The Kitchen Alchemy Design Diva Posted by Hello

Comments

Anonymous said…
Hello gorgeous! I'm really enjoying your blog. That recipe for beef jus sounds teriffic! I think that will have to be my next weekend project.

Hope you're well.

EPH.
12:50 pm
Post a Comment

Popular posts from this blog

Chocolate Caramel Slice

Image
I As part of my review of seventies recipes, I've checked a great Aussie favourite - chocolate caramel slice - a bit of a revamp. Chocolate Caramel Slice entered the scene in the seventies when The Australian Women's Weekly first published its recipe cards. But since then some things have changed. The size of the tin condensed milk comes in, for one. And slice tins seem to have changed too. These days the brownie tin is easier to find than a traditional old slice tin. Although in the original CCS recipe, they do call for the slice to be assembled in a lamington tin! I've made some revisions of Chocolate Caramel Slice, and I have to say I'm pretty happy with the result. One important note: the quality of your slice hinges on your choice of chocolate for the top. If you choose a cheap chocolate, you'll get a very ordinary result. Try and choose cooking couveture that has at 70% cocoa content - your slice will be so much better for it. Ingredients 1 cup s...
Read more

Marshmallow Sherbet Cones

Image
I have always been a big fan of sherbet in the many forms it comes in. As a kid, I loved those sherbet cones you bought from the corner store – semi solidified sherbet in a stale cone, with chewy marshmallow on the top, coated in hundreds and thousands. I also loved Wiz Fizz – fruity sherbet in a glassine bag with a little plastic shovel. I’d most often buy these on the way home from the pool, because they were only five cents. Unfortunately, my hands were usually still wet from the pool, turning the bag to a sloppy mess before I could eat its entire contents. For my 10th birthday my mum decided to include homemade sherbet cones on the menu. Thanks to The Australian Women’s Weekly recipe cards, we had the recipe for sherbet and marshmallow, albeit, on different cards. My clever mum bought flat bottomed square cones, half filled them with sherbet and then topped them with pink or green marshmallow. Of course each had a liberal sprinkling of hundreds and thousands. In my explo...
Read more

Royal icing for sugar cookies Pt1

Image
If you read my sugar cookies post earlier this week, you're probably waiting with baited breath for the icing recipe. The good news is resting your cookies for one or two days is really good for laying down icing. It gives the butter a chance to drop and reduces the risk of grease absorbing into your icing and discolouring the final finish.  As I mentioned, I am a student of Belleissimo Cookies, so all credit goes to Belle for what I've learned. And Belle will tell you her knowledge is garnered from many masters around the world. There are so many great cookie artists willing to share their knowledge and I have benefitted enormously from their generosity.  You will be shocked, no doubt, when I tell you my royal icing is made out of Pavlova Magic! This is an Australian product based on meringue powder. In other countries meringue powder is easy to get in quantities. Not so much here. So Pavlova Magic is the secret ingredient. Now you know! Ingredients 2/3 cup warm water 1 Pavlo...
Read more