Friday Finds

Flowers from my son

Happy Friday!

Like many of you, I like to spend a little time throughout the week looking for new recipes, home design inspiration, and anything else which catches my eye. I am quite a collector, as you will see if you check out my Pinterest page. Since I find so many wonderful things every week, I thought it would be nice to share a handful of them with you for a new series of “Friday Finds”. I enjoy catching up on a few other bloggers’ Friday posts, like that. I want to join the party.

I hope you will enjoy some of the links I will be sharing with you. Here we go…

 

I just want to dig right into these baked chai donuts.

This chocolate hazelnut baklava looks to-die-for. I want to devour it right now.

Moussaka is one of my all-time favourite dishes. It’s like a Greek lasagna. This moussaka recipe looks delicious.

Although it is spring here in Australia, part of my heart will always be back home in America, so I still crave autumnal desserts at this time of year. This pumpkin and cream cheese cake looks so wonderful. I love the pretty criss-cross pattern on top.

Another autumnal recipe which I’m dying to try is this caramel apple sheet cake. I’m actually planning to go buy a sheet cake pan because of this recipe (and because I feel the need to have almost every kind of cake pan imaginable, which drives my partner crazy, haha).

If you ever have the pleasure of being in Sydney, Australia, you might want to try going on one of these gorgeous coastal walks. I know I plan to do that, the next time I’m there!

I’m smitten with this lovely white weatherboard house, built in the 1890s in Victoria.

This recipe for pan-seared scallops with chorizo and corn sounds so good.

As you may know, I’m a major s’mores fan. When I saw this graham cracker cake recipe, I swooned.

I don’t often tend to go for recipes which use a boxed cake mix, but these Texas sheet cake cookies look like they would just melt in your mouth. I might have to bake a batch of them soon.

One of my favourite cooking shows is Patti’s Mexican Table. I love her delicious recipes and her sweet personality. This veggie-filled Mexican lasagna is on my must-make list.

I have fallen in love with the beautiful landscape paintings by Michelle Morin.

I always enjoy the flavour of real maple syrup, so this maple cake with maple streusel looks dreamy to me.

Last but certainly not least, don’t miss this beautiful Hamptons-style home in Perth. It is a blue-and-white-filled vision of paradise. The master bedroom and lounge are just exquisite.

That’s it for this week! I hope you’ll come back next Friday for more lovely links. Have a great weekend, everybody!

 

(The photo, above, is of flowers my little boy picked for me, this week, at kindergarten, which he arranged on the kitchen counter when we got home. He loves to bring gifts home for me, which is so sweet.)

 

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

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Cheesy Cauliflower Fritters

Who doesn’t love a dish that’s quick, easy, and full of delicious cheese? I know I do. Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They’re a perfect weeknight food.

Cheesy Cauliflower Fritters

I prefer making these cauliflower fritters with leftover roasted cauliflower, because I love the deep flavour from the cauliflower being browned in the oven. Using leftover cauliflower makes these fritters so quick to throw together. They can be on the table in about 15 minutes. You can use steamed cauliflower, instead, if you like. I’ve given directions for both roasting and steaming methods in the recipe, below.

Cheesy Cauliflower Fritters

You should use a really flavourful cheese, for these fritters, like sharp or vintage cheddar, for the best taste. You can use more than one kind of cheese, to make the fritters even more delicious. I like adding a crumbly Greek feta or smoked gouda.

Cheesy Cauliflower Fritters

I haven’t tried it, yet, but I’m guessing that these cheesy cauliflower fritters would make delicious vegetarian burgers. They have a great texture and hold together really well. They even taste good the next day, so they’re wonderful for an easy lunch.

Enjoy the recipe…

Cheesy Cauliflower Fritters

  • Servings: 20-24 fritters
  • Print

Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They're a perfect weeknight food.

Recipe adapted from Cauliflower Cheddar Fritters recipe on Gimme Delicious.

Ingredients

  • 1 head of cauliflower, washed very well under cold water
  • 2 cups shredded sharp or vintage cheddar cheese
  • ¼ cup parmesan, crumbly feta, or smoked gouda cheese (optional)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Kosher salt, to taste
  • ½ tsp fresh minced garlic or ¼ tsp garlic powder
  • A dash of onion powder or fresh finely chopped chives, to taste
  • A dash of dry basil and/ or oregano (optional)
  • Extra virgin olive oil

