I posted this recipe as a video on Instagram (@phoodiegram) and 345, 678 people messaged me for the details! I didn’t realise how much of a hit it was going to be with y’all!!

It was OUTRAGEOUSLY delicious and for that reason, even though this goes against every moral fibre in my body (because I don’t have nice, fancy STEP BY STEP photos of it, like all of my other recipes), I will post the recipe below because YOU DESERVE IT!

Ingredients

4 punnets cherry tomatoes

1.5 – 2 cups olive oil

3 cloves garlic, crushed

salt and pepper

10 chicken thighs

1 cup olive oil

2 cloves garlic, crushed

salt and pepper

500g Risoni pasta

1 – 1.5 litre chicken stock

Method

1) Preheat the oven to 200 deg cel.

2) In the largest baking dish you own, place 2 cups of olive oil….. or more…. depending on the size of your dish. You want the tomatoes to pretty much all be sitting in some oil. The oil should cover the base of the baking dish.

3) Chuck in your (washed and dried) cherry tomatoes, 3 crushed cloves of garlic, salt and pepper and mix around with a wooden spoon. Bang it into the oven.

4) While the tomatoes are roasting in the oven, slap your ten thighs, cup of olive oil, 2 crushed cloves of garlic, and salt and pepper into a large bowl to marinate. Use a wooden spoon to mix everything around and to make sure all of the thighs are coated.

5) After about 25 minutes, (could be a few more – keep an eye on the tomatoes, you want some colour and for them to be soft and properly roasted), pour the chicken thighs and all of whatever is in the bowl (i.e. oil, seasoning, garlic) into the baking tray with the tomatoes. Spread the thighs out so that they are in one layer, not overlapping each other and roast for about 50 minutes.

6) After 50 minutes, open the oven, turn each of the thighs over, and then pour 500g of Risoni into the baking tray. Pour it evenly into the tray, not just into one clump in the corner, and using a wooden spoon, make sure that there isn’t Risoni sitting on top of the chicken thighs. You want the Risoni to be on the base of the pan. Pour into the dish, a litre of chicken stock. You may need more. If you don’t have stock, you can use water but stock has much more flavour! You want to make sure the liquid is generously covering the Risoni and just the tops of the thighs are visible in the liquid.

7) Cook for a further 20-25 minutes, by this time, the liquid should have been absorbed by the Risoni and the Risoni will be cooked.

8) Remove from oven, toss about and serve immediately. This dish is HEAVEN the next day too…. if there is any left!

Any questions? DM me on Insta – @phoodiegram

August is kind of the ‘hump day’ of the months.

Gone is Summer, it’s still Winter, it’s cold, dreary, even the PHOTOS of the European summer have stopped appearing in our social media time lines…. hang on, that’s actually a good thing… But I digress…

Christmas is still months away and I kind of feel like I am in need of a bit of cheering up……like NOW! And as you know, nothing makes me happier than a giveaway!

May I introduce to you, the “need some cheering up NOW” giveaway to end all giveaways!!!

With HUGE THANKS to the beautiful people at Westinghouse, ONE PHOODIE READER WILL WIN A BRAND NEW Westinghouse’s new FlexSpace™ French Door Fridge with FlexFresh™ Convertible Drawer! (RRP AUS $3,199.00)

And the best part of this giveaway, is that entering could not be easier!

There are three ways in which you can enter, and for a greater chance of winning, I suggest you enter in each of the ways!

• Via the BLOG – In the comments below, simply name the person who you think deserves to win this fridge! You can name as many people as you like but make sure that each name is entered as a new comment.

• Via FACEBOOK (CLICK HERE) On the PHOODIE FB page, ‘LIKE’ the PHOODIE FB page and then in the comments under the Westinghouse photo, TAG the person who you think deserves to win this fridge! You can tag as many people as you like but make sure that each name is entered as a new comment.

• Via INSTRAGRAM (CLICK HERE) FOLLOW @phoodiegram, and in the comments under the Westinghouse photo, TAG the person who you think deserves to win this fridge! You can tag as many people as you like but make sure that each name is entered as a new comment.

