dessert, food

goat’s cheese, pistachio and prune cake with smoked fig and apricot

IMG_9047Do I feel exotic? Do I?
Well hell yeah I do, I just baked a French savory cake, A FRENCH CAKE I TELL YA!
And on ANZAC Day. Oh the irony and insensitivity. I joke, it’s only cake, and like they say, when you can’t bake cookies, bake a savory…cake?

IMG_9048The ‘ultimate’ ANZAC biscuit comes down to personal fussiness. Though traditionally a gooey and sweet concoction of oats, honey and butter,  some prefer a crumbly mess and hazardous crunch. Traditionally a valuable food resource  known to last long periods of time – because the recipe asks for no eggs – they are a sweet symbol of a rather delicate time in history.
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Because I know that foodie blogs around this hemisphere will be throwing ANZAC cookies/biscuits/comeon at their screens, I decided to do a post about a loaf. Yep. And remain unpopular. So the un-cookie like pictures are in fact a take on Rachel Khoo’s french savory cake, adding instead a few bits of smoked fig and dried apricot and substituting with some wholemeal flour. But chuck in whatever you like. Or don’t like. Whatever. IMG_9069
Warning. Dismissing that I bothered to add wholemeal flour for a healthier substitute, swipe on some blue vein cheese and drizzle in honey. DO I FEEL EXOTIC?!
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Goat’s cheese, pistachio & prune cake, with dried fig & apricot (adapted from Rachel Khoo)

Ingredients:

200g plain flour
50g wholemeal flour
20g baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
70g prunes, roughly chopped
30g dried or smoked fig, roughly chopped
small scattering of dried apricot, finely chopped
4 free-range eggs
150ml olive oil
100ml milk
50g plain yogurt
1tsp salt
pinch freshly-ground black pepper

Preheat the over to 180C and line a 500g loaf tin with baking baker, or flour and butter it thoroughly.
M
ix together the flours, baking paper, cheese, pistachios and fruits in a bowl.
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hisk the eggs in a separate bowl till pale and fluffy – if you’re doing this by hand it’s a good 5 minutes. Gradually whisk in the oil, milk and yogurt before seasoning with salt and ground pepper.
Fold in your flour mix to the egg mixture till just under-mixed. If you over-beat this mixture your cake will be too tough.
Pour your batter into a prepared tin and bake for 30-40 minutes, or till a skewer comes out clean. And leave to cool in the tin.

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food, main

seriously simple zucchini salad

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Too simple and too good, this was my glamorous idea of dinner last night, but it was dinner for one and exactly what I needed.

2 zucchinis
1 ripe tomato
small bunch of basil
1 tsp sea salt
20g of feta or bocconcini to serve (or however much you like really, just watch the salt!)
2 tbs olive oil
1 tbs of red wine vinegar or balsamic vinegar

Using a peeler, peel the zucchini in thin strips lengthways into a bowl. Sprinkle with salt, toss through evenly and leave to rest for 10 minutes.
Finally chop the tomato.
Create the dressing by whisking together olive oil and your choice of vinegar.
Squeeze out and/or strain the excess water from the resting zucchini  and attempt to pat try as much as possible.Place the zucchini strips evenly on plate, top with the tomato and cheese. Sprinkle over finely sliced basil, drizzle over the dressing and season with pepper.

OH-EM-GOSH!

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food, main

grilled chicken with mustard and thyme

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Mustard, paprika and tumeric chicken breast, with garlic and thyme. Grilled to perfection!

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food

radish red

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ahhh…something about that colour!

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food

woody

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Re-discovered the old collection of hand-made wooden bowls and plates my old neighbour handed down to my family a few years back.  I couldn’t resists a play around before scrapping together a beautiful dark chocolate mousse. And speaking of play, it was the simplest chocolate mousse recipe I have ever come across. Ten minutes top and I created something that tasted like heaven’s love child.

And of course it had to be a recipe from the fabulous Nigella Lawson, so go on – do it here.

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food, main

sunday spoils

IMG_7155It’s Sunday folks. Spoil yourselves . For those celebrating the long weekend…be sure to save some for tomorrow too!

This was taken on an indulging afternoon in the beautiful foodie town of Daylesford at eatery Frangos & Frangos.

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