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Easy French Toast with Cinnamon

Recipes March 14, 2012

I love how easy it is to make French toast. Thrown together with every day ingredients at home, it makes for a luxurious Sunday morning treat that goes so well with any kind of fruit, especially with a drizzle of maple syrup. I love the hint of cinnamon as well, but if you’re not a big fan of it you can leave it out.

To serve 3, or 2 very hungry people
Prep time: 5 minutes
Cook time: about 10-15 minutes

1 cup of milk
1 egg
3-4 slices of white bread
1/2 teaspoon ground cinnamon
butter, softened
fruit, berries, extra butter and maple syrup to serve if desired

Stir together milk, egg and cinnamon until well mixed in a bowl. Soak each piece of bread individually in the egg/milk mixture for a few minutes or until the bread is quite soft. Heat about a tablespoon of softened butter on high heat in a non stick fry pan until bubbly (but don’t allow to burn). Fry for about 2 minutes on each side until golden and crisp. Fry each piece of bread, adding extra butter to the pan if necessary. If you have a larger pan, you can fry a few pieces at a time. Keep cooked french toast no a plate in a warm oven to keep warm before serving. Serve with sliced fruit, extra butter and maple syrup if desired.

I especially love French toast with fresh blueberries and maple syrup. I had them here with blueberries I picked myself with some friends in Bilpin. They also go really well with these honey garlic glazed sausages.

This French toast also goes nicely paired with my favourite easy blueberry icecream.

Here’s to long lazy weekends with scrumptious breakfasts πŸ™‚

Honey garlic glazed sausages

Honey Garlic Glazed Sausages

Recipes March 8, 2012


Its been awhile admittedly between posts. I’ve been so busy lately and things have been very up and down in my life at the moment but I plan on bringing more posts to soon.. And I have a big backlog of delicious things to write about πŸ™‚ Thanks for sticking around!

What better reason is there to start writing again than these delicious honey garlic glazed sausages? They are incredibly easy and delicious to put together in a few moments as well as are a good budget side dish to add to breakfast or dinner.

So let’s get started!

Throw sliced onions and mushrooms into a roasting dish.

Add some sausages and drizzle with honey, olive oil and crushed/chopped garlic

Roast in a hot oven until deliciously caramelised and crispy.

ingredients (to serve 4)
8 beef sausages (we used herb garlic ones from Coles)
1 medium onion, chopped into rings
handful of mushrooms, sliced
2 cloves of garlic, crushed and chopped
about 4 tablespoons of honey
2 tablespoons of olive oil
Preheat oven to 200 degrees. Place sliced mushrooms and onions in roasting dish. Snip sausage links using kitchen scissors and lay on top of onions/mushrooms in the roasting dish. Drizzle with honey, olive oil and sprinkle over crushed garlic. Toss sausages, mushroom and onion in the honey, oil and garlic until everything is evenly coated. Place roasting tray in oven and bake sausages for about 30 minutes, occasionally tossing sausages in honey glaze. Serve when they get deliciously crispy.

Goes great with French toast, blueberries and maple syrup.

Hope you are having a fabulous week πŸ™‚ It’s nearly the weekend! Woohoo!




Corned beef with lemon garlic potatoes, honey sesame carrots and broccolini

Recipes July 5, 2011


It’s been a while.. as usual!

I’ve finally gotten myself one of those facebook-fan-style-thingymajiggy pages, so if you feel so inclined, give me a like by clicking here. It’s totally cool because I will be posting up some better quality pics, more info on posts / pics, and you comment, say hi, and all that bizzo fun stuff πŸ™‚

Now that’s out of the way, here’s a great weeknight meal to whip up for your loved ones.

It’s corned beef with lemon garlic potatoes, broccolini and sesame honey dutch carrots – good for a weekend dinner and great for leftovers.

