A couple of weeks ago it was Nessy Eater’s 2nd Blogiversary. “OMG! It’s Nessy Eater’s 2nd Blogiversary” And to celebrate this may be the closest you will ever get to see two of our favourite foods; burger and cupcakes mashed up in one. Get excited readers because there are some seriously good discoveries and tips to making that homey hamburger cupcake. No! This is not a drill folks. BUT FIRST I would like to say THANK YOU to you readers out there, yes you cyber friends for your continuous support. We honestly wouldn’t be here if it hadn’t of been for you readers or maybe we’ve been engaging with trolls…who knows. Teehee. We know we might be mild-mannered and unpopular on the social media world or in public, but thanks anyways. You’ve helped us build our confidence and ego and allowed us to show you our FOOD PORN BLOG. STRICTLY FOOD PORN *wink wink*. It’s been a fabulous journey and to EXERCISE your brain cells we’ve put together a savoury and sweet treat for you.
This homemade hamburger cupcakes may be a bit of a mouthful, so buckle up your sparkle belt and read on! 😀
To begin the hamburger making you will need the following ingredients:
1 Box X White Wings Chocolate Chunk Brownies
1 Box X White Wings Vanilla Cupcakes
135grams of Milk
12 X Darrell Lea Pineapple Liquorice
1 Box X Coles Vanilla Icing Mix
240grams of Butter/ Margarine
3 Tablespoons of Apricot/ Marmalade Jam
3 Tablespoons of Sesame Seeds
1 Bottle X Queen Food Colouring Red 50ml
1 Bottle X Queen Food Colouring Green 50ml
Gather the hamburger cupcake ingredients
Cookie Cutter (Round)
12 Cup Muffin Tray
2 X Icing Pipping Bags
Baking Tray 5cm deep x 20cm square cake pan
Preheat oven to 180C and line up vanilla cupcake mix and chocolate brownies mix. Follow the instructions on the box. Tip: When filling the baking cups make sure you evenly distribute it by 3 tablespoons for each cupcake.
OH NO! We had a bit of a difficulty grabbing the cupcakes out of the tray. Unfortunately these bad boys were too spongy for us to continue our next step, however still good to eat with ice-cream.
Hooray the White Wings Vanilla Cupcakes saved the day for our hamburger cupcake buns. Make sure the cupcakes have a light golden surface and the center is spongy, not the other way round.
If you’re spider sense tells you that the cupcakes are not evenly perfect use a round cookie cutter, but if you like to add that extra homey baking then just leave it as it is. Tip: Make sure you use baking cups so it holds the shape of a hamburger. Otherwise it will turn out flat cupcakes and you don’t want that, trust me.
Now to save time I baked the cupcakes and brownies together. Leaving the brownies to cool down after 30 minutes or till it’s cool enough for you to touch it, it’s time to use the round cookie cutter to highlight the meat patties aka chocolate brownies. I bet you didn’t think of that eh? 😛
After a arm workout for cutting 12 meat patties aka chocolate brownies place them on a baking paper. Tip: Place brownies into the fridge so it doesn’t change shape. When it’s time to construct the hamburgers take it out of the fridge. That way the brownies are still nice and firm for you to mix and match when constructing the burgers.
It’s crazy what a cookie cutter can do! Just imagine chocolate chunk brownies…Sorry for the spoiler alert 😛
By now I was so baked but “Life is what you bake it” so I quickly moved onto the Coles Vanilla Icing Mix instructions, it’s time to add a bit of lettuce and tomato sauce colours in our lives by using Queen Food Colouring Red and Yellow. I used about 8 tablespoons for each colour, but if you think it requires more concentration feel free to keep adding.
After measuring the colours of lettuce and tomato sauce place the icing into a pipping bag and into the fridge. Tip: Use a spatula to scrap out the icing out of the mixing bowl rather than a spoon. This easily removes all icing from the bowl. I learnt it the hard way. Haha. Another tip: use a rubber band to tie the pipping bag at the top so icing doesn’t leak out when pipping. Another tip: Put icing into the fridge until it’s slightly firm before making the hamburgers. Otherwise overtime the icing will be very watery and it will be harder to shape the lettuce and tomato sauce.
So when it came to the decision of making this awesome hamburger cupcake I pretty much wanted something crazy for the cheese component and guess what I discovered at the supermarket…Darrell Lea Pineapple Liquorice. So you will need 12 liquorice if you are making 12 cupcakes. Such perfect timing these liquorice are new products. It’s meant to be! 😀
This may require some baking muscles to evenly roll each liquorice. Teehee. With a rolling pin roll horizontally and vertically for every 30 seconds or until it looks flat. After rolling the pineapple liquorice, cut each liquorice into a square, but make sure it’s big enough to show off the cheesy side when construction the hamburger. IF NOT slice it into 2 rectangles.
