...aka the world's best fruit toast. I have decided it's time to blog some bread, because I've been baking a lot of it recently... like, every second day. Obsessed doesn't even begin to describe it. There are *sooo* many different ways of approaching making a loaf of sourdough bread, but one thing that seems to be common across the board is it ain't ready in a couple of hours. It takes a . . .
This month, Josie and I (and loads of you! WOAH!) are making things from scratch. I didn't expect it to become my obsession like it has. When I'm not working, I'm soaking beans, making nut milk and proving bread... or that's what it feels like. My local bulk grocer had a 15% off sale on the weekend, which was perfect timing for me to stock up on pulses and grains and flours and nuts. One of my . . .
This is, regrettably, my last breakfast recipe for a little while. My plan throughout January was to spend loads of time making yummy breakfasts and sharing them with you. We've had waffles, a chia parfait get-up, and baked beans, and I'm finishing these, a slightly healthier pancake recipe topped with everything good and also perfect for freezing and reheating throughout the week. I have a . . .
I was inspired by Josie's post to come up with some food "goals" for 2016. It's about challenging yourself to expand your skills in the kitchen by approaching new-to-you aspects of cooking, or anything that interests you, really. For example, it can revolve around themes (bush tucker, Cuban food), techniques (pastry lamination, macarons), equipment (barbecue, dehydrator) or alternative baking . . .
The coolest thing about living with a brewer - aside from getting to drink awesome beer all the time, of course - is finding creative ways to use up all the leftover spent grain! I'm discovering what a fickle ingredient it really can be. My attempts at using spent grain in breads or yeasted things have so far proven to be disasters. It's like all the gluten has been zapped out of those grains. . . .
Each January, we head to Lake Moogerah for the Australia Day long weekend, where we kick back with cards in hand and play 500 whilst watching the serenity and listening to Triple J beats. My favourite part of the whole thing is waking up surrounded by all my friends like it's a big slumber party, making coffee and/or just getting straight to the point and having a beer. Yes, please. I was . . .
Can we talk about the weather for a sec, like small talk? It's definitely Spring now in Brisbane. Yesterday was HOT. Today is gonna be HOT, and we're gonna go swimming in a friend's pool. Aside from general heat, here are a few other indicators about the change in season: last night I had to get Maths dude to dispose of a monster-sized huntsman spider on the outside of our apartment. To my eyes, . . .
I couldn't wait to share this recipe before we go to New Zealand TONIGHT, despite my enormous to-do/packing list. Imagine me staring at my list from the couch, with narrowed eyes, willing it to go away. I am also hoping to update whilst in New Zealand because I made a few delicious things recently, and there will be at least a few occasions where we'll be curled up somewhere with laptops and WiFi . . .