Don’t you love those hand written recipes that people give you? This one is from a friend (Cindy obviously). It’s a hit whenever she brings it along, which is most times that she visits – I swear this isn’t the only reason we invite her! It’s impossible to stop eating the retro-goodness until you’ve finished the lot.
The cob has a cult-like following: other friends are now asking me for the recipe – or inviting me along and asking me to bring it (again, hopefully not just for the cob).
- Large unsliced cob bread loaf
- 250g creamed cheese
- 250g grated cheese
- 250g sour cream
- diced bacon
1. Cut a lid in the top of cob loaf, keep in tact
2. Hollow out the cob. Break bread into bite sized pieces.
3. Combine remaining ingredients in a large bowl*
4. Place mixture inside cob. Put the bread lid back on.
5. Cover loaf with foil.
6. Bake at 180°C for 30 minutes. Remove from oven and stir.
7. Return unwrapped cob and add in the bread pieces. Bake, uncovered, for a further 20 minutes.
8. I think you know what step 8 is.
* If you’re really anxious to get dipping, you can heat this mixture in a microwave and skip steps 5 and 6.
Seven ingredients, infinitely heartwarming
I always heard about how good chicken soup was for you, but our staple as a kid was always pea and ham. Satisfying, but not the soul soothing soup that I want when I’m under the weather (self inflicted or otherwise).
This recipe is adapted from Gourmet Traveller and is exactly the sort of thing I love: a short list of ingredients, easy to make and a blissful broth. I found the original recipe didn’t have as much liquid as I like. Because I usually reheat it, I make it with their recommendation of 3 litres of water and then add boiling water to it when I’m eating the leftovers. The taste is good enough that it isn’t diluted. Continue reading
The Passive Gourmet
I started this blog nearly two years ago. It was what I thought (at the time) would be an exercise in writing that might get the words flowing on my PhD. I was hoping that by doing some writing in an area I was passionate about, it might transfer to an area that I was (at the time) less than passionate about. It didn’t. I lived. I learned.
Believe it or not, avocado is one of Layne's favourite foods
It is the perfect crime. Chocolate cupcakes that have two vegetables cleverly concealed within: avocado and the oft-reviled cauliflower.
I have written about my love of the Deceptively Delicious philosophy and recipes previously. Actually, I’m a raving fan and should be getting a commission on those books!
(The then) Miss2 checking out potential birthday cakes
I wrote in my bio that my family doesn’t have any food traditions, but my very young blog is already showing me that we do. Nice!
One of these is I think a very common one in Australia. And that is the Australian Women’s Weekly Birthday Cake Book. I remember looking at this book year-round and agonising over which cake I would have for my next birthday. I’ll have to go through my childhood pics at Mum and Dads and work out what I had. I do recall the piano, the maypole and the blackboard. My soccer mad brother had the soccer field and my sister had the swimming pool several years in a row. My husband’s family had the same book (not surprising, the book has sold half a million copies), and he had the fort multiple times. Apparently we aren’t the only ones: there’s a Facebook group.
Can you get more passive than passive? Obviously I can!
It’s been 11 months (close enough to round up to a year) since last posted. Why? Well, for one thing, I originally started this blog in hope that it might get my PhD writing juices going. It didn’t, but I’m pleased to say that I attended a wonderful workshop that did. So things were going well. I was cooking, doing a bit of blogging and making some genuine progress on my thesis.
I’ve got a bit of a crush on Hugh Fearnley-Whittingstall. His River Cottage series’ are just divine. Uplifting.
But the food always seems a bit hard. Even some of the ingredients that aren’t gathered from a hedgerow are a bit hard to obtain in regional Australia. Continue reading
Both my Dad and my Dad-In-Law love Chilli Mud Crab.
The recipes (and their origin) are quite different.
I have made this basic bread recipe a few times before, but I can’t remember ever having gone all the way.