Mocha Fudge Self Saucing Pudding

Mr B and I both had today off work, so when Mr B got up early to go help my Dad line his shed out, I thought about staying in bed with a book all day, but then I remembered my to-do list was kinda long. Fudge. Funnily enough I managed to get a heap of stuff done and squeezed in some serious impulse buying, a visit to Mum and won the most awesome daughter / wife ever prize for delivering fish and chips to the boys for lunch. Then I came home to discover our lambies have learnt how to escape from their pen.....well one of them has, Blossom was running around the yard crying and Loud Mouth was running around the pen crying - they really don't like being apart! Seeing as they were just as freaked out as I was so I don't think they will be doing that again, plus when I put Blossom back in the pen, Loud Mouth gave her a good head butt just to show her what he really thought! So then I came inside, hid the impulse shopping and set myself up on the couch where I could watch for escaping lambs and generally just did all the things I never seem to have time for....like putting photos in albums, Ebay shopping and writing non-rushed blog posts!

This is my Dad's recipe for Mocha Fudge Self Saucing Pudding - I remember having it when I was little and it was always such a treat. I love the way the sauce goes all thick and fudgey and glossy and I love the way it reminds me of sneaking into the fridge when I was younger to steal the gooiest, fudgiest bits off the leftover pudding. Plus on a cold rainy night there is nothing better then a bowl of this pudding with a good dollop of cream.

Mocha Fudge Self Saucing Pudding

You will need

1 cup self raising flour
3/4 cup caster sugar
2 tbspns cocoa + 1/3 cup extra
1/2 cup milk
70g butter, melted
1 tspn vanilla essence
.75 cup brown sugar
1.5 cups strong black coffee

Pre-heat oven to 180C

In a large bowl combine the flour, caster sugar and 2 tbspns of the cocoa.

Stir in the milk, butter and vanilla. Spoon mixture into a round casserole dish.

Combine the brown sugar with the remaining cocoa and sprinkle over the pudding batter.

Carefully pour the coffee mixture over the batter.

Bake for around 50 mins and enjoy with a view like this!

 

Mrs B xx

Chicken, Leek and Cheddar Tart

You know how sometimes for like your birthday or Christmas you get some really dodgy presents that show next to no thought? Like I know if someone brought me say a book on modern physics I would be highly un-enthused....but if they get me anything shoe, tattoo, kitchen, cooking, baking, pin-up, vampire related I am one happy little vegemite. Plus I am very lucky to be surrounded by people who put alot of thought and effort into their present buying so I haven't had to poke anyone's eye out with a candle just yet......

Which brings me to what we had for dinner last night, you see for my birthday a few weeks ago, one of my beautiful friends brought me a cookbook called Delicious Baking. This cookbook is very dangerous....every single recipe in there looks and sounds amazing to the point where you may possibly drown in your own drool or you will bake so much that you will be buried alive under a pile of backed goods - personally I think the second option is a pretty good way to go! So last night when Mum and Dad came for dinner, I knew exactly what to make. This Chicken, Leek and Cheddar tart has seen a few alterations from the original recipe in the book, but it really was easy and delicious plus the layer of mustard gives it a real flavour kick!

You will need

8 sheets filo pastry
30g butter + 1 tbspn melted butter extra
2 large leeks (sliced)
3 thyme sprigs (or 1 tbspn Gourmet Garden thyme)
2-3 tbspns wholegrain mustard
1 cup shredded bbq chicken
3 eggs
300ml thickened cream
120g vintage cheddar cheese (shredded)

Pre-heat oven to 180C

Line a tart pan or quiche dish with filo. To get good coverage of the sides you might place 4 sheets horizontally and 4 sheets vertically or just layer them individually and overlap them around the dish.

Brush with melted butter.

Heat the remaining butter in a fry pan over medium heat. Add the leeks and thyme and cook for 5-10 minutes or until leeks are tender.

Spread the mustard over the base of the tart. Top with leeks and chicken.

In a bowl or large jug, whisk together the eggs and cream. Stir through the cheese and season well with salt and pepper. Pour over the chicken and leek.

Bake for 25-30 mins or until golden and set. Serve warm with salad and / or steamed vegies.

Enjoy!

Oh and before I go - Hi Michelle!!

Mrs B xx

Raspberry and Hazelnut Cake with Chocolate Mascarpone Cream

Last week I was asked if I could make a cake for a very special anniversary at my work and I had just the recipe - I have been dying to make this cake for such a long time and I'm so glad I did, it was delicious!

