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How To: Flawless Bun

Photo 7-01-2015 9 46 19 am

My hair is reasonably long & it’s nice to get it off my neck when it’s hot so I often put it in a bun during the summer.

Tim Tam Slam

I introduce the Tim Tam Slam. A different way to get a chocolate fix.





Ingredients:

  • Milo (or other powdered chocolate milk flavouring)
  • Boiled Water
  • Milk (I like mine milky)
  • Tim Tam (any flavour)
  • Mug


Make your hot chocolate


Bite both ends off the Tim Tam


Use the Tim Tam as a straw,voilà!

Chia & Oat Pudding

I had never tried chia seeds before and decided to take the plunge when I saw them on the shelf next to the quinoa in the health food isle at the supermarket. Chia seeds have gained so much popularity recently & I must say I hadn’t ever head of them until recently too. Chia seeds are rich in Omega-3 fatty acids & can absorb up to 12 times their weight in liquid!

Now that I have discovered the wonder that is Chia, I’ve had to look up some recipes. I tried a few but they did not turn out to be as amazing as I had hoped. Lucky for me, I am not afraid to make it up as I go & this is the end result.
This recipe is best made a few hours prior to consumption, to give the chia seeds time to absorb the liquid. If you are taking it to work, like I do, just make it in the morning before you leave then put it in the fridge when you get to work.

Start with a heatproof bowl or container (with a lid if you plan on transporting it).

 

Add 1 tablespoon of chia seeds.

Add 2 tablespoons of oats.

 

Add 1 tablespoon of protein powder. In this case, I have banana. The main role of the protein powder is provide flavour. Chai seeds & oats on their own can be pretty flavourless.

 

Add 1/2 cup milk.

 

Then refrigerate for a few hours.

When you are ready to eat it, microwave on high for 1 minute. You might need to add a bit of extra milk after it comes out of the microwave.

Give it a good stir & enjoy!!

 

RECIPE
1     tablespoon chia seeds
2     tablespoons oats
1     tablespoon protein powder (any)
1/2   cup milk (any)

 

  1. Combine all ingredients in a heatproof bowl/container.
  2. Refrigerate for a few hours.
  3. Microwave on high for 1 minute.
  4. Stir & enjoy.

Potato Bake

This is the best potato bake that I have ever had, although if I’m totally honest, I haven’t tried too many. The recipe came from a friend & I really do think she made it up. It is an absolute miracle when there are leftovers, somehow it tastes even better when reheated the next day. But whenever I make it everyone loves it & they are all disappointed when there is none left. It’s creamy, it’s a little bit tangy & best of all, it has bacon! I don’t know what could make it any better.

Rolo Pudding

I had some friends over for dinner recently & wanted to make sure there was a dessert element to the meal. I’d seen some amazing crock pot desserts around Pinterest & was looking forward to trying one. My husband suggested to make something that was both chocolate & banana. Unfortunately, Pinterest was only able to provide recipes for crock pot choc chip banana bread.

Then I had a brainwave: Rolo Pudding. Rolo Pudding is a chocolate self-saucing pudding made with Rolo chocolate. This has been my husband’s all time favourite dessert since my mum made it for the first time. The recipe originally appeared in Super Food Ideas magazine in the July 2010 edition. My mum’s original copy is quite worn, it’s been used that many times.


 

Sift flour & 2 tablespoons of cocoa powder into a bowl.

 
 

Add caster sugar, melted butter & milk. Whisk until smooth & combined.

 
 

Spread mixture into prepared pan.

 
 

Break chocolate into squares & press into mixture.

 
 

Smooth the mixture over the top of the chocolate.

 
 

Sprinkle brown sugar over mixture & sift over remaining cocoa.

 
 

Unfortunately, I wasn’t swift enough to get a photo before most of it disappeared. You have to be quick around here!!

RECIPE

220 g   block Rolo chocolate
¼         cup cocoa powder
1          cup caster sugar
125 g   melted butter
1          cup milk
½         cup brown sugar
1 ¾      cups boiling water

 

  1. Preheat oven to 180° C (160° C fan forced). Grease a baking dish.
  2. Sift flour & 2 tablespoons of cocoa powder into a bowl.
  3. Add caster sugar, melted butter & milk. Whisk until smooth & combined.
  4. Spread mixture into prepared pan. Break chocolate into squares & press into mixture. Smooth the mixture over the top of the chocolate.
  5. Sprinkle brown sugar over mixture & sift over remaining cocoa.
  6. Carefully pour boiling water over the back of a metal spoon) over the mixture.
  7. Bake for 35-40 minutes or until top is just set.
  8. Allow to stand for 5 minutes. Serve with ice cream