Cake. There always has to be cake in my house. I’m constantly looking for different recipes to try. I’m glad I found this one by Rachel Allen.
- 225g soft butter
- 225g caster sugar
- 4 eggs
- 1 tsp vanilla
- 225g plain flour, sifted
- 2 tsp baking powder
- 50ml milk
- 25g cocoa powder
- icing sugar for dusting
For crumble topping:
- 125g plain flour, sifted
- 75g caster sugar
- 75 g cold butter, cut into small pieces
- 75g dark chocolate bits
Make the crumble:
- In a bowl, place all the ingredients and mix. Place the mixture in the fridge.
- Mixture must be cold or it will melt before it has a chance to cook.
- Preheat oven to 180degC (160degC fanforced)
- In a large bowl, add the butter and sugar. Beat with a wooden spoon until light and fluffy
- Add eggs one at a time, mixing well in between each addition
- Add the flour and baking powder. Mix gently or it will toughen the cake
- Add the milk and vanilla.
- Take half of the mixture and place in another bowl. Sift the cocoa into this mixture and fold gently
- Add spoonful of mixtures alternately into a prepared 8inch (20cm) baking tin, then using a butter knife, swirl through to create a swirling pattern with the two batters.
- Sprinkle the crumble on top. Shake the tin a little to even it out
- Bake for 50 to 60mins.
- Leave to cool for 10mins then take out of the tin
- Sprinkle with icing sugar before serving
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.
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.
- 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
COMPETITION IS NOW CLOSED AND I HAVE CHOSEN THE WINNERS.
The winners have been contacted by Email.
The winners are:
Congratulations to all the winners!
I’m excited! Cherrie #HobokenStyleBaby
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 :)
- 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
- Pre-heat oven to 180degC
- Melt the butter with the dark chocolate in a bain marie, stir
- Meanwhile, make the cheesecake mixture by adding the 3 ingredients together in a bowl and stir until smooth and creamy. Put aside.
- 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.
- Pour the brownie mix into a prepared 20cm square tin. Make sure it covers the base of the tin.
- Add heaped spoons of the cheesecake mixture all over. Using a butter knife, swirl to marble.
- 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.
- Sit at least 20 mins to cool before cutting into it.
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!
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.
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.
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.
- 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
- Put a large pan of water on boil for the pasta
- In a frying pan, add the olive oil. When hot, add the crumbled sausages and fry till cooked through.
- Cook the pasta according to packet instructions
- 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.
- Add salt and the mustard. Pour in the evaporated milk and bring slowly to a simmer.
- Cook for a further minute or two, making sure to stir now and then.
- When the pasta is cooked, drain the tip into the cream sausage sauce. If too dry add some of the pasta water.
- Serve with a garnish of basil leaves and top with breadcrumb mix. (recipe below)
- 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:
- Pour some olive oil into a frying pan then add the breadcrumbs. Toast a little.
- Add the rest of the ingredients and warm through. Put aside.
Pasta and Ingredients were courtesy of Vetta Pasta and KeepLeft PR
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.
Pimms and lemon squash
Mai Tai: White rum, Malibu, orange juice and grenadine
Blue Sky Colado: Malibu, coconut milk, blue caraco, pineapple juice and sugar syrup
Sexy Cider: Sparkling White wine, Calvados, apple juice and fresh berries
And Hubby’s favourite at the moment …
Vodka and Lime Crush:
1/3 cup caster sugar
4 limes, cut into wedges
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.
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…
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.
We had our family over to help celebrate and had lots of fun doing it.
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.
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!!
The recipe below is slight variation from Jo Wheatly, the winner of BBC’s The Great British Bake Off.
- 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
- 1 jar of basil and parmesan tapenade
- 1 small jar of roasted peppers in olive oil
- 100g sun-dried tomatoes
- 150g mozzarella cheese
- Combine the flour, yeast, sugar and salt in a mixing bowl and make a well in the centre.
- Add 2tbs of olive oil from the roasted peppers and add 200 ml of the water. Mix until you have a soft dough.
- Knead with hands for 10 mins or mixer with a dough hook for 6 mins.
- 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.
- Turn out onto a floured work surface and knead for 1 minute to knock back and then roll into a 40cm x 20cm rectangle.
- Spread the tapenade then scatter the fillings evenly over the dough.
- Fold the shorter ends of the rectangle over and roll the dough into a tight Swiss roll spiral.
- Carefully transfer to a baking tray with the seam on the bottom.
- Cover with oiled cling film and leave to prove again for another 1 hour or until doubled in size.
- Preheat over to 220degC (200degC fanforced)
- Brush with a little olive oil and push the rosemary springs onto the top.
- 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
- Cool and then cut into thick slices to serve.