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July 31, 2012

Melt-in-your-Mouth Dessert


This is one of our favorite desserts - summer, winter and all in between. 

I have served this with custard, ice-cream or whipped cream.

It's really a dessert which melts in your mouth and the main thing is - the ingredients is standard pantry stuff, so no need to rush out to get something to make this specially.

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Just one thing before we get on to the recipe ... did you know that one can BUY Pinterest followers?  If you do - what are your thoughts about that?

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Melt-in-your-Mouth Dessert

1/4 cup Golden Syrup
1/4 cup Butter or Margarine
1/4 cup Sugar
Pinch Salt
4 Extra-Large Eggs
3/4 cup Cake Flour
1 t Bicarbonate of Soda
1 cup Milk

1/2 cup Milk
1/2 cup Butter or Margarine
1/4 cup Sugar

1.) Pre-heat oven to 180 deg C (350 deg F). Spray a 20 x 20cm oven dish with Spray 'N Cook.
2.) Heat the Syrup, Butter or Margarine, Sugar and Salt until the butter and sugar are just melted. Remove from heat and let cool slightly.
3.) Beat the Eggs in a medium bowl and add the Syrup mixture whilst beating continuously. Add the Flour and mix until well combined.
4.) Dissolve the Bicarbonate of Soda in a little of the Milk - Add the remaining Milk to the batter, followed by the dissolved Bicarbonate of Soda. Beat well. {The batter is more like a liquid }
5.) Pour into the prepared oven dish and bake for 45 minutes - Remove from oven.
6.) A few minutes before the dessert has done baking, heat the Milk, Butter or Margarine and the Sugar in a small saucepan until bubbly.
7.) As soon as the dessert is out of the oven, poke holes with a fork all over - Pour the Milk mixture over and let stand until all the liquid has been absorbed.

The Dessert and Liquid just getting on their merry way...


Serve with Custard, Ice-Cream or Whipped Cream ! (This dessert cuts very nicely into whatever shape you want and it lifts out easily)

Hope you'll enjoy this as much as we do.... also very nice cold.... 

Ciao for now,


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July 30, 2012

Bacon And Mushroom Pasta

Bacon and Mushroom Pasta in a delicate, light sauce ~ This dish is ready in under 20 minutes and enough for 6 full servings

I couldn't get enough of this Bacon And Mushroom Pasta last night - it was soooo good ! A huge plus is that the dish is ready in under 20 minutes

Chocolate Almond Gateau


Feels good to be back and share another recipe with you!

This was my first try at a Gateau and it actually turned out quite well.  I knew it will taste good .. chocolate and sponge fingers ...

I used a standard loaf pan which of course is a bit smaller at the bottom and bigger towards the top. My sponge fingers did not line up 100% but I sliced it easily - next time I'll use a large rectangular plastic lunchbox or something similar.

There was a little leftover this morning, which Roy had for breakfast! I opted for a plain Nutella sandwich {I know, neither are very healthy as a breakfast, but very enjoyable...}

Chocolate Almond Gateau

175g (6 oz) Unsalted Butter, softened
75g (3 oz) Muscovado sugar (or any soft brown sugar)
175g (6 oz) Plain Chocolate
100g (4 oz) Ground Almonds
3 TB Brandy, divided
1 cup Fresh Cream, whipped, divided 
3 TB Water
24 - 28 Sponge Fingers

1.) Line the bottom and sides of a loaf pan with foil.
2.) Beat the Butter and Sugar until creamy.
3.) Melt the Chocolate and add to the Sugar mixture - Add the Almonds and one tablespoon of the Brandy as well - mix until well combined.
4.) Add half of the Whipped Cream to the Chocolate mixture and fold in gently.
5.) Mix the remaining two tablespoons of Brandy with the Water - Dip the un-sugared side of the Sponge Fingers in the Water mixture (just to moisten... not to saturate) - Arrange the moistened Sponge Fingers, sugared sides down on the bottom of the loaf pan - there should be room for 8 Fingers.
6.) Scoop half of the Chocolate mixture on top of the Fingers - spread out evenly. Add another layer of Fingers, followed with the remaining Chocolate mixture. End with a final layer of Fingers (sugared side up).
7.) Use foil to completely cover the top and refrigerate for an hour. (I put mine in the freezer for 40 minutes)
8.) Remove the Gateau from the loaf pan - peel off the foil lining. Use a dessert spoon (dip into hot water every now and then) to smooth the sides.

Decorate with the remaining Whipped Cream and serve.

