One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie. New Music From Aidan John Moffat.

One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie

Probably the funniest 5 seconds around:

Remember the One Pan Pasta recipe I posted about a year ago? Uncooked linguine was tossed together with some tomatoes, seasonings and water then cooked about 10 minutes until the water was evaporated and the pasta tender.

Today’s recipe uses the same one pot simple prep, but gets the glam treatment with roasted peppers, sun-dried tomatoes and creamy brie. I replaced half of the roasted peppers called for in the original recipe with Peppadew peppers as I love the sweet bite they give the dish.
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie


12 ounces linguine, broken in half
1 cup packed basil leaves
1/2 cup coarsely chopped roasted red peppers
1/2 cup coarsely chopped Peppadew peppers
1/2 cup sliced oil-packed sun-dried tomatoes
4 large garlic cloves, chopped
4 1/2 cups water
2 tablespoons oil from the jar of sun-dried tomatoes
1 tablespoon kosher salt
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated Parmesan, for serving
Good quality olive oil, for serving
Sprigs of parsley and oregano, for serving (optional)


1. Combine linguine, basil, peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet.

2. Add the water, olive oil, salt, red pepper flakes, and black pepper.
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie

3. Bring to a boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes.

3. Remove the skillet from the heat. Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. Serve with grated Parmesan and a swirl of olive oil.

Serves 4

Recipe slightly adapted from The Kitchn
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie
Aidan John Moffat has a new album out, ‘VAGRANTS_09_14′, (digital only, to be precise). Always cause for celebration!

I adore the whole record, but the visceral reality of “You’ll Be Fine” just stops me in my tracks. The background music is so achingly lovely, too.

Check out Aidan John Moffat on his Website, where you can buy the music. ‘VAGRANTS_09_14′ is available on Bandcamp.


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Easy 4 Ingredient Toffee. The Pastels On The Stereo.

Easy 4 Ingredient Toffee

I’ve made toffee quite a few times in my kitchen adventures, but never without a candy thermometer. So, I was more than intrigued when I came across this recipe that not only has just 4 ingredients, but instructs that the toffee is ready when it turns the color of pecans.

No candy thermometer required!!

Okay. Challenge Accepted.

I set my pecan on the stove near my saucepan and got to boiling up the butter and sugar. As the color got golden and started to turn brownish, I lifted the pecan onto the spoon. When almost the same hue, I tipped the chopped pecans in, gave a stir and turned the mixture onto my prepared pan to wait it out and see if it would set up.



Everyone who tried the toffee loved it. My daughter declared that it might even be her favorite version of the many I have tried.

Use good quality chocolate and the freshest pecans you can find for optimum flavor and crunch. Be warned that even though the recipe makes a ton, it will be gone before you can say “no candy thermometer required”.

Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee


1 pound (2 1/2 cups) sugar
1 pound butter
1 pound finely chopped pecans, plus 2 cups, divided
1 pound milk chocolate


1. cook the sugar and butter over medium heat, stirring often, until it is the color of the pecans (about 10 minutes).
See my pecan on the stove so I could check color. :)
Easy 4 Ingredient Toffee
Pretty close to pecan color here.
Easy 4 Ingredient Toffee

2. Add 1 pound of pecans to the sugar mixture, stir to coat then pour onto a large cookie sheet (15 x 10 inch) lined with non-stick foil. Refrigerate until hardened.

3. Melt half of the chocolate and spread it evenly over toffee. Sprinkle with 1 cup pecans. Return to refrigerator to harden.

4. Flip the toffee over and spread the other side with the rest of the chocolate (melted) and remaining cup of pecans. Refrigerate until firm. Break into bite-size pieces. Store in airtight container for up to one week.

Makes about 3 pounds of toffee

Recipe from Being Dead Is No Excuse by Gayden Metcalfe and Charlotte Hays
Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee

So bizarre to think that at this time last week I was just beginning a few days holiday in Scotland. What a brilliant time I had. Glasgow, as I mentioned, is a fantastic little city with all that a music lover like me could ever want.

I was able to catch up with two of my like-minded music pals in Glasgow. They brought me to Mono, a drinks, vegan food and music joint all rolled up into one. Bonus, owner Stephen Pastel (McRobbie) was on hand for me to meet and have my photo taken with. Very cool!

The Pastels released their first album in ages last year. Titled ‘Slow Summits’ it is everything you want in a record. It slips in and out of different moods with shifts from Stephen’s warm vocals to the lighter than air ones of Katrina Mitchell.

Scotland never lets me down.

Check out The Pastels on the band’s Website. You can buy their music here.


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Ballymaloe Quiche Lorraine. Super Catchy Song From Husky.

Ballymaloe Quiche Lorraine

This is a simple and tasty recipe for a classic Quiche Lorraine. The custard filling is so tender it practically melts on your tongue. I probably could have cooked my quiche for a little longer to get prettier looking slices, but I was afraid of toughening up the custard. Serve with a simple salad for a lovely little meal.

