I saw these easy to make quiches on a Facebook page and thought they were genius. The recipe uses stand 'n' stuff tortilla shells instead of pastry for the base. They will save you a heap of time and are healthier too! When I compared the nutritional values of the tortilla shells to my frozen shortcrust pastry, I got a nice surprise. The tortillas had a lot less kilojoules, fat, carbs and sodium per serve. Quiche is now back on the menu at our house!

 

Brace yourselves chocolate lovers, have I got some news for you! Lindt recently opened a factory outlet in Marsden Park! A chocolate loving friend told me about the outlet just after it opened in mid October. Since then I have been busting to check it out for myself. I finally popped in with Mr 10 for the post Christmas chocolate sale!

 

I can't believe its almost Christmas again! I make this trifle every year because its my husband's favourite dessert. He looks forward to it so much he starts dropping hints from early November! It requires minimum effort but has maximum impact! This trifle always looks impressive layered up in a clear glass bowl. This recipe is a breeze using easy to grab ingredients from the supermarket. I don’t even bother making my own custard!

Here’s a quick and easy rumball recipe!   You can make them ahead of time for Christmas Day.  I first tasted these 30 years ago when I lived in the Central West town of Parkes. A friend’s mum made them every year at Christmas. I loved them so much I asked her for the recipe and have made them most years since. They are a guaranteed Christmas crowdpleaser. They freeze well too!

I have baked hundreds of cakes for Christmas and celebrations. This fruitcake always gets rave reviews so I have decided to share the recipe. There looks to be a long list of ingredients and some unique instructions, but this is an easy fruit cake. For best results start the cake three days in advance by soaking the mixed fruit in about half a cup of sweet or cream sherry. Use a plastic container with a tight sealing lid so you can flip it over each day to let the alcohol marinade through every piece of fruit. Don’t faint when you see the cooking time, fruitcakes need a long slow bake for best results.

We have noticed a few new eating spots opening up in the hidden suburb of Riverwood. The latest addition to Belmore Road is a brassy little cafe called the Little General Espresso Bar! You will find it located next door to the luxurious function centre Coca Dora. They are both run by The Navara group who also manage Le Montage, Oatlands House and Curzon Hall. We popped into the Little General for an early lunch one Sunday morning hoping for some high class cafe food!

We have had to put on our running shoes on to keep up with the rapidly growing cafe scene in Western Sydney. I am happy to say we finally made it to The Factoria! It’s in an unusual spot, a factory unit in Wetherill Park. We found more than great coffee here, they stock a variable range of Italian gourmet groceries too. When we walked in and saw how this hip cafe was fitted out, I got a big rush of excitement! Being a mad collector of retro kitchenware. I could not tear my eyes off the bright retro walls and cool kitchen relics!

Parramatta’s Sahra By the River, as the name suggests, sits overlooking the Parramatta River. The restaurant was built around ten years ago by the family that still own and run it today. They are masters of one of our most loved cuisines, Middle Eastern! The owners have recently given Sahra a makeover. We had dinner there last week to check out their brand new look and sample their famous Harem Banquet!

This year, Blacktown City Libraries hosted their first ever Western Sydney Multicultural Food Festival and we were lucky enough to be invited! Not only did we attend the Festival, but we also had the opportunity to give a talk to library goers at Max Webber Library in Blacktown. The focus of our talk was ‘Why we blog about food in Western Sydney’. There are five main reason for why we blog about food in Western Sydney. They are:

BBQ season has arrived so we were thrilled when McCormick Foods Australia invited us to an American Pitmaster BBQ Class and dinner at the Willoughby Hotel! The class was held to launch their new American BBQ Grill Mates range. We attended with 30 other Sydney foodies to get a sneak peek at how these can be used in an American style cookout! Our pitmaster for the class was Eric from the BBQ School. He is a meat-loving Canadian expat, who really knew his way around the grill!