Open thread: Original Pizza Shapes are back. What else should be brought back? | Food


Ask those who know me well what I most like to eat, and they’ll all tell you the same thing: Pizza Shapes. My love of the polygonal snacks is so well known that I’ve on occasion received Pizza Shapes as gifts for significant milestones. I can “put away” a box of Pizza Shapes at a speed that would make competitive eating champ Takeru “The Tsunami” Kobayashi nod in impressed recognition.

Until yesterday all of this information should have been read in the past tense, as Arnott’s meddled with their classic flavours earlier this year. Quoting an obscure and probably apocryphal survey of “Shapes fans”, the biscuit giant declared that Shapes-eaters wanted more flavour and fewer “bits”, and launched “New And Improved” versions of Barbecue Shapes, Pizza Shapes and Chicken Crimpy (the mysterious Savoury Shapes were left untouched), none of which tasted anything like the Shapes they purported to be.

“We know that people don’t always appreciate change, but we think we’ve made the best Shapes yet,” a spokeswoman told Fairfax at the time, to gales of customer dissent.

In fact, I contributed to that gale myself, leaving an impassioned plea for Pizza Shapes classicism on the Arnott’s Shapes Facebook Page (but not before recording a seven-snap Snapchat story in which I finally tasted the new recipe).

“There may well be a ‘pizza’ on this blasted earth that tastes like this, but the point of Pizza Shapes is that they weren’t attempting to imitate the ‘bold’ flavours of a post-MasterChef culinary milieu, or even actual pizza of any era or in any incarnation,” I wrote, tears stinging my eyes.

The original Pizza Shapes recipe was, and has always been, a classic of Australian innovation; up there with the black box flight recorder and the Victa mower. This new flavour is a tragedy on par with the time my late cat crawled under the bed and vomited on my Barbra Streisand scrapbook.

In other words, the news that Pizza Shapes are to return to their original recipe (well, in “Original Flavour” boxes; the “new and improved” blight on God’s creation will remain available for those with a jones for acrid tomato paste top notes) is Great News indeed.

As someone who has spent a good deal of time overseas and who fancies myself as a bit of a snack-related diplomat, Pizza Shapes were always one of “those” cornerstones of Australian cuisine.

Photograph: Sophie Gerrard

Like the lamington, pavlova, Election Day sausage and certain Big M flavours, they are a snack that has almost no international equivalent, and a flavour almost impossible to describe when curious overseas friends would inquire, eyes wide, “What do they taste like?”

As my Facebook plea to Arnott’s detailed, it’s not “pizza” flavour, it’s “Pizza Shapes” flavour. Long may they reign, and may New And Improved Pizza Shapes eventually die on the way back to their home planet.

But now that we’ve brought about this revolution and reversed the red hot gears of late snack capitalism, what other long lost foods and flavours can we manifest? Don’t forget, there was a dark time, pre-2012, when we thought Egg Flip Big M might never return. Might I suggest we move on to the next most pressing item of Australian snack food business: bringing back the Mint Choc Wedge.

Ben Doherty: The Monaco Bar

Forget the Eureka Stockade, disregard the Franklin River protests, future generations of school students should, nay must, learn that the “Bring Back the Monaco Bar” campaign was, without question, the single greatest democratic action in the history of this country, perhaps of human civilisation. This was the power of the people in all its menacing and self-interested glory. Peter’s was our creamy, biscuit-covered Bastille and we stormed it. Now that the Monaco Bar has been restored to the pantheon, it doesn’t mean I’ll want one every day, but I sleep better at night knowing that, should I choose, I could.

Warren Murray: the Polly Waffle

The youth of today need to know just how good a turd-like piece of confectionery can taste. A chocolate coating over a biscuity tube containing marshmallow. What’s not to like?

Calla Wahlquist: vanilla Paddle Pops

Affection is not for the product themselves, which are as dull as an ice cream can possibly be, but because they are the currency of fictional bets in my family and it’s nice to think I could one day collect on all the times Dad bet me a vanilla Paddle Pop and lost. I’ll take 250 really boring ice creams, thanks.

