Citrus Madeleines

  Gummy Bear's favourite colour is pink. He adores it and I find his total adoration for anything pink absolutely cute. Now pink in his little mind is anything from a dusky shade of rose to bright candy floss pink to peachy orange. Works for me! It means I can push anything coloured within that spectrum and he would happily eat it. Over the weekend I was experimenting with Serge Dansereau's madeleine biscuit recipe. I made smaller, crispier biscuits and then some large, spongy madeleines. I added a good mix of lemon and orange peel to get that delightful citrus tang and combined red and yellow food colouring to get a beautiful peach hue. Gummy Bear called them "pink ... Read More >>

Lemon Ricotta Cake With Chocolate Glaze And Fresh Figs

My little brother and his gorgeous wife have birthdays a week apart. I baked this simple cake with lush chocolate frosting and fresh fruit to honor both their birthdays yesterday. The fresh violas on top of the cake were not only stunning to look at but totally edible. I baked this cake at an informal dinner a couple of weeks ago and it tastes amazing fresh and warm out of the oven with the chocolate glaze still runny and oozing down the edges. The liqueur infused frosting adds the right bite to the smoothness of the ricotta and the tang of the lemon. And there is no butter!   Oh, and I got my new shiny Canon 50mm f/1.4 lens and snapped some quick pics of this cake with the light... Read More >>

Rice Krispie And Marshmallow Easter Egg Pops

I went to my first Easter egg dyeing party yesterday and it was delightful. It is always wondrous to get a glimpse of traditions that are very foreign to you especially if they involve beautifully decorated delicate egg shells, cute bunnies galore and cheery yellow chicks. I also realized yesterday how very difficult it was at least here in Sydney to score a carton of white eggs, which is what my friend had got and they looked gorgeous after they were dyed. I loved Petra's amazing egg tree. She is so creative! (Scroll down for some iPhone pictures of the dyeing party) I wanted to take a sweet treat to the dyeing party but wanted to do something eastery and different. Seeing as I was pre... Read More >>

Sexy Brussels Sprouts In French Mustard Butter

I don't do brussels sprouts. Ever! I once knew a brussels sprout that promised me undying love, infinite beauty and true glory. But all it did was leave a bad taste in my mouth. So I kept away, avoided it like the bad boy it was. Then came a chance meeting with a bag full of these little rough diamonds. I brought them home and smothered them in mustard butter. One in particular caught my eye. It was sexy down to it's sharp tang and glossy glazed skin. I bit in and *swoons profusely at this point* experienced what can only be described as foodgasm. Lesson learnt. Don't give up on that prince even if you constantly come across slimy frogs.   recipe SEXY BRUSSELS... Read More >>

White Chocolate And Coconut Truffles

I was totally making up a cake for an impromptu barbecue we were invited to over the weekend and because I was going to decorate the cake with fresh figs and violas, I thought that white frosting would look perfect. But I only had white chocolate bits, not proper white cooking chocolate. So I used that and the glaze was sticky and a tad too thick to pour over the cake. Bummer!  So I made some beautiful dark chocolate and liqueur glaze for the cake (that recipe and story is for another day). I didn't want to waste the white glaze, it tasted fantastic (yep, guilty of too many licks!). So in went an assortment of ingredients and I had 20 incredibly yummy little truffles that were so p... Read More >>

A Wet Weekend, A Python And Sweet Corn Chowder

If I were a colour, I would be brown. Although I say that I love white and black (that is the photographer in me talking), I gravitate towards everything brown. Autumn with its russet coloured carpets, warm brown breads laid out on hessian at farmer's markets, chestnuts, camel hued clothes, almost bare branches with crumply brown leaves barely hanging on for dear life, fresh cakes with golden tops, gorgeous dark wood chairs with coloured cushions and a pair of hot brown leather boots. Yes, I would most definitely be brown. This love for brown transcends into my cooking as well and the overall mood of everything I see and capture on my camera as the weather turns. As you will see in this... Read More >>
Tomato Soup - Styling & Photo By Sneh Roy

Tamatar Shorba – Indian Tomato Soup And Memories Of Holi

Why couldn't I have called today's recipe Tomato Soup instead of Tamatar Shorba? For starters, this soup is very different from your average Cream Of Tomato Soup. A Tamatar Shorba happens when your tinned tomatoes travel back in time to ancient Persia or the Mughal-ruled India. You may use fresh tomatoes of course, but not if you are in Sydney probably. I don't know what the price of tomatoes is elsewhere, but here in Sydney it would be the equivalent of one of those Mughal Sultan's ransom. So we use tinned tomatoes. And this gorgeous soup gets an exotic make-over. Shorba means a soup in very ancient Persian and the origin of shorba dates back to either ancient Persia or India (the Wiki w... Read More >>

Cakewich – White Chocolate Sandwich Cake With Jam And Cream

My youngest hit the ripe old age of 3 earlier this year and with a maturity that only a 3 year old can have, he proclaimed "I am a Chef!". For the 2 months prior to his birthday, he had been getting down and dirty with all things food. Wanting to make playdough every morning by mixing flour and water, randomly opening a cookbook and pointing to a particularly hard recipe and announcing "Let's make that!", insisting on dressing up in an apron and chef hat even to go to the toilet and wanting to stir everything I cook. It was only apt to have a Cooking Party for his birthday. And what would a cooking party be without a quirky food themed cake? My boys are very fussy ... Read More >>
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