Tag Archives: cake

1 Year Anniversary of our PACS love in France

One year ago J and I signed a piece of French paper to declare us a couple under French law. We had an afternoon tea and champagne gathering to celebrate. Check out these absolutely gorgeous cakes, what a spread!

When we tie the knot one day it will be even bigger and better. I’m thinking in a garden somewhere in Australia. With lots of flowers. Yes I’m a dreamer.

J sporting his moustache. He is so dapper.

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

 

A Macaron Class in Paris For Two ❤

My J treated me to a macaron class last week and boy was it fun! Who ever know just how complicated macaron’s are to make. Well, we didn’t.

We learnt a lot and just look at that concentration on J’s face.

In other news, look at this interview with me on The Kale Project.

J and I booked tickets for Istanbul for a 3-day getaway in November. I cannot explain my excitement in words. (I can in cartwheels)

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

 

Amazeballs Superfood Energy Balls

I’m sick of wanting a small snack to go with my coffee or afternoon tea and finding that anything I consider bying is full of refined sugars, additives and other things I cannot pronounce! I took things into my own hands and made super dooper amazeballs jam-packed with goodness, superfoods and energy.

This is how it goes:

300g of fresh dates. Despite them being quite soft, I soak them for 24 hours. This will make them easier to digest and bring out their natural sweetness too. After soaking them for 24 hours I take out the pips and add the rest of the ingredients.

Half a cup of organic cocoa nibs.

4 tablespoons of chia seeds.

half a cup of coconut.

Blend it all up.

Add half a cup of cocoa.

Roll them into bite-size balls.

Sprinkle cocoa over them to make them richer but also easier to eat!

Store them in the fridge and enjoy one each morning with your morning tea or coffee to get you going and ready for the big day ahead.

If we are going to eat chocolate we may as well do it right, do it whole, do it with real foods! Chocolate is healthy for us, it’s is the processed chocolate with milk, soy, sugar and other chemical lab made ingredients that makes it unhealthy. When it is made with raw cocoaand a natural sweetner like dates in this instance it is loaded with vitamins, nutrients, and anti-oxidants – more than green tea, red wine and blue berries! This recipe is high in magnesium,great for energy, weight loss, a protein snack before a workout, an aphrodisiac and for FEELING GOOD!

Enjoy xo,

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

Gluten Free Flourless Orange and Chocolate Cake

I love making flourless gluten free cakes because I don’t feel guilty and I gobble it all up because it is moist and feels nourishing. Here is my recipe:

You’ll need:

2 oranges
1 big chunk of fresh ginger
3 eggs
1 cup of muscovado
300g almond meal
1 generous cup of raw cocoa
1tsp baking soda or raising agent
1 shot of black coffee

Place the oranges and ginger in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange,cocoa almond meal and baking powder and gently fold until just combined. Add the shot of coffee. This does not make the cake taste like coffee, it simply makes the cocoa taste richer and takes away the bitterness of the rind.

Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

To decorate, I covered it with cocoa and added on four macarons and a sliced fig.

It was so moist and almost tasted like a fudge cake- minus all the dairy and flour!

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

Day 1: My adventures in Istanbul

After arriving in Istanbul very late last night (or should I say very early this morning) I quickly got into the swing of things this morning. This city is so alive, it’s pulsing, the vibe is wonderful.

I am as in love with this city as I was in India. Uh oh, another love affair.

What a better way to kick off my week of solo-traveling than a strong Turkish coffee?!

And breakfast of course. Their breakfast is just as I like it: savoury and not too heavy.

I walked around the lush winding streets that branch off the main street of Taksim (Istiklal Caddesi). The café scene is really on the mark, Turkish meets Europe, and they offer great simple menus.

I didn’t expect to come across so many vintage shops. The tiles make me want to have my bathroom inspired by a mosque.

Just off the main road mentioned above I came across two young fellows selling muscles stuffed with rice served with lemon juice. Words do not describe. DELICIOUS.

They were so friendly too!

