Friday, June 15, 2012

Valentino Resort 2013 Collection

How about a little Friday afternoon delight? How stunning is this resort collection by Valentino? My favourite of the resort collections I've seen so far. In complete awe of it all. So feminine and girly! 
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Images via Become Gorgeous & Studded Hearts

Tuesday, June 12, 2012

Tim Tam Tart

Tim Tams, the perfect biscuit. Tim Tams have recently launched their campaign "Truly Madly Tim Tam". Be sure to check out the clip here. Who wouldn't want a Tim Tam tree?
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This tim tam recipe uses tim tams as the base for the tart. You could also use the base for a cheesecake. Was trying to decide between the tart and cheesecake? Went with a tart. Love any desserts with a biscuit base. 
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Adapted Recipe from Delicious Magazine & Fat Mum Slim Blog
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Serves 4
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Ingredients
200g Tim Tams (equal to a full pack)
30g unsalted butter, melted
100ml cream (I used low fat thickened cream)
200g chocolate, chopped
1 teaspoon vanilla extract
2 egg yolk
Butter or oil for greasing tart tins
Extra cream to serve
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Method
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1. Process the biscuits in a food processor until all nice and crumbly. Save 1-2 tablespoons of the crumb mixture to use to top the tarts with as a soil. Keep it to the side. Add butter to the main mixture and pulse until combined.
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2. Grease 4 loose bottom 8cm tart tins. Press the crumb mixtures into the tins, make sure you put it up the sides a little (about 1cm) so it will hold the chocolate filling in later.
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3. In a pan over low heat place the cream and bring it to almost boiling point. Remove from heat and add the chocolate. Mix until smooth. Cool slightly.
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4. Add in egg yolk and vanilla. Mix until combined. Pour into tart cases and chill for 15 minutes.
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5. In the meantime preheat the oven to 160 degrees. Cook for 15 minutes or until chocolate is set. Chill completely before serving. Serve with tim tam crumbs, cream or ice cream. And raspberries if you like.  
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Tastes great with cream as it cuts through the chocolate. 
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This is Rocketfuel sponsored post.

Europe Calling

It's just over a week until I depart on my European summer. Sooo excited! It's nearly time to break my 6 month long shopping ban. Crazy! In preparation I've been keeping my eye out for what to look out for. Here's some of what I'm loving...

Skirts and Shorts (second in first row) by Zara
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Trousers by Zara

Heels by Zara
Shoes by Topshop

Blazers & Jackets by Zara

Left: Zara Right: Topshop

Left: Topshop Right: Zara
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Shirts by Zara
Left: H&M Right: Topshop



Left & Right: Topshop

Monday, June 11, 2012

Beef Pho Soup

If there is one dish I turn to in winter, it's pho! This particular recipe from the CSIRO cook book is simple, easy and tasty. It's also quite healthy. I am sure there are more authentic recipes around but this is perfect mid-week. The colouring of the soup is not quite the same as you would have at your local Vietnamese restaurant. Notwithstanding, it still manages to taste great. 
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This recipe is dedicated to Ms M. She introduced me to pho a few years ago and I have her to thank.   
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Recipe from The CSIRO Total Wellbeing Diet Recipe Book 
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Ingredients
1 litre beef stock
2 slices ginger
1 clove garlic
1 stalk lemongrass, lightly crushed with a knife
4 star anise
1 cinnamon stick
1 tablespoon fish sauce, plus extra to serve
1 tablespoon lime juice
1 teaspoon sugar
1 onion, thinly sliced
1 1/2 cups (200g) cooked rice noodles
400g rump steak, trimmed of fat and thinly sliced
4 spring onions, finely sliced
1/2 cup (40g) bean sprouts
Handful of vietnamese mint or mint leaves
Handful of coriander leaves
Lime wedges, to serve 
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Method
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1. Combine the stock, ginger, garlic, lemongrass, star anise, cinnamon, fish sauce, lime juice, sugar and onion in a saucepan and bring to the boil. Reduce the heat and simmer gently for about 15 minutes. Strain the broth and discard the spices.
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2. Divide the noodles among four serving bowls and top with the beef slices. Pour over the the hot broth, then add the spring onion, bean sprouts and herbs. If you like, serve with the extra fish sauce and lime wedges.

Thursday, June 7, 2012

What's in the bag?

