Category Archives: food

Vegetarian red sauce for pasta

I’m writing this recipe for myself as much as anyone because this is the first time I’ve managed to make a really great tasting, purely vegetarian red sauce. And I want to remember how I did it! lol

So, just had the sauce with pasta for dinner, and it was rich and delicious. Please note though, I called this a ‘vegetarian’ red sauce. Not vegan. The ingredients include a bit of butter and some cream cheese. That said, you could leave out those two ingredients and I think it would still taste as good, just perhaps not as ‘rich’.

Ingredients

  • 1/2 a brown onion, chopped fine
  • 1/3 of a red onion [leftover] chopped fine [the red onion adds a bit of sweetness but if you don’t have, simply add a bit more brown onion]
  • 1 medium tomato with seeds removed and chopped fine
  • 1/2 a sweet red capsicum [bell pepper?] chopped fine
  • 2 large cloves of garlic – minced [I do it with a knife rather than the squeezy gadget as you lose too much garlic otherwise]
  • 1 sachet of Leggo’s tomato paste [2 tablespoons]
  • 1 teaspoon of sweet paprika powder [the Hungarian one if you can manage it]
  • a pinch of chilli flakes [for just a little bit of ‘heat’. Substitute a small pinch of cayenne if you don’t have the flakes]
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon table salt
  • 1 teaspoon of butter
  • 2 tablespoons of peanut oil [or olive if you prefer]
  • cream cheese [2 of the Philadelphia Snack tubs, 34gms each] or 2 tablespoons of either cream or sour cream

Method

  1. Place the oil in the frying pan with the butter [if using] and very gently cook the two kinds of onions and garlic until the onions are almost translucent. I used a heavy cast iron frying pan which gives a very even heat. If you don’t have one, turn the heat down as low as possible so the onions ‘sweat’ very gently. You do NOT want them to brown.
  2. Add the capsicum, chopped tomato, salt, black pepper and chilli flakes and keep cooking until the two vegetables have softened a little.
  3. Add the tomato paste and stir in.
  4. Add the paprika powder and stir in.
  5. Add about 1 tablespoon of water and stir in [just to stop the paprika from burning].
  6. Cover with a lid and cook for about 5 minutes.
  7. Check the sauce and add about 1/4 cup of water. Cover and cook while you boil the pasta.
  8. After the pasta has cooked [approx. 15 minutes], check the sauce. It should now be fairly thick. Taste and adjust the seasonings if necessary.
  9. Take the sauce off the heat and swirl in the cream cheese [or cream or sour cream].
  10. Drain the pasta, place in a large bowl and pour over the sauce. Toss and voila! Dinner is served.

I never seem to put enough salt into anything I cook so you will probably have to sprinkle some over the pasta after serving. From a health point of view, this is probably not such a bad thing as too much salt isn’t good for. πŸ˜‰

And finally, you may have noticed… that there is no picture of the dish. That’s because we ate it all before I remembered that I needed one. Sorry.

cheers
Meeks


Red tea and Gluten Free Orange cake

The tea is ‘Blood Orange’ by Red Seal – appropriate, right? And the cake is my VERY EASY homemade, gluten free orange cake:

This pandemic has highlighted the need to ‘make do’ and not waste anything, so when I found myself with more navel oranges than we could eat [I made the mistake of buying a 3kg bag], the Offspring said, “Why don’t you make an orange cake. We haven’t had one of those in years.”

Seemed like a good idea until I dug out the recipe and stared at the bit that said ‘take nine eggs….’ Nine eggs? If I’d been smart, I would have made a half quantity, but you know how it is.

Anyway, apart from needing a lots of eggs and almond meal, the recipe is so ridiculously easy I decided to share. Enjoy. πŸ™‚

Home Made Orange Cake

Ingredients for cake

  • 3 oranges
  • 9 eggs
  • 350gm of caster sugar
  • 350gm of almond meal

Ingredients for Orange Syrup

  • 2/3 cup water
  • 2/3 cup sugar
  • 1 orange – zested, peeled and segmented

How to make the cake:

