I’m not sure where the weeks keep disappearing but they sure are flying by.

It was another 4 day week at work this week. This time due to ANZAC Day.

I did something different to our normal routine this year and I quite enjoyed it.

Usually we head into the city for around midnight for breakfast then from there head into ANZAC square to help where we can.  After dawn service we head back to our suburb for some breakfast and then the local march.

This year though our scout group helped out at both local services by doing a sausage sizzle so I skipped the city and just went along to both local services.

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It was nice not to have to get up so early and to help feed the masses after each service. And even though I didn’t get up anywhere near as early as normal I still spent the afternoon sleeping.

This weekend is also another long one (labor day) and the plan is to cook (of course).

I’m hoping to make a few batches of marshmallows and some biscotti. The only problem may be the weather but so far its holding out for me.

On to this weeks recipe

Peaches and cream pastry

This is a simple dessert that can be made reasonably quickly. It’s one of my many ‘what do I have in the cupboard’ inspired recipes.

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Makes:

6

Ingredients:

1 Puff pastry sheet

3 fresh Peaches or 1-2 tins (18 slices)

1 cup cream

2 tbs Icing Sugar  + extra for dusting

1 tsp Vanilla Essence

Oven:

180C

How To:

Cut 1 sheet of  puff pasty into 12 pieces. Bake between two baking tray until brown so that the pastry only lightly puffs.

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For this recipe you can use fresh or tined peaches. If using fresh you will need to remove the seed and cut into eighths.

Heat up a medium fry pan.  Grill the pieces of peach until lightly browned on each side and warmed through.

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While the peaches are cooking whip  the cream with the icing sugar and vanilla essence.

To construct spread a thick layer of the whipped cream onto the pastry.

Layer the peach slices on to three of the pieces of pastry and cream then top with another piece.

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Serve sprinkled with icing sugar.

 

So that’s my peaches and cream pastry. You could of course use different fruit depending on what you like and what’s in season. I think it would work well with strawberries or caramelised banana.

Let me know if you give it a go.

Lil

I’m back.

Two full weekends of Supanova has left me a little worn out but I have lot of great memories and I’ve made some new friends.

While I was a little slack on taking photos of cosplayers I did however catch these two at the gold coast.

Gender bent Weasley Twins

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Steampunk Mad hatter

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And these guys in Melbourne

The Doctors and Claras.

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Now on to Bubbles’ Adventure.

Once there was a bear called Bubbles. He was a proud Hufflepuff and a big fan of Doctor who.

One day Bubbles decided to go on an adventure to Gold Coast Supanova.

This is his Adventure.

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That’s all for now but look out on Sunday for the first Life Skillz with Lilz post.

Just a quick one this week as I’m gearing up for Supanova this weekend. I am aiming to take some cool photos to share with you over the weekend so I should have a bigger post for you next week.

This week I’d like to share my honey soy wings recipe and a little bit on how to joint your wings.

So here it is

Honey Soy Chicken Wings

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Ingredients:

4-8 chicken Wings

1/4 cup honey

1/4 cup soy sauce

Sides:

Rice

Cucumber

Red Onion

Wombok

Carrot

Coriander

Salad dressing.

Oven:

200C

Depending on what you prefer you can serve the wings whole or you can joint them into wingettes and drummets.

Jointing a chicken wing seems a little tough at first but its quite easy once you get the hang of it.

To joint your chicken wing start by spreading out the wing and cutting the loose skin under the joint.

Next hold the wing in one hand and slightly squeeze the two edges together. Make sure the joint edge is exposed.

Cut into the joint. If you’re holding the wing right your knife should find the groove in the joint to go into.

BE VERY ACREFUL NOT TO PUSH TO FAR AND CUT YOURSELF IN THE PROCESS. Cut in until you are about halfway through the joint.

Place the wing back on the chopping board and cut into the edges of the joint where the top cut meets it to finish separating the two pieces.

Place your wings (or winggettes and drummets) in a bowl. In a separate bowl or a jar mix together the Honey and soy sauce. Pour over wings and allow wings to marinate for at least 15-20 mins.

Once marinated place wings in a lined baking tray. Brush (or pour) some of the leftover marinade over the wings.

Bake for 30-40 minutes.

I served mine with some salted cucumber and onion,

Simple Slaw, (wombok, carrot and coriander)

And rice.

You can also simmer the leftover marinade for 10min  and use as a sauce.

I hope you enjoy my simple honey soy wings.