Good luck! And may the “coolest” person win! Get it? Coolest? Get it!? That was a joke….. albeit a Dad one….

Competition opened to Australian residents only. Competition commences 27/08/18 with individual winner selected at random and announced and notified 3/09/18.

For more information on Westinghouse’s new FlexSpace™ French Door Fridge with FlexFresh™ Convertible Drawer, read below:

 Designed to make kitchen life easier for modern families, Westinghouse has launched a new French Door Fridge with FlexFresh™ Convertible Drawer. 

Perfect for the keen entertainer or busy family, the French Door design features two separate drawers – the traditional freezer drawer, plus the new fridge-to-freezer Convertible Drawer – to provide customisable storage solutions and flexibility. 

With the touch of a button, the Convertible Drawer can be set from -23°C to 7°C, offering the widest temperature range on the market. 

Boasting five handy settings, the Convertible Drawer can keep meat and fish in optimum condition for longer by maximising the fresh texture and reducing moisture loss using the UltraChill setting (-2°C), cool drinks to the perfect ice-cold temperature (0°C), store deli snacks for easy entertaining and perfect serving (3°C), chill wine at the optimum temperature (7°C), or be used as additional freezer space (-23°C to -18°C). 

The Westinghouse French Door Fridge with FlexFresh™ Convertible Drawer is available now, RRP AUS $3,199.00.

Details of the new Westinghouse FlexSpace™ French Door Fridge with FlexFresh™ Convertible Drawer:

• Family sized 680L capacity with FlexStor™ storage solutions: Whether you’re preparing to entertain or looking for extra freezer space, the flexibility of the Westinghouse large French Door fridge doesn’t go unnoticed
• SmartSplit Doors: These optimally split doors provide more usable space in your fridge so you can reach for larger items easily without opening both doors
• Dual Cooling: The cooling system allows the fridge and freezer compartments to work independently to maintain the optimum temperature and humidity needed to keep foods fresh or frozen
• FreshSeal Crispers: The two crisper drawers are fitted with automatic humidity control to preserve and extend the life of fresh produce. The easy glide crisper bins open effortlessly and provide easy access even when they’re full
• SnackZone™: The ideal compartment to ensure healthy snacks are always in reach for even the smallest family members
• Flip Up Shelves: The flexibility to flip up your shelf makes fitting-in those extra tall items a piece of cake

My local gourmet grocer makes this salad and I realllllly love it!

After I noticed myself often buying it for lunch, I stopped and thought “Um… why aren’t I making this at home!?” and also “I think PHOODIE readers would love this salad!”

So….

Here ya go!

Kali Orexi

XX Phoodie

INGREDIENTS

(Serves 6 – 8 as a side)

4 large handfuls Rocket – yup, sometimes I measure in handfuls :)

2 cups pumpkin – cubed and roasted with salt, pepper and olive oil

250g Goat’s Cheese, crumbled

1/2 cup Sunflower seeds

1/2 cup Pumpkin seeds

1/2 cup Roasted hazelnuts

1/2 cup Currants

Olive oil to dress

METHOD

1) Turn the oven on to 180 deg cel. Line a baking tray with baking paper and place cubes of pumpkin on top. Season the pumpkin with salt, pepper and olive oil and bake for approx 20 mins / until tender with a skewer.

2) Place rocket, hazelnuts, seeds, currants, and goats cheese into a large salad bowl, toss gently.

3) Remove pumpkin from oven, allow to cool, add to salad and toss gently again.

4) Drizzle olive oil lightly over salad just prior to serving.

Christmas is my FAVE time of year… for so many reasons, the food, the catch ups and parties, the music and the overall Summer fun…

That said, I realise it’s not everyone’s favourite time, in fact for some, it can be a super tough time…..

I know I can’t help everyone, but brightening up December for just one person is still absolutely worth it, sooooo…..

May I introduce to you, the Christmas giveaway to end all Christmas giveaways!!!

With HUGE THANKS to the beautiful people at Westinghouse, ONE PHOODIE READER WILL WIN A BRAND NEW Westinghouse 605L Stainless Steel French Door refrigerator!!!!!!!!!!! (RRP AUS $2,599.00)

And the best part of this giveaway, is that entering could not be easier!

