Saturday, April 30, 2016

Aunty Vera's Kitchen: Homemade Mozzarella Sticks Champions

Hi everyone,

I received some happy mail this week and among my goodies was this recipe which I knew I just had to try out.

Fortunately for me, I had all the ingredients I needed to make my new favourite recipe!

Warning: This is not a a paid presentation!

I asked the troops if they wanted spinach in their Moza sticks and they all said NO, so we were off to a flying start with diverting from the original recipe (which if you know me, I am prone to do).

This recipe is VERY simple to make. Put all the ingredients in the mixer and mix well.

Diversion #2 from the recipe occurred when I couldn't for the life of me flatten down the sticky mixture into the pan so we decided to roll them out into sticks from now.

A grandpa A.K.A father-in-law can be employed to do this :)
Note the sticky hands! Yes, its a bit messy but its worth it-BELIEVE ME!

This is how many we got out of that one batch. I would recommend making double next time!

Into the freezer for an hour and then it was time to dunk and drench!

I then asked the troops if they wanted it fried or baked and they all yelled: FRIED! and I threw all my papers in the air and thought- why do I bother with recipes LOL

This is what they looked like floured and breaded and YES I did use PANKO! There is NO substitute (once again, this is not a paid presentation)

I tried to use as little oil as possible!
We are after all, trying to live healthy.

Here they are cooking away!!

 Note the change from paper towels to parchment paper!! 
You wouldn't want to be eating melted cheese with bits of paper towel now would you?

They look so good- we couldn't wait to eat them!!

Even when they were HOT right out of the pan!!

Yum!!! Stretchy mozzarella :)

Hello Aunty Kate! Thanks for stopping by. 
Would you like some mozzarella sticks???

We had a lineup by the stove top! They didn't even make it to the dinner table.

 I had some left over spaghetti bolognese sauce which was the perfect companion for my mozzarella champions 

Now ensues a series of food pornography where cheese is busting out of its modest panic coverings!

Yum!! Just blogging makes me want to make some.
Will you give it a try and let us know if you like these little champions??

Thank you for stopping by Aunty Vera's Kitchen where we do try and bring you food that is pretty darn delicious.
xx AmiraInOz

Friday, April 29, 2016

Captured Moments 3x4 Mini Accordion Album

Hello Crafty Bloggers and Happy Friday!

A couple of weeks ago on the blog we featured Sarah's 4x6" Mini Album using Kaisercraft's Captured Moments cards.
This is a bit of a follow up on that post. Today Sarah has created a lovely little Accordion Album using 3x4" Captured Moments cards (you could also use Project Life cards)

Here is her mini album in "the raw"......

And featuring photos and journaling.........

This little album can be kept as a stand alone album, or can fit into a Memory Book or folio........

It can also be used as part of a larger scrapbooking layout. Here Sarah has very cleverly added it to a pocket page layout.......

Thank you Sarah for this lovely piece of Friday inspiration. It's a fabulous project for the weekend I think!
What are YOUR crafty weekend plans dear Readers?

Aunty Vera :)

Sunday, April 24, 2016

Aunty Vera's Kitchen - A New Carrot Cake Recipe

Hi Crafty Bloggers!

The weekend has come around again - and so quickly!!!
So that means it's time for.........

I have a favourite Carrot Cake recipe that I use ALL the time. Unfortunately, that recipe is currently packed away with most of my other cookbooks. So when my son asked me to make a carrot cake today, I had to search around a bit for a recipe..... and I found this very interesting one in an old Australian Good Food magazine. I say 'interesting' because it has crushed pineapple in it, which I don't normally add to carrot cakes. So I thought I would try it out.

Good Food's Carrot Cake

  • 2 1/2 cups plain flour
  • 1 cup sugar
  • 1 1/2 tsp bicarb soda
  • 1 tsp salt
  • 1 cup canned, crushed pineapple in natural juice, undrained
  • 2 cups grated carrots (about 3 carrots)
  • 4 eggs, lightly beaten
  • 1 1/2 cups vegetable oil
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts

Cooking Directions:

Preheat oven to 180C  (355F). Grease and line two 20cm round sandwich pans 

Grate carrots (you'll need about 3 medium sized carrots) to make 2 cups of grated carrot......

