Thursday, June 28, 2012

Traffic Light Frittata

In my spare time when I'm not baking, solving the world's HR problems or trying to at least be a semi-decent country housewife, I am the lucky (or some may say unlucky) person in charge of the Health and Wellbeing program where I work. All I do is organise events, programs, guest speakers and put out a regular newsletter and to be honest, I really enjoy it, in a short time we have achieved some really positive things like a communal fruit bowl and regular walking groups and we although we have only had one guest speaker so far, we have a few more lined up with some really interesting topics like vehicle ergonomics and how to read and understand food labels at the supermarket. Anyway, to try and keep it interesting I always include some different things in the newsletter like facts, tips, cartoons and, of course, recipes and I also make sure each edition has a different theme - for example our last one was Vehicle Safety so the recipes I included were  Traffic Light Jelly CupsTuna Traffic Light Kebabs and a Traffic Light Frittata! 

I am going somewhere with this, trust me. 

Several nights ago Mr B and I set out to Mum and Dad's for our regular weekly dinner and as usual Mr B had spent all day trying to find out what we were having with no success - he likes to know in advance if we are having something lentil / tofu related so he can fill up on 'normal' food during the day! When we arrived at Mum and Dad's look what we were met with........

The Traffic Light Frittata! 

I always give Mum and Dad a copy of the newsletter I put out so they know I do more then just drink coffee and harass the staff at work, so I was really pleased when they decided to make one of the recipes out of it for dinner. And I know what you're thinking - sometimes frittata's can be eggy and average and highly un-exciting, but believe me with this one you will be pleasantly surprised - for a little frittata, it is packed full of flavour! 

All you will need is:

1 red capsicum (diced)
1 zucchini (grated)
1 sweet potato (diced)
6 eggs (whisked)
1 onion (diced)
2 cups baby spinach
2 cloves crushed garlic
1 cup reduced fat grated cheese

Pre-heat oven to 170C and grease a quiche / oven dish

Saute capsicum, spinach, sweet potato, garlic and onion in a frypan with a small amount of olive oil.

Scatter mixture over the base of your quiche / oven dish. 

Mix zucchini, eggs and cheese together. Pour over the vegetable mixture and cook for 25-30 mins or until golden and set. Serve with boiled spuds and / or salad and enjoy!

On a side note, we are now entering a week of baking madness.....let me show you how my week looks:

Tonight (Thursday) - Chocolate cake for work tomorrow
Saturday - Hot chocolate cupcakes for RSPCA Cupcake Day donations, Cinnamon Roll Muffins and a Blueberry Blondie Cheesecake Slice for Mr B's lunches
Sun / Mon - Spectacular pool cake for the blog's 2nd birthday
Wednesday - Date cupcakes with rum frosting and toffee sauce for RSPCA Cupcake Day donations

Chocolate Cake - Check!

Wow!!! RSPCA Cupcake Day has come around quick! Just like last year I am making a batch of cupcakes for anyone who donates $20 or more and I'm really happy that only 2 days in I already have my first 2 donations. This year I am hoping to raise over and above last year's total of $500 - it can totally be done. Plus I have been promising Mr B cinnamon roll muffins for his lunches for a long time now and it's about time I came good...but then I found an awesome recipe for a baked cheesecake slice topped with a blueberry blondie and it was just too tempting to pass up so I'm making that too....and the blog's 2nd birthday is fast approaching and that requires a birthday cake...I looked at fancy cakes and pretty cakes and scary meringue things and then I decided maybe I was getting too tied down in doing something big and fancy. I have always always always wanted to make a pool cake like this one out of the Women's Weekly Children's Birthday Cake Book so that is what I'm going to do - with a few of my own twists added along the way! 

So much baking!!  But for right now I think I'm just going to enjoy sitting in bed with my cup of tea and my 100's and 1000's freddo and not think about it! 

Hope you are all having a fantastic week

Mrs B xx

Wednesday, June 27, 2012

Cheesy Polenta and Bean Slice

Polenta is a fantastic ingredient that I always have on hand in the kitchen, it's versatile, easy and when it's done spitting at you from the stove top, it's down right tasty! You can also use it to make this Tomato, Basil and Bocconcini Chicken or this Creamy Polenta or even these Roast Vegetable and Polenta Stacks.

