On a recent girls weekend away to the Blue Mountains my friends and I discovered an amazing shop dedicated to all things gingerbread. Continue reading
Tag Archives: eat
One bowl vegan cookies and cream cake
3 Jun
Are Oreos a hit in your house? They are at Casa Hungry with the under 12 set but the here adults find them sickly and bland. As they are often on sale in the supermarket I usually buy a few packets with the intention of adding them to baked goods, but usually find I am piped at the post by Misses 9 and 11 who love taking them to school. Continue reading
Vegetarian Mexican lentil loaf
27 May
Trying to find a meal that my whole family eats is a thankless task yet I have struck gold with this simple recipe. Continue reading
Irish coffee cupcakes for St Patrick`s Day
17 Mar
Those of you who know me IRL know that my surname is as Irish as it gets. I have never been to Ireland but am told that my surname is plastered across stores and businesses throughout the land. Visiting Ireland is on the to do list. I assume I will love it as I love England, the cold, history… Continue reading
Chocolate whiskey cupcakes with peanut butter frosting
3 Jan
Happy 2017! If you have come to my site looking for a healthy way to start off the new year I am afraid you are out of luck. My first recipe for the new year is full of fat, sugar and alcohol, or as I like to think of it, the holy trinity of baking. Continue reading
Rum and raisin Christmas spirit cake
18 Dec
I am not a fan of fruit cake. There, I said it. I know it is a tradition, especially at Christmas time, but I find fruit cake heavy and cloying and overbearing. I once made a Christmas cake from scratch, spending the GDP of a small nation on pricey dried and glace fruit. It went pretty much untouched on Christmas Day, and after storing in the pantry for a month or so I ended up throwing it out.
Never again. Continue reading
The perfect Christmas Day salad: macadamia, salmon and Asian cabbage
14 Dec
The weather is warming up here in Sydney, which means picnics and barbecues are the mainstays of eating. We Sydney-siders love a chance to eat in the great outdoors, whether its on a towel at the beach, on a friend`s verandah or in the park. Summer is when Sydney is at its showy-off best: hot days, blue skies, balmy nights when the sun takes forever to set, festivals, long days at the beach…
Reading this, you wouldn’t actually realize that summer is my least favourite season. The heat and I are enemies. I only have to look out the window on a summer day and I am burnt. My Anglo Celtic skin demands broad-brimmed hats, long sleeves, SPF 50-plus and shade. Give me a shady spot with a tall glass of something cool and spiked and a slightly breeze and I am happy.
The best part about summer is eating fresh, healthy food. As a pescetarian of some 25 years it is the perfect opportunity to indulge in salad with a protein hit.
This salad is the perfect meal or side dish for Christmas Day – it has crunch, luxury items like macadamia nuts, greenery, and some protein. It takes minutes to throw together but looks and tastes amazing.
It would also be a perfect Boxing Day meal, an ideal antidote to the previous day`s eatfest.
I recommend assembling this salad right before serving so it doesn’t wilt – you really want the crunch of the cabbage leaves. This salad serves 4 so feel free to multiply it to serve the number of guests on Christmas Day. I always serve salad dressing on the side rather than pouring it over.
GATHER:
One Chinese cabbage (wombok) shredded finely
Two packets hot smoked salmon, roughly broken up – I prefer the pepper fillets
One bunch flat leaf parsely, leaves removed and stems discarded
300 grams roasted macadamias
freshly ground sea salt and black pepper
dressing:
¼ cup extra virgin olive oil
¼ cup lemon juice
2 teaspoons minced garlic
LET`S GET TO IT:
Place all ingredients, except the dressing, in large salad bowl and toss. Serve with dressing on the side.
Dressing: place all ingredients into a glass jar with screw top lid and shake until combined. Place in glass serving jug. If making dressing in advance remove from fridge about 20 minutes before serving.