  1. Preheat the oven to fan forced 180 C
  2. Grease and line a 20 cm square cake pan with grease proof [parchment] paper. As I don’t have a pan of the right size I used a fairly large rectangular baking dish instead. The cake won’t rise a lot but it will rise a little so just make sure there’s a bit of room at the top.
  3. Place 3 oranges in a saucepan, cover with water, cover with a lid and bring to the boil.
  4. Reduce heat and simmer for about 15 minutes until the oranges are soft.
  5. Discard the water and allow the oranges to cool.
  6. If you have a food processor, blend the oranges [skins and all!] until they form a coarse ‘paste’. It’s actually more like a thick porridge. Set aside.
  7. Cream the eggs and sugar until light an fluffy. I have an electric beater so I’m not sure if it’s possible to beat the egg mixture using a hand one. Good luck?
  8. Add the almond meal and the orange paste and stir until well mixed.
  9. Pour the batter into the prepared pan [see 2 above] and place in the middle of the pre-heated oven [see 1 above] for approximately 45 minutes.

How to make the orange syrup

  1. Combine the sugar and water in a small saucepan and bring to the boil. Simmer for about 5 minutes. Mine was more like about 10 minutes but it didn’t seem to matter. Just make sure you don’t end up with toffee instead of sugar syrup!
  2. Take the syrup off the heat and set aside.
  3. Pour a little boiling water over the orange zest [the zest is the orange part – make sure it doesn’t have any of the white pith as this can be bitter]. Let it sit for 30 seconds. Drain and rinse under cold water. The recipe says to repeat this step but I didn’t and the syrup was fine. Your choice.
  4. Place the zest and orange segments into the syrup and allow to cool. Ahem, I forgot about the segments so I only put the zest into the syrup. Seemed fine. πŸ™‚

The recipe says to serve the cake with a drizzle of the syrup and some orange segments. Silly me, I left the cake in the pan and just poured the syrup over the whole cake. Worked fine except the cake now sticks to the parchment paper. -sigh-

Next time I’ll take the cake out of the pan, remove the paper, put the cake back into the pan and then pour the syrup over. Live and learn. πŸ™‚

And for those who don’t know how to segment an orange so there’s none of the white pitch, here’s my method:

  1. Cut a thin-ish slice off the top and bottom of the orange so you have a flat surface to work with:

2. Hold the knife at an angle [as shown above] and slice off a section of the peel, making sure to take off the white pith as well.

3. Once you’ve cut all around the top half of the orange, flip it over and do the same with the bottom half:

4. Once all the peel is off, do NOT cut the orange in half. You’re likely to get some of the pith in the middle, and you don’t want that. Instead, slice off one of the ‘cheeks’ of the orange by cutting about 1/3 of an inch off centre:

Now you can cut the cheek into segments. Repeat for the other side and the two narrow portions on each side. Ta dah, you have a segmented orange!

Some people may have noticed that I haven’t included any pretty porcelain with this post. I did think about it, but didn’t feel like washing up by hand so…dishwasher proof dishes only today. πŸ˜€

Enjoy,
Meeks


Coffee & peanut shortbread

As always, apologies in advance for the poor quality of the photos.

I made the peanut shortbread in celebration of the Offspring getting the first jab of Pfizer! [Recipe at the end of the post].

The cup, saucer, and side plate I chose this time share colour tonings but are not ‘a set’. Very few of my pretties match because I collected them one by one, over about thirty years. So, first the side plate. There are no marks of any sort on the back, so either it’s quite old, or…it wasn’t considered worth marking? No idea, sorry.

The cup and saucer do have a mark. It says ‘Foreign’, which leads me to wonder whether the design was made in Japan for the Western market :

Awful photo, I know. Couldn’t hold the damn phone still. 😦

What I can say is that the cup and saucer are what’s called ‘Lustreware’. The pieces I have are all made from a porcelain so fine, you can see through it when you hold it up to the light. They also have a kind of translucent irridescence that I love. You can get a sense of that in the pic of the cup below:

And now for that recipe! I can’t take much credit for it as it’s basically the same one you can find on the back of the packet of McKenzie’s rice flour, but here goes:

Shortbread with peanuts

Ingredients

  • 225 grams plain flour [all purpose flour], sifted [I didn’t]
  • 115 grams McKenzie’s rice flour, sifted [I didn’t]
  • 115 grams caster sugar, sifted [I didn’t]
  • 1 pinch of salt [as I was going to use salted peanuts, I did NOT add the salt]
  • 225 grams of butter, at room temperature [I forgot to take the unsalted butter out so had to use it cold]
  • 1/3 cup of salted peanuts

Method

Preheat oven to 150C [302 F]. If using the fan forced or fan bake setting, make it a few degrees cooler.

