Little Mouthfuls of Gorgeousness

For the past few months I have been looking for recipes that I remember eating when I was a kid.  You know, the stuff that you eat today that reminds you of what 'Grandma used to make'.  The things that make you giddy and smile to remember the simpler times, when your mouth wasn't quite big enough to cram in a whole piece of cake, or your mother was constantly dabbing away at the cream all over your fingers and face. 

Baking has had a resurgence in popularity lately, and things to me seem a little too primped and technical.  I am looking for the good old fashioned things, sponge cakes with jam and cream, pies with home made pastry and sticky gooey caramel fillings (Even if I can never bring myself to try boiling a can of condensed milk to make caramel - kids don't try this at home).  All the good stuff that we remember eating as kids, is the stuff I am yearning for today. 

As you know I am quite the fan of little individual baked treats.  Even though I love a grand layered cake at the best of times, these are easy and fun to bake, look sweet, petite and best of all, when it comes to serving you don't have to have the 'who's going to cut the cake' argument.

Jelly cakes have become my latest little love.  I used to eat these as a kid and have had a craving for them in the past few weeks.  They are these delightful little patty cakes, filled with cream and rolled in semi-set jelly and coconut.  They look so dainty and pretty.  Making them again brings back so many fond memories.

I love them piled high on a pretty plate and shared among friends.

Perfect with a lovely hot cup of tea. 



Jelly Cakes - Recipe adapted from Taste.com.au

60g butter, at room temperature
1/2 cup castor sugar
1 egg, lightly beaten
1 cup flour
1 tsp baking powder
pinch of salt
1/2 cup milk
85g packet of Port Wine jelly crystals
1 cup boiling water
1 cup cold water
3 cups dessicated coconut
1/2 cup thickened cream, whipped


Preheat oven to 180°C. Grease a 12 x 2 tablespoon capacity patty pan. (Oil spray is perfect for greasing these pans) Cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined.  Sift flour, baking powder and salt.  Gently fold in half the flour and half the milk. Repeat with remaining flour and milk.

Spoon about 1 tsp of the mixture into patty pan. (You may need more depending on the size of your patty pans - if you use muffin pans, use a tablespoon of mixture) Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.

Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream.  Place in refrigerator for 10-20 mins.  (I find this step really helps the cream to adhere the cake halves together and makes them easier to roll in jelly and coconut.  You could also freeze the cakes at this stage if you wish and jelly/coconut later).

Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick.

Place coconut into a large bowl.   Roll cakes, 1 cake at a time, into jelly. Gently shake off  excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.


These cakes freeze well.  Just pull out of the freezer and place on a plate for 20-30 mins to reach room temperature.  Great for when you have company coming and want to have a little special something that looks like you have slaved all morning away on!

Feel free to experiment with different jelly flavours.  I especially like Port Wine because it gives the cakes a lovely pink hue.

Until next time...

Kitty xx

Summer Picnic / Anytime Picnic

I don't know what it is about picnics, but they make me feel so nostalgic.  I love filling up my wicker basket and going off on a local adventure.  I recently bought an old Thermos Flask from my local Op Shop.  It is old and its green and I love the Retro feel I get even just by looking at it.  (I just want to tie on a silk scarf, jump into my Karmann Ghia and drive up the coast!)

I guess when it comes to things like picnics, tea parties or just tea for me I can't help but be a bit of a fuddy duddy.  I love using all my silly little nick knacks and accouterments - serving on pretty plates and drinking out of pretty cups, sitting on a tartan rug with a cosy blanket on hand just in case it might rain...

It is fun.  I think it is the food stylist in me (or 1950's housewife) just begging to get out.  If you are going to eat, entertain, or just enjoy time on your own, why not let it be a chic or luxe event? 

My picnic was down by the beach, Rainbow Beach in fact.  The weather was a little inclement, so I was sure to pack accordingly.  The food was simple - a cold platter of deli meats and cheese, olives, artichokes, sun dried tomatoes and a fresh sourdough Vienna loaf.  I had some left over apple tea cake which went down really well with my thermos of coffee (I was so glad that after 5 hours my coffee was still hot!  $3 well invested!).

It was a beautiful day, despite the weather, and I was able to even get down to the beach to play in the sand for a little while.

Too soon it was time to go home.  But I know there will be other Sundays...

Until next time...

Kitty xx

Homesick

8pm on a Tuesday night and I am feeling homesick for my beloved New York.  I knocked up a small batch of Pumpkin Scones with Caramel Glaze so my kitchen would fill with the sweet aromas of my favourite tea spot - Alice's Tea Cup.

My kitchen is always where I go to find my happy place.

Until next time...

Kitty xx

Christmas Baking

When did I suddenly become a baker?  I started this blog earlier this year talking about the trepidation I felt about baking, and now... it seems to be what gets my juices flowing!

