Arkadia Homestyle Food

Slow Cooked Baked Beans

2014-09-06T17:20:00.000+09:30

I love my slow cooker. It is one of the best things that resides in my kitchen.

Most foods these days are chocked full of preservatives and nasties, so I love to try and re-create my favourite foods in any way I can. I finally have perfected my baked bean recipe and I am excited to share this one with you. I hope you enjoy as much as I do.

Ingredients:

1 cup of water

1 tsp stock

1/2 cup of finely chopped spinach

1 spring onion, finely chopped

1 onion, finely chopped

1 can of cannellini beans, drained

1 cup of adzuki beans *

2 cups tomato passata/ paste

1 tsp paprika

1 tsp salt

2 tbsp sugar

2 tsp molasses

2 tbsp soy sauce

Method:

*Leave the Adzuki beans soaking overnight

then drain well. Boil for 15 minutes on the stove.

Combine everything in the slow cooker including the Adzuki beans and leave to cook on high for 4-5 hours.

The flavours are excellent and everyone gobbles this up as soon as I make it.

Let me know how it goes for you!

Sweet Dango

2014-05-11T10:25:00.000+09:30

I have been hankering to do something different so when I came across this recipe on Just One Cookbook I thought I would give it a go. I changed a few things but if you want to try the orginal recipe as well then just click on the link :D

Ingredients

24 Bamboo skewers
100g Rice Flour
100g Glutinous Rice Flour
2 tsp. sugar
⅔ cup (150ml) warm water

Sweet Soy Sauce

5 Tsp. sugar
1 Tbsp. soy sauce
1 Tbsp. Hosin Sauce
1 Tsp ground ginger
4 Tbsp. water
1 Tbsp. Arrow Root
1 Tbsp. water for dissolving arrow root

Combine both flours and sugar in a bowl (I would have added more sugar)
Stir in warm water a little bit a time and knead slowly and gently until the dough becomes smooth.
Roll the dough in your hands till you have 24 little balls. Gently place dango in the large pot of boiling water.
The Dango will stay on the bottom of the pan for a bit but they will start to float to the surface of the water. Cook dango for 1 minute more. Remove from pot and transfer into ice water.
Drain well and put three pieces into a bamboo skewer.
On the stove top, heat a pan and brush with a little oil and grill on it).
For sauce, combine sugar, soy sauce, hosin, ginger and water in a saucepan. Stir occasionally and bring it to a boil.
Once it boils, add the arrow root and water mixture to the sauce and make sure it dissolves well. After the sauce thickens, turn off the heat.
Place dango on a plate. Using a brush, coat with sweet soy sauce on dango.

If you wanted to make different flavour dango, then add powder to the flour stage. I also made green tea ones. Next I would love to try a strong ginger type.

Super Awesome Doughnuts

2014-05-06T21:13:00.000+09:30

I have been trying to perfect the doughnut recipe and I think I have. My partner told me they they taste just like store bought so they are better than just nice. He is a harsh critic so when he say's things like that I know I have a winner.

These doughnuts are a burst of happiness in your mouth and you can literally use this recipe as base for any type of flavour you want. To date I have made gingerbread doughnuts, mint, basil and sage doughnuts, chocolate doughnuts and cinnamon doughnuts.

BASE RECIPE:

Ingredients:

Doughnuts:

2 tsp yeast

3/4 cup whole milk, warmed

2 1/2 cups of plain flour

1/4 cup sugar

1 egg

1/2 tsp salt

3 tbsp butter

1/2 glutenous rice flour

*If you wanted to make gingerbread doughnuts then add 2-3 tsp ground ginger, depending on how strong you like it.

*For mint, basil and sage doughnuts, infuse the herbs when you warm the milk for about 15 minutes then strain.

Glaze: (you can use any type of flavouring, like ground cinnamon, not just chocolate,)

2 tbsp milk

2 tbsp chocolate powder (optional)

1 1/2 cups icing sugar

Method:

1) Mix the yeast with the warm milk. Milk should be blood temperature.

2) In your food processor, mixer or bowl combine the flours, butter, salt and sugar till mixture is like breadcrumbs.

