September 26, 2012

Sydney Bar Week

On Sunday a friend and I spent the beautiful sunny afternoon in the city. Earlier that week we had purchased $12 tickets from groupon to attend a mysterious drinks fest!

As we made our way to the Overseas Passenger terminal at The Rocks we stopped by at the Royal Copenhagen ice cream store for an ice cream. It didn't take long to reach the terminal, we quickly walked through the Bunderberg rum stall, sampled a cocktail mixed with various bundy spirits and joined the line to enter the venue.
Happy smile as we enter venue!

As soon as we entered the venue our faces lit up! Various stalls showcasing alcohol beverages were infront of our eyes, many advertising $5 cocktails!

The first stall we stopped at was a vodka stall selling vodka made from grapes, we tried a shot, the vodka was smooth and for the bargain price 4 bottles for $30 we could not resist! Next we tried another vodka with a fancy name and a good looking guy making drinks, we couldn't resist sampling the pomegrante vodka cocktail!

The rest of the afternoon continued with more sampling, the most interesting stall of the day was the whiskey and bourbon stall, we sample a shot of whiskey, a shot of pickle juice followed by consumption of a pickle. Yes I know it sounds disgusting but it wasn't it was fantastic and for some strange reason I have been craving pickles ever since haha!

Sampling the pickle
The Vok stall was very generous, they made us a beautiful drink with a shot of chocolate liquor, rum and brown curacao, it was delicious! I can't wait to create the same drink at home I just need some rum and brown curacao!

I loved the look of The St Germain stall it was very Parisian , we ordered the St Germain cocktail made from champagne, St Germain and sparkling water, very refreshing!

St Germain stall - very pretty!
After plenty of sampling we decided to soak up the city in the garden bar, unfortunately the organisers decided to end the night early and at 6:30pm everyone was ushered out : (


Garden bar
 Overall the Drinks Fest was great, the venue was perfect and the stalls were great the only downsider was the session finishing 1 hour early. I hope it will be back next year as we will be sure to return with more friends!


September 24, 2012

Triple Chocolate Cheesecake

On Saturday I made my first cheese cake ever! After a thorough internet search I finally found a recipe which I was confident I could make. I found the recipe on my favourite recipe website taste.com.au



Many dirty dishes later I successfully made each layer, I didn't have over night to refrigerate the cheesecake however found the freezer did a good job setting the cheese cake layers.

8 hours later after grating chocolate and placing chopped strawberries on top of the cheesecake I had a slice, I was pleasantly surprised with the cheesecake, however must admit it was difficult to finish given how rich it was.

I am looking forward to making another amazing cheesecake which is featured on taste.com.au, keep your eyes peeled as I will be sure to post!

If you would like to make the triple chocolate cheesecake please find the website link and ingredients and method below!

http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake

Ingredients required:

  • 200g plain chocolate biscuits - I used Arnotts choc ripple biscuits
  • 80g butter, melted
  • 1/3 cup cold tap water
  • 5 teaspoons gelatine
  • 500g cream cheese, softened
  • 1/2 cup icing sugar
  • 1/2 cup milk
  • 150g white chocolate, melted
  • 150g dark chocolate, melted
  • 1 1/2 cups thickened cream, whipped
  • 100g milk chocolate, grated
  • cocoa powder, to serve 
  1. Step 1
    Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.
  2. Step 2
    Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.
  3. Step 3
    Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.
  4. Step 4
    Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.
  5. Step 5
    Fold half the cream through white chocolate mixture and half through dark chocolate mixture.
  6. Step 6
    Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.
  7. Step 7
    Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

September 18, 2012

Laduree, Sydney

If you live in Sydney you probably have heard that Laduree the famous french patisserie has opened up a store in Westfield Sydney.

The store opened last Tuesday and has received mix reviews.

Curious, yesterday I decided to check it out. After a 1 hour wait I finally made it to the counter,  I ordered a box of 6 macaroons, I choose the following flavours - salted caramel, vanilla, chocolate, pistachio, marshmallow centre strawberry and marshmallow centre pistachio.

Not wanting to spoil my dinner (I went to Jamie's Kitchen straight after) I had to wait till I got home before I could sample the beautiful macaroons, I was very good and only tried one the salted caramel it was fantastic, nice and crispy on the outside and soft and chewy on the inside, it tasted similar to a piece of caramel flavoured popcorn!

Today I couldn't resist the temptation and sampled half of the 5 remaining macaroons (so much for my weight watchers points haha) I wasn't that impressed with the marshmallow centred macaroons however loved the remaining macaroons.

