Baking
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‘Ferrero’ 2.0
“Archaeologists digging on a Pyramid in Egypt have found a mummy covered in chocolate and nuts. Experts believe it to be Pharaoh Roche. They were led to this conclusion by Cadbury’s Moses.” These morsels are as scumptious, as that joke is appalling. And with some bonus nutrients, they’re a good 3.30pm snack. Or 10am coffee accompaniment. Or 9pm dessert. Or Second Breakfast.
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To Dye, To Weep, Perchance to Eat
A-type female guilt and self-flagellation has set in as I look at the date of my last post and realise an entire month has passed since I massacred the English language with the overuse of adjectives, alliterations and puns. But no apologies! Just promises of bonus updates, more photographs than a Kardashian Instagram feed and of course, unnecessary side thoughts in brackets. In unsurprising recent news, the Australian accent has apparently been derived from the drunken slurs of our forefathers. That’s about a surprising as some bloke named Sasha winning The Bachelorette. Or so I’ve heard. I firmly live in the realm of Good Morning America now. But it does go some way to explaining…
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The Holy Grainola
When ‘cereal’ (and I use that term very lightly) such as Marshmallow Froot Loops or Star Wars Light Saber Bites adorn the supermarket shelves, sometimes you’ve got to take matters into your own hands before this glorious country successfully bestowsType II Diabetes on you. Granola is surprisingly easy to make, with the only time-consuming part being baking in the oven at low temp for an hour. And full credit where it’s due – this recipe has been adapted from the amazing Healthy Chef, Teresa Cutler – Here is her original recipe. A Berry Delicious Granola Recipe Ingredients 200 g rolled oats 150g almonds 150g pecans 50 g freeze-dried raspberries 50g desiccated coconut 50g chia seeds…
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Otto’lego’hi Raspberry & Hazelnut Friands
One of my goals is to cook my way through the cookbooks of my food idol – Yotam Ottolenghi. George has begrudgingly obliged to be my own personal Masterchef judge as I start with ‘Plenty More‘. Friand is French for ‘dainty’ or ‘gourmet’ – both words that were obviously not considered when I incorporated Lego moulds into the baking. Mass-marketing and capitalism for the win! (NB: Mr Ottolenghi’s original recipe called for Blackcurrants & Pistachios instead of Raspberries & Hazelnuts, but I forgot while being distracted by 25kg bags of Halloween candy at the supermarket so I improvised…)
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Jaffa-Berry Pancakes
Ingredients (Makes 6 – 8 pancakes) 1 cup buckwheat flour (*Buckwheat is the original flour used to make pancakes. Guaranteed to be delicious, chewy and bonus: Gluten-free!) 1 tsp baking soda Pinch of salt ½ cup ricotta ½ cup milk (cow’s, soy, almond, from the sap of a eucalyptus tree. Whatever floats your boat)
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‘Green-T loves Coco’ Cacao Bliss Balls
Having finally filled my new walk-in pantry (So fancy.) with many delicious ingredients, let the baking escapades begin.