Directions

  1. Chop cauliflower into small florets.
  2. To prep cauliflower, you can roast it or steam it. To roast: Preheat oven to 400F/ 200C/ 180C fan-forced. Lightly oil a baking sheet. Toss chopped cauliflower with a drizzle of olive oil. Spread cauliflower on baking sheet in a single layer. Roast for 20-25 minutes, until cooked through and browned a bit. Or steam cauliflower until tender, using a stovetop steaming pot.
  3. Pulse the cauliflower in a food processor until it becomes the texture of rice. Or chop the cooked cauliflower into very small pieces.
  4. Combine the chopped cauliflower, cheeses, eggs, flour, salt, and seasonings in a large bowl. Stir gently to combine thoroughly.
  5. Heat a large skillet on medium-high. Coat pan lightly with olive oil.
  6. Form cauliflower mixture into patties about 3 inches across, placing in hot oil as you go. (Just form the patties as you go, to save space in the kitchen, and to save time.)
  7. Cook fritters until golden brown and set in the middle, about 3-4 minutes per side. Cook the fritters in small batches. Set cooked fritters aside on a large plate or platter, covered with foil to keep warm until ready to serve.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

 

Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies

Is there anything that apples cannot do? The humble apple is such a versatile, delicious fruit in baked goods. I love apple in pies, muffins, cakes, fritters, danishes–pretty much anything you can think of. When I saw this recipe for Apple Cinnamon Oatmeal Cookies, I knew I had to make them.

Apple Cinnamon Oatmeal Cookies

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness. I’ve got to tell you, these are some of the best cookies I’ve ever had. I can’t wait to bake another batch. My little boy enjoyed helping me make these cookies, as well. It’s a really quick and easy recipe, which makes it great for doing with kids.

Apple Cinnamon Oatmeal Cookies

You probably already have the ingredients in your kitchen, to make these cookies, other than one large apple. I’ve made a few slight changes to the original recipe, to suit my tastes, and to use spices which are readily available in Australia. (Apple pie spice is not something I’ve seen here, but it is very easy to create a similar flavour, as you can see in the recipe below.) Feel free to add a handful of chopped nuts or sultanas, if you like, or to play a bit with the spices. I flavoured the glaze with vanilla and cinnamon, but you could simplify it and just use milk and powdered/ confectioner’s sugar, if you want.

These Apple Cinnamon Oatmeal Cookies are wonderful. They’re the perfect treat for autumn, or any time of year.

Enjoy…

Apple Cinnamon Oatmeal Cookies

  • Servings: 20 cookies
  • Print

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness.

This recipe was adapted slightly from Sally’s Baking Addiction.

Ingredients

Cookies:

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda/ bi-carb soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice (or an extra tsp cinnamon, or a dash of cardamom and a dash of Allspice)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled (it needs to be warm—not hot or cold, for the cookie texture to turn out right)
  • 1/2 cup (90g) unsweetened applesauce
  • 3/4 cup (150g) gently packed dark or light brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely diced apple (about 1/2 of a large apple)

Icing:

  • ¾ cup powdered/ confectioners’ sugar
  • 1 tsp pure vanilla extract or pure maple syrup
  • 1 Tbsp milk
  • A dash of cinnamon

Directions

  1. Preheat oven to 350°F/ 180°C. Line two large baking trays with parchment/ baking paper or silicone baking mats. Set aside.
  2. Whisk together the oats, flour, baking soda, salt, cinnamon, and apple pie spice (or other spices) in a large bowl.
  3. In another bowl, whisk the melted warm butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the vanilla and egg. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the diced apple. The cookie dough will be thick and sticky. (If the dough looks runny, at this stage, you should to chill it for 1-2 hours, to firm up.)
  4. Using a large spoon or table spoon, scoop cookie dough and form into balls (about 2 Tbsp of dough each). Place them about 3 inches apart on the baking trays. Slightly flatten the balls out with the back of the spoon, because the cookies won’t spread much.
  5. Bake cookies for 14-15 minutes or until lightly browned and set on the edges. Remove trays from the oven and allow to cool on cooling racks for 10 minutes before icing the cookies. Keep the cookies on the trays.
  6. Make the icing: Whisk the icing ingredients together in a medium bowl or small measuring cup.
  7. Drizzle icing over cookies, using a small spoon.
  8. Cool finished cookies on trays, then store them in tightly-lidded containers. If you put them away too soon, while still warm, they will soften up too much, and the edges won’t be nice and crunchy.

Recipe Notes:

  1. Make sure you are using a thick applesauce. Anything too liquid-y could cause excess spreading. Unsweetened applesauce really is best for the recipe, to keep the apple flavour from being overwhelmed by too much sugar.
  2. Iced cookies stay fresh covered in the refrigerator for up to 1 week.
  3. The cookie dough can be made and chilled in the refrigerator for up to 3 days before baking the cookies. Allow dough to come to room temperature, then continue with the recipe at step 4.
  4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

You’re Invited

Paperless Post

I have always been a fan of making an occasion feel special. I just love celebrations. Any reason to gather friends or family, bake a cake, fill the glasses, and make things a little sparklier than usual makes me feel happy.

Paperless Post

Paperless Post

Many moons ago, I used to hand-draw and letter my party invitations, when I’d host lots of theme parties for friends. Now, my partner and I invite family over for birthdays, holidays, and casual get-togethers. For special occasions, I like to send lovely invitations, to set the mood and get the details right.

