Are we there yet?
OMG! This stuff is just gorgeous, better than I expected and so easy to do. I took a large screw-topped jar, filled it with mixed berries and currants and scraped the seeds from a vanilla bean in there, added the bean itself and then filled with some high-quality gin. Left it for 2 weeks in [...]
There’s so many bretzel recipes out there that I had avoided making them for so long. A lot of them had accompanying pictures that looked nothing like the gorgeous dark brown and creamy white originals. This one, however, showed a little more promise. This is one of those recipes that is not hard to make…but [...]
My fabulous friend Suzie has a recipe for Hot Cross Buns on her website and she assures me that they’re very easy, so I decided to have a go at making them. However, I’m not the biggest fan of sultanas and come Easter you’ll generally see me picking the wretched things out of my hot [...]
For dinner this evening I mixed up about 1/2 cup lemon juice, a tablespoon of thyme (although I imagine that rosemary would also work well) and 2 crushed cloves of garlic. I marinated 2 chicken breasts and then cooked them on my George Foreman. Very simple and very yummy.
Preparation Time 10 minutes Cooking Time 20 minutes Source – Taste.com.au 150g softened butter 1/2 cup caster sugar 1/2 cup brown sugar 1 tsp vanilla extract 1 egg 1 3/4 cups plain flour 1/2 cup dark chocolate bits 1/2 cup milk chocolate bits splash of milk Preheat oven to 160°C. Line 2 baking trays with [...]
OK, we did cheat a little with this one – we used some shop bought shortcrust pie cases, but honestly the amount of time that they save is well worth it in my opinion. This may well be the easiest recipe on the planet to make – so if you’re new to baking, this is [...]
This is one of my favourite treats – I just love the crisp buttery shell, the intense tartness of the lemon curd and the soft frothy sweetness of the meringue. Possibly the best ever desert, my mouth waters just thinking about it! I grew up with this recipe of lemon meringue pie, and to me [...]
