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tag:blogger.com,1999:blog-31003042062885695432015-11-25T01:37:27.722+11:00spicy icecreamLisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-49081221663075265212015-08-27T14:06:00.000+10:002015-08-27T14:06:05.193+10:00Lemon Ricotta Doughnuts with Honey Chamomile Syrup

A big hello from Manila! I've been here for a week and practically everything I've eaten has been amazing. I love visiting the local markets anywhere I go travelling - from New York to Penang- and of course the Bondi farmers market is part of my weekend ritual. I love seeing exotic tropical fruits and locally grown vegetables, homemade pickles and preserves and street food cooked fresh in front of your eyes. The last time I visited before I left Sydney, I was excited to find fresh chamomile flowers, and I just knew I wanted to do something tasty and pretty with them.

Most people have tried chamomile tea, but the flowers can also be used fresh or dried and have some pretty incredible health benefits. Chamomile is anti-inflammatory, anti-microbial and high in anti-oxidants, which make it soothing for burns and cuts, colds and flu, stomach aches and even PMS! It's also great for your skin and hair, and because it is caffeine free, can help you get a good night's sleep.

My newest favourite last minute dessert is Ricotta Doughnuts - did you know you can have fresh homemade doughnuts in less than 20 minutes? They are really very easy. No need to wait for a yeasted dough to rise and they turn out super light and fluffy. I stuck to a classic flavour combination that I knew would be lovely - honey, lemon and chamomile. If you can't find chamomile flowers, this recipe can also work with chamomile tea. And of course, they are best enjoyed with a nice cup of tea!

Thanks for reading! For more Spicyicecream recipes, follow along on Facebook, Instagram, Pinterest, Bloglovin', Twitter, or subscribe to receive new posts via email.

Lemon Ricotta Doughnuts with Honey Chamomile Syrup
Makes 25-35 depending on their size

180g plain flour

2 teaspoons baking powder

60g caster sugar

3 eggs

250g ricotta

1 teaspoon vanilla extract

Zest of 1 lemon

Vegetable oil, for frying

1/2 cup honey

1/4 cup fresh or dried chamomile flowers, or 1 chamomile tea bag

Extra lemon zest and chamomile flowers, to serve

Sift the flour and baking powder into a medium size bowl. Add the sugar, eggs, ricotta, vanilla extract and lemon zest and stir to combine, being careful not to overmix. This batter can be used immediately or covered and refrigerated for up to 1 day.

Heat vegetable oil in a saucepan or deep fryer until it reaches 180°C (360°F) on a candy thermometer. Drop tablespoonfuls of mixture into the hot oil (I used a small ice cream scoop for this) and cook until light golden brown. Remove doughnuts from oil with a slotted spoon and drain on absorbent paper. Repeat with remaining batter and allow to cool slightly.

In the meantime, heat the honey in a small saucepan until small bubbles form and add the flowers or tea. Allow to steep for 5-10 minutes. Drizzle warm syrup over the doughnuts and top with extra lemon zest and chamomile flowers. Doughnuts taste best on the day they are made.

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-61314163865988569252015-08-12T07:00:00.000+10:002015-08-12T07:00:01.286+10:00Sticky Date Bourbon and Cola Pudding

In an almost annual Spicyicecream tradition, I present to you Sticky Date Pudding… again. It's one of my very favourite winter desserts so I've shared quite a few recipes over the years, each one better than the last. Even if I think I've hit pudding perfection, I can't seem to help myself - I've never made the same sticky date recipe twice.

Predictably, I couldn't let August slip away without trying a new take on the classic - a version containing bourbon and cola from the Pitt Cue Co cookbook. What makes this version so special? The pudding uses both dates and prunes, which are simmered in Coca Cola, which breaks them down perfectly. The pudding bakes up perfectly with a layer of caramel underneath, not too dense or cake-like.

The sauce is epic too, it has milk chocolate and bourbon, as well as the usual suspects of butter, cream, brown sugar and sea salt - a winning combination. I made a half batch of the pudding (amended quantities below) but I'd recommend making a full batch of the sauce, because you'll want to drizzle it on everything. Seriously. It's a pretty big call, but I think this might be my favourite Sticky Date Pudding recipe yet. Until next year, that is…

Sticky Date Bourbon and Cola Pudding
Recipe from Pitt Cue Co cookbook
Serves 8-10

125g dates, pitted and chopped

125g prunes, pitted and chopped

375ml Coca Cola

85g butter

125g light muscovado or brown sugar

2 large free range eggs

1 teaspoon vanilla extract

75ml bourbon

325g self raising flour

5g baking powder

5g baking soda (bicarbonate of soda)

1 teaspoon sea salt

Bourbon Caramel Sauce

100g milk chocolate

250g butter (I used salted)

250g light muscovado or brown sugar

250ml double cream

1 1/2 teaspoons sea salt

75ml bourbon

To make the Bourbon Caramel Sauce, put the chocolate, butter, sugar and cream into a medium pot and heat gently until melted. Take off the heat and whisk in the salt and bourbon. Pour some of the sauce into the bottom of your baking dish and chill in the fridge for 20 minutes. Set aside the rest of the sauce.

To make the Pudding, place the chopped dates and prunes into a saucepan with the cola and simmer over low heat for 5 minutes. Meanwhile, using a stand mixer, beat together the butter and muscovado sugar. Mix in the eggs one at a time, followed by the vanilla and bourbon, and then the flour and baking powder. Add the baking soda to the hot date and prune mixture, and then add this to the batter and mix until combined.

Preheat the oven to 170°C (325°F). Pour the batter into the chilled tin, then bake in the oven for 40 minutes or until risen and just cooked through. Serve warm in slices with cream or ice cream and warm bourbon caramel sauce.

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-20416584419846905512015-08-07T07:00:00.000+10:002015-08-07T07:00:01.559+10:00Cacao & Coconut Smoothie Bowl

Most days I start my morning with a green smoothie. I actually look forward to it when I wake up, and I think for me the nutrient hit from the fruits and vegetables is the perfect way to start the day. I've shared my favourite recipe before, but I'm always tweaking it depending on the time of year, what's in season - and of course, what's in the fridge and the fruit bowl. Most of the time I drink my green smoothies from a cute glass with my stripy Kate Spade straw (everything tastes better with a stripy straw don't you think?) but one day I got inspired by Instagram to try a 'smoothie bowl' and have kind of loved them ever since.

A smoothie bowl is next level in the best possible way. I love being able to add different fresh fruits and some crunch from homemade granola, chopped nuts or coconut chips. The granola itself is delicious and made with lots of nuts, coconut, raw cacao and coconut oil. It tastes naughty, but it's actually good for you! And it smells absolutely delicious as it's baking, with my whole apartment smelling like chocolate and cinnamon. Definitely a good thing in my books. It will keep in an airtight container indefinitely for breakfast or just as a nice crunchy snack.

This Cacao and Coconut Smoothie Bowl is loaded with nutrients and good fats, with a base of spinach that you can't even see or taste. I love the creamy consistency that the avocado and bananas bring. The passionfruit and coconut are just downright delicious with the raw cacao, which is also full of antioxidants. Even though it's very healthy and would make an excellent breakfast that will keep you satisfied until lunchtime, it tastes decadent enough that you could even have it for dessert!

As for the toppings, you can use any fruit that you like. I went for a mixture of passionfruit, strawberries, blueberries and chopped banana along with the homemade cacao and coconut granola. In summer some sliced peaches, pomegranate seeds and raspberries could be lovely as well. You could also add some chia seeds, cacao nibs, or other super foods. I love that these kinds of recipes are completely adaptable, so you can definitely adjust the flavours and toppings to suit your taste or dietary requirements.

Cacao & Coconut Smoothie Bowl
Serves 2

Cacao & Coconut Granola

3 cups rolled oats

1/2 cup raw almonds, roughly chopped

1/4 cup raw pistachios, roughly chopped

1/2 cup coconut chips or shredded coconut

1 teaspoon ground cinnamon

1/2 cup raw cacao powder

Large pinch salt

3/4 cup coconut oil

4 tablespoons rice malt syrup (or honey)

1 teaspoon vanilla extract

Smoothie Bowl

1 cup spinach

2 bananas, chopped (can be frozen for a cold smoothie)

1 small (or 1/2 large) avocado

1 tablespoon shredded coconut

10 almonds

5 dates

Pulp of 2 passionfruit

1/2 teaspoon ground cinnamon

4 tablespoons raw cacao powder

3/4 - 1 cup almond & coconut milk

To serve - your favourite fruits and superfoods. We used the following:

Sliced banana

Sliced strawberry

Blueberries

1/2 passionfruit

Coconut chips

Edible flowers

To make the granola, preheat the oven to 180°C (250°F). Mix all the dry ingredients together in a large bowl. Heat the coconut oil, rice malt syrup and vanilla in a small saucepan until combined. Mix well into the dry ingredients until the mixture is moistened. Spread onto the baking sheet in a thin layer (use two pans if necessary) Bake for 1 hour, stirring every 20 minutes. When you remove the granola from the oven at the end, don't stir it right away - the granola will form crunchy clusters as it cools. When cool, store in an airtight container.

To make the smoothie bowl, place all ingredients into a high powered blender and blend until completely smooth. Divide between 2 serving bowls. Garnish with a generous handful of granola and your favourite fruits.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-7903934425923234932015-07-31T12:36:00.000+10:002015-08-03T14:28:56.320+10:00July Bites

I seriously can't believe that it's the end of July and I'm hopping on a plane in a little over 2 weeks! We've been having some great weather lately that hardly feels like winter at all - which I love. These photos feel like spring and that makes me happy. I've been working on so many different projects that I can't wait to share on my portfolio site soon. The health kick has had some ups and downs - it can be hard to stick to healthy eating and have a social life at the same time - but I walked over 50km in July, which is a good achievement I think. For more updates and travel pics, follow along on Instagram.

The Food Styling Workshop that I wrote about last week was hosted at The Grounds of Alexandria, which is so Instagrammable! Here's one more shot of the beautiful florals by Silvia. And now I'm done, I promise.

If you're wondering is Steph from Raspberri Cupcakes is still alive, the answer is yes and she's just had a baby boy!! Earlier in the month, Karen and Kat hosted a really fun baby shower - complete with El Jannah chicken and two Gelato Messina cakes. I was on fairy bread duty - always a hit, no matter how old you are.

I feel like I've hardly seen my housemate at all this month as we have both been so busy, but it's lovely to catch up over a glass of wine at home and watch the sun set. And if your wine matches your flowers, that's okay too.

Fairy bread gelato from Messina - you just know I couldn't resist!

The cravings for Malaysian food have been intense lately, so we decided to check out Sedap in the CBD. Their teh tarik game is strong, and I really like their Char Kway Teow and Chicken Rice as well.

