Merediths was stunning, it was such a beautiful evening, all dressed up to enjoy fine dining with my love.
Talia made this for my birthday, and I can attest to its deliciousness. The melted snickers bars takes caramel popcorn to that whole ‘nother level.
Talia had seen this recipe http://cookiesandcups.com/snickers-popcorn/ and wanted to make an NZ friendly version, as we don’t have corn syrup. She messed with the ingredients and quantities a bit and voila! This stuff is so good.
2 x microwave bags of natural popcorn
1 cup brown sugar
1/2 cup golden syrup
1/2 tsp baking soda
1 bag of mini snickers bars (or 2 bags if you want it really full of snicker goodness)
Pop the popcorn according to directions on the packs. Spread in a layer on a paper lined baking tray. Melt the butter, brown sugar and golden syrup together. Let boil for 5 minutes. Add baking soda – it will bubble up kinda like hokey pokey. Pour over the popcorn and stir it through until all the popcorn is evenly coated. ***Don’t try and eat it now even though you’ll be tempted to… your teeth will literally stick together. I tried, it hurts.
Bake at 100C for 45mins, stirring every 15 minutes. While its baking, chop up the snickers bars roughly. Add to the popcorn mix and stir through then bake for about 5-10mins or until the snickers and popcorn have stuck together.
Let cool completely. Store in an airtight container. >> Click through for more pics, mmmmm
I just had to dedicate an entire post to the fabulous ‘Bro Burger’ I had at the Opononi pub. Beef, cheese, lettuce, relish and HASH-BROWNS. Wait, I don’t think you heard me, HASH-BROWNS in a burger! Yes my bro, chur my bro. Lolz, it was delicious, and I shall mos def be ordering it the next time I’m there.
If you follow me on instagram you’ll know that I haven’t exactly been strictly enforcing my healthy eating rules, but I have been getting breakfast right.
Here’s the mix I’m loving right now, in case anyone else out there needs a yummy healthy breakfast option:
A bowl of oats, with roughly a half a cup of water, and a dash or two of almond milk (add more or less water/milk depending on personal preference). Microwave for 60 seconds. Add frozen raspberries and/or blueberries and put back in microwave for another 30 seconds. Add sliced banana & flax-seeds. Depending on the taste you want, you can add a teaspoon of organic peanut butter and mix through OR a sprinkle of cinnamon, or both, up2ug.
I find the banana adds all the sweetness you need. It will keep you full til lunchtime at least, and is perfect for energy for a work out. If you have any other delicious porridge ideas – put it in the comments so we can all give it a try please!!
1 roll puff pastry | 1/2 pumpkin | 2 onions | silverbeet or spinach | feta cheese | salt and pepper | olive oil
Slice the onion thinly. Coat the bottom of your pan with oil, heat over a med-high heat. Add onions, stir to coat the onions in the oil, season with salt, then reduce heat to low-med. Stir occasionally, cooking until the onions are brown, juicy and sweet, and starting to stick to the bottom of the pan approx 30-45mins.
While those are cooking, preheat your oven to 200C. Chop the pumpkin into small cubes, cook in the microwave for 5 mins to soften. If you’re using silverbeet (I did cos we have tons of it growing in the vege garden at the mo) remove the white stalk as its quite bitter. Slice into smaller pieces.
Divide your pastry into four even pieces. Place on a lined tray. Score a line 1 cm in from the edge to create a border, taking care not to cut right through the pastry. Layer the silverbeet (or spinach), caramelised onion, pumpkin and feta cheese on top of the pastry, staying within your border. Season w salt & pepper, drizzle w olive oil. Bake for 12-15 mins or until pastry is golden brown.
I have spent the weekend recovering from what started as a very relaxing trip to Sydney, and ended with a bang. I was in Sydney for the launch of a number of Boohoo collections, as well as to celebrate its first year in New Zealand and Australia (expect many more posts on this to come). So, I’m obviously feelin the love when it comes to boohoo & Sydney. More links to more stuff I’m loving after the jump.
Today I’m busy doing a fun photo-shoot for the blog that I can’t wait to show you. What I can show you now though, is a couple of delicious dishes I discovered on the weekend at Cereal Killa on Dominion Road. For a sweet fix, their French toast and pancakes are mean. The best french toast I’ve had in a long time, and my girl Shirl swears by the pancakes.
Whip these up tonight, or over the long weekend as a super special treat for your loved ones.
“These are really just those choc krispies that everyone grew up on as kids but with a bit of an easter twist…”
4 cups cornflakes
1 cup icing sugar
4 tbsp cocoa
1 cup coconut
Melt Kremelta either in microwave or on low heat in a saucepan. Add the icing sugar, coconut & cocoa, mix well. Stir the cornflakes through until well coated. Spoon into cupcake cases. Refrigerate until set.
Remove cupcake cases and place mini easter eggs on top. Serve.