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Mitch's Fish Part 2
2009-05-31 04:35:00
I cooked Mitch's fish Asian style. I stuffed it with lemongrass, ginger, garlic, lemon slices, lime slices, chili and coriander. I topped it with lemon slices, lime slices, chili, coriander leaves, garlic, salt flakes, fresh ground pepper. Drizzled it with sesame oil and light soy.Then I wrapped it in a double layer of foil and baked it for an hour on 180 degrees.When it was unveiled in all it's marvelous glory the smell roamed through the house. It was amazing.I served it with bokchoy that I lightly stir fried with ecshallots, sesame oil, soy sauce and oyster sauce. Heaven.I served it on a bed of fragrant jasmine rice that I cooked in the rice cooker with a cup of shredded coconut. I topped the sweetlip with chopped chili, eschallots sliced fine and a little light soy. It was so moist and so delicious and just so refreshing. Not heavy but very satisfying. You will just have to wait and see what I do with the long nose fish. This post is dedicated to Mitch and his beautiful fish :)
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Mitch's Fish
2009-05-30 07:12:00
Our friend Mitch went on a charter boat fishing for the last two days. Look what he brought home for us!!!!! One is a long nose snapper or sweetlip and the other one is a regular sweet lip........I think, I have a memory like a sieve sometimes. They were caught yesterday. How awesome is that. I would say they weigh about 4 kilos each. So what to do.......what to do with these amazing fresh fish. Well I am going to cook one of them whole and the other I am going to fillet. The sweetlip is going to be baked with some excellent Asian flavours. Mitch mentioned to me yesterday that I should cook them in an Asian style, so I will do justice to his amazing catch and do that for him. I am going to be honest I have never cooked a whole fish this big before, ohhh so scary, not as scary as making puff pastry from scratch but still scary. I will keep you posted on how the fish goes and what I do with them. Thank you very much Mr Mitch, you have a heart as big as Pharlap for thinking of us :) A...
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Townsville is an Island
2009-02-07 09:17:00
Today our trip to the supermarket was the worst we have seen in the past five days of the flooding. It is amazing how reliant you become on what they provide. Due to the constant rain and the horrific flooding Townsville is once more an Island . Today was quite frightening and we are not out of the woods yet. There is a low that just does not want to dissipate and these monsoon rains are now fully taking their toll. With king tides and more rain predicted this weekend, people have been warned to prepare for more flooding. In Charters Towers, locals asked for emergency supplies of food but ended up receiving 7 pallets of beer. Mind you alot of people probably enjoyed that LOL. You have to laugh otherwise you would cry. We have had 763 mm of rain.It been has two weeks of one extreme to the other for me. Last week I was in Melbourne for training and the overwhelming heat wave was stifling. Looking at the drought ravaged land as I flew over Victoria nearly had me in tears. Then I come ho...

CampoS Coffee
2009-01-14 10:45:00
CampoS Coffee Cafe Roastery Distribution11 Wandoo Street, Fortitude Valley, Brisbane Ph 07 3252 3612 I cannot tell you how excited I was to find this little gem of coffee heaven in my recent trip to Brisbane. Seriously the best coffee ever. They know exactly what they are doing. The perfect temperature, the perfect taste. A bell ringer every time. These guys are just awesome. Chopper and I downed two lattes each in a row. My goodness we even stopped there on the way to the airport Saturday morning to get a fix and nearly missed our plane. The lady at Virgin rushed us through security. LOL We are naughty. We brought home bags of beans, different varieties and are happily in CampoS heaven here in Townsville. We have nearly finished the 400gram bag of beans we bought of their superior blend and that was only opened 5 days ago. We just this evening had a cup of the lovely Dark City blend they have. Seriously I am now thoroughly addicted and I am freaking out thinking about when we are go...

The Mouses House
2009-01-11 01:12:00
Well we have just come back from a well earned 6 days of freedom. In other words no kids. We spent our first two nights in South East Queensland on the Gold Coast Hinterland. Oh I love the Mouses House Chalets in Springbrook. I have never found anywhere quite like it that will even compare. This was Choppers first stay there and he loved it. Snow White is my favourite Chalet, as it has its own little boardwalk, down to your own little stream, with your own little waterfall. It is so beautiful. We lit a fire in our fireplace and yes it is definitely cold enough to do that in Springbrook even in Summer. You can't park your car near your Chalet, you load your luggage and food onto a little trolley and wheel it down the boardwalk paths through the rainforest to your Chalet. Each Chalet is named after a Walt Disney character. Doc, Sleepy, The Wicked Witch, Prince Charming and so forth. Very appropriate. If you come into the woods today, your in for a big surprise :) and yes you are. Th...

