VIDA

Banana cake with passionfruit cream cheese icing...

2010-01-02T08:48:00.002+11:00

I had some bananas that really needed using up... grated walnuts were folded in at the last minute... then there was a bit of cream cheese but no lemons so orange rind and juice were substituted and the passionfruit was added... the result was great!

Brisbane

2009-12-26T22:25:00.001+11:00

I am off to Brisbane next week and would love to know if anyone had a restaurant or two to recommend please...

Christmas 2009

2009-12-25T19:19:00.001+11:00

Food and family...

Friends in France...

2009-12-14T14:18:00.002+11:00

My dear friend in France knows I love these biscuits and she was EXTREMELY generous to send me not 1 or 2, not even 5 or 6 boxes but no less than 14!!!!!!!! You have to love your friends in France - I know I adore mine!!! This is a painting I did to remind us of our time in Madrid... not bad for freehand and my first time... I am proud of me!

Childhood Christmas memories...

2009-12-13T18:51:00.004+11:00

What I remember about the family christmas tree of my youth is the lollies that my mother used to decorate the tree... they were Italian and they had ruffled ends... these were of various colours and my mother would have us string them on the tree... we would then eat them after the tree came down... so there was never the usual unpacking of decorations really... we used to have a real tree that was then used for firewood and the ash was worked in to the garden bed... nothing was wasted and all was done and dusted very quickly...

Years later when we came to Australia we bought a plastic tree and mum always used feathered birds to decorate the tree and I remember at some point buttlerflies joined the birds as decorations...

The girls and I made our own decorations many years ago and spent a good few days of the school holidays busy at the dinning table, cutting, sewing, buttoning and beading these...

Merry Christmas to all...

Visitors of the feathered variety...

2009-12-13T17:52:00.003+11:00

Just some of the little visitors that pass through...

Sunsets

2009-12-13T12:38:00.002+11:00

St Kilda beach has the most amazing sunsets... we are lucky enough to live on the 5th floor and we get such a clear view of the sky... it's just magic...

AWOL...

2009-09-06T17:28:00.000+10:00

Gone to Paris, London, Madrid, Rome, Lyon, Provence, Toulouse and Chantilly... see you soon... x

Bali

2009-07-18T14:23:00.004+10:00

Just a snipet of my time in Bali... more to follow... I swam in the sea at Sanur...

Made lifelong friends...

Ate like a queen...

Watched beautiful sunsets whilst sipping cocktails at Ku De Ta...

I watched over a dozen of the world's best Karate black belts (and higher) and even took a class!!!

Watched a traditional ceremony (western ceremony took place the following day) which was so symbolic...

Took an indonesian cooking class run by a Melbourne girl in Ubud...

Smiled a lot!!!!!!!!!!

Stayed in a palace...

Bali was beautiful... I attended the most beautiful wedding on earth...

Bali

2009-04-06T21:17:00.004+10:00

Seems these days all I do is ask for travel advice and here I am yet again, begging for more travel advice... I am off to Bali in July for a wedding... my dear friend Y is having a reception and I am lucky enough to have an invite... I have a little over a week in Bali prior to the wedding so I have plenty of time to explore...

This is where I am staying http://www.villabeji.com and I don't have any transport whilst there so would appreciate somewhere close by if possible.

I would love any advice anyone has to offer!

Vida x

Singapore here I come...

2008-12-08T21:39:00.003+11:00

I am all ears to anyone with any advice on my adventure to Singapore... I will be attending a couple of cupcake courses there and eating lots of EVERYTHING... If anyone knows the wheres and hows of Singapore I would appreciate your advice.

Vida x

Some old, some new, some even Crabapple Bakery style...

2008-08-20T14:06:00.003+10:00

Experiments in styles...

My favourite at the moment is the "clouds with stars and moon"... Vida x

Feasting on French Fare...

2008-08-07T20:11:00.002+10:00

Can you believe that I got these at the little fruit shop in Carlisle Street... how good is this? French wild mushrooms (at wild prices) and they smell like the earth itself... just a couple of handfuls made my sauce the best thing ever... good fillet steak from Leon's (also on Carlisle Street) and a potatoe, sugar snap peas, tomato, bacon and pesto salad and dinner was divine... Oh and did I mention... I painted this plate myself!?!?!?

Vida x

Ella's Sweet 16th...

2008-08-05T22:07:00.009+10:00

Ella turned 16 today and of course I was on cupcake duty... She had done work experience at one of Australia's most renowned restaurants and picture below was taken there... she had 20 friends join her for some dinner and lots of giggles... These were for a girl called Em who celebrated her 21st last weekend...

She wanted purple, pink and green as a theme...

I tried to vary the styles a bit...

I got lots of praise and my cupcakes were a hit...

Until next time... Vida x

Crabapple Bakery - forget them!!!

2008-07-11T18:47:00.005+10:00

These are some designs I have been playing with lately... I like this colour combo...

Using lollies with texture for centrepieces...
These flowers and butterflies are handmade... I even made the sugarpaste from scratch!!!

Vida x

Crabapple Bakery - Big Shoes to Fill...

2008-06-23T19:54:00.003+10:00

I am sure you have all heard the Crabapple Bakery went into voluntary liquidation earlier this month and so now there is a huge gap in the market where they left off... I cannot say that I am the one to fill that gap but I certainly will give it a shot... I have started to receive some commerical orders already and I am lucky enough to have access to a commerial kitchen in which to fill those orders... These are some cupcakes I made over the weekend including the handmade flowers...

My classes are getting lots of attention too with the school holidays commencing soon so I might be too busy to post over the next few weeks... Vida x

Las Chicas...

2008-06-14T13:24:00.005+10:00

My cupcakes are now available at Las Chicas in Carlisle Street, Balaclava... a short distance from home and my favourite St Kilda haunt...

I hope your guys get a chance to see them there, my cupcakes are on trial to see how things go but I am hoping I will be supported and that they sell well enough to survive... Vida x

The Business Card Company...

2008-06-03T19:10:00.004+10:00

Yippie, hooray, the Business Card Company have printed my business cards and I am so pleased... I did my homework for months and shopped around to get the best price and these guys were it...

The used one of my photos but they are very apt at doing whatever you need them to do!! Their prices were almost the same as if I had gone to Officeworks and done them myself... who wants to go through the trouble!!! I had checked out quite a number of the printers out there including the big chains and honestly these guys did it for less then half and almost a quarter to what all the others were charging... A lot of the work was done over the phone and through email and I believe you can pay to have it delivered even so if you are interstate it could work too... so guys I have done the leg work for you and all you have to do is call these guys and get your cards done... easy as 1 - 2 - 3.... Vida x

The Business Card Co. (Aust) Pty Ltd
Suite 2,

297 Bay Street,

Brighton 3186

Phone (03) 9530 8100

http://www.tbcc.com.au/

Email: inform@tbcc.com.au

A rose by any other name...

2008-06-03T12:10:00.008+10:00

This is my "rose" pasta... I got this idea from a fellow blogger who sadly now has invited guest only to her blog... a loss for everyone...

I filled these with goats cheese, roasted pumpkin and amaretto biscuits...

There is no recipe as I just made the pasta and add the filling along the length of the pasta... with the rough edges coming together to look thinner and petal like when rolled around... I made these ages ago so my memory is quite vague but I think I used either water or egg wash to "glue" the ends together... I then popped them into the freezer whilst I got the water ready... Angelika was firm on this advice as they held together with the freezing and you could then cook them at your leisure or leave them in the freezer...

Alana plans to do them for a school project and I have suggested using beetroot to colour the pasta and laying them on a bed of leaves so they look a lot more like roses as such...

I will post those photos once she is ready...

Vida x

Birthday Photos...

2008-05-12T19:55:00.005+10:00

Flowers from E,

Beautiful indulgent therapy at St Kilda Sea Baths from L,

Chocolates from A,

I made these,

This is me trying every pose in the book to avoid the "double chin"... am not too sure it worked but I did my best...

I had my spa treatment today and I feel radiant, silky smooth and I think I even dozed of at one stage but luckily my snoring woke me!!!

A funny point on the night - I invited three couples and ALL the women had names starting with V, there was me Vida, a friend of 28 years called Varinia, a friend for the last decade Veronica, and a more recent friend called Viviane - what are the chances?!?!? I mean there is not a Susan amongst us, V starting names are not common by any measure... just another oddity in my life... one I will never figure out I guess!!!

I had one of the best birthdays I have ever had in my life and I felt GREAT... life really is good at the moment!!!

Vida x

BIRTHDAY GIRL....

2008-05-10T07:55:00.002+10:00

It's my birthday today... photos will follow later today... 44 and feeling good! Vida x

Click away....

2008-05-08T08:09:00.005+10:00

Thanks to the wonderous Christie, you can now just click on the little cupcake with the red flower to your right on the side panel and you will be directed to my website... which will be updated soon to include new pictures... These terrific photos were taken by the lovely Jackie... so this is REAL teamwork!!! Vida x

Photos at last...

2008-05-06T21:12:00.002+10:00

Quince preserved, jellied and pasted....

2008-05-03T21:13:00.005+10:00

Pasted???? is that even right???

Sorry for the lack of posts but my camera cord is broken and I really am unable to upload to the laptop (any suggestions please sing out!!!) and so it seems a bit funny to just write without photos...

Anyway tonight the girls went off to the footy with family and friends and I had the run of the house (must get used to saying apartment) and it was time for me to catch up on kitchen capers. The quince were really waiting for me to get into action so finally I did and in a big way... well three ways that is, first preserved in my trustee Fowlers Vacola preserving "thing", then I cut some up and made a paste and I dare not waste the skin, pips and bits because they all went into a pot with water and sugar to make jelly. I almost thought I could make a cordial too but exhaustion got the better of me and really I did not have THAT many quince.

