Monday, January 24, 2011

Jan 23, 2011: Simplicity, candy thermometer and pies

Flatbread with broiled potatoes, zucchini and onions
Today's Food Diary
Breakfast: Missed
Lunch: Flatbread with broiled potatoes, zucchini and onions
Dinner: Pasta with blackbean, carrot and onion tomato sauce

Flatbread and potato was a bit heavy on carb but very delicious. The salty crispy flatbread and soft creamy potatoes was irresistible. It didn’t need much else. Sometimes simple combinations work so well, I just need to remember these.

The gingerbread carrot scone was fluffy and nice. I like using joghurt and other fermented milk, the fizz makes it much fluffier. There wasn’t much carrot flavour, which is probably a good thing. What the carrots did do is make the scones healthy and beautiful. After all we eat with our eyes first!

Today's Favourite Blog
Excellent tips on making salted caramel. There is no shortage of recipes and tips available but the best way to learn is to do it yourself and learn from mistakes. Personally I have never made any mistakes with salted caramel, I haven’t made it yet! When I do make it I will take careful note of Suzy’s 5 tips. Number 1 is candy thermometer – and I thought I could estimate and be fine! My mum never uses candy thermometer but I guess I am not my mum!

Today's Favourite Photo


  1. Thanks so much for the shout out! And good luck making caramel -- it is certainly worth it!

  2. I like the concept of your blog - great work.
    :-) Mandy

  3. Hi Lindsay: you are most welcome. Thanks for the tips!
    Hi Mandy: thanks for visiting, and words of encouragement. Much appreciated

  4. The scones sound great! :) And thank you for that salted caramel link. I've been meaning to try making my own salted caramel for ages!

  5. Hi Alina, you are welcome. Would love to hear about the salted caramel when you make them.