Caramel chocolate celebration cake

img_1354It’s been a while since I put my ‘cake creation cap’ on. But when I was tasked with supplying dessert at a recent family dinner, well I figured it was well and truly time to dust off the ol’ cap and get to work.  Particularly when it was to be a birthday and “bon voyage” cake all in one.

img_1351I’ve seen lots of layer “drip” cakes doing the rounds, and decided to give one a try. I think my ganache was a little runny (resulting in rather drippy drips that were far from their picturesque pinterest cousins), but the flavour was still there. And I even went so far as to try my hand at Italian meringue buttercream in place of the usually sickly sweet American buttercream – and boy I’m glad that I did. For it worked just beautifully at mellowing out the otherwise rich caramel mudcake hidden inside – and meant that we reserved our sugar overload for the other goodies piled high on the cake – twix bars, jersey caramels, chocolate stars, malteasers and butterscotch popcorn.


Yes, I think this was very appropriately dubbed a celebration cake – for it had a little of everything!        img_1358Caramel chocolate celebration cake

For the caramel mud cakes:

  • 400g butter, cubed
  • 400g white chocolate, chopped
  • 2 cups brown sugar
  • 1.5 cups hot water
  • 2 tbs golden syrup
  • 2 tsp vanilla essence
  • 4 eggs
  • 2 cups plain flour, sifted
  • 2 cups self raising flour, sifted
  1. Preheat oven to 160C. Grease and line 2 x 22cm cake tins.
  2. Place the butter, sugar, water, golden syrup and vanilla in a saucepan. Stir over low heat, stirring, until the butter and chocolate melt and the mixture is smooth. Remove from heat and cool for 15 to 20 minutes.
  3. Place the cooled chocolate mixture into a mixing bowl. Add the eggs, one at a time, beating well after each addition.
  4. Add the sifted flours and stir until combined.
  5. Divide the mixture between the two prepared pans, and bake for 50-60 minutes or until a skewer comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

For the caramel Italian meringue buttercream:

  • 1 sugar + 1/4 cup sugar
  • 1/2 cup water
  • 6 egg whites
  • 500g butter, softened
  • 1/2 cup caramel sauce (or more to taste)
  1. Place the water and 1 cup of sugar in a small saucepan, and stir to combine. Heat over a low to medium heat. Clip on a candy thermometer.
  2. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of cream of tartar if you like. Start the mixer on medium-low to begin frothing the whites
  3. When the sugar begins to boil, increase the speed of the mixer to medium-high. When the whites are at soft peaks, gradually add the 1/4 cup of reserved sugar. Continue beating until they become stiff peaks, then change to the beater attachment.
  4. When the sugar reaches 120C, turn off the heat. With the mixer running on a low speed, slowly pour the hot sugar in a fine stream down the side of the bowl with the egg whites
  5. When all the sugar is added, increase the speed to high and beat until the mixture has almost cooled (this takes a good 5–10 mins).
  6. When the meringue has cooled, start adding the butter, a tablespoon at a time, while the mixer is running on medium.
  7. When all the butter has been added, increase the mixer to high to beat until the buttercream forms and is smooth. Change to the whisk attachment, add the caramel sauce, and whisk for a few minutes until light and fluffy.
For the chocolate ganache:
  • 200ml double cream
  • 200g good quality dark chocolate, finely chopped
  1. Heat the double cream in a saucepan over medium heat. As soon as it begins to bubble, remove it from the heat and stir in the dark chocolate. Continue to stir until the mixture is thick and smooth, without any remaining lumps of chocolate. Place in the fridge until the desired “drip” consistency is reached.

To decorate

  • Prepared buttercream icing and ganache
  • Leftover caramel sauce
  • malteasers
  • butterscotch or caramel popcorn
  • chocolate stars
  • jersey caramels, halved
  • twix bars, halved

To assemble:

  1. Trim the tops off the cakes, so that they are even.
  2. Put a small dot of the buttercream on your serving plate, then place one of the cakes on top. Spread with a good amount of the buttercream, a little caramel sauce, then place the other cake on top.
  3. Using a palette knife, cover the cakes completely in the buttercream, starting with a crumb layer then a smooth outer layer. Place in the fridge for one hour to chill.
  4. Remove the cake from the fridge and pour the ganache over. You can do this using a disposable piping bag , or by gently spooning the ganache onto the centre of the cake and encouraging drips to fall down the sides.
  5. Top the cake with the various edible decorations, and place back in the fridge.
  6. Remove the cake from the fridge about half an hour before serving.

