The General Store. The Caramel Fudge.

fudge3

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.

fudge1

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

fudge2

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

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

 

Easy Rice Crispies Easter Nests

Easter Nest3

I love making little treats for the kiddies.  I try to find recipe that are quick and can be made in a moments notice, provided you have the ingredients of course.

Since Easter is coming up fast, I’ve  decided to make these Easter egg nests for a treat.  It’s also perfect if you want to bring a little something to a friend’s place to eat after a meal.

This has only 4 ingredients and the kids can help decorate them.  You can garnish these nests with anything you like, it doesn’t have to be for only an Easter treat.  Use your imagination 🙂

 

Easter Nest2

Recipe:

  • 1 tbs butter
  • 100g mini marshmallows
  • 2 cups Rice bubbles (rice krispies)
  • Mini Chocolate Easter eggs

 

  1. Prepare a 12 hole muffin tin with cupcake cases.  Set aside
  2. In a saucepan melt butter over low heat then add the marshmallows
  3. Continue stirring until the marshmallow has melted.  Careful not to burn the bottom of the pan
  4. Add the rice bubbles and stir until all the cereal has been coated with the marshmallow mix.
  5. Using a tablespoon that has been lightly coated in oil, spoon  the mixtures into the cupcake cases.
  6. Use the back of the spoon to make a little dent in the centre.
  7. Place in fridge for about 15-30 mins to set a little
  8. Garnish with Easter eggs

 

Easter Nest

Happy Easter.

Cherrie

 

Yorkshire Brack – Hubby Bakes!

Yorkshire Brack3 OMG! My Hubby baked!  My Hubby is an eater, not a baker. So you can imagine my surprise when he came up with this.  He did a great job and I was so proud of him 🙂 He saw the recipe for Yorkshire brack on “Ade in Britain”, an English cooking show featuring Ade Edmondson.  You’ve would’ve seen him in shows such as “Young ones” and “Bottom”.  He hosted this cooking show which is one of Hubby’s favourites to watch.  Ade travels around Britain learning about local produce and of course, cooking along the way. Yorkshire Brack is a fruit cake with a tea infusion and is usually eaten for afternoon tea with a nice pot of tea but honestly, it can be eaten anytime you like.

Yorkshire Brack2

He decided to make this one day. It’s so easy to make that even a non-baker can make this.  It only has a handful of ingredients and basically everything is thrown into a bowl and mixed together.  The only thing is though, you need to plan ahead as the dried fruit need to soak in tea the night before.  No offense to Hubby, but if he can make this, anyone can. Yorkshire Brack4 I’m not really a fruit cake fan but I have to say, this cake is probably the only one I have enjoyed eating.  It has a treacley, caramely flavour and the sultanas and raisins give it a real sweetness.  You can play with the type of tea you use to give the cake different flavours. Recipe:

  • 150ml of hot tea
  • 454g of mixed dried fruit (sultanas, raisins and currants)
  • 225g self raising flour
  • 175g demerara sugar (can also use raw sugar)
  • 1 egg, beatened
  1. Soak the dried fruit in the hot tea overnight
  2. Next day, Preheat oven to 160degC
  3. Drain the dried fruit into a large bowl and add the rest of the ingredients. Mix well to combine. If mixture is too dry, add another egg and mix.
  4. Spoon the mixture into a prepared loaf tin and bake for approximately for 1 hour or until a skewer comes out clean
  5. Best served warm with butter and a slice of cheese.

Yorkshire Brack5 Bon Appetite, Cherrie

Refreshing Homemade Lemonade

lemontop

What do you do when you have lemons?  You make lemonade of course!

It’s lemon season at the moment.  They are abundant on trees.  I’m proud to own a lemon tree and it bore fruit for the first time this year. Since it’s my tree’s first year fruiting, it only had 6 lemons.  I managed to use them to bake a lemon meringue cake (of which, I am hoping to blog very soon).

I got my hands on some cheap lemons and I knew what I wanted to do with them.  I wanted to make lemonade.  I found a recipe by the Hairy Bikers and it was easy and quick.  I keep the lemon syrup in the fridge and make the lemonade when needed (or requested).

lemonmiddle

Recipe:

Makes a jug full.

  • 8 medium sized lemons
  • 1.2kg white sugar
  • 75g citric acid
  1. Slice the lemons thinly, removing any pips and place in a large heatproof bowl
  2. Add the citric acid and the sugar
  3. Pour 700ml of boiling water
  4. Leave to cool then sieve into a jug
  5. To serve, dilute with water or soda water.  Serve with ice and some fresh lemon slices

lemondeanna

Bon Appetite,

Cherrie

Kedgeree with Kippers

Don't you love breakfast for dinner? Kedgeree, which usually contains cooked smoked fish, rice, eggs and curry, is known to be eaten for breakfast throughout the UK.