THIS IS UNBEARABLE!!! It’s time to construct the burger cupcakes. It’s time to get the meat patties (chocolate brownies), tomato sauce and lettuce (icing) out of the fridge and gather the burger buns (vanilla cupcakes) also the cheese (pineapple liquorice).
Let the hamburger cupcake construction begin!
What a better way to show you readers of how I constructed the hamburger cupcakes is by filming it, off course. I think my knees are feeling weak after replaying a few times. Haha.
Easiest way to show you Nessy Eater’s hamburger construction.
If that short clip wasn’t helpful at all for you peeps out there then follow these steps to constructing that perfect hamburger cupcakes:
- Cut in half the vanilla cupcakes and place the bottom cupcake on a plate
- Place pineapple liquorice (cheese) onto the bottom of the cupcake (make sure the cheese is noticeable on the side of the cupcakes)
- Place a chocolate brownie (meat patty) on top of the cheese
- Pipe green icing (lettuce) Tip: Pipe icing outside of the meat patty so it can show so signs of lettuce
- Pipe red icing (tomato sauce)
- Place the top half of the vanilla cupcake on top of the tomato sauce
- Use pastry brush and brush some apricot jam on top of the top half of the vanilla cupcake
- Sprinkle some sesame seeds
Is this attractive or what? Now lettuce be together forever burger cupcakes.
Somebody pinch me. I can’t believe Nessy Eater’s kitchen lab didn’t burn down yet. Teehee. Making the hamburger cupcakes can be time consuming, however it’s heaps of fun and great family activity for the kids and BIGGER KIDS. Pleasantly surprised these hamburgers turned out to look like a real burger 😀
Have to admit top view does look good.
To wrap things up Nessy Eater and I would like to say thanks again to our followers, readers, cyber-stalkers, media agencies, cat, dogs and chefs for supporting us these last two years. We look forward to writing more yummy food and travel posts this year. Tell us what you think about our homemade hamburger cupcakes.
Nessy Eater’s SUPER tiny Homemade Hamburger Cupcakes.
Photos by Vanny Tang
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Fancy baking in a bakery? How about an evening making a loaf of gluten-free bread and shortcrust pastry? At Brasserie Bread, they have come up with one of the best gluten-free slumber baking party ideas ever. It’s a rare chance to spend 3 hours with an artisan baker and learn the technical skills from starter to finish. For ($160 per person) max 10 students per course, this intimate workshop allows you go create and bake an amazing gluten-free bread loaf, a foccacia-style cornbread and a smoked trout & goats cheese tart with natural ingredient. In 2013 the Brasserie Bread has won sourdough loaf and Gold Medal at the RAS Sydney Fine Food Show Awards and in 2014 winner of champion sourdough & organic bread at sydney royal fine food show. The bakery is always occupied with a variety of hot fresh baked breads and pastries. For those who like to attempt making gluten-free bread, Brasserie Bread offer evening classes. You wouldn’t want to miss out breaducation, if you happen to like bread.
Gluten-Free Baking Workshop at Banksmeadow Bakery.
At 1:30pm sharp, the breaducation door was wide open and whilst we wait for other guests to arrive, I go do my Nessy thang. Wandering around with my camera and trying snoop around and see how a bakery looks like. This crazy large kitchen has a lot of personality and I am talking about GIGANTIC mixer and LARGE oven, it’s a dream baking kitchen alright. We were almost ready to begin, but it was nice of Artisan Baker Jo to let us introduce ourselves. Just a few centimeters to my left, I happen to be standing next to Go Bake Yourself! Urvashi is incredibly an awesome baker and you’d want her to bake you something everyday! Also standing next to Urvashi, Grab Your Fork’s cousin, Yvonne happens to be in the house. What a small world! This woman is seriously a baking enthusiast as she mentioned this would be her second class. SUPER KEEN BEAN!
Baking 3 Hours of gluten-free bread is fun for everyone.
