NONNA LINA LAMB CHOPS There aren’t really any strict quantities with this so I’m giving this recipe to you Italian style, honestly you can’t muck this up Ingredients Lamb chops (any cut is fine, just differ cooking times) Onion Carrots Potatoes Frozen peas Fresh herbs (I used rosemary & thyme) Beef stock cube Gravy powder Passata 1. Line your tray with potatoes, carrot, onion, lamb chops and herbs and bake in a super hot oven for around 20-30 minutes. 2. Once browned, add a couple of tablespoons of passata, the crumbled stock cube and a couple of teaspoons of gravy powder to the tray. 3. Add around 1-2 cups of water. 4. Add a handful or two of frozen peas, which will cook in all these juices. 5. Bake until potatoes are cooked through or until your chops are cooked to you liking.
BANANA LOAF 🍌 🍞 I have tried a few Banana Bread/Loaf recipes before but I am always put off by a stodgy centre. I used a base recipe and amended to use what I had at home and it turned out fabulously! Ingredients 1 cup plain flour 1 cup SR flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 3/4 cup brown sugar 1/4 cup desiccated coconut 3 very ripe bananas 1 teaspoon vanilla 1/2 cup vegetable oil 1 teaspoon cinnamon Method 1. Preheat the oven to 160°C. 2. In a medium bowl, combine the flour, coconut, baking soda, baking powder and salt. 3. In a large bowl, cream together the eggs and sugar. 4. Stir in the mashed bananas, vanilla, oil and cinnamon. Stir in the flour mixture, a third at a time, until just combined. 5. Pour the batter into a 9-by-5-inch loaf pan, i then sprinkled from shredded coconut on mine. 6. Bake for about 1 hour or until a skewer comes back clean.
Is everyone else cooking up a daily storm since isolating? Whilst we don’t have a toddler in our house, @notsomumsy Fussy Toddler Soup is wonderful for all and the inclusion of the humble @barillaaus risoni makes it extra hearty. This soup has become a staple in our home and has been great to keep in the fridge for our quick WFH lunches. It surprisingly also gets better day by day. For the recipe see Marcia’s blog post and story highlights 🥣
This special and courageous woman; my Nonna. Celebrating her 84th birthday after four scary weeks in hospital. #mynonna
Italian Layered Continental Cake • Recipe link in bio • Crema di Pasticceria 1/3 cup cornflour 1/3 cup of custard powder 1/4 cup caster sugar 2 cups milk 2 teaspoons vanilla bean paste or essence 300ml cream 1 egg yolk (beaten) 2 tbls of liquor (only if you like) (150g of mixed dark/milk cooking chocolate for half the mixture to be chocolate flavoured) 1. Sift cornflour, custard powder, and caster sugar into a pot and stir to combine. 2. Gradually add milk and whisk until smooth and free from lumps. 3. Add vanilla bean and cream and continue whisking until combined. 4. Turn heat on. Whisk over a low heat until mixture begins to thicken and simmer. 5. Remove pot from heat and allow to cool slightly before adding the beaten egg yolk. Mix well. 6. Separate mixture evenly into two bowls. 7. Pour in melted chocolate into one of the bowls to make a chocolate version of the crema di pasticceria. 8. Cover bowls with cling film and refrigerate either over night or for several hours. Don't worry if mixture is slightly lumpy at this point. 9. Remove from fridge and place mixture into an electric mixing bowl and beat for a few minutes. This will remove any lumps from the cream and will make the mixture smooth and easy to pipe. Chiffon Sponge Cake 1 ½ cups plain flour ½ cup corn flour 1 ½ cups caster sugar 1 tablespoon baking powder ½ cup vegetable oil 7 eggs separated ¾ cup cold water 2 ½ teaspoons vanilla bean paste 1 teaspoon cream of tartar 1. Preheat oven to 165°C, and grease and line your cake tin/s with baking paper. 2. Sift flour, sugar and baking powder into a large mixing bowl and make a well. 3. Add oil, egg yolks, water and vanilla to the well, fold mixture until smooth. Set aside. 4. In an electric mixer beat egg whites and cream of tartar until stiff. 5. Gradually add egg white mixture, to the other ingredients, carefully folding in with a spatula. (It is crucial to fold rather than mix to ensure the air is left in the cake batter.) 6. Pour mixture into cake tin/s and bake until a skewer comes back clean or when cake springs back. *** recipe continued in comments ***
WOOLIES/ COLES CAKE HACK. When you’re strapped for time but you want to do something a little more impressive than opening the Woolies or Coles Cake box, hack it! I used two white chocolate mud cakes, sandwiched them together with some raspberry buttercream frosting, then covered the entire cake in white chocolate butter cream and added embellishments of raspberries, strawberries, coconut flakes, crushed white Tim-Tams and silver sprinkles! 🍰 🎂 White Chocolate Buttercream Frosting Recipe 227 grams unsalted butter, at room temperature 175 grams white chocolate ½ vanilla bean, seeded and scraped Pinch of salt 375 grams sifted icing sugar 1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 3-4 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy. 2. Melt chocolate in microwave in a small heatproof bowl, or over a pot of simmering water on the stovetop, stirring often. Let cool. 3. Add melted chocolate to butter and beat until incorporated. Add vanilla bean and salt and mix on medium speed for 1 minute. Add sifted icing sugar, beating on low speed until just combined, increasing to medium speed until well combined.