We've Moved! (Sort of...)

Big news everybody - You can now find all these posts & all my future foodie posts on my main blog The Life of Sunny!

I'll also be turning off comments on this blog, so please feel free to mosey on over to The Life of Sunny to tell me whats on your mind!

See you there! xx

Lemon Meringue Pies

 

I am absolutely in love with everything lemon at the moment. Especially lemon & lime tarts. I see them & my heart starts beating double time. Something about the sweet & tart is so appealing. Because of this, I decided it was time to bake up a storm - lemon meringue pie style!

Ingredients:

1 packet of store bought shortcrust pastry shells/cups

1 can of skim condensed milk

The juice of 3 lemons (or you can use store bought lemon juice)

5 egg whites (we saved our yolks and added them to the next day's scrambled eggs - yum!!)

1 tablespoon sugar

Method:

1. Bake pastry shells according to packet instructions (about 5 minutes in a hot oven). Leave to cool.

2. Combine condensed milk & the juice of 1 lemon in a bowl. Mix & taste. Add the lemons & mix, tasting each time, until you reach your preferred level of lemon flavour.

3. Whisk egg whites in a clean, dry bowl until it makes firm peaks - adding the sugar as you whisk.

4. Divide mixture evenly amongst cold pastry shells. Top with egg whites (I have tried both piping the egg whites on - above- and spooning it on, spooning wins hands down every time for a light & tall meringue). Place in a 200C oven for about 3 minutes or until the meringue is lightly golden. Serve immediately or refrigerate for another day.

For the little tarts you see in the above picture, I used shortcrust pastry shells and spooned in the lemon mixture without any meringue on top - delicious :)

Sunny xx

Mini Caramel Tarts

These are a great treat to bring to a picnic, high tea or morning tea. I make these either as the mini way seen below, or with store bought shortcrust pastry cups (from the frozen section of your supermarket).

Ingredients:

1/2 can Nestle Top'n'fill
2 sheets shortcrust pastry (or pre-bought pastry shells)
Canola oil spray
Flake crumbs (optional)

Method:

1. Preheat your oven to 180C. Spay a mini muffin tray with canola oil spray.

2. Cut pastry sheets into 12 squares. Slightly stretch each square and place into a mini muffin hole. Use a knife to cut around any edges to make perfect little cups - or leave as is if you want a more rustic look. Repeat with remaining pastry.

3. Prick bottom of pastry rounds and place in oven. Cook until golden. Remove and set aside until completely cool. If you rush this step the caramel will melt & leak all over!

4. Place caramel into a small mixing bowl. Whisk until smooth (it may take a minute or two). Using a teaspoon, place caramel into cooled pastry shells. Serve immediately, or later that day.

Sunny xx

Baked French Toast! (aka Bread & Butter Pudding)

Growing up I hands-down hated bread and butter pudding. It was boring & bland & covered in sultanas (which I am most definitely NOT a fan of). Whenever it was on the menu, I was suddenly full after dinner and couldn't fit in another spoon full.

It wasn't until a couple years ago, when I saw the Pioneer Woman's recipe that I thought it was worth giving it a try. Her recipe (thank god) did not contain sultanas. When I tried it I was bowled over, it takes just like french toast! Here is my adapted version of the recipe -

Ingredients:

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
1 cup sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup nuts, chopped finely - pecans, walnuts or slivered almonds are my favourite
1 tsp cinnamon sugar
Maple syrup & thickened cream to serve

Method:

1. Preheat your oven to 160C. Lightly grease a large pie baking dish or a 9 inch regular baking dish.

2. Beat together eggs, butter, vanilla, milk & sugar. Mix until all the sugar has dissolved.

3. Arrange your bread cubes tightly in the baking dish, keeping the crusts facing upwards around the rim. Pour the wet ingredients over the bread. Top with nuts & sprinkle the cinnamon sugar over the top. Bake in the oven for 55 - 70 minutes or until crust is golden on top. You'll notice the bread puffs up whilst cooking.

