“This one looks like throw up…”
Pero Like / Via youtu.be
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Tuesday, March 1, 2016
This Tres Leches Cake Is The Most Godamned Delicious Thing Ever
Because three milks > one milk.
Alvin Zhou/ Jenny Chang/ BuzzFeed
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We Visited Sydney's New Nutella Café To See What All The Fuss Is About
The man that bought Nutella doughnut milkshakes to the world is about to change your life again.
If you’ve been on the internet in the last six months, chances are you’ve come across one of these Nutella-filled doughnuts, affectionately known as Tella Balls.
When Tella Ball inventor and owner of Erskineville’s Foodcraft Espresso and Bakery, Aki Daikoc decided to put one of his doughnuts on top of a milkshake, the world lost its shit.
Now, the dessert bar Aki announced last October is finally open, and everyone should get ready to lose their minds once again.
Tella Balls Dessert Bar opened this week in Dulwich Hill.
Hannah Mars
“Tella Balls put us on the map, but we’re not just a Nutella bar,” Aki tells BuzzFeed Life. “We’re a one stop shop for dessert. We want to create something for the sweetest people.”
"The products that we use are things that people loved growing up: Maltesers, Kit Kats, Oreos. We turn all those old school flavours into desserts,” says Aki. And yes, those are pancakes topped with Maltesers.
Hannah Mars
The menu just gets sweeter and sweeter. The Tella Lasagna, for example, includes layers of Nutella mousse, whipped cream, and chocolate biscuit.
You can get it to take away, but it’s served with a scoop of vanilla bean gelato when you eat in, so it’s a good idea to schedule a visit when you’ve got enough time to take a seat.
Hannah Mars
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23 Australian Foods The Rest Of The World Is Missing Out On
You haven’t lived until you’ve had a hungover sausage sizzle.
Fairy Bread.
Despite the fact that it confuses the rest of the world, fairy bread is probably the food invention that we are most proud of. Basically grab a slice of white bread, spread with butter, and top with 100s and 1000s. You can’t have a kid’s birthday party without a plate, but that’s not to say it’s not for adults as well.
Lamingtons.
It’s essentially a sponge cake coated in chocolate and coconut, sometimes with jam in the middle. You’d be hard pressed to find a bakery in Australia that isn’t stocked with lamingtons, probably because they’re the best mid-afternoon snack around.
Tim Tams.
Yes, they’re now available in a few places in the USA, but they just aren’t on the same level as Aussie Tim Tams. Though they do come in a range of flavours (shout out to chewy caramel), we all know that original is always the best. Oh, and you haven’t lived until you’ve done a Tim Tam Slam.
Milo.
Milo is basically malt powder to be mixed with milk, but don’t let that disgusting description fool you; Milo is the drink of the gods. It’s important to get the milk/Milo ratio just right. But when we were younger and mum wasn’t looking, it was all about trying to heap as much Milo in as possible.
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5 Insanely Easy Chicken Soups That Are Delicious AF
As good as your mom makes, I promise.
Have you ever wondered why your mom’s homemade chicken soup tasted so delicious? I hate to break it to ya, but love wasn’t the ~only~ reason it tasted so good. It was FROM SCRATCH.
But, it turns out, amazingly delicious, from-scratch, homestyle chicken soup is actually pretty EASY.
Lindsay Hunt / Andrew Richard / BuzzFeed
Start by getting these ingredients together to cook the chicken and make the broth.
You’ll need some chicken, carrots, onions, bay leaves, garlic, thyme, parsley, salt, celery, peppercorns, water. Get the full ingredient list at the bottom of this photo step-by-step.
Lauren Zaser, Andrew Richard / BuzzFeed
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Lobia Rice - Black Eyed Bean Rice
Lobia Rice – Black Eyed Bean Rice
It’s been almost a week that I wrote a post here. While my commitment to myself was that I will write a post every other day, commitments are at times impacted because of unforeseen circumstances. And the circumstance here was a hacking attack on my website. This is the 2 such attack in less than a year. While most of the times, it was something I couldn’t have avoided, this time round it looks…
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Monday, February 29, 2016
Here's What You Should Eat For Breakfast For The Rest Of The Week
#MealPrepGoals
Enjoy these burritos every single day of the week and not worry about what you’re going to make for breakfast in the morning.
Frozen Breakfast Burritos For The Week
- Bacon
- Sausage
- Baby Red Potatoes /quartered
- 1 Red Pepper /chopped
- 1 Yellow Onion /chopped
- Salt and Pepper
- 10 Eggs - beaten
- 1 Bag Shredded Cheese
- 1 Bunch Green Onions /sliced
- Flour Tortillas
- Parchment Paper
In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl. Finally, reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
Gather cooked ingredients - having let them all cool slightly. Additionally gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling). Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
To reheat:
Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!
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