If you haven’t had Turkish coffee before, here is a simple explanation: Roasted and then finely ground coffee beans are boiled in a bronze pot and served in a small cup where the beans are allowed to settle. Sugar is added to taste. This method of serving coffee is found in the Middle East, North Africa, and Turkey of course.

Cats are everywhere. I was told that they don’t get rid of them because they kill all the rats. Cats kill the rats. That rhymes.

I walked past this family and asked to take a photo of them because I thought they looked so wonderful. They then invited me for tea (called chai) and home-made walnut baklava. What an experience!

It may be full of sugar but hell, we only live once!

Turkish men dancing in the street.

Pickles as a side dish with my kebab for dinner.

And to finish off my night before catching my z’s, some more tea!

Tomorrow I have another big day, so keep tuned! 🙂

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Flourless Chocolate Nib Cupcakes with Raspberry Hearts

I am so delighted, this recipe is going to be posted on the Loving Earth website. If you don’t know Loving Earth then you really should look at their site, and of course try their products.

Just because there is chocolate in this cake, does not mean you can’t eat it! In any case, this flourless version is low in both carbs and fat, so it’s free of sin and full of taste! To put the raspberry on the cake, the Loving Earth raw cocoa nibs are full of nutrients, antioxidents and magnesium to make this cake a borderline superfood! They also give these cupcakes a richness and slight crunchy texture.

The next great thing is that even those who have a super sweet tooth love these. My J is the kind of person that could eat a kilo of m&m’s in one sitting, so making these really is a healthy alternative. Could be a great lunch box treat too!

Ingredients:

  • 50g (1/2 cup) organic cocoa powder
  • 5 tbsps of Loving Earth cocoa nibs
  • 80ml (1/3 cup) hot coffee
  • 2 tsp boiling water
  • 1 x 100g pkt almond meal
  • 100g dessicated coconut
  • 100g (1/2 cup) brown sugar (infused with vanilla beans- as in picture)
  • 3 eggs, separated

Preheat oven to 180°C. Put the cupcake patties in a muffin tray.

Combine the cocoa powder and hot water in a medium bowl.  Put in the cocoa nibs. Add the coffee and hot water to the cocoa mixture and stir until combined.This will soften the cocoa nibs slightly.

Add almond meal, coconut, sugar and egg yolks to cocoa mixture, and stir until well combined.

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.

Spoon half of the mixture into patties, put in the raspberry heart, then spoon in the second half of the mixture. Bake for around 12 minutes or until a skewer comes out dry.

If you wish to do an icing, here is how I did it:

200g of chocolate
100g crème fraîche

melt both the chocolate and the crème fraîche. Pour them in the same bowl and mix until combined. After a few hours in the fridge, using an electric beater, mix until light and fluffy. Using an icing bag, ice the cupcakes and put a raspberry on each cupcake. I suggest making the icing the day before and beating it just before icing.

and VOILA!

I just got back from a week in Budapest and tonight I am off to Istanbul. Very excited! More food and life adventures to come.

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Almond Meal Banana and Blueberry Muffins

This moist butter cake base is perfect for your afternoon tea hit.
What you’ll need:

  • 250g butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 1 cup of almond meal
  • 2/3 cup milk
  • 2 very ripe bananas
  • 1 cup of frozen or fresh blueberries

Using an electric mixer, cream butter, bananas, sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.

I buy very ripe bananas in bulk, skin them and freeze them for baking and smoothie purposes. I find this is really practical.

Add eggs, 1 at a time, beating to combine. Add half the flour and almond meal. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and almond meal and milk.

Spread mixture into prepared patties.

Bake for around 12 or until a skewer inserted into the centre comes out clean.

For the second half of the mixture I put in a cup of granola. This gives muffins such a lovely hearty texture. I think of it as a breakfast muffin.

The blueberries you can put in as you please.

I had a bit of icing left over from my last cupcake fiesta so I iced four of the muffins because J has such a sweet tooth!

There is nothing better than storing cakes, muffins, cupcakes or tartes in this charming stand. I love it! And the flies can’t get in.

You can follow my facebook by clicking here and my pinterest here and my twitter here.