Sweet

Our favourite sweet recipes.

Chocolate Cherry Truffles Recipe

~ danib@eatmystreet.net ~ 1 Comment

Chocolate Cherry Truffles Recipe

I absolutely love these amazing chocolate cherry truffles.  They are rich and decadent, and with their juicy cherry centre, they taste just like an adult’s only cherry ripe. I am sure you will love them too.

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Chocolate Cherry Truffles Recipe
 
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Prep time
Total time
 
If you prefer you can also use Greek yogurt. I used coconut because I had made my own and wanted to add to the cherry ripeness of the truffle. I also made the coconut powder by processing desiccated coconut in my thermomix. You can just use desiccated coconut as it is too.
Author:
Ingredients
  • 200g dark chocolate
  • 2 egg yolks
  • 1 tablespoon coconut yogurt
  • 1 tablespoon liqueur (I used coconut rum but any will do)
  • A jar of amarena cherries
  • Cocoa powder for dusting
  • Powdered coconut
Instructions
  1. Place chocolate into a heatproof bowl and place over saucepan of simmering water to melt.
  2. Meanwhile in a small jug mix together egg yolks, yogurt and liqueur.
  3. Remove chocolate from the heat and add egg yolk mixture, stir until nice and smooth.
  4. Cover and place into fridge until mixture is cooled and firm.
  5. Drain cherries. Place a cherry inside a teaspoon full of chocolate and roll in hands to cover and form a ball.
  6. Toss into coconut powder or cocoa to cover. Repeat process for remainder of mixture.
  7. Place in the fridge.
  8. I find these will keep for up to 5 days.

Sharon Morris guest contributor at Eat My StreetSharon is a home cook extraordinaire and the creator of these amazing Choc Cherry Truffles. You can read more about her by going here. You might also like her amazing Lemon Meringue Cheesecake Recipe. If you would like to keep up to date with all our wonderful recipes, stories and reviews at Eat My Street then please like our Facebook page. Or please stay and take a look around

Simple Chocolate Nut Slice with Condensed Milk Recipe

chocolate biscotti recipe
~ danib@eatmystreet.net

Chocolate Nut Slice with Condensed Milk Recipe

chocolate slice with condensed milk recipe

Welcome to Easter week. Here at Eat My Street we are going to be posting one chocolate recipe every day for you in the lead up to Good Friday, starting with this chocolate nut slice with condensed milk.

Like us on Facebook or follow along on Instagram if you don’t want to miss out.

chocolate

So much chocolatey goodness. I hope you like it.

I am starting with the most simple and delicious recipe I know. Combining nuts, chocolate and condensed milk, it is the perfect accompaniment to your morning coffee or your afternoon tea. Plus it is honestly, so easy to make.

Use your own favourite choice of chocolate. The recipe traditionally calls for dark chocolate but I like to add some milk chocolate into the mix. Using a really good quality dark chocolate will make for a more grown up taste.

You could use whatever combination of nuts you like too, although I personally think the hazelnut, almonds and pecans are perfect.

Like cooking with nuts? I have more recipes for that.

When you have finished the recipe, slice the chocolate bar up thinly so it resembles biscotti. Then you can enjoy a small sweet piece whenever you desire.

Warning: if you let your children do the cutting you may end up with massive chocolatey chunks. 😉

Chocolate Nut Slice with Condensed Milk Recipe
 
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Sweet and nutty chocolate fudge biscotti recipe. Perfect to serve with coffee.
Author:
Ingredients
  • 200g sweetened condensed milk (half a can)
  • 250g cooking chocolate
  • 60g freshly roasted hazelnuts
  • 60g chopped pecan nuts
  • 60g of blanched and diced almonds
Instructions
  1. Evenly chop the chocolate and gently melt.
  2. Stir in the condensed milk and the nuts.
  3. Spread into a 25cm X 8cm bar tin which has been lined on the base and sides with baking paper.
  4. Refrigerate for several hours or over night, until firm.
  5. Remove from the tin and cut into wafer thin slices.
Notes
I use a combination of dark and milk chocolate as this is how I prefer it. You can decide what kind of chocolate you would like to use. Just make sure it is good quality chocolate or the taste will be effected.
This slice can be wrapped carefully and stored in the fridge for 2 weeks.