3) Beat the egg and add it to the flour mix and whizz for a few seconds.Slowly add the yeasty milk and let the machine knead for about 5 minutes (or knead by hand for 10 minutes) If the dough is too sticky add a little bit more flour but don't over do it.

4) Oil a bowl placing dough in and cover. Let it rise in a warm place until doubled the size.

5) Take dough out of the bowl and transfer to a lightly floured bench. Punch dough and knead for about 1 minute. Roll dough till it is approx 1.5cm thick. Cut out doughnuts with a cookie cutter and (I used a apple corer to cut out the center of each doughnut. Save the ball and let doughnuts and balls rise till double the thickness.

6) Heat the oil in a large frying pan or deep fryer till a test piece of bread sizzles. Add four doughnuts at a time, cook till golden brown, being careful to keep an eye on them and turn them.

7) Drain doughnuts on paper towel. Make the glaze and while still warm, dip the tops of the doughnuts and balls into the glaze and let set. Doughnuts can be stored in an air tight container for up to three days.

Best Pancake Recipe

2014-03-06T15:50:00.002+10:30

In honor of Pancake Tuesday, we had pancakes for breakfast. I found that these pancakes were just so nice and fluffy!

Ingredients

1 1/4 cups self-raising flour
1/2 teaspoon baking powder
2 tablespoons caster sugar
1 egg
1 cup milk
1 teaspoon allspice
1 teaspoon vanilla essence
1 teaspoon salt
20g butter, melted

Method:

Sift salt, flour, allspice and baking powder into a bowl then add the sugar. Whisk vanilla, egg, milk and butter together and pour into flour mixture, whisking until smooth. Set aside for 5 minutes. Cook over a medium heat, turning when golden.

Vegetable Fritters

2014-03-06T15:43:00.001+10:30

This week I wanted to make zucchini fritters, but I had run out of zucchini. I then had a thought, what about skipping the zucchini altogether and just having mixed vegetables. I am so glad I did, these were so good even Little A had some. I don't even have any pictures because they got eaten so fast!

Ingredients:

1/2 cup self-raising flour
1 cup cheese, finely grated
1/2 cup creamed corn
1 small onion, thinly sliced
1 cup of carrot, grated
1 cup pumpkin, grated
1/2 cup cabbage, grated
1/2 cup red capsicum, chopped
1 egg, whisked
1/4 cup fresh parsley, chopped
1 teaspoons allspice
1 teaspoon salt
1 teaspoon of soy sauce

Method:

Mix together all the ingredients in a bowl. Then heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Drop 2-tablespoonful measures of vegetable mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel.

Nutella Brownies

2014-02-08T18:26:00.000+10:30

I found this recipe off Stay At Home Mum and thought that would be excellent to make for my Little Lady. It is a super easy and super tasty recipe and you must all try it!

Nutella Brownies

2 Eggs

1/2 cup plain flour

1 cup Nutella

(That is seriously all the ingredients!!!)

Method:

Preheat your oven to 180 degrees celsius
Simply beat the eggs and nutella together till glossy.
Add the flour and mix well.
Pour into a rectangular pan (either greased or papered)
Stick into the oven for 20 minutes or until top feels set.

(In the original recipe the time called for 12-15 minutes but mine wasn't done by then so I added the time here it took me)

Mochi with a Strawberry, Watermelon Red Bean Paste filling

2014-02-01T22:42:00.000+10:30

Today I created a Mochi for the first time. For anyone that doesn't know, a Mochi is a Japanese rice cake made of glutinous rice. The rice is pounded into paste and molded into the desired shape or you can buy glutinous rice powder at the supermarket. While Mochi are eaten year-round, they are a traditional food for the Japanese New Year and are commonly sold and eaten during that time. You can fill the Mochi with a variety of fillings and even use it in soups.

These are really easy to make and very tasty. I used a red bean paste to which i added watermelon and strawberries to it. I would suggest making the filling before making the Mochi skins as the skins take about 4-5 minutes to make.

