Time flies when you’re having fun – that’s the expression, right? Maybe that’s why the holidays always seem so short, because when you get three weeks it only feels like 3 days. But I think it’s important to use your time wisely. Although, I don’t think I do.
Basic Crepe Recipe
I’ve tried a few crepe recipes over the years and this one is by far the best. It’s from a cookbook named Day to Day Cookery by I.M. Downes, which is the same book my mum used in high school.
Gluten-free Raspberry and Lemon Friands
If you’re gluten free and can’t find any delicious cakes to eat – then this one’s for you. If you’re not gluten free and want a delicious cake to eat – then this one’s also for you. Gluten-free or not gluten-free, either way, it doesn’t matter. Because these raspberry and lemon friands will satisfy your dessert cravings, especially if you’re gluten free.
Chocolate Profiteroles
Choux pastry, crème patissiere, and chocolate are the basic components of profiteroles. Sounds pretty good, right? Well these are absolutely delicious – with their crunchy choux pastry, silky crème patisserie and the drizzling of milk chocolate. They melt in your mouth and never fail to impress. So I recommend you make them (you will thank me for it).
Thermomix: Frozen Fruit Sorbet
This is a quick post on how to make a frozen fruit sorbet. It requires a Thermomix, so it might not work in a food processor or blender. The recipe is originally called Fruity Dream and can be found in Thermomix’s book – The Basic Cookbook (on p.292).
Lemon Iced Tea
This is a very quick post on how to make a refreshing lemon iced tea. It is absolutely delicious and tastes so much better than store-bought iced tea. You can also alter the sweetness or strength of the tea to your personal taste!
CONTINUE
Baked Cheesecake
My favourite desert is probably a baked cheesecake, and the funny thing is I never use to like it until this cheesecake. It is made with lemon zest and the seeds from a vanilla bean to produce a wonderfully fresh flavour, whilst the texture is extremely creamy and quite light.
Most recipes call for a double boiler and the addition of flour; this is to prevent the chances of cracking on the top. However, I assure you that these steps are not necessary – as long as your ingredients are at room temperature and you don’t beat too much air into the batter, there will be absolutely no cracks. So it’s actually simpler than you think.
Today’s post is a little different as I have created a stop motion video. It doesn’t show the precise instructions but it gives you a general idea. Sorry – I know the stop motion is not completely smooth so please bear with me.CONTINUE
Chocolate Chip Cookie Bars
Sometimes the simple things are the best things in life – such as sunsets, good conversations, and these chocolate chip cookie bars. They are crunchy on the outside, have a chewy centre and are one of the easiest things to make. I actually brought these cookie bars for people at school and they seemed to enjoy them, so I hope you will too.
