The General Store. The Caramel Fudge.

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I was lucky to have to opportunity to experience online shopping for groceries with The General Store.

Now along with your 100% fresh Aussie produce from Aussie Farmers  Direct, you can recieve all your favourite household and pantry items from The General Store.

The General store has selected trusted brands at incredible prices, so you’ll always find your favourites. Together, Aussie Farmers Direct and The General Store are a one stop shop for everything your household needs all supplied in one convenient delivery.

The range on offer is extensive.  There are thousands of trusted brands and products to chose from.  The General store also provides a rating using their ‘Aussie Rating’ system allowing you to chose which products you would like to buy depending on their ‘Australian-ness’

To save time and money, epecially during the Christmas period, you can do your grocery shopping online and have it delivered straight to your door.  What I found the best thing about the delivery is that it is scheduled from midnight to 7am on your day of choice.  That means while you are asleep your goodies are being delivered.  It’s at your front door when you wake up!

The prices are very competitive.  They have specials that you can browse through.  They offer some great value family pack size options, which is great when you have many hungry mouths to feed.

Thanks to The General Store, I had the opportunity to browse and get some groceries, I wanted to see what was on special and make something with the groceries.  I managed to order a few items that were on special that week.

My online experience was great.  It was easy to navigate the site.  The products are catagorised for easy searching.  The page opens up firstly on their specials so you can browse to see if the products you want are on special that day.  If you do need help, they have a phone number you can call or contact them through their online webchat.

Since condensed milk was on special and the white cooking chocolate was reasonably priced,  I bought ingredients to make white chocolate and caramel fudge.  A favourite with the family. Win-win!  Below is my recipe for you to make it.

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Recipe:

  • 1 x 395g sweetened condensed milk
  • 220g brown sugar
  • 125g unsalted butter, chopped
  • 40ml glucose syrup
  • 30ml golden syrup
  • 180g white chocolate, chopped
  1. Grease and line 7′ x 10′ baking tray
  2. In a saucepan, melt the sweetened condensed milk, sugar, butter, glucose and golden syrup.
  3. Over a low heat, keep stiring for about 20mins until it has thickened and turned pale brown.
  4. Add the white chocolate.
  5. Pour over a sieve into the prepared tray.
  6. Refrigerate for about 2-4 hours or until firm

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Get online now and check out their online store.  It’s easy to do and more importantly, it’s convenient.

 

Aussie Farmers: Shop.aussiefarmers.com.au

The General Store: http://www.generalstore.com.au

#aussiefarmersdirect

Instagram: https://www.instagram.com/aussiefarmersdirect/

Twitter: https://twitter.com/aussiefarmersD

Facebook: https://www.facebook.com/AussieFarmersDirect/

 

Happy Shopping,

Cherrie

Triple Choc Fudge and Cherry Baked Cheesecake

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Cookies!

I love all kinds of cookies.  Not only do I love to eat them, I also love to bake with it.

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This recipe using Byron Bay Cookies Triple Choc Fudge is amazing.  The fudge cookies gives the cheesecake a fudgey-ness that makes the cheesecake very decadent.  Please try!  If you have any left over filling, like I did, simply place it in the fridge and let it set just like mousse.  Best eaten with a spoon straight out of the fridge 🙂

Ingredients:

480g Byron Bay Cookies Triple Choc Fudge (for base) and an extra 120g for mixing

100g butter melted and extra for greasing

250g dark chocolate melts

500g spreadable cream cheese

1/2 cup caster sugar

3 eggs

1 tbs plain flour

300ml thickened cream

120g cherry jam

300ml thickened cream (whipped) for serving (optional)

Fresh cherries for serving

Lightly grease and line the base of 22cm spring-form pan with baking paper.

Process the cookies until fine crumbs form.  Add melted butter and process until well combined.  Press mixture into the base of pan.  Refrigerate for 30minutes.

Preheat oven to 180degC (160degC fan forced)

Melt chocolate in a bowl over boiling water until just melted.  Stir and set aside.

Using an electric hand beater, mix cream cheese and sugar until light and fluffy.  Beat in eggs, 1 at a time, and add flour.

Add melted chocolate and cream and crumble the remaining 120g cookies.  Stir through mixture and swirl through cherry jam.  Spoon mixture onto biscuit base.

Place cheesecake onto middle rack of oven and bake for 45 minutes.  Allow to cool in oven with door ajar for 1 hour.

To serve cheesecake, release from spring-form pan and transfer to serving plate.  Decorate with cream or fresh cherries.