Here is the recipe:

Strawberry, Watermelon and Red Bean Paste

2 cups (Red Beans)Azuki Beans

1/2 cup sugar

1 cup warm water

1/2 cup hulled strawberries

1 cup chopped watermelon

(SOAK RED BEANS OVERNIGHT)

1) Rinse and wash your soaked red beans and then place into a large saucepan. Fill the pan with water till it just covers the beans and bring to the boil. Drain beans and then re-fill with water till beans are just covered again.

2) Bring the beans back to the boil then turn the heat down to a simmer. Keep an eye on the bean mixture and add more water as needed. Don't fill it to far, only enough water to just cover the beans. Take the 1 cup of water and your sugar and mix together then set aside.

3) When the mixture is starting to look a little drier and the beans squish between your fingers. Add the strawberries, watermelon and sugar mixture and boil till you can see the bottom of the pan when you stir it. The whole process should take about an hour.

4) Blitz the bean mixture for a few seconds in a food processor then chill till needed.

Now to make the Mochi:

(I used the recipe found at Bakingdom)

You can only use glutinous rice flour, there are no substitutions

1 1/2 cups glutinous rice flour
1/4 cup sugar
2/3 cups water
2 drops red or green food coloring
1/2 cup corn flour

1) Combine the glutinous rice flour, sugar, water, and food coloring in a medium size microwave safe bowl. Stir the mixture until no lumps remain.

2) Cover the bowl loosely with plastic wrap ( it still works with out it) and microwave for 2 minutes. Remove from the microwave and throughly stir mixture. Re-cover and put back into the microwave for an extra 1 minute.

3) The dough will start to inflate and expand while in the microwave. When it is done, it will expand then deflate as soon as you open the microwave door. dust your counter/board with corn flour
and scrape the hot dough onto the surface. Be careful as this mixture is very hot and will cause burns if handled incorrectly!

4) Gently stretch the dough and flatten it with your hands. When you are satisfied cut into pieces and place 1/2 a tsp of red bean mixture onto the wrapping. Gently pinch the edges together to seal the Mochi.

5) Serve straight away or cover and it will keep for a day.

Cheesy Sausage Balls

2014-01-24T21:03:00.002+10:30

(Picture is from Syrup and Biscuits)

I made these the other day and omg, they were good. I had never thought to make anything like these before, but apparently these sausage things are huge in the Southern states of USA. I came across the recipe from the blog Syrup and Biscuits. I highly recommend you go and check out this blog, there are very yummo stuff on there.

Now I changed the recipe a little bit as we don't have bisquick (baking mix) here in Australia. I felt that these could have been a bit better if I had added some creamed corn. Next time I will. If you are wanting the original recipe then click on the link above.

Ingredients:

1 cups cheddar cheese, grated

1 1/2 cups mozzarella cheese, grated

1 cup plain flour

1 tsp bi-carb

1 tsp salt

1/4 teaspoon ground cayenne pepper, optional

2 tbs soy sauce

1/2 cup of cauliflower and pumpkin breadcrumbs*

2 tbs milk

2 Italian herb sausages deskinned, uncooked

*CAULIFLOWER AND PUMPKIN BREADCRUMBS

Take half a head of cauliflower and half a pumpkin and place in a food processor. Wizz until you have the consistency of breadcrumbs. You can place what you don't use in the freezer for another time.

Method:

1) In a large bowl add your cheese, flour, bi-carb, salt, cayenne and mix well.

2) Add sausages, soy sauce, cauliflower and pumpkin bread crumbs and milk to flour and cheese mix.

3) Stir until all the ingredients are thoroughly mixed.

4) Make sure to spray your tray or put down grease proof paper. Then grab a small amount of mixture in your hands and roll into balls the size of walnuts. These don't spread too much, so you can place them 2.5cm apart then gently press down so they look a little like patties.

5) Place into the oven and bake for about 20 minutes at 200 degrees C. These are going to be very hot so let them sit on the sheet for a few minutes before eating.

These are quick and easy to do and they freeze well. Next time I would add some creamed corn to give it a sweet flavour. They are great for school lunch boxes as well, if they aren't eaten too quickly. Try them out and tell me what you think!!!

