Persimmon and sultana slice

 “Time is a game played beautifully by children.”
― Heraclitus, Fragments

I am not one to keep a New Year's Resolution, somehow, the habit of life seems to get in the way. This year, my littlest has helped me to keep at least one; being present.

When looking after a 9month old who doesn't know how to be still you cannot lend yourself to languid daydreams or mindless internet browsing. Avert your eyes for a moment and more than likely your attention will be brought back by the sound of tears or your mobile phone being used as a drumstick against the skirting board. You can never truly 'baby proof' a room, the curiosity and sheer determination of a child to learn and explore will overcome any obstacle you can place.

As exhausting as it can be to be completely engaged in her every waking hour, I am thankful for it as I might have missed the moments that I will keep forever. Like the moment, on shaky legs, she used her activity box to stand unassisted on her two stocky legs, arms raised in the air, smiling triumphantly with gusto. Or the moment soon after where without warning, she suddenly decided to take her first step which was followed by the sharp intake of both her parent's breath and then immediately by their ear-piercing shrieks of joy and laughter. The kind of love that fills your heart to the point where you think it will burst is unique to that of a parent for their child. These nine months with Valentine have stirred feelings within me that I didn't think existed. There are so many feelings of love felt in a lifetime, but the love I feel for my daughter is the sweetest and deepest of them all. I fell in love with my husband moment by moment, but my love for my child was already within my bones.

Although I have had nary a minute to devote to my own leisure, like delving into a good book or stirring a bowl of cake batter, I do not mind, as babies truly do grow up in the blink of an eye. Now that Valentine is on the precipice of walking independently I am  madly gathering as many precious baby-only moments as possible. Each incoherent babble. Every tranquil feed at my breast. And all of the new discoveries and accomplishments she makes on a daily basis. I am storing these treasures in the chambers of my heart so that one day, when I only see her face on occasion or hear her voice through the odd phonecall, I can visit those rooms of memories and remember when she was once my baby.

ease: 5/5.
prep time: 10mins.
cooking time: 30mins.
total: 40mins.


taste: 3/5. Suitable when peckish.

I have to admit, persimmons are not a fruit I love, which is why I try to 'bake' them into being yummier. I think the main reason I didn't enjoy these slices were due to the chunks of persimmon; they are just a little too 'sweet' for me.

The blend of spices were heady and warming, I could definitely picture picking giant morsels of these before a fireplace with a hot toddy in the other hand. The texture was a touch dry for me but otherwise they were a decent snack, but not something I would daydream about.

would I make it again: No, even though they are healthier and vegan, they were less stellar than the Persimmon and sultana muffins I made a while back. I'd rather keep searching for tastier vegan sweets.

recipe: http://www.melangery.com/2012/01/persimmon-bundt-cakes-fat-free-and.html

Orange, lemon & vanilla galaktoboureko

Bonjour from France!

Yes, my partner-in-crime and I decided to take a two week soujourn in sunny France as the gloomy and often wet Melbourne weather was getting us down. Twenty five or so hours later, we arrived a little worn around the edges and in desperate need of a shower. Luckily it wasn't long before we were settled into our quaint Parisian apartment with a leafy view of the Eiffel Tower. Despite feeling as though we had been hit in the head repeatedly with a sock full of soap bars, we ventured out to a local street market to purchase some fruit for tomorrow's breakfast.

Right now, my husband is taking a nap to recharge his batteries before we venture out tonight in search of a French meal.

In the meantime, here is a link to a recipe I made just before leaving. I loved the citrus twist, but unfortunately I had some bad luck with the texture of the custard. Custard and I really are like oil and water - we simply do not mix.


recipe: Orange, lemon & vanilla galaktoboureko

Rose & pistachio nougat

I always stop to smell the roses.

My husband and I, weather permitting, occasionally walk around our neighbourhood to get some fresh air and sunshine. What I love most about these walks (apart from being with my husband, naturally) is the opportunity to smell the dozens of roses growing in people's gardens. There is one house in particular that, with the right breeze, I can smell a block away. The front yard has more roses than blades of grass. The petals beam with every shade of a sunrise and sunset, but to me, the ones that stand out the most, are the blood-red beauties. All operatic in their dramatic shade. Simply breathtaking.

