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My Cake Decorating Adventure

I think that I became a little too serious about my cupcakes and the cakes I bake and I am so focused on getting everything in place to start a little business, that I kind of forgot to enjoy the whole baking and decorating thingy. And lets face it, that’s exactly why I started baking….’cause I LOVE it. So on the 9th of July I attended a Novelty Cupcake Course from Need-A-Cake. Just what I needed…it was sooooooo much fun and it really got me back into enjoying the whole process and inspired me again to get creative in the baking kitchen. Thanks Kim (tutor)…this was a good one and now next will have to be the Flower Course xx

 

Who Cut The Cheese?

Let’s Have A BBQ

Busy Little Bee

Darcey Dragonfly

This Little Piggy Went To A Party

It’s All Business

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Herby Baked Potatoes

A very easy dish to prepare and goes well, as a side, with almost anything. We had this last night with chicken and mushroom pie and onion gravy. Delish!!

 

Serves: 4 (as a side)

 

Ingredients:

4 large Potatoes, cubed

1 large Onion, diced

2 cloves of Garlic, crushed

1 teaspoon Olive Oil

1 teaspoon Sunflower Oil

1 teaspoon melted Butter

½ teaspoon dried Parsley

½ teaspoon dried Rosemary

½ teaspoon dried Marjoram

½ teaspoon dried Oregano

½ teaspoon dried Thyme

½ teaspoon Smoked Paprika

Salt and freshly ground Black Pepper to taste

 

Method:

  1. Preheat the oven to 200 °C.
  2. Add the olive oil, sunflower oil and butter to a roasting pan.
  3. Add the cubed potatoes, onion and crushed garlic to the pan and sprinkle all the dried herbs and paprika over this.
  4. Add salt and pepper to taste and toss everything together until well combined.
  5. Bake in the oven for about 30 minutes or until the potatoes are just turning soft.
  6. Serve with freshly baked pie or your favourite joint of meat.

 

 

 

Nothing in the House Dessert

Mmmmm, so I have not yet done my shopping for the month and I do not have anything in the cupboard that I can make an awesome dessert with….BUT I did have Bourbon  Creams, fresh cream, a vanilla pod and some strawberries. And now, according to Nicholas, “this is a very special pudding,  Mom”.

 

Serves: 6

 

Ingredients:

12 Bourbon Creams (Cookies)

250ml Fresh Cream

Seeds of half a Vanilla Pod

Strawberries or berries of your choice

Method:

1. Break to Bourbon Creams in pieces and divide evenly between six glasses.

2. Add the seeds from  half a vanilla pod to the cream, in a saucepan, and bring to the boil.

3. As soon as the cream start bubbling, take off the heat and let stand for 30 minutes or until completely cool.

4. Spoon the vanilla infused cream over the broken Bourbon Creams.

5. Decorate with the strawberries and serve.

 

Tips: For a little bit more of a grown-up pudding, add a tablespoon of  “real” Bourbon to the cream just before pouring it over the cookies.

Eton Mess

This must be one of the easiest desserts you can make…. not the mention one of the yummiest. No fuss….allot of mess and smiling faces all around the dinner table. In this one little dessert you have the crunch of the meringue, the smooth cream, you have sweet and sharp and this, my Lovely Friends, is a mess well worth eating.

Serves: 6

 

Ingredients:

100g Meringue, broken into pieces (I did use store bought meringue nests for this)

150g Blueberries

150g Raspberries

550ml Double Cream, whisk until soft peaks form

Pinch of Cinnamon

6 small Dollops of Clotted Cream

6 tablespoons of Strawberry Syrup (I used homemade)

Method:

  1. Place a few berries in the bottom of your serving glasses.
  2. In a bowl, mix the broken meringue, the blueberries, raspberries, double cream and cinnamon until well combined.
  3. Spoon the mix into your serving glasses.
  4. Top with a few berries, add a dollop of clotted cream to each glass and spoon a tablespoon of strawberry syrup over everything.
  5. Keep chilled until you are ready to serve it.

The Sunshine Award

Yesterday my day went from ordinary to AWESOME in 2 seconds….I received the Sunshine Award from a truly wonderful lady, Carrie from Carrie’s Experimental Kitchen, ( Carrie’s FB Page)  and I am so privileged to call her a BFF – Best Foodie Friend. Please visit her site and I can promise that you will find cooking inspiration there!!
 
The Sunshine Award is an award given by bloggers to other bloggers. The recipients of the Sunshine Award are: “Bloggers who positively and creatively inspire others in the blogoshere.”

