Thursday, March 28, 2013

cheesecake easter eggs.

It's been a while since I've done a recipe post and I apologise. I've been so ridiculously broke recently I couldn't afford even the simplest ingredients to whip up something. BUT seeing as it's Easter I decided to spend the little I had saved up for a cute little recipe I saw on Dear Gladys.

This recipe makes approximately 24 eggs (6cm x 4cm).

INGREDIENTS:
  • 24 hollow Cadbury easter eggs
  • 225g lemon flavoured cream cheese, softened - if you don't have lemon flavoured just add ½ teaspoon of lemon juice)
  • ½ cup icing sugar
  • 2 teaspoon vanilla extract
  • 300ml thickened cream
  • 2 passionfruits - passionfruits were expensive so I bought a can of passionfruit pulp
  • 30g apricot jam
  • 30g unsalted butter
METHOD:
  1. Using a serrated knife (I used a steak knife), carefully remove the tops of the chocolate eggs - as it has been ridiculously hot I had my chocolate eggs in the fridge overnight, so use a cup of hot water to heat the knife up so you can actually cut the egg without crushing it completely).
  2. Place the eggs in the fridge to keep them chilled as you make the cheesecake filling. I used a empty egg carton to hold the eggs.
  3. Mix cream cheese, icing sugar and vanilla in a mixing bowl with an electric beater until smooth and fluffy. Set aside.
  4. Whip the thickened cream in a separate bowl until stiff peaks - be careful of over-whipping and therefore splitting the cream.
  5. Gently whisk and combine the thickened cream with the cream cheese mixture until smooth.
  6. Carefully spoon or pipe the mixture into the eggs.
  7. Chill eggs for at least 30 minutes to allow for it to set.
  8. Strain passionfruit pulp to remove seeds and place in a small saucepan with apricot jam and butter.
  9. On low heat, whisk until the butter melts and the mixture is smooth. Remove from heat and place in fridge until it thickens slightly.
  10. Using the tip of a sharp knife, carve out a hole in the centre of the cheesecake mixture approximately 1cm wide and high. Fill hole with passionfruit filling. Return eggs to fridge to chill for 30 minutes.
  11. Remove eggs approximately 10 minutes before serving. VOILA! A tasty treat for Easter!
  12. Note: Eggs can be made 2-3days in advance. Just keep the eggs in an airtight or tightly cling-wrapped container to prevent them from drying out.
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Tuesday, March 19, 2013

riccadonna with dancing cranberries.

With the long weekend around the corner, it's time to start thinking about get togethers and what to serve at said get togethers - and Riccadonna based cocktails are the way to go! The new addition to the Riccadonna family, 'Allegra' is "an elegant, full-bodied semi-dry sparkling wine full of fruity and floral aromas".  The next few weeks I'll be bringing you some delicious cocktails for you to mix up!

INGREDIENTS:
  • 120ml Riccadonna
  • 1 teaspoon cranberries
  • Splash of Vodka
METHOD:
  1. Let the one teaspoon of cranberries soak in a little vodka for 2 hours
  2. Add to a flute and top with Riccadonna
  3. VOILA! This cocktail is perfect as the cranberries bring an extra sweetness to the semi-dry wine!
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Friday, March 15, 2013

cafe no. 5, melbourne.

Our second morning in Melbourne my boyfriend and I scoured Degrave Lane in Melbourne for something to eat for breakfast and soon stumbled across this cute cafe, Cafe No. 5. They had a huge range of paninis to choose from, all $7.50. My boyfriend chose the chicken schnitzel while I had the BRAT: bacon, rocket, avocado, tomato.

I definitely recommend popping by there if you can to grab a panini to eat in or on the go! The flavours were amazing, mine was served with a mustard seed mayonaise and the service is great! Not to mention the cafe is adorned with odd ornaments like a giant emperor penguin sitting on a ledge up the back right corner...

Find them:
5 Centre Place, Melbourne, VIC

Café No 5 on Urbanspoon
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Tuesday, March 12, 2013

chicken avocado salad.

This recipe makes two large servings.

INGREDIENTS:

  • 1 medium avocado
  • 150g rocket and spinach salad mix
  • 500g chicken tenderloin
  • Pepper
  • Balsamic vinegar
METHOD:
  1. Cook chicken in frying pan coated in olive oil, season with pepper while it's cooking
  2. Separate salad into two bowls and cut up half an avocado into each bowl
  3. Place cooked chicken into bowls - optional: cut up chicken to make it easier to eat
  4. Drizzle balsamic vinegar generously over salad
  5. VOILA! This salad is extremely filling and delicious!

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Friday, March 8, 2013

breizoz, fitzroy.

When I first found Breizoz three years ago I immediately fell in love - with both the crepes and the French people with REAL FRENCH ACCENTS who work there! 

When you open up the menu you are spoilt with choice. You can choose between the savoury (galettes) or, if like my boyfriend's initial reaction, you think crepes are a sweet only thing they have an equally long sweet crêpes selection. I've tried crepes from both savoury and sweet and my recommendation is, have your savoury crepes for a main, sit and chat over a cup of cider (a recommend drink to go with the crepes) and finish off with a nice serving of sweet crepes.

The best thing about this place, other than the amazing food and people that work there, is it's cheap. Ranging from $5.50 to $17 there's a price range for everyone. What I had on my latest visit was something I stumbled across on my first visit - the first time I found this place I went every day for the week I was in Melbourne... - the goat cheese and onion galette which was a cheap and filling $10.50 while my boyfriend had the ham and cheese, $9.50 - sorry there are no pictures of his crepe, before I could snap it up he had already finished most of it!

Find them:
Cnr Gertrude St & Brunswick St, Fitzroy, VIC

Breizoz French Creperie on Urbanspoon
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Wednesday, March 6, 2013

frangelico affogato.

When I attended the Frangelico Master Class and learnt the art of making cocktails with Frangelico, our night was topped off with a Frangelico affogato. I love affogato! How can you not? Ice-cream, coffee, and the adult version with a shot of something-something - it's a drink/dessert no one can resist!

This recipe makes one serving.

INGREDIENTS:
  • 1 scoop of vanilla ice-cream
  • 45ml Frangelico
  • 30ml espresso coffee
METHOD:
  1. Put scoop of ice-cream in small glass
  2. Pour the Frangelico and coffee in
  3. VOILA! Now eat it up with a spoon or drink it up, and enjoy the lovely harmony of flavours!
 Image courtesy of @lpmmags Instagram
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