The next bit says you should grease a baking tray and line it with baking paper. I didn’t. I cut a piece of baking paper to size and simply lay it inside the baking tray.

From here on in I’ll just tell you what I did. So, I put the plain flour, rice flour and sugar in a bowl and stirred with a fork.

Next, I cut the cold butter into the dry ingredients and kept cutting it into smaller pieces until they were small enough to rub between my fingers. Rubbing involves pressing the butter/flour mix between the tips of your fingers as if you were trying to wash just your fingertips. Keep ‘rubbing’ until the mixture becomes granular. Sometimes you’ll hear people say ‘until it’s like breadcrumbs’. You really don’t have to be too precious about it, just mix the ingredients together.

Add the peanuts and mix in to the rest of the ingredients.

This next part is easy. Squeeze the mixture into a ball and bung it down onto the middle of the baking tray. Spread it with your hands, trying to avoid having a big clump of peanuts in any one place. I patted the shortbread dough into a rough circle because it was quick, and I was lazy. The thickness of the circle was about the size of a peanut lying flat – i.e. I wanted the peanuts to be covered by shortbread without the whole thing being too ‘fat’.

Press the tip of a fork all over the dough to allow the mixture to expand sideways.

Place the shortbread in the middle of the oven and allow it to bake for approximately 40 minutes, or until it’s a pale, golden brown. If you have any doubts about the temperature of your oven, check after 30 minutes.

Take the shortbread out of the oven and immediately ‘cut’ it with a knife. The shortbread will still be quite soft. Once it cools you won’t be able to cut it.

Leave the cut shortbread on the baking tray until cool. Eat with coffee, tea or cold milk. πŸ™‚

cheers
Meeks


And now for some gastronomic relief…

As the Offspring and I are totally paranoid about decontaminating everything that comes to the house, fresh vegetables, especially the ones eaten raw, have been an issue. So, like a lot of our neighbours, we sowed some seeds and waited for our own produce to appear. And here it is!

Snow peas! You have no idea how much pleasure it gave us to harvest these beautiful, fresh peas. I think this was the moment that the Offspring really got the gardening bug. πŸ™‚

But there was better to come. This is what the Offspring turned those lovely fresh peas into:

Homemade vegetable stir fry with singapore noodles

I have to tell you, the Offspring’s stir fry was delicious. It included the snow peas [of course], fresh red capsicum, fresh wombok cabbage, fresh spring onions, frozen broccoli and ‘shelf fresh’ singapore noodles.

The best things in life really do boil down to just a few simple things: good food, good music and good people. πŸ™‚ To all the good people in the US – you did. You did it. Nothing can stop the march of progress now. πŸ™‚

Much love,
Meeks


Coffee and banana muffins

Today’s delicious offering was baked by the Offspring based on a recipe given to me by a fellow kindergarten mum, Diana. I won’t tell you how long ago she gave it to me. πŸ˜‰

The thing I like about this recipe is that it’s very easy. It’s also very forgiving of variations. In the following recipe, our variations are shown in italics after the base recipe.

Ingredients

  • 1/2 cup soft butter [we used Lurpak Slightly salted spreadable butter which contains a small amount of vegetable oil],
  • 1/2 cup of white sugar [we used caster sugar],
  • 1.5 cups of self raising flour,
  • 2 eggs
  • 1 cup of plain yoghurt or milk. Yoghurt makes it rise more. [We only used 1/2 a cup of yoghurt so we could add more banana]
  • 1 cup fresh fruit [we used 2 cups of bananas, chopped into decent sized ‘chunks’. NOT mashed]
  • a little extra butter to grease the muffin tins [we used paper cupcake thingies? to save on clean up]

Method

  1. Preheat oven to 200 C [392 F]. If using fan bake, lower the temperature a couple of degrees.
  2. Grease muffin tins [or use paper thingies for easy clean up].
  3. With an electric mixer, blend the butter with the sugar until it changes colour and looks ‘creamy’.
  4. Beat in 2 whole eggs. If the mixture starts to separate or ‘curdle’, add a tablespoon of the flour.
  5. Beat in the yoghurt.
  6. Remove from beater and fold in the chunks of banana. [This is a trick I learned by accident. If you mush the banana the flavour will be very bland. If you leave the banana in chunks, you’ll get a burst of strong banana flavour whenever you bite into a piece].
  7. Fold in the flour [no need to sieve].
  8. Spoon mixture into the muffin tin [or into the paper cupcake thingies inside the muffin tin].
  9. Bake for 15-20 minutes until golden brown.
  10. Remove from the muffin tin and place onto a cooling rack

You can eat these muffins straight from the oven with a bit of butter, just watch out for the chunks of banana, they are hot! Or you can eat them plain, hot or cold. Either way they’re delicious with your beverage of choice.

