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Lemon Cupcake-in-a-Mug

Sometimes you just need cake.  Sometimes you just need cake but are well aware that baking an entire cake could prove dangerous.  Because you will eat it all yourself and fall into a pit of self-loathing so deep that there would be no ladder long enough to reach you.  So that’s where little cheats come in.  Cupcake cheats.  Lemony delicious soul-soothing cupcake cheats that make very little washing up and can be eaten quickly so there is no evidence of your adulting failures.  This recipe is super easy and the taste is yummo-licious.  Nice and tangy and citrussy (is that a word?) and very satisfying.  PLus it takes about 5 minutes to make and cook.  I’ll go back on my diet on Monday (I’ve been ill this week and so everything diet-and-exercise-wise went out the window).

Lemon Cupcake-in-a-Mug

Ingredients

3 tablespoons caster sugar
3 tablespoons plain flour
pinch salt
1/4 teaspoon baking powder

1 egg
2 tablespoons sunflower oil (or vegetable oil of your choice)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice

Method

In a 16oz mug, mix together the dry ingredients.  Add the wet ingredients and combine until you have a nice smooth batter.

Microwave on high for approx 1 1/2 minutes.  Check cake and microwave for another 10-20 seconds if need be.  Don’t overcook.  Cake should be moist and springy to touch.  Let cool for 5 minutes and sprinkle with a little icing sugar if desired.  Then eat!  Yummo!

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Hermosa

 Last week, my friend SR and I enjoyed a delightful meal at Hermosa Cantina on Cambridge a funky little Tapas restaurant located not far from our workplace.

Gosh, it was so delicious!  We usually pop in there every couple of weeks to have a catch-up and a yummy green juice (a Punch Love, which consists of apple, lemon, kale and ginger, plus some mint if you ask very nicely and flirt with the waiter ha ha), but this last week we decided to stay for dinner as well.  So glad we did – it was so enjoyable.  The flavours were fresh and clean, and each dish was presented so beautifully.

We started out with a complimentary dish (that we weren’t even expecting) that consisted of fingers of brioche toast with pickled beetroot, capers and other things we were too busy eating to take note of.  So YUMMY.  They actually brought us out something with meat on but immediately rectified that when we said we were both vegetarian.

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Next up, we had the oh-so-scrumptious roasted pumpkin, salt baked beetroot, pickled beetroot, marinated yoghurt (and I think a nut crumb).  Beautiful – so fresh and tasty, all the flavours were so distinct, yet all melded together perfectly.

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We also tried the josper roasted peppers, melted tetilla with  polenta chips, which was also delightful.  So flavourful and party-in-the-mouth good.

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As is usual for tapas, the dishes were small, but very filling and we felt as though we had eaten a full meal.  We didn’t even get dessert!  Maybe next time…

To make the evening even more enjoyable, when we went to pay, the owner forgot to charge us for the juices we had had.  When I reminded him, he simply smiled and said “That’s ok ladies – come and see us again and we’ll call it even…” So nice!  I guess we have been there a few times now so he recognised us, but even so, some places can be a bit funny about you just coming in for one non-alcoholic drink and not ordering food AND staying a long time (which is what we normally do).

So, if you’re in Perth, do try Hermosa – you won’t regret it.  We’re going again this week with some workmates – hope they like it too.  If they don’t, we’ll eat theirs for them 🙂
Check out their menu HERE.

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Muesli Biscuits

I am a bit of a cereal nut.  I loves me some cereal, any time of day or night.  It is a good standby when the cupboard is otherwise bare and you need something to eat, whether it be for dinner or lunch or, obviously, breakfast.  This week I thought I would branch out of my usual Cheerios or porridge routine and get some muesli.  I chose a low fat one, thinking it would at least be less likely to adhere directly to my thighs.  Alas, it probably contained enough sugar to give half the world diabetes and actually didn’t taste all that good.  So, what to do with a box of muesli you don’t actually want to eat?  Make cookies out of it, of course.  Everything is better if it is cookie-shaped, after all.

So, here is a simple recipe for using up that crummy muesli you don’t like.  I gave these to my little nephews and nieces on the weekend and they gobbled them up.  To be fair, they are not the fussiest of eaters but, still, they ate these happily – even the little one (who is two and very, very aware of what she does and DOES NOT like).

Muesli Biscuits

3 cups muesli
1/2 cup plain flour
2 tablespoons flax seed meal (optional)
100g butter, melted
1/3 cup honey
1 egg

Preheat oven to 180 C

Combine dry ingredients in a bowl.  Mix butter, honey and egg together until combined.

Mix dry and wet ingredients together.  Set aside for 10 minutes or so.

Roll spoonfuls of mixture together into golfball-sized balls.

Place on baking paper-lined trays and flatten slightly.

Bake for 15-20 mins.  If you have used two trays, swap them around midway through cooking so they bake evenly.

Cool for 10 mins then transfer to a wire rack.
If you like, drizzle with a little bit of lemon icing (or leave plain).

That’s pretty much it.  They’re not beauty queens, these bikkies, but they taste alright and they’re a good fibre-rich treat to pop in lunch boxes etc.  You can almost pretend they’re healthy.  Sort of.  And at least you haven’t wasted your muesli! 🙂

Happy Munching x

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