Pistachio Green Power


The green from Pistachio nuts is amazing. I tried to dye these meringues orange and they still turned green! I then managed to make some meringues a purple shade, but only by throwing in a lot of pink food dye!

If like me you have never been a major meringue fan, this recipe might just help in removing your prejudice. The saltiness of the pistachios and the bitterness of the dark chocolate to help complement the sweetness, balancing what is usually a mini sugar ball. But don’t worry -they are still a major sugar hit; and they taste fantastic. 😛

Pistachio and Chocolate Meringues

1. Whisk 5 large egg whites with a fast electric/cake mixer. When they start to froth very slowly add 250g of caster sugar, one spoon at a time. If you don’t do this slow enough the meringue won’t form! You might need to mix the meringue for a while, it should be frothy, with stiff peaks.

2. Fold 40g of chopped dark chocolate and 50g of pistachio into the the meringue. If you want your meringues to be green, stir the mixture a bit more. For other colours add food dye.

3. Dollop the meringue on two large baking trays lined with good quality baking paper (I just used average baking paper and ended up with paper on the bottom of some meringues.) Sprinkle some pistachio or sprinkles on top and bake at 110 degrees for 2 hours, switching the trays after one hour.



With a Chilli on top


A very talented friend 8) made me this for my birthday. I’m not 100% sure what its name is but it tasted like a very big (and scrumptious) coconut macaroon.

p6090015.jpg         p6090014.jpg      133478394_9608b3f0a5_b-1.jpg

“Cherryberryple Pudding” is a name and recipe I put togther from some cake and pudding recipies that call for Sour Pitted Cherries. I reckon these cherries are the bomb, they don’t taste as good as real cherries but they are great for making133478394_9608b3f0a5_b.jpg133478394_9608b3f0a5_b.jpg interesting recipes. Not only desserts you can put them in a sauce or stew,  I’m for real!

 Why else do Cherries rock? Well check out the trees! They’ve got t133478394_9608b3f0a5_b.jpg133478394_9608b3f0a5_b.jpgo be hot competition in  the  comp for the best lookin fruit trees. I remeber when I was 14 during the winter when I walked to the bus stop in the morning the grass would be covered in white frost and along the road were these beautiful cherry blossoms. They smelled so sweet, sometimes I’d nick a sprig and carry it for the morning. When you are trapped in school and there is no real alternative, looking at a Cherry blossom can be the most powerful ticket of escape you posses.

Anyway, this recipe is in honour of Corinne and Lachlan for whom the pudding was made.  

Cherryberryple Pudding

Thinly slice 2 large granny smith apples and saute with a little butter and a tablespoon of sugar and a tablesoon of honey in half a cup of water for 5-10 minutes

In a food processor or using an electric mixer, mix 100g of butter and 100g of sugar until creamy, gradually add 2 eggs,  1/2 cup of self raising flour, 1/3 cup of ground almond, tablespoon of milk and grated zest of half a lemon

Line and greece a rectangular baking tray. Or for individual puddings; flatten patty pans to line the bottom of a muffin tin. Use 300-400g of black pitted cherries, drained  and half a cup of frozen mixed berries to line the bottom of the tin. Then place the stewed apples over the cherries and top with the pudding mixture. Bake for 40-45 minutes at 180 degrees and serve with creme or icecream. Serves 6-8.


       p5230006.jpg                        p5230005.jpg

I made this Greek Dish last Wednesday, well Tuesday really. I wasn’t going to have enough time on Wednesday before going out to Biblestudy 😉 so I was cooking at 10pm Tuesday. At that time my sister walks in the door and exclaims,

“You can smell that wafting down the whole street!”. It did smell yummy- similar to a simmering bolognase. However late at night is probably not the best p5220001.jpgtime to be stimulating the taste-buds….

However this was a hit. I’d only made it once before, (I’d never seen “Moussaka” and was curious). Last time it was good, but this time it was better, I think a lot hangs on the quality of the eggplant (aubergine).  I think it usually has a sauce made out of milk, but I was attracted by the ricotta alternative.

