handmade - pasta and chocolate - b/day

I was planning on posting a new recipe today but alas I am still tweaking it so hopefully next time.....it has been flat out here!

You know the beggining of Glee where they go over what happened in last weeks episode really quickly. well, here goes.

The fox and the spoon is having a sale and everyone loves a bargain! Maria is thinking about Father's day; she bought a sterling silver guitar pick...will it be enough? She also thought yesterday was Monday so she's lost a day and that's why the new recipe isn't ready to post. And no poisons this week but the kids raided the fridge and ate chocolate for breakfast.......and that's what you missed on maria's life!

A couple of months ago Caroline from FoxDrinkWater and her family came over for her birthday lunch - we made Jamie Oliver's Pumpkin, Spinach and Ricotta Rotolo from his Italian cookbook and an incredibly rich chocolate tart, or Torta Nera as it was called in the magazine (Gourmet Traveller - The Italian Cookbook).....here are the pics.

drool, drool, drool.......

heaven!

Caroline and her husband made their own pasta and the dish tasted and looked spectacular. The chocolate tart.....was a killer! It was so rich! I'm sure you could feed at least 20 people with tiny slivers (it's all you can eat it is that rich) enjoy it with some delicious whipped cream. And if you do make it - pop it in the fridge and eat it completely cold. After it has settled a bit the flavours don't seem as intense as when the tart is at room temperature.

It was a lot of work but as always, so much fun!

Pretty fun! - egg free and dairy free cupcakes

If I were asked, "What are your favourite things in the whole wide world?". I would have to say, "Laughing with my Husband (usually at his bad jokes); Falling head over heels for some little thing at a vintage shop and lastly, eating pretty little cupcakes".
Don't worry about the lack of dairy or egg, these cupcakes taste like Heaven! They are so light and fluffy, they seriosly just melt in your mouth. The addition of chocolate for me is just for comfort, you could use custard powder instead if you like. I made a batch of these for a combined family birthday using a red and yellow theme with icing and lollies. They looked very cute but you can decorate them however you like and they are great for anyone with dairy, egg or nut allergies. Have fun!

ingredients

3 cups Self raising flour
2/3 cup cocoa powder
pinch of salt
2 cups caster sugar
2 cups water
2/3 cup vegetable oil
1 tablespoon vanilla essence
1 tablespoon lemon juice

icing

3/4 cup Nuttelex margarine
2 cups icing sugar mixture
1 tablespoon hot water
1/2 teaspoon vanilla extract

Colourings and decorations


how to make your cupcakes and icing

preheat your oven to 180C or 160C fanforced if using 2 levels in your oven.
Use an oil spray to prep your muffin trays or use pretty cases.

Sift flour, cocoa powder and salt into a large bowl. Stir through the sugar.

Combine measured water, oil, vanilla and lemon juice in a separate bowl. Whisk this into the flour mix untl smooth. Divide mix among cases (if using) or directly into muffin pans. Bake for appox 25 mins.

When the cupcakes are ready. Take out of tray and cool on a rack. If icing on the day then allow to cool completely, then ice and serve. If icing the following day, cool completely then pop into a sealed container and keep in the fridge. You can ice on the day or the day before if you like. Iced cupcakes will keep in the fridge for up to 2 days before eating in a sealed container (and they still taste fabulous!) Decorate just before serving.

Tiny treats - Chocolate fudge

I came across this recipe years ago. It's one of the easiest recipes you'll ever find and deliciously rich depending on the chocolate you use. It's so worth making every now and then as a special treat for a party or even as a gift. Enjoy!

ingredients

400g dark chocolate (you could use milk chocolate or half/half)
1 cup sweetened condensed milk (the 300g can is perfect)
60g butter

How to make your fudge

Place all ingredients in a saucepan and stir over low heat until smooth and glossy. AND that's it!!
Place into a small slice tin which has been lined with some baking paper and smooth over. Decorate the fudge if you like with some cashous or other pretty things.(The cashous are a little crunchy so I've added them after the fudge has set purely as decoration)You could also incorporate some chopped roasted almonds too!
Now pop your fudge into the fridge for at least 2 hours. Prior to serving cut into small bite size pieces and leave out for about 10 mins.