Category: Recipes

Baking is a huge stress reliever. I find it totally relaxing. Measuring the butter, cracking the eggs, beating till light and fluffy, folding the flour in, pouring into prepared pan and bunging it in the oven and then licking the bowl at the end. Baking is the only joy I get from the kitchen. I am even ok to clean up the mess I make from baking (cooking, not so much.)

I’m not saying I’m a snob when it comes to baking but I make everything from scratch. I don’t like packet mix cake – the texture is almost always wrong and the taste always leaves a lot to be desired. I get that they’re so much easier and quicker and there are many of us out there who have very little time and I get that they’re convenient. I have a few tried and true easy peasy baking recipes that would probably only take a few minutes longer than the packet mixes and I don’t generally bake anything that’s going to take too much time anyway since I too have very little of it.

When I first heard of making scones with lemonade, I immediately thought this was wrong. WRONG WRONG WRONG. Whatever happened to rubbing the butter in with the flour until your fingers ached? And where is the butter in the recipe at all?  Lemonade is not supposed to be used in baking!  It was after much umming and ahhing I decided to give them a go.

A 3 ingredient recipe – what’s not to love? PLUS they come out perfect every single time. The recipe is so easy but that’s not the best part:  They are delicious. Absolutely divine.

Here is the recipe:

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One glorious weekend SIL came with a pot of food, I cooked some stuff and we all ate until our stomachs were ready to pop. I wanted to get a photo of the scrumptious table spread but didn’t get around to it.  Anyway, here’s the salad :

Maple Roasted Pumpkin Salad

The recipe is from

I left it as a vegetarian (it’s supposed to be a chicken and pumpkin salad) and didn’t add any walnuts.

The (adjusted recipe):

Ingredients (serves 4)

  • 800g butternut pumpkin, peeled, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil ( I didn’t have olive oil so just used sunflower)
  • olive oil cooking spray
  • 100g spinach and rocket salad mix (I got these already mixed and prewashed – a bit exxy but definitely worth it)
  • 1 red onion, thinly sliced
  • Mustard dressing

  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon wholegrain mustard


  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, syrup and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on prepared tray. Season with salt and pepper.
  2. Bake for 20 to 30 minutes  or until pumpkin is tender.
  3. Mustard dressing: Place oil, vinegar, syrup and mustard in a screw-top jar. Secure lid. Shake to combine. Place pumpkin, salad mix, onion and dressing in a bowl. Toss to combine. Serve.


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