Sugar , Spice and all things sweet and YUM !!

For those that don't know yes I am a qualified chef but ever since I can remember I loved baking....Baking  cookies, cakes anything sweet really.

So it wasn't until about 2 months ago I delved into my cookery passion and realised I love cooking anything sweet and this is what I want to do for a long long time to come. Don't get me wrong I love cooking savoury in all it's forms I just seem to gravitate towards baking sweet stuff alot....alot.

Now baking anything sweet doesn't have to be really unhealthy as I have had this brought to my attention. I have made some delicious recipes that taste so good but are good on your waist line. Like my apricot and coconut raw balls (recipe to come) and my delicious Vanilla custard (recipe to come).
For me it's all about measuring the ingredients, going out and buying the equipment and above all cooking it. I just love it.

I made some scary chocolate cupcakes for my nephew Addison's 5th birthday in June. These were a really easy chcocolate cake  with chocolate buttercream and a scary green buttercream. Then the artist in me came out (well not really I just brought teeth lollies and went for it). It was so much fun and the kids and my nephew especially loved them.
These would have to be the perfect cupcake to make with kids as it's fun and they can be as creative as like wish.
I also made chocolate cupcakes for my sister Michelle's 40th Birthday with a rich white buttercream and a pink buttercream. So easy and simple and I decorated them with a dusting of clear glitter and silver cachous.

My beautiful sister Natalie got engaged so I put my hand up to make her cupcake engagement tower. Her colour theme was gold and mauve so I came up with mini chocolate cupcakes with white butter cream and chocolate butter cream. A mauve fondant heart was placed on top of each cupcake sprinkled with mauve edidble glitter.

My sister Natalie and her partner James loved them! Congratulation's again to Nat and JD!! xx

I was out shopping the other day and I stumbled upon this Barbie it has to be mine.
Panackae Making Barkie....

Next blog I will be including recipes for the easiest No bake cheesecake so quick and delicious and a must know recipe for your baking needs.

Until next time keep on cooking !!

Ren meets Burger and some other stuff

I am all about finding out the best foodie haunts and a couple of friends asked me where to get the best pizza...Well I have said it once and I will say it again...My pick would be iCarusi. So you want Pizza? I am talking real Pizza non of that call this number for a free large pizza with cheese in the crust. If so then you have to check out iCarusi located on Holmes street Brunswick.
I've been a couple of times and everytime I tell myself to leave room for the chocolate "I am going to melt in your mouth" pizza. But I am always full, but there is always next time.

Anyway I know the owner / pizzaiola extradonaire Tristan Care (pictured above) and asked him a few questions about his amazing and successful pizza shop iCarusi.

1. What made you enter Hospitality?
Probably growing up working at my dads cafe

2. What is the most talked about pizza at iCarusi ?
Pizza for a friend(fiore di latte, pumpkin, pine nuts, rocket & goats cheese), also the mixed chocolate and strawberry calzoncino .... ( ahhh it's a sign I have to go and order it).

3. What is your favorite pizza topping?
   Good sauce and sopressa (sopressa  is an Italian aged salami, produced with pork, lard, salt, pepper, spices and sometimes garlic).

4. Must haves in the kitchen?
Sharp knives :) (I totally agree).

5. Any advice for people that want to work in the gourmet pizza trade? 
Source out good fresh produce suppliers. And treat your staff well, they are the face of your business.

Make sure you check out iCarusi 46 Holmes Street Brunswick, I am so ordering that chocolate and  strawberry calzon next time.

For those of you that follow me on Facebook https://www.facebook.com/LaughingchefCookeryschool will know that recently I consumed my first burger in 3 years (maybe a little longer).

