I made this recipe about a week ago *breaks out into the Shmoney dance* and used no cream. I didn’t have any at home so I went for a more olive oil based sauce inspired by Laura Vitale. It was really tasty! I made it a bit too spicy though, but didn’t use less chilli powder in tonight’s recipe because I knew that the addition of cream would counter the heat but still give me incredible flavour. Continue reading “Creamy chilli garlic prawn fettuccine with parsley.”
Fish is a good way to make a meal ‘fancy’. You won’t be needing no help from no White lady for this recipe tho. š (Yeah sometimes I just slide into typing colloquially… Soz.)
Continue reading “Roast salmon marinated in yoghurt mustard sauce.”
I wanted something sweet to drink and I had half a small carton of cream leftover to use up. Ordinarily I’d have used vanilla ice cream, but this time I omitted all vanilla ice cream and extract from the recipe.
I had to resist the urge to Snapchat document the entire process. An addiction I will describe in another post haha. I think I would make a decent vlogger… Recipe videos would be so much fun as well. Continue reading “Creamy caramel coffee milkshakes.”
This was yummy. I made this last year (yes… I am a delayed poster) and my brothers and I enjoyed it over some agnolotti pasta (Latina Fresh, mmm…) I thought my mum was going to eat the avocados but she told me she didn’t want them, and so I thought I’d make a pasta sauce out of it since there wasn’t any other pasta sauce at home. Continue reading “Creamy avocado and coriander pasta sauce.”
I made this smoothie purely to just use up the natural yoghurt we had in the fridge, and also at the time mangoes were in season. This meant the time was ripe (hehe) for me to experiment with recipes in which mangoes where the star. So I did! Continue reading “Strawberry mango smoothies.”
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 hereĀ 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…
This was the first cheesecakeĀ I ever prepared in anĀ 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.
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…)
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