Thursday, 26 January 2012

Blueberry & Banana Loaf

Rain ran in go away come again another day!!

We have solid rain all this week, it is kind of scary considering it was only a year ago we had the big Brisbane floods! The water had managed to creep it way to the back door, lucky it did not make its way in.

I tell you what though, it has been perfect cooking weather!

This week has been very industrious, I had made a lot of goodies starting with this amazing, moist Blueberry & Banana Loaf. It is the perfect fruit combination and full of antioxidants! See that is why we are friends for life!

This is not a fancy pants desert....... it is simple which is why I call it a loaf. It doesn't need dressing up for!

This will become a favourite and will become that recipe you make time and time again....For real!!

Blueberry & Banana Bread
140g butter, melted
1/2 cup sugar
2 eggs
1 1/2 cups of plain flour
3/4 teaspoon of baking powder
1/2 almond meal
1/2 cup milk
2 banana's mashed
1 cup of blueberries

Preheat the oven to 180ยบ line a loaf tin
In a large bowl sift the plain four and baking powder
Combine the alone meal into the mixture
Add the sugar and melted butter and stir in well
Add the eggs and milk and stir till well combined
Stir in the mashed banana and blueberries
Pour into the lined loaf tin and place in the middle of preheated oven for 45 minutes or until a skewer comes out clean
When cooked leave to cool for 15 minutes and turn onto a wide rack to cool.

Sunday, 15 January 2012

Neapolitan Pasta

What is your idea of a perfect Saturday night?

You are all going to roll over and scream with laughter! But mine is a night at home with my husband watching some ridiculous TV series (True Blood).

Ok, I know it's sad but if I had to choose I choose home every time.

Home is where my favourite hoodie is.

Home is where my comfy slippers are.

Home is where my feather pillow is.

Home is where my couch calls me.

Home is the place of trial and error in the kitchen.

This trial has definitely been a success.

While spending a week in the beautiful Byron Bay we came across this amazing Italian restaurant. The pasta was so good, the simplicity of ingredients just worked so well.

Saturday night is a perfect excuse to put my taste memory to the test!

So here we go my version of Neapolitan Pasta!

Neapolitan Pasta
4 tablespoons of grape seed oil
1/2 large red chilli seeded and finely chopped
4 cloves of garlic finely chopped
1 onion roughly chopped
1/2 pun-net of cherry tomatoes sliced in halves
1 tablespoons of fresh basil chopped
750ml jar of traditional pasta sauce
2 cups of baby spinach
salt and peper
egg fettuccine for 4

Heat the oil in a frying pan on a medium heat, add garlic, chilli and onion until golden brown.
Meanwhile cook pasta until al denti
Once onion is cooked add tomatoes and pasta sauce cook for 3-4 minutes
Add basil and baby spinach for 1 minute and turn off the heat
Add salt and pepper 
Serve with fresh pasta.


Wednesday, 11 January 2012

Summer Trifle

Well 2012, I can't believe it! Happy New Year to everyone, I hope you all had a fantastic break, with lots and lots of delicious food.

I have just got back from 2 weeks of sun and surf, we have beached hopped from gorgeous Byron Bay to beautiful Noosa! We had the most amazing time, with a tan to prove it. Eaten way too much and had way too much sun!!

The highlight of my trip was breakfast at Harvest Cafe,  Newrybar which is set in a historic 1900's cottage. Everyone had an amazing meal and all the food is made from local organic produce. We had a look at the bakehouse which has been running for 99 years and still going strong. Oh and I had my first Dandelion coffee is was so good!

Holiday's are over and what a bummer! Its time to take the cards down and pull the Christmas tree feels so empty without all the pretty decorations. But we have to face reality we can't be on holidays forever....... but I wish we were! 

Every summer holidays it is a tradition to make a summer trifle. This year was made with  beautiful fruits I bought from the Eumundi  Markets. They had the most gorgeous mangoes and cherries. Please be adventurous and use any fruit you like.

Summer Trifle

2x 85g packet of strawberry jelly crystals
250g Madeira cake, cut into slices
1/4 cup of sweet sherry
600ml home made custard
4 mangoes seeded and chopped
2 cups of cherries chopped
300ml dollop cream
2 tablespoons of flaked almonds

Make jelly according to directions and pour into a shallow container refrigerate for 20min or until almost set
Arrange cake around the sides and base of a 3L bowl, sprinkle over sherry
Make custard and allow to cool in the fridge
Pour jelly over cake, refrigerate for 20min. Top with cherries and mangoes
Pour custard on top of the fruit
spread the cream over the custard and sprinkle with nuts
Refrigerate for 3 hours or overnight.