So now I wait for everything to cool a little then I can store it all away. The quince paste will take a week or so to set and then I can wrap that up and label/tag it. I do have some lovely tags my dear friend gifted me last year and I might just use them and return the favour by giving her some paste.

I hope I can get some pictures tomorrow and somehow upload them to show you. I will miss the sweet perfume the quince have delighted me with these past few weeks sitting on my coffee table but I will enjoy eating them too... Perhaps a little bit of the jelly as my liquid for a few cupcakes or even in the icing perhaps... yum...

Pink and pretty is all I see in the jars in my kitchen, such glee!!! Ahhh a poet to boot!!

Perhaps the lovely Jackie would like some of my spoils for all her talents helping me photograph my cupcakes, in order to update my website... lookout Jackie, I am coming your way!!!

Vida x

Now Available...

2008-04-19T21:17:00.012+10:00

My cupcakes (I Bake Babycakes t/a Class Cupcake) are now available at the award winning Red Rhumba Cafe Restaurant, 98 Waverley Road, Malvern East... Drop by, have a coffee, say hello to Kevin the owner and sample my very own cupcakes!! Vida x

Red Rhumba doesn't have a website but you can still look it up and here's a link to the cafe on Your Restaurants. (Thanks Thanh.

http://yourrestaurants/redrhumba"

Vida x

Big in the Country and lots of Country Hospitality!

2008-04-10T19:29:00.005+10:00

Oooops, I bragged about being on page 3 when in fact, on seeing the paper again, it's page 8, which really kinda looks like 3!!! Anyway I done good, just to get there at all!!!! This is the Ararat newspaper and lady furthest to my left (your right) is Jenny, a dear and wonderful friend who helped me and my family settle into a new neighbourhood more than a decade ago... she lost her father just three short months after I lost mine... the lady closest to myself is Judy (her mum) and the wife to Bill who lost his life to cancer. Judy wanted to raise $5,000 in Bill's honour and I am proud to have been asked to help and proud to say she more than achieved her goal!!!! Not bad considering how hard the country has been hit by draught etc.

The money will go to The Cancer Council for research/and or whatever their needs may be. A plaque will be put up in Bills memory... Both my parents suffered from cancer and I was also doing this very much for them both...

These cute "cupcakes" are made of soap and were gifted to me by Jenny in recognition of my support of this fundraiser... The quince is from Judy's tree, also gifted to me as well as eggs, chutney, chocolates and so much more...

I do so love fresh produce, free range eggs and lovely homemade goods... I really appreciated all my gifts... oh and did I mention I was taken to a lovely lunch in a sweet cafe in Ararat too!! I cannot tell you the number of people that thanked me for my cupcake efforts too, I felt very appreciated and cared for...

Judy held a fashion parade for over 100 people, a morning tea for more than 30 (I went up twice over the last month to help with the food for both), a relay and a garage sale... she worked so hard to show her love and respect of her husband of over 50 years... I met Bill on many occasions and he was a good, honest man... they both were very avid fundraisers in their community and again it was a pleasure to give back to them both...

Thank you to all of you who take the time to share my experiences...

My living room is perfumed with the sweet fragrance of quince... time for sweet dreams and rest... Vida x

Classes & Catering...

2008-04-09T10:57:00.002+10:00

Thank you to those of you who told me my website sucks... it's ok... I am learning and it is a work in progress clearly... I will get there and it will be great... feels good to know what is wrong because then I can fix it or more to the point get someone more capable to fix it...

On the other hand the catering aspect is going along in leaps and bounds... it started with an order for 2 dozen and then it became an order for 10 dozen and this week again an order for 10 dozen...

This picture shows the latest order for 10 dozen... they look like little soldiers... this one was never going to be too intricate as it was for a fundraiser and I was wearing all the cost (not the way to do good business) but they still look cute and hopefully I will get a student or two come my from it... wish me luck, I am travelling to Ararat with these babies in tow... Vida x

Class Cupcake Begins in a Few Weeks...

2008-04-04T09:58:00.004+11:00

Well I have done it... I have put up a website advertising my classes and now I hope people will be interested enough to attend...

Supplies have started to arrive and I hope I am ready!!!!

I will (as the website tells you) share all my knowledge about cupcakes... I have spent almost two years researching all I can and I will not be holding back any information... I will give you a goodie bag to take home which includes piping bags and nozzles, cupcake liners in assorted colours, also 4 food colourings to get started with, I will show you techniques, I will give you many recipes and it will all be done in under 3 hours and hopefully it will be comfortable and welcoming in my own home... I will provide cupcakes to decorate and take home... You only need to bring yourself and nothing else...

My website is http://www.classcupcake.com.au/

Let me know what you think... If you think I could add more to the experience please let me know!! Vida x

Cupcake Madness...

2008-03-21T20:24:00.003+11:00

Spectacular Cupcake 2008

2008-03-14T20:52:00.007+11:00

For the batter:
200g plain flour
200g caster sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
1/2 salt
40g dutch cocoa
150ml sour cream
2 large eggs

1 1/2 teaspoons vanilla extract

For the icing

160 g milk chocolate
75g unsalted butter
125ml sour cream
1 teaspoon vanilla extract
1 tablespoon golden syrup
300g golden icing sugar, sieved
1/2 teaspoon hot water

Preheat oven to 180C
Combine the flour, sugar, baking powder, bicarb and salt in a large bowl. Then using an electric mixer, add the butter. In another bowl whisk together the cocoa, sour cream, eggs and vanilla, then slowly add this cocoa mixture to the ingredients in the bowl, beating until thoroughly mixed.

Pour the batter in the moulds and bake for 15-20, checking by piercing with a thin bladed knife, when this comes out clean they are ready. Leave in tin for a few minutes then transfer to wire rack to cool completely. To make the icing, melt the chocolate and butter in a microwave, or in a bowl over hot water. Let cool a little, then stir in the sour cream, vanilla and syrup. Add the sieved icing sugar and a little hot water, blending until smooth. When the right texture you can pipe onto cupcakes.

Cover this over with Iranian Fairy Floss (all details and facts for Iranian Fairy Floss are posted here on my site back in October of 2007, and you are done.

Vida x

Linzer Torte...

2008-03-13T18:46:00.004+11:00

I am practicing my piping for my cupcakes and saw this brilliant idea on TV whereby you pipe the base of your tin instead of rolling or spreading both of which would have taken heaps more time than the piping did. I must say there really was no waste with the piping, it was SOOOOO fast and easy and I think it really gave the torte a professional look.

Now it would have been great had I remembered to take a after photo after baking but that was not the case and so you will have to imagine it all cooked and yummy, which it really was. I had some left over so I just piped out a few biscuits, an added bonus!!!! Vida x

Linzer Torte

200g butter
2 eggs
1 egg yolk
1cup sugar
1 ts vanilla
Zest of 1 lemon
¼ ts salt
½ ts nutmeg
½ cinnamon
150g flour plain
150g hazelnut meal
¾ cup raspberry jam

Whisk butter, sugar, zest and vanilla – 3 mins

Add eggs and yolk.

Sift all dry ingredients and add ¾ in whilst mixing with mixer then add last ¼ to be mixed in with wooden spoon.

Cook at 160 for 35 mins.

Tip for professional and EASY way to get base into loose based tin…. Pipe the lot in starting with tiny circle in middle and just keep going all way to the end then add a little border up sides. Spread your jam into base then pipe lattice on top.

I have made it!!!!!!!!!

2008-03-07T09:29:00.002+11:00

I just found a cool food blog directory, sorted by geography. Check it out: Columbus Foodie Food Blog Directory.

And I am on there in the Australian category of course! I could not believe it when I saw little old me there in the listing BUT what was more fabulous it seemed like I could look up blogs by geography and then I would assume culinary style... I mean if I feel like something Asian, I could search through Asia, something Latin, off I go to South America.... I think this is fabulous and I imagine there are a few of you bloggers out there that would have to agree!!

Actually I think this is just another way for me to be even more engrossed with the blogging network than ever, my family will hate that I found this site...

Check it out and please let me know what you think!!

Vida x

Then I got some instruction...

2008-03-04T18:02:00.006+11:00

I got some instruction and a couple of new piping tips to go with my piping bag and I was off and running again...

Double click for a close up on the phots and be kind, these had to travel to a friend's house and home again and THEN I took the photos, at night in the dark.... ooops...

Vida x

More, more, more...

2008-03-04T14:07:00.001+11:00

More once more...

2008-03-04T12:28:00.004+11:00

More practicing of the cupcakes...

2008-02-25T19:28:00.005+11:00

Photos are terrible but the cupcakes were delicious... Little rosebuds...

Raspberries and strawberries...

Sugar flowers, sugars beads and coloured sugars...

I shall keep practicing until I think they are perfect!!!

Vida x

The Ed and Jackie show, Out of the Frying Pan...

2008-02-20T22:34:00.005+11:00

Listen all fellow foodie bloggers!!!

Our very own Ed (http://www.tomatom.com/) and Jackie (http://www.eatingwithjack.blogspot.com/) will be at the Melbourne Food and Wine Festivals "Out of the Frying Pan" so why don't you get some tickets and go along to see them... here are some links that should help you get there... Out of The Frying Pan event and link to this festival page here and the booking page here .
Ed says "the whole event should be fascinating to anybody interested in food and food media trends. In particular, there are two sessions which will probably interest bloggers. Matt tells me that “Future food. Future Food Media” talking about how chefs innovate online will be addressing social media and blogging and the cutting edge of the internet".

Sounds great to me!!!

I hope to see you there!!

Vida x

Cheesecake Recipe from October by request...

2008-02-20T21:37:00.003+11:00

375g plain sweet biscuits
200g butter, melted
500g cream cheese, softened,
1 cup (220g) caster sugar (granulated) (3/4 cup for cheese mix and 1/4 for egg whites)
3 eggs separated
1 tablespoon cornflour, sifted
2 teaspoons vanilla extract
2 cups 480g) sour cream
1/4 cup (60ml) lemon juice
Preheat oven to 150C/130C fan forced.

