I have been having some wonderful food adventures over the last month – so wonderful I have forgotten to write about them. I am also pleased to announced that I have got me a full time job (hooray!) so I imagine I will cook less exciting food but maybe eat out a little bit more. Continue reading →
THIS IS SO DELICIOUS! Inspired by the finale of Breaking Bad, I decided to make a chocolate cake with some blue sugar sprinkles. I followed a recipe from the Australian Gourmet Traveller – Chocolate book for a White Chocolate Mousse Cake – a dense chocolate cake filled with white chocolate mousse. It didn’t work. I was impatient and didn’t let the mousse set properly and it just fell apart. So I made this instead. This resulted in not so much as a nice chocolate cake with a cheeky bit of edible ‘crystal meth’ sprinkled on top, but a mountain covered in snow and ice.
Last week I went to a cool forest just outside Cambridge to help Joe record some sounds without the background noise of traffic ever present in the city. On our little excursion I picked some of blackberries. Unfortunately I had not prepared for blackberries and thus had limited means of carrying them home, so the crumble I made only actually served three. I have doubled the quantities for this recipe, but the images show scaled down version. My next door neighbour has an apple tree that might as well be in our garden, so I picked a few apples from there and decided to make this crumble. The nutty crunch was really exciting and the paprika really helped to bring the fruity flavours alive. A classic autumn recipe with a twist.
I think it’s safe to say that I am more of a cook than a baker. Probably because I cook every day. However, this cake was really nice, and in many ways I approached it the same way as I would savoury food. The sponge recipe is just a standard sponge, if you know a better one, by all means use that – this is more about the flavours.