Helen Davidson: Toobs

Can there be higher praise for a food than someone eating an entire packet despite knowing it will make their tongue burn for the next two days?

Apparently Shane Warne is also a fan of Toobs:

Miles Martignoni: Pringles

They changed them recently. The cans are now too small for me to uncomfortably jam my hand into them. I’m sure the chips are thinner too, the texture is totally different and doesn’t have that satisfying crunch.

Scott Borcherdt: Kettle’s Herb & Spice

The best Kettle flavour ever … closely followed by Chilli (which was also discontinued, then brought back in 2012).

What’s your favourite food or flavour has been discontinued, modernised or had its flavour intensified? What would you bring back?



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Eggs and Soldiers – Healthy Little Foodies


Eggs and Soldiers – Soft boiled eggs (dippy eggs) with buttered toast fingers.

Child Dipping Toast Soldier into Yolk of Dippy Egg

Eggs and soldiers is a name given to soft-boiled eggs, served in an egg cup, with strips of buttered toast for dunking in the yolk. It is a much-loved breakfast for kids and adults alike.

What’s to Love about Eggs and Soldiers

  • FUN – The name, the egg cup, getting to cut the top off the egg and of course, dipping.
  • NUTRITIONAL – Eggs are an excellent source of iron and are a nutritious source of protein, fat, Vitamins A, D, E, B12 and choline. (1) Served with a mix of toast and vegetable soldiers it is a very balanced breakfast.
  • VERSATILE – Perfect for breakfast but equally good for lunch or a quick weeknight dinner.
Child Cutting Top off Egg in Egg Cup (From a Plate of Egg and Soldiers)

Are Soft Boiled Eggs Safe for Children?

It is possible for eggs to become contaminated by the food poisoning bacteria Salmonella. Anyone can be affected by Salmonella, but certain people are at greater risk of severe illness including pregnant
women and young children (under 5 years).

Salmonella is killed instantly at 74oC so eggs become safe by cooking them properly but raw and undercooked eggs can be a risk. Guidelines differ from country to country. For this reason, you are best to follow the advice from where you live.

The NHS (UK) state that eggs are safe for young children, even if only lightly cooked, as long as the eggs are hens’ eggs and they have a red lion stamped on them, or you see a red lion with the words “British Lion Quality” on the box.

Australian Eggs mention that eggs should be cooked until the white is set and the yolk begins to thicken. Soft-boiled eggs are fine as long as the yolk isn’t completely runny.

The USDA recommend that eggs be cooked until yolks are firm and that soft-cooked eggs with runny yolks are not safe for children to consume.

How to Make Perfect Soft Boiled Eggs

Collage of 4 Images Showing Process Steps to Cooking Soft Boiled Egg. 1) Add Eggs to Pan Cold Water 2) Bring to Boil 3) Simmer 4 MIn 4) Run Eggs Under Cold Water

A boiled egg is so simple, yet so easy to get wrong. It’s a science, with many variables that can change the end result. (Egg size, no of eggs in the pan, pan size, type of cooktop, altitude…etc).

For eggs and soldiers, you want to cook the egg just long enough to give firm whites but soft yolks. I find this takes four minutes of simmering but this time may differ slightly depending on the variables above. Here is how I make perfect dippy eggs every time…

  1. PLACE EGGS IN COLD WATER: Add your eggs before you start boiling. Avoid overcrowding the pan, you want to make sure the eggs fit in the saucepan in a single layer.
  2. BRING TO A BOIL: Do not start the timer until the water is at a full boil. A timer is crucial to get consistent eggs every time. Don’t just glance at the clock
  3. SIMMER: After the water comes to a boil, reduce to a light simmer and simmer for 4 mins.
  4. RUN UNDER COLD WATER: To stop the cooking process. Add to egg cup and serve straight away.