I hope that you like this super simple chocolate recipe. I love to hear from my readers so please remember to sign up to receive our monthly newsletter. I would also love it if you would like the Eat My Street Facebook page.

Remember, I have heaps of other great recipes for cooking with nuts. 

Thanks for reading and happy eating.

Dani xx

chocolate slice with condensed milk recipe

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Other great chocolate recipes.

Chocolate Mud Cake

White Chocolate Mud Cake

White Hot Chocolate with Cinnamon.

Simple Pear and Chocolate Chip Muffins. 

Celebrate World Chocolate Day

Did you know that is July 7th is World Chocolate Day?

You can read more about it by going here. 

 

 

Lemon Meringue Cheesecake Recipe

~ danib@eatmystreet.net

Lemon Meringue Cheesecake Recipe

Today at Eat My Street we are featuring the lovely Sharon, who has kindly agreed to share some of her awesome recipes with us. You can read a little bit more about Sharon by clicking here.

Lemon Meringue Cheesecake is one of my all time favourite  recipes to make. Think about it for a minute,  lemon meringue pie and cheesecake, they were meant for each other right?

I get asked to make all the time by my friends and family.  I’ve even made it in cupcake sizes and it worked beautifully.

I hope you like it as much as I do.

Sharon

Lemon Meringue Cheesecake

LEMON MERINGUE CHEESECAKE

Ingredients

LEMON BUTTER

  • 2 eggs
  • 2 egg yolks
  • 165g caster sugar
  • 100g butter
  • Juice and zest of 3 lemons

CHEESECAKE

  • 250g plain sweet biscuits
  • 150g butter, melted
  • 1tsp ground ginger
  • 2 tsp. powdered gelatin
  • 2tbsp boiling water
  • 500g cream cheese
  • 2/3 cup caster sugar
  • 1tsp vanilla
  • Zest and juice of 1 lemon
  • 300ml-thickened cream

MERINGUE

  • 1-cup sugar
  • 4 egg whites

METHOD

LEMON BUTTER

  1. Whisk eggs, yolks and sugar in a small saucepan.
  2. Place on low heat and add butter, zest and juice.
  3. Whisk until thickened, 4-5 mins.
  4. Place into a jar and refrigerate until needed.

This makes more than you will need. Use as much or as little as you like. (My kids love eating this straight from the jar.)

CHEESECAKE

  1. Grease and line the base of a 20cm spring form tin. (I turn the base of the tin upside down; the cheesecake is easier to remove, as it won’t get stuck on the lip of the base (a little trick I learnt from Donna Hay).
  2. Use a food processor to crush the biscuits, until fine. Stir in ginger and butter.
  3. Press into the base and sides of tin. Place in the fridge until needed.
  4. Sprinkle gelatin over boiling water, whisk with a fork and set aside to cool.
  5. Whip cream and set aside.
  6. Use an electric mixer, beat cream cheese, sugar, vanilla, lemon juice and zest until smooth and creamy.
  7. Slowly pour in the gelatin mix, while beaters are on low, then add the whipped cream. Mix slowly until fully incorporated and smooth.
  8. Pour half the mix into tin, add desired amount of lemon butter, then top with remainder of cheesecake mix and smooth.
  9. Place back in the fridge until set, around 3 hours.

MERINGUE

  1. Place egg whites in a mixer and beat until stiff.
  2. Gradually add sugar, a little at a time and beat until sugar dissolves and mixture is smooth and glossy.
  3. Pile up high on the cheesecake and using a blowtorch, brown all over.

 

Lemond Meringue Pie

 

I hope you like this Lemon Meringue Pie as much as I do.

