Cheese garlic herb pull-apart bread

This cheese garlic herb pull-apart bread is pretty easy to make. The only thing I found tricky was stacking the pieces after putting on the topping. Put I discovered a trick that made it work out alright for me.


The recipe I based it on I found on Chew Town via Pinterest.



  • 500 grams plain flour, plus extra for kneading
  • 3 tsps dried yeast
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 325 ml water at room temperature
  • 1/2 tablespoon olive oil
  • 2 garlic cloves, crushed
  • aprox. 3 tsps dried parsley
  • aprox. 1 tsp dried basil
  • aprox. 1/2 dried rosemary
  • 2 tablespoons butter
  • 200 grams grated cheese, I used a mix of cheddar and mozzarella


  1. Heat oven to 190 degrees C.
  2. Mix the flour, yeast, salt, and sugar together in the bowl of your bread mixer.
  3. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all the ingredients come together in a ball, add the olive oil and knead it in. If it is too sticky, add a little more flour. Keep kneading till the texture is smooth and elastic.
  4. Let the dough rise in a warm draft free place covered with a cloth until double in size. I usually turn on my oven to 50 degrees C and then turn it off again before putting the dough in to rise. It takes about an hour.
  5. Divide the dough in half and roll out on counter.
  6. Mix melted butter and crushed garlic in a bowl and then brush onto rolled out dough. (I did them one at a time.)


6. Sprinkle with herb mix and then with cheese.

7. Cut into 12 pieces – as equal as possible.


8. Fold each piece gently in half in order to pick it up and stack. Transfer stack into baking paper lined loaf pan. I fit all my pieces into one big loaf pan.


9. Bake in a pre-heated oven of 190 degrees C for about 55 mins. (I Skipped the second rise which should have been half an hour before baking.)


The bread was soooo soft and fluffy!! Cheese so stringy…as you can see in the first picture. The three of us ate about half the loaf for dinner and then ate the rest the next day for lunch. Yummmm!!

My daughter´s only complaint was that it was missing meat. Ha! She´s someone that feels she needs to eat meat every day. I think eating the bread with a soup or bean salad would be great.

Why don´t you give this recipe a try?! I know you won´t be disappointed.

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Black Bean Spaghetti with Peas

I bought 200 grams of black bean spaghetti about 2 months ago but never thought of how to use it. Then yesterday, I needed something quick to make for myself for dinner since my son asked for french toast. I went to Pinterest, as I often do, for answers. Here is the proof of my success.


The recipe I used for inspiration is here.


  • 100 grams black bean spaghetti, boiled till slightly chewy (the texture is different from other pastas)
  • half a small onion, finely chopped
  • 2 cloves of garlic, put through a press
  • 1 cup frozen peas
  • 1/2 tsp oregano
  • cyan pepper, salt, and pepper to taste


  1. Boil spaghetti. Once cooked. remove from heat and add frozen peas. Mix together and then drain water.
  2. Heat a tbsp veggie oil. Fry onion for a minute, then add garlic and fry till translucent.
  3. Add condiments and herbs
  4. Add spaghetti and peas and fry for a minute till all ingredients are well combined.

The End


I added some tomatoes just for color. This quantity was enough for me for 2 meals (I think I’m a medium sized eater. I’m very happy I discovered this type of pasta as it’s satisfying and healthy! I would highly recommend it for health freaks and others.

I just have to add that I made my son taste some and the veggie/bean hater that he is actually said he liked it. (I still haven’t told him it was made out of beans.)

Go on try it…I know you want to. (^-^)



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Easy Chicken Caesar Salad

I’ve determined to start up posting again, beginning with this Chicken Caesar Salad I made for dinner tonight. My daughter wanted a meat salad and so I went to Pinterest for solutions. At this moment in my life, Pinterest  is the best, and my go-to in time of need.

ceaser salad

As usual, I adapted the recipe slightly to make it easier for myself. The recipe is found in Cooking Classy. I think I’ll just give a brief run-down of what I did.


