I have never made a soufflé, couldn’t have told you what was in it or how to make it. Neither had I tried one!!! All I could imagine was light as air, and cheesy texture. And I was right. It was so rich this recipe, full of a lot of cream and eggs (of course) and it certainly lived up to my expectations of a soufflé, light, rich and delicious. To make the soufflé I chopped up the crab into small pieces and prepared the ramekins with butter, bread crumbs and grated Parmesan. I had to use surimi as that’s all I could find at the supermarket but it was yum anyway. It gave the soufflé a lovely sweet flavour.
I haven’t been baking for a week as I had to sew dresses for my market stall on Saturday. And then it rained!!! So today I baked, and choux pastry was the order of the day. I saw choux being made on the Australian Bake Off recently and apparently when it falls off the spoon in a triangle shape it is the right consistency. I was watching Food TV while I baked these eclairs. Jaime Oliver was “unlocking the secrets of the world’s healthiest diets.” He was in Icaria in Greece whose population live longer than most, the key being homegrown fruit and veges and daily physical activity. Walnuts too were one of their secret ingredients to provide energy to keep going all day, a source of copper which helps the immune system and folic acid and magnesium to reduce tiredness. Didn’t know that. And even better, a handful of nuts a day is said to increase life expectancy by two years. His savoury muffins full of sweet potato and cheese looked like the perfect solution for my daughter’s vegetarian dish for dinner so I made them. They turned out fabulous. I will post that recipe next. The choux pastry was quite easy to whip up. To make it I (more…)
I had an excuse to bake a big flash layered cake as family are visiting from Australia. This took most of the afternoon, although I have to say, having been through these steps before it does make it easier somehow. I needed two baking tins, so moulded one out of tinfoil to save having to bake the second sponge after the first. It was Maori language week and I went for coffee with my family to Crave, a local cafe. They were getting right into the spirit of things. If you ordered your coffee in Te Reo, you got it free. So I ordered “He rate pĩni nui koa” Large soy latté please. It’s great to see the Maori language encouraged as although my Te Reo is wanting, it’s good to give it a go. Funnily enough “Kei te pēhea koe?” was in my head from childhood, don’t know how, but it’s there. So much better and more effective to learn a language as a kid, when we can soak up information like a sponge without having to think about it. Now for the baking, I first made (more…)
Who doesn’t love cream and pastry and lemon curd. I tried to buy raspberries to go on the top but could only find strawberries which worked a treat. I went with my daughter to find some cream horn moulds. Not something I wanted to make a big investment on so the $2 shop was my go to here. I could only find canneloni moulds but she suggested remoulding them into cones, so great idea. The thing I loved about these cream horns the most, which I had never tried was (more…)
I was looking for a good cake to bake for a parrrtttyyy!! My samba teacher Gabi was inspired by my baking and decided to hold a Samba Passion Cultural food day at her house. In addition she needed a cake to celebrate one of the teams 30th birthdays, so that was me done for the day…Baking on!!! I liked the look of this Princesstarta as it has several layers, vanilla custard and cream, not to mention the home made marzipan icing!! Wow, flash. (more…)
Master chef are making pancakes and this recipe for pancakes (pikelets as we call them) are a great staple for Sunday lunch with the family around the table. Fantastically easy and whipped up with ease, they are a delight to eat warm with jam and cream. This is my mother’s recipe which makes a large quantity – all the better. (more…)
I took my daughter to the hospital the other day for her three monthly checkup. She has an auto immune disease, (another one that is, aside from diabetes) which requires regular hospital visits. We went to her specialists and then had a coffee and a hot chocolate. “Don’t get the Read more…
I haven’t been baking for a week as I had to sew dresses for my market stall on Saturday. And then it rained!!! So today I baked, and choux pastry was the order of the day. I saw choux being made on the Australian Bake Off recently and apparently when it falls off the spoon in a triangle shape it is the right consistency. I was watching Food TV while I baked these eclairs. Jaime Oliver was “unlocking the secrets of the world’s healthiest diets.” He was in Icaria in Greece whose population live longer than most, the key being homegrown fruit and veges and daily physical activity. Walnuts too were one of their secret ingredients to provide energy to keep going all day, a source of copper which helps the immune system and folic acid and magnesium to reduce tiredness. Didn’t know that. And even better, a handful of nuts a day is said to increase life expectancy by two years. His savoury muffins full of sweet potato and cheese looked like the perfect solution for my daughter’s vegetarian dish for dinner so I made them. They turned out fabulous. I will post that recipe next. The choux pastry was quite easy to whip up. To make it I 
I had an excuse to bake a big flash layered cake as family are visiting from Australia. This took most of the afternoon, although I have to say, having been through these steps before it does make it easier somehow. I needed two baking tins, so moulded one out of tinfoil to save having to bake the second sponge after the first. It was Maori language week and I went for coffee with my family to Crave, a local cafe. 
They were getting right into the spirit of things. If you ordered your coffee in Te Reo, you got it free. So I ordered “He rate pĩni nui koa” Large soy latté please. It’s great to see the Maori language encouraged as although my Te Reo is wanting, it’s good to give it a go. Funnily enough “Kei te pēhea koe?” was in my head from childhood, don’t know how, but it’s there. So much better and more effective to learn a language as a kid, when we can soak up information like a sponge without having to think about it. Now for the baking, I first made 
I was looking for a good cake to bake for a parrrtttyyy!! My samba teacher Gabi was inspired by my baking and decided to hold a Samba Passion Cultural food day at her house. In addition she needed a cake to celebrate one of the teams 30th birthdays, so that was me done for the day…Baking on!!! I liked the look of this Princesstarta as it has several layers, vanilla custard and cream, not to mention the home made marzipan icing!! Wow, flash. 
Master chef are making pancakes and this recipe for pancakes (pikelets as we call them) are a great staple for Sunday lunch with the family around the table. Fantastically easy and whipped up with ease, they are a delight to eat warm with jam and cream. This is my mother’s recipe which makes a large quantity – all the better.