Forgotten Pudding is a wonderfully unusual dessert. For a start, it’s not quite the traditional pudding of the sticky date variety that you’re used to. Rather, the star and foundation is a meringue layer that’s been slow-cooked, resulting in a marshmallow-y texture that’s still moist and creamy. Topped with whipped cream, vibrant berries and smears of tart passionfruit, it’s a wonderful summer dessert that pays homage to the classic Pavlova, but without the fear of failure (slow-cooking surely guarantees success!).
Forgtten pudding in all its glory!
Like the name suggests, part of the cooking process includes conveniently “forgetting” about the meringue in the oven to allow it to cook overnight. There’s no prodding or inserting of skewers to check if it’s done. You literally leave it to cook while you catch up on the more exciting things in life like sleep or the next episode of My Kitchen Rules (please don’t judge me).
Happy Chinese New Year! Over the weekend, I had the privilege of hosting a small dinner with family and friends, giving me a great excuse to whip up something Chinese.
Though I have significant Chinese heritage, I’m not very experienced in traditional Asian cooking techniques. Don’t get me wrong: I love eating Chinese… for me it’s right up there with sleep-ins, massages and Anchorman: The Legend of Ron Burgundy. But I must admit I’ve always found cooking Chinese cuisine a little intimidating. Yes, that’s right… (an Australian bred) Chinese-Filipino woman scared of Chinese cooking.
Happy New Year! I hope you all enjoyed a joyful and safe holiday period. It’s been way too long since my last post, but the final quarter of 2012 was incredibly busy for us. We received some wonderful news (more on that later), moved house twice, and are now finally able to catch our breath as we find ourselves at the start of 2013!
If your holiday has been anything like mine, you would have experienced the entire month of December in a perpetual food-induced coma. With weekends and most work days filled with one celebratory function after the next, there’s been no shortage of gloriously decadent food. It’s only once the smoke from new years’ eve fireworks had cleared that I realised how tight my clothes were fitting! So naturally I began to crave for more nutritious and wholesome fare.
What better way to start 2013 than with a wholesome breakfast of good old baked beans on toast. Sure you can just crack open a can of beans, but like most things, its much healthier when it’s homemade, not to mention much yummier!
I admit the name “baked” beans is slightly misleading as no baking is involved. Instead, dried beans are soaked overnight, which isn’t terribly tricky, but does take some forward planning. Then you just chuck it in a pot with a some smoked ham (or that left-over Christmas ham) and leave to simmer. The final addition of flavour and spices gives it a delicious kick you won’t find in any can.
As the name suggests, dude food is mainly eaten by, well… blokes. Though I can’t speak for all men, I experience the male appetite by cooking for my dear husband. Thankfully he’s not fussy, but like most of the men I know, he’s partial to anything meaty, spicy or hearty that can be eaten by the handful (utensils not required).
with Onion and Apple velouté
Vivid Sydney made its brief annual appearance recently. Celebrating light, music and ideas; the free festival encourages thousands of visitors to brave the crisp evening air around Sydney’s foreshore as famous landmarks and sideshow attractions light up the city in a spectacular choreographed display of lights and music.
With white chocolate cream cheese icing
How time flies! Earlier this week we celebrated six months of wedded bliss. Though we have been together for almost 10 years, these six months of marriage have been by far our greatest adventure yet, and it’s been so much fun.|
I have always made Patrick a cake for his birthdays, and I believe baking a cake is such a great way to celebrate our special milestones. So over the weekend I thought I’d start a new tradition – I thought “Hey I’ll make a Red Velvet Cake to celebrate our 6th monthaversary. Any excuse really.”
Anzac biscuit ice-cream sandwich
I love Anzac biscuits, especially when they’re crunchy on the outside and chewy in the middle. But give me an ice-cream sandwich and I’m in heaven. Biscuit AND ice-cream?! Yes please! I’m a sucker for Monaco bars (vanilla ice-cream and chocolate biscuit), Toll House (vanilla ice-cream sandwiched between two huge Toll House choc-chip cookies), even a Maxibon (half chocolate, half biscuit, that’s gold).
Raspberry Layered Cake!
Last Saturday I had the privilege of attending the dedication* of baby Maya Louise. Surrounded by their close family and friends, it was such a special day for the proud parents and my good friends Anna and Josh. They had not only invited my husband and I to witness their special occasion, but also asked me to bake a cake too. I was so honoured, but slightly nervous at the prospect, as the cake was for 40 of their guests.