Category Archives: Recipes

New…the Christmas Cake Work Out.

Tonight, I’m announcing the Christmas Cake Workout.

Launching a weight loss campaign with only two sleeps til Christmas, has to be the definition of insanity. The ultimate in reverse psychology, going against the flow, being “unique” and dare I say (drum roll)… being a real “individual”!

Yet, that’s me. I’m always blazing my own trail, without the slightest regard for wherever the flow is going. No wonder I often end up “all by myself.”

So, this afternoon  I found myself doing the Christmas Cake Workout.

You must think I’ve got rocks in my head thinking that eating Christmas Cake is going to give me that elusive bikini body. After all, Christmas Cake with all that butter, sugar and boozy dried fruit, is  guaranteed to turn you into a pudding instead.

So, this is a good time for me to point out the fine print. It’s just a minor detail, but with the Christmas Cake Workout, you can’t have your cake and eat it too.

Success is all in the mixing. Indeed, it’s mixing this huge, monster cake which builds up serious muscle. I can guarantee you’ll be lifting weights at the Olympics afterwards. The mixture is so dense, that just getting the spoon through is hard going.

Given that we’ve only got a small family, you’re probably wondering why I was making a Christmas Cake big enough to feed the entire Australian cricket team and the WAGS (wives & girlfriends). We’re not huge fruitcake fans and certainly have no desire to eat Christmas Cake for breakfast, lunch and dinner, especially after Christmas. Indeed, I much prefer chocolate cake and I only have a few slices of Christmas Cake for tradition’s sake.

So, what on earth was I thinking?

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Preparing the Dried Fruits.

Well, to be perfectly honest, I wasn’t thinking. I should’ve known that 3 kilos of dried fruit, 8 eggs and 500g of melted butter, signified a huge cake. Indeed, the cake also called for an entire cup of brandy, which either makes it very big, or a seriously heavy drinker. I’d be sozzled if I drank all of that!

Well, the story goes that this recipe was on the back of my Christmas cards. It was quite different to my usual Christmas Cake recipe with walnuts and grated apple in the mix, and looked quite interesting. As I said, it called for 3kg of dried fruit and I thought I’d venture out of my comfort zone and added some dried figs. At this point, I was still well short so I also added some dates. This cake was starting to sound quite exotic.

Anyway, depending on your viewpoint, you could say making this cake was serendipity, divine intervention or meant to be. That’s because Lady, our scoundrel of a dog, ate almost all of the Christmas Cake I’d made using my mother’s recipe. We were just lucky that my Dad has a peculiar aversion to cinnamon and I’d made a dozen smaller cakes for him. They’re all that’s left. So, he’ll now have to share. Sorry, Dad!

Anyway, getting back to the monster cake, the dried fruit and brandy have been stewing in my largest mixing bowl in the fridge for the last 2 days. It might not be a bath tub, but it’s big…and it was full. No room for any other ingredients whatsoever.

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So, I decided to mix all the other ingredients together in my large mix master bowl and then split it into three equally large bowls. I divided up the drunk fruits and started stirring. Heave-ho! Yes, those biceps were already starting to pop!

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That’s why I’ve called this process: “The Christmas Cake Workout”. This stirring was seriously hard work. In  the end, the mixing spoon couldn’t cope. There was no alternative. It was a case of using the equipment God gave me. I sunk my hands deep into the dough, using my fingers to blend the mixture through the fruit. Once mixed, I managed to get all the dough into one bowl, even if it did require 3 tins to bake.

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They now need to rest for three weeks, making them post-Christmas Cakes. Or, perhaps even a cake for next Christmas. Howzat! Imagine being a whole year ahead with my Christmas Cake…

I must’ve wandered into someone else’s life!

Wishing you and yours a Merry Christmas & a Happy New Year!

Love,

Rowena

 

Waffling About Perfection.

How long has it taken me to actually use my waffle machine for its intended purpose and actually make waffles?

I’m not telling. This is a blog, NOT a confessional!

While I’ve crushed, fried and crunchified boiled potatoes in the waffle iron before, I’ve NEVER ever made a waffle. Yet, tonight I finally walked the plank, jumped over the edge and straight into the raging waves only to find absolute calm…still waters!

The waffles worked. Were delicious! I succeeded!

So why have I put it off for so long?

