Delightful Cooking

The Perfect Chocolate Icing

2011-12-18T06:32:00.000-08:00

The Perfect Chocolate Icing
This Icing is rich and creamy, can be used as frosting on any cake! We use Valrhona Chocolate but any good quality Chocolate will also do.

Ingredients-

140 grams unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup unsalted butter, softened and cut into pieces

450 grams confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Method-

Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool.
Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes.
When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

2011-11-09T06:52:00.000-08:00

Ma Po Tofu
A quintessentially Chinese dish, using Tofu, one of the healthiest proteins. This is easy to make and tastes wonderful on a cold, winter day.

Ingredients

1/4 c. chicken broth
2 tbsp. hot bean paste
2 tbsp. soy sauce
Kosher salt
1 lb. silken tofu, drained and cut into 1/2-in. cubes
2 tbsp. corn, peanut, or canola oil
1/2 lb. ground pork shoulder
1 tbsp. plus 1 tsp. finely minced garlic
1 tbsp. plus 1 tsp. finely minced peeled fresh ginger
1 tbsp. cornstarch
1 1/2 tsp. Japanese sesame oil
1/2 tsp. toasted Sichuan-peppercorn powder
3 tbsp. thinly sliced scallions
Steamed rice

Wok or large heavy skillet
Sieve

Method

Step 1: Combine broth, bean paste, soy sauce, and salt

Combine the chicken broth, bean paste, soy sauce, and a dash of salt to taste in a small mixing bowl to make a sauce. Set aside.

Step 2: Poach tofu in a saucepan

Heat a medium saucepan filled with water until it reaches a simmer. Reduce heat to low, and slide the tofu into the saucepan. Keep the water at a low simmer while continuing to make the rest of the dish.

Don’t let the water reach a full, rolling boil. Boiling the tofu will give it a rubbery feel.

Step 3: Heat oil in wok

Heat a wok or large skillet over high heat. Add 1 1/2 tablespoons corn, peanut, or canola oil to the wok, and swirl it around to coat the skillet.

Step 4: Add pork and cook

Add the ground pork to the heated wok and cook until no longer pink. Break up clumps of meat as you’re cooking. Add the remaining 1/2 tablespoon oil to the meat if it begins to stick to the wok.

Step 5: Add garlic and ginger; stir in sauce

Add the garlic and ginger to the wok, and continue cooking for an additional two minutes. Stir in your reserved sauce, and return the mixture to a simmer.

Enjoy!

2011-11-09T06:38:00.000-08:00

Easy oven Baked Fish-

Asian Style!

This dish, part of our Winter Menu is an easy dish, with bundles of flavor and nice in winter!

Ingredients

2 whole fish, about 450g each (we used tailor)

2 tbs vegetable or sunflower oil

1 tbs sesame seeds

2cm piece ginger, peeled, cut into wafer- thin strips

1 red chilli, seeds removed, cut into thin strips

1/3 cup (80ml) soy sauce

1 tbs white wine vinegar

2 shallots (spring onions), sliced diagonally, to garnish

Steamed rice, to serve

Serves 2

Method

Preheat the oven to 220°C.

Clean and scale the fish. Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).

Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.

Sangria Granita

2011-10-04T04:58:00.000-07:00

Sangria Granita
This one's a real delight! Sangria: a real pleaser, with origins in Spain and the Iberian Peninsula. Uses lovely oranges and other berries in season to make a wonderful dessert!
The beauty is that you can use any ordinary wine and convert it into this summery drink with abundance of flavor!

Ingredients-

1: cup Cabernet Sauvignon or other dry red wine

1: cup Moscato or slightly sweet Riesling wine

1/4: cup water

2: tablespoons sugar

4-5: slices lemon

4-5: slices orange; Any other seasonal fruit or berry can also be put in the pitcher.

