Mini Chocolate mountains and Violet Crumble icecream!

 

Hi everyone,

I bet you all have been waiting to see what I had for desserts from my previous posts : P

Well here is........our Mini Chocolate mountains!!!!!!!! Tada!!!!

Hehe I am very please by the way these little mountains turned out, special thanks to my assistant that night, 'little Hanna', I hope she doesn't mind me giving her a special mention in my posts but she was a great help!!!

These are absolutely delicious and adorable to look at : ) 

Here is the simple recipe!

Mini Chocolate Mountains

Ingredients:

1 packet of White Wings Moist Chocolate cake, 370g

2 eggs

250ml milk

60ml of oil oil

200g of white chocolate

Mini M & M's 

Cupcake holders

2-6 waffle cones (depending on how many mountains you wanna make)

baking paper

old used tins (can tomatoes tins and remove the paper)

Method:

1. Make the moist chocolate cake mix according too instructions on box (using eggs, milk and oil)
2. Distribute half the cake mix into the cupcake holders. Line the waffle cones with baking paper and place cone in the use tins. Pour remain cake mix into the waffle cones and fill halfway.
3. Bake in the oven at 180 degrees Celsius for approximately 20-25 minutes until a skewer comes clean from the cake.
4. Remove from oven and cool on cooling rake.
5. Meanwhile, melt the white chocolate in the microwave for a minute or double boiler.
6. Once cakes have cool down, add some white chocolates to the cupcakes and gently place the conecake on top, hold into place until chocolate has set slightly.
7. Repeat the same for the remaining cupcakes and conecakes, you may also have just little cupcakes by itself without any cones (see my pictures below).
8. Gently spoon some melted chocolate to the tip of the cone and let the chocolate run down the sides naturally to create the illusion of snow! 
9. Decorate the cupcakes and mini mountains with mini M & M's.
10. Enjoy!!

We also had the luxury to have a second dessert:
mmmmmm.........I call this masterpiece the violet crumble icecream with lychees and waffle.....lol.....yes im not very creative hehe

This one is a simple mix of 1 small tub of creamy vanilla icecream, caramel sauce and a few chopped up violet crumble. Leave icecream at room temperature for 5 minutes in a mixing bowl, add the violet crumbles and mix well, divide into four portions, add the first portion back into the tub and top with a few tablespoons of caramel sauce, repeat the same for the next 3 portions. Put tub of icecream back into the freezer to chill overnight. Serve with some waffle cone pieces and your favourite fruits (in my case...they were lychees).

I hope you enjoy this posts as much as I did (and eating them too...mmmmmmmm)!!!

In the mean time, enjoy life and yummy desserts : )

Happy eating!

Fat Pom Pom

Jamie Oliver's Sausage Ragu Pasta - My version

 

Hi everyone, 

I have been really into watching Jamie's 30 minute meals these days. I am a really big fan of Jamie Oliver's cooking as they are really simple to make yet full of flavours!!!

This is my variation of the pork sausage ragu which he makes for his wife when she was pregnant (Jool's pregnant pasta dish).

Ingredients:

4 spring onions, finely chopped

1 onion, finely chopped

1 carrot, grated

1 stick celery, grated

1-2 fresh red chillies, finely chopped

1 x 6 pack good quality sausages (approx. 500g) (I used Coles Angus Beef sausages with garlic and removed the sausage meat from the skin, in Jamie's original recipe, he used pork sausages and added 1 heaped teaspoon of fennel seeds)

1 teaspoon dried oregano

500g Penne

4 cloves of garlic, crushed

4 tablespoons balsamic vinegar

1 x 400g tin of chopped tomatoes

2 tbsp of olive oil

Grated Parmesan and chilli flakes to serve

a few sprigs basil

Method:

1. In a large frying pan on high heat, add olive oil, onion, spring onion, carrots, celery and chilli, sausages and oregano. Cook for about 10 minutes until meat is brown. Remember to keep breaking down the sausage meat as you are cooking.
2. Meanwhile, cook the Penne pasta in boiling water with a bit of salt until cooked to your liking.
3. Add crush garlics and balsamic vinegar to the sausages and cooked until balsamic vinegar reduces and thickens.
4. Add can tomatoes to sausages and season with salt and pepper if need. Simmer for another 10 minutes until pasta is cooked. Add cooked pasta to sauce and about 1/2 cup of the starchy water from cooking the pasta to help the sauce and pasta stick together better.
5. Garnish with basil, grated parmesan cheese and chilli flakes if desire.