Of course, you know why. You know the crazy reason why. I’ve been too scared. Scared I’d make a mistake and botch them up.

That’s right. I’ve been yet another a paralyzed perfectionist.

How about you? Are you also guilty as charged?

There’s nothing more annoying than a perfectionist who isn’t perfect…especially when it’s yourself!

Perfectionism is a sneaky, cunning beast. It doesn’t knock on your front door and announce its arrival. It doesn’t have flashing neon lights with ringing sirens either. Instead, it silently sneaks in through the back door and creeps up on you from behind and grabs you by the throat.

It also gets you busy. In the case of the waffles, it threw a bamboozling array of recipes at me, followed by a plethora of different waffle irons and that was before we’d even considered toppings. By this stage, there so  many rats going round and round in spinning wheels inside my head, for me to do anything.

Although it might be cliched, paralysis by analysis is real. Too many cogs spinning all at once and your exhausted, over-worked brain is blowing a gasket. Boom! Bang! Crash!

So, as I said, I made waffles for the first time tonight and they were great. Covered in creamy vanilla ice cream and maple syrup dripping off the fork…So yum!

Why on earth did I put it off for so long?

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The Lutheran Church in Wollongong put this recipe book together in the aftermath of WWII. Having members from a multitude of European countries, some being enemies at home, the idea of the cookbook was to bring people together and sharing recipes is a great way to start.

We didn’t have a waffle machine growing up at home. Even though I ended up using my grandmother’s recipe to make our waffles tonight, she’d never made them for me either. I found the recipe in a Church cookbook she’d edited back in the 1950s. Of course, all the measurements were in “ancient” and had to be translated. I also wondered whether I really did have to separate the eggs, or whether I should use a simpler recipe, which just throws the ingredients together? I chose the complicated path, hoping for fluffier waffles and I used my egg beater as well. It’s also ancient.

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As I was saying, we didn’t have a waffle machine growing up and I have to admit that making the waffles, was like magic. The batter looked just like pancake mix and I admit that as I spread it over the waffle iron, I doubted it could actually make a waffle and I had that child-like sense of wonder, when I opened up the machine, and found the sculptured waffles cooking inside.

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Abracadabra!…Waffles!

I’m proud of my waffles. Not just because they were good, but also because in tackling that challenge, I crossed a new frontier…just like an explorer crossing a mountain for the very first time. I did it. I actually extended my wings and allowed myself to leave my cage and truly soar.

While making waffles might only be a small step for woman and nowhere near actually landing on the moon, all these steps add up and could ultimately build a ladder. You never know.

So, in case you want to follow in my esteemed footsteps, here’s Grandma’s Waffle Recipe:

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My Grandmother’s Waffle Recipe taken from the “Around the World With Cooking” Cookbook.

Grandma’s Waffle Recipe

250g Plain Flour

Pinch salt

1 teas Baking Powder

1 generous cup of milk and a splash (270 mls)

2 eggs, separated.

50g melted butter.

Directions

  1. Start preparing the batter about an hour before required.
  2. Take eggs out of the fridge 30 mins beforehand and at room temperature.
  3. Sift flour & salt into a basin. Make a well in the centre.
  4. Separate eggs and put the whites aside.
  5. Beat egg yolks and add hald the milk. Pour into the flour and mix into a smooth batter, gradually stirring in the rest of the milk.
  6. Beat mixture and allow to stand for an hour.
  7. 15 minutes before the mix is ready to cook, beat egg whites until stiff. Put aside.
  8. Once the hour is up, add the melted butter to the mixture and then stiffly beaten egg whites and baking powder.
  9. Spray waffle iron with oil or butter and have it hot to make the waffles.

Enjoy!

By the way, just to encourage you and humble myself a little further, when I went to reheat my cup of tea in the microwave, I found the melted butter for the waffle mix in there. That’s right. I’d left it out. This could explain why the waffles weren’t quite as crunchy as expected, but I’d instinctively added butter to the machine for the second batch.

Have you ever made waffles? How does your recipe compare to mine and do you have any tips and topping suggestions to share?

I look forward to hearing from you!

xx Rowena

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My Grandparents.

The Brexit… Britain’s Latest Biscuit!

