Sweet Girl Confections

vietnamese fresh rolls.

sweetgirl — Thu, 23 May 2013 01:29:45 +0000

Okay, so it has occurred to me that these (and a few other posts I've added) are neither sweet, nor baked. And that was kind of the whole idea behind this blog when I launched it almost five years ago. But, hey, it's my hobby, and woman, man, and family cannot live on sweets alone. [caption id="attachment_1717" align="aligncenter" width="600"] a million times easier than sushi, and (in my view) even tastier.[/caption] So today, you'll see a post that is totally outside the usual SGC box: the recipe is my hubby's; the hands in the photos are those of my guy, not me. I guess you could call this a pseudo-guest post, except I'm the one posting, writing and snapping the pics — not him. Now that that's out of the way, I present the food that I've been happily eating at least two or three meals a week for the past four or five weeks. I can't get enough. And what makes them extra delicious is that I don't have to cook them... I just stand by, sipping a tall glass of licorice tea while Mr. Man shops for, preps, cooks, assembles, and serves me these yummy and ultra healthy fresh rolls. I love them, and so wanted to share them with you. [caption id="attachment_1716" align="aligncenter" width="600"] customize to your tastebuds' delight.[/caption] Vietnamese Fresh Rolls Ingredients

Meat Filling

450g ground pork / chicken / turkey ½ tsp sea salt 1 tbsp brown sugar ½ red pepper flakes 1 ½-inch piece fresh ginger (approx. 4 tbsp), peeled and finely chopped 1 head garlic, peeled and minced 2 tbsp olive oil

Salad Filling

1 cup bean sprouts

1 red bell pepper, cut into thin, 3-inch long strips

1 cup lettuce, chopped

¼ cup each: fresh mint, basil, cilantro, finely chopped

½ avocado, thinly sliced

1 cup rice or mung bean vermicelli, cookedhoisin sauce

Wrappers

rice paper wrappers 1-inch warm water in a pie dish

hoisin sauce for dipping

Directions

We usually marinate all of the meat filling ingredients for at least a few hours (sometimes overnight), and then fry it up just before assembling the rolls.
Have all your other fillings prepped and then you can add the meat and all the veggies, herbs, vermicelli noodles cooked according to the package directions, then add a stripe of hoisin sauce on the inside of the toppings.
Now wrap it all up in a rice paper wrapper that has been soaked for 5 seconds in warm water.
Have additional hoisin sauce ready for dipping or dolloping on top of the wrapped roll, and serve immediately — enjoy!

my work featured on huffington post.

sweetgirl — Tue, 02 Apr 2013 11:30:48 +0000

Hungry for something sweet, rich, and maybe even a little bit flaky, Huffington Post contributor Julie Thomson wrangled a round-up of the best breakfast pastries for the online publication's Taste section on Friday. And guess who she contacted as one of 23 bakers/bloggers to include in the feature? Yours truly! What an honour! [caption id="attachment_1424" align="aligncenter" width="493"] planning a brunch? wow your guests by adding these easy cherry pinwheel pastries to the menu.[/caption] My Cherry Pinwheel Pastries are in the spotlight as number 7 in the slide show for scrumptious morning-time noshables. Check out the Huffington feature here, and the original Sweet Girl post ici.

golden shrimp cakes with tartar aoli.

sweetgirl — Thu, 12 Jul 2012 20:46:13 +0000

Last night, determined not to go to one of our regular "go-to" meals, and inspired by a Youtube video of Jamie Oliver I'd seen the night before where he had prepped an entire gourmet meal using a food processor, I decided to concoct a new dish. The seed of inspiration for escaping our well-worn dinner rut was a cute little crustacean called: shrimp. What?? No chicken or pasta? Blasphemy. [caption id="attachment_1671" align="aligncenter" width="600"] something new.[/caption] Between having moderately picky eaters and very little time to prepare meals, these days it feels like we're always eating leftovers of the same three or four meals: rice and dal, a little ditty I call anchovy pasta (linguine, garlic, anchovies, chili pepper, olive oil and spinach, laced with raisins... which is actually quite delicious), "tuna surprise" quinoa, and quiche(the kids request this at least weekly). Make no mistake, I realize that these are probably pretty fancy dinners compared to what a lot of families eat, and we're incredibly lucky that we have food to eat at all. But, don't you ever feel a bit weary about the first-world problem of always eating the same thing? The thought of cooking something novel sent a surge of adrenaline rushing through my veins! I dug out one of the three bags of jumbo frozen shrimp my husband had recently purchased (Yes. Three. Like a lot of other men I know, he's got a penchant for buying in bulk), and got to work with my trusty Cuisinart. Knowing the children would vehemently protest, I concealed the bag of shrimp in the sink and began this quick, tasty, and nutritious meal. [caption id="attachment_1693" align="aligncenter" width="600"] quick and easy, restaurant quality shrimp cakes.[/caption] Golden Shrimp Cakes with Zingy Tartar Aoli Ingredients