The reason I stopped was for health reasons and environmental and well I didn't want to eat a cow. However I've always had a soft spot for the burger and thought I'd give myself another go.. (Bearing in mind that the meat is organic and of high quality).
So 2 days ago I ate the best burger ever!!! ...Was it the herb mayonnaise? Or the soft bun? Or maybe the complete beef burger package and the memories of walking to Danny 's burger joint in Fitzroy with my sisters and  cousins. Whatever it was I may have another one. ( for those that are vegetarian don't worry I'll be posting the most delicious and easy Vegi burger below). 

Danny's Burgers is located 358/360 St Georges Road Fitzroy North VIC 3068
(03) 9481 5847 and another amazing burger place that I am yet to try but have been hearing some
 amazing news about is called "Huxtaburger" (picture above) located  on Smith street Collingwood.

" Ren Meets Burger"
500g organic high quality beef mince
1 onion, finely diced
2 tbsp tomato sauce
1 tbsp BBQ sauce
2 carrots, grated
2 eggs
½ cup breadcrumbs
Salt & ground black pepper

Method
1. Mix all ingredients together in a large bowl.

2. Divide mixture into 12 portions and roll into patties.

3. BBQ burgers on a grill on medium heat for 7-8 minutes on both sides and serve on toasted buns with sliced tomato, beetroot and rocket , mayonnaise and pretty much anything your heart desires!!!

"Be good to yourself” Vegi Burger (pictured above)

 Ingredients (serves 4)
•1/2 cup (130g) mayonnaise
•1/4 cup (60ml) lemon juice
•1 clove garlic, crushed
* Celery, finely diced
... * 1 small radish finely diced
•¼ cup of Parsley, Dill chopped
•Salt and pepper

•1 cup cold mashed potato
•1 onion finely diced
•400g canned brown lentils, rinsed, drained
•400g canned chick pea , rinsed, drained
•3 tbs tomato chutney ( if you can’t find tomato chutney sweet chilli sauce works well).
•1 tbs mild Indian curry paste
•1 egg
•¼ cup of fresh parsley , chopped
•1/2 cup dry breadcrumbs
•1 tbs vegetable oil
•Salt and pepper

Method
1.To make the dressing, place the mayonnaise, lemon juice, garlic celery, radish,and herbs in bowl and mix well. Season with salt and pepper to taste.
2.Place the mashed potato, onion, lentils, tomato chutney, curry paste, parsley, egg and breadcrumbs in a large bowl. Season with salt and pepper. Use your hands to bring the mixture together.
3.Divide the mixture into 4 patties, using additional breadcrumbs to help shape the patties.
4.Heat the oil in a large fry pan over medium heat. Cook the patties for 2-3 minutes each side or until golden and warmed through.
5.Serve on burger bun with mayonnaise dressing and your favorite trimmings…YUM!!

The one thing I love apart from cooking is inspiring people to cook my recipes...I love it. I guess I hope my passion transends to that person when they cook...maybe!
Anyway I posted a delicious recipe of a Vanilla Pomegranate Cake. Pomegranate's are in season. so really worthwhile getting out and using some it is a superb fruit and so verstaile not only in the recipe below but with plain yohurt as a topping and SO delicious in whipped cream with crushed vanilla meringues.

 Desiree Larner who follows me on facebook and who I worked with at Optus made this amazing cake that I posted on my Laughing Chef Cookery School Facebook Page. She also  took some really beautiful photo's.  The reason I love her photo's is you can actually see the passion she has for A. Cooking and B.Photography Thanks Desiree really beautiful pictures.(picture below  Desiree Larner with Husband Ben and beautiful girls Aurelia right and Isabella left).