Here is a recipe Mr B and I tested out on Mum and Dad last week

Cheesy Polenta and Bean Slice with Pearl Couscous and Roast Vegie Salad. 

For the Cheesy polenta and bean slice you will need:

4 cups of vegetable stock
1 cup of polenta
1.5 cups of cheese - I used Kraft Mexican Blend which includes Queso Quesadilla, Cheddar and Colby Jack cheeses
400g can red kidney beans, rinsed and drained

Grease and line a small slice tin. 

In a large saucepan, bring the stock to the boil and gradually add the polenta. Stir continuously for 5 minutes or until the mixture thickens - be careful because it will spit at you if you stop!

Remove from heat and stir in half the cheese and beans. Now if you wish you can add some 1/2 tspn chilli or 1 tbspn taco mix here for added flavour, but you don't have to either. 

Spoon the mixture into the prepared tin and smooth the top. Place in the fridge for 2-3 hours or overnight to set.

When you are ready to serve the polenta, remove it from the pan and place on a baking tray. Cut into 6 slices and sprinkle with remaining cheese. Bake for around 20 mins or until the cheese is golden.  

Now for the Pearl Couscous & Roast Vegie Salad...

You will need:

2 zucchini sliced
1 red capsicum diced
250g cherry tomatoes halved
150g button mushrooms sliced
1 sweet potato chopped into 2cm cubes
1 red onion diced
250g pearl couscous
2 cups of vegetable stock

Pre-heat oven to 180C.

Place zucchini, capsicum, tomatoes, mushrooms, onion and sweet potato in a greased baking dish. Roast for around 40 mins, tossing about half way through.

When the vegies have been cooking for 30 mins, place the couscous and stock in a large saucepan and bring to the boil. Reduce heat and let them simmer for around 15 mins or until the couscous is soft. Drain any remaining liquid.

Combine the couscous and vegies in a large bowl and if you want you can drizzle with some lemon juice, but again, that's totally up to you.

Now I think this couscous would be lovely for a meal on it's own and you would get 4 mains out of this recipe, or you could serve it on the side with your polenta and it should do about 6 serves.


Mrs B x

Monday, June 25, 2012

Pineapple and Coconut Slice

See I told you I wouldn't make you wait long! 

It all started a few days ago when Mr B and I were at the supermarket. I was scouring the dried fruit section looking for my 'go-to' mix of mango, blueberries and cranberries but alas they were all out, so I hesitantly asked Mr B if he would eat dried apricots in a slice...the look he gave me was enough to know the answer was not so much 'no', but 'hell no'. Just when I was about to give up and buy him a jam roll off the clearance table, he piped up with a very meek 'but I do like dried pineapple....' 

It wasn't until I got home and thought about it that I realised I wasn't entirely sure what to do with dried pineapple. A quick google search only gave me a million web sites on how to make dried pineapple or how to make dried pineapple flowers, which looked fascinating, but not quite what I was after. Luckily Mr B had gone to a poker game for the evening so I had plenty of time to figure it out. 

I was thinking slice and I was thinking pineapple and coconut so I decided to have a play around with a recipe for Almond Slice (obviously minus the almonds) and you know what, it turned out pretty good! 

For the base you will need:

1/2 cup brown sugar
125g butter (melted)
1 cup plain flour

Pre-heat oven to 160C. 

Combine all the ingredients in a bowl and press into the bottom of a lined and greased slice tin. Bake for 12- 15 mins.

While that is baking make your topping...

For the topping you will need:

1/4 cup milk
90g butter 
1/2 cup dessicated coconut
1/3 cup brown sugar
200g dried pineapple 

Combine all ingredients in a bowl and microwave for 3 minutes, stirring half way through. Give it a good stir and microwave for a further 60 seconds. 

Pour over the cooked base and put back in the oven for 10-15 mins. 

When it is done, let it sit on the counter to cool before you try and slice it.

This slice is so yummy, with it's brown sugar shortbread base and chewy pineapple and coconut topping, it doesn't matter if you have it hot out of the oven with some whipped cream or straight out of the fridge, it's delicious either way! 

