Category: Easy

Refreshing Homemade Lemonade

~ Cherrie Moore ~ 5 Comments

lemontop

What do you do when you have lemons?  You make lemonade of course!

It’s lemon season at the moment.  They are abundant on trees.  I’m proud to own a lemon tree and it bore fruit for the first time this year. Since it’s my tree’s first year fruiting, it only had 6 lemons.  I managed to use them to bake a lemon meringue cake (of which, I am hoping to blog very soon).

I got my hands on some cheap lemons and I knew what I wanted to do with them.  I wanted to make lemonade.  I found a recipe by the Hairy Bikers and it was easy and quick.  I keep the lemon syrup in the fridge and make the lemonade when needed (or requested).

lemonmiddle

Recipe:

Makes a jug full.

  • 8 medium sized lemons
  • 1.2kg white sugar
  • 75g citric acid
  1. Slice the lemons thinly, removing any pips and place in a large heatproof bowl
  2. Add the citric acid and the sugar
  3. Pour 700ml of boiling water
  4. Leave to cool then sieve into a jug
  5. To serve, dilute with water or soda water.  Serve with ice and some fresh lemon slices

lemondeanna

Bon Appetite,

Cherrie

Kedgeree with Kippers

~ Cherrie Moore ~ 3 Comments

Don't you love breakfast for dinner? Kedgeree, which usually contains cooked smoked fish, rice, eggs and curry, is known to be eaten for breakfast throughout the UK.

It is believed that the British soldiers brought it back home after enjoying eating it in India. It is now a popular breakfast meal using left over smoked fish though it can be eaten any time of the day.

I was really happy when I found this at a local fish monger. It's kippers. Kippers are smoked herring that has been split, salted or pickled and cold smoked. It reminds me of the Filipino smoked fish, tinapa. If you can't find kippers, you can use any smoked fish you like or even just used poached salmon.

I knew I wanted to make kedgeree as soon as I saw the kippers. I made it for dinner and my English hubby loved it. It now makes the dinner table often. For this recipe, I used a few different recipes I had and combined it to make my own.

Recipe: (serves 4)

  • 20g butter
  • 1 large onion, chopped
  • 2 cloves garlic, smashed
  • 2 tbs curry powder
  • 1/4 tsp turmeric powder
  • 350g basmati rice
  • 600ml chicken stock
  • 2 bay leaves
  • 4 hard boiled eggs, quartered
  • 200g kippers
  • 1 tbs lemon juice
  • Handful of parsley leaves
  • Salt and pepper

 

  1. Melt the butter in a heavy based pan, add the onion and garlic. Sauté for 5 minutes
  2. Add the curry and turmeric powder and cook for a further minute.
  3. Add the rice and stir to mix. Add the stock and bay leaves. Bring to the boil and let simmer for 10-12 minutes.
  4. Meanwhile, boil the kippers according to packet instructions then flake gently.
  5. Uncover the rice and gently fork the kippers and boiled eggs through.
  6. Cover and cook for a further 3-4 minutes.
  7. Add the lemon juice, parsley leaves and salt and pepper to taste.

Bon Appetite,

Cherrie

 

A Delicious Giveaway and a Chocolate Passion Fruit Parfait

~ Cherrie Moore ~ 8 Comments

Mmmmm…chocolate **drool**

I can eat chocolate everyday. I've been known to eat a whole Easter bunny in one sitting when I was a little girl. As an adult, I haven't really changed. I can still eat a whole Easter bunny in one sitting. The only difference now is that I can do more than just eat chocolate, I can now cook and bake with it.

I created a quick and easy chocolate dessert using one of Lindt's new Exellence chocolate range. It's so easy and quick that I made it on a weeknight after work and the family enjoyed it that evening.

I made the 5minute chocolate mug cake and a chocolate passion fruit mousse and layered them with a little whipped cream and passion fruit pulp. It was delicious. The cake gave the dessert a little texture and the passion fruit gave it a little tang. Perfect.

