The Student Blogger Series; The On-the-Go Student ~ Salted Caramel Popcorn Trail Mix Bars

Salted Caramel Popcorn Trail Mix BarsYou know what I just realised?
Despite me chatting on about this new exciting student blogger series in a previous post, it looks like I’ve told you nothing about my studentish life at uni! (apart from the fact that I’m as ‘broke as a bee without honey’… but that bit is pretty obvious according to my moaning wallet).

So i’m gonna be real boring and lay it all out ‘speed dating style’, bare with me…
I’m a first year Uni student studying Nursing and Midwifery and loving it 150%!
It’s noice and hands on from the get go, which suits me to a T.
Placement is already coming up and the course is flying by in the best way possible!

(Wow, I feel like we already know each other so much better! Next step, secret handshake. Yah know it bra.)

Salted Caramel Popcorn Trail Mix BarsAnyways friends, this weeks theme for the student blogger series is recipes perfect for students on the go.
Enter snack heaven.

Soooo as ya do, at Uni I always feel peckish mid-morning in the awkward time between breakfast and lunch, it’s too late to be an extended breaky, and too early to be lunch,  AND I’m dashing between classes….as you can see, not much time to smash my face with food.

Desperate times call for desperate measures … AKA Salted Caramel Popcorn Trail Mix Bars!

Caramel for that sugary energy burst, a few oats and seeds in there for good measure, popcorn for a fun crispy crunch, and chocolate chips cause… well, you know… (no explanation needed). Plus easy munchy bar size, so I can eat it in 3 noms… AS I run to a lecture.
Now, I can safely say, my awkward (and loud) uni belly rumbles have been solved!
Everybody take the day off.

Salted Caramel Popcorn Trail Mix BarsLet’s turn to caramel for a second shalllllll we?
Really, cooking anything involving caramel on a stove top fa-fa-fa-reaks me out.
Maybe it’s the small window, where it’s like; 1 second caramel perfection, nec minut you’ve got a burnt pot that is gonna be the biggest pain in the ‘you know what’ to clean up.
You don’t wanna cross me when i’m honing in on a caramel… i’m like a ticking time bomb…
That is until it’s all cooked and good, then bam i’m happy as larry again.

But seriously. Caramel, you’re my kryptonite.
Luckily for us caramel battlers, the legendary Naomi from Baker’s Royal has you sorted on how to make a caramel sauce, you da best Naomi!

AND if you’re the silliest klutz that ever lived like me, you’ll be so in the ‘caramel moment’ you’ll forget to grease the tin then be forced into the chin stroking dilemma of how to remove caramel popcorn from a tin in the smoothest way possible….
…now i’m just making things hard for myself. It’s really beyond me how I got them out!
Moral of the story… grease ya tinnnns

Salted Caramel Popcorn Trail Mix BarsALSO, now this is a little fun… we have marshmallows in the caramel, wooooo!
annnnnd with a recipe calling for just white marshmallows all i could muster up to buy was the white AND pink pack … no plain white marshmallow packets for bec..
So, as an avid pink marshmallow avoider, I’ve put myself in the pickle of having a wholllle lotta pink marshmallows up in ma grill…
any tips for using them?/ alternative ways to put them in the trash…. I’m open.

Onto a lighter note…
These bars are sweet with a salty balance, crispy, crunchy and chocolatey in allllll the right places.
As my sister describes it; ‘gooey goodness’ and as I say ‘moorish to the max‘.
All up, it’s all you’ll need for you mid-morning snack (or late night tea accompanier).

Enough blabbing from me, it’s snackin’ time!

