- Whip your cream and serve beside a slice of cake
This recipe can be adapted in so many ways, you can simply serve slices of the basic cake recipe with hot fudge sauce and ice cream, whipped cream or slice and fill with chocolate icing and simply dust with icing sugar. I guarantee it is a recipe that will rise every time and won't fail to impress.
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Lee x
Wednesday, 11 September 2013
Fudgy Jam Brownies From Kitchen Confidante
I would have to say my favourite sweet treat with a cup of coffee is a brownie, that moment when you take a bite, the soft crunch of the crust breaking as you reach the chocolate centre, absolute bliss! One of my favourite food bloggers, Liren from Kitchen Confidante has come up with a "Fudgy Jam Brownie" recipe that sounds absolutely delicious. Liren has used strawberry jam, however I am sure the recipe would work with any jam. My favourite is blackberry which I think would work great with the chocolate. Extra chocolate has been added by way of chocolate chips to make a moist, jammy chocolate brownie. Please visit Liren's website for her recipe, I have placed a link below.
Tuesday, 27 August 2013
Oh My Goodness! - Salted honey and fig cheesecake
I was browsing Pinterest yesterday and spotted a beautiful recipe image, I quickly popped over to "A House In The Hills" to check out the ingredients. Salty and sweet, a divine contrast of flavours for the palate, with the added bonus that Sarah's salted honey and fig cheesecake is dairy free. I also couldn't help noticing that there doesn't appear to be any gluten in her recipe so as soon as figs are in season again I will be making this little beauty.
When I was living in the Middle East I used to buy mini wooden crates of neatly packed fresh figs flown in from Lebanon. I would indulge in them 'au naturale' for breakfast or cut them in half and serve with yummy goats cheese and sometimes I would lightly stew them and pile on loads of thick, creamy Greek yogurt, divine! Oh and I've just remembered, Poppy's friend Pippa the schnauzer has a HUGE fig tree in her back garden overhanging their pool, I will have to offer to help pick them next season before these delicious fruits end up on the bottom of their pool ;)
If you would like to make this desert, please visit Sarah's blog for her recipe and ingredients.
Bon appetit
Saturday, 13 July 2013
Breakfast anyone - Banana Bread French Toast
I've just had a rather lazy Saturday morning, dare I say I surfaced at 10.30am! I have just logged on the computer and the first thing I saw was a new post from one of my favourite food bloggers, Liren at Kitchen Confidente. Liren's Banana Bread French Toast, looks so mouth watering I decided to write up this quick post, share it with my readers and dash to the supermarket for some banana bread for a late brunch for myself.
You will find a link to this simple recipe below.
Recipe instructions can be found here at Wayfair where Liren shares her post.
Image copyright Kitchen Confidante.
Have a great weekend.
Thursday, 29 November 2012
Inspiration Week 13 - Interiors, Recipes, Calendar & More
Well, were in the lead up to Christmas, only 28 days to go, I have said it before, and I will say it again, where has this year gone! This Christmas will be a sad time for me not having my mum for the first time, I still want it to be a festive and enjoyable occasion for my family and friends as I know it's what she would want. I'm planning a really pretty Christmas tablescape using vintage items inherited from my mum, you will get a sneak peek next week.
I'm also excited to launch sponsorship on my site with a fabulous introductory offer so whether your a small store, a larger business or a blogger, please see my Advertising/ Sponsorship page for more details.
This week's inspiration will be the last "non festive" post with the next few weeks inspiration full of Christmas ideas. This week we start with a couple of yummy recipes from Lemons & Anchovies.
Cranberry Bars with Chocolate Shortbread crust from Lemons & Anchovies, this Yummy, gooey slice is absolutely delicious. See "here" for the recipe.
A flour free ultra rich chocolate cake, great for those of us that are gluten free.
Now for something different...I recently discovered a website called "My Owl Barn", owned by Shivani. As an owl lover Shivani has collaborated a beautiful 2013 owl calendar of artwork contributed by well known artists from around the world. I've picked out a few of my favourite owls to share with you. However, you can view more images, read about this inspiring idea and download the 2013 calendar at Shivani's website, My Owl Barn.
These are just four of 43 different owl pictures you can choose from. Either download the complete calendar or pick your owl and month and download individually. Click "here" to choose your owl and download. It would be nice to also visit the artists sites, I have added a link beneath their work.
White interiors that caught my eye...
Use your colour and design skills to create your own trend colours for 2013 using Benjamin Moore's Colour collection and Olio Board and be in with a chance to win one of four passes to Tobi Fairley's Design camps...
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We hope you've enjoyed this weeks inspiration, if you missed wk 12 you can catch up "here".
I look forward to sharing next weeks Christmas inspiration with you.
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Monday, 2 July 2012
4th July Inspiration - Printables & Recipes & More
Visit Jenny Steffens Hobick for her fabulous strawberry and blueberry layered icecream cake recipe. Plus lots more wonderful images of her 4th July party ideas, including how to set up your outdoor bar and table
Or watch the video of Jenny Steffen's Hobicks Star Spangled 4th of July party, how to set the outdoor table.