Sift the flour, sugar, bicarb and salt into a large bowl.
Add the pineapple, carrot, eggs, oil and vanilla and beat with a wooden spoon until well combined.......

Stir in the walnuts then divide between pans and bake for 45-50 minutes until a skewer inserted comes out clean. Cool in pan for 5 minutes then turn out onto a wire rack and let cool completely.

The Frosting

(At least I have my cream cheese frosting memorized!)

  • 250g cream cheese, softened
  • 60g butter, softened
  • 1 to 1 1/2 cups icing sugar (to taste)
  • juice of 1/2 a large lemon
Beat the cream cheese and butter with an electric beater until smooth

Add the lemon juice and icing sugar. You're best to start with just one cup and then add more if you want the icing sweeter.

Beat until smooth, then spread between the layers and over the top of your cake......

Decorate the top with a few chopped walnuts, and serve..........

So... the verdict...... I have to say, even though this cake was very, VERY nice (I especially like the moist texture that the pineapple brings to it), it was not quite as yummy as the cake recipe I usually make. So there MAY just be another carrot cake post some time in the

Enjoy with a cup of tea
Aunty Vera :)

PS - I suddenly realised that being the Anzac Day weekend, I really should have made ANZAC BISCUITS!! Sorry guys - thinking ahead is not my strong suit, as many of you already know (lol).
SO - anybody on the lookout for a great Anzac Biscuit recipe, feel free to visit my friend Bill - he made Anzac Biscuits RIGHT HERE.

V xx

Saturday, April 16, 2016

Aunty Vera's Kitchen - Choc Chip Shortbread Cookies

Hello Crafty Bloggers! It's the weekend and that means it's time for.........

I have a special recipe to share with you today. It's for my favourite ever choc chip cookies. I LOVE shortbread, and these cookies are like a cross between a shortbread biscuit and a chocolate chip cookie. Heaven!! And they're super easy to make :) 

Shortbready Choc Chip Cookies

  • 200g ( 7 oz) butter (that's unsalted butter folks - the real stuff not margarine)
  • 1/2 cup icing sugar
  • 1 tspn vanilla essence
  • 2 cups plain flour
  • 1/2 cup almond meal
  • 1/2 tspn baking powder
  • 150g (5.3 oz ) chocolate chips

Cooking Directions:

Using an electric mixer, beat the butter, icing sugar and vanilla until smooth and creamy.....

Slowly and gently beat in the flour, almond meal and baking powder until it sort of comes together. At this point it will look mostly crumbly.....

Add the choc chips and then use your hands to bring the mixture together into a smooth dough.
Take tablespoon fulls of the mixture and form into a rough disc, and place onto a baking paper lined baking tray

Bake cookies in a pre-heated 180 C (356 F) oven for 12 to 15 minutes until lightly golden

Cool on a wire rack - if you can wait that long!!!! lol

Thank you for joining us in the kitchen today. We'd love to hear about YOUR favourite cookies!

Happy baking!
Aunty Vera :)

Friday, April 15, 2016

Captured Moments Mini Album

Hello Crafty Bloggers - and thank you for joining us on another fabulous Friday :)

I love Kaisercraft's Captured Moments cards - those little packs of 4x6 inch and 3x4 inch cards that make pocket page scrapbooking so simple and extraordinary. But these cards also have a bunch of uses outside the 12x12" album.
Today Team Designer Sarah shares with us a beautiful Mini Album that she created from the 4x6" pack of Sunny Siesta cards. A pack of cards and a roll of washi tape and look at what you can achieve........

What a beautiful project. Thank you so much Sarah!

Wishing all our readers a lovely and crafty weekend
Aunty Vera :)

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