Tim Tam Baileys and Iced Vovo Truffles

These little guys were inspired from a recipe in the Christmas Taste magazine – one of my most recommended coffee table additions for any self respecting foodie!  

They make a welcome addition to any Christmas spread, be it at home, or to share at work. If you’re making these for work, be careful not to get too heavy handed with the alcohol!

My personal favourite  are the White Tim Tam variety, but they’re all wickedly good.

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Tim Tam Baileys and Iced Vovo Truffles

290g white chocolate melts**, melted

290g milk chocolate melts**, melted

290g dark chocolate melts**, melted

Pink food gel

**Being a bit of a baking snob, I prefer to use Nestle Baking melts for this, as they give a much smoother, shiny finish to your truffles, but any quality baking chocolate is fine**

Tim Tam Truffles (3 individual flavours)

1 packet Tim Tam White Biscuits (chilled)

1 packet Tim Tam Gelato Messina Iced Coffee Biscuits (chilled)

1 packet Tim Tam Original Biscuits (chilled)

1/2c Sweetened Condensed Milk

1/4c Baileys Original Liqueur (allow a little more if you’re heavy handed like me)

Iced Vovo Truffles

1 packet Arnott’s Iced Vovo Biscuits

1 tbsp Raspberry Jam

2 tbsp Sweetened Condensed Milk

1 tbsp White Coconut Rum (eg. Malibu) – again allow extra!

Tim Tam Truffles

  1. To make the Tim Tam truffles, process a single packet of Tim Tams in food processor until finely crushed
  2. Add 2 tablespoons condensed milk, and 1 tablespoon Baileys and process until mixture comes together.
  3. Line baking tray with baking paper and roll 1.5 teaspoon portions of mixture into balls and place on the lined tray.  Refrigerate until set.
  4. Repeat the above steps with the remaining Tim Tam flavours.

Iced Vovo Truffles

  1. To make Iced Vovo Truffles, process the Iced Vovo biscuits in a clean food processor until finely crushed.
  2. Add jam, condensed milk and rum and process until the mixture comes together.
  3. Line baking tray with baking paper and roll 1.5 teaspoon portions of mixture into balls and place on the lined tray.  Refrigerate until set.

Coating Truffles

  1. Line two baking trays with baking paper
  2. Divide white chocolate into two portions, colouring one with pink food gel.
  3. Place milk and dark chocolates into separate bowls
  4. Dip Tim Tam truffles alternately into plain white, milk or dark chocolate, shaking off the excess before placing onto lined trays.
  5. Dip Iced Vovo truffles into pink tinted white chocolate, shaking off excess before placing onto lined trays.
  6. Using the remaining melted chocolates, place into piping bags and drizzle over the coated truffles (using contrasting chocolate to the colour of the truffle)
  7. Set aside to set.  Truffles can be stored up to 3 weeks in an air tight container, however they usually wont last that long!

Chia Pudding & Cherry Berry Bliss Smoothie Bowl

I love fresh fruit for breakfast, but sometimes depending on the time of year you just can’t get the good stuff like Cherries, Raspberries, Mangoes etc. So where the season fails me, the freezer section at the grocery store does not! I love buying frozen fruit, especially living in North Queensland where it’s always a thousand degrees hot, using frozen fruit is the best way to start the day on a cool note.

One of my favourite ways to prepare said fruit for breakfast is as a smoothie. They are quick to make and eat (which is great when you have to be at work early in the morning) and best of all they are filling. When I have more time I like to make a bit more of an effort and create smoothie bowls. This is one of my latest creations. Let me know what you think in the comments below 🙂

Prep time – 5 mins + over night for the Chia pudding, Serves 1.

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Chia Pudding & Cherry Berry Bliss Smoothie Bowl

1/4 cup chia seeds

1/4 cup milk (almond milk, coconut milk, cow’s milk, the choice is yours)

1 tsp cinnamon sugar

1 handful frozen raspberries

1 handful frozen cherries

1 handful frozen diced mango

1 cold banana

  1. To make the chia pudding you will need to start the day before as the chia seeds take time to soak up the milk. In a glass place your chia seeds, milk and cinnamon sugar, mix well and leave in the fridge over night. The next morning you should have a thick pudding of chia seeds. Add more milk and stir if too thick.
  2. In a food processor or blender ( I used my old magic bullet) place banana, raspberries, cherries and mango and top with cold water. If you wish you may also at this point add some protein powder or other supplements. Blend until smooth.
  3. In a shallow bowl pour your smoothie and top with chia pudding. I also like to place a few additional fruits on top for some more interest and the fact that its delicious!
  4. Enjoy!

