So I’m still sad about Avengers Endgame and literally could not be assed to rant once again so we’re gonna make a beautiful, open-faced apple galette that the French would definitely not do this way because I’m lazy and love puff pastry.
Chickpeas can be such a divisive little legume, you either like it or hate it. Even when you like it, you might only like it one certain way (roasted) and not another (garlic and caramalised onion hummus).
For me, I actually really like roasted chickpeas, but only a few at a time so it doesn’t turn into dry, thick paste in my mouth. I also love garlic hummus but not that fond of plain hummus.
However, today I thought I’d give you a sweet and savory option if you want to give chickpeas another go, or want to scoff down a quick and easy snack.
For the sweet option I’m going to do just a simple maple syrup and for savory we’re going to get friendly with some seasonings. The great thing about both of these are that they are easily customisable, so if you want spices and a little heat, you can easily do that, or if you’re more into a honey-maply concoction, that’s super easy too.
First off I just want to thank you all for your patience while I was gone. We are back to scheduled programming.. which I guess is my awful time management of this site!
I thought the best slide-back-into-your-lives post would be in the form of a smooth and crispy, salty and sweet snack using two ingredients that are the building block of Greek cuisine: feta and filo/phyllo pastry.
Whenever I see a recipe that says “Easy” or proclaims to have less-than-five ingredients, I am immediately sceptical. I know it’s stupid because there are hundreds upon thousands of baking and cooking recipes that prove my scepticism wrong, but still, I am for a second going “Pfft, can’t be that easy.” Is it because I can screw up the simplest of tasks? Oh, that certainly plays a role.
Okay, I’ll give it a go.
This summer I wanted to try to drastically cut down the number of fizzy drinks in favour of something either more water-like or perhaps make my own refreshing drinks. So for the past few weeks, I’ve been looking at various recipes to quench that thirst*
After a lot of researching I decided to make some berry syrups in three slightly different ways and, hopefully, you’ll love them as much as I do.
Whether you call them ice blocks, treats, pops or Steve Rogers, nothing beats something full of flavour and ice-cold on a summer’s day, so we thought we’d reign in the holiday season and almost the start of the worst weeks of a Queensland summer with some icy treats!
This is one of those great “dump all the ingredients in an appliance and let it do its thing”, what you really need is:
Want to see what I used?
Written by Professional Cosmetic Chemist Amanda Foxon-Hill
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