Paperless Post

My favourite site for online invitations and cards is Paperless Post. Their designs are just gorgeous! There are so many styles, ranging from elegant to witty to adorable to glamorous. Paperless Post has partnered with lots of fabulous artists and designers, like Kelly Wearstler, John Derian, Oscar de la Renta, Jonathan Adler, Anna Emilia Laitinen, and Charlotte Olympia, to create the many designs. I have been using this site for a few years, and I’m really impressed by how much they have expanded. Every occasion imaginable has cards and invitations available, from birthdays to cocktail parties to holidays to housewarmings to bridal showers to launch parties. They’ve got it all!

Paperless Post

blue blooms photo

One thing I love about the invitations is the way you can customize them. You can add a background or a special stamp on the virtual envelope (it’s lovely the way the card pops out of the envelope, when your guests open them). Various lettering options are available. Some designs allow you to use your own photo. There are some designs with a choice of colour scheme.

Paperless Post

Paperless Post

Another great feature of the site is how you can easily keep track of who will be attending your party, by using their RSVP system. You get an email every time someone responds, and you can check the guest list tally on the site. You can even send reminders to your guests, near the date of the party, if they haven’t responded.

Paperless Post

Paperless Post

I will definitely be using Paperless Post for upcoming birthday parties and holiday gatherings. My son’s birthday party is coming up soon. Luckily, I’ve got the invitations sorted. Now I just need to start thinking about cake… yes. That’s something I pretty much always have on my mind!

Paperless Post

{I have been compensated for this review by Paperless Post. I truly love their brand, and I’m very happy to share their beautiful designs with you. I only write about brands I honestly like and want to support. I hope you enjoy hearing about them.}

 

All written content is copyright Kim Sequoia 2018 for a delicious moment.

Roasted Chicken and Chorizo with Potatoes and Cauliflower

 

Roasted Chicken and Chorizo with Potatoes and Cauliflower

I’m always on the hunt for easy one-pan recipes. If it feeds a crowd, that’s even better. This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower does just that. It’s perfect for when you have a bunch of people coming over for dinner, and you really just want to make something delicious and impressive that you can simply pop into the oven and forget about until dinner time. Then, you can sip your wine and enjoy being with your guests, instead of spending half the evening in the kitchen.

Chicken and Chorizo Tray Roast with Three Veg

The chorizo in this recipe is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. It’s delicious. I love to use bone-in skin-on chicken thighs for this recipe, because they’re really flavorful. I’ve made it with boneless, skinless chicken thighs, too, and it was still really tasty. The original recipe, by Nigella Lawson, was a bit simpler. I’ve added a couple of vegetables to my version. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together.

Chicken and Chorizo Tray Roast with Three Veg

If you want to get a head-start on the prep for this recipe, you could chop the vegetables and chorizo in advance and refrigerate them until you’re ready to cook. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

Roasted Chicken and Chorizo with Potatoes and Cauliflower

Enjoy…

Roasted Chicken and Chorizo with Potatoes and Cauliflower

This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower is perfect for feeding a crowd. You just pop everything into the oven and let it roast. The chorizo is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together. It's delicious.

This recipe was adapted from Nigella Lawson’s recipe for Spanish Chicken and Chorizo with Potatoes.

Ingredients

 

 

  • 12 chicken thighs (bone in, with skin, ideally)
  • 750 g/ 1.5 lbs chorizo sausages, in bite-sized pieces (squeeze the meat out of the casings and tear it into pieces)
  • 500 g/ 1 lb baby potatoes, cut the larger ones in half
  • 500g/ 1 lb sweet potatoes, peeled and cut to about the same size as the baby potatoes
  • 2 red onions, peeled, halved, and thickly sliced
  • 1 head of cauliflower, cut/ broken into florets
  • 3 Tbsp extra virgin olive oil
  • Dried oregano, to taste
  • Dried basil, to taste
  • Kosher salt, to taste
  • Black pepper, to taste

Directions

  1. Preheat the oven to 220°C/ 200°C fan-forced/ 425°F, and place 2 oven racks on the middle and lower thirds (unless you have a very large oven, as I do, then just use the middle rack).
  2. Spray oil on the bottom of 2 shallow roasting trays or baking sheets with raised sides.
  3. Brush olive oil on the fronts and backs of the chicken thighs. Place them on the pans, skin side up, leaving plenty of space around them for everything else. Season thighs with basil, oregano, salt, and pepper. Put the vegetables into a large bowl. Drizzle the olive oil all over them. Add salt, pepper, basil, and oregano to the bowl. Using your hands or a large spoon, toss to coat everything thoroughly.
  4. Divide the chorizo pieces and vegetables evenly around the chicken thighs on the 2 trays.
  5. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven (skip this step if you have a large oven).
  6. Continue cooking for about 15-30 more minutes, until chicken is cooked through and the juices run clear. (Cooking time will be less for fan-forced ovens, around 45-50 minutes total.)
  7. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.