The Yummiest Ever Banana and Choc Chip Muffins!

These are gorgeous and will be loved by adults and kids alike...and do you know the best thing of all, they take less than 5 minutes to make and about 15 minutes to cook...couldn't be easier than that folks!





So, here it is...

3 large ripe bananas
1/2 cup brown sugar
100g butter
1 egg
2 tablespoons milk
1 teaspoon bicarbonate soda
1/4 teaspoon salt
1 and 1/2 cups SR flour
1/2 - 3/4 cup choc chips depending how chocolatey you like them!

Step 1: Preheat oven to 190 degrees.

Step 2: Melt butter and set aside for a few mins.

Step 3: Peel and mash the bananas in a separate mixing bowl. Add the sugar and stir to combine.

Step 4: Lightly beat together butter, egg and milk. Add to the banana mixture and add sifted dry ingredients.

Step 5: Mix lightly with a fork to just combine. Stir in chocolate chips.

Step 6: Place patty pans in deep 12-hole muffin tin and fill to 2/3 full with mixture. Bake for 15-20 mins.

Makes 12 muffins

The Yummiest Scones Ever!!!

So, I encountered this recipe during the first series of Masterchef and it really is one of my very favourites. Good old traditional comfort food...love it!!! Just imagine warm, luscious scones with a tangy lemony flavour and warm, soft, sticky dates throughout - all topped off by jam and cream and preferably served with a good quality coffee or chai latte...Delicious!!!

Date and Lemon Scones



(Makes 12)

150-175ml milk
150ml cream
1 egg
3 cups SR Flour
2 tbs caster sugar
1 cup chopped dried dates
Finely grated rind 1 lemon
Cream and jam, to serve

Step 1: Preheat oven to 200 degrees Celsius. Line large flat oven tray with baking paper.

Step 2: Whisk 150ml milk, cream and egg together until well combined.

Step 3: Combine flour, sugar, dates and lemon rind in a large bowl. Create a well, add milk mixture and stir gently to form a soft dough, adding remaining milk if necessary.

Step 4: Turn onto a lightly floured surface and knead gently until dough comes together.

Step 5: Press dough out to 2cm thick. Cut scones from dough and place onto tray flat-side up. Press left-over dough together gently and repeat using remaining dough. Brush tops with milk and sprinkle with a little sugar. Bake 12-15 mins until golden and well risen.

Step 6: Serve hot with jam and cream

Hint: You can cook these a few hours in advance and reheat for 3-5 mins when guests arrive if this will make life easier!!!

Party Madness

Hi everyone, sorry I have been so slack again - I have had David and Lochie's birthdays (all within a day of each other) so it has been a bit crazy. For Lochie we just had a simple bowling party which meant that I shouldn't have had to cook at all. You know me though, I couldn't help myself and had to cook something, so I focused on my favourite...desserts! I made some yummy cup-cakes (pretty girly ones to counteract the main cake being a Ben 10 design), chocolate crackles and tic toc tea-cups...the kids loved them all!

Here are a few yummy recipes to consider for your next party...

Tic Toc Tea-Cups



These are so easy and the kids love them!!! You just melt a bit of white chocolate and then stick a marshmallow on top of a tic toc biscuit. Stick half a musk life-saver on the side, a freckle on top and Bob's your uncle! On top of my pink marshmallows, I actually stuck a white choc button then smeared some chocolate over that and poured some sprinkles over. They looked gorgeous (even if I do say so myself!)

Chocolate Crackles

Ok, so I really hate copha and was so excited to find a recipe (courtesy of the lovely Donna Hay) that does not have copha in it - I really feel I must share it although obviously I can take no credit for it at all! The best thing about these is that I am still eating them 6 days on and they taste as fresh and crunchy as the day I made them...amazing!!!

200g dark chocolate, chopped
100g butter
1/3 cup (115g) golden syrup
4 cups (140g puffed rice cereal)

Place the chocolate, butter and golden syrup in a saucepan over low heat and cook, stirring, until melted and smooth. Place the cereal in a bowl with the chocolate mixture and mix well to combine. Spoon 2 teaspoons of the mixture into 48 small paper cases. Refrigerate for a few hours until set (makes 48). Note, I added 3 or 4 or the mini marshmallows to each of these before setting in the fridge - just added a bit more colour and vibrancy (well, I think so anyway!)

