Tim Tam Slice

I wanted to try a new slice creation when asked to ‘bring a plate’ to a friend’s BBQ the other week. Normally I take my rocky road, or lemon slice, but with a packet of Tim Tams sitting in the cupboard – well I had my inspiration to try something new.

On the subject of Tim Tams – they really are quite iconically Australian, aren’t they. So much so that when we had Japanese exchange students stay with us when I was younger, they took back packets of Tim Tams by the suitcase-load.  They weren’t all that fussed about Vegemite, but they couldn’t get enough when it came to Tim Tams!

But I digress.

This ‘no bake’ Tim Tam slice was made simply with biscuits, Tim Tams (of course), condensed milk, butter, coconut and cocoa powder.

Combined, pressed into a pan, then topped with white chocolate and more biscuit pieces. Then it was into the fridge to set – no baking required.

Then, after a few hours, the slice was ready to slice and serve.

I’m pleased to report that the slice had all the hallmarks of their biscuit inspiration. Full of chocolate and crunch.

A word of warning though….you may find it difficult to stop at just once piece…

Print Recipe
Tim Tam Slice
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Instructions
  1. Line a slice tray with baking paper.
  2. Place the sweetened condensed milk, butter and cocoa powder in a small saucepan, and heat over a low heat - stirring until the butter has melted and the mixture is combined. Remove from the heat.
  3. Meanwhile, combine the Marie biscuits, half of the chopped Tim Tams and coconut in a large bowl. Add the butter mixture and stir until well combined. Press into the prepared slice tin.
  4. Melt the white chocolate, and pour over the slice. Sprinkle with the remaining chopped Tim Tams and place into the fridge for a few hours to set. Slice and serve.
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Cocktail Hour: Iced Tea G & T

If I was to pick a summer alcoholic drink, besides Pimms or champagne, it would almost certainly be a Gin & Tonic. For it partners beautifully with the warmer weather, offering a refreshing addition to a  summer afternoon BBQ or evening catch up with friends.

I’ve noticed that gin itself seems to be making a bit of a comeback too, with lots of smaller local distilleries entering the market and offering unique blends. Take  Four Pillars, for instance, who easily tempted me to order an early Christmas present when I came across their Australian Christmas Gin. I think it was their claim that it “smells like gin, tastes like Christmas” that had me intrigued.

So with a beautiful bottle in hand, the next question was what to make? Christmas Eve seemed to be the perfect time to create a cocktail – something refreshing yet flavoursome.

And so this Iced Tea G & T came to be!

 Brewed iced tea and lime cordial were infused with the gin overnight. Then finished with ice, lime wedges and tonic water when it was time to serve.

Oh my.  I love a regular G & T but this was taken to the next level! Full of flavour – rich and spicy – and definitely a cocktail I will be adding to my regular list.

Print Recipe
Iced Tea G & T
Course Cocktail
Cuisine Drinks
Servings
glasses
Ingredients
Course Cocktail
Cuisine Drinks
Servings
glasses
Ingredients
Instructions
  1. Combine the chilled iced tea, lime cordial and gin in a bottle, and refrigerate overnight.
  2. Place ice in 6 tumblers. Squeeze a couple lime wedges into each.
  3. Divide the chilled tea / gin mixture among the glasses., and top with tonic water.
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Christmas 2017

And just like that, another festive season has come and gone. But what a festive season it was!

We headed to Melbourne to spend Christmas with my family this year, but our celebrations started well before then. For knowing we would be away for Christmas Day, and having my niece back from Vietnam for a short while, we held a Canberra Christmas celebration with my in-laws in early December too.

The girls loved the festivity of the day, redecorating the tree (for the hundredth time) and ripping open presents. While we sat back having cuddles with the littlest member of the family, sipping cocktails, before tucking into a simple brunch of fruit and croissants.

A few weeks later, it was time to head down the Hume. Given it was likely to be a little cramped if we all stayed at my Mum’s two-bedroom unit, we decided to rent a holiday house nearby (= best decision ever!) . We made ourselves at home in our ‘home away from home’  almost immediately – with the big backyard, in particular, being a huge hit with the kids.

We hosted Christmas Eve at the holiday house, watching three rounds of Carols by Candlelight on the TV. The cousins were super excited to be reunited,  and didn’t stop playing and singing along to the carols the whole time. Meanwhile, we sipped on (more) cocktails, caught up on ‘life’ and snacked on a mezze platter. There were, of course, goodies left out for Santa and his reindeer too.

Up next…Christmas Day, which proved to be one of the most relaxing days I’ve had in a long time. Casual, fuss-free, and just perfect really.

Maggie and I headed out for an early walk before the household stirred, and returned home just as two excited girls emerged from their bedroom to discover the presents that Santa had left overnight – along with the mess the reindeers had made of their carrots. We then lazed around in our (matching haha) Christmas pyjamas for most of the morning while the girls tested out their new toys, before heading to my brother and sister-in-law’s house for the rest of the day.