Lemon poppyseed cake recipe
18 Aug
After a yet another raid on my mother-in-law’s lemon trees I knew a citrus cake would be in order. These lemons she grows are unlike anything I’ve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.
We have planted several citrus trees but they didn’t get the memo that they are actually meant to produce fruit. Instead they are barren, spindly looking things that need to have a long, hard look at themselves
This lemon poppyseed cake is always a hit, wherever it goes. I’ve made it many, many times and even non-cake eaters always want a slice.
I was inspired by the recipe in my beloved but now MIA cookbook Australian Women’s Weekly’s Quick Mix Cakes. Without this book I am bereft. I vaguely recall lending it to someone but I can’t recall who. If it was you, please boomerang it back J
I dust my cake with icing sugar but feel free to top with cream cheese icing – get the recipe here: https://thehungrymum.com/2015/05/14/donna-hay-carrot-cake-with-cream-cheese-frosting/ – or your favourite citrus-scented frosting.
GATHER:
185g diced butter at room temperature
Grated rind of one large or two smaller lemons
3 eggs
2 cups self-raising flour
¾ cup of milk
20g poppy seeds
¾ cup caster sugar
LET’S GET TO IT:
Preheat oven to 170C. Line a large loaf pan with non-stick baking paper.
Place all ingredients, except the seeds, into the bowl of an electric mixer and blend on low speed until all combined. Increase speed until mixture is smooth. Stir in seeds with a spoon.
Scrape into pan and gently smooth the surface with a palette knife.
Bake for 45 minutes/until a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then remove from tin and cool cake completely on wire rack.
Dust with icing sugar before serving.
Red velvet chocolate mousse cake with ganache
12 Aug
I’m late! I’m late! For a very important date! I am the most punctual person I know – apart from my mum – so I offer my infinite apologies. The date I am late for is the Nestle Baker’s Choice Bake It Yours competition. Continue reading
Double chocolate giant skillet cookie – a big bickie that you bake in a frying pan!
29 Jul
I bake most days so generally the family is pretty blasé about my baked treats. This giant double chocolate skillet cookie is the exception. Upon pulling it from the oven I was met with a chorus of ‘oooh, yum!’, ‘that looks amazing!’, ‘I’m going to eat the whole thing’ etc etc.
Miss 10 adores white chocolate, so I used white choc chips for her. The Hungry Dad and I love dark chocolate so added them for us. Miss 8 has yet to meet a type of chocolate she didn’t adore so she would be thrilled with anything with a trace of cocoa in it.
As always, the simple things in life are often the best – this recipe is basically one huge chocolate chip cookie that you bake in a skillet / frying pan in the oven. Ensure that your pan has a metal handle – do not place a plastic-handled pan in the oven unless you want a toxic, stinking mess/ house fire/ both.
This easy baking recipe uses common ingredients you probably have in the pantry. Even if you do need to buy them to bake this, rest assured that you will use them for many, many other baking recipes.
Eating this giant chocolate skillet cookie warm from the oven was a highlight of my day – it is gooey and delicious and so utterly scrumptious that I may have eaten a great proportion of it without realising. Might just have to bake this again soon…
GATHER:
1/4 cup caster sugar
1/4 cup brown sugar
85 grams unsalted butter, diced, at room temperature
1/2 teaspoon vanilla extract
1 egg
1 cup plain flour
1/2 teaspoon baking soda
1/4 cup white choc chips
1/4 cup dark choc chips
LET’S GET TO IT:
Preheat oven to 180 Celsius and thoroughly spray a 20cm round oven-proof frying pan / skillet with non-stick cooking spray.
In a large bowl use a silver spoon to beat together butter, vanilla and both sugars then beat in the egg until just combined.
Tip in the in flour, baking soda and all the chocolate chips and mix until just combined. Scrape into the pan and use an off-set spatula to even out the top.
Bake until cookie is light golden brown and just starting to set in the centre, around 18 minutes.
Let cool 5 minutes then slice into wedges to serve.
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