Corned Beef
1 kg corned beef cut
2 T brown sugar
2 T apple cider vinegar
6 cloves
1 bayleaf
6 peppercorns
1 cut up onion
(optional: 1 carrot, 1 celery stick).

Place corned beef in a big pot and cover with cold water. Add remaining ingredients. Bring to the boil and simmer on medium for about 3 hours or until corned beef is tender. Slice and serve. Great cold, for leftovers, or on buttered bread! Mmm.

Lemon/Garlic Potatoes
1/8 cup melted butter
juice of two lemons
teaspoon garlic powder
teaspoon dried parsley flakes
1/2 kilo – 1 kilo of washed potatoes, diced

Blend together melted butter and lemon juice. Add garlic powder, dried parsley flakes and seasoning. Place diced potatoes into a lined baking dish and pour over lemon/butter mixture and toss to coat potatoes. Bake in a hot oven (180 degs) for about 1-1.5 hours until potatoes are cooked through. Serve.

Honey Sesame Carrot recipe from
1 bunch of baby dutch carrots
1 T sesame seeds
2 T honey

Rinse and trim carrots, place in a saucepan with cold water and bring to the boil until cooked. In a separate saucepan, toast sesame seeds until lightly browned and add honey. Pour over cooked carrots to serve.

Slice corned beef (serve with seeded mustard if desired). Add potatoes, carrots and steamed/blanched broccolini. Serve πŸ™‚



DIY Dessert Table

Uncategorized May 6, 2011

I’m staying up a little late.. but I didn’t want to neglect my blogging duties! It’s been awhile, my apologies! But I have not forgotten!

Mike and I had our engagement party on Sunday (and unfortunately we were both actually struggling with a heavy dose of the ‘flu so we were massively drugged up on Codral – but we managed to have a good go of it.) The afternoon-night turned out to be pretty successful and I finally got to do a dessert table! I must apologise for that first photo, but I was so busy meeting and greeting guests I honestly did not touch a camera during the whole party so I had to rely on pix taken by the photographer and he wasn’t very interested in the dessert table, mostly the guests! Fortunately my lovely fiance realised I would want to blog about it later, so he took the remaining pics πŸ™‚

Of course, there were plenty of things I had in mind. Macarons! Intricately decorated sugar cookies! Beautifully piped cupcakes, complete with miniature handmade flags! A beautifully decorated rose cake, or something pretty with fondant. Yes, I had many, many ideas… But unfortunately since I got sick a few days before the party (and it continued for quite a few days after), I was unable to realise any of these ideas – but I still think it turned out pretty well.

The theme colour for the engagement party was teal, so I tried to pick out a couple of teal themed ideas to add some colour to the table. Fortunately (and surprisingly) the walls for our engagement venue was actually painted a lovely teal shade – a funny coincidence, but also helped stick to the theme! Lol.

Some of the teal decos I picked out:

  • teal cupcakes for the dessert sign made from coloured cardboard I picked up from a local craft shop
  • teal dessert cups for the brownie cups – picked up from Alfresco Emporium
  • teal heart shaped chocolates from eBay (it’s great, you can order 100 chocolate hearts in any colour you like) – i put these in an old fashioned glass candy jar of my Mum’s
  • my baking partner in crime, Ghilaine made up some teal coloured fondant for the cake hearts and the cupcake flowers – dyed with some teal food colouring she had (she even painted her nails teal!). she also decorated heart shaped butter cookies with teal royal icing πŸ™‚
  • teal napkins! found (surprisingly) at a $2

I had lots of fun making the dessert sign. I bought a foam board from a craft shop, covered it with some pretty wrapping paper from Kikki.K, then printed a cupcake template from google images, then cut out a bunch of teal cupcakes from cardboard, drew on little cupcake papers and then glued them to the board with dessert names πŸ™‚ Easy and quite cheap to do!

