PHOODIE’S Cranberry + White Chocolate Meringue Layer Cake with Sticky Cranberry Syrup 0

February 24, 2015

 ALERPT

BERTYTY

CARETY

DERTY

 This Recipe post is Sponsored by Ocean Spray 

I think one of the best parts of being a kid is believing that MAGIC truly exists.

Trusting in magic meant that ANYTHING and EVERYTHING was possible!

As a kid, I found the kitchen to be the best place to hang out if I wanted to see some magic going down. I used to spend lots of time there with my grandmothers cooking up a storm, and miracle after miracle would take place. A really good example of this, one that can be seen when cooking this recipe, is how gloopy, clear, sticky egg whites could turn into pillowy, fluffy, bright white, voluminous meringue, simply by beating!

Dried cranberries are quite the little wonder too. Their versatile flavour means you can get really creative with how you use them. They blend with a variety of flavours and dishes – pair them with a savory dish (lamb!? Yummmmm) or a dessert (like I did!) for a delicious sweet tang :)

Apart from its magical nature, this recipe is also a showstopper. It’s absolutely STUNNING to look at. The stark contrast of the arctic white meringue and cream with the deep, rich cranberry is exquisite. The Whole Berry Cranberry Sauce means that the sticky syrup is a breeze to make as most of the work has already been done for you. You eat with your eyes, and let’s just say, my eyes get pretty hungry every time I look at this baby!

Want to get creative and make your own cranberry masterpiece? Head to the Ocean Spray Facebook page by clicking HERE and you could win a $1000 grocery voucher to buy all you need (and more) to bring your creation to life! Tell them the most creative dish you would make using cranberry products on the competition post here and the prize could be yours.

Hopefully you get some inspiration from this recipe – GOOD LUCK AND ENJOY! 

INGREDIENTS

For the Meringue Discs (4 discs of 23cm diameter plus one mini meringue, that gets smashed for decoration)

  • 12 Egg Whites
  • 3 cups Caster Sugar
  • 2 teaspoons White Vinegar (or one cap)
  • 1/2 cup Ocean Spray Craisins (Dried Cranberries)
  • 180g White Chocolate – roughly chopped

Cream + Dried Cranberry Filling and Topping

  • 2 x 600ml cartons Cream – for whipping
  • 1/2 cup Ocean Spray Craisins (Dried Cranberries)

White Chocolate Chunks and Sticky Cranberry Syrup

  • 90g White Chocolate – roughly chopped
  • 275g jar of Ocean Spray Whole Berry Cranberry Sauce
  • 4 heaped tablespoons caster sugar
  • 1/3 cup water

 METHOD

For the Meringue Discs and mini meringue

1)     Preheat the oven to 170 degrees Celsius (fan-forced)

2)     Place the 12 egg whites into an electric mixer bowl on high speed. It is important that once the mixer has been turned on that it is not turned off until the meringue mixture has been made.

3)     Once the egg whites have whipped to form soft peaks you can start slowly adding the sugar. The mixture will gradually become glossy and stiff peaks will form, but you must not turn the machine off at any point!

4)     When you have reached stiff peaks, add in the vinegar and mix for another minute or so. You can now turn the machine off and gently fold through the white chocolate chunks.

5)     Scoop one cup of mixture out and set aside, then divide the remaining meringue evenly into four, placing each quarter on a baking paper lined tray. Sculpt each quarter into (approx.) a 23cm circle (I trace the base of a 23cm spring form pan onto baking paper to give me a rough guide.) Scatter each disc with Ocean Spray Craisins.

6)     Place each disc (one at a time) into the oven for about 30 mins or until meringue is coloured on top and has a solid stiff base. Remove to cool.

7)     After you have made your 4 discs, place the cup of mixture you scooped out at the start onto baking paper (in any shape) in the oven and cook until golden on top.

Cream + Dried Cranberry Filling

1)     Whip the cream until fluffy. Set aside.

2)     Have your Ocean Spray Craisins on hand, ready to scatter in between the layers.

White Chocolate Chunks and Sticky Cranberry Syrup

1)     Chop the 90g of chocolate into rough chunks and set aside

2)     Place the Ocean Spray Whole Berry Cranberry Sauce, the sugar and the water into a saucepan on low heat. Bring to the boil and allow to simmer for 5 minutes. Remove from heat and set aside to cool.

