Sunday, 5 April 2020

Creamy Cauliflower Pasta.

Creamy Cauliflower Pasta | Salt sugar and i | Dani Elis


Thought I'd quickly jump on and share what I had for dinner last night. It was a riff on the Alison Roman's Creamy Cauliflower pasta from NYTimes Cooking which is what I had intended to make but then opened my fridge to find a leek that desperately needed to be used and I also didn't have any panko breadcrumbs to make the crunchy topping she calls for. I also couldn't be arsed to get the food processor out to blitz some bread to make my own, sue me.

So instead of following her recipe, I used it as a base and made my own and it was rich and creamy and comforting and delicious. It won't give you abs, but it will fill your belly with the warmth I think we all need.

Creamy Cauliflower Pasta

Serves 3

1 leek, washed and sliced (you can use an onion, shallot or even spring onions instead)
1 medium head of cauliflower, leaves removed and sliced/roughly chopped
A good splosh of olive oil
A knob of butter
1 cup of white wine (you can use a stock cube + 1 cup water here if you don't have white wine)
1 lemon, zest and juice needed
300ml cream
300g short pasta (I used rigatoni)
Parsley (optional - I didn't have it but it would have been a delicious addition)
Salt and Pepper
Parmesan, to serve

Heat oil and butter in a large frying pan on medium heat. Add the leek and a pinch of salt and cook for about 3-5 minutes until it started to soften. Add the cauliflower, breaking up any large pieces and cooking for a further 5 minutes.

(Get your salted water boiling for the pasta.)

Once the cauliflower starts to soften, add the cup of wine and lemon zest and cook until all the liquid has been cooked away and you start to hear a sizzle again. This can take about 8 - 10 minutes, you want to cook all the liquid away until it starts frying again so you get a little bit of colour and caramelisation on the vegetables.

Start cooking your pasta, according to the packet instructions. Make sure you keep about 1 cup of pasta cooking water.

Once the cauliflower starts to colour, turn the heat down to low and add the cream. Cook on low until the sauce thickens.

When your pasta is cooked and the sauce thickened, add the pasta to the sauce along with some of the pasta cooking water bit by bit and give it a good toss. You may not need to add the whole cup, depends on how much your sauce thickened. Turn the heat off.

Add the juice of half the lemon, the chopped parsley and season with salt and pepper to taste.

Serve piping hot with parmesan and maybe a squeeze more lemon juice.

Wednesday, 1 April 2020

Hold on.

How are you? I hope you are well. I hope you are holding on. I hope you have someone to hug. Because hugs in this weird time we currently live in are needed. So give the people/furry friends you live with a hug today, just because you can. And those you can't hug right now, remember it's because you love them and it's only temporary, so you can hug them on the other side of all this.
And those of you who like me feel like the internet is full of doom, gloom and everything you can't do, I've got some links that will (hopefully) make you smile and fill your bellies.

Let's start with some Instagram stuff. One of my longtime favourite blogs which like most blogs these days, has taken a hiatus but still going on Instagram, @WednesdayChef. She is Instagram story-ing her lunch and dinners every day from Berlin where she lives. If you have kids and are stuck with what to feed them and are losing your mind with food ideas, then I suggest watching her stories. It shows the simple ideas of feeding a family and that each meal doesn't need to be gourmet, sometimes bagels with cream cheese for dinner is perfect.

Another account I have been following which I may be biased about because she is a good friend who I grew up with is @The_Guilty_Environmentalist. She recently made an Instagram story on how to make gnocchi from scratch which is what I'll be doing with my sprouting potatoes soon because, YUM.

#fliptheswitch and @CelesteBarber for some fun and also, but I am sure you've all seen it... Rudy (sound on!).

I'm also a bit of a nosey parker and like to see what people are making in their kitchens at home so any of the Bon Appetit family are also great to follow. @csaffitz and @mollybaz are my favs.

If you're up for a new hobby, may I suggest you order yourself some knitting needles or a crochet hook and some yarn and get your fingers moving? It's very satisfying. Meet me at Mikes has some great crochet projects and How-To posts. I personally have started this little blanket from, Purl Soho although my Carpal Tunnel lets me get through three-quarters of a line before my fingers go completely numb. But I am getting one line done at a time with plenty of tea and crunchie easter egg breaks in-between.

