In my usual way I have reversed my postings! (Forgive me)
I’m still not back into blogging , or even stitching, so, once again I would like to share with you .a FANTASTIC cake! WHY didn’t anyone make me a birthdays cake this week??(sad face)
Originally posted on Cakecrumbs:
If you’re a Zelda fan, or just generally have a finger to the pulse of the gaming world, you’ll probably know that late last year the latest game in the Zelda franchise was released: A Link Between Worlds. Of course I had to have it straight away, and as soon as I had it I did nothing else but play it until I’d beaten it. A feat that took an usually long time because I got crazy addicted to the baseball mini game. Saving the multiple worlds in chaos can wait, man, I’ve got some Octorock baseball to perfect! I don’t think I have spent so much time getting sidetracked by a mini game since fishing and horseback archery in Ocarina of Time.
In the course of finally getting around to beating the game, I came across the very Turtle-centric dungeon aptly called Turtle Rock. To access the dungeon you must rescue three adorable baby turtles…
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It’s not “ice cream weather” here in south-east Queensland at the moment, but I will surely try this when the temperatures start warming up.In the mean time I will reblog so my vegan friends can try it!
Originally posted on Espirational:
We have an extra “bonus” blog post today because I just learned today is Creative Ice Cream Flavor Day. How did I miss that one? You may know that I come from a family of ice cream lovers with lots of recipes for traditional ice cream as well as banana based “fruit creams.”
So today I decided to share with you my recipe for Carrot Cake Fruit Cream.
2 cups frozen mashed bananas
1/2 cup coconut milk
1/2 teaspoon cinnamon
1/4 cup finely grated carrots (about 1 small)
1/4 cup crushed pineapple (drained)
1/8 cup finely chopped walnuts
1. Add bananas and coconut milk to blender container of a high speed blender such as a Ninja or a Vita Mix. Pulse a few times then process on high until ingredients are well blended and look like ice cream. If…
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My blogging and stitching mojo is still missing, but that doesn’t prevent me from sharing others blogs! It is winter in south east Queensland, and that means the strawberry season is with us! I’m looking forward to trying this recipe very soon. But can someone tell this Aussie what “muddled strawberries” are?;-)
Originally posted on Vibrantly Vegan:
The more I make raw desserts, the more amazed I am at how incredible they are. Not only are they delicious and so much healthier, but they are so simple to make. This tart is the perfect dessert for a summer day! No need to turn on an oven! In just a few simple steps you can have a creamy and wholesome dessert that tastes great! I think it is my new favorite way to use the strawberries from my garden!
For the Brownies:
- 3/4 c walnuts
- 3/4 c pecans
- 1 3/4 c pitted dates
- 1/2 c cacoa powder
- 3 T maple syrup
- 1/4 t salt
- 1 t vanilla
Place all ingredients in a food processor and process until well combined.
Press into an 8 or 9” pie pan.
Place in fridge.
For the Berry Cream:
- 3/4 c strawberries
- 3/4 c raspberries
- 2/3 c cashews
- 3 T unsweetened coconut flakes
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My blogging mojo is still to kick in after that stay in hospital. In the meantime, something to keep my daughter (and chief chef) happy!
Originally posted on Vibrantly Vegan:
Wow!! Just wow!! This recipe will be changing so much in my kitchen! I would never have imagined that I’d be making my own tofu, but chickpea tofu is incredibly easy to make, incredibly healthy, and truly and incredibly delicious! My whole family loves tofu and while I do not give any validity to the rumor mill regarding the alleged health risks of soy (please click here for information about the soy myth), I do believe in everything in moderation. So when I came across this recipe, I couldn’t wait to try it, and it exceeded all of my expectations!
The basic recipe is all over the internet so I can’t tell where it originated. Therefore, sadly, I can’t give proper credit. I will say, however, that I am very grateful to whomever created this dish!
Most recipes online say that chickpea tofu is not good stir-fried or sautéed like soy tofu, but I…
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Something I missed during my recent sojourn in hospital!
Wallflower’s YUMMY recipes
Originally posted on Cooking with a Wallflower:
Creamy honey yogurt filled with diced sweet strawberries and peaches, a refreshing little treat for a hot summer day. Simple to make with just three ingredients, these mini yogurt cups are guilt free and delicious snacks for the entire family to enjoy.
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At least this Maureen is keeping up to date with her stitching!
Originally posted on CrazyQstitcher:
Traced version is top and printed pattern is below this.
The Wheel has black kantha for the centre, yellow Paichano next, then black kantha with a paichano edge.
The spokes are made with paichano and the dots, kantha-filling .
The main ‘eye’ has been finished with paichano which is shown in the larger photos below.
The outlines of the ‘eyes’ have been whipped = Paichano and then filled with Dhaneer Sheesh method. This stitch took much concentration. I realized I had added too many patterns to…
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Life has been a tad hectic lately as I adjust to having my daughter and her two dogs as house mates and consequently no blogging has occurred.
Last night I decided that it “was time” to try out a recipe that I’d had posted on my ‘frig door for about six months ago
It was an “upside down” leek and mushroom tart.
Truly I am sorry that I hadn’t tried it before this as it really was yummy!
By the way: have I mentioned that my daughter is a Vegan, and that I’m a total beginner at cooking/preparing vegan meals!
This recipe was not originally vegan, and featured goat cheese.
I knew that Colleen had made some vegan BRIE so I substituted that for the goat’s cheese.(next time I will try her vegan Parmesan cheese for extra piquancy>
Anyway, onto the recipe, and an apology: I forget where or from WHO I printed the recipe. Who ever it was, my thanks for such a tasty meal.
Cooking 35 minutes
Serves: Two people as a main (Maybe) six as a starter.
INGREDIENTS:1 Tablespoon olive oil
1 leek, trimmed and thinly sliced (I used TWO)
2 garlic cloves, crushed
Sprigs of Thyme (I used Thyme paste)
8 small flat mushrooms , trimmed (I used one large Portobello,6 small and half a cup of sliced mushrooms as I was clearing the frig.
Two sheets of frozen puff pastry, thawed.
100 gms goats cheese (I used vegan Brie)
Rocket leaves to serve.
Pre heat the oven to 200degree fan forced
Heat the oil in a medium sized oven proof fry pan over medium heat. Add the leek and the garlic and cook 3 minutes until soft. Add the thyme.
Add the mushrooms stalk side down. Increase heat to medium high for about five minutes (I had lid on pan)
Cut a 23 cm diameter round from each piece of pastry and place one round on top of the other round and press together. Spread half the cheese over one side of the pastry round.
Remove frypan from heat.
Place the pastry round cheese side down over the mushrooms, tucking pastry under the mushrooms.
Transfer the pan to the oven and bake for 20-25 minutes or until pastry is puffed and golden.
Remove from oven and set aside for a couple of minutes.
Place a board or wire rack top of the pan and invert. Crumble over the remaining cheese, top with rocket and season with pepper and serve.
If you don’t have an oven proof frying pan, cook the leek, garlic and mushroom in pan then transfer the mixture to the base of a well greased 22cm(base) cake pan and continue.
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