So I finally caved in. I now have a brand spanking new facebook page.
Please check it out and let me know what you think of the CoffeeMuffins Facebook page.
Author: lauren (Page 10 of 25)
The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.
As much as I don’t want to believe it, last weekend was probably the last weekend of the summer. The forecast for the next week is rain, and lets face it by the time your mid way through September it’s Autumn.
Bearing this in mind last Saturday I decided to finally make Iced Coffee. Way back in May I read about Cold Brewed Coffee over at ButterYum and I’ve been thinking about it for the last 4 months. Saturday was make or break point, I either make it now or wait till next year.
So here it is.
The summer months are just long enough to forget how difficult it can be to get decent lighting for photos. I do most of my baking in the evening, by the time its finished it’s too dark to take good shots. I ended up taking these photos in the morning sunshine, but somehow it’s not the same.
Or I could have called this Tuna once-microwaved-once-baked potato, but it doesn’t have quite the same ring to it!
Why do you use social media?
If your answer is anything other than to be “sociable” you may be doing it wrong. Trying to sell products or increase traffic to your blog are not the only reasons to be on Twitter or Facebook.
When I was a child I used to hate sweet and sour sauces with a passion, I never even told my parents (I am not sure why – if I had I’m sure they wouldn’t have made me eat it!) I don’t even really remember what it was, but I think it was the taste of pineapple.
If this is an authentic Indian curry, I don’t know what it is called. I made this using a similar ingredient list and method to this Rojan Josh.
This is the second yoghurt cake I’ve made in the last week. This is by far the prettier of the two.
I got a lot of yoghurt this week from the kind people at Total. When it all arrived on Monday, I wasn’t sure what to do with it all. I now have a fair idea use some in salad dressings, some in curries of different types, some in cakes and lastly I plan to make some frozen yoghurt.
I’m really excited by all the different possibilities, the fact that the second shelf of my fridge is full of yoghurt means I am going to have to get creative, and yes I find that exciting.
Tonight I made one of my favourite yoghurt dishes, in fact I have mentioned it here before. But this time I am going to post it myself as I have made a few changes! You can see the original full recipe here.
As you will have guessed by now indian inspired food is sort of a passion of mine, this dish is easy, and although I have never cooked it on a barbecue I am sure it would be perfect. (Lucky you if you are getting the weather for it – as we certainly aren’t.)