Mrs B xx

Sunday, June 24, 2012

Carrot and Vanilla Cake

It is relatively early on Sunday evening here, but it has been such a big weekend and Mr B and I are absolutely exhausted so we are sitting in our warm cosy beds, trying to keep our eyes open for just a few more minutes!

It all started Friday morning, Mr B and I were fortunate enough to have the day off work and the sun was shining so we decided to make the most of it.....what better way to do this then with a road trip!?

We headed east towards an area called Strathgordon, which is about an hour and a half / two hours drive from where we live, and to get there you go through some of the most beautiful forest scenery you will ever see. Once we got to the end of the road (you literally drive until you get to the end of the road!), we were able to walk out and across the Gordon Dam. The Dam is 140m high, just several metres higher than the Sydney Harbour Bridge (134m), and holds back thirty times the amount of water in the Harbour itself! But the facts and figures are nothing compared to the view.......

On our way home we called into Maydena because we had heard about a volunteer project called Railtrack Riders. Some members of the community have gotten together and built these pedal powered railtrack carts so you can pedal your way up the old railway track through the forest. And best of all, if you get tired, the guide comes up behind you on his cart and gives you a push! Once you reach the end of the track there is a display of old photos taken in Maydena when the forestry business was booming and the guide tells you all about them and the history. After this you go for a quick walk through the forest and they tell you to keep an eye out for the local platypus. Now it was about here I started to complain, loudly, about how I had never seen a platypus in the wild and how I hate it when people tell you to just keep an eye out for one! Next thing I knew, Mr B was jumping up on a log laying across the river and waving his arms about like a crazy man. My first thought was that he had a) lost his mind and b) if he didn't stop jumping around he would fall in the water but then I saw what all the fuss was about - the platypus was there! He was a cute lil bugger and we watched in awe and admiration until he got sick of us and disappeared into the water. Mission accomplished, we made our way out of the forest and back to our railtrack cart for the ride back. It was such a unique experience in such a beautiful location, and it was so much fun!  

To top the day off, we went out for dinner to a place called the Salamanca Beef and Seafood Grill. We have been there a few times and never had a bad meal, this time Mr B had a 1kg steak topped with prawns and scallops and I had Tasmanian Salmon topped with basil pesto and camembert and we finished the whole thing off with a gelato tasting plate - doesn't get much better then that. 

Yesterday we were up early, and wearing head to toe fluro wet weather gear, and out in the elements planting trees around our fence line. My Mum and Dad have been digging these trees out from their new property and were kind enough to give them to us. We got maybe 10 in and then had to pack it in as Mr B was going to watch the local football and I had heard whisperings of a new cake decorating shop I wanted to check out. Shortly after I arrived at the shop I had to phone Mr B and advise him I would be moving in as I was now home and would he come visit me. He said no so that kind of spoilt that idea, but I was very pleased and excited about the shop and all their goodies! Definitely going to become a favourite of mine and I'm thinking it may just be easier to have my pay sent straight to their bank account every fortnight! 

I managed to pick Mr B up and feed him a veal parmigiana before taking him to a poker game (quite the social butterfly this weekend isn't he!) which meant I got to spend the evening in the kitchen baking. After cranking out enough chutney and cheese scrolls to last a life time, I also whipped up a pineapple and coconut slice using dried pineapple and it is to die for....stay tuned and I will put the recipe up in the next few days!

All of this leads us to today....Mr B and I were up early again, planting 19 more trees in the wind and the rain and the cold. But it was worth it, assuming they all survive they will be a lovely border around our property and provide some much needed shelter and privacy. After that Mr B and I had just enough energy left to make a much needed cup of tea and put a big pot of pumpkin soup and some fresh bread on for dinner. It has been a huge weekend but we have achieved a lot which is always nice. 

Do you know what else is nice - Carrot and Vanilla Cake! And it's perfect to have on hand for those busy weekends when you get unexpected visitors or your just too busy to make your own lunch and need something you can grab on the run! 

This cake was really easy - mainly because I cheated. If you want to, you can make all the components from scratch, but if you don't, it's ok to cheat! 

All you will need is
1 pkt carrot cake mix with vanilla icing
1 pkt moist vanilla cake mix with vanilla icing

Prepare and bake carrot cake as per packet directions in a 9x 6 round tin.

