Friday, September 14, 2012

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

Sunday, September 9, 2012

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

Friday, September 7, 2012

Rainbow Cake

A few months ago when a friend of mine approached me to see if I would make a Rainbow Cake for her, I will admit I was a little taken aback when I saw the photos - these things were freakin' amazing! And they wanted me to do one? My first thought was 'are you insane!?' but my second thought was 'I'll give it a go!' 

Thankfully my birthday fell roughly 2 weeks before she required the cake so it was the perfect opportunity for a test run and this is how it went down....

Earlier in the week I made two vanilla cake batters and divided them evenly between 5 bowls. I used Wilton icing colours to dye each one a vibrant colour......

Post-baking and levelling to ensure 5 equally sized cakes......

After a night in the fridge, all stacked up and ready for a crumb coat of frosting......

4 batches of frosting, 1/2 a kilo of butter and a colony of chocolate butterflys later and we're done!! Mr B and I had to show some MEGA restraint NOT to cut into it last night. We were so keen to see how it looked!

The spread at work today - Flowers, cards and morning tea!
Who's a spoilt girl then!?

Ta-Da!! Cue happy dance, excited squealing and the taking of far too many photos....

Inside shot! 

Oh yeah - the rainbow cake....a total success!! 

Mrs B xx

Thursday, September 6, 2012

Cranberry Rice Krispie Bars

I am experiencing a conundrum and I just don't know that I like it. You see right now, I am sitting on the couch, having been banished from my own kitchen for the majority of the evening....I was allowed in for long enough after work to frost my birthday cake to take to work tomorrow and that was it....banished. I mean it's not all bad, Mr B is in there slaving away on my birthday cake, but for there to be cooking and baking and things involving cake and frosting going on in my kitchen without me? Well. I just don't know how comfortable I am with that! And yes I did say birthday - my birthday is this Saturday so I'm doing the right thing and taking a cake to work tomorrow and it is one spectacular cake! Well I think it is, I hope it is when we cut into it anyway!! All will be revealed tomorrow!!


Anyway, earlier this week I was throwing together Mr B's lunch box and had a minor melt down when I noticed he was running rather low on snacks. After berating myself for being a bad housewife and not doing any baking over the weekend, I decided to search the cupboards for something that would work.

I found rice bubbles, dried cranberries, marshmallows and cranberry jelly crystals....you know where this is heading don't you!

Cranberry Rice Krispie Bars

You will need
60g butter
200g marshmallows
1 pkt cranberry flavoured jelly crystals
4 cups rice bubbles or rice krispies
1 cup dried cranberries

Add the butter and marshmallows to a large microwave safe bowl. Heat in 40 second bursts, stirring inbetween, until melted and combined.

Mix through the jelly crystals, rice bubbles and dried cranberries.

Grease and line a small slice tin.

Press mixture into the tin - if you have trouble with the mix sticking to your spoon or whatever your using to press it down, try running the spoon under hot water first.

Leave in the fridge overnight to set.

Remove from the tin, slice and enjoy!!

And Mr B has officially declared these THE BEST rice krispie treats he has ever tried....at this stage I don't feel it's necessary to point out they contain fruit dried or otherwise!

Mrs B xx

Wednesday, September 5, 2012

Chicken Cacciatore - Mr B Style!

Mr B picked this recipe out of a magazine I was reading and with a few tweaks here and there, it quickly became Chicken Cacciatore, Mr B Style so I think it is appropriate for none other than Mr B himself to tell you all about it! Hello Guest Post!!!

 
Hello there INTERMENET peoples its Mr B here. Tonight i made something special for someone very very   special... ME lol no only joking it was actually for my beautiful wife. It was really easy to make... but don't tell her that - i told her it was really difficult to make. Not being one to brag but it was awesome who said blokes cant cook. Mum taught me well .Well i am off so do try it you wont regret it.   ENJOY.
Mr B
 
Chicken Cacciatore (serves 2)

You will need:

2 skinless chicken breasts (cut in half horizontally to make 4 equal sized fillets)
1 tspn olive oil
1 tbspn crushed garlic
1/2 cup dry white wine
1 small onion, sliced
1/2 cup chicken stock
1 tspn caster sugar
400g diced tomatoes (we used a brand that incorporated tomato paste in with the diced tomatoes....if you can't find that then add 1-2 tbspns tomato paste)
1/4 cup fresh parsley finely diced
100g dry pasta
Salt and Pepper

Heat the oil in a large frypan over high heat.