Cup-Cakes



So, I decided cup-cakes were my mission for this party. I hadn't really made them before so was determined to create the perfect cupcake!!! After trying 3 different recipes, I was feeling quite despondent until I contacted my lovely step-mum Lyn and obtained a fantastic recipe. It is even more special as it was passed down from her mother and I feel (and she agrees) that it should be shared with anyone else who wants to make a fantastic cup-cake!!! So, here it is...

Makes about 18

4ozs butter (around 113 grams but anything up to 120gm would be fine)

3/4 cup sugar

2 eggs (room temp)

1 teaspoon vanilla

2 cups S.R. Flour

1/2 cup milk

Step 1: Cream butter. Add sugar gradually and beat until fluffy (do not over cream)

Step 2: Add vanilla, then eggs 1 at a time, beating well after each addition.

Step 3: Fold in sifted flour alternating with milk in 2 batches. Stir until combined - do not over-work.

Drop by dessertspoonfuls into patty cases. Bake in mod/hot oven for 12/15 mins, VOILA!!!

With such beautiful tasting cup-cakes to work with, I knew I wanted to do something a little bit different to the standard butter cream frosting. Look, it tastes nice but I really wanted something that looked white and glossy and that would be a perfect back-drop for my designs. As a result, I chose a recipe for a meringue icing, once again courtesy of Donna Hay (thank you Donna!!!)

Meringue Icing

1 cup (220g) caster sugar
1/4 cup (60ml) water
1/4 tsp cream of tartar (do not go over this amount or it gets bitter!)
3 egg whites

Place sugar, water and cream of tartar in a saucepan over high heat and stir until sugar is dissolved. Bring to the boil, reduce heat to low and cook for a further 3 mins. Place the egg whites in a bowl and beat until soft peaks form. Continue beating and add the sugar mixture in a thin stream. Beat until thick and glossy (about 5 mins)

Pipe or spread over cup-cakes and decorate. I chose lots of cool decorations from Merry Day cake decorating shop including, food glitter, sugar flowers, sugar balls, sprinkles, coloured sugar, M&M's (use these instead of smarties as the colour doesn't run) etc. Just let your imagination run wild and let the kids help too...fabulous fun for everyone!!!

If anyone hasn't bought it yet, I highly recommend the Donna Hay kids magazine Annual 7, 2010 - it has fantastic party ideas and recipes and I just love it all!!!

My Thai

Well, sadly I have been totally distracted and neglected my blog so, to make for it, here are 4 of my favourite Thai recipes below. I am working my way through the most amazing Thai cookbook. It is called Essentially Thai Spirit House and is by Helen Brierty and Annette Fear. I imagine there are many more "favourite recipes" to be found in that book but I need more hours in the day to cook them all!

The recipes are reasonably simple and, once you are stocked up on all the key ingredients, it really isn't as daunting as I thought it might be. I went for a trip to "Hong Kong Supermarket" in Clayton with a huge list of ingredients and managed to find everything I was looking for really easily. There are heaps of Asian supermarkets about and I would really recommend giving them a try. The labelling is generally in English and staff members are only too happy to help. I chose Clayton because it is my closest area with Asian supermarkets, but I also know there are good options in Box Hill, Springvale and Glen Waverly. Anyway, if you are feeling adventurous, do give it a try as it is well worth it - don't go with prams though as the aisles are narrow and there are generally hundreds of people trying to shop so it can be a bit manic!

So, without further ado, here are the 4 recipes I am going to share with you...

1. Claypot Chicken with Exotic Mushrooms and Pak Choy - Despite the slightly long and daunting list of ingredients, this recipe is so easy and a great Winter Warmer. I didn't have a clay pot so used my Le Creuset pot instead but you could easily use a slow-cooker as well. It is one of those dishes where you basically throw everything in and let it cook itself...brilliant. You can adjust the chili up or down depending on your taste and whether kids will be eating it too. If you don't add too much chili, I feel this is a great dish for the whole family!

2. Steamed Red Curry with Prawns and Pumpkin - I used a bamboo steamer basket to make this recipe. These are cheap and readily available at Asian supermarkets. This recipe is a little more fiddly than the first one, but can be simplified if you use shop-bought red curry paste rather than making your own. I did make my own and it was delicious - better still, I now have several portions of it in the freezer that I can use at a later stage!!!

3. Thai Red Curry Paste - this is a great all-rounder and used in many recipes. It keeps in the fridge for up to 3 weeks or can be frozen in ice-cube trays for up to 6 months. Of course you can cheat and buy a supermarket version but really, where's the fun in that?

