Month: November 2014

Vacation 1/3: Brussels, Belgium

Here is part one of my three part holiday spectacular! Seeing as I went to Brussels, Cologne and Melbourne, I thought I would separate it so you don’t have to go through hundreds of photos. If you click on the pictures a slideshow will open up with captions. Brussels was a wonderful place to visit, so incredibly old and beautiful. It was really interesting because it had such a huge French influence. They speak French and Dutch in Belgium, in Brussels I only heard French but on the subway and streets all the signs were in French, Dutch and English.   We ate the most amazing food there, freshly baked croissants, baguettes and oh my god, the best baguette sandwiches with amazing cheese and meats. Chocolate shops lined the streets of Brussels, wereΒ we visited Elisabeth Chocolatier, Godiva, Wittamer and Pierre Marcolini, just to name a few. We sampled violet infused chocolates, salted caramel and citron macarons, giant meringues, frites (fries) and of course, waffles. The list really is endless. Grand Place was really beautiful, spectacularly …

Fresh basil pesto

Don’t you just love how pesto is so green and vibrant? I certainly do. I also love how tasty and versatile it is – spread it on your toast, mix it with pasta, use it as a pizza sauce – anything that goes with basil goes with pesto. However, there is something I’ve noticed about pesto recipes, they all make aΒ huge amount. Pesto is, as I said, very tasty, but it goes rancid so you would have to put it on everything to use it up! This recipe I am giving you makes the perfect amount, a small pot. It will satisfy your pesto cravings without needing to make a huge jar, which, just between you and me, you know you’re not going to finish. This small pot or small tub is the perfect amount to use in recipes. I’m going to be perfectly honest with you here, if you haven’t made pesto before because of the work you think it involves, then you’ve been grossly misinformed. This family recipe uses basil (obviously), parmesan cheese, …

Just one more holiday…

  So far it’s only November and the temperature is already at 30C, that’s 86F for the Americans. What better way to celebrate the non-existent change from Spring to Summer by heading to the beach for the long weekend? I’ve been home for a week, just got back from a week in Melbourne and I’m off on another short holiday! I’m already planning for a holiday in New Zealand next year. Before you say anything, I know, I know, I haven’t even posted about my other holidays yet, but I promise they’re coming, I’m just going to post one destination at a time because I have so many photos to share with you! I will share a couple in this post because I care. Christmas is just a month away and I hate to admit it but I’m already jumping out of my skin in excitement. I. Cannot. Wait. I even started watching Christmas tv specials, that’s how serious I am. Christmas is always such an exciting time for me, because, hello? The whole day …

Vegan nutella

Today I’m bringing you lovely folks a healthier version on nutella that tastes so amazing. It’s rich, chocolatey, smooth and beautifully hazelnut-y and best of all, it’s super easy to make! With only four ingredients,Β hazelnuts, cocoa powder, powdered sugar and coconut oil, this nutella only requires some roasting and blitzing in a food processor. You’ll have freshly made nutella in under 20 minutes!! It’s hard to believe something so simple could be so damn delicious and addictive. I know people that can go through a whole jar without even realising. This is a really great spread to keep, you can add it to pies, cheesecakes, brownies, breads, cakes, cupcakes, muffins, and the list just goes on. You can definitely taste the freshly roasted hazelnuts and no doubt you’ll be able to brag to your friends about your amazing nutella. It lasts 2 weeks in the fridge, but honestly, there isn’t going to be any by 2 weeks. This recipe makes one small jar, so if you’re a nutella fanatic, double the recipe. This recipe calls …