26 May 2011

Awareness, We only have ONE Earth


19 May 2011

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes - by Bron Marshall

My parents are visiting from Tassie and i am so excited that their here! not only did they drive all the way from Melbourne to Sydney (which is a whooping 879kml!!!) they also bought so much things for us!! and one of those items was Tassie Pears!!! YYUUMM! now my only headache is how i am going to finish all 7 kilos of it! So as i was browsing blogs, i came across this fabulous recipe by Bron Marshall. 
I will have to try this out soon!! ****DROOL****

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes

  • 4 stale mini brioche, sliced in 4, (approximately 400 grams of brioche)
  • 3 pears, sliced with the core removed but stalks still intact
  • 50 grams of quality dark chocolate, roughly chopped
  • 2 eggs
  • A pinch of salt
  • ¾ cup of milk
  • ½ cup of cream
  • 4 tablespoons of Frangelico
  • ¼ cup of demerara sugar
  • icing sugar to dust
  1. Grease and line 6 small individual cake or mini loaf pans.
  2. Prop up and layer slices of brioche and pear in prepared tins, sprinkle the chocolate evenly between each.
  3. Beat the eggs, salt, milk, cream, Frangelico and sugar together, measure and pour equal quantities into each cake.
  4. Rest the cakes for 30 minutes to absorb the custard mixture.
  5. Preheat the oven to 170 deg C
  6. Bake the cakes for 25 to 30 minutes until puffed up and golden.
  7. Cool slightly before removing from the pans, during which time the cakes will deflate a little.
  8. Dust with a little icing sugar and serve warm, but honestly they’re equally good cold.


16 May 2011


5 cups basil leaves, chopped
¼ cups parsley, chopped
¾ cup olive oil
2 tabsp garlic, chopped
½ cup pine nuts
1 teasp salt
½ cup Parmesan cheese, grated

Grind together in the mortar, or the blender or processor, until well pulverized, but not liquified. You want to retain a bit of texture to this.

 Pesto Sauce is highly versatile, good tossed with pasta, as a flavor heightener in soups such as Minestrone, with egg dishes, as a component of salad dressings and even as a dip for chips or crudites. Make a large batch when basil is at its best, then freeze what you don't use immediately in ice cube trays. Store in a plastic bag in the freezer. Frozen, Pesto Sauce will keep well for six months or more. You will be surprised at how useful it is.


05 May 2011

Bag Organizers!!!

Never lose your stuff again in your massive bags! these organizers are a great way to keep you bag neat and tidy. It also makes changing bags a breeze without having to sort through everything just so you can match your bag with your outfits!! 

1. iswas @ AU$30
2. iswas @ AU$35
3. iswas @ AU$42


Kats Outfit Of The Day

1. GivemeMore
2. GivemeMore
3. Maypin