Tag Archives: Mum

Ten Things

14 Sep

#1. This post is inspired by my lovely sister-in-law’s post which was, in turn, inspired by Bec’s post

#2. I can’t wait to see Brooke Fraser in concert. I hope she plays Arithmetic and CS Lewis Song. My friend Stacey always states “I love Brooke Fraser, and I want to be her” – I share the same sentiment!

#3. I had a job interview yesterday, and it’s a job I’m pretty desperate to get. I hate interviews with the fire of a thousand suns – but what I hate even MORE, is that we must wait for SIX WEEKS until we find out if we were successful or not! Sadists…

#4. My husband and I spent this last weekend in Canberra for the Floriade. It was beautiful. The sun was shining, the jazz was wafting, the breeze was blowing, and hands were holding. We all know how much I love holding hands. I kept declaring that “My cup runneth over”.

#5. We stayed at the Hyatt Hotel in Canberra, which is super swanky. We were upgraded and given access to the Ambassador Lounge where we could nibble on pastries by day, and beautiful canapes by night. It was delightful. I delight in free stuff. Free expensive stuff particularly.

#6. I have a list of girls names, and a list of boys names compiled on my phone. I always add to it when I hear one I like. Too soon??

#7. I love my niece Lily Josephine within an inch of her life. She is breathtaking, and I love our dates where we just hang out together. I’m super excited to watch her grow up and hear what she has to say.

#8. I think Lily’s mum Linzi is the best mum out. Well, equal with Sammy and Clare-bear!

#9. My mum bought me a big bunch of poppies yesterday. I adore poppies, I love their colour and their fragility. They are wafting a soft, springy scent through my nice and clean house. Happy days.

#10. Lastly, happy birthday to my darling, most beloved husband for Saturday. I met him when he was 24 years old… and now he’s turning 30! I thought I loved him at 24, but boy I love him more now! John Lennon happened to get inside my heart before I was even born, and write the words I feel about you…

“Thought I’d been in love before,
But in my heart I wanted more
Seems like all I really was doing
Was waiting for you

From this moment on I know
Exactly where my life will go
Seems that all I really was doing
Was waiting for love

It’s real love
It’s real, yes it’s real love
It’s real”

Happy Tuesday!

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Bill’s Individual Cheesecakes

28 Jul

My mum is a baker.

Well, that’s not technically true, she is actually a nurse – but she is a recreational baker.

She often speaks about her desire to bake sweet treats and sell them in a specialty shop that also sells second hand books, flowers, coffee and has a facility to weigh babies (yes, weird I know, but that’s my mum!)

Last Friday night my mum and I made a big family dinner to celebrate the fact that all 6 of us were under one roof for a meal – something that rarely happens these days!

We baked these beautiful Bill Granger individual lime cheesecakes. They were lovely, plenty of lime tang, and just the right size. They were a hit with our four boys too!

Individual Cheesecakes

Ingredients
Base
  • 100g shortbread biscuits
  • 55g ground almonds
  • 50g unsalted butter
Filling
  • 400g cream cheese
  • 100mL sour cream
  • 110g caster sugar
  • 1 medium egg
  • 1 medium egg yolk
  • 1/2 teaspoon natural vanilla extract
  • 1 tablespoon finely grated lime zest
  • strawberries or raspberries to top
 Method
  • Preheat the oven to 160’C
  • Line a 12 hole, 125mL capacity muffin tim with patty pans
  • Crush the biscuits to fine crumbs, using a food processor or rolling pin
  • Put the biscuit crumbs, ground almonds and melted butter into a bowl and combine
  • Press 1 tablespoon of the mixture inot the base of each patty pan
  • Refridgerate while you make the filling
  • To make the filling, beat the cream cheese, sour cream and sugar together until light and fluffy.
  • Add the egg first, then the egg yolk, vanilla and lime zest, beating well after each addition.
  • Spoon mixture over the bases, then sprinkle the berries evenly on top
  • Bake for 20 minutes or until the cheesecakes are puffed and starting to colour.
  • Allow to cool, then refridgerate until ready to eat
  • Remove the cheesecakes from the patty pans
  • Top each one with fresh berries and dust with icing sugar to serve

 Being individual, these cheesecakes don’t need the overnight setting time a large one usually requires.