Here it comes… finally after 3 weeks of pure out and out chaos, feeling completely under the weather and then some awesome cakes, I’ve put my fingers to my keyboard and there’s posts pouring out of them.
First out of the starting blocks is a round up of all the fantastic entries to January’s Our Growing Edge! With the new year still fresh, there were some great kitchen challenges going on, both sweet and savoury!
- Ian at Bubbleless blog made one of my favourite treats chocolate eclairs, which he says aren’t as difficult as he thought they were! How good do they look, especially with a perfectly brewed cuppa!
- These egg tarts from Kitty Thunder, that she made to try our her new oven, look just like the ones my Dad used to pick up from our local baker’s. The cats definitely approved. Challenge successful!
- I’m loving the colour of this homemade Turkish Delight from Sharing the Food We Love, it really compliments the rose water and raspberry flavour. I’m certain to be trying this one out soon.
- Lisanne from Fairways, Greens and Teas totally rocked these healthy gluten free blondie bars, ticking both the new challenge box for gluten free baking, and the new year health kick box; perfect!
- And to add to the healthy challenge, Lisanne also created these fantastic 65 calorie gluten free pumpkin brownies. I’d never thought of using pumpkin in brownies before!
- Sarah from Beyond Stretchy Pants challenged herself to take everyone’s favourite chocolate spread and make it even better in the nutritional value stakes… I give you Hazelnut Cocoa Love.
- Every wondered what to do with all those egg yolks left over from meringues? Chandler at The International Poor Chef School Project created this traditional Peruvian dessert very similar to a french souffle.
- How cute do these Onigiri look, from Our Growing Edge founder, Genie at Bunny. Eats, Design! I think I’d easily eat 8 of the hot smoked salmon onigiri, not sure if I could go for the umeboshi though.
- I was super impressed with Dana at I‘ve Got Cake’s challenge.. veal tongue! It’s not something I’ve cooked with before but Dana’s done a great job!
- When it’s cold and wintery outside, nothing beats a great pie and Dodge the Cat nailed their first attempt at a fantastic pie using random cuts of meat. Excellent!
- Mimi’s Mummy stuffed pooris are adorable, and a great to make them different and more interesting by using cookie cutters. Absolutely love them!
- I must say, I don’t think I’ve seen a more beautiful loaf of bread than Eva at Kitchen Inspiration’s Pretzel Bread: I don’t think I could cut into it! Taking the challenge of creating a different style of bread than those usually seen, this definitely fits the bill.
- Now here’s a definite challenge, and not one that I’d think of doing; but Nom Nom Panda doesn’t like throwing things away. This challenge was to use a whole carrot including the greens! It sounds like you need a good pair of jaw muscles to eat them though.
- Bashful Boo’s Beef Shank and Mushroom ragu is right up my street for a warming winter’s evening supper. I really like the idea of using the beef shank meat and cooking it low and slow. One for slow cooker recipe ideas, I think!
- Rice and Kai had the challenge of using the takoyaki pan she got for Christmas from her sister, and with a new baby too! I think that the challenge was certainly taken and the results were fantastic.
- Hayley at Condiments on a City Life was getting to grips with rice for this challenge. I’m guilty of ‘just cooking’ rice but this coconut rice sounds amazing and I’ll definitely be giving it a whirl.
- And to round up this round up, I give you Carissa’s at Pretty Hungry’s healthier version of chilli made with the super grain Quinoa. I can never pronounce quinoa correctly, as Carissa reminds you it’s Keen-Wa.
I hope that you are inspired to challenge yourself next month and maybe give a couple of these recipes a go.
Thanks to everyone for entering!0