New from UK Biscuit manufacturer McDunk’s comes :”The Brexit”. The Brexit is a plain biscuit designed for biscuit lovers with a less sophisticated palate, who are sick of  Nice and having their biscuits sugar-coated.

Designed to be dunked in either tea or coffee, the Brexit can also be pulverized to make that most English of desserts, Apple Crumble and is versatile enough to use for crumbing meat and makes a flavoursome stuffing for roast chicken.

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The Brexit is perfect for dunking in tea.

Since leaving the EU, the British Government has banned all foreign biscuit imports and Britons have been asked to do their bit to salvage the national economy by buying Brexits. Indeed, they’ve been implored to eat Brexits for breakfast, lunch and dinner and the Prime Minister has engaged Master Chef Heston Blumenthal from the famed Fat Duck Restaurant to produce a cookbook to teach the British public creative ways of cooking with Brexits.

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So popular….the Brexit is gone in a flash!

In recent polls, the majority of Britons voted for the Brexit as Britain’s favourite biscuit, although the Scottish voted overwhelmingly against. They like their oats.

So Britain, enjoy your Brexit but be careful while your dunking it, to ensure that it doesn’t fall in! You wouldn’t want it to drown, would you?!!

Do you have any views on Britain’s exit from the EU? I haven’t been following the debate but I’m certainly interested in the aftermath and am looking to buy a few things from the UK while the exchange rate is good. I’d be interested to hear your thoughts and get a bit of discussion going. 

xx Rowena

 

Making “Curleys”…The Cornish Pasty.

You’ve got to wonder whether we procrastinating writers with our elaborate pieces outlining our “gunna do’s”, ever get anything DONE!

Well, occasionally we actually do get to ring the brass bell and shout: “I did it!” Better still, this time I can also cheer “and it worked!”

That is, as long as you don’t mind dinner at 10.00 PM!

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Better late than never!

If you’re going to make Cornish Pasties, you probably need to start making the dough about 5 hours before serving, as the dough needs to rest in the fridge for 3 hours and they take almost an hour to bake in the oven because the filling is raw and needs to cook.

 

After reading my preamble in my previous post, you’d know that I was making the Cornish Pasties for my husband. He grew up in Scottsdale in NE Tasmania where they were “curleys” at the school canteen, contrasting to the standard meat pies. He moved to the mainland in his 20s as “an economic refugee” and has never found Cornish Pasties anywhere near as good as Poole’s.

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So, wanting to treat my husband, I set out in my usual intrepid manner barging in where angels fear to tread, to recreate a Poole’s Cornish Pasty, even though I only tried one once 10 years ago.

Well, the verdict was “pretty good”. My Cornish Pasty has a crunchy pastry, where the Poole’s Curley was soft. The filing was spot on, although he recommended a bit more pepper. I was wary of overdoing the pepper and being a raw meat mix, I wasn’t able to taste it.

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A look inside our “Curley” Aussie Cornish Pasty.

Moreover, chatting to a friend this morning while dropping our daughters off at the station at the ungodly hour of 7.45AM, she also recommended a dob of butter and a sprinkling of flour to get a gravy. That would be a great addition because I couldn’t find skirt steak and it seems rump steak wasn’t quite as juicy. Our pasties weren’t dry but a bit of gravy would take it up a notch.

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My Daughter enjoys rolling out the pastry.

While the kids went to bed before the pasties were ready, my daughter helped put them together and of course, loved rolled out the pastry and assembling the pasties. While she was doing this, she kept asking me about the “corn” and said something about “Ah! The corn goes on the plate”. Finally, the penny dropped. She thought Cornish Pasties had corn in them. Yay! Another opportunity for geography and history lessons although the map had to wait for tonight. Our daughter is a master of extending and extending bedtime and my husband appeared and she was off.

Somehow, we ended up with only four pasties from our recommended six from the pastry and enough filling left over to make another 4 I reckon. So, at 2.45PM, I’m quickly heading off to make my pastry and get it into the fridge to rest.

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My Assistant Pastry Cook.

As they endlessly repeat in the Masterchef Kitchen, “Time is not your friend”.

I will be back with my revised recipe.

xx Rowena

 

 

Desperately Seeking “Curley”…Our Tasmanian Cornish Pasty.