4. Drizzle the pudding with maple syrup, serve with thickened cream.


Sunny xx

Chocolate Drizzled Potato Chips

When I first saw Chocolate Drizzled Potato chips mentioned I thought 'ewww that sounds gross'. But then I kept thinking about it, and about 2 hours later I had convinced myself that I needed to try them. I love the salty/sweet combo you get from eating McDonald's fries whilst drinking a chocolate shake, or dipping the chips into an ice cream cone (don't judge, its awesome. I swear.) so for that reason I gave the chocolate drizzled chips a chance. And they were delicious.

Ingredients:

1 large packet of thick cut plain potato chips (salted)
30g Dark chocolate (I used Lindt)
20g Milk Chocolate (I used Cadbury)

Method:

1. Line a large baking tray with grease proof paper. Lay your chips on the paper, making sure they are evenly dispersed so that every chip gets some chocolaty goodness.

2. Place the milk & dark chocolate in a microwave safe bowl (I just use a small ramekin) and microwave on high for 1 minute. Stir until all lumps have disappeared.

3. Dip the ends of a fork into the chocolate, then drizzle over potato chips. Remember, start with a little & build up. Leave chips to set (mine took about 20 minutes for the chocolate to harden). Serve!

I found that a little went a long way with the chocolate, but taste as you go & adjust to your preference. These look gorgeous plated up in little bowls for each person or in paper ice cream cups.

Sunny xx

Peanut Butter & Honey Cups

I made these as part of the boxes of baked goods I gave my grandparents, parents & in-laws for Christmas. They are a great treat to make for your loved ones! Here is the basic recipe...

Ingredients:

1 block of chocolate
Peanut butter
Honey – you can use regular or creamed
Mini cupcake patty cases

Method:
 
1. Melt the block of chocolate in the microwave – cook for 1 minute then stir. Cook for another 30 seconds & stir until fully melted.

2. Place the mini patty cases in a mini cupcake tin – this helps the chocolates keep their shape. Place 1 teaspoon melted chocolate in each case.

3. Place a half teaspoon of peanut butter and a half teaspoon of honey on top of the chocolates.

4. Cover with another teaspoon or so of chocolate. Decorate & refrigerate.

Other ways to spice it up:

- Use caramel top‘n’fill instead of the peanut butter & honey to make soft caramel centres.

- Use flavoured chocolate such as nut varieties (we love Cadbury macadamia) or liquor chocolate.

- Replace the peanut butter and honey with nutella for a super chocolaty hit!

- Decorate using coloured white chocolate, by placing a nut on top or with sprinkles!

Sunny xx

Egg Salad Sandwiches

I made these egg sandwiches for my family picnic last week and they were a massive hit. I made loads of them & they were devoured by the hungry people almost instantly. I made mine plain, but I usually add lettuce, alfalfa sprouts or some thinly sliced (and well seasoned) cucumber.

Please excuse my very blue picture - I took a quick picture whilst we were sitting under a tree because I didnt have time to take one before I left my house!

Ingredients:
6 eggs
2 tablespoons good quality mayo
2 tablespoons butter
4 drops lemon juice
1 heaped teaspoon chopped chives (adjust to your tastes)
Salt & Pepper
Fresh bread – I use white, but use whatever you prefer

Method:

1. Hard boil eggs. I like to put my eggs into cold water & put on high heat for about 7 minutes – this makes the whites hard & the centres still a little soft.

2. Remove eggs from pot and place into ice water for a minute or two until cool enough to handle.

3. Remove the shells and place eggs into a large bowl. Add butter.

4. Using a fork, mash the eggs until you have your desired consistency. I like mine smooth but with some texture to it. Add mayo, chives, lemon juice and some salt & pepper. Mix well and taste. Adjust seasonings and chives if needed.