Salted Caramel Popcorn Trail Mix BarsSALTED CARAMEL TRAIL MIX BARS
(recipe adapted from Shutterbean)

12 cups plain popped popcorn
1 cup salted peanuts, chopped
1 1/3 cup rolled oats
1 cup chocolate chips
2/3 cup seed mix
1/2 cup water
2 cups sugar
1 teaspoon kosher salt, plus more for sprinkling
2/3 cup thick cream
2 cups miniature white marshmallows

1. Coat a 9 x 13″ baking dish with cooking spray.
2. In a large bowl, toss together popcorn, peanuts, rolled oats, 2/3 cup chocolate chips, seeds.
3. In a medium saucepan, bring sugar, 1 teaspoon salt, and 1/2 cup water to a boil over medium high.  Boil, undisturbed, until mixture is amber in color–8-12 minutes.  Remove pan from heat and slowly pour in cream (mixture will sputter).  Immediately add marshmallows; stir until melted.
4. Pour caramel mixture over popcorn mixture and quickly stir with a rubber spatula to coat.
5. Transfer mixture to the baking dish, pressing down to form a flat surface. Sprinkle over a heavy dose of kosher salt, then the rest of the chocolate chips
6. Let cool completely before cutting into bars.

Salted Caramel Popcorn Trail Mix BarsShow our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:

Blackberry Slice via PicNic

Easy Lemon Bars via Go Bake Yourself

Healthy Tropical Bars (Raw, Vegan) via Wallflour Girl

Omelette Sandwich via Bacon Egg Cheese(cake)

Want to join, or know a university food blogger who would? We would love to have you: email Ala at to sign up!

The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us, and we hope to see you again in two weeks!

Salted Caramel Popcorn Trail Mix Bars
Don’t forget to vote for Daisy and the Fox for the 2014 Blogster Awards!
As always, thanks for stopping by!daisy-and-the-fox-sign-off

Exciiiiiiiting News!

Howdy there folks!
I’d like say long time no talk, but really I only posted 2 days ago… there ya go, a procrastinator like me already back in the posting game 48 hrs later, who would’ve thought!

Annnnnyways, your probably a little bit curious and wondering why on earth I would title a post ‘Exciiiiiting News’… it leaves a bit to the imagination so I won’t keep it from you too long.

blog photo collage 1Kidding, I lied, I won’t keep it from you for any longer at all friends, because;
A) I may or may not have hours of Uni work callin’ ma name… and I can only say “please be quiet” to them for so long (okay, well maybe I say it a little more aggressively then that… but then assignments don’t talk… so just forget that.. bare with me.. I’m going blame the sleep deprivation k?)
and B) it’s pretty darn exciting!

Daisy and the Fox is a finalist for the 2014 Blogster Awards

Now how cray cray is that!

Anywho, if you think Daisy and the Fox is a “worthy lurking ground”, jump on over to the Daisy and the Fox profile to vote!
As well as vote for all the other ah-maz-ing blogs that are up there as well, man there’s some serious talent out there!

Blogster-blog-badgeMassive hugs and virtual cookies being sent your way in advance chums!
And the biggest thank-you to everyone who has support this little foodie contribution to the internet over the last few years :D
You make ma blog world go round! And keep me inspired and upbeat to continue this fun little creative space, where anything goes :)
blog collage 2As always, thanks for stopping by!daisy-and-the-fox-sign-off

The Student Blogger Series; The Starving Student ~ Homemade Spaghetti with Garlic, Chilli & Herbs

Homemade Spaghetti with Garlic, Chilli and HerbsI’m a pretty lucky kid.
I live at home with the ‘rents and get my washing done for free.
Yeah, it’s all pretty chill, there’s no complaints here.
(Muchus gracias mum and dad by the way!)

Homemade Spaghetti with Garlic, Chilli and HerbsAlthough, ya know, every now and then I have to dive into the moola to fuel a sometimes always pit-less stomach.
And you know what this means?
I need cheapness. A whole lottttta cheapness.

