Cooking and Style: Hummingbird Cupcakes with White Chocolate and Peach Essence Icing

There is something about Hummingbird Cupcakes that always makes me go for seconds....I love the fact there is fruit and vegetable in the cupcakes, it makes me feel less guilty! Today I am going to share with you my version of this glorious cupcake...

image: nectar and stone

hummingbird cupcakes

Ingredients:

makes 11-12 cupcakes 

for the cupcakes

125g plain flour

1 tsp baking powder

1/2 tsp cinnamon powder

115ml soybean oil (you could use vegetable oil or safflower oil)

125g castor sugar

2 eggs

150g mashed bananas

zest of one mandarin

60g grated carrot

90g tinned pineapple - crushed

60g desiccated coconut

for the icing

115g unsalted softened butter

150 soft icing mixture - sieved

100g white chocolate - melted

3 drops peach essence

decoration

colored sugar sand

colored nonpariels

sprinkles

cake toppers

Method:

1. Pre heat oven to 175 degrees Celsius on the conventional setting - if using fan forced - about 160 degrees Celsius. 

2. Line 12 baking cases in a muffin tin. 

3. In a bowl, sieve the flour, baking powder and cinnamon. 

4. In a mix master or a large bowl using electric beaters - whisk the soybean oil and sugar until light and fluffy. 

5. Add eggs, one at a time to the oil and sugar mixture and continue to mix until fully combined. 

6. Stir in flour mixture to the egg mixture - in three batched. 

7. Then add the banana, desicated coconut, mandarin zest, carrot and crushed pineapple and stir through. 

8. Using an ice-cream scoop with spring attachment, evenly distribute the cupcake mixture into the cases. Place into the oven and bake between 25 mins to 32 mins. ( In my oven on the conventional setting at 175 degrees Celcius, the cupcakes took 32 mins to cook). 

9. Remove from oven and allow to cool for 5 minutes in the tray before removing and allowing to completely cool on a cake wire rack. 

to make the icing  

1. In a mix master or using a bowl and electric beaters, beat the butter until soft. 

2. Add the sifted icing sugar and continue to mix until combined. 

3. Add the melted white chocolate and further mix - for about 5 minutes until the mixture is really light and fluffy. 

4. Add a few drops of the peach essence, don't put too much, as a little goes a long way. 

5. You can either use a piping bag with a star shaped nozzle to decorate or use a mini spatula and place icing onto cupcakes and in a circular motion smooth out. 

6. Decorate with sprinkles, colored sugar sand and nonpariels.

note: cupcakes will keep without icing in a container for 3 days or 3 months in the freezer. 

some of my pictures

image: nectar and stone

image: nectar and stone

image: nectar and stone

image: nectar and stone

image: nectar and stone

I just bought a Canon 60d Camera and loving it!!! I am still getting used to using it and learning how to use all the functions, but the picture quality is amazing... 

photography tip 

lighting is everything - I have learnt that in order for the pictures to come out really crisp and white, I needed to move out of the kitchen and into a room in the house that had the most natural light. 

image: nectar and stone

image: nectar and stone

These cupcakes are perfect for a girly party and I doubt anyone will feel guilt to eating seconds - I know I didn't!!

image: nectar and stone

image: nectar and stone

For a point of difference, I used some cocktail umbrellas to decorate the cupcakes, I thought it just made them look even more festive and femme. 

image: nectar and stone

If you love collecting recipes, cooking and baking - my whisk me up journals would be a perfect addition

 - check out my online store nectar and stone

image: nectar and stone

They were so much fun making them - and with anything, practice makes perfect.  

If you want some other flavor ideas for cupcakes - check out my recipe page - there are some that are a little more indulgent!!

xx

Interior Trends: Moroccan Kitchen Designs

I am such a lover of Moroccan cuisine, interiors and home-wares. Whenever I see kitchens that have Moroccan inspired tiles, I am instantly drawn in and feel that I have been taken to country. 

riadrenovationproject

I love this earthy kitchen - it feels natural and organic and embodies a very cultural element to it. 

amazinghomedesign

This kitchen is similar to the one features above in that it has a very raw feeling to it. I love the different shaped shelves that this kitchen has. 

californiahomedesign

Such a pop of color this kitchen has. I am instantly feeling happy and full of smiles. I love the tiling which highlights the Moroccan trademark.  

renewkitchensandbathrooms.com.au

This tiling is such a great feature in the kitchen and just gives instant personality.  

adriennechinn

A mix of earthy and colorful tones which I think is a nice mix. I feel that this kitchen has been toned down a little and given a but more of a playful feel with the colors which is what I was attracted to.   

thekitchn

I love this kitchen, especially the green and blue cabinets which compliment the tiling really well. 

muzungusisters

which was your favorite? 

xx

Part 2: Are you on a budget? It's Frugal Kitchen Time

$$$

Learning how to budget and save comes easy to some but very difficult for others. I think once you have an understanding and a little dedication, the rest becomes very easy and straightforward. Actually it is really fun and you will wonder why you didn't start this sooner.  