We made 3 times the quantity for a family gathering and it was absolutely delicious : ) !!!

Il be posting up the desserts we made that night in my next post so remember to keep following me k!!

Happy eating!!

Fat Pom Pom

Passionflower!

 Hi Everyone!!!

Last weekend me and my friends went to a new desert place in Melbourne called Passionflower!

The desserts here are like a dream come true for me!!! I have always been a big fan of asian desserts. At Passionflower, they have icecreams of all different flavours you can ever think of.....yes even my worse enemy....the durian hehe not to mention heaps of different variety of mix icecream flavour combo and mini desserts, crepes, chocolate, waffles, jellies, pancakes and all the strange combination of asian desserts you can think of hehe and heaps of warm and cold drinks to choose from!!!

As you can see from below, we had one of the special combos prepared in the menu, this consist of pancakes with jam and whip cream, 3 scoop icecream in waffle bowl (taro, red bean and coconut flavoured icecream), mini tiramisu, mini green tea moose, chocolate flavoured crepes filled with bananas and topped with melted chocolate and icing sugar!!! Oh i almost forget to mention they also had these strange chewy glutinous balls covered in black sesame!! What a combination! This was absolutely delicious mmmmm.......i couldn't say a bad thing about this one!

 

 
This killer one below consist of 4 scoop of icecream (jackfruit, durian, coconut and pandan flavoured icecream) topped with coconut jelly and those glutinous balls and more coconut milk!!! Looks absolutely delicious but I dared not to try this one for the durian hehe

So if your ever in the Melbourne CBD and are looking for an awesome dessert place, give this one a try!! The wide selection of icecream and desserts will keep you coming back for more : )

Autumn is here so have as much icecream as you can before it gets too cold hehe

Happy eating!
Fat Pom Pom

Super healthy soup!

Hi friends,

Its been a while since I have posted so my apologies if you have been waiting for a new recipe :D

Its starting to get cold here in Melbourne (we have been having the strangest summer weather here!) brrrr.....

So what better thing to do then to nourish your cold bodies with this delicious and filling soup to boost your immune system and warm you from head to toe : ) I made this over the weekend for dinner and it was very delicious and satisfying!!

My recipe for Super healthy Soup!

Ingredients:
2 carrots, diced
2 celery stalks, diced
1 onion, diced
3 cloves garlic, finely chopped
2 cans of whole peel tomatoes
1 can of  cannellini beans, drained and wash
1 cup of frozen corn and peas mix
1 tbsp of mix herbs
1/2 tsp of paprika
1/2 tsp of chilli flakes or more (depending on how hot you want the soup)
Salt and pepper for seasoning
3 chicken stock cubes (or use 3 cups of fresh chicken stock and omit the 3 cups of water below)
3 cups of hot water
Crusty bread and grated parmesan cheese to serve (optional)

Method:

1. In a large pot, add 1 tbsp of olive oil and saute the onion and garlic for a few minutes on medium heat until onion is translucent.
2. Add the carrots and saute for about 5 minutes, season with salt, pepper and mix herbs.
3. Add can tomatoes, celery, and paprika and stir gently until soup starts to simmer.
4. In a small bowl, dilute the chicken stock with a small amount of hot water and add to the pot, add remaining cups of water to the pot aswel.
5. Simmer for about 15 minutes on low to medium heat. Finally add the beans, corn and peas and chilli flakes. Simmer for another 5 minutes and season with extra pepper to taste.
6. Serve with crusty bread and a tiny sprinkle of grated parmesan cheese.
7. Enjoy!!!

