Tag Archive for: Recipe

Lemon Myrtle & Macadamia Nougat

08 Sep
September 8, 2014

This would have to be the ultimate nougat recipe. Easy, foolproof and full of Australian native flavours. And yes, this recipe marks the end of The Sweet Swap for 2014. It’s reveal day after all, well not in the USA where I am at the moment, but it sure is in Aus.

I want to thank everyone that participated this year. You are all amazing lovely people, with a sense of blogger community pride. I loved watching your journeys through social media. Thanks to everyone that shared via #thesweetswap hash tag. If you didn’t, make sure you share you reveal post using it.

A massive hug and smooch on the cheek goes out to my co-host Amanda. You guys had no idea what went on behind the scenes. Both of us have had an unusually busy year and were juggling The Sweet Swap ball between us. Sadly sometimes dropping the ball in getting back to people that emailed us, and our social media sharing was a little lacking. We both thank you for your patience.

I have had a lot on my plate and my window to make my sweets for the swap was a two day one. I have been travelling quite a bit lately for both work and Belly Rumbles. In fact it is the day before the reveal and I am typing this up on a flight to Dallas (A very bumpy one Swah!). Was I stressed at all? Err slightly.

Lemon myrtle and macadamia nougat Read more →

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Creative Family Meals on a Budget

28 Aug
August 28, 2014

Being on a tight budget and creating interesting and delicious meals for the family can be a nightmare at times.  When Josh was growing up, and we seemed to have a never ending slew of bills knocking at our front door, every single cent counted.  There were days when our bank account balance was near zero.  I existed in a constant cold sweat until the next pay day, hoping there wasn’t an emergency or unexpected cash outlay needed.

Even though being on a shoestring budget, making sure my family was well fed was a number one priority.  Each week when the supermarket weekly special catalogues arrived it meant menu planning time.  I would sit in our lounge room and make a list of the weekly specials.  What was the bargain cut of meat that week?  Who had the cheapest potatoes?  What cereal was on special?  I would then design the weekly menu around the specials.  I would put the creative hat on and work out how I turn these budget items into an exciting meal.

Riata recipeLuckily financially life is a little better these days and my regular readers know I encourage shopping at farmers’ markets, free range and sustainable produce.  But let’s be honest, if you are sticking to a strict budget with a family to feed, this isn’t going to be your regular shopping style. Read more →

Cumquat (Kumquat) & Barberry Chutney

17 Aug
August 17, 2014

Or should that be relish?

What is the difference between chutney and relish in any case? Until it came to naming the cumquat concoction I created, I hadn’t really paid much thought to the difference between the two.

When coming up with this recipe, all I knew was I wanted to create a spicy condiment to use with savoury meats and dishes. As soon as I spied the mini golden cumquats at my local farmers’ market, I knew I had to have them. But I didn’t want to make marmalade or soak them in a copious amount of brandy.

Kumquat RelishI made this cumquat ‘condiment’ based on some of my tried and tested recipes. Adding some flavour twists and a good handful of dried barberries, which had been lurking in my fridge for eons. Read more →

Vanilla Crunch Slice

05 Aug
August 5, 2014

Sometimes I just fancy a piece of slice. Saying a ‘slice of slice’ just seems a little weird, and try saying it 10 times very quickly. Not a bad little tongue twister.

When it comes to whipping a treat up to have at home, easy is the main ingredient I look for. The easy factor of this slice is well and truly present. By using a food processor all the ingredients are combined in a snap. Then it is a case of pressing the mixture into a slice tin to bake.

Vanilla Crunch Slice Read more →

Spicy Celeriac & Apple Soup

28 Jul
July 28, 2014

Well hello Sydney winter and good bye sunny Vanuatu.  Did you picture me sipping cocktails whilst lounging around the resort pool or swimming in pristine blue waters?

You did?  Oh you poor thing, seriously stop right now.  Firstly any swimsuit thoughts you may have had of me, drop them pronto, they could be quite damaging to your mental health.  Secondly I didn’t swim or even attempt to wear a swimsuit once during our stay.  The weather was generally overcast and not warm enough for me to consider getting into the water.  Even though there wasn’t any swimming I had an awesome time away.

