Well what’s a home cooking blog without a recipe that has something to do with the sacred chocolate that is Caramilk? Answer: A not very good one. This is the second time this year that Cadbury has released the caramel & white chocolate blocks, and it is a sure fire favorite among chocoholics. I would personally describe Caramilk as tasting very much like traditional white chocolate, however with a lot more depth and sweetness. The Caramel flavor is only hinted through each square, but the balance and consistency make for a tasty chocolate treat.
If you keep an eagle eye out whilst you scan the supermarket shelves, you’ll notice some other products have infused Caramilk into their products. And one that I used today was Caramilk Philadelphia Cream Cheese to make a Caramilk Cheesecake topped with Caramilk ganache.
The first thing I did before creating this original recipe see how Philadelphia came up with their own 4 step method in creating their own Caramilk Cheesecake. You can check it out by following the link here: https://www.philly.com.au/recipe/caramilk-cheesecake . If you follow this recipe your cheesecake will look something like this below, but it sure wont taste like the Philly recipe.
I originally intended on just following their recipe and not creating anything original for this particular post – however I ran into a problem, I only had half of the required 500g of Caramilk Philadelphia cream cheese. With a lack of the required ingredients, and nowhere that currently stocks more this is where the creativity starts.
Thanks also to Ashleigh for helping me out in the kitchen on this one, and for my little Charlie for being the first taste tester, however choosing canned whipped cream over more cheesecake.
You’re going to get: Cheesecake serves approx. 10 slices.
Cost of ingredients: $37.20
2 cups (240g) of Scotch Finger biscuits (or sweet biscuit variety) crushed into crumbs $3.00
125g unsalted butter melted $2.80
395g Sweetened Condensed Milk $3.20
1 teaspoon Vanilla Essence $7.00
3 teaspoons Gelatine Powder stirred until dissolved in 1/4 cup boiling water $3.70
250g of Philadelphia Caramilk flavored Cream cheese, softened to room temperature $4.30
250g of Philadelphia Cream Cheese, softened to room temperature $4.30
1 block of Cadbury Caramilk Chocolate $3.00
1/4 cup of thickened cream $2.90
175g of Cadbury Caramilk Chocolate $3.00
*leave four squares of chocolate aside to shave for garnish.
What you gotta do
Here we are playing around with how to present the Caramilk Ganache on top of the Cheesecake. In the end we decided to layer the whole top with Ganache.
A series of completely random events led to the beginning of this baking blog post, and culminated in a delicious bake-off that would pit Dad and Nunna (Charlie’s grandmother) together, to see who could make the best Peanut Butter Cookies. Charlie would be the judge, and no bribes were allowed.
Sometime last week Charlie and I went to visit my parents, who in typical European fashion, only live around the corner from our house. Strategic plan: so, the cooking is still hot by the time mum walks it over. Cant be too far away right?
Deciding how far to move away from Rays Parents (Everybody Loves Raymond)
As my mum began to play with Charlie I noticed a handwritten recipe sitting on the bench top. The recipe was written in feint grey led pencil and could barely be read. The paper was creased and crinkled, as if someone had folded it into a minute square. This was the best photo I could get of it.
“What’s this?” I asked my mother.
“Oh, it’s a recipe that a lady at work gave me. She said they are the best peanut butter cookies and there are only four ingredients,” she replied.
This recipe seemed too simple.
“Want to have a bake off? Ill cook a batch of peanut cookies and you make these ones and we’ll see which are better?” I said. “I’ll just use a lot more ingredients.”
I scoured the internet for some inspiration and then came up with this recipe. Credit to Sally’s Baking Addiction for the inspo. You can find her recipes at: https://sallysbakingaddiction.com
TIPS BEFORE YOU START:
You’re going to get: 25 – 30 cookies.
Cost of ingredients: $24.25
2 and 1/4 cup of plain flour $1.00
1 heaped teaspoon of baking powder $2.50
1 teaspoon baking soda $1.75
1/2 teaspoon salt $0.90
230g unsalted butter (remember to soften to room temp) $2.80
1 cup white sugar $1.00
3/4 cup of light brown sugar $2.80
2 eggs (room temp) $3.00
2 cups (500g) of American style crunchy peanut butter $3.00
2 teaspoons pure vanilla extract $4.00
1/2 cup (65g) of granulated, finely chopped peanuts $1.50
What you gotta do
6. Taste that dough (because I know you want to) and then cover and chill in the fridge.
TIP: you can let your dough age in the fridge for up to 3 days. Just remember, when removed let it sit for 30 minutes at room temperature to soften. I would recommend leaving your dough for a minimum of two hours to chill.
7. Preheat oven to 180°C (350°F) and begin to roll cookie dough into balls. I used 2 tablespoons of dough per cookie. I also baked 4 cookies at a time for exactly 9 minutes. This will lightly brown the sides but keep the centre soft.
8. Once removed from the oven cool the cookies for at least 5 minutes before handling.
9. Enjoy with all of your family and friends (just not the friends who are allergic to tree nuts).
Have you ever been out somewhere and someone’s mobile phone starts ringing? Of course you have… well unless your name is Patrick Star, you live under a rock and/or have a sponge as a best friend. However, has that particular ringtone ever been the same one that you use for your morning alarm? That immediate nostalgia evokes a sense of dread as you immediately picture yourself clambered over in your bed hurriedly jabbing the snooze button, whilst simultaneously wondering if your little one’s are about to jump into bed with you. Well, that wasn’t exactly what happened to me at all today. No something much worse. I woke up before my alarm!
As I lay there wide awake, the sound of silence felt comforting as I knew my little Charlie was still sleeping soundly. I crept downstairs and hopped into the kitchen where I felt the need to take advantage of this peaceful moment. I was sick of having the same usual breakfast which consisted of toast, cereal, or egg variations and was craving something a little more delightful. That was when I decided to create my very own Breakfast Burger.
Who does the best “worth it” breakfast in the whole entire world? Well, in my opinion it’s gotta be our beloved fast food chains. With the inspiration of every fast food experience I have ever had in my entire life
I bring you… my very own Dad’s Breakfast McStuffin recipe. Spoiler alert: It’s good.
The chilly and avocado Omelette infuses well with the southern American style BBQ sauce which gives the McStuffin a little spicy kick. The bacon and sweet brioche bun are tasty tributes to breaky muffins made at all fast food restaurants, which will indulge your taste buds.
You’re going to get: 1 - 4 of Dad’s Breakfast McStuffin (based on quantity of ingredients)
Total Cost of ingredients: $25.60
1 Large egg $3.50
1/4 cup of Colby Mozzarella cheese $4.00
1/4 thinly sliced red chilli $0.60
1 and ½ tablespoons of full cream milk $2.50
1 Brioche Bun sliced into half $4.00
1/4 fresh avocado $1
1 tablespoon of Smoky American BBQ sauce $3
2 Rashers of thinly sliced bacon $4
1 slice of Smoky American Cheese singles $3
What you gotta do:
The culture and cuisine that encompasses Thailand holds a very special place in my heart for many reasons. Before little Charlie came a long, I spent a lot of time in ‘the land of smiles’ learning the sacred martial art of Muay Thai (pronounced: M-oy T-ie) where I now compete at a professional level here in Melbourne. I have deeply ventured into the world of understanding sacred Thai traditions and let me tell you, Thai’s take their food very seriously. One of the most prominent days of my Thai adventures saw me receiving a blessed Sak Yant tattoo of Gao Yord (9 spires of Mt. Meru). The mystical geometric tattoo is said to hold ‘protective’ and ‘good luck’ blessings, something I would definitely need when fighting in a boxing ring. The Sak Yant was ritually blessed by a Buddhist monk of the Rawai village in south-east Phuket and was an experience I will never forget.
Whilst in Thailand I also had the opportunity to take authentic Thai cooking classes which saw me learn the basics of Thai curry and soup. When I got back to Melbourne, I vividly remember trying to replicate everything I had learned about Thai Red Curry in my parent’s kitchen. Cooking Thai curry was actually the first dish I ever cooked solo.
Over the last five years I have tried and tested many elements when cooking Thai Curry with the overarching mission of creating a tasty, affordable and time efficient recipe.
Dad’s Mean Green Curry is my own version of traditional Thai curry and is creamy, rich and packed with flavor that brings out mild spice.
I have experimented with a variety of coconut milk brands and have found that Ayam is the best tasting. I would recommend staying right away from Lite coconut milk. The Lite milk changes the consistency of the curry to a watery texture and has a high chance of congealing and curdling if not mixed through constantly while on heat.
I have sourced some of my ingredients from ‘Nathan Thai Grocery’ in Footscray (9 Paisley Street, Footscray VIC 3011). A must visit if you are passionate about Thai cuisine!
You’re going to get: 3-4 person serving.
Total cost of ingredients: $40.30
2 tablespoons peanut oil $5.00
1 large whole broccoli, cut into small florets discarding the stems $2.35
2 medium size carrots, cut into thin slices $1.50
75g shiitake mushrooms cut thinly $6.00
175g sweet baby capsicums red/yellow/green sliced $3.90
1 red chilli cut to your liking 0.60c
400g Ayam Coconut Milk $3.50
500g of chicken thigh fillets, diced thinly $6.00
2 tablespoons Maesri Green Curry paste $1.45
Knorr Chicken seasoning Powder $10.00 @ 800g
Optional: 4 small Kaffir lime leaves
handful of Natural unsalted almonds to garnish.
What you gotta do:
Precook: Lightly season chicken with Knorr Chicken seasoning powder using between 10g – 20g or to your liking. This can be done up to 24 hours in advance for extra taste and chicken placed in fridge.
1. Heat 2 tablespoons of the peanut oil in a wok. Once heated, add 2 tablespoons of the green curry paste. On low – medium head mix in and stir fry chicken until browned.
2. Add broccoli, carrots, chilli, capsicum and mushrooms and continue to cook on low-medium heat until chicken is cooked through and vegetables are tender and colored.
3. Pour in Coconut Milk and stir until evenly distributed through the wok. Return heat to low and continue a steady stir of the coconut milk until green curry starts to color through. Simmer curry for approximately 10 minutes.
TIP: If the coconut milk starts to bubble reduce heat immediately or turn stove top off to reduce heat.
Add Kaffir lime leaves / almonds to the curry.
4. Serve with Jasmine rice.
As well as discovering new and exciting food to review Dad and Charlie also like to hang out in the kitchen. Our recipes are unique in that;
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