Peach and Strawberry Eggless Ice-Cream

2014-01-19T20:35:00.001+10:30

I really wanted to make ice cream today. Only I was missing a few ingredients and I didn't want to go up to the shop to get them. What was I to do?? I could have waited (which I am not very good at doing) or I could go wild and make up a completely new and different recipe which I will now share with you.

I make ice cream a lot lately and I think that this one has been the best combination so far. I had no eggs and I can't handle a lot of milk products so I thought there must be a way to overcome these problems... and there was. Read on for one of the best ice cream recipes:

Ingredients:

1 cup coconut milk

1 cup lactose free milk (or you can sub normal milk, soy milk, oat milk etc)

4 tsp Arrowroot powder

1 1/4 cup of silken tofu ( or you can sub whipped cream)

2/3 cup sugar

2 tbs syrup (honey, maple or golden)

1/4 tsp salt

2 tsp ground ginger

2 cups sliced peaches

1 cup diced strawberries

Method:

To make tofu mixture

1) Place silken tofu into a blender/food processor with a tsp of either sugar or syrup and wizz until the tofu is the consistancy of whipped cream. Place into a bowl and set aside in the fridge.

To make fruit mixture

1) Place peaches and strawberries into a blender/food processor and blend till you have a thick puree. Place into a bowl and set aside in the fridge.

To make the custard

1) Pour 3/4 cup of your milk into a bowl and mix in the arrowroot powder and mix to a paste. Set aside.

2) In a saucepan, mix remainder of both milks, sugar, salt, ground ginger, syrup and gently heat.

3) When warm, add the arrowroot mixture and stir over a low heat till mixture thickens and coats the back of a spoon. Remove from heat, pour into a metal bowl and place into the fridge till cold.

To make ice-cream

1) Take the custard, tofu and fruit out of the fridge. Set aside 1/4 cup of the fruit mixture and gently mix everything else together till thoroughly combined.

2) Place mixture into your ice-cream machine as per your machines instructions.

3) When it is the consistency of soft serve take out of the machine and place into a container. Layer the ice cream with the excess fruit mixture till you have filled the container.

4) Place into the freezer till it has set.

5) Enjoy :D

Let me know what you think!

I'm back!

2014-01-19T19:55:00.002+10:30

Hi all,

Just wanted to apologise for my lengthy disappearance from this blog. I didn't even realise that it had been so long. I have cooked many a thing in the last 6 months and I just haven't had time to blog about it. Well the time has come to change that! I will endeavour to post a new recipe once a week for my loyal readers :D

Look out for some great recipes to come!

Tarran

Warm and Tasty Teriyaki Pork Buns

2013-05-28T14:44:00.003+09:30

The other day I came across a recipe for Chinese Pork Buns. They looked so good that I wanted to try them straight away. Alas, this was not meant to be as I didn't have the ingredients for them. What I did have was the ingredients for Teriyaki Pork Buns, so I changed the recipe and went with what I had on hand. I am so glad I did, as they were delicious - filling and hot when it was cold outside. You must try these and they are so easy to make!

Mix 1 1/2 teaspoons dried yeast into a bowl with 2 tablespoons sugar and 1 cup of warm water. Leave in a warmish place till frothy. Sift 2 1/2 cups of flour and 1 teaspoon of salt together in a large bowl. Make a well in the center and add 1 tablespoon of butter or oil (peanut is best) and yeast mixture. (I used my food processor and wizzed it up to form a dough or you can do it by hand if you don't have a FP) Kneed dough approx 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover and let sit in a warm place until double the size.

Mix 500g finely diced pork, 1 onion and 1/2 cup of finely diced broccoli in a fry pan and and cook until meat is cooked and onions are translucent. Add 1 cup of teriyaki sauce (you can buy this at any supermarket) and stir until combined and take off the heat.

Now for the buns, place the dough onto a floured surface and kneed for 5 minutes. Divide the dough into 7-10 even pieces and roll each one into a circle. Place a teaspoon of the filling in each one. Gather the edges around the filling and twist at the top making sure it is secure. Then all that's left is to put your buns on a square of greaseproof paper and chuck them into a steamer for 10-15 minutes.

