milk&honey
Wednesday, December 14, 2011
Last minute Zucchini and Chorizo Pasta.
Sunday, December 11, 2011
Orange, honey and almond chocolate cookies.
Tuesday, December 6, 2011
We have a 6 month old.
Yes, i am ashamed to say it has been that long since i have posted anything.. In that time i have planted an entirely new garden, and we've even eaten our first brocolli (again) but this time there was three of us to eat it. Baby girl is all about her food and is joining in on mealtimes with us now. We're doing Baby Led Weaning with her, which pretty much means that she eats with us and we just share our food with her. Pretty fun (in a really messy kinda way!) I'm really loving this being a mum thing a lot, she is rather amazing.
Sunday, July 31, 2011
Garden.
Thursday, July 28, 2011
This face.
Sunday, July 24, 2011
Home.
Friday, July 8, 2011
iphone happiness.
Wednesday, July 6, 2011
Another girl in the house.
I just bought Coco one of these beautiful headbands from Etsy. You know just for special occasions x
Friday, July 1, 2011
Coco
Saturday, May 14, 2011
Paper lanterns
I have been searching for some really pretty lights to use for night lights once baby is around, I found these on Etsy, i think i might have to buy some. (Plus it's always fun getting things sent in the mail...) x
Tuesday, April 26, 2011
Tea and scones
Best Ever Scones
Instructions
1. Preheat oven to 220oC. Sift flour, baking powder and salt into a bowl. Cut butter in until the mixture resembles fine breadcrumbs.
2. Add 1 cup milk and mix quickly with a knife to a soft dough, adding more milk if needed. Knead a few times.
Enjoy! x
Tuesday, April 5, 2011
A little bit of cute
Thursday, March 24, 2011
Making new from old
Tuesday, March 22, 2011
Early Easter
Hot Cross Buns
INGREDIENTS
- 1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
- 3/4 cup warm milk
- 3 1/4 to 3 1/2 cups all purpose flour
- 1/4 cup plus 1 teaspoon granulated white sugar
- 2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)
- 1 teaspoon salt
- 4 Tbsp butter, softened
- 2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)
- 3/4 cup currants (can sub half of currants with chopped candied citrus peel)
- 2 teaspoons grated orange zest
Glaze
- 1 egg
- 1 Tbsp milk
Frosting
- 1 teaspoon milk
- 3 to 4 Tbsp powdered sugar
METHOD
1 In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
2 In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar.
3 Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants, candied peel, and orange zest.
4 If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.
5 Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.
6 Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces. The easiest way to do this is to roll it into a log, cut it in half, then roll those pieces into logs, cut them in half, and then do it again, roll those pieces into logs, and cut them in half.
Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a baking sheet. Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap. Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes.
7 Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts, for the pattern to be noticeable after they're done. Using a pasty brush, brush on the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.
8 Place in the middle rack of the oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
9 To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.
Makes 16 buns.
Wednesday, March 9, 2011
Thursday, February 24, 2011
Moving house
Tuesday, February 15, 2011
Gems
Sunday, January 30, 2011
Hi baby
Thursday, January 20, 2011
Mini cupcake heaven
Monday, January 17, 2011
Inspire me please
Saturday, January 15, 2011
Banana chocolate chunk muffins
Ingredients:
2. In a bowl, place mashed bananas, honey, melted butter, egg and milk and stir to combine.
3. Sift flour, baking powder and baking soda onto banana mixture and stir to just combine. Stir in chocolate bits.
4. Spoon mixture into muffin tins and bake for 20 to 25 minutes, or until they look perfect and delicious.
These are GOOOOD! x