Closing in on Christmas
2008-12-18 22:47:00
Always at this time of year I am reminded of my family, friends, loved ones far away. I love this time of year. Christmas is so much fun and so special. This year our children are going to have a different experience with presents. We made a decision this year not to give any type of electrical goods. No DVDs, no Cd's, no Ipod's, no Nintendo's, nothing like that. Every Christmas for years that's what they get. It is the age of technology. We are having a Christmas this year that our kids have absolutely no idea what they are getting. At first there was 'what, are you serious? really? are you crazy?' but they are now getting really excited because they have not got a clue. Which I think is really great for a change. Mind you in this day and age, take out the things above and you have a real task at hand. Especially with a 14, 13, 12, and 11 year old to buy for. It's all they seem obsessed with. My little peanut is easy, he just wants cars or a big truck from Santa. I can't te...

Farm By Nature - Shiraz Chocolate Barrels
2008-12-16 10:16:00
Editorial ContestI was approached via email to enter an editorial contest by Cocoa Farm . In agreeing to join in the fun they sent me a small sample of their product. I have missed the deadline for when the post was supposed to be done by so I would say that means no prize for me, but I have decided to do my post anyway. What can I say. It is not what I expected and the chocolate in it is unfortunately not what I expect. I like the flavour of the Shiraz but the quality of the chocolate really lets the product down. I like the good stuff, creamy, smooth and just sexy to eat really. If I needed a normal chocoholic fix in the middle of the night and this is what I had in the fridge it would satisfy. I suppose I was expecting a little more from what seems to be packaged as a gourmet and luxurious product. Suggestions for this product. I would like to see a better quality chocolate for the price. I personally would like to see the chocolate have a syrupy soft centre of a Shiraz in a sort ...
More About: Nature , Chocolate

Chocolate Eclairs - A Labour Of Love!
2008-11-30 09:08:00
I must say that today has been one of those days that you have to just love being in the kitchen. I have had the most amazing day. Sunday at home with the kids and Chopper just kicking back, doing our own things, coming together at meal times and basically just relaxing at home. I have been promising everyone that I would make chocolate eclairs for ages. I have been putting it off and putting it off, because of fear. Yes fear, it's like the puff pastry, I just can't bring myself to do it. But today I put that fear aside and pulled out Stephanie Alexander's The Cooks Companion and I did it. I made the Choux Pastry, I made the Pastry Cream with a real vanilla bean, and I made the Ganache for the top. What a process but well worth it. So I can not take any credit for the wonderful recipe but I can take credit for how I turned those magical words into such gorgeous chocolate eclairs. Oh they are so good. The pastry cream so sweet, thick and creamy. The gorgeous smell of that vanilla ...
More About: Love , Chocolate , Labour

Broccolini & Sun Dried Tomato Pasta
2008-11-19 22:17:00
Favourite Dishes You Don't Serve GuestsFollowing along on a story inspired by my friend Duncan at Syrup & TangI am going to share with you one of my favourite dishes that I don't serve my guests. It is a dish I serve my family when I feel like not eating meat and just in need of a pure fresh veggie fix. Chopper is a pure carnivore and he loves this dish, surprisingly. Don't get me wrong he loves his veg to, but a meal without something like meat, chicken or fish is not normally his thing. But lately we have been doing a little more of the only veggie thing and loving the freshness of it.The funny thing is I hate broccoli, but I love broccolini, weird huh? This dish is one of those throw together meals at the end of a hard day at work and your feeling kind of bluh. This takes 20 Min's and is really easy. It's also one of those dishes that you just throw in a little of this and that to your own taste. So here is how I make it.2 Bunches of Broccolini (ends chopped off)3 Cloves...
More About: Pasta , Tomato

In Search Of Perfection
2008-11-16 04:58:00
I often wonder to myself how I came from such a terrible childhood with this will to make my life better and to always be searching for perfection and happiness. I look at my life now and I compare it to what it was like back then and I don't think I would ever change that childhood regardless of the horrible things my brothers and I had to endure and I am glad that my children will not have to endure that kind of pain. You see some people grow up from things like that and take the easy route always wanting others to pick up the pieces and never taking responsibility of their own lives and destiny. We were three siblings on completely different paths in life, I am the oldest, then there is my brother J who is the middle child and then there was T the youngest. My youngest brother T wanted to escape from himself and was always looking for the approval of his older brother to validate himself. J, I think just could never find a path and never had the stamina or drive to stay on one. ...
More About: Search , Gordon Ramsay , Perfection