Raspberry and Hazelnut Cake with Chocolate Mascarpone Cream

250g butter, softened
2 cups caster sugar
6 eggs
1 cup plain flour
½ cup self raising flour
1 cup hazelnut meal
2/3 cup sour cream
300g fresh or frozen raspberries
1 cup (250g) mascarpone cheese
¼ cup icing sugar
½ cup sour cream
3/4 cup hazelnut meal
2 tbspns cocoa
1 cup whole hazelnuts for decorating

Preheat oven to 180°C (160°C fan-forced). Grease and line a deep 22cm-round cake pan.

Beat the butter and sugar in the bowl of an electric mixer pale and creamy.

Add the eggs one at a time, beating until just combined.

Add the flours, hazelnut meal and sour cream. Beat well.

Fold in the frozen raspberries, careful not to overmix or they will bleed. Have a sneaky taste test - this is hands down one of THE best mixtures ever!

Spread mixture into pan and bake for about 90 minutes or until a skewer inserted comes out clean.

Stand cake in pan for at least 10 minutes before removing to a wire rack to cool completely.

To make the mascarpone cream combine mascarpone, icing sugar, sour cream, hazelnut meal and 2 tbspns cocoa and beat using an electric mixer until smooth.

When cake is cool spread cake all over with mascarpone cream.

 When I made this I doubled the recipe for the cake which made enough for what you see above plus this loaf cake as well which I gave to my Dad! 

 

I also doubled the recipe for the mascarpone cream and decorated the finished product with whole whole hazelnuts.

I also had a rainbow cake to do for a friend on the same night which meant there was totally no room in our fridge for anything but cake.....

 

Nom nom nom...............

 

Mrs B xox

Triple Chocolate Malt Bars

I sat here for awhile pondering what to call these bars. On one hand I would love to call them triple chocolate malt blondies and on the other hand I would love to call them chunky triple chocolate malt cookie bars. But neither of those really seem to fit because the end result is a perfect combination of both - a soft and chewy yet dense bar that is studded with chocolate chips and bursts of malt. Plus as an added bonus, if you make these for your husband, he will out of the blue decide to spend an entire day with you where you will do all sorts of lovely things.....

He will take you for a walk along the waterfront on a beautiful sunny day and then to a market where you can zig zag amongst the gazillion people there whilst eating your gypsy roll, drinking your alcoholic ginger beer and admiring all the pretty things.

(for those of you who don't know a gypsy roll is a skinless lamb sausage in a mountain bread wrap topped with strawberry chilli sauce....Best. Thing. Ever.)

 

 He will take you home and show you the pergola he has been slaving away building with the help of your Father. Then he will bring out bean bags and books and the two of you will curl up in the sun on your semi-completed pergola and read whilst occasionally posing for impromptu photos.

Then that night, you will go out for a lovely 3 course dinner, you will order a cocktail called 'Sexy Time' and the old couple at the table next to you will glare at you for the rest of the evening, but you won't care because it tastes awesome.

A fantastic time will be had by all.

And if not, at least you have these bars and you can just curl up on the couch and eat them all hot out of the pan....

For these Triple Chocolate Malt Bars you will need:

120g butter
1/2 cup caster sugar
1/2 cup brown sugar
1 egg
1 tspn vanilla essence
1.5 cups plain flour
1/2 tspn baking powder
1.5 cups malt balls
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
1/3 cup caramel chocolate chips

Pre-heat oven to 180C and grease and line a 8x8 inch baking dish / slice tin.

Place butter and sugar in a microwave safe dish and heat in 40 second bursts until butter is melted. Stir to combine.

Add the egg and vanilla and mix well.

Stir through the flour and baking powder and stir until well combined.

Add the malt balls and chocolate chips.

Press the dough into the prepared dish / tin and bake for 35-40 mins or until golden in colour. Allow to cool in the tin for 15-20 mins before removing and allow to cool completely before slicing.

Enjoy!

Mrs B xx

Pie, Pie and more pie!

Well what a day today has been! The day started off cold, wet and windy and Mr B and I feared our day off would go to waste, but then Mum and Dad showed up to lend a hand and they brought enough motivation with them to bring the sun back out for a little while. Mum and I got our green thumbs on in the garden, potting plants and tidying up some of our garden beds whilst Dad and Mr B got stuck into building our new pergola. It's amazing how much difference all the work makes to the look of the house! Just as we had all finished lunch, our ears pricked up to the sound of a car in the driveway and it was none other than Ali and baby Noah calling in for a long awaited catch up. A great day turned into an awesome day (who would have thought I would be saying any day that involved gardening was an awesome day.....)

Whilst we are on the confessional trail, I have another one to make.....we have had pie for dinner EVERY night this week.... but in all fairness Mr B brought me a family sized pie maker for my birthday last week and we all know I get a little excited about new kitchen appliances.....