IMG_6991Bon Appetite,

Cherrie

Christmas Caramel Waffles and Bulla Butterscotch Cream

I love baking during the weeks leading up to Christmas. The smell of Christmas fills the house. Lovely. This year is a hectic one but I always try to make time for family baking time.

This year, I was introduced to the Bulla butterscotch cream. And I tell you, Oh my goodness, it is amazing stuff. First of all, I love anything butterscotch. And, to make it even easier, it's already whipped so its good to go straight from the tub.

I've tried this cream with bought gourmet mince pies and with home made caramel waffles. It goes well with everything. Just dollop on top of just about anything.

I made Christmas caramel waffles to go with the cream. The added caramel choc bits make it so moorish. The spices give it that Christmas smell and taste. You can make this for Christmas morning or if you want, any time of the year. Why not, right?

Recipe:

  • 2 cups self raising flour
  • 1tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla bean paste
  • 2 eggs, separated
  • 170ml full cream milk
  • 125ml water
  • 90g melted butter
  • 1 cup caramel choc chips
  • 2 tbs caster sugar
  • Bulla butterscotch cream

 

  1. Preheat waffle maker.
  2. In a bowl, combine the flour, cinnamon, ginger, vanilla bean paste, egg yolks, milk, butter, water and caramel chips. Stir to combine.
  3. In a separate bowl, beat the egg whites until soft peaks then gradually add the caster sugar. Keep beating until thick and glossy.
  4. Gently fold the egg whites into the batter mixture.
  5. Spray the waffle maker with a little oil and spoon some of the waffle mixture onto the waffle mould ensuring the mixture fills the mould. Cook for 3-4 minutes until golden.
  6. Serve with a dollop of the Bulla Butterscotch cream.

Bulla butterscotch thick dollop cream 200ml is now available at selected Coles, IGA and independent supermarkets. RRP $2.99. Get them now while stocks lasts.

I had complimentary samples courtesy of Mkt Communications and Bulla Dairy Foods.

Bon appetite,

Cherrie

 

My Christmas 2011 in pictures: 3 days of eating

My three days of eating was full of not only food but was full of family, love and laughter.  

 

The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad. 

 

I hope everyone had a fantastic Christmas, just like me.
 

My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here

 

I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas.  I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies. 

I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.  

Christmas Eve
 

Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast. 

For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce. 

My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours. 

Christmas Day
 

After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky. 

The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.
 

For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch. 

For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit. 

For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now. 

 

Boxing Day 

 

Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies. 

For dessert we had a mango cheesecake and a pavlova. Yum. 

As you can see my Christmas was fabulously filled with delicious food and fantastic company. 

 
 

I hope yours was the same. 

 
 

Happy New Year! 

 
 

Bon Appetite, 

Cherrie

Kulinarya Cooking Club December 2011: Noche Buena

This month’s theme for the Kulinarya Cooking Club is Noche Buena. A Noche Buena feast in the Philippines is a grand family affair on Christmas eve.
 

I love a feast. I love a feast even more during Christmas. Typical food that is served up on Christmas eve is lechon (roast suckling pig), pancit (noodles) and hamon (ham). Food seems to be more special during this time of the year, even the most simplest of dishes like barbecued prawns marinated in lemon and lime.  

 
 

 
 

Growing up in Australia meant that our Christmas is during the Summer. Unlike the white Christmases of our American and English friends, Australians enjoy the balmy evenings standing next the barbeque on Christmas eve. As a Filipino Australian, my love for seafood is doubled. So what better Noche Buena dish to cook than barbequed prawns. I served my prawns with a big bowl of pasta salad, Filipino style.  

 

There really isn’t a recipe for this as the prawns are simply marinated in lime juice and olive oil for about 30 minutes then barbequed for a couple of minutes on each side. The pasta salad is macaroni with mayonnaise with carrot, corn, pineapple, cucumber and cheese. Yum! I loved these growing up and as an adult, I still love it. No Filipino feast is complete without it.  
 

I’m looking forward to this year’s Noche Buena at my parent’s house. I know there will be a great feast with my family.
 

Please check out everyone else from the Kulinara Club cooked up for their Noche Buena feast here.  

 
 

Merry Christmas!  

