What coming up on the social calendar???
Wednesday, 29 October 2008
There's plenty to see and do these next few weeks, so check out the below for ideas in your capital city.
• Melbourne International Arts Festival (ends October 25!)
• Markets by Moonlight, The Rocks Sydney (every Friday night in November)
• Sculpture By The Sea, Bondi Sydney (ends November 2)
• Brisbane Good Food & Wine Show (November 7-9)
• Italian Film Festival, Adelaide (ends October 29)
• Italian Film Festival, Canberra (November 13-23)
• Italian Film Festival, Perth (ends October 29)
• Festival of Country Gardens, WA (October 28-November 2 )
• The City Of Perth's Great Bike Ride, November 23
Click here to invite a friend somewhere special this week.Labels: arts festival, Capital city, festival, film festival, food, wine
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Flavour of the Month - San Choy Bow
Tuesday, 22 July 2008
Flavour of the Month - San Choy Bow
Why not host an Asian-inspired dinner party to mark the opening of the Olympic games? Enjoyed by the Chinese for generations, and adopted by Aussies with great enthusiasm, San Choy Bow has become a staple favourite at any local Chinese restaurant. It’s fresh, easy to make, and always fun to eat! San Choy Bow
Preparation: 10 minutes Cooking: 20 minutes Serves 4 2 tbs extra light olive oil 400g mushrooms, chopped 1 red chilli, de-seeded & finely chopped 400g chicken mince 1/2 cup chicken stock 5 green onions, thinly sliced 2 tbs lime juice 1 tbs fish sauce 1 tsp brown sugar 1 baby cos lettuce Heat wok over high heat until hot. Add oil, mushrooms and chilli. Stir-fry two minutes. Add chicken mince and stir-fry for 5 minutes, breaking up the lumps as you go.
Add stock and 3/4 of the green onions. Bring to the boil.
Reduce heat to medium-low and simmer for 10 minutes or until stock has absorbed.
Stir through lime juice, fish sauce and sugar.
Arrange lettuce leaves on plates. Top with chicken mixture. Sprinkle with remaining green onions. Serve immediately.
Labels: Asian food, Asian inspired dinner party, Flavour of the Month, food, my invites, San Choy Bow
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Easter Treats: Hot Cross Buns Recipe
Wednesday, 19 March 2008
Easter Treats:
Invite the girls round this Easter. Best Hot Cross Buns Recipe Ever!
Or so they tell me… If you’re feeling creative this Easter, why not try your hand at rustling up some home made hot cross buns?
You will need:
1/2 teaspoon salt
2 tablespoons mixed spice
750g plain flour
2 sachets of dried yeast (x 2 if fresh)
1 cup currants
100g brown sugar
130g butter
300ml milk
3 eggs, beaten
200g marzipan
1 egg, beaten, for glazing
Icing sugar
Put the yeast, flour, salt, mixed spice and currants into a bowl and make a well in the centre.
Melt the butter and add the milk and sugar together. Only melt the butter till warm, don’t let it bubble up!
Beat the eggs. Pour the butter/sugar/milk mixture into the well and add the eggs. Mix until soft. Knead on a floured board or bench for about 15 minutes, until the dough is very stretchy.
Lightly grease a bowl and place dough inside. Cover with a tea towel or glad wrap and leave to rise in a warm place for about 90 minutes. The dough should just about double in size. While you are waiting, roll and form the marzipan into strips for the crosses and beat an egg with a little milk for the glaze. Preheat the oven to 200°C.
Stretch out the dough onto a lightly floured board and beat it down. Knead again for a few minutes. Split the dough into 12 pieces and form each one into the shape of a bun. Place onto a greased tray and leave until they have doubled in size – about 15 minutes. Brush each bun with egg and place the crosses on. Place in oven and cook for about 15 minutes.
Remove from the oven, let them cool… and enjoy!Labels: baby shower tips, buns, cooking, Easter Egg, easter snacks, Easter Treats, food, hot crust buns, recipe, treats
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