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.

Tuesday, May 5, 2015

This salad has the traditional ingredients of a Caprese salad with the addition of D'Orsogna Prosciutto.

It's very simple to prepare and is always a crowd pleaser. It's also a great side salad for a BBQ.



Ingredients
2x 90gm Packs D'Orsogna Prosciutto
3-4 Roma Tomatoes, sliced
1x Tub Bocconcini, sliced
Handful of Basil Leaves
Olive oil, Balsamic Vinegar, Salt and Cracked Pepper to serve

Method

Arrange the Tomatoes, Bocconcini  and Basil Leaves evenly in a pattern on a serving platter and fold the Prosciutto around the salad.

Season with Salt and Pepper and drizzle with Oil and Vinegar to serve.





Serves 4-5 (as a side dish)
Prep Time: 10 Mins
Cook Time: Nil
 
 
You can find this recipe in the La Cucina section of the D'Orsogna website.
 
This recipe was created in partnership with D'Orsogna Smallgoods



Monday, April 27, 2015

My Daughter and I were looking for somewhere new and fun to eat out during the recent school holidays, and it was a no brainer to head to the new Max Brenner Chocolate Store.



Located at Lakeside Joondalup, we walked around the huge complex for a while before spotting the store and taking a seat.



We invited my fellow blogging friend Nini - Eat Drink Travelicious and she arrived not long after.

The menu is mainly sweet treats, from waffles, to crepes, fondues and ice cream. I spotted some fondue's with strawberries being delivered to a nearby table and it wasn't hard to convince my daughter into us sharing one of these.





I also had my usual cappuccino and my daughter had the classic vanilla milkshake which came in a funky ceramic milk carton mug.

 


Nini couldn't go past the Tutti Frutti Waffles served with strawberries, Chocolate Ice cream and Chocolate dipping sauce.

 
 

The store was very busy at one point and the line to order at least 12 people deep but people were being served quickly.

They also have a store where you can buy all types of chocolates, truffles and other tasty chocolate products, but we resisted due to having consumed a decent amount of chocolate already all before lunch time.

Max Brenner Chocolate Bar on Urbanspoon

Monday, April 20, 2015

These mini quiches are delicious to make for parties or just to snack on at home. 

Filled with D'Orsogna Salame Romano, jalapeno chillies and feta cheese, they're very simple to prepare and bake.

If you're making these for kids you can omit the spicy chillies and they will still be tasty.



Ingredients
2 Sheets Shortcrust Pastry
1x 150gm pack of D'Orsogna Salame Romano
2 TBSP Pickled Jalapenos, Chopped
3 TBP Marinated Feta Cheese
2 Eggs
1/4 Cup Milk
Salt & Pepper

Method

Preheat oven to 210C.

Thaw out the pastry sheets and cut circles using an 8cm fluted cutter.


Arrange circles in a muffin tin lined with silicone muffin pans.

Dice 5 slices of D'Orsogna Salame Romano and spread evenly amongst pastries along with the Jalapenos and Feta Cheese.

 
 
Whisk eggs, milk and salt and pepper to taste, in a jug and pour evenly over each pastry being careful not to overfill.


Bake for 15-18 minutes.

 
 
Serves 4
Prep Time: 5 mins
Cook Time: 18 mins

You can find this recipe in the La Cucina section of the D'Orsogna website.
 
This recipe was created in partnership with D'Orsogna Smallgoods



Tuesday, April 7, 2015

Impress your family with this Easy Croque Madame Recipe. Using D'Orsogna Premium Leg Ham and then topped with an egg, this makes a quick, delicious snack!



Ingredients
4 Slices of Bread
6 Slices of Cheese
1x 180gm D'Orsogna Premium Leg Ham
2 Eggs
Butter
Salt and Pepper


Method
Butter all the slices of bread and place 2 slices of cheese on 2 pieces of bread. Fold in half 4 slices of ham and place 2 on top of the cheese.

 

Top with remaining pieces of bread (butter side down) and toast in a sandwich toaster until the cheese is melted and the bread is golden.

While the sandwiches are cooking, heat up a small pan on medium heat and add 1 tsp of butter. Once the butter has melted crack in 2 eggs and cook for 1 minute. Turn of the heat, cover and let the eggs sit for 1 minute then place on top of the sandwiches.

 
Serves 2
Prep time: 5 mins
Cook time: 10 mins
 
You can find this recipe in the La Cucina section of the D'Orsogna website.
 
This recipe was created in collaboration with D'Orsogna Smallgoods.

Friday, March 20, 2015

Every year throughout the warmer months we always have a few chilli plants on the go. It amazing how many chilli's can grow on the one plant throughout the season!

The ones that I find grow the easiest and are the most eaten in our household are the jalapeno variety. I find them just the right amount of heat (call me a wuss!) and they have that lovely chilli flavour and smell.

These warmer months, however don't last forever, so for the last few years I've found myself pickling and jarring them to keep in the pantry to use through the year without having to buy them.

Here is my simple recipe to have you growing, pickling and enjoying your home-grown chilli's long after the growing season has passed.

These also make great gifts, and alot of people love the effort that goes into homemade products.



1 Cup White vinegar
1 Cup Water
1.5 TBSP salt and sugar
1 TBSP whole peppercorns
5-6 Whole cloves
2 Garlic cloves
1 Star anise
2 Cups Jalapeno chilli's

Wash your preserving jars and lids then bring them to the boil in a large soup/preserving pot for 5 minutes. Set aside until filling stage.

Simmer all the ingredients, except chilli's for 2-3 minutes until sugar and salt are dissolved. Add chilli's (you can chop them up, like I have, or leave them whole) and simmer for 10 minutes.







Turn off heat and set side for 10 minutes.

Using tongs, drain jars and lids and carefully ladle or spoon chillies into the jars and well as the liquid. Be sure to add the peppercorns and spices as these will only add flavour as they develop.

Fill to 1cm below the top and screw the lid on and invert. It pays to use good thick oven mitts doing this process as the jars and liquid are very hot! Always make sure the jars are just as hot as the contents going in or else this will result in the jars cracking.



Leave the jars upside down until they're completely cool. The lids should have sealed and you can now store these in your pantry or give out as little gifts.

This recipe has enough liquid for 3-4 250ml preserving jars.