Today is part 2 of the Frugal Kitchen series that I am writing about - if you missed Part 1 - you can click here to have a read. Over the years I have learnt how to budget, be resourceful with what is in my fridge / pantry and create some amazing and fantastic meals. 

Especially since becoming a mother nearly 4 years ago, getting to the grocery store with two kids can be a nightmare!!! I have to  be careful and thoughtful with my time and with what I buy. These skills have translated into other areas as well and has especially helped with my:

- time management

- organisation skills

- planning

- saving money

- budgeting 

In my home, we seldom waste food. When I speak about wasting food, I mean to say that I literally use everything I have in my fridge and pantry - BY THE USE BY DATE. I buy what I need and use it and if by chance there are left-overs, we either have it for lunch or dinner the next day.

If you find that you are going to the shops each day to pick up items and then have quite a bit left over and not using them - you are definitely wasting money and not being frugal at all. This is why menu planning is beneficial, it allows you to plan thoroughly for the week without making careless and impulsive decisions. On occasion you may want to make something from a cookbook that may involve other ingredients - this is fine but you also need to think about whether you can use this in other recipes too and if not, perhaps only do it once in a while.  

tip 1:

1. make a day that is your shopping day each week 

(mine is usually Sunday). This is important because you can save money by visiting your local Asian / Indian / Greek etc grocery stores and delis and farmer markets too. At times the supermarkets can offer great specials and they can be competitive, but you need to be able to make some time to scour your area for other deals too because believe me you can save a lot of money. 

example: 

In my area we have several Asian grocery stores that have a great selection of fresh vegetables and pantry items which are half the price of what the major supermarkets sell them at. All items are in there due by date. Items like limes, bok choy, soy sauce, rice, coconut milk, chilli paste, dried herbs and spices etc can be found at local Asian grocery stores and I believe that because they are buying in bulk and having a solid community - the prices are able to be lower. 

tip 2:       

2. If you are going to buy meats and poultry items in bulk, think about how to portion them appropriately before freezing. And if this is something you are not very good at here is my tip: follow the size of your palm for one portion. 

example:

When I buy bacon rashers in bulk, I will line a baking tray and place each bacon rasher on top. I cover loosely with cling film and then place in the freezer and allow to freeze. Once this is done, I can collect all the bacon rashers and put into one bag and keep in the freezer. This means that when I go get some bacon to defrost, they are all in the same bag but not STUCK together because they were already frozen individually first....therefore I am not going to waste any bacon - I only use what I need!!! And you can apply this method with steaks, chicken fillets, fish etc. 

tip 3: 

3. Make sure you house is filled with staple ingredients: each person will have a different background - but these are the staples that I keep in my pantry and fridge - 

- several cans on tomato crush

- soy sauce

- rice (medium grain and basmati)

- salt

- white pepper

- honey

- vegetable and olive oil

- pasta / spaghetti

- tomato paste

(herbs /spices: cumin, Chinese five spice, sweet paprika, nutmeg, 

ras el hanout, tarragon, chicken and beef stock cubes)

flour - plain and self-raising

brown sugar

brushed potatoes

carrots

Spanish (red) onions

green beans

tomatoes

cucumber

fresh young ginger and ginger paste

different flavored curry pastes - one serving pack is about $1

a few tins of coconut milk

eggs

tasty cheese

unsalted butter

lemons

breadcrumbs

example: 

So with these staple items in my pantry - all I need to do is get some fish, poultry and meat and I can make at least twenty different flavored meals using these staple items.

lets say I buy chicken thigh fillets, beef mince, one whole chicken, chuck steak and forequarter chops...let me give you an example of different chicken ideas....     

1. Schnitzels (using thigh fillets, plain flour, breadcrumbs, egg, olive oil and a little unsalted butter. Topped with a tomato salsa and melted cheese. 

2. Asian flavored chicken fillets using Chinese five spice, soy sauce, a touch of brown sugar and honey, olive oil. 

3. Lemon and Tarragon flavored chicken fillets diced and skewered and placed under the grill to cook. 

4. Chicken Fillet casserole using red onion, tomato crush, chicken stock cube and sweet paprika. 

5. ras el hanout flavored chicken fillets, skewered and placed under gill with some olive oil.

6. Chicken Fillet Curry - which ever flavor packet you have and add some red onion, olive oil, carrots, green beans, potato, coconut milk.

7. Using a WHOLE chicken - roast and season with salt, pepper, olive oil and little butter and lemon. 

want different flavors of roasting a whole chicken....