~A

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ANZAC Biscuits with a Twist

Here in Australia it is the ANZAC day long weekend, and for us Aussies that means 3 things. First and foremost it’s an opportunity to honour our fallen soldiers and those still serving to protect our country. Secondly it’s a public holiday which is never a bad thing, and lastly it’s the perfect time of year to make ANZAC biscuits.

To me these biccies have to be soft and chewy, golden brown and super sweet, and that’s just how this recipe turns out.

To add a little bit of a twist, and to appease the chocolate fanatics out there half of this recipe was turned into chocolate chip ANZAC biccies 🙂

If you enjoy this post, please be sure to like it and subscribe to our mailing list, and feel free to share this recipe with your friends 🙂

Prep time – 10 mins, Cooking time- 10 mins, Makes 20

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This weekend I have been fortunate enough to spend with my Husband and his Parents who live in a little village called Paluma which sits on the top of a mountain range. During the Second World War, Paluma was established as a major radar station, being used first by the American Army and then by the Royal Australian Air Force. Throughout the war years Paluma was used as a rehabilitation hospital site, and was also used for “jungle training” as conditions were similar to those in the South Pacific.  Timber was also cut in Paluma to aid the war effort (https://palumaeec.eq.edu.au/Aboutus/Pages/History-of-Paluma.aspx).

Paluma RAAF Base, in service from approx 1943-1946

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Historical Ivy Cottage – still in use today as a tea house at the top of the Paluma Range

Left: Cottage used by Medics, still in use today    

Right: Log cabin built  by the American Army around 1943 to escape the weather

Today, looking at the village only a few remnants of the war remain. Only a few igloo style radar stations, some concrete slabs, and a few of the homes still used to this day which were built back then for use as barracks. If you didn’t know any better, the peace and quiet of this beautiful place now, would trick you into thinking it was always like this.

This time each year should be a reminder to us all that we should be kind to each other and aim to keep our beautiful country as peaceful as possible. Lest we forget.

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ANZAC Biscuits

125g butter

1 cup plain flour

1 cup rolled oats

1 cup desiccated coconut

¾ cup raw sugar

1 tbs golden syrup

1 tps baking powder

2 tbs hot water

Optional -1/2 cup finely smashed chocolate chips

  1. Heat oven to 180°C and line two baking trays with baking paper.
  2. In a small microwave safe bowl melt the butter and golden syrup.
  3. In a cup, mix the baking powder with hot water, be sure to stir well to remove any lumps, and add to the butter mixture.
  4. In a large mixing bowl mix together the flour, coconut, baking powder sugar and oats. Once mixed, create a well in the centre of the dry ingredients and pour in the butter mixture. Combine well until mixture will clump together and not crumble.
  5. Roll mixture into small walnut sized balls and flatten slightly. If using real butter these should spread out when baked, if you are using a butter substitute like margarine, you will need to flatten them more as they will not melt in the oven.
  6. Bake biscuits until they are golden but still soft in the centre, about 10mins. Remove from the oven and let stand until cool.

Enjoy!

~A

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Salted Caramel Banoffee Tart

An age old classic, gooey caramel, sweet fresh banana, whipped cream and the crunch of a biscuit shell.  Banoffee is hard to beat normally, add a sneaky sprinkle of salt flakes and it goes from yummy, to amazing!

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Salted Caramel Banoffee Tart

250g Digestive Biscuits

125g Butter, melted

380g can Nestlé Top’n’fill Caramel

1/4tsp Sea Salt Flakes

3 large ripe Bananas

600ml Thickened Cream

3tbsp Icing Sugar

1 Flake chocolate, crumbled

1. Place biscuits into food processor, and blend until fine crumbs form. Add melted butter and process until well combined. Press into 23cm loose base tart tin. Chill for 1 hour.

2. Remove tart shell from tin, and place onto serving plate. Spread caramel into shell. Sprinkle with sea salt flakes. Layer sliced banana over top of caramel.

3. Place cream in bowl with icing sugar and whip until thick and soft peaks form.

4. Top banana with whipped cream, and spread, sprinkle with crumbled Flake.

5. Serve chilled and enjoy.

If you’re not a fan of salted caramel, leave out the salt, it’s still yummy regardless

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Happy eating,

~LC

Passionfruit Curd

Here’s a yummy sweet and tart Passionfruit curd recipe to get those taste buds tingling!

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Why not try the curd with this super Easy Meringue?

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Or how about this yummy Orange Poppy Seed Cake with Passionfruit Curd & Glaze?

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Passionfruit Curd

1 cup castor sugar

½ cup passionfruit pulp

5 large eggs yolks

4 tbs unsalted butter, cut into cubes.

