Recipes

A bundt cake

12.01.18

We’ve had a bit of rain recently, so Sunday and I decided to have a break from the outdoors and do a spot of baking. Our Smeg freestanding cooker has been in our lives for nearly a year now, and I can’t fault it, I can honestly say I enjoy cooking more than ever because of this gorgeous appliance. I even thought to myself recently that if we ever moved I’d have to take her with me.

The baking session was also the perfect excuse to try out our new Bundt cake pan from Williams Sonoma. Sunday was desperate to make a giant jelly when she saw the shape, but I convinced her to try out making Donna Hay’s yoghurt and lemon cake.

Let me begin my saying I am not an amazing baker, but this pan makes you feel like Martha Stewart. Out popped the cake looking like a big and golden masterpiece!

It’s been a while since I’ve shared a recipe on here, trust me when I tell you how easy and delicious this cake is.

LEMON YOGHURT CAKE

Ingredients
¾ CUP (180ML) VEGETABLE OIL2 EGGS
1 TABLESPOON FINELY GRATED LEMON RIND
¼ CUP (60ML) LEMON JUICE
1 CUP (280G) PLAIN GREEK-STYLE (THICK) YOGHURT, OR GOAT’S MILK YOGHURT
1¾ CUPS (385G) CASTER (SUPERFINE) SUGAR
2 CUPS (300G) SELF RAISING (SELF-RISING) FLOUR
2 TABLESPOONS THYME LEAVES
2 TABLESPOONS THYME LEAVESMethod

  1. Preheat oven to 160ºC (325ºF). Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth.
  2. Pour into a well greased 24cm non-stick Bundt tin and bake for 50–55 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the tin for 5 minutes.
  3. To make the lemon icing, mix to combine the sugar, lemon juice and boiling water.
  4. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still hot. Sprinkle with thyme leaves and allow to set for 10 minutes before serving. Serves 10–12.

Lemon Icing 
1 CUP (160G) ICING  SUGAR, SIFTED
1 TABLESPOON LEMON JUICE
½ TABLESPOON BOILING WATER

I’ve always loved so many of Donna Hay’s recipes – and this cake will definitely be my go-to when I need something quick and delicious. Enjoy!

Briar x

Clean + Lean

14.11.17

I promised I’d check back in with you to let you know how I went on the 20 day CLEAN + Lean food plan with Eat Fit Food…Well, what can I say? I miss it so much! It’s been just over a week since the boxes of delicious fresh meals have arrived on my doorstep while we’ve been sleeping, and now I am left wishing that living off the gourmet meal service could be a daily occurrence. I’ve been utterly spoilt for life!

Pictured above is the weekend menu and a little postcard with an inspirational quote, which always arrived with the food. It’s simply a case of popping everything in the fridge once it arrives and pulling meals out as the day goes on. No shopping, no cooking. Everything is covered! I love that snacks are also included in your daily menu –  the cocoa, mama and mesquite balls pictured above were really delicious for a morning snack.

Pictured above is one of my favourite lunches from the program. Oven baked ocean trout with vine ripened tomatoes, pea puree and asparagus.

An added bonus to the 20 days of clean eating and regular exercise was a 3kg weight loss for me. I have always thought of myself as a relatively healthy eater who occasionally over-indulges, but after completing the 20 days, I did realise it’s definitely portion sizes I need to keep in check. Basically, my plate has been too  full and I also realised I’ve developed a silly habit of grazing on pointless calories form picking at the food the kids are eating. I’m definitely a work in progress, but it’s safe to say Eat Fit Food could be pretty much life changing.

Briar x

Eat Fit Food

09.10.17

I woke up to an exciting delivery that arrived on our doorstep in the early hours of this morning. I’ve kicked off a 20 day CLEAN + Lean food plan with Eat Fit Food. The chilled boxes contained my first two days of food, which includes three meals and two snacks. I’ve also got dinner included for Mark, so we can eat together in the evenings (and we can ease up on cooking a little). If you’re not familiar with the brand, don’t for a second think this is your run of the mill diet food in a frozen box that you whack in the microwave. Delivered three times a week, the food that comes out of the Eat Fit Food kitchen (with fresh produce grown at the Eat Fit Farm) is next level gourmet and totally delicious. Before Sunday was born, we completed a similar program with them when we were both really busy at work, and I’m pleased to say the standard is still just as amazing, if not better!

