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Sandra Patton Biz

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25.01.2022 The vegan alternative hard tofu pantries in harissa then going into the oven

23.01.2022 From my Mum and I all the compliments of the Season! Stay safe but also live, we travel this road just once! Drink good wine! Eat well and enjoy it nourishing effectsLaugh and smile a lot

23.01.2022 Tonight's meal chicken in harissa and vegetables #sunshijecoastfood #homecooking

22.01.2022 Shortbread made for Christmas #christmascooking #christmascookies

20.01.2022 Turkey brined overnight now had oranges and rosemary in it sitting on a bed of carrot, onions , white wine and chicken stock heading to the oven now #christmascooking #ChristmasFeast #Christmasfeast #christmascelebration

19.01.2022 My Goose didn't arrive - none in Queensland

19.01.2022 This is super luscious Nigella style with a few modifications 200gm super dark chocolate 85%cocoa 100gm milk chocolate 3 tbsp golden syrup... 50gm butter 250gm salted nuts if they are large then chop them into smaller pieces 250gm honeycombe 1 tsp Chilli flakes Optional you can add 1tbsp of whiskey or brandy for grown-ups Method Line a baking tray 30cms with baking paper In a saucepan or microwave melt chocolate,butter, golden syrup and chilli flakes In a bowl mix nuts and honeycombe together Add chocolate mixture and combine Pour into your baking tray and cool When cool place in refrigerator for 3 hours or overnight Cut into portions then hide them!!! In a bowl See more

15.01.2022 Did an interesting experiment tonight and it worked- will.oost photos next time Want to have your fish taste like it just came out of the sea? Try this Heat a non stick saucepan - sear your fish on both sides add cherry tomatoes- remove Place about 4 mussels per serve of fish into the pan and cook until opened- remove... Add your fish back into the pan and poach in the mussel liquor until cooked - lid on Serve See more

12.01.2022 Cool.autumn day today so doing chicken in harissa, parsley salad and flat breads!

09.01.2022 Cut my Christmas Cake tonight 8 months old full of fruit and nuts And of course- cognac

06.01.2022 This is the cake I baked on Saturday using rhubarb- you could use apples which I would spice a little with golden sugar and cinnamon, figs or even strawberries You could also change the nut meal for macadamia or hazelnut You will need a 20cm spring coil baking dish which you need to grease and flour and line the bottom with baking paper... Preset your oven to 160C fan 180C normal Ingredients 2 eggs at room temperature Fruit of your choice here I used about 2 stalks of rhubarb cut into approximately the same length 115g unsalted butter 150gm Golden caster sugar 1tsp vanilla essence 1/4 tsp almond essence Zest of 1 lemon 200g of cake flour 50g nut meal - I used almond 1tsp baking powder 1/2 tsp bicarbonate soda Pinch seasalt 120 ml buttermilk Method In a mixer beat the sugar, butter and lemon zest until light and creamy Sift flour,salt,baking powder and bicarbonate into a bowl then add nut meal Break eggs one at a time into the butter,sugar mix Fold in dry ingredients Add buttermilk and essences until it is smooth Pour into baking bowl Add your chosen fruit to the top Bake for one hour or until a skewer comes out clean Cool in tin then dust with icing sugar Serve with cream or a sheep's yoghurt or creme fraische Keeps for about 4 days

06.01.2022 So now doing turkey instead Wet brine for 2 days maybe in buttermilk

01.01.2022 Bread made for Christmas #christmascooking