I am watching fun stuff on You-Tube and so should you. I like the Bon-appetit channel right now. They are a New York based test kitchen but everyone is cooking from their homes right now. I suggest go back and watching the Pastry Chef Attempts episodes, the one below in particular but make sure you have ice cream on hand. Another great cooking person to watch on You-Tube is Alison Roman from the NYTimes cooking channel. I think I'm making her creamy cauliflower pasta tonight for dinner.



Healthy-ish, which is a sister brand of Bon-Appetit online has released 'The healthy-ish guide to being alone' today which is something I am going to follow. Although I am not alone, I currently live alone with hubby being stuck in QLD and this week especially, since being off work (surgery but then cancelled and all that jazz). The days are quite long but also go quickly with not much accomplished except a lot of browsing the internet and wishlist shopping. I think this will be a good thing to follow.

I'm currently reading this YA Fantasy series - it's a great escape. Booktopia are still delivering books if you don't have a 'to-be-read' stack collecting dust at home (like me) and delivery times are quite good. Oh gosh and the smell of a new book - mmmmm mmmmm drool**

Cooking. Actually making dinner, not just reading or watching the stuff (which I am totally guilty of). Making a delicious dinner. And I know the grocery shops are not the nicest places to be right now, actually, they are damn straight depressing. But if you do go to the grocery store (only because you have to and under 70 years old) and you choose not to wear a mask, smile. It can remind people that we are all in this together. Here is some of the food I want to cook right now: One-Pot Gingery Chicken and Rice with Peanut Sauce, One-Pan Sweet Potato Mac & Cheese, Salted Butter Chocolate Chunk Shortbread, Salty Chocolate Caramel Bars, Potato Tuturuga with rice (because carbs are life), Kimchi Fried Rice with an egg, and One-Pan Pea Lemon and Asparagus Pasta. Hmmm I see a trend... one-pan... salty chocolate... guilty.

And I will leave you with this... remember to check on your friends with cats. Stay safe people x


p.s. if you'd like to delve into the past, I've un-archived my old blogs and linked them on the side...

Monday, 2 March 2020

Why.

Whatever happened to blogging as a hobby? Where have all the 'I do this for nada' bloggers gone in the abyss of the internet?

My theory - they've either turned their blog into a money-making website and no longer call it a blog or the internet is so full of content where people get paid that the free blogging voices have become lost. Where have all the voices of people's favorite recipes gone? The ones where they share what for Tuesday dinner or their favorite recipe from a book that 10 years old and not a pre-al/new release?

I say this and I am guilty too - I have received a handful of free cookbooks and even (most of the time) asked for them in return for posting about them. However, there are some books I've received that did not make the cut because I felt like I would be lying. They were books I'd never buy with my own money, never cook from or worse... a diet book.

When I started this blog, all I had was the many cookbooks I already owned and loved, my growing wishlist on booktopia.com.au, a really really ugly kitchen with an oven older than me and a love for cooking and writing. Which, apart from the ugly kitchen, I think most food bloggers start with the same base. So how do they end up with these zooped up sites that no longer resemble a blog? Is the time and space for blogs gone? Am I loving in the '00s still? Is that what Instagram is now? Or is it the side hustle movement? everyone needs a side hustle these days. Or so social media tells me.

There are a fair few blogs I go to still in hopes they have written a post since the last time - which in most cases is once a year now. And I cannot talk since this is the first post I've written in 2020.

It's been quiet on this space because I feel like a little lost sheep in the huge world of online recipes, fancy food websites, self-made photographers, filters and big online personalities. I've lost the reason I started this. A place where I get to record my favorite recipes and share them with my fifteen loyal readers and closest friends. So when they go camping they've got that one-pot pasta recipe fingertips away, or when they want that comforting buttery tomato sauce for dinner they know where to look, or when plums come into season, the plum torte recipe which is plastered over the internet isn't so overwhelming and is easy to find while putting the plums in the shopping basket.

In 2020 this space is going back in time to 2014, to when I started this little online space. It's for my friends who I don't see or talk to nearly enough and for me, who has forgotten how much I enjoy sharing these brain fart posts with you all.

To catch you up on what's been happening since my last post, here's a bunch of terrible iPhone pics.























Monday, 18 November 2019

Taking Stock in November.

There has been a big change in the past two months which is where I've been - finding my feet again. So here is a little update.