The rules: Thank the person who gave you the award and link back to them. Answer 10 questions about yourself. Select 10 of your favorite bloggers, link their blogs to your post and let them know they have been awarded the Sunshine Award! Don’t forget to copy and paste the award on your blog!

 So here goes…my answers 😉
1. Favorite color: Green
2. Favorite animal: Mmmmm, I am an animal lover, so this is a hard one. Let’s make it a Lion…I would love to have one…but apparently they get rather big, hehehehe.
3. Favorite number: 7 – don’t know why, but yes….my Meaning of Life is 7.
4. Favorite drink: Non Alcoholic – Coke: Alcoholic  –  Red wine and second Gin and Tonic.
5. Facebook or Twitter: Facebook. Have no idea how Twitter works and not sure I want to know. I already struggle to find the time to FB and let’s be honest…all the wonderful Foodie Friends I love, I met through FB!!
6. Good Book or a Good Movie: Book and then the cherry on the top..if they make the book into a movie.
7. My Passion: Have to be the same as Carrie…my Family. They are my love, my life, my rock, my shelter, my smile, my sunshine.
8. Giving or getting presents: Giving I am good at…and I love to give present. I always feel very uncomfortable receiving present (although I do appreciate it).
9. Favorite day of the year:  Christmas Eve….so many wonderful memories and it’s still the day that I like to have everyone around me. One big happy group of people to make some more memories.
10. Favorite flowers: Now I am not sure if this is the English name too, but I love Renonkels…they are fat flowers…I love fat flowers 😉
And now, to pass this along to 10 other bloggers. I have many more than 10 to give this to…but rules are rules…
1. Beverley from Something About Cupcake
2. Sue from Jams’n’Pans
5. Tara from Della Rose Living
6. Robin from Knead to Cook
7.  Melissa from ChinDeep
8. Sue from Bakes-A-Lot
10. Jane from What are (we) having?
Thank you again so much for the reward Carrie and all that’s left is to say…..take it away guys!!!

Balsamic Roasted Pork Sausages

This is just one of those,  easy – no fuss –  leave in the oven to do its own thing, kind of dishes. Real tasty, so much so that Nicholas asked for seconds, which is a real treat….seeing that he does not eat meat, peppers, onions or tomatoes 🙂

Serves: 4

 

Ingredients:

2 Red Onions, cut into wedges

2 Red Pepper, cut into quarters

2 tablespoons Olive Oil

2 tablespoons Balsamic Vinegar

8 Pork Sausages

Handful of mushrooms, halved

250g Cherry Tomatoes

2.5 ml dried Thyme

Salt and Pepper to taste

1 tablespoon Clear Honey

Method:

  1. Pre-heat the oven to 180°C.
  2. Put the onions and peppers in a roasting tin.
  3. Drizzle the olive oil and balsamic vinegar over and season well.
  4. Roast for 15 minutes.
  5. Put the sausages, mushrooms, tomatoes and thyme,  in and around the vegetables.
  6. Drizzle the honey over everything and roast for 30 minutes,with a quick toss after 15 minutes.
  7. Serve with French fries (chips), mustard mash or freshly baked crusty bread.

 

Recipe adapted from: EasyCook

 

Pistachio and Rum Biscotti

Get the sweet smelling dough in the oven…invite a good friend…put on the kettle…and enjoy these delicious tea treats in good company.

 

Ingredients:

225g unsalted Butter, room temperature

140g Castor Sugar

Finely grated rind of 1 Lemon

1 Egg Yolk, lightly beaten

1 teaspoon Rum Extract

280 All Purpose Flour

85g Pistachio Nuts

Pinch of Salt

Method:

  1. Place the butter, sugar and lemon rind in a large bowl and beat together until light ad fluffy.
  2. Beat the egg yolk and the brandy extract into the butter mix.
  3. Sift the flour into the butter mix and add the pistachio nuts and the salt and stir until thoroughly combined.
  4. Shape the mixture into a log, flatten the sides slightly and wrap in clingfilm.
  5. Chill in the refrigerator for 1 hour.
  6. Pre-heat the oven to 180°C.
  7. Line two large baking sheets with baking paper.
  8. Unwrap the log and cut into 5mm slices with a sharp serrated knife.
  9. Place the cut pieces on the baking sheets.

10. Bake in the oven for 10 – 15 minutes.

11. Leave to cool for 10 minutes and then transfer to a wire racks and cool completely.