Enjoy! 

Later,


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July 20, 2012

Red Wine Cream


If you like a glass of Red Wine, you will love this easy dessert. Even if you don't like Red Wine you'll like it.

I only have a glass or two of  alcohol a year - then I'll definitely have a good Dry Red Wine ! Roy will enjoy a beer or two maybe every few months and I'll take a sip from him - that's enough - not as if I don't like alcohol or have anything against it - it just doesn't work well when you're on certain medications.

Cheri absolutely hates it when I cook or bake anything with Wine, Beer or any other alcohol in it. She'll walk in the door, smell it, and tell me exactly what I've used and what she thinks about it ! Rude kid, yeah? But she'll eat whatever, otherwise it's bread and butter.

Now, don't get me wrong ... she likes a glass or two of Wine - just not in cooking.  

Same thing with Dimitri, he again believes the only place Peanut Butter belongs with, is on bread - I make my own PB Cups and various other recipes with Peanut Butter but he refuses to eat it if it's not a normal Peanut Butter sandwich. 

Can't please them all !


Very Creamy Mousse Dessert

Red Wine Cream

1 Packet (90g) Raspberry jelly (Jello)
300ml Boiling Water
150ml Red Wine (I used Dry)
250ml Fresh Cream
Extra Whipped Cream, slightly sweetened - to decorate

1.) Dissolve the Jelly in the Boiling Water and add the Red Wine - chill (but do not let it start to set)
2.) Whip the Fresh Cream until stiff peaks form - Fold in the cooled Jelly mixture until well combined
3.) Pour into individual serving dishes/glasses and chill for 3 - 4 hours until set.

Decorate with the Sweetened Whipped Cream (A Raspberry would look great with this, but I couldn't find any)

Ciao for now,

Linda

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BBQ Beef Baps

Absolutely mouthwatering ! Best BBQ Beef filling for buns ever ! Ready in 20 - 25 minutes

These BBQ Beef Baps are my go-to recipe which I make when I am in a hurry or just don't feel like spending a lot of time in the kitchen.

July 19, 2012

Best Marinade in Existence

You have to try this Marinade ! It really is the Best Marinade in Existence !

A Pinterest pin I tried, tested and was very happy with!  This is absolutely the best Marinade in Existence. No store-bought ( or any of my current homemade marinades ) come even close to this marinade.

Blanc-Mange with Stewed Fruit



I think this is the most delicious dessert I've ever made ! For some reason I always have a fear when making anything in a mould and have to turn it out - three reasons .. my stuff always break or it did not set properly or it sticks to the mould.

Years ago, must be about 10 or 12 years, I bought a Tupperware mould, quite fancy, with a lid and a smaller mould which made the "hole" in the middle (the smaller one can be used on it's own as well). Well, it was still brand new when I used it for the first time yesterday and it did the magic!

Must say, I think it's because of the recipe too {whink} as it really set nicely and took only about 3 hours of chilling.

The Blanc-Mange and the Glaze is a recipe which I gawked looked at for years as well. I found it in one of my favorite cookbooks Spyskaarte vir Elke Seisoen by Annette Human (available in English as SEASONAL MENUS).

The Fruit I stewed, as I think, my Granny used to do it - but I could be wrong. Anyhow, the whole dessert was delicious. Oh, I already said that ...

Blanc-Mange with Stewed Fruit

Stewed Fruit;

250g Mixed Dried Fruit (I used a pack containing: Peaches, Apples, Apricots, Prunes and Pears)
300ml Water
1 Cinnamon stick
3 TB Sugar

1.) Simmer all the ingredients for 20 minutes until soft. Remove from heat - drain and keep aside until completely cooled.

Blanc-Mange;

5 TB Cornflour
4 TB Sugar
1/4 t Salt
3 cups Milk
1 Egg
1 t Vanilla Essence

1.) Place 700ml of the Milk in a pot on medium heat.
2.) Meanwhile, mix the remaining 50ml Milk with the Cornflour, Sugar and Salt. Add the Egg and Vanilla and whisk well.
3.) As soon as the Milk in the pot reach boiling point - add the Cornflour mixture slowly, stirring continuously.
4.) Simmer until thick, stirring all the time (3 - 5 minutes)
5.) Remove from heat, let cool for about 2 minutes and pour into a mould which was rinsed in cold water (use the mould wet).
6.) Chill for 3 - 4 hours before turning out.

