In less than a month we are to start our journey across the world. That always means visiting our family. We are all looking forward to it and we all have our reasons. The youngest one is mostly looking forward to the love and attention (gifts included) that he receives from everyone in immense quantities. The rest of the family, which are the two parents, are glad to provide the above mentioned happiness to the young one and indulge the grandparents with the presence of their grandchild. But don’t think that this is a sacrifice to us, as we, the parents, have our own little moments that make this time special. They mainly include wondering through the city, remembering and reliving our past, or making new adventures and stories with our son. There is a whole list of things to do but I am mostly looking forward to the slow pace of the days that any holiday should provide: short and long walks, time together, good food and small treats. Which brings me to the subject of this post. May not be a small one but it’s certainly a treat! Continue reading
New ingredients (and there are still a few on my list) or new and challenging recipes are something that I am easily drawn to. As a matter of fact, quite often that would be my first choice. It is so challenging and exciting to make something new! The thought you have to put in, the energy, not to mention the adrenalin, is enough to make any food making lover all excited. This is how it looks, at least around here: There is always an intriguing reason to start with a new recipe. Sometimes I just read quite a few recipes that include the new ingredient – hoping at the same time that I can bring it down to only one recipe. In the end I discard all that has been read and start from scratch thinking only how much sweetness, sourness, bitterness and God knows how many other ..ness –es I can combine together to get the desired taste. The small moment of truth is that building/creating the recipe is definitely one of the most exiting things for me to do. Continue reading
A few years ago my in-laws flew across the world to visit Australia and spend some time with us. The days were filled with deferent activities, including many visits to different parks and other kid friendly places, in order to keep their little grandchild happy. Evenings were more reserved for food and many untold stories, until at one point my mother-in-law showed an interest in watching the TV show called Masterchef. I guess I don’t need to explain Masterchef as it’s amongst one of the most popular in Australia, if not the most popular one. To help my mother-in-law to understand completely what was going on in the show, I watched it too. Until the end of that series. Continue reading
It was just one of those lazy days when you can’t make your self do more than go for a walk. We agreed to do just that and nothing else. So how did I find myself baking on a day like this? No answer there! I just simply found myself in the kitchen and between the dust of flour, a tablespoon of honey, a cup of buttermilk and olive oil…..maybe some walnuts(?) – 40 minutes later the cake was baked!
The cake looked divine, and needed just to be topped with something. Honey?, spices..? Yes, why not… But for some reason I doubted myself. I thought the cake might be too dry or crumbly, not sweet enough…”Mum are you baking a cake?” – (a little voice from the other room). “Can I help? Oh it’s done already”…”Can I have a piece please?” “Maybe after lunch” was my reply. That was the quickest lunch ever I can tell you that now. “So can I have the cake now?
Next scene: Me, nervously standing in the kitchen not willing even to peak into the dining room and him, happily engaged with the piece of cake and then I heard! “Yum! This is a yummy cake.” He said that mostly to himself, as I could hardly hear him but nonetheless, that turned my head around. All my doubts disappeared instantly.
Special occasions call for a special cake. This is that kind of cake.
I baked it first time at my parents house for the family gathering and all I can say is that was very well excepted and gone so fast that I didn’t have a chance to taste it. Naturally I had to make it again and then again and again…to shorten the long story since then it’s in my recipe book and just occasionally will go through a makeover but with the same ingredients, would not dare to change anything there.
The only problem that we have with this cake is that tastes even better after day or two sitting in the fridge. At the same time this is one of the cakes that will make you sneak out during the night and stole a peace from the fridge, hoping no one will notice. See the problem?