Non recipe posts

Good news and bad news

 

Good news and bad news!

Thanks to all of the people that contacted me when my blog went offline, to say that they still use it – I decided to buy another Thermomix! yay! For those that don’t know, this will be my fourth one (lol). I’ve sold the others, just mostly because I was getting fat and I needed the money 😀 But I do miss the recipe development that I used to do, and of course I can’t really develop recipes for a thermomix blog if I can’t test them! I also like the idea of having the traditional version of the recipe for my non tmx owning visitors – and this year I will endeavour to get the blog updated with traditional method recipes.

If there is anything you would like to see on the blog, or any constructive input about how it can be better, please use the comment function or email me @ alandserena@gmail.com

Please also do share your tips, tricks, tweaks and photos of your creations, the interaction lets me know you are still around!

Now for the bad news. I am moving and starting a new (old) job next Monday so it may take me a few weeks to settle in and get back to creating things in the kitchen. The good news is that as part of my job I will actually be in the kitchen most of the day and will have more time to create once settled. The good with the bad, right?! So please stay tuned and don’t panic, I’ll be back up to speed in no time at all 🙂

happy baking !

Serena x

Sorry..

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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

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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

 

 

Just to tease….

These are some of the recipes you will be seeing over the coming months…

sizzler style cheese bread

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Oatmeal Molasses Brown Bread & Butter Pudding

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My hubby’s absolute favourite – Mulberry Crumble Cake

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Café Style Beef Lasagne

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Lamb Koftas

Lamb Koftas

Cherry Cheesecake Brownies

Cherry Cheesecake Brownies

Pumpkin Pie

Pumpkin Pie

Pumpkin Scones with Spiced Chantilly Cream

Pumpkin Scones with Spiced Chantilly Cream

Egg Custard Tart

Egg Custard Tart

15 Minute Potato Bake

15 Minute Potato Bake

Pepper Steak Swags

Pepper Steak Swags

Pepper Steak  Swags

Pepper Steak Swags

Potatoes – Spuds – Taters – Murphies – Cobblers – Studs – Tubers…

Whatever your name for spuds – like anything, if you want a good result, you need to use the right tool for the job. You absolutely will not get good chips if you use the wrong spud – no matter how hard you try!

This is an excerpt from the ABC:

BINTJE: A waxy potato that is an old Dutch variety with a lovely yellow flesh that’s creamy and makes a beautiful potato salad and are also ideal for frying. This potato has a long shelf life.

COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Widely available in Australia.

DESIREE: A very popular all-rounder with pink skin and pale yellow, firm flesh that holds its shape well so is excellent boiled, baked, mashed and in salads but not recommended for frying.

DUTCH CREAMS: The queen of potatoes! They’re a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.

GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. It’s best mashed, roasted or fried.

KENNEBEC: An all-rounder and old favourite with white firm flesh and thin skin. Its good for baking, boiling and is very popular for chips.

KING EDWARD: A very old variety with a floury texture and creamy white flesh with a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying.

KIPFLER: A waxy, finger-shaped, knobbly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is great boiled, steamed, in salads and roasted but not recommended for frying or chips.

NADINE: A waxy potato with white, firm flesh and skin that holds its shape well when boiled or microwaved. Not recommended for frying.

NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.

OTWAY RED: An oval-shaped all-rounder with red smooth skin and cream flesh. Great results when mashed, roasted or fried.

PATRONE: Has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and it’s called the ‘ultimate’ potato salad potato. Not well suited for mashing.

PINK EYE (or Southern Gold): A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked.

PINK FIR APPLE: An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it’s great for salads and boiling and has been called the ‘ultimate’ potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.

PONTIAC: A very reliable all-rounder with pink skin and white flesh. Great to boil, bake, roast, microwave and mash but not so suitable for frying.

PURPLE CONGO: A waxy potato with purple skin and flesh which adds an interesting colour to meals. This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked.

RED RASCAL: An oval-shaped, all-rounder with dark red skin and clean white flesh with a full flavour. Best boiled, baked, mashed, roasted or fried.

ROYAL BLUE: An oval-shaped all-rounder with purple skin and yellow flesh that makes wonderful mash, great roast potatoes and chips and is a versatile potato suitable for all cooking purposes.

SEBAGO: A long to oval shaped all-rounder with white flesh and skin that’s common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.

SPUNTA: A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.

TOOLANGI DELIGHT: A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi.

‘NEW’ POTATOES: These potatoes are ‘baby’ freshly harvested potatoes that have a white skin and white, firm flesh and are small and sweet. They are all-rounders great for boiling, steaming, pan frying, poaching and roasting.

WAXY:
Bintje
Dutch Cream
Kipfler
Nadine
Nicola
Patrone
Pink Eye (Southern Gold)
Pink Fir Apple
Purple Congo

FLOURY:
Coliban
King Edward

ALL-ROUNDER:
Desiree
Golden Delight
Kennebec
Otway Red
Pontiac
Red Rascal
Royal Blue
Sebago
Spunta
Toolangi Delight
(‘New’ potatoes)

Love Me Some Icing! (It’s all in the shortening)

I love me some icing! (I totally spoke that in a white trailer trash drawl)

Icing can get pretty sickly sweet after awhile. There is a “hack” for that though. You know when you go to the bakery and the icing you get on your cupcake has a slightly different texture to the icing your Mum makes? Its kinda silky, not as sweet – slips off the tongue like a bold faced lie… oh maybe that’s just me then. 😉

Anyway, that bakery icing is different – its made with shortening. I’m from Canada, apart from being awesome at everything, we use shortening in all our baking, and it gives a superb result (of course it does, we are awesome). It makes the flakiest pastry, gives a richness to cakes and that velvety soft finish to icing. In Australia its a little harder to come by, but I highly suggest if you are going to be trying my recipes, you get some and leave it in the cupboard, you will be using it a lot! It doesn’t need to refrigerated and it has a year long date on the stuff, just get it already!

So, where to get it. Well, You can buy Crisco (not the oil) shortening in Australia in 3 places online, USA foods by clicking here, O’Canada shop by clicking here or Ebay by clicking here. Crisco is a superior product but the postage can be exxy, if you don’t mind that, I would get it over the others. There is a Australian product called Solite available in cake shops. Its very expensive as they only sell it in 250g containers normally. If you have access to a cash and carry, they would carry a shortening, but it would be under a different brand name – Pilot Crème shortening is the one my cash and carry in Kalgoorlie sells. Its only 70 dollars for 15kg so if you have a co – op or a group of friends to share with, even better. You can freeze it too, in fact I use it from frozen for pastry – so no excuses not to stock up on this stuff! Its 50% less saturated fat than butter too. But butters good for you, so that’s a moot point.

There is also a readily available bargain basement shortening available from Coles, IGA’s and even my local store!. It’s called Frymasta Edible Vegetable Shortening. It’s the YELLOW wrapper one, not the RED wrapper one. The only issue is its not quite as snow white as whipped shortening so if you are wanting a super white icing, you might not want to use this. I always have some on hand as I use it for pastry and cakes where the colour doesn’t matter. Its available by clicking here.

Do not use Copha. Its not the same and its hard work to get it to a useable state.

So check out my recipe for Mock Cream Icing (link here).  Its fantastic for piping. Its stable, so can sit out on that picnic table or bench while the party is going, even on warm days. It’s silky and glossy, everything icing should be. You can make it and have it sit in your fridge for weeks in an airtight container, just ready to chuck on some last minute cupcakes. You can tint it, flavour it – the possibilities are endless. You can also use it to fill eclairs and jam donuts – its just so versatile, you will love it!