The WB Larder: Banana + Cardamom Jam and Banana Butter


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

Hello my lovelies! This is a recent addition to my preserving repertoire but it’s too good not to share. And it’s dead simple to make a small batch so it’s a great gateway drug to preserving. I had heard about banana jam before but had put it in the “umm that’s weird because bananas aren’t like other fruit” category. Well. I have been converted. You may (probably) have heard the story of the delicious banana toast at a recent event I went to. It inspired me to make a copycat which led me to these recipes. And once I tried the jam on it’s own I loved it! Suspend your disbelief and give it a go. I made this recipe with raw sugar which adds to the caramel sweetness. If you want a more banoffie toast experience, try using brown sugar. As you know cardamom is one of my great loves but please try cinnamon, vanilla, nutmeg or other spices that you like. Cardamom adds a buttery note to the banana which is just divine. You can make this with fresh or frozen bananas. I am clearing out the banana graveyard in my freezer one batch at a time! I find that frozen bananas break down really well into a smooth mash once thawed. Make sure the bananas are properly ripe to get the best flavour.

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The WB Life: Everyday Happiness


Hello my lovelies! I’m finding it hard to think of what to tell you all about this week. It feels like not much happened. I finally redecorated the tree. I have been working more on getting my balance of environments right. I added a new post to the roster. I did some equipment maintenance. After hearing about it from a new friend I started #100HappyDays on Instagram. Well maybe my week wasn’t totally empty after all!

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My Mother’s Scones


 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 30 Minutes | Difficulty : Easy when you know how

My memories of scones are always craggy squares just baked in time for lunch. They were never big. You need to be able to have a variety of toppings on multiple scones. Simple and perfectly executed. Sometimes they were flavoured. Cheese beloved by all. Date beloved by my father and I but detested by my mother. Today I felt like making something simple and adaptable. Now that I have mastered the scone and have learned a few tricks I should make them more often than I do. This recipe is the exact recipe that was copied down by me onto an index card when I left home. With a liiiitle bit more butter. Because reasons. Fluffy comforting perfection. For the Americans, these are closer to what you would consider a biscuit rather than a richer, more embellished scone. Scones get better with practice. But with only 4 ingredients and taking only a few minutes to prepare it’s no biggie. If you’re not 100% happy that’s what whipped cream is for… NO ONE will complain about getting warm fresh scones on a Sunday morning even if you wish they were taller or browner or whatever-er.

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The WB Larder: Preserved Lemons


 Prep Time : 20 + 10 Minutes | Cook Time : 0 Minutes | Total Time : 3 weeks | Difficulty : Easy

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Hello my lovelies! This is the first of a new series of posts on preserves and other DIY pantry staples that will be popping up here. I have a poorly hidden love for making preserves and I’d like to share some of it with you. For now these posts will pop up from time to time, a couple of times a month in addition to your regular programming! I really hope you give some of these recipes a go – it’s easier than you think and the results are so rewarding.

So first up is literally the easiest preserve in existence! Preserved lemons are so good in everything. They add such depth of flavour to almost any dish, and I love to add them to hummus. They also have an epic effort to reward ratio. A few minutes of chopping and chucking them in a jar. There’s a bit of waiting. 3 weeks will go by in a flash. After that it’s months of delicious reward.

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Chewy Pistachio Cookies with Dark Chocolate + Sesame {gluten free}


 Prep Time : 15 + 10 Minutes | Cook Time : 10 Minutes | Total Time : 3 hours | Difficulty : Easy

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Hello my lovelies! Our dishwasher is broken! Dark days. So we are making things that use very few dishes. I also needed a break from cake. So here we are. Whipping up buttery pistachio cookies in the food processor. Crisp, golden outsides. Chewy, nutty insides. Easy treats that don’t need the oven to be on for very long. We have finally got a semblance of summer here in Wellington. Because we didn’t get a natural lead-in it’s very hot all at once. I might defrost the freezer this week for a spot of cool air. These simple moreish cookies use ground nuts and coconut flour and are gluten free. Everyone should be able to have treats. We aren’t pretending they are low-carb though. Because sugar. Life needs a little sweetness.

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