Warm Chicken and Quinoa Salad

If I needed any reassurance that we are a long way from Summer, the fact it was minus 4 on my morning walk was proof enough. Crunchy white grass met me as I stepped outside, and the neighbourhood cars were covered with a thick layer of frost.

I was pretty warm with my 4 layers of clothing on (plus gloves and beanie), admittedly, although my nose wouldn’t stop running and I returned home with a nice ‘red cheek’ glow.  And my cravings throughout the day were a long way from the salads I normally have for lunch. Instead I opted for a big plate of comforting pasta, without a moment’s hesitation.

Although salads do tend to lose their appeal in Winter, this one was still a winner. The fact it was warm probably helped, and the quinoa added a nice feeling of ‘bulk’ to what was, in all reality, a rather light dinner.


I opted to oven-bake the chicken (free house heating!), although you could quite easily pan-fry the chicken too – if that is your preference.  And feel free to play around with the ingredients – depending what you have on hand!

IMG_8147 Warm Chicken and Quinoa Salad (serves 2)

  • 1/2 cup quinoa, cooked per packet directions
  • 2 x small chicken breasts (or one large)
  • Juice and zest of half a lemon + extra
  • 1 tbs olive oil  + extra
  • 1 tsp minced ginger
  • 1tsp minced lemon grass
  • chopped sundried tomatoes and pitted kalamata olives (as many as you like)
  • A few handfuls of baby spinach
  • 1/2 cucumber, diced
  • The kernels from one corn-cob
  • 1/2 avocado (or more if you like), sliced
  • a handful of chopped parsley and coriander + extra to serve
  1. Preheat oven to 200C.
  2. Combine the lemon juice, zest, oil, ginger and lemon grass in a small bowl.
  3. Place chicken and  in a baking dish, and pour over the oil mixture. Turn to coat well. Bake for 40 minutes or until cooked through.
  4. Meanwhile, combine the remaining ingredients, and divide among serving bowls. Top with the sliced chicken and remaining herbs. Drizzle with a little olive oil and a squeeze of lemon juice.

What about you? Do you crave salads in Winter?

Salted Caramel Baked Doughnuts #SweetenYourSummer


A little while ago I was approached to by Equal to create a recipe using their product. And, while artificial sweeteners may not be everyone’s cup of tea, you can’t really go wrong when the end product involves both doughnuts and salted caramel!


In fact, my recipe is now included in their free #SweetenYourSummer e-Cookbook, which is a tad exciting too.


You can download a copy of the free cookbook here:

What about you? What is your favourite doughnut ‘flavour’?

Vanilla cheesecake with blood orange curd

IMG_0590 Be prepared, dear readers, for a week filled with blood-orange-inspired recipes. For the lovely people at Red Belly Citrus gifted several Canberra bloggers – including yours truly – with a box of this gorgeous fruit. redbelly And, given the never-ending colds that are floating around our family – I suspect the vitamin C laden delivery could not have come at a better time! IMG_0554 One thing I hadn’t appreciated, before now, is that the iconic crimson-red hue of the blood orange comes from is unique ability to produce Athocynanins (which, according to the Red Belly Citrus website, is “one of the most powerful phyto-chemicals known in the plant kingdom…known for their potent antioxidant capability, being some 150 times more powerful than Vitamin C alone…”). In fact, the reason blood oranges are not available all year is because they require the right environmental conditions to help build Athocynanin- levels (ie. almost freezing night temperatures as well as high day temperatures). IMG_0546 But the real fun part – when gifted an abundant supply of a delightful ingredient such as this – is getting creative in the kitchen. And I’ve certainly been doing just that.   So stay tuned for a few savoury, and a few sweet treats this week. To kick things of….. Vanilla cheesecake with blood orange curd! IMG_0593 Delicious blood orange curd – made using the microwave (!?) – swirled through a chilled vanilla cheesecake mixture – set atop a gluten free biscuit base. IMG_0548 With the added bonus being that I used only a portion of the curd in the final cake, so I have plenty leftover to indulge in over the weeks to come. IMG_0550IMG_0551IMG_0552 And while I normally lean towards baked cheesecakes, this chilled cheesecake was light and creamy – and received positive reviews from the ‘family taste testers’. IMG_0589 Not to mention coming together with relative ease. IMG_0596IMG_0611 The beautiful sweetness of the oranges shone through, and added a lovely hit of citrus to the otherwise creamy cake. Definitely a nice fresh take on the ol’ lemon cheesecake! IMG_0594 Vanilla cheesecake with blood orange curd For curd: makes about 1.5 cups