- ras el hanout

- tarragon and lemon

- soy sauce, brown sugar and Chinese five spice mixed with some olive oil

- tomato crush mixed with tomato paste, cumin and water and placed into the baking tray with the Chicken on top and seasoned with salt and pepper

8. Hainanese Chicken with Rice - this is where the WHOLE chicken is seasoned with some salt and pepper, soy sauce and ginger paste and gently poached until cooked. 

With all these recipe ideas above, you can add things to serve on the side - i.e pasta, spaghetti, rice, tomato-cucumber salad / mash - roast - steamed - baked potatoes - You can even make dumplings just with self-raising flour water and butter - then add to your beef casserole!!!

As you can see - when you have the basic pantry items - you can make so many recipes. You don't need to buy a lot either and you will use all these ingredients without putting anything to waste. 

Stay posted - there is so much more to share...

xx

Cooking and Style: How to make the perfect Chocolate Cake and Ganache

There are so many versions of chocolate cake recipes, each with their own methods, textures and flavors. Over the years I have trialed many recipes and have adapted my own version which is slightly moist and not overly rich. It is iced with ganache and served with cream - it will leaving you wanting seconds!!!

chocolate cake

image: nectar and stone

Ingredients:

for the cake

3 eggs

2 cups water (500ml)

250g unsalted butter - chopped

3 cups castor sugar (660g)

1/3 cup cocoa powder (35g)

1 teaspoon bicarbonate of soda

3 cups self-raising flour (450g)

for the ganache

400g bittersweet dark chocolate

300ml cups thickened cream

extra

300ml thickened cream - and whip

a handful of fresh strawberries

method:

1. Preheat oven to 180 degrees Celsius conventional OR 160 degrees Celsius Fan Forced.

2. Lightly grease a round 25cm cake tin and then line it with baking paper.

3. In a saucepan, place water, sugar, butter, sifted cocoa and bicarbonate of soda and over a medium heat allow the ingredients to combine and dissolve. Approx 5-7 minutes. Then remove from heat and transfer to another bowl and allow to cool down - for about 10 minutes. 

4. Using a mix-master or electric beaters, place the liquid mixture into the bowl then sift the flour over it. Turn on mix-master and mix for a minute then add eggs one at a time. Continue to mix this mixture for about 10 minutes. 

5. Pour the mixture into the cake tin and place in the middle of the oven. Bake for 50-65 minutes. The cake will look like it has little air bubbles and will be spongy to the touch. A cake skewer  when inserted - should come out clean.

BAKING TIP: 

Have you ever taken a cake out too early thinking it was fully baked?  

If you happen to pull out the cake a little too early and have already removed from the cake tin but find it is still a little under - place on a baking tray and cook for a further 10 minutes.

6. Allow the cake to cool in the tin for about 5 minutes before placing on a cake rake to completely cool. 

for the ganache

1. In a saucepan, place chopped chocolate and cream and on a medium heat - stir through till combined. DO NOT BOIL.

2. In a mix-master or with electric beaters - mix on a high speed for about 10 minutes. The mixture should be nice and thick. Then allow to rest for 20 minutes. The ganache will continue on its own to thicken and will resemble a mousse like appearance. 

time to decorate

using a spatula - add a large spoonful of the ganache into the middle of the chocolate cake and in a circular motion begin to distribute. Add as much ganache as you need to cover the top and side of the cake - some will drip down onto the bench. 

Decorate with some strawberries and whipped cream. 

some of my pictures

image: nectar and stone

I prefer to use a mix-master, it is a good investment and enables you to do other things in the kitchen instead. 

image: nectar and stone

when the mixture has been well combined, it should look pale in color. 

image: nectar and stone

the ganache....all I want to do is dip the strawberries in it and eat it all!!!

image: nectar and stone

making a bit of a mess but it is so much fun!!!

image: nectar and stone

image: nectar and stone

image: nectar and stone

Serve on a nice platter and top with strawberries.

image: nectar and stone

looks yummy doesn't it!!!

my spoons have been custom designed by nectar and stone...to make sure no one steals your dessert - you can get them from my online shop - click here...

xx

Are you on a budget?...It's Frugal Kitchen Time!!!

I have been married for 8 years and over this time I have developed some great habits - especially when it comes to dealing with finances and creating budgets. 

Learning the skills of budget planning and creating menus for yourself and family is really valuable, especially if you are finding that you are tight for cash. And what budget planning teaches you, is actually how to manage your finances really well in life - and you can pass this skill on to your kids too. It's not hard and anyone can do it!!

image: nectar and stone

So what do I mean when I talk about Frugal Kitchen? 

It is all about being:

1.Organised
 2. Knowing where to shop
 3. What to cook 
4. And how NOT to waste ingredients

Have you ever found that you have done a grocery shop for the week with the intention of cooking some meals and then didn't follow through? 