Blueberry Blondies
2008-11-09 13:41:00
Let me tell you the last few months have been full on for Chopper and myself. Work has been really busy for both of us, a good busy, very productive. We have not had alot of time for play. All of a sudden Christmas is nearly upon us and we just had Choppers birthday and he was extremely spoilt. As we all know I have done quite a few recipes featuring blueberries. There Choppers favourite, what can I say, I love my Husband. So for his birthday this weekend I played and made him some Blueberry Blondies. Basically a white chocolate version of Brownies. These are super moist and are not for the faint hearted, like alot of my recipes. My little Peanut started helping me with them but he was more interested in the white chocolate chunks in the bowl. Being nearly 3 he is fascinated with everything at the moment and full of questions, one particular question that he uses probably 50 times a day is 'What's that mummy?' He is so beautiful, I am so lucky. Actually, I had a conversation...

The Olympics - Go Aussie Go!!!!!! - Chocolate Fondue
2008-08-18 13:00:00
Awarded to RenoWell what does Chocolate Fondue have to do with the Olympics you ask? Well this is a gold medal worthy recipe, that's what!Due to unfortunate events with a moody modem, blogging my recipes has been impossible lately. So finally here is the first recipe from my dinner party menu, (fingers crossed) that it doesn't have another meltdown while I type this post.The Olympics are off and running. Wow, hasn't it just been fantastic? We are big lovers of the Olympics in this house, there is nothing like rooting for your country and being patriotic. Mind you watching that amazing Michael Phelps fellow from the USA has been awesome. That man is a swimming machine. He wanted 8 golds and he got his 8 golds. Congratulations Mr Phelps.How stunning has our Aussie Olympic team been? They make me so proud. They have put in an exceptional effort and the rewards just keep coming. Congratulations Guys! Go Aussie! Go!The most heartbreaking moment of the games so far, for me, has not bee...

Back In The Saddle Again & The Ultimate Dinner Party
2008-07-20 09:53:00
MenuAmuse BoucheCeviche of Tasmanian Salmon with Avocado, Tomato,Chilli, Coriander & Topped with Salmon RoePaired with a Lindaure FraiseEntréeSzechuan Pork Salad with Rocket, King Island Feta, Italian Sweet Cherry Vinegar & Joseph First Pressed Extra Virgin Olive OilPaired with a 2006 Wirra Wirra Church Block Cabernet Sauvignon-Shiraz-Merlot from McLaren ValePallet CleanserLemon SorbetMain CourseFillet of King Island Beef with Dauphinoise Potatoes, Sweet Potato Mash & A Red Wine Blackberry JusPaired with a 2005 Metala Langhorne Creek Shiraz Cabernet from Saltram Wine Estate South AustraliaDessertAmelita?s Amazing Chocolate Fondue with Seasonal FruitsPaired with a Suntory Lena Banana Liquor over Crushed IceCheese CourseKing Island Seal Bay triple Cream Brie, Maggie Beer Quince Paste and Oat Biscuits When faced with the challenge of finding a new job after having the dream job of being a Chef. Where does it all lead? Well it has been an interesting few months. I am back in...
More About: Party , Dinner , Back , Ultimate , Saddle