  • 2 eggs + 1 egg yolk, at room temperature
  • 85g caster sugar
  • grated rind of one blood orange
  • 2 blood oranges – juiced
  • 65g butter, chilled and chopped

For cheesecake:

  • 250g packet plain biscuits (I used GF biscuits)
  • 150g butter, melted
  • 3 tsp powdered gelatine
  • 1/4 cup boiling water
  • 500g cream cheese, softened
  • 3/4 caster sugar
  • 2 tsp vanilla bean paste
  • Grated rind of one blood orange
  • 300ml cream, whipped
  • 1/4 cup blood orange curd
  1. For the curd: Combine eggs, egg yolk, sugar and rind in a medium microwave-safe bowl. Add orange juice, and whisk until well combined. Add the butter. Place the bowl on a plate in the microwave, and cook uncovered on medium for 5-8 minutes – stirring every minute. Remove the curd when it is thick enough to coat the back of a spoon. Strain through a fine sieve, and set aside to cool.
  2. For the cheesecake: Grease a 20cm round spring form pan, and line base and sides with baking paper.
  3. Process biscuits in a food processor until the form fine crumbs. Add the melted butter, and mix to combine. Press into the base of the prepared tin, and chilli in the fridge for at least 10 minutes.
  4. Sprinkle gelatine over the boiling water, and whisk with a fork until well combined. Set aside.
  5. Beat cream cheese, sugar, vanilla and rind until light and fluffy. Add the gelatine mixture, and beat until well combined. Fold in the whipped cream.
  6. Pour onto the biscuit base and smooth surface. Spoon the blood orange curd on top, and use a skewer to create a marbled effect.
  7. Cover and refrigerate for 4 hours or overnight.
  8. Remove from pan, slice and serve.

What about you? Have you ever tried blood oranges? (A big thankyou to Red Belly Citrus for gifting me with these blood oranges, and inviting me to create some recipes!)


IMG_0985 One thing I have really been enjoying making lately is cookies. Gluten free cookies to be precise. Not necessarily the healthiest of treats, but delicious ‘grab and go’ ones nonetheless. I picked up this book when we were in America last year, and turned to it when I found myself in a baking mood a little while ago. baby Immediately I was drawn to a recipe for gingersnaps contained inside, and wasted no time in trying a batch of my own. With a few substitutions / changes along the way. IMG_0988 I must say, the end product was rather tasty – not to mention being gluten and dairy free. Spicy, sweet and chewy. IMG_0994 A lovely little cookie all round. Gingersnaps (adapted from the Babycakes cookbook)

  • 3/4 cup coconut oil
  • 1/3 cup applesauce
  • 1/2 tsp salt
  • 3 tbs molasses
  • 1 tsp vanilla extract
  • 1 1/4 cups caster sugar
  • 2 cups GF plain flour
  • 1/4 cup flax meal
  • 2 tsp ground cinnamon
  • 1 tbs ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsps xanthan gum
  1. Preheat oven to 160C. Line two trays with baking paper.
  2. In a bowl, combine the coconut oil, apple sauce, salt, molasses and vanilla extract.
  3. In another bowl, whisk together the caster sugar, flax meal flour, spices, baking soda, baking powder and xanthan gum.
  4. Add the wet ingredients to the dry ingredients, and stir to combine – until a dough is formed.
  5. Roll spoonfuls of the dough into balls, and place on the prepared trays about 1 inch apart (to allow for spreading). Press to flatten slightly.
  6. Bake for 16 minutes, rotating the trays half way through.
  7. Stand on the trays for 10 minutes, then transfer to a wire rack to cool completely.
  8. Store in an airtight contained for up to 3 days.

What about you? Do you have a favourite cookie or biscuit?

