Blogger Recognition Award!


Hello my lovelies! My first award. Many thanks to the support of Nicholas at www.blogtasticfood.com for popping my award cherry! It’s exciting and validating to be nominated. Somebody on the internet likes me! I love the way these awards help bloggers connect and learn more about each other. It also gives us a framework to help us give each other a boost. The internet can be a cold place and I’m so thankful for the support of the food-blogging community!

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Gooseberry + Ginger Jam


 Prep Time : 15 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Moderate

Hello my lovelies! I am a gooseberry fan. They aren’t super easy to get a hold of here but have a great unique flavour. While there are sweeter varieties they tend to be very sour when raw unless they are very ripe. So they are perfect for preserving. You can buy them frozen, or find someone with a bush or two. I usually take some from my parents at Christmas but this year they had moved the bushes to a different garden bed and they were sulking about it. I added warm ginger to this jam to balance the sharpness. It’s a winning combo. Anything with ginger is a winning combo in my book. I used raw sugar this time because it’s what I had. White sugar will give a brighter coloured and flavoured preserve but both are delicious.

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The WB Life: Bitchin’


Hello my lovelies! It’s official. I am now a proper Bitch. Working part time at Good Bitches as of this coming week. I was nominated for a Blogger Recognition Award. I caught up with some lovely ladies I’ve known for ever. A tip from a friend changed my life. And I’m making the attempt to be a more conscious consumer.

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Tarragon + Black Pepper Lavash


 Prep Time : 15 + 15 Minutes | Cook Time : 15 Minutes | Total Time : 2 hours | Difficulty : Fiddly but Easy

Hello my lovelies! Our snacking game is on point today. Lavash has been on my ‘to experiment’ list for ages. I’m so glad I gave it a go. Its a bit fiddly to stretch the pieces of dough out but it’s also very zen. It’s supposed to look a bit free form. The crackers themselves are so light and crisp and ethereal. Worth every second of fiddling. The active time is not even that long. There are a couple of resting periods making up most of the total time. These are more of your nibble on their own type cracker. Too delicate to dip. Perfect as part of a platter or on their own. You must make them. Absolutely must. I love the herby, slightly anise flavour of tarragon and it pairs perfectly with a hint of garlic, parmesan and black pepper.

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The WB Larder: Homemade Lime Curd


 Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Moderate

Hello my lovelies! NZ limes are just coming on. And by coming on I mean are less than the $30 a kilo that imported limes cost. So it’s a good time to start adding lime to everything. I have had trouble in the past with curds. There is a lemon curd recipe on this site that is not my best work. They can be finicky and require babying and are easy to overcook. A lot of modern recipes have a very high proportion of eggs and butter and too little sugar. Yes I just said that. Sugar is the world’s great emulsifier. It brings ingredients together like nothing else. Too much butter will split as the curd cools and you will get a grainy texture. Too many eggs gives the curd too much eggy flavour. In my opinion. It also adds to the risk of splitting because of overcooking. This curd is based on my mother’s recipe. It is smooth and velvety. It is packed with pure lime flavour. I have made this curd as lemon and as lime and both are amazing. We don’t need to add zest to it. The juice provides enough flavour and we can do away with the straining step at the end. We are using a double boiler because it protects the curd from fast or uneven heating. I tend to make a half batch to have a jar in the fridge for myself. I’m the only one who eats it. Scale up and down as you see fit. Remember that it is stored in the fridge so don’t go overboard. If you want to make this through the year, juice limes when they are in season and freeze the juice for using later.

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The WB Life: Back in Action


Hello my lovelies! It feels like forever since I chatted with you. After the better part of a week under the weather I’m on my game again. I had a job interview for a great role and have a good feeling about it. We got out to a movie again. I was featured on Feedfeed.com, I made the traditional easter egg hunt for my snug bug. And we ate a lot of hot cross buns. Oh and I redecorated the tree for April ages ago..

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Blueberry + Lemon Muffins


 Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 30 Minutes | Difficulty : Easy

Hello my lovelies! I am slowly getting over my cold. My natural immunity has clearly dropped off significantly. Another good reason to never go into an office building again… It’s been hard to get work done. My sense of taste is always way off when I’m sick. Not the most helpful when you’re working on recipes! Today’s recipe is super simple. Two bowls, a whisk and a spoon. Half an hour later warm fluffy muffins full of juicy blueberries are there. It’s practically witchcraft. I’m starting in on my new stash of blueberries from my parents. They may make one or two more appearances. I’m not sorry.

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