Category Archives: Recipes

John West Fiery Range – Hot Tuna Melt

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Hot Tuna Melt

Gosh it’s been such a long time since I’ve blogged, honestly nearly forgot how to do it 🙂 But guys I’m back and looking forward to share with you a quick and simple lunch recipe. I’ve always liked tuna melt sandwiches but it’s just been made better because John West have just released their Fiery range – Tangy Jalepeno, Smokey Chipotle, Red Hot Siracha and Inferno.

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I always buy the chilli flavour of tuna when I go to the supermarket, but its never hot enough for me. So you can imagine how excited I was when I found out about the Fiery range 🙂

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Only 3 ingredients needed to make this delicious sandwich – bread, can of Fiery tuna and tasty cheese. Which means it’s easy for you to take these to work and make it at lunch time. You can buy the new John West Fiery range from most supermarkets! Hope you will enjoy this recipe too!

Recipe – Hot Tuna Melt from John West
Yield – one sandwich

Ingredients
95g can John West Fiery range – Inferno Tuna
2 slices of bread (white, multigrain or any type you like)
1-2 slices of tasty cheese
Salad for garnish

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Method
1) Spread tuna over the bread and then place 1-2 slices of cheese over.

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2) Melt and toast on a sandwich press until the cheese has melted, cut in half, garnish with salad and enjoy!

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Australia Day BBQ – Using Heat Beads®

Australia Day BBQ

Australians all let us rejoice,
For we are young and free;
We’ve golden soil and wealth for toil;
Our home is girt by sea;
Our land abounds in nature’s gifts
Of beauty rich and rare;
In history’s page, let every stage
Advance Australia Fair.
In joyful strains then let us sing
Advance Australia Fair.

Hello Dear Readers! Did you just recognise that? Those are the lyrics to the Australian Anthem 🙂 It’s going to be Australia day tomorrow! Have you already got plans with family and friends? I remember back in primary school we had to sing the national anthem every Monday morning when we had our morning meeting. Now I rarely hear national anthem it’s only played during sporting events!

Sticky Smokey Pork Ribs

Sticky Smokey Pork Ribs

If you don’t know what to make for Australia Day, nothing’s more Australians than putting the barbie on 😀 If you remember we were gifted last year with a weber and chimney booster, this year I am very excited about working with Heat Beads® again to share some easy and delicious recipes with you.

Heat Beads® Briquettes

Mr Bao went all out this year…and even though there’s only the two of us…he decided to make beef brisket and a whooping 2.1kg of it! He wanted to try the slow and low method to cook the brisket until it reaches that soft fall off the fork texture. To make it a complete feast we also made sticky BBQ pork Ribs and an apple slaw and corn salad for sides. Because it was going to take 8 hours, we started the rub and marinated the beef brisket over night and started the cooking process at around 9am in the morning.

BBQ Beef Brisket

BBQ Beef Brisket

This isn’t the first time we’ve used our weber and we have cooked with Heat Beads® briquettes plenty of times. It took us close to no time to heat up the Heat Beads® briquettes and start cooking. We found using charcoal to be one of the best way to cook meat, as it offers a more authentic smoky flavour. You can find most Heat Beads® products at your local supermarket or Bunnings Warehouse 🙂

Set up indirect heat

Set up indirect heat

Set up the weber using an indirect heat which keeps the temperature lower but more consistent to allow for the slow and low method of cooking the meat. We found it was particularly easy with the Heat Beads® because they all ashed over evenly. We also used Mesquite wood chips to add to the smokey flavour of the brisket.

BBQ Beef Brisket

Make sure you do the first round of cooking direct without wrapping the beef, this allows the outside to be slightly cooked and seals the juices. It is then wrapped in foil and cooked in low temperature over a longer period of time. Happy Barbecuing!!! Make sure you let me if you try the recipe!

Wishing you all a Happy Australia Day 🙂 I am very proud of be Australia! I love how country and so glad to call it home!

PS. Please let me know if you would like me to share any other recipe such as the sticky pork ribs or the recipe for the sides.

