On page 65 of the latest Donna Hay magazine there is a tempting recipe for Leek,ricotta and gruyere frittata.

So tempting, I cooked it on the day I bought the new magazine.

It was easy to make, tasted really nice. Cold a couple of days later was even nicer. Tony gave it his absolute seal of approval….. “Well, I’d have that again.”

 

BUT- next time I would:

 
* cook it in my Microstoven casserol dish rather than the Chasseur cast iron. The frittata stuck drastically to the bottom of the pot making it difficult to serve and cleaning involved an overnight soak. Nothing sticks to the Microstoven

 
* maybe goast cheese instead of ricotta. I think the tanginess would be great

 
* a scant drizzle of aged balsamic would also be lovley

I served it with a rocket salad. Try it.
 

It’s vegetarian but of course not vegan., Might be a good dish to add to the buffet this Christmas, when the vegetarian relative is coming.

 

 See you in the store.

Our days are getting warmer, but the evenings are still cool. That’s spring isn’t it.

Have a look at our display.

Pasta makers, ravioli cutters, pizza stones and pans, and some great cookbooks.

And Olga in a lovely gingham apron. We think the colour suits her. Do you know about Olgas background. Read More.

Think about ravioli for dinner.

See you in the store.

There are lots of things I really like about this cupcake baking demonstration.

Firstly the liquid that Stephanie uses for the cupcakes is cocoa mixed with hot water. Easier than melting chocolate yet still with a good chocolate flavour.

Secondly she is using the wonderful Paper Eskimo baking cups. You get to see how great they look when they come out of the oven. Just as bright and colourful as they went in.

The chocolate cupcakes look terrific in these baking cups. We love these and now have about 10 different colours in this range.

It’s a long video, but fast forward using the bar at the bottom. Move it a long a bit.

Does she really have two big power mixers? One white and one black?

See you in the store.

The latest edition of Sweet Paul, that beautiful cooking magazine from the US, is available for reading.

Click on the image below to have a look.

See you in the store.

I got this from a lovely blog called Circle B Kitchen. She takes great photos which always makes a blog interesting.

I tried these….FABULOUS!

Cut the crusts of white bread (although fruit bread would be interedting). Roll flat and either brush with melted butter on both sides or butter like a sandwich. Melted butter works better.

Sprinkle with a mix of cinnamon and caster sugar.

Roll up, like so, but any method of rolling up works.

Put into mini muffin tins, normal sized tins are too big. I brushed the inside of the tin with the melted butter I was using to brush the bread.

Sprinkle with a little more cinnamon/sugar and bake at 200 degrees for about 15 – 20 minutes.

The outside gets crispy and the inside a bit soft and gooey and they are lovely.

See you in the store.