This year we decided to do ‘Kris Kringle’ among the adults again – which took a lot of stress (and cost!) out of buying pressies. The kids, on the other hand, we well and truly spoiled by their extended family – and loved every second of it.

The afternoon was then spent feasting with the family in the sunshine. All the Christmas trimmings were had – turkey, pork, ham, roasted vegetables and salad. Followed by a tropical pavlova, and washed down with champagne. We were so pleased to see that Melbourne had put on a beautiful day – sunny but not too hot – making it perfect weather for indulging in a hot lunch outside on the deck. Post-lunch naps were had by some (both young and not so young), after which the kids splashed under the sprinkler while the adults laughed their way through a few rounds of charades.  Then, as the sun started to set, we made our way back ‘home’, crashing into (sugar-induced) comas not long after.  And thus a truly wonderful festive season was had by all. Not only because we had the chance to spend time with our extended families, but also because we had a whole week away with just the five of us! The kids LOVED every second of having their Dad off work – and barely left his side the whole time. Needless to say we returned back to Canberra with lots of happy memories (oh and a few extra kilograms too).

Bring on 2018!

Cocktail Hour: Pimm’s Jug

In what I suspect will be a regular feature this Summer, I couldn’t help but put a cocktail on the menu when we had friends around for a BBQ recently. And while I was tempted to serve another Santorini Sunrise, the warmer temperatures had me craving Pimm’s.  The bonus being that I could make a jug before our guests arrived, ready to be poured with little delay once they had settled in. I can’t remember when I first tried Pimm’s, although I have a feeling it was when we travelled to London. Given that Pimm’s is a rather iconic English drink, well it wouldn’t surprise me at all.

On this occasion I went with a mixture of both lemonade and dry ginger ale, making sure to also fill the jug with oranges, strawberries, limes, mint and, of course, cucumber.

And, as one jug soon turned into two, well it proved to be the perfect cocktail for a summery afternoon with friends.


Print Recipe
Pimm's Jug
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Instructions
  1. Grab a large jug and half fill it with ice. Add half of the fruit and mint to the jug (and divide the remaining fruit and mint between 4 serving glasses).
  2. Add the Pimm's, lemonade and dry ginger ale to the jug, and stir gently to combine.
  3. When ready to serve, add ice to the glasses, and pour over the Pimm's mixture.
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Lemon Meringue Tartlets

I am by no means a green thumb.

Gardening does not come naturally to me, and with the frosty Canberra winters, and hot dry summers, well needless to say – we have lost our fair share of plants over the years.

However, there are two plants I seem to be able to grow in abundance – rosemary and lavender.  In fact, I don’t seem to be able to keep up with their growth – resulting in a decent day of pruning the other week.

The other plant that has survived with relatively little intervention is our lemon tree.  I suspect we just got lucky when we planted it, for despite minimal work on our part, it has given us lots of lemons. Even if it is only still a small tree.

And there is something rather wonderful about being able to collect lemons from your own tree, don’t you think? Which is exactly what I did a few weeks ago when asked to bring a “sweet” to share at a BBQ with our neighbours.

The lemons were soon turned into lemon curd, which was then used to fill homemade tartlet cases, and topped with a little meringue. It wasn’t the quickest of sweets to make, and probably not one that I would make if time was short, but over the course of the day the tartlets came together and the end result was quite pleasing.

I loved the vibrancy of the lemon curd, which on this occasion was not overly sweet and still a little tart. I decided not to go too overboard with the meringue either, stopping at just a few piped rounds – although I could have quite easily been more generous and covered the whole of the tartlet with meringue.

Here’s hoping our lemon tree continues to yield!

Print Recipe
Lemon Meringue Tartlets
Course Baking
Cuisine Baking
Prep Time 1 hour
Cook Time 25 minutes
Servings
tartlets
Ingredients
Course Baking
Cuisine Baking
Prep Time 1 hour
Cook Time 25 minutes
Servings
tartlets
Ingredients
Instructions
Curd
  1. Start by making the lemon curd - a day in advance, if possible. Combine the lemon juice, zest, caster sugar and eggs in a heatproof bowl. Place the bowl over a small saucepan of gently simmering water, and heat slowly - whisking continuously. The mixture will slowly turn from a frothy consistency to a thick, velvety consistency - and you will know that it is ready when you can coat the back of a spoon and draw a clear line through it. At this stage, remove the curd from the heat, and whisk through the cold butter until the mixture is rich and glossy. Set aside until ready to use (or place in the fridge overnight).
Tartlets
  1. To make the tartlets, place the flour, icing sugar, salt and butter in a food processor, and pulse until the butter has been cut in. Add the egg, and continue to process until the dough just comes together. Turn out the dough onto a lightly floured work surface, and knead the dough gently. Cover with plastic wrap, and place in the fridge for 30 minutes to rest.
  2. Preheat your oven to 180C, and lightly grease 12 tartlet cases.
  3. Roll out the pastry on a lightly floured surface until it is around 4mm thick. Cut out suitably-sized rounds from the dough, and press into the tartlet cases - trimming off any excess. Prick the base of each case a few times with a fork. Place the tartlet cases on a baking tray, and bake for 12 to 15 minutes, or until golden brown. Allow to cool in the tins for 5 minutes, then remove the shells and place on a wire rack to cool completely.
  4. To make the meringue, whisk egg whites until soft peaks form. Add the caster sugar, one spoonful at a time, continuing to whisk until you have stiff peaks.
  5. To assemble - pipe lemon curd into each of tartlet case. Top with meringue, and brown slightly using a kitchen blow torch.
Recipe Notes