There are three ways in which you can enter, and for a greater chance of winning, I suggest you enter in each of the ways!

• Via the BLOG – In the comments below, simply name the person who you think deserves to win this fridge! You can name as many people as you like but make sure that each name is entered as a new comment.

• Via FACEBOOK (CLICK HERE) On the PHOODIE FB page, ‘LIKE’ the PHOODIE FB page and then in the comments under the Westinghouse photo, TAG the person who you think deserves to win this fridge! You can tag as many people as you like but make sure that each name is entered as a new comment.

• Via INSTRAGRAM (CLICK HERE) FOLLOW @phoodiegram, and in the comments under the Westinghouse photo, TAG the person who you think deserves to win this fridge! You can tag as many people as you like but make sure that each name is entered as a new comment.

Good luck! And may the “coolest” person win! Get it? Coolest? Get it!? That was a joke…..

Competition opened to Australian residents only. Competition commences 13/12/17 with individual winner selected at random and announced 20/12/17.

For more information on the Westinghouse 605L Stainless Steel French Door refrigerator and the giveaway prize, read below:

This year, enjoy a hassle-free Christmas with a brand new Westinghouse 605L French Door fridge to stock up with all your Christmas goodies. Made to fit neatly into a standard Australian 90cm kitchen cavity and boasting a huge internal capacity, this fridge can be customised to fit in all your food and drinks, even after the biggest Christmas grocery shop! 

We have some tips for storing everything from the Christmas ham to trifle and champagne:

• Christmas ham: store on the middle shelf where the temperature is most stable
• Prawns: uncooked prawns belong on the bottom shelf, along with other raw meats. Always store in plastic containers or bags so they don’t contaminate other items
• Fresh berries for the Christmas trifle: Keep in the crisper drawer to stay fresh, along with all of your other salad items
• Beer and champagne: keep on the middle shelves or in the fridge door

About the new Westinghouse 605L Stainless Steel French Door refrigerator

• Large capacity French Door design – Made to fit neatly into a standard Australian 90cm kitchen cavity, the new Westinghouse French Door fridge has a huge 605L capacity to fit even the biggest of grocery shops
• See all contents at first glance with FlexSpace™ – The extra spacious French Door design delivers a wider fridge capacity with FlexSpace™. Perfect for party platters or lots of fresh food, you’ll love having everything at eye level so you can easily check all the contents with just a glance
• Customise your storage solutions with FlexStore™ – Low on fridge space entertaining? As the family changes and grows, so do the requirements of your fridge. With FlexStor™ you enjoy the convenience of being able to easily change the configuration, whatever your needs. Adjust the height and position of the door bins to fit in large and smaller items and arrange your fridge your way
• Provides greater storage flexibility with FlexFresh™ Crisper – Not every grocery shop is the same. Sometimes you need extra room for things like celery, while other times you need equal space for your fruit and vegetables. That’s where the adjustable crisper divider comes in. Created to provide greater flexibility, it can be adjusted lengthwise to give you the space you need
• Keep items away from prying fingers with FamilySafe™ – Use the FamilySafe™ lockable compartment to keep medicines or treats out of reach from the little ones

The Westinghouse 605L Stainless Steel French Door refrigerator is available now. RRP AUS $2,599.00. For more information, visit  www.westinghouse.com.au

PHOODIES! We are only days away from OCTOBER!

I know, every year flies by faster than the one before, but when it comes to Christmas Baking, that’s a good thing right?! The awesome baked goods typically made over the festive season are so satisfying and delicious, that we don’t want to have to wait a loooooooong 12 months in between each time we’re meant to eat them!

This year I’ve already seen so many fabulous Christmas recipes floating around and it confirms that Chrissy baking is going to be bigger than ever in 2016!

Baking is made simpler when ingredients are readily available, super yummy and are basically designed to be used in typical Christmas treats. So with that said, Sunbeam Foods are encouraging Aussies to get their bake on in the lead up to Christmas!

Whilst it is great to “try new things” and put a modern twist on the old classics etc, it is also extremely fulfilling to be able to whip up your own delicious version of traditional old favourites such as the Christmas pudding.

