Wednesday, May 28, 2014

Yoghurt Simplicity Cake

Hey Hello there!! It's Wednesday so I'm guessing we should be in the kitchen baking something? Yep..thought as much...


So today I'm kind of re-sharing an old recipe but adding a little extra zing to it. Actually make that A.L.O.T. of extra zing...this kind of rocks!!!


We are going back to my very very VERY favourite cake recipe...the all in one butter cake which is so ridiculously easy and honestly never fails. Ever. And to make it pop even more so and bring it up to a whole new butter-cake-level I have simply added...yoghurt. Yep. "Just" yoghurt. Honestly you can pick and choose whatever yoghurt you fancy or, of course, whatever may be lurking about there in your fridge however...and this is a capital letter HOWEVER...if you want extra fruity extra tasty extra everything kind of cake please treat yourself to this new discovery of mine.....Rachel's gourmet low fat is serious stuff...very serious...and when you have wild strawberry and rhubarb involved....mmmmmmm.....

                                                                        onto the important part yes?

Recipe time.....

Let's christen this one...

                                                   Yoghurt Simplicity Cake


60 grams butter - melted
1 cup self raising flour - sifted
1/3 cup sugar - I use raw but use what you please
2 eggs
1 tablespoon cornflour
1 tablespoon custard powder
1/2 cup yoghurt - for this I used Rachel's Wild Strawberry and Rhubarb - make sure you give it a little stir up first coz all the fruity goodness bits are sitting at the bottom of the tub BUT don't mix them all in will need some of that fruity pink puree at the end.... (sorry to sound so bossy...but we're getting serious here...)


1. Preheat your oven to 180 degrees

2. Melt the butter first to give it time to cool abit

3. In a large-ish mixing bowl throw in all ingredients

4. Beat with a mixer for 3 or 4 minutes

5. Pour mixture into a greased and lined cake tin

6. Now if you are using Rachel's yoghurt dig your spoon right down to the bottom of the tub and scoop out some of that delicious fruity puree, plop it onto your mixture in the cake tin and using a knife swirl it gently through the the mix. Not too much though as we want the pretty fruity swirls to still be intact once the cake is cooked

7. Now pop that cake into your preheated oven and bake for approx 40-45 minutes

8. Now how good does that cake look?! And smell?!!?! Because the yoghurt does make the texture of the cake extra moist it's best you leave your cake to sit in it's tin for at least a good 5 minutes before tipping it out onto a cooling rack, it will firm up as it cools down

9. Dust with icing sugar when cool


10. Slice. Eat. Enjoy.

We ate ours served with fresh strawberries and a dollop of yoghurt on the side....I think that's almost verging on the side of Health Food...probably the more you eat the better?

Let me know if you try this...I love hearing when people try my recipes...even more so when they enjoy them!!?!


Happy Baking guys......

See you soon.......

                                                                      Janelle xx


Tuesday, May 20, 2014

DIY Lamp Makeover......

Hello there!! How's your Tuesday treating you?? Mine is pretty good, thankyou very much....


So we have a little 'before and after' happening here today. The unsuspecting participant being this lamp...

I give you -



Bla for Bland.....



And....Ta Da....



Do we like??


I do believe I love...isn't it amazing what a tight budget, a hot glue gun, some twine and a bargain lamp shade can do??

Yep. I really do love!!


Enjoy the rest of your day folks...............

                                                                                                  Janelle xx

Wednesday, May 14, 2014

Pizza Scrolls......

Hey's things this fine Wednesday?? I am enjoying quite a bit of Autumn-ish sunshine this is beautiful!! I also seem to be enjoying food as I have another recipe to share with you guys...and really need this one. Especially if you have kids...ever hungry "I am going to die if I don't eat every 5 minutes" type kids...surely I'm not the only parent with these in the house?????

So...we are talking savoury for a bit of a change up around roll ups...pinwheels...scrolls...whatever you may choose to name them in your household I have an easy-as quick no-fuss how-to guide for you right here.....

*Insert pretty picture of ready made food item......oh yummmm.......


So, have we decided what to call these babies?? Hhmmm....let's go with pizza scrolls because I think anything with the word "pizza" in it will appeal to pretty much any child, or adult, out there.....

                                                                  Pizza Scrolls                                                              



2 1/2 cups self-raising flour
30grams cold butter - chopped into small pieces
1 cup milk


Whatever you please.

For these ones I used....

Tomatoe paste - enough to give a good spread around
Dried basil
Cheddar cheese - grated
Shredded ham


1. Pre-heat oven to 200 degrees

2. Throw your flour into a large-ish bowl then add your chopped up butter. Rub the butter into the flour with your finger tips. Add milk and mix until just combined.
Toss into a food processor and wizz away.
I do have a processor but takes no time at all to rub in the butter and mix in the milk and my hands are alot quicker and easier to wash than the processor parts!?!


3. Ok..roll out your dough into a rectangle...roughly 30 - 40 cm...I've never actually measured...guess away I say...


4. Now spread on your tomatoe paste, sprinkle on that basil, ham then cheese.


5. Roll up your dough into a log shape and cut your scrolls...I make mine about 2cm (1 inch) thick.


6. Pop them onto a lined baking tray and throw into the oven for approx 15-20 minutes.

And that.

How quick and easy? And tasty?? The possibilities here for fillings are pretty much endless. We started off making them with vegemite and cheese in them but as all three kiddos like the pizza ones I have stuck with them for now. Next time I will be adding pineapple and olives. Maybe sundried toms and feta? A smart mummy on Instagram said she sneeks vegies into hers - brilliant!

And the absolute best thing that I reeeeally love about these, aside from the fact they are delicious and my children all happily eat them, is once they have cooled down I simply wrap them separately in clingfilm and throw them into the freezer and there is the school lunches...well part of them anyway....done and dusted...always a good thing!!


Ok...that's it from me today...happy baking...would love to hear any further suggestions for fillings....always up for fresh new food ideas!!

See you next time.....

                                                       Janelle  xx    

Monday, May 12, 2014

Your pathway to a French Teacake......

Hello hello!!

Popping in very quickly this evening to spread the love and more importantly...spread a recipe...A G.O.O.D. recipe at that!!
So I posted this little pic on my instagram feed today after baking...apparently a few people would like the recipe. Smart people follow me on Instagram ;))

It is truly one of my all time favourites to bake...hence me baking it at least once a week!!


It's a French Teacake and here is the link...

I don't always put apple in's pretty damn tasty either way!!

Now go and enjoy the rest of your evening...get a good night's sleep...and hit that kitchen tomorrow!!!


                                                                Janelle  xx