Process the biscuits until fine, add melted butter and press biscuit mixture evenly over the base and sides of a 26cm springform pan by hand. Refridgerate until needed.
For a smooth textured result, have the cream cheese, eggs and sour cream at close to room temperature. Beat the cream cheese, 3/4 cup of sugar, egg yolks and cornflour in a large bowl with an electric mixer until smooth. Add the vanilla, sour cream and juice, beat until just combined.
Beat the egg whites in a small bowl with electric beater until soft peaks form, gradually add the remaining 1/4 cup sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into cream cheese mixture.
Spread filling into the biscuit crust; bake the cheesecake for about 1 hour 15 minutes or until just set. Cool in oven with door ajar. (This helps to stop the cheesecake from cracking).

Serve at room temperature.

For photos see October posting.

Vida x

Dukkah

2008-02-20T21:13:00.004+11:00

Dukkah

Dukkah is an Egyptian speciality and is a blend of roasted nuts and seeds. It is usually eaten with bread dipped in olive oil. I like to use it piled on a boiled egg half for something different on my antipasto plate. If you use the tiny guinea fowl eggs it's an even better talking point!

2/3 cup (110g) blanched almonds
2/3 cup (110g) hazelnuts
1/2 cup (75g) sesame seeds
1/4 cup (20g) coriander seeds
2 tbls cumin seeds
2 tsp freshly ground black pepper
2 tsp flaked sea salt

Preheat oven to 180C/160C fan-forced.

Spread almonds and hazelnuts on oven tray, roast for about 10 minutes. (This can also be done on a dry frypan).

Transfer hazelnuts to a clean tea towel and remove as much of the hazelnut skin as possible; cool.

Meanwhile, toast the sesame seeds in a medium dry frypan over low heat, stirring until golden.

Process almonds and hazelnuts until chopped finely; add sesame seeds.

Combine coriander and cumin seeds in same medium dry frypan, cook over low heat, stirring until fragrant. Grind seeds using a mortar and pestle or spice grinder.

Add seeds to almond mixture with pepper and salt; mix well. Store in an airtight jar. (Suitable to freeze).

Dukkah is great spinkled over salads, vegetables, barbecued meat and seafood, also soups.

Vida x

Valentine's Day...

2008-02-15T16:44:00.006+11:00

Chocolate Ripple Raspberry Tart

200g chocolate ripple biscuits
75g butter, melted
250g (1 cup) mascapone
zest of 1 lime, grated (or lemon)
2 tbsp lime juice (or lemon)
2 egg yolks
2 tbsp castor sugar
1 tsp vanilla extract
2 egg whites
300g fresh (or frozen) raspberries

Method
Place biscuits in a food processor and whiz to form small crumbs. Add butter and process briefly. Press biscuit mix into base of a 20cm spring-form cake tin and refrigerate to set for at least 20 minutes.
Beat mascapone with zest, juice, yolks and sugar. Add vanilla. Beat whites until almost stiff and fold through mascapone. Spoon mixture onto biscuit base, top with raspberries and refrigerate until set.
From The Age Epicure.

This was dinner, sesame soy chicken, rice with carrot and broccoli and Aji (Chilean salsa).

The rice was brown rice fried up with garlic, grated carrot and broccoli to which I add stock and used the absorbtion method (2 cups of stock to 1 cup rice less 1/2, so for 1 cup of rice it's 2 cups of stock less 1/2 cup so it's 1 1/2 cups of stock). I was not wrapt in this recipe but the chicken was great.

Chicken pieces were marinated in 2 tbsp of dark and 2 tbsp of light soy sauce until ready to cook. I then made a mix of plain flour, toasted sesame seeds and dried chilli flakes and pepper. I dipped the chicken into this mix and fried it on both sides for just thirty seconds. I then laid it out on an oven tray and put a few drops of sesame oil and as much as I fancied of Indonesian sweet soy sauce (ketjap manis). This went in the oven for about 10 to 15 minutes depending on the thickness of your chicken. This was really flavoursome and very moist.

V x

Chocolate & Chocolate...

2008-02-10T18:27:00.000+11:00

This is a SUPER simple chocolate cake and just as simple chocolate ganache. I made this in my newly acquired (bought in an op shop this week) cake tin that I simply ADORE for it's unique shape... actually I am not even sure that this is a "cake tin" so if anyone out there knows what it's true use is please let me know. It looks like the antique french chocolate moulds I have seen in Cacao...

Chocolate Cake

Place into a large saucepan the following:-

200gm butter
21/2 tbls cocoa
1 cup water
1 teas bicarb soda

Bring to boil - remove from heat and cool to lukewarm.

Stir in -

2 cups self raising flour
2 large beaten eggs
1 teas vanilla extract

Beat until smooth using wooden spoon (I used a whisk). (Batter will be fairly thin)

Pour into a greased and floured baking pan 23cm (9") square or two 20cm (8") sandwich pans. (I just put it all into my one tin)

Bake in moderate oven 180C (350F) approximately 45-50 minutes in deep pan or 35-40 minutes in sandwish pans.

Chocolate Ganache for the icing.

1/2 cup thickened cream
150gm dark cooking chocolate (chopped)
1 teas unsalted butter

Bring cream to boil in saucepan, mix in chocolate and stir until melted. Remove from heat and whisk in butter. It is now read to use.

(I just break the chocolate up and add it to the cream and zap it in the microwave for 1 minute, I then stir it until the chocolate is full melted and add the butter. This is beautifully glossy thanks to the butter).

I served this cake with dark cherry compote (or dark cherry jam) and poured over a little cream.

V x

White Peaches Poached...

2008-02-06T13:29:00.002+11:00

I started with pocka dots that I turned into hearts which in turn dissapated and just made their own patterns in the cream.

I love white peaches and I love them poached... these were done in Rose wine and sugar... I cooked them with their skins on as that is what gives them their "blush" and once they were ready I took them out of the poached liquid... to which I added more sugar and reduced right down to a syrupy goodness... this is what I used to make my spots and hearts... these were surrounded by plain old whipping cream...

The whole process takes less than 45 minutes to completion and is a lovely dessert that can be eaten hot or cold and certainly done in advance for a dinner or lunch...

I did score the peaches along their natural line which made for easier removal of the skin once their cooled a little...

It's nice to be back blogging... Vida x x x

Chocolate, Pistachio & Dried Cranberry Slice...

2007-12-11T13:27:00.000+11:00

I am off to Susy's for dinner and I thought I would take a little something to have with our coffee.

This is a recipe that appealed to me because of it's ease but I did alter it a little... I have included dried cranberries and milk chocolate to ease the bitterness of dark chocolate, naturally I have ALSO added cream just so things are really smooth...

350g dark chocolate
250g milk chocolate
150ml cream
1 can of condensed milk
30g butter (unsalted)
150g pistachios
200g dried cranberries

In a bowl, break up your chocolate, add the condensed milk, cream, butter and a pinch of salt, now zap this in the microwave for 1 minute check it then go for one more minute. Stir this to see that all the chocolate is melted and and you mix is smooth. Add your cranberries and pistachios. I did cut my pistachios in half so as to ensure that I would get to see the green interior but it is not necessary.

Line a tray with silverfoil and pour your mix in smoothing the top. Refridgerate until set. Slice and serve.

Vida x

Lemon Creams with Cherry Compote...

2007-12-06T17:05:00.000+11:00

Not sure how well this translates in pictures but take my word for it, it was yummy. Very refreshing, creamy, smooth, sweet and tart at the same time and just so easy!!

I put it in my white "love dove" mould which I got at an op shop years ago. I usually hangs on my kitchen wall when not in use. I spooned it out into serving plates and this is such a soft set that I was afraid it would not hold it's shape. If you really wanted it to shape, you could try using gelatin leaves... I think it's one sheet per cup of liquid...

Ingredients:

875ml or 1 1/2 pt double/thick cream (35 per cent fat content)
finely grated zest and juice of 2-3 lemons
170g or 6oz caster sugar

Cherries to serve, I had both fresh and compote. I had purchase the compote in a deli and they were very sweet but richly coloured. I also used ginger biscuits to serve with for added texture.

Method:

In a saucepan, heat the cream to 75C or 165F. Remove from heat and cool to 65C or 150F.

Add the lemon zest, juice and sugar to the cream mixture and mix well. Allow to cool, then pour into moulds, glasses or bowl. Now refridgerate for at least 4 hours or overnight.

You have to love a recipe that has only three basic ingredients and takes less than half an hour to get ready as well as being able to make it in advance!!! It is perfect for this time of year when you want something cool for after lunch or dinner.

I was having new friends over for the first time and I served this with "steak sandwiches". I bought an extra large baguette and filled it with fillet steak, caramelized onions, mayonaise, seeded mustard and mixed baby lettuce. I think I was supposed to add tomato but I did not get around to it but you feel free to do so... I served the baguette whole on a wooden chopping board and allowed my guests to cut "slices" and serve themselves. I hope they enjoyed it... they were far too polite to say they didn't... I had invited them over for a drink and in the end, drinks were exactly what I forgot to serve... all afternoon without so much as a glass of water and it was 35 degrees outside at the least... I am NOT the hostess with the mostess!!!

Vida x

That was Latin America now we head to Central America...

2007-12-03T14:00:00.001+11:00

Dr Pepper... this is for someone else, not my cup of tea!!
Now these are more me... I can decorate my cakes..
These are just for fun...
Marshamallow spread, well that is more cake decorating!!!

Just a few of my favourite things...

Vida x

Chile 3... Argentina 1... Goal...

2007-12-01T14:48:00.000+11:00

Well I think I might have found a new career... a tour guide is what I was today to some blogger friends... We visited 3 Chilean bakeries and 1 Argentinian... I even managed to sneak in a visit to an Italian deli... I think I had some happy customers... not to mention the shop owners when my guys started their buying frenzy...

