18 April 2014

Chocolate Easter Egg Cakes !

Happy Easter everyone!

I thought I'd share with you just one simple little idea of what you could do with all those chocolate Easter eggs you're inevitably going to accumulate over Easter.

Such a simple use of the chocolate which also means you won't have to consume as much yourself, as you'll be able to pass these little cakes back out to others for them to enjoy.  You'll be loved by everyone.


Chocolate Easter Egg Cakes
(recipe adapted from trEATs by April Carter)


50g cocoa powder
1 1/2tsp vanilla extract
125ml boiling water
175g plain flour
2 tsp baking powder
½ tsp salt
110g unsalted butter
100g caster sugar
100g dark brown sugar
2 large organic eggs
60ml milk
Mini chocolate eggs to decorate

For the Ganache
150g dark chocolate chopped small
150ml cream

Makes 48 mini cupcakes.

  1. Preheat the oven to 170 degrees and line 2 x 24 mini muffin trays with mini muffin liners (or bake in 2 batches.
  2. Mix the cocoa, vanilla and boiling water in a small bowl until smooth, set aside to cool.
  3. In a clean bowl sift the flour, baking powder and salt.  Stir to combine and set aside.
  4. In an electric mixer, beat the butter and sugars for 3-4 minutes, until pale and creamy.  Add the eggs, beating well after each addition.  Add the milk, cocoa and flour mixtures, and continue to beat.  Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
  5. Divide mixture into muffin liners and bake for 12-15 minutes.  Remove from tray and cool on a wire rack.
  6. To make the ganache, place chocolate in a bowl.  Heat the cream in a saucepan until just bubbling then pour over the chocolate.  Whisk until it is a completely smooth and all of the chocolate has melted.  Set aside to cool, then chill for 20 minutes, Once thick,, beat with a spatula until smooth and pipe onto cakes.  Decorate with a mini chocolates.

16 April 2014

A birthday present from me . . .

Start off with a gorgeous Autumn Melbourne day.

Add a yummy chicken and green olive casserole with pureed butter beans and a buttery pea medley.

Add an almond and fresh raspberry tart, posing as a birthday cake.

Add delicious bubbles and of course, a birthday girl.

What do you get.....

A birthday present from moi all wrapped up in a 3 course feast of a lunch.

Wouldn't you like me to be a part of your family?

Stay tuned as recipes will follow!

14 April 2014

In Season: Mushrooms !

Did you know that researchers have found that just a handful of mushrooms have approximately 12 times more of the powerful antioxidant (L-Ergothioneine) than wheatgerm?  Did you know that antioxidants slow the ageing process from the inside out, which not only affects your appearance but more importantly, helps prevent degenerative disease.

I didn't!  Thank God I'm already a fan!

Mushroom and Cashew Soup
(from Dr Libby's Real Food Kitchen Cookbook)

The nuts add a little texture to this soup which I quite enjoyed, however if you're after a silky smooth soup then either omit the nuts or invest in a super duper blender.