Kate's Crazy Culinary Creations

I saw a photo of a similar cake online and was inspired to create my own version. There wasn't a recipe to follow this time so I had to do a little bit of research before I started. I used a few recipes that I have used previously to create this cake. There was a lot of component to this cake. I won't bore you with all the recipes but here are the components that make up this cake: Chocolate Cake, (I used the chocolate cake recipe from my Golden Gaytime Cake .) Creme de Luche mixed with freshly whipped cream for the filling and piping on the top. Chocolate Ganache for drizzle Warm Creme de Luche Chocolate Macaroons Praline with peanuts Chocolate bark- Dairy milk chocolate with cut up Snickers Fun size and full size Snickers I know that all the components of this cake can make it seem a little overwhelming. But if you make all the components the assembly is pretty easy. On the cake stand or cake board that you are planning to present, place the first cake layer. F...

I have a little confession to make. These photos are from last year pudding. It was the first time that my Grandma has trusted any one with making the Christmas pudding. I of course was given her recipe to use, along with notes. The recipe is in pounds I haven't converted it as I have digital scales that you can change units. I have made another pudding for this year and I already think that this one is better than last years.  Timing is everything with this recipe. You will need to be prepared ahead of time as you will need to soak the fruit. I soaked mine for 3 days but 24 hours would be enough if you are short on time. You will also need at least 5 hours to steam the pudding so planning is vital to ensure that you have enough time. So firstly to soak the fruit, place the raisins, sultanas and currants in a bowl with 2 tablespoons of brandy. Cover with cling wrap and place in a cool place to soak up the brandy for at least 24 hours.  In a large bowl combine the ...

I have always loved honey mustard chicken but I must admit I usually just buy the sauce premade either in a jar or sachet. I was being lazy the other night and couldn't be bothered going to the supermarket but already had some chicken. So after some research I found this recipe. I had all the ingredients in the pantry or fridge so it was the obvious choice. The other advantage was that there is no dairy in this version. So for me it is perfect. Start by putting some salt and pepper on the chicken and toss to season. In a small bowl mix together the mayonaise and cornflour to create paste. Heat the olive oil in a large heavy based fry pan over a medium to high heat. Add the chicken and cook for 2 minutes on each side or until golden. Remove onto a plate. Reduce the heat to medium and add the garlic. Saute for 20 seconds. Add the chicken stock to the pan and bring to a simmer, scraping the bottom of the pan to remove any brown pieces from the chicken. Whisk in Dijon mustard a...

Today was Cup day here in Melbourne so we had a public holiday, I took the chance to have some of my family around for lunch. I saw this recipe a couple of weeks ago and I have been waiting for the chance to give it a go. I was a little time consuming but the end result was worth it. If you were going to try and make this during the week you could do it over 2 nights quite easily. You could cook the chicken in the stock one night and refrigerate until the next day. Then bast and roast for serving. So firstly to prepare the stock. In a large stock pot place the spring onions, brown onion, chillies, 3 star anise, 2 cinnamon stick, ginger, garlic, soy sauce, cooking wine, sugar and water. Bring to the boil over a high heat. Add the chicken to the pot breast side down and allow the pot to return to the boil. Reduce the heat to medium and cook for 20 minutes. Remove the pot for the burner and cover with a lid and allow to stand for 1 hour. After the hour remove the chicken from the stoc...

This recipe is from one of my favourite cook books and is probably my favourite Baking book. The book is called Baking, From my home to yours , By Dorie Greenspan. This is also the book my favourite carrot cake recipe comes from. I am yet to find a recipe in this book that hasn't been easy to follow and worked out great. I had a little bit of free time so I thought I would give these a go. So firstly preheat your oven to 190 degree Celsius. Place your rack in the centre of the oven. Prepare a 12 hole muffin tray by lining them with paper liners. In a bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In your stand mixer, fitted with a paddle attachment, beat the butter on a medium speed until sot and creamy. Add the sugar and beat for 2 minutes, until well combined. Add the egg, then the yolk and beat for 1 minute. Scrap down the sides of the bowl and beat in the vanilla. Then reduce the speed and add half the dry ingredients. When just combi...