If you are making eggs all the time or can’t get the timings quite right then I recommend using an egg cooker (it does all the hard work for you.) This is probably the most used appliance in my house.

Alternative “Soldiers”

Buttered toast fingers are traditional “soldiers” but mixing it up can add variety (and some extra veggie goodness). Why not try…

  • Asparagus Spears
  • Bell Pepper (Capsicum) Strips
  • Carrot Batons
  • Sugar Snap Peas
  • Roasted Sweet Potato Strips
  • Broccolini
  • Mashed avocado on toast fingers
Asparagus Spear Dipped into Egg in Egg Cup

Frequently Asked Questions

What if you don’t have egg cups?

1) A shot glass can work in place of an egg cup.
2) Fill a ramekin with a few tablespoons of rice and nestle the egg inside.

Can you use any bread to make soldiers?

Yes, any bread will work. Just toast and cut into fingers.

Do you need to add anything to the water when you boil eggs?

No.

You May Also Like…

Have you tried this recipe? I love receiving your feedback. Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

Asparagus Spear Dipped into Egg in Egg Cup

Eggs and Soldiers

Soft boiled eggs with buttered toast fingers (or vegetable alternatives).

Instructions

  • Place eggs in a saucepan and cover with cold water.

  • Place the pan over medium/high heat and when the water reaches a boil, start the timer so you can precisely time the cooking process.

  • Reduce to a gentle simmer and cook the eggs in the saucepan for 4 mins, this will produce an egg where the white is fully set and the yolk is thick and runny. (Cook for longer if you prefer a firmer yolk 5-8 mins (8 mins being hard boiled)

  • As the eggs are cooking, toast the bread, butter and cut into strips.

  • Use a large slotted spoon to remove the eggs from the water and run under cool water to stop them from cooking.

  • Set the egg into an egg cup. To remove the top, use the edge of a knife to gently tap all the way around the top of the egg. Pull the top off

Recipe Notes

  • Do not start the timer until the water has come to a proper boil.
  • If cooking more than two eggs, make sure your eggs fit in the saucepan in a single layer
  • Want to up your child’s veggie content? Why not try serving carrot sticks, asparagus spears, sugar snap peas, cucumber fingers or roasted sweet potato fingers as “soldiers”.
  • Egg size, pan size, no of eggs, cooker type and altitude may affect the cooking times, you may find you need to cook for slightly longer / shorter time than suggested.
  • Don’t have an egg cup? Why not try a shot glass or nestling your egg in a ramekin filled with rice.

NOTE: Salmonella is killed instantly at 74oC so eggs become safe by cooking them properly but soft eggs can be a risk. Guidelines differ from country to country. For this reason, you are best to follow the advice from where you live (see above post for more information on UK, AUS & USA)

  • Make It Dairy Free: Skip the butter or use a dairy-free spread
  • Make It Gluten-Free: Use gluten-free bread or one of the soldier alternatives. 

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Eggs and Soldiers

Amount Per Serving

Calories 259
Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g35%

Cholesterol 345mg115%

Sodium 327mg14%

Potassium 172mg5%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 2g2%

Protein 14g28%

Vitamin A 675IU14%

Calcium 88mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Sources

  1. Victoria State Government, Better Health Channel, Eggs, Accessed 17 Nov 2020 <<https://www.betterhealth.vic.gov.au/health/HealthyLiving/Eggs>>
  2. NHS, Foods to avoid giving babies and young children, Accessed 16 Nov 2020 <<https://www.nhs.uk/conditions/pregnancy-and-baby/foods-to-avoid-giving-babies-and-young-children/>>
  3. Australian Eggs, Eggs for Babies and Children, Accessed 16 Nov 2020, <<https://www.australianeggs.org.au/nutrition/babies-and-children/>>





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Good food on the go: healthy Congee comes to Australia in an instant


Australians can now enjoy healthy congee in an instant, with the launch of Mr Lee’s Congee in Original and Chicken varieties. The healthy versions of the traditional East Asian breakfast are low in sugar, low in fat and made with absolutely no nasties.