ENJOY

Sharon

Lemon Meringue Cheesecake Recipe
 
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Author:
Ingredients
  • LEMON BUTTER
  • 2 eggs
  • 2 egg yolks
  • 165g caster sugar
  • 100g butter
  • Juice and zest of 3 lemons
  • CHEESECAKE
  • 250g plain sweet biscuits
  • 150g butter, melted
  • 1tsp ground ginger
  • 2 tsp. powdered gelatin
  • 2tbsp boiling water
  • 500g cream cheese
  • ⅔ cup caster sugar
  • 1tsp vanilla
  • Zest and juice of 1 lemon
  • 300ml-thickened cream
  • MERINGUE
  • 1-cup sugar
  • 4 egg whites
Instructions
  1. LEMON BUTTER
  2. Whisk eggs, yolks and sugar in a small saucepan.
  3. Place on low heat and add butter, zest and juice.
  4. Whisk until thickened, 4-5 mins.
  5. Place into a jar and refrigerate until needed.
  6. This makes more than you will need. Use as much or as little as you like. (My kids love eating this straight from the jar.)
  7. CHEESECAKE
  8. Grease and line the base of a 20cm spring form tin. (I turn the base of the tin upside down; the cheesecake is easier to remove, as it won’t get stuck on the lip of the base, (a little trick I learnt from Donna Hay.)
  9. Use a food processor to crush the biscuits, until fine. Stir in ginger and butter.
  10. Press into the base and sides of tin. Place in the fridge until needed.
  11. Sprinkle gelatin over boiling water, whisk with a fork and set aside to cool.
  12. Whip cream and set aside.
  13. Use an electric mixer, beat cream cheese, sugar, vanilla, lemon juice and zest until smooth and creamy.
  14. Slowly pour in the gelatin mix, while beaters are on low, then add the whipped cream. Mix slowly until fully incorporated and smooth.
  15. Pour half the mix into tin, add desired amount of lemon butter, then top with remainder of cheesecake mix and smooth.
  16. Place back in the fridge until set, around 3 hours.
  17. MERINGUE
  18. Place egg whites in a mixer and beat until stiff.
  19. Gradually add sugar, a little at a time and beat until sugar dissolves and mixture is smooth and glossy.
  20. Pile up high on the cheesecake and using a blowtorch, brown all over.

SM2Sharon is a guest contributor at Eat My Street. A busy Mum to four lovely children, she is also an amazing home cook who can frequently be found whipping up delicious and gorgeous sweet treats in her kitchen. You can read more about Eat My Street, or follow us on Facebook. 

 

At Eat My Street we love our sweet treats. Want more recipes? IMG_4413

Best ever chocolate mud cake recipe.

Caramel and White Chocolate Brownie Recipe

~ danib@eatmystreet.net

Caramel and White Chocolate Brownie Recipe

This is potentially the naughtiest recipe I have ever posted and I really do love a sweet, chocolatey, decadent cake. This chocolate brownie recipe has a lot of chocolate in it, and not much else really. But it does taste very reliably delicious. The addition of Caramello chocolate really makes it something special and a little different from the usual plain chocolate brownie recipe. I buy Cadbury Caramello chocolate but you could try whatever brand you prefer.

The recipe was passed on to me by my Mother in law, a lady who was famous for her hospitality and her sweet tooth. She would always have something sweet in the pantry and the freezer to offer guests when they stopped by. No one ever walked away from her home without being well fed. She used to freeze this recipe is small pieces and bring it out for a quick defrost on the bench when guests were on their way over.

This is a great recipe for feeding a crowd. I hope you like it.

Chocolate Brownie Recipe

 Caramel and White Chocolate Brownie Recipe

Ingredients

125 g of butter, chopped

180 g of white chocolate, chopped

1/2 cup of castor sugar

1 1/4 cups of plain flour

2 eggs, lightly whisked

125 g of Caramello Chocolate, chopped

Extra 180g of white chocolate, chopped

Method

  1. Chill your 125 g of Caramello Chocolate and then grease and line a 19cm square cake tin. Set the oven to 180 degrees celsius.
  2. Place the 180g of white chocolate and the butter in a saucepan and heat gently until melted through and smooth. Allow mixture to cool.
  3. Once it has cooled, stir in sugar, sifted flour, eggs, extra 180g of white chocolate and Caramello chocolate until just combined. Pour into the prepared tin.
  4. Cook in moderate oven for about 35- 40 minutes or until cooked through when tested.
  5. Cut into squares and enjoy.

Chocolate Brownie Recipe

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Caramel and White Chocolate Brownie Recipe

Sweet and chocolatey brownie recipe with two types of chocolate and caramel chunks. 