Patriotic icecream cone wrappers from Martha Stewart, instructions and printable links "here"
Or download these cute printables - patriotic summer drink parasols from Martha Stewart
Or what about a star spangled cookie wreath from Sweetopia, with easy step by step tutorial.
Lovely July 4th Printables from "The Sweetest Occasion" see more images and download info "here"
Hope you have plenty of inspiration to create something special for your celebrations.
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Friday, 22 June 2012
Inspiration from the Blogasphere No. 2 - Food, Crafts, Interiors
Back to my post, I've decided to make this post a regular affair by posting a medley of new inspiration weekly. I love reading other blogs and on line magazines, there is such a "world of inspiration" out there, hence my blog changing from Blooming art last year to my new name. So lot's of inspiration to share this week, links to recipe's and instructions are below the images.
Fontina & Blackberry Basil smash Sandwiches - To see the finished dish, other ingredients and recipe, please visit "How Sweet It Is"
Dark chocolate peppermint cookies with milk chocolate centres from a lovely food blog called Trompe Chomp.
A chance to win this stylish shirt by The Shirt Company.
(Note: I am not affiliated to this company, I just wanted to share discovering this opportunity)
A sneak peek of the latest Heart Home Magazine. A free on line magazine with 146 pages full of interiors, outdoors, fashion and food. For me this is one of the most inspiring magazines I've found on line.
Hope you enjoy this weeks inspiration. If you missed my last blogasphere inspiration click "here"
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Saturday, 9 June 2012
No Cook Passion fruit Cheese cakes and winner of Give-away BYO Coffee Cups
Firstly, thank you to all of you who participated in the chance to win some BYO coffee cups, the winner of my first give-away for a Hookturn Industries BYO Coffee cups is:
Ceara Brigitte Prout
who "Liked" Lee Caroline - A World of Inspiration on Facebook and left a comment on my Facebook Page. The winner was selected by a random number generator from all the entries on this blog on the original "post" and on my blogs Facebook page. Congratulations Ceara, I hope you enjoy the cups, I will be posting them as soon as you contact me with your address.
Years ago when I was going through a bit of a health kick I bought a recipe book called "Not a Load of Old Lentils" by Rose Elliot, the book is full of nutritious, healthy, great tasting recipes, and one such recipe is their simple "uncooked" Lemon cheesecake.
Ceara Brigitte Prout
who "Liked" Lee Caroline - A World of Inspiration on Facebook and left a comment on my Facebook Page. The winner was selected by a random number generator from all the entries on this blog on the original "post" and on my blogs Facebook page. Congratulations Ceara, I hope you enjoy the cups, I will be posting them as soon as you contact me with your address.
Years ago when I was going through a bit of a health kick I bought a recipe book called "Not a Load of Old Lentils" by Rose Elliot, the book is full of nutritious, healthy, great tasting recipes, and one such recipe is their simple "uncooked" Lemon cheesecake.
Believe me, this is the only cheesecake recipe you'll ever need, you can easily vary it, and by far it's the best cheesecake ever. None of that tinned sweetened condensed milk, or gelatin effect in this cheesecake, the basis is a mixture of cottage cheese and thickened cream and it is absolutely delicious. You might think it sounds heavy but the cottage cheese mixed with the cream makes it rich but light and oh so moreish!
One of my variations on the recipe is to make individual frozen passion fruit cheesecakes, the recipe you can find below...
No Cooked Passion fruit or Lemon Cheese cakes
Ingredients:
- 6oz (170 grams) digestive biscuits (cookies) (you can use graham crackers...see below but I have only made this with digestive biscuits)
- 4 tablespoons of passion fruit curd or lemon curd
- 8oz (227 grams) carton cottage cheese
- 1/4 pint double cream (thick cream)
Alternative crust if you cannot get digestive biscuits (I have not used this base, however I think it's difficult to get digestive biscuits/cookies in the USA):
2 cups (200grams) of graham cracker crumbs
1/4 cup (50 grams) white sugar (note you do not need sugar if using digestive biscuits).
1/2 cup (114 grams) unsalted butter, melted.
Method:
- Place your digestive biscuits/cookies into a plastic bag and crush with a rolling pin until crumbs.
- Place the finely crushed digestives into a bowl and add your "melted" butter and stir until mixed well.
- place some plastic wrap across a ramekin.
- Press the plastic wrap down with your fingers lining the ramekin well.
- Place about 1.5 tbsp of the crushed mixture into the base of the ramekin.
- Press down with the back of a teaspoon, making sure to press into the corners of the plastic wrap and leave to cool down completely to set (best done in fridge).
- sieve the cottage cheese into a bowl, mix in 4 tbsp of Passion fruit curd/lemon curd (whichever you choose), then fold in the cream
- Fill your ramekins to just below the rim and press down with a spoon to level them.
