Kate's Crazy Culinary Creations

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...