Pasty rolled out like a plate,
Piled with “turmut, tates and mate.”
Doubled up, and baked like fate,
That’s a “Cornish Pasty.”
(An old rhyme originating around Breage, Cornwell)

What with all the discussion on Masterchef about recreating your childhood memories on the plate, my thoughts crossed Bass Strait venturing into the Apple Isle where my husband grew up eating Cornish Pasties. Geoff used to buy Cornish Pasties at the school canteen where they were affectionately known as “Curlies”. He loves Cornish Pasties and as much as he loves the taste, they also evoke memories of lush green, rolling hills and being back home on the farm with Mum and Dad.

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Geoff’s Childhood Home.

 

Whenever we’ve gone back to Tasmania, we’ve had to stop off at Poole’s Milk bar in his home town of Scottsdale to buy Cornish Pasties, including a stash to take home. As much as we’ve tried to find a local equivalent, nothing has ever matched up. They weren’t “the same”.

Knowing how much Geoff loves Cornish Pasties, I thought I should try making them. Looking for inspiration,  I Googled Poole’s Milk Bar last night. It wasn’t good news. Unfortunately, it has closed down and the building is up for sale. So, it seems that the great, inimitable Curley has joined the ranks of the  Tasmanian Tiger in reported extinction. Perhaps, like reported sightings of the tiger, it’s still out there somewhere but it’s going to be hard to track down, particularly from “the mainland”.

This now leaves me trying to recreate what my husband knows as the Cornish Pasty without really knowing what it was like. Hedging my debts, I’ve opted to make the traditional Cornish Pasty. Scottsdale was a very traditional, country farming area settled in part by Cornish immigrants. Indeed, Geoff’s grandmother was descended from Francis French from Pelynt, Cornwall who arrived in Hobart Town  on the 23 August 1831.

Also, when we’re talking about my husband’s childhood, we’re winding back the clock 40 years and food was very different then.

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Geoff left with his BIG Brother.

So, after checking out a few recipes, I found a recipe put out by the Cornish Pasty Association, which you can check out here: Traditional Cornish Pasty Recipe

Trying to replicate a traditional recipe poses its own challenges.  While I’m creative and inventive, the skill here lies in replicating the original in the same way a concert pianist reproduces Beethoven’s Moonlight Sonata and doesn’t fuse it with chop sticks, their own composition or even Fur Elise. This means easing yourself inside Beethoven’s skin and reproducing his work with as much heart, empathy and sensitivity as you can muster. Otherwise, you can go write your own piece of music and call it what you like.It’s the same with the Cornish Pasty. You replicate the original in all its glory, or you call it something else.

However, replicating a traditional dish, is not without its challenges. Just like I can feel baffled by unknown “modern” or exotic ingredients, with the traditional Cornish Pasty, I am feeling equally bamboozled by the old. The pasty calls for dripping, which I haven’t seen since I was a kid. It also uses a Swede. I have used Swedes once before but they’re what I’d call “cow food” or at best “old school”, which I guess is part and parcel of recreating a traditional dish.

Making the pasty seems straight forward enough and the recipe comes with good, detailed instructions suited to the uninitiated or “virgin” Cornish Pasty maker. I appreciate this because too many recipes assume too much, preempting your inevitable “disaster”.

Yet, there’s one part that has me quietly shaking in my boots and that’s making the curly top.  Apparently, “a good hand crimp is usually a sign of a good handmade pasty.”

Note that it says “good hand crimp”, not slap-dash, sloppy or completely messed up. Knowing my luck, my “curley” will end up with straight hair looking in need of a perm!

However, what am I thinking expecting perfection on my first attempt? It takes practice to make perfect and indeed, it’s almost arrogant to think I could produce a professional quality Cornish Pasty on my first attempt… especially as a novice! I need to stop expecting too much of myself.

It’s okay to make mistakes and certainly not the end of the world.

Oh dear! While I’ve been writing about making my Cornish Pasties, time’s completely runaway from me. The pastry needs to rest for 3 hours and the pasties take around 50 minutes to cook and then dashing off for school pick-up before I can even think of getting started. . This means I need to run or these pasties will be a midnight snack and we’ll have no dinner.
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Heading out incognito to buy dripping, swedes and skirt steak.

This leaves me heading out to the shops looking for dripping, skirt steak and swedes. I might need to find myself a huge pair of sunglasses. After all, there’s retro and there’s retro… Soon, I’ll be wearing a scarf!