To Assemble

1)     Gently place a meringue disc in the centre of your serving platter or cake stand. Generously spread ¼ of the cream across the top of the disc and scatter Ocean Spray Craisins (Dried Cranberries) over the cream.

2)     Repeat with all the discs.

3)     After spreading the cream and scattering the Craisins on the top later, carefully drizzle the syrup over the top (and down the sides) of the cake. Top with chunks of the mini meringue and white chocolate pieces.

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

werty

xertfgf

yertdf

zara

Posted in: BAKED GOODS, DESSERTS 0 Comments

HAPPY 150TH BIRTHDAY ARNOTT’S BISCUITS! 4

February 20, 2015

AAADERT

ARETY

BERTYU

CAREU

DERT

Long time readers know that I am a MEGA Arnott’s biscuits fan.

So you can  IMAGINE how excited I was to be invited to create a celebration cake to honour them in their 150th year!

To me it was a no-brainer that the cake would be made from biscuits, after all. that’s what we were celebrating! I’ve made two other bikkie cakes in the past (a Tim Tam one and Mint Slice one) and whilst both were MEGA (the Tim Tam “cake” used 2000 biscuits and 4 kilos of Chocolate and the Mint Slice “cake” used 3000 biscuits and 6 kilos of Chocolate) I was determined for this one to be BIGGER AND BETTER!

… and it was!

A whopping 4000 biscuits and 15 kilos of White Tim Tam chocolate was used to create this baby! I decorated it with white flowers and red ribbon and to top it all off, the DIVINE Bianca, cake maker to the stars, from The Cake Parade created the SPECTACULAR fondant logo plaques that were placed front and centre of this whacky creation!

It was a huge hit…. and to top it all off, it was featured on the news (on Channels 7, 10 AND 9) which gave me (and my 90 year old grandmother!) a huge thrill!

HAPPY BIRTHDAY ARNOTT’S BIKKIES! Here’s to another 150 years of yumminess! Can’t wait to see what you come up with next!

arety

btrtrt

crety

derty

erthgh

fret

grety

herydfgd

ilopop

jtyty

jzzzz

kyrtrtrt

lopop

merrty

mzzza

narety

nerty

niolp

noppp

nunniop

opuiui

poioi

qretyu

retyyu

ARET

BERTY

CARET

DERTYYY

ERTY

FRED

GHERT

HRTY

IIIIIJHJG

JAAWE

JERTY

KERT

LOPIU

MERTY

NOP

OPTYTY

PTRTR

QFGHFGHFGH

TERT

XERTY

YYZA

yzzert

 

Posted in: KIDS PARTIES / NOVELTY, REVIEWS 4 Comments

PHOODIE REVIEWS: 2 NEW TIM TAM FLAVOURS PLUS A LESSON IN HOW TO MAKE AUSTRALIA’S MOST LOVED BIKKIE, WITH ADRIANO ZUMBO! 0

February 6, 2015

UnknownCRE

ELIA

GERT

Regular readers know that I’m an Arnott’s fan from way back.

I mean, there’s not an Arnott’s bikkie in existence that I don’t know and love from the inside out and back to front again.

[Read more →]

Posted in: REVIEWS 0 Comments

PHOODIE’S LAMINGTON CHOC-TOPS! 4

January 24, 2015

angelina

AZRET

caret

Whilst this recipe is PERRRRFECT for Australia Day, can we all just agree right now that we do NOT need A-day as “an excuse” to bang some of these bad boys together and gobble them up?!

Lamingtons are one of my favourite foods EVER and ditto to Choc-tops…. so, um, I happen to think this recipe is an INSANELY clever one!

[Read more →]

Posted in: DESSERTS, KIDS PARTIES / NOVELTY, POPULAR, QUICK + EASY 4 Comments

PHOODIE’S CONSTRUCTION SITE BIRTHDAY CAKE! 5

January 16, 2015

aret

beffg

careyt

defghgfh

elpoy

frety

ghtyu

hrtty

ilop

If you are looking for a SUPER SIMPLE, EASY-PEASY, IMPRESSIVE and DELICIOUS birthday cake idea for the Construction loving little boy or girl in your life, LOOK NO FURTHER!

