Monthly Archives

October 2010

French Class

October 31, 2010

“Une crêpe avec beurre, sucre, cannelle s’il vous plaît?” This was my number one phrase, grammatically correct or not, used almost daily on my most recent French fling. Actually, I shouldn’t say fling. It trivialises my love. France and I are wholly engaged in a full-blown love affair.

Our love is one that lingers long after we physically part. It lives on, day after day, in a spiritual sense, ignited by movies, photographs, memories and food. Oh, the food…

Ben and I will likely visit Paris at some point on our Honeymoon. So I find it prudent to keep practicing my favourite French phrase. And eat as many crepes as I can. Just for practice, you know? “Une crêpe avec beurre, sucre, cannelle s’il vous plaît?” Oui…

Heidi xo

How a Messy Apartment led us to the Holy Grail of Sweet Breakfasts

October 29, 2010

A couple of weekends ago, our little apartment (and I mean little, a.k.a one bedroom) was overwhelmingly messy. Anyone who has lived in a small apartment will understand this dilemma. With a lack of storage space, things pile up pretty easily and before you know it, you’re living in junk yard – albeit a homely junk yard. Harry Potter fans will understand when I say it somewhat affectionately resembled the Room of Requirement.

Rather than slave away tirelessly cleaning, we decided to make a run for it and spend the day out and about. We hopped from café to café, one of my favourite past-times, and finally got around to checking out some local Japanese and Indian grocery stores, where we stocked up on noodles and spices. We also went to a couple of open house inspections – possibly driven by a sudden desire to permanently vacate our less-than-humble abode (sans the clean-up duty) and inhabit another.

Lunch involved a fun Pho date with my parents, and playing at Springvale market – markets are my favourite playground. Sauntering along the vibrantly coloured fruits, super fresh seafood and exotic, gelatinous sweets provided much entertainment.

Once dinner time rolled around, possibly fuelled by hunger, we felt strong enough to enter the junk yard. Our rumbling tummies informed us that we wanted Indian take-out. Naturally, we obliged. After picking up a Vindaloo, Byriani and some Roti, we bravely headed inside. Our strategy was to confine ourselves to the least messy room and stay there. And so, we barracaded ourselves in the bedroom. We made a little cubby out of a sheet, which is something I have liked to do since I was a child, and cozied up on our bed, eating curry and watching Iron Man 2 on the computer. Quite the fun night in. If our apartment were clean, we would have probably eaten on the couch like normal people, what fun is that?!

Come Sunday morning, however, the sun shone brightly through the blinds, taunting us with it’s UV spotlight as it highlighted our messy home (which was now even more messy thanks to my ingenious idea of tying a sheet to four corners of the room with rope to make said cubby). Our solution was to own up to our messiness and get to work – tidying, dusting, vacuuming and scrubbing. Ok, no, that is completely untrue. Our solution was to get the hell out of there, again!

Our tummies were grumbling once more, they tend to do that a lot, and my mind wandered to a Greek inspired eatery I had been wanting to visit. I jumped with excitement and hungry anticipation as I recalled a review in the Age of this café that serves what can only be described as the Holy Grail of sweet breakfasts. Brace yourselves…the dish I speak of… is Backlava French Toast *pause for gasps*. And so, as though we were Bonnie and Clyde fleeing the Clean Apartment Police, we made the Pilgrimage to this Holy Place in Richmond, Demitri’s Feast.

You cannot make reservations at this cute little spot, yet we only had to wait a minute or so before being seated on this a busy Sunday during Brunch O’Clock. We were led to our bright red table and perched on used Greek produce tins that had been converted to seats. The atmosphere was relaxed, and we found ourselves happily immersed in this cheerful little corner, eyeing off all the Greek-infused touches adorning the walls and benches (including some delightful looking Kourabiedes).

Although I knew what I was going to order, I browsed the menu picking out what to have next visit – I was certain there would be one. The friendly staff served us lovely coffee, and the food came soon afterwards. Dare I say I would have liked service to be a little slower, in order to spend even more time with Ben at this great little café, reminiscing about our times together in Greece *sigh* and indulging in what can only be described as, the Holy Grail of Sweet Breakfasts *double sigh*…

Thick slices of French Toast, scattered with crushed walnuts, topped with thick Greek yoghurt and drizzled with orange honey syrup…

It was everything you would imagine it to be. The yoghurt was a lovely addition, and the orange honey syrup was incredible. After some research, I found out the bread was Tsoureki – a sweet, brioche-like Greek bread.