Reality TV stars and celebrity chefs, Sammy and Bella have been busy in the kitchen whipping up some awesome Christmas recipes using delicious Sunbeam Foods products. I was lucky enough to taste both their Microwave Christmas Pudding AND their Rum and Raisin Chocolate Salami Log at an event earlier in the year and I can assure you they’re both an 11 out of 10!

So today, I would like to not only share both of these wonderful recipes with you but I would also like to offer one lucky PHOODIE reader the chance to WIN a bespoke Christmas baking pack, with the total value exceeding $450!

How great does that sound?!

The prize would include;
· Donna Hay for Royal Doulton cake platter – $100

· 4x Le Creuset ramekins -$53.90

· Cake Knife and server – $49.95

· Kenwood hand mixer $49.95

· Spiced honey and apple syrup $30

· Baker’s Secret pudding steamer $26.50

· Xmas cookie cutters – $5

· Keep Calm and Carry on Baking Linen tea towel $6

· $35 worth of Sunbeam product (mixed fruit, sultanas, currants, raisins + almond meal)

· Xmas pudding cloths $5

· Basting Brush – $14

· Pyrex glass mixing bowl – $15 (3L)

· Pyrex glass mixing bowl $12

· Pyrex glass mixing bowl $9

· Wooden spoon $7

· Icing spatula $10

· Nut cracker – $18

· A selection of herbs and spices such as cinnamon quills, nutmeg, star anise, cloves – $15

There is not one more thing that you would need to make this Christmas a beautifully baked one!

And the best part of this giveaway, is that entering could not be easier!
There are three ways in which you can enter, and for a greater chance of winning, I suggest you enter in each of the ways!
Via the BLOG – In the comments below, simply leave your name! Yup, that’s it!
Via FACEBOOK (CLICK HERE) On the PHOODIE FB page, In the comments under the SUNBEAM FOODS GIVEAWAY photo, TAG a friend! You can tag as many people as you like to increase your chances of being selected as the winner!
Via INSTRAGRAM (CLICK HERE)  In the comments under the SUNBEAM FOODS GIVEAWAY photo, TAG a friend! You can tag as many people as you like to increase your chances of being selected as the winner!

Entry is open to all Australian residents with one winner selected at random and announced on 04/10/16.
Best of luck to each and every single one of you!
Phoodie :)

MICROWAVEABLE CHRISTMAS PUDDING

Ingredients

For the mincemeat

375g Sunbeam Mixed Fruit

50ml brandy

125g brown sugar

zest and juice of ½ lemon

1 apple grated

½ tsp ground nutmeg

For the pudding

600g home made Mincemeat

grated rind and juice of 1 orange

2 tbsp brandy

50g self raising flour

50g white bread crumbs, preferably fresh

1 egg

100g butter melted

Garnish

Icing sugar, sifted

Vanilla brandy custard

Method

1.Place the Sunbeam Mix fruit and all the other ingredients for the mince meat in a bowl and allow to soak for at least one hour

2. Once soaked, add the mince meat mixture into a glass heat proof bowl. Add in the rest of the pudding ingredients and mix well to combine. At this point you can either transfer the mix to a pudding basin or flatten the mixture into the current heat proof bowl. Cover with a circle of grease proof paper and microwave for 8-10mintues on high.

3. All to stand for 5 minutes before turning out. Serve with a dusting of icing sugar and vanilla brandy custard. Enjoy!

RUM AND RAISIN CHOCOLATE SALAMI LOG

Ingredients

250g good quality 70% dark chocolate, roughly chopped

250g ameretti biscuits, crushed into small pea size chunks

100g soft unsalted butter

150g caster sugar

3 eggs

2 tbsp spiced or dark rum

2 tbsp cacao powder

1 tbsp cinnamon

40g hazelnuts, roughly chopped 4

0g pistachios, roughly chopped

125g Sunbeam Gourmet Selection Mixed Fruit (Dates, Figs, Cranberries & Sultanas)

Garnish

2 tbsp icing sugar

3 tbsp Sunbeam Gourmet Selection Mixed Fruit

Method

1. Melt the chocolate in a bain-marie until smooth. Remove from heat and allow to cool slightly.

2. Cream the butter and sugar together in an electric mixer. Keep the mixer going on medium speed, and once super light and fluffy add in the eggs one by one. Next beat in the spiced rum. Mix until incorporated.