Soft Centered Chocolate Pudding with Raspberry Cream and honeycomb Chunks

2011-09-24T23:05:00.000-07:00

Yummy Soft Centered Chocolate Pudding with Raspberry Cream and Honeycomb Chunks :)
Wow, this one is a real delight!, a real showstopper. There's something quite extraordinary about the greedy silence that falls over the table as you put these out.
Ingredients-
Honeycomb
365g castor sugar
140g glucose
110ml water
1 teaspoon bi-carb soda

Chocolate puddings
125g butter
150g 70% cocoa dark chocolate
2 eggs
2 egg yolks
125g castor sugar
1 teaspoon vanilla extract
55g self raising flour

Raspberry cream
300ml thickened cream
2 tablespoons icing sugar
200g punnet raspberries, crushed

Raspberry essence
90ml water
200g punnet raspberries, crushed
2 tablespoons castor sugar
4 pieces lemon rind
Juice of ½ a lemon
Whole raspberries, to decorate

Method

Preheat oven to 170⁰C.
Line a deep baking tray with grease proof paper and set to one side, for the honeycomb.
Place sugar, glucose and water in a large saucepan over a high heat and bring to the boil, stirring until sugar has dissolved. Reduce heat to medium low and simmer until mixture brings on a faint golden tinge.
Add bi-carb, whisk mixture quickly and pour into prepared tin. Set aside to cool for 45 minutes.
For chocolate puddings, grease 4x150ml capacity oven proof ramikins with butter and arrange on a baking tray.
Melt butter and chocolate in a heatproof bowl place over a saucepan of simmering water, stirring occasionally. Allow to cool slightly.
Place eggs, yolks, sugar and vanilla in a bowl and whisk until thick and pale. Fold in flour until combined. Gently fold in chocolate mixture, pour batter into moulds, filling each ¾ full. Bake for 10-12 minutes or until risen. Puddings will be set but wobble in the centre. Allow to cool for 5 minutes, run a pallet knife around the edge of each pudding to loosen and invert onto serving plates.
For raspberry cream, place cream and icing sugar in a bowl and whip until soft peaks form. Fold in crushed raspberries until just combined.
For raspberry essence, place all ingredients in a large saucepan over a high heat and bring to the boil. Reduce heat to low and simmer for 5 minutes or until reduced to syrup. Strain through a muslin cloth placed over a jug.
To serve, take a serving plate with an inverted pudding. Place spoonfuls of raspberry cream, chunks of honeycomb along side with a drizzle of raspberry essence.

Bon Apetit!

Penne Arrabiata

2011-09-04T03:39:00.000-07:00

Penne Arrabiata

delicious,delightful and easy to cook!

Ingredients
200g dried penne
1 can of chopped tomatoes
3 tbsp olive oil
half an onion, chopped
1 garlic clove, chopped
1 tsp chilli flakes
salt and black pepper
pinch of sugar
grated parmesan, to serve

Method
1. In a saucepan, gently cook the onion and garlic in the olive oil until the onion has softened. Add the chopped tomatoes, chilli flakes and sugar.
Season with salt and pepper and simmer for 25-30 minutes until thickened.
2. Meanwhile, cook the pasta in plenty of salted water until cooked \'al dente\', and then drain the pasta.
3. Add the pasta to the sauce and mix in well. Serve with grated parmesan.

Buon Apetito!

Serves 2

2011-08-20T05:43:00.000-07:00

Good ol' Apple Pie
What's better than a slice of Warm Apple Pie served with Vanilla Ice Cream?

Ingredients
Pastry150g plain flour
120g butter, cubed
2 tablespoons crème fraiche

Apple filling3 granny smith apples, peeled and diced
½ cup castor sugar
¾ cup water
½ vanilla pod, seeds scraped
1 egg, beaten lightly
1 teaspoon Demerara sugar

Cooking and preparation: 60 minutes
Serves: 2

1. Preheat oven to 190'C.

2. For the pastry, combine flour and butter in a food processor and process until it resembles breadcrumbs. Add enough crème fraiche to bring it together. Tip onto a bench and press mixture together until it just forms a dough. Shape into a disc and wrap in cling film. Refrigerate 10-20 minutes.