3. Five-Spice Honey Pannacotta - this is a really yummy dessert! On my first attempt at this recipe, I followed the recipe book to the letter and, unfortunately, the pannacotta separated. I have now re-written the recipe to add the cream at an earlier stage, as that is what I have always done in the past, and have never had the "separation" problem. This dessert can be served with whatever fresh fruit is in season. It is yummy with fresh berries, peaches or pears. The recipe calls for poached peaches but peaches were not in season when I made it so feel free to use whatever suits!

Clay Pot Chicken with Exotic Mushrooms and Pak Choy




Serves: serves 4-6 people

Prep Time:30 mins

Cooking Time: 20 mins initial prep then 1-2 hours of slow-cooking

Cost: Always difficult to figure out with loads of small quantities of Asian ingredients, but I would say this cost about $20 in total (assuming costing for quantities used, not full purchase of bottles of Shaoxing, soy etc.)

4 Chicken Maryland
2 tablespoons vegetable oil
1 x 5cm piece of cassia bark or cinnamon quill
2 pieces dried tangerine peel
1 large dried chili
4 cardamom pods
4 star anise
2 tablespoons light palm sugar
1 tablespoon ginger, peeled and grated
4 cloves garlic, peeled and minced
4 dried shiitake mushrooms, stems removed, soaked until soft and sliced
1/2 cup Shaoxing wine
1/2 cup light soy sauce
2 tablespoons sweet soy sauce
2 tablespoons oyster sauce
2 cups water
1 bunch pack choy, washed, trimmed and sliced in half
150 gm oyster mushrooms
150 gm enoki mushrooms
2 green spring onions, including some of the green part, trimmed and sliced

Step 1: Preheat oven to 160 degrees

Step 2: Cut the chicken at the joint (or ask your butcher to do this for you if you are lazy like me) and remove any excess fat. Heat oil in fry pan and brown chicken on all sides. Place in a large clay pot, casserole dish or oven-proof pot (or your slow-cooker)

Step 3: In a saucepan, combine cassia bark, tangerine peel, dried chili, cardamom pods, star anise, palm sugar, ginger, garlic, shiitake mushrooms, shaoxing wine, soy sauces, oyster sauce and water. Bring to the boil and simmer for 10 mins. Pour sauce over the chicken pieces, cover and cook in pre-heated oven for 1-1.5 hours (or even longer as it won't end up over-cooked). I would probably guess about 4 hours in the slow-cooker but you might have to experiment a bit. Chicken should be almost falling off the bone when you check it.

Step 4: Remove from oven. At this point you can choose to strain the spices out of the sauce - this is what I did even though the recipe did not suggest it. I just felt it was nicer that way.

Step 5: Add pak choy, oyster and enoki mushrooms. Return to oven until pak choy has wilted (about 10 mins). Garnish with green spring onions and serve at the table from the clay pot.

This dish has beautiful subtle flavours and I was amazed at how yummy it was!!! Definitely worth making a double batch and freezing left-overs!

Steamed Red Curry with Prawns and Pumpkin

Serves: Serves 4

Prep Time: 20 mins (assuming red curry paste made in advance)

Cooking Time: 15-20 mins

Cost: Roughly $25-$30 assuming good quality raw prawns used.

Curry Sauce

2 cups coconut cream
1 tablespoon light palm sugar
2 tablespoons fish sauce
2 eggs, lightly beaten
2-3 tablespoons red curry paste (see below for recipe or you can buy it if you like)

Curry
1 cup thai basil leaves
16 large green prawns, peeled, de-veined, heads and tails removed
2 cups pumpkin, pealed and cut into 5cm pieces. Lightly steam until just soft
8 kaffir lime leaves, finely shredded
curry sauce (above)
1/2 large red chili, de-seeded and cut into fine shreds
handful of coriander leaves for garnish.

Step 1: Make red curry paste (see below)

Step 2: To make curry sauce - Open coconut cream without shaking it and remove thick cream from the top. Reserve cream for garnish. Combine the palm sugar and fish sauce in a bowl, stir to dissolve palm sugar, add the eggs, curry paste and coconut cream.

Step 3: To make the curry: Line a medium steamer basket with banana leaves or baking paper. Layer over the basil leaves, the the prawns and pumpkin. Sprinkle over half the shredded kaffir lime leaves and then the curry sauce. Place basket over a wok (or deep pot) filled with boiling water. Cover and steam over moderate heat for about 15-20 mins. Remove from heat and place basket on a serving plate. Swirl over reserved coconut cream, reserved kaffir lime leaves, chili strips and coriander leaves. Serve with rice.


Red Curry Paste

Prep Time: 15 mins - 45 mins depending on whether you go with mortar and pestle or food processor approach!

