This gorgeous Brandied Caramel Apple Recipe comes courtesy of a much treasured hand written note passed down from my mother-in-law to her son on the event of his departure from home as a young man.
She sent him out in to the world equipped and ready to look after himself. So impressive I think.
I don’t think I could fall for a man that could not cook. There is something peculiar about an adult who cannot master such a basic and essential skill. Because really, we can all cook if we try. Right?
I love a simple dessert recipe and this one is oh so old fashioned. Leave out the brandy if you must. You can serve these apples with ice-cream or cream or even atop a pile of pancakes. I have long had it in my mind to drape them over a cake of some sort. I quite fancy that idea.
This Mexican Bean Dip with Kidney Beans is another great recipe that was taught to me by my wonderful Mother-in-law.
She was a prolific cook and entertainer and loved sharing her knowledge and secrets with her family and friends. I miss talking with her about food and family and I especially miss eating out with her as her enthusiasm was almost as great as my own.
This dip with kidney beans is a great addition to any kind of mexican food but I also really love to serve it as part of a “rice bowl” meal. A rice bowl makes for a healthy and simple dinner or lunch as all it requires is a bowl or rice, a schnitzel or some marinated beef and then as many “extras” as you can muster from your fridge. I love to add left over roasted vegetables, some pickled ginger or some sauerkraut, omelette, corn, roasted eggplant and some bean dip.
You can also serve it with corn chips or carrot sticks as a straight dip.
This is a really simple recipe and one that you can whip up with ingredients in your pantry.
Meatballs, we all love them right? So tasty, delicious and Sweedish-esque. We can eat them and pretend we are on a Scandinavian adventure with a stop-over at NOMA about to happen at any moment. They are also great for sharing with family and friends or eating in a delicious sandwich on the run.
I previously posted a recipe for my Moroccan Meatballs, but todays recipe is a little easier, faster and less sophisticated. These baked meatballs taste really good. You might like to cook them for a simple and fast Friday night supper with the family.
Prepare them and then pop them in the oven and in one hour you will have a delicious, juicy meatball dinner the whole family can enjoy.
This is a simple and tasty recipe for no fuss baked meatballs.
Author: Dani B
Cuisine: Australian
Serves: 8-10 meatballs
Ingredients
500g mince steak
1 pkt French onion soup
1 onion
2 sticks celery slices
1 x 425g can peeled tomatoes
8 new whole potatoes
1 cup water
1 Glad oven bag.
Instructions
Mix steak and HALF the French onion soup and mix together thoroughly.
Roll mixture into balls. You should have 8-10 meatballs made.
Pop them onto a tray and into the freezer briefly so that they hold their shape.
Mix 1 cup of water and the rest of your soup mix in a jug.
Place your meatballs and roughly chopped vegetables into an oven bag and then pour in the soup mix. Seal the bag and pierce with a fork.
Cook 200 degrees C for 1 hour.
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Serve with a loaf of crunch bread and a side salad for a tasty supper.
Enjoy.
Dani xx
Cooking Club
If you haven’t heard, I have started an Eat My Street cooking club and I want you to join in. So many of my readers are amazing, creative and fantastic cooks and so I want to hear what you are up to. Send a request to join the Facebook group and join in the fun.
Eat My Street is a website dedicated to good food for the good life. We post recipes, reviews, interviews and more. Please sign up or Like us on Facebook to join in .
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.
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.
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. 😉
Sweet and nutty chocolate fudge biscotti recipe. Perfect to serve with coffee.
Author: Dani B
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
Evenly chop the chocolate and gently melt.
Stir in the condensed milk and the nuts.
Spread into a 25cm X 8cm bar tin which has been lined on the base and sides with baking paper.
Refrigerate for several hours or over night, until firm.
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.
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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.
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.
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
Chill your 125 g of Caramello Chocolate and then grease and line a 19cm square cake tin. Set the oven to 180 degrees celsius.