We are working very closely with Vittoria Coffee on a project that I'll share soon, and went to check out their flagship venue L'Americano in Coco Republic Alexandria. Loved the Italian vibe and this fabulous salad of proscuitto, buffalo mozzarella, pear, basil and balsamic. A classic combination done so well.

Every time I look out the window, the sky is different, the light is amazing and the sunsets are epic. I'll never get sick of this very special view.

Before my birthday I had never been to Eastwood, home to some of Sydney's best Korean, but in the last month I have been three times!

This is one of my favourite shots from a photo shoot I did at Mrs Sippy in Double Bay earlier in the month. All their food and cocktails look seriously delicious. Can't wait to get back for dinner sometime soon.

I was soooooo thrilled to see one of my favourite artists Jenny Lewis in Sydney for the third time. But I was even more excited when she played some of the early Rilo Kiley songs I never thought I'd get to hear live, like Portions For Foxes and A Better Son/Daughter. I've been a fan for over 10 years and these songs are very close to my heart.

The Grumpy Baker is a local Vaucluse favourite, known for their amazing bread, pies and sausage rolls. But I decided to try something different - a Turkish Apple and Rose tea - and it was amazing!

I have also been working on the side project I am launching with my sister - Lulu & Bee, which is all about boutique wedding invitation design. I can't say too much yet, but I'll share some more in the coming weeks. For now here is a photo of my desk on a good day, with a healthy dose of polkadots. I hope your July was great! I'll be back with a great new recipe very soon :)

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-53650356144912582082015-07-30T07:30:00.000+10:002015-07-30T07:30:01.324+10:00Thursday Tipples 10 / Boozy Hot Chocolate 3 Ways

Along with polka dot scarves and a steady rotation of slow-cooked dinners, hot chocolate is an absolute necessity at this time of year. Everyone knows how to make a basic hot chocolate, but I've taken it a couple of steps further. For this month's Thursday Tipples I bring you not one, but three tasty and boozed up ways to serve it. The winter blues are totally a real thing - and these drinks will help to brighten your cold nights and warm you up from the inside out.

There is something so comforting about wrapping your cold hands around a warm mug. Out of the three versions, I honestly couldn't pick a favourite - I really loved all of them for different reasons. Of course the chocolate that you use is really important here because it's the dominant flavour, so pick one that you love. I also have to thank my sister Beth who helped me make, style and photograph all three recipes in one afternoon - and drink them afterwards ;) Hope you enjoy them as much as we did!

1. Nutella and Frangelico Hot Chocolate

This is great for a hot chocolate emergency - if you have no chocolate in the house but can scrape around 2 tablespoons of Nutella from the jar, you're in luck. The almond milk and Frangelico help to make it a little special.

1 cup almond milk

1/4 cup cream (optional)

2 large tablespoons Nutella

30ml Frangelico

Whipped cream, to serve

Place the almond milk and cream into a small saucepan over medium heat. Whisk in the Nutella until smooth and combined. Remove from the heat and add the Frangelico. Serve with whipped cream.

2. Birthday Cake Hot Chocolate

This one is just plain fun. How can you not love anything with sprinkles on top! It's pretty sweet, as you would expect, but it's delicious. Kids would love this too - just leave out the booze!

1/4 cup milk chocolate, melted

1 cup milk

1/4 cup cream (optional)

1/3 cup white chocolate, chopped

3 teaspoons dry vanilla cake mix

1/2 teaspoon vanilla extract

30ml Cake flavoured vodka

Whipped cream and sprinkles, to serve

Place the milk and cream into a small saucepan over medium heat. Whisk in the white chocolate, cake and vanilla extract until chocolate has melted. Remove from the heat and add the Cake vodka. Spoon a layer of melted milk chocolate into the serving glass. Pour the hot chocolate over the back of a spoon into the glass. Serve topped with whipped cream and sprinkles.

3. Red Velvet Hot Chocolate

This is a pretty and tasty version of hot chocolate spiked with a white chocolate liqueur. I love the red colour and the addition of cream cheese icing and crumbled cake on top really bring it all together.

1 cup milk

1/4 cup cream

1/3 cup milk or dark chocolate

A few drops red food colouring

1/2 teaspoon vanilla extract

30ml white creme de cacao

Cream cheese icing and red velvet cake, to serve

Place the milk and cream into a small saucepan over medium heat. Whisk in the chocolate until melted. Add the red colouring (one drop at a time until you have the colour you're happy with) and vanilla extract. Remove from the heat and add the white creme de cacao. Pour into a mug and serve topped with cream cheese icing and crumbled red velvet cake.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-26641990633878850922015-07-20T22:43:00.001+10:002015-07-20T22:49:08.301+10:00Instagram Food Styling Workshop at The Grounds

If I had to describe the The Grounds of Alexandria in one word, it would be photogenic. It comes as no surprise that its one of the most Instagrammed venues in Sydney, so I knew we were in for good things when I was invited to an Instagram Food Styling workshop hosted by Iron Chef Shellie - one of my biggest blogger girl-crushes. She is a wonderfully talented stylist and photographer and it was a total pleasure to finally meet her in person after following her blog for years and years.

Today was the battle of #sweetorsavoury where we got to play with some brand new Be Natural products and style two Instagram photos - one sweet and one savoury inspired - using a huge variety of ingredients, props and surfaces. Always aiming to up my Instagram game, I took this opportunity to make a mess and have fun! After going through some food styling basics, we got to work.

🙈🙈🙈 @benaturalaus • @liquid_ideas • #sweetorsavoury #foodstylingworkshop

A video posted by Shellie Froidevaux (@ironchefshellie) on <time datetime="2015-07-09T07:05:02+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jul 9, 2015 at 12:05am PDT</time>

I think with the rise of blogs, Instagram and social media, good photography has become more important than ever to stand out. Iron Chef Shellie's Top 5 tips for food styling are...

1. Use natural light.

2. Choose a theme.

3. Choose a colour palette.

4. Use props.
5. Texture.

I went with quite a rustic and messy look for my photos, really showcasing the colourful ingredients. When we were done, we uploaded them to Instagram and checked out each other's efforts using the hashtag. Here are a couple that didn't quite make the cut. After this fun, we sat down to a lovely brunch. I loved that no one wanted to touch the beautiful table setting!

I was totally shocked to find out that I had won - and with a savoury photo no less! Here's my winning Instagram snap below. I do love the vibrant colours of the spices in this shot. Thanks again to Liquid Ideas and Iron Chef Shellie for a wonderful morning and for my awesome prize :)

The Grounds of Alexandria, 7A, 2 Huntley St, Alexandria NSW 2015

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-84323191989297370482015-07-15T12:07:00.000+10:002015-07-15T12:07:05.388+10:00Spiced Chocolate Popcorn Cake

Today is a pretty special day. It's Spicyicecream's 8th birthday! I started this blog to combine my love of baking, photography and writing - and I'm happy to say that that is still true. Back in 2007, I was a graphic design student who was obsessed with cupcakes. Never in a million years did I think I'd still be at it after all this time, but I still love coming here - however sporadically - to share new recipes with you. Blogging has broadened my food horizons immensely (but I still don't eat eggs…) and I've been lucky to meet so many fantastic people, some have become my closest friends.

Of course, it can't be a celebration without cake, and I have a rather special one to share today. I've made chocolate-chilli ice cream sandwiches and doughnuts in the past, and I thought these flavours would be perfect in a cake. To decorate it, I made some very indulgent spiced chocolate popcorn that might just be my new favourite thing. Seriously, it's the perfect dessert / late night Man Men watching snack. I used cinnamon and cayenne pepper to provide the spice in both the popcorn and the cake - but you could also use Chilli Chocolate if you prefer. I think this cake is delicious! I like that the heat doesn't hit your palate straight away, but you get a little warmth from the spice few seconds later.

Julia Child had it right when she said "people who love to eat are the best people" and I find that is certainly true. This post would definitely not be complete without a huge thank you to all of my readers. It makes me so happy to hear that I've inspired someone to try a new ingredient, or that one of my recipes has been used to celebrate Christmas or a special birthday. These things touch my heart. Thank you for your visits, your comments and your ongoing support.

I have a few big plans for this blog in the near future - a redesign is on the cards, which will make it much easier to browse the recipe archives. I want to share more of the things that inspire me, tips and tricks for entertaining, blogging and more. I look forward to sharing that with you soon! xx

Spiced Chocolate Popcorn Cake
Makes a small layer cake, Serves 6

Cake
Adapted from David Lebovitz

5 tablespoons unsweetened cocoa powder

1 ½ teaspoons ground cinnamon

1-2 teaspoons cayenne pepper

3/4 cup plain flour

¼ teaspoon salt

½ teaspoon baking powder

¼ teaspoon bicarb soda

55g butter, at room temperature

3/4 cup caster sugar

1 egg, at room temperature

1 teaspoon vanilla extract

¼ cup strong black coffee

¼ cup milk

Popcorn (this will make more than you need but it's an excellent snack)
Adapted from The Kitchn

1 tablespoon vegetable oil

1/3 cup popcorn kernels

120g good-quality dark chocolate

1 teaspoon ground cinnamon

1/2 - 1 teaspoon cayenne pepper (depending how spicy you like it)

3/4 teaspoon sea salt, divided

Cream cheese icing

125g cream cheese

1/2 cup icing sugar

1 teaspoons vanilla extract

Chocolate sauce

90ml thickened cream

100g good quality dark chocolate, chopped

25g brown sugar

1 teaspoon vanilla extract

To make the cake, preheat oven to 180°C (350°F). Sift together the cocoa powder, cinnamon, cayenne, flour, salt, bicarb soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the egg and mix until fully incorporated and then the vanilla extract. Combine the coffee and milk in a small jug. Stir half of the dry ingredients into the butter mixture, then add the coffee and milk. Finally stir in the other half of the dry ingredients. Spoon into three small cake tins, filling about 2/3rds full. Bake for about 30-35 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Remove from the oven and cool in tin about 5 minutes, then place on a wire rack and cool completely before icing.

To make the popcorn, in a medium pot, heat the oil and 3 kernels of popcorn, covered, over medium heat until all 3 kernels pop. Pour in the remaining kernels, cover pot again and shake to distribute. As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see. Line a rimmed baking sheet with non-stick paper and set aside. Place the chocolate, cinnamon and cayenne in a microwave-safe measuring cup or bowl. Heat in the microwave in 30-second increments until chocolate is very soft and becomes completely liquid when stirred gently. Immediately pour over the popcorn and stir to coat as thoroughly as possible. Spread evenly onto the baking sheet and sprinkle with salt. Let sit at room temperature until chocolate has hardened, about 1 hour.

To make the cream cheese icing, combine ingredients in the bowl of an electric mixer until smooth.

