Jasmine’s Not-so-secret Journal

Saturday, 24 August 2019

Death Playing the Violin - Drawing

Why not...

Thursday, 22 August 2019

Dessert Nuggets - Recipe

I’m sure you’ve heard of chicken nuggets, yes? Well what if chicken nuggets were turned into a dessert? Well it has been now. A friend of mine and I created this recipe from scratch so it is our pleasure to share this delicious recipe with you...

Makes: approx. 40 Nuggets
Ingredients:
• 100g Milk or Dark Melting chocolate
• 1pk (280g) Marshmallows - regular size
• 1/2 cup plain flour
• 1/2 t baking powder
• pinch of salt
• 1/4 cup milk
• 1/4 cup water
• 1/2 cup breadcrumbs
• 1/4 cup caster sugar
• 3-5 cups oil (vegetable or canola)

Method:
Step 1: Melt chocolate in microwave for approx. 20 secs (Note: if it’s not baking chocolate this won’t work, it’ll just burn). Stir until smooth and fully melted
Step 2: Take marshmallows and one by one using a fork, as much as you can, fully coat in melted chocolate. Set aside on a plate or board and allow the chocolate to harden at room temperature (if it is a hot day, you can put it in the fridge for 5-10mins)
Step 3: In a small bowl, mix flour, baking powder and salt together. In a seperate bowl, mix together the milk and the water. Slowly add the liquid mixture to the dry mixture and whisk thoroughly until there are no lumps. Small bubbles may form.
Step 4: In another bowl mix breadcrumbs and sugar together.
Step 5: Take the chocolate dipped marshmallows and one by one coat them in batter, then the breadcrumb mixture and then place onto a place or a board.
Step 6: (If you have a deep fryer use that instead) Pour oil into a deep saucepan, enough to make it at least 5cm deep (approx.) Heat on high until bubbling slightly. Add a drop of batter to the oil to test it. If it floats to the surface covered in bubbles, then it is hot enough.
Step 7: Deep fry the marshmallows. Don’t fry more than 3 at a time. Remove from oil using a slotted spoon. They will be cooked once golden brown
Step 8: Serve immediately.

Tips:
• Goes great with vanilla ice cream
• Be very careful when using hot oil, if you are not an adult, get one to help you. I wouldn’t advise making this if you are the only person in the house - just in case of an accident.

Copyright © 2019 Dessert Nuggets - Jasmine’s Not-so-secret Journal

Thursday, 15 August 2019

Pop Star Girl - Drawing

Made on the app Sketches

Monday, 12 August 2019

Free - Paragraph Story

I lay there silently, listening. Listening and observing. I heard the sound of water dripping from a tap slowly. I heard the metallic creaks and clangs of doors opening and shutting. If I listened closely I could hear the faint pitter patter of polished shoes walking the halls in a purposeful fashion. I could hear arguing too, but with all these noises, it was still somehow quiet. Peaceful, almost. I looked up at my narrow window wistfully, where a thin stream of golden sunlight poured out. I felt a strong pull inside me. A longing to be free again.

Copyright © 2019 Free - Jasmine’s Not-so-secret Journal

Friday, 9 August 2019

Little Geisha Girl - Drawing

Saturday, 3 August 2019

Lemon and Coconut Slice Recipe

Ingredients:

125g unsalted butter, melted, cooled

1/2 cup caster sugar

1 1/2 cups self-raising flour, sifted

1 egg, lightly beaten

1/3 cup lemon curd

Coconut topping:

1 egg white, lightly beaten

1/2 cup caster sugar

1 1/2 cups desiccated coconut

Method:

Step 1:

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep slice pan. Line base and sides with baking paper, allowing some overhang

Step 2:

Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 20 minutes or until light golden.

Step 3:

Meanwhile, make coconut topping. Place egg white, sugar and coconut in a bowl. Stir to combine.

Step 4:

Spread lemon curd evenly over slice base. Sprinkle with coconut mixture. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Serve and enjoy