Cinnamon rolls that you probably shouldn’t make

cinnamon rolls

I am never making these cinnamon scrolls again!  I am still recovering from the sugar coma I entered yesterday after scarfing down more of these rolls than any person should. They were just soooo good fresh from the oven.

I had a fabulous holiday to France just under 18 months ago to visit my lovely friend Denyse who lives near Montpelier.  It is a beautiful part of the world and I had a great time strolling around old cities, sitting in cafes watching the world go by, eating lots of local cheese and of course catching up with Denyse.  One of the other things I loved was the pain aux raisins that were made by the bakery in her local village.  They were just packed with melt in your mouth goodness.  The pastry was so deliciously flaky and light and the sweetness was there but not in an overpowering way.

Baking is not one of my strong points but it is something I would like to work on this year.  I have very strong memories from when I volunteered in Namibia of trying to make bread using a Jamie Oliver recipe and it turning out as a very good tool for defending myself from potential burglars and not much else.  I am not so bad with things like biscuits and cakes but stray away from those items and I am floundering. More

One pot cheesy pasta

One pan pasta

I am not a huge reality tv show fan.  Even some of the food ones I don’t watch because they are more about personalities and conflict than about the food.  But I do have some favourites – I have been watching the Great British Bake Off or at least repeats that are currently running.  I like the tips they give on why things have and haven’t worked and some of the contestants are so creative with their designs.  Plus baking is all a bit of a mystery to me. Watching people who seem to know the chemistry behind it are fascinating! More

Creamy Sun-Dried Tomato Chicken Pasta

Sun dried tomato chicken pasta

I do not know where my mind has been recently. It obviously has too much to cope with at the moment so when time came to cook this recipe for chicken with creamy sun-dried tomato pesto sauce from Heidi at Foodie Crush I was lacking a couple of the key ingredients. Tricky to make creamy sun-dried tomato pesto sauce when you don’t have cream (well half and half). But not impossible as I discovered.

They say the necessity is the mother of invention, or in my case the mother of modification. Out when the half and half and in went the plain yoghurt. Not that you can get half and half in Australia or at least not that I know of. The cooking creams are pretty close in terms of fat content and I sometimes use these with milk when a recipe calls for half and half. I had yoghurt in the fridge so that is what I went with this time around. I made some other tweaks along the way and got a pretty damn good result even if I do say so myself. More

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