To make the chocolate sauce, place ingredients into a heatproof bowl set over a saucepan of simmering water. Stir with a metal or wooden spoon until chocolate is almost melted. Remove the bowl from the heat and continue to stir until chocolate melts. Serve warm or transfer to a clean airtight jar or container. Store in the fridge for 3-4 weeks. Serve room temperature or warm.

To assemble the cake, trim the top of the cake layers with a serrated knife so they are flat. Place one layer onto a plate or cake stand and top with a thin layer of cream cheese icing. Repeat with the remaining two layers. Thinly coat the top and sides with the icing, using an offset spatula to coat. For a smooth finish, dip the spatula into boiling water and wipe with a towel and then smooth the icing. Drizzle chocolate sauce over the top, allowing it to drip down the sides. Top off with the spiced popcorn on and around the cake.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-46038931925211054882015-07-03T07:30:00.000+10:002015-07-03T07:30:00.369+10:00Chia Pudding with Honey Stewed Rhubarb

As I mentioned in my last post, in June I started trying to eat healthier and be more active. On a normal day I probably eat too much sugar and carbs - these are what I turn to for comfort food, a quick fix when I'm busy or a late night snack. This month - as well as going for a walk most days and drinking plenty of water and green tea - I tried to plan out meals a little better, keep the fridge stocked with plenty of fresh fruit and vegetables, make better snacking choices and ensure to eat a good breakfast. Don't you agree it's easier to enjoy healthy food it looks pretty? I've been enjoying my green smoothies in pretty glasses with striped straws.

If you've been on Pinterest at all in the last year you would have no doubt seen recipes for Chia Pudding. I'm sure you know that it's a superfood. The seeds look quite plain but they are absolutely loaded with antioxidants and nutrients - high in protein and fibre. You can eat them plain, sprinkled on top of salads, put into smoothies or make a pudding! They absorb more than 10 times their weight in liquid, resulting in a gel-like texture and take on the flavour of whatever you soak them in, similar to tapioca.

This recipe is super easy and requires barely any cooking at all. I used almond & coconut milk with a little vanilla and honey - just give it a shake and leave it for a few hours. I layered the pudding in cute jars with honey stewed rhubarb and topped it off with lots of red fruits - sweet strawberries from that are beautiful right now, pomegranate seeds and roasted rhubarb. I think this Chia Pudding is pretty healthy, and makes it feel like you're eating a fancy dessert at breakfast time - what could be better!

Chia Pudding with Honey Stewed Rhubarb
Serves 2-4

1 cup Coconut & Almond Milk

2 tablespoons chia seeds (I used white)

1-2 teaspoons honey

1 teaspoon vanilla bean paste or vanilla extract

Fruit to garnish: extra roasted rhubarb, sliced strawberries, pomegranates, chopped pistachios

Honey Stewed Rhubarb

1 small bunch rhubarb, cut into 5cm lengths

1/4 cup water

1 tablespoon honey

To make the Chia Pudding, combine the Coconut & Almond Milk together with the chia seeds, honey and vanilla in a glass jar with a lid. Cover and shake well, set aside for 15 minutes. Give it another good shake then refrigerate 5-6 hours or overnight.

To make the Honey Stewed Rhubarb, place rhubarb in a saucepan, reserving a few pieces for the garnish if you like. Add water and honey and stir over low heat until the rhubarb starts to break down. Remove from the heat and allow to cool.

Assemble the puddings by layering rhubarb and chia pudding in glasses or jars. Garnish with more fruit and chopped pistachios.

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-39852220611741898162015-06-30T23:56:00.001+10:002015-06-30T23:56:52.047+10:00June Bites

June was a big month! I started out on a health kick - lots of walks and trying to eat better - but was derailed a little due to a week of terrible weather and my birthday! But I'm back on the bandwagon now and went on a nice 5km walk today. Please don't freak out if there's not quite as much butter and sugar on the blog in the next little while :) Do you have any favourite healthy cooking blogs? I'd love to know! For more updates don't forget to follow along on Instagram.

I've tweaked my favourite green smoothie recipe to include some seasonal winter fruit and veggies. The usual suspects are spinach, cucumber, kiwi fruit, coconut & almond milk. I'm now using pears instead of mango, celery and ginger for it's immune boosting qualities.

Some gorgeous new props have been added to the collection. Some are from that amazing vintage shop in Melbourne that I wanted to move into. Can't wait to use them in my blog photos!

I made this fun Donut Croquembouche for a small birthday celebration with my family. My sister Beth helped me assemble it. It was actually one of four cakes that I had this year - yes I realise that I'm very spoilt. And calories don't count on your birthday, right?!

My friend Naomi from Sydney Design Social got me these gorgeous birthday flowers from Little Flowers. I love the idea of a gorgeous one-off bunch of flowers created from the best at the markets each day.

We got a brand new oven this month, so to farewell the old one I made a jumbo batch of these Cookies & Cream Cheesecake stuffed cookies that I gifted to a friend. One last delicious recipe for it to go out on a high.

When your afternoon meeting gets cancelled, take an adventure! Coffee and conversation by the water, just like old times.

Back at the Bondi Markets again, I couldn't go past these gorgeous tiny apples. They are cute and delicious! I've eaten a couple but there are still a few kicking around the fruit bowl so I'll make something special with them soon.

I did the Hermitage Foreshore Walk on a lovely sunny day, ending with an ice block in the sun at Neilsen Park. It's one of my favourite walks and the views are just stunning. Sydney is winning at winter again!

Here's your obligatory monthly cat photo #crazycatladies

I think I'm finally over my irrational fear of dinosaurs. We watched Jurassic World and then had an awesome lunch at our favourite old school milk bar in Sydney's west. Burgers, potato scallops, hand cut chips and mixed lolly bags for dessert. Sad to think that these independently owned milk bars doing great (and cheap!) takeaway food are now quite rare.

And to end the month on a high note, there was dumplings and girl talk and pretty coloured drinks at Din Tai Fung. Perfection. Until next time, stay warm!

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-70714802896291499582015-06-18T08:42:00.001+10:002015-06-22T13:57:03.932+10:00Thursday Tipples 09 / Apple Pie Pimms

The seasonal differences between us in Australia and you guys in the Northern Hemisphere can cause a significant amount of envy for me, especially since I started reading food blogs 8 years ago. Recently I've seen dozens of recipes for popsicles and ice cream using fresh berries, but meanwhile here it is all about pumpkin, pears and soup. And while do I appreciate the different seasons and all that they bring, I just like warm weather and stone fruit way more!!

To me Pimms is a quintessential summer drink - traditionally served with strawberries, cucumber and lemonade, but this month's Thursday Tipples cocktail is inspired by the classic Apple Pie. It's a tasty little drink and a nice way to bridge the seasons. I think it can be enjoyed no matter what time of year it is. The cinnamon spiced syrup gives it a sort of warm wintery vibe but it's also fun and refreshing.

The ingredients play well with each other, a great balance of tart and sweet. It doesn't really taste boozy so you'll have to watch yourself with these ones! If you're in the southern hemisphere, I think it's perfect to serve at a wintery lunch or if you're not, maybe a July 4th celebration. If you're making it for a party you could serve it in a pitcher with apple slices like the more traditional Pimms. Happy Thursday!

Apple Pie Pimms
Serves 1, can be scaled up

60ml Pimms

60ml cloudy apple juice

30ml cinnamon simple syrup (see below)

15ml lemon juice (freshly squeezed)

Dry apple cider (sparkling) or ginger ale, to top up

Apple slices and cinnamon stick, to garnish

Cinnamon Simple Syrup

1/2 cup caster sugar

1/2 cup water

2 cinnamon sticks

To make the simple syrup, combine ingredients in a small saucepan over medium heat. Stir until sugar is dissolved and bring to the boil. Allow to boil for a few minutes until slightly syrupy. Remove from the heat and allow to cool. Remove the cinnamon sticks before using. Can be stored in the fridge indefinitely.

To make the cocktail, combine Pimms, apple juice, cinnamon simple syrup, lemon juice and ice in a cocktail shaker. Shake for 20 seconds, strain into a serving glass with more ice. Top up with apple cider and garnish with apple slices and a cinnamon stick.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-54743481511136047662015-06-12T15:24:00.000+10:002015-06-18T08:42:42.357+10:00Baklava Waffles (Gluten Free)

I feel like a whole new world has opened up to me, and breakfast as I know it will never be the same. I bought a stove top waffle iron a while ago but I was a little nervous to actually use it and then it sat in a cupboard for close to a year. Should I use a yeasted or un-yeasted recipe? What if they stick? What if I can't get the temperature right and end up with a pile of burnt waffles? Turns out my worries were completely unfounded as the waffles were super easy to make and turned out golden brown, crispy and perfect! Now feeling slightly foolish that we could have been enjoying amazing homemade waffles all this time.

I wanted to combine the flavours of sticky-sweet Baklava with a waffle - walnuts, pistachios, and a warm honey-rosewater sauce with lots of fresh pomegranate on top. To enhance the nuttiness, I used a waffle recipe based on almond meal and almond milk, which incidentally makes them gluten and dairy free, if you serve them without the whipped cream of course!

I love the way this breakfast turned out and the flavours were really amazing. There are a few different elements but whole shebang took maybe 40 minutes from start to finish which makes it a perfectly achievable weekend breakfast. The waffles themselves weren't too sweet, which let the candied nuts and honey syrup really shine and bring the dish together. The pomegranate added a burst of freshness and tartness, and made it look stunning. You could also use strawberries and raspberries if they're in season where you are, or even roasted rhubarb.

Baklava Waffles
Recipe adapted from The Food Club
Makes 4

140g almond meal

½ teaspoon baking powder

1 tablespoon brown sugar

½ teaspoon salt

2 eggs

125 ml milk (I used almond milk)

1 teaspoon vanilla bean paste

To serve: whipped cream and fresh pomegranate

Candied Nuts

30g each walnuts and pistachios, roughly chopped

1 tablespoon brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon softened butter

Honey Rose Syrup

50ml honey

A few drops rosewater

To make the waffles, place almond meal, baking powder, brown sugar and salt in a medium size bowl and whisk to remove any lumps. Add eggs, milk and vanilla and stir until combined and smooth. Heat up the waffle iron (electric or stove top) and spray with non-stick cooking spray. Place 1/4 of the mixture into the iron and spread out with a palette knife. Cook for about 4 minutes on each side or until golden. Repeat with the remaning batter.

In the meantime, make the candied nuts. Rub ingredients together with your hands and place on a baking tray. Bake at 160°C (320°F) for 5-10 minutes or until golden. Check on it about half way because it can burn easily. Allow to cool and then break into pieces.

To make the honey rose syrup place honey into a small saucepan and heat until bubbles form. Add a few drops of the rosewater. Pour into a serving jug and set aside until ready to use.