- Place the ramekins into your freezer for around 30 mins until firmly set.
- Remove from freezer, warm some passion fruit or lemon curd glazing the top of the cheese cakes return to freezer for further 10 mins if serving or wrap plastic across top and leave in freezer till required.
- Before serving gently remove individual cheesecakes from the ramekins using the plastic wrap to lift them out. Place onto a plate around 20 minutes before serving to allow the cheesecake to soften slightly. I placed a couple of thin slices of crystallised ginger on top.
Cooks Note:
You can make one large cheesecake if you wish by pressing the biscuit/cookie mixture into a fluted flan tin or ring or round, loose bottomed cake tin. Leave to cool down and set (fridge is best for this), before continuing with the rest of the recipe.I like to serve the cheesecakes chilled, don't allow them to warm up too much, keep them in the fridge until just before serving.
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Thursday, 7 June 2012
Food,Craft & Interiors - Inspiration from the Blogasphere
I spend a lot of time "googling" for great ideas to share with my readers so I hope you enjoy this weeks inspiration. My favourite today has to be this upcycled cake stand, the stawberry frozen yogurt is delicious and you'll find lots of fabulous interior ideas, food and products in Adore's latest magazine.
Love this fabulous up-cycle cake stand from Sweet Paul,
Photo above by Alexandra Grablewski
What a fabulous idea, pretty hand painted DIY tea towels from Jenny Steffens Hobick click "here" to see her instructions and more images.
Delicious Strawberry frozen yogurt from my favourite food blog, Kitchen Confidante. Liren knows exactly how to tempt our taste buds with her beautiful photography and delightful recipes. Please click "here"
to see this recipe.
Delicious Strawberry frozen yogurt from my favourite food blog, Kitchen Confidante. Liren knows exactly how to tempt our taste buds with her beautiful photography and delightful recipes. Please click "here"
to see this recipe.
Quick and easy yummy double ginger Rhubarb Crumble from PoppyTalk
Latest on-line copy of Adore Magazine
Monday:
Monday, 21 November 2011
Rocky Road Bark from Bakers Royale
Today I am thanking Bakers Royale for allowing me to share this recipe and image with you for Rocky Road Bark. Bakers Royale is a fab site full of great recipes, I definitely recommend you pay a visit. I have made the Rocky Road Bark myself with a few little additions and added some step by step pictures below. It was so easy to make and a "hit" with my neighbour, her daughter and my son and his two friends who said it was the best Rocky road ever... my neighbour described it as "designer Rocky road!" So thank you again Bakers Royale for your unique twist on traditional rocky road :)
Rocky Road Bark
Preparation: Line an 8” x 8” pan with enough parchment or
wax paper for a 1” overhang on either side.
· 10 oz dark chocolate chips (Ghirardelli recommended)
· 1 ½ cups of salted almonds
· 1 ½ cups of mini marshmallows
Instructions:
Place chocolate in a saucepan over a low heat and stir continuously until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. (see my idea using steamer below)
Add almonds and mini marshmallows and stir to combine. Pour mixture into pan. Use spatula to smooth top. Leave bare or sprinkle with 1/4 cup finely chopped almonds as in the photo above. Chill for 10 minutes until chocolate becomes solid.
Lift whole bark out of pan by holding onto parchment or waxed overhang. Split bark into pieces with a fork.
Photo and Recipe above credited to Bakers Royale.
My adapted recipe below, I decided to add a cup of dried cranberries for a touch of Christmas spirit. I increased the chocolate to 400grams to compensate.
1. Gather ingredients as in recipe above. I used 2 x 200gm bars of cooking chocolate to compensate for the addition of a cup of dried cranberries. You could use milk chocolate if dark is not your favourite. Save a few of the salted almonds to crush for topping to add texture. I put them into a plastic bag and roughly crushed them with a rolling pin.
2. Break the chocolate up and put in a stainless steel bowl. I then sat the bowl in a steamer over a saucepan of boiled water turned down to simmer.
3. Stir the broken chocolate until fully melted then remove and allow to cool for 5 minutes.
4. Add your almonds (whole), mini baking marshmallows and dried cranberries, stir and pour into the prepared tray as in instructions in recipe above.
5. Allow about half an hour to set then turn out as instructions above. I sliced with a knife as I had made it a little too thick to use a fork. I recommend you spread it very thin to make the bark as it should be. I think I could have used 2 smaller tins and made it thinner. However, it was delicious as the chocolate melted in your mouth leaving you with crunchy, salty almonds and sweet cranberries.
6. You could place some pieces in a cellophane bag and tie with a nice Christmas ribbon. I chopped my pieces smaller and intend to present as a hostess gift when invited to friends places over the holiday period...hint...hint my NZ friends :).
My Rocky road bark version with a "cranberry" twist!
I have definitely over indulged in
the Rocky Road Bark!....hope you had a great weekend.
Lee xox
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