Nutella Milk Ice

Just 2 common kitchen ingredients

are all that’s needed to whip up this fabuliciouz treat!

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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.

Coconut Chocolate Truffles

Voluptuous Dark Chocolate enrobes seductively moist Coconut

that’s sure to send your taste buds into a Mouthgasm!

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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!

Classic Buttercream

Sometimes it’s the simple basic’s that are the often the best.

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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.

Cheesecake Pudding

My Cheesecake Pudding is so light, hubby says it has the texture of Mousse!

Bonus is, it’s Gluten Free!

Cheesecake Pudding

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.

Baked Cinnamon Pears

Are there many things more comforting on a bleak Melbourne day than fabuliciouzly hot Baked Cinnamon Pears?!?!

I think not!

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I wasn’t even aware that Mini Me had any knowledge of this nostalgic classic of the kitchen until she quite suddenly asked me, “Mum, do you know how to make cinnamon pears?”! Now I don’t know who is responsible, but my prime suspect would be Peppa Pig! Anyways, she was absolutely delighted when I replied in the affirmative & whipped up this easy treat for her afternoon tea.

Start by lining a roasting dish with baking paper & set aside.

Peel 4 juicy pears then cut into quarters, removing the core of each. Bung those into the roasting dish before spraying them with some extra virgin olive spray oil.

Combine 1 tablespoon of caster sugar with 1 teaspoon of ground cinnamon, then sprinkle over the pears. Give that lot a jolly good shake up to coat them thoroughly.

Whack into a 180c oven for 20 minutes or until they’re gloriously tender & golden.

A scoop of ice-cream is a nice contrast plopped on top.

Flourless Chocolate Cake

Finally, at long last, a Gluten Free cake that is rich, moist, fabuliciouzly tasty & above all else, not crumbly!

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You know, I used to be pretty darn good at making cakes before we knew about my illness with Gluten. I used to take so very much pleasure in my cake baking but since needing to be Gluten Free, I just haven’t had that same passion. I lost my cake mojo. Try as hard as I might, using Gluten Free flour just doesn’t cut it. I tried this recipe, with much trepidation, expecting yet another bitter disappointment, only to be pleasantly surprised with the results this time! This tastes like real cake! HOORAH!

Start by lining a loaf tin with baking paper, remember to use spray oil first to hold it in place.

Measure out 3/4 cup of caster sugar.

Grab a mixing bowl & bung in 280g of dark chocolate along with 160g of softened butter. Pop that over a pan of simmering water to melt gently, then stir in 6 egg yolks & half of that caster sugar. Take it off the heat & set aside to cool.

In a second mixing bowl, beat the 6 egg whites to a soft peak consistency. Now you can opt to get an arm workout if that’s what floats your boat, but I choose to use my electric beaters. Then, ever so gradually, add in the rest of that caster sugar whilst continuing to beat until it’s thick & glossy, just like meringue.

Back to the chocolate mix bowl & gently fold through 1 & 1/2 cups of Almond Meal followed by the meringue mix. Be really careful not to totally knock out all that luscious air you’ve worked so hard to beat in there!

Pour the batter into the loaf tin & bake for an hour in a 160c oven. If you choose to make cupcakes with this batter, as pictured, simply halve the cooking time.

Pineapple Cheesecake

Fabuliciouzly creamy with a tropical twist;

this Pineapple Cheesecake is definitely a hit with my fam-bam!

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I start by crushing 2 cups of Cornflakes (I use Gluten Free ones) with my mortar & pestle to get them nice & fine. Then I melt 150g of butter in a saucepan over a low heat before pouring that on top of the crushed Cornflakes & giving it a jolly good mix to ensure all the crumbs are nice & moist. Next, simply press that lot into a loaf tin & pop in the fridge to set.

Grab yourself a mixing bowl & bung in 250g of cream cheese. Beat that with a hand held mixer to get it lovely & soft. Gradually add in 1/3 cup of lemon juice, then a whole tin (397g) of sweetened condensed milk & keep beating until gloriously smooth.

