Hello, everyone. I had been holding off doing another soapy post until I made one more batch. It is one that I have been looking forward to making for ages. But, alas, I have run out of time to make any more soap before we head back to Perth and I go on my big holiday. For those who don’t know, I am off to Iran, Azerbaijan, Armenia and Georgia with my friend, Sandra. Maus didn’t want to come so she is staying home to do all the Spring tasks on the block. That is my plan, anyway.
Everyone has their favourite pumpkin soup recipe. My favourite is one I have posted before – Pumpkin, cashew and coriander soup. It is a beauty (check it out here) but it does take a bit of effort. And there are plenty of times when effort does not figure. For those times, I have been dreaming of a recipe my mum used to make. I had it hand written in my recipe book but somehow I lost it. I did ask my sisters but to no avail. I remembered the ingredients – chicken stock, pumpkin, tomatoes and onion but I couldn’t remember the proportions.
I have been making soap again and am having a ball. Now we are settled into Bridgetown on a more permanent basis, I have been trying to build up my supply of soap ready for Christmas. Soap needs four weeks to cure and I am going away for the whole of September, therefore, I don’t have that much time to build up supplies.
Soaping is a wonderful hobby because there is so much to learn and I love learning new things. My long term plan is to get a range of soaps that I can make consistently. I am still at the very beginning of this stage but there are already some soaps I think will form part of this range. Continue reading
Don’t you just hate “Never Fail” recipes! They conjure up one image in my mind, “failure!!!” It took me three attempts to get a decent soufflé from a “Never fail soufflé” recipe.
So I should have been nervous when I received an email from my niece, Fleur, entitled “Never fail sponge”. I had asked her for the recipe she used for her son’s first birthday cake. It was Maus’ birthday yesterday and I thought it would be nice if I made her a birthday cake. Continue reading
Ok … the name does not sound very enticing and the photo is a shocker but dinner tasted so good I have decided to press on regardless.
I have had rabbit with mustard once before but I am sure the last time I had it it would have been called lapin à la moutarde. Now that sounds better – much more sophisticated. Continue reading
Today, I have a very nice cake from Belinda Jeffery’s cookbook, Desserts. As I have mentioned (a few times) before, I do like Belinda Jeffery’s books. I actually make recipes from them which is more than I can say for a lot of my books. I also like syrup cakes because I have a tendency to over cook my cakes. As a result, they tend to be on the dry side. The syrup hides this fact. If you have a similar tendency, syrup cakes could be for you, too.
Chicken à la Tunisienne is a very fancy name for what is not much more than a respectable take on the infamous 70’s dish apricot chicken. Was apricot chicken as popular in other countries as it was in Australia? It was big time popular here. I know my mum made it and so did Maus’ mum (Though, her mum was a bit more posh than mine. She sprinkled flaked almonds on her apricot chicken!!). Continue reading