Course Dessert
Cuisine Modern Australian
Keyword Brownie, Caramel, White Chocolate
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 serves

Ingredients

Ingredients

  • 125 g of butter chopped
  • 180 g of white chocolate chopped
  • 1/2 cup of castor sugar
  • 1 1/4 cups of plain flour
  • 2 eggs lightly whisked
  • 125 g of Caramello Chocolate chopped
  • Extra 180g of white chocolate chopped

Instructions

Method

  1. Chill your 125 g of Caramello Chocolate and then grease and line a 19cm square cake tin. Set the oven to 180 degrees celsius.
  2. Place the 180g of white chocolate and the butter in a saucepan and heat gently until melted through and smooth. Allow mixture to cool.
  3. Once it has cooled, stir in sugar, sifted flour, eggs, extra 180g of white chocolate and Caramello chocolate until just combined. Pour into the prepared tin.
  4. Cook in moderate oven for about 35- 40 minutes or until cooked through when tested.
  5. Cut into squares and enjoy.

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My favourite week night family friendly recipe. Simple and fun. Chicken San Choi Bao with coriander and lime.

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Best French Toast Recipe with hazelnut coffee cream

~ danib@eatmystreet.net ~ 2 Comments

Best French Toast Recipe with Hazelnut Coffee Cream

best french toast recipe

Nothing says love like being brought breakfast in bed.

Once you have kids, nothing says love like being brought a cup of hot, strong coffee in bed.

When I had my first baby and the full horror of a sleep deprivation I had never known nor imagined set in, my husband started making me a coffee first thing in the morning. No matter what had happened the night before, the coffee was like a fresh start for the new day. A full stop to the night’s horrors. A good reason not to complain about tiredness because our mouths were occupied with the sweet nectar of the coffee bean. That caffeine would eventually slide through the blood and provide an optimistic 45 minutes of energy and activity for the day.

Valentines Day is a good excuse as any to celebrate all the amazing things your loved one means to you. Di Bella Coffee were kind enough to send me a packet of their Ali Reserve Coffee Beans so I thought I would bring all the goodness together and make a breakfast dish using coffee.

The best French Toast recipe, with Hazelnut Coffee Cream; an ode to the glue that held our lives together for so many years.

Just secretly, this recipe is also dedicated to my gorgeous husband who brought me that coffee in bed for so many years (we now share the task) and who’s favourite flavour is hazelnut. 😉

french toast recipe

French Toast with Hazelnut Coffee Cream

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French Toast with Hazelnut Coffee Cream

Perfect French toast recipe for the perfect brunch.

Course Breakfast, Brunch
Cuisine Australian
Keyword french toast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 serves

Ingredients

  • 2 eggs
  • 100 ml of cream
  • 100 ml of milk
  • 1 tbsp icing sugar
  • ½ tsp ground cinnamon and a drop of vanilla essence
  • 2 slices white bread
  • 25 g   butter
  • 250 ml cream
  • 1 shot of good strong coffee, cooled
  • 2 tbsp icing sugar
  • 1/4 cup chopped toasted hazelnuts or hazelnut meal
  • Fresh fruit and maple syrup to serve

Instructions

Method

  1. Gently whisk the eggs in a bowl together with the cream, milk and icing sugar. Add the cinnamon and vanilla. Soak the bread slices in the mixture.
  2. Melt the butter in a frying pan and fry the soaked bread for 2-4 minutes on each side, or until golden-brown and crisp. Remove the fried bread from the pan and drain on paper towel.
  3. Beat the cream to soft peaks, then add in the icing sugar and whisk to form medium peaks. Add a tablespoon of the coffee to a seperate bowl and fold through the cream gently. Add more coffee until you are happy with the flavour but be careful not to let it curdle. Sprinkle with toasted hazelnuts or gently stir through the hazelnut meal.

Recipe Notes

Serve with a fresh fruit salad and drizzled with maple syrup.

Serve with a fresh fruit salad and drizzled with maple syrup.

Enjoy!

 best french toast recipe

This is a very simple recipe, so it should not take you too long to whip up. If you are feeling very decadent forget the fruit salad and add some caramelised banana. You will love it!

Will you be celebrating St Valentines Day tomorrow? If you are not, make this recipe anyway and just eat it all on your own. Boom!

Whatever you do, go well. Dani xx

Maggie Beer and Dani BDani B is a food blogger from Melbourne. Every Friday she posts a simple, tasty recipe that you can try at home. She also writes about great local cafes and restaurants and her favourite markets, cooking schools and places to visit. You can follow her on Facebook or Instagram.

You might also like to see my most popular recipes ever. 

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White Chocolate Mud Cake with a touch of coconut.

 

 

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Best ever Chocolate Mud Cake recipe.