3. Next add sifted cacao powder and cinnamon to melted chocolate and mix to combine. Then beat the chocolate into the egg, butter, sugar mixture.

4. Once you have a smooth chocolate mixture, fold in nuts, ameretti biscuits and Sunbeam Gourmet selection Mixed Fruit. Mix until everything is covered in chocolate. Place in fridge to firm up for about 20 minutes.

5. Take two large pieces of cling film and overlap the wide sides slightly to make one large sheet of cling film. Tip the chocolate mixture out onto the cling film into a log shape about 30 cm long. Use your hands to mold the log and press firmly to remove and gaps or air. Clean hands and begin to roll the cling film over the log to encase the chocolate like a thick salame. Twist the ends by grasping both end of the cling film and rolling the sausage log towards you several times. This should give you a nice even thick shaped log. Knot both ends on the log tightly. Put in fridge for at least 6 hours to set. 6. To tie the chocolate salame, tear off a large piece of baking paper to create a work surface, take out salame from the fridge and sit it on the paper. Measure out butchers string to

6 times the length of the salame and tie one end of the string firmly to the cling film knot. Trim away cling film from log but leave about 2 cm still attached to either end so that the string has something to attached to.

7. Dust hands with icing sugar and rub 2 tbsp into the chocolate log to stop it getting sticky. Add more if needed.

8. To string the chocolate log to look like a salame, make a loop and feed it around log close to where the tied end is. Pull on the trailing end to tighten, but not too tight, form another loop and feed onto salame and tighten loop about 3 cm from the previous loop. Continue around the rest of the salami.

9. Once you reach the end, tie the string firmly around the other twisted Clingwrapped end. Then with your remaining string, feed it back along the opposite side of the salami, looping it over each encircling string. Then tie it again when you reach the top cling film knot.

10. Transfer to a wooden board and serve just like a sliced salame with a knife on the board and some extra Sunbeam Gourmet Selection Mixed Fruit to garnish. Serve fridge cold.

If you could see my face now!

Smiling from ear to ear!

As a kid, I always told that giving was better than receiving. Over the years I have very much felt this to be true, but today, with the excitement of what we are about to give away running through my veins, I KNOW giving makes you feel on top of the world!

Despite having run many awesome giveaways over the last 8 years, I can say with confidence that nothing, nothing has been as INCREDIBLE as what I have to tell you about today!

Thanks to the phenomenally generous folks at QCC Hospitality, (Click here for their website!) today PHOODIE is announcing that we have the following prize to give to ONE LUCKY READER:

1 x red Kitchen Aid Artisan Stand Mixer RRP $829

1 x red Kitchen Aid Blender RRP $229

1 x red Kitchen Aid Food Processor RRP $499

That’s right! The ULTIMATE KITCHEN AID PACKAGE with a RRP Value of more than $1550!!!!!!!!

WHO

WANTS

TO

WIN!?

EVERYONE!!!!

And the best part of this giveaway, is that entering could not be easier!
There are three ways in which you can enter, and for a greater chance of winning, I suggest you enter in each of the ways!
Via the BLOG – In the comments below, simply leave your name! Yup, that’s it!
Via FACEBOOK (CLICK HERE) On the PHOODIE FB page, In the comments under the KITCHEN AID PACKAGE photo, TAG a friend! You can tag as many people as you like to increase your chances of being selected as the winner!
Via INSTRAGRAM (CLICK HERE) 1) Follow @phoodiegram AND follow @qcchospitalitysupplies and 2) In the comments under the KITCHEN AID PACKAGE photo, TAG a friend! You can tag as many people as you like to increase your chances of being selected as the winner!

Best of luck to each and every single one of you!