16 - 10 extra large uncooked shrimp (de-veined & peeled) 1 large egg 1 green onion, sliced 1 tbsp yellow mustard 1 tbsp fresh cilantro, minced 1 small garlic clove, minced ½ tsp Frank's Red Hot Sauce (or other hot pepper sauce) ½ salt pinch black pepper

2 cups dry breadcrumbs, made from seasoned croutons or Panko

2 tbsp grapeseed oil

Tips

It is ultra important that when you blend the ingredients in the food processor that you take care not to macerate the ingredients, thus destroying any ounce of texture. Keep the pulses short and quick.
The shrimp cakes can be prepared up until the point of frying several hours in advance; simply cover and refrigerate.
To cook the shrimp cakes, you'll probably have to do at least two batches, depending on the size of you pan; wipe the pan with paper towel and add fresh oil between batches.
If you don't have grapeseed oil, use canola, sunflower or peanut oil; these oils are suitable for use at higher temperatures (have high smoke points). Do not use virgin olive oil to fry at high temperatures; cooking olive oil at high temperatures may cause it to develop compounds that have been found to be carcinogenic in animal studies.

[caption id="attachment_1670" align="aligncenter" width="600"] shrimp cakes with a tartar sauce aoli served with jasmine rice, grape tomatoes and snow peas.[/caption] Directions

Roughly chop shrimp in processor by quickly pulsing on and off two or three times.
Add egg, green onion, lemon juice, mustard, cilantro, garlic, hot pepper sauce, salt, and pepper into food processor bow; blend by pulsing two or three times. Take care not to macerate this mixture! You want to retain some texture.
Add 1 cup breadcrumbs; pulse once or twice to blend.
Using a heaping tablespoon of the mixture, form sixteen 2½-inch-diameter patties, rolling them each in the remaining breadcrumbs immediately after forming the patties. Set aside on a baking sheet lined with waxed paper.
Refrigerate 10 minutes.
Heat 2 tablespoons grapeseed oil in heavy large skillet over medium-high heat. Fry cakes 2 - 3 minutes per side, until cooked through and crispy and golden brown.
Serve with Zingy Tartar Aoli

[caption id="attachment_1672" align="aligncenter" width="600"] tartar sauce aoli: packed with flavor. you'll need to resist eating this with a spoon.[/caption] Zingy Tartar Aoli Ingredients

1 cup mayonnaise 1 tbsp capers, drained and minced 1 tbsp fresh cilantro, chopped 2 tbsp fresh lemon juice ½ tsp dried tarragon ½ Worcestershire sauce ½ Frank's Red Hot Sauce (or other hot pepper sauce)

Directions

Whisk all ingredients in medium bowl; season with salt and pepper.
Cover and chill; use within two or three days.

raspberry coconut bars.

sweetgirl — Mon, 14 May 2012 22:15:44 +0000

Is it awful that for Mother's Day this year all I wanted was a few hours completely to myself in which to bake delicious morsels and madly snap photographs of my sweet creations? It's not that I don't fully enjoy a rollicking day with the family, but (in my view) Mother's Day should be the one day a year that mamas get to do whatever they want: sleep until the sun is high in the sky, relish in a total lack of distraction... and focus on nurturing yourself, just for one day. And yesterday, (Mother's Day) I was craving a sleep-in, a little bit of solitude to bake myself into a tizzy and snap oodles of photos of my tasty treats, and then spend the rest of the day with my girls and number one guy. And that's exactly what I got: thanks babe. [caption id="attachment_1635" align="aligncenter" width="600" caption="a few easy steps to this delicately delicious Mother's Day dessert."][/caption] In honor of Mother's Day, I've crafted a variation of a recipe found in an old, staple-bound church cookbook that my mother inherited from her mother; a cookbook lovingly compiled by a community of strong, devoted and talented Cape Breton mothers. The result? Buttery shortbread that meets the crimson zing of raspberry, all swathed in a chewy, coconut-crusted macaroon topping. [caption id="attachment_1633" align="aligncenter" width="600" caption="with the melt-in-your-mouth buttery base, the flavor-packed chewy middle and delicate outer crunch, these squares wont last long."][/caption] Raspberry Coconut Bars Preheat oven to 350 degrees F Ingredients

Bottom Layer

1 ¼ cups all-purpose flour ½ cup butter, softened ¼ cup granulated sugar

Filling

1 cup raspberry jam

Top Layer

2 eggs 1 cup granulated sugar 2 cups long thread coconut ½ tsp almond extract ½ baking powder 1 tbsp all-purpose flour

[caption id="attachment_1636" align="aligncenter" width="600" caption="jammin'! spoon dollops of jam all over the shortbread base and spread carefully."][/caption] Directions Bottom Layer

Combine all three top layer ingredients in a food processor or medium bowl; pulse (or mix) until the mixture is crumbly and resembles rough cornmeal.
Press mixture into an ungreased 9x9-inch pan; bake in preheated (350 degree F) oven for 15 minutes.
Remove from oven and set on cooling rack; leave the oven on, at temperature.

Filling

Dollop spoonfuls of jam all over the (baked) bottom layer; distribute roughly evenly and spread carefully.