To serve, top the waffles with some whipped cream, candied nuts, fresh pomegranate and drizzle with honey rose syrup.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-22607843035680889872015-06-08T08:30:00.000+10:002015-08-12T11:55:17.311+10:00Winter Recipe Wishlist

This official first week of winter has been cold and the urge to hibernate is rising. I have been spending a fair bit of time snuggled up (boy, cat, fluffy stuffed toy, blanket - it doesn't matter) but at the same time dreaming about warm comfort food and hearty winter cooking. So I decided to scour Pinterest and make a little list of a few new things I really want to try before the season is over. There's some drinks, savoury and sweet dishes in the mix. I feel like 8 is achievable between now and what I am calling the 'official' end of winter - my trip to Manila in August. I'll share the results on Instagram and here on the blog.

1. I've certainly drank enough Espresso Martinis over the years but I've never tried making one at home. It's dark, strong and sweet - the perfect cheeky tipple on a cold night.

2. Making Homemade Chai from scratch has been on my list for the last several winters, and this will be the year for sure! It's a great opportunity to put your own spin on it - maybe pink peppercorns, some coconut or cocoa nibs for something unique.

3. Pull Apart Bread looks like so much fun. I will probably try a different flavour combination, but I love the look of this Baklava version from Sprinkle Bakes.

4. I can't get over how amazing the flavours would be in these Earl Grey Chocolate Chip Cookies from Designlovefest. I've had this recipe on the list for a few months but winter will be the perfect time to try them, along with a hot cup of tea of course.

5. These cheesy Baked Lamb Meatballs from Donna Hay look like a fantastic easy weeknight dinner high on the comfort factor, and sure to warm you up from the inside out. Done! Twice! Total delicious comfort food. A layer of cheese is a must.

6. I have a great Malaysian restaurant down the street and they deliver! But I've always wanted to try making Beef Rendang from scratch from scratch. I think I'll use my slow cooker for this one.

7. This Sticky Bourbon and Cola Pudding recipe is from the Pitt Cue Co. cookbook from the restaurant in London, which I bought a few months ago. I have to try this recipe before winter is over, there is no doubt about it. Done! Recipe here

8. It seems criminally easy to have a fresh Gooey Molten Chocolate Mug Cake in just a few minutes. What could be better on a cold night? Recipe and beautiful photos by Half Baked Harvest.

Do you have any recipes you're dying to try before the end of winter? Leave a comment below or on Instagram #spicyicecreamrecipewishlist

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-19114896084284501692015-06-05T15:54:00.000+10:002015-06-05T15:54:05.248+10:00Negroni Poached Pears

It's no secret that I love creating boozy desserts, so I'm sneaking in just under the wire with a recipe to celebrate Negroni Week. If you're not familiar, the negroni is an aperitif with just three ingredients - campari, gin and vermouth. Sophisticated and a little bit bitter, it's a great way to start your Friday night and stimulate your appetite for dinner. Like all the classics it has been reinvented and reinterpreted by inventive bartenders, although it never went out of style, it's definitely having a moment right now. Negroni Week is a celebration of that, with over 3500 bars all over the world selling traditional or signature negroni's and donating money to a good cause.

I have already put a little spin on the drink last year with a Sparkling Blood Orange Negroni. Being an aperitif, it usually begins the meal so this time I thought I would combine it with the classic poached pears to finish the night instead. To add flavour to the poaching liquid I had to use the classic accompaniment, orange peel. I also couldn't resist adding a couple of spices to the mix to make this a little more winter appropriate. I used star anise, cinnamon and vanilla bean, however feel free to use any that you love - juniper berries could be an interesting twist.

I really really loved this dessert and it made my whole apartment smell incredible as the pears were cooking. It does taste like a negroni and the bitterness works well with the natural sweetness of the pears. It would be a great way to finish up a dinner party because it's not too heavy or sweet. It's easy to prepare and can also be made well in advance - bonus! I hope you'll go out and participate in Negroni Week and drink for a good cause. For more information about participating bars in Sydney go here or here.

Negroni Poached Pears
Adapted from Kelly Neil
Serves 4

4 Beurre Bosc pears

1 cup gin (I like Hendricks or Tanqueray)

1 cup Campari

1 cup sweet Italian Vermouth (I used Cinzano Rosso)

1 cup water

1 cinnamon stick

3 star anise

Half a vanilla bean, seeds scraped

Peeled zest of half an orange

1/4 cup caster sugar

To serve: whipped cream and chopped pistachios

Peel the pears with a vegetable peeler and core from the bottom. Place the pears on their sides in a saucepan and add the gin, campari, vermouth, water, spices and orange zest. Cut a parchment circle to cover the pears while they are cooking and simmer for 30-40 minutes, checking and turning them over every 10 minutes until the pears are cooked through. Gently remove the pears from the liquid with a slotted spoon and cool on a plate.

Add the sugar and stir to dissolve. Simmer the negroni poaching liquid for another 15-20 minutes or until it has reduced to a syrupy consistency. Pour into a serving jug and cool. Serve pears with the syrup, some lightly sweetened whipped cream and chopped pistachios.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-37698523565048513372015-06-02T08:00:00.000+10:002015-06-05T15:54:36.346+10:00Chocolate Malt Pecan Pie Brownie Cake

Chances are, if you are my friend, I've thought of the kind of birthday cake I'm going to make you months ahead of your actual birthday. It's true. Birthday cakes are a wonderful thing, and I think both making and receiving a homemade one is personal and special. I show love through a combination of butter, sugar, flour and eggs. The fun part is coming up with a cake flavour that I think they'll like - different for everyone, and never the same cake twice.

My Dad's birthday was last week and I wanted to put a spin on one of his all-time favourites, the pecan pie. How about hybrid pie/cake with a rich brownie cake on the bottom and a malted pecan pie filling on top? Bake it all together and the result will surely be delicious.

From the outside it looks like a pretty innocuous cake. It's not until you cut inside that you see how insanely fudgy the chocolate brownie layer is. Woah baby. We only needed very small slices after a big dinner of Korean fried chicken! I loved the difference in texture between the brownie and the caramelly pecan layers. You could taste the malt and the bourbon which gave this cake an intriguing little twist. I think it is absolutely necessary to serve this cake with a big dollop of cream or ice cream. Happy Birthday again to my amazing Daddy! xx

Chocolate Malt Pecan Brownie Cake
Serves 8-10

Brownie Layer

85g salted butter

200g dark chocolate, chopped

130g sugar

2 large eggs, at room temperature

70g flour

1 tablespoon cocoa powder

Pinch salt

1 teaspoon vanilla extract

Pecan Pie Layer

90g brown sugar

1/2 teaspoon salt

175g rice malt syrup (or you could use golden syrup)

40g butter, extra, melted

100g dark chocolate, melted

3 eggs

40ml single (pouring) cream

40ml bourbon (optional)

1/2 cup malted milk powder

125g pecans

Whipped cream or ice cream, to serve

Preheat your oven to 170°C (340°F). Line a 22cm round cake tin with non-stick baking paper.

For the brownie layer, place butter and chocolate in a heatproof bowl over a saucepan of simmering water, and stir until smooth. Remove from the heat and beat in the sugar and then the eggs. Mix in the flour, cocoa powder and salt, then the vanilla extract. Spread evenly in the prepared pan. Bake for 15-20 minutes or until the layer has set on top.

In the meantime, for the pecan pie layer place the sugar, salt, golden syrup, butter, chocolate, eggs, cream and bourbon in a bowl and whisk to combine. Stir in the malted milk powder. Pour on top of the cooked brownie layer and top evenly with the pecans. Bake for 30-40 minutes or until just set. Allow to cool before serving. Serve with whipped cream or ice cream.

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-5476262985026925052015-05-31T18:16:00.000+10:002015-05-31T18:16:12.474+10:00May Bites

I feel like May flew past in an instant. Some days I felt a little stuck and the creativity wasn't flowing. I took that opportunity to catch up with friends and try a few great new places. It was so nice to take a little trip to Melbourne, even though it was short, but I felt a new energy after the adventure. I guess that's a reminder to get out of my bubble when I'm feeling uninspired. Instead of battling in front of Photoshop, go out for a walk and see something new, get a cup of coffee at a new place, or see if a friend is free for a chat. I always feel much more inspired for having got out of the house and changing up my routine. I hope you had a great month! For more updates, behind the scenes and other fun, don't forget to follow along on Instagram!

At the beginning of May I spent a few days in Melbourne eating and drinking all the things. I posted about it here. We stayed at The Como in South Yarra, which we loved. From the quirky modern styling to the comfortable beds and the best bathtub everrrr, I wouldn't hesitate to stay there again. South Yarra is also the perfect jumping off point for lots of eating and shopping in surrounding Prahran and Richmond.

On a cold Melbourne night, we decided to indulge in a little carb-on-carb action with a potato pizza and a few glasses of wine at Ladro on Greville St. We loved the combination of tallegio, potatoes, truffle oil and basil. I've been to Ladro quite a few times over various trips to Melbourne and the food never disappoints.

Steph, Karen and I caught up for dinner at Tim Ho Wan in Chatswood. We went early and were seated straight away, but by the time we left there was a long line. Everything was delicious, and those famous pork buns are very special.

Gertrude and Alice is my favourite book shop in Bondi. It's such a cozy place to while away the hours working or reading with a pot of chai on a rainy day.

When I need a break from my home office, one of my favourite places to get some work done is The Hill in North Bondi. Great food (and coffee, smoothies or cocktails) no matter what time of day or night you visit. The perfect local.

My sister Beth and I finally tried the Insta-famous Aqua S to try their signature sea salt flavour and the special espresso. I liked the flavours at first but struggled to finish it all! While it was mostly great for the novelty factor, I am looking forward to seeing what other crazy combinations they come up with.

Love seeing the change of seasons through the produce at my weekly visit to Bondi Farmers Market. Winter is definitely in the air.

I was also thrilled to be invited to check out The Food Society's vodka high tea. These cocktails were almost too pretty to drink (almost…) Full post about this great afternoon coming soon!

After a meeting nearby, we decided to check out Redfern Continental one evening and were pleasantly surprised by this great new venue. I recommend the Slow Cooked Lamb Parpadelle. Perfect comfort food on a chilly night.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-90513069891415469052015-05-26T17:12:00.000+10:002015-05-26T17:12:20.949+10:00Simple Dinners 13 / Pumpkin and Turmeric Soup

I wrote about soup way back in 2008 and called it an Intrinsically Good Thing, which I still think is so true. Different cultures around the world have been making and eating soup for millennia. Some of our favourite dishes these days are what the peasants would cook to make do - using every part of the animal (like the bones for stock) and the seasonal vegetables available. Soup is a great way to make limited ingredients stretch further. Most importantly, it's a comfort and a remedy for the things that ail you. From the bright fresh flavours in a Vietnamese pho to a hearty bowl of Italian minestrone, soup is a Good Thing.