Ben ordered eggs with spinach, salmon and dill. He didn’t feel like a sweet breakfast. Weirdo. He did, however, happily finished my plate. Ben rated his eggs, especially the salmon with dill, although his breakfast was decidedly less attractive to photograph (the lighting was not great for photography in general).

Ben also got a Spanakopita to take away for dinner later that week. I was away for work, so I missed out. It was apparently delicious, though he prefered Hellenic Republic’s Spanakopita. I guess I’ll have to try it myself and see. Although not next visit, first I need to try the Semolina Pancakes with rose jam, pistachios, Greek yoghurt and orange honey syrup. Can there be two Holy Grails?…

Heidi xo

I Swoon for Granola

October 27, 2010

I heart granola. I heart everything about it. I delight in thinking up new flavour combinations, I simply love creating and baking it, and I absolutely adore eating it. Sprinkled over yoghurt, piled in a bowl with fresh fruit and milk, or thrown into a muffin for a delicious crunch – I heart it each and every way. But this is old news, really. What is new, is the granola recipe I tried yesterday. Be still my hungry heart…this is no ordinary granola. This granola will make you swoon.

I saw the recipe on Hannah’s brilliant blog, Wayfaring Chocolate, a little while ago, and knew that she had created something special. Hannah is a granola rock star, and is pretty much one of the coolest people in the world. She describes this granola as ‘The Tall Dark and Handsome Granola of Your Dreams’, and boy is she right.

When I baked this granola the heavenly, spiced aroma left me intoxicated and positively giddy. And when I ate it, I swooned like I’ve never swooned before. There was simply so much to love. The cardamom was strikingly handsome, the fig was sweetly gallant and the molasses was rich and confident. It was generously flavoured yet not arrogant. Wholesome, yet a little indulgent. See…Hannah is right, this really is the man, woops!, granola of your dreams 😉

Spiced Fig, Pepita and Molasses Granola (or The Tall Dark and Handsome Granola of Your Dreams)
Recipe link

How can one handle so much perfection? Personally, I like to eat it at regular intervals in many different ways. Maybe that’s just me. Perhaps you can try it yourself and let me know 🙂

Heidi xo

Note: Beware that this recipe produces a granola with a prominent cardamom flavour, so if you dislike this spice then it may not be the recipe for you. Also, don’t worry if you find the molasses mixture a bit tough to mix through the oats. Just persist and it will combine nicely.

I doubled the recipe, as Hannah suggested – mum and dad, a container of this is coming your way tomorrow! I altered the recipe slightly according to my tastes and what ingredients I had on hand. I added a ¼ cup extra pepitas, ½ an extra teaspoon of cinnamon, and a full cup of chopped figs – just because I love these ingredients so much. I also used vanilla extract as I didn’t have any almond extract. Next time I must remember to buy some, as I would love to try it with the almond flavour.

As a suggestion, I find it especially delicious with soy milk!

Soup for the Soul

October 25, 2010

Firstly, I just want to say thank you for all your beautiful words about my recent post. Your love and support is very special. I am overwhelmed with your kindness, this community is so lovely. It helped a little to make those cookies for David on Saturday. I’m glad I got to share them with you too. He would have liked that. And the cookies would probably all be gone by now if he were here to have them 🙂

Ben and I spent the weekend at Red Hill with my parents and brother, with nothing planned but for all of us to just be around each other. Mum and dad worked on and off in the garden. The vegetable patch is looking incredible, covered with a sea of vibrant, turgid greens simply screaming to be picked and enjoyed. Ben and I read and talked and planned – saving money, houses, travel, the wedding. We slept for 11 hours each night, and went for gorgeous walks in the apprehensive October sun. It was nice. There were tears but it was ok.