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It's always interesting seeing what's in other bloggers bags. Been meaning to do one of these posts. Time to have a peek inside my Rocco. So, what's in it? 
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Bag - Alexander Wang Rocco. 
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Wet wipes & Kleenex Tissues - I definitely can't survive without these. 
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Nurofen Plus - Need to have pain killers on side in case of an emergency. 
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A bunch of bills and renewal notices for magazine subscriptions. Dread dread. Love how renewal for ones car insurance, green slip, registration etc comes right before one's trip to Europe. Bye bye $3K towards car expenses. Death!
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Stationary - Bull dog clip, highlighter, post its and pens. Tend to have excessive amount of paper clips and bull dog clips. I travel fair bit round the place for work so need some office supplies in the bag. I did have a cute mini pink stapler in my bag too but it's disappeared! 
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Anticols - Left over from a recent sore throat. 
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Glasses and case - These Prada glasses.
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Make up - Dior Show Mascara, Bloom Retractable Powder Brush, MAC Bronzing Power, MAC Select Sheer Pressed Powder and MAC StudioFix Powder Plus Foundation. So lately I've been trying to look more presentable at work by wearing more makeup. Lastly, Estee Lauder pink lip gloss which was received as a party treat from a hens night. haha. 
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Scarf - Black and white striped Sass and Bide scarf. Tend to always have a scarf in my bag. 
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Lucas papaw ointment for my currently dry lips.
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Lanolin. No I do not have any babies, not being used for my nipples but for my lips. A make up artist suggested them for my lips. Works a treat. 
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Wallet - Long Oroton Wallet which must be inserted into bonfire. Still haven't gotten round to getting a new wallet as per my search in this post. This wallet is old and decapitated. 
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Courier "We Missed You" slip. Hate these! Wish all couriers could just drop it off at your nearest post office. This is to collect my Camera Card adapter for my iPad. Hoping to blog via  my iPad while I'm on holidays. Has anyone done this via blogger? Is it worthwhile? Or too painful?
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Bliss Lemon & Sage body butter cream - Very nice scent.
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Lastly, keys!

Monday, June 4, 2012

Bourke Street Bakery's Flourless Chocolate Cake


I remember the first thing I tried from Bourke Street Bakery was their flourless chocolate cake. Since trying that cake I have been completely hooked with their goodies. This cake is something else. There is just something about flourless cakes. When I heard about this cake I imagined it would use almond meal as a flour replacement. However, it doesn't! The main ingredients are eggs, chocolate and cream. If you have seen the Bourke Street Bakery cookbook (which I still need to buy!) you will recall how lengthy the recipes are. I've been dying to try one of their baked goodies and here comes my attempt. 
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I decided for Orthodox Easter rather than baking two different desserts when visiting my parents and my in-laws I would bake the same dessert. I thought by the end of it I would be cursing the idea but no definitely not! Both cakes turned out to be a big success. Forget about the way they look, they are destined to crack. They taste amazinggggggggggggg. 
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Next Bourke Street goodie to try to make is their ginger creme brûlée tarts. Watch this space.
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Just prior to serving
Straight out of the oven 
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Ingredients
260g dark chocolate (55% cocoa)
135ml milk
40g (just over 1/8 cup) yoghurt
4 eggs
105g caster sugar (for the eggs)
4 egg whites
160g (2/3 cup) caster sugar (for the egg whites)
135ml pouring cream (35% fat)
55g (1/4 cup) unsweetened cocoa powder
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Method
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1. Preheat the oven to 150 degrees. Grease a 20 cm (8 inch) springform cake tin and line the base and sides with baking paper. The paper should rise about 2.5 cm (1 inch) above the tin. The taller the cake tin the better.
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2. Place the chocolate in a large stainless steel bowl and set over a saucepan of simmering water. Make sure the base of the bowl does not touch the water. The bowl should be large enough to hold the entire cake mix. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate while it slowly melts.
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3. Add the milk and yoghurt in a saucepan over medium-high heat and bring to the boil. Turn off the heat. It should be a curdled milk mixture.
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4. Put the eggs and the sugar for the eggs in the bowl of an electric mixer fitted with a whisk attachment. Whisk the eggs at medium speed for about 10 minutes, or until the mixture is very light and has doubled in volume.
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5. In a very clean bowl, whisk the egg whites to soft peaks, then slowly add the sugar for the whites, whisking until soft peaks form a shinny meringue. Be careful not to overwhisk. Place in the refrigerator.
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6. Whisk the cream until soft peaks form and place in the refrigerator until needed.
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7. You should have ready to fold together the melted chocolate, curdled milk, whipped eggs, meringue, whipped cream and cocoa powder. Pour the curdled milk into the chocolate and use a whisk to mix it in, then add the cocoa and whisk to completely incorporate. Fold in the whipped eggs in three batches, making sure you completely incorporate the first batch before adding more. Lightly fold the meringue into the whipped cream, taking care not to knock out too much air. Fold this into the chocolate mix in three batches, making sure you incorporate the first batch before adding more.
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8. Using a spatula, scoop the cake batter into the prepared tin and tap it twice gently on the bench to even out the mix. Bake for 1 hour 15 minutes to 1 hour 30 minutes. Take care to watch while it's cooking within the first 30 minutes. Within this period you should not smell the cake cooking. If you do make sure you lower the temperature. 
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9. Do not disturb the cake for the first 45 minutes of cooking, after which time you should rotate it to ensure even cooking. You may need to cover the top of the cake with baking paper and lower the oven temperature if the top of the cake is starting to brown. Test to see if the cake is baked by gently placing your hand on top of it and wobbling it a little, you should feel that the cake has set through. 
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10. Remove from the oven then allow it to cool for about 30 minutes in the tin before removing the sides. When completely cool, slide the cake onto a serving plate, to serve.
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11. It is best to use a sharp fine-bladed knife to cut this cake. Have a jug of very hot water, dip the knife in, and leave for about 10 seconds to warm the blade through. Dry the knife on a tea towel (dish towel) before slicing. Repeat this process after every slice for a perfectly clean cut.
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12. The cake can be stored in an airtight container at room temperature for 1-2 days, and can be refrigerated for up to 5 days. Bring it back to room temperature for at least 2 hours before eating, or better still, warm it up in a 150 degree oven for about 10 minutes to fresh it up again. 
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