Maus made some ANZACs the other day. They were very good but not quite perfect… which got me thinking (Oh, no!). Continue reading
Today’s recipe is a homemade alternative to the fruit and seed crackers that are omnipresent in the supermarkets at the moment. I was very excited when I found it and even more so when it turned out to be a dead ringer of the commercial version.
You know the crackers I am talking about. They come in a variety of flavours. The ones I have had in the house in the last week are:
- date & apricot;
- cranberry & pumpkin seeds;
- fig and sunflower seeds;
- fig and black olives; and
- raisin and pumpkin seeds.
OMG, these brownies are rich!!!
You would think that the 500g of chocolate, 500g of butter and 12 eggs would have given me a hint as to the absolute decadence I was about to create. But I didn’t really turn my mind to the ingredients. I was attracted to the photo of the gooey chocolate swirled tahini and to the fact that the recipe was called tahini brownies. “Tahini brownies are something different,” I thought. I love tahini and was relishing the combo of tahini and chocolate. As it turns out, there is so much chocolate in these guys, you can barely taste the tahini. But, jeez, they are good. Joudie Kalla, the author of Palestine on a Plate, says one piece is enough but, to be honest, a tiny square with coffee may be enough. They are that rich. Continue reading
It most certainly is déjà vu.
Francesca, from Almost Italian, commented on my previous post by saying that she made a similar chocolate slice but hers included Vita Brits (Weet-Bix). Francesca’s comment got me thinking. Was the slice I remembered from my childhood the recipe from my sister, Vickie, or was it the one to which Francesca was referring? We never ate Vita Brits or Weet-Bix for breakfast in our house but I do remember finding them in the pantry and eating them with butter and jam. Were they left over after Mum had made this slice?
This is a recipe you will recall from your childhood. Even if you have never made it, I am sure you would have sampled a piece along your way. It is certainly familiar to me. Continue reading
When I was a kid, we only had shortbread at Christmas. Mum made shortbread, melting moments, White Christmas and rum balls once a year and we thought they were the bee’s knees. She would make them well before Christmas but we weren’t allowed to eat them unless we had guests and only then if it was a “Christmas visit”. Continue reading
Firstly, let me apologise for the grainy (appropriate, as it turns out) photos in this post. All the photos have been taken with my phone. I left my camera in Perth. My tripod is here but no bloody camera. I can’t believe I did it, especially as I planned to do an “In My Kitchen” post. “Oh well, shit happens,” as they say. Continue reading
I pre-empted this post last week. These biscuits are the result of a search I did in Eat Your Books. I restricted my search to baking, then to walnuts and these guys popped up… and I am glad they did.
In my Widow’s Kisses post, I said they were a jackpot. There were three reasons for that statement. Firstly, they taste great. Secondly, they were made in the food processor, therefore, only took a few minutes to put together. Thirdly, and most importantly, you pipe them rather than shape them.
I bet you are wondering why the piping won the most important guernsey. Continue reading
We needed biscuits and we needed biscuits badly. I go through stages where I don’t make anything sweet because “I’m too fat” or “They are bad for us” or a similar wimpish reason. I don’t know why I refrain. When there is nothing sweet in the house, we just go on a rampage searching here and there for anything remotely sweet. We have even been known to eat cooking chocolate when things were desperate. Continue reading