First point of call was Haley's, this is the oldest of the Chilean bakeries... We could not buy any Chilenitos (biscuit wedged together with dulce de leche then covered in meringue and lightly baked) because they had just sold the entire tray to one man... never fear this was only our first stop...

Secondly we headed to Empanadas las Penas... these guys do the whole bread and cake thing too but they specialize in empanadas (chilean pies, filled with mince meat, onion & spice mix, olives and a slice of boiled egg)... this is the more traditional type they also had on offer a seafood version and the cheese which is deep friend whilst the previous two are oven baked...
Next stop Argentina... we strode in and our heads were dizzy with the sweet smell of pastry, all vanillery and toffee-esque... I was immediately transformed to childhood and I swore I smelt the scent of fresh ice cream, all milky and creamy... I was almost a baby suckling.... no, please, no visuals... we cannot go there!!! It was just the sweetest smell... here they had lots of little bitty cakes filled with fruity jams, creamy custards and caramel...
Last stop transported us back to Chile with a cake shop called Marciano's... Marciano walked in shortly after us and I teased him about his ever whitening hair... maybe it was flour but somehow I doubt it... here we could have Chilenitos galore and pan de pasqua (Christmas bread), filled with dried fruit and very pengent and spicy, we noted cloves, cinnamon and nutmeg in our tastings that Marciano's daughter offerred us...
So it goes like this, Hayles for Chilenitos, Empandas at Las Penas (the do the best empanadas) and lots of imported liquor, chillie paste, mayonaise, jams, soaps, baby perfume, and chewing gum, Monica's (Argentinian) for little cocktail pastries and Marciano's for birthday and special occassion cakes. They do them filled with dulce de leche with flakey pastry, or sponge with pineapple and syrup, or tea enfused sponge, apricot jam and dulce de leche then the whole thing is covered in merengue, the soft Italian type, delicious. I had in tow Thanh and Furry, the lovely Ella (Purple Goddess) and they seem enraptured... Furry had indeed lived around these very parts and Thanh does so now and neither believes they would ever have found these places on their own... they had no idea such bakeries existed and in their own backyards... I was pleased to share my bounty...

Last and very quick stop was Clayton Road Deli where we were in an Italian nirvana... all the pannetone one could wish for, the cheese of the pizza gods, seeds for those who have to grow their own vegies and basil, vinegar, rice, flour, PASTA by the shelf load, no quince paste but there was sweet potato, there was guava, there was... well I don't remember what else there was but it was plentiful.... I left my friends at this point to pick up my Ella Bella Ballerina... my work was done...

Vida x

Yoghurt Cake in thanks to Mrs Stickyfingers...

2007-11-30T14:14:00.000+11:00

Mrs Stickyfingers of http://www.deepdishdreams.blogspot.com/ was kind enough to give me a recipe of a cake she posted on her blog, even though she was extremely busy when I asked, she somehow found the time and energy to post the recipe and I am extremely grateful. So it is with gratitude that I post this recipe in exchange.

I will start by saying that there are many versions of Turkish yoghurt cakes. This version is like a light, airy, lemony cheesecake and comes to us curtesy of Claudia Roden.

4 large eggs, seperated
100g caster sugar
3 tablespoons plain flour
Grated zest and juice of 1 unwaxed lemon
400g Greek-style yoghurt (I got mine at Cleo's deli at the Prahran Market) try King Island Dairy as a substitute but not the white, sour, Greek yoghurt from the supermarket, it's just not nearly as luscious, AND as Mrs Stickyfingers once described me as luscious (or did she say I was a lush?!?!?) then we must use luscious yoghurt and nothing else!!!

Heat oven to 180 c

In a bowl, beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yoghurt, lemon zest and lemon juice until thoroughly blended.

Whisk the egg whites until stiff and fold them into the yoghurt mixture. Pour this into a round non-stick baking tin (about 23cm) greased with butter or lined with baking paper. Bake for 50-55 minutes or until the top is brown. This cake will puff up like a souffle', then subside. Let it cool, then turn out onto a serving plate.

I serve this with more yoghurt and a citrus salad or you can use cream or ice cream. Today I added blueberries to bring out the colours in the serving plate.

Enjoy Mr and Mrs Stickyfingers.

Vida x

The apple never falls far from the tree...

2007-11-27T10:52:00.000+11:00

I was off to pick up Ella from dancing and I promised Alana when I got home I would make Yo Yo's for her. She had tried them at a friend's house a few weeks before and thought them yummy. My usual reply was "we can do that"... It's become a catch cry with me, I seem to think my girls can do or make anything...

She asked me to leave the recipe with her to look at before I went... I got back home to this!!!

My clever girl had made them AND what it impressed me the most is she said "mum I remembered to take photos for your blog"... well I beamed with pride... there was my girl supporting me little addiction to blogging!!!!

Note the little blooms for decoration, the glass of milk as a serving suggestion, two shots from different angles, man she had it all covered, the before icing and the after icing... the sliding of one biscuit off the other to properly show the filling... this girl is going places... The Grasshopper has surpassed the Master (if only I was one) and all is good!!!

Like Mother, like Daughter...

Vida x

Biscuits

185g butter
60g icing sugar
60g custard powder
185g plain flour

Icing

2 tablespoons of butter, softened
4 tablespoons of icing sugar

1 teaspoon of vanilla essence

Pre-heat oven to 160 c.

For the biscuits, cream the butter and icing sugar until pale. Sift your dry ingredients and mix into your creamed butter and sugar mix.

Roll teaspoonfuls into balls and place on tray. With a fork, flatten your biscuit mix slightly by dragging the fork across, thus giving a pattern too.

Bake in oven for 15-18 minutes.
Leave on tray for 5 minutes to cool slightly. Slide off tray onto wire rack to cool completely.

Icing
Cream all ingredients together and use to sandwich two biscuits together, giving you a Yo Yo.

Enjoy.

Nigella Express...

2007-11-27T10:48:00.000+11:00

For those of you foodies that are interested, Nigella Lawson's new book Nigella Express is going for half price at Borders.... around $35... I am off to get one now, I figure at the price I cannot go wrong... That is Australia anyway but I did not for those of you from England that Amazon also has it at half price around 12 pounds 50, from memory...

If you want a sneak peek, http://www.sarah-cooks.blogspot.com/ has been putting up a few posts about it...

Vida x

Roast Pear and Green Bean Salad with Red Wine Poached Fillet...

2007-11-21T15:37:00.001+11:00

Today I had lunch with the lovely Paul, from http://www.eatmefood.blogspot.com/ and he had a salad with green beans in it and it reminded me to put up this post. This one is for you Paul... I give you the measurements and details here but I warn you I am not always a rule player. The recipe called for cream in the dressing so I used sour cream, it said red wine vinegar but I used balsamic, it said to measure out the said ingredients but I didn't... Then for the meat, well I just did whatever I thought was easiest... I bound the fillets with string but I doubt it makes any real difference... I used black peppercorns, thyme, garlic, red wine and stock... The liquid should be at a simmer, it must cover the meat completely and you cook it for 6-10 minutes depending on whether you like it rare, (6) medium (8) or well done (10) and then you remove the meat and keep it warm... take out some of the stock/wine and reduce it to a third of it's original volume, take it off the heat and stir in a few cubes of butter (2-3 teaspoons), adjust the seasoning and pour over your meat... I serve this with the bean salad, some chat potatoes boiled in their jackets and smashed, seasoned and buttered... it was a nice meal... Vida x

Dressing

1 teaspoon Dijon mustard
1 clove garlic, crushed
2 tablespoons red wine vinegar
1/4 cup olive oil
3 tablespoons sour cream

Place all ingredients in a screw-topped jar and shake well.

Salad

3 firm beurre bosc pears
5 tablespoons olive oil
2 tablespoons red wine vinegar
30g caster sugar
800g green beans, topped and tailed
50g hazelnuts chopped

Preheat oven to 180C

Cut each pear into halves and then each half into thirds.
Lay pears on a roasting pan and drizzle with 3 TB oil and the red wine vinegar and sugar. Roast for 20-25 minutes until soft.

Toss the beans in 2 TB oil and put in a single layer on another baking ban. Roast for 20 minutes (or alternatively, quickly blanch or microwave beans to partly cook until just crunchy.)

Cool to room temperature and combine with dressing. Sprinkle chopped hazelnuts.

Serve immediately. (I don't even follow this rule).... V x

Semifreddo for Thanh!!

2007-11-17T11:05:00.001+11:00

Thanh paid me some lovely compliments and this is my way of saying "thanks".

This is what we are making...This is what you need plus...

One cup of whipped cream...Lets get started...

Pistachio, Rasberry and Rosewater Semifreddo...

6 egg yolks
3 tablespoons honey

1 cup whipped cream

2 teaspoons rosewater

200 gm raspberries (more to serve and garnish)

3 tablespoons shelled pistachio nuts, chopped

Beat the egg yolks and honey together with an electric mixer for about 10 minutes or until thick, pale, creamy and doubled in volume. Lightly fold in the whipped cream and rosewater.

Line the base and sides of a 1 litre loaf tin with plastic wrap, leaving the sides overlapping so you can use it cover and also lift the semifreddo out.

Freeze for 1-2 hours, or until partially frozen, then remove from freezer and stir through the raspberries and pistachios. Recover with the plastic wrap and return to the freezer until completely frozen.

Before serving leave it to soften in the fridge for about 15 or 20 minutes. Slice and serve with extra raspberries.

This can easily be made the day before a dinner party leaving you free to enjoy the meal knowing dessert is done.

It is a very simple dessert to make and has good "wow" factor. You could do these in individual ramekin or dariole moulds lining them in cling wrap. You could change this to honey and walnut, also all the glace fruits look like jewels on slicing and also have good "wow" factor. Use your imagination and give this a go...