Have you even made Cornish Pasties or have any memories of them? Have you been to Cornwell and tried the real deal? I’d love to hear your tales.
xx Rowena
PS I’ll be back to report on the results.

Nigella’s Nutella Cake with Rowena’s Raspberry Cream

After a very extensive preamble, here is my revised version of Nigella’s Nutella Cake. The ingredients are the same but I’ve added more detail to the directions after I encountered difficulties.

If you check out Nigella’s recipe online, she writes: “Not only is this one of the easiest cakes to make, it happens – joyously – to be one of the most delicious. My household is totally addicted!”

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Yum! Just check out all that Nutella and melted chocolate.

To be perfectly honest with you, this cake is NOT easy to make. You have to separate eggs and whisking the egg whites by hand, is open to disaster and exhaustion and after two attempts, we’re still fine tuning the cooking time. It also generates a lot of washing up.

However, there’s something about this cake that encourages me to persevere. It definitely improves after a night to set in the fridge and I love it served with fresh raspberries and cream and I needed a good coverage of roasted hazelnuts on top to break up the richness of the cake. They also provided that much sought after “crunch”.

So, I would consider this a special occasion cake for adults.While my kids do have a very sensitive palate and don’t like dark chocolate, they found the cake “too bitter” and really didn’t like it.

As I found Nigella’s icing too runny after two attempts, I have included an alternative recipe for dark chocolate ganache, which has worked for me in the past.

Nutella Cake

Ingredients

For the Cake

6 large eggs (separated)

1 pinch of salt

125 grams soft unsalted butter

400 grams nutella (1 large jar..NOT the jumbo size)

1 tablespoon frangelico (or rum or water)

100 grams ground hazelnuts

100 grams dark chocolate (melted)

Dark Chocolate Ganache

  • 250g dark cooking chocolate, chopped
  • 1/3 cup double cream

100 grams hazelnuts (peeled weight)

Raspberry Cream

Double Cream

1 punnet fresh raspberries

Sifted icing sugar to taste.

Directions

  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Melt chocolate in the microwave, following packet instructions. Put aside to cool slightly.
  3. In a large bowl 1: whisk the egg whites and salt by hand until stiff but not dry. This means soft peaks but not until the foam starts to ball up. Put aside but you need to move quickly or the foam will liquefy.
  4. In Mix Master bowl 2: Beat the butter and Nutella together, and then add the Frangelico (or whatever you’re using), egg yolks and ground hazelnuts.
  5. Into Bowl 2: Fold in cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want.
  6. Bowl 2: Fold in remaining egg white a third at a time.
  7. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack. The cake will still be moist and wet inside, so do not overcook.
  8. Hazlenuts: Toast the hazelnuts either in a moderate oven or in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. Transfer to a plate and let cool. It’s imperative that they’re cold they go on the ganache while If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.

To Make The Icing

  1. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake

Assembling The Cake

Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.

Ice the top of the cake with ganache, and cover with whole, toasted hazelnuts.

Slice cake into small portions, as it is quite rich and plate up with a generous scoop of raspberry cream.

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….

Enjoy and if you do make the cake, please let me know how it goes. I’m rather curious.

Nigella’s Heartbreak…Her Nutella Nightmare.

Once upon a time, Nigella Lawson published her hit cookbook: How To Be A Domestic Goddess. The book included her famous Nutella Cake, which I have subsequently tested, crashed and tasted.

Basking in the media spotlight, however, Nigella was oblivious to the troubles brewing on distant shores. That while there was the beauty, there would also be the beast. That her once elegant creation, would erupt with a dangerous avalanche of chocolate ganache and roasted hazelnuts all over a fancy plate. Moreover, that this mighty beast, which should only ever been known as “The Avalanche”, would masquerade around the World Wide Web as Nigella’s Nutella Cake…the very one, yet nothing like the same.

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Nigella’s Nightmare…The Avalanche.

I’m sure she’s not amused!

Naturally, you have to feel sorry for her. It’s all very well when people post their successes and flood social media with stunning, visually scrumptious photographs. However, there’s always that idiot who can’t follow the instructions. Rather than taking responsibility for their horrific screw-ups, they then have the audacity to attach her name to their disaster…”This is Nigella’s Nutella Cake. “

If anyone was within their rights to sue, Nigella has a very, very strong case.

