About Me

Perth, WA, Australia
Hi friends. To those I have met in person and the many I haven't - welcome to our nest. Thanks so much for stopping by. I am a mama of six baby birds and wife to one papa bird. Our nest is an intricately woven home, crafted over time, through the highs and lows of life, and many in-betweens. We are soon to leave our Australian nest to re-locate to our second home, the UK. This is our story, of our new life in a new country, the trials and tribulations, bidding goodbye to precious friends and embracing new. I know at times, our wings will be flapping so hard to keep us moving forward that we will tire, however, a little perseverence will bring effortless gliding amongst a soft breeze, and even stronger wings for the journey ahead. Welcome to our flight......

Monday, 11 October 2010

Pretend Vintage Mummy's Keeper Recipies:

Herb and Feta Cheese Souffle with Parmesan Shavings
Serves 4 happy diners!

60g olive oil spread
1/3 cup plain flour
1 1/2 cups milk
130g feta cheese
2tbs finely chopped chives
2tbs finely chopped parsley
1/2 cup Parmesan
4 eggs separated

Preheat oven to 180c
Melt the spread. Add flour and stir over medium heat for 1 minute. Gradually whisk in milk. Bring to boil and whisk 2 minutes.
Transfer mixture to large bowl. Add cheeses & herbs and stir until melted. Stir in egg yolks. Beat egg whites until soft peaks (in separate bowl). Gently fold egg whites into souffle mixture.
Pour into 4 x 1cup ramekins (greased). Please into a baking dish with enough hot water to reach halfway up sides of dishes.
Bake 30 mins or until puffed and golden.
Scoff IMMEDIATELY amongst rapturous praise!!

The Best Ever, Ever, Carrot Cupcakes with Maple Frosting (in the world!!)
1/2 cup vegetable oil
3 eggs
1 1/2 cups self-raising flour
1 cup firmly packed brown sugar
2 tspns mixed spice
2 cups firmly packed grated carrot (about four medium carrots)
maple cream cheese frosting
30g butter
80g cream cheese, softened
2 tbsp maple syrup
1 1/4 cups icing sugar

Preheat oven to 180c
Line 12 hole muffin pans with paper cases.
Stir oil, eggs, flour, sugar and spice together. Add carrot.
Bake for 30 mins.
When cool spread with frosting.
Frosting: Beat butter, cream cheese and syrup together until fluffy. Gradually add the icing sugar. Top with roasted pecan if desired.
Yummo, yummo! Enjoyo!!

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