On Saturday night Ben, Jackson and I played Monopoly. Upon my request, dad made some mulled wine, which had gorgeous hints of apple and cinnamon – just lovely. We sipped as we played. We all have very different playing styles, which allowed for a fun game. Ben is quite the competitive and ambitious proprietor, Jackson is the cunning strategist, and I simply pick the properties I like the name or colour of. More often than not, this strategy of mine (or lack-there-of), leads me to victory. Go figure. We didn’t get to finish the game, but I had all the pretty yellow properties and I think I looked pretty good for the win 😉

Sunday morning I was flicking through ‘Cuisine’, a New Zealand magazine that mum had recently acquired. I was pleasantly surprised by the variety and quality of the recipes. I love it when a magazine leaves me inspired and itching to cook. As I completed my ritual of marking the recipes that sing out to me for dad to scan and email, I came across one that caused Ben’s eyes to open wide. He insisted we make it for lunch. So we did…

Chicken Dumpling Soup with Orecchiette and Peas

By Kathy Snowball
Recipe link

We all really enjoyed this. The dumplings were surprisingly spongy and firm – kind of like the texture of Asian Fish Balls (don’t let that put you off though!). Not overly strong on the chicken flavour, so next time we may increase the ratio of mince to breadcrumbs. No doubt this will alter the texture, yet they should still hold together ok.

The broth was subtle, as I find all homemade chicken stocks to be, yet it was really delicious. I liked the result of using chicken wings to make the stock, as opposed to a whole chicken. I found the flavour to be a little more intense, which was nice. It does mean that you cannot use the chicken meat in the same way if using a whole chicken, yet chicken wings are very cheap so I don’t mind. I was really happy with the flavour, and will use wings in the future to make my stocks!

The orecchiette was a lovely addition. We used a really good quality pasta and I suggest you do the same if you wish to take the dish to an extra special place. Be sure to add the peas at an appropriate time so as to not overcook them, you really want to retain the gorgeous green colour to make the soup pop aesthetically.

This dish was savoured by everyone. Ben and I will definitely be making it again. Good soup for the soul. Interestingly, it felt as though the dish was influenced by a mixture of cultures. It had an underling Italian feel due to the orecchiette and the stock, the texture of the dumplings gave it an Asian twist, and it also had a bit of a Russian feel courtesy of the dumplings, which were flavoured with dill. Yet it was inherently homely. Not your average soup! We doubled the recipe, and mum and dad now have leftovers for when they work late during the week. I’m now wishing we took some home too.

It was a lovely lunch, which warmed our souls and made us feel a little lighter.

Heidi xo

Peanut Butter Cookies For David

October 23, 2010

Today is my brother’s birthday. I wanted to bake for him. He died almost three years ago, very suddenly, just before Christmas. I miss him every day – his raucous laugh, his bear hugs, his passion for life, music, food and travel. He would have been twenty-eight today.

I can’t bear that he never got to experience all that he should have – to grow as the great musician and composer that he was, to get married (he was such a hopeless romantic), to have children and be a father (he would have been an amazing dad), and to live.

When I was four and he was seven, always enjoying food 🙂

When I was 15 and he was 18, on New Years Eve.

His favourite cookies as a child were peanut butter cookies. I have recently fallen in love with this recipe, by Heidi Swanson. I know David would have loved them. These are for him.

Natural Peanut Butter

Wholemeal flour

Extra Virgin Olive Oil

Pure Maple Syrup

Stir to just combine, still “dusty” with flour

I added a touch of coarse sea salt

Happy Birthday, David. Love, Bud.

Heidi xo

Key To My Heart

October 20, 2010

Growing up in my family, Saturday lunches were a time for my family to come together, reconnect and refuel after a busy and active morning. My brothers would return from soccer, smelling of grass and dirt and more often then not, victory. I would be prancing around the house in my pastel pink tights and leotard following morning ballet classes. Mum would be gliding around the kitchen, slicing and preparing the impending feast for five hungry bellies.

We would then gather around the table for wholesome and fresh salad rolls. My brothers would recount hilarious anecdotes or exaggerated, valiant feats from the morning game, my dad would throw in his jokes that are oh so lame yet frustratingly intelligent, and my mum and I would laugh and encourage then chat away in our own little world – all whilst creating and devouring delicious salad rolls.

I miss those days.

Alongside the super fresh, crusty rolls would be a plethora of pleasing provisions. All the typical salad ingredients would be on the table for us to pick and choose – tomato, cucumber, red onion (my mum just has to have this) and lettuce. Sometimes beetroot, often some cheese, usually a cold roast chicken. All the pieces were there to make the perfect roll, the ultimate homely lunch.

