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Tex Mex 7-layer Dip January 18, 2010

Filed under: Casual Eats,Food,Home Cookery — Dobsessed @ 7:34 pm
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Tex Mex New Years Dinner

Crazy me, bored on New Year’s Day decided to invited my family over for dinner, never a simple affair as I have three sisters (and their husbands), my brother (and his girlfriend) and five nieces and nephews.  Not everyone could attend, so it was only a ‘small’ gathering of 11.

I’d decided on a Mexican (well, Tex Mex) theme as I love chili (chili con carne) and I also had a New Year’s Resolution of no more wheat – and Tex Mexican food more than caters for that.

To keep things simple, I decided on a huge vat of chili, a 7-layer dip and my raspberry cheesecake brownies (I’m not the biggest fan of chilli chocolate, otherwise I would’ve done a chilli chocolate mousse).

The ‘vat’ of chili took all day to cook, and I had to change pots midway through because the pot wasn’t big enough, I ended up using the biggest pot we have in the house, 1.2kg of mince (beef, veal, pork), lots of chorizos, half a bottle of wine, cans and cans of pureed tomatoes, 3 or 4 onions, 6 cloves of garlic, 5 or so of red capsicums, 4 carrots, 4 zucchinis and about 6 tomatoes along with cans of kidney beans and spices,

I can’t really give you the recipe as I tasted as I went along…but everybody said it was delicious with most taking a container of chili home.

My 7-layer dip also went down well and it was so easy to make!

From bottom layer up:

1 can of refried beans, heated in a saucepan;

A mix of 250g sour cream, ¼ cup of whole egg mayo and 1 pack of taco seasoning;

1 layer of pizza plus cheese (mix of cheddar, mozzarella etc)

1 layer of diced fresh tomatoes (about 3 or 4)

1 layer of hot taco sauce

1 layer of sliced black olives

5 spring onions, sliced finely

Very tasty, especially with toasted corn tortillas.

Despite the mess and clean up, despite kids peeing everywhere, juice flying, the evening was a success.


My 2009 Christmas – I love family and I love Christmas! :) January 9, 2010

I’ve been neglecting my blog of late, not because I haven’t been buried in food…oh no, far from that!  It’s taken me this long to climb out of the mountain of food that I’ve been blissfully buried in.  Unfortunately, the long climb out has also made my memory a bit hazy, so I can only put in a couple of entries – Christmas Day, New Years Eve and New Years Night…there were Yum Chas, Thai Dinners with homemade soufflés, Pork belly dinners with crème brulee, ramen at Ajisen – I might actually write about that one, and more I can’t even remember now.  So let’s start with Christmas.

Every Christmas, my sisters (and next year my brother) take turns hosting Christmas (in my family, it’s all about being fair).  This year, Christmas would be hosted by my sister ELLE and we all bring a couple of dishes and we all dig in.

This is the menu:

Chips and dip (a tomato one and a basil and cashew nut one)

Crackers with King Island double cream brie

2kg of Prawns

Triple smoked ham with mustard marmalade glaze (best ham ever)

Rosemary and lamb sausages

Herbed pork sausages

Roasted Peppers

Roasted Pumpkins

Roasted Potatoes

Duck roast potatoes with truffle salt

Cauliflower puree

Creamy potato salad

Chicken Caesar salad

Marinated chicken wings

Lamb chops

Fruit platter – rockmelons, mangoes, strawberries, lycees, kiwi fruit, cherries, plums, peaches

Sticky toffee pudding with butterscotch sauce and almond praline

berry and white chocolate cheesecake

Needless to say, we all pretty much had a nap after lunch…actually, I don’t know about anybody else, but I was certainly snoring.

I was in charge of desserts, so here are the recipe for the sticky toffee pudding.

Sticky toffee pudding with butterscotch sauce and almond praline

My sticky toffee pudding actually came from two recipes, I like doing that…looking at heaps of different recipes, and then choosing my favourite bits from each recipe and combining them.  So far, it has worked beautifully.  When I make the butterscotch sauce, I never really follow the recipe, I just haphazardly had stuff as I ‘look’ at the sauce and I like to had fresh grinding of salt into the sauce because I like the little salt crystal bursts in amongst the sweetness.


200g of pitted dates, finely chopped

250 ml of water

2 tsp of bi-carb soda

75g of unsalted butter

125g of brown sugar

2 eggs

2 tablepoons of golden syrup

1 tablespoon of vanilla extract

200g plain flour, sifted


200g brown sugar

60g of salted butter

150ml of cream

2 tbls of golden syrup

1 tsp of vanilla

grinding of salt (optional)


1/4 cup of toasted slivered almonds

1/2 cup of caster sugar

For the cake:

Preheat the oven to 170 C and line an 8 inch cake tin.

Bring the dates and the water to boil and then simmer over low heat for about 5 minutes.  Remove from heat and stir in the bicarb soda, it will froth up.

Cream butter sugar together in a mixer until creamy, add eggs in one at a time and mix.  Add in syrup, vanilla and sifted flour and mix.  Beat in the frothy date mixture in two lots and pour it into your pan.

Bake for about 45 minutes, until a skewer comes out clean.

For the sauce:

Melt everything (except for cream and salt) together on medium heat.  Once melted and it’s starting to bubble, add the cream, it’ll bubble lots.  Once you take it off the heat, add the grinding of salt.

For the praline:

Line a baking tray with non-stick paper and sprinkle over with the toasted almonds.  Combine the sugar and two tbls of water in a saucepan.  Cook over medium heat and swilr around until the sugar has dissolved.  Don’t stir this, just swirl.  This takes a bit of time, but remove once it’s a deep golden colour, if it’s too light, it won’t set properly.  Pour over the almonds to cool until set, and then break to serve on the cake.

To serve:

I poured the sauce over the pudding, and the pralines on top and had a jug of the sauce for those who want more sauce (everybody does).