a little bit savoury | a whole lot sweet
In November there is a little race which stops the nation going by the name of the Melbourne Cup. I am not really into the whole horse racing thing, but I would not knock back the opportunity for time out of the office for afternoon tea.
This year we put on a spread, and over catered as usual, with my contribution being some Rose Macarons.
Last year, Adriano Zumbo had a television series about his work and in the third episode he headed back to the town where he grew up. In that episode, he visited the local school and made chocolate and caramel brownies with some of the students.
The recipe looked pretty darn tasty which was a good invitation to make it as far as I was concerned.
The first time I had cinnamon scrolls was when a friend of my brother’s came over from Canada to visit about 4 years ago. They were the fluffiest, gooiest and most delicious cinnamon treat I had ever had. I previously have had a love/hate relationship with cinnamon but it is now easily one of my favourite spices (it is tied for first place with nutmeg). Of course this meant I had to track down a recipe so I could continue making these myself.
One sunny Saturday morning the hubby mentioned that he had a craving for Eggs Benedict. On Sunday’s we generally have something a bit more flash than cereal or toast so I said I would make it for him for breakfast the next morning. A few weeks previous, I purchased the Le Cordon Bleu set of 20 The Original Masterclass cookbooks. One of the books was Muffins and in it a recipe for English Muffins. As I couldn’t be bothered going to the supermarket (a whole 10 minutes away), and had all of the ingredients, I decided to try my hand at making a batch.