Open a tin (440g) of crushed pineapple & drain it well of the juice. Gently fold the pineapple into the filling before pouring over the top of the now chilled cornflake base then whack back into the fridge overnight to set.

When ready to serve, invert the loaf tin onto a board, then back onto your serving platter, decorate with whipped cream & strawberries then It’s Chompin Time!

Christmas Message 2016

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Upon reflection 2016 has been one heck of a year!

It began with us squeezed into living in our caravan in the trailer hood with plans only to travel. We soon found ourselves in a wee unit on Mornington Peninsula before eventually moving again making me a Goddess on a Mountain Top!

Mini Me had her first real year of homeschool under government regulations & was so proud of herself for passing her first Ballet exam! The cream on her little cupcake was, however, to be invited into the competition Troupe for next year.

We’ve also suffered some terribly bad lows riding in the ambulance with lights & sirens blaring to the hospital with my extremely ill child is a feeling I hope so many of you will never experience. To watch helplessly for an entire week as she lay in ICU unable to breathe for herself makes me ever so grateful for our medical professionals.
Not long afterward I too found myself in the exact resus bed at the hospital when I suffered a life threatening asthma attack as well, poor Hubby!

We went along to the Melbourne truck show with an intense feeling that we were to meet our destiny there. And we did! Several months later, after a lot of hard effort & behind the scenes set up, we were able to triumphantly announce the opening of our very own family company!

As we settle into this new groove of our life, we’re looking forward to what 2017 will bring us – it’s bound to be a ride!

So, from our fam-bam to yours, we wish you all a very Merry Christmas & a Fabuliciouz New Year!

See you back online in 2017!

Moroccan Wings

These are absolutely FABULICIOUZ!

With their exotic blend of spices combined with the ever popular tradition of fried chicken,

what’s not to love?!?!

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Simply grab a mixing bowl & give 3 eggs a jolly good whisk before adding in 1/2 cup of self raising flour, 1/2 cup of rice crumb & 2 tablespoons of Moroccan seasoning. Mix it up then in goes 2 tablespoons of milk to combine it, you’re looking for a nice thick mixture which is not quite a dough.

In another bowl, bung in some more flour & season generously with my kitchen trilogy of salt, white pepper & paprika. Make sure they’re mixed thoroughly & then dust half a dozen chicken wings in it.

Coat the top of the dusted wings in the batter mixture, you’ll need to use your hands & press it right in there nice & thick.

Finally, shallow fry them off in some hot oil making sure you start with the Moroccan side down to get a really crisp crust before turning onto the floured side to finish.

Drain them off & It’s Chompin Time!

Stuffed Mushrooms

Every Christmas my fam-bam looked forward to my Savoury Vol-au-Vents,

since discovering Gluten issues, however, these pastry favourites have been missing from our festive fare ~ Until Now!

Gorgeous Portabello Mushrooms make the perfect Gluten Free alternative to carry my luscious, slightly curried, mince filling.

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Start with 2 cups of water in a mixing jug & add in 2 tablespoons of tomato sauce, 3 tablespoons of gravy powder, 1 tablespoon of curry powder, 1 teaspoon of minced garlic & a jolly good sprinkling of dried mixed herbs. Combine that lot well & set aside.

Heat a glug of oil in a frypan & cook off 500g of chicken mince, remembering to season ever so generously with salt & white pepper for flavour.

Pour the liquid mixture over the mince & stir well. Next, throw in a cupful of mixed frozen veggies & let it all simmer away to soften them up.

Then comes the kicker……..chuck in a good solid handful (about 1 cup) of grated cheddar cheese to melt through which will thicken it all up slightly.

Now, the fun bit – drizzle a wee bit of oil on a baking pan & brush it all over before lining up your mushrooms. Gently push the stalks away from you with your thumb until you hear them break then pull back again slightly to pop them out cleanly. Put your mushroom cups on the oiled tray, fill them with the mince mixture & then crown them gloriously with more grated cheddar cheese.

Whack that lot in a 180c oven for 15 minutes & It’s Chompin Time!

A simply stunning way to kick off Christmas morning.