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Kate's Crazy Culinary Creations

My crazy culinary adventures and the creations that result from my cooking adventures.

Chorizo Pasta Bake

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- October 21, 2015

Chorizo Pasta Bake http://katesculinarycreations.blogspot.com/2015/10/chorizo-pasta-bake.html

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Caramello Cake

- April 05, 2016

This is a cake recipe that I have had kicking around for a little while now and finally had the chance to give it a go. I have a book that I have filled with recipes from magazines, blogs I follow and other odds and ends and when it is someone's birthday they can choose which cake they want. This cake finally got selected so I had the chance to give it a go. Preheat your oven to 160 degrees Celsius. Prepare a 19 centimeter round cake tin. Line the base with baking paper. Place 150 grams of butter and 100 grams of chocolate in a small pan over a medium heat and cook. stirring occasionally for 3-5 minutes, or until smooth. Set aside to cool for 10 minutes. Add 1/2 a cup of sugar and 2 eggs to the chocolate mixture. Mix until well combined. Add 1 1/4 cups of plain flour, 2 tablespoons self raising flour, 1 tablespoon cocoa and 1/4 cup buttermilk. Mix until well combined. Scoop into prepared tin. Smooth out the surface. Bake for 35-40 minutes or until your skewer comes out cl...

Chicken, Vegetable & Risoni Soup

- August 03, 2014

Well winter has definitely hit Melbourne and boy has it been cold. When the weather is cold there is nothing better than a hearty soup. And this soup is that. First you start by rinsing a whole chicken (around 1.3 kg is perfect) and pat dry. In a large pot put the whole chicken; 3 celery sticks, a leek, 4 garlic cloves and a handful of parsley coarsely chopped & 10 black peppercorns. Add enough water to cover the chicken. Bring the pot to the boil. Once boiling, reduce the heat, partially cover and simmer for 1 hour. Check every 20 minutes and skim off any fat that rises to the surface. After an hour remove the chicken and set aside. Continue to simmer the remaining stock for a further 15 minutes. Strain the stock through a sieve over a large bowl. Throw the solids away. When the chicken is cool, remove the skin and shred the chicken, removing the bones. Set aside for now. Place 1.5 litres of the stock in a pot over a high heat until boiling. Once boiling, reduce the heat a...

Hot Cross Buns

- March 19, 2016

I have been making these for a few years now. I love hot cross buns and a few years ago I thought I would give them a go. I went really traditional with the recipe using my first cook book, Cookery The Australian Way . It is an oldy but a goody. I love this recipe it is easy to make, while it takes a little bit of time because of proving it is really worth it. I suggest making your own hot cross buns, a least once, but once you make them you will never buy them again. So lets get started in a bowl mix together the yeast, sugar and water. Cover and allow to stand for around 10-15 minutes until it starts to bubble. In a large bowl place the flour, powdered milk, salt and spices. Mix to combine. Now add the fruit and peel. (If you don't like peel, don't put it in. Substitute it for more sultanas and currants. One of the benefits of making your own!) Make a well in the middle of the flour mixture, add the yeast, butter and egg. Mix into a soft dough. Turn the dough out onto ...