Recipe – Smoked Beef Brisket adapted from Foodnetwork.com
Yield –  feed 4-6 people

Ingredients
2kg of beef brisket trimmed

For the rub
2 tablespoon dark brown sugar
2 tablespoon chilli power
2 tablespoon paprika
2 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoon dry mustard
2 teaspoon ground cumin

Barbecue sauce (we used Mc Cormick brand)

Other things:
Mesquite Woodchips
Heat Beads® briquettes
Weber

Notes
– You can buy the mesquite wood chips from Bunnings if you live in Australia
– If you don’t have time to make the rub, you can also buy premixes, I recommend the Mc Cormick brand
– Remember to have patience because it’s slow and low it will take a while to cook 🙂

Method
1) Mix all ingredients to make the rub together. Rub the mixture onto the brisket and wrap tightly in cling warp. Refrigerate and marinate for at least 6 hours or overnight. Be sure to remove the meat from the refrigerator and let it come to room temperature before cooking.
2) Soak the mesquite wood chips in a large bowl of water for 1-2 hours. Remove and drain and set aside. This is a very important step to avoid the wood from burning.
3) Set up the weber or any other charcoal barbecues according to the manufacturers instructions. Make sure it is an indirect heat until it reaches around 135ºC. Place a water pan filled to about 2/3 full in between the baskets filled with Heat Beads® briquettes. When you are ready to cook to brisket, place it uncovered on the rack for 1 hour.
4) Remove the brisket from the rack and wrap it tightly in heavy aluminium foil (double layer it!). Return it to the weber, however, keeping the temperature is around 80ºC to 95ºC and let it cook for 5-6 hours or until the meat is tender. Let the meat rest in the weber for 20 minutes before serving.
5) Serve it with barbecue sauce and salad ~

ENJOY!!!

Anchor Cream – Mini Victoria Sponge Cakes

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Happy New Year my Dearest Readers 🙂 Hope you’ve all had a wonderful Christmas and New Years! I plan of posting more frequently…clearly hasn’t worked! Again the same reasons (excuses!) being very busy at work and we also had friends coming over staying with us. Anyhow! my New Years resolution is to share more exciting events, reviews and recipes with you all!

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That’s why I’m going to start 2016 with a Mini Victoria Sponge cake recipe 🙂 This recipe is inspired by the new range Anchor cream that KeepLeft PR sent me. I really like the bottle and screw top packaging, I feel like it keeps the cream fresher for longer. It’s also got those clever lines on the side, so you know exactly how much you’re pouring without having to use another measuring cup. Meaning one thing less to wash, now that’s always a bonus. The Anchor cream is now selling exclusively at Woolworths.

Anchor Cream

I found the Anchor cream very smooth and easy to whip. That’s why I decided to make something which uses the cream in its whipped formed and not cooked or incorporated with something else. Initially, I wanted to make scones, however, I have already shared that recipe before and I wanted something a little more cake like but still keeping it cute and dainty. Ta-da! Mini Victoria sponge cakes 😀

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Hope you like this recipe! Please share and let me know if you’ve made them!

Recipe – Mini Victoria Sponge Cakes adapted from Mary Berry
Yield – 8-10 mini cakes

Ingredients
175g Unsalted butter, soften
175g Caster sugar
3 large eggs, beaten
1 teaspoon vanilla extract
175g Self-raising flour

300ml Anchor Thickened Cream
Strawberry jam
Icing Sugar for dusting

Notes
– Feel free to use any type of jam or marmalade you would like
– You can also use this recipe to make a 20cm cake instead of mini cakes

Method
1) Preheat the oven to 190°C (170°C fan forced) or 376°C, lightly grease a shallow tray with butter and cover with baking paper to prevent sticking.
2) Using an electric mixer or by hand mix butter and caster sugar together until the mixture is very pale and light. Make sure to scrap the sides this will take approximately 5 minutes. Gradually add the beaten eggs, mixing well between each addition and again scrape the bowl. Add the Vanilla extra and mix to combine.
3) Sift the self raising flour into the mixing bowl and gently fold in until the mixture is glossy and smooth. Try not to over fold or mix.
4) Spread over prepared pan and bake for about 25-30 minutes. Until lightly golden brown, check whether it is cooked using a skewer if it comes out clean it is cooked. Leave it to cool in the tin for a couple of minutes before removing it from pan.
5) Poor Anchor Thickened cream into bowl and whip until soft peaks form.

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6) Once sponge cake is cool enough, use a cookie cutter to cut into small disks.

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7) To assemble use one cake as the base, place one tablespoon of whipped cream followed by strawberry jam another cake and dust with icing sugar.

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Daisy@NeverTooSweet received the Anchor Thickened Cream as gift from Keep Left PR 

Ultimate Cheat’s Dessert – Lemon Trifle

Lemon Trifle

My Dearest Reader’s I’m FINALLY back!!! My sincerest apologies for not posting for 3 months! That is the longest time I haven’t updated and written a blog post! I wish I had a better excuse than I’ve been busy at work…but unfortunately that is the truth. It’s taken me a while to settle into my new job, however, I’m finally comfortable and feel like I belong in my team and the company 🙂

Even though, I haven’t had the chance to blog, I update instagram (@daisy_nevertoosweet) so please follow me there for daily posts. I have so many new and exciting events, restaurant reviews and recipes, that I look forward to sharing with you!