Vanilla & Pomegranate cake
Ingredients
200g butter (at room temperature)
... 200g caster sugar
3 eggs
zest 1 lemon plus juice of ½
140g self-raising flour
100g plain flour
½ tsp Good Quality vanilla extract

FOR THE SYRUP
juice ½ lemon (use the other ½ of the one for the cake)
2 pomegranates , juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
85g caster sugar
½ tsp vanilla extract

1.Heat oven to 160C/140C fan. Grease and line a 20cm loose-bottomed cake tin.
Beat the butter and sugar with an electric whisk until pale and creamy. Add the eggs one at a time, then add the lemon zest and juice and vanilla extract. Fold in the flours with a metal spoon until well mixed. Transfer to the cake tin, smooth the top, then bake for 50 mins until risen and golden.
2. To make the syrup, mix the lemon juice with the pomegranate juice, caster sugar and vanilla, then heat gently until the sugar dissolves. Increase the heat and reduce slightly until syrupy. Remove from the heat and cool slightly, then tip in the pomegranate seeds.
3. Remove the cake from the oven. Allow to cool for a few minutes before poking holes all over it with a skewer and pouring over the pomegranate syrup. Enjoy warm ...Yum!!!

Don't ask me how she had the time to take these amazing photographs of the Pomergrante cake as well as making the cake. (She has 2 little girls ;Aurelia and Isabella) runs her own business called Unique Effects. Just goes to show you that anything is possible!!!

Check out Desiree's business  ..Unique effects on Facebook you will find these absolutely stunning Brooch Bouquet that are all hand made. (pictured below).

Next time it will be all about what to cook for the kids....As I have 2 nephews and 1 neice I love hearing the stories my sister's tell of meal times . I will also be adding some recipes and favourite dishes from other mum's on successful meal times.


Until next time get in that kitchen and have fun!!

One a penny Two a penny Hot Cross Bun....

Easter has come so quickly …which is great as that means I can bake Hot cross buns and eat the Cadbury mini eggs. YUM!!!!
 Although my sister Eloise stated “you can eat a Hot cross bun whenever”. True, but in all it’s Easter Tradition I make Hot Cross Buns and usually hand them out freshly baked.


My girlfriend Nadia knows how much I love all things "foodie related" so she took a picture at work of these amazing Easter Eggs from France ...Umm Nadia where is mine ? :) But thank you for the picture.

Now if you are not that crazy with fruit or currants etc in your Hot Cross Buns then don’t worry just omit them and add your favourite chocolate chips. Yum!!!

The below recipe is also great for lovers of DAIRY FREE recipes .

HOT CROSS BUN or as my nephew Remy calls them "HOT BOT BUN" (Remy pictured above enjoying a Hot Cross Bun).

Ingredients
•1 1/2 cups (375ml) warm milk (Dairy free use Rice Milk as I find it works better).
•2 tsp (7g/1 sachet) dried yeast
•1/4 cup (55g) caster sugar
•60g butter, melted (Nuttelex dairy free spread)
•1 egg, lightly whisked
•4 1/2 cups (675g) plain flour
•1 tsp salt
•3 tsp mixed spice / cinnamon
•1/4 cup (45g) currants
•1/3 cup (80ml) cold water
•1/2 cup (170g) apricot jam

Method
1.Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm place for 10 minutes or until frothy.
2.Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
3.Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm place for 1 hour or until dough doubles in size.
4.Preheat oven to 200°C. Grease a baking tray . Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5.Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6.Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Well Daylight savings has well and truly ended and I am happy that the sun will be up at 6:30am and with these cold chilly mornings come cold chilly nights. But there is a bonus to that as well as there is nothing better on a chilly night than something warm and delicious to eat. In saying this I went around to my good friend Michelle’s house and she was cooking up a storm. (Michelle pictured above).

Now most people hate cooking for me it is mainly due to the fact that I am a chef; but honestly I love it. I love the passion when someone cooks for me and above anything else the story behind the meal.

Michelle made me Stuffed Zucchini's which had rice and meat inside and was delicious. The thing I love about eating home cooking is  I love where the recipe oringates  from and the pleasure it brings to the cook making it. But above all of that I love the taste.

Michelle use white rice and added several herbs tomato paste to a serving of cooking mince meat with onions . Michelle then goes about  stuffing each Zucchini with the filling after she had carefully removed the inside from each.

