27 March 2012

favourite food moments of 2012 so far

Hello everyone. So yes I did drop off the radar for a little while. Call it getting over whelmed with the events of 2012 so far...each year does become more and more busy. However even though I've been lacking in the blog post department it doesn't mean that I haven't been enjoying amazing food!!

So here is an update of parts of my busy year so far and the food that went with t!

As you may or may not know my oven died earlier this year. However it was replaced by a gorgeous new one that has made me realise how dodgy my old one was. This one cooks so quickly and evenly I don't know how I ever lived without it.

I had lunch a while ago at the Fig Tree Deli at White's Hill where I enjoyed a delicious toasted brie, turkey and cranberry sandwich. It was so amazing that I made one at home. So indulgent and satisfying...It's a highly recommended filling combination. We will just look past the fact that it isn't entirely healthy and that I may or may not have used the whole cheese wheel in this sandwich.

I particularly enjoyed this photo of the sandwich in the toaster. It reminded me of Scanwiches.

This year was the year that Josh and I got to celebrate being in each others company for the past 5 years! Yay! So we spent a weekend down the Gold Coast eating way to much. I particularly enjoyed the nibbles plate that we assembled using Australian produce from the Ferry Road Markets, I wish I could live at that place!!  

The Sevilo Gourmet Delicatessan stocks a wide range of  local, national and international produce.

I'll just give you a moment to drool over the gorgeous savoury treats.

Josh also made me the best Vegemite on toast that I enjoyed with a view of the beach despite the fact that it poured rain the whole weekend!

You may remember the Strawberry Upside down cake of Joy the Bakers that I baked last year. Well I tried a variation.

I recommend substituting the strawberries with some peaches for a gorgeous summer variation.

My favourite breakfast at the moment. Fresh strawberries with yogurt and muesli. Although you can barely see the muesli past all of that ruby red goodness.

Mum and Dad have also moved down to Brisbane this year so I am enjoying having them around to share my food with. This is a healthy banana bread that Mum and I enjoyed the other day for morning tea. The addition of pepitas and sun flour seeds made it seem so much more fancy!

What tasty treats have you been enjoying lately??

home-made hot crossed buns

You can tell that Christmas is over as soon as you start to see the Easter eggs and hot crossed buns in your local supermarket. This year I decided I wanted to try out some hot crossed buns from scratch. These have always been a staple breakfast, morning tea, lunch, afternoon tea treat around Easter in my house growing up. Usually by the  time Easter does actually roll around we are sick of these baked goodies. Not any more with these gorgeous ones from of course my staple cookbook. Donna Hay what would I do without you!

Josh had his brother and good friend over when these came out of the oven so needless to say they disappeared immediately. Remember they are baked from scratch so they don't contain all the nasty preservatives that your store bought ones would which is why baking them immediately before you want to consume the whole tray is recommended!! I didn't use the bun glaze but i've included it so you can get that fresh glossy look.

Home made Hot Crossed Buns

recipe from Donna Hay Modern Classics - Book 2


1 tbsp dry yeast
1/2 cup caster sugar
1 1/2 cups lukewarm milk
4 1/4 cups plain flour
2 tsp mixed spice
2 tsp ground cinnamon
50g butter melted
1 egg
1 1/2 cups sultanas
1/3 cup plain flour (extra)
1/3 cup water
1 quantity glaze

Place yeast, 2 tsp sugar and the milk in a bowl and set aside for 5 minutes until it starts to foam indicating that the yeast is active. 
Add the flour, mixed spice, cinnamon, butter, egg, sultanas and remaining sugar to yeast mixture and mix together using a butter knife until a sticky dough forms. 
Knead the dough on a floured surface until it feels elastic. Place the dough in an oiled bowl cover with a tea towel and allow to stand in a warm spot for 1 hr. 
Divide the dough into 12 pieces and roll each piece into a ball. Grease and line a square cake tin. 
I used a rectangular baking dish. Place the dough balls in the dish and cover again and allow to stand for a further 30mins. 

Preheat oven to 200c. Combine flour and water, place in a plastic zip lock baggy. Snip a corner off and pipe crosses on the buns. Bake for around 35mins. 
Enjoyed best fresh from the oven topped with lashings of butter. 

Bun glaze - Place 1/2 cup sugar, 1/4 cup water in a saucepan over low heat and stir until sugar dissolves. Add 2 tsp powdered gelatine sprinkled over 1 tbsp water and cook for 1 min. Cool and brush over buns. Refrigerate to set.

9 March 2012

eggy toast - guest blogger josh

Josh cooked a really tasty breakfast this week. He called it "eggy toast" which is basically like a savoury version of french toast. I asked him to blog his recipe. I must mention that Josh is highly spirited and prides himself on his creative writing abilities. I hope you enjoy the following.