Place the 180g of white chocolate and the butter in a saucepan and heat gently until melted through and smooth. Allow mixture to cool.
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.
Cook in moderate oven for about 35- 40 minutes or until cooked through when tested.
Sweet and chocolatey brownie recipe with two types of chocolate and caramel chunks.
Course
Dessert
Cuisine
Modern Australian
Keyword
Brownie, Caramel, White Chocolate
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings12serves
Ingredients
Ingredients
125gof butterchopped
180gof white chocolatechopped
1/2cupof castor sugar
1 1/4cupsof plain flour
2eggslightly whisked
125gof Caramello Chocolatechopped
Extra 180g of white chocolatechopped
Instructions
Method
Chill your 125 g of Caramello Chocolate and then grease and line a 19cm square cake tin. Set the oven to 180 degrees celsius.
Place the 180g of white chocolate and the butter in a saucepan and heat gently until melted through and smooth. Allow mixture to cool.
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.
Cook in moderate oven for about 35- 40 minutes or until cooked through when tested.
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.
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.
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.
This chocolate mud cake recipe is a very special cake. It was made for me so many times by a woman I loved, and who died earlier this year. She made it for my birthday, my engagement, our family parties, Christmas. She made it every time I visited her for a very long time.
When they talk about food made with love, they are talking about this mud cake.
It has a silky, dense and chocolatey consistency thanks to the two whole blocks of chocolate that go into it. It will stand up beautifully under some decoration so is great to use as a special occasional cake.
I have not yet met someone who does not love eating this cake.
It is simple to make, but you will want to be patient with the cooking time to get the really muddy texture that we all love. I have included a great list of notes to ensure you can achieve this.
I often divide the recipe into two smaller cakes if I am just making it to eat at home. Cooking times can be adjusted and I have explained how.
1 tablespoon instant coffee powder ( I use espresso and add less water)
1.5 cups boiling water
200g good quality dark cooking chocolate, roughly chopped
2 cups caster sugar
2 eggs – or 3 if small, gently beaten.
1 tablespoon (yes, tablespoon) vanilla
1.5 cups SR Flour
¼ cup of cocoa
Ganache:
125 g dark cooking chocolate
125 g unsalted butter
Instructions
Method:
Grease a 23cm round cake tin, line base with baking paper.
Preheat oven to 160 degrees celsius.
Melt butter and sugar in saucepan on low heat, stirring often.
Add hot water, coffee and chopped chocolate. Stir till smooth.
Let it cool a little, then pour into large bowl of electric mixer
Gradually add the sifted dry ingredients in about 3 batches.
Add eggs (I beat by hand first) and vanilla.
Beat well.
Pour into the greased and base-lined tin. (The mixture will be very ‘wet’) Bake slow oven for one and a half hours. If you divide the mixture into two smaller cakes, it will be ready in an hour/one hour five minutes – cook too long and it will lose its lovely moist texture.
See notes for details on cooking.
Notes
I cook on 2nd bottom rung (cool part of oven) at 160 degrees for 10-15 minutes, then reduce heat to 120 C. Start checking with skewer or fine sharp knife in 1 hour – check again in 10 minutes then every 5 minutes – it will finish off cooking quickly – skewer should come out ‘just’ sticky in centre and clean when tried at outer part of cake – that way it is nice and muddy and doesn’t go too dry.)
Let stand for 5+ minutes before turning out of tin. Turn out upside down onto cake cooler. When cool ice and serve as cake or dessert. It keeps well frozen and is also delicious reheated gently in the microwave for ten seconds or so. I normally make two smaller cakes as this is a very generous recipe and "shorter pieces" suit me better.