Or you went to the shops and bought all this food not knowing how much you needed for the week - and then it went to waste? It all adds up when you calculate each week how many dollars you lost for wasting food. That money could have gone to buying something for yourself, your family or pay a bill.

cooking for a family of four

All the recipes that I create are delicious and good for you. For a sample - check out my recipe page - it will give you an idea of my food creations. I think you are going to be really surprised by some of the meals that I make. 

Now I buy for a family of four and I entertain guests all the time so you will be able to adjust according to the size of your household.

what you will need 

1. pen and notebook to make notes

2. calculator

3. know what grocery shops, bakeries, delis, butchers, fish mongers and international grocers are around you (i.e Asian, Indian, Greek etc). 

4. some kitchen equipment - Ikea has great items especially if you are on a budget - frying pans, roasting and baking trays are my favorite items. 

5. Get to know your neighborhood and your own circles really well     and I am going to expand on this point a bit. 

- Being able to exchange items with family, friends or neighbors is a great way of saving money. Ever seen a lemon tree in a neighbors garden that is full of unused lemons. In the shops they can cost $1 each!! If you have a good relationship with your neighbor, you could go and pick a few for free or perhaps exchange an item in return. As an example, my neighbor one day went to all the houses to give lemons for free - as a thank you, I gave her a jar of jam that I made a few days later.

6. Grow a herb and garden patch - you don't need much space to do this, even if it is just one large wine barrel and you grow a couple of items. It is such a great way to use fresh ingredients and swap items with your circles as well. If anything, it will also teach you how cheap it can be to grow your own items and how expensive they can be at the shops. 

ready to start saving?

Stay tuned for next week when I show you some step by step pictures of how to make my recipes plus key ingredients, staples  tips and tricks.

     

Kitchen Style and Trends: Industrial Swedish Designs

I think my own personal kitchen in Melbourne is very much Swedish, it wasn't intentional but I love crisp white and very minimal. Too much clutter annoys me, I tend to feel clouded in my head. So today I wanted to share some Swedish Industrial Kitchens that have some clutter but yet really well organised. 

milkandhoneyhome

I really love shelves, I only recently had my husband put some in for me in the kitchen. It is a great storage option but also a lovely way to display and showcase some of your favorite pieces. 

I love the look of dark wood and crisp white walls. 

kitchenbuilding

This kitchen is slightly more cluttered but probably not one that I would go for myself but I do like how things are available in hands reach and it is practical too.

apartmenttherapy

A slightly more uber cool kitchen design, what really drew me in to this kitchen was the range hood in the center. I have always loved the concept of cooking in the middle where you can see everything as opposed to face a wall. 

kitchenisms

There is something about the white tiles that make up this mock shape of a mantel piece that I really adore. This is quite an industrial Swedish Kitchen but it retains a very feminine look. It is not a big kitchen and yet it seems to have all the elements of a great kitchen. 

My favorite one today is the last one.

Which one do you like the most? 

x

nectar and stone: the month of April

Wow, it has been a slightly manic few days and the month of April flew by so quickly. There has been so much going on in the world of nectar and stone that I think it is nice to take a breath and re-cap on my most popular posts for April...

In the month of April I had a giveaway competition on giving my green macaron a name - which is now known as Pebbles. I also demonstrated how to make and color macarons. 

image: nectar and stone

I showed some of my favorite kitchen interiors each with their own style and trend. This was a real favorite to my readers and shared quite extensively over Facebook and mentioned on Twitter for blogher.  

housebeautiful

I took some time to discuss my Kenwood Mixmaster Patissier and the different forums that discuss Kitchen Aid as well. For me personally, the Kenwood does a great job and my mum is testimony to the quality of it as hers dates over 20 years!!!

image: nectar and stone

nectar and stone loves pretty and girly things. What better way to have a fun occasion with your girlfriends by hosting your own High Tea. Here I reveal some favorite items and ideas to having an occasion with friends. 

image: nectar and stone

With Mother's Day just around the corner (not all countries celebrate it at the same time) but this is a really lovely and global meaning on mother's day. I share my connection and relationship with my mother and also what it means for personally to be a mother. 

image: nectar and stone

My sugar lip cupcakes and fig and goat cheese salad were loved by many - subtle by classy flavors which are great entertaining guests. 

 

image: nectar and stone

I also took some time to demonstrate how to make Bagels - a favorite of mine. Bagels work so well with cream cheese and smoked salmon but the variety of flavors that you can pair with it are endless. 

image: nectar and stone

and...

lastly the biggest news for April was that...

nectar and stone online store launched!!!

where cooking and fashion find each other.

image: nectar and stone

It felt like an enormous month for me, what was your April like?!!

x