Easy-peasy snacky recipe

A little while ago on Instagram I posted a picture of Vegemite and cheese scrolls and I had a few people ask for the recipe. I make them for a quick snack or if Amelie has a playdate, they are good to whip up and she loves them.

So today I finally got around to taking some step-by-step photos - it really is the easiest to make.

Step 1: Take a sheet of puff pastry out of the freezer and defrost for a couple of minutes.

Step 2: Grate some cheddar cheese while you are waiting - a handful (how very Jamie Oliver of me)

Step 3: Now Vegemite isn't to everyone's taste so you could use Marmite but you need something with a bit of tang,  and we only had Vegemite in the cupboard so that is what I used.

Step 4: Spread a thin layer of Vegemite over the defrosted puff pastry and scatter the grated cheese over the top.

Step 5: Roll the pastry like a Swiss roll or sushi roll, trying to keep it quite tight.

Step 6: Once rolled cut (with the end of the pastry on the bottom to seal when cutting).  Cut into about 2cm sections.

Step 7: Place on a greased tray (I use canola spray) on their side and brush with some beaten egg to glaze and pop in a moderate oven for about 20 minutes (times might vary as my oven is rubbish but take them out when they are lightly golden).

Step 8: They come out like this, all puffed up but I like to flip them over...

Step 9: 'Cause I think they look prettier, just let them cool and eat.

If you do make them let me know how you go and remember, they are a sometimes food (puff pastry has quite a bit of fat in it) ^U^

Soup and you shall be content - roast pumpkin soup

I love a good easy soup recipe and in essence it is my winter bliss.
  
A good basic recipe that can be adjusted according to your tastes or the tastes of your family or guests ('cause Little Miss A doesn't like anything too tasty, uugg!) is what I need mid-week when I get home from work.

So here is a basic recipe I came up with that is quick, easy and tastyyeee

1kg grey pumpkin

chop into small chunks (discard the seeds - or you could toast them for a crunchy topping) with half an onion and 2 cloves of garlic, salt, pepper and some olive oil

bake in the oven at 180 degrees Celsius until roasted, I put a sprig of rosemary in for the last 15 minutes to add extra toasty aroma to the soup and my house.

once cooked blend (minus the rosemary sprig) with a food processor of some sort until smooth

heat in a saucepan and add as much hot water as you want it to be thick or thin, add a little cream if you like...I like!

Then top with olive oil and freshly ground pepper and salt

Oh how did that garlic bread get there all crusty on the outside and soft on the inside? mmmm

You can add vegetable stock instead of water, include other roasted vegetables like sweet potato or carrots, grated ginger or spices the list is endless but always tasty.

Some nights for a quick dinner, I'll roast the vegetables and puree, place in the fridge in an airtight container and finish the soup the following day.

If you have any variations please let me know as I'm always on the look out for a tastier soup.

*note: just don't add orange juice - my dad used to do that and it is not nice!

Baking - It must be in the air, peanut butter biscuits

I have been baking a lot lately and it seems that a lot of people in Australia who's blogs I follow are doing the exact same thing - it must be the cooler weather.

As you might have seen from my Instagram feeds I've been making ANZAC biscuits, peanut butter biscuits, upside-down cakes and all manner of baked goods. By far the easiest and the one baking recipe I know by heart is peanut butter biscuits (this recipe is from the Woman's Weekly, I've had this book for many years and love it), they are so, so simple and so, so tasty.  

So all you need is 1 egg, 1 cup caster sugar and 1 cup peanut butter - yes really, 3 ingredients!!

Whisk the egg with a fork and add the caster sugar

 add the peanut butter - I like Kraft and crunchy, and mix them all together

scoop a heaped teaspoon of mixture and roll into a ball, little hands like helping out at this stage 'cause it's sticky and fun

Place on a greased oven tray (I like to use a spray oil) and push down a little with a fork to make them look all fancy

 Then in the oven at 180 degrees Celsius for 15 minutes, even our heap of rubbish oven can cook these little beauties (it may look all fab in it's 60's facade but this oven is on it's last legs)

Remember to scrape the bottom of the bowl before little ones remember

Then sit back and relax with a book and a cup of tea or coffee and enjoy their sugary, peanut buttery goodness

Taa! Daa! I hope you enjoy them as much as me, and Little Miss A and Mr Ed

What am I doing today: eating, reading and writing

Today I bought this amazing looking cookbook to reinvigorate my interest in cooking again and also spice up my taste buds. When you are cooking everyday for a family these sorts of daily tasks can become just that, tasks. So I'm going to sit down with a nice cup of fruit tea and decide on what I am going to cook tonight, pop down to the shops and buy all of the ingredients - I'm very excited.

I was looking at some cook books by Harumi Kurihara about Japanese home cooking but they were just too meat heavy. I haven't eaten meat in 20 years.

As well as that I am going to write a few letters.

I have some beautiful matching writing paper and envelopes but last week I also bought this envelope stencil, so I'm going to make some envelopes, like the airmail envelopes you used to be able to find - envelope and paper all in one.

And read a bit more of my current book 'The Slap' Mr Ed loved it so on his recommendation I started that last week. I kinda like the fact that it is set in my neighbourhood as well.

The Melbourne Cup 2010

Today was the Melbourne Cup. The biggest horse race in Australia that literally stops the nation, I remember stopping class in school and everyone crowding around the television. This year (as we get a public holiday in Melbourne) we had some friends over for a BBQ and we dressed up with hats of course.



I wore the dress and hat I wore to the Melbourne Cup 5 years ago.
The hat I made myself; I bought the hat from Sportsgirl for the low, low price of $2 and did a bit of stitching and gluing and Ta-da! It matched my dress.

My dress is a Swirl dress, a super find at an American Retro shop, they had a handful of them, all dead stock and never worn!!! One of my favourite dresses.



I made some muffins for afters. These are my own concoction: blueberry, banana and walnut. Little Miss A loves them.

Dress: Swirl
Cardigan: Temt
Shoes: Office
Hat: Sportsgirl/me

Cooking in safety

I made this apron a couple of weeks ago, no pattern, just winged it.

It turned out pretty good, and has saved a few dresses from a disastrous oil splattering.



Very appropriate material from Spotlight and sooo cute.

Dinner planning

I've decided to plan our dinners for the week. I tried this a few months ago with no success but this time I think I'll stick to it.



So this morning I've been looking through some old cooking books and magazines and my menu plan is all worked out. Now I'm off to the shop with little A to buy all the ingredients that won't go off by the time I get to cook them.

Monday: Broccoli and ricotta cannelloni with salad
Tuesday: Vegetable moussaka
Wednesday: Salmon with quinoa tabbouleh
Thursday: Pea and feta fritters with cous cous
Friday: French lentils with roast beetroot, pumpkin and goats cheese

Top: Genki
Cardigan: Savers
Skirt: Peta Pledger
Shoes: Rubi Shoes