Prepare and bake vanilla cake as per packet directions in a 9x6 round tin. 

Combine both icing sachets and prepare as directed. Set aside. 

Once the carrot cake is cooked, remove from the tin and place cake into a bowl. Set aside.

Once the vanilla cake is cooked, remove from the tin and cut the top of the cake off so it is nice and level. Place the off cuts in the bowl with the carrot cake.

Now, get your hands in there and combine the carrot cake and the vanilla cake off cuts. Make sure it is all well combined. 

Take a round 9x6 cake tin and line with baking paper. Push the carrot cake mixture into the tin ensuring even coverage. Spread the cake with a thin layer of vanilla icing. Place the vanilla cake on top and leave in the fridge for a 2-3 hours.

Remove cake from tin, pour over the remaining icing and sit down with a cup of tea and a well deserved slice of cake!

I know it sounds a little fiddly, but it's really not that time consuming and let's be honest, the only thing better then carrot cake is carrot and vanilla cake!  

Hope you all had a fabulous weekend however you chose to spend it!

Mrs B x

Wednesday, June 20, 2012

Prawn and Rice Noodles

You know how sometimes you just get a craving for something out of the blue? And you just can't rest / enjoy another meal until you've had it? 

Well that was me last week. 

All I wanted was some Singapore Noodles with Prawns.....and I don't even eat prawns! 

Ridiculous I say, but none the less, took up the challenge and set about making this recipe for Prawn and Rice Noodles I had floating around my recipe folder. 

You will need:

250g rice vermicelli noodles
5 spring onions, thinly sliced
2 tspns crushed garlic 
300g medium green prawns, peeled and deveined, with the tails removed
1 medium tomato, diced
2 cups roughly shredded wombok (Chinese cabbage)
1/4 cup Hoi Sin Sauce
2 tbspns soy sauce
1 egg, lightly beaten
Place noodles in a heatproof bowl and cover with boiling water. Set aside while you prepare the rest of the dish. 
Heat a wok or fry pan over medium-high heat and spray with cooking oil. 
Add eschalots and garlic. Stir-fry for 1 minute or until softened. 
Add prawns. Stir-fry for 3 minutes or until prawns are just pink. 
Add tomato and wombok. Stir-fry for 1 minute or until heated through.
Add noodles, hoi sin, soy and season with salt and pepper. Toss to combine. 
Add egg. Stir-fry for 1 minute or until egg is cooked and Ta-Da! 

Just like that, you have created a delicious dish that people will think came from the local chinese takeaway, not from your very own kitchen!

This recipe made enough for Mr B and I to have a GIANT bowl each...but in reality it would easily make 4 normal sized meals. 

Craving satisfied. 

Happy Wednesday everyone!!!

Mrs B xx

Sunday, June 17, 2012

Sunday night musings.....

Well another weekend has come and gone before we even knew it had arrived!

It all kicked off on Friday night, poor Mr B was exhausted and asleep on the couch by 5pm so being the good little house wife I am, I left him a steak and some chips out on the bench ready to be cooked and took myself out to dinner with the ladies from work.

We went to a restaurant called The Drunken Admiral down on the waterfront. It's a fantastic little seafood place and the atmosphere and menu there just go hand in hand with a great night out. The meals did not disappoint with everyone oohing and aahing over everyone else's mains. I had pan fried blue-eye rubbed with Indian spices and served with coconut rice and mint yoghurt - totally as good as it sounds! Just when we thought we could not be anymore satisfied......they brought out the dessert menu. A few of us decided to share the 'Undecided Dessert Plate' which was supposed to be a dessert tasting plate to serve 2 people and every night they change what is on it. Ours came out with some lemon curd (that tasted like the perfect lemon meringue pie filling), a twist on a summer pudding (which was a lovely fruit jelly topped with a vanilla bean custard), some chocolate mousse topped with shaved chocolate and a bowl of macadamia ice cream....excuse me while I slip blissfully into dessert heaven!! (Thanks Netty for the photo!!)


Saturday was a bit cold and miserable so Mr B and I organised a lunch / shopping date with his Mum and sister. First thing's first though, we had to feed our lil babies...........