I was struck down by a bad cold a few weeks ago when the autumn weather started to turn chilly, and my lovely housemate K made me a chicken soup that was heavy on the turmeric and ginger. Both are super spices - turmeric is a natural anti-inflammatory and antioxidant, and ginger is fantastic for your immune system. Since then I've been thinking that adding them to a pumpkin soup would not only be good for you, but also delicious. Pumpkin is in season - cheap and delicious right now, so the timing was perfect.

I think roasting the pumpkin first is an essential step, which gives it an enormous depth of flavour and brings out the natural sweetness. I used homemade chicken stock. It's really easy to make - would you be interested in a step by step recipe? If you don't have time for homemade, use a good quality store bought one. I also added some other spices that are best friends with turmeric and pumpkin like ground cumin and some fennel seeds and sumac to garnish. This soup is a delicious and simple dinner packed with so many great ingredients for keeping healthy through the long winter.

Pumpkin and Turmeric Soup
Serves 4

2kg butternut or other sweet pumpkin

2 thumb size pieces of ginger

6-8 pieces turmeric

Olive Oil

Salt and Pepper

2L chicken or vegetable stock (preferably homemade or good quality store-bought)

1 teaspoon honey

1 tablespoon ground cumin

2 teaspoons Dijon Mustard (optional)

Fennel seeds, sumac and coriander or parsley to garnish

Preheat the oven to 200°C (390°F). Chop the pumpkin into 1 inch thick slices, discard the seeds and peel the skin with a potato peeler. Also peel ginger and turmeric and roughly chop. Arrange in a baking dish, brush with olive oil and sprinkle with salt and pepper. Roast for 1 hour, or until pumpkin is cooked through. Allow to cool for 15 minutes.

In a food processor, place about a third of the roast pumpkin with ½ cup of stock and pulse until smooth. Place the puree into a large pot and repeat twice with the rest of the pumpkin. Add the rest of the stock, honey, cumin and the mustard (if using) to the pot, and bring to the boil slowly on low heat. Season with salt and pepper to taste. Serve in bowls or mugs garnished with fennel, sumac and parsley with fresh crusty bread.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-10739394789475418462015-05-22T11:45:00.000+10:002015-05-22T11:45:51.761+10:00Food Tripping in Melbourne

Melbourne is one of my favourite places to visit, and it seemed crazy that I hadn't been there since 2012. I love that there are always your old favourite places to revisit, and always plenty of new ones too. While this was only a very quick trip, I was excited to try some of the new restaurants that have popped up in the meantime. This time I was travelling with my housemate K - a girly trip full of food, shopping, cocktails and exploring. So here's a collection of photos from my iPhone and camera of some of my favourite things that we ate.

Do you follow Doughboys on Instagram? You really should. I definitely knew that these doughnuts were something I had to try. Doughboys are available at several cafes around Melbourne, but I visited their main outpost at the Mercat Cross Hotel and got three to take home - Blue Roast, Butterscotch and Bullseye, which ended up being our favourite. You can also get a 'Doughsundae' with a scoop of Gelato Messina. Please please open up in Sydney!

Doughboys Doughnuts, 456 Queen St Melbourne

Also at the Mercat Cross Hotel I was happily surprised to find Fancy Hank's BBQ sharing the large light-filled space upstairs. I immediately wished I was hungrier or with a group of friends to allow me to try more of the meats on offer, and maybe some cocktails too. But I couldn't pass up the 'Fancy Sanga' with brisket, cheese, onion, pickles, mustard and sauce. I loved the barbeque sauce that I believe has a hint of coffee and the spicy mustard was perfect with the meat. And then I went back to the hotel to take a nap.

Fancy Hanks BBQ Joint, 456 Queen St Melbourne

I ended up at Supernormal not once, but twice. The first night I was dining solo and the staff were amazing, seating me at the bar and explaining that the kitchen could do half serves of any of the mains or desserts so I didn't miss out on trying anything. It turned a potentially awkward dinner alone into a really special one. I loved it so much that I dragged K back there the next night to try two dishes I'd wished I'd ordered! The Prawn and chicken dumplings were quite simply, some of the best that I've ever had. I loved the chilli vinegar sauce. I wish I could buy it in a bottle and put it on everything I eat.

We also had the Slow cooked szechuan lamb with spring onion pancakes and coriander paste, which was so delicious. The sauce was spicy and flavoursome and the meat just fell apart perfectly. A great dish to share. All of the desserts sounded incredible and I had a hard time choosing. The first night I tried the Fried custard with ginger syrup, but the people next to me had the Peanut butter parfait with salted caramel and soft chocolate and it looked amazing so I had to try it the next time. It is a classic combination of flavours that is so popular for a reason. It was a rich dessert but I enjoyed every spoonful. Definitely put Supernormal on the list for your next trip to Melbourne!

Supernormal, 180 Flinders Lane Melbourne

My sole mission the next morning was to find coffee and doughnuts. At Shortstop, the coffee comes only 'black' or 'white' and I appreciated this simplicity in the age of 15 word coffee orders! As for the doughnuts, I tried the Coconut Lemon Meringue and Earl Grey glazed doughnuts, which were both almost perfect - super fresh, with fantastic unique flavours. Melbourne doughnut game is very strong, and Sydney definitely has some catching up to do.

Shortstop Coffee & Doughnuts, 12 Sutherland St Melbourne

Chapel Street Bazaar was heaven for the vintage obsessed, housing everything from clothes to records to typewriters to toys and so much glorious retro kitchenware. I wanted to move in! Even though I wanted to buy everything and bring it home in a large truck, I was quite restrained and picked up a few special pieces that I'm sure you'll see in my posts soon. K bought some great vintage handbags!

Chapel Street Bazaar, 217 Chapel St, Prahran

One of my favourite meals of the trip was at Kong BBQ, by the creators of Chin Chin (which is coming to Sydney!!). Korean food and BBQ are both so on trend at the moment, and this fusion is popular for a reason. We wanted a way to try as much as possible, so this Bossam BBQ Tray made perfect sense - pulled chicken and pork, pork belly and beef brisket with lettuce, pickles, zucchini kimchi and walnut ssamjang. You can make your own lettuce wraps with any combination of meat and condiments that you like. So so good, and definitely worth a visit!

Kong BBQ, 599 Church St Richmond

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-52574591403399468552015-05-18T07:30:00.000+10:002015-05-18T07:30:00.848+10:00Coconut and Passionfruit Tres Leches Cake

This cake is for my dear friend and housemate K. I don't say this lightly - I am seriously lucky to have this amazing lady in my life. I knew we'd be friends when I stepped into the kitchen and saw an amazing book collection and a cupboard full of roughly a dozen kinds of vinegar! She's always ready for some girl talk over dumplings and wine, she's a great travel companion and I (almost) don't even mind that the cat likes her better than me these days.

She doesn't really go for sweet desserts, but she loves all things dairy, so when making her a birthday cake, I thought this triple hit of milk would be perfect. The cake itself is a really nice simple one that is very easy to make. The special part comes in the way of the three milk mixture. Keeping in line with the things that she loves, I used coconut milk as one of the three, along with sweetened condensed milk and regular milk.

I've been much more fussy with cakes lately - I'm much more into pies and puddings just generally - but Tres Leches will always be an exception. I think it's the most delicious, moist cake ever. I love that you can get creative with the milks and flavourings you use, like my crazy Pandan version from a few years ago. I loved the slightly tropical twist that the coconut milk and passionfruit gave this version. If summer fruit is in season where you are, it would also be delicious with mango!

I'm happy to say that K loved her birthday cake, and we shared a piece while watching an especially beautiful sunset from our front window. Can't wait to share many more adventures and many many more glasses of champagne with you K!! xx

Coconut and Passionfruit Tres Leches Cake
Adapted from Donna Hay
Serves 6-8

180g butter, softened

1 cup (220g) caster (superfine) sugar

2 tablespoons vanilla extract

Zest of 1 lemon

5 eggs

1½ cups (225g) self raising flour, sifted

1 cup (250ml) milk

1 cup (250ml) sweetened condensed milk

1 cup (250ml) coconut milk

2 cups (500ml) pouring cream

fresh passionfruit pulp, to serve

coconut chips, to serve

Preheat oven to 180ºC (350ºF). Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add 1 tablespoon vanilla extract and lemon zest and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined. Spoon the mixture into a lightly greased 20cm cake tin lined with non-stick baking paper and bake for 30–35 minutes or until cooked when tested with a skewer.

Using a skewer, make holes all over the top of the cake. Place the milk, condensed milk, coconut milk and remaining vanilla in a jug and mix well to combine. Gradually pour the milk mixture over the cake and refrigerate for 2-3 hours or until the milk mixture is absorbed. Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream and drizzle with passionfruit pulp and coconut chips to serve.

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-25517822444422492782015-05-05T14:43:00.000+10:002015-05-05T14:44:48.277+10:00Homemade Jam + Free Printable Labels for Mothers Day!

My Mum's biggest weakness is definitely chocolate, but second to that I think it's jam. I remember her sitting down with a cup of tea and toast with jam in the afternoon and just taking some time out to enjoy a small break. I highly doubt that this happened every day - between piano lessons and homework help and dinner prep - which made it even more special for her. A few uninterrupted minutes to flick through a magazine and enjoy her afternoon tea.

I've been making homemade jam for a few years now and she is always very happy to taste test my latest effort. With Mothers Day this weekend, I thought I would make her a special homemade present. I grabbed some late season plums from the market and made a jam flavoured with vanilla bean and star anise, and also a sweet rhubarb and pear jam, with a good hit of gin. I honestly can't pick my favourite, I love them both - so we will see on Sunday which one her favourite is! And Mum, if you're reading, please still act surprised!

If you'd like to make some jam for your Mum - or just because - I have included a printable version of the label designs I created for them. I printed them onto adhesive paper, cut them out carefully with scissors and stuck to the top and side of the jars. Easy and cute as can be!

CLICK HERE TO DOWNLOAD FREE PRINTABLE

Please do not redistribute without linking to this post. If you do use them, I'd love to see! Tag @spicyicecream on Instagram!

Plum & Vanilla Bean Jam

500g plums

375g raw sugar

50ml water

Juice of half a lemon

2 vanilla beans, seeds scraped

2 star anise

For the plum and vanilla bean jam, halve plums, remove stones and into 3cm pieces. Place plums, sugar, water, lemon juice, vanilla seeds and bean and star anise in a large heavy-based saucepan on medium heat. Bring to the boil and cook for 20 minutes, or until fruit is soft. Increase heat and cook, stirring often, for 20–30 minutes. To check if jam has reached setting point, place 1 teaspoon of mixture onto a chilled plate. Tip the plate; if the jam runs, cook for a further 5 minutes, then try again. Remove the vanilla beans and star anise and pour into sterilised jars while still hot.

