A photographic food adventure


My poor blog, I’m sorry I’ve been neglecting you. But its okay, I bring a treat!
I actually have three very similar recipes for brownies on my computer,  so you can tell that I REALLY LIKE BROWNIES. This means that there may be more brownie recipes in the future….

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
chopped walnuts and/or chocolate chips/buttons [optional]


Preheat the oven to 180 degrees, and grease a brownie pan/cake tin
Stir together baking powder and cocoa powder in a large bowl. [here I added a small amount –about one teaspoon- of instant coffee powder, I think it brings out a bit of the bitterness that tends to come with really moist brownies, but you can skip the coffee.]

Brownies (1)

Add half of the oil and boiling water. Mix well until thickened.

Brownies (2)Brownies (4)

Add the sugar, eggs and remaining oil. Mix well.

Brownies (5)

Add the flour, vanilla and salt. Mix until just blended, and the flour is absorbed.

Brownies (6)

Add the chocolate buttons or walnuts if you are choosing to use them [or both, if you have them!]

Brownies (9)

Transfer to the greased pan and bake for about 35-40 minutes. When brownies are done, they actually look quite unappealing. The top of the brownie should be cracked in places. When you see that, it means they are cooked, or close to, so check them with skewer just in case.
Cool, then cut into squares.

Brownies (13)




Thai Green Curry

YAAAAYYYY Semester One is finally over! 🙂

Now that I’m on holiday for a little while, I figured I should take this time to do a bit of posting before I’m thrown back into uni! And also to apologize for being so slacker, but as Tory said, we post when we can! This holiday should be interesting, ideally, I’d like to do lots of baking, but we’ll see how that pans out.

Hope you enjoy this Thai Chicken Green Curry. What you’ve heard, if anything, about Thai Green Curry is true, its not for the faint-hearted, but I encourage you to give it a go!! Train yourself, spicy food is awesome!

400g chicken breast, cubed
half an onion, diced
1 teaspoon crushed garlic [or 2-3 cloves garlic]
1 teaspoon crushed ginger
1 cup frozen veggies of your choice [you could use a mixture of fresh vegetables as well if you’d rather. Frozen is just easier, and cheaper]
1 packet Thai Green Curry Paste [or 2-3 tablespoons if it’s from a jar]
1 small tin (200mL) coconut cream
1-2 tablespoons milk
salt and pepper to taste

Thai Green Curry (6)
[ignore the giant bottle of coffee in this picture… aaaaallllllll mine muahahaha]
Fun Fact: I hate that chopping board. I am going to buy us a new one when I get the chance/money.

In a wok, heat up some oil on high heat and fry the onion for a minute or two
Add the chicken, ginger and garlic [I’ve learned the hard way that if you add the bottle ginger and garlic with the onion it tends to splatter into your face way more than it does if you add it with the chicken…but risk it if you dare. I don’t think it makes that much of a difference..]
Fry for approximately 5-7 minutes or until the chicken is well cooked [you can never be too careful with chicken. even when you think it’s cooked, cut a bigger piece to double check that it’s not pink on the inside]
Thai Green Curry (8)

Add the frozen veggies and cook for a couple of minutes [doesn’t matter if they are not completely thawed, because you’ll be simmering it later anyway and it will be well cooked by then]
lThai Green Curry (13)

Now’s the time to add the green curry paste, whether you are using it from a jar or from a packet. If you’re using the packet, add all of it, and if you’re using the jar, guesstimate as to how much you’ll need depending on how must spice you can handle. Mix this in well with the chicken and vegetables, and let it cook for a couple of minutes, you’ll know it’s doing its job when your entire kitchen smells amazing.
Thai Green Curry (16)

After about 2-3 minutes, pour in the teeny tiny can of coconut cream [you can get a 400mL can, but i’d rather use the smaller can with a bit of milk for two reasons: 1) its healthier, because coconut cream is high in fat, and 2) coconut cream has a distinct flavour so using a smaller amount ensures that the spices in the green curry paste isn’t overpowered.]
Because some of the coconut cream will still be at the bottom of the can, and we hate waste, use two or three tablespoons of milk to rinse the can and pour it in. Don’t use too much milk because again, the flavour will get weaker the more you use. Mix this well and lower the heat.
Thai Green Curry (18)

Simmer for about 7 or 8 minutes, stirring occasionally. You want to make sure that everything is well cooked and thawed and flavoured and whatnot. Salt it and pepper it to taste, and you’re done!
Thai Green Curry (22)

Serve with rice
Thai Green Curry (25)

Enjoy! 🙂
Maybe I’ll do a Thai red curry sometime. It’d be interesting to see what the differences are. Watch this space!