  1. Chop 1 very large or 3 medium eggplants into to 1.5 cm slices. Dust with salt and place in a colander or similar for 40 minutes. This draws out the bitter juices. 
  2. Heat a little olive oil in large wide-based saucepan over medium-high heat. Cook one chopped brown onion and a little garlic until soft.
  3. Increase heat to high and cook about 500g of lamb mince stirring frequently, for 6 minutes or until browned. Reduce heat to medium, add 1-2 cans of whole or chopped tomatoes, a bay leaf,  half a cinnamon stick, a little thyme, 1-2 teaspoon of oregano and a genourous teaspoon of nutmeg. Simmer, uncovered, for 35 minutes or until some of the liquid has evaporated and the sauce has thickened. If available deglaze plan with a little white wine (or even red will do). 
  4. Meanwhile, rinse eggplant and preheat grill on high. Brush the eggplant with a tiny bit of the olive oil and cook under the grill for 3-4 minutes or until browned. Turn the eggplant slices, brush again with the olive oil and cook for a further 4 minutes or until browned and tender. [If needed steps 1-4 can be performed the night before]
  5. Place 400g of ricotta and 400g feta in a bowl mash with some salt and pepper.
  6. Sprinkle a handful of breadcrumbs evenly over the base of a deep ovenproof dish. Lay 1/2 of the eggplant slices over the breadcrumbs then spread the lamb mixture over. Sprinkle with  Parmesan cheese, top with the remaining eggplant and then spread the ricotta mixture over. Sprinkle with more breadcrumbs and some Parmesan.
  7. Bake in preheated oven at 200 degrees for 40 minutes or until heated through and golden on top. All to stand a few minutes before serving. Serves about six.

Beer Cake

This cake is So Much FUN to make. When you pour in the beer, the whole bowl frothes, rises, sizzles and hisses!

beercake.jpg         bruce-and-jills-cake.jpg

Yet another cake recipe where I didn’t fall in line. However this time it was by accident (well mostly). I forgot to include the eggs. No joke, but it still tasted really good. I’ve made the cake before with the eggs and the only significant difference is the texture. If you want a fluffy cake don’t use eggs, if you want a smooth cake, use eggs! This time round I actually made a triple recipe and I think I didn’t include enough sugar so I made a wicked lemon icing. It tasted good. I’ll definitely do the icing again.

Bron’s Take on Beer Cake:

Cream 1 cup of brown sugar and 100g of butter together until light and fluffy. Beat in egg (or don’t). In a seperate bowl combine 1/3 tsp each of cinnamon, cardamon, nutmeg and ginger, with 1 1/2  cups of plain flour and  1 tsp bicarbonate of soda. In yet another bowl Mix 1/2 cup of chopped pecans with 1 cup of chopped dates with 2 tablespoons flour. Fold the remaining flour into the butter mixture alternatively with 1 1/3 cups of beer, fold in dates and nuts. Bake in an 180C oven for 50 minutes.

Icing: Combine equal weights of butter and icing sugar with the juice of about half a lemon. Mix on a fairly high speed in mixer. Add water as desired. 

Birthday Passion!

This is a photo of the cake I made for my mum’s birthday a few weeks mums-birthday.jpgback. It was my adaption of a Banana Passion Cake and while it tasted pretty good the consistency was very wrong, it was very thick and heavy rather than light and fluffy. Probably because I kept adding things like carrot and spices. Oh yeah, I also substituted some water in lieu of vegetable oil! 😉  So the cake looks mighty pretty but its a testament to the fact that my preferred style of cooking doesn’t always work when it comes to baking.

I mean c’mon, do you really want to follow the rules?

Bircher Muslei

p3240062.jpg    p3240065.jpg      p3240063.jpg

I went out for Breakfast with Hodgey a few weeks back and we bought some Bircher Muesli at a cafe in Glebe. I’d never had the stuff before, but it was great so I went home and discovered how easy it is to make. My mum loves it, I’ve made it for her a few times 🙂  .  You can buy special “bircher” muesli from the supermarket, but as far as I can tell its just normal rolled oats. Serves One.

1. Soak half a cup of rolled oats in half a cup of apple juice over night.

2. Drain the juice, place oats in a bowl and mix in 1/4 of a Granny Smith (grated, including skin).

3. Top with 1 tablespoon of natural or vanilla yogurt, 3 sliced almonds, 1/4 of  granny smith sliced and if available, some red berries. YUM! (you could also add some honey, banana, coconut, cinnamon, seeds, mixed muesli etc if you prefer.)