I hope you enjoy this recipe and feel lovely and warm after you eat it :)

Have a wonderful week and I will post again in the next few days! In the meantime, smile, keep warm and happy eating!

Fat Pom Pom

My Valentines!

Today is Valentines Day! My wonderful boyfriend sent me his love in a beautiful long stemmed rose in a box filled with love heart chocolates : D and then took me me dinner at one of our favourite restaurants in Melbourne, Hairy Canary! Funny name but awesome food!

We had eggplant chips served with herb aioli, mushroom croquettes, a dish with clams in it and served with raisin bread (sorry cant remember what it was called hehe but the presentation of this one is amazing, the bread looks like a rock with the clams resting next to it, while the parsley looks like natural seaweed hehe) and a confit duck pizza with oyster mushrooms and tomato chutney!!!! Food was absolutely delicious and we had a beautiful night!!

If you have not tried Hairy Canary before, do give it a go and you will surely want to come back again :)
Maybe take your Valentines there next year?

Until next time, Happy Valentines Day!!

Love, Fat Pom Pom

Bruschetta

Bruschetta's are simple yet very delicious. It has the right balances of Italian flavours and is so quick and easy to prepare for a lazy Sunday lunch! I made this over the weekend for lunch and it was as good as I remember it to be : )

Here is my recipe:

Bruschetta
Ingredients:
1 small stick of sour dough bread, cut on an angle into 12 (1cm) slices
2 tomatoes, diced
1 small red onion, diced
Handful of basil, chopped
1 garlic clove, peeled
1 tbsp of olive oil
1 tbsp of balsamic vinegar
grated parmesan cheese
extra olive oil or butter

Method:

1. Rub both sides of the slices of bread with olive oil or butter and grill in the oven or on a hot frying pan until golden on both sides.
2. Immediately rub the garlic cloves onto the bread while it is still hot.
3. For the topping, mix the tomatoes, onions and basil in a small bowl and season with salt and pepper.
4. Spoon the tomato mix onto of each slice of bread evenly. Mix the tbsp of olive oil and balsamic vinegar with a small spoon, and then spoon this dressing over each bread.
5. Sprinkle with grated parmesan cheese and enjoy.

I hope you guys enjoy this recipe aswel and the Aeroplane Jelly recipe from my previous guest posts :D Food brings people closer together so if you do have the time to try out some of my recipes, why not invite your family and friends over to share the delicious food together!! It will make things taste twice as good!

Happy Eating!!!
Fat Pom Pom

Aeroplane Jelly Rainbow (not really)

Hi everyone,

We are 'duriantram' and 'Tai'. Fat Pom Pom's younger siblings of which were mentioned in her Simple Crepes post!! Yes, it is true what she says, we love our crepes with nutella mmmmm......: )

What we love more is aeroplane jelly and lots of it!!! And they are very very easy to make!

Fat Pom Pom says her favourite flavour is orange and tries to force us to like the same flavour....hahaha....typical of our older sister! We like raspberry :D

We hope you enjoy of picture below of the aeroplane jellies!!

Flavours used (picture from top left going clockwise): Blueberry, Orange, Blue Heaven and Raspberry.

Aeroplane Jelly

Ingredients:

85g box of Aeroplane Jelly

250ml boiling hot water

200ml cold water

Method:

1. Empty contents of the box into a medium sized bowl.
2. Add all of the boiling water into the bowl and stir with spoon until dissolved.
3. Add all of the cold water to the bowl and stir a few times.
4. Either leave the jelly as it is in the bowl or divide evenly into 4 plastic cups.
5. Put into the refrigerator for at least 5 hours (preferably for longer) until set.
6. When done, take out the jelly and serve.

Serving suggestions: Top with some fresh fruit or ice cream as a treat.

One box makes approximately 500ml of Jelly.

Oh and finally.....Happy Eating!!!

Love,
duriantram and Tai