Sticky Date, Ginger & Macadamia Nut Puddings with Butterscotch Sauce
2008-04-20 02:59:00
So this is the first recipe with my homemade Glace Ginger . When I first started making these last night I could never have dreamed that they would turn out so wonderful. They are rich and decadent. They have that gingerbread smell to them. These are not for the faint hearted, they are a meal in themselves. I think the next ones need to be made in smaller ramekins or make one large one and cut into small slices. It was a struggle between the heart and the tummy to finish one. The butterscotch sauce was heaven and complimented the puddings so well. I have taken a good old Women's Weekly recipe, tarted it up and enriched it in a very decadent way. So for all of you in need of comfort like I am at the moment, please take comfort in one of my gorgeous puddings.IngredientsPuddings 1 and 1/2 cups of dried dates1/4 cup of glace ginger1 teaspoon of bicarbonate soda1 cup (250ml) boiling water50g butter, chopped1/2 cup of firmly packed brown sugar2 eggs1 cup of self raising flour1 and 1/2 cups...
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Glace Ginger
2008-04-18 01:04:00
I have had a brain freeze over the last couple of weeks as to what my next recipe is going to be. I have been fretting. I don't know why? I suppose all the job hunting has put me in a very focused place. I am only in the last 5 days getting interviews for jobs I applied for 3-4 weeks ago. I don't know what is happening with the job market at the moment. It seems to be very different than the last time I actually had to go out and apply for one. I have kinda just fell into the roles I have had. So this is new territory for me. All the waiting kinda makes you feel sick and nervous at the same time. The interviews are now coming through thick and fast which is making my head spin. So cross your fingers for me that I get the one that I want.Sorry I have digressed. Back to the ginger. I was walking through the supermarket the other day talking to myself, saying I have to come up with something soon that is worthy. Then I saw the most beautiful looking hands of young ginger. I picked on...
More About: Ginger

Lamb & Onion Tarte Tartin
2008-03-16 12:46:00
As you know I am a huge fan of puff pastry (no Duncan I didn't make the puff pastry myself ;)) and lately I have been dabbling with variations of the Tarte Tartin. This one is the perfect lunch or light dinner. It covers the sweet, salty, and sour rules to a tee. I loved making this one, it's so easy and packed full of flavour. Enjoy :)Ingredients3 Brown Onion s Sliced2 Yellow or Red Capsicums Sliced2 Cloves of Garlic Chopped Finely1 Small Red Hot Chili Chopped Finely (include the seeds)Balsamic VinegarKnob of ButterOlive Oil Excellent Quality3 Lamb Fillets2 Sheets of Ready Rolled Puff Pastry125 grams of Feta Cheese crumbled(I used a creamy textured one)1 bag of Pre Washed Rocket or if in the USA ArugulaPreheat your oven to 200 degrees Celsius. In a large frypan add a splash of olive oil and a knob of butter, start by frying your onions on a high heat, don't be tempted to play with them to much, we want them to start caramelizing. When they have softened and just starting to get l...

A Sea of Possibilities........
2008-03-09 12:03:00
When I made my decision last week to end my new life as a chef, it ripped my heart to pieces. I know in myself I have done the right thing. Who would have thought that it would have been such a sad affair for me. I cried on Tuesday knowing it was the last day I was going to put that chefs uniform on. I cried as I said goodbye to my new friends that I had made. I cried when I left the building for the last time. This has not been a decision that has been easy, I had weighed up all the pros and cons but at the end of the day my family is so important to me.I will still continue to work the 9-5 job just like everyone else but I now have a new perspective, with a path of new possibilities ahead of me. I have decided not to pursue a career in cooking. Why is that you say? Well I have discovered in my time as a chef that once in the industry for a few years, my chef friends don't cook unless they are at work. Cooking becomes a chore that you just don't want to do. I don't want to end u...

Trouble in Paradise!
2008-02-27 13:10:00
I love my job. I love all that is about being a Chef, but and here comes the but...... What happens to your family when you choose something that takes you away from them?My life has somewhat turned into a lonely strange existence, not only for me but my husband as well as my children. It has been six weeks since I started my new life as a chef and in that time the cracks are slowly starting to appear in what is such a solid family. Don't get me wrong we all still love each other but when your 2 year old wont let go of you and your husband has that sad tone in his voice, you can't help but wonder whether the choice you have made is the right one. Let me give you an example of a day in my life now.My day starts at 1.30pm to give you an appropriate understanding, I get myself ready and head to work. I get all geared up in my chefs uniform and start work at 2.30pm. I finish work usually between 10.30pm and 11pm. I get home at about 11.15pm the kids are asleep and Chopper is asleep on...
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A Burning Issue!
2008-01-28 08:02:00
Well my first two weeks have been AWESOME!!!!!!! Busy, busy busy, but I will get used to it. It is such a rush and I never dreamed that I could love a job so much. The rotating shifts have been the hardest task to master. I have been so exhausted. This is not a job for the faint hearted. I thought that the first few months would be washing up, clearing kitchen benches off and so forth. It hasn't been like that at all. Anything but. I am working in the larder section to start with. Which means I get to make all sorts of salads and prep the seafood. I make wonderful cheese platters. We make all the antipasto stuff. Roasted eggplant, capsicums, marinated mushrooms etc. I get to add my artistic flair. The second night shift that I worked, I got to make one of my own salad creations for our restaurant. It was my roasted sweet potato, rocket and feta salad. I make up smoked salmon platters, with capers and red onion. I work with a fantastic Demi Chef and he is teaching me so much. My kni...
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When I grow up I want to be a .............
2008-01-11 12:43:00
When it comes to work, sales has always been my career. I fell into it really a long time ago. I have always been good at it and I have always felt it was what I was going to do for the rest of my life, kind of like I haven't had an option, that's just what I do. For the past 18 months or so, I have had this feeling like there was a lump in the pit of my stomach, that I just have not been able to remove. Although I have kept on keeping on, my heart was elsewhere. I have dreamt of being a Chef for such a long time. The urge has just become stronger and stronger.So you know what I did? I applied for an apprenticeship as a Chef for a world renound venue and you know what? I got it! You are now looking at a 34 year old 1st Year Apprentice Chef ladies and gentlemen. It feels so good. My first day is Monday and I am so excited. I know it's going to be hard work and I know that I have so much to learn, but I can't wait to start my first shift. I got fitted for my lovely Chefs uniform t...
More About: Grow