Created by the award winning company, Mr Lee’s Pure Foods, the savoury instant rice porridges are packed in Australia and available to buy online from their website, Amazon and at Harris Farms Market stores in Sydney from November. Founded by Melbourne ex-pat and five times cancer warrior Damien Lee, the company’s mission is to create delicious on-the-go snacks and meals that give consumers healthy alternatives to quick and nasty junk foods.

“I’m a big fan of noodles and congee, but was shocked to see that there were no healthy options out there when I tried to improve my diet during cancer treatment. I knew I had to make a change,” says Damien Lee, CEO and Founder of Mr Lee’s Pure Foods. “Congee is known to nourish the body by improving digestive functions and increasing energy, as well as enhance sleep quality and help blood circulation. Due to it being low in calories, it’s also the perfect solution for weight management,” he adds.

Available in single flavour packs of 8 cups or mixed boxes of four chicken and four original congees, the two varieties are ready in just three minutes and are made with authentic Asian-style flavours, natural ingredients and a unique blend of four styles of grains. Low in sugar and made with absolutely no nasties, the new line provides the ideal healthy alternative to off the shelf junk foods. Additionally, the Chicken Congee Porridge flavour is made with generous chunks of RSPCA Approved chicken and the Original Congee Porridge is suitable for vegetarians and vegans.

Congee (also called conjee, juk, jok, 粥 and jook) is an ancient traditional pan-Asian staple food recipe, enjoyed by millions. The dish stand outs for its versatility as it can be served with many different sweet or savoury ingredients. It is usually prepared with rice although other grains and beans can also be used.

“I grew up eating Congee, but typically it takes hours of cooking at home to make a perfect dish,” said Damien. “We’ve made it to be ready in just three minutes and in a convenient cup to take on the go if needed. It’s a modern classic based on ancient wisdom,” he concludes.

Mr Lee’s Pure Foods Original Congee Porridge and Chicken Congee Porridge Available are (RRP) $4 per cup and are available on mrleesnoodles.com/au/, Amazon and at Harris Farm Markets stores in Sydney.



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HowToCookThat : Cakes, Dessert & Chocolate | Holographic Chocolate


There are so many potential uses shiny holographic chocolate. I love the way the colours change and shift as you move it in the light or walk past it. No food colouring is needed for this effect. Through experimenting I found that the diffraction sheet needs to be washed with warm soapy water and allowed to dry between each use or the effect is not as clear.

If you want to give it a go the defraction grating sheet that I used was: https://www.amazon.com/gp/product/B007FZT3Y2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B007FZT3Y2&linkCode=as2&tag=howtocookthat-20&linkId=8b98c73e8cede5d158639ac941726ec1. (disclosure: affiliate link means I get 1% if you buy it so please don’t let that influence your buying decisions). The description says it is 13,500 lines per inch but it gave a better diffraction of light and pattern on the chocolate than another one that I purchased that gave the same specifications.



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Thanksgiving 2020 – smaller but not duller


For the vast majority of people around the world, the pandemic means this holiday season will be unlike any other year, with limitations on travel and gathering sizes, not to mention the toll it has taken on people’s livelihoods.

My plan for this upcoming holiday season thus is to still bring festivities, cheer and some exciting new ideas on to your Thanksgiving table whilst being mindful of the times.

So what does this mean? It means that I decided not to share a new whole roast turkey recipe this year, nor a slew of epic new Thanksgiving recipes. I chose to forego styling up and shooting a feast-laden Thanksgiving menu table as I have done in previous years. Not that any food goes to waste around here … but the idea of it just didn’t sit well with me this year.

What I really felt I wanted to do instead was dig into my 1000+ recipes to put together a Thanksgiving Menu suited to meet the current challenges of our times. So, menus suited to gatherings and families of 6 – 8 people that’s also cost-conscious, but still brings just as much excitement to the festivities – and your tastebuds!! 🙌🏻

Small, yes, but perfectly formed. Ready? Here we go!