Desserts we served;

  • Chocolate fountain (borrowed from Ghilaine – so glad we got to have this – had many guests comment on it), served with marshmallows and fruit platters
  • Hummingbird cupcakes (also by Ghilaine!) with yummy cream cheese frosting – from her cupcake Bible – the Crabapple Cupcake Bakery book
  • Chocolate chip brownies (my fave packet mix! – White Wings)
  • Bakerella’s deadly cookie-brownie slice
  • Kim’s favourite choc chip cookie recipe from Lovin in the Oven – the first time I tried the recipe, but got many compliments. I made them in milk chocolate chip and dark/white chocolate chip versions – both delicious! Will definitely make this recipe again. I made huge batches before hand and froze them in log shapes, then defrosted them slightly, chopped it up and baked it πŸ™‚
  • The engagement cake was a double batch of Pioneer Woman’s chocolate sheet cake with whipped milk chocolate ganache, decorated with teal fondant hearts and cachous. I wanted to do something a little more involved, decoration wise, but I honestly ran out of time and had absolutely no energy to come up with anything better due to the cold… Oh well! I think it turned out rather well in the end πŸ™‚
  • Ghilaine made some lovely gluten free desserts for the gluten intolerent
  • A friend of my Mum’s brought along a few platters of vegan cakes – so delicious! I am dying for the recipe πŸ™‚

Cookie-brownie slice and chocolate brownies πŸ™‚

brownie cups with cream cheese frosting / chocolate ganache

Cupcake tower (bought from Woolies for like $8, bargain!)

Chocolate chip cookies πŸ™‚

Cute little vegan cakes.

Engagement Cake

Despite the fact that there were lots of little details that I missed out on doing, I think it turned out rather well!

ps: couldn’t resist sneaking in a few shots of us from the night:

Me and Mike with two soon to be newlyweds – getting hitched this very weekend! Congrats MF and Steve!!

More soon to be newlyweds… Grant and Chivs plan to marry a few weeks after us πŸ™‚ Congrats to you guys too πŸ™‚

Love this pic of my maid of honor, Kira (on the right) and her sister Holly. Too cute!

Of course my gorgeous god daughter was there too! After all, her mama is one of my bridesmaids πŸ™‚

Thanks for watching, hope you are well!




Coriander and Pine Nut Cous Cous

Uncategorized April 11, 2011

Hmm. It’s been awhile between posts! I promised myself I wouldn’t abandon my blog with the mad craze of the wedding plans. Plus for some reason I decided to start a wedding blog, which y’all can read here. It taint nothing fancy, and it’s called Christine Wedding Notes.. haha. Mainly a space for me to keep all my ideas and thoughts in one place!

I was waiting to post this recipe for awhile until I got some decent pics of me making it, but I haven’t had the time lately. All I can promise is that once you make this.. you will never go back!

Here we go!

Did you know, dear readers, that I used to hate cous cous? Yep. I despised it. Why, I pondered, would anyone make the decision of cous cous over rice? I couldn’t understand why so many people loved it. It just seemed so, well.. tasteless and completely bland.

Until I tasted this cous cous. My job often involves organising catering for meetings at work – and this is one of the recipes that is regularly in use. As soon as I smelled that wonderful scent of coriander and garlic infused into the cous cous, I knew I had to have the recipe! Luckily the caterer is very generous and lovely with her recipe-sharing, so I finally got my hands on it! And I’ve been making it ever since. I asked for her permission to put the recipe on my blog and she agreed – but she asked me not to put her name up for credit, since she said she got the recipe from a Sanitarium booklet. Good job, Sanitarium. Good. Job. πŸ™‚

Shall we begin?