At the moment we have 13 sheep staying in our back paddock and 5 of them are ready to have lamb's any day now! It is quite funny to see all their little personalities come out and the way they follow us around (like sheep!!) when we go for a walk up there.  

Lunch was lovely too - I didn't have the camera with me, but I had the biggest pineapple fritters I have ever also didn't hurt that the pineapple was soaked in rum and vanilla before it was battered either! 

After lunch we were people 'with no purpose,' as Mr B's Mum put it, but somehow we managed to cover a fair bit of ground (and shop up a storm while we were at it!). By the time Mr B and I got home it was dark and time for dinner and a warm bed! 

As for today, well this morning I woke up and thought it was Monday, then I thought it was Thursday, then I thought maybe Friday....eventually I figured out it was Sunday so I got up and got Mr B and I some brekkie in bed - only way to spend a Sunday morning, lying in bed with a coffee and some hot buttery english muffins!

When we managed to drag ourselves out of bed, we went to visit some friends of ours who have recently had a little bub. I have been trying to restrain myself, but couldn't hold out anymore, there was a cute, newborn little baby with my name all over it for hugs! He was a gorgeous little boy and slept peacefully the whole time we were there (cluck cluck!!)

A quick trip to the supermarket later and the only thing left to do for the day was dive into the kitchen. I whipped up these Date and Banana Muffins using the recipe for my Date Loaf and I just added 2 chopped bananas into the date mixture before I microwaved it. These are really delicious and I can't wait to try one with some butter and a cup of tea!

Sheppard's Pie for dinner....ssshhhh don't tell the sheep!!

Hope you all had a fantastic weekend 

Mr and Mrs B xx

Thursday, June 14, 2012

Mr B's Chicken Involtini

Is there really anything better then sitting down at the end of a busy day to a delicious meal? How about a delicious meal that someone else cooked? Don't get me wrong, I love being in the kitchen, but I am also quite partial to putting my feet up while someone else is in the kitchen on my behalf - don't we all? 

When Mr B said he was going to just 'whip up' some chicken involtini for dinner a few nights ago I was mainly just grateful for the opportunity to curl up on the couch with a blanket and play on the computer. Little did I know I would be presented with this......

...........I think he may have been showing off a little!! 

Not that I am complaining because it was mighty tasty! Although I did feel like after he made such a lovely dinner, the least I could do was the washing up.....and no one likes doing the washing up.

If you want to be like Mr B and impress people with your skills in the kitchen, you will need:

2 large chicken breasts
8 slices prosciutto
2 tspns crushed italian herbs (including basil, garlic and oregano)
sea salt and freshly ground black pepper
4 thin slices mozzarella or 1/2 cup grated mozarella and parmesan
2 tspns crushed garlic
3 large ripe tomatoes, halved, seeded and finely chopped
1 cup vegetable stock
1 teaspoon sugar
salad or steamed vegetables, to serve

Preheat the oven to 180°C (fan-forced).

Butterfly the chicken breasts by slicing horizontally almost to the end, taking care not to cut all the way through. Open out the chicken and press to flatten.

Arrange four slices of prosciutto overlapping each other on your work surface. Place a butterflied chicken breast along the thin edge, then top with 1 tspn herbs and a slice of mozzarella or 1/4 cup grated cheese.

Carefully roll up the chicken in the prosciutto to enclose the filling. It should hold it's shape, but if it doesn't, tie up with some kitchen string. Repeat to make the remaining involtini.

Heat a fry pan over medium heat and spray with some cooking oil. Add the two involtini and cook for about 2 minutes on each side until the proscuitto is brown and crisp. Remove from the pan and place in a baking dish.

Spray the pan again with a light coat of oil and add the tomato, garlic and stock.  Bring to the boil and reduce the heat so the mixture is just simmering. Season with pepper and sugar and cook for about 10 mins or until the sauce thickens slightly- don't add salt as the prosciutto is quite salty!!

Pour the sauce into the baking dish with the involtini and bake for 15 mins, being sure to turn the involtini over half way through. A skewer inserted into the centre of the rolls should release clear juices.

Serve with salad or steamed vegies.