Post inspired by Meet Me at Mikes - Taking Stock.


Making: Wholemeal Spaghetti with the 'most amazing tomato pasta sauce ever' from the freezer.

Cooking: At work - a lot. At home... does reheating frozen curry and pasta sauces count?

Sipping: I just finished an EBT with a couple of TimTams. yum.

Reading: Queen of Shadows by Sarah J Mass. It's the 4th book in a YA Fantasy series I am loving right now. I sped read the first 3 books but taking my time with this one. For reasons I can't keep my eyes open as long at night these days and I don't want the series to end too quickly.

Oh and Alison Roman's new cookbook Nothing Fancy. I'd like to make everything in it. Seriously delicious.

Looking: Forward to Tris being home soon.

Listening: to the birds chirping in the early even light, leaves in the wind and the neighbours kids playing.

Wishing: I could fit in F45 classes into my schedule and not be so scared of being so sore that I can't move/walk the next day at work.

Enjoying: Driving a newer car. There are so many buttons.

Liking: Felafals and dip. I have a new brand to try this week for lunches. Fancy ones from HFM!

Loving: Work. I am loving getting up early while it's still dark outside, working on my feet all day, and that feeling of sitting down for the first time all day.

Buying: Skincare. I'm a skincare junkie.

Watching: Jane the Virgin Season 5 is on Netflix and I am so happy. I love that show. I've also been watching the new season of Outlander but it gets a bit heavy to watch before bed. I need something a little more lighthearted.

& Alison Roman on the NYTimes YouTube channel. Her Thanksgiving episode is great.

Hoping: There are no strong winds this Wednesday when Tris is due home.

Needing: To go to the gym or a run. And to go to a JP and get docs certified to finalise my change of name - adulting stuff.

Wearing: A t-shirt which has TimTam crumbs down the front and board shorts with a cat on my shoulder.


Following: The fires in NSW. It's so sad.

Sorting: saggy singlets. I'm not sure why I have such a collection in my draw. Time for them to go.

Saving: should be...

Bookmarking: Meet Me At Mikes Pad Thai and Kitchen Yarns by Ann Hood.

Giggling: Not right now... but I'm sure I've had a giggle today.

Feeling: hungry.

Sunday, 22 September 2019

Baked Pasta Shells Filled with Mushrooms and Ham

When I need a little comfort, I make pasta and bake it. Nothing beats bubbly pasta bake piping hot straight out of the oven with its crunchy top and molten middle. No matter the reason you may need comforting, whether it be because you miss someone you love, jammed your finger in a drawer at work and are now sporting a purple fingernail, you're angry at the government or have run out of milk for your morning coffee. I truly believe pasta bake helps, even just a little. 

This recipe of stuffed giant pasta shells filled with garlicky mushrooms and prosciutto covered in a bechamel sauce and baked until golden is one for the repertoire. It's from Gennaro Contaldo's new cookbook 'Gennaro's Pasta Perfecto!'. You start by chopping everything very small, which sounds a little tedious but instead of chopping nearly a kilo of mushrooms by hand, because let's remember, you are making this because you want a little warm n' fuzzy, get the food processor/Tupperware chopper thing/ grater out and use the help you have. I did and it worked perfectly. But, if chopping is your thang/therapeutic, then you go girl! Chop away!


After you've finished your're chopping/blitzing it all comes together in about four simple steps. One, cook the pasta until al dente, remember it will continue to cook a little in the oven. Two, fry your garlic, prosciutto, mushrooms, and white wine until everything is cooked through and smelling delish. Three, make your white sauce, which always sounds harder than it actually is - trust the method below and you'll do great. And four,  putting it all together and filling your pasta shells. Ok, five, topping it with more parmesan and shoving the whole thing in the oven for 20 minutes.

When it comes out, it's creamy and crunchy, piping hot, full of flavour because of the mushroom-packed filling and white sauce with its touch of nutmeg, it's a tray of comfort. If you want a vego version, you can remove the prosciutto and up your mushrooms, or even add some soaked dried porcini mushrooms to get some extra mushroom-i-ness into it. 

Make it for yourself when you need the warm and fuzzy's or make it for someone else who does. Either way, just make it because Gennaro thinks 'Pasta is love' and I agree. I think we can all do with some more love in the world.


