Sunday, July 22, 2012

Sunday and Sunday # 6

After another hectic week, I decided to bringing back SBS (Sunday Baking Sunday).

A slightly unwell Naz watched while I made these and ate a chocolate ripple biscuit. His first ever! No photos of this but I'm sure you can imagine a small boy with chocolate biscuit all over him.

When I baked these for 10 minutes they were very soft even after cooling, so I popped them back in for about 5 more minutes.

Sunday Baking Sunday

This week I made:

Chocolate and Peanut Butter Cookies

Room temp butter

Crunchy peanut butter

Added sugar

White sugar

Wizz it up


Add flour, baking soda, bicarb and chocolate chips

Wizz up take #2

Put onto baking tray


White chocolate & peanut butter cookies

- recipe from the August Australian Good Food Magazine

Makes: 10
Prep: 10mins
Cook: 10 mins

*I doubled the recipe and made a few changes which I will explain as we go*

100g unsalted butter, softened
1/3 c crunchy peanut butter
1/4 c Demerara sugar (I users raw sugar)
1 egg, at room temp
2/3 c plain flour
1/2 tsp bicarb soda
1/2 tap baking powder
50g white chocolate, chopped (I used milk chocolate chips)

1. Preheat oven to 180°C. Line a baking tray with baking paper

2. Using an electric mixer, beat butter, peanut butter and sugars in a large bowl until light and fluffy. Add egg and beat until just combined. Fold in flour, baking powder, bicarb and chocolate until combined

3. Using an ice cream scoop, place 10 scoops of cookie dough onto prepared tray, about 3cm apart. Bake for 10 mins (I baked them for at least 15mins) until just firm to touch. Remove from oven. Cool on trays. Serve.

I also made Zucchini and Carrot muffins for Naz

How's your Sunday been?

Monday, July 16, 2012

Shower "Vicks"

After seeing these on Pinterest a while ago, I assume during the American winter months I decided to make them!

Naz and I are both sick, I won't go into details but it can be pretty gross. We need something to clear our sinuses and we always shower together so it's win win!
Here's the *pin* where I originally saw it.
Basically it's a tablet that dissolves on the shower floor emanating a wonderful smelling steam. It turns a steamy shower into a steamy nose clearing shower.

2 c Bicarb Soda
Eucalyptus and lavender oil

Bicarb into bowl, break up the lumps with a little whisk.

Slowly add water. I added WAY too much and had to add more bicarb.

Until its a paste

I didn't have fancy essential oils, I have these that I mix with vinegar and water to clean with. I added 3 capfuls of each

Poured them into a muffin pan and you leave them to set overnight.
I'll let you all know how they set and how long they last in the shower!
The next morning:

I'll use one tonight, can't wait!

The Verdict:

They are really great, next time I'll use "proper" essential oils or more of the ones I have, but I found them to be very good for clearing both our noses. I also used them to make me feel more awake in the mornings.

Try it and let me know what you think!

Sunday, July 15, 2012

Sunday Hot Pot

After many weeks of not writing in here, I've found some inspiration.


Winter makes me want to cook up big steamy pots of hearty food.

Looking through the August edition of Australian Good Food I found this:

Sausage, sun-dried tomato & bean hotpot. (recipe at bottom of post)

It ticked all the right boxes!

So I gathered my ingredients and off I went.

Started by browning up some lamb sausages

Sliced a leek and chopped up some garlic

Drained and rinsed some butter beans

Chopped up a chilli and some sun-dried tomato.

After the sausages browned I took them out, put the garlic and leek in. Then added wine and chicken stock

Added chilli

And lastly popped the sausages back in with the sun-dried tomatoes.

It's now all bagged up in the freezer but let me assure you it's delicious!

1 tbsp olive oil
6 Italian style lamb sausages
1 leek, pale section only thinly sliced
2 garlic cloves crushed (I used 4)
1 c dry white wine
1 c salt reduced chicken stock
Pinch of chilli flakes (I used a whole red chilli)
2 x 400g cans of butter beans rinsed and drained
1/3 c drained chopped sun dried tomatoes
1/4 c flat leaf parsley (didn't use)

1. Heat oil in a large heavy based saucepan on medium. Cook sausages, turning occasionally, for 4-5 minutes, until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 mins. Thinly slice.

2. Add leek to same pan and cool stirring occasionally for 3-4 mins until softened. Add garlic and cook, stirring, for 30 secs, until fragrant. Stir in wine, stock and chilli flakes and bring to boil. Reduce heat to medium-low and simmer, uncovered for 5 mins, until reduced slightly.

3. Stir in sausage and beans and cook, stirring occasionally for 5 mins until heated through. Season. Stir in tomato and parsley and serve.


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