Posts Tagged ‘Recipes’

Salsa Verde on Vietnamese Cobbler (Fish)

ASalsa Verde 004 (Small) classic Italian sauce, full of wonderful fresh flavours – parsley, capers, lemon zest, olive oil. It can be served on meat, fish or vegetables or used as a wonderful dipping sauce for bread, in fact it is so good, I’ve been known to dip into the remnants and lick it off my fingers.
Pure decadence! Read the rest of this entry »

Spiced Chicken with Couscous Pilaf

chicken_with_couscousThis is absolutely scrumptious, bursting with flavour and so easy to make.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2-4 Read the rest of this entry »

Christmas is COMING

BunnyBirdsHey we’re dressed for Christmas. We know you hate to hear it, but the holidays are fast approaching. Now we’re rather excited about that prospect, albeit we’ve not got our shopping done yet either, but maybe we can help you with a bit of that, as well as some recipes and other things you want to get accomplished for the  holidays. Read the rest of this entry »

Halloween Cookies

A spooky treat for everyone, try our Halloween Cookies for that little something different. The Halloween cookies, if you look at the ingredients are not all that different from the cereals that your kids are having for breakfast, so as a treat on Halloween we allow the kids to have a  Halloween cookie on Halloween morning. Read the rest of this entry »

Violet’s Muffins

muffinsViolet’s Muffins – with variations

Ingredients

2 cups (300g) self-raising flour
1 cup (150g) Plain flour
1 teaspoon bicarbonate of soda
200g firmly packed brown sugar Read the rest of this entry »

Clickbank Treasures

Have you ever heard of Clickbank? I’m sure that most of you have. Like me, you probably discounted it as something that sold things you didn’t really care about and probably wouldn’t want.

I got a lovely surprise when I finally sat down and went though the things Clickbank had to offer me.
Things I”d not really imagined I could want or need to know popped up and the interest was instant. Read the rest of this entry »