This year I made cookies, but not just ANY cookies.  I wanted these cookies to be gutsy, bold and shamelessly vibrant.  I wanted them to scream overindulgence and Christmas excess.  Each learner would only get one cookie, so I might as well make that cookie exceptional!

Here is my recipe-  You might need to double/treble it according to the number of students you have or your boyfriend’s appetite.

Ingredients

1/2 cup butter

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/2 cup M&M’s/Astros

20ml syrup

1 1/2 cups sugar

2 large eggs

1 tsp vanilla

Method (Yields 25 cookies)

1. Preheat oven to 180 degrees centigrade and grease a baking tray
2. Soften the butter and cream it with a whisk
3. Mix in the eggs (doesn’t matter if mixture curdles)
4. Add the flour, baking soda sugar and cocoa powder slowly
5. Add the syrup and vanilla and mix well (Thick creamy consistency)
6. Pour in all the chocolate chips and sweets, roll up your sleeves and work evenly into mixture.
7. Spoon out about a table spoon of mixture for each cookie and flatten with a fork. (Not too flat!)
8. Bake for approximately 15 minutes.
9. Remove from oven and place on a cooling rack to become cool and crunchy.

Use large ice-cream sticks, paper plates and balloons to create an up-cycled version of the ever-popular ‘Bats-and-ball’ game for your children.  The lightness of the balloon will slow the game down,thus making it suited to youngsters, even toddlers!

Done using iMotion HD and iMovie

Method

Slice up 2 or 3 tomotoes, an onion and a few pieces of mozzarella cheese.

Build your tower in the following order,

Tomato slice

Mozzarella slice

Onion slice

Basil or rocket

Repeat until you have about 3 layers

Drizzle with balsamic vinegar and season with salt and black pepper

Garnish with extra rocket/basil/basil pesto if desired

I know I should probably stick to decorating all of one batch in the same style, but I have too much fun and end up giving each cupcake its own, individual character!

]]> http://www.kerrydunkley.com/crafting-with-cupcakes/feed/ 0 http://www.kerrydunkley.com/wild-mushroom-tagliatelle/ http://www.kerrydunkley.com/wild-mushroom-tagliatelle/#comments Sun, 03 Jun 2012 17:18:24 +0000 kerrydunkley http://www.kerrydunkley.com/?post_type=photo&p=1019

Ingredients

• 400 grams wild mushrooms
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/2 lemon, juiced
• 455 grams tagliatelle
• A small handful grated Parmesan/Pecorino
• 1 handful fresh parsley, roughly chopped
• 55 grams butter
• 1 clove garlic, minced
• 1 small handful thinly diced chives
• 1 or two dried red chilies, very finely chopped

Method

Wash mushrooms and slice larger ones in half.  Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.

Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan,chives, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and parmesan/pecorino.

food stylist- Schalk Joubert www.thissideupmedia.co.za

My impression of a sushi restaurant or take out is heavily dependent on these dexterously rolled rosettes and they are always left on my plate until last, to be savored and to hopefully multiply!

I have come to realise, that as much as I yearn for salmon roses to undergo a miraculous mitosis on my plate and proliferate, this is wishful thinking.  In order for my appetite to be sated without emptying my pockets I decided to attempt some sushi DIY alongside my boyfriend who is equally besotted with them.

The Rice (Shari)

Shari is the foundation of all good sushi, and it is quite fitting that it serves as the heart of the salmon rose.Polished short-grained sushi/japanese rice should be used and can be found in most local grocery stores.We found the rice to be the most challenging component of our sushi making attempts.  Here is the method that finally worked for us. A word of advice, try not to get it on the floor as it is extremely sticky!

Ingredients

• 3 Cups Short grain rice
• 3 1/4 Cups Water
• 1/2 Cup Rice Wine Vinegar
• 1 Teaspoon Sugar
• 1/2 Teaspoon Salt

The Salmon Rose

For the salmon roses you will need…

Prepared sushi rice

An avocado

Wasabi

Ginger

Japanese mayonaise

Soy sauce

Salmon Roe/ Seaweed Caviar

Salmon

Make sure your salmon is as fresh as possible, look for bright flesh that is not dull, darkened or dry looking.  Try to purchase a relatively thick fillet, approximately 3cm in breadth and 8cm + in width.  This makes slicing the correct size ribbons for your salmon roses a lot easier.  It is recommended to slice against the grain of the fish and to use as sharp a knife as possible.  Do not saw at the fish, but rather attempt to slice through it in one smooth movement.

Method

Step 1

Set up your workstation.  Have your bowl of warm water, as well as all your ingredients, nearby.  Set out a chopping board and make sure your knife is both sharp and clean.  Make sure to rinse knife in warm water after preparing each ingredient.

Step 2

Slice the avocado in half and using one half, cut into as thin strips as possible.  The avocado slices are going to go between the salmon and rice, and need to be as flat as possible.  Take the thin slices and cut into pieces of about 2cm x 1cm.  Put aside to use later.

Step 3

Slice the salmon fillet against the grain.  Try aim for as thin ribbons as you can.  As mentioned, each salmon  ribbon should be approximately 3 cm wide and 8cm long.  Put aside for later.

Step 4

Rinse hands in warm water, this helps to prevent the rice from sticking to your hands.  Repeat throughout process.  Take a small amount of rice and roll into a ball. Place on cutting board and gently push it down using the flattened palm of your hand.  You are aiming to create a sturdy base for your salmon rose and a relatively smooth top on which to place mayonnaise and caviar.  The ball of rice should now have a diameter of about 2.5 to 3cm.  Remember, too much rice will detract from the salmon’s flavour.

Step 5 – The finishing touches!

Put a small drop of wasabi on your finger tip and lightly spread along the side of the rice ball from the top to the base.  Take your avocado slice and place against wasabi, think of it as an adhesive.  The 1cm section should be at the base of the rice ball.

Carefully roll your salmon ribbon around the circumference of the rice circle, it should stay in place.

Sushi mayonnaise comes in a squeeze bottle and can be easily applied on top of the salmon rose, but use a teaspoon if necessary.  I generally use half a teaspoon of mayonnaise per salmon rose.  Gently drop a little caviar on top of the mayonnaise.

Serve accompanied by soy sauce, pickled ginger and wasabi.  Don’t forget the chopsticks and savour!

• 1 and 3/4 cup flour

• 1/3 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon dry mustard powder, or to taste

• 1/4 teaspoon cayenne (red) pepper or 1 teaspoon Paprika.  Or both!

• 1 and 1/4 pound sharp cheddar cheese, grated, room temperature

• 1/2 cup (1/4 pound) butter, softened

Method

Pre-heat oven to 180′ C

1. Mix dry ingredients together

2. Add cheese and mix

3. Add softened butter and knead until well mixed

4. Roll out onto a floured surface until approximately 1/2 cm in thickness

5. Cut into thin strips/ribbons of about 1cm in width

6. Place on a greased oven tray and bake for 20 – 25 minutes until golden brown

Add a sprinkle of parmesan cheese before baking for a smoky richness.

Placing tiles

At the end of the third term we hosted a Mosaic Club for the Grade 6′s and 7′s.  Considering the fact that many of us were first timers, including the supervisors, it was a risky yet exhilarating undertaking.