Orchids.

Today is our six monthaversary and I got up this morning to find my lovely husband waiting in the lounge with these …

Yes, he is the best and no, you can’t have him.

I surprised him with a wedding album that not only has our wedding photos in, but all the readings from our ceremony, too.  You are probably thinking that we are shocking to have gone an entire six months without getting any of our photos printed… I would have to agree.

I know boys don’t really care so much about the wrapping, but I am a total gifts person and for me, half of giving a gift is making it look pretty.  I have a big crush on brown paper… and twine… and pretty material… so I am pretty happy with how this one turned out :)

Six months of marriage might not seem like a lot and to be honest, it’s not, but that doesn’t matter.  We’re not celebrating how long we have been married, we’re celebrating the fact that we are married… and we love each other… and we’re going places.  Great places.

Happy six month anniversary to my best friend and the spunkiest hubby out, I love you xx

Sister Act

My little sister and I did some bonding over the weekend.  Mike was off watching the rugby with his friends, so we snapped up the opportunity to trial a new recipe.  We baked by the light of the moon...

and drank tea from pretty cups.

Okay, it wasn’t really the moon.  It was the new light above Mom and Dad’s dining table.  But it sure looks like the moon and I’m quite fond of it.  So fond that I took a picture.  I might climb up there and steal it one day when they’re not looking. 

Roasted Pears with Chocolate and Walnut Crumble. 

Ingredients:

¼ cup honey
50 grams butter
Juice of two lemons
6 small ripe, but firm pears

100 grams butter

½ cup brown sugar
1 cup rolled oats
½ cup flour
70 grams walnuts
150 grams dark chocolate

Method:

Preheat oven to 180 degrees and line a roasting dish with baking paper.

In a small pan, melt butter and honey (over medium heat) and stir in lemon juice.

Peel, halve and core pears (I used a melon-baller for coring them and it worked perfectly – Genius, I know.).  Dip and coat each pear in the honey mixture and place in the roasting dish with the cut side facing up.  Pour over the remaining syrup, cover with tinfoil and roast in the oven for 20 minutes.

For the crumble - mix brown sugar, rolled oats and flour, then rub in the butter (slightly softened).  Fold in walnuts and dark chocolate, both chopped roughly.

After 20 minutes, remove pears from the oven, uncover and top with crumble mixture.  Bake for 30 minutes, or until golden brown.

Serve on a pretty plate with cream or ice cream.

The Verdict:

It was… okay.  Not bad, not great, just okay.  The pears were quite bland and seeing as they are sort of the main part, it was a bit disappointing. 

The crumble was delicious though.  I will definitely be making that again, but maybe next time I’ll pair it with something a bit more flavourful.  I’m thinking berries or apricots – or maybe just apple.  Oh, the possibilities.

Next on my list of recipes to try is Caramel Mudcake.  I’m hoping tastes as delicious as it sounds. 

Super Simple Oaty Crisp Cookies

I promised you this yummy recipe a few weeks ago.  It’s taken much longer than I planned to get it to you, but I’m sure you’ll forgive me once you’ve tried it. 

I love this recipe for many reasons, but mainly because the cookies are delicious and it’s almost impossible to mess up – I have overcooked them and undercooked them and they were delicious both times – like, good enough to serve to guests kind of delicious!

Ingredients:

100 grams butter

2 tablespoons golden syrup

1 cup sugar

2 cups rolled oats

1 teaspoon baking soda

2 tablespoons water

1 cup flour

Method:

Melt butter and add golden syrup, sugar and rolled oats.  Mix in baking soda dissolved in water.  Add flour and mix well.  Roll into balls and place on a lined baking tray and press flat (you don’t need to press them too much as they spread as they cook). 

Bake at 180 degrees for 10-15 minutes, or until golden brown.

Now that is a simple recipe.  Happy baking :)