Each juicy zucchini is plugged up with a tomato so the filling doesn't  leak out  (which I thought was genius) then immersed in a  large pot with water and tomato paste and they are ready when the rice is cooked.

Michelle brought me over a bowl and what I loved was the liquid that the zucchini had been cooking in turned into a thickish sort of soup ...absolutely delicious.  Thank you Michelle it was absolutely delicious!!!.

 (Full recipe to come)

If you follow me on Facebook Laughingchefcookeryschool then you will know I have been wanting Madagascar Vanilla Paste at $36 for a 118ml glass bottle  for a while now.

Well on Thursday I went to pick up my sister Natalie from work and she said "I have a pressie for you"! I replied in a high pitch voice , "What is it?"... It turned out my little Sis follows me on facebook (of course) and knew about my love for the Vanilla paste and went out and brought it for me. I am so excited to use this, for those  that are not aware Madagascar is one of many forms of the Vanilla Bean Family and when cooking with it you experience the true taste of the Vanilla Bean. Thanks Nat cannot wait to make, Biscotti, Ricotta and Lemon cakes and my favourite Italian Fluffy Meringue.

Also thank you to my beautiful Nephew Addison who is 4 years of age who said "Renee I have a surprise for you"! He then produced this Lego Chef below which I am in love. with .. it is the little things in life that make you smile.

My girlfriend Daniela went to Perth for a weddding last weekend and she took some pics of the scenery and one just reminded me of my childhood as I have a love for Ferris Wheels (and Fairy Floss).

Next blog I will be putting up some Hearty dishes to cook which are super easy as well as some really easy bread recipe (do not fear yeast it is your friend), and a cinnamon and Blueberry scroll recipe.

Have a safe and Happy Easter or Buona Pasqua a Tutti.

When the going gets tough the tough bake a cake.....

When  Christmas and Easter lure their heads I always get emotional thinking about my Nonna(pictured below)mainly due to the fact that she was the one behind all the family get together’s …the Chef!.

Now as Easter is approaching I think of my beautiful Grandmother preparing Easter biscuits, making delicious meals that would hit you right in the face when you entered her home. But above all I remember my “Nonna Palma” always smiling and always being in the kitchen cooking. I didn’t start cooking because of my Nonna as I actually didn’t find out until a couple of years ago that she too was a chef and a lover of all things cooking. But I do definitely keep cooking because of her and whenever I have a “bad” day and question my cookery skills she is always with me guiding me to cook from the heart. So in saying that I wanted to share the below recipe dedicated to my Nonna she would always make Easter Biscuits slightly sweet dough which I couldn’t get enough of as a kid (and I loved the fact that she made every person a biscuit).

Ciaramicola

This bread/ cake is called Ciaramicola and is traditionally baked at Easter. Ciaramicola is a traditional cake from Perugia, Umbria’s capital city. In a past when things were simple, young women made it for their fiancé as a gift for Easter. The cake is highly symbolic: an immaculate meringue hides a red-hot heart( the sponge inside)

Recipe

I make the dough as a cake, not as a sweet bread:

§  450 gr. ( 4 and 1/2 cups) cake flour
§  2 whole eggs
§  2 egg yolks
§  250 gr sugar
§  170 gr butter
§  grated zest of one lemon
§  1 teaspoon vanilla extract

§  3 tablespoon alkermes or dessert wine

§  4 tablespoon milk

16 gr (4 teaspoons) baking powder

Using a food processor, mix first dry ingredients with butter, then add all liquid ingredients. Transfer in a buttered bundt pan and bake in preheated oven at 180° C until set, about 45 minutes. Meanwhile make the meringue as explained below. Remove from the oven, switch off heat, but keep the oven warm as you will need it to dry the meringue. Remove the cake from the cake mold as soon as it is cool enough to handle.

for the meringue topping:

§  110 gr. Caster  sugar
§  2 egg whites at room temperature
§  2 tablespoon lemon juice

To make a classic Italian meringue, combine the ingredients in a metal bowl. Place over a saucepan of gently simmering water and beat with an electric mixer until very thick, about 5-6 minutes. Remove the bowl from heat and beat off the heat until light and fluffy.

