All posts filed under: food

festive marzipan with cranberries and pistachio

Growing up very close to my German granny meant all kinds of great things at Christmas time. Not only did I get to open some of my presents on Christmas Eve, but we also had the best food…  Stollen (with thick butter), lebkuchen by the bucketload, rumtopf (was rarely allowed to try this due to overproof alcohol content!), and of course tons of marzipan. I have very vivid memories of making marzipankugeln – rolling marzipan into balls, covering it in cocoa powder and giving them out as gifts. A pretty gourmet effort for a five-year-old. 26 years later, I felt like it was time to up my marzipan game. I’ve coated these in dark chocolate and topped them with cranberries and pistachios for a grown-up version of my childhood favourite. So easy to make, so easy to eat. Scroll down for the how to. You will need: – a block of marzipan – dark chocolate, 85% cocoa – Chopped pistachios and dried cranberries Cut your marzipan block into equal sections, then roll each one into a …

speculoos cake with salted caramel frosting and espresso ganache

David is always teaching me all kinds of useful life skills; rock climbing, how to be good at camping, how to use photoshop etc etc, and I thought it was about time I taught him a useful life skill. Learning how to bake a cake seems like pretty essential knowledge. Last Sunday we spent all day in the kitchen, me hovering and giving instructions, and David learning why ‘softened butter’ does not require 90 seconds in the microwave. It was also a great lesson in why every spoon and bowl in the house must be used in the baking of a cake. So technically, I did not bake this cake. David baked this cake. Isn’t it excellent?! This is my recipe and I was a little more involved in making the caramel and evening off the frosting, but besides that David did the lion’s share of the actual making. I’m so impressed! Expectations for my next birthday are pretty high. This cake has all of the good things. It’s like a decadant morning tea rolled up …

three ways to use herbs to decorate a cake

I like my rainbow-funfetti-unicorn-sparkle cakes as much of the next person. I really do. But sometimes it’s nice to just keep things au naturel. Herbs can be so pretty and are much more flavoursome that candy cake decorations, so I wanted to explore some ways they could be used as edible decor, not just an ingredient. Conveniently, I had a rather naked looking honey and pear cake that needed some jazzing up, but these techniques would work with any cake. Scroll down to see how I used herbs to make it pretty (and not a rainbow sprinkle in sight). Substitute sprinkles for finely chopped herbs This one is kind of easy peasy. You can either finely chop the herb of your choice, or use tiny thyme leaves like I did. Be sure to pick a flavour that complements your cake. Once your cake is iced, just sprinkle ‘em on top. Jobs a winner. Rosemary infused drizzle Put a few sprigs of rosemary into a small saucepan, and add just enough milk to almost cover them. Heat …

how to make natural yoghurt

We eat a lot of yoghurt in our house and I’ve been making my own for about 18 months now. It’s such a satisfying process and kind of science-y. I love that it gives me more control over the type of milk my yoghurt comes from (local, organic, whatever floats your boat) as well as working out so much cheaper. There are two methods you can try to make your own yoghurt. Both methods involve heating then cooling your milk, adding culture and leaving it to incubate before fully setting in the fridge. The first is a basic, no equipment needed, but fiddly method that works well if you just want to give yoghurt-making a try, or make it occasionally. The second method is the one I use, and better suited if you plan to make loads of yoghurt and want it to be totally foolproof. Basic (but fiddly) method for making yoghurt. You will need: a litre of fresh milk and a tablespoon of natural yoghurt, plus a sterilised glass jar or tub for …

blood orange meringues with blood orange and passionfruit curd

When you are lucky enough to acquire a brand new Kitchenaid and six blood oranges in the space of time between breakfast and lunch on a Saturday, you know that it’s going to be a great weekend. That was last weekend, folks. There was really only one thing to be done – put the two together and make some blood orange meringues. And then when you realise that you also have some passionfruits and it really would be quite nice to have something to dollop on top of the meringues, well then you make curd. Scroll down for the how-to. p.s. I totally realise that this is the first time I’ve posted in four months. If you are reading this, thanks for sticking with me. I’ll be following up with a few thoughts on the future of this blog in the next week or so, but for now, yay new blog post! What to do: Preheat the oven to 110°C (or 230°F), then whip up some classic meringue. To make four individual sized meringues I …