I was looking for a way to use up some carrots that I had in the fridge and came across this recipe. Usually I would just make some carrot cakes but I was looking for something a little different. Another plus for this recipe is that it is lactose free, which is always a plus for me. It is a super easy recipe and I had all the ingredients in my pantry. So firstly preheat your oven to 180 degree Celsius. Prepare your tin. I used a 20 centimetre high sided round tin, however the recipe said to use two 25 centimetres by 8 centimetres bar tins. It's up to you. You will just need to adjust the cooking time a little depending on your choice. In a large bowl sift together the dry ingredient. Make a well in the centre and add the remaining ingredients. Mix well to combine and distribute the carrot and pineapple throughout the mixture. Poor into your prepared tin and bake for 35-45 minutes, depending on the shape of your tin. Allow the cake to cook for 5 minutes in the ...

I have seen a few tray bakes lately in magazine and online and thought I would give this one ago. They are really easy to make and pretty quick to cook. Especially this one as the potatoes have already been partly cooked.  Preheat your oven to 190 degrees celcius.  So firstly to cook the potatoes in the microwave. Quarter them and place them in a microwave proof bowl covered with cling wrap. Cook on high for 6 minutes in the microwave. Once cooked transfer to a colander to drain and allow to cool slightly. In a large bowl add, 1 of the garlic cloves, crushed, oil, lemon juice, paprika, oregano and cumin. Season generously. Add the chorizo, capsicum, onion, potato and the remaining whole garlic cloves. Toss to combine. Transfer into a large baking dish. Roast for 15 minutes. Then stir before cooking for another 15 minutes. Stir in the corn and roast for a further 15 minutes or until the vegetables are tender. Sprinkle over the coriander leaves and add the s...

Well another birthday cake this week for one of my co-workers. When I ask what he wanted he said he wanted a chocolate cake. When I asked what type of chocolate cake he said he didn't care. I have seen this cake doing the rounds so thought it might be a good time to give it a try. Start by preheating your oven to 180 degree celcius and prepare 2 20 centimeter cake tins. Lining the bottom with baking paper. Place the sugar in a large mixing bowl or your stand mixer, followed by the salt, baking powder, baking soda and corn flour. Whisk together briefly. Then add the flour, cocoa and instant coffee powder on top of the mixture. Slowly pour the boiling water over the top. Once all added stir vigorously and stream in the oil. Add the eggs and vanilla extract and finally the buttermilk. Scrape down the sides of the bowl and ensure that the mixture is well combined. Pour into your prepared cake tins and bake for 18-22 minutes. Allow the cakes to cool completely before icing. Fo...

Today being Father's day I asked my Dad what he wanted for dinner tonight. His choice was ribs. I have made ribs a couple of times before but I was short on time today to cook them. I thought that surely there is away that I can set them to cook in my slow cooker while I did the other things I had to do today. Sure enough after some research I found this recipe. I must say it was heaps easier than the other methods that I have tried in the past and the result was amazing. So firstly season your ribs the salt and fresh cracked pepper. Into the bottom of the slow cooker pour the water. Layer the seasoned ribs into the slow cooker. Slice the onion and roughly chop the garlic clove and place on top of the ribs. Turn the slow cooker on to low and cook for 8 hours. (If you don't have time you can cook it for 4 hours on high, but low for 8 is preferable.) When close to the end of the 8 hours preheat your oven to 180 degrees Celsius. After the 8 hours remove the rib...

When I was out last weekend I had some amazing slow cooked lamb. So of course it got me inspired too cook some myself. I looked in my trusty book, 'The Slow Cook Book', to find something to make. I found this recipe and it looked good. I prepared all the components the night before as I left mine to cook while I was at work. I cut everything up and put them into zip lock bags ready to be layered into the slow cooker before I left for the day. The lamb needs to marinade for at least 2 hours, because I prepared mine the night before I marinaded it for 12 hours. So firstly prepare the marinade, combine the orange zest, garlic, wine, bay leaves, herbs and peppercorns in a bowl. Add the lamb and mix well. Pour the oil on top and add seasoning. Cover and refrigerate, turning occasionally, and leave to marinate for 2 hours at least or up to 12 hours. Put the bacon in a large heavy based saucepan of water and bring to the boil, and blanch for 5 minutes. Drain and rinse with cold wa...

