Super Easy Orange Vinegar Surface Spray



This is really easy to make and makes an effective, chemical free, environmentally friendly spray which can be used for cleaning surfaces and bathrooms.

All you need is oranges, a peeler, white vinegar and a jar.

It’s three simple steps:
1. Peel the orange and place the peel in the jar.
2. Add vinegar to the jar and place the lid on.
3. Leave the jar for approximate 4 week’s to cure and your spray is ready to use.

If you are trying to clean something that needs a bit more work, just sprinkle some bi carb down first. It will smell strong at first but this will clear soon.

I started using this when I found I was coughing a lot after cleaning the bathroom and best thing is I don’t have to worry about my little toddler helper being exposed to nasty chemicals.

I like to make this when I am making cordial. Waste not! Lol.


Oven Dried Tomatoes


I currently have a glut of tomatoes and after sandwiches, parmi sauce and tomato sauce I still have quite a few left over so I have decided to dry them. With two dogs, a toddler and an absent mind putting them outside for a few days (then again with our current heat wave maybe 1 would suffice) isn’t an option. So I’ve decided to give oven drying a go.

What you need:

  • 1 kilo ripe tomatoes
  • Coarse iodised sea salt
  • 4 cloves garlic, chopped finely
  • 1 tbsp dried oregano
  • Freshly ground black pepper
  • Extra virgin olive oil
  • White wine vinegar (optional)

What to do:

  1. Depending on how big you’d like them, either slice the tomatoes, or halve them (the bigger they are, the longer they will take to dry up).

    These are cherry tomatoes but you can use normal sized ones

  2. Scoop out most of the seeds.

    I used the top of a cheap peeler for this but anything will do

  3. Sprinkle with salt and leave them skin side up so that the excess liquid from the tomatoes can drain out. I recommend putting them in a strainer in the sink or over a bowl so the liquid can drain completely away.

    You can also use normal table salt but I do recommend iodised salt over plain salt for the health benefits.

  4. Let them sit for about 15-20 minutes to get rid of the excess moisture and reduces the time in the oven.

    Any container will do but I suggest putting them in a strainer over another bowl or the sink.

  5. In a large bowl, toss together the tomatoes with the garlic, oregano, black pepper, white wine vinegar and olive oil. Place the tomatoes on a tray with foil or baking paper and drizzel the rest of the oil mixture over the top of the tomatoes. Cook in a low oven at 100C for three hours.

    Any oven proof tray will do

  6. Place the tomatoes in a sterilized glass jar and use within a week. If you’re going to use this over a longer period of time, then cover it with some olive oil.

    To sterilize the jar wash with warm soapy water, rinse, than place in the oven until dry.

Hmm… Ovendried tomato pizza anyone?

Vegetarian Cornish Pasty – Watch this space…


I’m feeling inspired having just eaten a Vegan Cornish Pasty from the health food place around the corner. Come on, how hard can it be? I’ve been collecting some resources to attempt my own, which I’m going to chuck here for safe keeping. Watch this space for my big attempt. lol

To start with an easy puff pastry recipe from The Bush Gourmand.

I’ll need:

  • 500g flour
  • 500g cold butter, cut into chunks
  • 110ml icy water

Note – make in 2 batches

Followed by a highly rated Vegetable Cornish Pasty recipe from

I’ll Need:

  • 1/4 cup butter
  • 1 onion, thinly sliced
  • 1 carrot, sliced thin
  • 1 turnip, peeled and diced
  • 1 large potato, peeled and diced
  • 1/4 pound mushrooms, chopped
  • 2 tablespoons water
  • 1 teaspoon yeast extract spread (Hmm, let’s not. I’m going to try homemade veggie stock)
  • 1/4 cup milk
  • 1 egg
  • 1/4 pound shredded Cheddar cheese
  • salt and pepper to taste
  • 1 egg, beaten

I think I might add corn, and maybe pumpkin.

And lastly some instructions from people who probably know what their doing better than me!

Megan’s Perfect Pasties

Trick’s of Yum’s Pasties

Watch this space. I’ll post when I attempt it (or maybe after I’ve done it a couple of times and have perfected it :)).

Breadziller Loaf

This is my first attempt that grossly over proved hence the name 'Breadziller'.