If you don't have tartlet cases, you could make the tartlets using a mini muffin tray.

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Cocktail Hour: Santorini Sunrise

 In a previous life, many moons ago now, I worked almost every Thursday, Friday and Saturday night as a bartender. This basically meant that I operated on little weekend sleep for the 4 years I was at university, pulled my fair share of beers and made countless bourbon and cokes (which seemed to be the popular drink of choice amongst the younger clientele at the time).

A highlight of these years was being rostered on in the cocktail bar from time to time, as opposed to the nightclub, where I could have  fun creating cocktails.

And while these days my weekends are far more laid back (with sleep deprivation coming in the form of a newborn rather than an 8-hour bartending shift), I still do love creating cocktails when the opportunity arises.

Take this Santorini Sunrise, for instance – which we served at our recent Father’s Day lunch. It was a simple cocktail, and far from the ‘unique’ cocktails popping up on drink menus today, but it was fresh and fruity – and just the sort of cocktail I was wanting to serve.

A tasty little addition to the MCP cocktail list come Summer time!

What about you? What is you favourite cocktail?

Print Recipe
Cocktail Hour: Santorini Sunrise
Course Cocktail
Cuisine Drinks
Servings
cocktail
Ingredients
Course Cocktail
Cuisine Drinks
Servings
cocktail
Ingredients
Instructions
  1. Combine vodka, peach schnapps and juices in a shaker, and shake with ice. Pour into a glass (also with ice).
  2. Drizzle grenadine down the side of the glass to create a sunrise effect. Garnish with pineapple slices.
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Father’s Day 2017

Father’s Day is becoming quite the event as our girls grow. Homemade presents are in abundance (thanks to School and Daycare), and the girls seem to be at that perfect age and have a wonderful time spoiling their Dad on his special day.

After a relaxing morning filled with presents and cuddles, our annual Father’s Day tradition continued with a family lunch. And, as is the case each year, we selected an international theme for the meal.

This year – it was all things Greek! Starring freshly picked lemons and rosemary from our garden to give the table a Mediterranean feel.

We actually opted for a late lunch (linner), as it works well with the girls’ nap times and means that they can join us for the meal. Although as is the case each year, linner soon turns into dinner, as we chat and eat our way through the afternoon and into the evening.

On the menu this year?

Spinach and feta pinwheels to start – that I made the day before and reheated just before serving. Washed down with a pre-lunch cocktail – of course – a Santorini Sunrise.

Made with vodka, peach schnapps, orange juice, pineapple juice and a splash of grenadine.

For the main course – we served chicken souvlaki skewers, keftedes, roasted lemon potatoes, a burghul salad and a green salad. With homemade tzatziki and a fig and olive relish on the side, along with some flatbread.

And for dessert? This rather impressive-looking baklava cheesecake (recipe here).

A lovely baked vanilla cheesecake, with a honey / nut crumble and enclosed in filo pastry. Served with a honey cinnamon syrup. YUM!

And so another Father’s Day celebration came to an end, with full bellies and lots of laughs.

Adding another country to our list of Father’s Day lunch destinations too!

2013 – China

2014 – Turkey

2015 – Mexico

2016 – Italy

 

Life. Lately.

My oh my. Where do I begin?

I feel as if we hit the ground running in 2017 and haven’t really stopped since. We knew it was always going to be a busy start to the year, but I probably underestimated just how busy. Work is hectic. Home life is busy. Our social calendar is quite full. And then there is the whole ‘growing a baby’ thing…

I’ve just come off the back of a couple particularly full-on weeks, with a few more ahead of me. I’m certainly juggling the work / life balance, and probably dropping a few, no a lot of, balls along the way. Life is feeling full, and too often – frantic, but I’d be lying if I said there haven’t been lots of fun times too. For in amongst the chaos we wedged in a family holiday and have even booked in a few more short  family trips away for next month too!

