Sometimes you just know that where you live is God’s country! The air is fresh. The water tastes good. And the fruit is scrumptious! I had a look at our fruit bowls today and immediately thought how Queensland it is; full of tropical fruits like banana, custard apple, limes, lemons, star fruits, dragon fruit and passionfruit! I hope you are somewhere in the world with beautiful fruits! Have a fabulous day!
This torte is delicious for any occasion! I serve it at dinner parties, birthdays, weekend functions and sometimes just because I can! It is so versatile, and very low in fat – the only fat is whatever butter you are using – and there is only 80 grams for the entire torte! And still it remains decadent and beautiful! If you like your tortes gooey only bake for 15 minutes and let stand in its dish to cool. Gooey or baked through, if you use a beautiful dark chocolate, this is glossy, moist and just delightful!
170 g dark chocolate
80 g butter
½ cup brown sugar
¼ cup plain flour
Cups of blueberries or other fruit to place on top!
Double cream or ice-cream to serve!
Heat the butter and chocolate on low heat and stir until completely melted together. In a separate bowl whisk the eggs together until thick, add the sugar and then whisk until the volume increases, about 5 minutes. Add the butter chocolate mix to the egg mix and fold together carefully, then add the flour and fold until combined. Pour the mixture into a lined or greased torte tin or ceramic quiche dish. Bake at 180 degrees Celsius for about 20 minutes. Leave to cool in the dish. Serve as slices with cream, ice-cream, fruits, or anything your heart desires! Maybe I’ll serve mine with vanilla bean crème fraiche and an old fashioned Jaguar!
2 mangoes, sliced
1 onion, chopped
5 garlic cloves, crushed
1 Kg chicken breast, sliced
1 x 400g can coconut cream
1 heaped tbs butter chicken powder
A sprinkle of chopped chives and coriander
Dash of coconut oil
Splash the coconut oil in a pan and add the garlic, stirring for 2 minutes. Add the onion, and stir. Sprinkle the spice powder on top and stir around. Add the coconut cream and stir. Once fully combined, add the chicken breast and let simmer for 15 minutes. Add the mango and simmer for a further 15 minutes. Sometimes I add some thinly sliced capsicum for colour, or more vibrant coloured herbs, again, for a splash of colour! But I almost always serve with rice. Here I have served it with my Turkish rice! Sooo yummy!!
This is my Aussie version of a Turkish rice! I either serve as is, or bake it and serve as baked rice. Both ways are lovely as the rice is a little sweet, and it is just something a little different!
4 cups water
2 cups white long grain rice
¼ cup risoni
3 tbs rice malt syrup
Boil the water, then add the rice and risoni pasta and cover, on low heat. Stir occasionally as it simmers and the rice and pasta suck up the water. Once the rice and pasta are cooked, stir through the syrup. Leave standing for ten minutes prior to serving. This is also nice if after cooked, you put the mix in an oven dish and bake it for 15 minutes on 180 degrees Celcius. Have a go and see what you think!
One particular day in one particular kitchen a fair maiden set out to make a glorious batch of Australian lamingtons. Then something happened and the fair maiden didn’t have time to fiddle with individual portions, and alas, the lamington cake was born!
2 tsp vanilla essence
¾ cup caster sugar
½ cup milk
1 ½ cups self-raising flour
Ingredients for icing
½ cup milk
1/3 cup icing powder
Packet of moist coconut flakes
With an electric mixer beat the butter and sugar until well combined. Then add the eggs one at a time, beating in between additions. Add the flour, essence and milk. Keep beating and the mixture will increase in volume and be smooth. Grease a square cake tin and pour in. Bake at 180 degrees Celcius for about 45 minutes.
Place the icing powder and milk on medium heat in a saucepan. Stir until there are no lumps. Set aside.
Once the cake has cooled down (a couple of hours later) pour the icing on top of the cake, letting it soak in as much as you can. Take it up the sides and all over. The coat generously with the moist coconut flakes. Alternatively you could use shredded coconut, but the moist are so much yummier!! I hope you enjoy this quite Aussie cake!