This Hungarian classic is Hubby’s favourite go-to quickie meal!
Creamy ricotta cheese delicately embraces freshly cooked pasta with a twist of fried bacon & copious amounts of rich sour cream.
Bring a pot of water to the boil, add salt & cook your pasta off before draining.
Meanwhile, dice 8 rashers of bacon & fry off all that porky goodness – you don’t necessarily need a splash of oil on this one if you’ve got a non stick pan as there’s a good amount of fat in the bacon.
Next, stir your drained pasta through the bacon in the frypan, then crumble through 300g of fresh ricotta cheese over a low heat. Give that lot a jolly good stir to mix thoroughly.
Finally, bung in a 350g tub of sour cream, stir until the sour cream is warmed through & It’s Chompin Time!
How easy is that one?!?!?!
Just 2 common kitchen ingredients
are all that’s needed to whip up this fabuliciouz treat!
This is a real Kids in the Kitchen classic that Mini-Me absolutely loves to make for a tasty post ballet cool down.
Simply pour some milk in a jug & scoop in some Nutella spread (I’ve used 450ml of milk to 2 groaningly huge tablespoons of Nutella).
Next, grab good old Mr Buzzy (aka stick blender) to whizz it all up before filling some ice-block moulds with the mixture & popping the stick/lids on.
Whack that lot into the freezer overnight to set & enjoy the next day.
This is so utterly easy,
you’ll be shaking your head in disbelief that you haven’t done it earlier!
To get these super crunchy, super tasty nuggets of fishy goodness on your table is unbelievably simple!
Grab your favourite chips (crisps), we absolutely can never go past Smith’s Original, pop some in a plastic freezer bag & crush them up before setting aside.
Slice a couple of fish fillets (I’ve used Basa but my all time fav fish is Barramundi) into nice pieces.
Set up your production line of a bowl of whisked egg & another bowl of flour with the bag of crushed chips at the end.
Dip the fish in the egg, dust in the flour & whack in the bag.
When all the fish pieces are in the bag, twist it closed & shake it all up baby! This will coat all the fish nicely.
Heat some oil in a frypan to shallow fry off the fish before draining on a cooling wire set over a baking tray.
Bung that lot on a serving board or plate along with some tartare sauce or thousand island dressing then stand back & bask in the glory chef!
They’re sure to send you salivating at a fancy pants cafe,
but did you know that making ooh la la crepes at home is as easy as
- 1 cup of plain flour
- 2 cups of milk
- 3 eggs
Who woulda thunk it?!?!?!
To whip up this fabuliciouz delicacy in your very own home kitchen simply grab a mixing jug & pour in 2 cups of milk before cracking 3 eggs into it & give that lot a jolly good whisk!
Next, bung 1 cup of plain flour into a mixing bowl, add the milk/eggs mix & whisk it altogether until it’s gloriously combined.
Spray a non-stick pan (cause you never can trust those things!) with some spray cooking oil – oh yeah, you’re on a medium heat here guys – then just ladle some batter into the middle of the pan & swirl it about to coat the entire bottom.
Cook it for a couple of minutes to get it lusciously golden before flipping for a minute on the other side.
Whack it on a plate & keep going to use up all the batter!
Once you’ve got your crepes, you can then really get creative with your toppings, rolling, folding etc to make something truly spectacular to serve up to your loved ones at home.
This is a recipe from my Mother in Law, which I’ve adapted.
Traditionally, in Hungary, they use cabbage rather than potatoes.
Start by steaming some peeled whole potatoes until they’d pass for par-boiled then slice them up into thin discs.
Heat a wee splash of oil in a frypan & brown off 500g of mince (I use chicken mince but whatever type floats your boat is fine) along with a teaspoon of minced garlic. Remember to season generously with salt & white pepper.
Pop 1/2 cup of rice into a pot of boiling water & once cooked, drain & bung in with the mince, combining well.
Grab a nice baking dish & let’s layer up – tatties on bottom, then mince/rice mix, more tatties, more mince/rice mix etc making sure you end with tatties on top.
Next, make the sauce by simply combining 1/2 cup each of thickened cream & sour cream seasoned with salt, white pepper & paprika. Pour over the layers then simply drizzle extra thickened cream around the edges of the dish to ensure it remains nice & moist.
Whack that into a 200c oven for 40 minutes.
Voluptuous Dark Chocolate enrobes seductively moist Coconut
that’s sure to send your taste buds into a Mouthgasm!
Grab yourself a mixing bowl & bung in 2 & 1/4 cups of desiccated coconut, 1/2 cup of melted coconut oil, 1/3 cup of coconut milk, 1/4 cup of maple syrup (the real stuff guys!) & 1 tablespoon of vanilla paste then give that lot a jolly good stir until it’s nice & sticky so you can form balls with it – if it’s too wet add a wee bit more desiccated coconut or if it’s too dry add a splash more coconut milk.
Form the mix into ball shapes (this requires some gentle squeeze & pushing action rather than traditional rolling) & pop those onto a baking paper lined tray & whack in the freezer for at least an hour – you can leave them in there overnight if you want to get prepared for a party or something of the sort.