Occasionally mum would make curried egg, if we weren’t in the mood for chicken. That was a real treat. Everyone loved mum’s curried egg. It is very simple, no gastronomic feat. Just boiled eggs, mayonnaise and curry powder. But we loved it. We loved it because she made it, and because it was shared it in this familial environment. The fact that it was such a spur of the moment assembly of deliciousness made it all the more special. We would never plan for curried egg, the idea would just come to mum on the spot and amongst gleeful cheers she would make it. And we would eat it. Instant craving gratification. That is how it was in our house.

The other day, I felt like curried egg again. I wanted to taste those flavours that take me back to my childhood. Those memories are so precious to me. It is amazing how food holds such a special place in your heart. How one food or meal can be the key that opens up a great treasure chest full of cherished memories. Curried egg is one of those foods. It completely and utterly holds the key to my heart.

Unfortunately when I made this, I was low on curry powder. Hence the creamy, slightly pallid colour. And although it was not as strong a curry flavour as mum’s, it still worked. The key still fit and the chest opened. And I was a child again, twirling around in my leotard waiting for my lunch date with my family.

Heidi xo

Oatmeal Banana Pancakes

October 18, 2010

Mashed banana is one of my favourite ingredients to bake with. I love the natural, sweet caramel flavour it offers. Whatever it touches turns into a moist and magical morsel. And I am not the only one who feels this way. Mashed banana is loved by many. Add ‘banana’ to the name of a cake, bread or muffin, and people will squeal in delight. It is the life of the party, the friend who always brings the good dessert to dinner. So naturally, I like to invite my friend, mashed banana, to as many of my eating occasions as possible.

The most recent event on my culinary calendar that warranted an invite was Oatmeal Pancakes. After making these delightful cakes from the pan two months ago, I pledged to invite mashed banana to the batter on my next try. So yesterday morning I sent out my invite and very soon after, there was a knock on the pan (read: door), and mashed banana made a welcome appearance in my Oatmeal Pancakes.

The recipe for Oatmeal Pancakes that I follow is here, on Molly Wizenberg‘s beautiful blog.
I had to compensate after adding two, wet mashed bananas to the recipe, by adding in ~1/2 cup of flour. Honestly I didn’t put much thought into the ratios that were going in, I was simply after a good consistency. Next time I think I may be a bit more methodical, and weigh out some extra oats to add in along with the flour. I was able to just assemble and flip them, but they were a little too moist and unformed for my liking. I suppose that is the price I pay for inviting mashed banana to the party without clearing it with my other friends (read: ingredients) first.

But the flavour, oh the flavour! The mashed banana really took these pancakes to a completely different place. They were sweeter, more indulgent – even though bananas are super healthy – and just lovely. They tasted happy…Happy Oatmeal Banana Pancakes.

I topped them with raspberries for an additional sweet zing for the taste buds, and a dollop of natural yoghurt, which cut the overall sweetness nicely. I finished with a drizzle of pure maple syrup because, well, I wouldn’t dream of having pancakes without this heavenly sauce from the Gods of Yum.

Although I need to perfect the ratios before proclaiming my ultimate recipe, I really enjoyed this breakfast. I’m very excited about future Oatmeal Pancake Parties, where I’ll be sure to invite my bff, mashed banana. I’m guaranteed a happy time that way 😉

Heidi xo

An Afternoon Tea Treat

October 15, 2010

What a lovely surprise I have just had. My overwhelmingly gorgeous friend, Philippa, stopped by for afternoon tea. We have known each other since we were three. Oh my, did we get up to mischief together when we were younger 🙂 Phe (as I call her) has fairly recently returned from an overseas adventure, and so we have lots of catch up on. What better way for two friends to catch up then over a pot of tea and a homemade sweet treat.

Phe is quite the accomplished cook, and I have been lucky enough to taste many of her delicious creations over the years – from homemade pasta to darling little cupcakes. She would never accept all this praise, she is far too modest. But I can always count of Phe to turn up on my doorstep with flowers or homemade cakes or cookies. She is far too lovely.

Today Phe brought around delightful little vanilla almond cakes, which she made from scratch, without a recipe. Amazing! They were so moist and light. With a full almond flavour, courtesy of almond meal, and a gorgeous hint of vanilla. Phe is a vanilla lover, and uses pure vanilla extract. We are both proud, and rather snobby, vanilla addicts.

