Churros with white chocolate

The ultimate dessert for cold winter nights.

Oreo Cupcakes

Everybody's favourite cookie in a delicious cupcake.

Hungarian Beef Goulash and Herb Dumplings

A Family favorite and competiton winning recipe.

Upside Down Pinnaple Cake

Tropical "Deliciousness" disguised as a cake.

Monday, August 25, 2014

We've been regulars at the "Baysie" for years now. When our daughter was young it was a great place to get out of the house and enjoy a beer and some lunch in the spacey, clean beer garden they have which has a small kids playground.

 They've recently had a re-furb and the main bistro area inside is a great spot for big/family bookings where they do Buffet lunch and dinners.

The menu has been upgraded and I noticed a few things taken off, and a few things added. The pizza menu is now very extensive.


My Hubby had the Fish Po'boy, a fish burger on a baguette type bun. $16.90

I had the Pulled Pork Roll with Coleslaw and Red Wine Jus, which was really good, I could taste a subtle hint of red wine but it wasn't overpowering. Served with chips for $17.90

A Jug of Coopers was about $21 and the Kids Menu's are $10 with GF and Vegetarian options too.

This was my daughters pizza and she ate all of it!

Inside in the bistro they have a kids karaoke machine and a playground outside to keep the kids entertained while you have lunch.

The Buffet menu changes daily, is served 7 days a week for breakfast and lunch and is great value.

Bayswater Hotel & Motel on Urbanspoon

Saturday, August 23, 2014

I haven't liked oysters for very long.....months perhaps....I figure as I'm getting older my palate is becoming more forgiving to trying the things I never would have a few years ago.

One must press on though, and today we went to Catalano's Seafood factory in Bayswater. Those who don't know Catalano's is owned by Josh Catalano's family, who once was on Masterchef Australia a few years back.

$14 is all it cost for a dozen SA Pacific Oysters.

I had big plans for these babies, deep fried being the first. My first time went well so here it is!

Crumbed Oysters Recipe

1 Egg, whisked with 1 tbsp. water
1/2 cup panko crumbs
1/2 tsp garlic powder (because it makes everything taste better)
s&p to taste
oil to deep fry ( I use a good quality veg)

Separate the oyster meat from the shell and place in egg wash mix. Coat in the mixed panko and garlic powder and then repeat process for extra crispy oysters.

Heat oil and fry for about 1-2 minutes until crispy.

Serve with lemon pepper mayo and Srirracha Sauce!

Lemon Pepper Mayo

1/3 cup mayo
1/2 tsp garlic powder
zest and juice of 1 lemon
cracked pepper

Whisk all together!

Wednesday, August 6, 2014

This Little Pig Went to Market is a Perth born and owned business by 2 sisters Jessica & Katherine. They create a 2 meal menu each week and deliver the ingredients and recipe cards straight to your door!

I chose the 2 meals for 2 people for 2 nights and this was $65 delivered.

I wasn’t home when my box was arrived and was so happy to find it sitting nicely on my front door mat!
The box is very sturdy with all the ingredients stacked nicely with padding and 2 big ice bricks that can keep the food cool in the box for up to 4 hours.

The first recipe was Spinach & Ricotta Ravioli which was handmade by The Re Store in Leederville. Served with a cream-free bacon, sage, asparagus and mushroom sauce. The smell of this cooking was divine and I love how the bacon was already diced and locally sourced from Torre Butchers in Perth. The rest of the ingredients were all portioned and all I had to do was follow the recipe card and chop them up.
As mentioned before, the meals I chose are meant to be for 2 serves. Although this meal was plenty enough for my hubby, my daughter and myself to have a decent serving plus my daughters seconds and thirds!

The second meal was a Sesame Beef salad with crunchy noodle, mandarin and mint slaw. Doesn’t that sound good! Again the beef strips were pre-cut and also from Torres Butchers and the beef marinade and salad dressing were portioned in disposable containers.
This salad tasted amazing and was definitely filling for a dinner meal, again with a small serving leftover.

With all the ingredients portioned for the 2 meals, everything you need is there to make the menu. This means after cooking, you have no leftover food to go to waste.

I loved getting my delivery and thought it was great value. On a busy day I knew I had the ingredients on hand to make a good meal for that night. Or if I had a friend coming over for lunch I could whip this up without having to think of what to cook.

This Little Pig Went to Market are on facebook and you can check out their website to view their menu which changes weekly. Why not order one for a friend or family member as a gift!

I know I’ll definitely be ordering again very soon and regularly!

Wednesday, July 23, 2014

I love making Curry pastes from scratch. It makes the whole house smell amazing and is so easy to blend every ingredient together!

500Gm Beef Cubes
1 TBSP Cornflour
1 Red Onion
2 Spring Onion stalks
2 Cloves of garlic
1 TBSP Lemongrass paste (or a couple of stalks)
1 Thumb-size piece of Ginger
1 bunch of Coriander (stalks and roots chopped finely, leaves roughly chopped and set aside for later)
1-2 Long Red Chilli's (depending on how hot you like it, some chopped & reserved for garnish)
1/2 tsp Ground Coriander, Cinnamon & Cumin
2 TBSP Soy Sauce & Fish Sauce
2 TBSP Sugar
Juice from half a lime (other half for garnish)
4-5 medium sized potatoes, cut into large chunks
400ml can coconut milk
3 TBSP Sweet Chilli Sauce
3 cups Beef stock

Toss the beef in the flour and set aside.

Combine the red onion, spring onions, garlic, lemongrass, ginger, coriander root and stems, chilli, spices, soy sauce, fish sauce, sugar and lime in a food processor or mortar and pestle and process until a paste is formed.

Fry off the beef in batches in some oil until browned and set aside. Then fry off paste in some more oil for a few minutes. Add the stock, coconut milk, beef and potatoes and sweet chilli sauce back in and mix until combined. Simmer on very low, covered for 6-8 hours. You could transfer to a slow cooker or cook covered in a low oven too.

Serve with steamed rice and garnish with leftover coriander leaves, chopped chilli and a wedge of lime.

Serves 4-6

Monday, July 21, 2014

This recipe is great for dinner parties with it's great for feeding crowds and smells amazing! For best results use Medium Grain rice; Bomba or Calasparra Rice is preferred.

1x Brown Onion, Diced
1x Red Capsicum, Diced
2x tsp. crushed garlic
1x Long Red Chilli, Deseeded, Finely Diced
1x Spanish Chorizo, Diced
1x TBSP Tomato Paste
2x cups Medium Grain Rice (Or use Bomba or Calasparra Rice)
2x tsp. ground turmeric and paprika
a good pinch of saffron threads
4x cups chicken stock (hot)
300gm Shelled, Deveined Prawns
300gm Cleaned Mussels
1x cup Frozen Peas & Corn
Chopped Parsley
lemon wedges

Mix Turmeric, Paprika and Saffron threads in the hot chicken stock and set aside to infuse.

Brown off Onion, Capsicum, Garlic and Chilli in some oil in a Paella Pan.

Season with Salt and pepper and add Chorizo until browned. Fry off Paste and add rice followed by the stock mixture and peas and corn.

Cover loosely with foil and simmer on low for about 20 mins until the rice is tender.

In the last 5-10 minutes arrange the prawns and mussels on top in a pattern and cover back loosely with foil.

Once the mussels have opened sprinkle with Parsley and arrange lemon wedges around the edges.