Baked Pasta Shells Filled with Mushrooms and Ham

aka Conchiglioni Al Forno Ripieni Di Fungi e Prosciutto
Serves 4

About 30 conchiglinoi pasta shells (giant pasta shells)
3 tablespoons extra virgin olive oil
150g prosciutto, very finely chopped
2 garlic cloves, minced
750g mushrooms, very finely chopped
2 tablespoons white wine
2 tablespoons chopped flat-leaf parsley
sea salt and ground black pepper

For the white sauce:
3 tablespoons (40g) butter
1/4 cup (40g) plain flour
500ml (2 cups) milk
pinch sea salt
pinch grated nutmeg
150g (2 1/4 cups) grated parmesan

Bring a large saucepan of salted water to the boil and cook the conchiglinoi until al dente (check the instructions on your packet for cooking time). Drain the pasta, rinse under cold water and let drain upside-down on a large plate or tray, so any excess water drain off.

Heat the olive oil in a frying pan over medium-high heat, add the prosciutto and saute for 1 minute, then add the garlic and sweat for another minute. Stir in the mushrooms, increase the heat, add the wine and saute for 5-7 minutes, until the mushrooms are cooked. Remove from the heat, season with salt and pepper, then stir in the parsley and let cool slightly.

Preheat oven to 180C fan/ 200C / 400F.

Make the white sauce: melt the butter in a small saucepan, then remove from the heat and, with a small whisk, mix in the flour very quickly to avoid lumps. Gradually add the milk, whisking well in between each addition. Return to the heat and cook over medium heat for 3-4 minutes, whisking all the time, until the sauce begins to thicken. Remove from the heat, season with salt and nutmeg, and stir in half of the grated parmesan.

Combine a ladleful of the white sauce with the mushroom mixture and mix well. Line the bottom of a large baking dish (about 34 x 22cm) with about half of the white sauce. Fill the pasta shells with the mushroom mixture and lay them in a dish on top of the sauce. Pour over the remaining white sauce and sprinkle with the remaining grated parmesan. Bake in the hot oven for 20 minutes, until golden and bubbly.

Wednesday, 17 July 2019

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie.

Slow Cooker Central Family Favourites by Paulene Christie

About a month and a bit ago a made a vegetable curry in the slow cooker that lasted me until last week, divided up in portions in the freezer, it was my grab and go lunch I didn't need to think about. It was so easy to make I should have shared this earlier so you could have also been making it while it's been crazy cold here. But anyway - here it is now so now you too can know how to make this delicious and very easy vegetable curry which takes no time and all except some forward thinking and then forgetting about it for about 6 hours. 

The recipe is from a cookbook I received called 'Slow Cooking Central - Family Favourites' by Paulene Christie. This book shows that you can make pretty much anything in your slow cooker, from cauliflower cheese to pull-apart bread to all sorts of curries, stews and soups to meatballs to even a whole chicken (yep a whole chicken in the slow cooker). There is no faffing about in the kitchen or hunting high and low for weird ingredients with this book. It's simple and has some great classics that you can make in the slow cooker to make winter a little easier.

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

I decided to make the Coconut Curry Vegetables one Sunday so I had a warm and comforting dinner when I came in from my basketball game because it's all too easy to order takeaway and pick it up on the way home when it's just you and its cold and it's Sunday. I chucked all the veggies in the pot, along with the curry powder and coconut milk at about midday and let it bubble away on low for pretty much all afternoon until I came home at 6:30pm. The kitchen smelt so delicious and all I needed to do was whack on the rice cooker and I'd have dinner in 15 minutes. Perfect amount of time for a shower and to get into winter pyjamas, uggs and a dressing gown.

To make this recipe even easier, she suggests you can use frozen vegetables which means this is a recipe to always have up your sleeve even when there are fresh veggies or even no sad veggies in your crisper, which is what I had to use up. I used a mixture of sweet potato, carrots, potato, kale, cauliflower and broccoli. I had to add about a cup of water when I checked on it able halfway through but I think this is only because I didn't use frozen vegetables which would have given off a little water when thawed and cooked. At the very end I added a splash of fish sauce and soy sauce to give it some extra saltiness. Yum.

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

Coconut Curry Vegetables


A great vegetable side dish, or even a main course for our vegetarian fans. This is mild enough for the whole family to enjoy, but if you like a little heat you can always add more curry powder.