Glaze;  (make the Glaze shortly before serving)

1 1/2 t Cornflour
2 TB Water
1/4 cup Fine Apricot jam
1 t Butter or Margarine
2 TB Sherry (or any other sweet wine)

1.) Mix the Cornflour and Water until smooth in a small sauce pan - Add the Apricot jam, Butter or Margarine and simmer over medium heat until thick - Remove from the heat and add the Sherry - stir well.
2.) Let the Glaze cool completely before serving.

Serve the Blanc-Mange with the Stewed Fruit and some Glaze drizzled over.

Hope you enjoy!

Linda

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July 18, 2012

Best EVER Chicken Pie

Bacon, Mushrooms, Cream, Spinach & more in this Best EVER Chicken Pie

I Must have made this best ever Chicken Pie dozens of times over the years. I do not think I have ever tried another version, as this one is so good!

Ginger Choc Truffles


Sooo, it's Madiba's birthday today - yes, the man is already in his 90's!

Happy Birthday Mr Mandela !!!

He is such a wonderful man who had so many dreams, visions and hopes for this country, but sadly not all {I should say "most"} did not come true - no I'm not going to talk politics - just want to make a point that everything is not what it seems in South-Africa.

I made these amazing truffles only twice, no reason other than I forgot about them !

After last night's batch, I'll definitely make them more often - it's now a family favorite... and of course quick and easy. This took about 10 minutes to make and another 10 - 15 minutes to set.


I used mini cupcake liners and the recipe made 40.

Ginger Choc Truffles

200g Ginger Biscuits, crumbed (as fine or coarse as you prefer)
300g Good quality Chocolate
1 t Ground Ginger
1 t Vanilla

1.) Mix the Ginger biscuit crumbs with the Ground Ginger.
2.) Melt the Chocolate and add to the crumb mixture - stir to combine
3.) Add the Vanilla to the mixture and mix well.
4.) Scoop a teaspoon full of the mixture into each cupcake liner.
5.) Chill until set and serve.

I dusted mine with a too much bit of Icing Sugar. VERY  ADDICTIVE !!!

Till later, {behind on my posts again}

Linda

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July 16, 2012

Caramel Yoghurt Dip

Only 2 Ingredients in this Caramel Yoghurt Dip !

This day did not start off well. It's cold - okay, that's to be expected, we're smack-down in the middle of Winter, but I think it's an age related thing ... every Winter seems to be colder than the previous Winter ! 

Then, later this morning, I slipped and fell - .. yeah I know {picture the way someone steps on a banana peel and do the split} - that was me. Funny thing, whilst I'm there on the floor, agonising in pain, I think to myself " .. Gee Linda, you have the correct pose which athletes take when getting ready for the Ready .. Set .. when they are about to do the 100mt sprint.." Only- I never got to the GO part - however, I did miss falling into the open garbage bag ... suppose I must be thankful for at least that as you know what goes into the garbage!

This afternoon, I'm in the laundry, hubby in the lounge, when we heard a crash {seriously, the man thought I fell again ..}. Anyway, upon investigating, we found a candle, set in a wineglass, which were at the BACK of my craft case, broken on the floor - no draft, no one there, dogs outside and as I said it was in the back BEHIND other stuff ... Weird ..

Done laughing..?? Okay, this post is not exactly a recipe - 2 ingredients - 1 step ! but I'll write it down as a recipe, just because I feel like doing it right.

Caramel Yoghurt Dip



Enough dip for 5 individual servings {and leftover for 1 more, which I ate on it's own!}

1 cup Plain Greek Yoghurt
1/2 cup Caramel Condensed Milk  (I use Nestle's brand)

1.) Mix the two ingredients and serve with fruit.

LINDA

July 14, 2012

Stencilled Napkins


Noticed how expensive Napkins are these days? Especially for special occasions .. and I can never find exactly what I want.

Make your own! It's so easy (pre-schoolers can do this if using a ready-made stencil and not the ironing)

Buy a stencil (craft- hardware stores), DIY magazines like to share templates, or look for a picture (magazines, internet, books specializing in templates or draw your own) 

Use a large alphabet/numeric stencil for words or numbers. The possibilities are endless.

I usually make my own Napkins, cut to my preferred size, the type of fabric for the event - or jazz-up your old plain ones.

I have only included a few which I've made over time. Note, the silver Rose on the black fabric and the red Rose on the white fabric were made from the same stencil.

The gold Flower on the white fabric is only part of a bigger stencil which I chose to use here.