Slow Cooker Garlic Herb Turkey Breast dinner plate with creamy corn casserole, roasted mushrooms, and lemon garlic asparagus

✨A smaller, exciting Thanksgiving Menu!✨

Another bonus: A smaller menu means less cooking, less stress, less cost, more time to eat and be merry!

1. Festive Crostini

Super-cost effective, endlessly versatile, and oh-so-easy to make festive-looking. Just think colours and think variety, and the rest will take care of itself!

Christmas Crostini Starter
Got a great topping idea or a killer crostini that has to be on your table every year?

Sharing is caring! Please let other readers know your great go-to’s and topping combination ideas! Just drop a comment at the bottom of the Holiday Crostinis recipe page and I’ll add them to the post and credit you!


2. Slow Cooker Turkey Breast

We all love a good roasted turkey breast with the extra-golden, buttery skin. But when it comes to fail-safe cooking and a guaranteed juicy bird, you cannot beat using the slow cooker (and believe me, I’ve tried just about every way to cook a turkey!). This is not the year to experiment with unproven or over-the-top recipes!!

This Slow Cooker Turkey Breast has been a reader favourite ever since I published it. Bonus: The gravy is better too because every drop of turkey meat juice is preserved in the slow cooker!

Overhead photo of Slow Cooker Turkey Breast on a white plate with some slices carved, drizzled with gravy
SLOW COOKER TURKEY BREAST

(Psst there’s a Herb & Garlic Butter Slow Cooker Turkey Breast too!)

Sliced Garlic Herb Slow Cooker Turkey Breast with butter dripping down

3. On-point sides: Simple & delicious

Green Beans in Creamy Parmesan Sauce

Inspired in part by the Thanksgiving traditional side of Green Bean Casserole, here’s a new spin that’s much easier and faster to prepare but just as good as the classic.

Overhead photo of Green beans in creamy parmesan sauce with bacon

Stovetop Creamy Brussels Sprouts – with Bacon!

If brussel sprouts are what you’re after, forget perfecting the oven timing. Make them on the stove instead – gratin style, but with way less fuss!

Brussels Sprouts in a creamy sauce with bacon in a skillet, fresh off the stove

Potato Gratin Stacks

When you don’t need to cater for 30 people, you can afford to spend a little more time to fiddle, assembling individual stacks like these creamy cheesy Potato Gratin Stacks!

Mini Potato Gratin (Muffin Tin) - great party food, breakfast with eggs or as a side for a fancy dinner. Freezer friendly and easy to make!

OR try the sweet potato version with buttery sweet potato stacks! (Who doesn’t love getting their a complete serving of something all to themselves?)

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

For something requiring less construction (ie no finely slicing), the Fondant Sweet Potatoes I recently shared are right on point. Sweet, savoury, and gutsy with flavours that are right at home on the Thanksgiving table, you’ve got to give this one a try!

Fondant Sweet Potatoes with Maple Butter on a plate

Bitterleaf and Orange Salad & Poppyseed Dressing

Salad #2 in my inaugural Holiday Salad Marathon is a 2 ingredient salad that looks bright and festive on any table. Fresh thanks to the orange and the bite of the bitter laves, it’s a brilliant “palette cleanser” and balancing salad that is ideal to serve alongside rich dishes (I’m thinking specifically all that cream and cheese and butter and bacon in the dishes listed above!!).

Bitter Leaf and Orange Salad with Orange Poppyseed Dressing on a plate ready to be served

Festive Apple Salad with Cranberries & Candied Walnuts

If citrus isn’t your thing (and I know some people just aren’t a fan of it in any form around savoury food!), try this Apple Salad instead. It comes fully loaded with festive ingredient favourites: Fresh leafy greens, crisp apple, cranberries, feta and candied walnuts. It’s high on my list of Show Off Salads!