Phoodie :)

About QCC Hospitality Supplies

QCC is a wholesale and retail distributor of restaurant and hotel supplies. From humble beginnings in 1957, QCC are now proud to service thousands of customers across the country. Their extensive product range expands across cutlery, crockery, glassware, barware, kitchenware, tableservice, equipment, disposables and janitorial supplies. Basically EVERYTHING for the chef and the table!

At QCC, their focus is to provide people, at both retail and trade levels, with quality brands at wholesale prices. Whether you are opening a café or bar, managing a restaurant, running a hotel or any other foodservice establishment, or jazzing up your own kitchen, they have everything you need.

They have developed a reputation, not only for their wide product range but also for their service and attention to detail. With over 10,000 items in stock your options are unlimited.

You are welcome to shop online (click here) or to visit them at their conveniently located, recently refurbished, amazing 3 level store in central Sydney. Alternatively, if you’re from Brisbane, you can visit them there too! In addition, they have an experienced and dedicated sales team who can come visit you and respond to your requirements

Phoodie would like to thank QCC for giving her readers this once in a lifetime opportunity!

Competition opened to Australian residents only. Competition commences 01/08/16 with winner selected at random and announced 08/08/16.

Just the sight of Fairy Bread makes me SUPER HAPPY.

It symbolises everything that was fun and warm and loving and special about my childhood.

I know many of you will feel the same.

I first saw this cake on the INCREDIBLY TALENTED Steph’s blog, Raspberri Cupcakes. And the minute I laid my eyes on it I KNEW I too had to make it!

The recipe for the actual cake is DELICIOUS and was printed on the back of the box of the special bread-shaped cakewich pan (click here to buy one!) that I used. I just used my standard buttercream recipe as the ‘butter’ topping and of course sprinkled the whole thing with lashings and lashings of 00’s and 000’s.

Kali Orexi!

INGREDIENTS

For the cake

2 cup flour (spoon flour into dry-measure cup and level off)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk

For the buttercream

125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk

Hundreds and Thousands – lots and lots!

METHOD

For the cake

Set rack at the middle level and preheat oven to 160°C.
Grease and flour the inner bottom surface of your CAKEWICH cake pan.
Combine the flour, baking powder and salt in a bowl, mixing well with a whisk.
Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
In a heavy-duty mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add vanilla and beat vigorously.
Reduce speed to low and add one-quarter of the flour, then one-third of the milk mixture, mixing until just combined, scraping down the bowl and beater after each addition. Repeat until all ingredients are just combined.
Scrape the bowl well with a large rubber spatula. Pour the batter into the CAKEWICH pan and smooth the top.
Bake for about 60 to 70 minutes, until a toothpick inserted in the center emerges clean.
Cool the cake in the pan on a cooling rack for one hour, then unmold it to finish cooking right side up.
Note: this will make you two ‘pieces’ of Fairy Bread.

For the buttercream

Beat butter in the bowl of your electric mixer until pale. Slowly add (sifted) icing sugar and milk.
Beat constantly until well combined.

Welcome to my new series of recipes ‘PHOODIE’S Greek Kitchen’ featuring Yaya Marie.

I am SO excited to bring these recipes to you as they TRULY embody everything that PHOODIE (the blog) and Phoodie (me, the person) stand for.

FAMILY. FOOD. LOVE.

SHARING. FEEDING. HELPING. LOVE.

CELEBRATION. LIFE. LOVE.

Ok. Before you freak out. That wasn’t a haiku. I just wanted to get all the words out and move on.

I hope you make, enjoy and love ALL of the recipes in this series. I plan to replace every second ‘weekly recipe’ with a ‘PHOODIE’S Greek Kitchen’ (PGK) recipe. So you’ll still be getting your one post per week from me, I’ll just be alternating the standard recipes with PGK ones!

Ok, so week 1, MELOMACARONA! Or MELOMAKARONA! C or K – take your pick! My grandmother has been making these sweet oval shaped, honey and walnut biscuits since forever. I love love love love love love them and can never ever stop at 1. Different Greeks across the globe will all have their own unique spin on this recipe and that is totally fine. And we all think our own Yaya’s make the BEST ones! I am no different. My Yaya’s tend to be smaller and crispier than the ones you might find in a store. Traditionally these are made during the ‘Christmas months’, but because in our house the demand for them is so high, to us, they are an all year round treat!