Ingredients: To serve 4 people (as a side-dish.)
1 cup cous cous
1 cup vegetable stock (plus another cup handy in case you need it – I have found that I often need a little more. I usually use Massell Chicken Stock. Plus instead of making actual chicken stock, I just add hot water and sprinkle the stock powder over.)
1 diced onion
2 cloves of garlic, diced, minced, grated – whichever takes your fancy.
1/2 red capsicum, finely chopped. (I usually omit this cos .. me and capsicum aren’t great friends. But feel free to add it – it adds lovely colour to the dish.)
1/2 a cup of currants (Sometimes I go overboard and add a whole cup. I just love the couscous studded with the yummy currants.)
1/4-1/2 cup of pine nuts (These can get a little expensive, so you can add as little or as much as you want to this dish. But I would encourage you to add them – they add a lovely nuttiness to the dish)
1/2 bunch of coriander, finely chopped
olive oil

Heat oil in a large pot over high heat. When the oil is nice and hot, add your diced onion, garlic and capsicum (if using.) Sautee until soft. Add parsley flakes if you like (which I always do!)

Add the vegetable stock to the pot and bring to the boil (or like me, add hot water and sprinkle over stock powder.)

Add cous cous and stir until all the liquid is absorbed. You may need to add a little more hot water/stock powder – taste the cous cous. If it is still gritty, add more water. If it is soft and fluffy, it’s all good.

Stir in pine nuts, currants and coriander and a little olive oil if it is dry.

Super-delicious and super-easy… my two favourite things! I love how quickly you can make this – soo much faster than rice! It also microwaves really well (important factor for leftovers. lol). I love making a batch of it to take to friend’s houses for dinner – it’s a great versatile dish that goes with lots of other dishes. Of course, it goes without saying that it goes perfectly with Crispy Moroccan Chicken ;).

Enjoy the conversion to cous cous! πŸ˜‰

xx Christine


Crispy Moroccan Chicken

Uncategorized March 26, 2011

I love throwing together easy, simple ingredients to make a delicious dinner for myself and my fiance.

On this particular night, I wanted to make something Moroccan spiced to go with my new cous cous craze and this is kind of what I came up with and Mike and I were pretty pleased with the results. Definitely going to keep this one around for time to come! I love throwing things in the oven and then coming back later and dinner is pretty much done. It also gives you an opportunity to clean up all of the mess that you created (which I tend to do quite a lot) in the process.

Ok! Lets get started.

Ingredients: Serves 2.
4 chicken thighs (this makes a big dinner! if you are a girl, like me, you may just want 1 chicken thigh for yourself. keep the remaining in the fridge to slice for a sanger. brill!)
2 teaspoons of moroccan spice
1 teaspoon of garlic powder (optional)
1/2 a cup of plain flour
some olive oil.

Line a baking tray with some baking paper and preheat the oven to about 180 deg C. In a small bowl, blend together flour and spices.

Rub your chicken thighs with about a teaspoon of oil or less per thigh.

Dip each thigh into flour/spice mixture until thoroughly coated and place on baking tray.

Repeat until all chicken is coated.

Chicken after abou 1 hour – golden brown.

Bake in a hot oven for about 1 hour, or until golden and crispy. Occasionally turn then about every 20-30 minutes to evenly brown them.

You could take them out at 1 hour and they would be fine, but if you have some extra time, 1.5 hours turns the thigh meat into a dark golden, lovely colour and the meat literally falls apart.

Chicken after 1.5 hours – dark golden brown and.. amazing.

Serve with cous cous and steamed greens and most of all.. Enjoy!




Scrambled eggs with wilted spinach

Scrambled eggs with Wilted Spinach (and a Cherry Slushie – only 3 ingredients!)

Uncategorized February 16, 2011

I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.

Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favourite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.

Scrambled Eggs with Wilted Spinach (serves 2)

  • 4 eggs
  • 1 tablespoon of butter (no margarine here, folks!)
  • 2 good handfuls of washed baby spinach leaves
  • seasoning, dried parsley flakes (optional)

Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavour of the butter in the eggs will flavour the toast just beautifully.

Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.

Cherry Slushie (serves 2)

  • 1/2 a cup of frozen, pitted cherries
  • 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
  • 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)

Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.




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