Making Crepes the easy way

Making Delicious crepes is on of the easiest and quickest desserts that you can make and there are so many variations in toppings that you have an endless array of deliciousness.
What you'll need:
4 eggs
1 cup flour
1 cup milk
1/4 table spoon of sugar
1/8 teaspoon of salt
2 table spoons of butter
Toppings of your choice
e.g. Honey, jam, nutella, peanut butter or whatever you can think of.


What your finished product will look like ^^^^^^^^^^^^^
Step 1
Whisk the eggs until it is one even colour and mix it with your salt.

Step 2
Add flour and milk and continue whisking, it is helpful to pour the flour in stages to prevent it from getting to clumpy. Continue until your batter is as smooth as possible and if you still find clumpy bits of flour you should put it through a strainer just to achieve that perfect consistency.

Step 3
Then merely add the butter mix it in and let it set for a few minutes and your batter is done.

Cooking is just as easy, get a non-stick pan heat it up to an appropriate temperature and add a little chunk of butter or spray to grease up the pan a bit more and pour the batter into the center spiraling out and move the pan so the batter spreads evenly on the pan. It should only take a minute or two to cook the bottom then merely flip it over for one minute and your crepe will be cooked.

Extra: If you want to make your crepe exceptional after you flip it over the first time get nutella for example (you can use whatever you can think of) and put a good chunk in the middle and fold it over so you get a great melted chocolate taste. There are too many ways to enjoy crepes to even begin to list so get in the kitcen and start expreimenting

- Posted by Faisal Janabi

Chocolate Chai Macarons!

So by now its Sunday, and the realisation of the closeness of Monday is setting in. Everyone has probably had way too much chocolate for their own good over the recent Easter festivities but who can say no to Cadbury Chocolate Chai Macarons! I promise, by baking these today, it will make your Monday just that little bit better. Just think, if you get creative in the kitchen today you will also have another excuse not to do that mid-semester paper thats due tomorrow. It is definitely a win-win situation here!  

If you aren't aware, Cadbury has their own website inclusive of the one and only Cadbury Kitchen! Here you can find a myriad of chocolate treats to feed that inner chocoholic. The Cadbury Kitchen, is very simple to use, it even codes the easiness to bake each recipe with chef hats: one chef hat = easy, two chef hats = medium and three chef hats = hard. The recipe we are going to bake today has two chef hats, so it won't be too much of a challenge!

Lets do it!

What you will need:

• 1½ cups pure icing sugar
• ½ cup blanched almonds
• ¼ cup CADBURY Bournville Cocoa
• 1 teaspoon Chai tea (from a tea bag)
• 3 egg whites, at room temperature
• ¼ teaspoon salt
• ¼ cup caster sugar
• 150g Cadbury Dark Chocolate Melts
• ⅓ cup cream

Lets get cooking!

1. COMBINE the icing sugar, almonds, cocoa and Chai in a food processor and process until fine.
2. BEAT the egg whites and salt until soft peaks form. Continue beating, whilst gradually adding the caster sugar just until mixture holds stiff peaks.
3. FOLD one third of the almond mixture into the meringue and then gently fold in the remaining mixture until just combined. Spoon 3cm rounds onto baking paper lined trays to make 48, allowing 2-3cm between each for spreading. Use a wet finger to pat down any tips. Stand at room temperature for 20-30 minutes or until macarons form a light crust.
4. BAKE in a slow oven 150°C for 22-28 minutes or puffed and lightly coloured around the edges. Leave on trays, on wire racks to cool completely.
5. COMBINE the chocolate and cream in a small saucepan and heat gently, stirring constantly until chocolate has melted. Transfer to a bowl and refrigerate until firm enough to spread.
6. TO assemble, spread chocolate filling onto 24 macarons and top with remaining macarons, pressing together gently. Serve immediately or store in an airtight container until required.

1+2+3+4+5+6 = DELICIOUS

For more mouth-watering chocolate delights be sure to check out The Cadbury Kitchen!