Overhead photo of Apple Salad with Candied Walnuts and Cranberries with vinaigrette dressing on the side

4. Bread, bread, bread

What is a holiday feast without bread? Now is not the time to go low carb! 😂

World’s Easiest Crusty Bread

Don’t pay a fortune for artisan bread. Make it yourself with 5 minutes effort! So popular has this bread recipe been since I published it, it’s likely to cross the finish line as the most popular new recipe of 2020….

Close up of crispy crust of world's easiest yeast bread

No-Knead Dinner Rolls

Otherwise, these widely-loved No-Knead Dinner Rolls are always a winner and easy to scale. Soft, fluffy – fabulous!

These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com

However, if yeast is hard to come by where you are, try this amazingly good No Yeast Sandwich Bread or try one of these other terrific plate-mopping options that don’t require yeast:

Now of course we love plain bread and it’s essential at the dinner table. But – and I’m just putting this out there – there’s also always this….

The World Famous Cheese and Garlic Crack Bread

“This” being Cheese and Garlic Crack Bread. (And after you make it, you decide why it’s called that … 🙊)


5. A Sweet Finish

When it comes to dessert, I say go big or go home!!! I especially love big, shareable desserts you slice or spoon out for the comfort-food feel, not to mention the added bonus of leftovers for days….

While I love a classic Pumpkin Pie, my personal favourite has to be Pecan Pie. Nutty pecans nestled in a caramely filling? Umm, YES PLEASE!

Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com

Though for a throughly cost-effective, totally cosy option, try a cosy Bread and Butter Pudding or Cinnamon Laced Rice Puddings. These are comfort-food central, and a scoop of ice cream is all it takes to elevate it to another level.

If cake is what you’re after, those who want to completely and utterly wipe the floor with the biggest wow-factor dessert can forget all other options and just go for this:

Chocolate Mirror Glaze Cake on a cake platter, ready to be served

That’s a Chocolate Glazed Mirror Cake, and it’s so shiny and reflective you could use it to do your Thanksgiving Dinner make up in it!!!

Inside, there’s 2 layers of Chocolate Cake with Chocolate Ganache, and while it all sounds very rich, it actually isn’t. The word luxurious is the best description, and it’s not overly rich at all.

And my step-by-step tutorial with straightforward recipe videos will guide you through this one from start to finish!

Chocolate Mirror Glaze Cake

The final clincher about this cake? I recently saw this cake at a high-end Sydney patisserie selling for over $100. This homemade version will cost you less than $20 to make even using good quality chocolate.

And imagine the compliments you will be lavished with …

WHAT A WAY TO FINISH!


To everyone celebrating Thanksgiving, though it may not be the same as previous years with loved ones unable to join you as they have in previous years, I hope you are still able to make the most of it. It is, after all, a holiday for giving thanks.

Let us focus on the good, be grateful for what we have, see the glass as always half full and look forward to a GREAT 2021!

Happy Thanksgiving!

Love – Nagi & Dozer xx


Life of Dozer

One day, you will scroll to the bottom of a Thanksgiving post and see Dozer with a giant turkey on this head. Until such day, some dodgy photoshopping will have to do….



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Almost Maltesers with Thermomix Instructions ~ Wholefood Simply



Maltesers

  • 1 cup dry roasted almonds* (150 grams)
  • 1 cup dry roasted cashews* (150 grams)
  • 2 tablespoons honey**(60 grams)
  • 1 tablespoon maple syrup (25 grams)
  • 1 teaspoon vanilla extract
  • pinch of salt

The Chocolate

  • 80 grams dark chocolate, melted

or

  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, melted
  • 4 tablespoons cacao or cocoa
  1. Place the almonds and cashews into your processor and blend at high speed until they resemble a corse flour consistency. Add the remaining ingredients and gently blend until the mixture is combined and resembles a fine, sticky crumb.
  2. Use your hands to press and shape the mixture into small balls and place the balls into the freezer for approximately 30 minutes.
  3. Either melt the dark chocolate or place the ingredients for the homemade chocolate into a ramekin and mix to combine.
  4. Once the Maltesers are set use two forks to dip each ball into the chocolate to coat. Place the balls onto a tray lined with baking paper and into the fridge to set.
  5. Serve. Eat. Enjoy.

