Naomi's Biscuits

I'm one very lucky woman as my hubby works in the food preparation industry (he said to say that) and often brings home yummy treats from his work. Well, more like ... brings home Naomi's fab cooking from his work.
My kids and I love her. She gives inspiration to our home in the form of friands, sticky date pudding, and the latest ... shortbread biscuits with lemon icing. YUM!
I am so inspired by the drizzled icing.
Thanks Naomi
xxx

The Perfect Chocolate Cake

Every now and then you find the perfect recipe that always impresses which makes you look like a great cook (unlike some macaron recipes ;-P)

In a microwave bowl, add:

• 1 large cup of water
• 1& 1/2 cups of white sugar
• 1/2 block of butter or margarine (chopped)
• 3 tablespoons of cocoa (heaped)

Microwave all ingredients for 2 minutes. Let cool and add:

• 2 eggs (lightly whisked)
• 1 & 1/2 cups of Self Raising Flour (don't bother sifting – yay!)

Mix, pour into greased, floured & lined round tin and bake in moderate oven for 45 minutes.

Now I don't have a perfect chocolate icing, but do you? Please share it.

Raspberry Macaroons

I have fallen for yet another trend... the Macaroon trend.

I recently attended the MasterChef expo and was inspired by these trees (say what) of macaroons. I have also been to Adriano Zumbo's takeaway patisserie, skipping away like a little girl with my rainbow of delights. I then brought home and tested Donna Hay's macaroon kit. It was now time to put my macaroon skills to the test, from scratch. Can I make the perfect macaroon?

I had a heap of egg whites to use and raspberries sitting in the freezer. It was time and so I made a double batch:

• to use up all the egg whites I had remaining from making cannelloni
• to make certain I got the perfect circumference to match each macaroon
• knowing that they would not last long amongst the mysterious sneaky snackers that live in my household

Here's the recipe:

3 egg whites

55g caster sugar

pink food colouring

240g icing sugar

120g ground almonds

1 tbs of sieved raspberries (push 6 defrosted raspberries through a strainer with the back of a teaspoon)

1 extra tbs of icing sugar

60ml thickened cream

150g white chocolate, chopped

1 tbs raspberry jam

1. Line trays with baking paper
2. Whisk eggs until soft peaks form, using cake mixer. Add caster sugar and food colouring. Fold in sifted icing sugar, ground almonds and raspberry purée.
3. Spoon mixture into piping bag and attempt making perfect 4cm round macaroons. Ha! 
4. Tap trays, sprinkle with extra icing sugar and let sit for 30 mins.
5. Preheat oven to 150˚C
6. Bake for 20 minutes. Cool on trays.
7. Boil cream in saucepan, add chocolate, stir until smooth. Stir in jam and add colouring. Refrigerate until spreadable.
8. Sandwich the macaroons and voila!

OK so they're not the perfect colour and finish that the professionals achieve but now may I excuse myself and say I quite like the shabby chic homemade look; sprinkled icing sugar, lace (? I'm trying to make my cooking look pretty) and raspberry condiment all help disguise the browned, lumpy outcome. But despite the non-perfect result, I confess these macaroons didn't last long on the plate. In fact, by the time I realised these macaroons were slightly blurred and dark in this picture, it was too late — all were scoffed and this pretty picture is all that remains. Yum!

Lemon Slice

Lemon Slice is a family favourite, easy to make and requires no baking.

My friend asked for the recipe so I thought I'd share it – enjoy!

200g butter

1 tin of condensed milk (395g)

400g of arrowroot biscuits (nearly 2 pkts)

150g desiccated coconut

40ml fresh lemon juice

Icing

3 cups of pure icing sugar

50ml fresh lemon juice

extra desiccated coconut to sprinkle

Line 18cm x 28cm dish

Heat butter & condensed milk in saucepan over low heat, 

remove when smooth.

Using a food processor crush the biscuits, add coconut. 

Remove lid.

Back to the saucepan and stir in lemon juice to condensed milk mixture. It will curdle a little. 

Pour into food processor, and combine all ingredients. 

Allow a little texture.

Press mixture into lined dish. Focus on the corners first, and the rest will flatten.

Refrigerate while preparing icing.

Lemon Icing

Combine icing sugar (no need to sift) and lemon juice in saucepan over low heat. 

Stir until completely smooth.

Spread over slice and sprinkle with coconut. 

Refrigerate to set.

Store in fridge

*******************

Passing on the tradition

I know it's old-fashioned, but I just love bringing out the silverware (the teapot, decorative spoons, tea strainer) and my pretty collection of teacups to share with my friends. I let my friends choose their favourite cup so I can ask why they selected it. A story or reason will unfold that is a joy to be heard.

I recall one friend who boldly asked "This is so me, can I please have it?" as she adored the turquoise and gold-rimmed tea set that reminded her of Tiffany & Co. and also matched the jewellery and clothing she was wearing.

"You're right! It is your style but sorry, that teacup and saucer belonged to my Great Grandmother".
"Oh, I am so honoured to be drinking from it" she respectfully responded.
I have a daggy saying, Sharing is Caring. And sharing my precious teacups with my friends shows that I enjoy their company and the conversation that follows.

I wonder if my Great Grandmother did the same?

To Steve Jobs

I had promised myself to only write about Tea on this blog. However, over the weekend I walked past the Apple Store in the Sydney CBD and was touched to see the many flowers (and apples) dedicated to Steve Jobs who died this week at the age of 56. Jobs was the co-founder and developer of Apple.

I'm now onto my 7th Apple Mac (8th if you include my iPhone) from which I wouldn't have my work, design skills and university degree. These tools make me 'Think Different' every day. This blog is a testimony in itself. So to Steve... Thank you xx

A Day of Pink Roses

The long weekend has now passed and how long it was with the kids not around!

I had sent them to Granma's house as one does in the holidays.

After 3 peaceful, squeaky clean and undisturbed days, the family returned home with a beautiful bunch of handpicked roses from my Mum. Oh how nice it is to receive a reminder of love from your own mother when Life is so busy being one!

Earlier that day, to break the silence ringing within my home, I invited a favourite friend (FF) over for morning tea. Lo and behold, FF had brought a gift of tea with pink roses again! 

Now, the last time FF and I enjoyed a cup of tea with pink roses, she read my tea leaves and predicted I would have a baby girl in the near future. Here is what my cup revealed...

FF was right! To read more about this tea leaf reading, visit Tea-Wise

And here she is; modelling for Rowantree Design