Go Make Me

{kid's in the kitchen} raspberry jelly hearts recipe for Mother's Day

Here's a fun and super easy recipe for the kids to make for Mother's Day with (hopefully) no 'parent hovering' required! Package sweet handmade jellies into small boxes for an ideal Mum gift and the kids get to eat the left-overs

Raspberry Jelly Hearts
1/2 cup white sugar
1 tablespoon powdered gelatine
1 cup water
2 tablespoons glucose syrup
8 drops raspberry oil
pink food colouring
icing (confectioner's) sugar 

Step 1 Sprinkle gelatine over half of the water in a small heatproof jug. Stand jug in a small saucepan of simmering water and stir until gelatine dissolves

Step 2 In a medium size saucepan, stir sugar, syrup and remaining water on a low heat until sugar dissolves. Remove from heat and stir in gelatine mixture, a few drops of food colouring and raspberry oil. Pour into a 15cm square cake pan and place in refrigerator to set overnight

Step 3 Dust counter work surface with icing (confectioner's) sugar. Turn out jelly onto sugar and dust other side. Using a cookie cutter, cut out shapes or can be cut into squares with a knife

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{go make me} thai fish fillets 'en papillote' or steamed in a bag / recipe

This method of steaming fish "en papillote" or cooked in the bag is a fool-proof way to steam fish sucessfully every time. Simply seal the fish first, then place in a "bag" (made from folded and creased baking paper), then place in the oven to let the juices work their magic. Divine

Here's my recipe that I make for my family every other week and only takes 20 minutes

Thai Fish Fillets Steamed in a Bag (serves 4)
4 x 150g White Fish Fillets (I used Ocean Perch)
Olive Oil
Salt and pepper
Bok Choy

Marinade
1/2 red chilli with seeds removed, thinly chopped
1 clove garlic cut finely
4 spring onions, thinly chopped
1 tablespoon freshly grated ginger
1/3 cup soy sauce
1/4 cup mirin
1/2 teaspoon sesame oil
2 tablespoons brown or palm sugar
1/2 lemon juiced
Coriander 

Pre-heat oven to 200oC. Tear off 4 long sheets baking paper and set aside

Place all marinade ingredients except garlic in a bowl and mix

Rub fish fillets with a little olive oil and season with salt and pepper. Place fish in a pre-heated non stick pan (making sure pan is quite hot) and cook for 1 to 2 minutes on each side. We are just sealing the fish for a little colour, not cooking it through. Remove fish from pan and set aside
In the same pan, add a little oil and garlic and cook for a minute. Add the rest of the marinade and gently simmer until sugar has dissolved

Place two to three leaves of Bok Choy on one side of the baking paper. Place a fish portion on top. Fold over the other side of the baking paper so the edges meet at one edge, Make little folds and continue folding around each side to half-way. Pour in a quarter of the marinade and continue to fold the bag until fully sealed containg all the marinade. Place on a baking tray. Bake for 10 to 12 minutes. Serve in the bag and gently make a tear across the top. Sprinkle with coriander and serve with steamed rice

{go make me} strawberry ice cream with coconut crumble & berry coulis / recipe

Luscious, freshly churned strawberry ice cream doused in coconut crumble, drizzled with a tart berry coulis and dressed with slithered almonds. Can someone sign me up for The Biggest Loser right now?

I think I've developed a thing for ice cream recently. To me there's such a fascination transforming a creamy liquid custard into a smooth icy treat as the ice cream maker churns its magic. I have made Strawberry Ice Cream before and the recipe is here

If you're looking for a really easy dessert to make this weekend, this might be the answer. You can easily substitute store bought ice cream but if you would like to make it instead, the recipe is at the end of this post

Summer may be officially over in Australia but the temperature hit 31oC (87oF) today and, silly me, I decide to photograph ice cream. A beautifully formed scoop turned into mush in less than 5 minutes and devoured in 2!

{go make me} Bailey's Irish coffee frappe with butterscotch / recipe

Top of ta mornin' to ya....Happy St Patrick's Day!

Whether you're Irish, catholic, leprechaun or any other flavour, there's always fun to be found on St Patrick's Day. A very special day to me (as I have some green blood flowing through my veins) and I always love to celebrate on March 17. And it wouldn't be St Paddy's day without a wee tipple. Not really a fan of green Guinness so I rummaged our alcohol stash and discovered a dusty bottle of Bailey's up the back of the closet. Such sacrilege! On a day like today, the Bailey's needs to be supped

Do you celebrate St Patrick's Day? I'd love to know...

Here's a delicious and decadent recipe blending Baileys, coffee, ice and milk poured onto a base of butterscotch and and topped off with lashings of cream and dark chocolate ganache to get you in the mood. See the recipe after the break.