Serves 6 as a side dish
Preparation 15 mins
Cook 4 hours
Cooker capacity 5 litres

1 small sweet potato, cut into chunks
5 baby red potatoes, quartered
1kg frozen mixed vegetables, such as carrot, beans, broccoli and cauliflower (see note)
400ml can light coconut cream
1 tablespoon cornflour
1 teaspoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric

1. Combines the sweet potato, potato and frozen vegetables in the slow cooker.

2. Mix the remaining ingredients and pour over vegetables.

3. Cover and cook on high for 1 hour, then low for 3 hours or until the potato is tender. Serve.

Notes: 
You can replace the frozen vegetables with the same quantity of fresh ones if you like. Use whatever you have on hand and cut into smallish chunks.

Some slow cookers cook more slowly than others, so use the high setting for longer if the potato is taking a long time to become tender. Keep the size of the potato chunks small, mo more than half the size of a golf ball.

If you want a thicker sauce, stir in extra thickening 10 minutes before serving: use a slurry of another 1 tablespoon of cornflour and 1 tablespoon of water.

Thursday, 20 June 2019

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer.

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Pasta again, I know. But it is one of my favourite foods of all time so naturally, I am drawn to every pasta recipe ever created. Also, yes I can read. I know that we are currently in winter and this book is named Greenfeast: spring, summer. But when you get sent as lovely a cookbook as this, you can't wait six months to share it and plus, peas are available all year round thanks to Mr McCain and his trusty freezer. So now you can enjoy the taste of spring and summer after the cold, dark commute home from work midweek with me. Thank me later :)

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Greenfeast; spring, summer by Nigel Slater is a bit like a handbook for summer and spring vegetables and how to eat them in a non-boring way. I'm surely not the only one who stares at a zucchini for longer than anyone should ever stare at a zucchini for wondering what to do differently with it. Well, this book will give you a whole bunch of new ideas of how to use summer and spring produce and you won't be staring blankly at your zucchini's ever again. It is the first of a duo. Summer, spring is out now, for the UK summer months and then autumn, winter will be released later on in the year for the UK's, well duh! winter months. Backward for us southern hemisphere folk but that didn't stop me from sticking tabs throughout half of the book of things I want to make now. If you are looking for some fresh ideas for your veg, this book would be a winner, plus the way Nigel writes about food is almost romantic and a joy to read. Even something as simple as toast, he can make it sound like it should be on a degustation menu.

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Next time you are at the shops, pick your self up a bag of frozen peas, some pappardelle pasta nests, a parmesan block and some fresh goats cheese or ricotta which is what I used. And dinner is done in fifteen minutes, tops! You'll have a bowl full of steamy comforting, yet fresh pasta that will remind you that the clocks do change again and we'll be complaining about how hot it is before we know it.

I know when the warm days start, this book will get a workout. But right now I am enjoying the cooler nights, rugged up in a dressing gown on the couch in uggs with a bowl of steaming pasta. I'm getting my winter warmer coat on you see while eyeing off the mustard guacamole, mozzarella, bagel for lunch this week and the rice, pickles, nori for dinner (need to find tsukemono pickled vegetables) or even the shitake, coconut, soba noodles. YUM! A little taste of summer in the mid-Australian winter.

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Peas, Pappardelle, Parmesan

Quiet Flavours.

Recipe from Greenfeast: spring, summer by Nigel Slater
Serves 2

vegetable stock 600ml
peas 300g (podded weight)
pappardelle 300g
parmesan 25g, grated
fresh young sheep's or goats cheese 200g

Put the vegetable stock on to boil (you can use water at a push). Keeping a handful of raw peas to one side, cook the rest in the boiling stock for five to seven minutes, depending on their size. Whilst the peas cook, boil the pappardelle for seven to eight minutes in generously salted water.

Put the peas and 150ml of their cooking liquid into a blender and process till smooth, introducing more stock as necessary to produce a thin, brightly flavoured sauce. Drain the pasta and return to to the pan, pour in the pea sauce, scatter over the Parmesan and fold in. Check the seasoning. Divide between two deep plates.

Break the sheep's cheese into large pieces, scatter over the pasta with the reserved raw peas and serve.

* Start the pea sauce before putting the pasta on. The sauce will hold in good condition whilst the pasta cooks. If you are using fresh peas, check them every minute or so throughout cooking; they can take anything from four minutes to much longer to become tender. Much depends on their age and size. If you are using frozen peas, they should be done in four to five minutes. Process the peas and their stock in two goes rather than risk overfilling the blender. (sorry. Obvious, I know, but it is so easy to.)

