Now that the chocolate egg eating season is over I am left with sugar cravings. So, today we made chocolate bliss balls with roasted almonds, coconut and dates. I now…
Our four year old has found the perfect spot between the branches to sit and enjoy eating an apple or two while her little brother enjoys taking bites out of every apple we have picked. The nibbled apples are ideal then for an apple pie…
This ‘original’ curry of eggplant, tumeric and ginger is still eaten today, which just goes to show that simple recipes will always be the best recipes.
I have seen food bloggers artfully style nice cream in bowls with added fruit, nuts and seeds but personally, I like to enjoy the simplicity of it.
Change the fruit layers to what you like. Be colour coordinated if you desire. You really can’t go wrong with a frozen cake.
a light bread that is easily adaptable to what your kids like or what you would like your kids to like – think feta and spinach, tomato and basil, smoked salmon and chive, sweet potato and corn, pumpkin and goats cheese.
Zucchinis are not exactly the tastiest of veggies and when faced with ones the size of watermelons all I can think of is zucchini soup, zucchini slice, zucchini fritters, and zucchini cake, which is ok, but just not inspiring enough for my tastebuds. Thankfully there are a lot of talented cooks out there in the blogosphere.
I’ve made Jamie Oliver’s banoffee pie many times and it’s always a winner, but I wondered if I could make a muffin version with less sugar and fat.
Although cherries in Australia have been slow to ripen this year and hence expensive, frozen cherries make a good substitute.
’ve adapted this spicy muffin slightly to what I have on hand, made them bite sized and topped them with a strained yoghurt (labne) sweetened with orange juice.