Tag Archives: Raspberry

The things we do with our time.

Since we’ve been married, our house has become the centre of destruction so it seems 😀 We initially had plans drawn up and approved by the powers that be our council, and since then, our lovely sensible, perfectionist builder has been making suggestions that Jason and I have pounced on with gusto! They are all within our budget and will combine to make our forever home, forever liveable both in and out.


We are now having 2 single external doors replaced and made out of Jarrah and glass,  2 ancient decrepit aluminium sliding doors replaced with jarrah and glass tri-fold doors and 4 external old aluminium windows replaced with lovely jarrah and glass windows. After they are put in, then we get a really good renderer in who will turn our mission brown brick outsides into one nice smooth creamy coating of a house 😀

After that is done, then the decking and the verandas both front and back and the upper story decking can be finished. I’ll keep you all posted on how mad it gets! Our builder Gibson Towns, is a wonderful careful man who has won awards for his building but we chose him through word of mouth. Our friend is coached in Karate by him and we also researched him on line before we approached him. It’s so nice to have a builder who is always talking to you about what he is doing or about to do, what any holdups there are and what we are able to do ourselves. Unlike our last experience with a builder just trying to get him to reply to a phone call was an ordeal. Gibson gives us precise estimates for building works and they are more than workable.

Today, I made a couple of jars of blueberry and raspberry jam with the last of my blueberries. There are still a few berries growing and ripening on the bushes but I think that’s about it. I threw in a nectarine I had lying about as well. Can’t let fruit go to waste 😀




It tastes yummy!

I made some lovely Gluten free chocolate friands the other day for my hubby (Squeee!) and they are my new most favourite thing to make next to jam 😀 .  Here’s the recipe and a couple of photos. It is a slightly changed Donna Hay recipe for those wanting to see the original.

Chocolate Friands

1 cup (110g) Almond meal (or hazelnut)

1 and 2/3 cups (250g) of gluten free icing (confectioners) sugar, sifted

1/2 cup (75g)of gluten free plain flour sifted

1/4 cup (30g) of good cocoa powder, sifted

1/2 teaspoon gluten free baking powder

5 egg whites, just very slightly broken up, NOT whisked ( a bit like scrambled egg)

200g of butter (or non dairy substitute if your also lactose/dairy intolerant), melted

Preheat the oven to 160 degrees Celsius (320 F) . Place the almond meal, icing sugar, flour , cocoa and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine. Spoon the mixture into paper patty pan lined muffin tins and bake for 15-20 minutes or until springy to the touch.

Makes  10-12


Very, very scrummy to have with a cuppa!

I also uplifted and slightly thinned out the lemon tree this morning as well so we don’t poke an eye out of a builder. That would be unfortunate.

Will be back soon with more delicious recipes and pictures from the destruction zone 😀

Sanity savers for my workplace!

Work has been horrendously busy of late. What with the new hospital and laboratory build, everyone is still finding their feet and working out how to work in their spaces. Yesterday was particularly bad as we had two people off or away and lots of patients to bleed and lots of outpatients attending our laboratory as well. This morning I got up early (5.30) and made everyone a batch of Raspberry and white choc muffins. It sure cheered them up!


First I assembled my ingredients.

2 cups of Self Raising flour

3/4 cup of Raw Caster sugar

1 cup of White chocolate bits

2 eggs

1/3 cup Rice Bran oil

1 cup of Buttermilk

1 1/2 cups of frozen raspberries


I sifted the Self Raising flour and Raw caster sugar into a bowl.


Then I mixed the eggs (beaten), rice bran oil and buttermilk all together in another bowl.


I mixed the dry and the wet together.


Next I added the white chocolate bits, mixed in well and then folded through the raspberries.


I’d prepared my muffin cases before hand.


Then I added roughly a quarter to a third of a cup of mixture into each muffin case and baked them in a pre-heated oven at 170 degrees celsius (160 fan forced) for 28 minutes.