-You'll need a cutting mat and craft knife first of all if cutting your own stencils. 
-A picture
-Sheet of stencil plastic - craft- and stationery stores keep these in different thickeness' (Buy 2 or 3 different ones to find the one you best work with)  
-Fabric Paint (these are cheap and you can pick from a huge selection - or mix your own colour)
-Foam roller and pan - you can use a paint brush as well but I find a roller works much better
-Tic-Tac Glue - this is a non permanent glue and it will stick your stencil to the fabric without any residue afterwards (Usually you also only need to apply a small amount once, and it'll stay sticky for many projects)
-Fabric Napkins
-Iron (to set the paint permanently into the fabric)


Photo above - I used the picture on the left to cut out the stencil in the following photo. The template on the right was used to cut another stencil which I only used the far-right flower for the gold painted Flower.


I took the photo of this stencil after a few uses to make it easier to see what it looks like.


The fun part ! Paste a small amount of Tic-Tac Glue to the back of the stencil - use a small brush to make sure all parts are covered as well as at least 15mm (little less than 1/2 inch) around the edges of the picture. Wait 5 minutes for the Glue to get sticky - Place the stencil on the preferred area of the Napkin to be painted (glue side down on the fabric) - use the wooden/plastic end piece of a small brush and gently press down on all the areas of the stencil which has glue underneath.

Paint over the exposed (open) areas with either a roller or a paintbrush - Rather start with too little paint than too much - you can always go over the area again. Wait a minute or two and gently pull your stencil free from the fabric (you'll find the stencil is still sticky enough for many more uses). Depending on the thickness of your paint, wait until it is dry to the touch (Because I use a roller my paint is never too thick and it dries within 5 - 10 minutes)

Last, but very important, iron your masterpiece (between 2 sheets of paper or old fabric) on both sides. This will make it permanent and now you can use and wash them normally.

See HERE how I cut a stencil straight from wallpaper!

This is really a lovely, relaxing craft and I hope you'll try it (if you're new to this) and enjoy it as much as I do!

Ciao for now,

Linda

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Choc,Caramel & Ice Cream Mini Cones


For some or other reason Supermarkets know just how to get parents riled up!

You get to the pay-point, waiting (not always so patiently) and the kids start nagging for all the candy the supermarket decided to display right there .. after two or three NO! NO! shouts you finally tell them to just take something.

Although, I must admit, when my kids were still younger, they never over-estimated their luck with me .. they knew, right there and then I'll give them a whack on their little behinds (No, I'm not a monster, and it didn't happen a lot). And no tugging on me.. that's always been a no-no. 

Of course they loved going to the store with Roy, whatever they wanted, just magically ended in the basket! And Daddy paid! End of story. 

Right, to get to today's snack - {Don't like it, but I have to admit I am just as guilty as the kids here} - Most of our stores have a box of these little Caramel filled Mini Cones topped with chocolate and sprinkles, on the counter.  All of us love this little treat and will easily grab handfulls some when paying. Usually, before we even reach the car - they're all gone!

Whilst at the counter today, I gave the box a look {as did Roy...} but then I remembered I have ready-made mini cones at home - before we left the store, I had already decided how I'm going to give it a try on my own. No need to be a rocket scientist ...


Everything you need : Mini Cones (or regular, or the little ones which can be used for cupcakes) / Chocolate / Caramel / Marshmallows / Ice Cream / Topping - I used Rainbow Bubbles.


I used a square of polystyrene, Roy made some holes, then I covered it with foil and pressed the Mini Cones into the holes to stand upright. (Easiest way for me)


Melt the Chocolate and scoop a small amount into the bottom of each cone.


Next pipe in some Caramel up to about one centimeter (1/2 inch) from the top. (I used a plastic bag with a smallish hole as a teaspoon would've been too big)


Melt some Marshmallows {might well be the last time I work with sticky mallows!}, use a very small spoon to add a little to the top of each cone.


Soften the Ice-Cream slightly, pour into a piping bag and pipe over the top to look like a miniature ice-cream. I had to wiggle these hands and whatever else because it started to melt (remember these are tiny). Top with a Rainbow Bubble - quickly take a photo !! Quick! Quick ! and get it in the freezer until you're ready to serve.

I made 20 which I thought were plenty for only 4 adults but they lasted only 10 minutes! And I only had 2 !

Well, that's a rule in our house (ugh, I imposed this .. ) first come, first served - and well I got to my own party dessert too late...