3. For the apple filling, place apples and sugar in a medium saucepan with enough water to just about cover them. Add vanilla pod and scraped seeds, bring to the boil, reduce heat and simmer uncovered until apples are tender but still hold their shape. Remove from heat and cool to room temperature.

4. To form the pie, roll the pastry between two sheets of baking paper. Slice pastry into four even pieces and lay one piece into a 10cm pie tin, pressing gently to fit and trimming edges. Repeat with second pie tin. Blind bake for 10 minutes or until just cooked. Cover each pie with another piece of pastry to make the lid, press down firmly on the edges to seal and trim neatly. Brush lids with egg wash and sprinkle with sugar. Bake for 20-30 minutes until golden and pastry is cooked.

Gulab Jamun

2011-08-20T04:29:00.000-07:00

Gulab Jamun
This is a quintessentially Indian Dessert, satisfies anyone's sweet tooth! (:

Ingredients

1 cup Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons clarified butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

Method

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

Heat the clarified butter on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Serves 10

Nigella Lawson's No Churn Pomegranate Ice Cream

2011-08-20T04:19:00.001-07:00

INGREDIENTS

Tried this out the other day, and it is AMAZING!! Didn't want to make any changes, so have just posted the recipe straight.

2 pomegranates (plus seeds from a third for decoration, optional)
1 lime
175g icing sugar
500ml double cream

METHOD

Serves: 8

Juice the pomegranates and the lime and strain the juices into a bowl.
Add the icing sugar and whisk to dissolve.
Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.
Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
Scatter with some pomegranate seeds before you eat it.

Bombe Alaska

2011-08-20T04:13:00.000-07:00

It's been a long time since we last posted a recipe! ): saw this dish on masterchef the other day and thought why not try it out?

Bombe Alaska

Seriously Yummy!!

Encase creamy ice-cream in clouds of meringue for a magical melting moment.

Ingredients

4 x 2cm-thick slices bought Madeira cake
4 scoops Good Quality chocolate honey nougat ice-cream
2 egg whites
100g (1/2 cup) caster sugar

Method

Line a baking tray with non-stick baking paper. Use a round 7cm diameter pastry cutter to cut 1 disc from each slice of cake. Place the discs on the lined tray. Top each disc with a scoop of ice-cream. Transfer to the freezer for 30 minutes or until firm.
Preheat oven to 220°C. Use an electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Gradually add the sugar, beating well after each addition, until the mixture is thick and glossy.
Spread the ice-cream stacks with meringue. Bake for 3 minutes or until lightly browned. Serve immediately. Serves 4

Amaretto Milkshake

2011-02-04T22:15:00.000-08:00

Amaretto Milkshake
This wonderfully compliments the chocolate Fondant posted last month. We use Disaronno Originale Amaretto, which is safe for people with nut related allergies.
Ingredients-
625ml milk
5 egg yolks
40g caster sugar
1 vanilla bean
2 tbs amaretto

Method-

Step 1: For the milkshake, place 500ml milk in a small saucepan over medium heat. Meanwhile, cream egg yolks and sugar together with a whisk.

Step 2: Split the vanilla bean in half, scrape it's seeds out and add the bean along with it's seeds to the milk. Once it comes to the boil, pour half onto the yolk mixture, and then pour the mixture back into the saucepan, whisking constantly. Place over low heat, stirring constantly with a wooden spoon. Continue cooking until the mixture coats the back of a spoon, then strain into a bowl and cool over ice.

Step 3:Pour the anglaise into a jug and place in the fridge for about an hour.

Step 4: Add 250ml of the anglaise, remaining milk and amaretto to a large jug. Froth with coffee machine steamer or a hand blender until thick and frothy.

Spoon the Amaretto Milkshake around the Fondant and serve.

Enjoy!

Chocolate Fondant

2011-01-05T21:21:00.000-08:00

Happy New Year! :)
What better way to start the New Year than with this lovely, delicious Chocolate Fondant!

