One of the very first cookbooks I bought for myself was the big & bright red ‘Best of Alison Holst’. The book has faded to a dull pink and looks like a visit to the book doctor is in order for some binding support. Everything is a bit loose and saggy from regular use. There are recipes in that book that we return to time after time as they are tasty, easy and use every day ingredients: Potato & Egg Casserole, Pineapple Macaroni & Cheese. The Pasta with Instant Sauce is our go-to recipe when making tea seems too hard, but going out for takeaways is harder still. Check out the Holst online website for more recipes – the lazy lasagne is also a regular in our house. Continue reading
It is no secret that I like to bake. Combining butter, sugar & flour to create delicious treats is satisfying in a way that I can’t really explain. When the rise and fall of the tide of life seems to threaten the shores of my sanity, a frenzied bout of creaming, mixing, rolling, folding & icing helps the unnecessary worries fade. Continue reading
If you are partial to dates, then this slice is for you. If dates aren’t really your cup of tea, then try it any way – the chocolate & date flavour combination is very very good and will convert many a date-hater into a date-appreciator. Well maybe a date-tolerator would be a better way to put it.
The date & chocolate spread can also be spread straight onto some grainy toast for a delicious alternative to chocolate hazelnut spread.
The Chocolate & Date Slice is at the rear of the photo. Right front is Lemon & Currant Cake, left front is Apricot & Almond Slice.
Similar to chocolate chip cookies, but using delicious caramel bits instead. I spied these caramel drops in the supermarket a while ago and added a couple of packets to my basket knowing I’d have to play around with different ideas. They have been added to muffins and cakes, but so far these cookies are the best. Well, the muffins were really tasty and I have taken some pretty cool photo’s but despite looking very carefully for my recipe notes, I can’t find where I have written them down or typed them up. So I might have to try to recreate them. Continue reading
….maketh a muffin top
I have lost count of just how many batches of muffins have been processed through the kitchen in the last few weeks. I know I sampled enough to create a little muffin top of my own. Bran muffins are quite healthy but even healthy muffins need to be eaten in moderation. So both my clothes and my family are happy I have cracked the muffin recipe.
Before the empty-baking-tin woes once again befall the family, a batch of Applezacs were quickly mixed up and cooling on the baking rack in less than an hour. But one batch of biscuits will barely even make it into the tins – greedy hands were snatching the still warm biscuits from the cooling rack and so I turned to another trusted recipe Continue reading
Anzac Biscuits with Apple & Ginger
Disaster had arrived in our pantry – the tins were empty! After three weeks of caring for sick kids and husbands (well, one husband but he had man flu so it was as if I had multiple husbands), I was a bit too tired to bake my heart out and fill the tins. But it was bake or starve as I wasn’t going to succumb to the pressure (theirs) and send the lunch boxes kitted out with packets of this and that. Actually, that stretches the truth a little bit as I have never made lunches for my children – well maybe when they attended kindergarten or pre-school but once they hit five, it was their responsibility to make their lunch. It was how I was bought up and I didn’t starve – nor did I complain that mum hadn’t made the right kind of sandwich. I only had myself to blame if I had honey and raisin sandwiches every day of the week (seriously you should try it, it is really good).
But back to the baking tins and the lack within. Baking makes me happy and I understand that has something to do with the “feel good” factor of providing treats for my offspring but also something to do with keeping my hands busy. If I feel a major grump coming on, it can be averted by Continue reading
Italia |Simple recipes from the Italian Cook School – Jo Seagar
I don’t believe I am alone when I admit that I don’t often make a recipe as it is written. I use the recipe as a guide, and substitute flavours here and there. Sometimes with success and other times not so but during the process I learn a little more about what works and what doesn’t. And so if I had been making this recipe – it may not have been such a wonderful ending to our dinner. We had invited guests to eat with us, and I was in charge Continue reading