  1. Combine sugar, passionfruit pulp, and egg yolks in a medium saucepan. Place saucepan over a medium head and whisk constantly until the curd has thickened and will coat the back of a spoon, usually about 8-10mins.
  2. Remove saucepan from the heat and stir in the butter, piece by piece, until melted. Cool completely and store in the fridge for up to 4 days.
  3. Serve with your favourite dessert!
  4. Enjoy 🙂

~A

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New York Baked Cheesecake

My favourite type of cake is a baked cheesecake. I can remember when I was little whenever I was taking into town we would always stop off at our favourite German coffee shop and without fail I would get one of two things. A jam Berliner or a slice of baked cheesecake.

Each bite of this cheesecake took me right back to those cherished childhood memories.

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New York Baked Cheesecake

250g plain sweet biscuits (Scotch fingers or arrowroot’s both work fine)

125g butter – melted

750g cream cheese – soft and at room temperature

2 tsp finely grated orange zest

1 tsp finely grated lemon zest

1 cup castor sugar

3 eggs

¾ cup sour cream

¼ cup lemon juice

  1. In a food processor pulse the biscuits until they are a fine crumble and add the butter pulsing again until combined.
  2. In a prepared 24cm spring form cake tin, press the biscuit mixture over the base and sides ensuring an even base well compressed base. When pressed in, refrigerate for 30mins.
  3. Preheat oven to 180 degrees C. In a large bowl beat the cream cheese, citrus rinds and sugar with electric beaters until smooth. Add in one egg at a time beating in between then add the sour cream and lemon juice beating again until smooth.
  4. Remove the biscuit base from the refrigerator and pour cheese mixture into the tin.
  5. Place in the oven and bake for about 1hr and 15mins or until the top is just golden.
  6. Remove from the oven and allow to cool completely. Enjoy!

-A

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Easy Meringue

This is the easiest Meringue recipe you will ever find. I decided to make a meringue after my last post Orange Poppy Seed Cake with Passionfruit Curd and Glaze. The curd required 5 egg yolks and I was left with all the egg whites. I don’t like waste, and I rather like meringue so it only made sense!

This meringue can me made into small rounds, or as large bases for toppings of cream and fruit.

With only two ingredients, why not give it a go 🙂

Prep time 5 mins, Cooking time 3 hours, Serves 8

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Easy Meringue

4 egg whites

220g caster sugar

  1. Preheat oven to 150 degrees C. In a bowl beat egg whites on low with an electric beater until the whites start to go foamy and bubble, turn beater to high and continue until eggs form soft peaks.
  2. Begin to add the sugar, about 1 tbs at a time, over the course of 2-3 minutes the eggs should turn stiff and glossy.
  3. Line a baking try with grease proof paper and begin to spoon out your meringue mixture. It’s at this point that you can get creative, forming your meringue into shapes, or just a slab.
  4. Reduce the oven to 140 degrees C and place tray into oven. Leave to bake for 35-40 minutes, then turn off the oven and leave in place for a further 2-3 hours to dry out.
  5. When cool, top with your favourite fruits and cream and enjoy!

~A

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Orange Poppy Seed Cake with Passionfruit Curd & Glaze

This weekend I went to visit my friend today who until recently has been in hospital recovering from quite a large surgery. I didn’t want to go empty handed so I decided to make cake! Because well, you know, these situations need cake…

So to the internet I went, searching for something to make out of the ingredients I already had in the pantry. The star of the show had to be the passionfruit as I had a big tin just sitting there waiting to be eaten. I found a few recipes that I thought looked easy enough and would combine well to make something pretty special, so here it is, my Orange Poppy Seed Cake with Passionfruit Curd and Glaze.

Prep time – 20 mins, Cooking time – 30 mins, Cooling time – 2 hrs, Serves 12

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Poppy Seed Cake with Passionfruit Curd & Glaze

Cake

2 ½ cups plain flour plus more for dusting tins

2tsp baking powder

½ teaspoon salt

1 ½ cup caster sugar

Zest of 1 orange

225g unsalted butter room temperature, plus more greasing tins

2 large eggs lightly beaten, room temperature

1tsp vanilla extract

1 cup milk, room temperature

2 tbs poppy seeds

Curd

Check out this link for our yummy Passionfruit curd!