One of the pies we made this week was this Haloumi and Fish Pie. The combination of the fish and the rice with the currants topped with melty haloumi is fantastic on it's own, but then add in the golden, crispy, flaky pastry and you are on a winner! 

Haloumi and Fish Pie 

You will need:

1 brown onion, finely chopped

• 1 tspn crushed garlic 

• 1 tspn crushed wet basil

• 1/2 cup long-grain white rice 

• 1/4 cup currants

• 1/3 cup dry white wine

• 400g tin of diced tomatoes 

• 250g firm white fish fillets

• 1 x 250g pkt haloumi, coarsely grated or thinly sliced

• 1 sheet of reduced fat puff pastry

• 1 sheet of reduced fat shortcrust pastry

• 
  

• Preheat oven to 180°C. 

• 
  

• In a lightly greased frypan, add the onion and garlic and cook for 3-4 minutes or until onion softens. 

• 
  

• Place the rice in a microwave safe dish, cover with hot water and cook in 5 minute bursts on high, stirring regularly, until cooked. 

Place fish fillets in an oven proof dish and cook for 15 mins if fresh, 25 mins if frozen. 

Add the diced tomato, basil and wine to the onion and garlic. Bring to the boil and then allow to simmer for 12 minutes. Stir in the cooked rice and currants. 

Once the fish is cooked, break it up with a fork and then stir through the sauce mixture in the fry pan. Now if you want, you can serve it up right here and now with some thinly sliced haloumi on top and some crusty bread. Believe me, this is how I had the leftovers and it was delicious. 

Or you can carry on and turn it into a pie! 

If you have a pie maker, pre-heat it and cut the pastry into the appropriate size discs. Use the shortcrust pastry for the base and if you have a family sized pie maker, use about 2 cups of the mixture for your filling. 

Cover with thinly sliced or grated haloumi and then top with your puff pastry lid. Now in a family sized pie maker, this will take around 15-20 mins to cook. In a smaller pie maker it would take around 10-12 minutes. I found that this recipe made enough to fill the family size pie and there was still a bowl leftover for lunch the next day.  

• 
  

• If you don't have a pie maker, never fear, you could follow the same steps with a pie dish, brush with some melted butter or egg-wash and place it in the oven to cook for around 20-25 mins or until the pastry is golden. 

We served ours with some cabbage casserole. My Mum used to make this all the time when I was younger and it was the one thing I just baulked at every single time but now, I love it! Go figure hey! 

Mrs B xx

Mum's Cheesy Vegie Filo Pie

Hello RDO - how I have missed you! You know since I changed my hours at work to having every second Friday off, the week where I actually work 5 days seems to go FOREVER!! But then you wake up on Friday's like today where it's cold and wet and all I have to do is get out of bed, let the lambies out for a run around and make Mr B and I brekkie before I crawl back into a nice warm bed. And this RDO is extra exciting because last night Mr B and I started playing with the Cheese Making Kits he brought me for my birthday. At the moment I am staring at some farmhouse cheddar which is nearly ready to move from the press and there is a beautiful big ball of fresh ricotta in the fridge that we made with the left over whey last night! We had a sneaky sample of the ricotta last night and it is honestly like silk, smooth, creamy, silky ricotta...I'm in love. Sorry Mr B - although I caught him making eyes at the cheddar several times last night....

So with all this cheese we are going to be making, we need some tasty cheesy recipes and my Mum is THE go-to person for cheesy recipes....like this one for her Cheesy Vegie Filo Pie! This pie is packed with vegies and it's got loads of flavour - if you're into garlic and cheese, you're going to want to get all over this pie! 

You will need:

6 sheets filo pastry
1/4 cup melted butter
1 x head of broccoli diced
2 x carrot sliced into thin sticks
1 x onion diced
1 x capsicum diced
2 x small zucchini sliced into thin sticks
4 cloves of garlic crushed
1 cup of grated mozarella or colby cheese
1 cup of grated cheddar cheese

Grease a rectangle oven proof dish and pre-heat oven to 180C

Combine cheese and garlic in a large bowl.

Line dish with 3 sheets of the filo pastry, brushing each layer with butter and sprinkling with some of the cheese mixture.

Arrange vegetables on top of filo pastry. Sprinkle with some more of the cheese mixture. Season with pepper.

Top with remaining filo sheets, brushing each layer with butter and sprinkling with the last of your cheese mixture. Finish with a layer of filo. Make sure the edges are sealed all the way round - this ensures your vegies steam nicely.

Bake for 50-60 mins or until pastry is golden.

Enjoy!!

Mrs B xx

Feelin' The Birthday Love!

There was some serious birthday love going around for my big day this year!

