Tag Archive for: Vegetarian

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!

I apologise because these are f@#king good. I have to thank Amanda and her partner Scotty for bringing this YouTube clip to my attention. It sums up perfectly how I feel about these chocolates.

I didn’t use Biscoff in my recipe. There are quite a few brands that make Speculoos cookie butter. Yup, it’s made out of ……. cookies, as per the clip. The brand I got my hands on was Thierry’s. Just like peanut butter, you can buy smooth or crunch. I used crunchy for this recipe to give the chocolates some extra texture. It worked brilliantly. If you can’t get your hands on crunchy, smooth will work just as well.

I can’t express how good these are. Do yourself a favour and get your hands on some Speculoos butter, melt some chocolate and make them. They taste amazing and are pretty simple to make. Just don’t blame me when you have scoffed the lot.

Speculoos Butter Cups

Speculoos Butter Cups
  • ½ cup speculoos cookie butter (crunchy)
  • 30 grams salted butter, softened
  • ½ cup icing sugar (pure)
  • 300 grams dark chocolate
  • 200 grams milk chocolate
  • 10 grams copha (vegetable shortening)
  1. Line mini muffin trays with paper liners. This recipe makes approximately 24 speculoos butter cups.
  2. In a medium bowl mix speculoos butter and butter until completely combined. Then stir in icing sugar.
  3. In a medium bowl melt chocolate and copha. I use the microwave to melt my chocolate. If you aren’t comfortable with that use the double boiler method.
  4. Place a teaspoon of melted chocolate in to a mini muffin paper. In your hands, turn and twist the muffin paper so the inside, and up the sides, is coated in chocolate. Repeat this with the remaining muffin papers.
  5. Then place a dollop of speculoos mixture in to each muffin paper. Press the mixture down with back of a spoon or your fingertips to flatter and get an even top.
  6. Over the top of the speculoos mixture spoon more chocolate until completely covered and it reaches the top of the muffin paper.
  7. Place in the refrigerator to set.
  8. Once set store speculoos butter cups in an airtight container in the fridge.


You can get Speculoos butter in Australia, a good place to start is USA Foods. They have a comprehensive range of US goodies on offer. I purchase mine through them, but I am sure there are other places to get it.

Are you a Speculoos fan?

Sara xxx

Registrations for The Sweet Swap are now open

Speculoos Butter Cups


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 →

Corn Fritters with Tomato Relish

23 May
May 23, 2014

On the weekends I tend to head to the local farmers’ market to pick up fruit and vegetables for the coming week.  There is no plan, it is a case of seeing what is in season and what inspires me.  I tend to devise my weeks’ menu on what goodies I have purchased.

Ears of corn are an item I always pick up.  It always seems fresher, more vibrant and tastes better from the markets.  We enjoy eating corn quite a bit.  Whole ears will be barbequed, and I love it grilled Japanese style.

Even though I love my fresh corn, corn kernels are something that I do keep in the freezer for emergency cooking.  I have even been know to have a tin or two in the cupboard.

Corn Fritters Read more →

Zucchini Flower Fritters

13 May
May 13, 2014

To say that I love cooking with zucchini flowers is probably a little bit of an understatement. It wasn’t too long ago that I shared another zucchini flower recipe with you, where the flowers are stuffed with cheese, wrapped in prosciutto and baked.

Zucchini Flower Fritters Read more →

Hazelnut, Orange & Chocolate Cookies, Vegan & Gluten Free

08 Apr
April 8, 2014

Last week I shared my little experiment in the kitchen making gluten free vegan choc chip cookies.  The experiments continued and the result are these hazelnut, orange chocolate cookies. 

A sweet treat for those with a gluten intolerance, as well as vegan for those that swing that way.  I do emphasis the ‘treat’, again there is sugar in these as they are not in anyway designed to be healthy.  They’re biscuits, very tasty ones at that.

