But there is another part of the process I love too. Sharing the recipe so that others can benefit from it as well. I explained to Kate how to make an easy Spaghetti Carbonara and it meant her housemate was able to make the dish from scratch for a fraction of the price than from the shops.
This is why I want to keep the blog going. I think I lost sight of that and so the blogging stopped too. But if I can show my peers how to make cooking simple and fun I think that's a good day. So I decided to look up some advice on how to write a successful blog and here are the top tips I want to focus on these next few weeks while I get it going again:
1. Keep it Simple - simple stories, simple recipes for the students/hard workers/social butterflies that I call my friends
2. Make it a routine - incorporate blogging into everyday. Get into a habit of writing as much as possible. (Note to self, don't let that journalism degree go to waste)
3. Write for your readers - well right now it's mainly my friends so, dear friends, let me know what you want to see on this space :)
Here are some links with advice from my favourite bloggers that I have been reading up on:
David Lebovitz: http://www.davidlebovitz.com/2011/02/food-blogging-food-blog/
Beauty Bloggers: http://www.graziadaily.co.uk/beauty/community/school-of-grazia--tips-for-how-to-be-a-beauty-blogger-by-essie-button--lily-pebbles-and-fleur-de-for
Delicious Days: Food Blogging Do's and Don'ts
Delicious Days: Food Blogging Do's and Don'ts
Recipe: Pecan Melts
Source: Pecan and honey melt-in-the-mouths by Belinda Jeffrey in Desserts
Makes: About 25
125g butter, at room temperature
1/4 Cup (40g) icing sugar, sifted
3 teaspoons honey (I used golden syrup which also worked)
1 cup (150g) plain flour
1/3 cup (40g) chopped pecans
1/2 teaspoon vanilla extract
Extra icing sugar, to dust at the end
1. Prep: Preheat oven to 160 degrees celsius. Line 2 baking trays with baking paper
2. Mix: Butter & icing sugar & honey. Beat for 3-4 minutes. Until light and fluffy. You know the drill.
3. Add: Flour, pecans & vanilla. Mix to combine.
4. Drop: Teaspoonfuls of the mixture onto the baking trays, with some spreading space
5. Bake: 16-18 minutes, edges should be a slightly darker brown.
6. Cool: On sheets
7. Sprinkle: With icing sugar and serve.
Perfect to share with tea on a super blustery, hair stuck in your lip balm, inside-out umbrella kind of Melbourne day.
Source: Pecan and honey melt-in-the-mouths by Belinda Jeffrey in Desserts
Makes: About 25
125g butter, at room temperature
1/4 Cup (40g) icing sugar, sifted
3 teaspoons honey (I used golden syrup which also worked)
1 cup (150g) plain flour
1/3 cup (40g) chopped pecans
1/2 teaspoon vanilla extract
Extra icing sugar, to dust at the end
1. Prep: Preheat oven to 160 degrees celsius. Line 2 baking trays with baking paper
2. Mix: Butter & icing sugar & honey. Beat for 3-4 minutes. Until light and fluffy. You know the drill.
3. Add: Flour, pecans & vanilla. Mix to combine.
4. Drop: Teaspoonfuls of the mixture onto the baking trays, with some spreading space
5. Bake: 16-18 minutes, edges should be a slightly darker brown.
6. Cool: On sheets
7. Sprinkle: With icing sugar and serve.
From Jen
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