It’s been a rough year and for weeks now I’ve been highly excited about ringing in 2009 and saying good riddance to 2008.    So much so, in fact, that I was rather taken aback when the below collage of this year’s blog pictures made me smile so much. 

Lesson learnt:  don’t let the grim blot out the great.  🙂


Cranberry and White Chocolate Cookie


With fun stuff though.

Made biscuits.

Crap photo.

Great cookies.

Trust me.

White Chocolate and Cranberry Cookies (adapted from Ottolenghi)

100g salted butter, room temperature

1 tspn vanilla essence

60g caster sugar

60g soft brown sugar

1 egg, beaten slightly

80g plain flour

1/2 tpsn baking powder

1/2 tspn bicarbonate of soda

100g finely ground oatmeal

75g white chocolate, chopped into small pieces

100g dried cranberries

  • Cream together the butter and sugars and vanilla.  Add the egg little by little and combine gently.
  • Sift the flour, baking powder and bicarb into the creamed sugar and butter.  Add the oatmeal and chocolate and cranberries and stir until just combined.
  • Chill the mixture in the fridge for at least 1 hour.  Pre-heat the oven to 170 oC
  • Roll into gobstopper sized balls and place onto baking paper lined trays at least 5 cm apart.
  • Bake in the oven for 7-10 minutes until golden.  Cool on a baking tray.

* This recipe makes at least 30 cookies.  Dough keeps well in the fridge for a couple of days.

Root Vegetable Crisps

Bah.  Not amused.  I have a sore throat. 

I could grumble and moan for some time about how unhappy I am about this but I have to admit there is a slight bright side:  I have an excuse to eat one of my very favourite foods.    Crisps!

I know that many people suffering from sore throats crave cooling, soothing ice-cream to ease their pain but I don’t.  Scratchy foods make me feel better.  Dry toast, crackers, cereal and, most of all,  rough salty crisps.

The following root vegetable crisps are a little healthier than the average potato chip for not only are they made from a colourful selection of different vegetables, they are also oven-baked. 

That means I can eat more, right?  😉

Root Vegetable Crisps

Selection of root vegetables (I’ve used carrots, parsnips, beetroot and turnip)

Vegetable oil (I used sunflower)


  • Pre-heat oven to 200 oC.
  • Unless you are a sushi chef, you’ll need to use a mandoline to very finely slice the vegetables – length-ways for long vegggie, width-ways for rounded ones.
  • Spray or brush the vegetables with the oil and lay out on baking sheets.
  • Bake in the oven for 15-10 minutes until golden, turning halfway through. 
  • Remove from oven and spread out on a rack.  Crisps will crisp up as they cool.
  • Sprinkle with salt to serve.