I present you with yet another BASIC but STRIKING birthday cake idea!

Gosh, that introduction sounded like a Demtel advertisement / Infomercial…… I have no idea what came over me whilst writing that… but whatever it was, I truly beg for your forgiveness….

ALL I was truing to say was, if you want a cool birthday cake idea that will take you one minute to bang together and will have your guests (and the birthday kid) blown away, check out the snaps below!

AND…. If construction ain’t your kid’s thang, make sure to check out my RAINBOW SMARTIES CAKE, my SANDCASTLE CAKE, my HERB GARDEN CAKE, my MAD HATTER CAKE and my SPAGHETTTI AND MEATBALLS cake!

PHOODIE’S CONSTRUCTION SITE CAKE

I won’t give you a list of ingredients or a method for this one…. I will just talk you through how to do it and if you have any questions, as always, feel free to leave a comment below or get in touch via Social Media!

INSTAGRAM @phoodiegram

FACEBOOK www.facebook.com/phoodieblog

TWITTER www.twitter.com/phoodietweets

OR you can email me!

Ok, so basically, make two of the biggest sponge cakes that your oven / cake tins will allow. Cool them and then slap a good amount of chocolate buttercream on top of one of the cakes and sandwich the other cake above this. You want to make two cakes because it gives you the extra height! Evenly spread chocolate buttercream all over the outside. CLICK HERE FOR a good, basic Chocolate cake recipe and CLICK HERE FOR A a good basic Chocolate Buttercream Recipe (make sure to sift the icing sugar first though so you don’t get lumps!)

To decorate; blitz a few packets of chocolate biscuits/cookies into a fine crumb. This will be “dirt.” Also, purchase an array of chocolates / candy that look “construction-y”… I wanted “logs” and “rocks” and “boulders” etc etc In Australia, Flake bites, Kit Kat pieces, Ferrero Rocher Balls and Malteasers are all available and work well. But really, you can use WHATEVER you think looks like it belongs on a building site!

Also, round up all of your child’s Construction style toys and then select items that are in scale with one another. By this I mean don’t select a toy digger that is the same size as a toy stop sign because in real life a digger is way larger than a stop sign! Sorry if I am spelling out the obvious to you but some people like all the info they can get so I am just blurting everything out! I think it is important to get items that are proportionately scaled with one another in terms of giving the overall cake a “realistic” image.

Once you have the cakes (sandwiched and iced) the chocolate/lollies/candy/biscuit crumbs all good to go and your toys all lined up, you are ready to assemble! Place the cake on the largest serving board you can get your hands on. I borrowed a large wooden cheeseboard from my Mum. Using your hands, carefully tear away at the side of the cake. Don’t tear off too much as you want space on top of the cake to decorate, but you do need to “dig out” enough to look as though something is going on! Add your toys and chocolates strategically around the place, clumping groups of the same chocolate together. Scatter lots of “dirt” biscuit crumb around the base of the cake and in piles on the top of the cake. Whilst construction sites are always a little chaotic you don’t want the cake to look like a hot mess!

And you’re done! It’s THAT easy!

If you do make this cake, please share your snaps with me! I always love seeing what you guys create :) Phoodie

AHDF

BERG

CADDFHFGH

DERJHGJK

EJGHJ

FRETYT

GHKJK

HIIHJKHJ

IFSDFSDF

JFSREW

KEWEW

LSGSDGS

MDGDFGDF

NDFDFG

ODFDF

PERER

QBFB

RETYY

STRGVB

TUVBF

UNDFGDFG

xerty

yes

zare

 

Posted in: BAKED GOODS, KIDS PARTIES / NOVELTY 5 Comments

THE BEST LEMON CHEESECAKE EVER! 2

January 7, 2015

ALPHA

CARET

This is pretty much the only Cheesecake recipe you will ever need.

I mean, there’s my NUTELLA CHEESECAKE recipe and my TRIPLE PEANUT BUTTER CHEESECAKE and yup, they’re life changers, and having them in the repertoire goes without saying, but this, THIS takes the cake (pardon the pun) when it comes to classic, simple, and easy cheesecake recipes to have on hand!

There are SO many great things about this recipe.

1) It is NO BAKE. So no oven needed.

