Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Month: July 2010

Pickled Carrot

This might seem like a strange thing to include in my blog.

And you would be correct in assuming that I don’t generally eat pickled condiments with my meals.

I am am posting this recipe as a pre-cursor to my next post which will be about sandwiches.

Not just any sandwiches though….Banh Mi.

Banh Mi are those delicous rolls with chicken or pork and fresh salad that you can get at many Vietnamese bakeries.

So… make these sandwiches at home, you need some pickled carrots or it just isn’t anywhere near as good.

It is really easy to do.

Here …

Did You Know – Part 6 (using a sharpening steel)

I thought I might write a post about using a sharpening steel because I learned about how one works only a couple of years ago. Finding out how it works gave me the confidence to use it more often and more effectively. A sharpening steel does not sharpen a knife, it actually only maintains a sharp edge by realigning the molecules of the blade.

A steel will not work on a blunt knife. Done regularly, along with careful hand washing, drying and storage you will preserve the blade a lot longer.

Using a Steel (Excerpt from World Knives: Knife Sharpening

Maple Syrup Honeycomb



Honeycomb Recipe


1 cup sugar

55ml honey

40ml maple syrup

60g butter

1/2 tbs baking soda

250g chocolate, melted


Put the sugar, butter, syrup and honey into a pot and stir over medium heat.

Simmer for 5-7 minutes or until mixture reaches 150C (300F) on a sugar thermometer.

Take off the heat.

Add bi-carb soda.

Stir until golden and foamy.

Pour into a cake pan that has been lined and greased.

Set aside till cooled and hard.

Top with chocolate.

Notes on the Recipe

I would use milk chocolate, simply because I feel the whole thing would …

Oh no…

Wish I hadn’t have done this.

Maple Syrup Honeycomb.

Covered in chocolate.

Recipe to come soon.

Love and Kisses,

Fatty Fat Fat Bloggerella.…

Apple Crumble

Before the weather changes and we can no longer justify making pudding on a weeknight, I thought I might post my recipe for apple crumble.

I know it all seems very easy, but I do think sticking to the ratio is important.

Obviously, if you want to use fresh apple, go ahead. But I am quite happy with tinned.

Apple Crumble Recipe


1 x tin of apples (or any other fruit you like)

75g butter (cold, diced)

1/2 cup flour

1/3 cup brown sugar

1/2 tsp baking powder

handful of oats

few tbsp of coconut

sprinkle of slivered almonds…

Baileys Fruit Dip


Baileys Fruit Dip Recipe


2-3 tbs brown sugar

2-3 tbs Baileys Irish Cream

1 tub of sour cream or lite sour cream


Just mix it all together.

You can serve this dip with any fruit you like. Or you can even pour it directly into your mouth using a funnel. Whatever works for you.

Cheers, and happy strawberry season!!!…

Strawberry Jammin’

I might be too late here, but strawberries are everywhere and they’re delicious and cheap.

So of course I made jam. Who wouldn’t right?

I’m being sarcastic….I know nobody makes jam anymore and that is why I am bucking the trend and strapping on my apron (not really….I just have a lot of stains on my clothes) to encourage you, my friends to make your own strawberry jam.

It’s not hard at all and the results are better than you might expect.

By simply mashing up and boiling down a few strawberries with some sugar, you get a delightfully tasty, …


Mum made kifli the other day.

So I thought I’d photograph the event and share it with you all.

Kifli is an Eastern European sweet treat that is made by rolling biscuit dough over a dollop of jam.

These little crescent delights are not exclusively Croatian, as my research uncovered, but this here is a Croatian recipe given to my mum .
These biscuits are so good they disappear from any kitchen bench in record time. I remember having friends from school over who would look at these biscuits in curiosity and go on to eat their fair share!

My …