Anyhow, let’s start with a super easy 5 minute cheat dessert! Honestly the easiest but most impressive dessert I’ve made 🙂 No cooking, stirring and minimal washing. Because I’m now working longer hours and have less time to be in the kitchen, I need to find short cuts to at least make a dessert which can impress my friends when they come over. This may be a good dessert to make for any upcoming Christmas parties you may have.

Thank you everyone for your continuous support and I promise to update more regularly again!

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Recipe – Cheat’s Lemon Trifle original recipe from Never Too Sweet
Yield – 2 small jars/serves

Ingredients
6 Gingernut biscuits
1 jar store bought Lemon Curd (Use about 6 tablespoons)
10 tablespoons Vanilla Yoghurt
Mint leave for garnishing2 small glass jars

Notes
– If you have time please feel free to make your own lemon curd
– You may substitute

Method
1) Place Gingernut biscuits in a ziplock bag and crush into crumbs.
2) Ensure your glass jars are dry and clean, place a thin later of cookie crumbs in the bottom of the jars.
3) Layer with 2 tablespoons of Vanilla yoghurt then layer 2 tablespoons of lemon curd.
4) Repeat until the jars are filled and finish with the lemon curd and sprinkle with some more Gingernut cookie crumbs.
5) Finally garnish with mint leave if you wish.

Enjoy! 🙂

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Rosemary’s Curry Chicken – ASKO Cooktop

Rosemary's Curry ChickenToday’s recipe is sponsored by ASKO cooktops as they believe “great meals start at the cooktop”, which I completely agree. I have always been a fan of gas cooktops as I like seeing the flame and being Chinese we always talk about the ‘breathe of wok’ or what we call ‘wok hei’. Eventually when we move out of our rental and purchase our own apartment, I would like an ASKO gas cook top as it has the wok burner on the left and will not get in the way of the other burners.

Rosemary Curry Chicken I am so honoured to share with you today Rosemary’s curry chicken recipe, she is my friend Julie’s ex Mother-in-law and I honestly believe grandmother’s recipes are always the best. Rosemary originates from South Africa and she has been making this recipe for decades. It’s not quite as spicy as some Indian curries but has enough heat and the coconut cream gives so much fragrance.

Rosemary's Curry Chicken

Rosemary’s Curry Chicken

It can be serve it with rice or roti bread but remember to use up all that delicious curry sauce. Perfect dinner dish for your family on a cold wintery night 🙂 Mr Bao and I enjoyed it so much we wished there was more and we can’t wait to remake this! Thank you again Rosemary and Julie for sharing this recipe with me and my Readers!

Recipe – Rosemary’s Curry Chicken
Yield – 
Serves approximately 4 people

Ingredients
500g chicken thighs cut into chunks
3 tbs olive oil
1 onion chopped
4 cloves of garlic chopped
2 chillies chopped
3 spring onion chopped
1 tbs Curry power (Clive of India)
1 can Coconut Cream
3-4 medium size potatoes
1/2 tsp salt

Notes
– You can used a can of diced tomato instead of coconut cream if you prefer a red based curry
– You can substitute potatoes for another vegetables such as lima or broad beans

Method
1) Heat olive oil in large pan over medium heat, add onions and cook until translucent. Add garlic, chillies and spring onion and cook for a few minutes before moving ingredients to one side of the pan and let the oil move to the other side.
2) Add curry powder to oil and mix until it forms a paste, mix with other ingredients and cook for approximately 3 minutes until fragrant move to one side of the pan.

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3) Turn heat to high and add chicken, cook and seal until lightly brown. Turn heat to low and mix all ingredients together.  Add one can of coconut cream and potatoes and cook with lid on for 30-45minutes until potatoes are cooked. Season with salt and serve with rice or roti bread.

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This is a sponsored post by ASKO Australia

Short Bread with Dulce De Leche – Alfajores

Alfajores

Happy Sunday! Aren’t we all glad it’s finally the weekend? 🙂 What do you normally doing during the weekend? I love baking and being in the kitchen on weekends! Last weekend Mr Bao got very sick with gastro poor thing he was literally best friends with the toilet for 30 hours straight! So we had to cancel all our plans and stay home…which is fine I guess because it meant I got to bake these Alfajores.

