Lazy Sunday Afternoon

We all need them. Lazy Sunday afternoons. In order to enjoy mine I would like someone to come and sort my washing. Seeing as that probably isn't going to happen (or very fair, for that matter), I plan to paint and eat.

The house smells delicious, and now I won't be nagged all afternoon, 'Mummy, I'm hungry,', 'Mummy, what is there to eat?' etc.... Kids are hollow, no? I just whipped up the three easiest items on my baking list. Well, they are at the top of the pile- am I the only one that goes through baking 'stages', where you seem to use the same recipe for quite a while, get sick of it then resurrect it months later? I just reshuffled mine, and these are often the emergency recipes perfect for those  'I need to bring something for a shared morning tea tomorrow, Mum,' occasions that happen late on school nights. I am sure your kids would never do that to YOU. But seriously, I just made all three, and it took me under an hour. What's not to like? Full tins, yummy smelling house, minimal dishes. O for Awesome.

Corn Bread


1 Cup (130g) cornmeal
1 Cup (140g) flour
2 tsp baking powder
1/2 tsp salt
1 large egg
1 Cup (250ml) milk
1 Cup (140g) corn kernels
chopped green chilli - optional

Preheat oven to 200C and grease and line a 20 x 20cm baking tin.

Mix cornmeal, flour, baking powder and salt in a large bowl. In another bowl, combine milk and egg. Pour into the cornmeal bowl and stir to make a thick, rough batter. Don't over mix. Fold in corn and chilli, then spoon into prepared tin.

Bake for 20-25 minutes until firm to the touch.

This is lovely served cooled spread with butter. It is a great accompaniment to many dishes, especially at a barbecue. Often I don't add the corn kernels, and I confess I usually can't be bothered with chilli either. I am sure it would be nice with chopped chives. Or grilled with cheese and relish....

Cheese Muffins

Why do I only have pink cupcake papers? 

1 Cup flour
3 tsp baking powder
2 Cups grated cheese
1 egg, beaten
1/2 Cup milk

Preheat oven to 200C and prepare a 12 cup muffin tray (greased or with cupcake papers, whatever floats your boat. The paper can be difficult to peel off, but I also hate cleaning cheese baked onto oven trays!).

Sift flour and baking powder in a large bowl. Whisk egg until it is frothy, and tip into the flour with the milk and cheese. Mix well. It is a very stodgy batter! Spoon into the prepared tray and bake for 10 mins or until golden.

For school lunches etc I often double the mix and make mini muffins for a small country. It works well :)

Chocolate Muffins

2 Cups flour
4 tsp baking powder
4 tbsp cocoa
1/4 Cup sugar
1/2 Cup chocolate chips
2 tbsp jam
1 egg, beaten
50g melted butter
1/2 Cup milk, approx.

Preheat oven to 200C and prepare 12 cup muffin tray.

Sift flour, baking powder and cocoa into a large bowl. Stir in sugar and chocolate chips. In a smaller bowl, combine melted butter, egg, jam and milk. Pour into flour and mix until just moistened. You may need a little more milk. Spoon into prepared tins and bake for 15 minutes.

See ya - off to make a cup of coffee and put my feet up while I look at my washing pile and plan my next composition!

Not Your Grandma's Bread and Butter Pudding

We always seem to have bread that goes stale before we get around to eating it. Truthfully, often I misjudge and over buy - you never can tell who is going to be having a growth spurt and eating more from week to week in our house. Or if I am not feeling up to cooking, it is always spaghetti on toast for tea, or soup and toast, or french toast, or toasted sandwiches.... you get the picture; then we go through it like, well, a family of growing kids.... My breadmaker went to the appliance store in the sky some time back, and I have never had the room (or spare cash, for that matter) to replace it, so you organised ladies out there (and I can only imagine what that is like) may not have this problem. And home made bread is usually far too delicious not to woof down on the day it is made, hence leftovers are rarely a problem; but the store bought stuff can be seriously improved with a few eggs and some milk - no?

I don't actually follow a recipe for this. I hope you can cope with that! I don't use a recipe for a few things, which means I always have to make them. I will say that when I was sick once, the MOTH decided to make french toast - a firm favourite that we are guaranteed the kids will eat - you know those nights when you have to pick your battles? But because I don't follow a recipe, per se.... he took it upon himself to determine the correct egg-to-milk ratio per slice(s) and exactly how long each side requires for maximum crispness etc. I am very impressed. Now he make all the french toast in the house, because he does, in fact, make it best! But being from the Blessed South Land (Australia, not to be confused with Godzone, NZ ,but I will argue Australia is pretty freakin' awesome - better leave this point alone now - that's what you get when you marry cross-culturally!) he puts - let me pause for effect - tomato sauce on it.... And, strange as it may seem, I figure it has got to be better for the kids than lashings of cinnamon sugar or mayple syrup, so I let them go for it. Look at me funny, but we all have our quirks. Don't we? (Although I won't eat it with tomato sauce - don't tell the kids!)

