Check back during the week for the recipes, and as usual, check out I'm an Organizing Junkie for literally hundreds of other menu plan blog posts, and please come back here for Kids Cooking Thursday when we make Apple, Mango & Cinnamon Muffins.
Another spur-of-the-moment recipe. I made this with a whole pack of soup mix, but it was way too salty, and half a pack would have been just right. It was nicer cold late that night though.
Creamy French Onion Spaghetti 500g dry spaghetti 300ml cream 1/2 40g pkt French Onion Soup mix 1/2 cup crumbled parmesan cheese
Cook spaghetti in plenty of salted, boiling water, as per packet instructions. When cooked, drain, and reserve 1/2 cup cooking water. Mix water and dry soup mix together, add cream and cheese. Toss through pasta and serve topped with more shaved parmesan.
1 onion, chopped finely 100g mushrooms, chopped roughly 500g mince 1/4 cup teriyaki marinade gravy powder to taste 3 cups frozen mixed vegetables steamed potatoes, to serve
Lightly brown the onion and mushrooms in a large pan, add the mince, and cook until browned. Add in all the other ingredients. If the gravy powder makes it too thick, thin it down a little with some water - I like to use the water from the steamed potatoes. Cook until everything is cooked through, and thick and goopy and yum. Serve over potatoes, or rice, or toast. Mmmm, big, thick, hot, buttered toast with mince...
It's sad that even with two months for Taste & Create due to the holidays, I'm still pushing the very limits of my time. I was paired with Nammi from Chillies and Lime and while it didn't take long to narrow it down to a choice of two, of course I left it to the last minute to actually cook something. Every time I see Chocolate Fondant (or Molten Choc Cake, or Choc Lava Cake, as they can be called) I swear that this is the time I'm going to make them. But I have no ramekins, and the thought of trying to turn two at once out of a muffin tin scares me. So I made these instead.
Caramel Folhi is a delicious recipe for slightly sweet pancakes - crepes really, as you need to spread the batter really thin. This is a non-flip recipe, you roll them up and serve after cooking only on one side, so they need to be thin to fully cook, and also to be able to roll without breaking.
I had to make a double batch, to feed our horde of 5, but it was worth it, and I'll be bookmarking the recipe to use again.
Check back during the week for the recipes, and as usual, check out I'm an Organizing Junkie for literally hundreds of other menu plan blog posts, and please come back here for Kids Cooking Thursday when we make Mango cupcakes!
Dip pretzel sticks in melted chocolate, shake off excess. Place on trays lined with baking paper. Chill until set. Then eat. Or store, if uneaten, in a covered box in the fridge. You can use dark or milk chocolate for this. We grabbed two marked down 100g blocks - one 60c Xmas themed wrapped milk block, and one end of line dark chocolate with sea salt. I mixed the two together and it was heaven. Chocolatey heaven on a stick. And then I ate the stick. Om nom nom!
Master Two did have a go, but the photos were all blurry because he was jumping so much.
If you'd like to join in with Kids Cooking Thursday please leave a permalink to your own Kids Cooking Thursday post, as per the rules.
Friday Salt and Vinegar Chicken Strips, chips and garlic bread
Saturday Xmas lunch leftovers
Sunday Sandwichs after big Boxing Day BBQ at my folks.
Check back during the week for the recipes, and as usual, check out I'm an Organizing Junkie for literally hundreds of other menu plan blog posts, and please come back here for Kids Cooking Thursday when we make homemade Pocky.
All the tedium of cross stitch, without having a cool geekily awesome picture at the end of your toil.
Seriously, who makes cross stitch flash games? There's a knitting one in there too, if you can be bothered wading through the gender biased rubbishy listings.
A combination of three different variations of this recipe, the kids and I made this for DP's birthday. Normally I make him Rocky Road Ice cream for his birthday, but with the the heat of the kitchen in this sudden Summer swelter, I thought I'd try something different for a change.
Rocky Road Fudge 3 cups chopped chocolate (we used 1 cup chopped Tobelerone, 1 cup 70% dark and the other 50% dark) 1 cup chopped (or mini) marshmallows 1 can sweetened condensed milk 4 Choc Ripple biscuits, crushed roughly (any creamless chocolate biscuit would do) 1/4 cup chopped glace cherries 1/4 cup extra chopped marshmallows
Place the chocolate, 1st cup masrhmallows and condensed milk in a large, microwave proof bowl. Heat for 2 minutes on MED. Line a jelly roll pan with baking paper. Remove bowl from microwave and stir. Continue heating on HIGH for 30 second bursts until the chocolate is all melted and the marshmallow has mostly mixed in. Add the rest of the ingredients (marshmallows last) and stir through thoroughly. Pour into lined tin, and refrigerate until set, about 2 hours.
Remove from pan and place on a chopping board. Peel the paper off and cut into small squares. Store covered in the fridge. If the fudge is sticky and hard to cut store in freezer for 30 mins and try again ;)
If you'd like to join in with Kids Cooking Thursday please leave a permalink to your own Kids Cooking Thursday post, as per the rules.
Check back during the week for the recipes, and as usual, check out I'm an Organizing Junkie for literally hundreds of other menu plan blog posts, and please come back here for Kids Cooking Thursday when we make Rocky Road Fudge.
Saw this walking to the shops this morning and instantly got the song below stuck in my head. I took a photo because it's cool to see what you can find if you keep your eyes open.
I can't believe that I, of all people, have not linked to a free flash Tetris here yet. After all, I learned to crochet just to make a Tetris blanket and I can spend hours playing it. Better late than never I guess.
Using the leftover mixture from the Aztec Truffles, we whipped up an .87c chocolate cake mix into cupcakes, and placed a tiny ball of truffle inside each one before baking. This is not a recipe to make with children if you are messphobic, or want photos of the process. They tasted great though!
If you'd like to join in with Kids Cooking Thursday please leave a permalink to your own Kids Cooking Thursday post, as per the rules.
I'm beginning to think that promising to post my 365project photos here on the blog every night might have been a silly idea. I'll finish this week out, but after that I think you'll have to follow along there. It's not really what this blog is about after all. (plus, I have a feeling my foood photography is going to end up there as last resort type photos sooner rather than later, and I don't want to triple post them here, especially not two to three weeks in advance!)
Dream from The Sandman, one of a series of dragons I'm making myself. I want all of The Endless in dragon form. I'm especially looking forward to making Delirium. You are getting a sneak peek here only because this is my 365project photo for today. Normally my dragons only get posted to my craft blog, and I am saving The Endless dragons up for one post, so this is well ahead of posting schedule for this little guy. I just didn't take any other photos today.
It was this or risotto - which would you rather? Ok, silly question, but I don't have enough faith in my food porn abilities to pit myself up against the big players yet :)
DP was away this week, hence the overabundance of rice. That's also why I forgot to take photos a lot.Check out I'm an Organizing Junkie for literally hundreds of other menu plan blog posts, and please come back here for Kids Cooking Thursday.
My favourite thing about this photo is that Miss Five set up the pose herself - she's not nearly as suprised as she looks. Another actress in the family perhaps?
This year I'm participating in 365project - a photo every day for a year. In an effort to provide more regular content here on Dragon Musings, I'm going to share them here as well.