Later {I have a little craft post coming up!}

Linda

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July 12, 2012

Apple & Pineapple Cake Tart

Apple and Pineapple Cake ~ Delicious, gooey Winter dessert #WinterDessert #AppleDessert #AppleRecipe

Tonight's dessert - Apple and Pineapple on a cake layer with a cream sauce poured over the hot dessert and back into the oven for another 5 - 8 minutes .. not a cake and not a tart, BOTH.

Bacon And Spinach Quiche

Bacon, Cheese, Sausage and Spinach in this easy Quiche

I have never made a quiche .. until I thought up this Bacon and Spinach Quiche. I also do not know whether this can really be classified as one ? The only quiche I have ever had was the favorite "Lorraine", at restaurants or from Woolies!

Bacon & Cheese Bread{mix & bake}


By now you should know I love "mix & bake" breads. Still haven't used the Breadmaker!

This awesome bread can be baked in a regular loaf pan or, as I do, in a round cake pan. Just looks better, different, you know - cut it in triangles, as you'd cut a cake or in squares ... 

It has a slightly sweet taste, but that makes it all the more of a taste sensation.

I found the recipe for this in my Springbok Kitchen cookbook. What's more, it is a recipe by Bakkies Botha ! .. I hear you, no idea who he is? Right, then you're not a Rugby fan - that's okay, but I am, as I've said tons a few times before, I AM A HUGE SUPPORTER and Bakkies did not only play for the Blue Bulls (my provincial team), but he played for the Springboks for many years.

Anyhow, I made this bread a couple of times already and it has never flopped. 


Straight out of the oven - can you smell it?? Bet you can ...


Bacon & Cheese Bread{mix & bake}

1 1/4 cup Self-raising Flour
1/2 t Salt
3 TB Sugar
250g Back Bacon, fried and roughly chopped
1 cup Cheddar cheese, grated
1 TB Freshly chopped Parsley (or 1 1/2 t Dried)
2 TB Sunflower Oil           (Bakkies uses Canola - but I don't like Canola)
2 Extra-Large Eggs
3/4 cup Milk

1.) Pre-heat oven to 180 deg C (350 deg F) - Spray a cake pan or loaf pan with Spray 'N Cook and line the bottom with baking paper.
2.) Sift the Flour, Salt and Sugar together - Add the Bacon, Cheddar and Parsley and stir to combine.
3.) Beat the Oil, Eggs and Milk together in a separate bowl - Add to the Flour mixture and mix well.
4.) Place in the prepared pan and bake 50 - 60 minutes.

Remove from oven, leave to cool in pan for 5 minutes - Serve warm with butter!

Run along ... I know you're going to make it now!  ;-D

Till later,

Linda

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July 11, 2012

Apple, Cabbage and Cottage Cheese Salad

This is my favorite skinny salad  and kids love it too

Delicious !  This Apple Cabbage and Cottage Cheese Salad is great for dieters or if you want a super healthy salad.

Mixed Vegetable Mornay

This Mixed Vegetable Mornay is one of the creamiest and best side dishes I serve regularly - and NO leftovers ever !

Mixed Vegetable Mornay is one of the very best sides I serve regularly - ever had Haddock Mornay or Lobster Mornay ? If not, you are totally missing out !

Coffee Creamer Pie

Coffee Creamer Pie ~ A.K.A. the Cremora Tart ~ dreamy creamy ! #CremoraTart #SweetPie



Creamy, don't you think..?  I can vouch for it - it is delicious, creamy, not too sweet and it tastes a lot better than the version in the supermarket.

I do not really drink coffee, and when I do, it's a nice cup of  "Milk-Coffee" or Iced Coffee. About a year ago, I saw this in various supermarkets as the CREMORA Tart. It certainly looked good but I thought I'd rather stick to something I know and like, than spending a fortune on treats which might end up as an early Christmas gift to the dogs...

Then, I actually did buy one, more out of curiosity as everybody talked about this amazing CREMORA Tart, and you know - one must keep up with the Jones' !

I liked it - then I found this recipe in a MOIRS booklet, made it myself - and yes, then I LOVED it ! The store-bought tart was not as creamy {think they used half of the required Milk powder to make a bigger profit .. what else?}

Coffee Creamer Pie ~ A.K.A. the Cremora Tart ~ dreamy creamy ! #CremoraTart #SweetPie

Coffee Creamer Tart

adapted from a MOIRS booklet

1 Box (175g) Oreos, crumbed
100ml Butter, melted

500g Cremora Coffee Creamer powder
250 ml Ice-cold Water
15 ml Rosewater (optional)
1 x 385g can Condensed Milk
200 ml Lemon Juice

Melted Dark Chocolate, Walnuts and Cherries to decorate  

1.) Mix the Oreo crumbs and the melted Butter - press into the bottom of a 20 x 30cm dish.
2.) Place the Cremora powder in a large mixing bowl and add the water, mix well - add the Rosewater, Condensed Milk and the Lemon Juice.
3.) Use an electric beater and beat for at least 5 minutes (the mixture will almost triple in volume) - pour onto the crust.
4.) Refrigerate at least 2 - 4 hours until set.