ice cream series: lemon drizzle ice cream cake

Ok, we are officially taking this ice cream thing to the next level.  Last time pie, this time, CAKE. My stomach and Dave are both happy about this turn of events. This time I had a hankering for a classic lemon drizzle but wanted to put a frozen spin on it. My first thoughts were to incorporate lemon sorbet, but so far I have not been overly successful with sorbet, plus all of the lemon flavour should really be in the cake. I settled on a poppyseed ice cream filler, sandwiched between two layers of lemon cake, with a satisfyingly tangy/sweet lemon drizzle icing. This cakey sandwich thing is the perfect size for two if you want to spend an evening wedged into the sofa like a sealion, unable to move because so full (except to hit ‘yes I’m still here’ on Netflix) – sounds great to me. Scroll down for the recipe. The cake. For the lemon cake, you can use a tried and tested recipe – or follow this one like I did. …

diy: banner cookies for a subtle revelry

I can’t imagine anything more delightful than receiving a message banner written out in cookies (not really surprising, I have a habit of writing stuff in my food). A simple, ‘yum’ is short and sweet, but you could say whatever you like, it all sounds better in cookie. And these babies will hang up anywhere for a sweet surprise. This is a little diy/baking project that I put together for A Subtle Revelry, using a few simple supplies and some alphabet cookie cutters. You can see the full tutorial here. Go on, say it with cookies!  

ice cream series: peach and ginger ice cream pie

I made some ice cream!! Hells yeah. And seeing as it has been so long, it would be only fair to take this ice cream to the next level and make it into a pie. Why on earth didn’t I do this sooner?! It feels like my barely-used pie tin has redeemed itself from the burnt polymer clay incident of 2014, and finally fulfilled it’s destiny with this recipe. The ice cream is pure peachy goodness, with the hintiest hint of spice. The crunchy base is chunky and buttery, and made from a whole packet of ginger nuts. I could make a joke about juicy peaches and ginger nuts, but I won’t because I’m classy. Ahem. Scroll down for the how to. For the ice cream you will need: – five ripe peaches + extra for garnish – one cup of sugar – two cups of heavy cream – one teaspoon of nutmeg – one teaspoon of vanilla essence –  two tablespoons of Aperol (optional) – a pinch of salt – squeeze of lemon For the …

diy: simple ways to use rosewater on valentine’s day

Staying in is the new going out, in my house at least, and that is especially true on Valentine’s Day. This year it falls on a Saturday, which means restaurants will be extra busy – you could save your dinner money for a less crowded night and get all romancey at home instead. I’ve put together a few ways to incorporate rosewater into your stay-at-home evening, firstly because it is delicious and fragrant and secondly because everyone knows that roses = love. And for all the single-ready-to-mingles, these ideas are certainly not just for couples, Galentine’s night would be even sweeter with a little rosewater thrown in. 1. Rosewater Sugar Scrub Start your evening with a little pamper session. Just mix 1/2 a cup of brown sugar with 1/4 cup of coconut oil, add two table spoons of rosewater and mix well. Hop in the shower and get scrubbing – you’ll come out smooth as Cupid’s bum and will smell amazing. 2. Rosewater Gin and Tonic You can’t really go wrong with a little pre-dinner gin and …

ice cream series: cherry ice cream

It’s starting to look a lot like summer down here in the Southern Hemisphere, and that can only mean one thing – IT’S ICE CREAM TIME. The ice cream series is back (bitches) and I could not be happier about it. This is my first batch this season, and it is scrummy. I chose cherries because they are one of the ultimate summer fruits. They produce an amazing sweetness and colour, and excellent drippy juice that stains your mouth and hands. Fake cherry flavour is one of my least favourite, real cherries however… I could eat them for days. Also, look at that sweet reusable ice cream tub that my friend bought for me! It has a rather fetching pink lid and makes sneaking a spoon of this seventeen a couple of times a day so much more fun. Scroll down for the recipe.   You will need: 1 cup of pitted cherries 3/4 cup of sugar small squeeze of lemon 3 tablespoons of skimmed milk powder 2 cups of cream Heat the pitted cherries and …