Sanjra's SoCo. Madeira Bundt Cake

The SoCo. Madeira Bundt Cake!!!

What can I say? This is clearly one of my greater accomplishments. 

Combining 2 Ultimates!!! 

1) My love of baked goods & 2) My chosen liqueur

 Into one naughty & nice little package.

what i do: Using a simple Madeira cake recipe & after blending all of the ingredients together, I simply add in a splash of Southern Comfort. 

I then fold the batter until the Southern Comfort is mixed right through.

Remember just a ‘splash’ you don’t want to over power it with SoCo. 

(Or maybe you do) 

After the cake is cooked & cooled for about 10mins, while still warm with a nice crisp edge I like to sprinkle it with icing sugar.

I first made the SoCo. Madeira Bundt Cake for Danz.

I say; Danz is impatient!

Danz says;  “A cake should be eaten straight out of the oven 

                          while it’s still hot!” 

“& because I like warm cake better then cold cake ” 

& he likes SoCo too, so it’s a Win/Win.

So for those of you who may not like fancy icings 

or don’t like waiting for the cake to cool, 

I highly recommend trying this one for yourself.

Pasta Selecta

 Headphones are Playing: Fleetwood Mac 

Tonight Danz and I had planned to cook pasta, one of our older recipe concoctions but this time with a twist.

I went to the local butcher for Italian Cheese&Tomato sausages. 

But I couldn't help myself & bought the Italian sausages too 

(for comparison to see if they were anything like the Italian sausages back in Italy). 

they weren't, but they were nice

Pasta of choice: Pennoni Giganti

The Classic - Tomato and Basil Italian Sausage.

Pasta #1 - Tomato and Basil Italian Sausage

I picked up a jar of my favourite pomodoro & basilico (tomato & basil) pasta sauce. 

The red sauce to compliment the Italian sausages. We thought best to keep this dish simple. Less is more! 

After the sausages had cooked through I poured the sauce over the top and let the sausage stew, adding a little bit of garlic and white wine to flavour.

The Experiment

Pasta #2 

Italian Cheese&Tomato sausages cooked with cherry tomatoes, kalamata olives and basil, tossed in a creamy white wine sauce and sprinkled with Parmigiano-Reggiano Formaggio 

Mum would have corrected me if I had just called it parmesan cheese.

The amount of pasta made was enough to feed 4-5 people.

And they both tasted delicious!

Buon Appetito!

& it begins...

Hello and Welcome to my Blog!

I'm delving into unfamiliar territory here so bare with me while I try to produce an interesting read for YOU! My Family, Friends and Bloggers alike.

The plan is to show you my world of food, we may go off on a tangent but that’s me.

I am.. 

Completely Random, Annoyingly Indecisive & Insanely Creative.  

Please keep in mind I am no food critic. I plan to share my experiences in discovering new restaurants and revisiting some of my all time favourite haunts. As well as posting about my own delicious creations and old family recipes for you to drool over and recreate your self.

8’) Sanjra.x

Welcome to Phatyfood

This is a TEST.

I Repeat.

This is a TEST.

WHAT, WHAT!!