Hey guys,

Sorry it’s been SOOOOOOOOOOO long. I’ve been busy, two jobs, friends, the internet, whatever. Anyway, I see Nurul has made pastries for her last recipe. Unfortunately I also made pastries back in March but didn’t post them so here they are now. Mine are different from Nurul’s but like hers, they are my own recipe and I have photographed every step for you!
As you may or may not be able to tell by now, Nurul and I are a little competitive and it’s cool for you readers to be able to see different ways of making similar things because everyone cooks differently so some things that work amazingly for one person, may not work well for someone else. One must try many different methods to find a cooking technique that best fits them.

Puff pastry
Frozen spinach
Sundried tomatoes

First step of prep is to chop your sundried tomatoes, basically just dice them or slice them into strips, up to you.
You should also take your puff pastry out of the freezer now, you’ll need about 3 pieces to make a good plate full of puffy yumminess. Just leave it out at room temperature to thaw.

Second step of prep is to boil your frozen spinach. Basically if you just put it in the pot with cold water and put it on high, by the time it gets to the boil, your spinach will be ready. It doesn’t need to be cooked, just defrosted.

Cut feta into cubes and put into bowl, you could also crumble it into the bowl if you want, it’ll all get crumbled in the end anyway. Add chopped sundried tomatoes.

Defrosted spinach. Take off the heat and drain in a sieve. Using a colander may mean losing some of the spinach bits, the holes are too big.

Drained spinach. But the spinach is still too wet to go into the mixture, it would make it too watery so we must squeeze out all the water! I recommend running some cold water over the spinach before squeezing otherwise it’ll be too hot!

You can use your hand to squeeze little clumps of spinach at a time or put the whole lot of spinach into a tea-towel and squeeze it that way.

Add the spinach to the mixture, along with some chilli and chopped, crushed garlic. Stir. Try and break up clumps of feta so it’s more crumbly. Add an egg to combine and stir again til combined.

Your pastry should now be thawed. Chop into squares.

Put about a tablespoon of mixture into the centre of each square. Put each square onto a greased tray.

Fold the squares in half diagonally into triangles.

Use any remaining egg, with a little milk to wash each pastry (it makes them extra crispy!), prick each pastry so they don’t explode.

Put in oven at 200 degrees for 10 minutes or until golden. Since there’s no meat, you don’t have to worry about anything being uncooked, as long as the pastry is cooked, everything else should be fine and yummy!

Here is the final product! They’re super yummy, I highly recommend them!


WOW. Anyone else feel like mid-semester blends into end of semester far too soon? IT JUST DOESNT STOP. Why the heck would you make a “mid semester test” at the end of the semester? Yuck.
Anyway, Tory and I are getting ridiculously busy, but we are still trying to post here and there as much as we can 🙂

I made these the other day because feta was on special (and still is, apparently so go get it!) And i thought it would be a cool idea to try something new. So here we go!
I’m trying this new thing where I don’t take so many photos, but just enough so you all get the gist of what’s happening.

1 package puff pastry [filo could work as well? do some experimenting, i say!]
2 or 3 frozen spinach rolls [optional]
1 package fresh spinach [i mixed, but you can do whatever you want]
2 eggs
1 200g block of feta cheese, chopped finely.
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tsp coriander
a pinch of salt

Preheat the oven as from the directions on your packet of pasty. Cut the pastry into big enough squares for you to use.

cook the spinach on low heat, with a bit of butter, until the frozen spinach is thawed and separated, and the fresh spinach is wilted. Set aside to cool.

Spinach and feta pastries (2)

Combine the eggs, chilli powder, cumin, coriander, salt and pepper. When the spinach is cooled, add the spinach and lastly the feta.

Spinach and feta pastries (3)

Spoon the mixture in the middle of each pastry square. fold over and seal by pressing a fork down all around the outsides. [it looks like you’re trying to make a cool pattern, but you’re really sealing it. But you can just make everyone think you’re skilled at patterning pastry if you want Smile with tongue out ]

Brush the pastry with egg or milk. Put these in your pre-heated oven until they are golden-brown. Enjoy! 🙂

Spinach and feta pastries (4)


and just for fun, I used the remainder of the ingredients and made a GIGANTIC one!
[lasted me two days. true story]

Spinach and feta pastries (1)

Lemon Butter CAAAAAAKE!


So I made a cake a couple of weeks ago, that I have been meaning to put up cause it is the only thing i have made in the last few weeks worth photographing. Seriously, being poor sucks! [Thought I should probably blame my lack of posting on my general lazy-ness…]
Aside from that, this cake was deeeeeelish. We were supposed to make a lemon syrup to go with it but halfway through that process we decided to change it into an icing… and ended up making way too much icing. [eek, dont make that mistake, no one wants to eat a ton of icing by itself no matter how much they say they do!]
This recipe is from the Edmonds’ cookbook, which is super useful and there are so many frikkin recipes. why have i not noticed this before?!

