Monday, February 28, 2011

right now...

aspargusandeggs2

...is heaven.
Oh my, bacon wrapped asparagus has got to be the best weekend morning treat, add the soft boiled egg for dipping, and it sends this breakfast right over the top.
I have to tell you all that I'm a bit on a asparagus kick at the moment. I love the stuff. Grilled, roasted, boiled, all of it. I know it might not be the most elegant of kicks considering some of it's fall backs. You know the one's I'm talking about. Yes, asparagus might make your pee smell or the stringy bits will get caught in your teeth, but when you love something as I do these, you can set those slightly unpleasant things aside.

Oh and this down there, just some dill roasted potatoes... which I might need to make again pretty soon.

dillpotatoes

Saturday, February 19, 2011

back to basics: crumble

AGCcrumble

Why don't I ever write things down when they pop in my head? Especially when at night in bed you start thinking of something great and you got it all worked out, exactly what you're going to write. There's that small sigh of relief and you're happy because you know just what you're going to do, yet you're too lazy to reach for a pen and paper so you tell yourself you'll remember it in the morning... yeah that pretty much never happens.

Or maybe could be just starting to forget things? Anybody with me here? Anybody?

What does all this have to do with crumble? Nothing. I just had a hankering for a little bit of comfort food and crumble for me is just right along those lines.

crumble1

Walnut, coconut and apple, blueberry crumble
serves 4

1 handful of walnuts, toasted an chopped
1/4 cup of coconut
1/2 cup of rolled oats
1/2 cup plain flour
4 tsp brown sugar
1/4 cup of butter
3 granny smith apples, peeled, cored and sliced
1/2 cup of orange juice
1 cup of blueberries
2 tbsp of vanilla sugar
a good pinch of cinnamon

1. Preheat the oven to 350 D or 180 C. Mix the walnuts, coconut, sugar, oats and flour. Melt the butter and stir into the mixture. If you don't want to melt the butter, you can work the room temp butter into the mixture until you get pea size crumbles.
2. In a pan on med-high heat pour in a little oil add the apples, give it a stir, then add half the orange juice and let it cook until it becomes sticky and the apples are slightly soft. Add the vanilla sugar and spices and mix to combine. 3.Divide the mixture into 4 small ramekins, divide the blueberries among them and pour the remaining orange juice into each ramekin then top with the crumble mixture. (making and freezing the crumble in advance is a good tip if your short on time and also helps in the crumbling process.)
5. Bake for 25-30 minutes or until golden and crunchy.

Hope your all enjoying the long weekend!

Saturday, February 12, 2011

just in time for valentines...


Weather you have a special someone or not there's no reason not to indulge a little on valentines and break out the homemade side of yourself with some baking and possibly a little art and crafts. Who wouldn't love a little handmade gift?

The cupcakes are a simple vanilla cupcake recipe with vanilla buttercream icing then dipped in a bowl of coconut, easy peasy. I made the little flags out of bamboo skewers and cardstock cut into little flags and the 'I love you' banner is a wee smaller version of this.


Hope your all having an amazing weekend and I'll be wishing you all the loveiest of valentines.

Tuesday, February 1, 2011

right now...


Man, I don't do salad's very often -eeek really I should- but this sexy piece of greenery has got me good. I seriously could eat this everyday. This warm salad has all the right bits, texture, flavor's and healthy goodness.


recipe
(or more like what I threw together)

arugula and spinach leaf mix
1/2 cup cucumber sliced thinly
1 cup of edamame beans, frozen
2-3 rashers of bacon
1 handful of whole pecans crushed
fresh mozzarella ripped apart (optional)

dressing

2 tsp rice wine vinegar
2 tsp olive oil
a light drizzle of sesame oil
1 pinch of garlic powder
salt and pepper to taste
(this makes more then enough)

Make the dressing and set aside. Microwave the edamame according to packets instructions. In a pan fry the bacon till crispy, drain on a paper towel then cut up into small pieces. Mix the rest of the ingredients into a bowl then add bacon, edamame and top with the dressing, toss and eat straight away.