Roses are a triple win for me - they are beautiful to look at, lovely to smell and sublime to eat. I adore rose perfumed foods, they are so heady and intoxicating with their aromatic flavour.

I had excess egg whites (as you do) to use so I searched for a nougat recipe. The minute I found a rose flavoured one my search was over.

ease: 4.5/5.
prep time: 20mins.
cooking time: 3hours setting time.
total: 3 hours & 20mins.


taste: 4/5. As soft and delicate as a floral breeze.

These looked so adorable and sweet and they tasted the same. I used 1tbs and 1tsp rose water rather than rose petals as I wanted the perfume but not the petal. After the saccharine honeyed sweetness the rose came through like a soft whisper and lingered until the crunchy pistachios finished the bite. This nougat wasn't as firm as store bought, the texture was more akin to a fudge which I didn't mind, but I do prefer the chewier kind.

I became addicted to these, and due to their extraordinarily high sugar content, I almost sent myself into a sugar coma. Hubby could only manage half a square at a time.

would I make it again: No - simply because I do not want the sugary temptation - but then again it would make a nice gift...

recipe: Rose petal & pistachio nougat

Outrageous brownies

6:55am. I brush the cobwebs from my eyes whilst blindly searching for my fluffy robe, wrapping it around me as I make a path through the pre-dawn darkness to my back-door. I wasn't waiting long. It was a subtle one today, barely made a sound with its hay coloured ears, lullaby blue belly and rose-hued slippers; it was such a peaceful way to start the morning that I plan on doing it again tomorrow. I doubt I will be bored, as a sunrise never plays the same tune; a new morning means a new painted sonata to listen to.

Watching a sunrise was on my list of life goals; experiences or tasks I wish to accomplish in this life. It was number 39 to be precise. The next randomly chosen item on my list was to start gratitude journal (#99, and so far I am enjoying it and foresee that it will be a habit I shall keep). I aim to complete one item from my list every month and if I finish what I have written and I can think of no more to add I will compile them into a photobook - a photograph next to each number, so I have a memento of what I did in my life.

To reward myself for completing two items I decided to make my favourite, indulgent treat ever - deeply rich and fudgy chocolate brownies. There ain't no better reward than a brownie.

ease: 4.5/5.
prep time: 18mins.
cooking time: 30mins. Refrigerate once cooled to firm up, then slice.
total: 48mins.

taste: 4.5/5. Best brownie yet.

My ideal brownie is rich, with a fudge like center - no cakey ones for me thanks. Despite overcooking these for 5mins (toothpick kept coming out dirty but I realised that they just needed to be refrigerated to firm up) they came out great.
The crackled top gives way to a dense, cool chocolate core with broken walnuts buried within it's fudgy centre. My photos don't do them justice - check out the original photos to get a better idea of its dark middle (mine are also lighter as I used a 54% dark chocolate as hubby can't handle the dark side).

They are smoothly sweet without being sickly sugary which makes it far too easy to eat more than one consecutively. Out of the fridge they are quite firm, when eaten warm they tend to fall apart. Although not my perfect brownie, they come pretty close.

would I make it again: Yes. Unless I find an even better recipe.

recipe: Outrageous brownies

Oatmeal, fig & walnut bars

Taken straight out of the oven - once cooled the bar and filling firm up.

I find it rather fitting that Autumn is upon us; most days I feel like a crimson leaf with sunburned edges separated from my branch, incessantly blown about by the wind, hoping to land amongst the springy grass and rest, if just for a moment.

During all of my whirling and twirling and floating about I haven't stopped to enjoy this season; as if a movie I have been waiting to see is finally on television, and instead of sitting down to enjoy it, I am too busy vacuuming the house when in all honesty, IT CAN WAIT.

Today, there were plenty of things that needed to be done, but I thought it more important to my mental health that they wait until tomorrow. Because I'd much rather spend today humming along to uplifting French music whilst I knead butter and oats together with my fingertips and happily gaze upon the rainbow lorikeets swaying on the plum tree's branches than tick tasks off a bloody list.

I am aware that when my husband asks what I did today, it won't sound like much to him, but to me, it will have been a day well spent.

ease: 5/5.
prep time: 40mins (includes cooling time).
cooking time: 25mins.
total: 1hour & 5mins.

taste: 3.5/5. Patience pays off.