This is my first attempt that grossly over proved hence the name ‘Breadziller’.

This is an adaption of the basic bread recipe featured in the Thermomix ‘Everyday Cooking’ Cookbook. I had a lot of trouble getting my bread to prove or rise ready for baking, so started looking for tips. This is the final version which seems promising. (Although I may yet do some tweaking).

The first time I tried this version of the recipe I forgot to turn on the oven so the dough sat there for yet another hour before I realised, and continued to prove into this huge mushroom that swallowed my bread tin. It still tasted ok, if a little dense but that’s how it got its name ‘Breadziller’. 🙂

You need:

  • 300g Water
  • 1 Sachet Dry Yeast
  • 1 Teaspoon Salt
  • 1 Teaspoon Bread Improver
  • 500g Bakers Flour
  • 20g Olive Oil


Heat water to 37 degrees at speed 1.

Add yeast and oil and mix for 1 minute on speed 1 to activate the yeast. Add flour and bread improver then salt. Mix for 5 seconds on speed 7 to combine. Set dial to closed lid. Kneed dough for 1 minute and 30 seconds on interval speed.

Place dough in an oiled bowl or silpat baking mat and leave to prove for 30 minutes in a warm spot. Dough should approximately double in size.

Brush with milk for a golden crusty top and bake in the oven for 25 minutes at 180 degrees.

Bread should sound hollow when tapped on the bottom.


  • Use lukewarm water to help activate the yeast.
  • Add the flour then the salt to avoid the salt killing the yeast.

Homemade Apple Cider Caramels


Over at Meanderings Around  I found this great recipe for Apple Cider Caramels that I just had to share! (A Tiny Hippo will help you with this one 😉 )

Behold! These lovely caramels are a hit for anyone who tries them, and they look so cute in a little bowl or a mason jar with a twine bow.

The recipe is easy to follow with no alterations or additions needed, be sure to wear your protective goggles while stirring the bubbling candies. When you select an apple cider for making these little gems don’t buy the cheap stuff. I used apple cider from our local orchard because Wilson’s Apple Orchard makes divine cider, and it is a great place for a family outing, see my Tiny Hippo at the Apple Orchard post.

Once your awesome caramels have cooled its time to turn them into perfect little presents that all your buddies will love!

Alright, remove the caramels from the pan using the parchment paper. While you may be tempted to wrap this huge block up and keep it for yourself willpower must prevail.

Instead of scarfing down the whole block of caramel, divide it into even rectangles or squares using a sharp knife or a pizza cutter

Now for the fun part! Set up a work station for the caramel wrapping extravaganza. You will need the cut caramels, rectangles of wax paper, and a neat surface to roll up the caramel in paper.

Once your lovely caramels have been wrapped up safe and sound, all that is left is for you to take them to all those fancy parties where it is only proper to give a great gift.

Simple Orange Cordial



This cordial is pretty easy to make and you can use other fruit or combinations of fruit. I have included both the stove top (provided by a friend of mine) and Thermomix versions.
Stove Top

You will need:

  • Juice of 6-8 oranges
  • Rind of 3
  • 2 liters of water
  • 2 teaspoons of Tartaric Acid
  • 1 Teaspoon of Citric Acid
  • 2 kg of sugar
  • Big pot
  • Clean empty glass bottles (Ikea is great for these) or jars

Dissolve the sugar in water. Add the rind, juice, water, tartaric and citric acids in and boil them together. Bottle while hot.


You will need:

  • 6 Oranges
  • Rind of approx 4
  • 2 Teaspoons of Tartaric Acid
  • 1 Teaspoon of Citric Acid
  • 500 grams of Sugar
  • 750 grams of Water
  • Kettle
  • Clean empty glass bottles (Ikea is great for these) or jars

Peel oranges (taking care to avoid too much of the orange flesh) and place peel in TM. Juice the oranges into the TM over the strainer (to catch seeds and pulp). Remove the strainer and add sugar and tartaric and citric acids. Set your kettle to boil the water (while its boiling, do yourself a favour and clean up – dishes to the sink, scraps to the compost bin, wipe down your bench). Add the freshly boiled water. Set your TM to Reverse, 90’c, 10 minutes and Speed 2. Bottle immediately and keep refrigerated.