Add the chicken and cook until sealed on both sides. Remove from the pan and set aside.

Add the garlic and onion to the pan. Cook for 3-4 mins or until onion softens.

Add the wine and simmer until mixture has reduced by half.

Add in the diced tomatoes (and tomato paste if using), sugar and stock. Bring mixture to the boil and then return the chicken to the pan. Season with salt and pepper.

Reduce heat so that the mixture is just simmering, partially covered, for 20 - 25 mins.

Meanwhile place the pasta in a microwave safe dish and cover with hot water. Cook in the microwave on high in 4 minute bursts until tender. 

When the chicken mixture is nearly done, stir through the parsley.

Serve pasta topped with chicken cacciatore.

And as Mr B said, enjoy!!!

Mrs B xx 

Sunday, September 2, 2012

Happy Fathers Day!

Today has been a lovely day. The sun has been shining and the company has been fantastic and now I'm sitting on the couch with a full belly and Mr B curled up next to me asleep and I'm pondering whether to cook raisin toast for dinner or just to serve up rice cakes with tomato and cheese!?  All the signs of a great Fathers Day!

The one thing my Dad wanted more then anything for Fathers Day this year was to spend the day going for a bike ride with Mum, Mr B and I. Thankfully it was also the second day of Spring and the cold weather eased up enough to let the sun, and the warmth, shine through.

Mum and Dad arrived at our house early this morning and Mr B had runny eggs and crispy bacon on buttery toast on the table for him and Dad in record time! Mum and I tried some avocado and tomato on toast and whilst I have never been a fan of avocado, the last few times I've tried it, I've been quite partial to it - maybe I am growing up after all!

A Fathers Day tradition in our house is to go and visit the graves of Mr B's father, Dad's father and Mum's father. Sometimes in the hustle and bustle of every day life it's easy to overlook these things and I am a big believer in remembering people as they were, but I also believe it's important to visit, especially on days like today. It makes me so thankful to still have my Dad with me.

Our next stop was an old favourite - the Riverview Inn. We used to go here for lunch alot when I was younger and it was good to see the meals were still as big and as delicious as always! Dad had the tried and true chicken parmy, I had salt and pepper squid, Mum had oven baked mushrooms stuffed with pesto and feta and Mr B had the chef's special - oven cooked chicken breast topped with prawns, scallops and squid in a cheesy sauce!


After such a big lunch, we needed to walk it off! So we headed up to a place called Soldier's Walk. Soldier's Walk is a memorial walk with more then 500 plaques recognising local men who lost their lives during war, and along the walk you take in some of the most picturesque views of Hobart. But that's not the best bit, the best bit, and the reason we were there today, is that my Dad played a huge roll in planting all the trees at each memorial plaque and looking after the area so he was able to give us a guided tour today!

                                      

Then four tuckered out people headed home for a relaxing drink, more laughs and, of course, presents!!


One of which was a whole batch of this Peanut Butter and Corn Flake Slice that Dad had picked out of a recipe book of mine a few months ago. I had a little bit of it the other day when I made it and my goodness was it good! Crunchy, chewy, peanut butter and chocolate heaven! And this is how you do it..........


Peanut Butter and Corn Flake Slice

You will need:

125g butter
1/2 cup caster sugar
1/3 cup light corn syrup or glucose syrup
2/3 cup crunchy peanut butter
4 cups corn flakes
375g milk chocolate

Line a 20cm x 30cm slice tin with baking paper and lightly grease.

Place the butter, sugar, syrup and 1/3 cup of the peanut butter in a large microwave safe bowl. Heat in 40 second bursts on high until sugar is dissolved. Heat for a further 60 seconds and stir to combine.