See, how easy is that! Not only can you make them with the above filling, but I also made some bolognese and cheese ones as well. Create any type of filling your heart desires and give them a go.

Please make these and enjoy.

Written by Tarran J

Book Review - Burial Rites by Hannah Kent

2013-05-17T19:48:00.002+09:30

Burial Rites by Hannah Kent
My rating: 5 of 5 stars

I gave this book five stars because it was a very enthralling book. I loved the story of Agnes and I really wanted to find out what what actually happened that fateful night. If you are looking for a fast paced book then look elsewhere. The draw to this book is not the adventure but the gradual unveiling of the truth behind the murders. I loved how the family Agnes was placed with interacted with her. Hannah has written a beautiful book and captures the essence of this time and place. You just about feel the cold snow, smell the dung fires and fell your belly hunger from not eating.

Hannah has drawn from real life sources and while a few characters are fictional, most of these people existed and lived how Hannah described. A very interesting read and I couldn't put it down. I am very keen to read Hannah's next book when it is written and released.

View all my reviews

Collins Booksellers Edwardstown Online Store

2013-05-08T08:26:00.001+09:30

My bookshop now has an online store. So many wonderful books and products are on there and will be added in the future.

Go check it out!

http://collins-booksellers-edwardstown.myshopify.com/

Garden Treasures

2013-05-08T08:24:00.000+09:30

Garden Treasures

There are so many things that we usually chuck out that we can recycle or upcycle again, especially in the garden. These are some of the things that I use in my veggie and herb gardens.

1) Toilet roll inserts – Those seemingly useless rolls that get chucked away when we change the toilet roll are fantastic for protecting seedlings. Just cut a toilet roll in half and bury it half way where you are planting then just pop a few seeds in the roll and fill roll loosely with dirt.

2) Pop Sticks – Great for marking out what vegetables are what. Just write on the sticks (after you’ve washed them) and stick it in the ground.

3) 1lt Milk Cartons – These are great for the greenhouse. Cut a milk carton in half and put a few holes in the bottom. Fill with potting mix (or garden dirt) and plant your seeds. When seeds are ready to transplant to garden you can just cut the carton and voila. The top of the milk carton can be used like the toilet roll inserts.

4) Egg Cartons – These can also be used to help seedlings sprout and they have the added benefit of just tearing away and you can plant them in the garden without damaging the roots.

5) Old cans – Just clean cans and drill a few small holes in the bottom. These can be used for gardens that are small or apartments.

There are more things that can be recycled/upcycled, you just have to use your imagination and the world will be your gardening oyster.

Book Review - Reboot - Amy Tintera

2013-04-12T09:19:00.001+09:30

Reboot by Amy Tintera
My rating: 4 of 5 stars

A brilliant take on the zombie literature but with a twist.

This series is a duo. The first book ' Reboot' is due for release in Australia, June 2013.

After a virus and then war decimated the world, the surviours are rules by a organisation called HARC ( Human Advancement and Repopulation Corporation) Food is scarce and so is medical treatment. When people die, if they have had the virus or even sometimes you hadn't, you may come back to life as a Reboot. The main character Wren is 178 - meaning she was dead for 178 minutes before she rebooted. This makes her one of the strongest Reboots in Austin. When you come back as a Reboot, you are stronger, faster, able to heal from wounds that would normally kill you and they are less emotional. The longer you were dead means the more powerful you become. Wren takes a chance on Callum a 22, and this starts a change inside her. She begins to question events that start to happen when the scientists start playing God with the Reboots.

A fantastic twist on the zombie genre as we get to read a story that isn't mindless killing (yet) and we get to see a different side to the undead. I am NOT a fan of zombies, I can not stand them. Saying that, I really enjoyed this book and am keen to see where the author takes it.

View all my reviews

Book Review - Pretty Girl Thirteen by Liz Coley

2013-04-06T17:16:00.000+10:30

Pretty Girl Thirteen by Liz Coley
My rating: 4 of 5 stars

This was both horrifying and fascinating. You really feel for Angie as she struggles to come to terms with alter egos that were made to help her survive her kidnapping. Not only do we see Angie grow, we see her dark depths and just how to human mind will go to cope with ordeals.

