Here’s a recipe that’s both delicious and freezer friendly. Theoretically, you could make it MUCH healthier by substituting honey, replacing butter with some sort of nut-based spread, using wholemeal flour, and using stevia or just omitting the extra sugar altogether. I’m sure at one point I will go on a health kick and blog about HEALTHY muffin recipes, but today, it’s just good old sugar and butter for me. Continue reading
Sorry about the chai-eesy name of this post. I can’t help myself. This recipe was simply delish. My coworkers and I polished it off in a couple of hours and while that’s no mean feat for me, the others are usually a bit more controlled in their consumption of baked goods. Me, well, I have on occasion gone back for more pieces of cake than I care to number, but my coworkers – they can show restraint.
Not with this chai semolina slice, however.
I have made this delicious recipe quite a few times because it always gets rave reviews. This latest bake was for LL to take to his work for morning tea, and, according to him, it was a great success. He said it was the first cake to be finished and he received several requests for the recipe. Now I don’t know if he’s just embellishing to flatter my ego, but having eaten this cake myself, I’m inclined to say it’s just a great recipe that is both easy and guarantees mouth-watering results every time. Give it a go! Continue reading
Carrot cake. Moist, crumbly, cinnamonny goodness with flecks of walnuts and HEAVENLY cream cheese icing. I love me some carrot cake. Especially that cream cheese icing. Come to think of it, I could probably just eat a plate of cream cheese icing, but with carrot cake on the side. Yum.
I whipped up this little baby a couple of weeks ago (bit slow on the blogging – sorry!) for when LL and I had visitors. I think they ate maybe one piece each. LL and I ate the rest. Sure, I could’ve taken the cake into work and my co-workers would have demolished it tut sweet (they love a bit of cream cheese icing themselves), but I took the selfish route and cut the cake up into slices and individually wrapped each slice and kept them in the freezer. Of course, there’s no chance of cake going stale before I get my greedy mitts on it, but keeping it in the freezer prevents the occasional *ahem*often*ahem* binge cake eating. Moving along… Continue reading
This recipe is one of the very few I cook on a regular basis. I’m one of those cooks who 70 per cent of the time is cooking a new recipe. I am never satisfied that I’ve found the best butter cake recipe, or the best bolognese. I mean, my butter cake and bolognese are pretty good, but the best? I can’t commit to that!
However, I’m pretty confident this is the best vegetarian chilli bean recipe I’ll ever come across. I love it for its simplicity, pantry-dominated ingredient list, and, most importantly, its ability to gain compliments from vegos and meat eaters alike.
I estimate I’ve made this recipe no fewer than 100 times, and most of the time I will vary the ingredients slightly. I might add some extra veggies if I have some in the fridge, or swap mexi-beans for kidney beans or cannellini beans or chickpeas. I think the essential parts of the recipe are the combination of spices and the rich tomato base. Everything else is a matter of personal preference, or ingredient availability.
I will post my original recipe here, but you will note in the pictures I added mushrooms, cherry tomatoes and celery to this particular cook-up, and served my chilli with toasted wholemeal pita crisps and natural yoghurt. I usually serve my vego chilli with rice and sour cream (or natural yoghurt when I’m being a good girl), but LL loves it most with grated cheese, sour cream and avocado in tortillas. It also goes without saying it is perfect for tacos, nachos, burritos, even as a pizza topping. It is freezer friendly, keeps for the better part of a week in the fridge, and tastes frickin’ amazing. Had I not mentioned that? Continue reading
So, despite the name of this blog, I actually don’t eat baked goods for breakfast, lunch and dinner. One of my favourite other things to cook is pasta. Creamy pastas, pesto pastas, tomato-based pastas, you name it, I’ll cook it. The only thing that doesn’t fly is when people add sweet chilli sauce to pasta (i.e., my boyfriend!) That’s just not happening in my kitchen. I’m a purist. Sue me.
On the menu today is my slightly healthier chicken, avocado and mushroom pasta. I’ve modified a Taste recipe because when I saw the kilojoules per serve I had a mini heart attack. And I’m not one to shy away from calorie-laden meals!
I love having visitors to the farm. It’s a fair hike out of town (half an hour’s drive), and so when someone asks to stop by, I immediately turn to the fridge to see what sort of sweet treat I can concoct to make the trek worth my visitor’s while.
Today, it was one of my friends from work coming around for a chai and a chat and I took the liberty of whipping up a batch of these lemon meringue cupcakes. They are a tangy but sweet lemon coconut cake with a tart lemon curd filling, topped off with a coconutty meringue tower. They weren’t as much work as the name implies, and I made the cake and curd the night before to make today’s assembly even easier. Give them a go and tell me what you think!