I love olives! The combination of salty olives with sweet carrots really compliment each other. In this recipe I've used Mount Zero olive oil, pink lake salt and organic kalamata olives. Quality stuff. Serve this great side alongside any hearty roast.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