Website is GO!

Sorry its been a long time between posts.....life has been hectic to say the least.

My business has now become techno!  I have my very own website.

www.poppyseedcatering.com.au

Its been quiet with business lately but on the home front very busy. Jackman turned 2 and we had a little party for him. What I love about this day and age is our life has become so easy to document thanks to Technology. I was able to take loads of photos and video. I'm also in the process of creating a printed photo book for each year of my sons life.He will be able to look back over the years and see his childhood.

So thanks to you brainacs out there, forever creating and upgrading our technology systems.

I often use the Internet to source recipes and different cooking methods, its quick,easy and cheap.

Still nothing beats going into a bookstore and choosing your next cookbook. I love the smell of a new book (weirdo??) I always have a good whiff then I flick through the pages.

 

My next purchase is going to be the book  "BabyCakes NYC"  an absolutely inspirational gorgeous woman who has created a cupcake bakery in New York for people with strict dietary requirements.....gluten free,sugar free,wheat free.

It hasn't been released in my town yet so I might have to get it on Amazon. I cant wait any longer. It has given me a few ideas for another cafe venture I would like to do in the next year.

I have been thinking about opening another cafe, my hubby is a bit resistant to this idea...who can blame him, we have only just sold our cafe!!

I will have to work on him gently...... ;)

Well need to start getting tonight's dinner ready while my wee button has his midday sleep. How very stepford wife of me.

Enjoy your day and remember.....

"Life is not about waiting for the storms to pass...its about learning how to dance in the rain"

Hot Chocolate and a Cookie??

Well today it is wet,cold and my little treasure has a tummy bug....I have never seen so much liquid come out of something so small. Where does he store it all?

My washing machine and dryer has been working on overtime.

I remember when I was sick as a child mum always gave me my favourite food to eat. My little button's favourite food are my home made choc chip cookies.

This recipe is a fantastic freezing cookie dough. It will make a few sausage rolls of dough but just wrap them in glad wrap and freeze for up to 5 months!!

Good for emergency drop In's. Or for bringing a plate to share...

Awesome Cookie Dough

250gms unsalted butter

1 cup caster sugar

2 eggs

splash vanilla essence

120 gms almond meal

1 cup brown sugar

3.5 cups S.R flour

This is the best part of this recipe.....

The flavours you add to your dough can be any combination you like!

But it must be 250gms  of each. Choose 2 flavours only.

Total of 500gms in weight.

So for my choc-chip cookies I add in 250gms milk choc chips and 250gms of white choc chips.

Pre-heat oven to 180.c

Cream butter and sugars till fluffy add your eggs and mix again till smooth.

Sift the flour into a large mixing bowl, add the almond meal.

Add the butter mixture to the dry and work in with your hands.

Massage and knead the dough till it starts to come together.

Add your chosen flavours and keep kneading the dough.

It should come together to a nice smooth pastry like consistency.

If its a bit dry add a splash of milk.

Separate the dough into 3 or 4 balls, and then roll into a sausage roll shape. Cover in glad wrap.

Let it set in the fridge for about 1/2 hour. If your going to freeze some of the dough then do this now.

When the dough has been rested you can unwrap it and slice it into rounds. You can make your cookie as thick or as thin as you like.

Thick cookies will take longer to bake and the centre is nice and chewy.

These cookies will spread while cooking so don't over crowd them on the baking tray.

Line your tray with baking paper. Place the cookies on it and pop into oven.

I usually bake them for 12 mins first then check. You will have to decide how long to bake them, this depends on the thickness of your cookie.

Keep in mind the cookie might be softish but it will crisp up when it cools down.

Here are some flavor combination ideas....

Macadamia/white chocolate

Pecans/dries apricots

Pistachio/ Dark chocolate

Almond/apricot

Dried Fig/ chocolate

Let your imagination go wild. I sometimes scout the cookie shelves at gourmet foodie shops for flavour ideas.

Make yourself a cup of hot chocolate, put up your feet and don't stop at one cookie!!