Thanks to Lindt and Trish Nicol PR Agency, I have two Lindt chocolate packs to give away. The pack includes two each of the four new flavours of the new Excellence range.

To enter, all you need to do is leave a comment and tell me what dessert you will create with one of the new Lindt Exellence range. It's that easy, so get to it!

Chocolate mug cake:

  • 4 tbs self raising flour
  • 4 tbs caster sugar
  • 2 tbs cocoa
  • 1 egg
  • 3 tbs milk
  • 3 tbs vegetable oil
  • 1/2 tsp vanilla paste
  1. Add all the dry ingredients to a large mug and mix well.
  2. Add the rest of the ingredients and mix well
  3. Microwave for 3 minutes (1000watts)

Chocolate mousse:

  • 150ml thickened cream
  • 100g Lindt Exellence passion fruit Intense
  1. Break the chocolate into small pieces and place into a large bowl.
  2. Place the bowl over a small pot with boiling water to melt. Ensure the water doesn't touch the bowl. Once melted, let it cool a little
  3. Meanwhile, whip the cream until it forms soft peaks. Add the melted chocolate and carefully fold together.

Also need:

  • 150ml thickened cream, whipped to soft peaks
  • 125ml passion fruit pulp

To assemble:

  1. Crumble the chocolate cake into thumb size pieces and divide half of it into the four glasses
  2. Take half of the chocolate mousse and divide into the four glasses on top of the cake.
  3. Divide half of the whipped cream into the four glasses then top with half of the passion fruit pulp.
  4. Repeat the layers with the rest of the ingredients.
  5. Refrigerate for at least a hour for the mousse to set a little.
  6. Enjoy with the family.

Come on and leave a comment to win incredibly delicious Lindt chocolates!

______________________

COMPETITION IS NOW CLOSED.

_____________________________

The winners are :

Norma Polines, who suggested an adulted version of chocolate crackle.Yum!

Ally chose various flavours of chocolate soup. Creative idea!

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The competition is open to Australian residents only.

Competition will end Sunday 23rd September. I will pick the 2 most creative answers. The winners will be announced on Monday 24th and will be contacted directly by email.

Please make sure, I have a way to contact you if you are one of the lucky winners.

Good luck and Bon Appetite,

Cherrie

 

Banoffee Meringues

~ Cherrie Moore ~ 6 Comments

What could be better than banana and butterscotch? Not many things, in my opinion 🙂

I've been busy working at Dahon but I like to try to keep baking and treat my family during the week. The easier the recipe, the better.

I used Donna Hay's meringue recipe. I have used her recipe many times. It's quick and easy so it perfct for me. The butterscotch recipe is my go-to recipe and use it for many desserts. This recipe makes more than needed. You can keep the left overs in the fridge. I like to use this delicious sauce as a topping for ice cream.

Meringues

  • 4 egg whites
  • 1 cup caster sugar
  • 2 tsps cornflour
  • 1 tsp white vinegar

 

  1. Preheat the oven to 150degC (120degC fanforced)
  2. Place the egg whites in a bowl and beat until soft peaks form. Gradually add the sugar and beat until glossy
  3. Sift the cornflour over the mixture and fold through the vinegar.
  4. Place 1/3 cup portions do the mixture on baking trays lined with baking paper. Shape into rounds.
  5. Place in oven and reduce the temperature to 120degC (100degC fanforced) and bake for about 30 minutes.
  6. Turn oven off and let it cool completely in the oven.

 

Butterscotch sauce

  • 150g brown sugar
  • 150ml cream
  • 125g butter, chopped
  • 1/2 tsp vanilla paste/essence

 

  1. Place all the ingredients in a small saucepan on medium heat
  2. Simmer for 5 minutes until ingredients have combines and thickened slightly

To assemble, dollop some whipped cream on top of the meringues and carefully place sliced bananas on top. Drizzle with the butterscotch sauce. Serve immediately.

Bon Appetite,

Cherrie