What kind of blogger am I, not blogging for a full 8 weeks.... I have a good excuse I promise.
I was in Asia for six weeks, travelling around Vietnam, Cambodia, Thailand and Bali. I can honestly say that Vietnam was my favourite country. The food was fresh and full of flavour. I may have become addicted to Pho, the national dish. I may have bought a ridiculous shirt stating my love of Pho. Furthermore, I may have had my own personal Pho lady. If it didn't take over a day to make it, I would have already made it......fifty million times.
I also loved Cambodia, the history and beauty of this country astounds me. Angkor Wat was surrealistic, I was climbing (they loved stairs) ancient temples that had been overrun by trees and bugs, and I loved every minute of it. My time in Cambodia was slightly hindered as I developed food poisoning, I survived but for the last two weeks of my journey I looked at each bit of food and pondered if it was going to try kill me again.
I have been back for a week now. It is an adjustment, a hard adjustment after being away for so long. However, this year I start Honours in Psychology a year filled with sleepless nights and hissy fits. However, I have a wonderful partner that will always be there for hugs and endless cups of teas.
One more announcement before I get to the delicious bread I made. Before I left one of my photos was accepted on foodgawker.com! It is a website which showcases delicious food photography and my photo of the pannacotta was accepted. YAY! I aim to get more photos accepted.
To the bread.... yum! simple. I owe you more detail then this. Well I don't like carrot bread, and never been a fan of cream cheese icing, but I have been eating this quick bread non stop since I took it out the oven this morning. Don't worry, there is no sugar, so my waistline should hopefully maintain its skinny-ness from the big trip.
INGREDIENTS
1 cup of self raising flour
2 cups of wholemeal self raising flour
2 tsp cinnamon
2 tsp mixed spices
1 tsp baking powder
1 medium grated carrot
1 medium grated granny smith apple
1/2 orange and it's zest
1 cup of greek yogart
1/2 cup of honey*
2 tsp of oil
1 egg beaten
* Big call out to Honey lady who provided me some delicious samples of her amazing honey, check out her blog: Honey Lady's Kitchen
HOW TO COOK IT
Preheat the oven to 180 degrees and grease the loaf tin. Then combine all the dry ingredients. Then combine all the other ingredients into the bowl and mix till just combined. Place the mixture into the loaf tin and bake for an hour.
Please be careful and start checking it after 40 minutes, if it starts to burn on top, but still not cooked in the middle, place an ailfoil tent over it and continue cooking it.
OPTION: Mix cream cheese, a good squeeze of lemon juice and a few pinches of icing sugar together, spread on the bread and DEVOUR IT!
