Author: Bunny Eats Design

April isn’t just red hair and a yellow jumpsuit

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Hope you had a lovely Easter. Our Easter was spent catching up with friends and feasting of epic proportions. We drank a lot. We ate a lot. There were cooked breakfasts, hot cross buns, chocolate, pizza, ice cream, burgers, fish and chips, BBQ…and ended a 4 day weekend with a roast pork and crackling. I could fast for a week on the residual calories. I woke up this morning and squeezed on my skinny jeans to punish myself. Yes they fit, but boy, are they skinny. It’s April already and I’d like to thank Danielle from Keeping Up With The Holsbys for curating and hosting Our Growing Edge last month. Read the amazing highlights over on her blog. She has excellent taste and her blog is totes amaze. April’s event is now up and running so tick off your foodie bucket list or try something new this month. Come and join this link up! I am hosting April and I’m looking forward to seeing some cool new foodie experiences. More info on the event can be …

Monday Bunday: Foodie Bunnies

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  Hope you are having a great Easter! Today’s Monday Bunday is a real treat found via Pinterest. But try as I may, I cannot find any information on the original artist. How sweet are these foodie bunnies? The artist has expertly captured a specific type of bunny. I love the downturned mouths, short ears and compact shape and I can tell that the artist loves bunnies and food very much. I don’t know if these were posed and drawn from life or fictional scenes but I wouldn’t let Tofu the bunny within a metre of a whole croissant. He loves baked goods and would gobble it up without batting a third eyelid. I still remember one Easter when he stole a hot cross bun from my handbag. If you thought that rabbits couldn’t commit a crime, I can assure you, if there are baked goods involved, they are ruthless. If you recognise the these illustrations or better still, if you are the artist please comment below. Back to work tomorrow. Le sigh.

Chinese Tea Eggs

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When I was a little girl, I knew that every now and then, a magical pot of tea eggs could be found steeping in the fridge. We used to eat these yummy, beautifully marbled eggs as a tasty snack. I never really thought about where they came from or how they were made. Tea eggs or “cha yeep dahn” in Cantonese literally translates to “tea leaf egg”, is a traditional Chinese snack and big metal tubs of tea eggs can be found all over China by way of street venders and market stalls. Easily portable, pre-cracked and already wrapped in a natural casing, tea eggs are a wonderful whole food. The yolks have the grey outer due to being cooked for a time but this in no way affects the flavour. Tea eggs can be eaten hot, warm, at room temperature or cold. If you prefer cold or hot boiled eggs, then proceed as per your preference. Chinese tea eggs taste mildly salty-sweet, aromatic like aniseed with a good dose of “egginess” of course. Now that …

Banana Hakanoa Mini Cakes

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I’m one of those optimists who buy fruit with hopes of eating well, but the moment the fruit gets home, it loses it’s appeal. The longer I leave it, the less I want to eat it. It’s a problem and I’m working on it. The four bananas on the banana stand were queuing up to enter the blacklist so I decided to quickly do something about them. I heard rumours that banana cakes and muffins were good for baking noobs like me. Baking isn’t my thing. I am slowly but surely getting there. I admit, I’m not a natural. I’ve raved about Hakanoa Ginger Syrup before and gave away a big bottle to celebrate this blog’s second birthday. This organic sugar syrup is really versatile and delicious and makes a great gift for yourself or for a ginger loving foodie in your life. I have to be honest, I usually use this syrup to add dimension to savoury dishes. Equal quantities of Hakanoa Ginger Syrup, soy sauce and oil make for a quick and yummy marinade for …

Monday Bunday: Stars by the door stitching

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I positively squealed when I saw Emma Hall’s cuddly stitched bunnies (she also offers bears). I’m head over heels in love with this sock bunny. If I adopted this, we’d be best friends and have matching outfits and spend our time drinking sweet tea and bunny shaped biscuits. How cute is that chubby bunny shape? You can find these and many more at her Etsy shop here: http://www.etsy.com/shop/starsbythedoorstitch  

Deal to a freshly caught fish

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The Koala, Tofu and I are lucky to have lovely neighbours who we share our yard with. They have been fishing this summer and this week we were gifted two red snapper. I was stoked to able to cross off a bucket list item: Deal to a freshly caught fish. First I scaled both fish. With the fish and your hands in a plastic bag seriously cuts down on flying scales and mess. From what I’ve read, it’s also a good idea to scale fish outside, but I prefer to be by our sink. Our neighbour had kindly gutted one fish so I used that as a template. In case you didn’t already know, fish guts are disgusting. To be honest, I never gave it much thought. All the fish I’ve cooked or eaten have come to me sans guts. Fish guts look like a mini version of the people guts that you might glimpse in a zombie movie. It’s not all pink and red, but some orange and yellow hues. Gruesome. As revolting as …