Ingredients
Melted butter, for greasing
Cocoa powder, for dusting
200g dark couverture chocolate, we use Valrhona, but any good quality cooking chocolate will do.
200g butter, chopped
4 eggs
4 egg yolks
100g caster sugar
150g plain flour, sifted
100g butter, extra
100g dutch processed cocoa powder or even Hershey's Cocoa powder will work.
Method

1: For the fondant, preheat oven to 180°C. Place a small square of paper in the bottom of 6 ramekins and grease with melted butter and cocoa powder. Place ramekins on a baking tray.

2: Melt the chocolate and butter in a bowl over a small saucepan of boiling water, turn off heat. In an electric mixer, add the eggs, egg yolks and sugar and mix on high speed until fluffy and white.

3: Tip chocolate mixture into a large bowl, pour egg mixture into chocolate mixture and fold together. Fold in flour and mix until smooth.

4: Spoon or pour mixture into ramekins and place in fridge until ready to serve.

When ready to serve, bake in oven for 8-9 minutes.

5: To serve, gently run knife along outside of each ramekin and turn fondant out into serving bowls.

Bon Apetit!

Chocolate Macaroons

2010-12-11T21:12:00.000-08:00

Chocolate Macaroons
This recipe makes delicious Macaroons! The filling needs to be made atleast a day in advance and chilled. This is a true French delicacy, tastes wonderful with tea or coffee.
Serves: 24

Ingredients

Chocolate filling-

3/4 cup whole milk

5 tablespoons unsalted butter

8 ounces bittersweet or semisweet chocolate, finely chopped.

Macaroons-

1 1-pound box powdered sugar

2 cups whole blanched almonds

6 tablespoons unsweetened cocoa powder preferably Dutch Processed, but any good quality Cocoa Powder will work.

3/4 cup egg whites (about 6 large)

Method

For chocolate filling:

1. Bring milk and butter to simmer in heavy medium saucepan.

2. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool.

3. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.

For macaroons:

1. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

2. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Add cocoa and blend 1 minute more. Using electric mixer, beat egg whites in large bowl until stiff but not dry.

3. Fold nut mixture into whites in 4 additions, making thick batter.

4. Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly). Leave it to air for an hour.

5. Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

Assembly and serving: 

Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.

Bon Apetit!

Chocolate Mousse

2010-12-03T22:59:00.000-08:00

Chocolate Mousse
This is an amazing and simple recipe! Makes a delicious Chocolate Mousse. We used Valrhona Chocolate, but any good quality cooking Chocolate available at your local store will also work.

Ingredients

125g good quality dark (55%) chocolate

50g unsalted butter

150 ml whipped cream

2 egg yolks

3 egg whites

45g castor sugar

Method

Break the chocolate into small pieces and melt in a water bath, add the unsalted butter; stir until smooth. Set aside to cool. Whisk the cream in a large bowl until stiff peaks cling to the whisk.
Beat the egg yolks and blend into the cream. Refrigerate.
Put the egg whites into a bowl and whisk until frothy. To start with, add 15g of sugar a little at a time, whisking until the egg whites are smooth and shiny. Gradually add the remaining sugar, whisking until stiff peaks form. Whisk one-third of the egg whites into the cream-and-egg-yolk mixture to lighten it.
Using a spatula, carefully fold in the remainder in two separate batches. Quickly whisk in the melted chocolate mixture, making sure it is thoroughly incorporated.
Refrigerate the chocolate mousse for at least 3 hours, or until firm before serving.

Serves 8

Bon Apetit!

Making a souffle

2010-11-23T03:56:00.000-08:00

How to Make a good souffle
Success with souffles is simply a matter of knowing the rules and following them:

A souffle does have to be eaten as soon as it's ready, so give everyone a due warning.
Traditional souffles are based on a thick, flavored sauce, into which stiffly beaten egg whites are folded. When the mixture is baked, the air trapped in the white expands and the souffle puffs up.
Eggs should be at room temperature.
The main point to watch when making the souffle is that the egg whites are beaten correctly. The whites must have NO trace of yolk whatsoever and the bowl and beaters must be free of grease.