5. Serve as a sandwich filling on fresh bread with lettuce, alfalfa sprouts or cucumber (or all of the above!).

Make these for your next picnic, luncheon or for a snack! Sunny xx

Broccoli, Bacon & Quinoa Fritters

I saw this recipe in the April/May 2012 Donna Hay. I had only recently discovered quinoa so I thought it was time to give it a chance! I love the bacon & broccoli combo so I was interested to see how the flavours would work with the nuttiness of the quinoa.

I was quite pleased with how these turned out. They were quick to prepare & pretty yummy – plus REALLY filling! This is my adapted version of the recipe and serves 3 as a large entrée & 4-5 as a starter.

Ingredients:

2 rashers bacon, rind removed & chopped
1 x 400g can white cannellini beans, drained, rinsed & mashed
150g steamed broccoli, finely chopped
1 ½ cups cooked quinoa (See here for how to cook quinoa)
Handful grated mozzarella
1 large egg
1 heaped tablespoon pesto or basil paste
Olive oil for frying
Salt & Pepper
Tomato chutney, to serve

Method:

1. Cook the bacon in a large non-stick pan until golden.

2. Place mashed cannellini beans, broccoli, quinoa, mozzarella, egg, bacon, pesto & salt & pepper in a bowl & mix well to combine. Shape either 2 tablespoonful’s of mix (for a large rissole shape) or 1 tablespoonful of mix (for a small fritter shape) into fritters. Refrigerate for ½ hour.

3. Heat oil in a large fry pan over medium heat. Cook fritters in batches for 2-3 minutes per side or until golden. Serve with good tomato chutney (I prefer the great flavour of Baxters!) and a green salad.


This is my prefered brand of tomato chutney! Give it a try! Quinoa will surprise you :)

Sunny xx

How to Cook Quinoa

Picture Source

Quinoa (pronounced Keen-wah, which to me just seems silly, why not just pronounce it phonetically?!) is a seed that looks like a grain. It comes from South America & is one of those ‘super foods’ everyone is harping on about. It is packet with protein and has a chewy, fluffy texture like a large, rough cous cous and a kind of nutty flavour. I used the white quinoa which is milder than the red & black varieties.

I was quite intrigued by the texture & flavour of the quinoa – whilst I won’t be using it to replace couscous, I will probably continue to use it as a substitute for pasta when making bolognaise etc.

Here is a quick run-down of how to prepare it:

1. Thoroughly rinse quinoa. I rinse mine in a sieve as the grains are quite small.

2. Soak 1 cup (200g approximately) quinoa in a saucepan with 1 ½ cups water (375ml) for 15 minutes.

3. Place the pan on high heat & bring to the boil. Reduce heat to low & cover. Cook for 15 minutes or until all the water is absorbed.

My broccoli, bacon & quinoa fritters are a great way to use your new favourite super food!

Sunny xx

Pan Fried Risotto Cakes

This recipe evolved from a normal risotto that was too moist to create risotto balls. I had a whole bunch of leftover risotto & wanted to make some kind of yummy finger food/snack. This recipe is the result of that experiment. I was really chuffed with how it turned out - Dale & I pretty much scoffed these down!

Ingredients:

1 batch mushroom & bacon risotto (you could use plain parmesan risotto or any other kind you fancy!)
2 eggs, beaten
2 tablespoons plain flour
2 tablespoons stuffing mix
2 handfuls cheese, cut into ½ cm cubes – you can use grated mozzarella if you prefer.
Oil for frying

Method:

1. Mix the flour, stuffing mix, cheese and eggs into the risotto. If the mixture is too dry, add a dash of water.

2. Heat 1cm of oil in a pan. Oil is ready when you throw a cube of bread in and it sizzles & lightly browns in 2 seconds or so. Using either a tablespoon or teaspoon (depending on the size you want your risotto cakes) dollop risotto into the oil. Turn when golden brown on the bottom.

3. When browned on both sides, remove from pan and place on paper towel to drain slightly. Serve immediately with dipping sauces of your liking. These are also great as a side dish to steak/chicken with a salad.

Bon appetite! Sunny xx