I seem to be using oats in a lot of my baking of late, I don’t know whether it’s because oats remind me of winter food but it shall be interesting to see how long it lasts! There’s something about oats in cookies that makes them feel healthier and more filling, and with the addition of fruit and nuts you could almost eat these for breakfast!
Mexican food is one of mine & B’s favourites to whip up at home, and I think nachos are one of the best forms of Mexican food. Unfortunately they can also be rather unhealthy so I have been tinkering with ways to up the healthy factor without reducing the flavour and I think I’ve found a winner!
Happy Monday folks! We’ve had some freezing weather in Melbourne recently but finally the sun is back out and we have a few days of crisp mornings but sunshine and blue skies ahead – yippee! It’s making me feel like Spring is not too far away, so I decided to celebrate with a spring-esque dip!
Every time I make soup I stand in the kitchen singing the soup song from The Mighty Boosh to myself while chopping and stirring. I’m sure my neighbours are sick of hearing me sing “soup soup, tasty soup, soup” over and over, but I just can’t seem to make soup without the soup song!
I think it’s safe to say that I’m a pretty huge fan of banana bread as this marks my fourth variation I have shared here on the blog (you can find the others here, here & here!). This version makes use of delicious, crunchy macadamias and was topped with a sweet, brown sugar glaze so it’s slightly more decadent, whilst still going perfectly with a good ol’ cuppa!