When ready, break up some good quality dark chocolate into a bowl & place over a pot of simmering water, be very careful for the water NOT to touch the bottom of the bowl or your chocolate will seize, & allow that to melt before dipping the coconut balls into the chocolate to cover them completely. Let them set on another baking paper lined tray.
You could get fancy with decorating them with some shredded coconut or use a fork to impress lines in the still wet chocolate.
When all the balls are dipped, simply set them in the fridge before devouring greedily!
This is my spin on reinventing a classic to make it finger food friendly.
Most people love tacos, the spiced meat, luscious sour cream, a tang of cheese & a splash of sauce usually are a crowd favourite. But it’s just a wee bit messy sometimes trying to juggle a drink whilst scoffing down even the daintiest of ‘cocktail’ tacos as you try to remain the epitome of elegance. So, I have played in my kitchen to come up with this Taco Bite to give you all the fabuliciouz flavours of a Taco in the easy to handle form of a ball. You may applaud me now & call the Nobel Prize people.
Brown off 500g of chicken mince before seasoning with a 30g packet of Taco Seasoning Mix which you’ve blended in 3/4 cup of water. Give that lot a jolly good stir then allow to simmer gently whilst you crack on.
Next, bring a pot of water to the boil, add salt & cook off 1 & 1/2 cups of rice. When done, drain & bung in with the chicken mince, stirring well.
Throw in 2 handfuls of grated cheddar cheese along with a whole tub (300g) of sour cream. Mix that lot well then allow to cool & refrigerate overnight.
The following day, crush up a bag of plain salted corn chips to crumb consistency then place in a dish.
Retrieve the meaty taco mixture & roll chunks of it into whatever sized balls float your boat, then coat them in the corn chip crumb before placing them onto a tray. When all done, put the tray of taco balls into the fridge to set for about an hour.
When your guests arrive, heat up some oil in a fry pan & shallow fry the balls to golden perfection before draining on some paper towel & serving with salsa dipping sauce.
Sometimes it’s the simple basic’s that are the often the best.
Every baker should have a go-to Buttercream recipe that is simple, quick & easy to whip up that tastes as good as it looks!
So this is my TWO ingredient Classic Buttercream.
First beat 250g of room temperature butter (I use Lurpak) until it’s very pale. Then add 2 & 1/4 cups of pure icing sugar (not the mixture stuff!) but add it only 1/2 cup at a time, beating well after each addition. Continue to beat until it’s nice & fluffy!
Then you can tint it with all sorts of food colours to create anything your wee heart desires.
It’s a classic which is now rarely seen,
but the swirls of pink, chocolate & vanilla are well worth the effort.
It has been a chaotic week! Last Wednesday was Mini-Me’s birthday so off we popped to Melbourne Zoo which lays claim to being the oldest zoo in Australia! We treated her to an exclusive behind the scenes member’s tour before exploring the zoo at our leisure until just after lunch when she got to have a close encounter with her all time favourite animal by feeding the Giraffe in it’s enclosure. She was just so deliriously happy & her delightful giggle is simply magic to my ears as well as my heart.
The rest of the week was spent in absolute panic as I madly threw together her party which we hosted at our mountain top home on Sunday. Twenty hyped up children having the time of their lives & the snow machine went down a real treat! Their limbo moves were super impressive & let me tell you, those tiny ballerinas have a mighty mean swing on a piñata! Food was plentiful but, of course, the star of the culinary show is always the birthday cake!
Mini-Me loves Neapolitan Ice-Cream so I took my inspiration from that to wow her when we cut open the cake.
Bung into your mixer bowl 125g of room temperature softened butter along with 3/4 cup of caster sugar & a teaspoon of vanilla. Cream that until it’s nice & fluffy.
Add in 2 eggs, but one at a time, beating well after each addition.
Fold through 2 cups of self raising flour & a pinch of salt alternating with 1/2 cup of milk.
Divide the mix into 3 bowls. Leave one plain, add 1 tablespoon of cocoa to another & a few drops of pink food colouring to the third. Give them a jolly good mix.
Layer the 3 batters into a well greased cake tin & use a sharp knife or a bamboo skewer to create swirls.
Whack in a 175c oven for an hour.
You can serve this cake plain, dusted in icing sugar, with buttercream or even covered in ganache! Let your imagination run wild!
My Cheesecake Pudding is so light, hubby says it has the texture of Mousse!
Bonus is, it’s Gluten Free!
Let a 250g block of cream cheese (I use good old philly!) go seriously soft before starting.
Pour 1/2 cup of boiling water over a packet of lemon jelly crystals. Stir to dissolve then add in the zest & juice of a plump lemon. Set that aside to cool off.
Beat the soft cream cheese until it’s looking like cream. Add in a tin of condensed milk, a teaspoon of vanilla bean paste & the jelly mix. Combine all that until it’s thick & creamy.
Then simply pour it into individual serving glasses or ramekins & pop in the fridge to set.
Tanz Tip – I usually use a vegetable peeler to carve off some chocolate curls from the block & pop a cherry on top to serve.