Phe was lamenting the lack of presentation with her cakes, wishing she had dusted her delights with icing sugar or topped them with lemon zest. I was lamenting the fact that my stomach was too full to have only one cake.

We ate these dainty treats, whilst sipping Madagascan Vanilla tea and happily chatting away. It was delightful, and such a lovely way to finish the week. I feel so lucky to have Phe as my friend, her baking ability is just a welcome bonus 🙂

Heidi xo

A Quinoa Love Story

October 14, 2010

My love affair with Quinoa began around 6 months ago. At first I was hesitant to make friends with Quinoa. I felt too shy to dive in and give myself completely to this self-assured, dreamy grain (note, it is actually a seed, but I treat it like a grain). I was intimidated by it’s nonchalant presence in the trendy, funky vegan crowd. “What is this new grain?” I thought to myself. “Am I cool enough to use it?”

Initially, I believed the answer to be a resounding and frank, “no”. You see, after reading a recipe involving this charismatic grain, with slight trepidation I went on the prowl for my very first bag. When I asked a shop assistant whether she had any “qwin-oa”, she began to laugh at me and ever so (un)kindly pointed out the correct pronunciation. I left red faced with my bag of “keen-wah”, feeling more confidant than ever in my theory that Quinoa was simply too cool for me.

When I got home, however, I felt a new surge of curiosity and hope. I looked at my bag of Quinoa on the kitchen bench. “What was the big deal?” I thought. “It’s not so intimidating. Maybe these little circular grains and I are meant to be?”

And so I cooked up my first batch of Quinoa. I added some chopped parsley, cherry tomatoes, cucumber, red onion and goats fetta. I squeezed some lemon juice over the top as well as some freshly cracked pepper. It was too easy. A pleasure.

And then I ate…

And fell in love…

And, my friends, life has never been the same.

I was so very wrong in my assumption that Quinoa was too cool for me. Quinoa and I hang out all the time, and it is always amazing. Quinoa porridge, Quinoa and tofu and my favourite, Quinoa tabbouleh. We are a match made in heaven. Having proclaimed my love and detailing the beginning of this glorious relationship that I cherish so, I must inform you that Quinoa and I are not exclusive. I am ok with other people enjoying Quinoa too. I guess…

Nutritionally, Quinoa really is a super food. It is an ancient grain, originating in South America – I just love my food history. For all those Coeliacs or gluten sensitive people out there, cue the halleluiah chorus, Quinoa is gluten free! My favourite characteristic of Quinoa, is that it is high in protein. Moreover, it is a complete protein (meaning the balance of essential amino acids are ideal). This is great news for vegetarians/vegans, and hence why it is part of the ‘in’ vegan crowd (and why I expect that sales of Quinoa peak in Fitzroy and Northcote). It is also high in fibre and minerals such as magnesium, phosphorus and iron. In terms of flavour, Quinoa has a lovely nutty aroma and taste, and is beautifully fluffy.

Don’t waste your time and effort being intimidated by this brilliant and charismatic grain. Leap in heart first, go and buy yourself some “keen-wah”, and experience it’s wonder. But be prepared to fall in love.

Last Sunday, Ben and I had a late lunch in Red Hill with my parents. It was prime barbequing weather, and so we cooked outside in the gorgeous sunshine, beer in hand and the smell of barbeque delights filling the sunny Spring air.

I made a Quinoa salad, as I felt it was high time I introduced my new love to my parents. A bit awkward with Ben there and all, but as I somewhat begrudgingly said before, Quinoa and I are not exclusive.

Quinoa Salad with lemon, basil and a touch of cumin

2 cups white quinoa (rinsed well) (you can use red quinoa if you wish)
4 cups water (you may need to add more, just keep an eye on it)
1/2 a red onion (more or less if you wish)
1 big handful of fresh basil
2 meyer lemons, rind and juice (you can use other lemons, I just prefer the flavour of meyer lemons)
1 clove garlic, crushed
1/2 teaspoon cumin (more if you wish, this is a conservative amount for just a ‘hint’)
freshly cracked pepper

Note: some lightly steamed and chopped asparagus would be a lovely addition.

Method

Place the quinoa and water in a saucepan. Bring to the boil then reduce the heat and simmer for about 20 minutes. You will know it is ready once the quinoa begins to soften and open up. Drain any remaining liquid. Allow to cool.

