Category Archives: Uncategorized
I love the idea of making homemade gifts in jars, they’re so much to put together and a perfect opportunity to get the kids involved. Simply layer dry ingredients of a favourite recipe in a jar, add a festive ribbon and voila! – a scrumptious and thoughtful gift made with love. This easy S’more recipe is a great way to introduce your friends and family to joys of baking, or just perfect kept handy as an easy dessert.
S’mores in a jar
Layer in a large wide-mouthed 1 litre glass jar:
- 1 1/2 cups graham cracker crumbs or any biscuit of your choice (I like to use crushed Digestives or Tiny Bears by Home Brand)
- 2 cups marshmallow
- 1 1/2 cups chocolate chips
- 1/3 cup brown sugar
Printable gift tag instructions is available to download via Squawk Fox, otherwise I suggest hand written instructions for more of a personal touch.
Peanut Butter: Add a thin layer of creamy or crunchy peanut butter on biscuits before proceeding.
Chocolate Banana: Place slices of banana in between biscuits before baking.
Choco-Cherry: Cut two Cherry Ripe bars into pieces as an addition to chocolate chips.
Chocolate-Berry: Place slices of strawberries on top of cooled bar slices.
Raspberry: Spread thin layer of raspberry jam in between biscuits before baking.
S’more appears to be a contraction of the phrase, “some more”. This popular American treat consists of roasted marshmallow and a layer of chocolate sandwiched in between two pieces of biscuit. S’more? Yes please!
More edible treats to come xox
This week has been all about waffles.
Savory or sweet I just can’t seem to get enough.
Garlic chive omelet with rice cakes.
Quick grab and run brekkie by naked. Also perfect as a pre-run snack for the gluten intolerant.
Somewhere in between the 14 scoops of Kohu Road ice cream I devoured, there was eggs on whole grain toast with a side of mushroom and tomato.
Baked blueberry with coconut crumble this morning. Must eat healthy.
My love story with Paris Berlin began when I spotted the bakery when jogging around Ellerslie one morning. As fate would have it I had some cash on me. I popped in for a chocolate almond croissant and was instantly drawn to their delicious offerings.
It’s no secret that I like photographing food. When owner Isabel kindly invited me to see and photograph the inner workings of the bakery. I held my breath and said yes, right before she could finish her sentence.
Little did I know bakers begin their mornings at 1am.
Isabel has hope to set the benchmark for bread offerings in New Zealand -”Most bread here is not leavened properly or baked properly, it has no flavour, it is hard to digest, it has preservatives and additives and improvers that real bread does not need. It is cheap but the consumer pays a hidden price, having to eat bread that is neither healthy, nor tasty and makes no consideration of the environment”.
At PB sourdoughs are made like they have been made for centuries. Organic flour, water, salt,some fresh yeast and nothing else. There are no colours, no stabilisers, no emulsifiers, no preservatives, no additives. Breads ferment up to 18 hours (as opposed to 1 hour supermarket breads) and are all hand made and prepared by their master baker Andre. The slow fermentation allows for proper digestion of the flours and means that the gluten is much smoother and easier on the gut then a conventional loaf.
Paris Berlin has only been around for a year but tiny bakery has been making huge waves around the industry. With it’s recent achievement of coming second place for New Zealand bakery of the year award, surely a sign of things to come! I highly recommend a visit whether you’re sensitive to gluten, or just a big foodie like myself.
It’s not everyday you get to share the same mood as majority of the population in the country. I’m sure I can safely say we all woke up with huge grin, feeling nothing but sheer happiness and pride (well maybe a bit hungover and dehydrated for some).
I must admit I’ve never been a true fan of rugby, but I couldn’t help but jump on the band wagon this year. Even that I teething on the edge on seat for a good 80 minutes watching the game. By the end of it I had chewed off majority nails and way too much emotions going on. I felt like I a weight has been lifted off my chest this morning, I had to double check the news this morning to just to
double triple check. I’m proud to be a Kiwi and to have the opportunity to witness magic happen last night. Welcome back Webb-Ellis Cup, we’ve been waiting 24 years for you. Well done All Blacks and thank you so much for making it all happen!
Today marks the second anniversary our marriage. They’ll be no celebratory dinner tonight because of the game, but I did suprise him with breakfast. After discovering his gluten allergy Frank has been sulking on and on about not being able have pancakes. I did a bit of a research and found the perfect gluten free buttermilk pancake recipe to whip up this morning.g.
Recipe via cdkitchen
- 1 cup rice flour
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs *preferably free range
- 1 1/4 cups buttermilk
1.Sift together rice flour, baking powder, baking soda and salt.
2.Combine buttermilk and eggs; add to flour mixture and beat with hand whisk until well blended.
griddle over medium heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
3. Heat skillet over medium heat with a bit of butter and cook until bubbles form. Turn and brown other side.
4. Serve up the pancakes warm with toppings of your choice.
Perfect fluffy pancakes, wouldn’t mind going gluten free myself.