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This is the first “recipe�� I ever prepared myself. It all started when my mom saw me heating up jarred pasta sauce for a late-night dinner. (I could do that much without assistance.) She suggested it would be more interesting if I fried up some onions and canned tuna, then added the sauce. She...

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Oh my goodness. Nutella Brownies. Instructables is going to ruin my diet.

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Two words: Toblerone Cupcakes. Three more words: Here’s the recipe.

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The famous baked brownie, a recipe by The Brown Eyed Baker. 

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Lorem ipsum dolor sit amet.

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Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Suspendisse sed ligula. Sed volutpat odio non turpis gravida luctus. Praesent elit pede, iaculis facilisis, vehicula mattis, tempus non, arcu.

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Suspendisse ac pede. Cras tincidunt pretium felis. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Pellentesque porttitor mi id felis. Maecenas nec augue. Praesent a quam pretium leo congue accumsan.

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Quinoa and Basil Salad

I quite enjoy cooking, and it’s always nice to stumble across new and interesting recipes. Anyway, I cooked this for lunch today, in what essentially became a combination of several recipes I found online. I enjoyed it so much that I thought I’d better share it!

This recipe serves just one, but you can double, triple, quadruple it as you see fit! It’s prepared in two separate parts:

Salad:

1/2 cup royal quinoa

1/4 red onion - finely chopped

1/2 cup fresh basil - rinsed and roughly torn

1 ripe tomato - finely diced

1 tablespoon pine nuts

Dressing:

2 cloves garlic - finely chopped

1 teaspoon lemon juice

1/4 teaspoon chilli powder

1.5 tablespoons balsamic vinegar

1/4 teaspoon dijon mustard

2 tablespoons extra virgin olive oil

salt + pepper to taste

Directions:

Bring a cup of water to the boil and add quinoa. Cover and simmer until all water is absorbed and quinoa is tender (approx. 10 minutes), adding slightly more if necessary. Remove from heat and cool.

Whisk together all dressing ingredients and set aside.

Slightly toast pinenuts in a dry frying pan over a low heat.

Toss all salad ingredients, and mix in the dressing. Garnish with the toasted pinenuts.

EAT.

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Raymond: So what type of features does this theme have?

Gregory: Well it automatically fetches tags for you - even for the type of recipe, so they are conveniently placed on the sidebar for quick access.

Raymond: Perfect and what else?

Gregory: It supports high res images and video and also has printer friendly pages for those who want no clutter when printing their favourite recipes!

Raymond: That's all fantastic, but I want to make this theme unique, is that possible?

Gregory: Ah Raymond, of course it is! You can change the colours, fonts, upload your own logo/image - the theme will be unique in no time!

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Winner of a 2012 Best Food Blog Award for "Best Baking and Desserts Blog".

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What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!

Jamie Oliver

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I quite enjoy cooking, and it’s always nice to stumble across new and interesting recipes. Anyway, I cooked this for lunch today, in what essentially became a combination of several recipes I found online. I enjoyed it so much that I thought I’d better share it!

Quinoa and Basil Salad

This recipe serves just one, but you can double, triple, quadruple it as you see fit! It’s prepared in two separate parts:

Salad:

1/2 cup royal quinoa, 1/4 red onion - finely chopped, 1/2 cup fresh basil - rinsed and roughly torn, 1 ripe tomato - finely diced, 1 tablespoon pine nuts.

Dressing:

2 cloves garlic - finely chopped, 1 teaspoon lemon juice, 1/4 teaspoon chilli powder, 1.5 tablespoons balsamic vinegar, 1/4 teaspoon dijon mustard, 2 tablespoons extra virgin olive oil, salt + pepper to taste.

Directions:

1. Bring a cup of water to the boil and add quinoa. Cover and simmer until all water is absorbed and quinoa is tender (approx. 10 minutes), adding slightly more if necessary. Remove from heat and cool.

2. Whisk together all dressing ingredients and set aside.

3. Slightly toast pinenuts in a dry frying pan over a low heat.

4. Toss all salad ingredients, and mix in the dressing. Garnish with the toasted pinenuts.

5. EAT.

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Melbourne style baked eggs

If you go to any self-respecting cafe in Melbourne these days (probably Australia, in fact) it’s likely you’ll see some variation of “baked eggs” on the menu. I’ve become such a fan of the meal that I decided to play around in the kitchen to create my own version of the dish. I’ve found that I prefer versions that feature tomatoes quite prominently, rather than other variations (I’ve seen ragù, spinach puree, and pesto variations, among others). Anyway, a few weeks ago I posted a picture of them to Instagram and a few people asked for the recipe, so here it is - spicy baked eggs with chickpeas! If you’re a meat-eater, this would also work quite well with chorizo.

Note: For this recipe, you would ideally want to be using a high-quality cast iron or oven-safe frying pan. A small pan is ideal is this meal tends to be eaten directly from the pan. 

Ingredients:

1/2 onion (red or brown is fine)

2 cloves garlic, 200g chickpeas (half a can)

1 can tomatoes or 4 medium-sized tomatoes (the better option as it gives a better texture - not as liquidy)

2 eggs, 1 teaspoon ground cumin seeds

1/2 teaspoon mild paprika

1/2 teaspoon chilli-flakes (can adjust to taste)

salt and pepper

Directions:

Fry onion over a medium heat for 1-2 minutes, then add garlic and chilli flakes. Fry until the onion is translucent, then add cumin and paprika and fry until fragrant.

Add tomatoes (and 1/4 cup water if using whole tomatoes) and chickpeas, and simmer for 15-20 minutes over a low-medium heat.

Once you’re happy with the texture (you don’t want too much liquid as it won’t “set” as well), remove from heat and crack 2 eggs directly onto the top of the mix, and if you like, pierce the yolks and slightly mix in with the tomatoes (I think it looks better like this).

Place the pan into the oven at 180 degrees celcius for 10-15 minutes, until the eggs are cooked.

Remove (be careful!) from the oven and eat directly from the pan, though probably don’t do this is you don’t have some kind of heat mat. Sprinkle the top with mixed herbs, if so desired.

Enjoy.

*Recipe originally by Ben Morling

*Photo is of Baked Eggs from Axil Coffee Roasters, which inspired Ben's recipe. If you're in Melbourne it's worth checking out.