 

 

 

Or the most simple recipe your whole family will love….Chicken San Choy Bao

Four great gluten free recipes and an echidna.

~ danib@eatmystreet.net ~ 2 Comments

Every Friday I post a simple, tasty recipe.  I think that if you buy great fresh, seasonal ingredients then you really do not need to make things too fussy. Let the food shine. This week I have a treat for all the gluten free babes out there who have been looking for great gluten free dinner recipes. You know who you are. 😉

Earlier in the week I ran into a school friend at the park. We were visited by this handsome creature.

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My friend was very kindly telling me that she loves to read my blog, but that she needs some gluten free recipes so that she can actually cook the recipes I post. I was happy to oblige because I know a lot of people are looking for great gluten free recipes.

So this weeks recipe selection is dedicated to the lovely Narelle. I have included 4 recipes for my idea of a great gluten free dinner party. I hope you like it!

Gluten free dinner recipes

Entree. 

gluten free dinner recipes entree

Prosciutto wrapper Bocconcini with sage leaves. 

Mains- Gluten free recipe #2

Gluten free dinner recipes main meal

Chicken noodle salad with sesame and peanut dressing. 

Dessert- Gluten free recipe #3

Jill Dupleix’s Incredibly Wonderful Chocolate Cake. 

To drink- Gluten free recipe #4

Gluten free dinner recipes drink

Summer Mango Mojito

So there you go, 4 really great recipes and an echidna.

The chocolate cake recipe is one of my all time favourites and it works every time. It is one of those recipes where everyone who tastes it wants a copy of the recipe so they can make more for themselves. It is not my own, but why improve upon perfection?

Happy Eating and feel free to send me an invite to your fabbo dinner party. Those gf hotties know how to party.

Dani xx

 

Dani B is a food and lifestyle blogger from Melbourne. Every Friday she posts one of her favourite simple, tasty recipes. She also loves to discover new restaurants and great makers. You can find her on Zomato, Instagram and Facebook. Happy Eating. xxDani B from Eat My Street

White Chocolate Mud Cake Recipe

~ danib@eatmystreet.net ~ 3 Comments

White Chocolate Mud Cake Recipe

 

This white chocolate mud cake recipe is one of my favourite ever, second only to the very popular Best Ever Chocolate Mud Cake.  The addition of coconut to the mixture makes for an excellent texture.

This  recipe makes a really good sized cake and so it is perfect for entertaining. The very naughty white chocolate ganache is a treat in itself.

This recipe makes two smaller cakes, or one very large, very rich cake (the photo below shows the smaller version of the cake). I tend to go with two cakes these days as it seems to produce the perfect sized cake for eating.

white chocolate mud cake recipe

If you really wanted to go all out, you could join the two smaller, flatter cakes together and sandwich them together with the chocolate ganache. You will end up with something like this. 

This white chocolate mud cake recipe makes a very moist, decadent and sweet cake. So yummy.

 

White Chocolate Mud Cake Recipe

Ingredients

150g of white chocolate, chopped

250g of butter, chopped

2 cups of caster sugar

1 cup of milk

1/2 cup of self-raising flour

1/4 cup of desiccated coconut

11/4 cups of plain flour

1/2 tsp of vanilla extract

2 eggs

Method

Preheat your oven to 160 degrees celsius.

Grease and line two 20cm round cake tins. (I used a heart-shaped tin this time which worked perfectly well).

Combine the chopped butter and chocolate in a good-sized saucepan. Add the milk and caster sugar and cook, stirring over low heat until melted together and smooth.

Transfer the mixture to a large bowl and allow to cool.

Whisk in the flours, coconut, vanilla and eggs.

Pour the mixture into your tins.

Cook in the oven for around 1 1/2 hours (or 2 hours if you use one large tin) covering the top with foil after around one hour to ensure that the top does not burn.

Allow the cake to cool before turning out then cover with White Chocolate Ganache.

White Chocolate Ganache Recipe

1/2 cup of cream

300g of white chocolate, evenly chopped

1/2 a teaspoon of coconut essence (if desired)

  • Pour the cream into a medium-sized saucepan. Bring to the boil then remove from heat and add in the chocolate and coconut essence. Stir until melted through.
  • Cover and refrigerate for about an hour until thickened.
  • Spread the ganache over the cake.
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White Chocolate Mud Cake Recipe

Silky white chocolate mud cake recipe with a secret ingredient you wouldn't expect.

