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

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

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

Cake Pops!

Cake pops are all over the internet & are quickly becoming the new cupcake! They are tiny morsels of cake covered in chocolate & popped on a lollipop stick. My journey to cake pop mountain began last week when I made a batch of brownies that were less than perfect (far too cakey!). I also had some left over vegan chocolate cake and with no other way to use up the cake ruins (I HATE wasting good food) I decided it was time to make cake pops.

They are super easy & they were delicious! I took the 50 pops I made to work as an Easter treat for my team & they were gobbled down!

Ingredients:

1 cooked & cooled cake (I used my unsuccessful brownie batch - but you can use any box mix or cake mix you like)

2 cups icing

600gm Melted chocolate mixed with 1 teaspoon canola oil

Lollipop sticks - I bought 100 on eBay for $3

Method:

1. Crumble cake into a large bowl. Add icing & mix until combined.

2. Roll into balls and refrigerate for 2 hours (or freeze for 1/2 - 1 hour)

3. Dip lollipop sticks into melted chocolate & stick into balls.

4. Dip balls into melted chocolate mixture and set on a plate. I find its best to only do a few at a time otherwise they get too warm & will fall off the lollipop stick.

5. Decorate & serve! I decorated mine with coloured sugar, sprinkles, coloured melted chocolate etc.

You can let your imagination run wild with the decorating & flavour combo's!! I think the next combo's I'll try are red velvet with cream cheese frosting, vanilla cake with very vanilla frosting & chocolate with peppermint flavouring... so many flavour possibilities it makes your head spin!

I also have plans to make these as dessert finger food for my sisters 18th birthday party.

Enjoy your pops! Sunny xx

Stuffed Mushrooms

This picture shows you the difference between the tiny button mushrooms and the cup mushrooms.

Let me start this by confessing that for most of my life I hated mushrooms. Not because they tasted bad but because my parents tried to make me eat them & that automatically guaranteed them a place in the “Thing’s Sunny Won’t Eat” hall of fame. However, once I reached adulthood I decided it was probably time to address my eating fears – so I started with mushrooms.

5 years on, I can confidently say I have tackled that obstacle with flying colours. So much so, that I LOVE this stuffed mushroom recipe and so does my family. Below is my adapted version of The Pioneer Woman’s stuffed mushrooms.

If you make these with tiny little button mushrooms they make fantastic finger food for a party. For a great starter, make them with cup mushrooms and serve with a simple dressed green salad.

A close up of one of my tiny ones!

Ingredients:

A large bag of mushrooms – I used both button and cup mushrooms

250g cream cheese

1 egg

1 cup parmesan cheese (grated)

1 large onion

4 spicy chorizo style sausages (or) 4 regular sausages and a tsp paprika, half tsp minced garlic

1 tsp minced garlic

1 – 2 cups white wine (whatever you’re drinking at the time)

1 tsp Mexican chilli powder

Salt & pepper to taste

Method:

1. Clean mushrooms of any dirt with a dry tea towel. Pull out the stems and if needed, cut the hole a little bigger to fit more filling in. Take the scraps of mushrooms and finely dice. Put aside.

2. Heat a dash of oil in a large frying pan. Using a sharp knife, make an incision along the raw sausage. Peel off the outer skin to leave only the inside mince. You can also do this by cutting the top off and squeezing the mince out. Discard skins.

3. Fry the sausage meat in the hot pan until cooked through. Use a spatula or wooden spoon to break up mince whilst cooking. If using regular sausages, add the extra spices to the mince whilst cooking.

4. Place sausage in a bowl and set aside. Add onions & garlic to the pan & cook for 2 minutes. Add wine & Mexican chilli powder. Cook until all the wine has been absorbed. Add chopped mushrooms and cook until both mushrooms and onions are soft. Add salt & pepper to taste.

5. In a large bowl, mix together cream cheese and egg until combines & smooth. Stir in parmesan cheese. Add onion mixture & sausage to cream cheese. Mix well & place in fridge to firm up for 20 minutes.

6. Spoon mixture into mushrooms – feel free to pile it high! – and place on an oiled tray. Place in a 180°c (or 350°F) oven for about 20 minutes (more if you’ve stuffed bigger mushrooms) or until golden on top. Allow to cool for a few minutes before serving.

Here is the cross section of the bigger mushroom - you'll notice my ridiculous mushroom to filling combo - this one was Dale's favourite of course!

As well as stuffing the mushrooms, the left over filling is fantastic in a toasted sandwich. Another idea is to cut a slit in a chicken breast, stuff with some of the filling, crumb and pan fry. Serve with a salad & pat yourself on the back for being so darn clever.

Enjoy! Sunny xx