Bon appetit!
Meeks


Red Tea and Profiteroles

Red Seal Blood Orange Tea with homemade Profiteroles

I’ve loved profiteroles – also known as cream puffs – for decades but never tried my hand at making them because I thought they’d be ‘too hard’, ‘too fiddly’, and probably wouldn’t work anyway.

Part of that negativity stemmed from the fact that I ordered a Croque-en-bouche [Croquembouche in English] for my wedding cake, and it really was a gastronomic delight. Mine didn’t have strawberries, otherwise it looked a lot like this:

By Eric Baker – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4120063

No way in the wide world I could make something like that…right?

Wrong. In fact, as the profiteroles at the top prove, I couldn’t have been more wrong. Making them was probably one of the easiest things the Offspring and I have ever done. And we owe it all to my good friend Marian Allen, author extraordinaire, and a damn fine cook!

If anyone’s interested, I first met Marian via her book ‘Sideshow in the Centre Ring’ which I thoroughly enjoyed. I’ve since read just about everything she’s published and…I’ve fallen in love with her cats. Waves to Tipper and Chickie. And now back to dessert…

The only thing I messed up that didn’t quite work was the chocolate ganache on top of the profiteroles. I was getting a bit tired by the time it came to putting the profiteroles together and the ganache [the chocolate on top] turned into a delicious, but runny sauce instead.

Oh, and if I’m being honest, I made one more mistake: I made seven profiteroles. Not six, or four, or any other number that is easily divisible by two. No, in my infinite wisdom I made seven…

Have you ever tried to cut a profiterole in half so both of you could share equally? Don’t. Just don’t. πŸ™‚

Anyway…the Offspring and I were so impressed with the profiteroles I decided to do this post and give you guys the chance to try them as well. Without further ado, here is Marian Allen’s recipe for profiteroles/cream puffs with my comments in brackets!

Ingredients

  • 1/8 cup unsalted butter
    [or 30 gms or 1 oz]
  • 1/4 cup water
  • 1/4 cup all purpose flour
    [plain flour to us Aussies]
  • 1/8 teaspoon salt
  • 1 egg
  • cream for whipping
    [however much you want or have on hand]
  • chocolate and extra cream for the ganache
    [we used about 3 oz of each but the ratio wasn’t right. Maybe 3 oz of chocolate to 1 of cream?]

This makes about four biggish puffs. I doubled this and made them smaller and got 10.
[I compromised and made 7. Next time I’m making it an even number!]

Directions

Bring water, salt and butter to a boil. Add the flour and stir it until it forms a ball that pulls away from the sides of the pan. If you’re not making a large batch, you may need to take it off the heat immediately.
[The Offspring did this part and the dough came together very quickly so don’t wander off!]

The dough coming together in the saucepan

Let this rest for 5 minutes while you crack and mix up your egg(s). Add the egg(s) to the flour ball. It will look alarming, but keep mixing: It WILL combine.
[So glad Marian made that comment because we looked at the dough plus egg and might have given up otherwise. The Offspring used a wooden spoon to start with but then I had a go with a whisk and it mixed beautifully, exactly as Marian said it would]

The dough after the egg has been mixed in

Pipe into the shape you want using a pastry bag, or plop it in spoonfuls (the MomGoth method onto an ungreased baking pan.
[We used the MomGoth method too but placed some baking paper on the baking tray first. Easier clean up. πŸ™‚ ]

Piles of profiterole dough on a baking sheet prior to baking

Bake at 375F
[180 C for us, a tiny bit less if using the fanbake setting of the oven]
for about 1/2 hour, or until there is not one glint or bubble of moisture on the surface of any of the puffs. Don’t check very often. I got a stove with a glass front just so I could make creme puffs. Crazy.

When they’re done, cool them on a rack.

Meanwhile, make ganache for the top. Dead easy.

Ganache

Measure equal amounts of chopped semi-sweet chocolate or good chocolate chips and cream.
[This was where I messed up. I weighed the chocolate and the cream. I think I should have used a cup measurement instead.]

