On leave

The Design Diva is on holidays! For details, check out:

http://www.oureuropeanholiday.blogspot.com

Ciao!

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Marshmallow Sherbet Cones

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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...
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Chocolate Caramel Slice

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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...
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Road Test: Sunbeam Mixmaster v Kenwood Patissier

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Back in 2003 when I began my most recent baking odyssey, I acquired a Sunbeam Mixmaster – the remake of the classic retro mixer from the fifties. My mother had a Mixmaster which she bought in the seventies, and which I did most of my cake baking with as a teenager (when the obsession truly took hold). She still has that Mixmaster today, although it is significantly worse for wear – the plastic cover over the light is broken and they haven’t made the bulbs for years, so there’s a “live” cavity where the light bulb should be. I can vouch for that because I stuck my finger in there accidentally last year and got a nice shock from it. I paid quite a lot of money for my Mixmaster and it held pride of place on my kitchen bench for three years. That is until I had it running one Sunday and one of the motors blew up! I discovered that the twin motor “600 watt” power it claimed worked in two ways: 1. to run the beaters; 2. to turn the turntable the bowl sits on. After seeing flames shooting fro...
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