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Basic Banana Muffins

Nick always rolls his eyes when I pick up a big bunch at the grocery store, he rolls his eyes even more when a few days later, he sees them going soft and speckled with black in the fruit bowl. Then I get baking and it is my turn to roll my eyes. Bananas are meant to be eaten fresh, but they are also meant to be forgotten in the fruit bowl where they achieve optimum blackness. A fact only a true baker can appreciate. From there they make their way into delicious, golden topped banana muffins. It is their destiny! This is my basic banana muffin recipe which has graced many a picnic, playgroup and breakfast get-togethers. They rise beautifull... Read More >>
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Quick Vegetarian Chowmein

This recipe is one of those cleansing, healthy fares that is perfect for a light meal. A thinner consistency would make a nice, light soup whereas as thicker consistency would serve as a side with any noodle or rice based main course. It whips up in a jiffy and is best eaten fresh, straight off the heat.     QUICK VEGETARIAN CHOWMEIN Serves : 3 Prep Time : 10 minutes Cooking Time : 10 minutes Ingredients 1 cup roughly torn green cabbage leaves 1 medium carrot, thinly sliced 1 green capsicum, diced 1/4 cup thinly sliced spring onions 1 tsp ginger paste 2 tbsp oil 1/4 tsp MSG 1/4 tsp salt 1 tsp chicken stock powder 1... Read More >>
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Ham And Pineapple Pizza Muffins

    I was hit by "3-30itis" as they say it in the Campbell soup ads on telly. Severe hunger pangs I tell you! I picked up this little book called "The Muffin Bible" and started flipping pages. I have in the past experimented with a few recipes from this book and I have always had to make major modifications. The recipes have obviously been printed without testing first or have simply been scaled up or down, again without testing. But I do like the ideas that are presented in the book ... more than 100 fun combinations to make both sweet and savoury muffins can't be all that bad. This time around I was looking f... Read More >>

Hot Cranberry Scones

When I was living in Singapore, one of my favourite bakeries to visit was "Four Leaves". They had amazing cakes and a delicious array of baked buns and goodies. I surprise myself when I say this but I think Singapore had better bakeries and a mind boggling variety of freshly baked goodies than I have seen here in Australia. One would think otherwise, but it is most definitely true if you start counting "Kaya Buns", "Green Onion Scrolls", "Pineapple Tarts", "Pork Floss Buns", "Curry Doughnuts" , "Rotiboys" , "Coconut & Raspberry Cupcakes", "Chicken Twi... Read More >>
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Donna Hay Inspired Upside Down Apple Chocolate Pudding

As always I was very eager to get my hands on the new Autumn Issue of my favourite Donna Hay magazine. And guess what the central photo spread was about? Apple Picking!!! Yep, the number one thing on my "to do before 35" list. Naturally I was enthralled by the gorgeous photography and page after page of delicious apple recipes. The layout was clean and simple, the emphasis on the fruit and abstract views of the orchard. One recipe in particular caught my eye. It was a simple recipe for "Apple Pudding with Butterscotch Sauce". I had to try it since we were also having a friend over for Easter lunch. So, I decided to tweak i... Read More >>
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What Makes A Raspberry And Coconut Cupcake Frou Frou

frou-frou (froo froo) n. 1. Fussy or showy dress or ornamentation. 2. A rustling sound, as of silk. The word frou-frou is first recorded in English in the early 1870s. Its original sense was 'a rustling, as of silk on a woman's dress'. An example that the Oxford English Dictionary cites from 1871: "With a frou-frou of soft silk she arose." This sense also appears as a verb--"frou-frouing skirts," for example. The current sense, 'elaborate or frilly decoration, as on women's clothing', is also found for the first time in the 1870s. The word frou-frou is a borrowing from French, in which it is first found in the 1730s... Read More >>