* You can make a similar sauce the broad beans. They are more starchy than peas, so be prepared to add a little more vegetable stock during bending.

Sunday, 16 June 2019

Pasta all' Amatriciana with Tomatoes from Where Cooking Begins by Carla Lalli Music.

Pasta all' Amatriciana with Conflict Tomatoes from Where Cooking Begins by Carla Lalli Music | salt sugar and i | Dani Elis

Pasta all' Amatriciana with Conflict Tomatoes from Where Cooking Begins by Carla Lalli Music | salt sugar and i | Dani Elis

Did you ever play that trust falling game when you were younger? Close your eyes and fall backwards in the hope that your friend catches you. Well, I made this pasta dish the other day and it reminded me of that game. I didn't fall backwards int the kitchen and land in pasta, no, but it did go against everything I've ever done before. I trusted and it worked and it was one of the best homemade tomato spicy pasta dinners I've made.

The recipe, Pasta all' Amatriciana with Confit Tomatoes is from a cookbook called Where Cooking Begins by Carla Lalli Music (thank you!). The book itself is split into two sections, technique and recipes that use the techniques you've learnt in the first half of the book. Some of the techniques I am not so confident in such as confit and she simplifies and breaks them down into easy-to-do steps. She then gives you a whole bunch of ideas to use that technique. Such as with confit, she gives you a dozen things that you can confit and shows you step by step how to do it. Garlic cloves, carrots, chicken thighs, potatoes, leeks, lemons, parsnips, tinned tomatoes, salmon, turkey legs, tuna steaks and butternut squash. Other techniques she guides you through are, saute, pan-roast, steam, boil and simmer, slow roast and pastry dough. Each of them then has their own dozen of examples. It's definitely going to become one of my go-to reference guides and that's before even getting to the recipes.

Friday, 24 May 2019

Potato Tuturuga from Fire Islands, Recipes from Indonesia by Eleanor Ford


Fire Islands, Recipes from Indonesia by Eleanor Ford | salt sugar and i

A couple of weeks ago, amongst the cake madness (see previous post) I received a beautiful book in the mail. Fire Islands, Recipes from Indonesia by Eleanor Ford. I had a brief flick through and thought wow, yum, um I need this now, ooo I think I had that in Bali, mmm noodles, but had to put it down to get back my cakes. It wasn't until last week I finally got the chance to have a real read and start cooking from it. And let me tell you, this book will make you hungry. It will make you hungry to source fresh turmeric and water spinach, and it will make you hungry to go and book a flight to Indonesia and not just sit on the beach of Nusa Dua drinking beer and eating Nasi Goreng every day, as delightful as that is.

The flavours and colours of the dishes in this book show waaaaayyy more variety of Indonesian foods than what we experienced. I have been completely oblivious of Indonesian cuisine before this year, and I'm embarrassed to say, the only Indonesian food I'd had was Mi Goreng from a packet, cooked in the microwave. Don't judge, I know you love the stuff too! Spicy and salty noodles, perfect street food/late night snack after too many drinks.

Potato Tuturuga from Fire Islands, Recipes from Indonesia by Eleanor Ford | salt sugar and i

Potato Tuturuga from Fire Islands, Recipes from Indonesia by Eleanor Ford | salt sugar and i

Thursday, 16 May 2019

LOVE and Carrot CAKE.


I have been a little MIA for the past month and the reason is because of love. Well, a wedding to be exact but a wedding really is just a big ball of love so, I have been MIA because of love. And cake. Lots of cake.

Cake has been all I've thought about for the past couple of months and now the love birds are husband and wifey, I'm not quite sure what to do to fill my nights after work. No more cake testing or tasting or making. I'll tell you what... it was very fun to be back in a kitchen. I know it was just my own kitchen but I was making cakes with almost a kilo of butter in them and 15 eggs. I think our apartment must have smelt amazing to the neighbours all month long.

I made three cakes. A carrot cake with cream cheese icing, a rich chocolate cake sandwiched with dark chocolate ganache and iced in chocolate buttercream, and a vanilla butter cake layered with vanilla buttercream and rhubarb and vanilla jam. All topped with beautiful blooms on the day.


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