All Recipes

famous Chooka burger recipe

This is my famous Burger recipe, that has been used at Tjukayirla Roadhouse since we have been here in 2011. I wish I had a dollar for everyone who came through the door and said, “we’ve heard the burgers here are amazing!”  Www.tjukayirlaroadhouse.com.au

image

Famous Chooka Works Burger by Serena

  • Servings: Approx 8 burgers!
  • Difficulty: easy
  • Print

30g parsley
Chop 10 sec / spd8 (might require scraping down halfway through)
Remove and set aside

Without cleaning bowl, add
100 g fresh bread
Mix 10sec/Spd 6 (coarse bread crumbs)

Without cleaning bowl, add
500g mince
20g McCormick bush spices with mountain pepper
100g master foods smokey bbq sauce (or regular ba sauce and 1tsp liquid smoke)
1 egg
1tsp garlic powder
30g dried onions (optional)
Salt and pepper to taste
Mix 20sec/spd6

Add reserved parsley
Reverse mode
Mix 10sec/sp3

Form into 6-8 patties and chuck on the bbq! Turn only once for juicy burgers! They will take approx 3-4 min on each side over med-high heat

to serve as a Tjukayirla works burger, cook bacon, egg and pineapple and pile high with salad as below:

image

Strawberry Pavlova Fondant

 

 

This is exciting! If you dislike commercial fondant taste (and price) you are going to love this recipe!

 

The idea for flavoured fondant originated from Kara Andretta (Kara’s Couture Cakes). She does flavoured fondants using freeze dried fruits and thinks like vanilla bean and bourbon 😍 So whilst watching one of her live videos the other night it occurred to me that if she can use dried fruit I should be able to use the fabulous chocolate powder range from YIAH. I decided to experiment with Pavlova powder and this recipe is what I ended up with. Like Kara, I used Liz Mareks Fondant (LMF fondant from Planetcake) recipe as the base because it’s awesome and a lot less work than making it completely from scratch. This fondant is amazing, has the stretch and elasticity of commercial fondant but miles better flavour and it’s really just so easy.

I covered a fake cake with my finished fondant and it covers beautifully, with beautiful little specks in it…so without further ado, here it is

Strawberry Pavlova Fondant by Serena

  • Servings: 2kg
  • Difficulty: easy
  • Print

  • 1kg icing sugar 
  • 100g YIAH white chocolate pavlova powder
  • 500g plain white marshmallows or pink and white marshmallows
  • pink gel colour if using white marshmallows, to suit yourself but I dipped a toothpick in my colour and used that, not much at all. If using liquid colours make sure you deduct water
  • 1 tbsp strawberry essence
  • 1 tbsp warm water
  • 95g (1/2c) shortening (also calle white vegetable fat, trex, solite – available in grocery stores in butter aisle, called Frymaster (yellow packet not red) store at room temperature.
  • 1kg White commercial fondant (I use Bakels pettinice)

Instructions:

  1. Sift icing sugar and pavlova powder together in a large bowl, largest you have, and set aside.
  2. Place your shortening in your stand mixer bowl and set aside
  3. add strawberry flavour and gel colour to tbsp of water and warm for 15 seconds, set aside
  4. Melt marshmallows for 40sec in microwave or stove top, stir with spoon
  5. Melt marshmallows again for 30sec and stir with spoon
  6. Melt marshmallows for final time for 30sec and stir with spoon.
  7. Add warm water mix to bowl of marshmallows to detach them from the side, and pour marshmallows into stand mixer bowl with Shortening. Fit dough hook.
  8. Begin mixing. Add in half of your powdered sugar mix a cupful at a time. Mix for two minutes on slow to medium speed.
  9. Use a bowl scraper or hard spatula to scrape soft mixture into your bowl of left over icing sugar. Warm the commercial fondant in the microwave for 40sec and add to bowl with powdered sugar and marshmallow. Using your hands, knead in the bowl, until it is all mostly incorporated. You may not use all of the powdered sugar, depending on climate and that’s ok. Tip out onto clean counter and pull the fondant between your hands like taffy until it’s stretchy and smooth. If it’s dry add a blob of shortening to your hands and keep pulling, if it’s sticky shake some sifted icing sugar on to your surface and knead it in.

wrap in double layer of cling film, squeezing all air out and then store ina zip loc bag. Heat for 15s and knead well until stretchy when you are ready to use. Stored properly, will keep for months.