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Ingredients:
250g butter
1 tablespoon instant coffee powder ( I use espresso and add less water)
1.5 cups boiling water
200g good quality dark cooking chocolate, roughly chopped
2 cups caster sugar
2 eggs – or 3 if small
1 tablespoon (yes, tablespoon) vanilla
1.5 cups SR Flour
1/4 cup of cocoa
Ganache:
125 g dark cooking chocolate
125 g unsalted butter
Method:
1. Grease a 23cm round cake tin, line base with baking paper.
Preheat oven to 200 degrees
2. Melt butter and sugar in saucepan on low heat, stir often then add water, coffee and chocolate. Stir till smooth.
3. Let it cool a little, then pour into large bowl of electric mixer
Gradually add the sifted dry ingredients in about 3 batches.
4. Add eggs (I beat by hand first) and vanilla.
Beat well.
5. Pour into the greased and base-lined tin. (The mixture will be very ‘wet’) Bake slow oven for one and a half hours, but I find it is sometimes ready in an hour/one hour five minutes – cook too long and it will lose its lovely moist texture.
Notes:
I cook on 2nd bottom rung (cool part of oven) at 160 degrees for 10-15 minutes, then reduce heat to 120 C. Start checking with skewer or fine sharp knife in 1 hour – check again in 10 minutes then every 5 minutes – it will finish off cooking quickly – skewer should come out ‘just’ sticky in centre and clean when tried at outer part of cake – that way it is nice and muddy and doesn’t go too dry.)
Let stand for 5+ minutes before turning out of tin.
Turn out upside down onto cake cooler.
When cool ice and serve as cake or dessert.
Ganache/icing:
Melt combined choc and unsalted butter then cool to room temperature.
Beat with wooden spoon till thick and spreadable.
I added a gorgeous lining of Maltesers to mine this time, and omitted the icing. You can play around with the topping as you like.
I hope that you enjoy the chocolate mud cake recipe and that you might make it for someone, someday to show them how much you love them.
Dani B is a food writer and blogger from Melbourne. Every week she posts a new recipe that you can try at home. She also writes food reviews, news and stories. You can find her on Facebook and Instagram or sign up for more news.
Many moons ago there was a young man who set off from his village in search of adventure. He swung his back pack into his battered, red Holden EK and kissed his Mother goodbye. As he revved his engine one last time and wiped the dust from his eye (he was not crying!), his Mum leant in the car window and handed him a folder.
When he arrived in the city of trams, tall buildings and shiny lights he sat on his bed in his room with no window and opened the folder his Mother had given him. Inside were his instructions for success….
in the kitchen.
Little sheets of cardboard, full of handwritten recipes to woo the ladies, impress his friends and keep his engine running. Here is one of them.
Boysenberry and Marshmallow Cream Recipe
Ingredients
1 tin of Boysenberries, drained
1/2 cup of sherry.
I packet of Marshmallows
300 ml of Cream (whipped)
Method
Soak the marshmallows in 1/2 cup of sherry. Leave for 30 minutes.
When they are ready add the marshmallows to the whipped cream and pour in the boysenberries.
Stir together.
Leave in the fridge for at least 2 hours.
Eat.
Watch the ladies be impressed.
So the giveaway that this is an old recipe is obviously the Sherry, and the marshmallows.
A little bit of sherry or brandy in a lot of things.
I actually don’t like marshmallows. Next time I would use mini ones so that the flavour was not so pervasive. Or maybe make my own? I also only used about 2/3 of the 280g pack because, well, sugar! So much sugar. The ingredient list when something like this; sugar another type of sugar, liquid sugar, different sugar, gelatine, colours. But the boysenberries were ace and overall it was YUM!
And the young man, well he still likes it all these years later.
Love takes many forms, but its essence is good and pure.
I lost a lady that I loved recently. She was generous, smart, fierce, determined, hospitable and she loved cheese and chocolate.
I can see her clearly here in the sadness of hindsight.
She taught me many things. A lot of them to do with the simple traditions of femininity.
She also left behind a lot of her recipes and I am going to attempt to cook some of the more “vintage” ones and share them with you! Some of them are a little bit of fun!
They will not be forgotten. I’m starting here at the very beginning.
Dani B is a food writer and blogger from Melbourne. She writes about “good food for a good life.” You can find out more by going 
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