I like to say that i’m ‘frugality at it’s finest‘ when it comes to money, which is kinda true….
Yes, I do bring a packed lunch to Uni.
Yes, I sometimes eat my breakfast before going to a cafe for a breakfast meet up , so I can save money. (where I end up just sitting there feeling dumb and sorry for myself sipping on my peppermint tea (why am i even paying for leaves in water…. Note to self; bring tea from home) )
and Yes, I certainly do put my foot on the clutch and car into neutral going down any hills to save petrol…. cause well let’s be honest, that stuff ain’t cheap, and nobody got time for dat.Homemade Spaghetti with Garlic, Chilli and HerbsSo, when push comes to shove, and my bank account is like “Beccccccccc yo givin’ me a bashin, lay off the unnecessary junk that you think you need, but buy anyway cause your life motto is stupidly ‘yolo‘” (yes my bank account talks gangsta, what of it)

In response, I go into lockdown mode. (Well not literally, but the wallet sure seals up for a week at my best)

This budget friendly (and uber delicious) Homemade Spaghetti with Garlic, Chilli & Herbs.
Homemade Spaghetti with Garlic, Chilli and HerbsBut you’re probably all wondering about the title of this mysterious ‘Student Blogger Series’ mischief  i’m guessing.
Well my friends, this is an exciting collaborative series with a few other wonderfully talented cooking fanatics (headed up by the wonderfully sweet Wallflour Girl ). Get round it pals, this is gonna be drool worthy 3 weeks alongside these other talented cooks! (links below)
Soooooo this weeks theme was budget (hence the title ‘The Starving Student’, annnnd my random shbeel above).

Pasta was first thing that came to mind that was a common staple to most. It is cheap, easily accessible AND scrumptious (yep, it is possible to eat cheap without compromising flavour, you heard it here first ).

And believe it or not, but I literally spent around $10 all up shopping for this meal that serves 4. (Taking into account having the basic ingredients at home; eggs, garlic, olive oil).
homemade spaghetti But far out folks, this is one cracking pasta dish.
And the secret?

Simple. Homemade pasta goodness!
It literally makes a world of difference, I tell no lie.
It’s light (so we can eat more, woooo), quick to cook and literally makes just about any sauce sing to its heart’s content.
With a sauce that relies on soul and all manner of simplicity, so every little nook and cranny of flavour shines, and boy is it good.

I made this for lunch on Sunday, and came home in the evening raring for more. I could pretty much hear the pasta welcoming me home.
But no. Dad and the bro had literally consumed the whole other 3 servings of pasta themselves.
To say my stomach was fuming at the is an understatement…

But we’re gonna pick ourselves up, and I just guess I’m gonna have to make it again… what. a. pity. :P
Homemade Spaghetti with Garlic, Chilli and Herbs
Homemade Spaghetti with Garlic, Chilli & Herbs

400g ‘OO’ Flour
4 eggs
6 garlic cloves
2 fresh chilli, cut in half, seeds removed
1/3 cup olive oil
3/4 cup sliced almonds
1 cup fresh parsley
1 cup fresh mint
2 lemon worth of juice (+ more to garnish)
salt and pepper to season
parmesan grated to serve

1. Place the flour and eggs in a food processor and blitz until ball of dough is formed.
2. Knead the dough for around 2 minutes, then cover in plastic wrap and leave to rest in the fridge for at least 30 minutes.
3. Cut the pasta dough into quarters. On a floured surface flatten one of the quarters slightly, then run through the widest setting on your pasta maker. (1 being widest, 6 thinest). Work your way up the widths, making sure the dough remains intact and smooth. Be sure to continually dusting flour over the dough and on top of the presser helps to make sure the dough doesn’t stick. (As the dough becomes longer and longer, and therefore harder to handle, I find to easier to cut it in half at width 4 and then continue).
4. Run the thinned dough through the spaghetti cutter, then dust generously with more flour then set aside on a lined baking tray. Repeat this with the remaining dough.
5. Toast the sliced almonds on a fry pan, until golden, then remove the nuts from pan, setting aside for the final assembly.
6. Blitz the garlic and chill in a food processor, until in very small pieces, then heat the oil on a large frying pan. Add the garlic and chilli mix, and cook, stirring, for around 5.
7. Turning the heat to low, add the homemade spaghetti, and toss to fully coat the pasta in the olive oil garlic chilli mixture. (if there seems that a little more olive oil is needed, don’t be afraid to add a good glug on to coat it all nicely). Season with salt & pepper and the juice of 2 lemons, then toss through the herbs and almonds.
8. Serve fresh off the pan, with another good coating in pepper, a wedge of lemon, and of course a generous handful parmesan.