Course Dessert
Cuisine Modern Australian
Keyword cake, mud cake, White Chocolate
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10 serves

Ingredients

Ingredients

  • 150 g of white chocolate chopped
  • 250 g of butter chopped
  • 2 cups of caster sugar
  • 1 cup of milk
  • 1/2 cup of self-raising flour
  • 1/4 cup of desiccated coconut
  • 11/4 cups of plain flour
  • 1/2 tsp of vanilla extract
  • 2 eggs

Instructions

Method

  1. Preheat your oven to 160 degrees celsius.
  2. Grease and line two 20cm round cake tins. (I used a heart-shaped tin this time which worked perfectly well).
  3. Combine the chopped butter and chocolate in a good-sized saucepan. Add the milk and caster sugar and cook, stirring over low heat until melted together and smooth.
  4. Transfer the mixture to a large bowl and allow to cool.
  5. Whisk in the flours, coconut, vanilla and eggs.
  6. Pour the mixture into your tins.
  7. Cook in the oven for around 1 1/2 hours (or 2 hours if you use one large tin) covering the top with foil after around one hour to ensure that the top does not burn.
  8. Allow the cake to cool before turning out then cover with White Chocolate Ganache.

Enjoy!

Dani xx

Dani B from Eat My StreetDani B is a food and lifestyle blogger from the South Eastern Suburbs of Melbourne. She loves finding beautiful local places to eat and play. She also loves to cook and posts a new favourite recipe ever week on her blog. If you are a keen amateur foodie she would love you to follow along on Facebook or sign up on the blog.

 

Best Coffee in MelbourneMelbourne’s Best Coffee

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Spring roll recipe

Cream Lilies recipeChicken Crackling at Lee Ho FookCollins Kitchen Grand Hyatt buffetThe Cape KitchenPeppers Mineral Springs hotel

Berry Crumble Sundae

~ danib@eatmystreet.net

 

IMG_6439

I wasn’t quite sure what to call this lovely layered dessert recipe. It is a delicious and simple combination of berries, honey, oats and dairy. It is a yummy recipe though and easy to make with the kids if you are inclined to let them help. It is also a great way to use those delicious Summer berries to their best advantage.

Prepare a few simple elements. layer them all up and then enjoy.

I used a few different sized glasses to serve my dish because I have a few different sized people in my house.

The yoghurt in this dish gives it a light, fresh taste and the oats on top give you a nice bit of crunch. A little bit of crunch is always good.

I hope you make it and I hope you like it.

Thanks for reading.

Dani xx

Berry Crumble Sundae Recipe

Ingredients

Zest and juice of one orange

50g of unsalted butter

150ml thickened cream

170g tub of natural yoghurt

500g of mixed berries

3 tbsp of honey

100g of rolled oats

2 tbsp of caster sugar

2 Butter Shortbread fingers

Method

Place the berries, 1 tbsp of honey and orange zest into a saucepan and bring to the boil, then cook for 1-2 minutes.

Remove berries from the mixture with a slotted spoon and transfer them to a bowl then continue to cook the juices until it is reduced to a syrup (about ten minutes). Pour the syrup over the berries and set aside to cool.

Melt the butter and remaining honey in a pan over medium heat. Add the oats and cook until brown and crispy, about 5 minutes.

Whip cream and sugar until thickened and then fold through the yoghurt.

Spoon the berry mixture into the bottom of a glass, then top with cream. Crumble up some shortbread, then follow with more berries and cream. Add the crunchy oats onto the top.

Serve and enjoy!

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Cream Lilies Recipe

~ danib@eatmystreet.net
https://www.eatmystreet.net/wp-content/uploads/2015/12/Cream-Lilies-Recipe.png

Cream Lilies Recipe

These Cream Lilies are the most gorgeous little cakes to serve.  They are filled with one of my favourite ingredients, cream. They take their name from the beautiful Lily like shape they make once they are cooked and filled with jelly and cream.

Cream Lilies Recipe

My Step-Father Alan has kindly shared this recipe with me. It was his Mothers recipe and I can imagine that many visitors to their Gippsland dairy farm were delighted to be served these little cakes.

He has made these delicate creations for my family many times as he has become a generous, proficient, and sometimes prolific cook in his retirement.