Tiramisu
2007-12-31 02:34:00
Look at that! Now this is a really beautiful desert. Oh, do I love Tiramisu. Look at those gorgeous layers, just perfect. The espresso is just soaked in enough to leave that beautiful centre of sponge finger in the middle. This recipe has come from Stephanie Alexander, The cook's companion, with just a little tweaking from me. The recipe states to allow it to sit in the refrigerator for at least two hours, but I leave mine in overnight. It just gets better the next day. All those flavours just seem to enhance and meld together for maxium enjoyment. Gotta love it and you just have to try it. Another classic recipe. 6 eggs separated2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)500 g mascarpone1/4 cup of cherry brandy1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)24 sponge finger biscuitsgood quality dark chocolate for grating over the topSelect a 2 litre rectangular dish that is at least 8 ...

Merry Christmas Everyone!
2007-12-24 06:18:00
Well it is that time of year again. Santa is getting ready to fill his sleigh with all those presents for little children and big children alike. I am preparing for a gastronomic feast for just Chopper, Peanut and Myself. With B and M away in Brisvegas with their father and J and A with their mother for Christmas day this year. This will be the first Christmas in a long time I won't have a bunch of people over munching out all day. The pressure is off. It's kinda nice actually. Chopper and I can have quite a lavish little gourmet feast on our own without food for the masses. Croissants for brekky with bacon and eggs.I have two lobsters in the freezer ready to be grilled in their shells on the BBQ and I am making a nice Bearnaise sauce to top them off. Caesar salad to go with, Choppers favourite. Peanut has been munching out on home made rum balls for the past two days.I have 2 dozen NZ oysters so we can have those done in a classic Kilpatrick.Plum pudding of course with vanilla...
More About: Merry Christmas , Merry

Blueberry Arancini with Caramelized Balsamic and Vanilla Icecream
2007-12-08 12:03:00
As promised. What to do with that leftover Blueberry Risotto. Place in the fridge and allow to go really cold. I would recommend overnight. The risotto will go very firm, so you can shape it into golf ball sized balls. The rest is easy. All you have to do is flour them, roll them in beaten eggs and then cover them with bread crumbs. Allow them to rest in the fridge for at least half an hour.Then fry to golden perfection in hot canola oil. Serve immediately with this gorgeous gem Chopper picked up for me at the Del Santos deli in Ayr, caramelized balsamic vinegar and add a really big scoop of good quality vanilla ice cream.Gorgeous just gorgeous, I tell you.This is another sweet version of an Italian savoury classic people. Yummo!
More About: Vanilla

Blueberry Risotto with Mascarpone
2007-12-03 09:17:00
There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4Ingredients1 1/2 cups Arborio RiceA big knob of Butter250 grams of Blueberries6 Cups of Milk2/3 cup of Castor SugarPinch of Salt Flakes1 teaspoon of Vanilla Bean...
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Can you help solve the mystery?
2007-11-26 21:38:00
Are you or do you know a North Queensland Food Blogger?If so please leave a link in the comments section of this post?I would like to compile a list of us on my blog & start an NQ food blogging community. Surely, I cannot be the only one?Help me solve the mystery!
More About: Mystery