Homemade Spaghetti with Garlic, Chilli and Herbshomemade spaghetti Homemade Spaghetti with Garlic, Chilli and HerbsShow our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:

Brussel Sprouts and Sausage Pizza via Bacon Egg Cheese(cake)

Strawberry Greens Salad via Go Bake Yourself
Chicken and Jalapeño Quesadillas via PicNic

Chocolate Sea Salt Date “Caramel” Bars (GF, V, Raw) via Wallflour Girl

Orange Zucchini Bread via Blahnik Baker
Homemade Spaghetti with Garlic, Chilli and Herbs
SAY WHAT? As a fun as bonus to this roundup, us student bloggers  were asked some fun, wacky questions about our (im)balanced school/blogger lives” read our answers now on our hostess’s blog, ‘Wallflour Girl’
Want to join, or know a university food blogger who would?
 We would love to have you: email Ala at to sign up!Grad Undergrad Student Bloggers Icon Small
The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us, and we hope to see you again in two weeks!

Thanks for stopping by folks!daisy-and-the-fox-sign-off

Tasting Spring ~ Lime & Coconut Loaf Cake

lime and coconut loaf cakeOn the weekend, us Melbournians had a little taste of Spring … and boy was it good.
Just putting it out there.. to the future incoming weather; let’s keep the warmness coming, it was well received and I promise I’ll welcome it with open arms!
IMG_8983-4So as Sunday calls for a little baking sesh, I knew, as most days, I was in the mood for cake (that part’s not hard to figure out).
But what took me forever though, was actually figuring out what to bake.
It’s weird, when I’m too busy to cook I know exactly what I feel like, but the moment I’m just hanging about and pretty much swinging from fridge trying to figure out what to make, i got nothin’. NADA.
(ahh classic first world problems).
lime and coconut loaf cakeBut then I sat myself down, and said to myself, nope, as sad as it is, I’ve moved on from wintery flavours for now and am feeling like a fresh and Spring suited lil’ somethin’ somethin’.
Then it hit me.
Lime & Coconut.
Fresh, light, classic and totally suitable in cake form.
(Almost) Spring kick-off perfection I’ll say!lime and coconut loaf cakeThis cake is moist (i’m gonna say that annoying word once more…) MOIST.
And that’s cause it’s true.
It’s moist (there, I said it again, ooooops), fresh and full of the fresh spring flavours to help me imagine I’m kicking back on my own personal beach, sunning myself, and sipping a lime and coconut drink.

We’ll for now this is the closest I’ll get to that, but to be honest, with this cake by my side, I don’t mind so much!

(recipe adapted from Australian Good Taste – March 2011 , Page 29, Recipe by Gemma Luongo)

Melted butter, to grease
200g (1 1/3 cups) self-raising flour, sifted
155g (3/4 cup) caster sugar
1 teaspoon baking powder
2/3 cup shredded coconut
150g butter, melted
3 eggs
125ml (1/2 cup) fresh lime juice
1 tablespoon finely grated lime rind
2/3 cup coconut chips, toasted

Candied Lime:
1 1/2 cups (330g) sugar
2 cups (500ml) water
2 limes, thinly sliced

3 tablespoons lime juice
1 cup icing sugar, sifted

1. Preheat oven to 180°C. Brush an loaf tin with melted butter and line with non-stick baking paper.
2. Process flour, sugar, baking powder and coconut in a food processor for 20 seconds.
Add butter, eggs, lime juice and lime rind. Process until well combined.
3. Pour into the pan and smooth the surface. Bake for around 50 minutes, or until skewer inserted into centre comes out clean.
Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
4. Once cooled completely, pour over the glaze, sprinkle over some of the coconut chips, place on top the candied lime, then sprinkle some more toasted coconut on top to finish it off and enjoy!

