My workstation


Friday, April 27, 2012

Easter Seafood

This Good Friday just past we enjoyed a lovely seafood lunch in the Autumn sun. Nothing too complicated, just fresh local seafood prepared and cooked simply.

Creme Caramels

We had a huge feast a few Sundays ago after visiting the local farmers market and butcher. We came home with fresh vegetables, local goats feta and an amazing rack of lamb. We cooked up the lamb and made roast vegetables, with a roast beetroot, rocket and goat's feta salad to start with. It was divine. (I'll post about the main event a little later on.) 

I made these creme caramels for desert. It was my first attempt and they turned out pretty good. Though the caramel was a little over cooked, so it had a toffee taste to it. But overall they were quite enjoyable. It was nice to try a new desert, as I don't often cook them. The recipe I used was this one from Ian Hewitson.


Creme Caramels


  •  175 gm caster sugar
  • 100 ml warm water
  • 2 cups milk
  • 1 vanilla bean, halved lengthways & seeds scraped out (I used vanilla extract)
  • 4 large eggs
  • thick cream





  • Preheat oven to 165°C fan forced (185°C normal).
  • To make the caramel, put 75 gm caster sugar and the warm water in a small pot and gently cook until golden, swirling every now and then. DON’T STIR! (If you are a caramel lover, double the quantities.)

Making the creme mixture with the Sunbeam Mixmaster

  • Put the milk and vanilla in another pot and gently bring to the boil. Remove from the heat.
  • Whisk the eggs with the remaining caster sugar in a large bowl with an electric beater until pale and thick. Then pour in the boiling milk, continually mixing, and strain well, removing any foam. 
    Bain Marie
  • Place 4 dariole moulds (or ramekins) in a baking tray and divide the caramel between each one. Then top with the custard and pour boiling water into the tray to come up about halfway. Cook in the oven for about 30-40 mins until just set. Cool and refrigerate.
  • When ready, turn out the crème caramels onto individual plates and serve with a dollop of cream on the side.

Thursday, April 26, 2012

Mexican Tortilla Stack

I love this recipe. The tortilla stack is so delicious and perfect for a cold Autumn night like the one we had a few days ago. It's really quite easy too. I use a recipe from trusty with of course my own small additions that take the flavour further. Don't be deceived this Mexican style lasagna is full of flavour and is so filling! While you may not want to, you are going to have to tell yourself when to stop. Or else you will need someone to (attempt to) carry you to bed. It's so moreish, with the Mexican mince and beans, melted cheese and guacamole. Yummo!

Im back!

Hello! I have been so terribly lazy on blog maintenance these past months. I've returned to uni to complete my final year of my Teaching Degree so study has taken up a lot of my time.
Luckily, i've been busy cooking. Im going to try and bring you and Homemade up to date. I've also been spending a lot more time taking photos. I love taking photos of my food, but have been getting out there and capturing my beautiful part of Australia, Newcastle. Im on so you should check me out there, @kittykaty180. There's lots of great photos of delicious food.
But for now ill be updating the blog, starting with something I made recently for the first time in months. Mexican Tortilla Stack! So check out the post and please keep an eye out for more exciting stuff. We really have had some fun in the kitchen over this summer just past.