What's Cooking Good Looking.....

I have been cooking so much lately

It's been hard to keep up

With updating this blog....

So here's a few piccies of what's been 

Happening...

Pink Rainbow Layer Cake

Cured Salmon

Lentil & Carrot Fritters

Crispy Sweet Potato Chips with a Bean Medley Salad

Little Harry & Homemade Chocolate Icecream & Cones

Ultimate Vegi Burger

The Hambuger Cake

Alice in Wonderland on a Plate

 Wasabi

Nori Chicken on Jelly & Tempura Lotus Root

Homemade Puff Pastry Tomato Tart

Healthy Kale Wraps

Homemade Tagetelli with Zucchini, Sun Dried Tomatoes & Parmasen  

Grace & Shanes Engagement Cake

3 layers- 3 Flavours with Profiteroles & Toffee

Steak Tartare- French & Vietnamese

Scallop Cerviche

Beef Cappaccio

Julia's Birthday Cake with a hidden Surprise

 Pumpkin, Spinach & Ricotta Rotolo

A long line of photos....

But Heaps of fun to put together & share..

xx

Luke Nguyen's Nem Lui Hue

No it's not a spelling mistake, 

Although that's easily forgiven with my track record in spelling.

I was watching Luke Nguyen's show Luke Nguyen's Veitnam 

And saw these little beauties being roasted on a BBQ-

They looked divine so I had to have a go!

It's pretty much pork & beef mince on lemon grass & cooked!

A definite must try!

Here's the recipe

I served them with a lemon, chili & coriander root dressing,

Enjoy! x

Birthday Cakes

"Would You Like Fries With That?"

Bun: Moist Butter Cake with Butter Cream Icing

and 'Rice Bubble' sesame seeds

Lettuce: Green Fondant

Meat Pattie: Rich Chocolate Mud with Chocolate Ganache & Crushed Biscuit Crumb

Cheese: Lemon & Coconut Jelly

Tomartoes: Coloured White Chocolate

Onion Rings: Piped White Chocolate

Chips: Apple Juice cooked Polenta

"Don't Judge a Book by it's Cover!"

 Looks simple from the outside but take a slice & see whats in store...

Rich Chocolate Mud covered with Chocolate Ganache & crushed Macarons

Inside: Strawberries & Cream Panna Cotta Layers

Yumm!

How do you like 'em buns?

I have been very fortunate this past week

to have attended the Sydney International Food Festival

as well as MasterChef Live.

So many amazing Chefs, foods & demonstrations.

And as you can prob imagine I have been one very excited girl!

So I have popped in a few pictures just to give to a taste of 

what I have been up to....

Baking Artisan Bread with Brasserie Bread...

I added my own twist of flavours:

Strawberry, Maple Syrup & Cinnamon.

Cake decorating with Vincent Gadan from
The Art of Patisse.
My darling sister and I made a wonderful team
decorating this cake 'French' style cake adorned with an
abstract red toffee Eiffel Tower...
Although we didn't win we where pretty impressed with ourselves.

And finally, I had the pleasure of having a quick chat to

the King of macarons

Adriano Zumbo.

He was very charming & patient with my questions about all things sweet,

And signed a book for my little sis...

Needless to say she was chuffed!

One could say I have been inspired,
That would be an understatement!

So there will be plenty of cooking adventures & posts on this blog very soon

So stay tuned.

xx

Mid Week Lunch

I have heaps to do....

Uni assignment due Friday

Study for upcoming exams

Go to work

Be the mum of the house with Mother Jewel is away

(aka clean cook wash!)

Usually you would start at the top of the list

And work your way through what is needing to be done...

So naturally what do I do?

Fluff around in the kitchen & 

Make a delicious & nutritious lunch!

Sweet potato crisps with Moroccan seasoned ricotta

Cherry tomarto & Bean sprout medaly salad

These crisps are so yummy

And actually not that bad for you either....

Sweet Potato Crisps

 Sweet Potato, peeled

Salt

Oil Spray

Once the sweet potatoes are peeled, discard the skin & continue to 'peel' the remaining flesh- so you should get thin strips of sweet potato. Spray a baking tray with some oil, spread the strips on the tray & sprinkle with some salt. Pop in a moderate (180 degree) oven for about 20 mins or until crisp.

Serve straight from the oven with an extra sprinkle of salt....Yum!

Idea: If you feel like being a bit tricky, sprinkle on some dried herbs or spices before you pop the strips into the oven.

My Beautiful Terrine

I've always wanted to have a go at making a terrine..

And my opportunity to have a go came along with 

the new food magazine SBS has put out- Feast!

A delightful Chicken & Cashew Terrine.

(the recipe from the mag was pistachio but I

forgot to get some-woops)

I totally recommend this recipe

And the magazine mind you

Both are just fabulous!

Pink Rainbow Cake

I spotted this darling little cake

when idling through cooking blogs on the web.

It was just so adorable I had to have a go...

It just so coincided my dear friend was celebrating her birthday

So a great excuse to bake it!

There was a bit of excitement in the room

(after the candles had been blown out)

To see 'if' the pink layers had actually worked!

I must say there was a big sigh of relief on my behalf to 

see the pretty tones of pink in the cake

And with the delicious taste...

Happy Days :)

Happy Birthday Lisa!

Recipe:
 Pink Rainbow Cake