Delicious. Creative. Honest
Sharing culinary adventures and crafty escapades
Sweet bread layered with fruity preserve, compote or jam is what this fruity Sweet bread is all about. Perfect for those days where you want something sweet, savoury, bread-like that is filling and seems just a wee bit special.
Rhubarb pies, tarts or strudels are my go to for using up rhubarb. These rhubarb apple tarts are my favourite, made with spiced brown sugar pastry and decorated with a lattice top, they are not only super duper delicious, they are a bit pretty too. Not too sweet and not too sour, I think this recipe combines just the right amount of sugar to counter the rhubarb’s tartness.
For my son’s 3rd birthday, I made a moon cake – a cake that looks like a moon. Covered in fondant and star shaped decorations, the pineapple cake inner is delightfully moist and delicious. A wonderful addition to the collection of space themed 3rd birthday cakes in our little family! He seemed to enjoy his day and us too and the cake was still good the next day.
These lentil rolls are a delight for my kids and they do not seem to realise that I have hidden a bunch of healthy stuff in them. I made these for a recent whanau evening at my son’s kindy and a double batch was completely demolished. They look just like sausage rolls but being vegetarian, they are healthier with the same flaky pastry exterior. Serve these lentil rolls with a good tomato sauce and you too may be surprised how something reasonably healthy can taste pretty good.
Tasty, crispy and easy to make. These polenta chips are gluten free, vegetarian, lactose free and go great as a side dish or on their own as a snack served with your favourite sauce. This recipe is quite versatile, the flavour of the polenta chips can be changed easily by adding different herbs and spices. Parmesan cheese and rosemary were added here but why not try minced garlic or smoked paprika or be adventurous and try garam masala – you may be pleasantly surprised!
Gluten free sourdough fruit buns made with gluten free starter and they taste just as good as gluten buns! Soft, sweet and full of fruit and flavour, these buns are delicious to eat and leave you wanting just one more every time until they are all gone. Pipe a gluten free flour based paste on the top and glaze with apricot jam to make these into gluten free hot cross buns for easter.
Another cake I sunk my creative juices into for my second son’s fifth birthday. He asked for an island cake so an island cake I tried to make. Delicious combination of chocolate sponge cake, chocolate buttercream, sea themed lollies, crushed biscuits and blue jelly.
A gift of lemons inspired me to post this recipe. Pretty easy to make using pantry staples; especially if you already have a jar of lemon curd on hand. No lemons? Not a problem, any fruit preserve, puree or even just cut up fruit can be used with the base of this slice to create something equally yummy! I often cut this slice into single serve portions to place in the freezer then I can pop one into a lunchbox the night before work or school.
A healthier alternative to your standard muesli bars. These seeded oat bars are loaded with whole grains and tasty honey. It always satisfying to know what is in your food so why not try making your own seeded oat bars?
Perfect filler for the kids’ lunchboxes, these banana muffins can be placed in the freezer and quickly added to a lunchbox when required. Another great way to get rid of a glut of ripe bananas, these soft muffins are easy to make and uses ingredients which are commonly present in the pantry