Cake Bake and Sweets Show Melbourne Giveaway!

CBandS Show

Let Melbourne eat cake!

The inaugural Melbourne Cake Bake and Sweets Show will take place at the Melbourne Convention and Exhibition Centre on the 3rd to 5th October 2014.

If you have a passion for baking, like myself, or just eating sweets, like Hubby, then you’ll want to head to the event which is devoted to all things baking and the art of baking.  Guests will get the chance to see a line up of some of the best international and home grown baking stars.  Guests like US celebrity chef and TV star Buddy “Cake Boss” Valastro, and one of Australia’s favourite patissiers, Adriano Zumbo, will have live demonstrations.  You can learn all the tricks of the trade.

CBandS Show5

At the show you can shop till you drop, taste till you’re full and watch demonstrations or take part in workshops to become an expert.  For tickets and more information visit their website http://www.cakebakeandsweets.com/melbourne/

I’m happy to announce that I have 4 double passes to give away to this fantastic event and it’s easy to enter.  I will choose the winners randomly and contact successful readers via email so please make sure you provide a valid address.

To enter just follow these 2 easy steps:

  • Leave a comment at the bottom of this post stating why you would love to attend the show.
  • Share this post on Facebook and Twitter.

Please note:

  • The competition is open to all readers who can attend the Melbourne event between 3-5 October 2014 (flights and accommodation will not be provided)
  • Competition ends midnight Friday 26th September 2014

I’m excited!

Cherrie

#HobokenStyleBaby

Cheesecake Brownies

cheesecake brownies

When normal brownies are not indulgent enough.

I love this recipe.  I’ve made it a couple of times already as the family loves it.  It’s a Rachel Allen recipe.  I like homely comforting bakes, especially on a slow sunday afternoon.  It fills the house with a lovely aroma.

Give this recipe a go.  It’s a keeper :)

Recipe:

  • 100g butter
  • 100g dark chocolate
  • 125g caster sugar
  • 3 eggs
  • 75g self raising flour
  • 1 tbs cocoa powder
  • 100g dark chocolate bits
  • pinch of salt

 

  • cheesecake mixture:
  • 200g cream cheese
  • 2 egg yolks
  • 75g caster sugar

Method:

  1. Pre-heat oven to 180degC
  2. Melt the butter with the dark chocolate in a bain marie, stir
  3. Meanwhile, make the cheesecake mixture by adding the 3 ingredients together in a bowl and stir until smooth and creamy.  Put aside.
  4. When the chocolate is melted add the caster sugar, salt and eggs.  Use a wooden spoon to stir.  Sift the flour and cocoa into the mixture then add the choc bits.  Mix to combine.
  5. Pour the brownie mix into a prepared 20cm square tin.  Make sure it covers the base of the tin.
  6. Add heaped spoons of the cheesecake mixture all over.  Using a butter knife, swirl to marble.
  7. Bake in the oven for 30 to 35 mins.  It’s ready when the sides are set but the middle still has a slight wobble.
  8. Sit at least 20 mins to cool before cutting into it.

cheesecake brownies3

In need of comfort this winter: Vetta Pasta with a creamy sausage sauce

 

VettaPasta2

It’s cold out.  And when it’s cold out, there’s nothing better than a home cooked meal shared with the family.  I like to eat slow cooked casseroles or ragu that has been simmering away all afternoon.  The problem with winter comfort food though, is that it slowly stacks on your weight without you knowing until it’s summer time. You try to put on your favourite pair of shorts or skirt and find that it no longer fits!

Vetta Pasta

I was introduced to Vetta Pasta’s new Smart Pasta range; one is High Protein Low Carb and the other is Cholesterol Lowering.  These two healthy options comes in different shapes so you can cook any pasta dish you want.

VettaPasta1

I tried the High Protein Low Carb Penne and could not taste the difference over traditional pasta.  I have a Nigel Slater recipe that I like to cook for the the family but since I have the healthier pasta, I wanted to change the original recipe to a slighter healthier one too.  I also added a breadcrumb topping to add texture to the dish.  If you don’t use all of the topping, place in an air tight container for use next time.

 

VettaPasta4

I have also tried the Cholesterol Lowering Spirals.  If you would like to try Vetta’s recipes for their new range, you can find them here.

