Thursday, 30 June 2016

It's live!


Guess what?

It's live!

It took a lot of hard work over the last few days to get this reformatted to be available for y'all, but I'm so glad I did it!

For those of you who are knew to me, I wrote this cookbook (at the request of a few friends) about two years ago.  I had a limited number printed and they all sold out!  I never even got a copy for myself!
So as soon as I got Photoshop, I began to work on getting it ready to re-release and this time, it's available on Amazon, so all you International followers can be a part of it too :)

This is my first time formatting a book with photos in it, so I really hope I've done it justice.

Thanks again for all of your support!
Let me know on FB if you would like me to make it available on kindle too!

Tuesday, 28 June 2016

Spaghetti Squash!


I meant to post this last night, but then things got away on me, and well, here I am, doing it now.  It's probably a good thing too, because I have an announcement!
As you know, I wrote a Calamity Jayne cookbook a few years back and I am, as we speak, working on the reformat of that same book so I can get it on Amazon!  Fingers crossed it goes to plan, and then in the next few days, it should be available :)

Now, those of you who follow my FB page will have seen my post last night saying that I was experimenting with Spaghetti Squash.  I am delighted to say it was a huge success!  Hubby has requested it as a regular meal :)  Now I just kinda made it up as I went, so I'm calling it a Spaghetti Squash Lasagne.

Spaghetti Squash Lasagne

1 spaghetti squash, halved and seeds removed
Olive oil, salt and pepper

1 onion
1 large carrot
2 cloves garlic, crushed
1 pack good quality sausages
1 tin tomato puree

mozzarella cheese

First up, preheat your oven to 200C.  Oil both halves of your squash and season with salt and pepper. Place upside down on a baking dish and pop in the oven for approximately 45 minutes or until the flesh is soft.

Meanwhile, heat a pan with a splash of oil.  Peel the skin from the sausages and break into pieces, adding to the pan.  I tried to make it into a mince consistency.  Brown.
Add diced onions and garlic to the pan and continue to cook through.
Add diced carrots.
If you are using frozen spinach, give it a squeeze first to remove excess liquid, and then add to the pan.  Heat through.
Add tomato puree and then fill can to half way with water, swirl it and tip into the pan as well.
Let it come up to the boil, and then turn it off.

Once squash is cooked, remove from oven and flip back over so the flesh is facing you.  Using a fork, run it along the flesh to make "spaghetti"

In a large ovenproof dish, place a few spoonfuls of the sauce, followed by a sprinkle of mozzarella, and a few dollops of squash.  Repeat the layers until all is used.
Top with more mozzarella and pop in the oven to cook for 15-20 minutes.
Serve with some buttered bread.

So, there you have it!  A lovely winter warmer meal using spaghetti squash.  Remember to keep your eye on my FB page for more info about the cookbook!
Have a great week!

Saturday, 4 June 2016


Ok, so if you follow my FB page, you will have seen that I shared a link to a recipe for a salted caramel and chocolate tart.  My husband so kindly tagged me in the post and requested it be made tonight, so after perusing the recipe and seeing that I actually only needed five ingredients, I thought, sure!  Why not?!

Now, in true Calamity Jayne styles, I didn't quite read the recipe properly and thought I had it down.  However, my caramel wasn't thick like it should have been.  Mine is more of a gooey caramel chocolate tart.

This is mine:

and this is what it was meant to look like:
Quite a difference!

Anywho, it was still super tasty (and super sweet!  I could only eat a tiny slice).

So, here is what you need:

1 double pack of oreos
200g butter
2/3C brown sugar
300ml cream
350g dark chocolate
1tsp vanilla

Blitz up the oreos until they are a fine crumb.  Add 75g melted butter and blitz again.
Press into a tart tin - I used a silicone mould or if you have a loose-bottom tin, use one of those.

Pop it in the freezer to set.
Put the brown sugar and remaining 125g butter into a saucepan and heat until melted.  Now, here is the important part.  You need to keep whisking it until it starts to bubble.  I didn't do this.  If you want it gooey, then by all means, just whisk until it has thickened.
Remove from heat and continue whisking, while slowly adding 1/4C cream.  I would also add 1tsp vanilla here, I think that would bring the flavour out more.
Set that aside to cool for a further ten minutes before pouring into the base and returning to the freezer.

Put the chocolate into a bowl.  Gently heat the cream on the stove and when warm, pour over the chocolate and stir to combine.  If the chocolate isn't melting enough, you can pop it in the microwave for 15 second bursts until it is a smooth consistency.

Pour over the top of the caramel and pop back in the freezer to set.
If you have the flaky salt, by all means sprinkle over top before serving.  I didn't have any of this, so didn't use it.

Be warned, you will only need a small slice, this is very sweet!