A warming cake using crystallised ginger for a bit of sweetness & spice and left-over homemade poached pears. I picked up the crystallised ginger from the Buderim ginger factory in sunny Queensland as well as some other ginger essentials! You can prepare the poached pears the day before, really easy and low in sugar, or use canned pears if you must. This time of year I like to serve it warm with a little cream or a scoop of ice-cream, I love the combination of hot and cold!Read More
Times flies when you’re having fun, and that's what I have been doing this past year; having fun!
Before I get back to cooking like a mad woman, I thought it might be quite nice to share with you a new recipe I've developed to celebrate my 1st birthday, or blogiversary!
I have concocted a moist and delicious carrot cake, it's spiced with cinnamon and cardamom and it's filled and topped with mascarpone icing. I've tried to make it similar makes my Mum's Greek (wheat flour) walnut cake, minus the wheat. One thing that makes Mum's so special is the texture, the large pieces of walnuts add a really nice crunch, so I really recommend buying whole walnuts and cracking them yourself. I bought some nice whole Australian walnuts, they're much better than the overseas product found in most supermarkets, which are packed in plastic and crushed into tiny pieces. Walnuts are in season now, so check out your local farmers market. You need texture for this one!
It's been an exciting twelve months!Read More