Love Recipes

Make your loved ones some Cherry Scones for Sunday pre-Valentine's breakfast!

INGREDIENTS

1 3/4 cup flour

2 1/2 tsp baking powder

2 1/2 tsp sugar

1/4 tsp salt

6 Tbs butter, cold

1/2 cup dried cherries / cranberries / raisins (any of these will do)

1 tsp grated lemon zest

1 egg

5 Tbs milk

METHOD

Preheat the oven to 220C. Line a baking sheet with non-stick paper and set aside.

In a food processor, combine the flour, baking powder, sugar and salt. Add the butter and pulse 3 to 6 times until the mixture resembles a course breadcrumb. Transfer this mixture into a large bowl and stir through the cherries and zest.

In a small bowl beat together the egg and milk. Add this to the flour mixture and mix to form a nice soft dough - it should not be too sticky.

Shape the dough on a floured surface and using heart shaped cutters shape the dough. If you are using large cutters you should get about 8 hearts.

Place the scones on the prepared baking sheet, brush with a little extra milk, sprinkle with some sugar then bake until golden brown for about 15 minutes.

Scones are best eaten on the day they are made and with a huge dollop of cream and some strawberry-love-jam.

"tea time"

tea is still a hot commodity as far as beverages go. the trend for 2011 is herbal tea fused with fruit flavours to create unusual and creative tea combos like blackcurrant & cardamom, apricot & honey, chamomile and citrus.

have you seen the new collection of "be well red tea" from the republic of tea which is based on healthy caffeine-free rooibos. we also think packaging is fun!
there is something for everyone and each blend is meticulously formulated for a variety of specific needs.

get it going is a herb tea for constipation

get gorgeous is a herb tea for clear skin

get a grip is a herb tea for pms/menopause

get some zzz's is a herb tea for rest

get lost is a herb tea for weight

get clean is a herb tea for detoxing

get soothed is a herb tea for scratchy throats

get relief is a herb tea for digestion

Gorgeous Packaging for this Scotch Whisky which was distilled by

one of the oldest distilleries in Scotland...Balblair...founded in the 1790's

Australia Day!

Fancy a Lamington, mate?

Here's a great recipe with a twist!

A Lamington Cake!

Ingredients

• 3 eggs
• 1/2 cup (100g) caster sugar
• 2/3 cup (100g) self-raising flour
• 1 tbs cornflour
• Desiccated coconut, to sprinkle
• 1 cup (250ml) thickened cream
• 1 tbs icing sugar mixture
• 1/4 cup (90g) raspberry jam
• 1 1/2 cups (100g) shredded coconut

• Chocolate icing

• 1 1/2 cups (230g) icing sugar mixture
• 1/2 cup (50g) cocoa powder
• 20g butter
• 1/3 cup (80ml) milk

Method

1. Preheat oven to 200°C. Line a 25x30cm swiss roll pan with baking paper, allowing the sides to overhang.

2. Use an electric mixer to whisk eggs until thick and pale. Add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves. Sift flour and cornflour over egg mixture and gently fold until just combined. Pour into prepared pan; smooth surface. Bake for 10 minutes or until sponge is dry to the touch. Place a sheet of baking paper on a clean surface; sprinkle with a little desiccated coconut. Turn hot cake out onto paper. Remove lining; gently roll up sponge from one short end. Roll in a clean tea towel and set aside to cool completely.

3. Use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.

4. Unwrap the sponge and spread evenly with jam. Top with the cream, leaving a 3cm border. Re-roll sponge, using the paper as a guide, to enclose the filling. Place on a wire rack over an oven tray.

5. To make the chocolate icing, combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl. Place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny. Remove from heat and carefully spoon evenly over the sponge roll. Place the coconut on a large tray. Roll the sponge into the coconut to coat. Set aside for 30 minutes to set. Cut into slices to serve.

Michelin Stars 2011

100 years after the first Michelin Guide to Great Britain and Ireland was released, the region can boast the highest number of stars it has ever been awarded. There were no new stars for Scottish, Welsh, or Irish restaurants in the just-released 2011 edition, and ten establishments lost stars, yet the addition of 12 first stars to restaurants in England brings the total for the region to 143.

There are only four three-star restaurants in all of England — Gordon Ramsay, Alain Ducasse, The Fat Duck and The Waterside Inn — and no new three-stars were added this year. Two stars were awarded to Cornwall-based chef Nathan Outlaw and London lady chef Hélène Darroze.

Despite declaring his indifference to the guide, Rayner does seem more than a little cranky that Gordon Ramsay's "beige" restaurant Petrus got its first star while some of his favorites were skipped over. Guess you can't make all the people happy all the time.

read the full article here

Cupcake Adoration

The Hummingbird Bakery is our food lust!

Follow them on twitter @hummingbirdbakery and on Facebook.

We drool over their cupcakes daily.

Very unique and stylish packaging for Organic Olive Oil

and Balsamic Vinegar