I am really excited about Christmas this year.  Mainly because I am spending it in Australia (even though I enjoyed a truly wonderful American Thanksgiving/Christmas experience last year), and because I am making the Christmas cake! 

Last week I bought an insane amount of dried fruit to make this cake- which set me back $30.  It kind of stung that all the ingredients for just the fruit component of the cake cost that much, along with the fact that I ended up with little piddly bits left over from the quantity my recipe called for. (which now makes me think... fruit pies... hmmm, maybe this excess fruit situation isn't such a bad thing).

My Mum and Dad had come to visit and brought my two cute, boisterous little Nephews along who are so full of energy (and that age where they still love their Aunt Teddy Bear) and rather than plonk them in front of the Playstation, I decided it would be nice for them to help with the fruit cake.  I got them to help measure out the quantities of the fruit, to cut up the dates and pineapple into smaller pieces, to add the rum and to each give the fruit mixture a good stir.  They were fascinated with all the different types of dried fruit that went into the cake and I let them taste each one as they added them to the mix.  Thankfully the confronting strong smell of rum was enough put them off tasting the fruit once it was mixed in.  

It was nice to see the boys excited about cooking.  I don't think you can ever be too young to learn about food.  I hope I have given them a nice memory.

Since then, my fruit has been soaking for a week in the refrigerator, with the occasional stir every other day.  The recipe only called for 2 days soaking, but I know that when my Mum has made cakes and puddings in the past, the fruit has had at least a week (if not more) worth of macerating.  I think it is what gives the cake a wonderful depth of flavour when the fruit is allowed to 'mature'.

Once I get cracking, I have 3 hours where it is just me and the oven...

The preparation is simple - even easier than a stock standard cake recipe and the kitchen fills with the wonderful aromas of Christmas!  Now all I need do is wait as it bakes...

In the end, it was almost 4 hours until my cake had baked.  I took it out of the oven and anointed it with two more tablespoons of rum, then left it to cool.

Once the cake was cool I covered it with brown paper and sealed it up in my enamel cake tin.  From now it has 6 weeks to do it's thing - become even more delicious!

I have to resist all temptation - I really want to sample a slice.  I might just have to bake another small cake so I know what I have to look forward to!

Christmas Cake - Recipe inspired / adapted from Taste.com.au

3 cups sultanas
1 1/2 cups raisins
1 cup currants
1 cup pitted dates, chopped
100g red glace cherries
1/2 cup dried cranberries 
1/2 cup dried pineapple, chopped
1/4 cup mixed peel
1/2 cup slivered almonds
1/2 cup macadamia nuts, roughly chopped
3/4 cup rum
grated rind of 1 orange
Melted butter, to grease
250g butter, at room temperature
1 cup, firmly packed dark brown sugar
4 eggs
2 cups plain flour
2 tsp mixed spice
Blanched almonds, to decorate
2 tbs rum, extra

In a large bowl, combine sultanas, raisins, currants, dates, cherries, dried cranberries, pineapple, mixed peel, rum and orange.  Cover with plastic wrap and refrigerate, stirring occasionally, for 1 week to macerate. 

Preheat oven to 150°C. Grease a round 22cm (base measurement) cake pan with melted butter.  Line the base and side with a layer of brown paper.

Beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well between each addition.  Add fruit mixture to butter mixture and stir to combine. Sift in flour and mixed spice and stir until well combined.  Add nuts and stir until combined.  

If you are lucky enough to have family or loved ones nearby, it is always nice to let them give the cake a stir for good luck.  Spoon into prepared cake pan and smooth the surface. Give the pan a light tap on benchtop to release any air bubbles.  Arrange almonds in a series of circular patterns on top of the cake.

Bake in oven, for 3 hours 40 minutes to 4 hours or until a skewer inserted into centre comes out clean. Drizzle hot cake with extra rum. Set aside to cool in tin before turning out.

This cake can be baked up to 3 months ahead. Cover with brown paper and store in an airtight container in a cool, dark place.

Until next time...

Kitty xx

Where have Yuzu been all my life?

Here I am in New York City.  It is my favourite place to crash.  (Yes I do enjoy how pretentious that sounds).  It is such a diverse city with so many different cultures and cuisines.  It's the city that never sleeps - and thanks to the Manhattan Diner, if you are hungry, you can always rely on them being open 24/7.  (They do a pretty good Reuben too by the way...)

New York appeals to the mindless wanderer within me.  I can walk for hours and hours, just looking at the buildings or sitting in the park, or just people watching in general.  It is a great place to watch others while you take time to smell the roses, or to catch your breath.

One of the best things about my walks is that they have lead me to many a sweet treat along the way.  What better reward for hours of walking?  Bakery treats!

So now I introduce you to my latest TriBeCa find - The Takahashi Bakery.  It is a very clean, modern and sleek establishment.  The desserts - oh so sweet!  I was marvelling over the display cabinet and trying to discreetly take pictures, while salivating wildly. I was tempted to try their pizza with lotus root, though was in the mood for something sweet.

