Marie Cookpad

  The recipe I am sharing today is one I have been eye-balling for a while.  I adore pasta, however my husband doesn't.  He just tolerates it.  I only treat myself to it once in a while.  Today was a pasta day.     Don't worry I made something else for him this time, as sprouts are not his favourite thing either.    Pasta, sprouts and bacon are three of my absolute favourite things, so I was in heaven.    The recipe was adapted from the cookery book entitled "The Weeknight Dinner Cookbook" by Mary Younkin.  I highly recommend this book.  Almost every recipe in it is a "must cook" recipe!   Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go.    While the pasta is cooking, you saute the bacon until your desired crispness in a large skillet.  She only cooks if for a few minutes before adding the prepared sprouts.  I felt the bacon would get too crisp doing this, so I cooked the bacon first, scoo

  The recipe I am sharing with you today is a very old recipe that I have had for many, many years.  It is not a coffee cake in the sense that there is any coffee at all in the cake, but in the sense that it is meant to be enjoyed with a hot drink . . .  usually coffee, or tea . . .  hence the term coffee cake.    It is a beautiful cake  . . .  with a lovely well flavoured moist batter . . .  with a ribbon of cinnamon nut streusel running through the middle  . . .  as well as baked into and gracing the surface.    It is a recipe that I have been making since the early 1980's.  I can't tell you where I got the original recipe as it comes from my Big Blue Binder and is handwritten in my own hand all those years ago.  Home Internet wasn't even heard of back then, so the idea that I would ever be sharing these recipes with anyone other than my closest friends never occurred to me, so I never ever noted the source, unless it was from a friend.    I strongly suspect it came from

  I usually like to bake something at the weekend for us to enjoy with a leisurely drink, either at breakfast or at some point during our busy day.  These delicious muffins fit the bill perfectly.   Tender and moist Orange muffins filled with the crunch of flaked almonds, topped with more flaked almonds and then sweetly glazed with some orange marmalade after baking.    The original recipe comes from a book by the Australian Women's Weekly entitled "Madeleines, Muffins & More."   Its a great baking book, about the size of a magazine, and is filled with loads of recipes for small and delicious bakes and cakes, both sweet and savoury.   The original recipe makes 12 delicious muffins.  I have adapted it to make only six. because we are a small household, and I reckon some of you are as well.    Its a fabulously moist muffin with a beautiful texture . . .     The orange flavour comes from the use of orange zest in the batter and then a quantity of orange marmalade which i

  What if I told you, you could make a delicious, light, flaky savoury scone using only three ingredients?  Its true! You can and these lovely scones are just that!    Light, flaky and savoury scones that use only three ingredients.  Not only that, but they go together in a flash!    You can put these together in about 5 minutes, pop them into the oven, bake and be enjoying them in less than half an hour.  No kidding!    All you need is self raising flour (self-rising), grated cheddar cheese and plain yogurt.  That's it!   You simply stir the cheese and the flour together with a fork, and then stir in the yogurt to make a soft dough.  Pat it out to a rectangle . . .  cut . . .  then bake.   You can easily make your own self raising flour.  Simply add 1 1/2 tsp of baking powder and 1/4 tsp salt  for every 140g/1 cup of plain flour.  Easy peasy!    These rise really nice and tall  . . .  and are so flaky . . .   Use a nice strong cheddar for plenty of flavour.  You have the option of