I recently spent a week travelling around Melbourne and the Great Ocean Road. If you haven’t visited this part of the world yet, it is definitely a region to add to your bucket list! While holidaying, we were eating out for most meals. On almost every breakfast menu we came across, we spotted the ever-faithful Bircher Muesli. I loved seeing the different flavour combinations added, and it inspired me to create a simple, cafe-style Bircher to quickly whip up at home. Keep reading for one of the easiest, and most delicious, Birchers you’ll find (pictured).
Happy Baking L x
With Australia Day approaching, it seemed appropriate to get into the Australian theme and mix up my favourite brownie recipe with an Aussie twist. These delicious Nestle’ Milo Brownies are perfect with a scoop of vanilla ice cream. Happy Baking! L x
Thursday night came around and there were only a few days left before I went on holiday. Packing was almost done, Christmas gift shopping was completed, but my fridge was full of odd ingredients after trying to use up most items before I went away. What do you make for dinner using a handful of odd ingredients? To be specific, these ingredients included half a leftover BBQ chicken, part of a block of parmesan cheese, some veggies and an open bottle of white wine. My go-to in these situations is risotto. Add some frozen peas from the freezer and Arborio rice and you have yourself a dinner! There are so many variations you can make with risotto, and this easy base recipe is excellent – just add your own ingredients. These risottos are always a winner in my household, have a read of the “Hints & Tips” section below the recipe for some other combinations. Happy Baking! L x
Have you tried my homemade basil pesto from the blog post on December 9? It is easy to make and simply tastes delicious! However, the recipe does yield quite a lot of pesto. Initially I used the pesto in a chicken, pesto & Parmesan pasta, but I still had a cup or two left over. Keep reading for three uses for pesto that are not only delicious and time efficient, they will impress your guests (or family) as well!
The start of this shortbread journey began with a failure. I had an old recipe for a shortbread that I found in my recipe book. I couldn’t recall the last time I had made the recipe so I thought I would test it out. The recipe had a bad combination of ingredients, the dough was too wet, the cookies spread in the oven and it was a disaster zone. Determined to figure out how to fix this recipe, I started again and modified some ingredients and steps. I also decided to list down my top tips for the shortbread to hold it’s shape (based on my method for other cookies). These tips are:
Do you have a herb garden at home? When I first started my herb garden I chose basil, thyme and chives. In sunny Central Queensland, the basil grew extremely well and I began to have a surplus. A thought crossed my mind, what could I bake with fresh basil? At first I tried homemade pizza with tomato, basil and different cheeses however, these recipes didn’t use up all the basil I had growing. Then I realised I was using bottled pesto in my pasta dishes and thought I would give homemade pesto a try. After a few batches, I’ve tweaked the ratios to create my favourite pesto recipe – plus, who doesn’t love the smell of fresh basil pesto!