May I just say that these were absolutely awesome! It was amazing how salty the sauce actually was because of the prosciutto, but that didn't matter because the combination of the salty prosciutto with the fresh tomatoes, herbs, mozarella and the chicken was just spot on - I will be requesting this become a regular I think!! 

Mrs B xx

Wednesday, June 13, 2012

Lemon Muffins with Strawberry Cheesecake Filling

When I'm not in the kitchen or curled up on the couch / in bed or out exploring the world / buying shoes, I'm at work. 

I know. 

Believe me I'm not a fan of it either. 

If I had my way I spend my days baking up a storm in some exotic location whilst wearing a gorgeous pair of shoes from my never ending collection, but alas in the real world, I work a 9-5...or in my case a 7:30 - today I wanted to share something with you.....

My desk. 

Which, for 8 hours a day, is my home.

I believe three of the most important things that make work less like work are 
1) working with great people (which I do)
2) enjoying what you do (which most days I do)
and 3) adding some personal touches to your workspace 

Note the essential elements below....
- Skull coffee mug
- Shoe clock
- Paper weight (gift from Mum and Dad when I started work)
- Mood calendar to advise / warn people when it is safe to enter or better to stay away 
- Red Nose Day teddy bear holding a Daffodil Day flower pot
- Wedding photos (and on the wall next to my desk, family photos) to remind me that life is about more then       
   just work
- Shoe calendar  (to remind me life is about shoes!) 
- Collection of nail files, combs and phone, sticky notes and essential scribble paper 
- And I always have the radio on for some background an impromptu dance / sing in the middle    
   of the day never goes astray!


Do you know what else never goes astray? Muffins! Tangy lemon muffins topped with a dollop of sweet creamy strawberry cheesecake!

All you will need is:

2.5 cups self raising flour
1/4 cup caster sugar
3/4 cup milk
1 egg, lightly beaten
1/2 cup vegetable oil
Juice and rind from one large (or 2 small) lemons
100g cream cheese softened
2 tbspns strawberry jam
1 tbspn icing sugar

Combine the cream cheese, strawberry jam and icing sugar in a bowl. Stir to combine and set aside.

Pre-heat oven to 160C (fan forced) and grease a 12 hole muffin tray.

Combine the flour, sugar, milk, egg, oil, lemon rind and juice in the bowl of an electric mixer and beat until smooth.

3/4 fill each muffin cup and top with a tbspn of the cheesecake mixture.

Bake for 20-25 mins until they bounce back when touched or a skewer inserted comes out clean.

Take them to work, share them out, people will love you, that's just how it goes.

Happy Wednesday everyone!

Mrs B x

Monday, June 11, 2012


Hello out there!! 

We are back into baking with a vengeance in our house!! It has been a long weekend here so not only did 3 whole days off provide for extra sleep in time, but it also provided for extra baking time!! 

Friday evening / Saturday morning resulted in these Bavarian-on-a-biscuits....Sunday evening resulted in a carrot and vanilla cake, some cheese and vegemite twists, cheese and chutney scrolls and some lemon muffins with strawberry cheesecake filling!! Did I mention I missed my lil kitchen while we were away? I just feel at home pottering in there, with the electric mixer going, trays lined up waiting for the oven, ingredients scattered across every bench makes me happy and I feel content there. We do have our disagreements from time to time....the appliances and the ingredients conspire and recipes don't turn out how they are supposed to, but then we have our moments when things just work - like these Bavarian-On-A-Biscuits! 

What could be better then chocolate chip cookies, topped with creamy bavarian and smothered in a fudgey chocolate ganache? Not much really, but I am about to jump into a hot bubble bath with my bavarian, a book I haven't been able to put down, House of Night No. III - totally better then the Twilight books, and a large glass of Captain Morgan's spiced rum, totally became addicted to it and Jameson's while we were away. I'm thinking between the bath, the dessert, the book and the rum, I could be onto a winning combination! 

Anyway, if you want to make these sweet little treats to indulge yourself either in a hot bath, snuggled up on the couch, hiding in the wardrobe, whatever takes your fancy, this is how it's done.....

You will need:

100g cream cheese at room temperature
1 cup thickened cream
2 tbspn cocoa
1 cup icing suger
20 chocolate chip cookies - 12 to be crushed and used in the bavarian and 8 to be kept whole for the assembly
300g chocolate melts
2 tbspn butter

In the bowl of an electric mixer, combine the cream cheese, cream, cocoa and icing sugar. Beat until smooth. 