Decorate with Melted Dark Chocolate, Walnuts and Cherries. 

(A hot knife will make cutting much easier - keep a bowl with hot water close and dip the knife every now and then)

Later

Linda

July 8, 2012

Pina Colada Cake

Pina Colada Cake ~ Delicious tropical cake with Pineapple & a cream cheese frosting #Cake #PinaColada #PinaColadaCake

My addiction to coconut is now really getting out of hand, it seems every second or third post is coconut related - sweet and savory. It's just so TROPICAL ! Pair it up with Pineapple and you have a winner like this Pina Colada Cake.

Creamy Chicken And Bacon Pasta

Cheesy Garlic Cream Cheese sauce, Bacon, Chicken and more - this is the ultimate comfort food !

If you are looking for a scrumptious, cheesy comforting dinner recipe, this Creamy Chicken and Bacon Pasta is just what you need.

July 7, 2012

Chocolate Coated Cheesecake Bites

Chocolate Coated Cheesecake Bites

Cheesecake is one of our favorite desserts, any which way you can think of serving them and I have never had a flavor I did not like. These Chocolate Coated Cheesecake Bites are fun to make and of course even more fun to eat.

Coconut Curry Beef And Vegetables (Slow-Cooker)

Love a good curry ! Check out this easy, dump and go Slow-Cooker recipe !

Coconut Curry Beef and Vegetables cooked in the Slow-Cooker is the ultimate comfort food ! Freezer friendly recipe too !

July 6, 2012

Caramel Mint Dream


Caramel Mint Dream is Dimitri's favorite dessert at SPUR Steakhouse. He never orders anything else for dessert.

I decided to try my own spin on this crazy delicious dessert and made it a couple of times, but not recently however. We also haven't been to SPUR in some time and I just could not remember the way I used to make it.

This is now my new (and apparently more improved) recipe.

I never thought that I'll think-up my own recipes considering the first time I tried taught Cheri how to bake a cake from a box.  She was only about 5 years old at the time - Full of confidence, I placed the box mixture, oil, eggs etc on the kitchen counter (Now, she's watching with full concentration!).  I showed her how to mix everything, pour the batter evenly into two prepared pans and into the oven.  That's when this little 5 year old became a bit puzzled as she asked ".. Mommy, when does the eggs go in?.." Sure enough, the eggs were still on the counter ! I FORGOT TO ADD THE EGGS !!! Very calmly I told her not to worry, we'll fix it quickly ... I grabbed the pans from the oven, broke an egg into each and just stirred it vigorously to mix with the batter. (I have never before and never after had "cake" like that again).

For many years after that incident, we only had bakery or supermarket cake! Unbelievable ... still can not believe I left out the EGGS.

Caramel Mint Dream

300g Shortbread biscuits (I used EET-SUM-MORES)
100g Crispy Peppermint Chocolate (I used Cadbury)
1 can (397g) Caramel Condensed Milk
1/4 cup Full Cream Coconut Milk
Whipped Fresh Cream, (I did not sweeten mine, as this is a very sweet dessert)
2 TB Peppermint Crisp Chocolate, finely grated

1.) Place the Shortbread biscuits and the Crispy Peppermint Chocolate in a mixer with a sharp blade - chop it up until crumbly.
2.) Beat the Caramel Condensed Milk and the Coconut Milk until smooth in a separate bowl.
3.) Place a tablespoon full of the biscuit mixture in the bottom of 4 glasses.
4.) Divide the Caramel mixture among the 4 glasses, pour on top of the biscuits in each glass.
5.) Use the remaining crumb mixture on top of the caramel.
6.) Top it off with Whipped cream and grated Peppermint crisp.

Chill before serving.

{THE rugby match begins in a few minutes - and worst of all - my team against Roy's team .. agghh and they have home advantage ! }

Therefore, bye-bye for now,

Linda

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July 5, 2012

Spaghetti Bolognaise Pie

Spaghetti Bolognaise Pie

Seems everything I make these days, are some or other kind of pie and today I am sharing a scrumptious Spaghetti Bolognaise Pie - same delicious taste, little less saucy.

