Banana chiffon cake
Chiffon cakes are the best cakes.
They are, seriously.
They’re light, they’re fluffy, they’re not too sweet, and (unlike sponge cakes) I can actually bake them. They’re so lovely and have the nicest texture.
Chiffon cakes are the best cakes.
They are, seriously.
They’re light, they’re fluffy, they’re not too sweet, and (unlike sponge cakes) I can actually bake them. They’re so lovely and have the nicest texture.
So… if you had a big bunch of watercress, what would you do with it?
Having never bought watercress before (remembering that I couldn’t even identify it…) the first thing that came to mind was soup. But soup – although it has its place – is a bit boring to blog.
I had too much watercress just to use it as a garnish but thankfully pesto came to mind.
What’s green, furry and grows on trees?
I know that this sounds like the beginning to a terrible joke, but I do have a serious answer for you: almonds.
I’m going to be completely honest and tell you – I had no idea that immature almonds came in a fuzzy green pod. It’s not something that had ever crossed my mind. So when I saw some, I had to buy them.
Green almonds appear very briefly in early spring, and consist of a fuzzy outer shell and a soft white seed surrounded by a jelly-ish inner. After they are harvested, they eventually shrivel and harden and lose their furry coats.
Everyone, stop everything.
Whatever you’re doing – stop.
Because I may have baked the most delicious chocolate biscuits in the world.
And you need to stop everything so you too can experience the wonder and delight of these biscuits.
Okay, I am prone to exaggeration – they may not the the most delicious ever in the entire universe, but they are pretty damn amazing.
Mochi could be one of my most favourite things to eat – ever. And that’s a big call because I like to eat a lot of things. There have been times in my life when I’ve pretty much eaten my weight in mochi.
How good is browned butter?
You take something already awesome – butter – and make it 1000 times better and fragrant and nutty. Just by cooking it until it goes brown. Magic.
This is another one of my “throw everything into the pressure cooker and assume it will be okay” meals. (And all was okay.)
It’s not winter where I am right now – it’s actually really hot and very humid – but when I purchased these pieces of osso bucco it was back in Melbourne when it was dead cold.
Yes, yes, beef ribs again. I’m telling you – it’s going to be a thing if it isn’t already.
I cooked this dish on two separate occasions. The first time, I wasn’t intending to blog it. But as soon as I ate it, my head went, “This is so yum!” so I had to cook it again to take photos. 🙂
And it was an easy process because I just poached the ribs in a soy sauce master stock. Do you have a master stock? They are the best. If you’re thinking, “What’s a master stock?” it’s a flavoured liquid that’s used to repeatedly poach/braise food. Instead of discarding it after cooking, it’s used again and again, picking up more flavour each time.
I had bought beetroot with the intention of shredding them and eating them raw in a salad. And then… they sat in the pantry for a while. After a certain amount of time had passed (and I’m too ashamed to tell you exactly how long) the thought of eating them raw was, well, not good.
What to do, what to do.
And then I had a brilliant thought – brownies! Because that’s a logical next step isn’t it? Salad ——> brownies.
I bake a lot of banana cake.
They’re such a dumb fruit. They go ripe so quickly. Even though I’ve gradually trained myself to eat them riper and riper, I still really only like bananas when they’re just ripe. I push through by eating them with something else (peanut butter, yessss) to reduce that ripe cloying flavour. Even so, I still end up with more bananas than I can eat so I’m always on the look out for interesting recipes.