Assemble the ciaramicola:
Cover the cake above and around the sides with a thick layer of meringue. Sprinkle with multicolor confetti if you like. Transfer in the warm oven and leave to dry for several hours or until the next day. Enjoy with a glass of sweet wine like Moscato or Vin Santo.

Now with Easter coming up if you are having friends/ family over a great canape to serve are my amazing Corn Fritters. I usually serve them with creme friache(sour cream) and a sprinkling of chopped chives. However I was thinking before I drift off to sleep the other night as I often do and I came up with a "low carb" burger and I have named it after my boxing buddy Daniela as well we have had our fair share of not consuming carbs. But feel free to add a bread bun I just totally love the fact that the corn fritter takes the place ...literally!

"Dani's Corn Fritter Burger ..Low carb"

 

 1 cup Self-Raising Flour

1/2 cup Milk
2 eggs
420g can corn kernels, drained

 1/4 cup finely chopped chives

1 teaspoon of Tabasco sauce

Salt & Pepper to taste

olive oil cooking spray

Avocado, lettuce, tomato, red onion etc for assembling burger

  Method

1. Sift flour into a large bowl. Season with salt and pepper. Stir until well combined. Make a well in the centre.
   
2. Whisk buttermilk and eggs in a jug. Add to flour mixture with corn kernels, creamed corn and chives. Using a large metal spoon, gently fold ingredients together until combined (don't overmix).
   
3. Preheat oven to 150°C. Heat a non-stick frying pan over medium heat. When hot, remove from heat. Spray with oil. Return frying pan to heat. Add heaped tablespoonfuls of mixture, 3 at a time. Use a knife to spread to 8cm (diameter) rounds.
   
4. Cook for 2 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until fritters are firm to the touch. Keep warm in oven while cooking remaining fritters. Place onto plates. Top with chives.
5. Now for the burger slice up an avocado and place on top of a corn fritter . Slice tomato, red onion, grill some bacon, toss in some lettuce. Top with a 2nd corn fritter. Yummm your very own Corn fritter burger.

My sister Eloise got engaged last week so a HUGE congratulation's to Eloise and Daniel !!!
I am already thinking of what I can wear and really what I can make for their bonbonniere :)

Easter is 2 weeks away so I am busy preparing ; I will be making freshly made Hot Cross Buns so stay tuned for super easy recipe. Until I write again keep on cooking and loving life!!!

All you need is love.....& some really great Vanilla extract!

Ah Valentine's  day a day to tell that special person you love them or like me a day of love for everyone. I was actually thinking about Valentine's day all week until that very day it slipped my mind .
So thinking there has to be others in the same prediciment I came up with a really simple and delicious Valentine dessert below. I was also reminded of the day when my gorgeous 2 year old nephew Remy visited me and had painted me a Valentine picture...ahhh love. (Remy's masterpiece below).

"Strawberry love"

 Wash strawberries set aside, Chop silvered almonds, Melt dark chocolate.
Dip each strawberry in dark chocolate and then roll into almonds. Leave to set on a tray with greaseproof paper. Arrange on plate and enjoy with Champagne!

However let's back track a little as on February 4th my Neice Amaya turned 1 (pic below). My sister Michelle wanted a lollipop , pretty them for the party which was really great. Michelle had lollipops in vases with jelly beans .

I made cupcakes but not any cupcakes these were Dairy free. To be honest there is this misconception that if it's Dairy free it will taste funny...so I made Rich Dark Chocolate Cupcakes with a smooth Pink "Butter" cream and was determined to win everyone over and it worked.