To make the candied lime;
Place sugar in a saucepan with water and bring to the boil over high heat, stirring until sugar dissolves. Add lime slices and cook in saucepan for 10 minutes or until softened and translucent. Transfer the lime slices to a baking tray lined with baking paper, discarding the syrup.

To make the glaze;
Stir together the lime juice and icing sugar until well combined.
lime and coconut loaf cakelime and coconut loaf cakelime and coconut loaf cakelime and coconut loaf cake
Hope you all are having a wonderful week!
Thanks for stopping by daisy-and-the-fox-sign-off

Life According to Instagram

floralsgranola breakfast cafebreakfast and booksmashed avocado cafeflower shopkale halloumi squash saladmeatballs and ciabattastudy essentialspumpkin halloumi quoina saladHow you going friends? I know I last posted 6 days ago… but for some reason that feels like yonks… weird huh.
Maybe it’s because i’ve been slightly snowed in with uni work, which has caused my mind to go off to a different planet for the week, which is highly likely.

Anyways… onto more interesting things;
Having a slight dry patch in terms of posts lying ready to be posted, I thought I would share some of my recent adventures eats from the eyes of my instagram.
The best way I can think to title the photo slamming you just got is;

‘welcome to the land of  food and florals’

Because …
a) who doesn’t like food… (sorry, dumb question)
b) florals smell nice, are colourful and remind me of spring… that’s a good enough excuse, right?
and c) combining the two just seems to make sense… amma right or amma right?

Pretty much, according my instagram, i’ve been devouring copious amounts of cafe meals and smelling the sweet scent of blooming florals.
Looking back on it, it’s been a pretty good last few weeks!

P.S. yes, in more than one of food shots you may or may not of noticed that halloumi was just chillin in the salads… as you can probably tell once more, I’m having a massive obsession with it. I just can’t help it, it keeps calling my name, and I’m too nice to say no it tastes too damn good.

Hope you’re all having a fantabulous week and catch ya on the flip!


The Sandwich Series ~ The Ultimate Burger; Lamb Harissa & Halloumi Burger

harissa lamb halloumi burgerI’m gonna be honest with you…
I am seriously not the gyms greatest friend. I couldn’t think of anything worse then running on a treadmill as the seconds drag on, in what seems to be hours.
But what I DO enjoy is a noice casual jog in the great outdoors. Time travels faster, and i’m not fixated by a ticking timer but instead ma thoughts have a little wander themselves.

In my case this tends to dreaming up dream food combos and how to make them in the most delicious way.
My latest invention?
The ultimate burger.

AKA. Harissa Lamb Burger with Homemade Herb Aioli, Caramelised Onion & Halloumi 
ohhh yeahhhharissa lamb halloumi burgerI’ve always been quite the Harissa fan and a strong Halloumi supporter.
All that really needed to be done after this was to combine the two, chuck in a few other goodies, and you got yourselves the burger of your dreams.
Or in my case, the burger of my jogging thoughts.harissa lamb halloumi burgerNow, I kinda went all out in this burger and thought it was the prime time to try my hand at some homemade aioli.
Ya know, the time felt right… but apparently this wouldn’t stop the mayo from splitting half way through… we’re only human…
Split happens.harissa lamb halloumi burgerBut have no fear my friends!
I was fully determined to resurrect that mayo, and get typing away on google I so did.
The result?
A squirt of lemon juice and a sore arm later (totally hand whisked that bad boy back to life… forget the jogging… i’m becoming a professional whisker).
All that needs to be done if you’re ever in this pickle, is add some lemon juice and another egg yolk to a bowl and gradually whisk back in that split mayo.
Your dignity may be struck down, but don’t let your mayo know… believe in it, be patient and good things will come
AKA you’ll end up with a delish herbed mayo that your burger will thank you for later.harissa lamb halloumi burgerThis burger really has it all;
a nice little patty with a harissa spicy kick, caramelised onion for sweetness, herbed mayo for creaminess, rocket for pepperiness, toasted almonds for a lil crunch and some fried halloumi goodness…. need I say more? Oh yes! How could forget that fluffy fresh ciabatta bun to top it all off… literally.harissa lamb halloumi burgerAND it’s finally great to be back with another Sandwich Series post… well I guess a burger isn’t a sandwich, but what the hey, this is pretty much a sandwich to me, and i’d eat this for lunch all day erreyday.

