So in the interests of being healthy this January due to some questionable food choices recently, I made a pot of lentil soup!
Lentil soup will always be one of those comfort foods for me; this one’s thick, hearty, spicy and was brilliant with toasted, buttered sourdough.
Mmmm health food!
Haha but anyway, I put these super easy, beautiful trifles together for the Christmas/holiday season. I mean I wouldn’t do this sort of thing outside of celebration times but for a fun dessert, they look so whimsical and cute and well, just a little OTT. As with the lemon cake I posted the other day, I used some beautiful edible flowers to jazz them up a bit.
I’ll be honest though and say that, despite having a sweet tooth, fairy floss is way too teeth achingly sweet for me to have a huge amount of it. I went crazy with it for the decorative effect though as it’s really cheap and you can buy it from lolly shops and such.
This is a fairly rustic recipe in that I haven’t added actual amounts or anything but you know, it’s trifle, you can pile in whatever you like really (although I wouldn’t recommend Rachel’s trifle, hah).
I know I said I’d be back in the new year but have a couple of lovely recipes to post from Christmas.
Mostly I prefer a simple cake with one really great flavour. Recently, I baked this sweet, lemony cake with a rich, soft crumb and added pretty edible flowers with fresh strawberries for a summery, festive effect. I changed a couple of things – I halved the recipe and subbed Greek yoghurt for the buttermilk.
And these gorgeous edible flowers make everything look magical! For Brisbanites, I purchased my edible flowers from Food Connect.
I’ve seen Speculoos spread around recently with everyone saying how delicious it is (had never heard of it before) and had to try some. I mean I’ve bought the bikkies quite a few times, usually for Christmas but this is sort of a spicy cookie butter, it’s amazingly good. I purchased my Dutch goodies from here.
So these blondies have the spread AND the bikkies stuffed into them; a real treat for Christmas with a squidgy, fudgy crumb and that lovely spicy sweet Dutch flavour. Also, I just used one saucepan to mix these up in (not a bowl as such however one saucepan sounded a bit weird in the title). So less washing up – win.
Normally my salads are low carb affairs but I do enjoy a sort of retro pasta one. And I really liked this – I mean I love pasta so no surprise there, but the dressing is one of the best things about this – creamy with a hint of lemon, it goes perfectly with the tuna, comforting pasta and crunchy vegies. It can be stored in the fridge for a day or two for workday lunches and whatnot.
For a vegetarian version, just leave out the tuna and add some flaked almonds or chopped walnuts.
This tastes just like sushi! I have no hope of being able to make actual sushi, although I love it, so thought this would be an easier option.
I loved this cute, healthy lunch!
Have a beautiful weekend all (some pretty flowers recently and random Smarties).
I made some sweet little orange loaf cakes at the end of winter, using whole oranges. So not surprisingly, they’re Intensely orange flavoured, bitter/sweet and super soft. I added a bit of almond essence for a stronger almond flavour but if you’re not into that, leave it out or add vanilla instead.
They are a teeny bit labour intensive though, the cooking and blending of the oranges being the most long winded part. This was mostly due to my horrible, mega old blender/food processor combo which, after making these, went to food processor heaven rather unceremoniously (aka, the Bermuda Triangle, which is our garage, to wait for the next white goods recycling round).
So a few hours after I made this recipe, I purchased an Optimum 9200 2nd gen! Which to me at least, is like the Rolls Royce of blenders.
So I made these cute, tasty little curry puffs yesterday.
The filling is spicy/sweet and surrounded by crispy puff pastry; dipped into tomato sauce, they made for a brilliant afternoon snack with a beer.