Here goes the first of the 2 Frozen themed cakes I made for Victoria’s 7th birthday. She took this one to school to celebrate with her friends. The base is a simple eggless yogurt cake: quick and delicious! I love how it turned out. It looked impressive (people were asking where we had bought it from!) and it was very easy to make! I decorated it with a figure of Olaf made with fondant on icy-ing sugar! Curious to find out how I made it? Keep reading… and enjoy! Continue readingPin It
I was recently asked to review a food ordering website called EatNow and I happily accepted as I find the concept behind it to be very interesting. You all know I love cooking, but as a foodie, I also love to eat out and try different restaurants. Unfortunately, having young children, we don’t get to go out for dinner as often as we’d like to. So, ordering take away food from a restaurant and having it delivered to your door can be extremely convenient, especially on a busy (and cold!) day. Continue readingPin It
It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month I was assigned Veronica’s Cornucopia, written by the very talented Veronica. Veronica lives in Wichita, Kansas and her site is full of delicious recipes. If you like desserts, make sure to pay her a visit and you will be spoilt for choice! I made her Fresh Apple Bundt Cake because she describes it as her “most requested recipe and the only one I’ve ever purposely not blogged. It has always been raved over to such a degree that I felt it was the best weapon in my dessert arsenal…” So, it HAS to be good, right?? And it was. Besides, it is apple season down here! This is a cake that tastes better with time, so make it at least one day in advance so that all the flavours develop nicely.
Thank you so much for this amazing recipe Veronica! Please, make sure you drop by Veronica at Veronica’s Cornucopia and check out her beautiful site! Continue reading
Lately I have been on a bit of a Japanese food bender. I am discovering more and more dishes, and the more I discover, the more I love Japanese cuisine! There’s so much more than sushi (which I love too!). I had heard a lot about Yakitori – 焼き鳥, but I had never eaten them before. Yakitori are chicken skewers cooked on charcoal and flavoured with a touch of salt or with a Yakitori sauce called Tare, made with sake, mirin and soy sauce. They are amazingly delicious! There are many kinds of Yakitori, some are made with chicken offal, others are made with chicken tenders, others with thighs… My favourite are Negima – ねぎま, made with boneless chicken thighs and spring onions. The meat is so tender that it practically melts in your mouth! The sauce is salty and sweet at the same time and the whole dish comes together in a matter of minutes. This recipe is perfect for grilling season, but I broiled my Yakitori in the oven and they were plain delicious! Just give them a go! Continue readingPin It
Winter, I love it. I know I may be among the few people out there who prefer winter and cold weather to summer… but I have always loved it. I love short days, cozy evenings reading on the couch covered with an old woollen blanket while sipping a cup of hot tea. Even better if it’s raining or snowing outside. But alas, I moved to a warm place and I don’t think I will ever get to see snow here in Sydney! However, we do get some cold days and I am trying to make the most of it, as I know it won’t last long. Baking is something I have always enjoyed doing in winter and what better seasonal ingredient to use than apples? Apples and caramel are one of my favourite combinations, just my kind of comfort food. I came up with these bars while going through my pantry… I had a couple of things I wanted to finish off, and I think the caramel bits work amazingly well in this recipe. They add a little crunch to the soft filling and, obviously, a great caramel flavour. These bars are delicious on their own, but they reach a complete different level when paired with Salted Caramel Gelato. The slight bitterness and saltiness of the ice cream is just an amazing addition to the sweetness of the bars. An absolute must try! Enjoy! Continue readingPin It
The July Daring Cooks‘ Challenge took us to Korea, where Renata of Testado, Provado & Aprovado taught us to make bibimbap. This colorful rice dish can be customized to meet any taste, and is as much fun to eat as it is to say!
Bibimbap (비빔밥), which literally means “mixed rice”, is one of Korea’s most famous dishes and it is made up of steamed rice topped with stir fried vegetables, meat and a fried (or raw) egg and everything gets mixed together just before eating. It is traditionally served in individual sized bowls and the way the toppings are arranged in a chromatic circle make for a spectacular view. The trick behind a beautifully composed bibimbap is to arrange similar coloured ingredients opposite to each other, so as to create an immediate visual impact. An easy dish that looks like a masterpiece! I like the sound (and taste!) of that!
Bibimbap is usually a spicy dish as it is served with a sauce made with a Korean red pepper/capsicum paste called Gochujang (고추장). You can definitely adjust the spice level to your liking.
A variation of the classic bibimbap is Dolsot Bibimbap. In this case, the dish is assembled in individual sized stone pots coated with a bit of sesame oil. After that, the pot is heated on the stove top until it sizzles and makes a thin layer of crunchy rice at the bottom.
I had never eaten bibimbap before this challenge, but I live in a suburb with a huge Korean community, in fact, my next door neighbours are Korean! So, I thought this would be a fantastic opportunity for me to try and cook some Korean food! I also knew that, for once, finding the right ingredients would be easy, as I am surrounded by amazing Korean shops! Even though I did not find a dolsot (stone pot), I did find a beautiful ttukbaegi pot that worked perfectly well for this dish. And, as I had thought, I easily managed to find all the ingredients I needed, also thanks to my friend Victoria who gave me the names in Korean. :-) I will leave you to it… Bibimbap! Continue reading
Today’s recipe comes straight from Portugal. If you follow this blog more or less regularly, you will know I adore Portugal. I have been there only once, many moons ago, but I was never able to take it out of my head and heart. So, every now and then, I cook Portuguese food in an attempt to quench my saudade, my nostalgia. I first ate this Salada de Bacalhau e Grão in a tiny restaurant in Evora. Evora is a beautiful little town in the region of Alentejo, which is my favourite area in Portugal. The countryside is so beautiful, scattered with cork oaks and hills, and Evora is a little gem, that deserves to be discovered. It is enclosed within medieval walls and the centre is filled with beautiful ancient buildings, churches, little streets and squares. It even boasts its own little Roman temple, no wonder it is a UNESCO World Heritage Site! But the sight that is forever etched in my mind is a fountain that has the shape of a globe surrounded by water, a clear reference to the Age of Discovery. So beautiful! But back to today’s recipe. The salad itself is very simple and uses typical Portuguese ingredients: bacalhau (aka salted cod) and chickpeas. I guess its simplicity is one of the reasons for which this is one of my favourite salads (salted cod is another reason): you clearly get to taste all its ingredients and they all go very well together. Enjoy with a glass of Portuguese wine! Bom Apetite! Continue readingPin It