Easy brioche, Rueben bun 

Fancy brioche type burger roll

Delicious, fine textured and soft rolls at last! 

Traditional brioche is a little more fiddly. I invented this recipe yesterday as an experiment to see if l could make a soft bun for my resident bun critic. We found the commercial brioche burger buns too sweet. You can add more sugar if you like a used a couple of teaspoons.

We enjoyed our buns with home cooked corned beef sitting in the park at Kiama down the south coast of NSW. I reckon one of those fancy hipster cafes would have charged $17 for this!! 

Happy baking, it’s worth the wait. Liz x

3 cups bread flour 

two teaspoons of bread improver

2 teaspoons yeast



1 duck egg or 2 hen eggs 

180ml cream

140ml warm water

10mins in kitchen aid

90min proof

Divide into 4 or 6 pieces (or 12 for sliders)

Flour the lined baking tray

Shape, wash with milk add sesame on top

Prove for 40 mins

Bake for approximately half an hour at 200 degrees centigrade. 

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Spice Muffins 

Spice Muffins 
Dry mix

225g plain/wholemeal flour

 2 ½ teaspoon baking powder 

175g brown or caster sugar

¼ cup oats 
Flavour mix (substitute any spice and fruit/nut combos) 

¼ grated nutmeg optional 

1 tsp cinnamon

Zest of an orange

2 tablespoons sultanas

1 tablespoon whole fennel seed or 1 teaspoon of ground

1-2 teaspoons vanilla bean 
Wet mix

2-3 eggs

175ml milk

120g melted butter



Grease large muffin tin and preheat oven to 200 degrees C. 

Sift flour and baking powder together into mixer, add sugar.

Stir through flavour mix.

Melt butter add milk and eggs, whisk roughly.

Add wet to dry mix and stir till just combined.

Fill muffin tray and bake for 20-30mins. 

Cool in tin for 5-10 mins before turning onto cooling rack.

Serve with butter or caramel sauce. 

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Chorizo and Roast Capsicum Soup

Chorizo and Roast Capsicum SoupServes 2 – 4



1 Good quality chorizo, I use the smaller Backa gluten/preservative-free.

1 ½ cup boiled or microwaved potato, ensure its soft.

2 roasted and peeled red capsicum, (roast caps under grill or over gas flame to blackened, steam in a paper bag then peel).

1 roasted and peeled head of garlic 

1-2 cups of chicken stock

1 small onion chopped

¼ cup pedro ximenez, Spanish sweet sherry.

Chopped parsley 

  1. fry onion and place in blender/food processor with potato, capsicum, garlic and heated chicken stock.
  2. Chop chorizo in small pieces, fry in a little olive oil till caramelised, remove from heat and add half to the blender/food processor.
  3. Deglaze pan with sherry and pour into blender/food processor.
  4. Wizz up until smooth add more hot water/stock to create the consistency you like.
  5. Reheat in saucepan if necessary, serve topped with chorizo and parsley.
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You are the Sky, Liz Thomas, Acrylic on Canvas, 1200mmx1800mm, 2015

You are the Sky, Liz Thomas, Acrylic on Canvas, 1200mmx1800mm, 2015 $1000

You are the Sky, Liz Thomas, Acrylic on Canvas, 1200mmx1800mm, 2015

You are the Sky, Liz Thomas, Acrylic on Canvas, 1200mmx1800mm, 2015

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Asparagus and Bacon Spaghetti


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New Website!!!

Now there is new place to find all my recipes,  yoga info and art inspirations…….. lizthomasyoga.com this new site allows me to place videos online for you to watch and much more I hope you will join me 🙂 Meanwhile you can still browse my first internet incarnation….. see you thereweb

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