Celebratory New Years' Croissants

How To Make Celebratory New Years' Croissants (inspired by Nigel Slater's caramalised apple croissants and the entire S'mores genre )
  1. Halve two croissants
  2. Put under hot grill/broiler to get hot and crispy
  3. Cut two Buzz Bars in half, longways
  4. Put buzz bar slices on two of the croissant halves and put back under grill for further meltination
  5. Take out of oven, put some scoops of good vanilla icecream on top of be'chocolate'd halves, top off with other half of croissant and eat quickly
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another NotA26Thing.. just.. dinner

mussels in pasta with tomatoes and parmesan cheese Fast Edible Meals for the Hungry This didn't photograph as well as it tasted. It was really quick to cook - took as long as it takes pasta to become el dante - so, after you throw your pasta into a pot of boiling salted water and while it's cooking - throw a finely diced onion, two zucchini, finely diced celery (from the leafy end) and capsicum into a pan with a good dollop of olive oil. When the onion softens, pour in (or add fresh) a tin of chopped tomatoes. Push 12 whole mussels into the mix and then the cooked pasta (spaghetti in this case) on top. It's ready to eat when all the mussels have steamed opened - if any don't open, discard them (well you're not gonna get into them *anyway*. Heap onto a plate and sprinkle with a little parmesan cheese and enjoy! Serves 2. PS: a splash of PeriPeri sauce (or chilli) to shuzsh it up too.
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Broccoli and Tomatoes

broccoli, tomatoes, onions and almonds I got sidetracked there by a phone call - right. Doesn't that look nice? it was mouthwateringly surprisingly delicious. I came home with this fantasy memory of having taken chicken out of my freezer to thaw for dinner but I must've dreamed it because it wasn't true. Really really hungry though I did have fresh brocolli. I chopped it up and threw it into the pan with a good slurrup of olive oil and some thinly sliced pastrami and some almond slivers. A tomato followed as the brocolli looked kind of dry though it was turning the amazing green it does when you scare it with heat. A dollop of caramelised onion relish went in just to oompf it up and salt/pepper and that's what I had for dinner and by crikey - it was good!
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