Do NOT eat these hot or even warm, they are much too fickle and the components simply do not play together. These are best when cooled in the fridge and have firmed up to make one cohesive bar.

Despite reducing the sugar slightly these were too sweet for me - I should have known the figs sweetness would be plenty enough, in hindsight, I would only add 1 or 2 tbs sugar to the fig mixture. I used 1cup of brown sugar for the oat crust which was plenty.

The oat-to-fig ratio is spot on, with the jammy centre balanced by the crumbly oats and the crunchy walnuts.

Overall this was just too sweet for me and more fig than I can handle (I can't handle much).

would I make it again: No - I prefer muesli bars when I am aiming for a healthier sweet treat.

recipe: Oatmeal, Fig, and Walnut Bars

Sofia's Kitchen - Thia Ourania's Baklava

This week we had a guest cook, our dear Thia Ourania, and she generously made her Bakalava for us to greedily scoff down.

Ingredients:
500g crushed walnuts
2 tbls castor sugar
2 tbls bread crumbs
1 tbls cinnamon
250g unsalted butter
2 tbls salted butter
1 pkt filo pastry (Brand Antonio)

Syrup:
2 cups water
1½ cups castor sugar
  
Method:
Preheat oven to 180C.

Melt butters and set aside to cool slightly.

Mix walnuts, bread crumbs, sugar and cinnamon in a bowl.

Prepare square or rectangle tepsi by brushing base with melted butter. Place one sheet of filo onto base and butter filo, repeat this process with 5 sheets of filo. Sprinkle nut mixture evenly over filo (aprox 4-5 tbls) and then place another sheet of filo, butter and repeat process. Use 2 sheets of filo in between nut mixture layers, remember to butter each sheet of filo. Repeat this process until you have the last 5 sheets of filo for the top layer. Finish the top layer with buttering each sheet including the top layer. Splatter water over the top as well to help the pastry flake up when cooked.

Using a sharp knife cut through the layers of filo with rows aprox 5 cm apart and then again diagnally to create diamond shape pieces.

Place tepsi into pre heated oven and cook until golden brown.

Place sugar and water into a pan and boil until sugar has disolved, allow to simmer until liquid has reduced by half and syrup slowly drips of a spoon. You can add some lemon juice to liquid at this stage if you prefer.

Once cooked allow baklava to cool completely before pouring the hot syrup over the top.

**alternative ingredients – replace walnuts with pistachio or hazelnuts and add rosewater to syrup instead of lemon for a more fragrant result

Pistachio & cardamom barfi

We have been dropping like the flies on our windowsills.

Normally I persevere and continue to cook during hot weather, this time around I simply threw in the tea towel.
Breakfasts and lunches have been fruit, sandwiches, yoghurt, crudites - anything that doesn't require cooking. Dinner has been much the same with baked bean jaffles, caprese pressed sandwiches and super quick fritattatas. What we have missed out on has been desserts. Oh my have I missed my sweet treats. Hubby and I settled with chocolate coated licorice, but after four days, it's become a little unsatisfactory. There was a one night reprieve, where my darling husband took me out for my birthday to a restaurant I have been dying to go. Once I sunk my spoon into luscious lemon bisteeya and a date and chocolate tart, I knew I had gone too long without making a dessert, my favourite thing to prepare in the kitchen.


When I first tasted pistachio barfi, I was 10 years old, and one of my best friend's brought it as her heritage dish (we all brought dishes from our cultural backgrounds). It was my favourite dish out of the thrity or so I tasted. For years and years I asked my friend if she could get her mother to make it again for me, alas, 16 years on and I haven't had the pleasure of tasting it twice. Today, with the temperature only reaching 26C, I seized the opportunity with the utmost vigour to find a recipe for barfi, even though it's not the same as the one I had so long ago, it was still something different for my tastebuds to try.


ease: 5/5.
prep time: 20mins.
cooking time: 15mins.
total: 35mins plus 6 hours chilling time.

taste: 4/5. The soft, fudgelike cube surrenders willingly to your teeth, as it's silky, cardamom touched sweetness fills your mouth. The pistachio crumbs add a hint of flavour, but mostly provide a texture once the barfi has dissolved.
This reminds me of what a fudge would be like, if it dreamed of being as smooth as marble and as soft as butter. I was a little disappointed in the subtlety of the cardamom, and the practical absence of the cloves, two spices I can always handle more of, and this definitely needs more of them. The only downside was that it smelt softly of cheese, which put some of my family off, although it didn't taste like cheese.

would I make it again: No, as nice as it was, the faint aroma of cheese was just a little off putting for me.

recipe: Pistachio & cardamom barfi - from Good Taste - May 2008, Page 77

Spinach, feta & tomato slice

Public holidays, wonderful things really.

