Tiny tropical treats

A mango obsession...

Dear reader, last night I re-visited an old but cherished friend…..

The magnificent mango, it should be crowned a golden saint or at the very least a shining goddess. It’s the ‘bee’s knees’ of all the fruits & the most exciting fruit I look forward to eating each season with child-like anticipation.


A true tropical fruit with more friends than foe; this deliciously sweet and juicy fruit comes in yellow, green or red hues and is arguably one of the most favored fruits around. Mango Teams superbly with simply grilled fish in a Mango Salsa, or salad; then finish with this tiny tropical treat; Mango and Kiwifruit Cheesecake Tartlets.

Best eaten freshly sliced; cut the cheeks then score the flesh in a cross-hatched pattern and turn inside out. The juicy and sweet texture is at its most vulnerable in this way. Just make sure you have a serviette handy to sop up all the sweet juices.

Use mangoes in curries, salsa’s, salads or sliced and grilled on the BBQ with a touch of honey and a sprinkling of chopped pistachios; it’s a simply sensational crowd-pleasing dessert.

If fresh are unavailable canned, mango cheeks in syrup are a good substitute; pureed and stirred through ice-cream or served atop Pavlova’s and trifle.










A moreish must this summer! Try something super special over the break and delight your friends and family with these Tiny tropical cheesecakes!
Ingredients
150g wheat biscuits (Granita or Digestive)
70g butter, melted
2 teaspoons lime zest, finely grated
1-2 tablespoons gelatine
2 tablespoons water
250g cream cheese, softened
1 x 395g can condensed milk
2 tablespoons lime juice
3 kiwifruit, peeled and sliced
1 mango, peeled and sliced
3 passion fruit
6 mint leaves, finely chopped

Lets have some fun
Process biscuits until they resemble fine bread crumbs. Add butter and blitz for 10 seconds.
Divide mixture evenly between 12 Tartlets, pressing down firmly into the base and sides with finger tips. Place on tray and refrigerate for 10 minutes.
Pour water in a cup and sprinkle with gelatine. Stand the cup in a small saucepan of gently simmering water; stir until the gelatine has dissolved. Remove the cup from the water and allow to cool for a few minutes.
Place the cream cheese, condensed milk and lime juice into the bowl of the food processor and blitz until combined (approximately 10 seconds). Add gelatine mixture and blitz for 2 seconds. Pour into firm biscuit bases. Refrigerate until set (4 hours or overnight).
Decorate with kiwifruit, mango slices and mint. Drizzle with passion fruit.


love amie x

Christmas made easy with some essential kitchen tools.

Here are a few simple tools to help guarantee a sensational (and stress-free) Christmas this year.

- como advancedTM Square Roaster; a heavy-duty roasting pan is essential for every Christmas day, whether its for a chicken, ham or turkey. This durable pan will suit any occasion and cooks meat evenly every time.

- Digital Timer/ Thermometer Fitted with a clock and timer and also a handy probe to test your meat, which will be cooked to perfection every time.

- Electronic Scales Makes cooking and baking even more simpler; measure's in increments of 1g & up to a maximum weight of 5kg; comes with a handy conversion chart.

There is nothing I like more then things being simple; when I am cooking I need good quality ingredients but also product s to make the ingredients come to life.

Enjoy experimenting with some classic and new recipes this Christmas.

love amie x

Dairy Free Fruit Cake

If Christmas cake isn't your 'cup of tea', then you must try this dairy-free fruit cake; filled with deliciously moist dates & figs. A sprinkling of vibrant pistachio's and crunchy hazelnuts make this one Christmas recipe tradition you will want to keep.

Dairy-free fruit cake

Preparation: 10 minutes, Cooking: 55 minutes Serves:8-10

Ingredients

100g dried dates, roughly chopped

100g dried figs, roughly chopped

200g sultanas

100g pistachios, shelled

100g hazelnuts

Rind of 1 lemon or orange, finely chopped or grated

2/3 cup (100g) plain flour

½ teaspoon baking powder

1 tablespoon cocoa

140g caster sugar

3 eggs, lightly beaten

Lets have some fun

Preheat oven to 150ºC/300F for 15 minutes. Place dried fruits, nuts, and rind into a large bowl. Stir in flour, baking powder, cocoa and sugar. Add eggs to fruit and nuts; mix until combined. Pour cake mixture into Flexibake Slice tray.

Bake for 55 minutes or until skewer inserted into the middle of the cake comes out clean.

