Strawberry Meringue Cake

 

I made this after watching it on TV and it turned out pretty darn delicious, and since spring is coming up it’s light and delicious and perfect. Bella also made it with the sour cream icing and it was soooo yummy. Here’s the recipe for the cake.

A couple variations –

Make sure to use Maria Biscuits and not milk arrowroot (They made it a bit too dense)

I topped mine with chocolate ganache instead of the sour cream and it made it more decadent  (and kinda lactose free).

Here’s the recipe for my ganache:

Ingredients

  1. 250 grams dark chocolate
  2. 3/4 a cup almond milk
  3. 1 tbsp thickened cream
  4. 1 pinch of sea salt

Method

  1. Heat the almond milk and cream in a small saucepan (do not let it boil)
  2. Chop or break up the chocolate in a medium bowl
  3. Slowly pour over the almond milk mixture a little at a time, while stirring the chocolate. Stir until it’s all melted and glossy
  4. Let cool to room temp and spread on the top of the cake

Enjoy lovelies!

BAKED SWEET POTATO FRIES

THESE ARE YUM.
You will need:
– One sweet potato per person if you’re really going at it, or one between two if it’s just a side to a meal. (WOULD RECOMMEND W/ SALMON AND RED CABBAGE. HELLAAA)
– A bit of salt.
– A couple tablespoons of olive oil.
– About a teaspoon of paprika (smokey paprika is rad but use whatever, you can also use curry powder?)
– Optional heaped tsp of cornflour.

1. Preheat the oven to about 218 degrees.
2. Peel the sweet potato/es and chop them into fry/wedge shapes. (They’re best chunky, you could do them thin if you want but you’d prob have to cook them less long so as far as directions go you’re on your own there, pal.)
3. Put the uncooked fries into a mixing bowl, add your oil and spices and toss them around so they’re all coated in goodness.
4. Spread them out evenly on a baking tray, don’t line it with anything – foil is stupid and paper is a gamble because the oven is gonna be bloody hot when it’s ready.
5. Cook them for about 15 minutes, then take them out and flip them over with tongs or a spatula, or a dessert spoon if you’re a damn fool. Put them back in and cook for a further 10ish minutes. DOne!

They’re soooo easy and delicious 🙂

– love from your friend and mine, jet

Japanese bowl – salmon and cucumber

This is really easy:
1 x can of salmon/tuna whatever
some teriyaki sauce
some soy sauce
ginger
cucumber
rice
nori if you feel like it
wasabi if you feel like it

– cook the rice
– grab the can of tuna/salmon and fry it in a frying pan with some teriyaki sauce (maybe like 1 tablespoon? but flavour to taste)
– dice cucumber
-cut up nori

put rice in bowl, salmon/tuna on top, cucumber, nori and ginger, soy sauce to taste and boom. There you go – easy yummy nutritious quick healthy meal

Photo on 2014-09-28 at 18.48

tomato parmesan pie

IMG_1896Today I’d like to introduce you to one of my favourite summer recipes of all time (yes, I realise it’s not really summer in Spain or Australia at present, but can’t a girl dream?) – tomato parmesan pie. I’m not sure how this recipe turned up as a family staple, but tangled up in the delicious combination of thyme, tomato, and parmesan are memories of carefree summer days spent frolicking on the farm and harvesting tomatoes from mum’s alarmingly bounteous vegetable garden. Enjoy, my friends, and when you do savour the first delicious, crumbly mouthful of this pie, know that it is the taste of my childhood, and that it’s frankly quite disturbing that you’re chowing down on it.

And now, without further ado, the recipe:

ingredientes
  • 2 cups plain flour
  • 125 grams unsalted butter, cubed
  • 100 grams grated parmesan
  • 1 egg, lightly beaten
  • olive oil
  • 1/4 cup fresh breadcrumbs
  • 25 grams grated parmesan, extra
  • the leaves from 6 sprigs of thyme
  • pepper
  • 8-10 roma or egg tomatoes, thinly sliced

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instrucciones
  1. Process the flour, butter, and parmesan until it begins to form crumbs.
  2. Add the egg, and process until just combined.
  3. Knead the pastry, then chill it in the fridge for 15 minutes.
  4. Remove the pastry from the fridge, and roll it into a disk about 3mm thick. Place this on a tray, and prick the surface with a fork, leaving a 6cm border. Brush the pastry with olive oil, and chill for another 15 minutes.
  5. Preheat the oven to 220C.
  6. Combine breadcrumbs, extra parmesan, thyme, and some pepper in a bowl. Sprinkle half this mixture over the fork-pricked part of the pastry.
  7. Arrange the tomatoes in concentric circles of overlapping slices (or however you like, really), leaving the 6cm border bare. Be generous with the tomato, especially if they’re particularly good ones! If you can find orange and/or yellow tomatoes as well, the end result is quite lovely.
  8. Sprinkle the remainder of the breadcrumb, parmesan, thyme, and pepper mix over the tomatoes.
  9. Fold in the pastry border, and brush with more olive oil.
  10. Bake at 220C for about 10 minutes, then lower the oven temperature to 200C and continue baking for another 15-20 minutes, or until the pastry on the bottom looks cooked through. You might want place another tray above it if it begins to brown too much.
  11. Enjoy hot or room temperature, with a big green salad and a glass of white wine (so as to shatter entirely the illusion of childhood).
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prior to folding in the sides…

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folded up and ready for the oven

 

 

 

 

 