Whilst hubby and I love our Sundays, having only one day each week to indulge our own interests without even a thought of work sometimes isn't enough. And that is what makes public holidays all the more sweeter.

This particular one happens to be a Melbourne only holiday - the grand Melbourne Cup. Whilst many don their best frocks to see the horses up close and personal, or head down to the local TAB to place bets, or even visit a friend or family for the Aussie tradition of a good old BBQ complete with pulling a horse's name out of a hat for a fun $2 house bet, hubby and I decided we would do what we needed most - absolutely nuthin'.

No visiting, no driving, no changing out of our pyjamas. Home bound we will be. I will most likely use this time to teeter around the kitchen, making something or other, followed by a thick novel, first words yet unread. Hubby will no doubt be on the Xbox, catching up with his 'old friends' with perhaps an afternoon stroll with the dog to stretch his game legs.

Yes, public holidays really are wonderful.

ease: 5/5.
prep time: 35mins til ready to go into oven as a whole.
cooking time: 35mins.
total: 1 hour & 10mins.

taste: 4/5. Simple but strewn with flavour. The flaky pastry gives way to iron-rich wilted spinach woven between strings of melted cheese and morsels of sweet tomatoes that must be eaten with caution lest their piping hot pulp burn your taste buds.
I sometimes worry tarts like these will be overwhelmingly eggy or rubbery - this is neither. The egg merely provides the base upon which the vegetables and cheese leap off to sensitively tantalise your taste buds.
I used slightly less spinach and a couple more tomatoes. I also blind baked my tart with pie weights.

would I make it again: Yes.

recipe: Spinach, feta & tomato slice - Good Taste - November 2009, Page 63

Chocolate & salted butter caramel mousse walnut brownies

How hard is it to string a few words together to make a sentence? Very for me today.

Whilst my hands have been super busy, I feel as though my brain has taken a siesta with an undisclosed return time. I was trying to think of what topic I should write about today and nada. Nothing but an empty shop up there. And then I thought, well, I shall write about my lack of something to write about. And what do you know? An almost decent paragraph's worth.

In regards to today's dessert, it was chosen to please five people all with different tastes. Whilst I do foresee it failing to please one particular guest, I am hoping everyone else will find it pleasant, perhaps even lovely. Caramel and I have had many disagreements; our relationship is quite tempestuous, I have a feeling it too is a Scorpio. I'm always the most hesitant when browning, how dark is dark? Whilst I prefer my caramel mild, most like that deep toffee which comes from pushing it as far as it will go before burning and becoming too bitter. Well, here's hoping Miss Caramel is in a good mood today.


ease: 3.5/5.
prep time: 45mins to get brownie cooked.
cooking time: 3 hours. (includes cooling time)
total: 3 hours & 45mins.

taste: 4/5. They look nothing like the lovely Tartlette's but they still tasted fab.
The ganache is as silky and dark as a ganache can be, it melts instantly and envelops everything in a dark sharpness.
The caramel mousse dissolves instantly on your tongue, with a deep bitterness, mine made all the more bitter because of my use of dark chocolate, I could not taste the salt unfortunately.
My favourite layer, the walnut brownie base, has a large soft crumb, more cake-like in its adhesiveness but with a definite 'fudge-like' quality. It is the sweetest component for me and along with the dotted walnuts it helps to soften the other bitter layers. Upon eating, the ganache and mousse meld into each other before yielding to the friendly brownie beneath.
Alterations I made:

• I used dark chocolate throughout (had no milk chocolate to use for the mousse darn it).
• I cooked my brownie for just under 30mins.
  

would I make it again: No - multi-component desserts stress me out and they have to be a 5 for me to make it again (see Triple Chocolate Praline Tart).

recipe: Chocolate & salted butter caramel mousse walnut brownies

Apple squares

Something unexpected happened today. Arriving home after my extremely necessary yet tiresome wax appointment, I prepared myself to jump straight into work. And then lo and behold I opened the office door to find my husband and brother doing the orders (mind you, this was at 11:45am, a time I wouldn't even dream of seeing my brother awake, let alone in my house). I had something I only ever get on a Public Holiday; a day off from work.

At first I was unsure what to do with myself, routine is very comforting, and I can't believe I am saying this considering all of my daily complaints, but I actually wanted to work. I offered to pitch in but was ushered away. So I thought I'd tackle the kitchen and some laundry. With all of my unused energy I finished that in less than an hour. The sun was streaming in through the kitchen so I thought I'd relish it by baking something for afternoon tea.

Autumn is my absolute favourite season - they are hot days, warm days, cold days and the occasional rainy day. No monotonous weather and plenty of beautiful changing leaves and stirring breezes to keep me happy. Autumn also happens to be my favourite season food wise. I delved into figs and pomegranates the first chance I got, but apples in desserts I adore, especially on the cooler days when you need that soft warmth.

ease: 4.5/5.
prep time: 5mins.
cooking time: 25mins.
total: 30mins.

taste: 5/5. These are freaking delicious! I made the following modifications:

• 3/4cup pulverised walnuts
• 1 granny smith apple chopped
• demerera sugar to sprinkle on the top, adds a nice caramel taste as I didn't melt caramel chocolate to drizzle over the to

They were moist yet had a crunchy top. The warm, soft apple went perfectly with the spicy cinnamon and walnuts, I really had to restrain myself from eating them all as soon as they were out of the oven. Once again mine started to burn before the last 5-10mins of the suggested cooking time- my oven's temperature must definitely be a few degrees hotter.

would I make it again: Hell yes.

recipe: http://mybakingaddiction.blogspot.com/2008/10/caramel-apple-squares.html

French chocolate brownies

Dentists & Orthodontists - for four years I saw them more than my extended family.

I was not so fortunate as to have straight teeth. For a while I tried to learn how to speak and smile whilst showing as little teeth as possible. My parents eventually decided that perhaps I should get braces so that I didn't always look so serious. After four years of braces, plates and now permanent retainers glued to the back of my teeth, I have a huge smile that I don't feel embarrassed to show off.

I still go twice a year to both the dentist and orthodontist for check ups, my husband on the other hand had not been in over 6 years. Knowing the value of keeping your original teeth I tried to persuade him to go to no avail. Until one day a tooth ache came along and he finally made an appointment. Well that appointment turned into four, an example of why you should take special care of your teeth so as not to have to get fillings four times in one month. Being the caring wife I drove him to all appointments and sat with him, sometimes for two and a half hours whilst his teeth were fixed.


Today was the final appointment (thank goodness, I was running out of reading material). The dentist told hubby to try and steer clear of soda - coke is his favourite drink. Although after meeting me he reduced his consumption to once a week as I am a water drinker and pushed my preference onto him. I don't drink teeth-attacking drinks such as soda, coffee or red wine; sugary treats however are my Achilles heel.

I love brownies, especially the really fudgy, barely held together kind. One look at the picture with this recipe and I was already eating them in my mind.

ease: 5/5.
prep time: 15mins.
cooking time: 45mins.
total: 1 hour.

taste: 3.5/5. My brownies were more like cakes! I baked them for 45mins and the only modification I made was increasing the cinnamon to 1/2tsp (I also omitted the steps involving the raisins). I might try them again and cook for only 35mins maybe.

would I make it again: Yes - I shall give them another shot.

recipe: http://bakersbakery.wordpress.com/2008/06/03/twd-french-chocolate-brownies/

Bailey's Irish fudge

Happy St. Patrick's Day!

Every St. Patrick's Day I like to look back at old photos of my Great grandfather Alfred Charles Patrick O'Brian who left Dublin to meet his wife in Liverpool before setting sail to Australia to raise his daughter. He had blue eyes and ginger hair (the ginger hair seems to have been passed down from grandson to great grandson, even my brother who has dark hair and olive skin grows a ginger goatee).

Although I do not know any Gaelic, unlike my mum, I celebrate as best I can, mostly with a swig of Bailey's Irish Cream (normally the only day of the year I drink alcohol). This year it was to be Bailey's Irish Fudge to be enjoyed by all.


ease: 5/5.
prep time: 2mins.
cooking time: 10mins to boil and beat. 1 hour cooling time.
total: 1hour & 12mins.

taste: 4/5. I completely messed up. I forgot to add the butter whilst it was on the stove, didn't really want to start again so I just added it when I was beating in the icing sugar. I think that may be the reason it didn't set properly. Other than that the fudge had just the right amount of Bailey's with a nice aftertaste of vanilla.

would I make it again: Yes - I will try this again and hopefully will remember to add the butter at the right stage.

recipe: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5452

Oreo fudge bars

Aren't Public Holidays one of man's greatest inventions?

I absolutely love long weekends; as we work Saturdays, Sunday is really our only day off, which means it is used to catch up on the 6 days of housework I haven't done. With long weekends I get that blissful Monday, where there is no housework that needs doing, nor any work that must be done. Ahh, like a mini holiday. In preparation for a Monday spent reading or catching up on recorded TV shows, I thought I would make a really indulgent snack. Keeping with my chocolate enthusiasm I thought these Oreo fudge bars would be the perfect Long Weekend treat.


ease: 5/5.
prep time: 12mins.
cooking time: 22mins to cook and 30mins to cool in fridge.
total: 34mins (not including cooling time).

taste: 4/5. These are basically crushed Oreos with melted chocolate on top, which was a little disspaointing as I was hoping they would have more of a brownie texture/taste.
Modifications I made:

• I used a 9x11inch baking pan
  
• I used 350g of Oreos - with 8 put aside to crumble on top
  
• I melted just 1/2cup of white chocolate to drizzle.
  

I kept the other measurements the same. Keep them in the fridge as when the chocolate is solid it is nicer to eat than when it is melting.

would I make it again: Yes (amended) - at first they were too sweet but after hardening up in thr fridge I kept going back for more.

recipe: http://thecrepesofwrath.wordpress.com/2009/01/06/oreo-fudge-bars/

Limoncello & blueberry slice

Now, there are good excuses as to why I haven't posted in a while. For starters, the heat wave finally got to me and I just couldn't bring myself to make anything, at all. In fact, I hadn't slept one full hour over 5 consecutive nights, to say I was the walking dead would be an understatement.


Secondly, I got married on the weekend. It was just the formal signing of the papers before the actual wedding in 3 weeks, but it did seem to monopolise my weekend. The impending wedding itself has disposed of any idea of a free night, with dancing lessons, final payments, RSVPs etc I have so little time that it took me a whole 2 DAYS to read the new Donna Hay magazine sitting on my sofa. I cannot wait until I can be a couch potato again, absolute bliss I say.


Tonight I had my father, his partner and my brother over for dinner so I had to make something. I wanted a dessert that was a little more 'adult'; opening my liquor cabinet I grabbed the unopened bottle of Limoncello.


ease: 5/5.
prep time: 10mins.
cooking time: 30mins.
total: 40mins.

taste: 4/5. This was lovelier than I thought it would be (I had some reservations with the custard and liquor combo). I used frozen blueberries as I didn't like the look of the ones at the supermarket. The berried gave a beautiful tart sweetness with their juice, whilst the crumb base was perfect,not too crumbly, not too firm. The Limoncello only vaguely hinted at in the light lemon custard. My dad polished his dish in seconds, and my dad doesn't normally like my sweets, he even took half of it home with him.

would I make it again: Yes - no one hated it and it was fairly simple.

recipe: http://www.taste.com.au/recipes/16581/limoncello+and+blueberry+slice

Blueberry granola bars

Happy Australia Day!

To be honest I had hoped I would put my Australia Day to better use. The morning/afternoon was spent literally procrastinating outside while I leisurely ate some muesli. Before I knew it, 4pm stopped by to say hello and I was left wondering if 1pm had even called, or if 2pm had sent a message. So here I was, 4 o'clock in the afternoon with nothing to show for the previous 4 hours (I sped through the morning asleep).