Serve topped with glace fruit.

Maybe just a sliver, as this is super-sweet on your tooth!

love amie x

mixing mince's

Last night we dined with an old but not forgotten favourite dish.

Who loves Spaghetti Bolognaise? If I'd been asked this question 10 years ago I would have scoffed and said,
'Please, not for dinner again tonight mum,'

Now fending for myself I have revisited this dish often and what a dish it can be. Make this recipe as versatile as you like without being cruel to your hip pocket.

Spaghetti Bolognaise is more Aussie now than the standard meat and three veg, we were once accustomed to eating as a youngster. Has the influence of other cultures, modernised family dinners?

When I was little, spaghetti bolognaise was a change from the norm but a regular fixture on my dinner table. Yes, it is cheap to make and perhaps its also the 'foolproof' simplicity of the recipe that makes this Aussie tradition an easy choice for dinner's.

Don't be scared to mix up your mince's and try using 2 or even 3 different mince meats to make your standard spaghetti Bolognaise mixture; beef, veal, pork or even chicken mince can 'lighten' a dull meal.

Enjoy experimenting as this is one recipe, which is 'foolproof'!!!

Amie x

Veal & Beef Spaghetti Bolognaise

1 teaspoon oil
2 cloves garlic, crushed
3 rashers bacon, rind and fat removed, finely chopped
500g beef mince
500g veal mince
1 x 400g can tomatoes, crushed
200g tomato puree
1/2 cup stock; beef, vegetable
1/4 cup red wine
salt & pepper, to taste
1 tablespoon fresh oregano
fresh pasta to serve

Heat saute pan over medium heat and add oil.
Add garlic and bacon; cook, stirring for 5 minutes.
Add mince meat and cook, stirring regularly for a further 10 minutes or until mince is browned. Add tomatoes, puree, stock, red wine, seasoning and oregano. Bring to a gentle boil, reduce heat and simmer for 30 minutes. Season to taste.
Serve with fresh paparadelle pasta, top with grated Parmesan and parsley.

Tip:
Add a sprinking of chilli, to taste or if your a chilli addict, like some (Aimee) then the more the better!

Freeze any leftovers for up to 3 months.
Add left-over mince meat mixture to baked potatoes for a low fat and quick dinner.

summer lov'n xxx

Who remembers how good the vegetables used to taste freshly picked from grandpas’ bulging backyard vegetable patch?
I vividly still remember, the fresh taste of the first sweet peas of the season, which were found hiding in their little pods just busting to pop out and be enjoyed.
Local seasonal foods are tastier, fresher and more nutritious.Why? It’s because the produce has been harvested in the last few days and has only travelled a short distance to market. This means less packaging, processing and refrigeration. Helping to reduce your carbon footprint so it’s good for the environment (no flying in food from all corners of the planet) and for your health.
It’s now summer and the festive season can be felt amongst us all. There are so many new and exciting flavour’s to experiment with; Asparagus and avocado’s are divine this time of the year. Added to summery salads or just eaten alone with a drizzle of fresh lemon juice and a sprinkling of salt. Simple and satisfying!
Just like the many beautiful colours you see in a rainbow variety in your diet is the spice of life so think colourful when choosing your produce next; Apricots, Bananas, Berries (Raspberries, Strawberries), Beans and Capsicums are a great start to keeping up with what’s in season this month. In the spirit of Christmas and being ‘green’ in the kitchen this month choose fresh seasonal produce when shopping and help care for your body and the environment.

Love amie x

melbourne eats

Some time off can mean relaxation or for me it was time to investigate some new spots to eat out with friends and enjoy a little bit of socialising.....
A quick trip to Melbourne where I dined out down Brunswick St. Fitzroy. A quirky eclectic mix of eateries and eccentric shops line this busy little precinct. For those of you who know this strip well you will know that the new St. Judes Cellars, which is where we dined was originally the old Hide Out Cafe. A major renovation has rejuvenated this dated eatery into a chic warehouse-style wine bar with fabulous wine and food menus. The sommelier is extremely cheerful and knowledgeable. Even after my friend accidentally broke her wine glass!
If your heading down to Fitzroy then I suggest you pop in for some wine, giggles and a few plates of food to share. Try the lamb pots, but be careful the lamb doesnt melt off your fork before you eat it or the velvetly veal served alongside pearl barley and baby carrots. Enjoy St. Judes Cellars for a night out with friends or a special occasion with your loved one...
love amie x