Not a Recipe: Saffron + Vanilla Bread


Hello my lovelies! This bread. It is delicious but it still has some problems. I’ve made it twice more this week. The first time it still needed a few tweaks. Yesterday I thought I had nailed it. Pictures taken. Post written up. Then I cut into it. And now I’m out of time. I was up in the night trying to figure out what happened. I am 99% sure that it’s all mistakes I made because I was rushing and a bit distracted. But I need to be sure. I always feel guilty when I don’t have recipes ready on time but I don’t want to post recipes that I’m not sure of. It’s not fair or helpful. Especially with breads. The time it takes is an investment and you should be confident that it will turn out beautifully.

I will keep working on it. It will be with you soon. It will be worth the wait. I promise.

Get some fresh air. Eat something delicious. Look after each other.

xx

Sunshine Punch


 Prep Time : 15 Minutes | Cook Time : 5 Minutes | Total Time : 30 Minutes | Difficulty : Easy

Hello my lovelies! This week is brought t you by desperately clinging to warmer days. Bright golden summery-seeming punch today. Golden sunny saffron rolls later on. Let me have this one. I’m wearing two layers of woollen socks. Homemade cordial couldn’t be easier. It’s just juice, a bit of sugar and maybe some extra spice. We are keeping the sugar low today so this one will need to be kept in the fridge. No biggie. Winter citrus is a miracle. Fruit that conjures up bright sunny days and zesty refreshment. And it comes into season right when you need cheering up. Citrus is one of my all time favourite things. Smells good, is a bit bitter on the outside but is a big sunny hug on the inside. A bit like me. This punch also makes great cocktails. Just add your favourite white spirit and you’re away. Now this does have a bit of passionfruit in it. You can still get them in stores here and you only need one. I do recommend getting frozen passionfruit to have on hand when you need an injection of sunshine!

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Date + Orange Scones


 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies!I love a good scone. Fluffy and warm. Not too sweet. And they come together in a flash. What’s not to like? It’s important not to skimp on the dates here. No one likes to be cheated.  This recipe has been knocking around for a while. An old workmate of mine (hi Cath!) asked for it a looong time ago and I clearly took my sweet time getting around to it. Do as I say, not as I do. Make them now. No mucking around.

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Peter Piper Picked a Peck of Peppered Pickles..


 Prep Time : 30 Minutes | Cook Time : 10 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! It’s all pickles all the time around here at the moment. It’s a great way to experiment with flavours with very little effort. I love classic cucumber pickles. I am the only one at home who does. It’s okay. I eat enough of them for both of us. This recipe is adapted from one given to me by the lovely Nic Murray. Who is incidentally now my boss. I added chillies. Natch. My first attempt didn’t come out very spicy at all – the pickle juice dulls the heat. So you may need to experiment a couple of times if they don’t come out hot enough for you. Pickles are super easy – just be careful not to shock the jars with major heat changes as they can break. I have only ever had problems with one brand of jar with this but we should be careful always.

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The WB Life: Learning Curve


Hello my lovelies! I’m sorry I missed you last week. My brain was full. Learning new things and meeting new people tired me out. The past two weeks have been a bit of a blur. I’m settling into my new job. I’ve been making lots of pickles. I received my annual feijoa shipment. My April tree is still up. I’m having a patch of being a bit healthier as we head into winter. And this week I’m getting new hair.

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Pickled Ginger. With Chilli.


 Prep Time : 15 + 10 Minutes | Cook Time : 5 Minutes | Total Time : 90 Minutes | Difficulty : Easy

Hello my lovelies! Part two of the back to front week! My brain is back to front this week as well. A mix of information overload and upset routines. But we forge ahead. In style. I have been meaning to make pickled ginger for a while and was prompted to go ahead and do it by a post on Instagram. I got together that recipe and some others and have made my own franken-pickle. Because I am obsessed at the moment I added chilli. It actually rounds out the heat and fruitiness beautifully. Everything is mellowed by the pickling but still has a satisfying bit of burn. This is a super easy quick pickle. It comes together in a flash. Then you have to wait a few days. The extra days are worth it. Be VERY careful slicing with a mandoline. I am living proof that while you will survive and go on to live a full life, you may have a slightly misshapen thumb for a while… Try to use the plumpest freshest ginger possible. The older the ginger the more heat it has and the root can get woody and tough.

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