See Liz Marteks YouTube clip here: https://www.youtube.com/watch?v=SjCUy3ezRxE

for other fantastic recipes, tip and hints see Artisan Cake Company at http://www.artisancakecompany.com

for other flavoured fondants and fantastic cakes, tips and hints see Kara’s Couture Cakes at http://www.karascouturecakes.com

 

To purchase any of the YIAH products featured in my recipes, visit my site:

http://www.serenalancaster.yourinspirationathome.com.au 

and select the shopping tab, then follow the prompts. Please email me if you have any trouble alandserena@gmail.com

Lemon Myrtle Shortbread – thermomix

Lemon Myrtle Shortbread by Serena

  • Servings: Approx 24 small
  • Difficulty: easy
  • Print

Ingredients:

225 g butter softened (room temp)

65 g YIAH lemon myrtle and white chocolate powder

255 g plain flour

Method:

Preheat oven to 350d

Add butter and lemon myrtle powder to bowl. Mix for 5s, speed 6. Scrape down. Mix for a further 15s, speed 4. Scrape down. add flour and knead on interval speed for 30s.

scrape out of bowl onto a counter dusted with powdered sugar. Pull off 20g pieces and roll into balls (or roll out 1/4 inch thick and cut out using cutter)

place balls on a lined or greased baking tray about an inch apart. Slightly flatten the balls with the tines of a fork or your fingers. Bake for 16-18 min, turn tray 180d halfway through cooking if browning unevenly. They should be just golden around the edge and paler in the middle. Leave to cool on trays.

Once completely cooled decorate with a drizzle of glacé icing (1 tsp water added to 100g of icing sugar ) pop it in a ziploc bag, snip the tiniest bit off the corner and it’s the perfect little piping bag. For added texture and to turn these into something extra special (see photo of gift boxed shortbreads) …before the glacé icing sets, sprinkle some lemon myrtle, white chocolate and cranberry dukkah over the biscuits

My YIAH page is here : http://www.serenalancaster.yourinspirationathome.com.au

*the links above link to my YIAH sales page where you can buy the products I use. This gives me a commission as I am a consultant for YIAH. Saying that, if you want to omit those products, here is how:

use straight forward icing sugar instead of YIAH powder, add some zest of lemon and lime to the bowl at the same time as the flour and add some lime zest to the glacé icing and call them key lime shortbreads 🙂 possibilities with this base recipe are endless.

note:

(use pure icing sugar, cheap icing sugar is cut with tapioca starch or cornflour which can cause your shortbreads to distort as it causes them to expand)

 

Cakes!!

Over the past few months I have developed a huge interest in cake decorating. Normally what that means is I spend hundred, even thousands of dollars knitting myself out with every accessory known to man in my ‘field of interest’ over a period of weeks, then I lose my shit when I finally go to start said ‘hobby’ only to find I don’t have one thing I need to make the project I want to..and I chuck the whole idea in the too hard basket and flog off all the crap I just paid top dollar for, for half the price.

Yes, it’s a character flaw. But quite frankly, I can’t be sexy, gorgeous, trend setting, talented, efficient, reliable AND have a high level of commitment. That would just be showing off.

Anyway, I’ve done the required pre-spend, I’ve even gone to the library and got books. Actual. Real. Life. Books. And, I’ve made a cake. Yep, actually made THREE cakes. Decorated cakes too. I mean, I usually make cafe style cakes, these ones though, have fondant. Modelling chocolate. Hard as rock buttercream. And I have had moments where I didn’t have everything I needed. It was tense, but I MADE DO. And you know what, I made fondant. From scratch. And modelling chocolate. FROM SCRATCH.

IVE WATCHED 97 hours of YouTube clips and subscribed to dozens of craftsy classes. This commitment stuff is time consuming AND expensive.

But. BUT. I’ve made three novelty cakes. Most people start with the basics, oh no, not me! I still can’t pipe a single thing, write on cakes or make a basic flower out of royal icing but I can make fondant, pastillage, modelling chocolate, marshmallow fondant, cake pops and carve cakes. And I’m still interested in learning more. It’s a miracle. Anyway, thought I’d like to share some pics of my three cakes. I will get the recipes up for the various cake coverings etc and post some of my projects and upcoming cake orders. Yeah, people are silly enough to order cakes off me… 😛😀😀😀

Modelling chocolate :

My first cake, a butter cream 4 layer vanilla drip cake with fondant decs:

** live and learn, bow miles too big and I trimmed the layers of the cake but not the outside edge of the cake

 

This one I’m really proud of, it was a hat cake for my husband. The brim is made of gum paste, the body of the hat is cake and the whole hat is sitting on a mud cake

 

This was just last week, it’s a rose cake – the idea came from a Facebook video that someone shared with me. the petals are all modelling chocolate, the calyx, leaves and board are fondant. The cake underneath the petals is a chocolate cake and there is a pink buttercream over it.

Vegetable Lasagne

 

This lasagne is sooooo good! If you normally have a meat lasagne I promise you won’t miss the meat at all! You can make it as hard as you want, ie make your own lasagne pasta sheets and make your own sauce..or you can quicken the whole thing up by using pre made, up to you! I personally do make my own sauce, I always have a batch in the freezer and I’ll put that recipe up separately but rarely do I make my own pasta. Dried is just fine!