Mince Pies

2010-11-22T00:31:00.000-08:00

Mince Pies

Mince pies can be made ahead, frozen and reheated when required. Use small individual tart cases or tiny petit-fours for baking pies.

The taste of crisp pastry and tangy fruit mincemeat is magnificent.

Ingredients

90g Butter

¼ Cup Caster sugar

1 Egg

1 ½ cups Flour

½ tsp baking powder

1 Beaten egg to glaze

1 cup Fruit Mincemeat

Icing sugar

Method

1. Cream butter with sugar. Add egg and beat well. Sift flour and baking powder and sift into creamed mixture.

2. Knead lightly on floured board. Wrap dough in plastic wrap and chill for an hour. Roll out thin and cut into rounds to fit into lightly greased patty tins.

3. Cut the same number of circles to fit tops of pies. Moisten edges with beaten egg and put 1 tsp fruit mincemeat into each.

4. Make a small slit in each pastry lid. Top each filled pie with lid and press edges of pastry well to seal.

5. Glaze with beaten egg and bake in a preheated oven of 180C (350F) for 20-30 minutes or until pale golden-brown.

6. Remove from oven and dust with icing sugar.

Makes about 12 individual pies or 24 petit-fours size.

Bon Apetit!

Raspberry Granita

2010-11-10T04:42:00.000-08:00

Raspberry Granita
This Raspberry Granita is light on calories and a wonderful treat to the mouth in the evening.

Raspberries are a rich source of Vitamin C and contain 60% of your daily Manganese Requirement

Ingredients
120g fresh raspberries
200ml water
65g caster sugar
1 tablespoon lemon juice

Method
1. Combine the raspberries, water, sugar and lemon juice in a small saucepan, bring to the boil. Reduce heat and simmer until sugar dissolves. Remove from heat and cool.
2. Using a stick blender, process until smooth. Strain mixture through a fine sieve into a bowl and discard the seeds.
3. Place into the freezer for 45 minutes or until almost set, then scrape with a fork to flake.
Enjoy!

This makes 1250mL or 5 cups.

Walnut Brownies

2010-11-03T04:46:00.000-07:00

Easy Walnut Brownies
These Brownies are nice and chocolatey, the walnuts add a nice crunch and are perfect for a snack with coffee or Kids birthday parties.

Ingredients

200g butter

250g good quality dark chocolate, chopped

3 x 70g eggs

1 1/4 cups caster sugar

2 cups self raising flour, sifted

125 g walnuts, chopped

Method

1. Pre-heat oven to 180°C.
2. Place butter and chocolate in a saucepan and melt over a very low heat until the mixture becomes just smooth.
3. Place eggs and sugar in a bowl and beat until pale and thick.
4. Mix in the flour and nuts with a wooden spoon then fold in the chocolate mixture.
5. Divide the mixture in 1/2 and pour each 1/2 into a 20cm square cake tin lined with greaseproof paper.
6. Bake in the oven for 30 minutes or until firm to the touch.
7. Allow to cool and dust with icing sugar.
8. Cut into 24 squares and store in an airtight container for up to 1 week.

Chocolate Chip Cookies

2010-11-01T22:49:00.001-07:00

Chocolate Chip Cookies
Try these wonderful chocolate chip cookies! When consumed warm, the chocolate pieces are gooey and melt in your mouth. You should use a good quality Chocolate like Valrhona, but any good local brand will also do.

Ingredients
180g unsalted butter, softened
¾ cup (120g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (300g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
150g good quality dark chocolate, chopped

Method

Preheat oven to 180ºC.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy.
Gradually add the eggs and beat well.
Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate.
Roll 2 tablespoonfuls of the mixture into balls, place on baking trays lined with non-stick baking paper and press to flatten.
Bake for 12–15 minutes or until golden.
Allow to cool on the trays.