Gently stir in the corn flakes. Spread mixture into pan and press down firmly. Now place the remaining 1/3 cup peanut butter in a microwave safe bowl or jug and heat in the microwave for 30 seconds. Pour over the corn flake mixture. Refrigerate for 30 mins.

Place the chocolate in a microwave safe bowl and heat in 40 second bursts, stirring in between, until melted and smooth. Pour over the corn flake mixture and place back in the refrigerator for at least an hour before cutting.

Happy Fathers Day Dad!!

Mrs B xx

Friday, August 31, 2012

Honey Roasted Carrot Salad with Hommus Dressing and Moroccan Pita Chips

I have been lucky enough to have today off work. I usually get one Friday a month off, but from next week I'm working an extra half hour every day and I'll get every second Friday off! Yay! These days off are really useful to get all the little bits and pieces done that you normally don't have time for. Like today, for instance, I brought some cushions for our new dining table, brought a new little lamp table for the lounge and managed to sand it and get a coat of stain on it as well, made a batch of cupcakes ready for delivery tomorrow, made lunch for Dad and Mr B who were busy building our pergola in the cold, did some shopping, called into see Mum at work, got my hair dyed, did some housework, fed the lambies went for a trip with Dad and Mr B to deliver bath tubs to Mum and Dad's block, had a cup of tea with Mum, had dinner and now I'm writing to you! I think I'm going to have to go back to work for a break!

Sometimes when cooking dinner I get so caught up in the main component that I forget about the sides...do you do that? I will spend hours deciding on which lasagne to cook for dinner or whether to do the grilled chicken with peach jam I've been drooling over or maybe it would be nicer with lemon sauce and pocketed with ricotta and spinach....and then just automatically default to serving it up with salad or vegies....BORING!

So this week I decided to throw myself a curve ball (which isn't easy, have you ever tried to throw yourself a curve ball....run really really fast...and catch it?? Me either...) and plan a few of our weekly meals based on the side dish component rather than the 'main' component.

I found this recipe in my latest issue of Super Food Ideas and knew it was spot on for Tuesday night dinner with Mum and Dad!

Honey Roasted Carrot Salad with Hommus Dressing and Moroccan Pita Chips

You will need:

4 small wholemeal pita rounds
2 tspns moroccan seasoning
3 carrots, peeled and cut into 1cm thick slices
1 tbspn honey
1/2 cup couscous
100g baby spinach
3 tbspns currants
400g can chickpeas, drained and rinsed
1/2 tbspn crushed garlic (or 1 clove of garlic crushed)
1 tbspn olive oil (or 1 heaved tspn tahini )
1/4 cup lemon juice
Salt and Pepper to season

Ok let's start by making the hommus dressing....

Combine the chickpeas, garlic, oil / tahini and lemon juice in a food processor. Season with salt and pepper and process until smooth. Place in the fridge until you're ready to use.

Now moving onto the salad....

Pre-heat oven to 180C. Lightly grease a small baking dish. Place carrots in a single layer in dish and drizzle with honey. Roast for around 30 minutes or until carrots are tender.

Place couscous in a small bowl and add just enough boiling water to cover it. Cover the bowl with a tea towel and let it stand for 5 minutes. Use a fork to fluff the couscous up. Add the carrots, spinach and currants. Stir to combine.

Serve the salad drizzled with the hommus dressing. Place any leftover dressing in a small bowl in the middle of the table for people to dip their pita chips into!

Speaking of the pita chips...

When the carrots have been roasting for 15 minutes, you can start preparing the chips. Cut the pita pockets into 6 or 8 even triangles. Place the pita triangles onto a baking tray and sprinkle with moroccan seasoning. Bake in the oven for 10 minutes or until crisp.

And there you have it! Now we served all of this with some crumbed fish fillets and it was delicious!

Today's lesson....never take the humble side dish for granted!



And before I head off, here are some gluten-free vanilla cupcakes I made today, all packaged up and ready for delivery tomorrow. I am really pleased with them - a field of purple butterflys!


Have a fantastic weekend everyone!

Mrs B xx

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