Archive for April 2013

Bailey's Chocolate Malt Smoothie

Sunday, 28 April 2013

I'm supposed to be listening to a lecture on Diplomatic Protection under International Law... But instead I made these delicious cocktail smoothies.
And they are gooood.


Bailey's is a real weakness for me. I'll always order whatever cocktail that has it, even if the rest of the ingredients don't sound too good, and it usually always turns out well. (Minus the fact that I'm not supposed to be drinking milk) Once I had some sort of Bailey's concoction that had crushed Oreos and Tim Tams in it, and it was amazing. I must remember to try that the next time I make these!

Bailey's Chocolate Malt Smoothie
Serves 2
  • 1/4 cup Bailey's
  • 14 cup Tia Maria
  • 1/4 cup chocolate liquer - I used Mozart Gold Chocolate Cream Liquer 
  • 1/4 cup milk
  • 1 scoop vanilla ice cream
  • 2 tbsp Milo, or chocolate power, or chocolate curls

Blend all ingredients but the Milo. Then sprinkle on top and serve immediately.
So, so good.


Back to my lecture now. Hope everyone's having a wonderful weekend, and that you all try this soon. (:

xx gee

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Red Velvet Cupcakes with White Chocolate Cream Cheese Icing

Saturday, 27 April 2013

I made these delicious red velvet cupcakes for Laura's 21st. They are incredibly moist, and the white chocolate cream cheese icing is divine. I love them so much.



We were baking in the middle of the night, and realized that we didn't have enough red food colouring.. So we just used pink! To be honest I couldn't really tell the difference, so if you happen to be in the same situation, I would just substitute with pink again (:







For the Cupcakes:

  • 1/4 cup cocoa powder
  • 3 tsp red (or pink!) food coloring
  • 1 tsp bicarb soda
  • 200g butter, at room temperature
  • 1 1/2 cups caster sugar
  • 2 cups plain flour
  • 1 cup buttermilk*
  • 2 eggs, whisked
  • 1 tbs white wine vinegar
  • 2 tsp vanilla bean paste/ vanilla extract
  1. Preheat the oven to 180C, and line two cupcake tins.
  2. Make a paste with the cocoa powder, food coloring, and bicarb. It should be thick and really dark.
  3. Beat the butter and sugar until it is a pale, creamy colour, and fluffy.
  4. Add in the eggs, one at a time, then the milk, vinegar and vanilla.
  5. Add in the paste.
  6. Fold in the flour until incorporated thoroughly; the mixture should not be lumpy.
  7. Fill the cupcake liners until they are 3/4 full, and then bake for 25-30 minutes or until the centre springs back when touched, or until a skewer inserted in the middle comes out clean.

For the Icing:
  • 500g cream cheese, at room temperature
  • 250g white chocolate
  • 2 cups icing sugar
  • 1 tsp vanilla bean paste/ vanilla extract


  1. Melt half the white chocolate in a double boiler, making sure the bottom of the bowl doesn't touch the water. Take it off the heat and slowly stir in the remaining chocolate until it's incorporated smoothly and is shiny. 
  2. Beat the cream cheese until it is light and fluffy.
  3. Slowly beat in the chocolate, then the icing sugar and vanilla.
  4. Fill a piping bag and pipe onto your cupcakes (:

xx gee

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DIY Bunting!

I started this blog intending it to be a food/craft/sewing blog.. But as you can see it's mostly been food. SO FAR! Fear not, I will soon be posting up my crafting and sewing projects galore. Hopefully!



This is just an easy peasy tutorial on how to make bunting, like we did at Laura's 21st. We started cutting the fabric and sewing the morning of the party, so as you can see it is a very simple and quick DIY that is extremely cute. I would totally hang it in my room if I didn't already have my walls filled with other things..

Supplies:
- fabric, in as many different colors, patterns, and textures as you like
- scissors
- twine

Cut out as many triangular flags as you like.
Ours measured 15 cm long and 25 cm tall.



Sew the triangles onto the twine, folded 1 cm over.



Repeat until all your flags are used up, and then hang up your bunting ;)





xx gee


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Stick blender Smoothies.