So while I’ve found myself with a spare 20 minutes until my flight boards, let’s focus on some recent happenings that have made us smile…

The girls and I headed down the Hume just before Easter to spend the week in Melbourne. After a big school term for Miss C (and a term of daycare for Little J), it was truly rewarding to spend some one-on-one time with both the girls outside of their normal daily routine, and for them to also spend some time together.  Sure, there were moments of bickering (sisters..), but for the most part they seemed to really enjoy each other’s company, while collectively, and collaboratively,  keeping me on my toes!

Ps. Number of games of Uno played? Approximately 1000…

The car trip itself went pretty smoothly – although having done it quite a few times now with the girls they are becoming quite the seasoned car travellers. A bucketload of snacks helped, as did having the Moana soundtrack on repeat (both girls are obsessed!!)

But the main reason for our trip? Celebrating my little brother getting married!!!! Both girls were flowergirls and Charlotte, in particular, took her role very seriously. Josie on the other hand….yeah not so much (aka we had to wrestle her into her dress lol). They both barely left the dancefloor once the reception started though – so needless to say a lot of fun was had by all!

Yes. Shoes were optional by this time….

(You might notice that I don’t have a lot of photos from the day. I was also honoured to be a bridesmaid and my camera was, as expected, swapped for a bouquet!)

The next big excitement on the agenda? Easter! Which after an Easter-Thursday wedding snuck up on us in no time. It was wonderful to spend the morning with my family (before hitting the road for home), and watching the kiddies run around collecting eggs and generally getting up to mischief.

And in no way related to chocolate consumption (I swear!), we celebrated another milestone with Miss C losing her first tooth while we were away. It was wobbly for about a week (so so gross), and finally fell out the day before the wedding.  A visit from the tooth fairy and the Easter Bunny was, as you would imagine, pretty exciting for a certain 5 year old!

But it wasn’t all about the kids, for us ‘oldies’ got to have a bit of fun too. Namely ticking an item off our bucket list and watching our beloved Brumbies play in Melbourne. Starting with sunset nibbles on the Yarra, it was a fun night for sure – we just won’t mention the result…

Overall, this little break was just what I needed. Time with our girls and with my family, and trying to switch off from work before the next two crazy weeks begin.

Until next time!!!

 

 

An “Under the Sea” 5th Birthday Party

This year it was Miss C’s turn to have a “big” birthday party, and she’s been planning it for months. Many months.  First it was going to be a Pirate Party, then a PJ Masks Party, but a little while ago she settled on an “Under the Sea” theme – and we ran with that.

Actually, it ended up being a lot of fun to put together. But then again, kids parties normally are!

Since Christmas we’ve been collecting lots of blue and ocean-themed decorations, mainly from the cheap party shops and e-bay. And with the help of Pinterest, a sea-filled party table came together in no time at all!

The food

The table was laden will lots of sea-themed party food – which despite appearances – were quite easy to throw together.

We had starfish sandwiches (some filled with jam, some with nutella and some with sprinkles) and mermaid munch (honey joys).  There were also blue jelly cups (jazzed up with mandarin boats and umbrellas), clam cookies (chocolate chip cookies filled with buttercream) and seaweed sticks (grapes threaded onto skewers). Most of these I made on the morning of the party so that they would be nice and fresh. I also made a big batch of sausage rolls in advance, which I was able to freeze then reheat during the party.

Oh and my favourite party treat? These adorable ‘crab-wiches’ – mini croissants filled with ham and cheese – made into ‘crabs’ with the help of googly eyes glued to toothpicks.

The Cake

I found inspiration on Pinterest for this grand blue cake, and was a tad nervous about trying the ‘petal’ icing for the first time. I loved how vibrant the buttercream turned out, and though the weather was warm, I managed to pipe something akin to what I had in mind without the buttercream getting too soft.

I “cheated” and bought Dory and Nemo toys as toppers, and then finished the cake with some starfish I made using candy melts and star moulds.

A little rustic, but I think it tied in with the overall theme.

Party Favours

I found some cheap buckets on e-bay and they turned out to be the perfect party favours.

Filled with lollies and some other little treats, and I’m hoping our guests can put the buckets to good use next time they are at the beach!

Entertainment

When I realised that we would have 25+ kids attending, I knew I would need some help in keeping them all entertained. I planned a big pass-the-parcel game, but also hired a party host (a Pirate!) to help with the other entertainment. There were games, a magic show, balloon making and even some face painting – certainly much more than I would have been capable of. And all the kids seemed engaged – so I’m calling it a win!

And so another year, and another big birthday celebration,  came to pass. And, as always, along with the sugar high, I’m left wondering just where the last few years have gone???

Happy 5th Birthday to our beautiful Miss C!  Always full of imagination, a lover of adventures and quite the sensitive soul.