150g butter, softened
1 tsp vanilla essence
3/4 cups sugar
2 eggs
1 1/2 cups plain flour
3 tsp baking powder
3/4 cup milk
1 tsp grated Lemon rind
1 tsp lemon juice


icing sugar
3 tablespoons lemon juice
hot water
1 tablespoon butter

[ignore the white sugar, we used that for the syrup before we got frustrated with it. hahaha]

Butter Cake (15)

Preheat oven to 180 C, prepare cake tin.
Cream butter, vanilla and sugar together until light and fluffy.

Butter Cake (16)Butter Cake (17)

Add eggs one at a time, beating well after each addition

Butter Cake (1)Butter Cake (5)

Sift flour and baking powder together, and fold into the mixture.

Butter Cake (6)Butter Cake (7)

Add lemon juice, lemon rind, and enough milk to form a “soft dropping consistency” – according to the book. So basically just consistent enough to be poured.

Butter Cake (9)Butter Cake (10)

Pour into prepared tin, bake for approximately 35-40 minutes, or when it springs when touched.

Butter Cake (12)Butter Cake (13)

In the meantime make the icing. Combine butter, hot water and lemon juice. [Remember, we started off making syrup, then got frustrated with it, so thats what we used instead of lemon juice. but it works just as well with juice.] Add enough icing sugar to make a consistency that you want.

Butter Cake (14) <—- YUMMMMMMMM

Enjoy it, friends!



My Cheater’s Curry

LOL, I always get mocked for making a curry cause I do it ALLLL the time [only cause its so ridiculously quick, and I wants me food NOW.] So here is my version of a sneaky cheat curry. I have made this so many times in the past few weeks because when I am out of food and can’t be bothered wandering to the supermarket, lentils are my friend! Also, we now have a rice cooker, which is the bestest friend of all [Tory is pretty good competition though.]

I actually made this a week ago, but then I developed a slight obsession with One Direction, which kinda put the rest of my life on hiatus. Don’t judge! My upcoming test and two lab reports snapped me back to reality, so all is well… for now.

Dry lentils [sometimes they come in a handy soup packet, which is what i used this time, but the plain ones will do, just wash them first cause they will be starchy. You can also use canned lentils, they work just as well]
1 tablespoon oil
1 – 2 tsp curry powder [depending on how spicy you want it]
a sprinkle of chilli powder
1/4 tsp tumeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
salt and pepper to taste.

Rinse the lentils, cover with water and leave on high heat until boiling point.

Cheater Lentil Curry (3)Cheater Lentil Curry (6)

Once they start to boil, turn the heat right down and cover so that it simmers about 5 minutes. Stir occasionally to prevent sticking.

Cheater Lentil Curry (8)

Add the oil, chilli, curry, coriander, cumin, and tumeric powders. Stir well.

Cheater Lentil Curry (4)Cheater Lentil Curry (5)

Keep it simmering until the water has been absorbed into the lentils and they are soft enough to break with a fork. [not sure about you, but i like my lentils soft.]
Add more water if you have to and keep it simmering until it’s at a consistency you like. Salt and pepper to taste.

Cheater Lentil Curry (10)Cheater Lentil Curry (11)

Serve with rice. Or if you are fancy like Tory, serve with naan. Or if you are lazy like me, serve with regular bread. 😉

Cheater Lentil Curry (1)

The only thing i have to say is… PLEASE don’t overdose on the curry powder, or chilli powder, or just any of the powders. The last thing anyone wants is to stop themselves enjoying a meal because its too spicy and numbs your tongue.

Enjoy yourself!


Tuna Pasta Bake

Hey guys,

This one is nice and easy and yummy. Like my last recipe it uses sauce from a jar but when I glanced at the ingredients on the bottle I realised I could have made it myself and better so I’ll work on that and post the recipe when I’ve perfected it! I’ve made enough for one person but you can make more by adding more tuna and pasta. You can use other meat in this recipe, like chicken or whatever but being semi-vegetarian, I wouldn’t.


1 jar pasta bake sauce of your choice
1/2 a tin of tuna
1 cup pasta


Boil salted water, add pasta when boiling.

When pasta is cooked, drain and return to pot. Add tuna and stir.

Add sauce and stir until pasta is well coated. Remember some sauce will dry out when you bake this so you may want to add a little more sauce than you need.

Put mixture into oven-proof dish and add cheese.

Bake at 160 degrees for 16-20 minutes or until cheese is golden brown.

See, easy!