Enough of me waffling and we start off with our starter ingredients to make Gluten-Free Bread Loaf. This includes organic gluten free flour, organic buckwheat flour, organic besan flour, river salt, raw sugar, fresh yeast, extra virgin olive oil, milk, water, xanthan gum and biga. Jo mentions that in the gluten free flour, there is a mixture of organic gluten free flour, 75% organic brown rice flour, 12.5% millet, 12.5% buckwheat. Top secret tip: For every 500grams of this mix, add 1tablespoon of gelatine, so this let’s the bread mingle well together. With the mix of these organic flours and gelatine it helps create a better tastier characteristics, especially the tendency of the bread is quite strong. For the gluten free enthusiast, Jo recommends Eating Gluten Free and Bette Hagman’s recipes. After Jo introduces us to gluten-free ingredients and our schedule, we hop to it with our mixing. We blended our fresh yeast, raw sugar, salt to our cup of milk, then poured it straight into our bowl and mixed thoroughly together till it looks sticky.
This is not so hard! Gluten-Free Bread Loaf here I come.
Next, we add water and oil, then continue mixing thoroughly till you get a nice mushy texture.
Adding 40ml of extra virgin oil plus 80ml of water into the mixing bowl.
After a nice arm workout with mixing, add 200 grams of biga into the mixing bowl. Did you know? Biga is a natural fermenting dough that is used to create a breads characteristics of flavour.
That’s 200 grams of Biga.
Mixing all ingredients together.
Well that’s a wrap for Gluten Free Bread Loaf. Just kidding! We had no choice to say farewell to these babies for about an hour so they can bulk ferment in a warm place. We all had to make sure our bowls were covered in clean wrap, so no flavours dissolve out in open.
Placing these Gluten-Free Bread Loaf mixture into the refrigerate room before baking.
Eagerly waiting for a next activity, Jo introduces us to Lupin. Lupin is a fantastic ingredient as it contains LOW GI and HIGH in PROTEIN (up to 40%) and great health benefit for those participating high content of dietary fibre. It is made from dehulled leguminous lupin kernels, not maize. From an Artisan Baker’s perspective, Jo suggest Kialla Pure is an excellent choice to making gluten free products, however if you don’t have that then use whatever that best fits you.
Jo talks about the ingredients we were using.
For making our Gluten Free Focaccia, it was exactly the same steps to making Gluten Free Bread Loaf. However slight difference with ingredients: organic gluten free flour, river salt, raw sugar, fresh yeast, organic Lupin flour, extra virgin olive oil, milk, water, xanthan gum and biga. After combining all ingredients together, cover it with clean wrap and store in a warm place. During the waiting process, six lucky guests including myself got the opportunity to go behind the scene and witness Brasserie Bread baking world. Unfortunately we weren’t allowed to take photos, but let me point this out, it was FREAKEN INCREDIBLE EXPERIENCE! It felt like Willy Wonka Wonderland, except this one’s for the bread fanatics. We stopped at the croissant pastry room and endless trays of croissants were waiting to be baked. We even witnessed bakers who had no gloves on taking out hot crisp sourdough bread straight out of the oven. That’s unbelievably insane!
Excitingly waiting to place the mixture into that tiny tray.
I know! Time flies and our Gluten Free Bread Loaf mixture was ready. I am going to make sure this bread is going to look attractive to eat. But first, let me out scoop 250 grams of Gluten- Free Bread Loaf mixture to take home and test it out in my own oven.
We were allowed to take home 250g Gluten-Free Bread Loaf mixture.
Jo suggests we should sprinkle nothing but sesame seeds to add that additional flavour to our loaf of bread. Hmmmmmm I can smell it already!
Get ready to get baked Gluten-Free Bread Loaf.
Can’t wait to see how these bad boys will turn out.
Once these adorable tins are in the oven, get your hands dirty cause it’s time for Gluten Free Shortcrust Pastry. Each guest gets one piece of already made mixture that has been refrigerated for at least 1 hour before ready to use.
Excited to make Gluten-Free Shortcrust Pastry.
Closely listening and examining Jo’s method of placing the shortcrust onto the tin seemed super easy, but when I done it, it was a bit of a struggle. Luckily, a great tip Jo mentioned is use your roller to evenly shape the edges of the crust. Once you have enough confidence with the mold of your crust, add baking beans to hold the shape before place it in the oven.
Baking beans are used to get the shortcrust pastry to hold their shape before putting it in the oven.
Pre-heat the oven to 180 degrees, then push the tarts into the oven for 10 minutes until slightly golden brown. My tart almost looks golden brown, but don’t forget I need to add a few things then back in the oven again.
Hey! My gluten-free shortcrust pastry turned out not so bad for a first timer.
Jo offered us smoked trout, goats cheese, caramelised onion, ricotta and pesto to fill up a lovely tarts. Once all guests were finished showing-off their presentation talents, tarts went straight back in the oven again for about 10 minutes.
The best part about making gluten-free tart is filling it with smoked trout, goats cheese, caramelised onion and pesto.