Cream Lilies Recipe

Ingredients

2 small eggs

1/2 cup of sugar

1/2 cup of plain flour

1/2 teaspoon of baking powder

1/4 teaspoon of salt

Method

Preheat oven to 180c.

Add eggs and sugar to a mixing bowl and beat well.

Add in sifted flour, salt and baking powder and stir to combine.

Line two baking trays with baking paper and drop approximately 2 tbsps of batter onto trays to form circles around 12- 15cm wide.

Bake for 10-12 minutes.

Remove from oven and while the cakes are still hot, twist into lily shapes and place seal side down on a tray to cool.

Once cooled, fill with fresh whipped cream and then place jelly dots onto the top of the cake to give the lily effect.

Enjoy!

Dani

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Cream Lilies Recipe

Traditional Cream Lilies Recipe. Little sponge cakes filled with cream and jelly.

Course Dessert
Cuisine Traditional Australian
Keyword cream lilies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 10 serves

Ingredients

Ingredients

  • 2 small eggs
  • 1/2 cup of sugar
  • 1/2 cup of plain flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt

Instructions

Method

  1. Preheat oven to 180c.
  2. Add eggs and sugar to a mixing bowl and beat well.
  3. Add in sifted flour, salt and baking powder and stir to combine.
  4. Line two baking trays with baking paper and drop approximately 2 tbsps of batter onto trays to form circles around 12- 15cm wide.
  5. Bake for 10-12 minutes.
  6. Remove from oven and while the cakes are still hot, twist into lily shapes and place seal side down on a tray to cool.

  7. Once cooled, fill with fresh whipped cream and then place jelly dots onto the top of the cake to give the lily effect.

Recipe Notes

Enjoy!

Cream Lilies Recipe

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Best ever mud cake recipe.

 

 

Fifteen great recipes for the Perfect Tea Party

~ danib@eatmystreet.net ~ 3 Comments

IMG_6732

There is no nicer way to spend a morning than enjoying a tea party with friends. Little tasty morsels of food accompanied by an endless supply of freshly brewed tea.

I have been making great efforts to drink more tea, in a bid to overcome my caffeine addiction. Tea does contain caffeine but it also has such great, well documented health benefits.

So, to celebrate the beginning of the Christmas Season I decided to host a little tea party of my own, with thanks to the amazing Tielka Tea who kindly donated the leaves for brewing.

My lovely sister offered her home for us to use. She has such great taste and has created a serene, light filled home with a bountiful garden. She also loves to share her home with others and it is often filled with children, neighbours, family and friends, in some combination or other.

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Here are fifteen of my favourite tea party recipes for you to enjoy.

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The Beautiful Cream Lilies Recipe

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These are lovely little rolled sponge cakes filled with fresh cream and jelly or jam. You can find my recipe here.

Scones

photo 2

For Eat My Street’s  simple, tasty scone recipe click here.

Chocolate Truffles Recipe

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Chocolate always seems like a good place to start.

Try this recipe for  Chocolate, Orange and Cardamom Truffles.

 

Decadent Salted Caramel Slice Recipe

This recipe is also perfect for the Christmas season and often makes an appearance at my house.

For my Salted Caramel Slice Recipe click here. 

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Fresh Focaccia with Caramelised Onion and Goats Cheese

The recipe is here.

home made flat bread recipe

Chicken and Almond Ribbon Sandwiches

Recipe

Ingredients

1 barbecue chicken, skin and bones removed, coarsely shredded or 3 chicken fillets poached and shredded.
1 cup whole egg mayonnaise
1 tablespoon mustard
1 tablespoon lemon juice
4 celery sticks, finely chopped
1/2 cup slivered almonds, toasted
1 tbsp fresh thyme finely chopped
1 loaf sliced  sandwich bread

Method
Combine the mayonnaise, mustard and lemon juice in a large bowl and then add in the shredded chicken.

Add the celery, almonds and thyme and gently stir until just combined. Season to taste.
Arrange half the bread slices on a flat tray and then spread evenly with the chicken/ mayo mix. Add another slice of bread to the top and cut off the crusts.

Divide the sandwiches into thirds and enjoy.

finger sandwiches

Most Luscious Lemon Tart Recipe

This lemon tart recipe is full of pillowy lemon curd and is rich, piquant and full of lemon flavour. A great way to use up any spare lemons if you are lucky enough to have them.