Rhubarb, Pear & Gin Jam

300g rhubarb

2 pears, peeled

1 lemon, juiced

125g cup raw sugar

½ vanilla bean, seeds scraped

30ml water

60ml gin

For the rhubarb, pear and gin jam, wash each stem of well. Chop rhubarb into 5cm lengths and place into a saucepan. Cut pear into 3cm cubes. Add lemon juice, sugar, vanilla bean and water and cool over medium high heat for 5 minutes or until rhubarb and pears starts to soften. Remove lid, reduce heat to low and simmer gently for 10-25 minutes, stirring often until rhubarb is thick and pulpy and pear has started to soften. Any large pieces of pear remaining can be mashed with a fork or potato masher. Add gin, remove from the heat and set aside to cool. Spoon into a clean sterilised jar and refrigerate until ready to serve.

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-28211552270080639502015-04-30T11:37:00.000+10:002015-05-01T11:07:39.730+10:00April Bites

April was a funny month. I can't believe it's over, but at the same time Easter feels like so long ago. I feel like winter has snuck up on us early this year - so of course I caught a nasty cold :( But there was still lots of good food and fun moments in between bowls of chicken soup and empty tissue boxes. I also booked a flight to Manila so now I have two overseas trips to look forward to this year. This weekend I'm headed down to Melbourne for the first time since 2012 for much eating and drinking and celebrating my lovely housemate's birthday! Don't forget to follow along on Instagram.

I took my little sister Beth for a gorgeous birthday lunch at North Bondi Fish early in the month. Everything we had there was great, but I especially loved the citrus cured salmon bruschetta. I'll write up a full review soon.

You just can't look at a bunch of sunflowers and feel unhappy.

When I was sick at home with a cold, I got the craving for homemade bread and whipped up a batch of No Knead Bread. It made the whole place smell amazing as it was baking, and was delicious still warm with lots of good butter.

As soon as I got my strength back, I went on long walks around the neighbourhood and found this typographic gem.

This photo of an amazing #sydneysunset from my window went crazy on Instagram. I love living here. Every time you look out the window it is different. I'll never take that view for granted.

The Coogee Pavilion burger is regularly included in Sydney's Top Burger lists, so I had to try it for myself, and I can say it definitely deserves a place. I wish the cheese was melted, but everything else was delicious. Super impressed with the food and decor in this gorgeous venue.

Steph, Karen and I braved the cold and wind for a girly catch up over Malaysian at the new Petaling Street outpost in Chatswood. I was surprised to find that I loved the pippies. (Photo from citrusandcandy Instagram)

I was sitting on the couch next to a pile of clean laundry and got a fright when it started to move. I found this little terror curled up inside!

The best snacks for movie night? Sprinkle covered doughnuts. Of course we had to rewatch The Avengers and Winter Soldier before going to see Age of Ultron ;)

Inspiring Reads

I feel like we all need a little help with this sometimes - 8 Tips for Achieving Work/Life Balance via Random Little Faves

This Pink Colour Study from I Spy DIY is AMAZING.

These photos from Marrakech via Designlovefest have definitely sparked my wanderlust. That blue!

Have you ever thought about making your own gummy candy? A Beautiful Mess shows you how.

These Vertical Roll Cakes from Call Me Cupcake are so unique, and as always Linda's photos are incredible. I can't stop looking at them. Would you go for the chocolate or strawberry rhubarb?

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-14089119069410911362015-04-29T22:21:00.000+10:002015-04-29T22:23:25.399+10:00Chocolate Whisky Pudding with Passionfruit Ice Cream

The weather here in Sydney has been crazy. We've had record amounts of rain, a freak weekend hail storm that had the inner west building snowmen, and winds that got downright scary up here on Heartbreak Hill. Luckily save a broken window and a few umbrellas, we had no damage, but thousands of people did. The amazing volunteers at the SES deserve so much credit and appreciation for all of their hard work helping those affected. I wish I could give them all a hug and some pudding.

Chocolate self saucing pudding, one of the ultimate comfort foods. It's the perfect thing to make you feel toasty and warm on autumn nights. It's a little bit magical too - how the boiling liquid that goes on top somehow becomes the rich sauce under a layer of cake-like pudding.

Whenever I make it now, I can't help but think of my Nan and all the times I helped her make it when I was a kid. It was a favourite then, but now I like it even more. Nan didn't use whisky in hers! You already know how much I like chocolate and passionfruit together. If you're not yet convinced of this magical flavour combination, believe me it works, and it is definitely something you've got to try out for yourself.

I've used the flavour combination before in brownies, birthday cake and s'mores - and now I've made a wonderful no-churn ice cream to go with these warm and saucy puddings. With winter seemingly starting early this year, you've got a good few months to try out this delicious recipe. I hope you do!

Chocolate Whisky Pudding with Passionfruit Ice Cream
Serves 4

Passionfruit Ice Cream

2 cups (500ml) pouring cream

1 can sweetened condensed milk

1 teaspoon vanilla extract

Pulp of 4 passionfruits

Chocolate Whisky Pudding

70g butter

200g brown sugar

1 egg

150g self raising flour

40g cocoa

1/4 tsp baking powder

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup whisky

70g dark choc, chopped

To make the ice cream, whip the cream to soft peaks. In another bowl, stir together the condensed milk, vanilla and passionfruit pulp. Fold the whipped cream gently into the condensed milk mixture. Pour into a loaf tin or glass container. Freeze overnight.

To make the chocolate whisky puddings, preheat oven to 170°C (340°F). Beat butter and 125g sugar until pale and creamy (3-4 minutes), add egg and beat to combine. Sift over flour, baking powder and 30gm cocoa and mix to combine. Stir in milk, vanilla and whisky, then chocolate. Divide among 2 lightly buttered ovenproof bowls (or 4 smaller ramekins) and set aside.

Combine remaining sugar and remaining cocoa in a heatproof bowl, add 180ml boiling water, stir to combine. Pour over pudding batter, dividing equally, then bake until puddings are risen and a skewer withdraws clean (15-20 minutes). Dust with cocoa and serve hot with passionfruit ice-cream.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-65859137939578799772015-04-23T07:30:00.000+10:002015-04-23T07:30:00.479+10:00Thursday Tipples 08 / Favourite Client Work

Hope you're having a wonderful week! I wanted to share something a little different for this month's Thursday Tipples. Most days I am doing design work from home in front of my laptop, so it's always a bit exciting for me to go on a photo shoot. Photographing food and drinks is one of the things I love the most, and if it weren't for this blog and practicing my photography for every single post here over nearly 8 years, I would never be getting paid to do it for other people! I've done several drinks shoots in the last few months and I wanted to share a few of my favourites from each. Maybe if you're in Sydney, you can go and try a few of these amazing drinks for yourself :)

The Champagne Room, Surry Hills

The Stables, Randwick

The Angry Pirate, Redfern

Manly Wine, Manly

The Rook, CBD

The Loft, King Street Wharf

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-62841019842177393342015-04-13T21:35:00.001+10:002015-04-13T21:35:46.180+10:00Nectarine, Raspberry and Chambord Pie

Today is Day Five of a particularly nasty cold. My wonderful housemate made me chicken soup loaded with immune boosting garlic, ginger and turmeric. I've had the kitty cat and House of Cards to keep me company, and Mum texting me every day to see how I'm feeling.

But by yesterday I was bored and desperate to bake something (anything!) with ingredients I had in the house because I wasn't feeling up to dragging my sorry self up the hill to the shops. I definitely believe in having sugar, butter and flour in the pantry at all times, because you never know when the baking urge will strike!

I also had a couple of ripe nectarines - the last of the season from the weekend farmers market - and a punnet of fresh raspberries. Somewhere in my cold & flu tablet racked brain, I had an idea for a Peach Melba inspired pie, except using the more subtle white nectarines. A good splash of Chambord (raspberry liqueur) also seemed like a good idea. At the last minute, I picked some fresh thyme from the garden and threw that in too. I love the combination of fruit and herbs.

I could never get sick of pie. I mean how good does that look! I loved the combination of nectarine, raspberry and thyme. The Chambord was a subtle in the background, but I think it helped to bring out the flavour of the fruit. The pastry was perfect. I decided to try a Donna Hay-esque round pastry pattern for the top, which I liked the look of, but it will still look and taste delicious if you can't be bothered. Talk about comfort food, this was exactly what I needed to lift my spirits!

Nectarine, Raspberry and Chambord Pie
Serves 4-6

Pastry

125g (3/4 cup) plain flour

Pinch baking powder

1 tablespoon caster sugar

80g cold butter, cubed

1 teaspoon vanilla extract

Ice cold water

1 egg, lightly beaten

Raw sugar, for scattering

Pie

3 large white nectarines (or 4 medium/small ones)

1 tablespoon caster sugar

1 teaspoon vanilla extract

1 tablespoon plain flour

1/4 cup Chambord

100g fresh raspberries (you could also use frozen)

Thyme leaves

To make the pastry, place the flour, baking powder, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the vanilla and 1 tablespoon of water at a time. Process until the mixture comes together to form a smooth dough. Roll the pastry out between two sheets of non-stick baking paper to 3mm thick and refrigerate for 1 hour or until firm.

Preheat oven to 180°C (350°F). In the meantime, cut nectarines into eighths and place in a bowl. Stir in the caster sugar, vanilla, flour, Chambord, raspberries and about 1 teaspoon fresh thyme leaves. Transfer pie filling into a 22cm pie dish. Set aside until ready to use.

Use different sized round pastry cutters to cut out rounds of pastry, re-rolling as necessary. Layer the pastry rounds over the pie filling to cover in a decorative way. Brush with beaten egg and scatter with some raw sugar. Bake for 20-25 minutes or until the pastry is golden. Serve warm with cream and scatter with extra thyme leaves.

Lisa Manchehttps://email@example.com:blogger.com,1999:blog-3100304206288569543.post-9086909540328057752015-03-31T12:40:00.000+11:002015-04-03T12:42:29.670+11:00March Bites

Autumn is my favourite time to live in Sydney. The nights are starting to get cooler now, but we are still enjoying beautiful warm days. The last summer stone fruits sits alongside new season apples and pears. This month I wrapped up several design projects, booked a trip to Penang in October, worked hard and played hard. It's hard to believe that Easter is just around the corner! I'm looking forward to indulging in some chocolate over the long weekend.

Queens Beach looking perfect. I love this photo, the water is my favourite shade of turquoise.

Some days just require doughnuts. You know how it is! A Krispy Kreme is okay, but ever since trying Doughnut Plant in New York, I love a really well made cake doughnut in a funky flavour combination. I'm so glad that Sydney has a slew of gourmet doughnuts popping up like Glazed Doughnuts.