Put the chocolate into a bowl. Heat the cream until it just begins to simmer. Pour the hot cream over the chocolate. Let sit for a few minutes, then stir until it’s all mixed together and dark and glossy.
[This really was as simple as it sounds!]

Assemble

Put the cream into a piping bag. I don’t have one (have one on order), so I put the cream into a plastic sandwich bag and cut off the tip.
[We didn’t have a piping bag either and decided to use the cookie machine instead. It worked but made a mess as the cream was wetter than cookie dough. Oh well. Piping bag placed on order too].

Using a cookie machine to pipe whipped cream into profiteroles

Poke a hole in the side of a puff, stick the pointy end of the bag into the hole, and squeeze the cream in.
[We whipped the cream with about two teaspoons of icing sugar, so sweetish but not gaggingly sweet. Adjust to suit your own tastes].

You can feel the puff inflate with it. When the puffs are all filled, dip the tops into the ganache or spoon it over them.

And then see how fast they disappear! Honestly, we could have eaten another whole batch, they were so delicious. I can see us baking these scrumptious goodies on a regular basis because the process really was easy.

Thank you, Marian!


Milk and Chocolate Shortbread

This is another Offspring special, a basic shortbread recipe with added chunks of Plaistowe dark cooking chocolate. My contribution was the milk. πŸ˜€

The photo is a little washed out because it was taken at night with a flash. The shortbread actually looks more like this:

For those who have never tasted shortbread before, it’s an odd combination of dry, crumbly texture that literally melts in your mouth. It’s very easy to make and we love it. If you want to try it yourself, the recipe follows:

Traditional Shortbread [with added chocolate]

Note: the recipe is on the back of the McKenzie’s rice flour packet, and you will need rice flour in addition to ordinary wheat flour.

Ingredients:
  • 225 gm of plain flour [all purpose flour], sifted,
  • 115 gm of rice flour, sifted
  • 115 gm of caster sugar, sifted
  • pinch of salt
  • 225 gm of unsalted, room temperature butter [do NOT use spreadable butter as the oil and/or process used changes how the butter works in recipes].
  • about 1/4 cup good quality cooking chocolate, chopped into smallish ‘chunks’. We used Plaistowe cooking chocolate because it’s actually good enough to eat on its own so long as you don’t like your chocolate very sweet.
Method

Pre-heat oven to 150 C. This is a slow oven.

Grease your baking tray [we didn’t, we lined it with baking paper instead].

Combine both flours, sugar and salt in a bowl.

Rub in butter and knead gently until a smooth dough forms.

Add the chopped chocolate and gently mix into the dough.

The recipe says to transfer the dough to a floured surface and ‘shape as required’. That basically means you can cut pretty shapes out of it. We don’t do any of that. We place the dough directly onto the baking tray and spread it out by hand or with the back of a spoon until it’s about the right ‘depth’. Shortbread should not be thick! 1/2 an inch is more than thick enough.

Prick the dough with a fork. We also ‘score’ the surface lightly with a knife. This makes cutting the cooked shortbread easier.

Bake for 20 – 30 minutes until a light, golden brown. The end.

A tip from us: leave the shortbread on the tray and gently cut along the scored lines while the shortbread is still a bit soft and pliable. The shortbread will firm up as it cools. Cutting it once it’s cold and crumbly is…not very successful.

And there you have it. Another day, another treat. If you have favourite treats of your own, please link to them in comments. Oh, and if you have favourite cups or dishes to go with the treats, please link them as well.

Cheers
Meeks


Red Tea and Sweet Bread

I did no work for this post whatsoever. The Offspring made the sweet bread rolls, and I can’t even tell you where the cup-and-saucer came from as the mark is so small and smudged I couldn’t make out even a single letter. But it is pretty. πŸ™‚

The bread rolls turned out to be delicious, and vaguely reminiscent of croissants. Not as fluffy and flaky, of course, but the kind of flavour that you could eat with either jam or something more savoury. Definitely a hit.

The Offspring found the recipe for the bread rolls on Youtube and followed the instructions on the video. There are a lot of breadmaking videos so here’s a selection of good ones:

All three videos use plain [all purpose] flour, egg, butter, yeast, salt and sugar, but the techniques are slightly different. Oh, and the buns won’t rise quite so well if you make the gap between each ball too wide – i.e. they need to be close enough to support each other as they rise.