I was looking for a quick meal to make for dinner and came across this one. It is also ideal because I was able to make enough to have for work lunches for the next couple of days. It was a pretty easy thing to make but was surprisingly packed with flavour. I must say I am always a bit skeptical of pasta dishes that don't have a sauce but the roasted ingredients pack plenty of flavour. So firstly preheat your oven to 240 degrees Celsius. Also place a large pot of water on to boil to cook your pasta in. Place the prepared sweet potato, chorizo, bacon, garlic, tomotoes and reserved oil on to a baking tray lined with baking paper. Season with salt and pepper and toss to coat the ingredients with the oil, salt and pepper. Place in the oven and cook for 15 minutes until the sweet potato is tender. In the mean time cook the pasta. When draining the pasta reserve 1/2 a cup of the water. Return the pasta and the water to the pot and add the silver beet and sweet potato mixture and mi...

Well winter has well and truly set in in Melbourne and on a cold day a bowl of soup is the best way to warm up. The only way that is could get better is with the addition of some crispy bacon. I came across this recipe in a magazine and thought I would give it a go. I like both cauliflower and parsnip so why not combine them in a soup. The soup doesn't take to long but there is a little bit of preparation to get the vegetables ready. Cut 1 cup of the cauliflower florets into thin slices. Cut the remainder of the cauliflower into florets and set aside for later. Heat half of the oil in a large sauce pan over a medium heat. Add the slices to the pan and cook, tossing in the oil for 2-3 minutes or until golden. Remove for the pan and transfer to a plate lined with paper towel. Finely chop the leak and crush the garlic cloves. Peel and chop the parsnips. Heat the remaining oil in a large pot over a medium heat. Add the leak, garlic and the thyme. Cook, stirring occasionally for 3-4...

This is another birthday that I made recently. I have never made a black forest cake before as I am not a huge fan of cherries but it was what was requested so of course I went through my recipe books and found this recipe. As usual start with preheating your oven to 150 degrees Celsius. Prepare a deep 23 centimeter round cake pan, lining the base and sides with baking paper. In a medium size saucepan melt the butter. In a separate bowl combine the coffee and water and stir to combine. Add to the melted butter over a low heat. Then add the chocolate and sugar. Stir over the heat, without boiling, until smooth. Transfer to to a large bowl or the bowl of your stand mixer and allow to cool to warm. Sift the dry ingredients together in a large separate bowl. Beat the mixture and gradually beat in the dry ingredients, in at least 3 batches. Beat in the eggs, one at a time. Then add the extract. Pour the mixture into the tin. Bake the cake in the oven for about 1 3/4 hours. Stand in ...

This recipe was a little bit of a fluke but will definitely be repeated. On the weekend I bought some apples to make an apple pie but never got around to it, so I though why not make cupcakes. My work colleague's are always happy to try my experiments. This one got the thumbs up from them all. The best part is they are super easy and fairly quick too. Okay so I have to admit that I cheated with these ones. I like to pretend it was smart thinking! I didn't make the cakes from scratch I used a packet Vanilla cake mix. I did however make the stewed apples. I diced up 3 Granny Smith Apples into half centimeter cubes and placed them in a medium sized saucepan with the sugar, butter and mixed spice. Over a low to medium heat cook the apples for 5-8 minutes until translucent. Pour the apples on a tray and put in the freezer while you prepare the cake mixture. Preheat your oven as per the cake mixture's instructions. Prepare a 12 hole muffin tin, line with liners. Foll...

I recently had some people over for an afternoon tea. While I didn't have trouble coming up with sweet options I found it difficult to coming up with some savory ideas. I came across this recipe and decided they would be a good alternative. I made my own tartlet cases. I made them with short crust pastry and used a mini muffin tin to create the desired size. I suggest that you make these ahead of time them pipe in the chicken just before serving. It will avoid the moisture from the chicken mixture being absorbed by the pastry. So we start with cooking the chicken. In a saucepan place the chicken and cover with water. Place over a medium heat and bring to the boil. Reduce heat, cover and simmer gently for 20 minute or until cooked through. Drain and leave to cool. Chop up the chicken and mince with a mincer or food processor. Shell the eggs and scoop out the yolks and add to the minced chicken. Stir in the mayonnaise and cream. Season with salt to taste. Put the chicken mince ...