Case in point. My breakfast. Eggwhite omelette with sweet potato, goats cheese and rocket. I don’t know about you but I’m not really getting the diet vibe from a dish like that.  As it’s name suggests, the CLEAN + Lean program is based on unprocessed whole foods with a focus on lean protein for appetite management and to support a more active lifestyle. I’m combining the eating program with ramping up my exercise regime at my local F45 gym, and I’ve already cut out alcohol for the past few weeks. I thought I’d never say this, but I’m not missing the drinks. My head is clearer and I’m sleeping better, it’s just about making this lifestyle a way of life for me, as I know how much better I feel. I also think the simple switch to drinking a lot more water is helping with energy levels too.


I’ll be checking back in on the blog once I’ve completed the 20 days to let you know how it’s gone. I’m assuming/hoping my body will have adjusted to more sensible portions (I believe that’s half the problem, I’m way too generous with my serving sizes) – so I’ve hopefully dropped one or two kilos as a bonus just in time for the silly season.

Briar x

SodaStream Power Machine

08.03.17

Our household has been long time fans of the SodaStream, it’s a handy machine to have in the kitchen making fresh sparkling water available at any time. It certainly keeps my water intake in check, not to mention the money savings.

We recently upgraded our old machine to a very sleek SodaStream Power Machine, which is the premium Sparkling Water Maker in the SodaStream range and allows you to make sparkling water from tap water at the touch of a button (so easy). Powered by electricity you simply fill the carbonating bottle with tap water, place in the snap lock system and choose from 3 levels of carbonation – I’m a fan of level 3, super bubbly! To keep the bubbles happening, we simply make sure the C02 cylinder is kept full with a ‘cylinder swap’ at our local Coles every few months.

 I must admit, I like my drink kept fairly simple – it’s delicious with just a fresh squeeze of lemon but I decided to have a bit of fun with a simple recipe and added ice cubes, crushed watermelon, fresh lime and mint leaves for a really refreshing drink. Sunday loved it too!

You should check out the big range of flavours also available from SodaStream, if you want to add a bit of punch – I personally find the ‘Tonic’ flavour handy for yummy (alcoholic) drinks.


The best news is I’ve got one SodaStream Power Machine to giveaway to a random winner, just head over to Instagram @sunday_collector and follow the simple instructions to enter. Winner will be announced in three days.

Update: Giveaway now closed. The winner was chose at random. Congratulations @australiansecrets

Briar x

PS. Benchtop featured above is the beautiful Noble Grey from Caesarstone, cabinetry from Freedom Kitchens and splash back tiles from Tiles By Kate.

Wine Time

14.11.16

logangiveaway1You know how much I love giving away a prize, and this bonanza is extra special in the lead up to Christmas. I’ll be announcing a giveaway on Instagram tomorrow night that includes a mixed dozen of Logan Wine – valued at $340.00, AND a gorgeous Tristian Barcart (which would also make a gorgeous bedside table) from Pottery Barn – valued at $534.00. That’s one pretty amazing prize if you ask me! You’ll have a week to enter as many times as you like, so make sure to visit me on Instagram @sunday_collector.

logangiveaway3 logangiveaway4logangiveaway2The warmer weather and all this talk of  wine has got be thinking about my drink of choice this Summer, and I’ve decided I’m going to master a few versions of the pretty Rosé Cocktail. There are so many variations out there, but this one with an orange twist is not only easy but really refreshing. I also think this would be a beautiful drink with the just released Logan Clementine Pinot Gris (my new favourite drop).

Ingredients

100ml Logan Hannah Rosé
40ml bourbon whiskey
20ml smooth orange juice
Orange wedge to garnish 

Method

Shake the ingredients together in a cocktail shaker with ice then strain into a chunky tumbler with more ice cubes, drop the orange wedge in the glass and serve.

Enjoy! x

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