Marvelous Magical Matt Moran
2007-11-15 11:08:00
His Book Sirloin Steak with Red Wine Butter & Pont Neuf Potatoes (aka Fat Chips) Raspberry TartMatt Moran , he is just an amazing chef. His restaurant Aria is a place I dream of going to, when next I make the journey all the way down to Sydney. It holds two coveted Chef's Hats awards. I fell in love with him when I watched the television series Heat In The Kitchen on the Lifestyle Food Channel His book clearly shows how talented he is and how passionate he is about great quality food. The Good Food & Wine Show is always fantastic and this year was no exception. My friend Kym and I spent five and a half hours there. Nibbling and wine tasting our way through the mountains of displays. The best part of the show was the fabulous Matt Moran. He made the steak pictured above as well as that lovely raspberry tart. He is extremely witty, very funny and charming. He also told us of a brand new series he is filming with Catriona Rowntree called The Chopping Block can't wait for that....
More About: Marvelous , Magica

Leaving on a Jet Plane!
2007-11-08 22:14:00
I am off everyone. Getting on a plane this morning for Brisbane. What for you may ask? Well it is Good Food & Wine Show time. I love the Good Food & Wine shows, they are so much fun. Lots of things to nibble and munch on. Lots of gorgeous new things to spend my money on. I would like to say a big Thank You very much to the guys at Lifestyle Food for sending me a couple of free passes because they like my blog. I feel extremely privileged and special. This trip is also an early birthday present for myself as I am turning 34 on Wednesday. So have a great weekend everyone and I will catch up with you all when I get back. Big KissesSquishy
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Curried Sweet Potato Pasta
2007-10-30 11:25:00
I was on the Lifestyle Channel Message forums the other week and another forum commenter had said that she would like to see some recipes that were quick and easy for the working mother. So I thought I would pop a recipe up that is quick, simple and a crowd pleaser. This one is sweet, spicy and not the type of sauce you would expect to have with spaghetti. Trust me it works and it tastes awesome. You can make it as hot or as mild as you wish. If you know me and curry, you know I like it hot, really hot. So go on, give it a whirl and let me know what you think?Cheers Amelita AKA (Squishy)Ingredients2 small to medium Sweet Potato es, chopped, steamed till soft, then mashed3 heaped teaspoons of Curry Powder, 2 if you would like it milder1 sliced Red Onion2 large Cloves of Garlic, diced finely1 400 ml of Coconut Cream500 grams of SpaghettiPlace your spaghetti into a pot of boiling salted water and cook until aldente while you make your sauce. To make your sauce, fry your onions till soft...
More About: Pasta

Snickerdoodles
2007-10-21 11:53:00
What a cookie, oh my goodness these are so delicious. I love my Betty Crocker cookbook that I brought back from the USA and this is now one of my favourite recipes. They are light, crispy, soft in the middle and remind you of a donut with their cinnamony flavour. They are so easy to make, it's ridiculous. I have only adjusted one ingredient in the recipe and that was shortening, as I didn't have any on hand. I used butter instead. I don't know if it made a difference, but I don't care, they are fabulous. I urge you to try this recipe. The Americans sure do know how to make cookies and I love them for it. 1 1/2 cups of Sugar250grams of Butter2 large Eggs2 3/4 cups of Plain Flour2 teaspoons of Cream of Tartar1 teaspoon of Baking Soda1/4 teaspoon of Saltextra 1/4 cup of White Sugarextra 2 teaspoons of CinnamonPreheat your oven to 180 degrees. Beat the sugar, butter and eggs in a large bowl with an electric mixer on medium, till creamed nicely. Stir in flour, cream of tartar, bakin...
More About: Snickerdoodles , Doodle

And they lived happily ever after.................
2007-10-17 12:49:00
Well everyone, at 5.00pm on the 15Th of December this gorgeous man is going to become my husband. Yes, the mad bugger actually would like to call me his wife. I am a very lucky girl, because I get to marry my best friend. We have gone through the ups and downs, all the travesties and tragedies that you could imagine. Being a blended family has thrown us definite curve balls, we have caught them and thrown them right back. At the same time we have taken life by the balls and enjoyed it immensely. With five children at our feet we have enjoyed laughter, tears, anger, frustration, happiness and every other emotion you could imagine. We are not the perfect family but I wouldn't want us to be. Life is meant to be a roller coaster of emotions, so you know how to live in it and how to appreciate the good times. There has definitely been more good times than bad. So on the 15Th of December our blended family makes the biggest commitment of all. When I asked my two step children to be, if i...
More About: Happily Ever After , Lived