Apple & cinnamon sweetie saute pan scrolls

Organised afternoon tea can be such a chore whether your in the office, at home, or visiting friends! Once you try these sweet and sticky scrolls, you will never be the topic of gossip between fellow colleagues', mums' or friends' from turning up with the token packet of Tim Tams in hand again.

Apple and cinnamon sweetie scrolls
Preparation: 10 minutes
Cooking: 15 minutes
Makes: 12 scrolls (approx)

Keeps: 1-2 days, covered in an airtight container

the ingredients

3 cups (450g) self raising flour
2 Tablespoons icing sugar
1 teaspoon cinnamon
100g butter, cubed
¾ cup (185ml) buttermilk or milk
2 Tablespoons brown sugar
1 cup canned pie apple
¼ cup sultanas or raisins

icing

1 cup pure icing sugar

1 teaspoon butter

hot water, enough to make a runny icing

lets have some fun
In a medium bowl; combine flour, icing sugar & cinnamon. Rub the butter into the flour until the mixture resembles bread crumbs or alternatively process in food processor. Add milk and stir until combined. Turn dough onto a lightly floured surface and knead until combined. Use a lightly floured rolling pin and roll mixture into a 30 x 40 cm rectangle. Sprinkle with brown sugar, apple and sultana’s leaving a 1cm border free from topping. Starting form the long side roll up firmly to form a log. Brush the edge with a little milk, press down firmly to seal the log. On a chopping board cut 3cm portions using a sharp knife into 12 equal portions. Place scrolls in a circular pattern in the saute pan, cover with vents closed and place over medium heat. Cook for 10 minutes or until lid is hot to touch. Invert onto saute pan lid, slide scrolls back into the pan. Cook for a further 5-8 minutes or until golden brown and cooked through.

Icing: Combine ingredients in a bowl and mix until butter is melted and icing is a spreadable consistency.

love amie x

PS. Add ¼ cup chopped chocolate for a different topping.

Sweet surprise filled with love for mum this Mother's Day!

A deliciously rich and super-moist steamed love heart sticky date pudding is the perfect way to show mum how much she means to you this Mother's Day! Steaming this pudding makes it even more irresistible if that could be possible, partnered alongside the sickeningly sweet but could not go without caramel sauce, vanilla ice-cream and the finishing touch sweet, sweet strawberries.
Food makes a beautiful present and says i love you even more when made from the heart!

Sticky Date Love Heart Pudding
Makes: 1 love heart pudding
Preparation: 10 minutes
Cooking: 25 minutes

the ingredients
PUDDINGS
200g pitted dates, chopped
3/4 (200ml) cup water
1 teaspoon bicarbonate of soda
60g butter, softened
160g light brown sugar
2 eggs, lightly beaten
1 1/3 cups (200g) self-raising flour
CARAMEL SAUCE
1 x 300ml carton pure cream
1/2 cup (125g) brown sugar
80g butter
Ice cream & strawberries to serve

lets have some fun
Heat 2 litres of water in the wok. Place dates in saucepan with 200ml water and cook over medium heat until just boiling. Add bicarbonate of soda and stir well. Remove from heat and cool for 10 minutes. Beat butter and sugar together with Silicone Whisk until creamy. Add eggs one at a time, beating well between additions. Add flour and whisk to combine. Add date mixture, stirring well until combined. Pour mixture into the love heart and place in steamer. Cover and steam for 25 minutes or until cooked through.

SAUCE: Combine all ingredients in a saucepan, whisk well and bring to the boil. Reduce heat and cook for 2 minutes.
Serve sauce drizzled over warm pudding, a scoop of ice cream and sprinkled with freshly chopped strawberries.