P.S. the 6 egg whites can now be used to make a pavlova. Pavlova can be stored in an airtight container for a couple of weeks. If it crushes over the time you have it store, just make Eton mess, which is pavlova crushed and whipped cream and fruit on top. As a final layer I put toasted slivered almonds for a crunchy texture.

If anyone has a request for a recipe, please let me know and I will do my best to post it...

Vida x

Bloggers Night Out...

2007-11-13T11:40:00.000+11:00

We Aussie bloggers got together last night thanks to Ed from http://www.tomatom.com/ who organised it. It was fabulous to see faces we had never seen but imagined in our cyber minds. These were my meagre contributions... it was quite a feast had last night... people were extremely generous and very talented...

These are haloumi cheese parcels, haloumi with some greek oregano and a little strip of chilli wrapped in roasted red capsicums and tied with chives, a drizzle of lemon and I think they were good, I didn't get a chance to try any as they went quickly... I am proud to say there were none left so I hope they were enjoyed...

My chocolate sour cream cake was enjoyed by Sarah http://www.sarah-cooks.blogspot.com/, VERY thrilling because she is a great baker...
Goats cheese pizza with roasted eggplant, pinenuts and chocolate balsamic sauce was all eaten up too... I was extremely nervous and almost left my food hidden in my basket when I saw what was on offer... But I am glad I got up the courage to put it all out and share it with everyone...

I have only posted what I brought as I imagine everyone wants to show their own food.. I thoroughly enjoyed the fabulous pizzas, the glorious macaroons, muffins with walnut topping were to die for, macaroni with cheese that was delicious and presently in the cutest way... barramundi that smelt like heaven.... Ed's decadent chocolate and banana pizza, yum... there was so much food and it was all delicious...

I loved meeting you all and I especially thank you Ed for allowing us all to meet and enjoy a great night in a fabulous place...

I don't do the night justice with my explanations but check out Ed's sight for the names of those who attended and their blogs will give details too and Ed has posted 100 photos from everyone's cameras onto Flicker...

Vida x

Slimming Summer Salad...

2007-11-08T19:07:00.000+11:00

We had had some lovely summery days and these days call for salads... honestly that is the only reason...

Well maybe... because the doctor is on my back to lose weight and reduce my cholesterol etc...

So Asian salads seem to be the best way to go and this one was pretty good...
400g fillet steak
marinated in 4 tbls of hoi sin sauce for a couple of hours.

200g glass noodles soaked in boiling water then refreshed with cold water and drained

I lebanese cucumber, thinly sliced
1 cup corriander leaves
2 long red chillies finely sliced
4 tbls crushed roasted peanuts
2 tbls fried shallots

Dressing
3-4 tbls grated palm sugar
juice of 2 limes
3 tbls fish sauce

Fry off beef. (I had sliced this thinly and it only took a couple of minutes)
Put cucumber, chillies, corriander and noodles into a bowl and dress with the dressing. Add your beef and mix it all up as best you can. Lastly scatter peanuts and shallots over the top and munch away....

Vida x

Panna Cotta with Rose Wine Jelly...

2007-11-02T21:07:00.000+11:00

I had some Rose open that I had not particularly liked so I cooked it up with some sugar, added the gelatine and lined some dariole moulds (I got some plastic ones for 75cents each at Essential Ingredient)

I then made the panna cotta, this is the easiest thing in the world. Heat up 250ml cream with 1/3 cup of sugar and a vanilla bean. Soak 1 gelatine leaf in cold water and add it to the cream and take it off the heat. Take out the vanilla bean. Once it's a little cooled and the wine jelly is set in the fridge, gently add the panna cotta layer and leave to set. To turn it out I put the bowl into some boiling water for a few seconds to soften it and then turn it out. If you feel it won't work try running a knife around the edge.

I was rumaging around trying to find something to decorate my plate and went out onto the balcony and there was my rocket seedlings sprouting up and guess what... I thought they looked nice... I am sure that Tobie Puttock once used purple basil sprouts to decorate a dessert and Jamie uses thyme in cakes so.... the peppery smell and taste was odd with the jelly and cream but beggars cannot be choosers.... V x

Please sir can I have some more.... Vida

2007-11-01T11:36:00.001+11:00

October's issue of Gourmet Traveller had caught my eye. It's RED cover was a huge drawing card (my favourite colour) and it read Taste of Spain...

Sumptuous seafood feast

Melbourne's (amazing) MoVida

Modern tapas & sexy saffron

Churros, paella... all the classics

You get the picture, I mean I see my name in lights and I am off... no I am joking, it's that MoVida just happens to be named after me..... NO NO NO, I am just joking again, though the poor waiter in the restaurant did believe me briefly and I spotted him checking my credit card and wondering. MoVida is a wonderful spanish restaurant in Melbourne. My favourite in fact with Lola coming up a close second, but Santiago has the best hot chocolate.

Vida in Spanish means "Life", not that my parents had any idea of that when they named me. It is a shortened version of my paternal grandmother's name and she had passed away just prior to my birth. My father gave me the name. His mother had died very young and she was very loved and sorely missed. Obviously I never met her but I am told I look very like her. I did see photos but it's hard to see yourself in someone you never met.

I went on to marry a man who speaks Spanish and all I can say is, life is funny!! Sometimes I believe our paths are set....

Anyway this was just a little something I wanted to share with you all.... I think Paul and Chef Jules will appreciate this story...

Vida x

Cheese cake...

2007-10-31T14:25:00.001+11:00

Just your average New York cheese cake but I liked that the egg yolks were mixed in with the sugar, cream cheese and sour cream and then the egg whites were whipped up to soft peaks with some sugar and then folded into the whole mix before baking. It resulted in a much lighter cheese cake and great texture.

The recipe instructed I use a 28 inch pan but I only had 26 so it made for an extra high cake but it looked and tasted great.

Vida x

Vanilla Update...

2007-10-31T14:15:00.000+11:00

www.gourmetago-go.blogspot , Chef Jules asked for an update so here it is... He makes his own and only uses Vodka. Paul www.eatmefood.blogspot.com had asked me if Vodka was ok and I had said I thought it to be the very best alcohol to use for this and Chef Jules tells me he makes his own all the time and only uses Vodka. So my advice was spot on (thank goodnes!!!).

As you can see it is even darker than the last photo and it's only really been a week. I had to hold this to the light to be able to take a photo where you could see through the glass.

I think you need to leave it for at least 6 or 8 weeks so by that time it should be really great.

Vida x

Estefao... Chilean Soup

2007-10-31T14:02:00.000+11:00

This is another one of Luis' mums recipes.

It has a great mix of vegies and my kids eat it so it's a win/win situation.

I use carrots, green beans, pumpkin, fresh corn and potatoes.

Fry off some green caspicum pieces (these get thrown out or chop them finely and it will mix in the soup) with some garlic for a minute add your skirt steak cut up into cubes, add a teaspoon of cummin (ground) some vegeta (previous posts), a teaspoon of dried oregano and then start to add your vegies. I put the potatoes in first for a minute or so then add the carrot, pumpkin, beans and corn. I add boiling water until it just covers the whole mix. When it's almost done I taste for seasoning and I add a handful of long grain rice (stir it through). I put the lid on and turn the stove off. It make take ten or so minutes but the rice swells and absorbes the water and you get quite a thick soup. I top it with some sambal olek (marinated crushed chillies) and serve.

I have to rush through my Chilean recipes, as the gorgeous Argentine Paul (http://www.eatme.blogspot.com/) is posting Argentinian recipes which are so similar to the Chilean that we are looking like we are in a conspiracy to rule the blogging world with our heritage recipes!!! And I want to be the first diva!!! (Only joking!!!) Anyway I only have one more recipe in me and he has his grandmothers entire book.... wish I had a granny.... wish I had asked my mother to write things down... never mind I will do it for my girls or have this blog published which I hear you can do. They make it into a bound book and I think it is an excellent idea....

Vida x

Breakfast

2007-10-29T19:24:00.000+11:00

These are your American style pancakes, really let's face it, they are pikelets to us.

When they start to bubble and pop it is time to add the nuts and turn it over. This side does not need as long to cook through so this is the best side to add the nuts, nobody likes burnt nuts!!

Just slivered almonds for the nut part. Makes for nice crunch and adds a little something extra.

Of course fruit is served on the side and maple syrup poured over the top and ice cream is allowed. Something decadent for the weekend!!

Vida

1 cup self raising flour
1/4 caster sugar
1/4 teaspoon bicarbonate of soda
1 egg
3/4 cup milk, approximately
1/2 teaspoon white vinegar
15g butter, melted

Sift all dry ingredients, make a well in the centre and add the wet ingredients, having lightly beaten the eggs, then added milk and vinegar and lastly stir in the butter.

Pour into a hot lightly oiled pan and cook as per above. If you are using an electric frypan heat it to 175 degrees or 6 1/2. Makes about 20.

Vanilla Update.......

2007-10-26T11:48:00.000+10:00

The vanilla extract is now starting to take colour, I have added a few more beans in. I just split them and threw them in. It is starting to take on a vanilla smell and it is at the stage that the alcohol is not as pronounced as initially. I was so worried that all you would smell is the alcohol but the vanilla is starting to take over, I think this might work!!!

V x

Limoncello and Dad....

2007-10-24T12:09:00.000+10:00

This digestivo is easy to make at home. In Italy this drink is made with pure spirit or grappa and since my dear departed Dad gave me plenty of his home brew (honestly undrinkable in its raw state, in my opinion, many beg to differ) I will endeavour to make limoncello, which might suit me better. My dad was not Italian but he was named after one of it's most famous cities, Milan.

6 large lemons (picked from your backyard or someone else's that is free
from spray or wax)

1 litre unflavoured grappa
1 kg sugar
1 litre water

MAKES 3 LITRES

Peel fruit extremely thinly, removing only the coloured part of the rind (no pith). Use a vegie peeler. Put the strips of peel into a glass, ceramic or stainless steel container with the alcohol. Cover tightly to prevent evaporation. Leave for 1 week.

