Earl Grey Tea Loaf

Not much happened this week.

As I mentioned last week we said ‘See ya’ to my sister.

She headed off to Canada with her boyfriend and best friend.

I’m working on crocheting them scarves to match the beanies I made them. I’d forgotten how much easier crocheting is than knitting for scarves. I may even try crocheting them some fingerless gloves next if I have enough yarn.

We are going well with our veg weeknight meals. I made a sweet potato and chick pea curry one night and I adapted an old favourite to get moroccan tofu and greens.


On Thursday night I helped my team win a $20 three course cooking challenge which was fun. I expanded my camp cooking repertoire which is good.

Friday was full of meetings with various people and it was nice to be out and about for a change.

On Saturday B and I helped my parents put up a new gazebo for their backyard. It was hot hard work but we got done in the end.


Throughout the week I worked on this recipe for you. I have tried it with a few teas and they are all good but for the recipe I’ve gone with B’s favourite Earl Grey.

Earl Grey Tea Loaf



25g Butter, softened

1 cup Sugar

1 Egg

2 cups Self Raising Flour

3/4 cup Earl Grey Tea

How To:

Mix together butter and sugar. Add in egg and stir through.

Alternate adding flour and tea and mix until all well combine.


Pour batter into lined loaf tin and bake for one hour.

Test with a skewer to make sure its cooked through.

Cool in tin for 5 mins then place on a baking rack until completely cool.

Slice to serve.

Milo Cookies For My Friend

The weeks roll by so fast it’s sometimes hard to keep track of what actually happened in the last week.

I have to look through my photos to jog my memory.

Of course Monday was full of excitement with the #libspill and my first ever game of Quiddich. Our crew played one of our neighbouring crews in the first of three friendly matches and we tied. There were a few broken brooms and a few minor broom crashes but we had a great time. We learnt that having substitute players (which we didn’t have) is kind of key as we were all rather buggered even after just five minutes of playing.

This week we also had a lovely dinner with some friends followed by a few rounds of cards. Its something we try to do as often as possible and we’ve crammed a few in lately as two of our number are going away for six months.

I finally started my herb garden. I got rosemary, basil and strawberries to start with and yesterday picked up some mint from my parents place. I also want to get some lavender but I want to get a nice edible variety. If all goes well with these I’m also hoping to expand into having some tomatoes and maybe some chillies too.


I’ve been testing out some future recipes and changing up some old ones. Despite the increase in cooking I’m also working on keeping my kitchen tidy. It’s going well so far but we’ll so how long I can keep it up.

Todays recipe was a request from a friend of mine. We’ll call him MB. We met MB on a food and wine tour when we were all at a national Rover camp in WA. Though we actually live in the same state we had somehow not met before. Fast forward a few years and we try and catch up whenever we are in the same part of the state. Earlier this year we were talking about my blog and MB asked me to make a recipe for Milo cookies. So after much experimenting this is what I came up with. I then discovered that if you spoon Milo straight onto a baking tray (lined with baking paper) and bake for a few minutes they will make cookies themselves. I suggest you give both ways a go as they both have their benefits.

Milo Cookies





125g Butter (softened)

1/2 cup sugar

2 tsp Vanilla essence

1 1/2 cups Plain flour


How To:

With an electric mixer cream butter and sugar then add vanilla.

Slowly mix in flour until dough has formed.

Form tablespoons of dough into balls and place on a baking paper lined tray.

Use the bottom of your tablespoon to press flat the balls and make a well in the centre.


Bake cookies for 10 mins then remove from oven and spoon 1tsp of milo into the well in each cookie.

Return to oven and bake a further 5 mins.


Remove from oven and cool on rack.

TIP: for best heat distribution off set each row of cookies (like pictured) don’t just put them in straight rows.

Please note: I used Wholemeal flour and brown sugar this time so they came out more brown than usual. If you’re using white flour and white sugar the cookies will be paler than mine (they taste just as good though).

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Well I’ve had a fantastic week in Sydney visiting my family and friends.

It’s been a bit colder than Brisbane but really not as bad as I was expecting so the 4 jumpers I brought down were maybe a little overkill. I am glad though that I brought my new beanie and my favourite scarf as they have been much help in keeping me warm.  I’ve also knitted two beanies while I’ve been here, one for a friend and one for me, in some fantastic hi-vis and fluro yarns.

I’ve also been taking the time to write down or photograph some of my Nan’s and Grandma’s recipes. I’m looking forward to trying them out as they have some really yummy looking ones. It reminded me that I should get out Grandma’s Slice book and make some yummy slice. I sometimes forget how great slice is until I have some.

Todays recipe for you is the scone recipe I got from my mum.  It makes lovely fluffy scones that are perfect for afternoon tea or to snack on any time of the day. They are really simple and really quick to make.

Did you know? You should never cut open a scone but break it open. It is said the if you cut a scone than you are cutting your friendship with the person who made it. It also mucks up the nice fluffy consistency of your scone.

scone 1


You will need

3 cups Self Raising Flour (plus more for your bench)

1 cup cream

1 cup lemonade (or other soft drink)

Pre-heat oven to 200-250 decrees C

Put all ingredients in a bowl and mix until it has just come together.

scone 5

Turn out onto a lightly floured bench and fold 2-3 times. DO NOT KNEAD!

Press flat to 2-3 cm thick.

Use a circle cutter to cut scones out of dough. Tip: dip cutter in flour so dough doesn’t stick to the edge.

Place on a baking paper lined flat tray close together but not touching.

scone 3

Bake for 10-15 mins until brown on top. Keep an eye on them as they can go from perfect to a little burnt on top in seconds (especially if the oven has been set wrong so the top shelf is hotter than the bottom, opps).

Fortunately the second tray went much better and the burnt ones were still fine to eat if you cut the top off.

scone 2

Serve your scones with cream and your choice of jam or other preserves. My lemon curd goes great on them.

My Favourite Basic Brownies

Many years ago I found an article that explained the different effects of the various ingredients in brownies on the end texture of them. Using this article as a guideline, I set about putting together my own recipe. After a couple of tests I got it just to my liking. And I used that recipe for quite a while but then life and work got in the way and I forgot the recipe and reverted to using boxed mixes.
One day my parents were over for afternoon tea and I had made some brownies (from a box) filled with marshmallows. They were lovely and chewy (because of the marshmallows) and Dad raved about them. I had to admit then that I’d just tweaked a box recipe.  Later that night Ben suggested I make my own recipe.
So I started looking up recipes and reading them reminded me of my old recipe. So the next time I made some brownies I used my old recipe and I haven’t looked back.I Hope you enjoy them

Base Brownie Mix
200g Cooking Chocolate
125g Butter
1 cup White Sugar
2 Eggs
1 tsp Vanilla Extract
1 cup Plain Flour
2 Tbs Cocoa
Place butter and chocolate in a large glass or metal bowl and place over medium saucepan 1/3 filled with boiling water (alternatively use a double boiler).
Stir occasionally until all melted and combined.
Stir in sugar then remove bowl from the heat (caution the bowl will be quite hot.)
Once off the heat add eggs and vanilla and stir until combined and smooth.
Sift flour and cocoa over the chocolate mix then gently fold in until just combined.
Line a square baking tin (22 cm sides) with baking paper,  fold in corners if needed to make it sit nicely.
Pour mixture into lined tin and let it spread out to the edges.
 Place in oven on the top rack.
Bake until the middle dosen’t wobble when you shake the tin (around 45 mins).
Remove from the oven and leave to cool in the tin for 5 mins then move to a cooling rack.