Sunday, April 25, 2010

Rainbow Cupcakes







What I made yesterday.

Regular vanilla cupcake mix.

Split the mixed batter into 6 small dishes, and color the batter in each dish a seperate color: red, orange, yellow, green, blue purple.

Then, color by color, put it into the cupcake molds. Don't worry that the colors don't make a full "layer" they will still come out distinct after baking!

Especially fun if you do this while someone is napping and they only see the top ish color.... until they bite in.

Wednesday, April 21, 2010

Take that shh to the next level!

This movie and song are making my day a little brighter. stupid, yet funny.



At the moment I'm suffering one of those bouts of sickness where I alternately think I'll never walk again and go on mad cleaning/cooking sprees within the same 48 hour period, only to relapse back into bed/couch.

I've just been on such a spree and this is what I made:

Potato and Leek soup with Porcini Oil



and ohhh god it was tasty! Also, gave me a reason to cry other than my muscle pains! (chopping leeks)

my favorite part was the porcini oil:



but the crispy leeks that go on top were nice too...



Recipe in case anyone wants it:

50g butter
4 leeks, white part only, sliced
1kg pontiac (the pink-red ones) potatos, peeled and chopped
2 cups (500ml) chicken stock
2 cups water
2 cups milk (or less, depending on how thick you like your soup)
sea salt and cracked black pepper
porcini oil
10 g dried porcini mushrooms
1/3 cup (80ml) olive oil
crispy leeks
2 tablespoons olive oil
1 leek, white part only, thinly sliced

Melt the butter in a saucepan over low heat. Add the leek and cook for 5 minutes or until softened. Increase heat to high. Add the potato, stock and water and bring to boil. Reduce heat to low and cook for 20 minutes or until potato is tender.

While the soup is cooking, make the porcini oil and crispy leeks. To make porcini oil, place the porcini and oil in a small saucepan over low heat. Cook for 10 minutes. Strain and set aside.

To make the crispy leeks, heat the oil in a frying pan over high heat. Add the leek and cook for 1-2 minutes or until golden and crisp. Drain on absorbent paper, set aside.

Remove soup from heat and using a hand-held blender, blend until smooth. Stir through the milk, salt and pepper. Return to the heat and cook for 2-3 minutes or until warmed through. Divide soup between bowls, spoon over the porcini oil and top with crispy leeks to serve.