Monday, May 28, 2012

Recipe Remix: Choc Chip Hedgehog...

Choc chip hedgehog

I needed to make something quick and delicious for The Biggest Morning Tea to be held at my husbands work.  Yes, I did get a text message from Mark and I knew that he was hoping that I would offer to make something!  (good wife I am - he he!)  Anyway, as we have been super busy during the week I wanted to make something that was quick and no bake but that was full of chocolatey goodness!  This resulted in the Recipe Remix of the standard Hedgehog slice into a Choc Chip Hedgehog!

You can find the original recipe here, it's pretty simple and I was lucky that I had all the ingredients in my pantry.

The only remix for this recipe was to add a good sprinkle of chocolate chips over the top of the slice as soon as it has gone in the pan and quickly push them in with a spoon.  The result is extra chocolatey and a good crunch when you bite the slice!  I find that with this recipe, you can cut the slice into smaller squares as it's a little bit more 'rich' in flavour and texture.  A great little sweet treat with your coffee!

Miss Mardi xxx

Sunday, May 13, 2012

Like a Whiskey Stone...

Yes. I bought whiskey stones to keep my spirits cool, without ice melting and diluting my drink!
Whiskey Stones

I'm an occassional whiskey drinker and when I do drink it, I like it straight up! If you have been reading along at home, you will know my love for a good vodka, again, straight up and chilled.

When I saw these Whiskey Stones in a little shop in San Francisco, my immediate thought was, "well I could use them for my vodka!"  The beauty of these 'stones' that you keep in the freezer, is that they don't dilute your spirits like an ice block would. Genius huh? They also look pretty darn cool in your glass as well.  The chill that they produce is a slow and subtle one.  After reading some research about why you would use a whiskey stone, many people have said that this slow 'chill' allows the spirit to be at a cool temperature but not a cold one, meaning that the oils in the spirit don't get too cold which can lead to a loss of taste and also a harshness in the spirit.  I mean, that makes sense to me.  When you are drinking very expensive and premium spirits that have been lovingly created, you don't want to go and shock it to death with ice!

@belvederevodka intense straight up using a rock to chill it!
Belvedere Intense with Whiskey Stone.

They come in two sizes, small and large.  I got the large ones. You just rinse them off after use, let them dry and I keep them in a lock seal bag in the freezer so they don't become contaminated with other smells or food.  I'm not sure if anyone in Australia is selling them but if you get a chance to try them - do!  I'm quite the fan!

Thursday, May 10, 2012

A New Kind of Foodie Magazine...

Bon appetit
cover of one of the issues - Bon Appetit.

I used to be a bit of a Food Magazine freak. I loved flicking through the magazines and drooling over the delicious looking items on display and then feeling inspired to create the array of sweets and savoury dishes. However, over the last few years I've kind of gone off them. I had either found that the recipes included were too simple to create or they included an ingredient list two pages long that I thought, "that's too hard or
too much effort to make".

Bon appetit
Pretty photography...

Though I have found a new magazine that is inspirational, informative and generally just god damn beautiful! My friend in Boston, Anita put me onto it while we were visiting and I was so excited to discover that we could get a subscription via the Ipad (oh yeah, we now read our 'food mags' on the Ipad!) quite cheaply.  Now I can't wait for the little number to flash up on our magazine icon to say that there is the new edition of Bon Appetit Magazine, ready for us to read!

One of the things that I love with the Ipad version is the added videos and pop ups to obtain more information.  They also have the option to read the recipes in a black and white format that is purely text base, making things a little easier in the kitchen. Yep, that's just smart.

Bon appetit
My kinda article - the Salumi Whisperer!

There is also the lack of 'hipster' in the Bon Appetit magazine I would describe it as New York Cool.  It knows it's cool but doesn't need to shove it down our throat.  I love that.

Definitely check out the Bon Appetit website and magazines if you get a chance. The photography is beautiful and the articles inspire greatly. I also love that it isn't purely USA focused, with some great articles about Europe and Asia.  I am now excited about 'foodie mags' again - thanks Bon Appetit!

You may also find this delicious!

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