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Blood Orange Polenta Cake
So many ways of making a citrus cake! Because the citrus flavour is deliciously predominant in a recipe it is used in, it is interesting how you can play around the textures by using different ingredients. I've already told you how much I love nuts and oranges together. This time I've added in some … Read More
Blueberry-Misu
Do you guys make anything special on Fridays for the weekend? I don't enjoy spending too much time in the kitchen on the weekend unless I'm hosting a get-together or entertaining. When Rugby season kicks in during the cold months, most of our Saturdays are spent driving the boys and watching them … Read More
Blood Orange Hazelnut Frangipane Tart
Until last year Blood Orange was this exotic, stunning looking citrus that I had only seen in pictures. Once I figured out where and when to find them, I've literally waited, keeping an eye out for them this year. Who else is crazy about fresh produce like me? And really how amazing is the world … Read More
One Bowl Chocolate Cake with Chocolate Cream Cheese Frosting
I baked this chocolate cake yesterday and I knew I had to share this recipe quickly with you. I always receive heaps of fantastic reviews on my Easy Chocolate Cake with Raspberries (yes, it is the most popular recipe on this blog) but I think I just found something even better, even … Read More
Churro Bowls with Baileys Ice Cream
Delicious scoops of Baileys Original Ice Cream served on warm Churro Bowls that have been dusted with Cinnamon sugar and topped with warm chocolate fudge sauce. Ice Cream Sundae has a new definition! Winter is the perfect time to indulge in comfort food. Food that makes you warm and fuzzy from within and winter a little more bearable. Food that gives you reason to stay indoors, snuggle up near the fireplace or a heater and satisfy those innermost cravings. Food that is a sensational mix of hot and cold, sweet and spicy, crunchy and melt-in-your mouth. Get ready to be blown away people! Ice cream Sundae has a new definition. This is Baileys Original Ice Cream Sundae that is a luxurious blend of Baileys flavoured swirls on velvety smooth Baileys liqueur infused Ice Cream served on warm, bowls of Churros dusted generously with cinnamon sugar. If you love Churros, you can imagine how incredible this dessert would taste. I am one of those people who believe that Ice cream is not restricted to a season or reason to enjoy. Paired with this Spanish classic, this is a dessert you will remember forever. The bowls are not difficult to make as long as you follow the … Read More
Raspberry and Pumpkin Mini Cakes
Autumn came and turned into winter and winter is half-way through. I realized that I haven't made any pumpkin desserts this year. Last Autumn, I discovered the deliciousness called pumpkin in sweeter recipes and had begun to acknowledge its hype around colder months in the Northern Hemisphere. I really wish we had access to pumpkin puree in Australia. Perhaps that is one of the reasons pumpkin cakes are not so popular here. Making the puree took me longer than creating a dessert with it. Well, I am sorted for now, having made a big batch of butternut squash puree yesterday. Gives me a solid reason to take out some every other day and make a pumpkin something. These easy peasy pumpkin mini cakes have nothing complicated or extravagant about them. Just mix and bake. The raspberries were a last minute addition since I was slightly unsure how the pumpkin alone would taste. (Oh goodness, it's been a year since I tasted pumpkin). Logically speaking, chocolate can save any disaster but berries come a close second. So instead of chocolate chips, I threw in a few raspberries. The next few days hopefully you will see a bit more of me on the blog. I have a huge pending list of recipes … Read More
White Chocolate and Strawberry Tart
Delicious White chocolate and Strawberry tart with a cookie crust and an orange infused white chocolate ganache filling. No baking and easy to put together. Posting after a while now. How has everyone been? I had a lot going on these past few weeks, the first being a house move which I was totally unprepared for. We were renting this place for almost 3 years now when the owner just sold the property. The new owners wanted to move in quickly and we were asked to vacate. With a huge number of commitments and client work already scheduled for the beginning of June, I had no choice but to book the closest available house and move my entire setup into a new place. Since, I could only afford to take the weekend off from work, I figured out that there was no way I could bubble wrap all my stuff, box them and unwrap them later. So I made close to 30 trips back and forth loaded with props, backgrounds and a hundred other things so I could place them in shelves (in the new place) just the way they were before. By Monday, I couldn't move. And then realizing the greatest fear of all, food photographers would relate to. Light!!! The angle and direction of light was entirely different and I … Read More
Marshmallow Mousse
Mousse is a massive, huge, immense, enormous, gigantic, mammoth (okay, add all the adjectives) favorite of this blog:-) Needless to say, I've tried out every possible technique under the sun to create this delicious dessert. In this blog itself, there are all kinds of mousse recipes...some with egg yolk, some with white, some with both, others with chocolate and cream and with gelatine. The ones I've tested out recently are the marshmallow mousse and the aquafaba mousse (both are egg less). I'll share the second one soon but now let's talk about Marshmallow Mousse. The reason for taking so long to experiment with this was because the idea of having marshmallows meant it would taste sweet. Like really sweet. I like marshmallows but not everyone can tolerate something so sickly sweet that too in quite a big amount. Enter yogurt! My go to for all culinary balancing needs. The tartness of yogurt would balance out the sweetness to a great extent. So the base recipe for this mousse is nothing but marshmallows, half and half and yogurt. There are so many ways of diversifying upon this base recipe. Want to cut down the sweetness further? Serve with raspberry or strawberry coulis … Read More
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