One of the things I find helps me relax is a cup of tea. Old fashioned I know, but sipping a cup of green or herbal tea feels so relaxing. There’s also science to it too in that tea contains Theanine, which is a chemical that has been found to reduce phyiscal and mental stress. And what better to serve with that tea than a slice of Tea Cake. Equally old fashioned but absolutely delicious.
Whilst I don’t actually like Christmas/Fruit cakes I decided I wanted to make one this Christmas. When I was watching the Lifestyle Food Channel one night recently Nigella’s Christmas special was on and she made a fantastic chocolate fruit cake. I immediately decided I had to make a version of it as my Christmas cake.
With all the focus on Christmas lunch, making something delicious and a little bit special for the day can be forgotten. Whilst we all look forward to a delicious, and usually large, Christmas lunch you don’t want Christmas breakfast to be a huge meal. This coconut bread is a perfect alternative. It’s something a little bit special and easy to prepare in advance.
For most people it wouldn’t be Christmas without gingerbread and this certainly holds true in our house, along with shortbread. So when I made gingerbread on the weekend I couldn’t help but make gingerbread Christmas trees. I love how the green sanding sugar give that Christmas tree effect.
When I was looking for a lemon cake recipe on the weekend I immediately thought of The Barefoot Contessa, as I find her recipes always turn out fantastically. This cake was no exception. It’s a beautifully light cake with that deliciously refreshing lemon tang, which was an immediate hit when I took some into work, with those who tried it smacking their lips and saying over and over how delicious it was. I definitely agree and this cake will become a staple in our house.
Sitting on the deck outside, you would be forgiven for thinking that you were completely isolated from the hustle and bustle of the rest of the world, as you listen to the beautiful sounds of the forest (and the odd moo of a cow on the farm nearby) only occasionally being pierced by the sound of a car in the distance.
Raspberries. Cheesecake. Brownies. Mmmmmm. Individually delicious, together a slice of chocolatey, creamy, tartly sweet heaven.
Ribollita is a Tuscan style soup that more closely resembles a stew than a soup. It was peasant food, and due to it’s nature was made from the left overs of other dishes, which is how it got it’s name as Ribollita literally means “reboiled”. Traditionally,Ribollita uses Tuscan cabbage (Cavolo Nero), cannellini beans, and stale bread.
While there is debate over whether white chocolate can truly be called a chocolate (white chocolate is derived from cocoa butter and does not contain cocoa solids like regular chocolate), there is one thing it shares in common with chocolate….it’s delicious and addictive.
My parents are visiting at the moment, from Tasmania. They don’t come to visit often so I wanted to do some baking before hand to have some special treats available to enjoy. So before their arrival I spent a couple of days baking in preparation for their arrival. For Mum I decided to make white chocolate mud cupcakes with raspberry curd topped with white chocolate ganache, more on those in a future post.
With the recent spate of cold wet weather we’ve been having in Brisbane I found myself craving soup. I wanted something healthy (to make up for all the baking I’ve been doing recently) and satisfying and I decided to make a vegetable and barley soup.
Jess at The Island of Dr Gateau’s numerous posts on her adventures with Red Velvet cupcakes (and her mission to share their goodness with the masses) were eventually enough to inspire me to try my hand at making Red Velvet Cupcakes.