2 Quick & Easy Salads

2 Quick and Easy Salads ~ 2 Simple, no-fuss, basic salads for everyday eating #Salads #QuickAndEasyRecipes

As I said before, we love a good braai (BBQ) in South Africa - no matter the weather.

It's not just a weekend or special day event for our family.  We have it whenever the mood strikes us (read "me").

Some years ago it was said that having a braai is a lazy housewives way of feeding her family. I think that was around the 1970's.

Well, I can not agree or disagree with that statement. A braai can be very elegant or just plain casual. We do the plain casual part when I decide at midday, on any day, that we're having our meat over the coals that evening. I should rather say - late afternoon - as we eat anytime between 5pm and 7pm.

Ready-made, shop bought salads aren't always that good, although our supermarket has quite a variety - BUT taking the price (we pay per kilogram) into consideration, it works out a lot when we are 5 adults eating!

These two salads are very basic and therefore versatile - leave something out, add something else or whatever. When I'm in a hurry this is exactly what I serve!

2 Quick & Easy Salads

Carrot & Pineapple Salad;

2 1/2 cups Finely grated Carrots 
1 Can (440g ) Crushed Pineapple

1.) Mix the two ingredients! Done! (You might want to add a little sugar if the Pineapple brand you're using is a bit sour)
Best served chilled.

Potato, Egg & Cheese Salad;

6 Medium Potatoes, cooked and cubed into bite-size pieces
4 Eggs, hard boiled, roughly chopped
1 cup Cheddar, grated
1/2 - 3/4 cups Mayonaisse (depending whether you like or love Mayo)
Salt & Freshly ground Black Pepper
2 t Dried Parsley or 2 TB Freshly chopped Parsley

1.) Mix the Potatoes, Eggs and Cheddar gently. Add the Mayonaisse, Salt and Pepper and stir through.
2.) Transfer to a serving dish, garnish with the Parsley, chill and serve.

Two simple salads - Lots of nutrition!

July 4, 2012

White Chocolate Mousse


I have been wanting to make a White Chocolate Mousse {not the instant box type ..} for some time now. Well, the time has come - this was our dessert tonight.  {Preparing this took all of 15 minutes!!}

Everybody was happy .. except Cheri, she reckons it was too creamy - ?? I know, sometimes I have to wonder about this daughter of mine. When I bake something with a cheese topping, I always leave a piece without any topping - she doesn't like it that way. {Roy, Dimitri and myself love it that way!}But, she likes toasted cheese and what have you, just not "baked cheese".

I reckon, just because she complained that it was too creamy, I reached my goal, as that is what a mousse is suppose to be like, ... right??


White Chocolate Mousse

150g White Chocolate
75ml Full Cream Milk
2 Extra-Large Egg whites
1/4 t Lemon juice
250ml Fresh Cream
30ml Caster Sugar
Dark Chocolate and Cherries, to decorate

1.) Melt the White Chocolate and stir in the Milk.
2.) Beat the Egg whites with the Lemon juice until stiff - Fold this into the melted White chocolate.
3.) Beat the Fresh cream (adding the Caster sugar in two batches) until it forms soft peaks.
4.) Gently fold the beaten Fresh cream into the White chocolate mixture.
5.) Pour into glasses and refrigerate 20 minutes before drizzling melted Dark chocolate over. Top it off with a Cherry. Refrigerate for another one hour and 40 minutes before serving.

Pure delight!

I hope my family (in Los Angeles) and all my bloggy friends in all parts of the States, {and elsewhere} had a lovely 4th of July!

Ciao for now

Linda

Linking up with these cool parties:

















Appetizers On A Stick

Appetizers On A Stick ~ Pick one of 3 --- or make all 3 ! Quick, easy & fun Appetizers #Appetizers #FoodOnAStick

Looks good ..?? It was great! Make all 3 kinds or just one.

