Self-cooked

We bought some unusual looking pine and slippery jack mushrooms at the farmers market on the weekend so obviously my first thought was to bake some mushroom pie!! I've been craving it for SO LONG! Ingredients: seasonal mushrooms, smoked salt butter from myrtleford butter factory, rice bran oil spread, garlic, toasted cashews, preserved lemon and home grown spring onion! I didn't have any cream so I mixed some almond milk, eggs, Japanese mayonnaise, Parmesan and seasoning. Although I probably didn't cook something that would enhance the flavour of the mushrooms, the cheesy creamy, mushroom-filled pie was exactly what I wanted tonight!!

I haven't baked cupcakes for a while but thought I'd bake this for our monthly cupcake day since it fell on a weekend this month! The request I received was a jam-filled cupcakes so I thought I'd add the extra element of chocolate + coconut goodness and make it a lamington cupcake!

Super sugary cupcakes!! I usually use mini Oreos as decoration on the top but I couldn't find any this time... I think 1/2 oreo still worked though!? My boyfriend's favourite cupcakes! ;-)

I had left over cream from baking cupcakes so what better to use cream than to make some cheesy homemade carbonara sauce!! It was my first time using my home grown spring onions which was pretty exciting too (easiest thing to grow seriously!). All you need is butter, cream, parmesan, mushroom, bacon, spring onion, onion and seasoning! Easy peasy!!