 Ingredients:

  • 4 of your favourite pork sausages,taken out of the casing and crumbled
  • olive oil
  • 400g of Vetta Pasta high protein low card Penne
  • 200ml white wine
  • a small handful of chopped fresh basil
  • 1 tbs of whole grain mustard
  • 200ml light evaporated milk

Method:

  1. Put a large pan of water on boil for the pasta
  2. In a frying pan, add the olive oil.  When hot, add the crumbled sausages and fry till cooked through.
  3. Cook the pasta according to packet instructions
  4. Pour the wine into the frying pan and let it sizzle.  Scrape the bottom of the pan to get anything that got stuck.  Add the chopped basil.
  5. Add salt and the mustard.  Pour in the evaporated milk and bring slowly to a simmer.
  6. Cook for a further minute or two, making sure to stir now and then.
  7. When the pasta is cooked, drain the tip into the cream sausage sauce.  If too dry add some of  the pasta water.
  8. Serve with a garnish of basil leaves and top with breadcrumb mix. (recipe below)

 

Breadcrumb topping:

  • 1/2 cup of fresh breadcrumbs
  • I clove of garlic, crushed finely
  • 1/4 cup finely grated parmesan cheese
  • 4 tbs of chopped fresh herbs, any will do ( I used rosemary and parsley)

Breadcrumb mix method:

  1. Pour some olive oil into a frying pan then add the breadcrumbs. Toast a little.
  2. Add the rest of the ingredients and warm through.  Put aside.

 

Pasta and Ingredients were courtesy of Vetta Pasta and KeepLeft PR

Bon Appetite,

Cherrie

 

#DrinksMadeByHubby

Chicken With Pomegranate Cosmo 009

I haven’t posted anything on my blog lately about cocktails and drinks.  While I love cooking and baking, hubby loves to get in his bar and mix up some concoctions for me and family.  He loves to keep his bar fully stocked with different liqueurs and spirits.

Just like me, he experiments with flavours and textures with his drinks.  He can make me a lovely refreshing cocktail and at the same time, whip up a delicious mocktail for the kiddies to enjoy.

 

Here are a few Hubby has mixed up and have come up a treat.

f8cffd98235711e3bb0f22000a1fbc94_6

Pimms and lemon squash

 

916381_194221410775899_973045544_a

Mai Tai: White rum, Malibu, orange juice and grenadine

1cb1121c594011e1a87612313804ec91_6

Blue Sky Colado: Malibu, coconut milk, blue caraco, pineapple juice and sugar syrup

97cce9c0306f11e1abb01231381b65e3_6

Sexy Cider: Sparkling White wine, Calvados, apple juice and fresh berries

aae745c4d65811e2900e22000a1f96c7_6

And Hubby’s favourite at the moment  …

Vodka and Lime Crush: 

1/3 cup caster sugar

4 limes, cut into wedges

160ml vodka

Crushed ice, to serve

Chilled lemonade, to serve

1. Place the sugar and lime wedges in a mortar and pound with a pestle until the lime is crushed.

2. Add the vodka and ice and pound to crush.

3.Divide among serving glassed and top up with lemonade

For more drink ideas and inspiration, check out my instagram feed and search for #DrinksMadeByHubby.

Cheers!

Cherrie

Deanna’s Ice Cream Birthday Party with Harry

Deanna Ice cream birthday party

Do you know it’s International Ice cream month? No? well, you do now…

It just so happens July is also Deanna’s birthday month. What better way to celebrate than having an ice cream party. It doesn’t matter if it’s the middle of winter here in Melbourne, ice cream is always welcome with my family.

Deanna was lucky enough to create her very own flavour to celebrate. Harry’s ice cream asked us to create a flavour that they would make for us in their factory in Brunswick. After many discussions between Deanna and myself, we came up with…

Deanna Ice cream birthday party3

Cotton Candy ice cream with marshmallow pieces and strawberry swirl. It definitely is a fun flavour with a touch of a princess :)

Along with the Cotton candy ice cream, we were also sent Pavlova and sticky date flavoured ice creams. O.M.G. that sticky date! I had various toppings that our guests were able to add.

