
Actually, that doesn't sound half-bad.
But is there a way to increase both the nutrition content and the taste factor of these iconic party food snacks at the same time?
There is. And I'll let you in on it.
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Australian Foodie |
![]() Sausage rolls sometimes get a bad rap. The questionable meat content in the store bought ones have rendered this morning tea snack into logs of mystery meat loosely hugged by soggy pastry. Actually, that doesn't sound half-bad. But is there a way to increase both the nutrition content and the taste factor of these iconic party food snacks at the same time? There is. And I'll let you in on it.
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Some people say they’re such bad cooks they burn water.
I firmly believe anyone can cook from scratch if they just get a little bit excited about what they’re going to make and they find an easy recipe. Beer damper had three ingredients, and one of them is beer. Now that’s freakin’ exciting! Forget Nigella, let’s all turn Nigel for a few minutes and make breakfast together. With a drink in hand. ![]() Fun fact for your next trivia night: Banana Bread is one of the most searched-for recipes according to Google. Recently, I (like everyone else apparently) had an oversupply of bananas that were going brown faster than I could sell them as a snack to a four-year-old. Looking at my squshy, brown fruit, I decided that if bananas can be a bread, they can also have an Aussie spin to them and become damper. And they can be caramelised too. This caramelised banana damper was legit one of the best things to come out of my oven. Let's put it into yours. ![]() While Vegemite on toast is uncontroversially part of my morning routine, Vegemite spaghetti has become a bit of a weeknight staple at the dinner table. This is controversial. But when a mate said he had a crack at making this for his kids and that it was actually good, I couldn’t resist the lure of a quick, easy dinner recipe with the added benefits of a vitamin-enriched ingredient that had only ever known bread as its carb-friend. Dinner now puts the rose in every cheek. ![]() My knowledge of native fruits is rudimentary at best. So much so that I initially thought a native gardenia tree that was sprouting fruit was some form of strange variant of the citrus family. It's not. Native gardenias (sometimes under the alias of a Yellow Mangosteen) are currently abundant at Bunnings and other garden nurseries in the lead up to Spring, but what should you do with the round fruit once it blossoms and blooms? Make chocolate truffles, that's what. ![]() Recently a group of us got to talking to the groundskeeper at work and unearthed a plethora of information on native fruits and veggies including some key intel on what we could and couldn’t eat. Hint: we can actually eat quite a few things we walk past everyday without usually batting an eyelid at. But not Nightshade. Don't try that. Bruce the groundskeeper is the first to admit he’s not book-smart, which not many other people working at a University are keen to put their hand up to. What Bruce does know about the environment and horticulture though from his lived experience could fill at least five PhD theses. One overgrown shrub of particular interest was the native raspberry bush (or Rubus Probus for the learned groundspeople among us). Loads of thorns protect the little bundles of berry bursts from hungry animals, but we were able to pick the fruit quite easily with only a few surface scratches as payment for our haul. What should we do with a whole heap of native raspberries? Apart from stand there and gorge ourselves silly? Let's try topping a choc-peanut butter smoothie bowl with them. ![]() My mum has a kumquat tree. I've known she's had a kumquat tree for many years now but I've never really paid attention to it, other than to notice the little bursts of colour that appear now and then, correlating to extra bat poo underneath. This year though the tree inspired me for some reason, so I decided to try my hand at making kumquat jam. An initial internet search for a recipe yielded a few tricky manoeuvres required to fix a simple marmalade craving. After a small eternity looking at jam porn, I stumbled upon a recipe that seemed easy enough. Using a few tweaks to make an easy recipe even easier, I managed to create not just kumquat jam, but kumquat jam crack. Literally. This stuff is addictive. Let's cook. ![]() On the comfort food scale, bagels are right up there alongside molten chocolate puddings and any soft cheese priced at the $95kg mark. Got a work deadline? Bagel. Raining outside? Bagel. Can’t sleep without a severed plush tiger head on your nightstand? Psychiatrist. Then bagel. Stodgy and satisfying, my only beef with the haloed bagel is that it can actually be a little too stodgy and satisfying for the the jeans in my wardrobe. Enter cauliflower bagels. Yes, you read that right. A new product from PomPom Paddock makes this waistline-conscious baked good possible. So how does a floret become a bread sensation? Let’s find out. ![]()
What do you get when you cross an 80s playground staple with a favourite winter warmer dessert?
Redskin Brownies. You get Redskin Brownies. And a sugar rush that will push you through your next gym session, even if that’s three days away. If you too want a hit of nostalgia with your next serve of cake, read on. ![]() Date night at our house lately has taken on a whole new meaning. Gone are the candle-lit dinners, boxes of chocolates and flowers, and in are… just dates. Literally. This year I decided to enter the Ekka Fine Arts Cookery competition in the highly coveted Date Loaf category. Ok I have no idea if it’s highly coveted or not, but it looked easy enough to have a crack at and was open to novices only. Enter me. So how did I go? Read on to find out. |