So today I am to be Jaimee's guest blogger.
I am a kitchen ninja that specialises in butt nuts of the chicken variety.
My meals are often created in a dream like state of confusion that coincides with Jaimee demanding my expertise in creativity and adaptability to produce not only meals but works of digestive art. Often I create delicious meals, worthy of the gods, in my imagination and miserably attempt to re-create them in reality. Like all great men I graciously fail at multi-tasking so for my bacon and butt-nut cooked bread, I merely concentrated on the later and let Jaimee do the rest.

5 butt-nuts
2 cloves of anti-vampire repellent
2 tsps of oregano
2 tsps parsley
1 inch of unicorn horn to make it magical
6 pieces of bread (personal preference for this one because even if you do it the same as me it will never be as good)
Salt and pepper to taste

Lightly whu-hisked the butt-nuts with a fork then add grated garlic, oregano and parsley.
Mix well to combine.

Sorry my male attention span escaped me you should google baby monkey on a pig.
Smother the bread in the mix thoroughly piece at a time and place in fry pan brown one side then flip and add cheese to melt (flipping the cheesed side may or may not create a typhoon in China).
Serve with a side of bacon and sauteed spinach and mushrooms
This creation was passed down from my father or was taught by a Tibetan monk lost in the wilderness of Alaska whilst balancing on a Ghost Bear (check them out). The great thing about this method is its chameleon like abilities, add a bit of chilli and coriander to the mix for a fresh za-zing to your palette.

5 March 2012

choc, cherry and sour cream muffins

This is the first thing I have baked in my kitchen and photographed since - my oven was broken and replaced and my parents moved to Brisbane. It was sad not having an oven for a few weeks so the only alternative was going to bake at my parents house. However I had no idea at the time that I would enjoy baking more at my parents house due to a few factors....that when I cook there I keep the kitchen clean as I go and the lighting is much more appealing, even on a cloudy day, to photograph with. Oh well I guess that means that Mum and Dad will enjoy the fruits of my labour. 

With Josh going back to uni and working a lot he can be tempted into buying goodies to eat. These muffins are a little bit of delicious cherry, choc goodness that he will be able to take along with him to snack on. Hopefully avoiding the desire to purchase something more appealing due to the chocolate.


350g plain flour
1 tbsp cocoa powder
pinch of salt
1 tsp bicarb soda
2 tsp baking powder
250g caster sugar
275ml sour cream
4 eggs
180ml olive oil
150g dark choc bits
450g tin of pitted black cherries cut in quarters - alternatively you could used raspberries or frozen mixed berries

Preheat oven to 180c and grease and line a 12 hole muffin tin. 
Sift together flour, cocoa, salt, soda, powder and sugar into a large bowl. Whisk together the sour cream, eggs and oil in a separate bowl until smooth. 
Whisk the wet ingredients into the dry ingredients. 
Fold through the chocolate and cherries. 
Divide the batter between the muffin cases and bake for approx 25mins or until cooked through. 

These would be great topped with a chocolate ganache for a dessert treat (like the one used on these coconut cakes) or as they are in your lunch box. These will definitely be whipped up in the middle of winter when I am missing the summer taste of cherries!!

1 March 2012

plum and cinnamon cake

I'm always on the hunt for recipes that are not only simple but aren't that bad for my waistline either. This cake comes from the same recipe book as the delicious Raspberry Yogurt Cake I baked last year so I knew no doubt it would be a simple yet tasty winner. 
It took around 45mins in total to prepare and cook this cake. It was totally moist, filling and the tinned plums impressed me. It was also the first time I have baked a cake in a ring pan. 

I know right, but it looks so much prettier than an normal cake and all I can think of is how delicious those cakes cooked in ring pans look with some sort of caramel or chocolate sauce oozing down the centre edges. 
Go on imagine it.... Not now Jaimee, (now I'm talking to myself in third person) let's get back to this more healthy ring cake option!

Recipe from Women's Weekly - Low fat Food for Life


125g low fat dairy free spread
1 tsp vanilla essence
1/2 cup brown sugar
3 eggs separated
1/2 cup white SR flour
1/2 cup wholemeal SR flour
1 tsp ground cinnamon
6 canned plums halved and seeded

Preheat oven to 180c. Grease and line a ring pan. 
Beat spread, essence, sugar and egg yolks in a bowl until light and fluffy. Stir in flours and cinnamon. 
Beat egg whites in a separate small bowl until stiff peaks form. Gently fold egg whites into cake batter. 
Spread the batter into prepared pan, place the plums on top cut side down. Bake in oven for approx 30mins. 
Stand for 10mins before turning onto wire rack top side up to cool. 

Serve with a nice cup of tea!