Warm mushroom and spinach salad

hello, I’m here! *waves* Just a little overwhelmed by life at the moment. Although I am very pleased to report that with only 2 days left at work things are finally starting to calm down and work their way into place. So much so that Mr BBB and I even managed to get out for a much needed walk this evening. P2150001 (37 weeks tomorrow yay!) It was rather slow, but ever so glorious. And most certainly missed after the busy week we just put behind us. A little while ago I was approached to create a recipe for the Australian Mushroom Growers’ Association as part of their Summer Mushroom Campaign. IMG_4720 Being both a mushroom fan, and keen to get a veggie-fied meal on the menu this evening, I figured there was no better time than the present. IMG_4719 On the menu… IMG_4732 Warm mushroom and spinach salad. IMG_4739 With only 2 main ingredients, mushrooms and spinach, and the help of a variety of spices, the dish came together in no time at all. IMG_4724 The ‘shrooms… IMG_4725 The spices… IMG_4726 And the spinach… IMG_4727 Simmered until soft. IMG_4730 And we had ourselves a rather tasty mushroom side dish indeed. IMG_4733 The mushrooms soaked up the various spices really well, providing a spicy hit with every mouthful. IMG_4741 And although we served these as a side dish to accompany some roast lamb… IMG_4735 I would have probably been quite happy to eat the whole plate by itself too! IMG_4732 Delicious! (oh and head over to the Summer Mushroom Campaign website for even more ‘shrooms recipes!) Warm mushroom and spinach salad (serves 2 generously)

  • 500g cup mushrooms, quartered
  • 1/2 tsp mince garlic
  • 1/2 tsp minced ginger
  • 1 tsp dried oregano
  • 1tsp curry powder
  • 1 tsp paprika
  • 100g baby spinach
  1. Heat a little olive oil in a medium frypan, and add mushrooms.
  2. Add the spices, stirring to coat well, and cook over a medium heat until the mushrooms have softened and reduced in size (they will release some moisture at this point).
  3. Add the spinach, and continue to cook until the spinach has wilted and any moisture has evaporated.
  4. Serve warm.

What about you? Are you a fan of mushrooms?

Maple banana cake with passionfruit icing

IMG_4420 Oh my, this gal is rather tired this evening. And not due to any pregnancy-related reason, but rather just due to a bad night’s sleep caused by (a) spending too much time on the computer before bed last night, (b) dwelling on some outstanding work matters which resulted in (c) lying wide awake at 3.00am. But hey, at least I got some more reading in. Even if it was at 3.00am?! Fatigue aside, as I alluded to over the weekend, my baking mojo finally returned! IMG_4402 And not a moment too soon, when I was asked to bring dessert to a family dinner. IMG_4403 With 3 bananas sitting in our fruit bowl, I had one dessert flavour in mind. IMG_4405 Banana. Maple banana cake with passionfruit icing to be precise. IMG_4406 Just mix, pour… IMG_4407 And smooth. IMG_4408 Baked for 1 hour… IMG_4409 Filling our house with wonderful aromas of banana, maple and sugar. IMG_4410 The icing itself could not have been simpler. IMG_4416 Just icing sugar, a little butter, and some fresh passionfruit. IMG_4422 Combined then poured over the banana cake that I had allowed to cool. IMG_4425 So very luscious indeed. IMG_4424 IMG_4420 I was really pleased with the texture of the banana cake, that was spicy and moist, and packed with banana flavour. IMG_4426 The passionfruit icing also added a nice ‘zing’ to the cake. IMG_4428 Delish! IMG_4429 Maple banana cake with passionfruit icing (can be made gluten free*)

  • 1 cup white spelt flour (*of GF flour if making this GF)
  • 1 cup GF plain flour
  • 3 tsp GF baking powder
  • 1 tsp xanthan gum
  • 1 tsp bicarb soda
  • 1/3 cup brown sugar, firmly packed
  • 1 tsp ground cinnamon
  • pinch of salt
  • 3 ripe bananas, mashed well
  • 2 eggs
  • 1/3 maple syrup
  • 1tsp vanilla extract
  • 1/2 cup sour cream
  • 70g melted butter, cooled
  • 1/2 cups icing sugar
  • 1 tsp soft butter
  • 2 passionfruits, pulp only
  1. Preheat oven to 180C. Grease a loaf tin, and line the base and sides with baking paper.
  2. Sift flours and baking powder into a large bowl. Sift again, with xanthan gum, bicarb soda, brown sugar, cinnamon and salt.
  3. In a separate bowl, whisk together banana, eggs, maple syrup and vanilla. Add sour cream and butter, and whisk to combine.
  4. Pour the wet ingredients into the dry ingredients, and stir to combine.
  5. Pour into prepared loaf tin, and bake for 50 – 60 minutes (or until a skewer inserted into the centre comes out clean). Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  6. To make the icing: Combine the icing sugar, butter and passionfruit pulp in a mixer, and beat until smooth. Pour / spread over the cooled loaf.
  7. Slice and serve.