Mr B spent hours in the kitchen every night this week creating my birthday cake - I'm so proud of him and the morning of my birthday, when he just couldn't wait any longer, he brought it in to show me at 8am! I think he might be pretty proud too - and so he should be! I just love everything about it, from the little bow with purple glitter on the front to the lolly jewel heel - and not only did he dye the frosting but the actual cakes are pink and blue as well!!

And you might think that ok on your birthday it's cool to be woken up at 8am with a glorious shoe cake and presents, but then you like go back to sleep right? Uh no.

We had a breakfast date with Mum and Dad! This was just incase my old-age dementia had already kicked in and I couldn't find my spot at the breakfast table.....

And this is me with a hot cup of tea and my freshly toasted english muffins, smothered in avocado, tomato, cheese...oh and don't forget the birthday candles!

Now I think I have mentioned before, the way we do birthdays in our family basically means that if it's your birthday, you have next to no say in it. Everyone else gets together and plans the day out and you just go along for the ride. I love the way we do birthdays, I couldn't imagine doing it any other way!

Once we left Mum and Dads, our first stop was North Hobart. Dad and Mr B dropped Mum and I off at the top end of the street and the general idea was we would work / shop our way down to the bottom end of the street where they would be happily browsing at a Harley shop. This was very exciting as there are lots of lovely shops in North Hobart that Mum and I both love, but never get a chance to look in. I think you could tell we were slightly out of practise with the shopping because we barely got a quarter of the way down the block and the boys were back! It didn't matter though, we had shopped up some gorgeous bargains and found a hidden gem of a florist / gift shop on the way!

Our next stop was further down the road in town and after a nasty incident where Dad squashed Mr B behind a door, Mum and I decided to investigat The Stocking Shop, which is full of all things scarf, stocking, socks, jewellery, hat and glove related....it's one of those shops where you just love so much that you get scared and run out without buying anything....which is exactly what we did!

All that shopping makes you hungry so we headed down to waterfront and I was super excited when we pulled up outside Jam Packed. It's a lovely little cafe set that opens up into a beautiful huge stone atrium. And the best thing is it's so peaceful in there, you wouldn't know you were right next to a busy road or right on the waterfront.

The menu was packed full of so many delicious things that we didn't know what to have.....well OK the boys did, it was mainly just Mum and I who had some serious deciding to do, but EVERYTHING looked so good!

This is what we ended up with clockwise from the top....Dad had fried eggs on toast with chips (which he used to dip into the runny eggs much to Mum's horror!), Mum had mushroom bruschetta, I had a mushroom and gruyere cheese omelette with sourdough and Mr B had fish and chips! And yes the lime milkshake is mine....but it was my birthday!  All the meals were delicious and we were all extremely impressed - I think it will become a regular haunt of ours! Plus Mr B surprised me at lunch with a gorgeous charm for my pandora bracelet of a high heel boot with the Harley emblem on it - it's so cute!

After lunch we headed back to Mum and Dad's where they absolutely spoilt me with gifts. Not only did they buy Mr B and I a new coffee table, but they also brought me some gorgeous scarves (the scarf addiction is nearly as bad as the shoe addiction!!), some beautiful brooches and PURPLE GUMBOOTS - complete with fleecy gumboot socks!



When we left Mum and Dad's, Mr B took me bowling! We used to go bowling all the time and I'm so glad we went today, it was so much fun! Although I definitely peaked somewhere in the middle of the first game, it was all downhill from there!

Then we stopped and picked up some Praties for dinner (I have been hanging out for Praties for AGES!) and some Southern Comfort and Lime (I have been hanging out to try this for AGES too!) and headed home to put our pj's on, our feet up and watch a DVD!

And look at what Mr B brought me to play with!!

I read about this family sized pie maker in a magazine a few weeks ago and was so excited to try one out!

And I spotted these cheese making kits at our local home brew shop awhile ago and told anyone who would listen about them. The Specialty Cheese Kit makes Brie, Camembert and Blue Cheese and the Hard Cheese Kit makes cheeses like Cheddar, Coldby and Gouda, plus it tells you how to turn the whey into Ricotta so nothing goes to waste! I can't wait to give them a go and see what the results are like.

Oh um...yeah....we tried the birthday cake too....it was delicious!!

 

 See....birthday love!

And we can't forget the Happy Day After Your Birthday breakfast....bacons and heart shaped eggs on toast! 

So that's it for another year! I had such a great day - Mum, Dad and Mr B put in a massive amount of planning and effort to bring the day together and to keep it all a surprise and I think that's what makes it so special - not what you do or what you get, but the fact that the people who mean the most to you all get together and plan a day that they think you will love and then you get to experience it with them. I can't thank them all enough. 

Mrs B xox