Dairy free Rich Chocolate Cupcakes with Buttercream

Ingredients:

• 2 ¾ cups white flour
• 1 cup cocoa powder
• 1 t. baking soda
• ½ t. salt
• 1 ½ cups Nuttelex spread or any soy spread
• 2 ½ cups sugar
• 4 large eggs
• 1 ½ cup rice or almond milk
• ¼ cup maple syrup
• 2 T. vanilla extract

Preparation:

1. Preheat the oven to 180c . Prepare cupcake tray with patty pans set aside.
2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
3. In large mixing bowl using an electric hand mixer at a high speed setting, cream the shortening with the sugar until fluffy, about 4 minutes. Beat in the eggs, one at a time, beating well in between each addition. Add the rice milk, maple syrup and vanilla, beating until combined. Using a wooden spoon, stir the dry ingredients into the wet in several additions until just combined.
4. Pour the cake batter into patty pans  and bake for 20 minutes or until they spring back when you touch them. ( rotating half-way through, or until a toothpick inserted into the center of a cake comes out clean. )Allow cakes to cool completely on a wire cooling rack before frosting

 My easy "Butter" cream!!

500 grams  - Nuttelex spread non diary
500 grams  - Icing sugar
2 tablespooons - Good Quality Vanilla Extract
2 drops of any organic food colouring

Preparation:
In a bowl mix butter with electric mixer  add Vanilla  Extract until creamy and light in colour.
Add Icing sugar and mix on high till smooth and creamy add colouring and spread on each cooled cupcake.

In several recipes you will see I call for a "Good Quality" Vanilla Extract, it basically means that it is pure Vanilla and not a essence which is a processed form of Vanilla. I am obsessed with a great Quality Vanilla extract.
There are different types of pure vanilla extract. There is Mexican vanilla extract, Bourbon vanilla extract, Indonesian vanilla and Tahitian vanilla.
The Mexican vanilla bean is a thicker and darker bean that has a smooth, strong, rich fragrance and flavor. Some say they are the best. The one problem is that some manufacturers of vanilla products in Mexico add coumarin, which is ba...nned because it can cause liver and kidney damage. So make sure you always buy Mexican vanilla products from a reputable supplier.
Tahitian vanilla beans are the thickest of the three and almost black in color. They are not as flavorful as the other two but are very aromatic, with complex floral aromas, which make them popular in making perfumes.
Vanilla is sold in different forms: extract and essence, pods (beans), powdered, and vanilla sugar.
Get your hands on some wonderfully fragrant Vanilla extract today!! There are some great Australian made Vanilla Extract products one from the "Essential Ingredient" located in Prahran. Go out and experiement with Vanilla Extract and the pods today.

Well Easter is around the corner and I always know that when Shrove Tuesday or Pancake Tuesday has passed. So in saying that I am so looking forward to making Fresh Home made Hot cross Buns and my delicious Gingerbread and of course some other yummy treats. I will also be addng some delicious recipes that have all the protein minus the carbohydrate so stay tuned.

Until next time ...Keep cooking !!!

Festive Season came and went so quickly!!!

Gosh I love Christmas if I could I would leave my decorations up all year...

Ok maybe not all year but I love the colours of Christmas and the  feeling of love that everyone (well most people) carry around with them in the Festive Season. I love everywhere you look there is food being prepared, cooked and this year my sister Michelle made the most delicoious Trifle with moist sponge and port wine jelly followed by a creamy custard and lashings of whipped cream. I say Michelle this is now a reoccuring this!! ( Full recipe for Michelle's Magical Trifle next post).

I love love Christmas decorations and if you know me well enough I love making Gingerbread.

This year I took some time out to make Gingerbread with my nephews Addison and Remy (pictured below). It was more of a cutting out and decorating class and boy did they enjoy it.

