Posts tagged ‘Home’

September 29, 2011

Recipe: Raspberry and coconut cupcakes…again!

Hey there! I know it`s been a while, and I have no other excuse apart from working working and working. I know, we all do, but reading some fellow bloggers updates and recipes, made want to come back and write some more (again). I didn`t even check wordpress for a while .. I was trying to turn my head, and try to forget I became a bit lazy with the writing, as well as taking pictures. So to be honest i have no new recipes yet..there`s plenty on my mind, but it looks like I`m about to have a bit of a time and get back o clicking that camera again. 🙂 And! I have tons and tons of comments I need to reply to, so if you were wondering why im ignoring you… I`m sorry, it`s really just me and not you!

I`m also a bit excited, just been asked to make some bites and finger food for an up coming hip gin and cocktail tasting night, and I`m sooooo happy! But! What does one cook for a gin night? Well I came up with 6 ideas, will post the pictures, recipes and the feedback as soon as I got them! Also! Halloween is, well almost here. Me needs Halloween recipes, ideas if you have a favorite and if you wanna share them with are very welcome!

But, don`t think I`m going to leave you without a recipe! Even thou I do admit it`s going to be one of those “copy and paste” ones. At least it`s mine thou:) The reason for the copy and paste is as I mentioned, I don`t really have pictures of my new recipes, but I have a new picture of an old favorite.. The Raspberry and coconut cupcake. Turns out from the statistics it`s one of the most popular posts on my blog, and I have to admit I HATE the old photo. It`s from the time I started experimenting with backgrounds and came and all that jazz, and it`s just soooooooo bad! I`m not saying the picture is great now, but it does look better ( I hope). Also, the cupcake is great, and if you bake it, you will know I`m right! So enjoy, I hope you like the photos, I hope you will still come back for more recipes. Love you all! Me The Wonderingchef!

Raspberry and Coconut cupcakes

I found the perfect cupcake base on, but soon I realised it is exactly the same as the ones in my Australian Women`s weekly magazines. The recipe is PERFECT! If you follow the steps, you going to end up with an amazing moist cake. I use this for the basics, and flavour the dough after. With whatever I got really:) I can`t describe how much I love this recipe!

The basic cupcake recipe as on

  • 200g butter, softened
  • 1 3/4 cups (370g) caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 2 3/4 cups (405g) self-raising flour
  • 1 cup (250ml) milk
  • I added 5 spoons of home made raspberry jam and beetroot powder for colouring.
  • Butter frosting

  • 200g butter, softened
  • 6 cups (900g) icing sugar mixture
  • 1/2 cup (125ml) milk
  • Instead of milk i used cocnut milk, and dry coconut sprinkles!  The taste was just amazing!


  1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
  2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the beetroot powder, stir until combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Stir in the raspberry jam.
  3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the  coconut milk and beat until well combined. Stir in the dry coconut flakes.
  5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.
September 26, 2010

Recipe: Grape in Grape

Well, well isn`t it September? Well, I know, it is almost October but, school has just started, leaves are becoming yellow and golden brown, of course there are wine festivals, and yes there are grapes. Black and white ones, small or bigger ones, sweet or a bit sour, they can be surprising by every bite. Grapes are good, that was always my motto, but let`s see what kind of recipes we can make out of this great fruit?

About 2 months ago I enrolled into this cooking contest, where every month there is a different theme, and they wait for your recipes/pictures etc, so the can put them on their website. I came up with 3 ideas, and this one, that you will be reading is the first. Pretty much it is almost like a traditional greek dolmades, but I made it a bit “grape-i”:) There are a few ingredients thou, so don`t be afraid, we still talking about an easy recipe, it only has a few steps that`s all.  Also the dolmades are so nice with some yoghurt dip, so instead of the usual tzatziki, I prefered to make a mint-shallot version, as for a little change.


Grape-Sage Risotto (3-4 people)

1 spoon of butter

1dl of white wine

1 small red onion

2 cloves of garlic

1 cup of arborio rise

1 cup veg stock

1-1- handful of white and black grapes – diced

1 handful of fresh sage

Make a risotto base using the ingredients, adding the sage and the grapes only at the end, and set aside to cool down. Season it as you like, I prefer white pepper and salt.

Mint-shallot yoghurt.

0,5 liters of good quality, thick greek or turkish yoghurt.

1-2 shallots depending on the size brunoise

Handful of fresh mint – shiffanade

1 teaspoon of white wine vinegar

1 clove of garlic brunoise

salt, pepper

Mix all ingredients together in a bowl, and keep in fridge.

With the grape leaves, if you don`t grow grapes at home, you can easily buy the leaves in brine at the local deli store, but if you can access some fresh grapes, it’s a 2 minute step to make them at home. You only need to blanch them in boiling salty water, for about 1 minute. Set aside to cool down. As quantity, I gave 3-4 dolmades per person, but of course it’s up to you how many you would like to make.

After that you only need to roll the risotto in the leaves, and store them in the brine mixed with some olive oil.  Keep in fridge up to 4-5 days, serve with the yoghurt, toasted baguette and some olives. Maybe some fresh grapes as well. Don`t forget it`s amazing with some dry white wine! Enjoy!

September 17, 2010

Pasta Made easy pt2: Spinach and Bacon Pasta

I guess I don`t have to repeat myself and of course I don`t say anything new, if I say: Pasta Is EASY! Of course sometimes we ran out of ideas, and just  cook up a fast tomato sauce as a topping (It is still an all time favourite). Anyway if you are just hungry, just look inside the fridge, and see what you got in there and you can easily come up, with a new gourmet pasta recipe.

I did the same thing a while ago. I had some already defrosted spinach leafs, left over from a Sunday Brunch poached egg maddness – recipe soon. And Some leftover bacon from a never made Cesar salad.  pretty much that’s all you need. If you got some creme and onion, you arte already better than me, as I was a bit short on necessary veg at home, still, the fried bacon was enough. Also it goes very well with the spinach.

ingredients (for 3-4 persons)

If accessible:

1 onion

1 clove of garlic

small spoon of butter

In my case

Half a bag of defrosted spinach leafs

Half a pack of bacon-sliced

2 handful of chosen pasta

Cook the Pasta. meanwhile, fry the bacon in a saucepan, add the spinach, season, and when ready, mix it with the pasta, serve it with some parmesan, and garlic bread! Enjoy!:)