I'm sharing a huge family favorite, a potato casserole. WW Open House Melbourne, Green Lentil Dal and Om V.I sometimes wish I lived near some of my food blogger friends, it would make it so much easier wouldn't it? All of the wonderful food I see on some of my favorite blogs all in one place? I wish we could but since we couldn't, we came together to do a virtual potluck.Barley, Lentil and Pumpkin Minestrone and the refu.MLLA Smoky Apple Baked Beans for potluck brunch.

Beetroot, apple and walnut scones for Internationa.

Sourdough Basics 101 - Making a Starter.

Banana peanut butter nutella microwave brownie.

Cauliflower burgers with beetroot hummus.

Sourdough Basics 102 - Maintaining a Starter and a.

WHB Creamy strawberry icy poles, a party and surpr.

Chocolates with mint filling - the healthy ones.

Sourdough Basics 103: Baking a loaf of bread.

I'm Hosting (Long) Pasta Please in September 2013.

They were ready to serve hot out of the oven but I left them at room temperature overnight and then heated for another 30 minutes the next morning before taking them out.

Add remaining ingredients and bake at 180 C for about 30 minutes covered and another 30 minutes uncovered. Stir through garlic and apple for about a minute. The onions and red capsicum should be quite soft by now. (I used my 25cm le creuset dutch oven which is suitable for stovetop and oven.) Add red capsicum and fry an additional 3 minutes. Three years ago: PPN Whimsical Mushroom and Rhubarb Soupįour years ago: GYO Paradise banishes the Chutney FearĤ00g tin of cannelini beans, rinsed and drainedĤ00g tin of lima beans, rinsed and drainedĤ00g tin of borlotti beans, rinsed and drainedġ/2 tsp bush pepper blend (or freshly ground black pepper)įry onions for about 3 minutes in olive oil in a stockpot. Two years ago: A visit to Orange (the town not the fruit) One year ago: Wholemeal pretzels and Pea soup I am sending this taco filling to Cooking with Siri for My Legume Love Affair (#62), the monthly event celebrating beans and lentils and legumes, overseen by Lisa of Lisa's Kitchen and founded by Susan of The Well Seasoned Cook. Thanks Cindy and Michael for prompting me to make a recipe that had been bookmarked. I used 2 tbsp golden syrup but 1 might be enough next time. I also found it quite sweet and added more salt than she did. I just added diced tomatoes and some tomato paste instead. In Australia our tomato sauce is either ketchup or pasta sauce. I didn't understand Susan's listing of a 'can of tomato sauce'. They were easy to make and had enough liquid to be forgiving of as much cooking time as we needed (or maybe that is just our oven which is incapable of burning anything).

Brunch pot luck