The other day, I was having lunch with some new friends and we started talking about hobbies when I realised that, as much as I like to think of myself as an outdoor person, I am inevitably drawn back into the kitchen whipping up a batch of cupcakes or taste testing some stew.
After hearing their daring tales of climbing mountains and sliding down steep banks, I was a bit surprised that no one found my hobby of cooking and photography boring and were actually quite interested..
.. And then I came to the realisation that I hadn't made a post since Christmas!
Although I've been religiously taking photos of every yummy thing I eat or make, I have to admit, that I'm not the best at sticking to things -especially if it involves sitting down at the end of a tiring work day and coming up with something insightful to write about.
The thought of discontinuing this blog did cross my mind once or twice but, the truth is, I really do enjoy sharing recipes and cool eateries with everyone and it's great hearing your feedback so I will endeavour to make more frequent posts (which shouldn't be too hard as there are folders upon folders of photos to share!).
The recipe below is adapted from my dear friend, Nathan -or rather, from his mother who's recipe for bacon pinwheels was so lengendary that I knew to request them at a party before I even knew who Nathan was! They are quick and easy to make and a sure hit at any party.
Parmesan Bacon Pinwheels
2 sheets frozen puff pastry, thawed
1 cup bacon, finely diced
1/2 cup grated Parmesan
Cracked black pepper to season
1. Preheat oven to 200°C
2. Place pastry sheets on baking paper and divide the bacon and cheese evenly among them
3. Season with cracked black pepper. Add salt if you wish, but the parmesan should be salty enough.
4. Roll the pastry tightly and seal the edge by damping with water and pinching the sides together.
5. Cover the roll with plastic wrap and refrigerate for about 10 minutes
6. Cut the roll into pinwheels about 5mm thick and place on a tray lined with baking paper
7. Bake for about 10 minutes and then turn over to bake for another 5 minutes until crispy and puffy
8. Goes great with sweet chili sauce =)