Cherrie

Christmas Eve Feast 2010 in Pictures

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STARTERS:
Country Pate I made three days before Christmas Eve

Hubby made Nachos with his infamous chilli.  You can get his recipe here.
My de-constructed prawn cocktail
Peking Duck 

MAIN DINNER:
Roast Turkey.  I also had a Coke glazed Ham but somehow I don’t have any photos of it
 
Now that’s a drumstick!
Prawns waiting to be roasted in the oven 

 
Pigs in a blanket
Steamed green beans with butter
Honey glazed Carrots
My Newphew made a mocktail called Summer breeze that we had when we were all at Lindeman Island
DESSERT: 
I made Christmas cake balls inspired by Bakerella
Sister in law made buttersnap cups 
My mum made Puto Maya.  This is a traditional Filipino sweet dish made of glutinous rice cooked in coconut milk and coated with fresh grated coconut and sugar.
My brother, @MrEdwardPuzon made his much-loved Trifle.
I also made an Angel Food cake with cream cheese and berries.
Photos taken by @MrJamesMoore and @MrEdwardPuzon
Bon Appetite,
Cherrie

My Christmas Cake 2010

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It is now tradition that I make Christmas cake every year, even though I actually don’t eat fruit cake.  Basically, I make this solely for Hubby and my mother in law.  
I usually use Delia’s classic Christmas cake recipe but I thought I’d change it up a bit.  This year I used Bourke street bakery’s recipe.  This is the first recipe I used from this book and I think it’s a good one so it may be the one I make every year from now on.  It’s dense, rich, moist and full of flavour.  The good thing about fruit cakes is that you can use any combination of fruit you like and you can use any alcohol of your choice.  Just make sure you have the same total quantity of fruit in the recipe.  The original recipe makes two 12.5 cm cakes but I decided to make one bigger one.  I just cooked it a bit longer on a lower heat.  Make sure to line the tin with double the amount of baking paper to avoid the sides burning.
It should be made 12 to 15 weeks before Christmas.    The fruit needs to be soaked for 5 weeks and then the cake needs to be fed for 8 to 10 weeks.  Unfortunately, I started the cake a little late.  I started it 10 weeks before hand but Hubby still liked it and preferred it to last year’s cake.

Recipe:
Fruit soak (make it 5 weeks in advance)
55g caster sugar
55ml water
160 brandy ( I used port)
90g sultanas
80g currants
80g chopped pitted prunes
80g chopped pitted dates
150g raisins
55g mixed peel
135g chopped dried figs

Cake:
100g plain flour
1/2 tsp mixed spice
15g ground almonds
110g unsalted butter
100g soft brown sugar
2 tsp honey
2 tbl treacle
1 tsp honey
1tsp marmalade
3 eggs lightly beaten
150ml brandy for feeding (Hubby chose Pimms)


1.  To make the fruit soak, put the sugar and water in a saucepan over a high heat and bring to boil.  Remove from heat when sugar has dissolved.
2.  In an air tight container, add all the fruit, the sugar syrup and port.  Mix well to coat.  Keep at room temperature for 5 weeks, feeding it with the alcohol of your choice every 3-4 days.
3.  To make the cake, preheat oven 160degC and grease 20cm round cake tin and line with baking paper.
4.  Sift the flour, mixed spice and ground almonds together in a large bowl.  In a mixer bowl, using the paddle attachment cream the butter, sugar, honey, treacle and marmalade until pale.
5.  Add the eggs a little at a time, making sure it’s incorporated before adding more.
6.  As soon as all the egg is combined, add 900g of the fruit soak and fold in.
7.  Pour mixture into prepare tin and place on an oven tray and bake in the oven for 2 to 2 1/2 hours, turning the tin half way through.  If the top starts to brown too much, cover with foil.  Remove from oven and leave in the tin to cool.
8.  Make about 20 – 30 holes in the cake with a skewer.  I left my cake in the tin though the recipe says to place the cake on a layer of foil and baking paper and scrunching it up to the top of the cake to prevent leakage when feeding it.  I just found it easier to leave it in the tin.
9.  To feed the cake, brush over about 1 tsp ( or a capful) of your alcohol of choice.  Repeat every 3 – 4 days for 8 – 10 weeks.  Make sure the cake is well covered to stop evaporation, which will lead the cake to be dry.  Keep the cake in an air tight container and keep in a cool dark place.

To decorate,
1.  Turn cake out of the tin and trim the top to make it level.
2.  Turn the cake upside down.
3.  Plug any holes made by the fruit with marzipan or almond paste.
4.  Brush some apricot preserve all over the cake.  This will help the icing to stick to the cake
5.  Roll out marizpan or almond paste to about 1 cm thick and cover the cake.  Make sure to cover it completely and smooth it out as much as you can.
6.  Roll out fondant or white icing to the same thickness and cover the marzipan icing.
7.  Decorate as you please. 

I think this will be the Christmas Cake I will make every year.

Bon Appetite,
Cherrie