Tomah Gardens Restaurant

After my birthday morning tea, my hubby took me for a late, lazy lunch which made for a beautiful afternoon. A warm ear-popping drive brought us up to Mount Tomah Botanical Gardens. I sat back and relaxed, sipped the house-made lemonade and took in the stunning vista of mountains, valleys, blue sky and greenery as far as the eye can see.

We shared a beef brisket pie and lamb chops. The chops were cooked perfectly! (I have mine on the rare side - the way it should be). I could have easily cleaned up a second plate. The chocolate orange mousse cake for dessert was absolutely to die for!

Thirty!!

Sorry for the lack of posts so far this new year - work has actually been busy, and by the time I do my house chores I'm too tired to put together anything more complicated than Easy Mac.

I did however host a little morning tea for my birthday! I never do anything big for my birthday but I thought I should for 30. It was so wonderful to share my day with my friends. Although it was the middle of summer and 40 degrees, the beautiful bouquets I received made it feel like spring time :)

So without further ado, here are some pictures of my fabulous morning!

White Chocolate Mudcake made by me!

It isn't morning tea without making scones with cream and jam!

Gingerbread and Nutella Macarons

Coconut Cake

It is a new year and what a hot week we're having! It's been so nice to actually see the sun after so many storms I'd gotten used to the past month. So best to enjoy summer with sun, sea air and tropical fruit! Thankfully, this recipe (which doesn't actually feature any fresh fruit!) allows you to enjoy coconut all year round.

COCONUT CAKE

Preheat oven to 160C. Beat together 1/2 a block of butter with 1 cup sugar.

Beat in 2 eggs, followed by a teaspoon of an ingredient you should keep in your pantry - coconut essence.

This stuff instantly cocofies any dish!

Alternate between adding 1.5 cups self-raising flour and 2/3 of a 270ml can of coconut cream.

(Make sure it's cream, not milk)

Sprinkle in 1 cup of dessicated coconut.

Divide between 2 round cake tins and bake for about 45 minutes (when a skewer comes out clean)

When the cakes are cool, put together the frosting.

Coconut Buttercream

Beat together an entire 250g block of butter with 4 cups icing sugar.

Add another dash of coconut essence, and a good splash from the remaining coconut cream.

Mix in 1/2 cup dessicated coconut.

When the cakes are completely cool, sandwich together with 1/3 of the icing.

Smear all over with the remaining icing and spread gently, taking care not to drag the cake surface. Finish off with a generous sprinkling of dessicated coconut.

Christmas 2014

Just a quick post to describe what I baked this Christmas. I made my giveaway jars again (they must think I go through so much Moccona instant coffee - it's from work!) and this year I filled them with 3 different treats.

Gingerbread in holly and snowflake shapes. I made them last Halloween and you can find the recipe for it here.

Macarons - coffee with chocolate ganache, strawberry with strawberry cream cheese

Traditionally, Filipinos celebrate Christmas on Christmas Eve with a feast known as "Noche Buena" (literally means "good evening/night") where we eat, drink, optional karaoke is involved and everyone must wait till midnight to open their presents.

My Dad and I handing out everyone's gifts at midnight
(picture from my Dad's camera)

We gave Teddy his presents to open on Christmas morning. He was happy!

Blondies

When Katherine of A Cupcake or Two first told me about #foodiesecretsanta I was soooo eager to jump on board! What could be more exciting than creating a delicious treat to send to 3 other bloggers, and to receive 3 delicious treats from 3 more mystery bloggers! Sign me up for that please!

#foodiesecretsanta was started by Claire of Claire K Creations, and she made the culinary matches. I felt like a kid at Christmas time, eagerly checking my front door daily for my mystery gifts!

You can see the collection of everyone's #foodiesecretsanta recipes at Claire's website here!

Before I show you pictures of my yummy presents (which did not last long!), I'll show you my recipe.

BLONDIES

 Set a large bowl over a pot of simmering water and melt 1/2 a block of butter with 200g white chocolate.

Set aside to cool, then add 2 eggs and a scant cup of brown sugar.

TIP: Use dark brown sugar to achieve golden blondies, light brown for pale blondies

Fold in 3/4 cup plain flour and 1/4 cup self-raising flour (use more flour if the mix is too runny).

Fold in 1/2 cup sour cream, stirring until golden and caramelly.

 Finally, stir in 1/2 a bag of my FAVOURITE - Nestlé Caramel Baking Chips

(I ended up eating the other half of the bag!)

Spread to the edges of a lined brownie tin.

 Bake at 160 C until a skewer comes out clean (35-45 minutes)

Here are the gifts from my #foodiesecretsanta's!

Cinnamon Spiced Candied Nuts by LC Tan from P.S. I Love to Cook

Holiday Mixed Spice and Orange Spice Macadamias by JJ of 84th and 3rd

Spiced Apple Sauce by Taryn of The Wooden Spoons