I use up what I have in the fridge so the layers are interchangeable but for this one I used:

1/4 large jap pumpkin, peeled and sliced 1cm thick
3 – 4 red capsicums
200g baby spinach
2 – 3 small zucchinis

1 1/2 litres of white sauce (made with mustard powder, garlic powder and dried onions)
200g vintage cheddar
30g Parmesan grated
250g ricotta cheese (optional)

3 boxes large curly lasagne sheets, or fresh lasagne

500ml pasta sauce (I make my own)

Method:

Preheat oven to 170 d fan forced

Make your white sauce by placing 125g butter, garlic powder and mustard powder in a saucepan and heating until bubbly. Add 125g flour and cook for 1 minute on medium heat. Added 1 1/2 litres of hot milk about a cup at a time, whisking the whole while to keep smooth. Add the onion flakes and simmer until thick. Salt and pepper to taste. Remove from heat and add half of the cheddar, all of the ricotta and the Parmesan. Cover and leave while you prepare the rest.

Place pumpkin slices on lined baking tray and spray lightly with olive oil. Roast until soft

Slice open capsicums and remove seed ball and white pith. Pull apart into large pieces. Place on baking tray, spray lightly with olive oil and roast until skin blisters, about 30 minutes. Remove from oven and place tea towel over them for 30 minutes to make the skins easy to pull off. Once cool, pull the skins off and discard, roughly chop up the capsicums.

Use a peeler to slice the zucchini in long strips. Chuck this on a baking tray and lightly spray with olive oil, toss to combine and bake in the oven for ten minutes.

Place your spinach on a plate and microwave for about 40 seconds, just to reduce the volume, for stacking in the layers.

Heat your sauce up and prepare to assemble.

Take a quite high pan (23cm) and line with grease proof paper. I use a loose bottom cake pan that I line with foil and then grease proof.

The layers:

Lay about a 1/4 c pasta sauce on the bottom of the pan, just enough to stop the noodles from sticking. Lay over a layer of noodles. It’s ok to overlap a bit but don’t double them up.

Lay your pumpkin over the noodles. Top with a ladle full of sauce, just enough to moisten. Add another layer of noodles.

Lay spinach over noodles and firm down. No sauce required on this layer as the spinach has so much moisture. Add another layer of noodles.

Add half of your white sauce and then cover with a layer of noodles.

Add capsicum layer and a ladle full of sauce. Cover with noodles.

Add zucchini layer and a ladle full of sauce, cover with noodles. Add your remaining white sauce and smooth out to edges, sprinkle reserved cheddar on top and bake in the 170d oven until golden, approx 30-40 minutes. If it’s browning too fast turn your oven down or move it to a cooler part.

It can be eaten right away but it’s best too cool and cut the next day as the layers look amazing and the flavours develop over night. Freezes perfectly and can be reheated from defrosted (best) but even from frozen!

 

 

Sorry..

image

Please forgive me for the brief interlude whilst this blog was offline. I had actually just let it lapse as I haven’t really done alot with it the past 6 months or so, I’ve just been incredibly busy and also I have no longer got a thermomix 😳😱 I know!!! And I didn’t fall out of love with my thermomix but it was a combination of down sizing, moving house and not really having time to cook. I also sometimes just missed the old fashioned mixing, stirring and simmering … So I really went back to basics. I do miss the thermi at times though. I think I may have preferred my tm31 over the new one though!

anyway, some lovely lady contacted me tonight and said she was looking for the Devils food cake recipe and she says a few people use my recipes so I renewed it straight away so she could get the recipe .. Now I’m feeling inspired to get testing again.. Do I need a new thermomix ? 😜

 

 

 

Lime & Coconut Exfoliating Sugar Scrub

 

 

I know. I know, I’m slack. I’ve cooked a hundred things since the last time I posted on here but haven’t loaded them up. It’s crazy busy all the time!! haha.

I hate waste, so when I make almond milk, I like to use the pulp after straining to make sugar scrubs. They are so easy to do and are so lovely on the skin. It’s 40 degrees here right now and hot sugar ferments in a few days, so I recommend storing this in this fridge and just having a small amount in a covered container on the side of your bath or shower.

P.s. it’s edible. lol.

Lime & Coconut Exfoliating Scrub

  • Servings: n/a
  • Difficulty: easy
  • Print

12314494_10155003193826959_6057528280558779076_o

1/4 c almond meal pulp or 1/4 c YIAH key lime dukkah (optional)*

1 cup sugar – any type but I use 1/4 c raw plus 3/4 c white granulated

1/4 c coconut oil

1/4 c YIAH wild lime evoo (if you don’t have this, double the quantity of coconut oil and add 1 tbsp lime juice)

1/4 c coconut

drop or two of green food colouring (to the colour you want)

Method:

Mix it all together and put in a jar. If its too dry add more oil, too sloppy add more sugar. If you have some YIAH key lime dukkah on hand sprinkle it over the top, but its only cosmetic so no drama if you don’t have it

Note* if not using the almond meal or dukkah, add additional 1/4c raw sugar

To use, take a golf ball sized amount and rub it in to your skin to slough off dead skin. Rinse and dry. Try not to eat it while you are having a shower lol

 

 

1 2 4