A rustic, nutty little salad I make often. I had something similar once, a packaged salad I purchased in my lunch hour from work and thought, I could make this. It’s a healthy salad with lovely sweet and savoury flavours; great for work or a healthy dinner.
I loved these rustic, sweet pancakes. They were served with butter melted over the hot pancakes and cinnamon sugar sprinkled over the top, like cinnamon toast. I used a bit of wholemeal spelt flour for texture, if you don’t have that, use all white flour.
Blondies are becoming so diverse now with many different flavours; butterscotch, toffee and pecan, cherry and white chocolate, and now, peanut butter. I don’t need much of an excuse to use peanut butter – slathered between fresh bread for an impromptu lunch is fine by me and has been since I was little. Peanut butter just makes my day better.[read more…]
There’s something about cooler weather which makes me want to make elaborate warm and cosy breakfasts. In summer I throw some cereal in a bowl or have some toast, or if I’m feeling really energetic, will make a fruit smoothie but Autumn just makes me want to cook pancakes or French toast or bacon and eggs and stay in[read more…]
Anzac Day, for those readers who aren’t from this neck of the woods, marks the date of the first military action fought by Australians and New Zealanders in WW1 (ANZAC = Australian and New Zealand Army Corps). We remember those who fought on 25th April. To commemorate, I though Anzac biscuits would be nice to make[read more…]
I make this deliciously thick, creamy soup every winter and, as we’re heading into cooler weather in Australia, it’ll soon be time for cosy, warm lunches so I whipped up a batch the other day. This soup freezes well and apart from blitzing it in the food processor and the washing up after, is super easy.[read more…]
This versatile, spicy, rich and healthy dish is great for weekday nights in a number of ways; with brown rice, sour cream and avocado in wraps with quinoa, melted cheese or avocado as a topping for baked potatoes with sour cream or Greek yoghurt in taco shells with grated cheese mixed with chutney and grated cheese[read more…]
I love sweet potatoes, all kinds really but particularly the orange – I mean who doesn’t? They’re sweet, healthy and a gorgeous colour. Yesterday I had a huge organic sweet potato sitting on my kitchen bench and I also had pecans, maple essence, dates and other baking essentials so thought I’d knock together a sweet potato loaf. I also decided on some[read more…]
What little delights these are. Crunchy and sweet, perfect for having with espresso – which has given me a genius idea so stay tuned for a lovely dessert soon. I didn’t have enough almonds so I used some macadamia nuts to make up the difference and they were perfect so I would probably do this again.
I love chilli con carne. I generally make vegetarian chilli, as it’s healthier and I usually prefer it, however this recipe, which I found a few years back on BBC Food, is wonderful. It’s rich, spicy and comforting, with ingredients you mostly have knocking around. It’s fantastic on a cold or rainy night, with a couple of[read more…]
