Heath Cookies

The recipe for these cookies are courtesy of Elise from Simply Recipes. Its a fantastic site and you can find the recipe for these cookies here.

I used the bag of Heath Toffee chips as I haven't found the bars here yet. These cookies are so good. My mother is one of 14 siblings and every sunday most of my aunts, uncles and cousins come over for a big family catch up. Its great but a little over-whelming for my husband who grew up in a very small family. I served these to my family and they practically inhaled them.

CEIMB - Peach French Toast Bake

Sorry, a little late this week. Thank you Liz for a great pick pick for this weeks CEIMB.

I used raisin bread, left out the lemon juice as i didn't have any lemons left, and added lot's of cinnamon and nutmeg. The smell in our house this morning as it was baking was amazing. There is none left, all gone, delicious!

Please check out Liz's blog, The Not So Skinny Kitchen for the recipe or here.

CEIMB - Carrot, Green Apple & Mint Salad

Ok, so its not the prettiest looking salad.......but it tastes so good!!
I thought there was no way i could get this recipe wrong; the ingredients were simple and the method even more so. Yet i did. I was in such a rush to make this that i didn't pay much attention and instead of grated carrots and apple, it ended up finely chopped. I know in the photos it looks like mush but it was actually really crunchy :)



It tastes great, although i think i was a bit too enthusiastic with the mint. I would happily make this again (in its correct form). Thank you Jessica, from The Singleton in the Kitchen, for a wonderful pick for this weeks CEIMB. Its perfect for the year round summer days we have here. Please check out Jessica's wonderful blog here.

I'm back! - CEIMB Linguine with Shrimp

I can't believe how long it has been since i have written, or even looked at my blog!
We moved from Singapore to Malaysia. After much searching for the right schools for my boys we found a lovely international school for my 4 year old and a great kindergarten for my 2 year old. They are settled and happy, so we are too! My husband was made redundant from his job in Singapore and he finally ended his ten year relationship with his company last week (he worked out of the office here since we moved). He's enjoying some much deserved time off before rejoining the rat race in a couple of months. I think some mini vacations might be in order ;)

I had put my food blog to the back of my mind and when my box with all my beloved cookbooks was mistakenly put in long term storage by the moving company..... i was devastated. You see we're staying with my mother temporarily until we know our next move and majority of our belongings are in storage. I had specifically told the movers that my book box, under no circumstances, was not to go into storage. Sigh. They don't sell those books here in the bookshops and i don't really want to pay a fortune ordering them and having them shipped here to Malaysia. Regretfully TWD is off the cards right now. Luckily for me, CEIMB and Daring Bakers have online recipes so i can continue to participate in these where possible.

I was kicked into getting back into my baking/cooking groove by Sara. When she emailed me saying it was my turn to choose the dish for CEIMB it was great. But hmmm.......how am i going to choose the recipe? I didn't have the full choice of the book but i managed to have a good look through the recipes on the food network and chose the Linguine With Shrimp.



I don't know why i didn't have the forethought to read the recipe and ingredients properly before making this. I didn't realise it called for wine (for religious reasons i don't consume alcohol) so i thought i'd just leave it out. I forgot to save some of the pasta cooking water so sautéed the prawns and asparagus in the lemon juice instead. I used wholewheat spaghetti instead of linguine and also added some chilli flakes, i need some spice ;)



I really liked this. It was simple and tasty. I won't say quick as it took me 30 minutes (yes i know i'm hopeless at this) to de-shell the prawns. Please checkout the rest of CEIMB's bloggers posts here and checkout the recipe here.