Archive for the ‘From My Kitchen’ Category

I love gingerbread. The kids love decorating gingerbread. Win/Win as far I I am concerned 😀

Today we baked gingerbread using THIS recipe from Exclusively Food, YUM!, and this is what we created.

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Last year, we made trees
gingerbread trees

2 years ago we decorated a kit house

and 3 years ago we made…..trees….

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Do you make and decorate gingerbread? Made a house?

Here are some from Pinterest to inspire you. Enjoy.

Source: google.com.au via Tanya on Pinterest

Source: google.com.au via Tanya on Pinterest

Source: google.com.au via Tanya on Pinterest

 

Ok, so I touched on these in my previous post about food gifts, but then last night I decided it was time to make some, so went searching for the recipe I use. I don’t do the ones with sultanas, because the hubby wont eat them (the sultanas that is…he does adore rum balls!)

I am not entirely sure where I got the recipe, but no doubt it was a website such as Taste.com.au or BestRecipes or similar.

Ingredients

1/2 cup dessicated coconut

2Tbl spoons cocoa powder

1/2 cup milk powder (Nestle Sunshine is good)

250g plain sweet biscuits (I use Nice usually)

3-4 Tble spoons Rum (I use Bundaberg)

1 410g tin of sweetened condensed milk

Method

Process biscuits in blender or food processor until a fine crumb, then add to mis=xing bowl with other dry ingredients.

Add 2/3 of condensed milk and form into a firm dough, adding extra condensed milk as needed, then mix in the rum. Mix dough well, adding more condensed milk if it is still a bit crumbly. Allow the mixture to firm up a bit, in the fridge if required, then roll into balls about 2-2.5cm in diameter. Put some extra coconut in a bowl, and rolls the rum balls in it to coat. YUMMO!!

 

Ingredients
200g dark chocolate
300mL thickened cream

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Whip cream until stiff peaks form

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Melt chocolate, and cool slightly. Fold 1/4 of the cream into the chocolate.
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Fold choc mixture into remaining cream until combined

Divide into bowls or glasses for serving, and chill til set

On the weekend my nephew shared his first birthday party with our little man, who is 2 at the end of the month. They had a monster theme, and my sister made all the decorations and the lolly bags. I baked and decorated the cakes. It was so much fun!

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Saturday saw the last game of the season for Miss K’s soccer team, so we celebrated their efforts and sportsmanship with some party food. They didn’t win every game, and they didn’t always play against good sports, but they did always play fair and enjoy themselves. Very proud if you U7T4’s

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I will write a proper post soon.

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I call it quick, because I cut some corners. I often whack the veg in the microwave to steam, then allow it to cool. If I have more time on my hands, I sautee or roast the veg accordingly.

Ingredients
2 sheets frozen puff pastry
4 stalks (?) Silverbeet, chopped roughly
1 leek, sliced
1 small sweet potato, peeled and sliced
1 cup cream
7 eggs (i used min 59g eggs)
Salt and pepper to taste

Method
Prepare quiche/pie dish.
Thaw pastry, and cook veg.
Beat eggs and cream together. Add salt and pepper.
Press pastry into dish, covering base and sides. You may need to trim and fill gaps.
Put veg on pastry, and pour over egg mix. Roll edges of pastry.
Bake at 180 for approx 45min, or until golden and set in the middle.

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