Strain, pressing well on the skins to release their oils, and reserve the rind and the alcohol. In a saucepan, mix the sugar and water. Tip in the rind and bring to the boil gently, stirring all the time to dissolve the sugar completely. Allow to cool. Strain and add the citrus-flavoured syrup to the alcohol. Transfer to clean glass bottles (pretty one PLEASE but strong enough not to crack in the freezer.) Seal and store in the freezer at all times.

There you are now ready for summer!!

Looks like dear old Dad was ready in those shorts!! I don't think
these are lemons in the photo but we could pretend!

Vida x

What is that.... ???

2007-10-23T15:32:00.000+10:00

Alcohol actually, with a few additives... like vanilla beans. Apparently I can make vanilla extract this way. A bottle of alcohol, in this instance it's my dear departed Dad's home brew, 40 proof at least. I have added my old, used vanilla beans and a small bottle of vanilla extract that I purchased at the supermarket. I am not to shake this bottle around from time to time and leave it in a cool, dark place for a month or so. Whenever I have anymore used beans I will add them, I think I was supposed to start with at least six beans but I did not count.

I will keep you posted on this one... V x

Pork and potatoes for dinner....

2007-10-22T13:33:00.000+10:00

The potatoes could not be simpler, indeed this whole dinner will take you no time at all to make and it is quite tasty.

Peel and cut potatoes and add a couple of tablespoons of oil or butter, but if you are wating to keep the fat out of the dish then add a little water. I have used baking paper and oil but if you are using water it's probably best to put it straight into the baking pan. I have added Vegeta, that is the stock powder I told you about in previous posts. This will salt and flavour your potatoes.

The pork too is simple. Add some salt and pepper, a couple of tablespoons full of both oil and balsamic or wine vinegar and a teaspoonful of ground cummin. Mix this all around til your pork is well coated and lay it on a bed of quartered shallots. The shallots will caramelise with the vinegar and oil and give off a really delicious taste.

Both the potatoes and the pork can easily go into the oven at the same time and cook at 190-200 c for 30-40 minutes, depending on how well and crispy you like your potatoes and indeed your pork. I did turn the pork once but it really is not necessary. You can baste the pork with the juices underneath too, just to keep the pork moist.

That is simply it... V x

Valli this info is for you, a little more on Pashmak

2007-10-20T16:14:00.000+10:00

Chocolate
Saffron
Rose Valli, we are VERY lucky in Australia to have an extreme amount of diversity. We live in a MELTING POT here with so many nations being representing. Just in Melbourne where I live, you can find a mini Greece by going to Lonsdale Street in the heart of the city, or try Lygon Street in Carlton, as a little Italy, if you travel up Sydney Road in Brunswick, you will find all manner of Turkish and Middle Eastern shops and restaurants, over to Springvale Road, Springvale and you will find Asia is in it's own right being represented. As new waves of immigrants descended on our shores they find a pocket where they gather and make their own and that is what these place I mentioned represent. Their own little paradise where they could feel ,shop and eat like home. We are blessed to be able to share and learn from our fellow immigrants. When my poor mother arrived in Australia in 1971 she found no such luxuries to remind her of her beloved Europe. She learned to cope and go back to making everything she could by hand such as filo pastry and cooked milk and sugar until she had condensed milk etc. but of course of the course of time she was able to buy all these things in the local supermarket. Dad too did his bit, with fishing, hunting for rabbits and getting live chickens and cleaning all this in our little flat in Carlton so my mother felt at home. The vision of live eels and the one that got away, slithering through they hallway still frightens me, of course the headless chook in the hall is another story and another post!!

There is a whole world of foods that I have yet to discover with each new nation that arrives and I look forward to the education.

So Valli, you see you have NOT been living under a rock, because you have not heard of Iranian Fairy Floss, no, you just haven't been living in AUSTRALIA, so come on down!!!!

Pashmak is the name for Iranian Fairy Floss or Persian Fairy Floss. In an ancient city called Yazd in Iran they have made this floss for centuries. It is said to be pulled sugar and sesame oil and is made by hand. It can be bought through http://www.ashrafi.net/ over the net and you will see all the flavours they carry.

The flavours that I have seen are Pistachio (green), Saffron (yellow), Rose (pink), Vanilla (cream) and chocolate (brown) and their flavour is delicate. The Turkish one I bought had a Halva taste which makes sense as Halva too is made from sesame. Where they flavour them with alternatives, they use oils, such as Rose or Pistachio etc. As far as describing it (for Valli) and comparing it to ordinary fairy floss, I think I would say, ordinary fairy floss is best described dread locks whilst Pashmak is silken hair.

They are best used on dry desserts and obviously they will melt on contact with liquids quite quickly. They also need to be kept airtight. Once you open the packets you best be ready to use them up as they will turn limp and hard. The Turkish one had quite a bit in the box, the others are singularly packed by flavour and in a small bag, say a handful.

I think that is all I have to say.... V x x x x

My First Restaurant Review and It's Not for YOU, it's for your dog!!!

2007-10-19T09:43:00.000+10:00

Actually this is not a review at all because I did not even eat there. They were just setting up this morning and I took a few photos so that is why it is empty. Don't blame the lack of customers on the quality of the food, it was just too early that is all. This is a cafe for DOGS, yes you heard me right! It's called My Dog Cafe and it is in Port Melbourne, on Station Pier.They also cater for the owners, though I did not check out the menu so I am not able to tell you what was on offer. It looks really flash so I dare say the food should be good.
There are chairs for owners and poofs for pooches...
There is central feature, a must for all cafes, overhead heaters... all the comforts for you and your pampered pooch...
Anyone would think we were in Paris and carried our pooches in our designer bags...
The view is really not bad at all, and just think if it's too warm for your doggie, s/he can always jump in for a quick swim, perhaps you could bring along a floating lounge and a cocktail that has been shaken, not stirred....... Vida x

Easy Peasy Chocolate Mousse

2007-10-17T21:25:00.000+10:00

Confusion reins... let me explain... I am so aware of how wonderfully foodie bloggers present their food and I am so lacking in the department of beautification!! So I was making choc mousse and got out a glass for serving, then another then another then another and on and on it went and I just could not decide WHICH would look best. I decided to do what I do when I am out shopping, not the "if in doubt do without" but the "take them all and decided which to return later" motto that I live buy and I used all the glasses, except I did not return any!! These are my little soldiers lined up in the fridge ready to do battle with hungry tummies after school and my midnight snack attacks!!

At some stage here I will post all ingredients and instructions. This is the part where I add the melted chocolate to the egg yolks and swirl in the cream. Isn't it pretty enough to eat or even wear!! I have been known to do both similtaneously. There will be no pictures of Vida wearing/eating chocolate mousse, no one deserves that kind of punishment, least of all ME!!!
Red is my favourite colour. Apparently it symbolizes strength, not too sure about that one. This chocolate mousse leaves me weak at the knees!! Anyway, I still trying to beautify these little beauties. I will not sure you the other 40 photos I took that just did not make the cut. I tell you I admire photographers, this stuff aint easy.

This stuff is truly drinkable prior to it's setting time in the fridge. No, I have not been known to drink it, not often anyway....

Chocolate Mousse

(I always double this recipe but you don't have to)

I 200gm block of Nestle Double Blend (This is milk choc I never use dark)
2 eggs seperated
1 cup cream (just ordinary whipping cream)
2 teaspoons caster sugar (probably not necessary at all)

Melt chocolate (broken into pieces) in the microwave. I usually zap it for 1 minute, try stirring and if it isn't all melted, I give it 1 minute more. Chocolate is very deceptive in the microwave as it holds it's shape until you stir it, making you believe it has not changed texture at all when it has.

Once it's melted I add the egg yolks, it may seize a little on you but try alternating the cream with the yolks to get things moving along.

Beat the egg whites until soft peaks form and add your sugar slowly (if using). This is then slowly and gently incorporated into the chocolate mix. I do a third of the whites first and mix it in well then I add the rest and am far slower and gentler. I am then ready to pour this into my huge bowl and top it with fairy floss when I am ready to serve it, or I do individual ones and maybe grate some chocolate on the top for decoration. I have been known to add a couple of teaspoons full of ground coffee into the mix and a few whole beans in the glasses upon serving for a different twist. Also looks really cute if you serve it in coffee cups (expresso) with a little dollop of cream on top and some cocoa sprinkled ontop so it looks like a cappacino.

Try it, is is yummy and I am sure you will present it better than I did but honestly it tastes so good you will forget what it looked like, it will be gone so quick...

Pismaniye.... Turkish Fairy Floss...

2007-10-15T07:44:00.001+10:00

Truffle this one is for you!!

This is the turkish fairy floss, similar in some ways to the Irian fairy floss...
Usually I get the three colours you see on the pack but to my surprise this pack only has the creamish colour... unlike the Iranian fairy floss these don't appear to have a flavour, if they do it is so mild I have not noticed. It is not as stringy or long as they Iranian so for presentation probably not quite as good...

I buy this from Oasis Middle Eastern Bakery in 9/993 North Road, Murrumbeena, you will find all sorts of imported goodies here. They made lovely filled breads and "pizzas" and sweets. You can have a coffee there too. The nuts and spices are unreal and their prices are spectacular. They also make their own dips by the truck load. The floss is less then $10 (I think about 8-9 dollars) and probably twice the size of the Iranian fairy floss I buy at Essential Ingredient and pay almost $14 or more... The colours of the Iranian fairy floss are prettier and more varied and there is a slight flavour too, but for what I mostly use it, I need qantity. I top a big bowl of chocolate mousse with almost the entire pack of the Turkish floss. It seems to have a real wow factor with all my friends and family. Speaking of which I must post my chocolate mousse that I adapted from an old recipe I have been using for over 20 years. But that is another day.... Vida x

Me and my kitchen...