And I called it 'Not Your Grandma's Bread and Butter Pudding', because I don't think my grandma would have been too impressed; too rustic (?), not enough sultanas or nutmeg.... *shiver*!

All that to say, I'll tell you my best guesstimates, and release you into the kitchen....

Chocolate Bread and Butter Pudding 

Bread - the older the better
Nutella
Eggs
Milk
Brown sugar
Chocolate chips

Heat the oven to 180C. Lightly grease a baking dish - depending on how many portions you want. I always have to use the biggest in the house - which is why I don't bother with a bain marie!

Butter the bread on both sides (I use an olive based spread - slightly healthier choice?) and spread lightly with nutella - like you are making a nutella club sandwich - about a foot high! I made this for brunch today, and used one and a half loaves to feed 5 people. (Did I mention the kids love it?) It's up to you to figure out how much bread you may want to use. Likewise, I used eight eggs today (buying in bulk!) because truth be told I wasn't really paying attention.... I made it up to 4 cups with milk, which was more than I needed too.... brain still in bed... I am assuming here that you have made french toast or bread and butter pudding before, or at least an omelette, and have some idea of how baking eggs and milk works.... you might want to have a google for B&B Pudding if you don't - sorry!

Slice the sandwiches into 4 triangles - ie: twice diagonally, and place in the dish. Beat together the eggs and milk and pour over the arranged bread. Sprinkle with brown sugar and chocolate chips. Bake for 20 minutes and check the egg is setting. You may have to cover with tin foil if it is browning too quickly- my oven is very uneven and I have to keep checking. It helps also if you have the oven on 'bake', not 'grill'... My pie last week was a little unusual. But that is another post.

It is done when it is browned to your liking, the bread seems 'puffier' and no liquid runs if you tilt the dish to it's side.

Serve hot on it's own, with yoghurt, or if you are feeling up to it, vanilla ice cream.

Comfort Eating

Today I am comfort eating. I know most of you (well, most of the people that come to my mind!) don't do this. But today I am feeling very rebellious. It is a problem. But after a week of rain and melt downs, I am really too tired to care. Immature and irresponsible? Probably. Meh. Don't know if anyone would be game to come and tell me that to my face just now. ;)  I feel a little like Geraldine, from the Vicar of Dibley; I could easily dive into this mix. Don't worry, no germs. There wouldn't be any left for YOU.

This recipe is one I used to make quite a bit, but you will be pleased to know, I haven't made for months. Not the emotional wreck I thought I was - perhaps. But I have to share it with you. It is quick, easy, cheap, rich, lovely. The ingredients are ones that I always have in the cupboard. And it is from the Australia Master Chef winner, Julie Goodwin.

Knock yourself out....  I will. Then I'll have a glass of wine and pretend everything is fine with the world, go to bed and look forward to a better tomorrow. Cue music....


Rich Chocolate Self-Saucing Puddings

1 Cup (150g) self-raising flour
1/4 Cup (25g) cocoa powder
2/3 Cup (150g) firmly packed brown sugar
100g butter, melted
1/2 Cup (125ml) milk
1 egg, beaten
1/4 Cup (25g) cocoa powder, sifted, extra
1 Cup (220g) firmly packed brown sugar, extra
2 Cups (500ml) boiling water

Preheat oven to 180, and grease six (300ml) ramekins, or oven proof dishes.

Sift the flour and cocoa into a medium bowl, stir in the sugar and make a well in the centre. Combine butter, milk and egg in a jug. Pour into the well in the flour mixture, stirring and removing lumps. Divide the mixture evenly among the ramekins.

Combine the extra cocoa and brown sugar and spoon over the ramekins. Place them on an oven tray, and carefully pour boiling water over them. Bake for about 20 mins, or until pudding has risen and they are slightly springy to the touch.

Serve immediately with yoghurt, or ice-cream or cream. Seriously, I try not to have ice-cream in the house! At least that is one less thing....? And it is delicious with natural yoghurt, it balances out the sweetness very well.