Cinnamon and date scrolls and familiarity

It dawned on me recently that I’ve been home from my holiday for nearly a month.

And I haven’t posted ONCE. I’m a bad blogger, I apologise.

set scrolls aboveI’ve been super productive in the kitchen working on various bits and pieces, I just haven’t had the chance to put it all down. So to kickstart my blogging once more I’m putting a twist on an old favourite.

Cranberry walnut muffins and breakfast

spoonI never say no to a cooked breakfast. Actually, if you take a look at my instagram, if you take away the pictures of dogs and cake, it’s pretty much just poached eggs and muesli. I seriously cannot get enough of avocado on toast. Pancakes? Hngg. Porridge on a chilly morning is possibly one of the best things in the world. Fresh baked bread, cut thick, with peanut butter on top. OM NOM NOM NOM.

This post is quickly degenerating into me just listing foods.

Choc-banana walnut bites and Saturday morning recipes

sceneSaturday mornings are made for baking. Mainly because you’ve then got the whole weekend ahead of you to eat your baked goods! The best Saturday morning recipes are speedy and satisfying – you don’t want to be in the kitchen for hours when you’ve got chores to finish/people to see! (By the way, Saturday mornings are also a great time to instagram you pets. Did anyone see the model poses Norman was striking this morning?)

Omelette waffle and new toys

aboveI bought a waffle iron. I could not be more excited. The minute I got home from buying it I made this recipe. Things just taste better waffle-shaped! I got it from Wheel and Barrow, on the recommendation of Alice from Close Encounters of the Cooking Kind. (Thanks Alice!)

So even though I had intended on posting this tart today, I can’t. This waffle omelette (wamelette? Omelaffle?) needs to be introduced to the world. I’m too excited about it.

This all started because of my trip to Mooberry, where I had delicious plain waffles drizzled in melted milk chocolate – so simple, but SO good. But now that I’ve got my own waffle maker, there is no end to what I can make!

Caramel apple scrolls and rainy mornings

scrollWhen I woke up this morning it was raining. Hard.

It’s been doing so on and off for a few days now. This kind of weather makes me want to shrug off anything that resembles responsibility and stay in bed, only leaving the covers to bake and make more tea.

Scrolls are perfect for this kind of weather. You can whip them up and let them rest while you return to bed. Then pop them in the oven and take them back to bed once they’re done!! The sweet smell of caramelising brown sugar will creep into every corner of the house and have it smelling inviting after just once batch. The smell will settle right around the house like a big, warm hug, fending off those rainy day blues.

Blueberry baked oat bowls and breakfast obsession

aboveI ADORE BREAKFAST.

It’s no secret. On days where I’m at work, it pains me slightly to have a measly slice of toast, or a pathetic bowl of rice bubbles. I start work at 7, and I’m not that much of a morning person, so I literally don’t have the time to make myself something epic for brekkie every morning. It’s not that I don’t appreciate toast and rice bubbles…they just don’t knock my socks off.

So on days where I’m not working, I prioritise breakfast. I debate whether I want to make baked eggs or chocolate pear bread.

Or if I want to go to a café and get poached eggs (a personal favourite.) Or grilled peaches on muesli. Or scrambled eggs. Or avocado on on toast…. you get the point.

Quinoa breakfast cups and gluten thoughts

aboveI’ve been trying to cut back on gluten in my life. Laughable, right? I bake nearly every day and I LOVE gluten. The more I look into gluten free options, the more I realise how hard it is to cut it out of your diet.

I’m not doing too badly – I don’t miss bread as much as I thought I would; I actually have to have a think about the things I put into my body; I’m enjoying the challenge of looking for alternatives.

But I like soy sauce, I like chocolate and lollies, I like oats! But most of all, I like the versatility of flour – it’s in cakes, pastries, cereals, gravies, my mother’s delicious omelette and most of the foods I like to eat.

Raspberry scrolls and hearts

closeI’m not really that big a fan of Valentine’s day. I love the idea of celebrating your loved one, and I love ANY excuse to bake, but I get a little jaded by the comparisons and expectations that couples have put on them as the day dawns. I would much rather a hand-picked bunch of flowers than a shop bought one, I’d rather a batch of home-made cupcakes than a box of chocolates – I love jewellery and pretty things, but I much prefer presents that are better thought out.

So when I saw heart shaped pastries on Pinterest, I started to think about what else I could make into heart shapes. Y’know, because baked goods + festive shaping = ultimate gift.

Ask anybody, it’s a well-known fact.

Vegetarian baked eggs and perfect breakfast

paprikaEver since I went to Fairford Street Social for breakfast a few weekends ago I have been craving baked eggs. I didn’t re-create them exactly (I chose to opt out the eggplant and I toned down the spice because I’m chili-sensitive), but they were still delicious.

There is nothing more comforting than a good pot of baked eggs. I know that it’s the height of Summer in Australia at the moment, but it’s been pretty windy and overcast recently, so these baked eggs were perfect; served with toast, they are the ultimate stay-indoors food.

They’re also a really delicious Valentine’s day brekkie if you’re spoiling your better half on February 14th. The Boy was sceptical of the concept of baked eggs at first, but from the minute I started cooking up the peppers, onion and garlic, he was super keen on the idea.

Vegetarian baked eggs

Serves 4

  • 2 banana peppersabove
  • ½ brown onion
  • 3 cloves of garlic
  • ½ tsp paprika
  • ¼ tsp chili flakes
  • 6 roma tomatoes, sliced into wedges
  • ¼ cup basil, roughly chopped
  • 1 tbsp oregano
  • 1 zucchini
  • 4-8 eggs

ingredientsDe-seed your peppers and roughly chop your onion. Put them in a heavy based pan with a slosh of oil, and heat over a low-medium flame for 8 minutes until they soften and brown. Mix intermittently.

peppersChop up your garlic roughly (trying not to leave big clumps of it) and add that in the pan, allowing the flavours to develop for two minutes, stirring as you go.

coloursAdd in all the remaining ingredients – the paprika, chili flakes, tomatoes,  basil and oregano – and give it a good mix. Turn the heat down to low and let the mixture reduce away for 15 minutes.

ribbonsWhile the tomato mixture bubbles away, use a vegetable peeler to create ribbons of zucchini. Peel right over your ramekins so that the ribbons fall unevenly into the ramekins.

Preheat your oven to 200°C.

spoonPour the hot tomato mixture straight over the zucchini in the ribbons, distributing it evenly amongst the ramekins. Give the ramekins a shake to spread the mixture out evenly. Crack your eggs straight into the ramekins and pop them into oven for 20-23 minutes.

eggsThe number of eggs you use will depend on whether your baked-egg-eaters want one or two eggs – I opted for one, but my fellow diners opted for two. Ramekins with one egg in them should be done 2-3 minutes before the others; keep an eye on this, as you want the yolk to remain runny!

cookingServe with a freshly toasted slice of bread, for dipping.

serve

Honey and cranberry loaf and baking adventures

butterThis loaf came about a little bit by accident. I had delicious candles that I was given by Cate from Queen B candles and I wanted to use them to complement something that I’d baked. The candles have this faint smell of honey when you light them, so I thought I’d make something honey-based.

(Queen B also writes a blog, it’s lovely to meet fellow bloggers! And Cate’s beautiful beeswax candles can be purchased at http://www.queenb.com.au/)

I’d already posted a recipe for honey jumbles (and they were delicious, check them out here), so that was out of the question. I’d also done honey tea cakes, so I was at a bit of a loss for what to bake. Browsing Pinterest for inspiration, I found this delectable looking bread, which  inspired me to come up with my own!