Ballymaloe Quiche Lorraine
Ballymaloe Quiche Lorraine

Ingredients for pastry:

200g flour
100g butter, chilled and cubed
Pinch of salt
1 egg, beaten

Ingredients for filling:

4 oz chopped onion
4 oz bacon, chopped
2 large eggs + 1 egg yolk
½ pint (300ml) cream
3 oz (85g) grated cheddar cheese or Gruyére cheese
¼ oz Parmesan cheese, grated
1 teaspoon chopped parsley
2 teaspoons chopped chives
Salt and freshly ground pepper
Flan ring or deep quiche tin, 72 inch (19cm) diameter x 13 inch (3mm) high


1. First make the pastry. Put the flour, butter and salt in a food processor and process briefly. Add half the beaten egg and continue to process. Add a little more egg if mixture needs a bit more moisture to come together. Turn dough out onto a floured surface and, with your hands, flatten out the ball of dough until it is about 2cm thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll out on a floured surface and line a 9 or 8 inch pie plate.

2. Bake pastry shell at 180℃/350℉ for 20-25 minutes.

3. Meanwhile, cook bacon in a skillet until crisp, remove then add the onions and cook gently for about 10 minutes. Cool.

4. Whisk the eggs, add the cream, herbs, cheese, bacon and onions. Season with salt and pepper.

5. Pour the filling into the baked pastry shell. Bake for 30-40 minutes, or until the center is just set and the top golden.

Serve warm with a green salad.

Serves 6

Recipe slightly adapted from Ballymaloe Cookery Course Cookbook By Darina Allen
Ballymaloe Quiche Lorraine
Ballymaloe Quiche Lorraine

I stumbled upon this song while checking out other bands on Soundcloud. “I’m Not Coming Back” has my name written all over it from the first strums of guitar, to the claps, to the build up and down from that catchy as all get-out chorus. Fantastic.

Check out Husky on the band’s Website, where you can learn of upcoming shows all around Australia. You can buy their music here.


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Baked Sausage Pizza Tacos

Sausage Pizza Tacos

How cute is this boyo?

You can watch his latest viral vid here.

Baked Tacos are a game changer for getting tacos to a crowd. To expand the flavor base try these Baked Sausage Pizza Tacos which go the oven taco route with an Italian slant. Kids and adults alike will gobble up this dinner.

Sausage Pizza Tacos
Sausage Pizza Tacos


8 crispy taco shells
2 tablespoons olive oil
1 small onion, thinly sliced
1 small green pepper, thinly sliced
1/2 pound Italian sausage, casings removed
1 cup pizza sauce
3 tablespoons fresh basil, chopped and divided
2 teaspoons garlic powder
1 teaspoon dried oregano
1-1/2 cups shredded pizza cheese


1. Preheat oven to 325℉.

2. In a large frying pan, add olive oil and place over medium heat. Add onions and sauté about 3 minutes. Add peppers and continue to sauté another 10 minutes or until vegetables are soft but not browned. Remove onions and peppers from the pan and set aside.

3. Place sausage into the same frying pan and cook until browned and cooked through, about 6 minutes. Drain, then return the onions and green peppers to the pan with the sausage.

4. Add pizza sauce, 2 tablespoons of the basil, garlic powder and the oregano. Stir and continue cooking another 3-4 minutes.

5. Assemble taco shells in a 13 x 9 inch baking pan; Place a little bit of cheese in the bottom of each shell. Spoon sausage- pizza mixture into each shell. Top the tacos with the rest of the cheese and bake for 7 minutes. Top with remaining tablespoon of basil and serve.

Serves 4

Recipe from She Knows
Sausage Pizza Tacos

An Italian-based band would be more than perfect for this post, but I couldn’t resist getting this new tune out to youse. (Haha! A little bit of old school B’klyn I-taliano.)

‘Elysian’ is a nice bit of chill to get you in the mood for dinner (or re-entry to the States after an AWESOME trip to Scotland. Whatever? Right?)


Check out Northern American on the band’s Website and Facebook, where you can learn of upcoming US tour dates. You can buy the first track from their debut upcoming album ‘Modern Phenomena’ on Bandcamp.


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Short And Sweet. Koala Cupcakes.

Koala Cupcake

The koalas in this video are just too strange. Who knew that when angry they make such ridiculous ‘Myeep’ sounds?

I’ve been on a bit of an animal cupcake roll recently. There were the Lion Cupcakes I made last week. Then I made these adorable Koala Cupcakes and some Panda Bear Cupcakes that I will share shortly. So cute and so easy.

Koala Cupcakes
Koala Cupcakes


Brown food coloring
Chocolate coated almonds
Walnut halves (I used some candied walnuts, too, to see how they looked.)
Candy eyes


1. Tint icing light brown and frost cupcakes.

2. Place a chocolate coated almond on each cupcake as a nose. Take two walnut halves that are about the same size and place as ears. Add eyes.
Koala Cupcakes
Koala Cupcake
Koala Cupcakes

Short song time. Sure is a purdy one.

