Friday, March 11, 2011

Xtra Foody Friday


This week I am showing off the Xtra that I have just enjoyed.

I love my iced coffee and always have skim milk and no cream but a scoop of vanilla ice cream.

Today Steve was “Xtra generous” and put 5 shots of coffee in my iced coffee.

Will I sleep tonight? I don't know, but I enjoyed every last drop.




Friday, February 25, 2011

Wine Foody Friday


Sour Cream Chicken Breasts.

Serves 4


  • 4 skinless boneless chicken breasts
  • 340g sour cream
  • 20g grated parmesan cheese
  • 80 ml white wine
  • 60ml chicken broth
  • 1g salt
  • dash lemon pepper



Simmer chicken breasts in water to cover, until almost tender .Drain and reserve broth.

In a microwave safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth,salt and lemon pepper.

Cut chicken into bite size pieces and put in sauce mixture. Cover. Microwave on high for 10-15 minutes, then on low for another 5 minutes. Make sure it doesn’t burn. When sauce starts to thicken and the chicken is tender, it is done.


Verdict: Mmmmmm

Thursday, February 10, 2011

Vanilla Panna Cotta…….Foody Friday


Serves 6

Prep time 15 minutes



125 ml milk

2 teaspoons powdered gelatine

600 ml cream

185g caster sugar

1 teaspoon vanilla extract



Pour cold milk into small bowl with gelatine and stir. Leave 5-10 minutes to dissolve.

Add cream, sugar and vanilla extract to a medium sized saucepan and slowly bring to the boil.

Once boiled, add the milk and gelatine. Bring down to a low heat and stir slowly.

Remove from heat and leave for 10 minutes. pour into 6 moulds and refrigerate for 4 hours or until set.

To remove from moulds you can hold each of the moulds in hot water for 10 seconds.

Serve topped with a few fresh berries.




Thursday, January 27, 2011

Tomato…..Foody Friday


Tomato and Bocconcini Salad.

Serves 4

  • 4-6 vine ripened tomatoes, sliced
  • 2 tbs extra virgin olive oil
  • 4 bocconcini, thinly sliced
  • 1/2 cup fresh basil leaves


Arrange tomato slices on a large flat serving plate….can overlap.

Drizzle with oil and top with slices of bocconcini and basil.

Season generously with sea salt and pepper, cover and chill before serving.


Grated zest of lemon can also be grated over the salad.


Basil leaves are are best torn or left whole as they bruise when cut.




Tuesday, December 21, 2010

Raspberry Swirl Ice Cream Cake......Foody Friday

Last night I found this recipe that I prepared last Christmas.
Another easy one with loads of kilojoules.
2 cups cream
395 ml sweetened condensed milk
1/3 cup frozen fruit mixed berries thawed, pureed
150 g fresh raspberries
1. Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper.
2. Using electric beaters, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight.
3. Remove from freezer and gently ease cake out of pan and place on serving plate. Scatter over raspberries. Sit at room temperature for 5 mins before cutting into wedges to serve.
Ice-cream cake will keep in freezer for 2 weeks. Serve with raspberries when required.



A scrummy addition to the Christmas table.
I don’t believe that the cake would last for anywhere near the two weeks mentioned above


Sunday, December 12, 2010

Christmas ice-cream pudding…….Foody Friday


serves 8

Preparation time: 20 minutes Chill time: 8 hours minimum

Here is a dessert that looks like a Christmas pudding, but is made of chocolate ice-cream, especially for our hot climate. You can experiment with the lollies and chocolates that you put into the pudding.

You can find this recipe in “Our Family Table”

by Julie Goodwin….Australia's first Master Chef .





2 litres good-quality chocolate ice-cream

100 g nougat, chopped

140 g packet of Maltesers

1 cup (60 g) mini marshmallows

12 pieces (120 g) Violet Crumble, roughly chopped

1/2  cup (90 g) white chocolate chips

100 g Turkish delight, roughly chopped

150g good quality white cooking chocolate, chopped

I. Spray a 2 litre pudding basin or glass mixing bowl with cooking spray. Lay cling wrap in the bowl, keeping it as smooth as possible. Leave plenty of cling wrap hanging over the edges.

2. Leave the ice-cream out of the freezer to soften slightly. lt should not be too liquid, or the lollies will all end up at the bottom of the basin. Carefully stir all the lollies into the ice-cream. Spoon into the prepared basin. Smooth the surface and cover with the overhanging plastic wrap. Freeze for at least 8 hours, or until very firm. (Overnight is best.)

3. Melt the white chocolate in a glass bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. As the chocolate starts to soften, stir it well with a metal spoon until smooth. Set aside to cool and thicken to the consistency of thick cream. The time will vary depending on the room temperature, but don't put it in the fridge, as it will set too hard.

4. To serve, turn the pudding onto a chilled plate. Remove the cling wrap and spoon the melted chocolate on top, allowing it to run down the sides a little bit. Place back in the freezer for 5 minutes, until the chocolate sets. Decorate the top with a holly sprig, or with Turkish delight and fairy floss, or choc-coated nuts - be as creative as you like. Cut the pudding into wedges with a very sharp knife dipped in hot water and clean it after each cut. Put any leftovers straight back into the freezer!



Mmmmm, diet out the window for another week.

Wednesday, November 24, 2010

Smoked Salmon Spaghetti


Ingredients (serves 4)

350g dried spaghetti pasta

2 tablespoons  extra-virgin olive oil

2 teaspoons finely grated lemon rind

1/4 cup lemon juice

2 tablespoons baby capers, drained

100g baby rocket

220g smoked salmon, chopped






Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid. Return pasta to pan.

Add reserved cooking liquid, oil, lemon rind, lemon juice, capers, rocket and salmon to pasta. Season with pepper.

Cook, tossing, over low heat for 1 to 2 minutes or until heated through and rocket just starts to wilt. Serve.