Back to blogging...
It's been over a year since my last blog post, and a lot has happened since then! I actually don't know where I should begin, and I think that's the very reason why I haven't been on my blog or posted anything in so long. I couldn't bare the thought of going backwards, reading old posts, and trying to create new and exciting posts without much thought!
My life over the past two years has been a whirlwind of adventures, including celebrations, challenges, more challenges, moving countries, travelling and some wonderful achievements. I think that I have been so busy catching up and adjusting to everything, that I am only now catching my breath. The positive being that I am also able to reflect on the past two years, which has in turn given me so much inspiration and an abundance of, 'living life to the fullest' experiences to write about!
With this, my life (and lessons) have been an experience I could have never imagined, but in saying this, I wouldn't take back or reverse a thing! Every experience and situation has brought me right to this point...where I am today...writing this post...and finally back in action!
Ingredients
2 cups of cake flour
2 cups of oats
2 cups of coconut
1 and a half cups of brown/dark sugar
1tsp of baking powder
(mix all the above together in a mixing bowl)
MELT -
230gr butter
2 table spoons of syrup
1tsp bicarb
Add the melted ingredients to the dry ingredients - mix well & place in greased dish
Bake in the oven on 180'c for 15 - 20 minutes
Chocolate icing - mix cocoa, icing sugar & water together to form a smooth icing...
Once cooked leave to cool and then evenly cut into squares
Ingredients:
120gr Butter/Marg
180ml castor sugar
(beat together in a mixing bowl)
Whisk 180ml Milk and 3 eggs together
430ml self-raising flour
1 Tsp vanilla essence
(Add to mixing bowl and mix altogether)
(Divide mixture into 24 cupcake cases and bake for 13 minutes on 180' degrees)
Top with desired icing such as:
Caramel treat, butter icing and/or melted chocolate...
Easy and quick butternut and feta quiche
Ready-made Short crust pastry - rolled and placed in a tart dish
Filling -
Fry: 1 chopped onion, a handful of mushrooms and diced butternut cubes...
Egg mixture - mix/whisk together: 3 eggs, 250ml milk, 125ml of fresh cream, 15ml lemon juice and spices...
- Blind-bake the pastry using baking paper and dried beans for 10 minutes, remove baking paper and beans and continue to bake for an extra 5 minutes.
- Place filling and egg mixture onto ready made pastry and add 250ml of grated cheese and a handful of crumbled feta cheese...
Bake for 30minutes or until the top is golden brown...
Also try making small bite-sized quiche's for special occasions - same recipe as above - evenly separated into small pastry cases...
Alternative combinations: Roasted vegetables, Butternut and Caramelised onion, spinach and feta...the list is endless!