[caption id="attachment_1631" align="aligncenter" width="600" caption="i never cease to be amazed: it's magical how a few simple ingredients can be transformed so dramatically."][/caption] Top Layer

In medium bowl, beat eggs until frothy using a hand- or standing mixer (or you can give your arms a workout and use a heavy duty whisk). Beat in sugar, coconut, almond extract, baking powder and flour; be sure to mix well.
Drop heaping spoonfuls of the topping evenly over the jam filling; spread delicately with a knife or spatula to fill in any gaps, being careful not to flip over any jam onto the top layer. [caption id="attachment_1632" align="aligncenter" width="600" caption="yummy assembly line."][/caption]
Bake in preheated (350 degree F) oven for 30 to 35 minutes until the topping is golden brown. Cool.
Cut into squares; the topping will crackle a bit when you cut them — no worries: just enjoy the mind-blowing taste.

[caption id="attachment_1634" align="aligncenter" width="600" caption="perfect for tea time, mother's day, bridal and baby showers... or just because."][/caption]

blueberry oat pancakes.

sweetgirl — Sat, 12 May 2012 01:30:46 +0000

It has been brought to my attention that my children are shamefully hard-done-by: most weekday mornings they must suffer through the burden of torturous breakfasts consisting of cereal, granola, porridge, toast, French toast, eggs, bacon, and occasionally, even English muffins. Oh, the horror! [caption id="attachment_1601" align="aligncenter" width="600" caption="a weekday luxury: blueberry oat pancakes drizzled in molasses... gobbled up, lickity-split."][/caption] The messenger of this injustice, was (of course) my four year old daughter, who is somehow under the illusion that my mother serves blueberry pancakes each and every morning at her house. This earnest belief is due to the fact that almost any morning (or even afternoon) my wee ones visit my parents' home, their grandmother reliably whips up a batch of buttery blueberry pancakes on her counter-top griddle. I've tried to explain Grandma's pancake fests are special occasions which coincide with the arrival of the seven grand-progeny each week chez "Grandma-and-Poppy's" (all one word). That I, too, endured dry breakfasts drenched with non-dairy milk alternatives on a regular basis growing up with her grandparents... But, alas, the myth of the daily pancake breakfast at Grandma-and-Poppy's persists; as perhaps it should. Not withstanding the sheer and utter madness that is my house each weekday morn, as I wake, feed, groom and prod my babes into readiness for the day, I do take pleasure in mixing things up a bit with a special "fancy" breakfast every now and then, just to show the kiddies that breakfast at home can be fun, too... that is, if I can manage to wrench myself out of bed a few minutes earlier. So, puttering through the fridge and pantry this past Tuesday morning, I grabbed a bag of rolled oats to incorporate some stealth fiber into these pancakes, along with the last of an overpriced tray of giant organic blueberries. And the splash of olive oil adds an unexpected, flavorful twist... The result? They like it, they like it! Yum. [caption id="attachment_1600" align="aligncenter" width="600" caption="more, please!"][/caption] Blueberry Oat Pancakes Ingredients

1 ¼ cups all-purpose flour ¼ cup rolled oats 1 tbsp baking powder 1 tbsp granulated sugar ½ tsp salt

2/3 cup blueberries (Preferably fresh; if using frozen, see tip below*)

1 egg 1 ½ cups milk 3 tbsp extra virgin olive oil

¼ cup unsalted butter, melted for skillet or griddle

Tip & Substitutions

The exact cooking time of pancakes will depend on the temperature of your griddle; I find that even small differences in the heat level on my gas stove make a huge difference between perfect pancakes and blackened bottoms (as demonstrated in the photos above). Find the sweet spot for your stove and stick with it.
You can use whole wheat flour instead of all purpose; just add a little extra milk if you find the batter is too thick.
Feel free to toss in some extra blueberries; but I prefer pancakes that aren't completely riddled with millions of tiny blueberries, but instead, lightly speckled with big-ass berries.
If you're using frozen berries — which may be a necessity of the season — add the frozen blueberries last, mixing with as few strokes as possible; this decreases the likelihood of ending up with blue pancakes... unless you like blue pancakes, in which case, go to town.*

Directions

In medium bowl, mix together dry ingredients — flour, oats, baking powder, sugar and salt.
In large bowl, whisk together egg, milk, and olive oil.
Add dry mixture to liquid ingredients, mixing just until fully incorporated; disregard small lumps and be careful not to overmix.
Heat skillet or griddle over medium heat; brush with melted butter.
Ladle batter onto cooking surface using a ¼ cup measure for each pancake.
When underside is a light golden brown and bubbles erupt on topside (after roughly 1½ - 2 minutes), flip over and continue baking for a further 30 - 60 seconds, until the second side is golden brown.
Wipe the griddle or skillet clean and brush with melted butter between each batch.
Serve pancakes hot, with blueberry maple syrup**, (more) melted butter, molasses, jam... or just grab one and scoot out the door if it's that kind of day.

**I have no affiliation with Acadian Maple Products. They're local, based in Tantallon, Nova Scotia (very near Peggy's Cove) and we just really love their syrup.