It’s a special occasion today, and I baked a cake especially for it.
It’s my 8th blog birthday! And since it’s been a while since I made a chiffon cake, I thought it would be perfect for the occasion.
Oh I think this is the first official Thermomix recipe I’ve posted. Yes I still have it and yes I still love it. I use it mostly for prep work rather than actual cooking (with the exception of making sauces and custard, which it excels at). It does also make great scones, in about 5 minutes, so I use it a lot for that.
(Yes I know, I purchased a ridiculously expensive machine and I basically use it to chop things and make sauces and scones – let me live, okay…)
I lovelovelove gnocchi but I rarely make the potato version because it’s so difficult and time consuming to make.
You know the drill – you need to use potatoes grown and harvested by virgins under the light of the new moon, cooked gently over the flame of ten blessed candles, and kneaded with the delicateness of an butterfly wing, otherwise your gnocchi will be forever cursed to be heavy and gluey.
Fortunately potato gnocchi is not the only gnocchi in town.
Ohhhh look it’s a cooking post. It’s been a while – because gasp – I’ve barely been cooking anything decent.
In fact, this roast pork is from Christmas lunch. Shameful, I know.
Yes, I don’t know what’s going on either. I’m just being lazy. Fortunately I’ve been stocking the freezer with plenty of prepared meals (shhhh they’re fancy ones, okay) so at least Alastair isn’t going hungry.
Personally I’d be happy with toast every day if I didn’t get nagged to eat proper food. Toast is great. Toast is the best food. Toast & me 5ever.
Disclosure: Sponsored by Olive Oils from Spain.
Guess how many varieties of olives there are in Spain?
50? 100? 200? Keep going.
There are actually more than 260 varieties, and this is only one of the reasons Spain is the WorldLeader in Olive Oil: producing, commercialising, and exporting this wide variety. From all those olives, different Olive Oils can be produced, resulting in a huge range of Olive Oils with different aromas, flavours and uses.
Look at my pretty cake – isn’t it beautiful?
This was the cake I baked for Christmas lunch: a black forest chiffon cake (black forest in the loosest sense of the word). The cake itself was a chocolate chiffon (but of course), cut into two layers, and then filled with whipped cream and jarred cherries. The outside was coated with more whipped cream.
Well hello. Happy 2015!
That was a bit of an unintended hiatus. December is always a very full month – for everyone, I’m sure – along with Christmas and New Years, it’s also my birthday month.
This year some friends came around for birthday waffles, and naturally there had to be cake. And since this is me, it had to be some form of chiffon cake. I’d seen this sprinkles cake on Serious Eats the previous month and it stuck in my mind, because what says HAPPY BIRTHDAY more than hundreds of coloured sprinkles?
Nothing, I tell you. Nothing.
Product and giveaway provided by SunRice and F4 Consulting.
Brown rice and lentils.
I know, for most people it doesn’t bring up images of deliciousness.
But but but… what if I told you that it is possible to cook something really tasty from brown rice and lentils – something so good you could serve to guests?
So if you’ve been following me for a while, you’ll know that I like animals.
I like dogs, I like goats, I like alpacas, I like capybaras, I like elephants – I LIKE THEM ALL.
And cats too of course, because: cats.
I mean, look at these dumbies of mine. How can I not love them?
So when RSPCA asked if I wanted to become an online ambassador for their upcoming cupcake day, my answer was yes! Who can resist animals, cupcakes and good causes?