Cost: Roughly $10

This is a staple in many Thai recipes. It will keep in a jar in the refrigerator for up to 3 weeks after being made or up to 6 months if stored in ice cube containers in the freezer.

15 dried red chillies, soaked in hot water until soft (10 mins) then drained and finely chopped
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon mace
2 teaspoons white peppercorns
2 small red shallots, peeled
12 cloves garlic, peeled
2 stalks lemon grass, finely sliced
1 tablespoon galangal, chopped
2 tablespoons coriander root, chopped
1 tablespoon lime zest
2 teaspoons salt
2 teaspoons shrimp paste (wrap in for and roast in oven for 5-10 mins - ready when you smell a yucky smell!)

Step 1: Combine coriander seeds, cumin and mace in a small frying pan and toast over a moderate heat until aromatic - this will table about 3 mins

Step 2: Grind this mixture with the white peppercorns in a mortar with a pestle. Add remaining ingredients and pound until you have obtained a smooth paste (please note that I got bored after 1 min of pounding and completely cheated by using my mini food processor...feel free to do whatever suits you better. If you are angry with hubby or kids, the pounding is probably very therapeutic!)

Five-Spice Honey Panna Cotta



Serves: 6-8 people

Prep Time: 45 mins plus infusion time (2 hours - overnight)

Cooking Time: 25 mins

Cost: Roughly $15

2 cinnamon sticks
4 star anise
6 cardamom pods
4 cloves
1/2 teaspoon Szechuan pepper
400 mls milk
400 mls cream
4 leaves gelatin (available at good delis)
100g caster sugar
1 and a half tablespoons honey

Step 1: Dry roast the spices over a low heat until fragrant. Place in a clean tea towel and crush coarsely with a rolling pin.

Step 2: Put the bruised spices in a saucepan with the milk and cream and heat gently for 10 mins without letting it come to the boil. Remove from heat, cover and allow to infuse for at least 2 hours in the refrigerator (preferably overnight)

Step 3: Strain the infused milk/cream mix into a saucepan containing the sugar and honey. Heat gently until the sugar has dissolved.

Step 4: Soak the gelatin in cold water for about a minute until it softens. Squeeze out excess water and add to warm cream mix.

Step 5: Pour into 8 dariole moulds or ramekin dishes (or 1 large mould). Refrigerate until set.

Step 6: To serve, unmould panna cottas and serve with your berries/fruit of choice.

Notes: I would also love to try this recipe with coconut cream instead of normal cream but haven't had a chance to experiment yet!

To the people who are reading this blog

Hi everyone,

I am finding out that lots of people are actually reading this blog but I didn't even know they were. I was actually wondering if I was writing it for myself but it appears I am not. If you are enjoying this blog, can you please become a follower, leave a comment or email me at moomookane@yahoo.com.au. Knowing that people care will help keep me inspired to write!

Stay tuned for some great Thai recipes coming in the next few days!!!

lots of love,

Moo Moo

Delicious Boiled Orange and Chocolate Cake

Well, as usual, I ended up entertaining a whole group of people last Thursday - I just can't help myself...I was born to host!!! It was originally meant to be just 2 girls but a few others heard about it and, before I knew it, I had 7 old school friends invited over for morning tea. (old as in from a long time ago obviously, not meaning that we are getting old!)

I had asked everyone to bring a plate but still couldn't help myself from cooking up a storm. One of the things I made was a boiled orange and dark chocolate cake. It was very popular and I have been asked for the recipe by a few people so I thought it best to share it on here. It is such an easy recipe to make and I love it because the most time-consuming part of the recipe can be done up to 48 hours before you need to make the cake, leaving only about 10 mins of prep on the day (plus 60 mins of cooking time). I must say that this wasn't my best attempt at the cake as my eggs were huge and the mixture ended up a bit too moist which meant I had to cook it longer which meant I burnt the top - I have never had this problem before so maybe I was just "off my game" that particular day. Anyway, it still tasted nice but wasn't as good as usual.

This recipe is beautiful served warm as the chocolate is all gooey and soft - it is also fabulous with a nice dollop of thick cream. It reheats nicely in the microwave so you can eat it warm and gooey for many days after making the recipe...assuming it lasts that long obviously. The other great thing about this recipe is that it is gluten and dairy free but is absolutely gorgeous and decadent even without those thing!

I have decided to add extra info for the recipes such as prep time, cost etc. - let me know if you think I should add anything else!

So, without further ado, here it is...