Thermomix Method

  1. Place the almonds and cashews into the bowl and blend at speed 10 for 6 seconds. Add the remaining ingredients and blend on reverse speed 3 for 5 seconds.
  2. Use your hands to press and shape the mixture into small balls and place the balls into the freezer for approximately 30 minutes.
  3. Either melt the dark chocolate or place the ingredients for the homemade chocolate into a ramekin and mix to combine.
  4. Once the Maltesers are set use two forks to dip each ball into the chocolate to coat. Place the balls onto a tray lined with baking paper and into the fridge to set.
  5. Serve. Eat. Enjoy.

*dry roasted nuts are readily available from the supermarket and health food stores.
**you can use rice malt syrup if you prefer.

If you are enjoying the recipes be sure to check out the books. Thank YOU for your support. B x

recipe image

Recipe

Almost Maltesers with Thermomix Instructions


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Tackling the Kings Canyon rim walk






After an incredible time visiting Australia’s famous Uluru, we drove a few hours to camp and explore Kings Canyon in Watarrka National Park.

Tourism at Kings Canyon only started in the 1960s. During the 1800s this vast area with 400 million year old compressed sand dunes was used as cattle country.


Kings-Canyon-Watarrka-National-Park


The best way to experience the 100m high sandstone cliffs of Kings Canyon is to spend a few hours taking the 6km rim walk.

Sounds simple enough, right?


Kings-Canyon-Watarrka-National-Park


My fear of heights has been well documented and it’s something I continue to struggle with, especially when there’s a steep hike on the cards.

I gotta be honest, I nearly didn’t do the rim walk. It’s starts off super steep and as we approached I was hugely daunted, thinking the best option was to bow out and go for the more manageable walk down below.

After a bit (actually a lot) of peer pressure from our guide, I bit the bullet and joined the group.


Kings-Canyon-Watarrka-National-Park


The initial incline was really tough going for me, and not great for the anxiety levels. Once I got through the start, the rest of the walk was much more manageable, aside from a few challenging sections.


Kings-Canyon-Watarrka-National-Park


Kings Canyon has some truly spectacular views. I can certainly imagine how much more enjoyable it would be for someone who doesn’t have to battle with a fear of heights.


Kings-Canyon-Watarrka-National-Park


Up next we travel to the Western MacDonnell Ranges.

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Krispy Kreme – Nutella Doughnuts – ADELAIDE FOOD CENTRAL


Set to fill hole in the doughnut market, Krispy Kreme doughnuts with Nutella will make a welcome return to South Australian Krispy Kreme and OTR stores for a limited time from tomorrow.

Krispy Kreme doughnuts with Nutella first launched in South Australia back in 2017, before quickly becoming some of the best selling Krispy Kreme varieties in the state.

Now, this match made in heaven will see iconic brands Krispy Kreme and Nutella, reunite to bring two delicious new flavours to Krispy Kreme and OTR stores across South Australia.

Customers can choose from Krispy Kreme’s classic doughnut dipped in Nutella hazelnut and cocoa spread then topped with caramelised hazelnuts, or a doughnut filled with Nutella, then dusted with icing sugar and a drizzle of Nutella on top.

South Australians will be able to pick up these new mouth-watering doughnuts even more easily following the rollout of Krispy Kreme doughnuts to all 150 OTR stores across the state, open 24/7 for added convenience so that customers are never too far away from delicious doughnuts.

The limited offer Krispy Kreme doughnuts with Nutella will be available individually and in 4 packs at all Krispy Kreme and OTR locations while stocks last or until December 15th 2020.

For more information on the new Krispy Kreme doughnuts, visit krispykremesa.com.au or to find your local OTR store visit www.otr.com.au.



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