  • 450 grams chicken breast, fried and sliced thinly
  • leaves of iceberg lettuce, cut in 2 cm pieces
  • 5 slices white bread, cut in 1 cm pieces
  • 1/3 cup Parmesan cheese, grated
  • Greek yoghurt Caesar dressing (recipe follows)
  • olive oil dressing, for croutons (recipe follows)
Caesar Salad Dressing:
Mix ingredients together in a medium bowl. (I didn’t use all the dressing.)
  • 1/2 cup 10% fat Greek yogurt
  • 1 1/2 Tbsp mayonnaise
  • 1 1/2 Tbsp olive oil
  • 3 Tbsp fresh lemon juice
  • 1 1/2 tsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • black pepper to taste
  • Salt to taste
  • 2 small cloves garlic, pressed through a garlic press
Bake bread cubes at 180 degrees C for 5 mins. Remove and drizzle with olive oil mix. Bake 5 mins more. Stir around and bake 5 mins longer. (I actually forgot mine in the oven a bit too long so they were a tad bit too brown.)
  • 5 slices white bread

Mix together

  • 2 Tbsp olive oil
  • 1 large clove garlic, pressed through a garlic press
  • 1/4 each salt and black pepper


Toss, as they say, (though for me it’s more like mix) all ingredients together. Voilà…it’s ready to serve and eat.  My version is only enough for 2 hungry salad lovers since I didn’t use much lettuce.

This is a good recipe I’m sure I’ll use again. Hope you feel like trying it too. Cheers


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Lemon White Chocolate Cheesecake

This is a totally amazing Cheesecake!!

lemon chocolate cheesecake

I´ve always had a negative impression of baked cheesecakes, thinking they tasted eggy, so I never wanted to try making one. My sister makes amazing raw cheesecakes, often for family gatherings or birthday parties. I would always compare the fresh cold smooth feeling of the raw cheese cake and then compare that with what I thought a baked one would be like, e.g. a soggy eggy smell and texture. (I think I only ever tasted a baked one once and it ruined my impression of all baked cheese cakes for life…until now.)

This chocolate cheesecake however, changed my thought patterns in this area of eating.

I came across this recipe after being asked to make baked cheesecake and brownies for a double 50th birthday party. After reading the recipe and trying it out to be sure it was the one, my family and I agreed it was worth the time and effort that went into it.

lemon white chocolate cheesecake

I found the recipe here, and chose to make the creamy topping from here.

white chocolate lemon cheesecake

I had no problems with the recipe the first time I made it but when I needed to bake 4 and only had 2 spring-form pans it became a problem. Don´t ever try baking this cheesecake in a silicone pan unless you put some kind if lining in it first. lol!! Lesson learned! It was tough to get it out without it crumbling a little.

lemon chocolate cheesecake

Despite the difficulties i faced it was totally worth it, highly recommended, and a must try recipe.  Yummmmm!!!!

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White Cake with Rhubarb-lemon Filling, Mixed Berry Filling or Chocolate Pudding Filling

Wayyyyy tooo many words in that title!! White cake with rhubarb-lemon filling, mixed berry filling or chocolate pudding filling! The reason for that is that I have used the same cake recipe with 3 different fillings. And they all turned out delicious.

The first time I made it for my sister´s birthday with the lemon-rhubarb filling, and the second was 2 cakes for my son´s 8th birthday – the berry filling was his choice and the chocolate pudding was mine.

white cake with lemon curd rhubarb filling

The only change I made to the cake was not using the almond essence since that doesn´t seem too popular in our family gatherings.

The cake recipe is from Lighter and Local. It is a no fuss recipe, easy to make and turned out great with out any problems. The first time I made just one cake and the second time I used it to make 2 two tire cakes.

I also used the recipe for the lemon curd from the same blog. The only chance I made was with the rhubarb compote. I didn´t have enough rhubarb and didn´t even bother to weigh it. I just boiled it with a little sugar, lemon and butter till it was soft enough to fall apart when mixed with a spoon (since I wanted to keep a little of the texture of the rhubarb). I then folded it into the lemon curd when everything was cooled. I choose just to cover the whole cake with whipped cream and decorate it with fruit.

The second time around was just a couple weeks ago I made this chocolate pudding and layered it inside along with whipped cream and on the top as well. I didn´t take any good pictures…people just started gobbling it up! I didn´t let the pudding sit in the fridge for long enough so is was slightly too liquid for a cake filling but tasted totally delicious! My daughter and I fought over the leftover pudding the next day. Ha!! We ended up dividing it very equally in half. Or maybe I got a spoonful more…shhhh.

White cake with chocolate pudding filling

For the second cake I boiled some blueberries, raspberries, and strawberries with a little sugar and vanilla, and added a little thickening agent used for jams. Once cooled, I blended it and it was ready to be layer in the cake. I whipped some cream and spread that in between the layers and on top as well.

White cake with berry filling

As you can see the pictures of the cake aren´t worth looking at, but that in no way took away from the tastiness. (I was also in kind of a rush to finish them so didn´t think through the decorating part of things.)