Or in my case make a cup of warm chocolate that will be shared and end up with soggy cookie bits in it,most definitely be spilled over me, have a cookie rubbed into my pants and sit on the floor playing trains and passengers.......bless.

In the words of the blue hairy master connoisseur of cookie eating... "COOKIES...num, num, num, I love the cookie!!"

Enjoy. x

Muffin Mania

I have a cocktail party to cater for this weekend. 80 people. I will be serving 6 hot options and 1 sweet option.

The menu is...

Chicken,leek and fetta mini tarts

Sugarcane prawn puffs w/green chilli dipping sauce

Pumpkin,sweetcorn and coriander fritters

Moroccan marinated lamb skewers w/tahini lemon dipping sauce

Beef,mushroom and lentil baby pies

Tomato & Zucchini soup served in cups with garlic toasts

Raspberry & White Chocolate Muffin cupcakes.

While I was making the muffins I thought about sharing my tips for making great muffins.

I have a good reputation for my muffins. They were the best seller in both of our cafes.

I find the best result is to not over mix, let it be lumpy and still a bit of flour not mixed in.

Melt the butter in a jug in the microwave, add your eggs to it and then beat it through in the jug then add the milk.

If you follow this sequence I promise you nothing but praise for your muffins!

If your using frozen berries, fold them in the dry mix first before you add your wet mix. This will stop the berries bleeding through the muffin mixture.

I always use white sugar, not caster. I find this gives the top of the muffin its nice crunch.

DON'T over cook them. Take them out a wee bit before you meant too. The muffins will keep cooking a little bit more as they cool down.

Well see how you go with these tips...

Well I must keep going, I'm behind a bit this week. I have had a sick little boy. Winter cold.

His spirits are good, just rough nights....zzzzzzzzzzz

Sweet Muffins & Dreams.

A Winters Pie...

Well winter is really upon us. Its mushroom season and a great time to get out for a walk and pick your own. You really need to know your mushrooms!!  Nature has a way of tricking us.

I made some mushroom and lentil pies the other day and have been asked to share the recipe. It was a recipe I just made up along the way for 80 pies. So I will try to adjust it for a serving of 4.

Mushroom & Lentil Pies.

500gms  diced mushrooms. Use what ever you like.

1/2 brown onion diced

2 cloves garlic diced

1/2 leek diced

1/2 single piece of celery chopped finely

1 carrot grated finely

1/2 red de-seeded chili diced finely

1/2 zucchini grated finely

2 handfuls chopped baby spinach

1/2 cup uncooked red lentils.

2 tsp chopped thyme

4 basil leaves chopped.

Salt and Pepper

1-2 cups of vegetable or beef or chicken stock

splash white wine

olive oil

50gms butter

Shortcrust pastry.(frozen)

Puff pastry. (frozen)

Pre-heat oven to 180.c.

Thaw out your pastry

In a heavy based saucepan put in a splash of olive oil and the butter.

Sweat all the vegetables till soft, might need to add a bit more oil as you go.

De glaze the pan with a splash of white wine, add the stock, 1 cup first.

Add the lentils and stir through.

Season to taste.

This is when you decide to add the rest of the stock, if it needs it.

Cook it out slowly till the lentils are soft. Lentils will thicken up the mixture as they cook out.

You can use cooked tinned lentils. 1 can is plenty. 

Add the end add your spinach,thyme,basil.

This mixture only takes about 30-40 mins to cook.

Make sure your mixture is moist or you will have dry pies.

Use whatever pie mold you want to. I use my Texas cup muffin tin.

Cut out the appropriate amount of pastry to fit your mould with a little over-hang.

Fill with the pie mix.

Top the pie with your Puff pastry.

Press together around the sides with a fork.

Brush with an egg wash ( 1 egg beaten with a splash of milk)

Sometimes I sprinkle the top of the pies with sesame seeds.

Bake in oven for about 20-25 mins. Till your pastry looks golden brown.

The photos of the mushrooms are in my neighbourhood. Not for eating!!

blurry thinking: more bandwidth filler

blurry thinking: more bandwidth filler