Looks like I’d better watch out!

Please forgive me, Nigella. I have sinned!

Of course, once you publish anything, you have to let your “baby” go. Leave it, for better or worse, in your reader’s hands. That’s the risk you take. Otherwise, all of us writers would simply leave all of our babies locked away in the bottom drawer.

However, when you’re a famous chef or cook and your baby is a recipe book, the risks intensify. Not only will your readers inevitably criticise your work, they could well screw up your recipes and post photographic evidence on every social media platform on the planet. This, of course, is an absolute public relations disaster! Your reputation, your precious reputation is hanging round your ankles along with those wretched undies with the broken elastic, and it’s not your fault!

No doubt, that’s too much for even a Domestic Goddess to bear!

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Dip your finger in! Can’t you just taste the Nutella’s magic?

After all, is it her fault that they can’t follow a simple recipe? That they don’t understand that “whisk the meringue” doesn’t mean beat the living daylights out of it, sending it past the Emergency Department and straight to City Morgue. It’s not HER fault that the meringue’s  gone flat because you forgot to prepare your ingredients beforehand (a process known as mise en place among chefs) and had to send your nearest and dearest off to the shops to replace the chocolate someone else has thieved from the pantry. AND, it isn’t Nigella’s fault they have a temperamental oven, whose temperatures yoyo up and down like it has a weird tropical fever.

However, when her challenged followers show off their flops, Nigella gets the blame.

That is, as long as they don’ claim “it was an act of God”.

Anyway, after seeing Nigella on Australian Masterchef recently, I was inspired to bake her Nutella Cake. Although I’ve had a few baking disasters in the past, I was quietly confident. The recipe says it’s easy peasy and how could a cake made with a jar of Nutella, possibly go wrong?

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My son adding extra Nutella to his cake. He doesn’t like dark chocolate and found the cake “bitter”.

You’d be surprised.

Or, on the other hand, maybe not!

Indeed, even for me, this cake was a disaster and I’m actually struggling to find anything I did right.

It all began with beating the egg whites. Or, should I say “whisking” the egg whites. I forgot that I wasn’t making my pavlova. That “whisk” really means is “hand whisk” using one of those big balloon-shaped contraptions you see on Masterchef.

I know that now.

Then, there were the cooking times. We had a lot of trouble trying to work out when the cake was ready. Unfortunately, this was compounded the fact I had to go out while the cake was still in the oven and left its future in my husband’s usually very capable hands. He did what you usually do. Stuck a skewer in the cake until it came out clean. That was until the top started “caramelizing” and he realized he’d missed the moment. However, overcooking it meant I could cut the cake in half to fill it with whipped cream and fresh raspberries. Well, that was until the top layer broke into several pieces which I patched up again with my sloppy ooze of milk chocolate ganache. Yes, despite beating and adding icing sugar and butter, the icing never resembled a spreadable consistency.

Time to take a swig of the Frangelico. By the way, Nigella recommends serving a glass of Frangelico with the cake.

I should mention that I used milk chocolate for the ganache as my kids don’t like dark chocolate. They have sensitive taste buds and I suspect they could be supertasters. Supertasters have extra tastebuds on the tongue. That must be it. Surely, it’s not my cooking?!!

As if The Avalanche hadn’t already been through enough, it’s troubles weren’t over yet.

The following day, Geoff found our dog, Lady, her royal scruffiness, with paws up on the table, tail wagging and half the cake missing.

Not good for the cake…or the dog! Chocolate can kill a dog. Thank goodness I didn’t go with the dark chocolate for the ganache! Why can’t that dog tell that eating chocolate is a health hazard? Can’t she read the packaging? What’s wrong with the mutt?!!

So, after all of these compounding mistakes, I was starting to think this cake was just doomed and that Nigella and I were like oil and water. We simply didn’t mix. I was never ever going to be a domestic goddess!

However, my husband had other ideas and said it was worth: “another go”.

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This leads me to Round Two, which was certainly a vast improvement but still wasn’t trouble-free thanks to the oven and the fridge.

Have you made any of NIgella’s recipes? I must confess that I’ve never even seen a copy of How To Be A Domestic Goddess and found the recipe online.

xx Rowena