Well, I will recommend this cake with what ever filling you feel like adding. Hope you try it and enjoy it like we did. Have a splendid week ahead!!

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Chocolate Mousse, Cream and Strawberry-filled Roulade

I recently made this Roulade/Cake roll to take to work with me. I regret not having made more since it was good enough to share – with everyone…if only I had made enough! I was torn between making a roll with chocolate filling or one with whipped cream and strawberries. It was my daughter who told me I should combine the two – and it was PERFECT!

Chocolate Mousse Roulade

The base I chose was a flourless chocolate one which I posted here. I’ll post the mousse recipe I used, here in this post. I chose this recipe because I wanted to make one that used eggs and whipping cream. It is one I have made several times before. The original recipe is here. As usual, I adapted the recipe slightly to make things easier for myself.

Chocolate Mousse Roulade

Dark Chocolate Mousse


120 grams chocolate (around 50% cacao), chopped
5 tablespoons boiling water
2 tablespoons Dutch-process cocoa powder
1 teaspoon instant coffee powder
2 eggs, separated
1 tablespoon granulated sugar, divided
⅛ teaspoon salt
1 cup + 2 tablespoons heavy cream


  1. Chop chocolate. Put in a medium bowl.
  2. Add cocoa powder.
  3. Mix coffee with boiling water and pour over chocolate. (the water is so hot it is almost enough to melt the chocolate completely. If it is not totally melted up in microwave oven for 10 seconds at a time, mixing in between.
  4. Beat egg yolks with 1 1/2 tsp sugar and salt till slightly pale and thick.
  5. Slowly whisk in chocolate.
  6. Beat egg whites till foamy. Add 1 1/2 tsp sugar and beat until the soft peak stage.
  7. Whip about 1/4 egg whites into the chocolate mixture. Add the rest of the egg whites and fold in until only a few white streaks remain.
  8. Beat whipping cream until soft peaks form and then fold into chocolate mixture until no white streaks remain. It’s READY!

By this time the roulade cake had been cooling for a while so just spread the mousse on right away. I only ended up using about 2/3 of the mousse in the roll because the cake was so thin I thought it might not support too much weight.

Chocolate Mousse Roulade

Cream and strawberry filling

I then whipped up 1 cup of cream (38%) with 1 tbs of sugar and 1 tsp of vanilla sugar until it was almost at the stiff peak stage, folded in one cup of chopped fresh strawberries, rolled it up length wise (to make a longer roll), wrapped it in baking paper and tinfoil and put it in the freezer. Shocking!! Well, I was going to take it to work the next day and I wanted it to be in good condition. After 2 hours of being out of the freezer, the ends were slightly defrosted and by the time 4 hours had gone by it was totally back to its soft self.

Of course, the strawberries were softer than they were when they were fresh but it didn’t ruin the taste in the least. It was totally tasty and popular. I’m sure I’ll have to make it again soon. It’s a 100% must try recipe!

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Easiest Pizza Bread

I like making pizza and we all love eating it (homemade is always the best!). The problem is that I get bored if I make the same thing too often. I tend to find a recipe that suits me both ingredient, time and taste wise and then use it over and over. So although I have made many different kids of pizzas, I always use the same recipe for the base. That is why I was so happy to find this pizza bread recipe… pizza with a twist!

Homemade Pizza Bread

I found this recipe on A Year of Yeast, and then adapted the ingredients slightly according to what I already had in the house.

The great thing about this recipe is that you just let the yeast sit in the warm water for a few minutes; mix in the other bread ingredients with a wooden spoon till they just come together; then add the topping ingredients and let it raise. The toppings I had on hand were: mushrooms, pepperoni, and ham (my son is not a vegetable fan so I didn’t add peppers, onions, or anything like that).

Homemade Pizza Bread

Here I didn’t have Parmesan so I skipped that. I also didn’t have time to let it rise for 2 hours so I just let it sit for 1. Rolled out the sticky dough with a bit of flour on the counter and my hands, put 1 1/2 cups of grated mozzarella in the middle, rolled it up and let it rise while the oven heated up. I followed the cooking time of 30 mins in the oven at 225 degrees C. (I always just approximate the temperature when it is written in degrees F.)

Homemade Pizza Bread

When I added the olive oil before baking the bread for the last 3 minutes it turned a shade darker than I expected it would, so I think I would cover the loaf with tinfoil a little earlier on in the baking process.

Homemade Pizza Bread

All in all it was an easy yummy loaf of bread which we all enjoyed!

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