2) Most “No bake” cheesecakes call for gelatine or raw egg or SOMETHING to help it set. This one doesn’t!

3) You will only need a few ingredients, all of which are “normal and accessible” to make it.

4) It’s EASYYYYYYY to make.

Like most no-bake cheesecakes, it is not as firm as baked ones are but that’s actually what I love about it. If you make sure to beat the cheese for a long time, preferably refrigerate overnight and follow the method correctly you will LOVEEEEEEEE the result!

INGREDIENTS

500 grams plain sweet biscuits – I use Arnott’s Nice but you can use Graham Crackers, McVitties etc

200 grams butter, melted

4 x 250 gram blocks cream cheese – room temperature

2 x 395 gram tins sweetened condensed milk

The juice from 3 medium lemons (finely grate the rind as you will use it to decorate the top of the cheesecake before setting – note, I didn’t top with grated rind in these snaps but I normally do!)

2 teaspoons Vanilla extract

METHOD

1) Blitz the biscuits into fine crumbs in a food processor.

2) In a large mixing bowl, combine the  biscuit crumbs and the melted butter until a wet sand consistency is achieved. (Don’t rinse the bowl that you melted the butter in just yet!)

3) Line the base of a 23 cm spring form pan with baking paper and brush the sides with a dash of melted butter (I get a pastry brush and just use the leftover drips of butter from the bowl that I used to melt it in in step 2 above!)

4) Transfer the butter/biscuit mixture to the tin and using your fingertips press the mixture evenly into base and up sides. Place this in the freezer whilst you make the filling.

5) In an electric mixer, on medium speed, beat your ROOM TEMPERATURE cream cheese until smooth, light and fluffy. This might take 10-15 minutes. Keep going unit there are NO LUMPS at all and it looks like fluffy marshmallow! You will need to stop the machine from time to time and scrape down the sides and the bottom of the bowl to make sure all of the cheese is well beaten.

6) Once you are happy with the “fluffiness,” still on medium speed, add in the cans of sweetened condensed milk, one at a time. I like to pour one can down one side and the other can down the other side. Whatever way you do it, just make sure to pour it in, in a slow, steady stream whilst the mixer runs on medium. Once you have added the condensed milk, you can move the speed to high and keep beating it together until well combined.

7) Turn the speed back to medium and add in the lemon juice and vanilla. Once you have added both, you can turn to high and mix again until very well combined.

8) Pour filling into biscuit base, use a spatula to smooth the top, sprinkle with finely grated lemon rind (optional but preferable!) and set in fridge for at least 8 hours (preferably overnight!)

9) Release gently from tin and serve immediately!

YUMMMMMMMY!

anfrt

berty

buzasd

carety

certyu

czaser

darety

dertg

dujji

duy

duzza

dzzas

earrty

faret

ferty

fuliop

garety

gerty

harety

hnmkl

ilop

jarety

kliop

kzzas

larety

leeder

marety

narefgh

nettr

opufg

prety

qury

ret

ERT

XERTY

 

Posted in: DESSERTS, POPULAR, QUICK + EASY 2 Comments

PHOODIE WISHES YOU A ‘MINT SLICE’ CHRISTMAS AND A HAPPY NEW YEAR! 6

December 21, 2014

ALPO

BERT

CARTY

DERT

ELIOP

FRED

Can I start by saying THANK YOU!

THANK YOU for your readership this year.

For cooking my recipes.

For sharing your families’ food stories with me.

For taking pictures when you cook PHOODIE treats and emailing them to me. For posting them to Facebook, Instagram and Twitter.

For your words of encouragement.

For following me on SM.

For sharing your passion for food with me.

For inspiring me.

THANK YOU.

2014 has been an intense year for me (and for many others) on a personal and a professional level. I’m  not complaining (well maybe I am a little!) but it’s been FULL ON. And to be honest, I am super ‘mashed potatoes’ duper looking forward to having a little Chrissy break. I’m going to tryyyyyyy and stay off the ‘putes but you probably will catch me every now and then on Instagram (@phoodiegram) #AddictedToInsta

Moving on… I knew I wanted to close out the year with a bang… with a blog post that would make people smile… with something that was unique but that screamed “PHOODIE” to anyone who knows me and my style. I also knew I wanted to incorporate AN AMAZING GIVEAWAY with my final post for the year!