Monday, 15 April 2013




Our blender broke.
Daily breakfast smoothies are now being made with a stick blender.
It works for now!


Bananas, honey, berries, Greek yoghurt, soy milk, goji berries, muesli, peaches in syrup.




Hope everyone is having a wonderful week!

xx gee

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Lemon Meringue Cupcakes

Tuesday, 9 April 2013

I thought for a while that summer was here to stay. We had some beautiful days in the past few weeks, but sadly (especially with the end of daylight savings) winter is now wrapped around Sydney. It's 6.11pm now and very dark outside, which makes me sad for the prospect of taking photos without natural light. Waaah.

I made these lemon meringue cupcakes as a last Ode to Summer. The yellow-ness is just so sunny and happy. (: Plus, I got to use my blowtorch. Win-win.


Lemon Meringue Cupcakes
Makes 12 cupcakes


For the cupcakes:
  • 125g butter, softened
  • 1 tsp vanilla extract
  • 1 1/4 cups + 2 tbsp caster sugar
  • 3 eggs
  • 1 cup plain flour
  • 1/2 cup self raising flour
  • 1/4 tsp bicarb soda
  • 1/2 cup milk
  • Zest and juice of one lemon
  1. Preheat the oven to 180C.
  2. Beat the butter and 1 1/4 cups sugar until pale and fluffy. Add in the vanilla extract, and then the eggs, one at a time.
  3. Add the milk and beat until the mix is smooth.
  4. Stir in the flours, bicarb soda and lemon zest until fully incorporated.
  5. Bake for 30-40 minutes or until a skewer inserted into the middle comes our clean, or cupcakes spring back when touched. They should be golden and delicious looking.
  6. Meanwhile, make a glaze with the 2 tbsp sugar and lemon juice. While the cupcakes are still hot, brush on the glaze and let the glaze soak in.
  7. When the cupcakes are cool, pipe with lemon meringue frosting, and either put under the grill for 10 or so minutes until the meringue is browned, or use a blow torch.


For the icing:
  • 2 egg whites
  • 1/3 cup caster sugar
  • 1 tsp lemon zest
  • 1 tsp lime zest
  1. Beat the egg whites until stiff peaks form. 
  2. Slowly add in the caster sugar, a tablespoon at a time, while beating. 
  3. Fold in the zest gently with a spatula, then carefully spoon into a piping bag and pipe onto your cupcakes.


Now to continue working on my Family Law essay. ):
Hope everyone is having a wonderful week!

xx gee

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Easter Dinner - Devilled Eggs and Delicious Garlic Prawn Linguine.

Thursday, 4 April 2013


This is a rather late Easter post, but I was honestly just so excited about doing my Game of Thrones post. We had so many feasts this Easter weekend: a picnic at Wendy's Secret Garden in North Sydney, Easter dinner at Laura's, my family Easter lunch, and then the Feast for Crows on Easter Monday. I also went to the Easter show with Laura, Jess and Sash on Monday, and have remembered just how much I love baby animals. That deserves its own post, I think. 


I made devilled eggs for the picnic and for dinner because I thought it was appropriately Easter-ish. They were definitely a bigger hit than I expected, who knew how much everyone loves eggs! 
I also made mini spinach and ricotta filo tarts, and B made mini smoked salmon and sweet potato quiches.

We had Moscato, our favorite!



Jess made us these cute little Easter packs! Sasha made gingerbread cookies (you can see the cute packaging in the back!) in the shapes of little ducks and eggs. <3



These tiny finger puppets were part of the pack. So cute.



There were also these clip on bunny ears...


Excited for food:

Gluten free garlic prawn linguine.
The pasta looks a little dry in the picture, but we had a jar of extra sauce that we poured on after serving (:

Jess made pear, walnut, and avocado salad (:


And for dessert we had the bunny bites and banana cupcakes with passionfruit icing.

Picnic Snaps:
Sandwiches - turkey and cheddar with snow pea sprouts and cranberry jelly, ham and brie with mustard and gherkin relish, roast beef and sundried tomato with lettuce, and egg and rocket.


The spinach and ricotta tarts, pecan cookies, easter eggs, dip and crackers, and these amazing Easter and chicken cupcakes made by A.


