Wednesday, June 24, 2009
But what i did have was Lindt Intense Orange chocolate, a lemon, an orange and a zester.
So we got Dark Chocolate and Orange Zest Chocolate Biscuits on a stick
Only thing I would advise everyone do to is to rub the chocolate into the flour to break it down into tiny pieces. The 2inch squares are just too big for chocolate bits.
I've always wanted a pop corn maker. I had a serious fascination with the machine as a kid. But pop corn wasn't part of the chinese diet, we never got one.
I suppose the fascination grows from it being a symbol of another world. Sometimes if I was lucky I would be invited over to my school friends house and it was fascinating to watch there lives. I felt like the little match girl looking threw a window onto a totally alien but inviting world
I'm not saying I had a bad childhood... But as a kid you always wondered what if...
Actually I asked for one ages ago but steph bought me a jucier which I think I've used ummm twice?
avechoco at gmail . com
Sunday, June 21, 2009
Friday, June 19, 2009
Cat: Turkey Breast with Nori Face,
Blanket: Tamago - Japanese Sweet Egg
Background - Sushi Rice
Bed Posts: BBQ Dried Salmon
Face and Feet: Double Smoked Ham with Nori Features.
Tuesday, June 16, 2009
Sunday, June 14, 2009
Saturday, June 13, 2009
Wednesday, June 10, 2009
Salmon, Dill and Ricotta
We tried this place on Monday for breakfast and then again last night
I love the mushroom and cheese,(yum!) and the salmon and dill, (mmm!) oh and the veggies and curry with the sweet currants!(foodie heaven).
When I got takeaway on wed Steph was feeling sick so he didn't get out of the car to help restrain so I spent all his money... (They only accept cash!)
Yeah... I need to be on a leash next time I'm released into patizzi world
Thursday, June 04, 2009
2.5 cups plain flour
1 tsp bicarb
1 cup brown sugar
150g caster sugar
1.5 tsp vanilla extract
250g milk chocolate, coarsely chopped
1 cup (200g) glace cherries, chopped
Wooden icy pole sticks
Preheat oven to 180°C.
Sift flour, bicarbonate of soda and 1/4 tsp salt
Beat butter and sugars until light and fluffy
Add eggs, 1 at a time. Add vanilla then stir in flour until just combined.
Roll heaped tablespoonfuls of mixture into balls.
Place 5cm apart on baking paper-lined oven trays ( 3 rows of 4)
Press an icy pole stick into each, then pieces of chocolate and cherries.
Bake biscuits for 8-10 minutes or until golden.
Cool on trays. Store in an airtight container for up to 2 weeks.
Monday, June 01, 2009
I dont know why, but I felt like baking.
375ml can of Condensed Milk
2 tbs Golden Syrup
1 big block of Dark Chocolate
The Pastry is from making Egg tarts. Mix all the ingredients together, and slowing add the eva. milk. add bit by bit, until the pastry if its pressed stays together. (kinda like wet sand) Afterwards, roll up in some glad wrap, and let it rest in the fridge for 2hrs.
Put Con Milk and G Syrup (it's late and I can't be bothered typing) in a small saucepan, put on low heat, stir constantly! until light milky brown. Set aside
Make the tart case
Pull out millions of silicon tartlet moulds, tear off thumb size bits of the pastry and push into the moulds Do this for 2hrs, until all the pastry has been used up or you've got no more tarts moulds.
Pour or spoon in the filling (half full if you what lots of chocolate, 3/4 if you want a smear. Don't go to the top.
Put into a hot oven 150*C and bake for 5 mins. Check, if its not golden on top then bake for another 5 mins.
Melt Dark Chocolate over double boiler. when runny, spoon a bit of dark chocolate over each tart and let it set before eating.