I made these for afternoon tea last week for Mother's Day. They were surprisingly easy and well received. If you wanted you could change up the 'topping' flavours to suit what you like. These flavours are typically well received by most people. So start by preheating your oven to 180 degrees Celcius. Line a medium sized tray with baking paper, extend the baking paper 5 centimeters over the sides. Place the flour and sugar in a medium size bowl. Rub the butter into the flour mixture using your fingers. Stir in the milk and mix to form a soft, sticky dough. Knead the dough lightly on a floured surface until smooth. Roll the dough out into a rectangle 30 centimeters by 40 centimeters. Using the back of a spoon to spread the tomato paste over the dough. Sprinkle the herbs over the tomato paste. Top with the salami, capsicum and cheese. Starting on the long side roll the dough up tightly. Trim the ends of the roll and cut into 12 even pieces. Place the pieces cut side up...

I had looked at this recipe a few times in the past and decided that it was going to take to long so decided to make something different. However I finally accepted the challenge and made them. They freeze really well once rolled and can be cut up and cooked easily. As I mentioned earlier they are fairly time consuming and will probably take you most of the day to make. (If you decide to make your own brioche.) But they are worth it. The smell as they baked was incredible and the taste was awesome. I will post the Brioche recipe separately but you will need 1 kilogram of Brioche dough. Divide in half and keep 1 half covered in the fridge while you roll the other half. On a lightly floured bench roll the dough out into a rectangle that is 30 centimeters by 33 centimeters and about 1.5 centimeters thick. Work as quickly as you can to avoid the dough getting to warm. Dot the surface of the dough with half of the butter. Fold the dough into thirds. Turn the dough so that the close...

I was looking for another way to cook cauliflower and I came across this recipe on the internet. I really like cauliflower but typically I just have it steamed with a cheese sauce. This recipe looked great it was an alternative to the norm. Preheat the oven to 100 degrees Celsius. Take the cauliflower head and cut off the florets. Then slice the florets into pieces approximately 1 centimeter thick. Place the cauliflower into a zip lock bag and add the lemon juice and olive oil. Shake to coat. Place the cauliflower on a baking tray and spread the pieces out evenly. Sprinkle with the salt, pepper and a pinch of garlic salt. Bake in the oven for 1 hour until crispy and golden. We had ours as a side with fish. But it would make a great side for many meals. It is a really simple dish but the flavour is surprising. I will be having this one again and it makes me want to try some of the recipes I found whiling looking for this one. Until next time, Happy cooking, Kate. ...

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...

Well the weather is starting to get cooler and I decided it was time to dig out my slow cooker for the first time this year. I must say I was looking forward to giving this recipe a go. I was a little unsure if I would be able to get the canned soup here in Australia, but luckily Campbell make it so it is available here. As with most slow cooker recipes it is really easy and quick to throw together. Prepare your broccoli, carrots and onions. Place into the slow cooker with the stock, canned soup, salts and peppers. Stir together the ingredients. Turn the slow cooker onto high and cook for 4 hours. After the 4 hours use a blender to puree the soup. It may take a few batches, be careful because it will be really hot! Return the pureed soup to the slow cooked and add the cheese. Stir to combine and turn onto low and a cook for a further 15 minutes until the cheese is melted. It is important to check the seasoning before you serve it up. I did add a little salt to mine.  ...

Well as it was Good Friday on Friday I had to make seafood. When we were kids Good Friday usually meant Salmon Patties but I like to think that we have evolved a little bit since then. This year my brother requested calamari. I have had this recipe for a while and have been waiting for the chance to give it a go. My brother is the chilli lover in our family so it seemed ideal for him. I had to adjust the recipe a bit as there wasn't a lot of forward planning on my behalf and I didn't have any fresh chllies, however it still worked out well. So firstly to prepare the calamari.With a small knife open up the calamari by running a knife down one side of the hood to create a flat piece of calamari. Pat the surface dry with paper towel. Using a sharp knife score diagonally across the surface of the calamari to create diamond shapes. Finally cut the calamari into 10 centimeter pieces. Place into a bowl and add the sugar and salt. Toss to coat and set aside for 10 minutes to devel...