Kali Orexi!

INGREDIENTS

2 cups sunflower oil (Many, in fact most Greeks would use olive oil, but Yaya Marie finds that too heavy and fragrant for Melomacarona and I agree with her!)

1/2 cup white sugar

800g self raising flour

1 teaspoon ground cinnamon

1/4 teaspoon ground clove

Rind of 1 orange

1 cup freshly squeezed orange juice

1 tablespoon brandy

Honey for dipping (plus 1 tablespoon of water per 1 cup honey)

Roughly chopped Walnuts to garnish

METHOD

Preheat the oven to 180 deg cel.

1) In an electric mixer, beat together the sugar and the oil until the mixture becomes lighter and thicker in appearance. This could take up to 15 minutes or so, it depends on your mixture.

2) Once the mixture is whiter / thicker add the cinnamon and clove and continue to mix to combine.

3) Whilst the mixer is still on, at medium speed, very slowly pour in the brandy, then the rind and then verrrrrry slowly, the orange juice.

4) The last thing to add is the flour, add this very slowly and keep the mixer going at medium speed.

5) Yaya Marie’s mixer cannot ‘finish off’ this dough (as it is 40 years old) so once combined, she removes it from the mixer and kneads it for about 15 minutes / until it is warm, velvety and she feels no grains from the flour. If your machine can knead / mix the dough to this consistency, then finish it off in your machine. Your arms will thank you! Yaya Marie has some mean arm muscles! Pretty good for a 90 year old!

6) Take a teaspoon of mixture at a time and roll it into an oval shape. Press the front of the oval on to the tines of a fork to imprint the biscuit and then place biscuit on a baking paper lined tray.

7) Once all biscuits are rolled, cook in the oven for about 20 minutes. I turn the tray around after 10 minutes so that they cook evenly.

8) Remove from the oven when golden. Turn the oven off and allow them to cool inside with the oven door open.

These biscuits will store for several months in a banking paper lined tin. Complete the following steps only with the biscuits you are serving on a given day as once they are dipped they will start to lose their crisp-factor.

9) Heat 1 cup of honey mixed with 1 tablespoon of water in the microwave. Stir to combine.

10) Dip each biscuit into the honey, then, using two forks, flip it over. Bob it up and down a couple of times and remove. I tend to melt my honey / water in a large bowl and throw in 5 or 6 bikkies at a time to dip.

11) Top each biscuit with a sprinkling of chopped walnuts (as per my images.)

I really want to host a ‘Sesame Street’ themed birthday party.

There are SO MANY AWESOME Sesame Street recipes on the internet and I WANT MY KIDS TO HAVE A SESAME STREET PARTY…

But they’re too old for that now…

SO, rather then just ignore all of the fabulous recipes out there that I want to recreate, I shall post them on here and HOPE that lots of you will be able to use them!

I saw this bark on an incredible blog called House of Yumm and I fell STRAIGHT in love.

I’ve changed it ever so slightly (I don’t use dark chocolate as an base layer and I use oil-based powder colour to make my white chocolate blue) but apart from that – it’s the same!

Send me a snap if you make it :)

Phoodie

INGREDIENTS

• 700g white chocolate melts
• Royal blue oil-based powder (colour) – I tried several other types of colouring and they didn’t work so I called my friend, Claudia, from the AMAZING Sydney Smash Cakes (Click here) and she gave me this one! Thanks for saving me Claudia!
• 10 Oreos roughly chopped
• 10 Choc chip cookies roughly chopped

METHOD

1. Slowly and carefully melt the chocolate over a double boiler or in the microwave in 10 second bursts. Make sure to continuously stir.
2. Remove the chocolate from the heat and add desired amount of oil-based powder colour, I used about a tablespoon, but you can mix and check, mix and check. Stir it through.
3. Add half of the chopped oreos and half of the chopped choc chip cookies and mix in well.
4. Transfer chocolate to a baking paper lined tray and spread it out with a spatula.
5. Top bark with cookies and eyes as per the pics below.
6. Allow to set in fridge or on bench. Once set, chop into different sizes pieces and enjoy!