Tuesday, 4 June 2019
I am turning into my mother. She told me it would happen, more than once, with a wicked - borderline evil - smile on her face. And now it has. I have little flecks of grey around my temples, exactly where she had them, am evangelical about public libraries... and I simply cannot bear to let the smallest skerrick of food go to waste. I am constantly making ricotta (and freezing it) with milk about to expire, or zesting citrus I need for juice (another ziplock bag freezer stash) or burying bits and pieces of wilting greens in curries. Last week I had half a carton of cream in my fridge to use up. Happily, it was exactly the amount needed for this recipe, which I'd had bookmarked for ages since first reading about it on Food52.
It's the simple cakes I gravitate most to these days. This one - dubbed Do-It-All Cake - by its author, Danish cook Nadine Levy Redzepi (wife of René, head chef and founder of Noma in Copenhagen) is monk-like in its simplicity. But that's probably not the right analogy for something so rich, delicious and slightly subversive. The latter comes from the use of salted butter, rather than the traditional unsalted, and additionally, a light sprinkling of sea salt over the batter before it goes in the oven, which perfectly balances the creamy sweetness of it all.
This cake is the very definition of something being more than the sum of its parts. All the ingredients are everyday ones, there's nothing more to making it than a bit of beating and folding but it leaves your whole house smelling amazing and tastes incredible with a cup of black coffee. I wish I could make it for my mum but it does the next best thing, by making me think of her.
Thursday, 25 April 2019
I've had my head down working for the last little while but the Sunday before Easter I took a much needed day off. With friends I made my way to a new swimming spot, a secluded Sydney harbour beach off West Head in the Ku-ring-gai Chase National Park. The occasion called for cake and this one was a winner, both before and after our dip. Not too sweet, lightly lemony, and showcasing in-season figs as stunning as our surrounds.
Wednesday, 27 March 2019
Friday, 25 January 2019
Killing time in South Brisbane recently on a recent trip to my hometown, I spent a delightful half hour browsing the aisles of Triton Food Brokers, a treasure trove of imported European grocery items and bulk foods in an unassuming stretch of Montague Rd. In amongst the baklava, and olives, haloumi and marzipan, pastizzi and pomegranate molasses I found edible rose petals for $1.50 and bargain barberries (a find for an owner of multiple Ottolenghi cookbooks who has up til now just been subbing in cranberries because she thought he made them up). I wasn't sure when I'd use the rose petals, but paging through a cookbook I got for Christmas, I came across this recipe for apricot raspberry rose galette. It was fated as I've been trying to make the most of summer fruit before disappearing for a month into winter. A galette is basically the lazy person's pie (half the rolling and no crimping or complicated lattice work) but better still, its open top allows you to see the glorious colours of the fruit within. And this is one of the prettiest palettes you'll see - orange and red and pink. The crust is made with cornmeal, which gives it a nice texture, a lovely contrast with the jamminess of the fruit. A fitting farewell to summer.
Tuesday, 22 January 2019
See more: bread