Wednesday, 27 June 2012
Friday, 22 June 2012
Travel Photos
I've been going through our travel photos and had so much fun playing with the effects available on picmonkey!
Monday, 18 June 2012
Friday, 15 June 2012
Gluten Free Super Delicious Lemon Cheesecake
I got the original recipe for this one from Torie Jayne's blog. The first time I made it I pretty much followed her recipe, substituting ginger biscuits for the base and just using bottled juice. It turned out OK, I didn't really like the ginger biscuits, but Chris loved them.
The second time I changed it a little, using all lemon juice - here's the recipe:
Base
1 box Orgran Itsy Bitsy Bears (these have little choc chips in them and they make a great base. I think gluten free coconut biscuits would also be delicious)
50g melted butter
Filling
8 tbs lemon juice (3 lemons)
zest from 3 lemons
60g sour cream
1 tin condensed milk (I think it is 395ml)
1. Preheat oven to 160 degrees celsius
2. Crush biscuits into crumbs - use a food processor for this, it's so much easier! Just be careful not to over process - you don't want them to become a powder
3. Melt butter and pour into biscuit crumbs. Mix and press into the base of a pie dish (the first time I made individual ones using quiche dishes. This time I just made one big one in a regular size pie dish)
4. In a mixing bowl add all other ingredients and stir gently to combine.
5. Pour over pie base
6. Bake for about 20minutes, or until tiny bubbles appear.
7. Cool and serve
Not the greatest photo, it was a little tricky getting it out of the dish and yet again, I was in a rush to eat!
The second time I changed it a little, using all lemon juice - here's the recipe:
Base
1 box Orgran Itsy Bitsy Bears (these have little choc chips in them and they make a great base. I think gluten free coconut biscuits would also be delicious)
50g melted butter
Filling
8 tbs lemon juice (3 lemons)
zest from 3 lemons
60g sour cream
1 tin condensed milk (I think it is 395ml)
1. Preheat oven to 160 degrees celsius
2. Crush biscuits into crumbs - use a food processor for this, it's so much easier! Just be careful not to over process - you don't want them to become a powder
3. Melt butter and pour into biscuit crumbs. Mix and press into the base of a pie dish (the first time I made individual ones using quiche dishes. This time I just made one big one in a regular size pie dish)
4. In a mixing bowl add all other ingredients and stir gently to combine.
5. Pour over pie base
6. Bake for about 20minutes, or until tiny bubbles appear.
7. Cool and serve
Not the greatest photo, it was a little tricky getting it out of the dish and yet again, I was in a rush to eat!
Tuesday, 12 June 2012
Wednesday, 6 June 2012
The lovely Sandrine, Brisstyler and owner of SMboutique, featured one of my bracelets in her treasury and I found out it made it to the front page! I of course missed it, but hey, it's pretty cool and a first for me :) So here it is - the colours are gorgeous!
Monday, 4 June 2012
Gluten Free Spring Rolls
Back in January I posted a recipe for Healthy Spring Rolls. Inspired by a recent trip to the Hard Rock in Sydney (which, by the way, has a gluten free menu which includes wings!!!), over the weekend I made a variation of these.
I didn't manage to get a photo, but they look pretty much the same as these:
Ingredients:
20 rice paper wraps (spring roll wrappers)
1 carrot
1 tin corn
1 tin kidney beans
2 sticks celery
1 capsicum (I used green, but red would be delicious too)
Bottled jalapenos to taste
150g ham
1/2 cup cheese (or more if you love cheese like me!)
1. Put everything except the cheese in the food processor and process until finely chopped
2. Fry in a pan until vegetables are cooked
3. Grate cheese and add to vege mix
4. Soak a wrap in hot water until soft, place on damp cloth. Add 1 spoonful of vege mix, fold wrap to close and place on a greased tray
5. Repeat until the mix is finished - I got 20 this time
6. Spray with cooking spray and bake at 180 degrees for 30minutes
7. Serve with Ranch dressing / blue cheese dressing / sour cream / chilli sauce / whatever you like!
I didn't manage to get a photo, but they look pretty much the same as these:
Ingredients:
20 rice paper wraps (spring roll wrappers)
1 carrot
1 tin corn
1 tin kidney beans
2 sticks celery
1 capsicum (I used green, but red would be delicious too)
Bottled jalapenos to taste
150g ham
1/2 cup cheese (or more if you love cheese like me!)
1. Put everything except the cheese in the food processor and process until finely chopped
2. Fry in a pan until vegetables are cooked
3. Grate cheese and add to vege mix
4. Soak a wrap in hot water until soft, place on damp cloth. Add 1 spoonful of vege mix, fold wrap to close and place on a greased tray
5. Repeat until the mix is finished - I got 20 this time
6. Spray with cooking spray and bake at 180 degrees for 30minutes
7. Serve with Ranch dressing / blue cheese dressing / sour cream / chilli sauce / whatever you like!
Friday, 1 June 2012
Sweet Little Collection
A giraffe to add to my 'Sweet Little' collection (though I have had someone say that it's a llama, so it's open to interpretation!), a partner for my sweet little elephant brooch. I recently completed a lion and will be designing more soon.
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