Hazelnut, orange, chocolate cookies Read more →

Bodhi, Sydney

13 Mar
March 13, 2014

This wasn’t my first trip to Bodhi, but the last visit was over a decade ago.

I remember it well.  Mac and I had dropped Josh off at Cook & Park Pool for a Saturday birthday party, and decided to have lunch while waiting for the party to finish.  We stumbled across Bodhi, which were serving yum cha at the time.  Perfect, we grabbed a table to enjoy a leisurely lunch while we waited.

What neither of us knew, is that Bodhi is a vegetarian restaurant.  I was fine with it, but as I looked across the table at Mac, I could see a look of disappointment on his face as he read the menu.  Somehow I must have encouraged him to not get up and leave and we had lunch.  Neither of us was particularly thrilled with the food, and therefore we never went back.

bodhi vegetarian sydney Read more →

Japanese Style Grilled Corn

01 Mar
March 1, 2014

There’s this guy, he isn’t always there, but I have come across him a couple of times on the weekend when visiting Asakusa.  He fills the air close to the temple with the smell of delicious grilled corn.  I love the smell.  I always smile when I break through the crowds that are shopping in the concourse, and a whiff of grilling corn enters my nostrils.

Grilled Corn Read more →

Rose’s Peach Ice Blocks

31 Jan
January 31, 2014

I’ll be honest with you, I have never called ice blocks popsicles in my whole life.  Well, that was until around six months ago, damn those Americanism influences.  Why do Americans and Canadians call them popsicles?  The same reason why some Australians call tissues a Kleenex, Popsicle was a popular early ice block brand in their region.

No matter what you call them, popsicles, ice blocks, freezer pops or even ice lolly as they do in the UK, you are probably a little bit over seeing recipes for frozen treats on a stick.  The internet has gone a little crazy with ice block recipes of late.  Being summer here in Australia, it seems nearly every blogger has a recipe on their site.

Easy Peach and Rose Popsicles Read more →

Easy Creamy Mushrooms on Toast

15 Oct
October 15, 2013

This is going to sound a little like a sponsored post, but let me assure you, it  isn’t.  I wanted to share my favourite creamy mushroom recipe with you, but recently found out some cool mushroom facts that I just need to be shared.

I have discovered that mushrooms can be a wonderful source of vitamin D.  Light-exposed mushrooms that is.

swiss brown mushroomsLight-exposed mushrooms, what are they?  Mushrooms naturally produce vitamin D when they are placed in sunlight.  A concept a little hard to grasp at first when you consider that mushrooms spend their life in the dark, but it has been proven.  Place mushrooms in the sun (an hour for button, two for larger cup mushrooms) and the mushrooms generate Vitamin D levels in a similar way to humans.  You only need to eat light-activated button mushrooms to obtain your daily vitamin D requirement. Read more →

Ricotta & Feta Fritters

11 Oct
October 11, 2013

I have a few obsessions.  Nothing strange about that, I am sure we all do.  My obsession with props isn’t a secret.   I came clean to you all about that addiction earlier this year.  I may have mentioned another obsession of mine a while back.  I’m a rather sad compulsive recipe clipper.

I have  a display folder which has been stretched way past it’s designed capacity, filled with clipped recipes.  You know those display folders, often found rattling around the back of the stationery cupboard at work.  Plastic coil bound, about 20 clear plastic sleeves, hard plastic back and front.  They come in a variety of colours and are A4 in size.  My particular folder is green (note, not nicked from the work stationery cupboard).

These folders are slender little suckers, when new, probably about 3mm thick.  I have managed to fatten mine up to nice and chunky 13cm.  That is equivalent to around 24 copies of Gourmet Traveller stacked one on top of another.  I have estimated that this folder contains at least 2000 clipped recipes.

I won’t make you do the math, happy to do it for you.  If I was to make every recipe clipped, one a day, I would get through that folder in five and a half years minimum.  And that is only if I don’t obsessively add to it, which is bound to happen.

Decision was made last weekend, CULL! Read more →