little vanilla kisses with chocolate ganache

ingredients

3-4 eggs whites

1/4 teaspoon cream of tarter

1 1/4 cups sugar

dark chocolate ganache

300ml pure cream

250g dark chocolate, roughly chopped

to make kisses (meringue)

Preheat conventional oven to 120C.

Beat egg whites and cream of tarter in a clean bowl until stiff peaks form.

Add 1/4 cup sugar at a time, beating well between additions. Continue to beat mixture until sugar has dissolved.

Spoon meringue mixture into piping bag, pipe 2cm kisses evenly onto a baking tray lined with baking paper.

Bake for 20 minutes or until meringue is set. Leave in oven with the door ajar for a further 15 minutes.

to make ganache

Heat cream in a non stick saucepan over low heat, stirring constantly until just starting to bubble. Immediately remove from heat and add chocolate, stirring constantly until chocolate is melted and mixture is combined. Set aside to cool or place in the refrigerator until desired dollop consistency is reached.

Sandwich kisses with chocolate ganache and set aside. Voila!

love amie x

'ode' to the pink macaron

Shopping for a birthday present, it was my mothers 50th. I aimlessly wandered into the book section of Myer. A shower of macaron books lay ever so delicately ahead. Shades of pastels and polka dots shone bright, pulling teasingly on my sweet and girly Achilles heal - the macaron. The sweet macaron.

When did this perfect, petite French biscuit become so popular?

It made me feel a little sad, that the glamour and exquisiteness of the macaron had lost some sparkle for myself. Could it have 'had it's day' with all the overdone array of mediocrity's I had and was continuing to experience to date.

Had the delicate macaron fallen from grace?
Become so common, it now missed the elusive elegance that once made it so fabulous. From sharing company with 'creme brulee' to be more of a friend to the cute but common 'cupcake'. I still very much adore, but...

I pondered back to when I first experienced a 'macaron'.

love amie x

pass curd

For something sweet on your lips, this passion fruit curd is a winter winner!

The passion fruit vine was my first garden responsibility at the tender age of 7. Dad generously allowed each of my sisters and I a strip of garden to design, plant and care for our very own little green patch. My patch was beside the old wood shed and facing north, which showered my little garden with afternoon warmth. Already established was my prized and beloved passion fruit vine. Dad had already set up a crawler for the mysterious vine to wind upwards and onwards. Later to Dads dismay, the tank above. My job was to water, weed and fill the remaining dirt with pretty little flowers, which would brighten this dull and grey area of our garden. I childishly chose plants, which were the most fun flowers; snapdragons and pansies.

This memory was provoked when my dear 'mother in law', Fay offered me some of her passion fruit curd she freshly made. 

The recipe is delicious when bundled up inside freshly made pancakes or with some freshly toasted brioche. 

'Mmm, delicious...'

Passion fruit curd 

Takes 15 minutes 

Makes 4-5 jars

the ingredients 

4 eggs

1 cup sugar

2 tablespoons butter

12 passion fruits (pulp only) 

a little love

Beat eggs in a medium bowl until light and creamy.

Combine beaten eggs with the remaining ingredients in a medium sized non-stick saucepan.

Cook, stirring constantly over a medium heat until mixture starts to thicken. 

Remove from heat, pour evenly into sterilised jars. Refrigerate until ready to use. 

love amie x

 

Batu Karang Lembongan Resort & Day Spa - Nusa Lembongan

In the midst of chaos we hear familiarity, Aussie slang greets us from every corner; 'G'day mate' and 'how you goin' surround BALI'S, Kuta shopping strip like wildfire.
We are amazed and delighted at the remote and raw feeling that still lingers in the distance. A tiny island off Bali's east coast, Nusa Lembongan is Bali bliss. The scoot cruise boat, scoots us across the open waters to our own tiny piece of heaven. Arriving with bright eyes into a reef port, dotted like salt and pepper are brightly coloured local fishing boats. Tiny 4 ft. local woman swarm like bees to honey, grabbing our surf board bags and anything else we may 'try' to carry is kindly taken from us. The heavy loaded bags sit perfectly balanced on the tops of their heads and without effort they are gone, following quickly behind like ants and our jaws still on the ground. The local men don't seem to batter an eyelid and mull about uselessly as the woman seem to do all the heavy lifting!
We are staying in luxury at a place I remember vividly, Batu Karang Lembongan Resort and Day Spa. A luxurious resort that overlooks a luminescent reef break and volcanic island in the distance. A lap pool outside our front door is perfect as the rolling reef breaks one after the other.
The nights are warm, as if the sky has a blanket snuggled around your shoulders and we delight in dining al fresco as our minds wander back to what will greet us when we return home to the Aussie winter.
The Resorts restaurant is fresh as we dine poolside, with an offer of seafood, meats and vegetarian fare. The wine is divine enough that is warms our souls even more, if that could be possible.
The Australian owned resort is fresh and filled with warm smiles and knowledge of the local area. It's complete luxury making you feel right at home. Departing is hard so make sure your stay is lengthy enough to explore the twin Islands; snorkeling, swimming, cruising on motorbikes, surfing, sipping cocktails and lounging luxuriously like lizards by the refreshing pools just to wet your palette.

love amie x

A cure for winteritis - Pass the cheese please!

Are you suffering from tiredness, mood swings, food cravings, lack of motivation and just can't seem to get out of your rutt?

When weather is dull I delight in some favoured & indulgent foods.

This is sure to bring a smile to even the most unpleasant of faces!

love amie x

cupcake

Like my little friend the Courageous Cupcake I love these little sweet delights almost as much as my beloved (sorry honey!). Inspired by my nan's eclectic bunch of home made cupcakes you too can create your own unique cupcake.

love amie x