I was looking for a way to enjoy creamy mushroom pasta without the mushrooms infusing the cream entirely when cooked. I love creamy mushroom sauce! But… I craved some variety. In this recipe I used garlic and onion powder to maximise the flavour.
I had initially planned to experiment with the last two avocados we had, putting them in a hair mask. I chose to eat them instead. I had wanted to make an eggvocado, but they were too small for that. So I thought that I could use them in a smoothie. I saw in the vegetable bin of the refrigerator that there were still four small passionfruits left, and they’d been there for a week. Realising that the rest of the household was uninterested in eating them, I used them for my own purposes. Not wanting to eat them sprinkled with salt, I quickly did a search online for avocado and passionfruit smoothies.
It tasted AMAZING. I have no idea how you might like it, reader, but I really enjoyed it and so did my brother Anan. It was creamy and not too sweet.
I was really hesitant to make this because I thought wouldn’t like the taste of these flavours together. I remembered after seeing the recipe for it here that I’d previously enjoyed lemon white chocolate chip cookies and so I resolved to give this recipe a go once I’d gathered all the ingredients.
I liked the taste of this (so much that when my youngest brother, Alvi, refused his portion I was pleased because it meant that I could eat it). However, this was a lot richer than I’d anticipated. The chocolatey Oreo base was super sweet and the filling with it’s sugar and Milkybar incorporated into it… Mmm…
I had to make lunch for my brothers today and although my mum didn’t want us to fill up our stomachs I decided to make pasta anyway. Mum said not to eat to much before the dinner party my family is attending tonight but I thought it wouldn’t be a problem since that is hours and hours away.
This was the first cheesecake I ever prepared in an oven. I was nervous about it because I wasn’t sure what the texture was supposed to turn out like. Thankfully it was not a waste of mangoes.
I opened up a can of Trident coconut milk today and it smelt really sweet. I decided to taste it and found that it was much sweeter than any other coconut milk brand I’d ever used. Thankfully I had another 400 ml can of coconut milk of a different brand, so the beef red curry I had already started to prepare was saved. Continue reading “Coconut hot chocolate.”
Spicy Thai chilli basil stir fry. Yum. Delicious. This was the first dish I cooked with Thai basil and I was very pleased with the results. Can I email Facebook staff and tell them I want to update my profile as being in a relationship with Thai basil? Because I would really like to do that.
Thai basil is so wonderfully fragrant and tasty. In the car when I was bringing it home from the markets, I held it in front of my face the entire way. I kept inhaling it. I just felt like I had been transported to a Thai restaurant and was mentally salivating at the thought of finally being able to put these delicious leaves in various Thai recipes. Continue reading “Pad chilli basil chicken.”
Salmon makes such a lovely meal. It tastes nice seasoned with simply salt and pepper, but the basil… It tasted so good. I baked this with some seasoned chips from a frozen pack and drizzled a little bit of honey mustard salad dressing on it
Only a teeny bit of basil paste was needed. You can see from the photos that the fish isn’t coated in green leaf bits from the basil to the point where the fish is hidden. The basil just needs to give a touch of extra flavour.
I used to love these packages of eight tiny cupcakey muffins when I was in primary school. I would always purchase the double chocolate chip and apple spice flavoured packs. They were so delicious. I’d snack on them after school and I ate them constantly when my dad used to travel to Geelong for work. I spent many afternoons anticipating the third Harry Potter film and re-reading PoA while eating those tiny muffins.
I had planned to bake some applesauce flavoured biscuits and was inspired to try a cake recipe, since the jar of unsweetened applesauce I bought was so large. I could tell from the recipe planning process that my cake would not taste sufficiently similar to the mini muffins of my youth and I was correct. That don’t even matter though, because this cake tasted so sweet and tangy. The tanginess came from the cinnamon infused cream cheese frosting. Mmm! Continue reading “Applesauce spiced cake.”
Erm, totally skipping over the fact that it’s been a couple of months since I updated this blog: I first made these one evening when my parents went to a dinner party that my youngest brother and I opted not to attend. My mum had promised us take-out but as the party drew nearer the time to go and buy our dinner had gotten away from her and my dad. The spices I used for these were searched up on taste.com. Some of the women who reviewed said their fussy children loved the taste – I was sold. These pictures are not from that night, I did not document the final product the first night I tried the recipe. I made the wedges pictured here for my uncle and myself to snack on last year. (I’m a lazy blogger…)