What about you?How do you like to ‘switch off’ to ensure a good night’s sleep?

Homemade holiday treats – salted caramel fudge

Happy Tuesday lovely people! With Christmas well and truly on its way, it is time for day 2 of my 5 days of Homemade Holiday treats. holidaytreats And today’s treat is a good one. Even if I do say so myself. I suspect it has something to do with the fact that caramel is involved. And caramel is my favourite flavour. fudge I wanted to create a treat that could be made in advance, would survive a car trip to Melbourne and that would keep for a couple of weeks. Hence caramel fudge seemed like the perfect option! Fudge is one of those sweet treats that I love to indulge in, although when I make it from scratch I realise why one should only indulge in a little piece. IMG_3920IMG_3921 For this treat is really nothing more than sugar. And butter. With a side of sugar. And chocolate. IMG_3923IMG_3924 But boy it is delicious! IMG_3926 Particularly when sprinkled with sea salt. IMG_3963 The only shame with this fudge is that it turned out a little soft (I think  I took it off the stove too early). IMG_3969 But all is not lost, I just plan on keeping it in the fridge until serving time. IMG_3971 The flavour, however, was spot on – rich in caramel with just a hint of sea salt. IMG_3972 Delish! IMG_3970 Salted Caramel Fudge (recipe here)

  • 395g can sweetened condensed milk
  • 2 tbs glucose syrup
  • 1 cup brown sugar
  • 1/4 cup golden syrup
  • 125g butter, chopped
  • 180g white chocolate, chopped
  • 1tsp sea salt flakes
  1. Grease 20 x 20cm square cake pan, and line base and sides with baking paper, allowing a 2cm overhang on all sides.

  2. Heat condensed milk, sugar, glucose syrup, golden syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.

  3. Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate until combined and melted. Spoon into prepared pan. Smooth top. Sprinkle with salt, pressing in with the back of a spoon to secure.

  4. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm. Cut into pieces and serve.

And then, because I just couldn’t stop … IMG_3983 I also made a batch of Jessica’s mocha coconut fudge. Sprinkled with a little coloured coconut in honour of the festive season. And, which, unlike my caramel version, had a perfect fudge texture. IMG_3981 But you will have to head over to her blog for that recipe! What about you? Are you a fan of fudge?? What is your favourite flavour?

Homemade holiday treats – Gingerbread doughnuts

I think it will come as no surprise, that hosting events and parties for family and friends is one of my favourite hobbies. Be it Christmas, a birthday or some other party, I really do enjoy all the planning, decorating and cooking that is required (much to Mr BBB’s frustration lol). IMG_3774 Last year, Mr BBB and I hosted our first Christmas in our new family home, with a flurry of decorating and baking taking place before the big day. You can find all of my 2010 Christmas Countdown posts below:

This year, we are spending Christmas with my family in Melbourne. Christmas Eve will be with family and friends in Melbourne, Christmas Day with my Mum and little brother, and Boxing Day with my Dad in rural Victoria. And, although we are planning on keeping it pretty low key,  I wanted to put together a basket of homemade sweet treats and other nibbles to take down with me – to share amongst our guests at the various parties and mealtimes. I also have a few functions this week that call for a plate of treats to be provided. And so my 5 days of Homemade Holiday Treats begins! holidaytreats That’s right – 5 days of nothing but sugar and sweetness on BBB! I think I should probably give my dentist a call now Winking smile  IMG_3918 Starting with…. gingerbread Gingerbread doughnuts! aka. a tasty little treat to take to a work morning tea. Just whisk the dry. IMG_3927 Add the wet. IMG_3928 Stir to a batter. IMG_3929 Pipe… IMG_3931 Bake… IMG_3932 And glaze. IMG_3933 IMG_3934 And serve. IMG_3942 I am loving the baked variety of this normally-fried treat. IMG_3943 These took only 10 minutes in the oven, a few minutes to glaze, making them a morning tea that you can throw together quite easily. donuts They will keep overnight in an airtight container, but they really are best eaten on the day they are made. IMG_3950 Delish! Gingerbread doughnuts (makes 12 large) (adapted from Pinch of Yum)