Fold in the crushed chocolate chip cookies. Place mixture in the freezer for 4-6 hours or overnight.

When the bavarian mixture is chilled, place the chocolate melts and butter in a microwave safe bowl and heat in 30 second bursts, stirring in between until smooth.

Place the remaining cookies on a baking tray. 


Using a small ice cream scoop, scoop bavarian onto each cookie - be sure to press the bavarian gently onto the cookie to ensure it sticks.

Working quickly, dip each cookie, bavarian side first, into the chocolate. Don't be scared to push it right down into the chocolate to ensure your bavarian is totally covered. I find the best thing to do is have your chocolate in a deep jug and just push the biscuit straight in and pull it straight out. Place the biscuit on your tray and move onto the next one. Place the tray in the freezer for 4-6 hours to set before transferring to an airtight container. Now just remember it is a ganache on the top, so they won't be set set, but they will firm up. And do I even need to mention how the biscuit goes all soft and chewy and delicious!?

How has your weekend been? 

We have had a busy, but productive weekend. Alongside all that cooking, we managed to get in a bike ride to see Mr B's Pop - which involved us being fed a lovely roast lunch and getting to show off all our holiday snaps....and my first night time ride on the way back....which also led to my first 'night time run out of fuel on the side of the highway', but hey, that's what reserve tanks are for!! On Sunday we went to visit Mum and Dad at their new favourite local B&B - aptly named Emily's cottage - then on the way home we treated ourselves to Photoshop Elements 10 - first a new camera and now this....we are becoming quite the lil photographers!!! And that brings us to today...sleep in.....brekkie in bed.....groceries....walk around the paddock to check for lambs - 5 of our sheep are ready to have their lambs any day now which is all new and exciting for me - and we finished the day off with a visit from our friends - Ali is 6 months pregnant and she is just one of those people who looks stunningly beautiful the whole way through her pregnancy and really brings to life the definition of 'glowing' and her partner Matt just gets along so well with Mr B...they are scarily alike...they are the sort of friends you just love to see, doesn't matter if you are having a crisis or a bad day or a celebration, you know that if they are there, there will be smiles and laughter and good times so it was lovely to see them and catch up on all the travel stories and photos. Mr B also did some serious showing off in the kitchen tonight by cooking chicken involtini for dinner - totally worth it's own post later in the week....and that brings us to right bath is run, my rum is cold and my bavarian is waiting so I hope you all had a lovely weekend and enjoy the week to come! 

Mrs B xxx

Thursday, June 7, 2012

Happy Birthday Mum!

This is a belated birthday post for my see we just made it home from our honeymoon in time for Mum's Bday, and after missing Mothers Day, this is one special occasion wild horses (or long distance flights) wouldn't keep us away from. 

The big event was last weekend and Mum and Dad had gone away for a few days to one of their favourite B&B's so, of course, Mr B and I went to visit and have lunch with them.....

Unfortunately there was a small communication error (can you see the cheeky gleam in my Dad's eye......) which resulted in me sitting in the car in the driveway of the B&B while Mr B went to knock on the window as there was no other car in the driveway but we could see movement in the kitchen so we assumed Mum and Dad had parked somewhere else.....right at the last second (as Mr B is yelling out to the occupants that we have arrived...Mum and Dad call to see where we are....I say 'why we are in your driveway'....Mum and Dad say 'no you're not'.....and we quickly discover Mr B and I are at the wrong address and I usher him back in the car before he waltz' into the cottage demanding a cup of tea! Mum and Dad are still laughing hysterically when we get to the correct address.....

And what birthday celebration would be complete without cake? I was on a french theme and tried to create a Fraisier cake....think light fluffy sponge packed full of strawberries and thick creme patisserie......yum yum yum...a special cake for a special Mum on a special occasion!

Happy Birthday Mum!!! 

Lots of Love Mr and Mrs B xx

Wednesday, June 6, 2012

Croque Balmer!

Now I know a traditional Croque Monsieur involves cheese AND ham....but Mr B and I had other ideas!

