I’m always up to try anything flavoured ‘Ferrero Rocher’. My eyes light up when I see Ferrero Rocher ice cream in little boutique ice-cream shops. So when my birthday came around what better cake to make then one inspired by these little golden balls of pure delight.
My cake ‘media’ of choice was the humble Cheesecake, I wanted to be sure the true intense flavour of the Rocher could really be captured and not lost in a cake like a light and airy sponge. I wanted a rich intense flavour with every element of the cake more decadent and packed full
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Can’t get the kids to eat Zucchini? I bet they won’t be turning their noses up at this cake!
This cake is really moist. The use of Zucchini is great for something different, you will have all your guests intrigued and trying to guess the ‘special’ ingredient. Plus, you don’t have to feel too guilty about eating it, with every bite you get closer to your recommended daily vegetable intake.
With food intolerance in the family, this recipe was only two ingredients away from being completely lactose free. The cake was already perfect, all that was needed was a couple of little adjustments to the
Continue reading Zucchini & Pistachio Spice Cake with Lime Frosting
I was delighted when I was asked to make my niece Sahara’s very first birthday cake! Mum left it completely up to me and I spent the next week sifting through design ideas and recipes. I soon settled on a fondant covered cake and not long after picked a classic chocolate cake recipe. I can’t remember the last time I made a chocolate cake, when I first started baking Chocolate seemed to be they only flavour I desired but now I find my preference leaning towards the more fruity varieties but who doesn’t love a good chocolate cake?
Next was the cake
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If you have never tried a sausage roll before, I recommend trying this recipe. I don’t recall coming across them in the US during my various trips to their wonderful shores. Essential they are what they called: a sausage rolled up in a puff pastry coating. Every bakery selling pies in Australia (and that is most of them) has these little beauties sitting right next to them. They are a fabulous party food: just make them finger sized and you have enough to feed an army of kids for your next children’s birthday. Don’t get me wrong though, they are always a
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I love this dip but I’m often disappointed by the store bought varieties. Come to think of it, just because it is homemade doesn’t necessarily mean it will be fabulous either. Hummus comprises only a few basic ingredients but get the quantities wrong and you could have a dip disaster on your hands.
This recipe worked perfectly for me. You can adjust the thickness of the Hummus by how much or how little chickpea liquid you add so I recommend adding a little at a time until you get the texture you like. I personally like a thick Hummus and IF you have any leftovers it
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Have you noticed I’ve been just a little candy obsessed recently? It amazes me sometimes just how versatile sugar can be. With a little sugar, water and a couple of little additions you can have so many different types of candy. Boil it and you get toffee, add bi-carb soda and you get Honeycomb also known as Sponge Candy in the US, whip it to death and you get Marshmallow and then there’s fairy floss and caramel just to name a few. It is a real art this candy making sugar stuff….. how did all those talented people find all these diverse
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This dish was made due to a request by my Dad. Over the years he has quietly reminisced a food memory from long ago, he was a young man when he was first introduced to lamb shanks in a plum sauce and has been thinking and talking about them ever since.
My Dad isn’t much of a cook so he never had the urge to try and replicate this fond dish himsielf but as I am a mad food enthusiast, I was all too keen to take up the challenge. I must say the plum sauce was a nice change from the usual tomato
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The Raffaello: Ferrero Rocher’s younger, less attractive sister. I shouldn’t be quite so harsh these white chocolate coconut balls actually have quite a following. I won a box of Raffaello’s the other day and after the tenth one they did start to grow on me however my heart still lies with the original golden Rocher.
My ‘clone’ attempt worked out fabulously well. They looked extremely authentic with the desiccated coconut on the outside and all the right flavours where there: coconut, almonds, white chocolate and the crunch of wafers. My centres could be tweaked a little to achieve a texture closer to the original.
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