Soooooo shall we build this bad boy?

aioli recipe adapted from and caramelised onion recipe from too

600g mince lamb
3 tablespoons harissa paste
1 egg yolk
salt and pepper to season

2 garlic cloves, chopped
1 teaspoon sea or rock salt
2 egg yolks
1 cup extra virgin olive oil
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons seeded mustard
1 heaped tablespoon chopped fresh mint
1 heaped tablespoon chopped fresh parsley

2 tablespoons olive oil
3 large red or brown onions, sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar

rocket (however much you like in a burger)
1/2 cup toasted almonds
400g halloumi, cut into 2x9cm rectangles

1. To make the herbed aioli;
Process garlic, salt and egg yolks in a food processor until well combined.
With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.
Stir in water, lemon juice,  mustard and herbs. Cover surface with plastic wrap and refrigerate until required.
2. For the caramelised onions;
Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn.
When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process.
Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
Set aside to be used for the burgers.
3. To make the harissa patties;
Mix together the lamb mince, harissa and yolk until well combined.
Roll the lamb into 7 cm patties and cook on a fry pan or bbq until cooked through.
4. For the halloumi;
Heat oil on a fry pan on high heat and pat dry the halloumi so it’s fully dry.
Fry the halloumi on the fry pan until gold and crispy on both sides.
5. For the almonds;
Toast lightly in the microwave or on a pan until golden.
6. And to build? Follow ma lead;

burger gifDone and done! Now that’s all that’s left to do; tuck in!harissa lamb halluomi burgerharissa lamb halluomi burgerThanks for stopping by!daisy-and-the-fox-sign-off

The Melbourne Cafe Collection ~ The Stables of Como

the stables of como{lemonade scones with jam & chantilly cream}

The next stop for The Melbourne Café Collection was none other than The Stables of Como, situated in gorgeous South Yarra. Nicknamed ‘The Stables’, we had been meaning to visit for yonks, and the end of midyear holidays deemed the perfect opportunity to have morning tea there with our closest pals.

 The 160 year old Como estate boasts the national trust property, Como House, lush gardens, and this eloquent café. The historic site is vast, and we were easily tempted to explore the gardens before even stepping foot into the cosy and welcoming café itself; our rumbling stomachs told us otherwise.

The Stable’s rustic counter is adorned with mouthwatering sweets and morning tea delights; from traditional lemonade scones and jam donut muffins, to Noisette pastries and other homemade goodies. The menu is full of delicious meals, ranging from breakfast to lunch, to suit all appetites and budgets (there’s even a customisable picnic that can be easily organised with staff!).

We sat outside, with blankets over our knees, protected from the winter chill by café blinds. The interior is an elegantly rustic space, where the old stables once existed, and 2 long dining tables sit in the centre of the room, beckoning visitors to enjoy and indulge in the inviting menu.

 All we can say is, if you’ve got a sweet tooth or are simply in the mood for a scenic stroll around the gardens, it’s the ideal spot to waste the afternoons away.
the stables of comothe stables of como{Jam Doughnut Muffins}the stables of comothe stables of como{Jars filled with delectable homemade treats}the stables of comothe stables of como{Bite sized salted caramel  doughnuts}
the stables of comothe stables of comothe stables of comothe stables of comothe stables of comothe stables of comothe stables of comothe stables of comothe stables of como{Noisette Pastries}
the stables of como
Stay tuned for more Instalments of the Melbourne Cafe Collection!

Thanks for stopping bydaisy-and-the-fox-sign-off


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