I was kind of hungry, but I didn't actually want to eat anything. Then I reconsidered and decided to make myself something, and hopefully by the time it was ready I would feel like eating it. I had some dried blueberries that had been gathering dust in my pantry waiting to be used to make my homemade muesli. As I had bought some really gorgeous muesli this week, I didn't see the point in making more. However I wasn't sure how else to use them, until I found this recipe. A healthy snack would be perfect for this week, and cooking them today would be optimal as the rest of the week is forecast to be in the high 30s perhaps 40s.


ease: 5/5. prep time: 5mins.
cooking time: 30mins.
total: 35mins.

taste: 4/5. I made quite a few changes to this recipe so I will post my recipe below:

• 2 cups oats
  
• 1 cup dried blueberries
• 1/4 each of sunflower seeds, hazelnuts, crushed peanuts, flaked almonds
• 3/4cup dessicated coconut
• 3/4 cup honey
• 4tbs butter

Preheat oven to 150C.
Mix all of the dry ingredients together then add the wet ingredients. Pour the mixture into a lined baking tray and bake them for 30mins. Cool and cut into slices. Makes 9 small bars.

My bars came out super moist and tended to break apart, I either added too much honey or I did not bake them for long enough (I didn't want crunchy bars). Will cook them a little longer next time, maybe 40mins.

would I make it again: Yes.

recipe: http://cafefernando.com/blueberry-granola-bars/

Irish coffee brownies

It has been a long time since I last posted, as it has also been a long time since I last cooked anything other than toast. I must admit that the New Year for me started very slowly and lethargically. After days of reading and snacking I decided to get up and make something.

I had half a bottle of Irish Bailey's in the fridge so I thought it would be perfect with this recipe.

ease: 5/5. prep time: 13mins.
cooking time: 20mins.
total: 33mins.

taste: 3/5. My brownies were nothing like brownies at all, rather they were like a moist cake. My brownies don't even look like the

Saving...

picture on the blog - they were light brown and not gooey at all. The Bailey's softly comes through, though the flavour isn't super strong as is the coffee.

would I make it again: No. Not gooey and I have other brownie recipes that worked first try.

recipe: http://wesaturtle.net/recipes/?p=23

Lavender oatmeal squares

Sunshine, glorious sunshine. Ahh yes, Summer has finally arrived. There is nothing nicer than finishing a lovely meal and still having some sunlight to eat dessert outside. I findmy energy levels are higher when the weather is warm and the sun is out.

Today I will spend most of the day cleaning or running around to find tiles and taps for my bathroom, but I will also set time aside to bake and cook. I had 30mins spare so I decided to whip up some of these as I just recently bought a little vial of lavender buds.

ease: 5/5.
prep time: 8mins. I chopped my almonds, if you use a packet of slivered almonds it would shave off a minute.
cooking time: 10mins.
total: 18mins.

taste: 3/5. The flavour was lovely, the yoghurt and honey come out first, followed by lavender and oats. However the texture was rubbery, not crunchy or curmbly in the slightest. Not sure why this happened as I used the exact amounts specified, I used white plain flour instead of whoeweat, maybe that affected it somehow.

would I make them again: No. Not sure why the consistency was so gluey as I followed the recipe to the letter.

recipe: http://tartelette.blogspot.com/2008/09/breakfast-thoughts-lavender-oatmeal.html

Lemon Slice

EASE: 3.5/5. Make base and icing.
Prep time: 10mins for the base, 3mins for the icing.
Cooking time: 2hours chilling time.
TOTAL: 2hrs 13mins. Only 13mins hands on time - the rest is in the fridge.

TASTE: 4/5. Nice, quite addictive. I only had a large baking slab so my slices were much thinner than pictured. 1 lemon also does not make enough zest for the recipe. The icing was nice, but put some orange juice in as well next time.

Would I make it again: Yes. Appealing to everyone.

Recipe: http://www.taste.com.au/recipes/17268/lemon+slice

Grasmere Gingerbread

EASE: 5/5.
Prep time: 8mins. Chopping ginger is the most time consuming. Everything is mixed in one bowl. I used a lamington tray and filled it halfway.Cooking time: 15mins. They recommend 25 which is much too long in my oven - watch carefully.TOTAL: 23mins. Mine came out like a buttery shortbread in texture.
TASTE: 4.5/5. These were wolfed down by everybody - very strong ginger taste and as said above it was like a shortbread in texture which little chewy chunks of glace ginger in each bite.
Would I make it again: Yes. I've already made it again - would double the quantity the next time as it doesn't make much.
recipe: Grasmere gingerbread