Once cooled, add in the basil, chopped red onion and asparagus if you are adding in extra veggies. Squeeze the lemon juice into a cup and add in the crushed garlic. Stir it a little then add to the salad. Sprinkle the cumin over the salad and stir to combine. Add cracked pepper to taste and top with lemon rind.

Serves 6 as a side salad.

Baker D Chirico Pagnotta bread, which my parent’s bought yesterday. A lovely wholesome flavour.

Gourmet Italian sausages. I just love poking the fat off the sausages as they cook and watching it squirt, ooze out – always have done. Weird, I know. Watch for flames, don’t’ try this at home kids.

With onions, of course.

A simple garden salad.

Mum’s incredible white bean and roasted garlic dip.

Dad’s olives.

Eggplant – gee these babies soak up a lot of olive oil. Any tips for making them moist without getting them drunk on oil? I’m fairly new to cooking Eggplant.

Fennel with lemon.

The best eye fillet.

Asparagus. Possibly my favourite vegetable to photograph. It just loves the camera.

We ate outside, the sun gently warming our skin. It was such a delightful meal. And now that Quinoa has met the parents, (they loved the charming grain, by the way) I see a great future ahead of us. Quinoa and me.

Heidi xo

Oaty Carrot Bars

October 12, 2010

I am forever trying out new ingredients in search of a good muesli bar. I have long hailed them as one of my top snacks; full of nutrients, easily transportable, filling and, not to mention, delicious! More oaty goodness…what’s not to love?

I knew that I wanted to make a muesli bar for the Mad Hatter Picnic last Saturday. I knew this for two reasons: 1) I think they represent myself and my blog well, as they are a healthy yet yummy baked good, and 2) I have been unwell and a bit faint, and so reverting back to something that was familiar was comforting. It made the task of making something for bloggers I hold in high esteem less intimidating.

And so I floated into my kitchen on Friday afternoon, popped on my apron and looked to the muesli bar Gods for inspiration. After looking in my fridge, I found I had accumulated an unusually large number of carrots…interesting. My attention then turned to my nut butter line-up. Ordinarily I use a natural peanut or almond butter as a binder in my muesli bars. This time, however, my eyes locked in a loving embrace with my beloved coconut butter, as I recalled Heidi Swanson’s recipe for Carrot Oatmeal Cookies. With my mind set on bars, I adapted the recipe (using ingredients in my cupboard/fridge) and came up with these Oaty Carrot Bars. I think they were meant to be. The process was an absolute pleasure. They together so beautifully, and I now hold them dear in my heart as one of my favourite muesli bars.

A subtle hint of coconut, and sweetened only by maple syrup (with the help of sultanas, carrots and coconut butter), they are substantial yet light, sunny and healthy. They would be perfect fuel for a hike on a sunny Autumn day. I hope you enjoy them.

Ingredients

3 cups oats
2 cups grated carrot (2 large carrots)
¾ cup sultanas
1 cup walnuts
3 egg whites
2/3 cup real maple syrup
1 tablespoon unrefined coconut butter
½ cup almond flakes to sprinkle on top

* Notes: I would like to add in some pepitas next time, for flavour, nutrition and colour! Other nut combinations would work also. These bars are on the crumbly side, so perhaps an extra egg white may be in order, especially if your eggs are small.

Method

Preheat oven to 180 Degrees Celsius. Line a baking tray (I used a deep tray that was 21cm x 32cm and 8cm high) with baking paper.
In a large bowl combine oats, grated carrot, sultanas and walnuts.
Separate eggs (save the yolks for another baking adventure or a yolky omelette) and add the whites to the bowl with oats. Stir ingredients to combine.
In a small saucepan place the coconut butter and maple syrup. Heat and stir over low-medium heat until the coconut butter has just melted. Add this to the oat mixture and stir to combine.
Pour the mixture into the baking tray and spread it out evenly. Using a piece of baking paper, press down firmly on the mixture so it is firm, even and flat. Top with almond flakes.

Bake for 20 minutes (watch it though, as your oven may be more powerful than mine). Remove from oven and allow to cool completely before cutting into bars. Keep in an airtight container, or wrap individually in glad wrap and freeze (take them out the night or morning before eating, to allow them to defrost).

Makes 18-24 bars, depending on how large you like your bars.

My mum recently bought me this antique 1920s tablespoon. It is gorgeous and dainty, and I adore using it.

Heidi xo