August 27, 2008

Back from overseas!

The blog has been neglected while I have been overseas. I'm back now and will get back to the baking as soon as this darn jet-lag wears off. Seriously, it took me hours to get out of bed today! I have no energy and feel like I should be asleep right now. Glad it didn't affect me this bad at the start of my trip!! So so so glad that I'm not having to go back to work until next week. I really hope it wears off soon because I want to be able to write up another job application with a clear head and submit it before the closing date.

I'll be making a cake for my sister's birthday lunch on Saturday, I'll try to make sure I take a photo of it before it is eaten!

August 8, 2008

Recipe sources and thoughts on cooking

Sorry, no recipe today. I haven't been baking as much the last week or so. Today you are getting random wonderings about recipe sources and thoughts on cooking.

I don't know about you, but I wish that I had the time to put all my recipes into a database so that I could just search for recipes rather than try to remember what recipe book/magazine/website the recipe I'm searching for is in/on. All I really want in a database is to be able to put in the names of the recipes and then a reference of where I can find them. I use some handy recipe websites, but they don't help me with all my recipe books and magazines, as I can't add recipes that aren't on the website.

Have you seen these recipe websites and blogs? There's some interesting things there, you should check them out:

I usually go to recipe sites either when I'm looking for something specific and want to find it fast, or when I want to be inspired. I love seeing yummy recipes that I'd like to try, and when I do try them, I often add my own little twist.

I never used to be able to just "make something up", I always needed a recipe otherwise it wouldn't turn out. Now I'm finding that I can easily make up my own recipes, which is nice when you don't have all the ingredients for a specific recipe, but want to use up some ingredients. It's a lot easier now to think of things that go well together and make up my own creations. I've discovered that cooking in general can be a bit of a creative outlet, whether it's dinner or dessert, there's opportunity to try something a bit different.

These days I'm enjoying cooking a lot more than I used to. I have always enjoyed baking and making desserts/sweet things, but now I'm also enjoying making dinners (well, enjoying a bit more anyway, still not as fun as baking!).

I'll be back with more baking recipes soon!

August 5, 2008

Black Forest Cookies

This is another cookie recipe I made up. The name of the cookies is courtesy of my husband. While he was eating one of them, he proclaimed "these are the best cookies ever!". Yay!

Makes about two dozen small-ish cookies

125 grams butter
1/4 cup caster sugar
1/2 cup brown sugar, lightly packed
1/4 cup cocoa, sifted
1 egg
1 and 1/2 cups self raising flour, sifted
8 Strawberry Cream Bears, chopped into small pieces (I used the Aldi ones, but strawberry Freddos or similar would work too)
Handful or two of milk chocolate chips

  1. Preheat oven to 180 degrees Celsius.
  2. Cream together sugars and butter.
  3. Beat in egg.
  4. Combine sifted flour and sifted cocoa, then mix into butter and sugar mixture .
  5. Mix in chopped strawberry bears/freddos and chocolate chips.
  6. Shape tablespoons of mixture into balls, place on lined tray/s with a bit of room for spreading.
  7. Bake for approx 10 minutes.
  8. Allow to cool on tray.

August 2, 2008

Creamed Rice

Sorry, no photo this time (I forgot to take one). Made this yummy creamed rice the other day, first time making it instead of buying it (not that I buy it much). Turned out well. I think the trick is keep it on a low heat. This would be tasty with fresh berries or banana slices.

1 litre milk
1/3 cup caster sugar
1 tsp vanilla extract
1/2 cup uncooked medium or short grain rice

  1. Combine milk, sugar and extract in a large saucepan.
  2. Bring to the boil and gradually add rice to milk mixture.
  3. Reduce heat, and simmer, covered, stirring occasionally for about 50 minutes or until rice is tender and milk is almost absorbed.
  4. Serve warm or cold.