There is nothing nicer than a good burger and whenever I'm at Bondi Beach, it's the Swiss-Grand Hotel that wins the "best burger" award. It's not just the delicious burger that makes this treat a winner...it's the chunky chips that come with....mmmm....yum.
I hope you are eating something delicious this weekend.
Take care...Di
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With the change of season, it's exciting to see different fruit and vegetables start to arrive into the stores. We don't get a huge difference in our environment when Autumn arrives here in Queensland so it's the subtle changes that I try to notice and that includes a change in available produce or different varieties of flowers on display. A couple of days ago I saw that the most beautiful Corelle pears had arrived in the supermarket. I love their colour and how it changes from the soft celery green to a pinky red - lovely.
What are you enjoying with the change of the seasons?
Take care....Di
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Every week I get together with a group of girlfriends for coffee and a chat. We have been getting together each week for over 15 years, since our children were young. I love that time each week when we can catch up on what has been happening in each others lives and talk about our own issues and seek advise. It's normally at the same cafe each week but every so often we have an adventure and try somewhere new - just for something a bit special. Last week we went to Comfort at my Table - a lovely cafe in Cribb Street, Milton in Brisbane. It was delightful and the food was superb. This cafe/coffee shop is light and airy with an eclectic mix of vintage objects scattered throughout the shop. There is a collection of the latest cookbooks for you to peruse while you wait for your order and fresh flowers on all the tables.
The wall art was delightful:
There are a variety of floral arrangements on the tables throughout the cafe and we had beautiful roses:
So if you are in Brisbane and looking for a lovely place to have a cup of tea or coffee and some mouth watering food...stop by Comfort at my Table. You won't be dissappointed and I am definately returning one Sunday morning with my partner for breakfast - amazing menu.
Take care...Di
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I saw these sweet adorable cupcakes and I just had to share them with you. It's not the cake that is making me sigh....it's the icing. The rose type flowers are so delicate and soft piped in the most gorgeous shade of shell pink. I have no idea how to made these but I think I will have to try it. I have a girlfriends birthday coming up and I thought they would be perfect for afternoon tea.
I actually have these cupcake liners. I haven't been able to source them here in Australia but while I was in the USA recently, I found them and bought them all the way home with me! I think my partner thought I was a bit odd - buying cupcake papers overseas and trying to get them safely home - but I'm sure you guys can understand??
image via whisk kid
If you know how where there is a tutorial on how to ice a rose like this, please forward me the link. In the meantime....I'll just have to get out my icing kit and start experimenting.
Take care...Di
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I often make chocolated coated strawberries as a dessert if I'm going over to friends for dinner or a sunday lunch but I've never presented them like this:
yum!..the Godiva Store in Times Square, NY
Hope you are enjoying your Saturday...Di
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With the cooler weather starting to creep in, one of my family's favourite desserts is Bread & Butter Pudding. The kids have been very spoilt as we have a wonderful bakery down the road from us called Miettes and they started making their own B & B puddings using their own chocolate croissants. Sadly they are no longer making them and I have had to try and replicate the recipe. So after a few trial and errors, I've come up with recipe that both kids think is pretty close. It is delicious and the croissants are a refreshing change to the traditional bread and butter.
Bread & Butter Pudding using croissants
Ingredients
Method
I hope you enjoy this dessert as much as we do. There is never any leftovers as it is just too yummy.
Take care...Di
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Bacon and Egg Pies
I've been working my way through my favourite Donna Hay Cookbook - Fast, Fresh and Simple. Last time I made the delicious Brownies but this time I was looking for a breakfast dish. I love cooking a delicious breakfast on a weekend. I'm too busy through the week, so on Saturday or Sunday, I really enjoy pottering in the kitchen and spending time at the table as a family before we all head off in different directions.
Today I settled on Donna's version of bacon and egg pie. It was so quick and easy to prepare, and it tasted superb.
I didn't have small pie tins so I used ramekins and they worked well. The bacon provides a nest for the creamy light egg mixture.
If you are looking for something special for breakfast but don't have time to fuss..this is the dish for you!
What is your favourite breakfast?
Take care...Di
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For a bit of fun, I joined A Beach Cottage's "Saturday Club" - a place where we embrace all the things we love....old linen, vintage china, newspapers, ruffles, old things, treasure hunting, pots of tea, thrifted things....get the picture?? It's "girly" stuff.
I didn't quite stick to the exact details of this Saturday's challenge as you were supposed to go out and eat something full of calories. I felt like staying home and baking so I made Donna Hay's standby brownie recipe.
I have a "thing" with brownies...not a good thing....whenever I try to make them, they just never work, and I end up wasting a tonne of chocolate and eggs. So I was a bit excited when I watched Donna's new show Fast, Fresh and Simple on the Lifestyle channel and saw her quick and easy recipe for brownies.
Success at last! It's a great recipe. The brownies were moist and rich.
and tasted delicious with a blob of cream and strawberries.
I have to admit I am a huge Donna Hay fan. It's her "Styling"that I love the most. The recipes are great but it is the way she presents the food that has me captivated. I love pouring over her magazines and cook books, looking for tips and inspiration for my own photographs.
So my Saturday was great. I also managed to squeeze in a trip to the local farmers markets to buy fresh fruit and veg and flowers for the house as well as a bit of thrifting at the local op shop. How did you spend your Saturday??
Take care....Di
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Every year in June my mum makes Lemon Butter. She makes it and enters it into the Jam & Spreads competition at the Pioneer Valley Agricultural Show - a local 1 day country show about 10 minutes from our farm. Mum makes 2 types...the conventional way and the microwave version and enters both to see which method will win (she always wins). Oddly enough, the microwave version is ahead in the 1st Prize ribbons.
I can't believe that after all these years of watching Mum make it - I had never tried it myself, so I thought I would see if I could ensure that the recipe continues down through another generation.
It's delicious on toast.
and the microwave version only takes a few minutes to make. I was amazed at how quick and easy it was.
mmmm..I hope Mum's competitors are reading this post as I'm about to give you the recipe!
Place ingredients into a glass jug and beat well using a whisk. (make sure you beat well or you will end up with small dobs of egg white throughout the butter)
Microwave for 3-4 minutes depending on your microwave wattage (I only needed to cook min for 2 1/2 minutes), stirring every minute.
Remove from microwave and beat well with a wooden spoon. The lemon butter is ready when it will leave a coating on a metal spoon.
Cool slightly and pour into a sterilized jar. Keep in the refrigerator - it will last about a week.
I hope you are enjoying a delicous breakfast this moring.
Take care....Di
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Prawns....especially on a pineapple salsa. This is refreshing and delicious!
Pineapple Salsa
1/2 ripe pineapple, peeled, cored and eyes removed, cut into 1cm cubes
1 red onion finely diced
2 tablespoons chopped fresh coriander
100ml rice wine vinegar
2 limes, zested and juiced
4 tablespoons caster sugar
2 red chillies, seeds removed, finely diced (use 1 chilli if you don't like it too hot)
Method
To make the pineapple salsa, place pineapple, onion and coriander in a bowl and set aside.
Place vinegar, lime zest and juice, sugar & chillies in a small bowl. Stir to dissolve sugar.
Just before serving add the dressing to the pineapple salsa, then stir to combine.
Serve with fresh prawns or smoked salmon.
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