Before I headed off on that short but sweet Vanuatu vacation, the lovely people at Sydney Markets sent me a big box of seasonal fruit and vegetables to do with what I wished.  A no strings attached box of beautiful Australian grown produce.  The guys at Sydney Markets were happy for me to just to spread the word of eating Aussie seasonal produce through social media.  But when faced with such gorgeous seasonal produce I couldn’t help but be inspired to create some delicious recipes to share.

Celeriac Read more →

Speculoos Butter Cups

07 Jul
July 7, 2014

The first rule of Sweet Swap, you don’t talk about Sweet Swap. Hmmm, okay not quite true, we want you to all shout to the high heavens that registrations for The Sweet Swap are now open.

Let’s try again …

The first rule of Sweet Swap, you must make a sweet that hasn’t appeared on your blog before. This rule is true and is a must.

Speculoos Butter CupsThat particular rule made me not want to share this recipe with you. This amazing recipe is a twist on the very popular peanut butter cups. Apologies to those three that end up being matched to me and receive my sweets. You wont be getting these babies! Read more →

Black Sesame Caramels + The Sweet Swap

30 Jun
June 30, 2014

These caramels were made for one reason only. Well actually that is a blatant lie, they are also extremely delicious and I dare you to stop at just one.

Aside for their deliciousness they were made to announce and celebrate The Sweet Swap 2014! Yes folks The Sweet Swap is happening again.

For those that participated last year, firstly I would like to send you all a big hug and thank you for jumping on board the first ever Australian Bloggers sweet exchanging event. If you didn’t participate you can read about who participated, what they made and drool right here.

Black Sesame Caramels Read more →

Macadamia, White Chocolate & Oat Cookies

18 Jun
June 18, 2014

If I had been on top of things, I would have shared this recipe with guys back in April (when it was due to be). In April I would have called these cookies, macadamia and white chocolate Anzac biscuits. Instead, Anzac Day rolled up, said hello, we played a game of two up together, and it left again. All without this recipe being shared.

macadamia white chocolate cookiesWith the addition of white chocolate chips and macadamia nuts, they hardly resemble Anzac biscuits at all. They do hint at it with the oats, coconut and golden syrup, but it is the white chocolate and macadamias that are the heroes.

Read more →

Aldi Seafood & Meat Degustation by Teage Ezard

11 Jun
June 11, 2014

I receive some weird and wonderful invites in the Belly Rumbles inbox. If an invite arrived for me to attend a lunch using Aldi products, I most probably would of declined. I have nothing against Aldi and actually do shop there. Though in the past I have never purchased any meat or seafood products from them.

This particular invite was pretty hard to turn down. Would I like to attend an exclusive, seven course, Aldi meat and seafood degustation lunch prepared by Teage Ezard of Black by Ezard? Well yes, of course I would. I would be pretty mad not to.

The idea of the degustation was to showcase Aldi’s all Australian seafood and meat range. We were even given a goodie bag to take home with ingredients to recreate one of the lamb dishes from the lunch. The recipe for you to enjoy is later on in the post.

I will say I was pretty impressed with the dishes. Of course a highly rated chef in a professional kitchen prepared them, but when the protein is the major component of the dish, there’s no hiding its quality.

OLYMPUS DIGITAL CAMERAalmare atlantic salmon Read more →

Ceptas Kartupelu Pelmeni (Pan Fried Potato Dumplings)

09 Jun
June 9, 2014

If Irish potato bread and piragi had a love child it would be these dumplings.  My grandmother use to make dumplings quite often, my grandfather loved them.  They were always filled with fruit, usually plums or strawberries.  I can’t recall her ever making savoury dumplings.

She certainly never fried them.  They were always served boiled and my grandfather would usually sprinkle his with poppy seeds and icing sugar.  Sometimes a knob of butter would also makes its way onto his plate, melting over the fresh, out of the pot, dumplings.latvian potato dumplings

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