This was the recipe that introduced me to Chorizo and in some ways was the beginning of me trying flavours and recipes that I would have been to scared to try previously. I have been making this for quite a while now and though I have made some adjustments over the years it is still one of my favourite mid week meals. It also has the advantage of being a baked risotto so you don't need to stand there and constantly watch the pot. You can put it in the oven and wait for the magic to happen.  So here goes. This recipe is incredibly easy and the prep time take longer than the actual cooking time. Preheat your oven to 180 degrees Celsius. Firstly dice the chorizo into cubes just under a centimeter and then finely dice the onion. In a large cast iron pot (with a lid for later) pour the oil. Heat over a medium to low heat for a minutes until the base of the pot is heated through. Add the chorizo and onion to the pan and cook until the chorizo starts to brown. Don't over cook the...

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 ...

I came across this recipe when I was searching the internet for savory baking recipes. It combined flavors that I love and is a great share bread. I suggest that you serve it with a dip or pesto because it can be a little dry by itself. As with most breads you will need a few hours to allow for proving. This recipe allows you to make 2 loaves. In the bowl of your stand mixer add the warm water, yeast and sugar. mix lightly and allow to stand for around 15 minutes. Allowing it to bubble. Add the eggs, oil and honey, and whisk together. Attach your dough hook to your mixer and gradually add the sifted flour and salt, 1/2 a cup at a time. Turn the mixer on low and mix until all incorporated. The dough should pull away from the bowl and create to 1 large ball.  Turn the dough out on to a floured bench and knead for a further 5 minutes. In a large bowl pour a little oil and place the dough in the bowl. Cover with a towel and place in a warm spot to double in size. Mine took...

This salad has become one of my favourite dishes and is always a crowd pleaser. It is great accompaniment for a barbecue or picnic. It can be made a day in advance and taste better if it has been chilled completely in the fridge for a couple of hours before serving. It is also really quick and easy to make. Put on a large pot of water to boil, with a little salt. Once boiling add the pasta to the pot. Cook as per the directions on the packet. Mine took 15 minutes. Once cooked remove from the water and to drain completely. Allow to cool whilst you prepare the other ingredients. Pat dry the olives and slice to desired size. There is no right and wrong size when it comes to cutting them up. Now pat dry the feta to remove any moisture from the surface. Cut the feta into pieces similar to the olive. Finally pat the excess oil off the sun dried tomatoes and slice up. Once the pasta has cooled, add the pesto, olive, feta and sun dried tomatoes. Stir to coat the pasta with the pes...

Around Christmas time I saw a few posts for different varieties of baked good mixes in a jar. I found this one to give to a friend for their birthday. It is the ideal gift for any chocolate lover and a good alternative to a box of chocolates. All the ingredients are thing that you will probably have in your pantry. Another plus is it is really quick to make and you don't have to do the baking! You will need a 1 litre jar. In the order that the ingredients are listed below layer the ingredients in the jar. (You won't be adding the eggs and butter at this stage. This will be up to the recipient to add when they make their brownie.) Weigh or measure the ingredient in a separate bowl before carefully spooning the ingredients into the jar. Press down ingredients between layers. I just used the back of my spoon to even the layers out. Once the jar is full place on the lid. You will need to place a tag on the jar with instructions for mixing and baking the brownie. On the tag...

My Grandma gave me a cookie maker that she has had since my Mum was little. It came with it's own instruction/cook book, and amazingly is it is in English which was a bonus. I wasn't sure how they would turnout but they came out really good. Now that I know what the consistency of the dough needs to be I will be able to make all sorts of biscuits. The machine comes with 26 attachments and endless options. I can't wait to see what else I can make with it. So for my first try I made Chocolate Shortbread. Preheat your oven to 200 degrees Celsius. Prepare a baking tray, line with a baking mat or baking paper.They were surprisingly easy to make. Beat the butter until fluffy and pale. In another bowl mix together the sugar, cocoa and vanilla essence. Add the egg to the sugar mixture. Add to the butter until it comes together. It was then that I put it in the machine and piped out the biscuits. If you aren't as lucky as me to have a cool cookie maker you can form the dough...