Kerian Thrupp | Other
Kerian Thrupp
Phone: +61 487 923 636
Reviews
to load big map
19.01.2022 Need a quick cake for unexpected visitors? Out of eggs? Try this one Ingredients... 2 cups (250g) plain flour + 2 teaspoons baking powder or 2 cups (250g) self raising flour 1 cup (220g) white sugar 1 teaspoon salt 125g butter 1/4 cup Flavourista Zing oil 1 cup (250ml) milk Directions Preheat oven to 180 degrees C, grease and flour a loaf tin. In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Add oil and milk to dry ingredients and beat well. Pour batter into loaf tin. Bake at for 30 minutes or until a toothpick inserted into the centre of cake comes out clean. Flavourista Zing adds the most beautiful citrus flavour to your cake. Available now in the shop.
13.01.2022 Welcome to the first post for my newest adventure. A few years ago I was with another company selling similar products which, unfortunately, no longer exists. I was introduced to this company, Flavourista, by a very close friend and I just love these products so much. The blends and the variety of uses makes cooking so much easier and adds that touch of adventure to my meals.... This month has seen the release of some very new products which I am really looking forward to trying and a revamp of our Flavourista website, which I hope you will take a few moments to have a look at. During the Covid crisis, my husband and I invested quite a number of hours in the garden and established a few vegie patches. We are aiming to eat seasonally and I hope you will follow our journey as we grow our own and cook delicious meals utilising these wonderful Flavourista products.
04.01.2022 I have a glut of tomatoes that I need to do something with, so if you do too or you can get them cheap you might want to try making your own sauce. You will need (roughly) 2kgs of tomatoes (I'm using a mix of cherry tomatoes from my bathtub garden, big red ones and some of the roma variety that appeared in the compost area)... a good pinch of salt a couple of teaspoons of sugar Flavourista's Roasted Garlic Smash Flavourista's Italiano spice blend 2 flat oven trays sharp knife and cutting board Let's cook ----- Regardless of WHERE you get the tomatoes from give them a really good wash and then pat them dry. Slice into manageable sections (cherry's are halved, romas and the bigger ones I usually either quarter them or cut them into 1/8ths...depends on their size). Preheat your oven to 180 C (150 if fan-forced). Lightly grease the trays with the Roasted Garlic Smash oil to stop everything sticking and lay out the tomatoes in a single layer, drizzle a bit more oil over the top, sprinkle with salt and dust with the sugar then sprinkle some Italiano mix over the lot. I haven't given any quantities because this is one of those recipes where your personal taste will determine amounts used so please feel free to add or subtract as desired. Pop in the oven until the tomatoes are cooked but not burnt (my oven usually takes between 30 and 40 minutes depending on the time of day but you'll get the general idea that everything is cooked by the smell). Let everything cool down and then pass the tomatoe mix through a sieve to get rid of the skins and seeds. Pop into clean, sterilised jars or a suitable fridge container. The quantity you end up with depend on the tomatoes really and I can't tell you how long it will keep because we use it for pasta sauce, pizza bases, instead of bottled tomatoe sauce and tomatoe paste or it gets reheated with the addition of some milk for soup. I'm lucky if it lasts a week honestly.. Both products are available instore now, just click the "Shop Now" button and it will take you straight to the website. Buon appetito