What do you think? The crust was perfectly baked and texture was very nice and crumbly with a hint of buttery flavour.
TA DA! My work of art 😀
Fruit flavour refreshments : Frou Frou Cordials is a must try! Taste very fancy without any preservaties, colouring or artificial flavours.
Back to the bakery lab and our Gluten Free Focaccia is ready for us to mold. Before that Jo gives us some helpful hints to create the perfect flavours to our focaccia and that’s adding extra virgin olive oil. Once we’ve completed shaping our Focaccia, it’s ready to get baked!
Allow the mixture to ‘bulk fermet‘ for at least 1 hour in a warm place.
Jo demonstrating how to decorate the gluten-free focaccia.
Time to top the Gluten-Free Focaccia with desired ingredients.
Can’t believe I made my own Gluten Free Bread Loaf!!! I like I am one step closer to becoming the perfect future housewife 😛
Our Gluten-Free Bread Loaf is ready!
Ok ok, I confess and Urvashi can be my witness that most of the time I was the kid in this class. Everyone elses Gluten Free Focaccia turned out to be a normal, except mine and Urvashi. Haha! You see Urvashi focaccia and my Franklinstein focaccia got married in the baking room. They were baking it out for 15 minutes in the oven and they look perfectly happy with a nice golden crisp tan face. They make an excellent couple because they both have wonderful red sun dried tomatoes and sprinkles of rosemary smile and oh, can’t forget dusted cheddar cheese to add that extra personality.
Haha! Urvashi and I may of decorated our Gluten-Free Focaccia in a different manner.
Before we left, it was my duty to go for a BREAD-ING SPREE with Yvonne and Urvashi. Can you imagine how much bread and danishes one can take home and eat? Brasserie Bread have an enormous supply of bread, cake and pastries. It honestly didn’t take us long to decide what bread to take home because everything smelt so delicious, my body was ready for it.
WOW! Is this bread heaven or what?! ❤ ❤ ❤
Ready to eat Olive & Rosemary Loaf
Love to whack someone in the head with the Rustic Loaf. KIDDING! Or am I ? 😛
All the French Pastry one could ever ask for!
This is where beautiful breads and pastries are made.
I only have one sentence to sum up my BREAD-ING SPREE feelings. DAMMMMMN GIRL!!!! Mama’s bringing home the bread. 😛 I apologise to you readers in advance that your eyes will have to witness a few disturbing photos and maybe some side effects include craving for bread and pastries.
Just doing my BREAD SPREE with Urvashi at Brasserie Bread Bakery store. No biggie!
Let me introduce you to some unique breads that Brasserie Bread has to offer!!! You won’t be bored from this bakery. Behold! Organic Sourdough – Large Bakers Round that’s the size of my face and BIGGER.
French Mountain Bread – Large Bakers Round-It’s TWO TIMES BIGGER than my FACE.
Granary Toast Loaf packed with variety of 6 grains.
The Kalamata Olives & Fresh Rosemary Boule ($7.50) is great with soup.
Walnut & Fig Loaf ($7.50) contains chock-full of walnuts and dried figs and is the ultimate fruit sourdough.
Ready to take on the world with my my French Mountain shield and Rustic sword.
(Excuse my messy Nessy hair, I just came back from a battle).
I am not ashamed of myself for not being that typical girl who enjoys shopping spree at a shopping center ( don’t get me wrong, I love that too), but I rather get some carbs in my system and go all bread-ing bad at the bakery.Teehee.
Nessy Eater girl clearly brings home the bread. Haha!
Photos by Vanny Tang
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
Enjoying a home cooked meal is about spreading the passion for superb flavours, freshly grinded spices, decadent sugary sweets and savory dishes. With the launch of Created with Jamie, meals at home has never been easier. The Created with Jamie range is about bringing fresh, wholesome, mouth-watering SUPER easy-to-cook food products for you to cook at home without a fuss. Designed by the one and only Jamie Oliver, he and Woolworths are delighted to help you find locally sourced Aussie ingredients and wholesome favourites at affordable prices. It is so difficult to find time to create home cooked meals from scratch, especially every single day of the week. Therefore with Created with Jamie there’s 29 nutritious appetising menu options available exclusively at Woolworths. Let me just point out, I had SO MUCH FUN in the kitchen with Jamie Oliver’s brand new range. Whether you’re an experienced home cook or just starting out, this is absolutely perfect if you want show off your kitchen skills in front of family, friends or someone special.
Introducing Jamie Oliver’s “Created with Jamie” Range, exclusive to Woolworths.
Let’s start off with something easy…SOUP!
