UPDATE: Coming Soon

  Well, it has been some time since I last blogged. A lot has changed, both for myself and the world. 

I am hijacking my old blog for a make over and a new direction. 

COMING SOON

Stay Tuned

GingerBrot!

So I used those halloween cookie cutters I bought off etsy.com today and made Ginger Brot (Ginger Bread)

I made a really soft dough and baked them to perfection - even if I do say so myself

Dont they look great

This is before they went in the oven

And this is after they went in the oven - YUMMY!

Yummy!

Look who's got a ginger brot bat!

Patty O'Green Costume Update!

I DID IT!!!

I turned the poor little sprite "Lucky" into a bag....

well kinda, I still havn't found any bag straps to attach to him yet.

I may just have to buy a cheap bag from Red Cross and steal the straps off that.

So, first I had to make a pouch to go inside Lucky.

I cut up some little shorts that where way too small for me

and sewed them into a pouch.

I then un-picked the stitching in Lucky's head and opened him up.

I had to pull enough stuffing out of him to allow the pouch I had just made to sit inside him.

( the stuffing will come in handy for another project I'm working on)

I then stitched the pouch in, sealing Lucky to the pouch.

With a small pop button stitched in to keep him together, which should be fine.
And he is ready to go!

Rose Petals

Roses roses everywhere...

I've really gotten into rose flavours of late.

I have been adding Sence Rose Nectar to soda water for awhile now.

But you can just drink it straight too.

They also make some devine rose infused wine and a liquor.

So fancy!

The other day at the supermarket I found a jar of rose petal jam.

To go on my waffles, yummy!
And for christmas a client gave us some fancy teas.
I tried one the other day; Rose and French Vanilla
It was wonderfully good!

Who knew rose's could be so delicious!

For Grandma

Because she was the one that made it christmas.

Trident Chicken Soup

Serves 2

Ingredients:

400g chicken thigh fillet

1 leek

1/2 bunch celery

garlic clove

2 trident soup packets

Directions:

1. Heat water in a saucepan and bring to boil.

2. Slice garlic and leek and add to the boiling water.

3. Cut ends of celery and wash under running water.

Slice celery and add to pot.

4. Cut chicken up into small bits and add to the pot.

5. Add flavour satchets from trident soups (do not add the noodles yet)

You can use any of the soup flavours you like for this.

6. Bring soup to the boil, then reduce heat and simmer for 25-30mins


7. Add the noodles and simmer for a further 5 minutes.

Serve!

Spiced Lamb Cutlets with Hommus and Golden Potatoes

(AKA: Footy Food!)

Serves 2

Ingredients:

5-6 baby red rascle potatoes

6-8 lamb cutlets

2T allspice

1T cinnamon

hommus dip

oilve oil

olive oil spray

Directions:

1. Preheat oven to 200*C

2. Spray baking tray with oilve oil spray.

3. Slice potatoes (skin on) and arrange on baking tray.

4. Cook in oven for 30mins (on lower rack)

In the Meantime......

5. Combine 1/4 cup oilve oil, with cinnamon and allspice in a shallow bowl.

6. Rub lamb cutlets onto mixture to coat.

7. Heat oil in a large frying pan.

8. cook lamb cutlets on both sides drizzling left over mixture onto the cutlets while cooking

9. Arrange cutlets and potato slices on plates, add a dollop of hommus for dipping cutlets in.

Serve!

This dish can be served as finger food, no cutlery needed