When we were in Paris last week (I mean honestly, how often do you get to say that?!) we saw these delicious little sandwiches everywhere, but unfortunately most of the time they were pre-made and simply reheated when you ordered them and when we finally got to try one at the airport as we were heading home, it was a touch dry. Never fear, Tuesday night dinners are here!

So when Mum and Dad came for dinner last night they were greeted with the vegetarian version of this dish and not only was it super easy, but it was absolutely scrumptious!!

All you will need for 4 serves is:

8 slices of bread
4 slices of tasty cheese
1 cup of bechamel sauce
1.5 cups grated cheese - I use an Italian blend including romano and parmesan
Salt and Pepper
Green Salad to serve

Pre-heat oven to 150C

Make up 4 sandwiches with a slice of cheese in each.

Toast the sandwiches in a sandwich press until golden.

Place sandwiches in a baking dish and pour over bechamel. Top with grated cheese and season with salt and pepper.

Bake for 15-20 mins or until cheese is melted and golden.

Serve with salad and enjoy!

But wait...there's more!

It has been quite some time since I've showed you some fancy new shoes and today when Mum and I went shopping at lunch time...look what followed us home!!

How adorable are these!?!?! I may have worn them around the office all afternoon....I may be wearing them now with my work pants...and my dressing gown....I may never take them off!

Happy Wednesday people!!

Mrs B xx

Sunday, June 3, 2012

We're Back!!!!

How time flies!

Just over a month ago Mr B and I set off on our big adventure - and what an adventure it was!

We couldn't have asked for anything more for our honeymoon, it was beautiful and romantic and inspiring and crazy and amazing and everything inbetween.

We ate lots of great food - Baileys Cheesecake and Deep Dish Apple Pie in Ireland, Pizza, Gelato and real Mozarella in Italy, Frogs Legs, Escargot, Crepes, Eclairs, Baguettes, Macarons and Croissants in Paris........

We saw some amazing sights - The Giants Causeway, The Ring of Kerry, a whole town and a pub named after Mr B, the Colosseum, Trevi Fountain, Vatican, Spanish Steps, Leaning Tower of Pisa, Florence, Venice, Rialto Bridge, Capri, Sorrento, St Marks Square, The Eiffel Tower, Notre Dame, The Arch De Triumph, The Opera House in Paris - oh my god so many things, so many memories!

Every day we saw and did something amazing.........

Let me show you just a sneak peak.........

The captin and our camper van in Ireland
Mr B and his hawk Joyce on a 'Hawk Walk' around the grounds of Ashford Castle
Ashford Castle
Kylemore Abbey
Ross Castle at Kilarney
The view from our camper spot at Eagle Point, Ireland
One thing we learn on the trip - Mrs B has issues using the timer on the camera
Deep Dish Apple Pie and Baileys Cheesecake in Waterford, Ireland
At the Jamesons Factory, Middleton, Ireland
'Tynans Bridge House Bar' in Kilkenney
The Giants Causeway
Mr B at the Colosseum!
Enjoying the sun and a cruise around Capri, Italy
Sorrento, Italy
On our roof top in Florence
Pizza at Pisa!
Lunch in Verona - best potato pizza ever!
Mr and Mr B arrive in Venice, Italy
Our last night in Italy - pizza all round!!
Pizza and gelato...all part of a balanced diet!
A croissant and a baguette underneath the Eiffel Tower on our first day in Paris!
Freshly made crepes for with nutella and one with cheese!
Standing outside the Moulin Rouge at 11pm and it was practically still daylight!
A real French Patisserie....and two drooling Aussie tourists!
Possibly the best chocolate and coffee eclairs in the history of the entire world....
We could not visit Paris without trying some of the local specialties....snails anyone?
How about some frogs legs?
One of the very cool gargoyles that watch over Paris from Notre-Dame was totally worth the walk up 400+ stairs just to see these!
Mr B thinking at the Rodin Museum with 'The Thinker'

And that, dear friends, was The Honeymoon Tour!!

So we are now back to reality and saving for our next big adventure, but in the mean time it is back to business (and baking!) and we have already whipped up a gorgeous and delicious cake ready to show you in the next day or so - I did miss my kitchen while I was away!

Mr and Mrs B x


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