My top 3 are:

1. Salted caramel
2. Chocolate
3. Vanilla

Will I go back? Yes I will however I am yet to try Zumbo's macaroons so I will try his macaroons before going back.

Princess pink

Princess pink



September 15, 2012

My take on Fast Ed's Peanut butter slice

After months of pinning yummy calorie packed slices and cakes I had finally decided to make one using chocolate, peanut butter and whatever else I had in my pantry and fridge. After a quick internet search I found a peanut butter slice recipe by Fast Ed (Better Homes and Garden's) which I decided I would slightly change.

I didn't have enough butter, surprise surprise so I used what butter I had (approx 25g) and added approx 100ml of milk. Instead of making the slice in one tin I used a muffin tin to make individual slices.

The slice was fairly easy to make, I found the peanut butter mixture was hard to mix which was probably my fault as I store my peanut butter in the fridge. I decided not to spread the melted chocolate over the top of the peanut butter, as the muffin tin was already full with the chocolate base and peanut butter mixture. Instead I drizzled white and milk chocolate over the peanut butter and topped with crushed nuts.

Overall I think I did a fairly good job, the peanut butter seemed to seperate from the muffin which made it messy to eat however the chocolate base, peanut butter, crushed nuts and melted chocolate worked well together!

If you would like to make the peanut butter slice, see Fast Ed's recipe below - (http://www.fast-ed.com.au/peanut-butter-slice/)

PEANUT BUTTER SLICE


150g dark chocolate
100g unsalted butter
2 eggs
150g caster sugar
1 cup plain flour
¼ cup cocoa powder
2 cups smooth peanut butter
1¼ cups icing mixture
juice of ½ lemon
200g milk chocolate
¼ cup toasted peanuts, chopped

1 Preheat oven to 160°C. Combine the chocolate and butter in a heatproof bowl and set over a saucepan of simmering water, stirring until just melted. Add the eggs and sugar and beat until smooth. Sift in the cocoa and flour, then spoon into a lined 20cm square cake tin and bake fro 40 minutes, until just set. Cool in the tin.
2 Combine the peanut butter, icing mixture and lemon juice in a bowl and whisk until smooth. Pour over the cooled chocolate slice, then refrigerate for 2 hours, until set.
3 Melt the milk chocolate gently and spread over the peanut butter layer. Sprinkle with chopped peanut, refrigerate for 1 hour, then cut into bars and serve.

September 8, 2012

Weight watchers - Week 4!

Hello lovelies! Happy Saturday I hope you have a great weekend planned! This morning I attended my fourth Weight Watchers meeting, after nil loss last week this week I ensured I exercised at least three times throughout the week and tried to limit the naughty sugary foods which tempt me in the evening, my efforts were successful and I lost 1.1kg!

I am very happy however I have not reached my goal weight and have at least 1.5 - 2 months to go if I continue to loss weight in a healthy way!

Tonight I am off to the Outback Steak house for a friends birthday, I can't wait! Yes I will have to go into my extra points but in life you have to occasionally splurge. Have a great weekend!

Fizzy-pink-lemonade xo

My healthy breakfast, poached egg with mushroom and spinach on Italian bread = 4 Weight watchers points

September 1, 2012

Entertaining whilst on Weight Watchers

Week 3 of Weight watchers and so far so good, this morning I attended my third meeting/weigh in. Unfortunately I didn't lose any weight this week on the weight watchers scales (my home scales showed a loss), however I didn't gain any weight either. I blame my plateau on a lack of exercise this week due to a strained hamstring.

My version of tiramisu
I love to entertain, last Sunday and today I had guests over for lunch and tomorrow I have my family coming over for brunch. Entertaining whilst on Weight watchers can be challenging, having to plan what to serve based on points and ingredients has been the biggest challenge, luckily Weight watchers has many fantastic recipes.

Twice I have served Caramalised onion and cheese tarts (see below picture). I have also served mini pork rissoles, fruity sangria and my own version of tiramisu. Last week I attempted the Baileys mousse recipe, after numerous dirty bowls, cooking utensils and a messy kitchen I decided to give up as all I had produced was a frothy watery baileys concoction.

Caramalised onion and cheese tarts
Tomorrow I am going to make blueberry pancakes, breakfast trifle and the classic bacon, eggs, mushrooms and toast! Can't wait, I am sure I will be dipping into my extra pro points : )