I am still around but life is getting in the way of writing.
I’ll be back one day.
I am still around but life is getting in the way of writing.
I’ll be back one day.
I have been sent these pods to try via My Coffee Capsules.
I spend a lot of time thinking about the environment and my actions and impact. It is hard not to put so many things into the too hard basket. One of the things that bothers me is my households use of coffee pods which I pick up from the special shop in town. I also recycle the pods but have no idea where they are going and what the carbon footprint is.
Did you know that biodegradable often doesn’t mean anything except that one day, in an unspecified amount of time, something will break down? Compostable means that it will break down and in a shorter time period. It can even end up benefiting the soil around it.
However, rather than recyclable/biodegradable we need to start thinking about compostable. That is where these Nespresso compatible coffee capsules are a game changer- they are compostable and being tested to see if they are home compostable. Now, I know nothing about composting but I am going to learn. It is the way forward and these pods are a definite step in the right direction.
So the question you need answering, how do they taste? To be frank, up until now I haven’t been impressed with the non-posh shop capsules. Theses are excellent. I haven’t got to the 3rd or 4th day and wished I stuck to what I know. I am a convert.
People with Nespresso compatible machines, take a step in the right direction and be ahead of the game. Compost those pods and drink your coffee without the guilts.
For trade and information click here.
For all kinds of answers click here.
I’ve been a bit absent and not very bloggy lately. I know that isn’t a word but I like it. Life in the past year has been stressful and I haven’t been able to give my time to my alter ego Muffin Mum much of my time. I think I am back.
This recipe is one I have promised people for a few months. People are so impressed when this cake is cut. It is seriously easy and the stripes are just a matter of going slow. I have played around a bit and amalgamated a few different recipes and got it to our taste. I am not normally fussed by oil based cakes but this one is good.
3/4 cup sugar
1 cup of canola oil
1 cup of milk
1 tsp vanilla extract
2 cups of plain/all purpose flour
2 tsp of baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sieved cocoa powder (for the stripes)
Heat oven to 180°
Grease a 9″ cake tin or a ring tin.
Beat the eggs and sugar until well mixed.
Add the oil, vanilla and milk, mix again.
Then add the flour, baking powder, baking soda and salt
Mix until all incorporated, don’t over mix.
Tip 1/2 the bowl of cake mix into another bowl, add the cocoa
Make sure the vanilla and chocolate mixes are in a jug or bowl that is easy to pour from.
Now this sounds crazy but I found counting to 4 was a good amount of time for the batter to be tipped into the cake tin.
Start with the one you have the most mix for.
Tip/spoon slowly for a count of four, pick up the other mix and do the same on the same exact spot. For the ring tin choose a spot for the round tin start in the middle of the tin.
The mix will slowly spread. Keep going until you have used all the mixture.
Bake the round tin for 35-40 minutes and the ring for 25-30 minutes. You will see some cracks and the cake pulling away from the edge of the tin when it is ready.
Allow to sit in the tin for 5 minutes and then cool on a rack.
Cover with your favourite chocolate icing when cool, I love this very rich icing.
100 grams of butter
1/3 cup of milk
1/3 cup cocoa powder
1/3 cup caster sugar
Melt the butter in a small saucepan
Add the remaining ingredients and stir until it thickens. Spread over cake while it is still warm as it will set.
If you want to get daring do more colours, I tried a camouflage look for my husbands birthday. It kids of worked.
Happy 2019 , 2018 sucked big time and things can only get better.
I love rice noodle salad and have been paying $12 for the joy. When I returned to work on Monday, I rushed across the road to buy my salad but the vendor was shut. On the way home from work I went to the supermarket and made my own.
It is very easy, very very easy really.
Rice vermicelli is very cheap. My packet cost about $1.50 and serves 4. All you have to do to cook it is put it in a bowl, tip boiling water to cover and leave for 2 minutes. Rinse really well under cold water and leave in a sieve over the bowl to drain for a bit. Then put it into a container to take to work or school, add a few drops of sesame oil and give a shake with the lid on. I used 1/4 of the packet for 2 days, I had lots of salad.
So the salad, chop up whatever you like and chop it small. I had lettuce, red cabbage, tomatoes, capsicum and deep fried tofu (ready fried squares from the supermarket). Take it in a seperate container.
For the dressing I improvised until I liked the taste. I used about 1 teaspoon of sesame oil, 1 teaspoon of rice vingar, 2 teaspoons of soya sauce , 2 teaspoons of sweet chilli and a teaspoon of lime. This was enough for two days as you don’t need much. Take in another pot. If you can’t be bothered, pop to the nearest supermarket and find one that takes your fancy. An Asian style will suit the vermicelli.
Mix the amount of vermicelli and salad you wish to eat and shake your dressing over the top. Stir and eat.
So, pimp your lunch and find out what you like. I think I am going to make a satay type sauce next.
I had forgotten about chocolate bark and how cool it is. It would make a great teacher gift and is oh so easy. It would make a great gift for anyone who like chocolate really.
Good old Whittaker’s chocolate is my choice. My most recent and favourite bark has been topped with my current favourite Something To Crow About Muesli – Cashew Sour Cherry and Chia Gluten Free Cereal.
One bar and a cup of muesli made enough bark to generously fill a dinner plate. This is one of those recipes that you can really make your own and impress people.
See the full method here.
One of the best reviews I can personally give is, I would order the same meal again. That doesn’t mean I defiantly would, it does mean a meal was damn fine. It also means the whole experience was excellent. At Monte Cervino, I would order the same meal again!
If you are wondering where Monte Cervino is ,because you want some mighty fine Italian food, it is on Tory Street where Lone Star used to be. The space has been altered and changed for the better and it is now a large restaurant with different eating space and a bar area. When you use the online booking tool you can choose which area to sit in, we went for Open Kitchen, High Tables.
I loved watching the kitchen work and the pizza oven. We both enjoyed the enthusiasm of the staff who obviously enjoy where they work. This was one of those meals where we both left smiling and talking about when we will return.
At the time of writing this there is a voucher on Treat Me .
We started with the very intriguing soft salami, Nduja Piccante. It had a great kick and was delicious. The pickled vegetables and bits served with it were great. It was easily enough for two.
For my main I went with the Nettle Agnolotti, Sardinian goat ricotta, winter greens, whey, butter sauce. I loved the fact that it wasn’t just a plate of pasta but had other bits on the plate. The pasta was perfect fluffy tasty green cloud. I must admit to going over board and ordering the rocket, endive, pear, walnut, salad but I did eat most of eat and enjoyed each mouthful. Mr ordered the Mozzarella Fior Di Latte, you can just see it behind my salad. He declared it the right size for one, he did have the duck fat potatoes but only got 2/3rds of the way through them.
It is really hard to take a photo of Cannoli on a dark plate, you have to take it from me that this tasted far better than my terrible photograph. This baby was a ricotta, lemon, and pistachio cannoli. This was my first cannoli experience and I am a convert.
All up, we loved our meal. I may have bought another voucher and already be arguing with myself about what to order.
Thanks for reading.