2007-10-13T12:06:00.001+10:00

This is my kitchen window, this is what I see when I look out whilst I cook. We are on the fifth floor and it's Parisesque in that all I see are rooftops... I do feel blessed... I also miss the greenery most people look at whilst in their kitchens. I do miss seeing trees and gardens when I look out. I really only see the tops of the trees but gladly (it was a HUGE fear for me) I can still hear the birds in the morning!!

This portrait used to hang in our loungeroom back in the old country. I am two years old and I don't think I like having my photo taken. I am flanked by my older sibblings. Our clothes and my "dainty" ribbon are painted on as is the background, can't you tell???? I guess it was the latest and greatest of the photography world back then. The picture was left with my grandmother when we journied to Australia in 1971 and when I married and went back in 1986 for my honeymoon, my dear grandmother bestowed it upon me. She did however refused to part with the other picture in her safekeeping, a portrait of my parents in their prime. Memories are to be treasured... Vida x x x

P.S. though I hope everyone who sees my blog enjoys it, it is primarily a journey for myself and a reminder for my daughters. It may be an insight into their mother that they otherwise would not have had. I want to give them that... V x

Chilean Chicken Casserole with Chilean Style Rice...

2007-10-12T13:52:00.001+10:00

This is the finished product, it really is very tasty and I hope you try it.

6 chicken drumsticks
1 onion chopped finely
2 carrots peeled and sliced
2 cups of frozen or fresh peas
1/2 teaspoon of cummin powder
1/2 tub tomato paste
3/4 white wine
salt

Method

Brown and seal the chicken pieces in a little oil. Add the onion and fry a further 5 minutes until soft and translucent. Add the carrot and cummin. Next add your wine and cook out the alcohol for a couple more minutes. Add the peas and a cup of water. Cook for 20 minutes then finally add the salt and tomato paste.

This is served with rice as follows:

Vegeta is a powdered stock that my mother has used for almost 40 years. I use it to add to anything savoury I am wanted to add flavour to. Try it, it is really handy to have in your pantry.

This is the final stage of the casserole prior to stirring in the tomatoe paste and the last five mintues of cooking. This dish's flavours develop overnight so if you have some left or want to make extra it is even better the next day.

These are the ingredients for your rice except for the water.

Half a green capsicum, roughly chopped
2 cloves of garlic crushed
2 teacups of rice (long grain)
Salt
3 1/2 teacups of boiling water

Method

Fry the capsicum pieces in a little oil, when the aroma is released (only 1 minute or so) add the crushed garlic and almost instantly (the garlic will burn quite quickly) add you rice. Fry this until you see the rice starting to look transparent (1 minute), next add around a wooden spoon full of salt, this seems a lot but rice really needs it. Add the boiling water, taking care as it will bubble quite violently with the hot rice. Put a lid on and turn your stove top to it's lowest setting (gas or electric). In 10 to 15 minutes all the water will be absorbed and the rice will be quite fluffy when you rake it with a fork to check. I usually just grab and few grains and taste it for softness. The rice is not mushy, it holds it shape perfectly and should be soft. If it is slightly firm in the centre, just turn off the stove and leave the lid on for a minute or two to continue absorbing any liquid or steam. You should not have any water swimming around the bottom of the pot, it should all be absorbed by the end of the cooking. If you over cook it, the rice will start to brown at the bottom and burn.

This is how Luis mother cooked this dish and the rice for more than 30 years. I cook it for my family and it is quite popular. It is an easy, quick and tasty dish to cook and eat, so I say again, I hope you try it.

Vida

Jamie's at my home...

2007-10-12T11:35:00.001+10:00

With christmas just around the corner, I got my present early and since I never look a gift horse in the mouth, I don't care why but I have to tell you all that Angus and Robertson has Jamie's latest book for half price. I paid $32.50 for this beautiful book and I am happy, happy, happy - it combines all my loves in life, cooking, shopping and bargains!!!!!!!! Cannot get any better than that for me, I have to say.

If you will excuse me, I have a date with Jamie at home.... Vida

Nice Matters Award - who me???

2007-10-11T13:33:00.000+10:00

The lovely Hannah (http://www.hannascountrykitchen.blogspot.com/), has nominated me for the Nice Matters Award and I am please to forward it onto seven other bloggers that I think are worthy of this award. The award is for being a good blogger friend, encouraging fellow bloggers and making the blogging world a better place. (Forgive me Hannah, if I did not get that right, I was trying to remember it all because I don't know how to copy it across). What can I say, I am a novice!!

http://www.thefowlerfam.blogspot.com/ Pigeon Pair who started me on the whole blogging road. Without Christie I would not be.

http://www.hungryhampster.blogspot.com/ Hungry Hampster who regularly visits and posts nice comments and has a great blog.

http://www.theflyingapple.typepad.com/ Angelika who posts desserts like my dear mother made. Visiting is like going home.

http://www.parisparfait.typepad.com/ The lovely Tara who is generous enough to take time out of your extraordinarilly busy world to write to little old me. She posts the most glorious photos of Paris and lives the dream I dream.

http://www.doriegreenspan.com/ The wonderful Dorie who had almost six hundred comments to her competition but took time out to write to me and thank me for my comments.

http://www.luculliandelights.blogspot.com/ The sweet Ilva, who takes the most beautiful photos and makes time for everyone. Tuscany, my second dream of dreams.

http://www.eatmefood.blogspot.com/ These guys post delicious foods and puts their own twist on food and life. How wonderful diversity is! And they're Melbourne boys, what more can I say.

Thanks again Hannah for the honour and happy blogging to everyone. To all those I did not mention, you know I love you regardless!!

Vida x x x

Salad Simple!

2007-10-10T19:58:00.000+10:00

Spinach leaves, pinenuts that were toasted, haloumi cheese that I fried til golden,
Some leftover baked pumpkin from last nights roast...
Dress it all with balsamic vinegar and some olive oil, a little salt and freshly ground pepper...
Toss it all and enjoy, some chicken would have been great but none of that was leftover...

France...

2007-10-10T12:48:00.000+10:00

This is the place that I stayed at whilst in the south. It's called La Combe de Tayac http://www.lacombe-perigord.com/ and is in a little valley called Les Eyzies. It is about 5 hours drive south of Paris.

This is my I might be the talk of dinner parties for years to come look... you see I love dessert so much that all those that did not in our group, decided I should have theirs. So with a choice of 4 over lunch, I had FOUR desserts and the rest went begging...

These are friends of the Chef taught our course and I was lucky enough to be invited to lunch in the fabulous Paris apartment. They even sang me happy birthday in French and had glorious cake for me...

This is my kitchen in our old home in Malvern East, the girls made a welcome home banner for my return. I had been gone for 5 weeks and they appreciated me being back even though their father had done a tremendous job in caring for them... If there is any interest I will post more photos of my French Fantasy....

Sunset....

2007-10-08T19:12:00.001+10:00

This is the view I have from my balconey. We are on the fifth floor and though you cannot see it past the sunset, the sea is beneath that beautiful sun setting... Bring on summer I say....

Chocolate Balsamic Vinegar

2007-10-08T15:23:00.000+10:00

This is taken from Real Chocolate cook book. Chantal Coady of http://www.rococochocolates.com/ in London wrote this book.

She says "I have found this little invention totally invaluable. As well as its obvious uses, say in salad dressings and deglazing pans to make gravies and sauces, you will see it delivers the chocolate element in lots of my savoury recipes. It does, though, also lend itself to dishes other than savoury - just try it over fresh strawberries. For a more piquant version to use with red meat and cheese dishes, like Welsh rabbit, add 100ml Worcestershire sauce.

Chocolate Balsamic Vinegar

1oog white caster sugar
100 ml vinegar (I used equal parts cider and cooking balsamic)
30g grated real dark chocolate (at least 70%)

Gently heat the sugar and vinegar in a small deep pan until all the sugar has dissolved, then allow to bubble gently for 5 minutes.

Take off the heat, whisk in the chocolate well and leave to cool. When cool, stir again quickly. Pour into a small clean jam jar to store until needed.

(I warm it in the microwave for a few seconds, with the lid off, until I have a liquid consistency).

I have made fresh pasta and filled it with cooked potatoe and fried brown onion (until it's really browned and caramelised) like a ravioli and drizzled this sauce over it, some grated parmesan and toasted pinenuts and my vego friends have LOVED this recipe. Also last weeks pizza recipe as I showed you.

Enjoy, Vida

Pizza Friday....

2007-10-06T15:30:00.000+10:00

I decided to make pizza (from scratch) on Friday for dinner. I made the usual pizza base, flour, water, sugar, salt and yeast. The sauce, fry and onion, a clove of crushed garlic and add a can of tomatoes and reduce down to a thick sauce.
This is my secret little addition, so secret I had to blur the picture (NOT). This is just my bad picture taking skills, that's all.
I topped the pizza with cooked eggplant (aubergine) and goats cheese, buffalo mozarella, normal mozarella, pine nuts and some grated permasen cheese, it was supposed to have olives and capers but I forgot.
I forgot because I was busy arguing with Alana about her not wanting any of the above on her pizza but in the end she relented and loved it...
Here you can see my secret sauce swirled on at the end of the cooking and in readiness for serving. My sauce is just a balsamic vinegar reduction (boil sugar and vinegar until syrupy) and my secret is that I swirl dark chocolate (70%) in at the end... it is sweet, sour, almost bitter with the dark chocolate and really tasty. I have been known to put this on meat, pizza, filled pasta and stawberries and pavlova... but these are all future blogs... so for now I hope you like my Pizza Friday...

Alana babysits the Pigeon Pair

2007-10-01T17:52:00.000+10:00

After the initial two second upset and almost tears Ryder managed to forget all his woes...
He loved searching for his letter "R" but the best he got was an E which is PART of Ryder...
Miss Willow decided my bed was very snuggly...
Her chubby little clenched hands were edible...