Loyal and long term PHOODIE readers will of course remember the engagement cake that I made for my brother and his wife. Two of the world’s biggest Tim Tam lovers. If you are a new reader and didn’t see that cake you will find it by CLICKING HERE. That cake went viral worldwide, which was AWESOME as it brought so many like-minded crazy food lovers to PHOODIE and helped our community to grow, both here on the blog and even more so, on Social Media.

That cake plus my Candy Cane / Mint-anything obsession at this time of year, was the inspiration for this MINT SLICE CHRISTMAS TREE! Arnott’s Mint Slice are (without question) on my list of TOP FIVE ALL TIME FAVOURITE BIKKIES (Bikkies = Cookies for all my American readers that might not know! :) ) So with their minty-ness and with them being one of my true loves, they were DEFINITELY the most appropriate biscuit to use for this venture.

I had a chat with my old pals at Arnott’s and told them vaguely of my plans and they were kind and wonderful and provided me with an insane number of gorgeous chocolatey, minty treats to make all of my Christmases come at once, as the saying goes! I really hope you like what I have made!

“So, what did you do with it PHOODIE, after you took the snaps?”

Well, The ‘Tree’ was enjoyed by many people from all walks of life. The hard-working and extremely dedicated teachers at my little girl’s school got a thousand or so, a thousand or so more were delivered to the awesome Matthew Talbot Hostel in Sydney’s Woolloomooloo, and many others who are lucky enough to work in the same organisations as all of my different family members  enjoyed some with their morning cuppas! I also still have a fridge full!

And now to the GIVEAWAY….. These lovely folks at Arnott’s have not yet finished in terms of making all of someone else’s Christmases come at once! ONE LUCKY PHOODIE READER is about to WIN A YEAR’S SUPPLY OF MINT SLICE BISCUITS TO ENJOY WITH FRIENDS AND FAMILY!

Like all of my awesome giveaways, entering is super EASY and will take about 3 seconds!

Simply TAG (either on Facebook or Instagram) the PERSON / PEOPLE that you believe to be THE WORLD’S BIGGEST MINT SLICE LOVER/S! It could be your Nana? Your Cousin? A workmate?! Your mother-in-law? Your BFF! It may even be YOU! Whoever it is, TAG ‘em and you could WIN!

REMEMBER – you can enter AS MANY PEOPLE AS YOU LIKE just tag a different person per entry!

If you don’t use Facebook or Insta, you can enter via the blog by leaving the name of THE WORLD’S BIGGEST MINT SLICE LOVER/S in the comments section below this post.

GOOD LUCK EVERYONE AND HAVE A MERRY AND SAFE CHRISTMAS / HOLIDAY PERIOD AND A VERY HAPPY NEW YEAR! See you in 2015!

Competition Open to All Australian Residents. Competition Closes Midnight Wednesday 24th December 2014 with a winner selected at Random and announced on Facebook (or Emailed via the Blog) Thursday 25th December 2014.

PHOODIE’S MINT SLICE CHRISTMAS TREE

More than 3000 Arnott’s Mint Slice biscuits were harmed in the making of this ‘tree.’

The Biskuits were ‘glued’ together by more than 5 kilos of melted chocolate which was painted on to them with a pastry brush.

The ‘tree’ was six tiers tall and adorned with red, gold and pearl Christmas decorations and also fresh leaves from Mum’s gardenia bushes – sorry Mum!

andet

bertr

caert

derth

efrthg

fret

ghere

hrtfxg

igdfg

jyuyuy

klouiu

lrettty

morety

noptr

oprety

prett

quee

ZAASER

ZAVFRT

And for anyone needing a reminder of the Mint Slice Christmas Tree’s Cousin looks like - CLICK HERE TO SEE MY ORIGINAL TIM TAM ENGAGEMENT CAKE!

Posted in: DESSERTS, KIDS PARTIES / NOVELTY, POPULAR, REVIEWS 6 Comments

PHOODIE’S ‘Lotsa’ Vegetable and Goats Cheese SPRING ROLLS 0

December 17, 2014

unnamed

unnamed-1

THIS POST IS SPONSORED BY BESTRECIPES.COM.AU

Ding dong! Ding dong!

