Sunday, 21 April 2013

Toasted Muesli

Im back in the kitchen after being on holiday's for 1 week in New Zealand. New Zealand is lovely and it was so nice to get away with Simon, where we could just be us and enjoy each others company. I will post some photos of our trip later, but in the interim I was so happy to get back to my kitchen. While in NZ I purchased some Old Mill Road Larder Labels with plans to organise the pantry. With this rainy Monday it was a perfect day to be inside and organise. I also made some muesli the recipe was from Homestyle New Zealand Magazine, much like real living magazine.

Toasted Muesli

1/2 cup Honey
1 1/2 Tbs canola oil
3 cups rolled oats
1 cup nuts (i used crushed peanuts and almonds)
1/2 cup sunflower seeds
1/2 cup coconut

Preheat oven 180c
Warm honey and oil in small saucepan over low heat, gently simmer for 4 minutes.
In large bowl mix oats, nuts, seeds and coconut. Add honey mixture and stir.
Spread mixture over baking tray, bake for 10 minutes stir occasionally. I baked mine for a little longer to get more browned, just keep an eye on it as you go along.
Cool and add raisins if you like.
Store in air tight container.

Monday, 8 April 2013

Basil pesto gnocchi

classic pesto from tiger in a jar on Vimeo.

Nothing is more satisfying than making your favourite foods from scratch, so this week i've made a few loafs of bread and some pesto. I watched this video on Vimeo and the folk at Kinfolk sure know how to do a well shot cooking video. Very inspiring. Below is a little picture of last nights dinner.
Basil pesto gnocchi and garlic bread. 

Thursday, 4 April 2013

Peanut butter cookies

All packed up and ready for my lovely neighbour Suzy to take with her on her move. We will miss you, you have been a great support to us through our journey of loss. Xx

Peanut Butter Cookies

1 cup plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter 
1/2 cup (packed) light brown sugar
1/2 cup caster sugar
1/2 cup unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
155 grams semisweet chocolate, coarsely chopped 

Preheat the oven to 350°F / 180°C. Line 3 heavy large baking sheets with parchment paper. Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Cool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.