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When I posted these Alfajores on my Instagram and Facebook I got a lot of comments asking what they were exactly. Now for starters I wouldn’t have a clue how to pronounce ‘Alfajores’ correctly but that doesn’t matter because they are delicious! To put it simply Alfajores are South American short bread cookies with dulce de leche which is a caramel made from cooking condense milk in either a water bath in the oven or in the can in a saucepan.

Dulce De Leche

Dulce De Leche

I chose to make the dulce de leche in the over, because I found that to be the most authentic and easiest you just tip the condense milk into a baking dish and into baking tray filled with water and cook for 1.5 to 2 hours.

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This recipe is for Julie because she’s been asking me for the recipe and what these Alfajores taste like 😀 Hope you will make these caramel short bread cookies soon because I promise you they will disappear in seconds!

Recipe – Alfajores (Short Bread with Dulce De Leche) adapted from Taste.com and SBS.com
Dulce De Leche
Yield – 
Approximately 500ml

Ingredients
2 x 395g sweetened condensed milk

Method
1) Preheat oven to 220°C. Pour condense milk into a baking dish. Place dish into a baking tray or roasting pan. Pour water into pan until halfway up to the side of the dish.
2) Cover dish with foil and bake for 1 hour 45 minutes or more until it turns into a dark golden colour. Check on the dulce de leche every half and hour and refill pan with water if necessary. Once it turns into a golden colour whisk mixture until smooth and glossy.

Notes
– Depending on your oven it may take longer or a shorter time to make your dulce de leche.
– Store dulce de leche in sterilised jars and in the fridge for up to 2 weeks.
– Set dulce de leche aside and prepare to make shortbread cookie

Alfajores – Short bread cookies
Ingredients

300g (2 cups) plain flour, sifted
50g pure icing sugar, sifted
200g cold unsalted butter, chopped
2 egg yolks
pinch of salt
1/2 teaspoon vanilla extract
275g dulce de leche
50g desiccated coconut for rolling

Method
1) Process flour, icing sugar, unsalted butter and pinch of salt in a food processor until mixture resembles crumbs. Add egg yolks and vanilla extract and process again until mixtures comes together. Cover with plastic wrap and chill for 1 hour or overnight.
2) On a lightly floured surface, roll dough out to 5mm thick. Using a 6cm round cooker cutter cut out 20 discs, re-rollling pastry if necessary. Place on oven tray with baking paper and refrigerate or freeze for 30 minutes or more.
3) Preheat oven to 180°C. Bake biscuits for 15 minutes or until light golden. Transfer to a rack to cool completely. Pipe dulce de leche over half the biscuits, then sandwich with remaining biscuits. Roll in desiccated coconut and serve immediately or place in an airtight container for up to 5 days.

Notes
– Because the dough has a high butter content you need to work quickly when cutting out discs as dough can stick on rolling pin
– You can replace the desiccated coconut by sprinkling icing sugar over the biscuits

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Afternoon Classic – Scones

Scones

 

I randomly made these scones a couple of weeks ago and couldn’t believe how many people liked the scones and asked if I could blog the recipe 🙂 Such nice encouragement so here is it everyone! It’s a recipe I’ve been using for a while now, I find this recipe to be one of the easiest to make and you will have most of the ingredients at home.

Scones1The only part I don’t like about making scones is rubbing the butter into the flour because I have long nails, and the mixture always get stuck. The dough can also be a little sticky when rolling and cutting it out, but trust me it’s worth it! Anyhow, please try and let me know how your scones turn out 😀

Recipe – Scones adapted from Taste.com
Yield – 12-14 scones depending on size

Ingredients
3 cups (450g) self-raising flour
1 tablespoon caster sugar
Pinch of salt
50g unsalted butter, chopped
1 1/4 cup (310ml) milk
Extra milk to glaze

To Serve
Raspberry jam
Whipped cream

Method
1) Preheat oven to 220°C (fan forced) and line tray with baking paper. Sift self raising flour, sugar and salt into a bowl. Add butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the centre of the mixture.
2) Pour milk into the well and use a butter knife in a cutting action to stir and combine until it is just combined and becomes a soft but sticky dough (Add more flour or milk if too dry or too wet).
3) Gently knead dough on floured surface using your fingers or a rolling pin pat the dough into a 2cm thick disc.
4) Using a scone cutter (5cm diameter round cutter) dipped into flour and cut into scones. Place scones onto tray making sure they stick together. To glaze gently brush scone with some milk.
5) Bake scones on the top shelf of the oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Place scones into a clean tea towel and serve warm with jam and cream.

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