Last weekend I decided to churn my own butter out of cream and make some banana bread. This was my first attempt at churning and it was very rewarding! Don’t think I’ll be doing it on a daily basis but I think if I am in need of some buttermilk I might just do it again – doing it in the food processor was a breeze.
Not pretty, but so delicious!
The cake came out nice and light thanks to the buttermilk in the recipe. Recipe was from Coles Magazine September 2016 – which is my new favourite publication. Lots of easy seasonal recipes – well worth the effort!
About a year ago, I made some peacock profiteroles and there were many readers who suggested that I made a turkey version for Thanksgiving. Well – here they are. Turkey profiteroles!
20g cocoa powder
50g dark chocolate, melted
50g white chocolate, melted
Red and orange gel food colouring (do not substitute with liquid)
Nutella, for filling
Template (create your own or feel free to modify my peacock template one to suit)
1. Preheat oven to 200 Celcius.
2. Place water and butter in a pot and bring to a simmer. Add flour and cocoa powder and cook while stirring until it forms a ball. Add the eggs one at a time and beat vigorously and mix until mixture is glossy and comes together.
3. Place dough in piping bag and pipe out small round circles onto baking paper. Bake for about 15-20 minutes or until dry. Leave to cool.
4. Fill profiteroles with Nutella using a piping bag.
5. Colour the white chocolate red and orange using gel food colouring.
6.Pipe melted chocolate onto wax paper following the prepared template. Sequence is displayed in the diagrams on the left. You can watch my chocolate bat tutorial for more information regarding piping chocolate and releasing the pieces from the paper.
7. Assemble by cutting small slits into the profiterole and gently easing the chocolate pieces into the slots.
That’s pretty much it! It’s actually not that difficult, just a little fiddly though due to the delicate nature of the chocolate pieces. Below is my sketch for the project. In regards to the styling – I didn’t do much. It isn’t autumn in Australia at the moment so autumn props such as acorns and pine cones etc are not available at the moment unfortunately.
That’s it for me this time – let me know what you think!
In Australia, a hedgehog can mean the animal or the treat. Today, I decided to combine the two of them and make hedgehog hedgehogs!
250g plain biscuits, coarsely crushed
1/2 cup dessicated coconut
1/2 cup caster sugar
1/4 cup cocoa powder
100g dark chocolate
1 tsbp golden syrup
100g chocolate (for dipping)
100g chocolate chips (for decoration)
Black piping gel
- Combine all the ingredients of the first list together.
- Mold into egg shaped pieces and leave in refrigerator to set for an hour or two or until firm.
- Dip pieces into dark chocolate and decorate with chocolate chips, black piping gel and nuts.
Below is my rough sketch – originally i was going to do a huge one made out of Hershey’s Kisses as well but decided against it due to the sheer amount of chocolate I would have to consume. Might be cool for one of you guys to make it instead though!
Honey and camomile – my new bedtime beverage before I drift off to sleep on my duck down pillows, which are incidentally my favourite kind of pillow, regardless of how unhygienic and allergy causing it supposedly is.
Here’s my sketch of my vision of what I think my cupcake should look like. Apologies for my drawing skills – drawing was never my strong suit.
Also, on a side note – I would like to tell you that all was not fine and dandy in the kitchen when I attempted this recipe. I photographed my egg disaster:
Tip of the day : Make sure all utensils are absolutely spotless before attempted to beat your egg whites, otherwise…. well – let this photo be a cautionary tale.
Onto the recipe!
Ingredients (Makes 6 cupcakes)
1/2 cup self raising flour
1/3 cup caster sugar
1/4 cup buttermilk
1 tsp vanilla
3 tabsp vegetable oil
1 teabag of camomile tea
1 egg white
25g caster sugar
Plastic ipettes (I got mine off eBay)
Fondant bumblebees (tutorial here)
1. Preheat oven to 160 Celcius (fan forced). Mix all the cupcake ingredients together and beat with an electric mixer for about 5 minutes or until light. Pour into a piping bag and pipe into cupcake liners for the neatest result. Bake for 20 minutes or until cake springs back when lightly pressed.
2. Whip egg white into soft peak stage in an electric mixer. Meanwhile, heat sugar and water to 121 Celcius. Pour sugar mix into egg white while mixer is running at low speed and then turn up to high speed. Continue to whip for another 5 minutes or until cool.
3. To decorate, watch the video tutorial I made here.
If you wanted to know what my photography set up was, here it is! Just the usual settings – 60mm 2.8f shot with a Canon 7D and edited with Lightroom 4.
My favourite part of Halloween has most definitely got to be the pumpkin carving.
I did it together with a few friends and this was the pièce de résistance, carved by my extremely talented friend:
In case you were wondering, the moon was suspended using a length of flower wire and was curved to insert into the pumpkin and the moon at an angle rather than straight for retention purposes.
It was highly enjoyable – looking forward to next Halloween.
I had an abundance of dried dates leftover from baking some sticky date puddings. After an extensive amount of Pinterest-ing and Google-ing, I decided to give chicken tagine a go with a few modifications of my own based on what I had available in my pantry.
Yes, this blog tends to be leaning on the dessert side but I thought I’d branch out today.
I had this spice mix in the pantry but you can use any Moroccan spice mix you can get your hands on with this recipe.
Chicken Tagine with Dates
3 tablespoons Moroccan spice mix
6 chicken drumsticks
3 tablespoons oil
1 tablespoon minced garlic
2 onions, diced
1 1/2 cups chicken stock
2 tablespoons sugar
Salt to taste
1 can diced tomatoes
1 can chickpeas
1/2 cup dried dates
1/4 cup walnuts
Coriander to garnish
- Heat oil in frying pan.
- Coat drumsticks in spice mix and fry for 1-2 minutes each side. Remove from pan.
- Saute onions and garlic in oil. Add in chicken stock, tomatoes and drumsticks and leave to simmer for 20 minutes, or until drumsticks are cooked through. Season with sugar and salt to taste.
- Add in chickepeas and dried dates and continue to simmer for another 5 minutes.
- Remove from heat. Serve with chopped walnuts and coriander.
- Serve with couscous or rice.
I really enjoyed making this – as I mentioned before, I usually expend my energies on dessert items so this is very different for me. Hope to pursue more savoury cooking soon.