  • 2 cups spelt (use GF plain flour  to make these GF)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1tbs ground ginger
  • 1tbs ground cinnamon 
  • 1/2 tsp allspice
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup applesauce
  • 3 tbs maple syrup
  • 50ml milk
  • 50g melted butter


  • 30g butter
  • 1/2 cup brown sugar
  • 40ml milk
  • 1 cup icing sugar
  1. Preheat oven to 180C. Grease 2 x 6 hole large doughnut pans.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the Centre.
  3. In a separate bowl, whisk together the wet ingredients. Pour into the dry ingredients, and stir until just combined.
  4. Spoon into a piping bag, and pipe into doughnut tins (to about 3/4 full).
  5. Bake for 10 –12  minutes. Allow to cool in pan for 5 minutes, then turn out onto wire rack.
  6. To make the glaze – melt the butter and brown sugar in a small saucepan over a low heat. Add the milk, and heat (stirring) for 1 minute. Add the icing sugar, and whisk to combine until smooth and glossy.
  7. While warm, pour the glaze over the doughnuts.

What about you? Are you more of party planner or a party goer?

Asparagus and capsicum frittata muffins (GF)

Tonight we turned to our freezer for dinner inspiration, given that we seem to have collected a variety of frozen meats that need to be used up. So, while Mr BBB headed out to the BBQ to cook up a batch of sausages, I looked in our fridge to see what else I could make to fill out our dinner plates. I found a bunch of asparagus, a capsicum and some of the lovely eggs from my boss’ farm, and it wasn’t too long before an idea popped into my head. IMG_3874 Frittata! But not just any frittata… IMG_3883 Asparagus and capsicum frittata muffins! I started by chopping 3 asparagus spears and half of the capsicum into small pieces. IMG_3875 I then gave Mr BBB the remaining asparagus, drizzled with a little olive oil and sprinkled with lemon pepper, to grill on the BBQ. IMG_3885 But back to the frittata muffins. I combined three eggs, milk (I used almond milk because that’s what I had in the fridge), gluten free SR flour and grated cheese…. IMG_3876 I divided the vegetables among a well greased 6 hole muffin pan.. IMG_3877 Topped with the egg mixture… IMG_3878 And baked for about 30 minutes, until the egg mixture had set. IMG_3881 IMG_3883 And we had ourselves pretty little frittata muffins! IMG_3884 Then it was time to put our dinner together. IMG_3886 Sausages, frittata muffins and grilled asparagus. IMG_3887 And, in true Aussie style, let’s not forget a good dollop of tomato sauce on the side. Mr BBB and I both started with 2 muffins, but each went back for a third…. IMG_3889 So they cant have been too bad. Actually, they were far from bad – they were light and fluffy, and rather moreish. I think they would also make a nice addition to a breakfast or brunch table, or be a portable snack to take to a picnic. And, don’t feel that you have to use asparagus and capsicum, I am sure that other vegetables and herbs would work easily as well. The possibilities are endless! Asparagus and capsicum frittata muffins (makes 6)

  • 3 spears asparagus, sliced
  • 1/2 red capsicum, diced
  • 3 eggs
  • 1/4 cup milk (dairy or non dairy)
  • 2tbs gluten free SR flour
  • 1/4 cup grated cheese
  1. Preheat oven to 190C, and grease a 6-hole muffin pan well.
  2. Divide vegetables evenly among the 6 holes.
  3. Whisk eggs and milk, then add grated cheese and flour, stirring to combine.
  4. Pour over the vegetables.
  5. Cook for 25-30 minutes, or until the eggs have set.
  6. Allow to cook for 5 minutes in the pan, then turn out onto a wire rack. Serve warm.

What about you? Are you a tomato sauce fan?I am a tomato sauce / mustard gal for sure. Although you can keep your BBQ sauce bleh!