You’re on the couch in your PJ’s watching re-runs of Vanderpump Rules (or maybe I am the only human that watches that!?) and all of a sudden the door bell rings. You look at your husband / girlfriend / Kids / Dog / Pet Guinea pig with confusion? Were we expecting someone? I didn’t think we were expecting anyone? If you are talking to a human, they respond. If you are talking to an animal, they may or may not…..

Point is, sometimes people turn up to your home without an invite. And whether you like it or not the right thing to do is to offer them a drink and (depending on the time, or no matter what the time if you’re Greek!!!) something to eat!

These Spring Rolls are life savers. They’re simple to make, they freeze really well and they’re bloody delicious.

Summer Entertaining food at it’s finest!

INGREDIENTS

(Makes about 40)

4 carrots – diced

8 medium sized mushrooms – diced

1 eggplant – diced

1 leek – chopped finely

1/2 cauliflower – chopped into small pieces

1/2 pumpkin – chopped into small pieces

1 brown onion  - diced

2 cloves garlic – crushed

1 packet filo pastry

320g goats cheese (I use Meredith Dairy in EVOO blend, garlic and thyme)

METHOD

1) Dice all vegetables.

2) Place everything (except brown onion, leek and garlic) in a food processor and blitz to a pulp.

3) In a pan on medium heat fry off the leek, onion and garlic until translucent.

4) Add the vegetables to the translucent onion mix and cook until all vegetables soft (about 10 minutes). Remove from heat and strain over a sink to get rid of water.

5) In a bowl, add goats cheese to the mix and stir until well combined. I use 3/4 of the oil from the Meredith Dairy container as part of the mix as it is so, so flavoursome. If you don’t buy this goats cheese make sure to add a splash of Extra Virgin Olive Oil and some herbs to your mix.

6) OK – NOW PAY ATTENTION – I AM GOING TO TELL YOU TO DO SOMETHING DIFFERENT (Compared to my snaps below!) WHEN IT COMES TO ROLLING THEM! If you look at my photos below you will see how I rolled the mixture in the filo pastry. I think that if you do it this way that you end up with too much pastry in your final spring rolls and it doesn’t cook right through. So I would advise you to make TWO spring rolls per one sheet of filo as opposed to one spring roll per sheet. Does that make sense?! Cut the film sheet in half length ways and roll one sprain roll down one side and another on the other side. Please email me or leave a comment below if you want me to “walk” you through it! If you don’t use the whole packet of filo, fear not as it lasts in the fridge for quite some time (check dates on the packet!)

7) Place spring rolls onto baking paper lined tray and brush with EVOO.

8) Cook in a pre-heated 180 deg cel. oven until  golden and crispy – approx 15/20 minutes.

Delicious with drinks before a BBQ! ENJOY!

Note: To freeze, separate rows of spring rolls with a sheet of baking paper and place into tupperware container. Freeze for up to 3 months. Can go straight from freezer to oven.

ALICE

BERT

BZASER

CARETY

CAZZSD

CAZZZZFGTYT

CBDFG

CCASER

CDFFG

CEER

CFFGH

CGGHYU

CHHJYU

CILOP

CJKK

CLOPP

CMMJH

CNHYU

COPLIO

CPOLI

DARET

DERTY

DFGGTY

DGGGD

DHHFG

DJJH

 

unnamed-1

This month’s theme for BESTRECIPES.COM.AU’s “Home Cook Hero” is SUMMER ENTERTAINING – How perfect are these Spring Rolls as an entry?! For more information on the campaign, read below:

Do you love cooking and sharing new recipes? At Best Recipes we love to share Australia’s best recipe creations and so we’re looking for Best Recipes Home Cook Hero. Each month we’ll be setting a new recipe theme to find the best home cooks and all you have to do is share your favourite original recipe with us. You’ll have the chance to win great prizes and be announced as Australia’s Home Cook Hero!

This month, we’re looking for the Home Cook Hero with the best Summer Entertaining recipe! To be in the running to be the Home Cook Hero for December, SUBMIT your best original Christmas gift RECIPE. Enter between December 1 – 31, 2014 to WIN $1,000 and have your recipe published in Super Food Ideas magazine. CLICK HERE TO READ MORE!

Posted in: STARTERS 0 Comments

Page 1 of 3912345...102030...Last »