We just had such a good weekend! It involved so many good eats and was one of the first weekends in a while that we’d been at home both days, so it was really nice to be able to spend a bit of time in the kitchen.
The weather is starting to get a little cooler here in Australia and of course, we’re immediately craving foods to warm our bellies. In the last few weeks we’ve shared some of said belly-warming foods on Instagram, and we’ve had so many people email and ask for the recipes—so here they all are 🙂
On Saturday we spent the morning in Bowral, a highlands village about an hour away. We soaked in the crisp autumn air, had an awesome breakfast at RAW & WILD Market and Cafe (highly recommended!) and wandered through the local markets. Right after breakfast, we spotted some delicious looking muffins in a cafe window, but weren’t ready to eat them just yet. Unfortunately, when we returned they were gone! After a fruitless Google search to try and find somewhere else we could buy some we decided there was nothing for it but to bake our own! So, Saturday afternoon was spent creating these Spelt Apple and Berry Muffins. They were atrociously good warm from the oven (hence the missing muffin in the picture below). We used the recipe from our friend’s blog Nourish and Nest.
Saturday night dinner was this Chicken Risotto from How Sweet Eats. It turned out annoyingly well (“annoyingly” because making risotto always takes patience, which I have lack entirely, and I was secretly hoping this wouldn’t taste good so I wouldn’t have to make it again! Alas, it was delicious so it will be on the menu again soon).
We also had our first attempt at making Sourdough Crumpets with the sourdough starter gifted to us by the lovely Celia. These turned out so much better than I thought they would—they were absolutely scrumptious! The ultimate winter brekky (or snack) AND bonus they are soo easy and quick, seriously you can’t afford not to make these.
270 grams of sourdough starter
½ tsp bi carb soda
a heavy handed pinch of salt
1 tbsp of sugar or honey or rice malt syrup
Extra Virgin Olive Oil (EVOO)
Toppings of choice (but seriously you can’t go past butter and honey)
1. Mix the starter, bi carb soda, sugar and salt together. The mixture should start to bubble.
2. While the mixture bubbles grease the egg rings and a fry pan really well with EVOO. Place the egg rings in the fry pan over a medium heat to heat up.
3. Once the egg rings are hot pour in some of the sourdough starter. We filled ours right up and let them overflow, but you do you and fill to how much you would like.
4. Cook until top is set, due to my impatience I popped a lid on for a couple of minutes so this process would go quicker. You can also flip the crumpets (which we also tested) however then you lose the bubbles but they are still uber tasty.
5. Then you just toast the crumpets up in the toaster and top with whatever you like. Easy as that!