I’m not done yet

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“A year from now, you will wish you had started today.” – Karen Lamb For those that have been following this blog for a while, you will know about my seasonal to do lists. Since winter of 2011, every season I have written a to do list of about 10 foodie challenges to push my cooking skills and eating experiences. I am leaps and bounds ahead where I was before I started. I feel confident enough to think “Ok, I can do this” as long as I pay a healthy respect to recipes and the advice I glean from those more experienced than I. It’s been an amazing ride. There’s immense smugness satisfaction in telling people that I’ve made bacon or ice cream or cheese or tomato sauce or a pavlova. I guess gloating rights is part of the accomplishment. If you own a sweet car, you want to show it off right? (That’s a genuine question, I’ve never owned a car) Many of the things that went into my lists were foods that I …

Tofu Tuesday: Not a toy

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In the months after Easter, rescues are inundated with unwanted rabbits. Sadly, people buy rabbits for Easter and when the novelty wears off the rabbit must find a new home. A rabbit is a 10 year investment. Yes, they can be cuddly and sweet, but they need daily attention and work. If you’re unsure, get a toy rabbit or a chocolate rabbit this Easter.

Monday Bunday: Star Wars loves bunnies

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Rabbits, a.k.a. lagomorphs can melt the hearts of the cruelest fictional characters. Even the villains of Star Wars have a soft spot for lagomorphs. Don’t believe me? Here’s the proof! Kelly Kerrigan painted these tributes in memory of her late husband. Who was either was a rabbit supporter or a Star Wars fanatic. Maybe both. I imagine these are highly collectable from a pop culture or animal lover points of view. You can claim your very own little piece of culture over on Kelly’s Etsy store: Tramp Lamps.

Our Growing Edge First Edition! (Jan/Feb 2013)

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It’s coming up to midnight, I’ve had an espresso and ironically, I’m writing this on an empty stomach. I think I would prefer Chinese water torture over missing dinner and then compiling a lengthy food filled post. In the spirit of the Oscars this week, I would like to give a huge thanks to all the foodies who joined the very first edition of Our Growing Edge. This event would be nothing without your passion, skill, hard work and hungry bellies. With 35 submissions to Our Growing Edge this month, there was plenty of variety in the new foodie experiences. This event showed a surprisingly well rounded cross section of what foodies are doing. Blogs from New Zealand, Australia, UK, USA and Canada were well represented. Blogs from Asia or with Asian culinary backgrounds also made an appearance. Success! Before we move onto the highlights… It would be wonderful to have Our Growing Edge hosted on different blogs all around the interwebs. To host a month, all you have to do is write a round …

The Demystification of Cheesecake

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Mum always had a few baked goodies in her repertoire. When I lived at home and was asked what caked I wanted for my birthday, “Cheesecake!” is what I would say. Mum would make a GIANT pan of cheesecake. Not typical a family size cheesecake that fits in on a plate or a 23cm (9″) round tin, but a family-reunion size glory that could only be assembled in a roasting pan. Everyone else would have polite obligatory slices, only making a dent in it. I would get to polish off the rest of the cake over the following days. Good times. That was well over a decade ago now and I never once tried making a cheesecake for myself. Don’t get me wrong, I still eat cheesecake, I’ve bought lots of cheesecake and requested them to be made for me too. I guess cheesecake has always been somewhat of a delicious enigma. I add things to my bucket list because I want to understand them and get to know them better. This post is the demystification of cheesecake. …

Monday Bunday: Ham Made

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It was inevitable that someone like me – a ham fanatic – would fall deeply in love with anything bearing the name “HAM MADE”. Jo Robinson – a farmer’s daughter, fine artist and designer from East London is behind the genius of Ham Made and these sweet illustrations are simple but give us a glimpse into a whimsical world. If you ask me, I think the rabbits are quite the thrill seekers, but not in a suicidal bunnies kind of way. “HAM captures unexpected moments from the contented lives of a pig, a horse and a rabbit.” You can purchase Ham Made products directly from their website http://www.hammade.com.

Flirting with a Russian ballerina

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I’ve always been scared of making pavlova. The crisp but delicate shell and frothy interior threatening to any non-baker. The fancy Russian ballerina name doesn’t help any either. What is it trying to be exactly? Any kind of baking that is more science than art is taboo to me but I was determined to give it a whirl. I put it on my bucket list at the start of summer and I’m glad that I got to conquer it. I was never been a huge fan of pavlova. It is a national treasure here in New Zealand and the dessert kiwis think of fondly in summer. A pavlova melts in the mouth like a cloud and doesn’t require any chewing, just a quick inspection in the mouth to get the flavour and and down it goes. Made mostly from egg whites and sugar, it lacks…substance. After reading many recipes, I settled on Nessie’s recipe from Baking Equals Love. Nessie is a fellow kiwi and an accomplished baker, only recently blogged about her first pavlova. I …