Makes 12.

Honey Caramel Popcorn

2010-10-29T06:43:00.000-07:00

Honey Caramel Popcorn
This makes an excellent snack at kids parties or even while watching a movie!

Honey Caramel Popcorn provides a great amount of fiber packed in these delicious kernels. Corn has:
1. more protein than any other cereal grain;
2. more iron than eggs, peanuts, spinach or roast beef;
3. more phosphorous and fiber than potato chips, ice cream cones or pretzels.

Ingredients-
2 tablespoons vegetable oil
1/3 cup popping corn
1/3 cup honey
2/3 cup caster sugar
60g butter, chopped

Method-
1. Grease a 5cm-deep, 21cm x 30cm (base) baking pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.

2. Heat oil in a large saucepan over medium heat. Add 2 pieces of corn. Oil is hot enough when corn turns slowly in a circle. Add remaining corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a large bowl. Discard any unpopped corn.

3. Place honey, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil without stirring for 5 to 6 minutes or until light golden. Working quickly, pour caramel mixture over popcorn. Stir to combine. Spoon into prepared pan. Set aside to cool completely.
4. Break into pieces and serve in a paper cone(recommended)
Bon Apetit!

Fried Mozzarella

2010-10-28T07:28:00.000-07:00

Fried Mozzarella
This makes a wonderful snack when served with a good salsa sauce (preferably home-made) but you can buy the sauce from your local sauce too.

Ingredients
6 small (1 1/2 inch, or 4 cm diameter) mozzarella balls
An egg, lightly beaten
Breadcrumbs
Oil for frying

Method
1. Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again.

2. Dredge the slices in the beaten egg, and again in the breadcrumbs.

3. Put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.
4. Fry the mozzarella disks for about a minute in hot oil.

5. Arrange them on a serving dish, salt them well

Serves 4

Chilli Cheese Toast

2010-10-27T08:32:00.000-07:00

Chilli Cheese Toast
A wonderful snack! Great with tea.

Ingredients
6 bread slices
1 cup grated processed cheese
2 tbsp Heinz tomato ketchup
2 tbsp butter
1/2 tsp chilli sauce or Tabasco

Method
1. Preheat your oven to 200 degrees celsius (400 fahrenheit).
2. In a mixing bowl, mix the cheese, tomato ketchup, chilli sauce and butter.
3. Spread the mixture on the bread slices.
4. Put on a baking tray and bake for 10-12 minutes.
5. Remove from the oven and cut into triangles.
Bon Apetit!

Cinnamon Toast

2010-10-27T08:16:00.000-07:00

Cinnamon Toast
How long has it been since you've enjoyed this childhood favorite?

Ingredients
4 Thick slices fresh white bread
30g Butter
2 tbsp sugar
1 tsp cinnamon

Method
1. Toast bread under a preheated hot grill.
2. Butter each slice, then sprinkle with mixture of sugar and cinnamon.
3. Return to grill until topping bubbles.
4. Remove crusts and cut into fingers or triangles. And Enjoy!

Serves 2-4

The Most Delicious Mayonnaise!

2010-10-26T07:31:00.000-07:00

Mayonnaise
Try this simple and creamy mayo! Dijon Mustard works best and if you don't have White Balsamic vinegar, even Apple Cider Vinegar will do.

Ingredients

1 Egg

2 tsp Dijon Mustard

1 tsp White Balsamic Vinegar

1 Cup Olive Oil

1 Tbsp Ground Black Pepper (optional)

Method

1. Process the Eggs, Mustard and Vinegar in a small Food Processor or you can also used a Handheld mixer along with 1/4th tsp salt till creamy.

2. Add 1/4th of the oil to the mixture until thicker.

3. Then, Add the remaining olive oil in batches until the mayonnaise is thick and creamy.
4. Add the Ground pepper until combined. (optional)
You can use this as a dressing to any leafy salad!