It is believed that the British soldiers brought it back home after enjoying eating it in India. It is now a popular breakfast meal using left over smoked fish though it can be eaten any time of the day.

I was really happy when I found this at a local fish monger. It's kippers. Kippers are smoked herring that has been split, salted or pickled and cold smoked. It reminds me of the Filipino smoked fish, tinapa. If you can't find kippers, you can use any smoked fish you like or even just used poached salmon.

I knew I wanted to make kedgeree as soon as I saw the kippers. I made it for dinner and my English hubby loved it. It now makes the dinner table often. For this recipe, I used a few different recipes I had and combined it to make my own.

Recipe: (serves 4)

  • 20g butter
  • 1 large onion, chopped
  • 2 cloves garlic, smashed
  • 2 tbs curry powder
  • 1/4 tsp turmeric powder
  • 350g basmati rice
  • 600ml chicken stock
  • 2 bay leaves
  • 4 hard boiled eggs, quartered
  • 200g kippers
  • 1 tbs lemon juice
  • Handful of parsley leaves
  • Salt and pepper

 

  1. Melt the butter in a heavy based pan, add the onion and garlic. Sauté for 5 minutes
  2. Add the curry and turmeric powder and cook for a further minute.
  3. Add the rice and stir to mix. Add the stock and bay leaves. Bring to the boil and let simmer for 10-12 minutes.
  4. Meanwhile, boil the kippers according to packet instructions then flake gently.
  5. Uncover the rice and gently fork the kippers and boiled eggs through.
  6. Cover and cook for a further 3-4 minutes.
  7. Add the lemon juice, parsley leaves and salt and pepper to taste.

Bon Appetite,

Cherrie

 

A Delicious Giveaway and a Chocolate Passion Fruit Parfait

Mmmmm…chocolate **drool**

I can eat chocolate everyday. I've been known to eat a whole Easter bunny in one sitting when I was a little girl. As an adult, I haven't really changed. I can still eat a whole Easter bunny in one sitting. The only difference now is that I can do more than just eat chocolate, I can now cook and bake with it.

I created a quick and easy chocolate dessert using one of Lindt's new Exellence chocolate range. It's so easy and quick that I made it on a weeknight after work and the family enjoyed it that evening.

I made the 5minute chocolate mug cake and a chocolate passion fruit mousse and layered them with a little whipped cream and passion fruit pulp. It was delicious. The cake gave the dessert a little texture and the passion fruit gave it a little tang. Perfect.

Thanks to Lindt and Trish Nicol PR Agency, I have two Lindt chocolate packs to give away. The pack includes two each of the four new flavours of the new Excellence range.

To enter, all you need to do is leave a comment and tell me what dessert you will create with one of the new Lindt Exellence range. It's that easy, so get to it!

Chocolate mug cake:

  • 4 tbs self raising flour
  • 4 tbs caster sugar
  • 2 tbs cocoa
  • 1 egg
  • 3 tbs milk
  • 3 tbs vegetable oil
  • 1/2 tsp vanilla paste
  1. Add all the dry ingredients to a large mug and mix well.
  2. Add the rest of the ingredients and mix well
  3. Microwave for 3 minutes (1000watts)

Chocolate mousse:

  • 150ml thickened cream
  • 100g Lindt Exellence passion fruit Intense
  1. Break the chocolate into small pieces and place into a large bowl.
  2. Place the bowl over a small pot with boiling water to melt. Ensure the water doesn't touch the bowl. Once melted, let it cool a little
  3. Meanwhile, whip the cream until it forms soft peaks. Add the melted chocolate and carefully fold together.

Also need:

  • 150ml thickened cream, whipped to soft peaks
  • 125ml passion fruit pulp

To assemble:

  1. Crumble the chocolate cake into thumb size pieces and divide half of it into the four glasses
  2. Take half of the chocolate mousse and divide into the four glasses on top of the cake.
  3. Divide half of the whipped cream into the four glasses then top with half of the passion fruit pulp.
  4. Repeat the layers with the rest of the ingredients.
  5. Refrigerate for at least a hour for the mousse to set a little.
  6. Enjoy with the family.

Come on and leave a comment to win incredibly delicious Lindt chocolates!

______________________

COMPETITION IS NOW CLOSED.

_____________________________

The winners are :

Norma Polines, who suggested an adulted version of chocolate crackle.Yum!

Ally chose various flavours of chocolate soup. Creative idea!

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The competition is open to Australian residents only.

Competition will end Sunday 23rd September. I will pick the 2 most creative answers. The winners will be announced on Monday 24th and will be contacted directly by email.

Please make sure, I have a way to contact you if you are one of the lucky winners.

Good luck and Bon Appetite,

Cherrie