Last Friday I hit the ripe old age of 37. I don’t feel 37. I feel 28. In my head. It’s true. Age is only a number. Especially when you are getting older. And a birthday feels like any other day. When you are little, birthdays are about presents and cake and more presents. When you are in your teens or just starting out, birthdays are about friends and celebrations and maybe presents. Then you get even older and …
I have a stack full of robust cake recipes that belong to the beautiful brown crumb family and just hit the sweet spot – just! I love a cake that you can take a mouthful of and name at least a handful of ingredients in it as you slowly savour it. A cake that is not weighed down by pretty icing and sugar that masks the beautiful flavours that develop as it sits on your counter waiting to be eaten. …
Coffee and walnut cake used to be our staple birthday cake when Nick and I were dating. Every year. Till we had kids. Somewhere along the way we lost big pockets of time to bake each other cakes. Then the kids got older and the way we eat changed. Call it peer pressure, mass commercialism or merely experimental but you cannot escape making wiser/healthier eating choices. And with good reason. When you reduce the amount of sugar in your …
There is a little girl in pigtails. She is six. She has just discovered the magic of reading on her own. It has opened up countless new worlds for her to explore. She jumps in feet first and never wants to come out. Day after day she has adventures with the characters in the books. Night after night she dreams up fantastical worlds and stories of her own. It is then that she discovers the wonder of scribbling her …
Since posting a recipe for passionfruit butter yesterday, I realised a lot of people wanted to know why I called it butter and not curd. There are two reasons. The lemon curd and passionfruit curd concept is very new to me. I never grew up with it and did not experience it until a few years ago, well into my foodie shenanigans here in Australia. Curd in India was always a reference for yoghurt. My mind associates curd with …
I am not superstitious by any means but over the years I have come to believe in the cycle of good and bad. There is good, followed by bad. Like day after night. Like happiness after a blanket of misery. And then I have come to believe in the power of three. Just when I am least expecting it, good things happen in threes and sometimes bad things do too. A few weeks ago I hit a crippling creative …
A simple more-ish afternoon cake baked with the ancient goodness of spelt flour and an interesting combination of kiwfruit and banana for a nutrient rich treat.
A beautiful autumn cake baked with Beaurré Bosc pears, nuts, spices and rye flour for a spectacular treat. An extra smattering of cinnamon is a must!
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