A very interesting read and i think this book will stay on with me for a very long time as I struggle myself to process what Angie went through. I have a little girl and this book really hit home about what some humans are like.

I believe that this book is not a young teenage book even though the character was 13 at the start of the book. It feels like a dark novel a 17+ would be able to cope with. Very intense and I really couldn't put it down!

View all my reviews

Hot Cross Buns - Awesome Style

2013-03-30T16:47:00.002+10:30

Every time I've attempted to bake hot cross buns - they haven't turned out. I had nearly given up till I came across this recipe by author Michael Pryor. Michael writes fantastic novels for young adults, if you haven't read anything of his, check him out!!

Anyways, I came across this recipe and it being Easter and all - decided to make them.

It is a bit time consuming, but then all good things are. These worked out perfectly!!! Soft and moist in the center, slightly crispy on the outside. Filled with a good dollop of real butter, they make a very tasty snack. I have eaten 3 1/2 so far (my daughter scored the other half)

I did change the recipe a tiny bit to suit my tastes.

Ingredients

750g good bread flour. (I used ordinary plain flour)

100g butter, softened.

1 egg yolk.

2 tspn ground cinnamon.

1 tspn ginger, powdered

1 tspn ground nutmeg.

1 tspn ground allspice.

100g brown sugar.

Pinch salt.

2 sachets dried yeast.

2 cups of warm (not too warm) water. (I used 1 3/4 water 1/4 milk)

*If you want fruit in them, the add 2 cups*

Method

1) Mix together the flour, spices, salt, sugar, yeast, (fruit - if using) in a big bowl. Rub the butter through the flour/spice/yeast/fruit mixture till crumbly.

2) Mix water and egg yolk together and gradually add to the flour while mixing.

3) Combine everything together until it comes together. The mixture should start to come away from the sides of the bowl though you may need to add a little more flour at this stage.

4) Turn the mixture ball out onto a floured bench and knead for about ten minutes. The dough will begin to be shiny and elastic.

5) Wash out the bowl you used earlier and grease it with butter. Put the dough back in and cover the bowl with plastic wrap. Leave to rise. This will take a couple of hours, the dough should have doubled in size.Then punch the dough down and knead it a little.

6) Divide the dough in half. Take each half and form into twelve balls.

7) To bake the buns, put them into a slightly greased baking tin and leave the buns to rise. Let them double in size this will be about an hour.

8) Make a batter of flour and water, pop into a piping bag and paint crosses on the buns. ( I used a glad bag with the tip cut off)

9) Cook in a 200C degree oven for 25 minutes.

As Mr Pryor suggests

Serve with butter, not margarine, for best effect.

Seriously, these are worth the time to make them! Go give them a try!!

Tasty Tuna and Corn Muffins

2013-03-25T20:25:00.003+10:30

Sorry I haven't written anything for awhile everyone. I have been a touch busy the last few weeks. Now I am back and will continue to post about my culinary adventures.

I made awesome muffins today. They were tuna and corn and they were so quick and easy to make. I found the basic recipe from the insert of the Adelaide Advertiser, then I added my own touches :D

Muffin Base

2 cups self raising flour

1/2 cups of shredded cheese

125g melted butter

1 cup of milk

1 egg

1 small can of tuna

1 small can of creamed corn

Salt and pepper

Tbsp soy sauce

Method:

Mix everything together and make sure not to over blend. It is perfectly okay to have lumps in the mixture. Spoon into muffin tins/muffin paper cups and bake at 180C for 20 minutes.

Seriously, why are you still read?? Go and bake my pretties :D :D

Written by Tarran J

Best Blogs Comp 2013

2013-02-28T11:39:00.000+10:30

Hi all, I have entered my blog into the Asutralian Writer's Centre Best Blogs Comp for 2013. Can you please vote for it!!

Thank you :D
http://www.writerscentre.com.au/bloggingcomp/index.html

Tomato Chutney

2013-02-25T09:48:00.001+10:30

Last month I made Tomato Chutney and now it is nearly ready! I am so excited to see how it tastes :D Has anyone else made their own Chutney and how did it turn out?