I thought I'll give the blog a chance to grow before opening an E-mail and Facebook account for With A Blast, but {out of the blue} I opened both of these yesterday. I know, the Facebook page still needs a little touch-up here and there but at least it's up and running! Feel free to join ;-)

Okay, that's that and here is how I made these cute and tasty Appetizers on a Stick. (We had this on Father's Day because it is not a heavy app and we had a very rich Main meal)

Appetizers On A Stick

1 Roll Frozen Puff Pastry, defrosted
18 Medium Wooden Skewers
+/- 125g Plain Cream Cheese, softened
6 Slices of Roast Beef, (smallish slices)
6 Small Slices of Smoked Salmon
6 Italian Cherry Tomatoes
6 Bite-size Mozzarella cubes
Fresh Dill Sprigs, Fresh Parsley - sprigs or leafs, Fresh Basil leafs
Yoghurt & Herb Dressing (I used store-bought)

1.) Pre-heat oven to 200 deg C (400 deg F) - Line a baking sheet with baking paper.
2.) Roll out the Puff Pastry - do not roll thinner - use a round cutter (about 2.5cm / 1") in diameter and cut 18 pieces. Bake for 12 - 15 minutes until puffy and light brown. Remove from oven and let cool for 5 minutes before using.
3.) Use the sharp end of the skewers and thread through 6 pieces of Basil leafs , followed by the Mozzarella and then the Cherry Tomato (I skewered it lengthwise), lastly push the stick through a round of Puff Pastry (leave the pastry in the baking sheet and "pin" it straight from there onto the skewer) Do not push it through all the way as this is the appetizers platform.
4.) Using the same method as in step 3 - start with a sprig/leaf of Parsley, place a dab of Cream cheese in the center of the Roast Beef and roll up, thread this onto the skewer and end up with a round of Puff Pastry. Repeat until you have 6 with this combo.
5.)Same method as in no 3 & 4 - but, start with the rolled up (or bundled up) Smoked Salmon, use a teaspoon and add some Cream cheese to the top piece, spreading around the stick (the Cream cheese should be "sitting" on top of the Salmon), add a sprig or 2 of Dill to the top of the C/Cheese. End with a round of Puff Pastry.

To serve: Enough for 6 persons - Place one of each type of the Appetizers on a plate and drizzle some Yoghurt & Herb Dressing on the plate.

Coconut Cheesecake

Coconut Cheesecake ~ Heavenly delicious and a definite for Cheesecake AND Coconut lovers !  #Cheesecake #CoconutCheesecake



I made this Coconut Cheesecake two days ago already, but for some reason I just can not get into Picmonkey to use my usual borders and script. I tried everything, I get into PM but as soon as I'm trying to upload a photo I get a winking monkey ... Anyone else have trouble with Picmonkey?

Anyhow, Connie, from over at Family Home and Life , gave me the idea to make a Coconut Cheesecake. For the life of me, I don' know why I haven't thought about it myself. 

By now, everyone should know that I am absolutely in love with Coconut and Cheesecake ..

This was excellent! I made it the day before, left it in the springform cake pan in the refrigerator until just before serving. It was nicely set and cutting was a breeze.

Coconut Cheesecake

3/4 pack Tennis Biscuits, crumbed (if unavailable use Graham Crackers)
1/4 cup Coconut, finely shredded
1/2 cup Butter, melted

2 x 250g Cream Cheese, softened
1 cup Sugar
1 TB + 1 t Cornstarch
3 Extra-Large Eggs
1 1/4 cups Coconut Milk (buy the best quality you can get - I use "A Taste of Thai")
1/4 cup Lemon Juice
1 t Coconut Extract

1/2 cup Toasted Coconut Flakes, to decorate

1.) Pre-heat oven to 180 deg C (350 deg F) - Spray inside of a 25cm (10 inch) springform cake pan with Spray 'N Cook - Wrap a piece of foil around the outside of the bottom of the pan to prevent seepage.
2.) Mix the Tennis biscuit crumbs and the shredded Coconut - Add the melted Butter - mix well to combine. Press this crust mixture into the bottom of the pan and a little up the sides.
3.) Using a large mixing bowl, beat the Cream cheese until smooth, add the Sugar and Cornstarch. Keep on beating until the Sugar are dissolved.
4.) Add the Eggs to the Cream cheese mixture, beat until well combined.
5.) Add the Coconut Milk, Lemon Juice and Coconut Extract - keep on beating on med/high until smooth (approximately 3 minutes)
6.) Pour the Cream cheese filling into the crust - Bake for 15 minutes - Turn the heat down to 160 deg C (275 deg F) and bake a further 30 minutes.
7.) Turn off the oven, open the oven door just a little and leave the cheesecake for an additional 30 - 45 minutes.
8.) Remove from oven, let cool in the refrigerator, decorate with Coconut Flakes.

As I mentioned, I left mine overnight to set fully, but it should be ready to cut as soon as it is ice cold(2 - 3 hours)

Coconut Cheesecake ~ Heavenly delicious and a definite for Cheesecake AND Coconut lovers !  #Cheesecake #CoconutCheesecake