Luscious Lemon Tart Recipe

 

 

 

 

Tielka Jade Mist Green Tea

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Tielka is Australia’s first 100% Fairtrade and Organic loose leaf tea company. I love that Tielka tea comes with its own harvest and tasting notes and brewing instructions to help you  get the best out of their fair-trade and organic tea leaves.

Originating from Hubei’s high elevation tea gardens, Tielka’s Jade Mist Green Tea is hand harvested from the earliest bunches of Spring tea.

I love green tea and I try and replace my second morning coffee with a green tea whenever time and coffee addiction allows. Green tea is a great source of antioxidants and has been linked to a great range of diverse health benefits. The Tielka Jade Mist green tea was a mellow and refreshing blend without any of the astringency that can sometimes accompany green tea.  A great little tip I picked up from the brewing notes is to remove the leaves after the recommended brewing time so that you do not end up with that overly bitter taste at the end of your pot.

1 teaspoon per 200ml of hot water (70°C)  for 2-3 minutes.

You can get 3 brews / serve.

For further tasting notes and to find out more about this beautiful Australian tea company you can visit their website.

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Tuna Chilli Mousse Bites

I love a short-cut, as long as it still delivers on taste (and has no preservatives). This recipe delivers on both fronts.

Recipe

Ingredients

1 cucumber sliced into pieces ( 1-2 cm thickness)

Yumi’s Anytime Creamy Tuna Mousse

1/4 red chilli sliced finely

Method

Wash and slice the cucumber and place onto a platter.

Cover the base with the tuna mousse and add a garnish of fresh, red chilli.

Voila!

tea party chilli and tuna mousse bites

 

Homemade Lime Cordial

Refreshing Lime Cordial Recipe. 

lime coridal

Chocolate Mud Cake Recipe

This is one of my most popular recipes ever. It makes a very moist, chocolatey cake. Click here for the recipe and if you like it, please consider sharing it.

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Chocolate Bounty Balls

For a fun, impressive take on a delicious chocolate bar try this Chocolate Bounty Balls Recipe. You will want to lick the bowl for this one.

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I normally have at least one child holding my hand, so I couldn’t host a tea party without making something for the little ones. Here are a few simple, tasty ideas.

Peanut Butter Cookies Recipe

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Summer Berry Smoothies

Ingredients

1 cup milk
2 scoops Berry Frozen yoghurt (try Bulla or Weis)
2 large fresh strawberries
1 large banana, chopped

Method

Add all the ingredients to a blender.
Blend together for one minute.
Serve in milkshake cup with straw.

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Fruit Kebabs

Fruit kebabs recipe

Chose your favourite, in season fruit. Strawberry, grapes, cantaloupe or blueberries are perfect as they hold their shape.

Chop into even sized pieces, if necessary.

Slide onto kebab sticks and add a marshmallow if you like as a special treat!

Happy Eating!

Dani xx

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Home-made Waffle Recipe

~ danib@eatmystreet.net ~ 2 Comments

Home-made Waffle Recipe

Home-made Waffle Recipe

My three children love and adore waffles.  Every time I buy them (always the delicious, buttery, Belgian ones) there are fights about who will eat them and constant requests at every meal time. I am a little concerned though about the high sugar content in some brands, and also the use of preservatives. So I figured it was time I made my own again.

Home-made Waffle Recipe

Recipe

Ingredients

1 1⁄3 cups plain flour
4 teaspoons baking powder
1⁄4 teaspoon salt
4 teaspoons sugar
2 eggs, separated
1⁄2 cup butter, melted
1 3⁄4 cups milk

Method

1. In a large mixing bowl, thoroughly mix together all dry ingredients.
2. Separate the egg whites and yolks and set aside the yolks.  Whisk the whites in a small mixing bowl until firm peaks occur.
3. Add milk and melted butter together and stir in the egg yolks then add this to the dry ingredient mixture and blend.
4.  Fold stiff egg whites through the mixture.
5.  Ladle mixture into hot waffle iron and cook.

I like to eat them with just some butter smeared over the top but I will add  fresh fruit or a berry compote when I serve them for others.

Berry Compote for waffles

So my little Street-ers will be getting waffles for afternoon tea today.

I think they will be well pleased.

Happy Eating.

Dani xx