Deanna Ice cream birthday party5
We had our family over to help celebrate and had lots of fun doing it.

Deanna Ice cream birthday party9
Thanks to Harry’s Ice cream, we were able to have our creation made up in a couple of weeks. It usually takes 6 months of research to develop their perfect flavours before it hits the freezer shelves of Woolworths supermarkets. You can see Harry’s full range here or you can also see my recipe of Leche Flan Ice cream using Harry’s base ice cream recipe here.

Deanna Ice cream birhday party10

Bon Appetite,

Cherrie

Stromboli- a Fantastic Picnic Loaf

Stromboli1

This one has been sitting and waiting to be blogged.  I don’t know why it took me so long because I really wanted to share this recipe with you as it’s a family favourite. You will never have a boring sandwich for your picnics ever again!

This was the first time I’ve made a stromboli.  I’ve made similar loaves but this one was far the best one I’ve made and eaten.  We took it out on one of our family days and it was a hit with the family.  It’s basically a sandwich and filling baked all in one.  You can choose what ever filling you and your family wants.  I made one with two different fillings.  One side for me and hubby with roasted peppers, pastrami, salami, and mozzarella cheese while I filled the other half with ham and cheddar cheese for the kids.   A two in one!!

Stromboli2

The recipe below is slight variation from Jo Wheatly, the winner of BBC’s The Great British Bake Off.

Recipe:

  • 340g strong white flour (bread flour), plus extra for kneading
  • 7g fast action yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 200ml warm water
  • 4 springs of rosemary

fillings:

  • 1 jar of basil and parmesan tapenade
  • 1 small jar of roasted peppers in olive oil
  • 100g sun-dried tomatoes
  • 150g mozzarella cheese
  1. Combine the flour, yeast, sugar and salt in a mixing bowl and make a well in the centre.
  2. Add 2tbs of olive oil from the roasted peppers and add 200 ml of the water.  Mix until you have a soft dough.
  3. Knead with hands for 10 mins or mixer with a dough hook  for 6 mins.
  4. Once the dough is smooth and elastic, place in a large oiled bowl .  Cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
  5. Turn out onto a floured work surface and knead for 1 minute to knock back and then roll into a 40cm x 20cm rectangle.
  6. Spread the tapenade then scatter the fillings evenly over the dough.
  7. Fold the shorter ends of the rectangle over and roll the dough into a tight Swiss roll spiral.
  8. Carefully transfer to a baking tray with the seam on the bottom.
  9. Cover with oiled cling film and leave to prove again for another 1 hour or until doubled in size.
  10. Preheat over to 220degC (200degC fanforced)
  11. Brush with a little olive oil and push the rosemary springs onto the top.
  12. Bake in the middle of the oven for 30 mins until golden brown, then turn down the temperature to 200degC (180degC fanforced) for another 10 minutes
  13. Cool and then cut into thick slices to serve.

Stromboli3

Bon Appetite,

Cherrie

 

 

Make time to enjoy Afternoon Tea

scones

Make time to sit down and enjoy an afternoon treat.  Lately life seems to go by so quickly.  Life is fast paced and full of activity.  For me, working long hour days, I don’t get the chance to sit down and enjoy and a cup of coffee or a pot of tea with a little treat.

 

Scones1

Having some down time is very important.  It’s time to collect thoughts and enjoy some quiet time.  I know it’s hard.  Even though I sit down, I’m constantly thinking about planning our family meals for next week or what chores and events I need to attend to next weekend.

The ritual of sitting down for a cuppa is long gone but I would like to bring it back.  I enjoy a cup of coffee or sometimes a pot of freshly brewed tea.  I always need to accompany my drink of choice with a sweet treat.  Of late, I have put aside my Sunday afternoon, even for just half an hour to sit down, enjoy a cuppa.  I often read a magazine while partaking in a sweet treat.

If I can do it al fresco, it’s even better.

 

Scones2

For treats, I like scones.  I’ve recently had the delicious range of scones from baker’s delight.  Or if you’re up to baking up a storm to create your own special treat to enjoy, you can look here for some of my recipes.

Scones and the Christina Re tea cup came courtesy of Baker’s Delight and Keep Left PR

Bon appetite,

Cherrie