The title of the post means that I finally found a job! After a year and 9 months of searching I am now working regular hours and loving it! As such I will be taking a 2 week break while my body and mind adjust to the new schedule. During that time I will be cooking and prepping new posts so I have a small stockpile of posts built up for times when I am working more overtime hours and less time to cook. I will be back to my regular 2 time a week posting on October 2nd. I love my blog, and sharing recipes with everyone and I promise you that I have some great recipes lined up to share when I get back. As always if you have a recipe you would like to see converted please send it to me and I will work it into the rotation. See you all soon!
Salted Caramel Banana Cake (Banoffee Marshmallow Cake)
This is a recipe I discovered when hunting for the perfect birthday cake for my husband. I found the original recipe here, but like most recipes I fiddled with it a bit. We really really loved the outcome!Ingredients
Cake
165g/3/4c butter
164g/3/4c packed light brown sugar
325g/2 1/4c self rising flour
1 heaped teaspoon baking powder
2 level teaspoons cinnamon
4 large eggs
4 tbsp milk
3 banana’s
Frosting and Filling
4 cups whipped cream (600ml double cream whipped)
1 banana
1 handful of mini marshmallows plus more for decorating
1 small can/397g Caramel Sauce ( I used Carnation Caramel)
Course Sea Salt
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Egg Salad, Egg Mayo
This is one of our “What do we make for supper, I don’t feel like cooking” meals. Fast and easy to put together, and very few dishes to do after supper.
Ingredients
4 large eggs
1/4c onion chopped small
1/4c celery chopped small
1/2c Mayonnaise or Miracle Whip
Salt
Pepper
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Mushroom and Thyme Risotto
This is a recipe I found on the BBC Good Food Website. It made for a wonderful lunch one weekend. This was the first time I made a risotto and it turned out perfectly. It takes time to make, at least 20 minutes once you start adding the broth, but I feel it was well worth the time it took. Here is the link for the original recipe.Ingredients
1 tbsp olive oil
350g/(about 6 to 8 palm sized) chestnut mushrooms, sliced
100g/1/4cups quinoa
1l/4 cups hot vegetable stock
175g/1/2cup risotto rice
handful thyme leaves/ 1 tbsp
handful grated Parmesan or vegetarian alternative
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Deviled Eggs
I love Deviled Eggs, and they are a wonderful quick and easy tasty treat. They are also really impressive to take to a get together. This is a smaller recipe that you can multiply easily if you are feeding more then 2 people for a snack.Ingredients
4 large eggs
1/4c/60ml Mayonnaise or Miracle Whip
1 tsp/5ml yellow American style mustard (if using English Mustard or Dijon use 1/4 tsp)
Paprika
Salt
Pepper
1 small sandwich bag