I bought a red bean bun to go and ordered a Yuzu Tart.  I had never heard of Yuzu before.  It is an Asian citrus, much like lemon.  I have never tasted it on its own, so I can't really give you a really honest interpretation of the flavour, but let me try and describe the tart to you...

The pastry was very short and crisp.  Once I bit into the tart, I enjoyed a soft, velvety custard which was not too tangy, and not too sweet.  It was the most delicious citrus tart I have ever tasted.  I couldn't believe I had to travel half-way around the world to find pastry nirvana! 

I think what I enjoyed most was that the citrus flavour was so smooth.  It didn't have that pucker that some lemon curd desserts can give you.  There was the perfect balance - which is such a skill to be able to perfect.  This bakery had it bang on.  I can't wait to go back!

So when I am back in Australia, I know I am going to be yearning for Yuzu.

Until next time...

Kitty xx

Toad in the Hole

Toad in the hole would have to be one of my all time favourite cheap eats for breakfast.  It is simple - a slice of bread, with a hole cut in the middle, fried in butter and a little olive oil.  Crack an egg into the hole, fry and sprinkle with salt, pepper and a dash of Tabasco.  I love the crispy buttery goodness the bread takes on from cooking it in butter and oil in a frypan... 

This breakfast is also a fond food memory of my childhood.  I remember my Mum and Dad making them for me as a kid and I always found it funny that the egg was called a 'Toad'.  To this day I still don't really know why, other than the fact that it is 'something' in a hole.  Why not call it a rabbit? or a mole?  With my addition of Tabasco, I am re-naming mine:

Fire in the Hole!

1-2 slices bread (pref rye or sourdough)
1-2 eggs (pref organic, cage free)
smidgen of butter and olive oil
salt, pepper and Tabasco sauce

Cut a hole in the middle of your slice of bread - freestyle it or use a small glass or cookie cutter.  Heat your butter and oil in a non-stick frypan.  Slide your bread into the pan and coat both sides with the oil and butter.  (Fry your 'hole' as well - no need to throw it away).

Crack your egg into the 'hole' and fry to your liking.  (If you like your egg runny, you may want to flip your bread to toast both sides before cracking in your egg).  Season to taste.

For my money it is a great breakfast for the weekend - especially when the pantry is looking a little scant and you wake up feeling like you ate a box of kitty litter.  With all the fast food establishments offering breakfast these days, it is a cheaper, home cooked alternative.  As for healthy, everything is OK in moderation.  I just have to resist the temptation to make 2 as a sandwich filled with bacon, lettuce and tomato... The possibilities are endless...

Until next time...

Kitty xx

Fond Food Memories...

It is nice when you cook something, and the smell gives off a waft of nostalgia that forces you to stop and cast your mind back to years past...  What you were doing?... Were you a young kid playing out in the backyard with your Mum calling you inside for some Ox tail Soup?  Or Corned Beef with white sauce, mashed potato and cabbage?  Steak and Kidney Pie?  Do you eat foods today to re-capture food memories of the past?

My Dad makes the most wonderful Apple Pie.  The apples are so tender, juicy and plentiful, and I love the top of the pastry and how it is crunchy and sprinkled with sugar.  I also love eating stewed rhubarb and apples because the stringy texture and sour twang of the rhubarb reminds me of when I was a kid and how Dad used to grow it in a tub in the backyard.  (What I remember most is my parents telling me to never feed the leaves to rabbits.)  Now and then I might get a slice of my Dad's wonderful pie, and I can't help but feel like a kid again.

Mum makes the best Lemon Chicken.  It has been years since she has made it, but I remember as a kid, whenever she would get her Elizabeth Chong "First Happiness" cook book out, we knew we were in for a feast, and that meant, part of the banquet would be Lemon Chicken. 

My brother is a wonderful cook.  He would be an even bigger food aficionado than I even claim to be.  He has the Midas touch when it comes to food.  He has cooked so many wonderful things for me and my family it is hard to decide what I have enjoyed the most.  He does the most spectacular Christmas dinner (I joke and say we eat every animal that came off the Ark on Christmas Day).  His partner makes a wicked plum pudding as well.  If I had to choose one of my brother's dishes though, it would have to be his French Onion Soup.  It is just so good... and that cheesy crouton... Oh... my... goodness!

I enjoy cooking Chinese Steamboats.  I invite friends over and we talk and laugh and eat for hours.  It is a lot of preparation, but I find that is part of the fun.  I get to express myself with all my cute little bowls, plates and baskets to present my ingredients.  I feel so flattered when my friends talk about what a great time they have when we have steamboat nights, and how they keep asking me to do more.  That tells me that I have created fond food memories for them, and it means the world.

Until next time...

Kitty xx