Happy Mothers Day mums',

love amie x

Tasty Vegetarian Fare - The Vege bar

The Vege bar is one of my favourite places to visit when I return to Melbourne. It is now a tradition for my sister's, my niece and nephew and I to do lunch here whenever we are all together.
A large open warehouse-style cafe

by day and restaurant by night; The Vege bar serves a simple all-vegetarian menu with a few easy wine's to choose from. Situated in the heart of the bustling tram-lined Brunswick street. Modern day hippies, young mums, professionals and people from all walks of life frequent this much loved iconic Melbourne strip. It oozes a new style of chic, its non pretentious or stuffy, which is why it's loved by most Melbourne folk. People watching is a favoured pastime for many and if there was an epicentre of unique characters then Brunswick St would hit the nail on the head! There seems to be an invisible buzz hovering playfully over this street, you never quite know what to expect next. Warm, fun and unassuming are words which spring to mind, its warmth is infectious and it is hard to resist such a unique place!
Inside at the Vege bar you can choose to sit at one of the large front window's and watch all the cruisy-cool Melbournians walk by or perhaps one of the soft side bench seats or the over sized communal tables is more your taste.
This is not your average tasteless spinach serving vegetarian restaurant! Your meat-loving beau won't even know the mini dim sims and spring rolls wrapped in crisp ice-berg lettuce for entree are meat-free! A few fav's include the warm lentil roti wrap and the Mexican burrito but you cant go past their scrumptious pizza's. Go with some friends and share a few dishes to delight your taste buds. You can then do lunch or dinner on a budget and then cruise across the road to Trampoline for dessert, which serves some yummy gelato.

Enjoy!


love amie x

The Lone Diner

Are you a lone diner more often than not?
I too sometimes dine alone in the comfort of my tiny abode. A glass of wine for the lone cooker is a simple pleasure to enjoy when cooking.
A few simple dishes can make your night a perfect and indulgent dinner for 1!

Simple risottos, made with a good quality stock, a good dash of wine and a heavy hand of Parmesan make a delicious meal. Paired with a glass of white wine, serve's perfectly as a delicious lunch the next day.

Budget friendly meals are all the buzz; meatloaf, spaghetti bolognaise and dahl are meals which can double as a lunch placed between some sourdough or in a pida and toasted or placed in the freezer ready for your next solo dinner!

I recently had a girlfriend over for a meal, I checked out the fridge and cupboards and with the few ingredients present I was able to russle up a divine dahl for 2! It must have been sweet as I received a phone call yesterday whilst I was at the beach asking for the dahl recipe from my friend.

I first learnt this recipe when I was a Uni student from an Indian neighbour in the Halls of residence, mine is not quite as hot as hers and you can add more heat if you prefer. This recipe was a saviour then and has continued to frequent my kitchen table throughout the last 10 years.

I always have fresh herbs and spices, if it was possible I would grow them however my tiny dot of an apartment restricts my inner green thumb from coming out, much to my dismay.

I get around this by purchasing the freshest spices or grinding them myself. To keep them fresh store them in the freezer, or away from direct sunlight and heat, which renders them unsavoury to cook with. Try this dahl and if you don't have these spices at hand then don't stress, you can experiment with other spices.

Amie's poor uni day's dahl

the ingredients

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon smoked or sweet paprika

1/4 teaspoon chilli

1/4 teaspoon cinnamon

1/4 teaspoon mustard seeds

1 cup red lentils, washed thoroughly*

3 cups (450ml) water or stock

1 bunch coriander, washed, chopped separating stems from leaves

1 x 400g can chopped tomatoes, optional

1/4 cup natural yogurt

grated rind and juice of a lemon

salt and pepper to taste

let's have some fun

Heat a non-stick pan over medium heat. Add the spices and cook for 30 seconds or until fragrant. Add lentils, water and coriander stems. Cook, stirring occasionally for 10 minutes or until lentils have softened. Add tomatoes and a sprinkling of sugar, cook for a further 5 minutes. Add lemon rind and coriander leaves and stir to combine.

Distribute warm dahl evenly into serving bowls, top with a dollop of natural yoghurt and a sprig of fresh coriander.

bon appetite!

PS - This is great served with a tomato and avocado salsa and some warm pide or jasmine rice.

* Add lentils to a jug of cold water, using your fingertips rub the grains together, strain water, re-fill jug with water, repeat a further 2 times, rinsing lentils thoroughly before using. This reduces the risk of the nasty after effects legumes such as red lentils can give us after eating them.

love amie x

Scones for me & scones for mum!