- Posted by Lauren Wilkins

Tips for Baked Beets

As we in the Southern Hemisphere are in the middle of Autumn, we are beginning to experience chillier weather and as such foodies are tossing out the salads and embracing dishes to warm us up such as soups and roasts. You can find the best veggies to use at this time of year for your soups and roasts here.

One vegetable that is particularly in season and a great addition to your Sunday roast is beetroot, so we've looked far and wide to find our readers the best guide to perfectly roasted beets.

Step 1
Trim the beetroot stem, leaving 2cm still attached. By doing this we stop the juices from leaking and turning everything else on the tray pink. 

Step 2
Wrap the beets in foil and roast on a tray at 180 degrees celsius or 160 degrees celsius fan forced, for at least 45 minutes or until a skewer easily pierces the flesh of the beet.

Step 3
Remove them from the oven and, whilst still warm but not hot, peel the beets. It is important during this step to wear gloves or you will end up with some very pink fingers!

So there you go, perfectly baked beets to go with your roast, or anything else you might like! See below for a visual demonstration.

- Posted by Clare Mannion

Source: http://www.taste.com.au/how+to/ingredients/articles/1438/whats+in+season+++april
http://www.taste.com.au/how+to/cooking+tips/articles/6955/how+to+roast+beetroot 

- Posted by Clare Mannion

The Traditional ANZAC Biscuit

With ANZAC Day only just around the corner I think everyone should be getting into the spirit by baking ANZAC biscuits!

Now here is a bit of history for you! These sweet and delicious cookies were once baked by wives and sent to their husbands fighting in WW1. These biscuits were ideal to send out on a long journey due to how well the ingredients preserve. These biscuits are now loved by millions and traditionally baked in memory of those soldiers in WW1.

Now lets get cooking!

What you will need:

• ¾ of a cup of sugar
• ¾ of a cup of coconut
• 1 cup of flour
• 1 cup of rolled oats
• 125g of butter
• 1 teaspoon of golden syrup

Simple 5 step recipe!

Step 1. Combine sugar, coconut, flour and oats into a mixing bowl and stir.

Step 2. Melt buter and golden syrup together on a low heat until frothy.

Step 3. Mix in the melted butter and syrup mixture into the bowl of sugar, flour, coconut and oats.

Step 4. Take a handful of the dough and roll into balls. Place the balls of dough on a baking tray and flatten out.

Step 5. Bake until golden brown. 

To watch the video recipe click here

Happy baking!

- Posted by Lauren Wilkins

Easter Lunch

This blog is all about food. Whether we are making it, eating it, or simply hearing about it from someone else. We are lovers of food, and

This past Sunday was Easter Sunday, the one day of the year that it is perfectly acceptable to eat chocolate for breakfast! But for my family that is not the only thing Easter is about. Of course there is the religious aspect - we went to church on Good Friday. But mostly for us it's about celebrating our family. We had our grandparents over for lunch and Mum cooked a fabulous meal that she saw on channel seven's My Kitchen Rules. 

We started out our culinary adventure with some nibbles - chips and cheese. Following this we had a cheese soufflé. It was a twice baked gruyere soufflé with pear and rocket salad. This was the first time I had tried this dish and it was so incredibly delicious! We paired this with a nice glass of white wine, which complemented the meal perfectly. The pear and rocket salad I could have left though. I'm not particularly a fan of pear at all.

Following this we had beef wellington with red wine jus, which was again beautiful. Mum and I went to a lot of work in the weeks before Easter trying to find two eye fillets that were the same size. We needed this much because the meal was to be feeding 8 people. All our hard work paid off, with the beef cooked medium rare, but closer to rare then medium... just the way I like it! The pastry was beautiful too, with Mum making her own puff pastry rather then buying it.

Finally for dessert we had one of my favourite dishes - creme caramel. Last time Mum made it she used this recipe, but it wasn't perfect, so this time she used one from her Stephanie Alexander cook book. It was delicious! It was served with fresh raspberries which perfectly complemented the dessert.

All in all the meal was delicious. All my grandparents thought so as well. Cooking for the everyone is one of the things our family enjoys the most. Particularly on holidays. The Easter meal with my family is always one of my favourites and this one certainly didn't disappoint!

Yummy creme caramel.

- Posted by Lucinda Moore