Book Review: Finishing School #1 Etiquette & Espionage by Gail Carriger

2013-02-17T11:04:00.000+10:30

Etiquette & Espionage by Gail Carriger
My rating: 5 of 5 stars

Set 25 years before the parasol protectorate we see some of our familiar characters (in their younger forms) and we meet new people. Well written and just as funny as the previous series, we meet Sophronia Temminnick. She is a fourteen year old girl who is not very lady like, so her mother sends her off to finishing school. Only it's not like any old finishing school - it is an espionage school. I loved it and can't wait for the second one to come out.

View all my reviews

Homemade Bacon and Cheese Pull Apart

2013-02-09T08:40:00.000+10:30

Today has been a day for baking. I found a recipe on a blog called Food Wanderings in Asia (a seriously fantastic blog) that made a awesome looking pull apart, so I decided to give it a go. Only I didn't have an Italian Loaf Roll and I couldn't be bothered going up to the shop, I made my own.

The bread roll turned out beautifully. In fact, I think it is the best handmade bread (I didn't use the breadmaker) I have ever made.

Now the recipe I got from Food Wanderings, I have changed a bit but it is still the basic recipe. I have linked the blog up on the first paragraph.

Here is the recipe for the pull apart.

1 Italian loaf, about 12 inches long

Half a cup butter, melted

2 Tbsp olive oil

3 tsp minced onion

2-3 cloves garlic, grated

1 tbsp dijon mustard

1 bacon rasher, chopped finely

1 cup grated cheese

Preheat the oven to 200.C

Fry off the onion, garlic and bacon till just cooked then mix the melted butter, olive oil, onion, garlic, dijon mustard and bacon in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those cracks using a small spoon and over the top of the bread. Then fill the cracks with the grated cheese.

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap, let cool down for 5 minutes before eating.

Written by Tarran J

The Avalon Ladies Scrapbooking Society by Darien Gee

2013-02-01T11:13:00.001+10:30

The Avalon Ladies Scrapbooking Society by Darien Gee
My rating: 5 of 5 stars

This was a gentle read. I loved this book. The town of Avalon has its ups and downs and we follow the lives of 5-7 core people in the book. Each one is effected by the Avalon Scrapbook Society. A witty, emotional and very moving story. It brought a tear to my eyes a few times. You get to see how one person can effect so many people without knowing it and how we can grow as a human but interacting with others.

I would highly recommend this book and if you love scrapbooking (as I do) you will find inspiration it's pages. I know I have!!

I want to now read the Friendship Bread by Darien Gee which is set in Avalon as well.

View all my reviews

Best Citrus Icecream you will eat!

2013-01-28T19:29:00.001+10:30

Last night I made the best ice cream I have done in ages. It was creamy, zingy and melt in your mouth. With a pleasant after taste to boot!! My recipe is so very easy to make and it only has 3-4 ingredients!!! You definitely have to try this ice cream.

Citrus Ice-Cream

Ingredients:

1 lemon

2 oranges

1 can of condensed milk

500g thickened cream

Method:

Juice the lemon and oranges. (If you want a stronger flavour grate a little of the peel and add that)

Whip the thickened cream until the cream has stiff peaks. Add the condensed milk to juice and cream and mix well. Put in an ice cream machine and let it do it's magic. The put mixture into a container and pop into the freezer to set.

There you have it! Easy, tasty and so smooth you will never go back. This type of recipe can be adapted for all types of flavours so experiment and let me know how it goes!!!

Fine Cooking Comfort Food: 200 Delicious Recipes for Soul-Warming Meals by Fine Cooking Magazine

2013-01-27T21:01:00.002+10:30

Fine Cooking Comfort Food: 200 Delicious Recipes for Soul-Warming Meals by Fine Cooking Magazine
My rating: 4 of 5 stars

There are some fantastic recipes that are so tasty in this book. I hate it when you buy a cookbook and only use 1 recipe. Well with this one you will find more than one you'll want to try.

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