For this winter, an excellent starter is Smokin’ Potato & Chorizo Soup ($5.79) each – With chunks of sweet potato, slices of tasty chorizo and flavoured with smokey paprika and fresh coriander. I am sure you’ll feel extra warm this winter. Packed with a delicious blend of Mexican spice from the chorizo and refreshing hit of coriander, it doesn’t get much better than this! To simply serve this soup hot, just MICROWAVE or STOVE TOP cook it.
Smokin’ Potato & Chorizo Soup ($5.79) each
It’s essential to have the Sweet Solanato Tomato & Basil Focaccia ($6) each with the soup. Made from scratch, the focaccia is a great combo with any soup. Simply eat it as it is or for me I like to oven-bake it for a few minutes and quickly dunk it in the soup. Just sensational!
Smokin’ Potato & Chorizo Soup ($6) each
There’s never too much tomato in the Mexican-Style Tomato Soup ($5.79) each– Using fresh rich tomatoes with roasted red capsicum, jalapenos and ground basmati rice. This brilliant and simple soup results in serious subtle spice that actually hits the spot on the flavour front. I think I got the lucky spice drive 😀
Mexican-Style Tomato Soup ($5.79) each
Feeling satisfied and guilty as hell for easy peasy cooking. Well, there’s more! Let’s move on to the mains. I am currently hooked on the Marvellous Moroccan-Style Lamb Steaks ($22.99 per kilo) – You don’t know how mind blowing this lamb is. This gorgeous Aussie glazed lamb is infused with Moroccan spice and to take it to the next level, it is then covered with crushed nuts and dried fruits. This lamb steak has an incredible texture and great depth of flavour. The only cooking technique you need to learn is pan frying the lamb, 4.5 minutes each side for medium rare. I never knew I could cook lamb like this at home. Each bite was more delicious than the last. Flavours accented by a slightly fruity, nutty note.
Marvellous Moroccan-Style Lamb Steaks ($22.99 per kilo)
Do you think I’ve mastered the art of cooking this Marvellous Moroccan-Style Lamb Steak?
An interesting take on was the Crispy Garlic Chicken Fillets ($20.95 per kilo) – Ok, so I attempted to make the outside crunchy, but that kind of failed. On a happier note, the chicken fillets were seasoned to perfection with a proprietary blend of garlic and pepper. The fillet is definitely juicy and tender and I highly recommend a squeeze of lemon for a tantalizing treat.
Crispy Garlic Chicken Fillets ($20.95 per kilo)
So juicy and tender the chicken fillet
A dish that radiates with aromatic spices is the Black Pepper Butterflied Beef Rump ($22.90 per kilo) – Thoroughly bathed in cracked black pepper, you’ll have to taste it to believe it. For a medium rare result, cook 6 minutes each side or depending on the thickness of the meat. I got knocked down with the mouthful of black peppercorn because it represents a rich peppery taste. Even after finishing the rump the flavour does not diminish rapidly, so be PREPARED. Overall, if you’re a pepper lover then the rump is one attractive tasty product worth cooking.
Black Pepper Butterflied Beef Rump ($22.90 per kilo)
Why not add some sides to this Black Pepper Butterflied Beef Rump?
A sublime treat to finish off your dinner is a classic dessert that always pleases, you know what I’m talking about…brownies. With rich Belgian chocolate and in between bursts of cranberries, cherries and smashed nuts to add a crunch to your treat. There’s no polite way to eat the Bloomin’ Brilliant Brownies ($6) each– A fudgy and cakey texture that at the first bite there’s the overwhelming taste of chocolate and it tastes divine that there are no words to describe it. For a better CHOCOLATE PLEASURE, I recommend you to microwave it for 40 seconds tops, add a scoop of Bulla Creamy Classic Vanilla and frozen or fresh raspberries. It may feel heavy, but the spongey textured cake soaked in thick chocolate sort of melts. Sinfully delicious that I am in a happy zone.
Have a slice of Bloomin’ Brilliant Brownies
Teasing you with a even close-up shot
Now that I’ve reviewed some of Jamie Oliver’s – Created with Jamie products, my most favourite dish is the Marvellous Moroccan-Style Lamb Steaks. It’s packed with full flavours and all you have to do at home is pan fry it for a few minutes. How simple is that?
What I’ve noticed with Created with Jamieproducts is that everything can be simply cooked within 30mintues. The instructions are SUPER EASY to follow and everything is MARTINATED for you. I think I’m starting to like being in the kitchen 😛
Photos by Vanny Tang
Disclaimer: Nessy Eater received media tasting menu- “Created with Jamie”
(opportunity provided by One Green Bean).
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?