Fruit, tea, cheese platter, quince paste, pizza pinwheels.

Wendy's Secret garden is so beautiful.. And hard to find, as it is a secret! It is on the corner of Clark Park in North Sydney, and right on the Lavender Bay Ferry Wharf. Park on Lavender Street and walk down the stairs to find this little slice of serenity.


We had a lovely time exploring...


Easter egg hunting...


Having egg and spoon races...


(although some people cheated..)


and just having fun, like when we were little (:



Devilled Eggs
Makes 12

 

  • 6 eggs
  • 1/4 cup Japanese Kewpie Mayonnaise
  • 1 tsp dill
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic salt
  • 1 tbsp honey mustard
  1. Fill a pan with water and a teaspoon of baking soda. Apparently this helps it peel easily. (I would say it is about the same as without, if not it makes a very minimal difference) Put in the eggs and then bring the water to boil. Using a wooden spoon or spatula, turn the eggs around a few times, to keep the yolks centred. As soon as it starts to boil, turn off the heat and put a lid on. Keep the eggs in there for ten minutes, and then take them out and dunk them in iced water straight away, to stop them from cooking any longer. (or, hard boil your eggs in your fail-safe method of choice)
  2. Peel the eggs then slice in half horizontally. Remove the yolks and put them into a bowl with the mayonnaise, dill, paprika, salt, pepper and mustard. Mash the yolk until it is smooth and thick.
  3. Pipe the yolks back into the egg whites, and sprinkle with paprika. 
 Spinach and Ricotta Filo Tarts

  • 5 sheets filo pastry, thawed
  • 50g butter, melted
  • 1 package frozen spinach, thawed
  • 250g ricotta
  • 1/2 cup mozzarella or cheddar, shredded
  • 3 slice of Jarlsberg (optional)
  • 2 eggs
  • 1/4 cup milk
  • 1 tsp nutmeg
  • Salt and pepper
  1. Preheat the oven to 180C. Grease a muffin tin (if you are making mini tarts), or a tart tin (if you're making one big tart).
  2. Cut each filo sheet into 12 pieces (you can just fold all five in half, cut, fold again, cut, etc). Place one piece into a muffin hole. It doesn't matter if it doesn't fully cover it. Brush with melted butter, then top with another piece. You can use this piece to cover the rest of the hole. Repeat with the other 3 sheets, brushing generously with butter in between each sheet. Repeat with the rest of the pastry.
  3. Beat the eggs lightly and then add the milk and nutmeg. Combine with the spinach and cheeses. Season with salt and pepper. The filling should not be too runny, but should not be too dry either. 
  4. Fill each filo case with the filling. Break each slice of Jarlsberg into four, if you are using it, and then put one piece in each tart. Alternatively you could just sprinkle more of the shredded cheese on.
  5. Bake for 20-25 minutes or until pastry is golden brown and cheese has melted.
Garlic Prawn Linguine
Serves 4
  • 1 brown onion, chopped finely
  • 10 cloves garlic, minced
  • 1 small chilli, chopped finely, deseeded if you don't want it to be too spicy
  • 2 + 1 tbsp olive oil
  • 6 tomatoes, chopped roughly
  • 2 tbsp parsley, finely chopped (or dried)
  • 1 cup chicken or vegetable stock
  • 2 tbsp parsley, finely chopped (or dried)
  • 1 cup white wine
  • 500g prawns, shelled and deveined, and halved if you prefer
  • 400g linguine
  1. In a large saucepan, fry the onion, chilli and half of the garlic in 2 tbsp oil until fragrant and the onion is translucent and browned slightly. Add in the tomatoes and fry for a few minutes, then add the wine, stock and parsley. Simmer for 30 minutes or until sauce is reduced and quite thick.
  2. Meanwhile, bring some water to boil and cook your pasta as per the instructions on the packet.
  3. Heat a small pan, and add the remaining tbsp of oil. Saute the rest of the garlic quickly until fragrant, then add in the prawns. Fry until the prawns change colour, then add that all into the tomato sauce.
  4. Drain and rinse the pasta, then add that all into the saucepan and stir to combine. Serve with parmesan.

Happy Belated Easter! (:
(we're trying to spell out Easter)


xx gee

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