Note: I realise this is really more of a tart than a pie, but the fact remains that we’ve always referred to it as “tomato parmesan pie” in my family, and never, ever, as “country parmesan and tomato tart”.

stuffed capsicums

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Turns out it’s hard to find capsicums smaller than your face in Madrid, so Jess and I, in our efforts to cook for two, were left with half of one of these behemoths after tossing up a sweet stir-fry the other day. Desperate to avoid another pasta- or noodle-centric meal, we landed upon stuffed peppers as a solution. I’ve only ever tried making these once before, with reasonable success, following an Ottolenghi recipe to the letter. However, stranded in a foreign city without the comfort of our most treasured recipe books, we were forced (in a good way!) to improvise. And it was freaking delicious (apologies about the not great picture, but I was somewhat cynically expecting a disaster, and therefore wasn’t reaaaally that invested in the photographies), especially with a side of broccoli drenched in olive oil, garlic, chili, and lemon zest.

Although I think part of the reason this turned out so well was due to improvisation, here’s a vague idea of what ingredients we used, and what we did with them:

foodstuffs

  • 1 or 2 large capsicums (apparently the bigger the better – I prefer red, yellow, or orange for colour)
  • 1 cup wild or brown rice (or some fancy blend thereof)
  • 1 bay leaf
  • olive oil
  • 1 shallot (or small red onion), diced
  • 1-2 cloves garlic, chopped finely
  • 1 small zucchini, diced
  • a handful of button mushrooms, diced
  • a handful of cherry tomatoes, halved
  • 1/2 cup frozen peas (or corn, or both!)
  • 1/2 tsp cumin seeds
  • 1/2 tsp corainder seeds
  • 1 tsp smoked paprika (or hot, or whatever)
  • 1 tsp turmeric
  • salt
  • a few green olives, chopped
  • 50 g manchego/cheddar/feta (whatever be your jam), cubed
  • a small bunch of coriander, chopped

ways of doing things

  1. Cook the rice (wild or brown rice can take a whiiiile, generally 30-45 minutes) with the bay leaf.
  2. In the meantime, cut the capsicum(s) in half lengthwise, and scoop out the viscera. Or, if you’re feeling particularly quaint, just cut off the tops so they have little lids.
  3. Place these on a foil-lined tray. You might want to pop a little olive oil on there to avoid stickage. While you’re at it, preheat the oven to 180C.
  4. Chop, dice, slice, mince, measure, or otherwise prepare your other ingredients.
  5. Heat a medium saucepan or frypan (without oil!), and heat the cumin and coriander seeds until lightly toasted. Then mortar and pestle the shit outta them (or do some sort of energetic dance on top of them – in a bag though. Hygiene, guys).
  6. Heat olive oil in the medium saucepan/frypan. Add the shallot and fry until soft, then add the garlic. After a couple minutes of gentle frying, and the zucchini, mushrooms, cherry tomatoes, peas, and spices. Stir and fry until everything is deliciously coated in spice, the tomatoes are collapsing, and the mushrooms are smelling mushroomy. Remove from heat and stir through the cooked and drained rice (which you didn’t forget about, but were monitoring the whole time, and which you also remembered to remove the bay leaf from) the olives, cheese, and coriander.
  7. Stuff your capsicum halves with the delicious, aromatic filling. Your oven should now well and truly be up to temperature, so if you can resist eating everything then and there, pop the (ideally almost overflowing) capsicums in the oven and let them roast for about 20 minutes, or until the rice on top is turning brown and crispy.
  8. Serve hot from the oven with a side of some form of greens.
  9. Nom the crap out the whole shebang.

Kladdkaka

Hey, this is one of my favourite ever cake recipes and it’s super easy! It’s also super full of sugar and quite rich, so like.. take it easy dudes. Or go nuts actually. LIFE IS FLEETING.
Kladdkaka is a Swedish chocolate cake – crisp and chewy outside, soft inside. Hell yeah. ALSO if you cook them for a few minutes longer (accidentally or on purpose ;-P) it makes a pretty noice batch of simple choc brownies!

Ingredients: 2 eggs, 1 1/3 cups sugar (I know right), 1/2 cup plain flour, 1/2 cup butter, 4 tbsp cocoa (OR 5 IF UR NASTY), 1 tsp vanilla essence, and a pinch of salt.
How to make it! Preheat your oven to 176.6 DEGREES(or thereabouts).
Butter and flour a smallish cake pan. Melt the butter, and then stir the cocoa and vanilla into it.
In a separate bowl, whisk eggs and sugar, then add the flour & salt and combine. Stir in the cocoa mixture until it’s allll incorporated and not-lumpy.
Pour it into the pan and bake for about 20-25 minutes (20 is generally the go if you’re oven is fan-forced). To check it, do the ol’ skewer in the cake trick BUT with this cake you want the skewer to come out clean when stuck into the edges but still gooey if you stick it in the center. If it comes out clean from the middle, DON’T CRY YOU HAVE BROWNIES NOW.

<3 Enjoy
– Jet

Chocolate and salted caramel tart

Here’s a Black Star pastry recipe that got handed on to me from a work colleague – I’m yet to try following it, but the actual tart tasted amazing!

– Beth

Welcome!

Hey guys!

Not sure how many of you know about this plan, but I finally got around to organising it! Basically the idea is to upload sweet recipes (or food related experiences) that you’ve either tried or want to try, so that we can share the love &c.

Sick, right?

-Lucy