 The thing with the kids cooking is that it teaches them all about how their favourite cookies are made and well bascially let's face it , it's fun. It also gave my two sisters Michelle and Eloise a breather and a chance to have a cuppa. (Addison below centre and Remy below right). Thank you to Eloise for the beautiful cooking lesson photographs.

Summer has been fabulous this year with a warm days rolling into each other I always find it hard to eat something hot in the morning on a warm day so I thought of this Raspberry & Oatmeal Swirl. It is basically oatmeal and raspberries layered in a glass with some delicious organic yoghurt.

Next time you have people over for brunch on a warm day whip some of these up chill in the fridge for about 5 mins and your quests will be asking for more.

Raspberry and Oatmeal Swirls

Ingredients

• 2 cups frozen raspberries (you can use fresh)
• 4 teaspoons  icing sugar
• 2 heaping cups Organic Natural Yoghurt
• 1/2 cup Anzac oatmeal cookie crumbs

Directions
Put the frozen raspberries into a blender  with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.

Arrange glasses on a tray. Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.

Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.

These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with  glad wrap.

I met and caught up with a lot of amazing people in 2011 and when asked "What do you do"? I always get the same questions in conversations so I thought I would share this with you all.

Question 1: Do you ever get sick of cooking?

Answer : No, I never get sick of cooking. About 7 years ago I left the Hospitality and literally hung up my apron then about 3 years ago my hunger and passion for cooking and everything food related came flooding back. So thankfully for that  "time out" I was able to clearly see what I was meant to be doing and that is cooking 24/7. I love it I will cook morning till night !

Question 2: What is your favourite cusine to cook/ eat?

Answer: Well I was trained in French Classical menu planning and dishes so I would say that but I also love simple, fresh delicious meals.

My favourite cusine to eat is a tie with Japanese and Mexican .

Question 3: Has a Chef ever thrown anything at you?

Answer: Yes from a knife to a hot pan you name it ...It gets pretty damn hot in the Kitchen and some Chefs can't handle it so to speak.

Question 4: Who is your favourite Chef?

Answer: Gosh I love this question but seriously there are so many amazing Chefs coming up and around in Melbourne and on a International Level.

For those of you who know me know I will say Adrian Richardson this man is just amazing from training apprentices and his love of food I am so happy I had the chance to work with him in my apprenticeship and so happy he is recognised as a fabulous Chef.

Another Chef I love love at the moment is David Chang founder and owner of Momofuku in New York. This man takes asian cuisine and dining to another leve. I love that he is constantly thinking outside the cookery box.

My sister Eloise brought me "Momofuku Milk bar" cookery book for Christmas; which is the bakery he opened and appointed a female to run the show. Love it!!

There are always things a Chef wants or desires and one of my desires since 1995 was the Kitchen Aid.I met the Red Kitchen Aid in the Kitchens of Winbar 2 in Carlton and used the machine at least 5 times a day. I loved how I could whip up a pudding mix while I was doing 3 other things. It was from this moment I fell in love.But alas at $799 my love didn't last so I would admire from a distance whenever I would pass a cookery shop window.

Then about 2 weeks ago I walked into my dining room and my sister Michelle said "Here Ren this is for you so you finally have one now". She said something else but I lost hearing and all I saw was a white huge box on the table and I said, "Nooooo way". Yes way my family (Steve, Michelle, Eloise, Daniel, Natalie, James, Mum and Dad) all put in to buy me the Limited Edition Blue Kitchen Aid I had been dreaming of for an early Birthday/ Christmas present. Only now it isn't a dream it is all mine....

THANK YOU to the most amazing family !!!

Easter is coming up and boy am I excited I am already writing down lists of what to cook. There will be of course Hot cross buns and Gingerbread cookies and something else delicious. But Australia Day is before and my sister Natalie's birthday is on Oz Day  and I am making a Lemon Tart for her birthday and she has requested a map of Australia cake  covered in Lemon Buttercream for her party day so I better get cooking.

Until next time ... follow your dreams and heart and keep on cooking!!!