Note: This recipe will make much more curd than needed for the cake so make sure to store and use for other goodies coming up on the blog 🙂

Glaze

1 cup icing sugar

3 tablespoons passionfruit pulp

1 tablespoon orange juice, freshly squeezed

Cake

  1. Preheat oven to 180 degrees C; place oven rack in middle position. Prepare two 20cm round cake tins; grease and line with baking paper then grease and flour baking paper and set aside.
  2. In a large bowl sift together flour, baking powder, and salt. Set aside. In a medium bowl combine orange zest with the sugar and mix through, it should resemble semi-wet sand when completely mixed.
  3. Add soft butter to sugar mixture and using an electric beater mix until smooth, drizzle in eggs slowly, all the while beating the mixture through. Add vanilla last and combine.
  4. Into your flour pour your sugar mixture and stir with a wooden spoon to combine slightly, then return the electric beater and mix thoroughly.
  5. Fold poppy seeds into cake batter until evenly distributed.
  6. Divide batter between the cake tins and bake for 20mins, then check and rotate pans from front to back, then cook for a further 10mins or until a skewer comes cleanly out of the centre of the cake.
  7. When baked transfer cakes to a wire rack to cool. When cool to touch turn out cakes, and set on racks top-side up. Cool completely.

Glaze

  1. In a medium bowl sift the sugar, add the passionfruit pulp and orange juice and whisk well to combine. The mixture should be just thick.

Assembling your cake

  1. Remove any remaining baking paper from the cakes. If your cakes are slightly rounded at the tops you will need to slice the rounded top off the bottom layer so your cakes stack well.
  2. Place bottom layer of the cake on your chosen serving platter and spread about ¼ cup of curd over the top. Carefully place the top cake over the curd layer and press lightly down to make some of the curd just start to ooze out the sides.  If you wish to have multiple layers feel free to repeat this process until your cake is the desired height.
  3. Once layering is complete chill your cake in the fridge for 1 hour. This will help later when you add the glaze.
  4. When cool, pour the glaze over the top of the cake and allow it to run down the sides. Allow glaze to set before serving – about ½ an hour.
  5. Find some friends to share with and enjoy!

~A

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Basic Pancakes

I woke up this morning and it was raining! If you know anything about North Queensland you’ll know that we have been in drought and haven’t seen consistent rain in a long while!

So when I went to bed and it was raining, then woke up and it was STILL raining, I figured it was time to celebrate!

Pancakes seemed like a fitting Saturday morning celebration food!

These are super simple, very yummy and is easy enough to double if you have to feed a crowd.

Prep time 10 mins, Cooking time 10 mins, Serves 2 (4 small pancakes per person)

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Basic Pancakes

1 cup self-raising flour, sifted

Pinch of salt

2 tbs white sugar

¾ cup milk

1 egg, beaten

30g butter, melted

1 tsp vanilla extract

Spray oil for cooking

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  1. In a medium bowl combine flour, sugar and pinch of salt.
  2. In a separate bowl, melt the butter in the microwave on high for about 30 seconds.
  3. Into the butter add milk, vanilla and beaten egg. Be sure to do it in this order, if you add the egg first the heat from the butter may cook it, but if you cool with milk first you should be ok!
  4. Create a dimple in the centre of the flour mixture and pour the wet mixture into the hole you have made. Stir until well combined. You should have no lumps; the batter should be thick and smooth. Set the batter aside for 5-10 minutes.
  5. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a consistent amount when making these pancakes so that they turn out roughly the same size. I used a small ladle, you may want to use a 1/4 measuring cup.
  6. Cook until the initial side is golden, or until the top surface forms bubbles. Flip and repeat on the other side. I found to help the cooking process go faster, simply place a lid on the frying pan while cooking. This also helps solidify the top side so that when you go to flip you don’t end up with a battery mess.
  7. Enjoy with your favourite toppings (for me that’s maple syrup or fresh fruit!)

~A

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Jam Drop Biscuits

An oldie but a goodie these jam drops will leave you wanting more! Very quick and easy to make, these biccies come out light and fluffy and are a total crowd pleaser.

Prep time 10 mins, Cooking time 20 mins, Makes 24

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Jam Drop Biscuits

125g butter – softened

2 large eggs

2 cups self raising flour

3/4 cup caster sugar

1tbs lemon juice

1tsp vanilla essence

1/4 cup jam – choose your favourite flavour

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  1. Preheat oven to 180 degrees C.
  2. Line two trays with baking paper and lightly grease.
  3. Combine the butter and sugar using an electric beater until smooth and creamy.
  4. Add eggs, lemon juice and vanilla essence and continue to beat until smooth.
  5. When fully mixed add flour and stir in to form a dough. If the mix is too damp add a little more flour.
  6. Form small balls out of the dough and place on baking trays. With a spoon or your finger make small but deep holes in the center of your dough balls. Fill with your favourite jam and place in the oven for 20 mins or until golden.
  7. Remove from oven and let sit for a few minutes before transferring to a cooling rack.
  8. Enjoy!

-A

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