A colleague brought in some carrot cupcakes to work recently and it reminded me that I hadn’t done any baking with carrots for a long time, and I do love me some carrot cake! I decided to go a slightly healthier route (removing the cream cheese icing helps!) and went with carrot muffins instead, which naturally called for the addition of walnuts and raisins.
This roast capsicum dip was part of my Vegan High Tea and was another bowl of simple, delicious snack food. I also got to try out the grill in my new apartment for the first time, and it’s the first time I’ve had a proper grill for a long time, so that was a nice change!
As I mentioned in my Vegan High Tea post, I made a couple of dips as part of the feast – one of which was this White Bean & Rocket dip. It’s incredibly simple but super delicious, and works just as well as a sandwich spread as it does as a dip. Perfect!
The colder weather is descending on Melbourne and for me that means the return of the footy on my TV (yay!) and more evenings snuggling on the couch watching movies. Both of these activities are prime for popcorn eating, so I have been playing around with some new flavour combos and I think this one is a real winner (hopefully my footy team will be too!)
To commiserate the end of our little break over the Christmas/New Year period, B and I decided to make the most of Melbourne finally turning on some sunshine and headed out for a picnic. I love everything about picnics – preparing the food, packing the picnic basket (probably because B bought me an awesome old fashioned basket for my birthday a few years back!), lying in the sunshine and of course, eating the food. I generally waaaay over cater, and this was no exception, but I prefer to have lots of different things to eat even if that means bringing a lot back home again!