ginger

The 95th Bake: Ginger Tuile Sabayon Baskets


I had a count up yesterday and I have 20 recipes left to go!!! Woohoo. Actually, I thought I had less. I know the recipe book says 120 recipes and 95 + 20 doesn’t add up to 120!! but I’m assuming its because there have been chutneys and lemon curds etc along the way which probably all add up to 120 recipes. Maths is definitely not my strong point.

I have taken up a new Sport and am thinking about taking up a new hobbie. It’s such a fun time of year for planning and figuring out what you are going to achieve this year. Thank goodness for New Year, fresh starts, new things, as well as letting go of old stuff too. Change is good and worthwhile and welcome, sometimes. I am also planning a trip to Europe for the end of the year so I can do some research on my next novel. Have just managed to arrange two house swaps, for the south of France and Germany. So exciting.http://www.homeforexchange.com It’s such a a great way to travel, free with amazing locations and accommodation. I am so looking forward to going to Lyon where the large outdoor markets of La Croix Rousse and St Antoine offer a huge selection of traditional and gourmet food including dishes ready to eat. Can’t wait. Maybe I should make it a food trip too, now that wouldn’t be hard.

I didn’t know what a tuile basket was, had never made one and certainly didn’t know what sabayon was.

  • Tuile baskets 🙂
  • Sabayon whisking! 🙂

So this bake was interesting and educational. You come to the realization that all this fancy stuff is not actually hard to make, it’s just fiddly and time consuming. This dessert was light and yummy, but it would take a very special occasion to make it again!!

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By Denise, ago

Cheese Log

This is a fantastic recipe for this time of year when you have to take a plate to Christmas functions or as a starter for your next BBQ, get together.  It’s super easy and uses everyday ingredients to create a show stopper.

aspire

Sickness is a pain, (literally) whether it be a new diagnosis that changes your life or just the dregs of winter catching up. Its important to take plenty of time, just like a good book or a long hot cup of tea, to pamper yourself appropriately sometimes,

 

buy yourself some flowers

so we can sustain ourselves and our loved ones in our busy ever changing lives.  So take time out for a cup of tea, a glass of wine, put your feet up occasionally, and don’t be always running, fire fighting and saving other people.  Look after you.  Now onto the bake which is more of a “combine” than a bake this time. And it involves cheese and crackers, my favourite: The ingredients are:

 

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By Denise, ago

Chickpea Tahine Fritters

Healthy fritters with Date Relish for lunch

I made these for Sunday lunch with a few ingredients I had in the cupboard and fridge.  They are full of chickpeas and veges, healthy and good for you.  I used almond meal but you could swap if for flour if you don’t need gluten free.  The addition of turmeric, garlic and ginger gave them a flavorful zing, while the background of chickpea and tahine was subtle and delicious.  They went great with my new Date, Olive and Orange relish from http://www.scarecrow.co.nz 

To make these fritters, combine all the following ingredients:- (more…)

By Denise, ago

The 80th Bake: Double Ginger Crackles

It’s the start of November and I have made it to 80 bakes, 2/3 the way there to complete my 120 bakes, amazing.  Can’t believe how fast these bakes have gone, but it has involved pedal to the metal that’s for sure.  Fun though.  Always good to be trying something new.  I will miss this when it’s done, though I can’t see myself ever giving up trying new bakes!! Hope not anyway.  This bake, was snuck in around dinner time, seems to be a theme lately.  Dinner was done, salad and tortilla wraps with re-fried beans, stir-fried chicken, caramelized onion and mushrooms, so I had time to bake. 🙂 I was surprised at the amount of grated root ginger in the recipe giving them a delicious ginger taste. The treacle syrup added even more flavour.  They turned out tasting like ginger nuts, though chewy. Mmmmmmm.  I mixed together (more…)

By Denise, ago

The 48th Bake: Ginger and Pear Pudding

 

We had the family, or some of them coming for dinner; my brother, sisters and kids.  Time to bake a pudding.  This ginger and pear pudding looked just the ticket.  I was staying at Mums for the school holidays, and she doesn’t have a set of electronic kitchen scales so I had to pull out all the stops to measure the ingredients.

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By Denise, ago