This has to be my favourite market snap of the month. Love all the bright colours!

I spent a lot of time in Bondi this month between meetings, errands and lunches. This street mural in North Bondi always makes me smile.

The Deep Fried Mars Bar at The Rook is insane in a very good way.

What is better than a sundowner by the beach? After I shot the photos, we took our Passionfruit and Kaffir Lime Lemonade down to the beach for a sunset drink. And then had to scurry home before a big electrical storm hit!

A lunch meeting at Bowery Lane turned out to be pretty delicious! Mmm New York Cheeseburger.

Baos are popping up everywhere at the moment but my favourite so far is this Crackling Pork Belly Bao from Mr Bao Buns at Bondi Markets. The coriander was so fresh and the crackling was utterly perfect, such a great snack for market roaming.

I also took a trip down memory lane looking through old design work and updating my portfolio!

Inspiring Reads

Even people who love their work can get burned out. How to get past it? Ask yourself this question via Gala Darling.

Looking forward to eating ALL of these Malaysian street foods in Penang via Buzzfeed

These Baked Doughnuts from Designlovefest are gorgeous and I love the little twist of using Almond Milk in the glaze.

The branding for Brand New Ways is just gorgeous! Another amazing project by We Are Branch.

I think a lot about dinner parties and entertaining. I love The Modern Tea Party by Oh Happy Day.

Lisa Manchehttps://firstname.lastname@example.com:blogger.com,1999:blog-3100304206288569543.post-69244014131205583262015-03-30T13:31:00.001+11:002015-03-30T13:31:38.688+11:00Cookies & Cream Cheesecake Stuffed Cookies

Just a quick post from me today, sneaking in with an Easter inspired recipe before it's too late. This is the time of year for OTT chocolate creations, speckled eggs and hot cross buns doughnuts, all of which I have in the archives. So this year I decided to keep it a little more simple - but no less decadent! This recipe is perfect for beginner bakers or to make with the kidlets because it doesn't require any special equipment and comes together really quickly and easily.

These cookies are inspired by and based on these ones, which I've made so many times since the original post that I've almost memorised the recipe. My friends request them all the time. They are truly a crowd pleaser, filled with everyone's favourites - nutella and salted caramel. This time I decided to mix it up and try a creamy cheesecake filling baked right into the cookie.

I flavoured mine with smashed Oreos for a double whammy 'cookies and cream' stuffed cookie, but you could use whatever flavour strikes your fancy. Anything that goes well with chocolate will work here - passionfruit, coconut, peanut butter, or even your favourite chocolate bar smashed up will make great fillings for your cookie too!

Cookies & Cream Cheesecake Stuffed Cookies

Makes 12

Cheesecake Filling

125g cream cheese, at room temperature

2 tablespoons caster sugar

1 teaspoon vanilla extract

About 8 Oreo cookies, smashed

Cookies

1/2 cup (110g) butter

1 1/2 cups (350g) light brown sugar

2 eggs

1/2 cup (55g) cocoa powder

1/4 tsp salt

3/4 tsp baking powder

2 cups (260g) all-purpose flour

Fleur de sel, to sprinkle

To make the cheesecake filling, mix the ingredients together until well combined. Place in the fridge for at least 30 minutes. Take tablespoons of the chilled filling and shape into 12 x 3cm round patties. Place back into the fridge until ready to use.

Line two baking tray with non-stick baking paper. Preheat your oven to 180°C (350°F). In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.

Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray. They should be just larger than your cheesecake pattie. Place the cheesecake disc on top. Top with a flattened tablespoon of dough, and seal the edges. Repeat until you have twelve cookies. Sprinkle the tops with fleur de sel and bake for 8-10 minutes.

Lisa Manchehttps://email@example.com


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Yummy Apple Crisp
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Salted Caramel Fruit Crisp
Apples and pears mixed in a caramel sauce and topped with crumble
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This crisp is nothing but pure indulgence: white peaches and blueberries are baked with a oat and sugar topping.
Apple Crisp – Gluten Free
Apple Crisp – Gluten Free, a delicious cinnamon apple base covered in an oat cookie topping, served with vanilla bean ice cream.
Single Serving Blueberry Crumble
Gluten free vegan single serving blueberry crumble.
Roasted Butternut Squash Crisp
This Roasted Butternut Squash Crisp is a delicious and healthy dessert. V+GF+P
Apple Crisp
Apple Crisp is a delicious dessert to enjoy on a chilly evening
Gluten free Apple Crumble
Quick recipe to make delicious gluten free apple crumble for 1!
Blackberry Pie Cobbler
This recipe for Blackberry Pie Cobbler will tickle your sweet tooth and jiggle your memory for days gone by.
Blackberry and Apple Crumble
A delicious fruit filled crumble with a lovely crunchy topping.
Easy Apple Crisp
Easy Apple Crisp sweet apples rolled in cinnamon and sugar, topped with a crunchy oat topping
Apple Raspberry Crisp
This delicious twist to the classic apple crisp is always a hit at dinner parties.
Rustic Raspberry Crumble
Rustic Raspberry Crumble
cranberry apple crisp with walnuts
Adding cranberries and walnuts is a fun way to fancy up a traditional apple crisp and give it a festive holiday vibe
Apple Crumble with Oatmeal
Easy Apple Crumble with Oatmeal and Coconut
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A flavorful apple berry fruit crisp twist on traditional cobbler that won't heat up your home!
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A healthy and delicious dessert or breakfast for those chilly fall days.
Raspberry Apple Crisp
Raspberry Apple Crisp
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This light, but sweet cobbler is made with fresh peaches and blueberries and topped with a gluten-free crust.
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Peach Slow Cooker Dessert
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Two generous layers of crispy, crumbly topping and tender apples with caramel sauce.
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Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day! Naturally gluten-free.

subset: commoncrawl


text:
Fort Lauderdale Int'l Film Festival
By FLIFF
Open iTunes to buy and download apps.
Fort Lauderdale International Film Festival info: Films, Parties, Guests, Special Events, Ticketing, Venues & Maps!
What's New in Version 4279.462.2
Fixed data
iPhone Screenshot
View In iTunes
- Free
- Category: Entertainment
- Updated: Oct 28, 2014
- Version: 4279.462.2
- Size: 24.1 MB
- Language: English
- Seller: The Broward County Film Society Inc
- © 2014 CrowdTorch
Compatibility: Requires iOS 6.0 or later. Compatible with iPhone, iPad, and iPod touch.


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Alumni News
Homecoming 2013 is September 20-22June 28, 2013
Dust off your pom-poms, work up your appetite (and your best tailgating grill!), start constructing your award-winning float (or plan to bring your spectator glasses to view the students' amazing creations), and get excited for Homecoming 2013. More details available soon on www.beloit.edu/homecoming including the full schedule, special group gatherings, and registration, but for now, mark the calendar and plan to attend.
3 million reasons we're gratefulJune 28, 2013
The Beloiter Fund reached its $3 million dollar annual goal and what better way to celebrate than to thank you. Our deepest thanks go to all that have contributed to the Beloiter Fund this year to make Beloit possible for students today. Starting July 1, we want to tell you the myriad ways in which your $3 million has made an impact—tune in to our Beloit College Alumni Affairs Facebook page and here for a new story each weekday through August 8. That's right—30 days and 3 million reasons we're grateful.
Reunion 2013 "super fun times!"June 17, 2013
Whether catching up with pals at Friday night class events, dancing with globes under the Pearsons tent (those dancers will remain nameless...), experiencing the great honor of being 'hooded' at the Golden Hoods Ceremony, parading in the misty rain, swapping stories at C-Haus, eating birthday cake ice cream from Dairyhaus, celebrating with fellow alumni as they receive their DSC award, laughing and cheering with President Bierman at the all-class celebration, enjoying classes with the faculty, hearing about the desegregation of the Greek system with Eric Hetland'12, catching a ride to your dorm on the golf cart, or just plain laying in the grass in Chapin Quad, reunion 2013 was, as one '98 alum put it, "super fun times." Photos are available now on our Beloit College Alumni Affairs Facebook page and will be available on our website soon. Thank you for joining us!
If you missed it, come on back for Homecoming 2013 September 20-22 and mark your calendar for Reunion 2014--June 13-16.
Reunion weekend June 14-16, Buc Open June 17June 10, 2013
We've ordered 80 degree weather, sun, smiles, laughter, good food, and great memories...so join us! Check out the schedule, register, see who's coming, and find a few helpful tips for reunion weekend here.
Questions? Contact us at 608-363-2656 or toll-free at 800-331-4943. See you June 14-16!
Beloiter Band to Play in St. Louis, May 18May 16, 2013
Even geography couldn't separate this group of Beloiters. In 1968, Mike Scavotto'69, Don Carson'71, Michael Kearsey'71, and Beloiter Bob Corbit joined together to form the Reunion Jazz Band. They've been playing ever since, at least a couple times a year, with gigs like the Montego Bay Jazz Festival, opening for Patti LaBelle! If you are in the St. Louis area, you can check them out May 18 at Robbie's House of Jazz at 8 p.m.
Alumna Cecily Murphy Majerus'80 is new trusteeMay 9, 2013
Spring brings celebrationApril 22, 2013
Stories, connections, and old and new friends, Beloiters Unite! brought together over 300 alumni, parents, and friends in locations around the world. Houston, Denver, Beloit, Austin, Portland, Salt Lake, Madison, Singapore...and places and spaces in between, Beloiters celebrated spring, Beloit, and one another. Check out the photos on the Beloit Alumni Affairs Facebook page, and search #BelUnite and see who tweeted all about it! A few photos are also available here.
Job shadow experiences bring enlightenment, motivationApril 8, 2013
"This [job shadow] really helped me visualize a path and career trajectory for myself. Before, the idea of where I want my career to end up was intimidating, but now I better understand the path to get there and it has motivated me to be excited for all the steps long the way."--Karen'15
Over spring break, eight students had the opportunity to shadow alumni in San Francisco. Through Bacon Know Thyself Funds and funding from the Weissberg Program in Human Rights, these Beloiters were able to spend a week learning the in's and out's of a day in the life of a Beloiter. From financial planning and analysis at Charles Schwab to understanding proposal writing to understanding how an English major can work at the EPA, the experiences were as varied as the advice and understanding that each student took from their experience.
A special thank you to our alumni hosts! Yet another example of experiences "Brought to you by Beloiters."
The job shadow experience and alumni reception was a collaborative effort between the offices of Career Development, Development & Alumni Relations, Admissions, and Community-Based Learning.