Boiled Orange and Chocolate Cake

Serves: easily serves about 8-10 people as it is rich

Prep Time: 10 mins

Cooking Time: 2 hours to boil oranges plus 1 hour to cook cake (note, oranges can be done in advance)

Cost: Roughly $10 plus extra for the cream if you use it!


2 large oranges, washed
6 eggs
300g ground almonds
250g caster sugar
1 teaspoon baking powder (gluten free baking powder available if required)
100-150g dark chocolate chopped into bite-sized chunks (good quality - I use Lindt or Plaistowe)
Icing sugar to dust if desired

Step 1: Put oranges in a pot and fill with water until almost covered. Bring to the boil and simmer for 2 hours. Please make sure you top up the water occasionally - I forgot to once and the burnt mess in the bottom of the pot was not pretty!!! If you are fussy and want to ensure the oranges are not bitter, simmer for 1/2 an hour, discard water and do the final 1.5 hours in the fresh water. I do this step but am not really convinced it makes a difference as I have tried it both ways. Please note that the orange boiling step can be performed 24-48 hours in advance and the whole oranges can just be put in the fridge until required. If you are in a rush and can't be bothered with the boiling, you can apparently pierce the skins with a fork, then microwave on high for 8 mins (turn every few minutes and adjust timing for size of fruit). I have never tried this method but my lovely friend Robyn has and she said it was fine!

Step 2: Preheat oven to 190ºC/170ºc fan forced and line the base and sides of a spring-form tin with baking paper.

Step 3: Cut oranges in half and remove any pips (i have never found any personally) and then process the oranges (including peel) in a food processor or blender.

Step 4: Cream eggs and sugar together with a beater. Add all of the remaining ingredients and fold through.

Step 5: Pour batter into prepared tin and cook for 1 hour - check during the cooking process and pop a piece of baking paper over the cake if it seems to be burning. The cake should be moist but not wet so, if it is not cooked properly after 1 hour, leave it a little longer.

Step 6: Allow to cool in tin, remove gently, dust with icing sugar and serve with thick fatty dollopy cream...prepare to swoon!!!

Restaurant Review - Six Keys, Beaumaris

OK, so clearly I am in the mood for a few restaurant reviews but I do promise some yummy recipes next time!!! I have been out a bit in the last week so I figured I may as well share the experiences.

On Saturday night I had a lovely girls night out to Six Keys restaurant which is at 6 Keys Rd, Beaumaris - I do visit restaurants outside of Beaumaris by the way - you just wouldn't think so from my blog! Note to self...must leave own suburb occasionally!

So anyway, this was the second time I had been to Six Keys and I have had a lovely experience both times. The first time I had the veal saltimboca followed by a chocolatey dessert and the second time I had the chicken coq au vin and a raspberry souffle with amaretti ice-cream. I have to say that my versions of the main courses are probably just as good (but hey, who am I to complain about getting the night off cooking), but the desserts were "to die for", particularly the souffle - it was divine (please note spelling CC). Yum, Yum, Yum...Beautiful! Worth going just for the souffle to be honest.

As for the other elements, the decor is modern and eclectic...a nice welcoming feel with a classy but not snooty ambiance. The service was quite good but the main guy who runs it is a bit arrogant and rude. He looked at his watch pointedly when he came to take our orders and we had been too busy drinking bubbles to even look at the menu. I mean, seriously, doesn't he understand about priorities? We were getting to the menu...eventually. Needless to say we had smartened up our act and selected something by the time he came back. At least he stopped slightly short of eye rolling :-) The other waiting staff were all very nice so I won't mark them down too much for the guy with the broom up his back-side.

Anyway, overall I really would rate this restaurant quite highly. I found it really expensive first time round, but in hindsight, I now realise we were a large group and drank a lot that night. I hadn't realised some people were drinking spirits as well and apparently they are expensive so might be worth having an aperitif before you go! Anyway, it cost me half as much this time so I am willing to ignore the initial bill and refrain from calling the restaurant "expensive". Main courses range from $19 - $35 and desserts are all around $15. I didn't really look at entree costs as I had my heart set on pudding, but I know they are around $15 too. As far as families go, they do have a kids menu so do seem open to the idea, but I probably wouldn't take them there on a Saturday night as I didn't really pick up a "kid-friendly" vibe from the other restaurant patrons. I would recommend only taking well-behaved kids there as it isn't your "let the kids roam free" kinda place! To be honest, I think it is a restaurant far better enjoyed with a baby-sitter fee added!!! Anyway, based on all the elements, I would rate Six Keys an 8 out of 10. Definitely worth a visit!