She slept for almost all of the visit... highway robbery to charge for such fun but a girls got to shop so off to Chapel we go.....

Completos (Chilean Hot Dogs)

2007-09-29T20:26:00.000+10:00

Start with nice fresh rolls, I like them a little crispy rather than soft
Make some mayonaise with egg yolks and oil, slowly adding the oil
Stirring constantly and adding more oil as you go
I add salt and lemon juice to the end result
Mashed avocado with a little oil and salt

Chopped tomatoes with a half clove of crushed garlic,

The last item (along with the sausage) is AJI (pronounced Ahee) which is a salsa made of onions, garlic, crushed chillies, corriander (cilantro), lemon juice, oil, salt and pepper...

Red Peppers

2007-09-26T10:40:00.000+10:00

If I see red capsicum on sale I try and buy a kilo or so and roast them for preserving...

I put them sliced up, under a grill and blacken them as much as I can so that they are well cooked therefore giving extra flavour and softness...

Cover them in glad wrap and let them steam their skins almost off and then you peel the skins right off...

Once I have them peeled I dress them with salt and balsamic vinegar and lots of olive oil... I dress them whilst they are still warm so they absorb the flavour... If I feel that they are not soft enough or perhaps I did not cook them long enough or indeed if they were not ripe enough on picking, I will throw the whole lot into a frypan and cook them off... reducing the vinegar and softening the capsicum and sweetening the entire taste...

I often add these (chopped up) to any tomatoe based sauce I am making... I use it on a cheese platter in a little bowl... I love it with my eggs and bacon as a side dish... it is great in toasted sandwiches or any sandwich really... I think it's yummy in a savoury tart with goats cheese and caramelised onions... really you can do what you like with it... I keep it in the fridge topped up with oil to stop the air getting in and it will keep for a few weeks...

Enjoy......................

Pierogi and then some...

2007-09-18T13:25:00.001+10:00

The filling is boiled mashed potatoe, cottage cheese and I egg...

The outer is sort of pasta, it's plain flour, an egg and warm water...

I roll it out so I can cut it...

The bits I have cut I then roll into little balls...

I roll these out with a jar or glass...

Until I get a little round shape the size of my palm...

I fill this with about a teaspoon of filling...

Close it tight by pinching it avoiding air pockets...

I shape it into crescents...

Line them up and either boil them or freeze them or both...

This time I made a tomatoe sauce with basil...

Topped it with cheese and baked it in the oven, yum...

Apple and Raspberry Crumble

2007-09-16T20:41:00.001+10:00

This is something I cooked pre-blog days so it was winter and it was appropriate and delicious...
I used my father's beautiful apples from the farm...
And the last of his raspberries I had left in my freezer...

Sorry to say I did not take a photo of the final/cooked product so I am randomly showing a photo of a pancake stack that I took with me to a dear friend's dinner as my contribution... I had filled it with grated chocolate, nutella and grated walnuts. I alternated the three and I topped it with chocolate sauce and cream and the hostess kindly served it up swirling the chocolate sauce and cream and made it look great... AGAIN I did not take photos so please feel free to use your imagination!!!!!! P.S. I will get better at this blogging capper, just give me some time...........

Faded Rose

2007-09-15T23:25:00.001+10:00

Sometimes I just cannot bear to part...

With something so pretty...

but sadly faded...

Cake for Veronica

2007-09-14T15:58:00.000+10:00

So it's obviously a chocolate cake but I use sour cream in the mix so it's beautifully moist...
Slice it up in to or you could have baked it in two lots...
This is melted chocolate, icing sugar, butter, sour cream and golden syrup and...
It goes in the middle and on top for extra effect...
See, perfect... get your fork and eat your way silly like Veronica and I did...

Happy Birthday Dearest Veronica.... x x x x

Pavlova for Adele

2007-09-12T10:51:00.000+10:00

It's Adele's 18th Birthday today and I am making her a pavlova... must make a decision about which candles to use...

Start with a clean, copper bowl if you have one, vinegar and salt or lemon juice and salt will make it cleam and get rid of any oily residue...
Weigh out your sugar... my dear father came to Melbourne with a handful of possessions and this is one of them, he bestowed it upon me... I miss him dearly...

So fresh are these eggs, they still have the poop on them... a trip to Daylesford and the bonus was eggs on the side of the road for sale and a huge bag of freshly dug potatoes... life is good...
The trick with pav is to add the sugar slowly, think of making homemade mayonaise and the way you slowly add the oil, well it's the same with pav, the sugar must melt into the mix...

Mix for at least 10 minutes adding the sugar the whole time, you will see your mix changed shape and become quite firm and glossy....
Pile it high as it does spread quite a bit, and bake in a slow oven 160 should do for about an hour... Next picture is the end result after baking and decorating, now eat it!!!!!!!

(P.S. I used raspberries, rose petals and almond slithers and cream of course. I have also done this pavlova with pink food colouring and rosewater in the mix prior to baking, oh and I decorate that one with one other tiny detail, mint leaves from Roger's herb garden, thanks Rog!!)

Rainy days and Mondays...

2007-09-11T09:32:00.000+10:00

Rain running down the balconey.... Plants....
New growth... a sign of spring....
View out of bedroom window, the shadow is our building...
Soon the trees will not be bare anymore....

Meet Alana

2007-09-11T08:27:00.000+10:00

This is Alana, my middle daughter. I have a set of three. She is in the stairwell on her way out.

The last photo is of her and Mr Wayne Cooper (fashion designer) when I took her to the Melbourne Fashion Show in the city last year. We had the best mother and daughter day ever. We had sweet tiny cupcakes and champagne (drinks only for mummy) at the show, she got to meet Wayne and was very shy so of course Mum was SUDDENLY good enough and not embarrassing enough, to speak on her behalf, hence the photo and kisses for us both I might add. He spent as long as we wanted with him, in fact we ended the conversation as we felt we were hogging his time. He was very encouraging and extremely open about his life, his family, his home... he was truly lovely. I thought we should end the day with a girls luncheon and took Alana to Grossi Florentino. Alana went to school with Loredana Grossi, Melissa and Guy's daughter. On our way there I found a twenty dollar note on the ground at my feet, a sign of luck I thought. Alana said Mum you have all the luck, so with that I handed my luck (the $20 note) over to my middle child, there, now she will never have middle child syndrome, RIGHT, I should at this stage hear you all say YES of course she won't.........

Girls weekend at Pallazzo Versace

2007-09-10T17:18:00.001+10:00

The lovely Hugh Jackman at the next table for breakfast, yummy!!!

This is Ella enjoying her afternoon tea.

Me enjoying the view and relaxing...

Alana's coffee...

My coffee and cake... take a good look at that coffee... dangerous curves...

My coffee, a close up, sorry am not savvy minded enough to turn it around so just bend your necks please!!

2007-09-10T11:49:00.000+10:00

This is a photo of our cooking group and teacher in the Dordogne three years ago, when I ran away from home at 40 ala Mary Moody who did it at 50 - I was always ahead of my time... or was I always in a hurry not to miss out... who knows, it's one of the two. Di Hologuie was our teacher at the course was held in La Combe, in a tiny little valley called Les Eyzies de Tayac. I wanted to follow Stephanie Alexander to the South West of France and indeed she took this very course but in April that year and I wanted to do it for my birthday in May. It was the adventure of a lifetime and I met the beautiful Yanti Brown (hands on chin) and we have remained firm friends. Going halfway across the globe alone was the most empowering experience and as a lovely bonus my family appreciated me when I got back albeit for a short time. The course was only week long but I did squeeze in another four weeks of travel to England and Yugoslavia as well as my France adventure.

2007-09-10T11:10:00.000+10:00

This is me!
This is lime brulee, I add kaffir lime leaves to the heated cream and to the eggs and sugar I added lime juice and zest, the rest is as for normal brulee. The cake is an flourless almond and cake, really dense and moist, I think it was a Bellinda Jeffery recipe. Being still winter when I made these I had to use frozen raspberries but they were great anyway.

tag

2007-09-08T18:12:00.000+10:00

* I am 43 years old (that's one and probably the hardest one).

* I went to Princess Hill High School and grew up in Carlton.

* I was born in the former Yugoslavia and have been back twice since and still speak the language though not that well. I have been to Chile, Easter Island, Taihiti, Fiji, France, England, Austria, Germany, Switzerland, Italy, Greece, Indonesia but I always return to Australia.

* I wanted to be a hairdresser when I was a teenager.

* I love to bake and eat cake... and I listen to Opera whilst I clean.

* My father had blue eyes.

* My neighbour once said I had dangerous curves and I adore her for it... (surely that is enough dribble about me).

I cannot tag because I don't know any bloggers except Christie and she has just been tagged and tagged me so I will list my favourite sites instead.

* Paris Parfait

* Hanna's country kitchen

* Eating with Jack

* Lucullian delights

* Eat me!

* Sara Cooks

* Octobre Rose

* Paris Breakfasts

Gotta get moving...

2007-09-08T18:00:00.000+10:00

Ok, I have not posted since I started this blog because basically I forgot all about it and concentrated on reading everyone else's, but now the gorgeous Christie has tagged me and I will have to pull out my finger. I might actually be able to do this as I have done the whole facebook thing so we'll see.

First let me check those tag rules and get straight back to you...

Baby it's cold outside...

2007-06-27T11:15:00.001+10:00

It is blowing a gale... I am contemplating tying the dog down on the terrace so she does not blow away in her house...

FINALLY

2007-06-24T13:20:00.000+10:00

This photo if of the lobby in Pallazzo Versace where I took my daughters for a girls weekend back in April. We were lucky enough to have breakfast just one table away from Hugh Jackman and his friends, it was quite a treat.

yippee! im up and running thanks to my baby girl ella.