And now for the red tea. I couldn’t get the same ‘pink’ tea as before, so this time I tried Twinings ‘Cranberry & Pomegranate’. The flavour is great but it’s the smell that blows me away. I think they add hibiscus to the tea because the aroma is strong, distinctive and fruity/flowery.

-blush- Apologies, I sound like some wine buff waffling on about the ‘bouquet’ but honestly, the smell is divine, and that’s coming from someone who loves coffee!

If you’ve had a special treat lately, I’d love to hear about it. πŸ™‚

cheers
Meeks



Coffee and cake, 28th April, 2020

Coffee with toasted cheese and bacon bread

I was tempted to change the title to ‘Coffee and Toast’ but decided to go with consistency instead. πŸ™‚

I’d like to start by thanking Robbie for the bread recipe. I had to make a couple of substitutions, but the end result was a million times better than I’d hoped. You can find the recipe at the end of this post.

And now for the cup and saucer. Back in the dim and distant past, my Mum gave me two cup-and-saucer sets. They’re Lustreware and quite beautiful.

Ever since then, I’ve been haunting op. shops [second hand opportunity shops] to add to my collection. I now have quite a few beautiful pieces. Most are not Lustreware but they are lovely in their own ways, so I thought I’d give each set its own 5 minutes of fame. Ta dah:

As always, apologies for the photography.

If you look at the bottom of the cup you’ll see a mark that says ‘Hand painted, Nippon.’

Nippon was the old name for Japan, but I can’t imagine that a Japanese company would put a mark written in English on its product, so…? No idea. If there are any experts out there, I’d love to know the story behind this piece.

And now for the bread recipe. I’ll start by saying I’ve rarely baked anything this easy. Plus, the recipe is most forgiving of substitutions. And finally, I love the fact that I almost always have the ingredients in my pantry and fridge.

Robbie’s Cheese & Olive bread [my substitutions are in italics]

Ingredients
500 grams self raising flour (I didn’t have SR flour so I used cake/plain flour and added 15 ml (3 teaspoons) of baking powder);
2 cups (500 ml) grated yellow cheese (I used strong gouda) [I only had mozzarella so used that, not cheesy enough but okay];
5 ml (1 teaspoon) salt;
2 cups (500 ml) plain yogurt; and
200 grams of black olives, drained, stoned and halved [I didn’t have olives so used 2 rashers of middle bacon cut into small squares]
Method
Sieve the flour and salt into a mixing bowl. Add the grated cheese and olives. Make a well in the centre and add the yogurt. Mix until it forms a sticky dough. [I found that I couldn’t incorporate all the dry ingredients without making the dough too tough so about 2 tbspns of dry mix left over. I used thick pot set Jalna yoghurt which may have been less ‘wet’]

Place in a prepared loaf tin and bake in the oven for 50 minutes at a temperature of 190 degrees Celsius. [I used fan bake which may have been a little too hot. As each oven is different, check the bread before the 50 minutes just in case].

This is what the loaf looked like when it came out of the oven:

The loaf is a tiny bit over done, but I love a good crust so I’m very happy with both the taste and the texture.

There are many things I miss not doing during this pandemic, but the one thing I miss eating is nice bread. We’ve never liked commercial sliced bread, the Woolworths bakery bread is…not that nice, and my home made efforts have been a little disappointing. This is the first time I’ve managed to reproduce a type of bread I used to buy once a week, as a treat.

Do you have a special treat that makes you happy? Please share in comments. And remember, it doesn’t have to be DIY!

cheers
Meeks


Coffee and cake

Coffee and a buttered cheese scone

Okay, that is not a picture of coffee and cake, it’s a picture of coffee and a scone, but let’s not get too thingie about it. πŸ˜€

I’m posting this picture because an online friend mentioned how hard it was not to be able to share coffee and a chat with her friends. That’s something I’ve missed as well, so I’m going to share some home baked ‘something’ once a week.

When the ‘something’ is home made, I’ll share the recipe, but I don’t bake all the time so it may just be a pic of coffee [or tea] and a biscuit. πŸ™‚

If you feel like doing the same, please leave a link to your ‘coffee and cake’ post in comments so we can all share a chat and a bit of togetherness.

Okay, I’ve already posted about the cheese scones so click here to see the recipe. No apologies for cheating. πŸ˜€

cheers

Meeks


%d bloggers like this: