The Butterfly Collector

Sweet Weekend!

A Big weekend was had here in our household ... on Friday Drew started Kindergarten which was very exciting and we cooked up a storm in the kitchen! The boys went fishing too and caught a decent amount for a change so it was great to fry them up too! We made delicious Lemon Shortbreads below ( they are so easy, you must try them!), pasta sauce and yummy sandwiches and above I thought  I should show off these gorgeous lolly tea cups my friend made for her Daughter's 3rd birthday! They are made from Tic Toc  Cookies ( pastel coloured Aussie cookies in the shape of clocks I grew up eating, totally cute!), marshmallows, chocolate freckles and round musk lifesaver lollies cut in half for the handles! They are all stuck together with icing! Easy as Pie!!!! and Cute as Buttons!!!! Oh and I also came across this great blog I am really enjoying reading called the Graveyard Barista ( or what happens when you work in an all night coffee shop!). Take a look if you love your coffee and cake and a laugh!

And here is the Lemon Shortbread Recipe ...

LEMON SHORTBREAD

185g butter

145 self raising flour

90gms icing sugar

1 grated lemon rind

145gms cornflour

2 teaspoons of lemon juice

Method... Cream the butter, sugar and lemon rind. Add lemon juice. Sift the cornflour and self raising flour together. Add to butter and sugar. Roll the soft dough into balls and flatten with a fork. Bake in a moderate oven for approx. fifteen minutes. Then they may be iced with some lemon icing sugar ( icing sugar, a little water and lemon juice mixed together) if you like! P.S . we also sprinkled a little coconut on ours!

Madame B's Milkshakes !

MADAME BUTTERFLY'S AFTERNOON TEA!
And now fo something completely different ... sometimes Madame Butterfly likes to make fabulous shakes and smoothies for Afternoon Tea, give these delicious blended MilkShakes a whirl ...
COCONUT, CHOCOLATE and RASPBERRY WHIRL
Ingredients ...
300g of Raspberries
250ml of apple and blackcurrent juice
400ml of coconut milk
2 scoops of Vanilla Icecream
2 tablespoons of Chocolate Sauce
Marshmellows and Chocolate Flakes to serve
Make it ...
Get out your blender and blend the raspberries, juice, coconut milk, chocolate sauce and ice cream until its thick and creamy.
Serve in a long and tall Milkshake glass with chocolate flakes and marshmellows on the side!
STRAWBERRY SURPRISE
Ingredients ...
250g of strawberries
300g of strawberry soy yougurt
2 tablespoons of honey
2 drops of vanilla essence
4 ice cubes
Make it ...
Blend all your ingredients plus 2 tablespoons of water in a blender until silky smooth. Add some decorative strawberries to the top of your Martini glass and pretend you are at your own private cocktail party!
CINNAMON DREAM
Ingredients ...
185 ml of prepared custard
3 scoops of vanilla icecream
3 teaspoons honey
1 and a half cups of milk
1 and half teaspoons of ground cinnamon
Make it ...
Blend all your ingredients until smooth and fluffy. Serve with a sprinkle of cinnamon and enjoy!

These recipes were featured in the Madame Butterfly Gallery in February 2007 !

Valentine

MADAME BUTTERFLY'S AFTERNOON TEA!
Here's some fun food ideas and outings for Valentines Day!
Celebrate your relationship this week and treat your lover's tastebuds!!!
VALENTINES IDEAS ...
1. Make your partner a SHOWBAG filled with their favorite chocolate and candy bars, it will last a week and they will think about you each time they bite into something delicious!
2. Break out the FONDUE SET and feed each other gorgeous fruit and treats dipped in chocolate
3. Go on an afternoon PICNIC together at the beach or the local Botanical Gardens. Pack delicious finger foods for a fun lunch and a big picnic blanket to lie down on and stare at the sky!
4. Go on a first DATE all over again, get all dressed up and meet at a special spot, go to the movies and eat popcorn together or a favorite restaurant and try something you've never had on the menu before.
5. Go out for HOT Chocolate and Marshmellows, better still cuddle up on the couch and watch a favorite movie while you sip.
6. Buy your partner their favorite bottle of WINE or champayne and celebrate in style with sparkling glasses. Toast to your future happiness.
7. Eat chocolate and strawberries in BED. Surprise your partner and dress up especially for this occasion too!
8. Make our fun and easy PROJECT in the Creative Cabinet this week!

This article was featured in the Madame Butterfly Gallery in February 2007!

crunchy chocolate spice cookies

MADAME BUTTERFLY'S AFTERNOON TEA!
Here's our latest Yummy Cookie Recipe,
take them on a Picnic!

CRUNCHY CHOCOLATE SPICE COOKIES
INGREDIENTS
200 grams of butter, chopped
three quarters of a cup of Caster Sugar
three quarters of a cup of Brown Sugar
two Eggs
two cups of self raising Flour
half a cup of Cocoa
half a cup of choc bits, or chopped choc melts
(or the chocolate of your choice )
half a cup of mixed fruit ( sultanas, raisins, peels etc. )
half a teaspoon of Cinnamon
half a teaspoon of Allspice
METHOD
1. Beat the Butter , Eggs and Sugars in a medium sized bowl with an electric mixer until they are smooth!
2. Stir in the remaining Ingredients and mix it well!
3. Roll level tablespoons of mixture into balls and place them about five cm apart on greased oven trays.
4. Bake in a moderate oven ( about 180 degrees celcius ) for about Fifteen Minutes or until firm.
5. Stand for five minutes before lifting you cookies onto wire racks to cool! Makes about 45. Store in an airtight tin or container.
6. Eat and Enjoy!
This recipe featured in the Madame Butterfly Gallery in February 2007!

Rocky Road

MADAME BUTTERFLY'S AFTERNOON TEA!
Need to take something quick to make and fun to eat to a Christmas or New Year party, here's the perfect recipe for big kids and little kids!!! Here it is ...
ROCKY ROAD

INGREDIENTS
750g cooking chocolate
200g mini marshmallows
1 cup of crushed nuts
1 cup of coconut
METHOD
1. Fill a saucepan with water, then place a bowl over the top.
2. Melt the chocolate in the bowl over heat
3. Mix in coconut and nuts
4. Add in marshmellows, do this quickly or they may melt!
5. Lay some foil foil into a tray an pour in the mixture
6.Place it in the fridge to cool and harden
7. Slice up your delicious creation into squares
GOBBLE IT ALL UP and Have a Very Merry Christmas and New Year!
This Recipe featured in the Madame Butterfly Gallery in January 2007!

Christmas Mince Pies

MINCE PIES
Another Christmas Recipe to enjoy on the day with your family and friends!

INGREDIENTS
Pastry
300g Plain flour
60g Corn flour
1 tablespoon caster sugar
200g chilled unsalted butter, chopped
1 egg, separated
60g of currants
60g of sultanas
60g of raisins
1 Granny Smith apple ( peeled, cored and coarsely grated )
50g slivered almonds
50g unsalted butter, finely chopped
25g candied mixed peel, finely chopped
Finely grated rind and juice of one lemon
150g of brown sugar
half a teaspoon of ground cloves
half a teaspoon of nutmeg
half a teaspoon of ground cinnamon
half a teaspoon of allspice
60ml brandy or rum
Caster sugar, for scattering
METHOD
Rinse the dried fruit under cold running water, then pat it dry.
Place in a bowl and add the remaining ingredients and stir to combine.
You can store this mixture in a sterilised jar for up to 3 months in the fridge, inverting the jar occasionally. Makes 4 cups.
For the pastry, sift the flours into a bowl, add the sugar and using your fingertips, rub in the butter until the mix resembles fine breadcrumbs.
Add the egg yolk and 1 and a half tablespoons water, turn onto a floured surface and knead it until smooth.
Form into a disc, wrap in plastic and refrigerate for at least one hour.
Preheat your oven to 200 degrees celcius.
Roll the pastry onto a floured surface and, using a 6cm cutter, cut out 48 rounds. Line patty pan trays with half the rounds, place a tablespoon of mince into each, brush edges with eggwhite, place remaining rounds on top, press sides together, pierce top with a fork and scatter over sugar. Bake for 10 minutes or until lightly golden. Serve warm or at room temperature. Store in an airtight container in the fridge!
You will need to start this recipe at least 1 day ahead.
Makes 24
Merry Christmas to all!

This recipe was featured in the Madame Butterfly Gallery in December 2006!

White Christmas

WHITE CHRISTMAS
This wonderful old recipe is a favorite for all ages and its very simple to make too! Leave some for Santa under the tree too and I'm sure you'll get a big surprise!
INGREDIENTS
3 cups Rice Bubbles
1 cup dessicated coconut
60 grams chopped dried apricots
60 grams of sultanas
60 grams red and green glace cherries
1 cup powdered milk
1 cup icing sugar
250 grams of white Chopha
185 grams of white chocolate chips
METHOD
Brush a Lamington (or 9 x 13") pan with oil or margarine. Line base and sides with grease proof paper. Combine Rice Bubbles, coconut, powdered milk, icing sugar, and all fruit in a large bowl.
Chop up the COPHA, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth.
Combine chocolate and Rice Bubbles mixture. Press into the prepared pan and refrigerate until set.
Remove from the pan, allow it to stand for 10 minutes. Cut into squares with a sharp knife and serve!
MERRY CHRISTMAS!!!

This Recipe featured in the Madame Butterfly Gallery's Afternoon tea Section in December 2006!

Chocolate Truffles!

Here’s a gorgeous recipe that Madame Butterfly has always loved ... we know you will too! Its quick and simple and anyone can help, even the kids!!!

INGREDIENTS ...

125 grams coconut

50 grams cocoa powder

1 pack Marie Biscuits ( or plain sweet biscuits)

375mls condensed milk

Extra coconut for dusting

MAKE THEM ...

1. Take your Biscuits (cookies) and put them into a freezer bag tied up at one end. Crush them with a rolling pin until they are down to a fine and crumbly texture. ( you could also just put them in a blender and crush!)

2. In  a large mixin bowl, mix together the cocoa, coconut and biscuits.

3. Add the condensed milk and stir all the ingredients together ubtil a thick mixture is formed! At this stage you could also add some interesting things like a Teaspoon of Vanilla Essence or Rum of shavings of your favourite chocolate !!!

4.Using your hands, roll the mixture into balls to form the truffles (the smaller the size, the more you can make).

5.Roll each one in a bowl of the extra coconut, place them onto trays and refridgerate until hard!!! ENJOY!!!

You could even make these to put in boxes or jars and give as yummy festive Christmas Presents

This interview featured in the Madame Butterfly Gallery in November 2006!

Double Chocolate Chip Muffins!

Who doesn't love a muffin? Especially the delicious tops! And if you are a chocolate lover then this one is especially for you!

Double Choc Chip Muffins!

INGREDIENTS ...

two and a half cups of self-raising flour

half a teaspoon bicarbonate of soda

one quarter of a cup of Baking Cocoa

three quarters of a cup of caster sugar

one cup of Dark Chocolate Choc Bits

two tablespoons of margarine, melted

one cup (250 ml) of skim milk

one egg

200 g No Fat Natural Yoghurt

METHOD ...

Preheat your oven to 180°C (350°F).

Then lightly grease a 12-hole muffin pan. 

Sift the flour, bicarbonate of soda and cocoa into a large bowl.Stir in the sugar and choc bits and make a well in the centre. In a small bowl, whisk the margarine, milk, egg and yoghurt together then add to flour mixture. 

Stir it gently until mixture is just combined but do not over beat.

Spoon mixture into prepared muffin pan. 

Then Bake for 20-25 minutes or until muffins are well risen and spring back to the touch. 

Leave in the pan for a few minutes, then transfer to a wire rack to cool, or eat warm. YUM!!!

This recipe featured in the Madame Butterfly Gallery in November 2006!

Caramel Slice recipe

This week’s Madame Butterfly Gallery

Yummy Recipe is ….

CARAMEL SLICE

Rich, Dark, Delicious !!!

INGREDIENTS

For the BASE …

1 Cup of Self Raising Flour

1 Cup of Coconut

1 Cup of Brown Sugar

125 grams of Butter ( melted)

For the FILLING …

1 Can of Sweetened Condensed Milk

30grams of Butter

2 Tablespoons of Golden Syrup

1 heaped tablespoon of Instant Coffee

For the TOP …

1 block (200grams) dark cooking chocolate

15grams of Butter

METHOD

Base … Combine and sift Base ingredients and press it gently into a greased slice tin. Cook in a Moderate pre-heated ( 180 C ) Oven for ten to fifteen minutes or until just golden on the top, then remove and cool.

Filling … Heat the Filling Ingredients in a double boiler or in a bowl over a boiling saucepan, stirring constantly until it has thickened and all the coffee is dissolved. This will take about 20 minutes then pour it evenly over the base and return it to the oven for a further ten minutes. It should be bubbling slightly! Then take it out to cool!

Top … Melt approximately 165 – 200 grams of Dark Chocolate with a knob of butter and pour it over the cooled caramel filling . Place it in the fridge for half an hour to forty five minutes to let the chocolate set!

Store in a sealed container in the fridge. Makes about 20 pieces. ENJOY!!!

Published in the Madame B Gallery in November 2006