With all these auspicious occasions; Australia Day, Easter and now Mothers Day its no wonder we are feeling the pinch in our hip-pocket.
This Mothers Day (May 10th) you don't need to spend hours in the kitchen to delight your mum. Try these deliciously light and fluffy scones in the saute pan. With just 3 simple ingredients your mum will still feel like the queen she is and you wont be left short for the week!

Simple Stupid Scone's

makes: 10-12

cooks in: 12-15 minutes

the ingredients

3 ½ cups (525g) Self raising flour

1 cup (250ml) cream

1 cup (250ml) lemonade

lets have some fun

Pre-heat oven to 220 C for 15 minutes.

Place flour into a medium bowl and make a well in the center. Add cream & lemonade, stir with a spatula until dough just starts to come together (don't over mix). Turn mixture onto a lightly floured surface, gently bring together using extra flour if needed. Flatten dough with the palm of your hand until dough is 2-3cm thick. Use a 6.5cm cookie cutter to cut scones, brush with milk. Place scones in saute pan, 1cm apart.

Bake for 12-15 minutes or until golden.

Serve with your favourite strawberry jam and freshly whipped cream and some nice bubbly for something special.

love amie x

ps - you don't need an occasion to make these, try them this weekend for a trial before mothers day for a special afternoon tea with your gal pals or your beau!

Egglicious Easter Eggs

Easter-time Boredom Ideas!

1. Wake up, eat chocolate

2. Have breakfast, eat chocolate

3. Have lunch, eat chocolate

4. Eat a little more chocolate

5. Dinner consisting of chocolate

If boredom gets the better of you over the long weekend then try making these delicious Easter Eggs or Easter baskets with the kiddies. You too like my sister will be the 'best mummy' ever!

I will definitely be indulging again in chocolate treats once Easter Sunday rolls around. I have abstained from chocolate for the entire length of Lent (40days!). Not from my religious roots but as a self-restraint challenge for myself but as my colleagues tell me it's 'utter stupidity'. Even in the office over the last week when lashings of luscious chocolate were on offer, literally like water pouring out of the tap, I declined. Even after cooking with this velvety sweet dessert this week, I declined.

I now have a full tray of chocolate Easter eggs that I have selfishly horded like a child ready to devour all to myself.

Bring on Easter Sunday ;-)

Chocolicious Easter Eggs

the ingredients

750g good quality chocolate melts (We used Callebaut, available at specialty food stores)

the fun

Bring a saucepan of water to the boil. Remove from heat, place chocolate in a heat-proof bowl place on saucepan, stir regularly until chocolate has melted (Don`t let the bowl touch the water!). Pour a thin layer of melted chocolate inside egg poachers, swirl poachers until chocolate reaches the edges. Refrigerate until chocolate is set. Spread another layer of chocolate, keeping chocolate as smooth as possible on edges of mould, refrigerate until set. Repeat with remaining egg poachers. Gently ease mould away from the edge of chocolate and decorate as desired.

Happy Easter Eating!

love amie x

mini banana spiced muffins

Freshly grated spices make baking even more special, try grating fresh nutmeg and cinnamon into your muffin mixture for a flavour punch that will be hard to resist!

mini banana spiced muffins

Makes: 30-32 mini muffins

the ingredients

2 cups self-raising flour

1/4 cup dark brown sugar

1/2 teaspoon baking powder

2 eggs, lightly beaten

3/4 cup milk

1/4 cup natural yogurt

1/4 cup vegetable oil

1 1/2 bananas, mashed (reserving 1/2 banana for the top of muffins)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

lets have some fun

Pre-heat oven to 190C/350C for fifteen minutes. Place mini muffin tray onto a baking tray, set aside.

In a medium bowl add all the ingredients and mix gently until just combined.

Spoon heaped teaspoonfuls of mixture into mini muffin tray. Slice remaining banana and place a piece on top of each mini muffin, sprinkle with extra grated nutmeg and cinnamon.

Bake for 12 minutes or until cooked and golden brown. Dust with icing sugar and serve for morning tea or great packed in the kiddies lunches.

Add 1/2 cup of blueberries, raspberries or plums to the mixture for an added splash of colour!

love amie x