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- Differential Diagnosis
- Diseases
- Drugs
- More
- Try building your search one term at a time, and be as specific as you can! Search term example: "chronic cough".
- Do not enter multiple findings such as "anemia, chronic cough, weight loss, vomiting" all at the same time.
- After selecting your term from the search results a list of possible diagnoses will be generated. If the list is too long, you will be able to narrow it down by entering additional terms.
- Do not enter values such as "heart rhythm 110" or "sodium 125", instead use "tachycardia" or "hyponatremia".
Sign-in (or register) to check out the new features we've just launched!
Differential Diagnosis For Leiomyoma stomach - Causes, Brachial pulse decreased
Available only to registered users.
- Suggest
- 13 possible diagnoses found
- Trauma Causes
- Hyperabduction syndrome
- Neoplastic Disorders
- Esophagus, leiomyoma
- Pancoast tumor/syndrome
- Stomach leiomyosarcoma
- Leiomyoma of small bowel
- Stomach, leiomyoma
- Allergic, Collagen, Auto-Immune Disorders
- Aortitis, giant cell
- Arteritis, giant cell/non-cranial
- Takayasu's pulseless aortitis synd.
- Congenital, Developmental Disorders
- Hypoplastic left heart syndrome
- Anatomic, Foreign Body, Structural Disorders
- Dissecting aortic aneurysm
- Thoracic outlet syndrome
- Arteriosclerotic, Vascular, Venous Disorders
- Brachial/axillary artery occlusion


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Rentrak Announces Top DVD & Blu-ray Sales And Rentals For Week Ending December 16, 2012 PR Newswire LOS ANGELES, Dec. 24, 2012 LOS ANGELES, Dec. 24, 2012 /PRNewswire/ -- RENTRAK CORPORATION (NASDAQ: RENT) today announced the Top-10 DVD & Blu-ray sales and rentals according to the company's Retail Essentials and Home Video Essentials tracking services whichare based on estimated consumer spending per data collected for the week ending December 16, 2012. RENTRAK TOP-10 DVD & BLU-RAY SALES* RANK TITLE STUDIO WEEKS IN RELEASE 1 Ted Universal (NYSE: GE) 1 2 The Dark Knight Rises Warner Bros. (NYSE: TWX) 2 3 The Bourne Legacy Universal (NYSE: GE) 1 4 Ice Age: Continental Drift Fox (NASDAQ: NWS) 1 5 Brave Disney (NYSE: DIS) 5 6 The Dark Knight Trilogy Warner Bros. (NYSE: TWX) 2 7 The Avengers (2012) Disney (NYSE: DIS) 12 8 Men in Black 3 Sony (NYSE: SNE) 3 9 Finding Nemo Disney (NYSE: DIS) 2 10 The Amazing Spider-Man Sony (NYSE: SNE) 6 *Week ended December 15, 2012 RENTRAK TOP-10 DVD & BLU-RAY RENTALS RANK TITLE STUDIO WEEKS IN RELEASE 1 Men In Black 3 Sony (NYSE: SNE) 3 2 The Watch (2012)** Fox (NASDAQ: NWS) 5 3 Hope Springs (2012) Sony (NYSE: SNE) 2 4 Lawless (2012) Anchor Bay (NASDAQ: LSTZA) 3 5 Savages (2012)** Universal (NYSE: GE) 5 6 The Expendables 2 Lionsgate (NYSE: LGF) 4 7 The Campaign (2012)** Warner Bros. (NYSE: TWX) 7 8 The Amazing Spider-Man (2012) Sony (NYSE: SNE) 6 9 Brave (2012)** Disney (NYSE: DIS) 5 10 Ted (2012) Universal (NYSE: GE) 1 **Titles have delayed availability in certain rental outlets ©Rentrak Corporation and its Home Entertainment data collection and analytical serviceare covered by provisions of the Copyright Act. The material presented herein is intended to be available for public use. You may reproduce the content of the home entertainment updates in any format or medium without first obtaining permission, subject to the following requirements: (1) the material must be reproduced accurately; and (2) any publication or issuance of any part of the material to others must acknowledge Rentrak Corporation as the source of the material. About Retail Essentials® Retail Essentials measures weekly consumer sales activity on standard DVD and Blu-ray Disc titles in the U.S. brick-and-mortar channel. No other service provides faster access to in-depth market data and weekly estimations of gross consumer spending. Rentrak delivers sell-through data broken down by DVD title, format, category, genre, TV market and more, within 72 hours after the close of each business week. Clients can access current, weekly, and historical title sales data to competitively benchmark industry performance. About Home Video Essentials® Home Video Essentials is Rentrak's exclusive rental point-of-sale (POS) tracking system, which calculates title-level performance via rental transactions on over 65,000 DVD and video game properties in the brick‑and‑mortar, by-mail/online subscription and kiosk channels across North America. Rentrak is the world's largest processor of rental data, measuring in excess of one billion transactions each year from more than 5,000 storefronts,over 40,000 kiosks and over 24 million by-mail/online disc rental subscriberswithin 72 hours after the close of each business week. Clients are able to identify consumer trends, quantify performance, and benchmark findings against the broader business sector. About Rentrak Corporation Rentrak (NASDAQ: RENT) is a global digital media measurement and research company, serving the most recognizable companies in the entertainment industry. With a reach across numerous platforms including box office, multi-screen television, and home video, Rentrak has developed more efficient metrics to be used as currencies for the evaluation and selling of media. Rentrak is headquartered in Portland, Oregon, with additional U.S. and international offices. For more information on Rentrak, please visit www.rentrak.com. RENTE Contacts: Rogers & Cowan for Rentrak Corporation Sallie Olmsted Amanda Bialek (310) 854-8124 (310) 854-8151 firstname.lastname@example.com firstname.lastname@example.com (Logo: http://photos.prnewswire.com/prnh/20111007/MM82941LOGO) SOURCE Rentrak Corporation Website: http://www.rentrak.com
Rentrak Announces Top DVD & Blu-ray Sales And Rentals For Week Ending December 16, 2012
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Federer beats Nadal on clay in Madrid
Posted: 05/17/2009 - Roger Federer has beaten top-ranked Rafael Nadal in a final for the first time in two years, claiming the Madrid Open 6-4, 6-4 for his first title of the season.
Posted: 05/17/2009 - Roger Federer has beaten top-ranked Rafael Nadal in a final for the first time in two years, claiming the Madrid Open 6-4, 6-4 for his first title of the season.
Posted: 05/16/2009 - Tony Stewart has won his first race as a team owner, picking up a $1 million paycheck in Saturday night's All-Star race.
Posted: 05/16/2009 - Rachel Alexandra became the first filly to win the Preakness since 1924, holding off a late charge by Kentucky Derby winner Mine That Bird to capture the middle jewel of the Triple Crown.
Posted: 05/15/2009 - Paul Goydos remembered hitting one mediocre shot Friday in the Texas Open, but not any bad ones.
Posted: 05/15/2009 - Jimmie Johnson has a history of dominance at Lowe's Motor Speedway, but had never started from the pole in the All-Star race.
Posted: 05/15/2009 - The Olympic champion easily qualified for the finals of two events Friday morning at the Charlotte Ultraswim, his first meet since winning eight gold medals in Beijing.
Posted: 05/15/2009 - Former Oklahoma star and NBA player Wayman Tisdale has died at 44 after fighting cancer the past two years.
Posted: 05/15/2009 - President Barack Obama has told the Philadelphia Phillies that their 2008 World Series run was similar to his winning presidential campaign -- both were underdogs.
Posted: 05/14/2009 - Two-time Kentucky Derby-winning jockey Calvin Borel, who is scheduled to ride favored Rachel Alexandra in Saturday's Preakness Stakes, has added his name to another page in the history books.
Posted: 05/14/2009 - Dwight Howard had 23 points and 22 rebounds after challenging Stan Van Gundy's coaching strategy, and the Orlando Magic beat the Boston Celtics 83-75 on Thursday night to force a decisive Game 7.
Posted: 05/14/2009 - Dan Cleary's tiebreaking goal with 3 minutes left lifted the Detroit Red Wings to a 4-3 win over the Anaheim Ducks on Thursday night and sent the defending Stanley Cup champions back to the Western Conference finals.
Posted: 05/14/2009 - Jeff Burton's team won NASCAR's Pit Crew Challenge on Thursday, beating Reed Sorenson's crew in record time in the final round.
Posted: 05/14/2009 - Boston College linebacker Mark Herzlich, the Atlantic Coast Conference defensive player of the year, has cancer.
Posted: 05/14/2009 - The Miami Heat have laid off employees as the national economic downturn has hit the AmericanAirlines Arena.
Posted: 05/14/2009 - Michael Phelps has arrived in North Carolina for his first meet since his record triumph at the Beijing Olympics.
Posted: 05/14/2009 - A person familiar with Jeremy Mayfield's drug test results says the positive finding was not for a performance-enhancing drug.
Posted: 05/14/2009 - Hall of Fame golfer Annika Sorenstam is going to have a girl this fall.
Posted: 05/13/2009 - The University of Washington athletic department is trimming an additional $1.6 million from its operating budget by laying off about a dozen staff members and streamlining operations.
Posted: 05/13/2009 - So much for all of the hype about Sidney Crosby vs. Alex Ovechkin, Penguins vs. Capitals, Game 7. This second-round series ended with a thud, thanks to a perfect performance by Sid the Kid's Penguins -- and a lackluster one by the Capitals.
Posted: 05/13/2009 - Joe Torre is going back to the All-Star game.
Posted: 05/13/2009 - The PGA Tour estimates its donations to charity will drop by 10 to 14 percent this year, the result of an economic downturn that is affecting everything from sponsors to hospitality sales.
Posted: 05/13/2009 - LeBron James is a unanimous selection to the All-NBA team after leading the Cavaliers to a franchise-record for wins and a pair of playoff sweeps.
Posted: 05/13/2009 - Plans for a new retractable roof at Roland Garros are moving forward.
Posted: 05/13/2009 - Jason Taylor has rejoined the Miami Dolphins.
Posted: 05/13/2009 - Rachel Alexandra is among 13 horses entered for Saturday's Preakness Stakes.


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It appears that during an Italian press conference Bandai Namco just revealed the existence of Project X Zone 2 Brave New World for the 3DS. Some of you may recall that I got a little bit excited in the lead-up to the NA release of the original Project X Zone.
So here are my thoughts on this news: GIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMME GIMMEITNOW! GIVE IT TO ME NOW! I WANT IT NOW! NOWNOWNOWNOWNOWNOW! GIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMMEGIMME!
Update: And now a trailer has been released.
Some interesting new additions, but I'm a bit concerned about how it looks like the existing teams may have been shaken up. Don't get me wrong, change can be a good thing, but this trailer makes it look like Estelle, Black Rose, Gemini, and Sakura have been cut. I hope that isn't the case. Here's hoping they've just been shuffled to different teams.
The JP, EU, and NA trailers all show Autumn/Fall 2015 release dates, so we may be looking at a simultaneous/near simultaneous worldwide release.