Thursday, 30 June 2011
It is no secret that I have a mild fetish for rice pudding. If I come across a new recipe for rice pudding, whether it be Blueberry Brown Rice Pudding, or just Old Fashioned Rice Pudding. All puddings of rice are good by me. So when baking angel Joy the Baker posted a new Rice Pudding recipe, that was not only a delicious looking pudding, but a completely new method of making a rice pudding, how could I possibly resist.
Rice pudding is just a comforting eating experience. Its like a warm duvet, fluffy socks, or soft pyjamas. Its like a velvety, creamy, delicious hug. And I am in dire need of hugs and warm comfort at the moment so I feel totally justified in making rice pudding for dinner.
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Monday, 27 June 2011
I currently have a little more time on my hands than usual, and so I have been looking over all the things I have never made that I always meant to, and have been watching the Food Network (its dangerously addictive) and being even more inspired. So I have started Rum and Raisin truffles, and this morning I have completed Adults-only Grand Marnier Marshmallows.
I saw the Marshmallows in a copy of the Delicious Magazine earlier this year, and I always wanted to make them, but I never quite got up the courage. After my impressive failures with sugar-based treats such as fudge and nougat, I was not ready for yet another pile of goo to be chucked in the bin. But I was reading over the recipe again and thought I'd take the plunge. I mean, I have to get lucky once in a while don't I?
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Sunday, 19 June 2011
Last month I discovered Heidi Swanson and her latest book Super Natural Every Day. I have been trying to make my lunches and dinners a bit on the health side lately, and that is how I came across Heidi's site. Her focus on primarily natural, whole foods and ingredients that can be used and prepared at home. Now I cannot pretend to be giving up butter, sugar or chocolate, but I do believe that balance is important an in order for me to get away with baking as much as I do, I need to balance all the indulgent baked bounty with some nutritious, good for you, give your arteries a hug healthy stuff. The good thing is that I do really enjoy healthy food. I love vegetables and quinoa and brown rice (even when its not in pudding form) and I am quite happy to often cook vegetarian.
So when I got hold of Heidi's book and started reading about the virtues of quinoa, tofu, soba noodles and chickpeas, I did start making an mental inventory of what is in my brimming cupboards at home. I do have white flour and sugar, and I could certainly make an effort not to eliminate these as a lot of baking demands these components, but to mix things up a bit. Start mixing in whole flours and brown sugars and even more nuts and fruits and good stuff. I can do that :)
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Sunday, 5 June 2011
I am always on the look out for an excuse to make a big bad behemouth of a cake. Sky High by name and by nature is how I like my cake. Don't get me wrong, I know that size isn't everything, but nothing quite compares to the splendour of a 3-tier monster. So whenI heard it was our graphic designer's birthday this week, and his girlfriend's birthday as well, I jumped at the chance to make him a cake. And not just any cake, a big, beautiful one. I do love causing a ooohs and aaahs and smiles. And I got some this time :)
I was trying to think of what kind of cake to make and what he would like. I looked at a vanilla latte cake (he likes coffee), tiramisu cake (who doesn't like tiramisu?), big chocolate fudge cake (cant go wrong with chocolate), but when I found the triple lemon blueberry layer cake, I was sold. I know he likes a lemon cake, and this one is packed with beautiful big blueberries, layered with terrifically tangy lemon curd and smothered with sultry smooth lemon buttercream. Yum with a capital Y!
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