A culinary journey of a foodie from Down Under
Phew, this Gluten-free Fraisier Cake was quite an undertaking! And believe it or not, I made it two weeks in a row! The first time was for my big brother’s birthday; the second time was simply because I felt I could improve on it and needed to make it while it was still strawberry season. Perfectionist much?
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As you’ll figure out from my blog, I’m pretty attached to old-fashioned puddings and treats – particularly those I grew up with. Sago pudding, with its comforting sweet custardy texture and delicious gelatinous sago pearls was always a favourite in our family. We kids used to call sago ‘fish eyes’ – hardly an appealing description, but we loved it regardless.
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Is there anything more sublime than gelato? That delectable Italian ice cream, with its silky texture, is my idea of heaven. Frankly, I’ve been remiss in not making it before now.
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Oh, I’m such a sucker for lemon meringue pie! Yes, it would be right up there with my all-time favourite desserts – Chocolate Mousse, Tiramisu and Baked Alaska. There’s something just so undeniably delectable about the combination of mouth-puckering lemon and sweet meringue.
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Wow, two months since my last post! The fact of the matter is, my focus is rather divided these days. I’m studying a post-graduate diploma in arts therapy and it’s full-on – barely any kitchen time these days, other than to rustle up some basic (and very boring) meals. But hey, I finally caught a break this weekend and got to make these decadently divine Banoffee Tarts.
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Stroopwafels (strope-wahfels) are surely one of the yummiest Dutch treats so far as I’m concerned. Caramel filling sandwiched inbetween two ultra thin wafers – what’s not to love?!
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There’s something so lady-like about these sweet little scallop shaped French cakes. Up until a few years ago, I’d never heard of Madeleines let alone made them. But as soon as I did, I hot-footed it to the nearest bake-ware shop and bought my first Madeleine pan and promptly made Double Chocolate Madeleines.
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There’s something pretty impressive about a tarte tatin – not only does it impress taste-wise, but it really does show off a bit of expertise in the kitchen, if I do say so myself.
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I’m a lavender lover from way back but, let’s be honest… lavender belongs in the garden and in potpourri sachets right? I mean, who wants to eat something that usually perfumes your knicker drawer?
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When all is said and done, I’m an absolute sucker for the plainest of plain sponge cakes sandwiched together with fruit jam and lashings of whipped cream. Always have been; always will be.
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