And a sweet song. Make that a freakin’ awesome sweet song.

Check out Ciaran Lavery on his Website, where you can learn of upcoming gigs in the UK, Ireland and US and buy his music.

Find out more about Calan Mai on Facebook. I don’t think that the new EP ‘Days On The Rock Face’ is available outside of Australia, but keep tuned on the Facebook page for updates.


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Overnight Savory French Toast Bake. I ♥ Scotland.

Overnight Savory French Toast Bake

Yes, still in Glasgow and having a wonderful time. It’s a fabulously hip city, immensely easy to navigate on foot and full of interesting things to see at every turn. Jump to the music section to learn of the excellent day in store for me.

Of course, I have an excellent recipe in store for you.

I adore make ahead breakfast recipes, especially when I have overnight guests. No fuss in the morning. Just turn on the oven and you’re good to go.

This Savory French Toast Bake is particularly yummy. Is “mustardy custardy” a valid descriptive term? Well, couple that with plenty of melting Gruyère and a delicate onion accent from chives and you’ve got yourself a breakfast dish to sing about.

Overnight Savory French Toast Bake
Overnight Savory French Toast Bake


1 loaf day-old French bread, cut into 1/2-inch slices
6 eggs, beaten
2 cups 2% milk
4 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup minced chives, divided
6 ounces shredded Gruyère or Swiss cheese, divided


1. Arrange half of the bread slices in a greased 13 x 9-inch baking dish.

2. In a large bowl, combine the eggs, milk, mustard, salt, pepper and 1/4 cup chives.

3. Pour half of the egg mixture over bread; sprinkle with 1 cup cheese. Layer with remaining bread and egg mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight.

4. Remove from the refrigerator 30 minutes before baking.

5. Bake, uncovered, at 350°F for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Sprinkle with remaining chives.

Serves 12

Recipe from Simple & Delicious Magazine

Overnight Savory French Toast Bake
Overnight Savory French Toast Bake
Overnight Savory French Toast Bake

So, today is pretty near a slice of musical heaven for me. My friend JC, aka The Vinyl Villain, has set up a quick stop of the HQ of Chemikal Underground. Stewart Henderson (who played bass with The Delgados) is meant to be around for a bit. Lucky me!

Then later this afternoon we are headed down to Edinburgh to meet up with Matthew from Song, By Toad. Awesome.

Think I’ll start the celebration with some Mogwai. Bring on that wall of sound.

Check out Mogwai on the band’s Website, where you can learn of upcoming world tour dates and link to buy their music.


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Bloody Mary Mussels. Excellent New Song From The Rebel Light.

Bloody Mary Mussels

What? Are we 12?

That’s what you get for hanging around with me.

But, you also get some pretty good recipes like this one for Bloody Mary Mussels.

If you love Bloody Marys and keep asking yourself why you don’t make mussels more often, well then, here you go.

So simple to put together, so delicious and the perfect way to turn a weeknight meal into a culinary delight.

Bloody Mary Mussels
Bloody Mary Mussels


1kg of mussels, cleaned and debearded
300ml salsa
1 Tbs Worcestershire sauce
1 tablespoon hot horseradish sauce
1 small dried chilli, crushed
3 stalks of celery , finely chopped
4 cloves of garlic, chopped
2 Tbs port
1/4 cup vodka
1 lemon, juiced
Bunch of flat leaf parsley, chopped


1. Soak mussels in a large bowl of water for an hour. Drain. If any mussels are not closed, throw them away.

2. Mix together the salsa, Worcestershire sauce, horseradish, chilli, garlic and celery. Stir in the port, vodka and lemon juice. Season with freshly ground pepper and some salt.

3. Put mussels into a large pan and add the bloody Mary mixture. Stir, then cover with a lid and set over medium heat.

4. Leave the mussels to steam for about 3-4 minutes.

5. When the mussels have opened, remove them from the pan with a slotted spoon. Any mussels that did not open during the cooking process should be thrown away.

6. Leave the tomato sauce to boil over high heat until thickened and slightly reduced. Pour the sauce over the mussels and sprinkle with the chopped parsley.

7. Serve in big soup bowls with crusty bread to mop up the sauce.

Serves 4

Recipe slightly adapted from Meals In Minutes by Jamie Oliver
Bloody Mary Mussels
So this song was in my inbox yesterday and in your ears today. LOVE it!

Of course, ever since The Rebel Light got on my radar last summer they have made it to most playlists I have made and every mixtape, too. These guys just have such a great sound and super catchy tunes.

Enter ‘Strangers’. More of the same, yet still irresistible. How can you not sing along with those “Ba ba ba ba ba ba bas”?

Check out The Rebel Light on the band’s Website (worth the visit just to see the guys decked out in Hawaiian shirts having a grand ole time). You can buy their music by naming your price on Bandcamp.


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