Tag Archives: dessert

Weekend Coffee Share…31st December, 2018.

Welcome to Another Weekend Coffee Share!

It’s already New Year’s Eve here in Sydney and I’m briefly putting my feet up after leaving the pizza dough to rise and making Chocolate Mouse and Pavlova for dessert. We don’t go out on NYE. It’s not easy to venture into Sydney city for us to view the fireworks in person due to my mobility restrictions, and it’s not the safest time to head into the city either. Moreover, we also have the added complication that at least one of our dogs, Lady, is terrified of fireworks and breaks into a sweat when local fireworks get set off illegally. No doubt, that also happens where you live as well, and you’re also aware of how many pets go missing as a result.

Couple Ocean Beach best

I’m struggling to remember what happened during the last week and I had to confirm with Geoff that today is actually Monday. That’s a common phenomenon in between Christmas and New Year However, I should’ve remembered that there was a minor event called Christmas. How could I forget? Well, I’ll blame the heatwave for that.

We had a family dinner at home on Christmas Eve and headed out to Church for carols intermingled with the traditional Christmas tree manger reenactment.

We spent Christmas Day at my aunt and uncle’s place where we met up with my parents and the extended family. These Christmases fuse tradition and change. Much to my concern, there’s an increasing Melbourne contingent and missing persons from the celebrations. If you’re not aware of the rivalry between Sydney and Melbourne, it’s not quite as intense as it used to be but to have family exodus to Melbourne of all places, is a concern. Need to stem the tide. The highlight for me of this Christmas celebration was taking part in a jam session with my cousins with two on guitar, another on cello while I played my violin. It was a very interesting experience because my cousin was playing chords in a blue grass style and I was trying to listen deep into the music and pick out what became something like a song line to play on my violin and my violin actually sounded like a harmonica which surprised me. I usually play classics on my violin of the likes of Bach so playing blue grass ad lib was quite a change and I was very proud of myself for stepping so far out of my comfort zone and doing so well. Our son also joined in with the jam on guitar and also took over my violin plucking the Peter Gunn.Monopoly Go to Jail

We received this local fundraiser Monopoly for Christmas from my parents. Playing Monopoly is a good this time of year. I ended up in jail a few times.

After Christmas, we’ve been catching up with friends and we’ve also braved the post-Christmas sales. Not unsurprisingly, I found my way into yet another book shop.  where I bought Cicero’s: How To Be A Friend which was written in 44BC in Latin. I’m almost halfway through and highly recommend it. I also bought Oliver Sacks’: The River of Consciousness. In case you’re not aware, Dr Oliver Sacks is a neurologist who has written quite a few books including: The Man Who Mistook His Wife For A Hat. Have you stuck your nose in any great books lately?

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The weather around here has been fairly intense lately. After having three or four storms the week before Christmas including blackouts and hail, we’ve been caught in a heatwave, which has largely forced us underground. Indeed, we’ve been hibernating at home although I did venture to the beach two days ago for a photographic walk. That was a lot of fun, and despite initially thinking I wasn’t going to find much, the light was particularly good the clouds seemed to dance in the setting sun especially for the camera. I was also quite fascinated by the watermarks in the sand. All those wiggly lines of sand along the beach which resemble secret messages.

Well, it’s now 10.00pm  and after watching the 9.00PM fireworks, we’re listening to the NYE entertainment and Ross Wilson has just finished singing Can’t Get No Satisfaction and has moved onto his own hit Eagle Rock. This music is a good distraction from the choking smoke leaking in from the kitchen. Somehow, the hot plate which I swear I didn’t use tonight, ended up on high and the left over pizza has apparently been incinerated and it’s not safe for me to enter the kitchen. Indeed, even the rest of the family is covering their mouths going in there. Hoping the air is going to clear soon so we could put together our NYE dessert  of pavlova, chocolate mouse, fruit and cream. I was even thinking of chopping up some Tim Tams and sprinkling them over the top for a bit of added chocolate crunch.

Have you set any New Year’s resolutions? I’m still working on mine and as you can see by the dessert we’re having tonight, that my sins are continuing to mount.

I’ll be back in the New Year to share a snapshot of the Sydney Fireworks.

This has been another Weekend Coffee Share, hosted by Eclectic Ali.

Best wishes,

Rowena

 

 

Chocolate Brownie with a Stick on the Side.

It’s been awhile since I’ve dobbed in a dog on Beyond the Flow. However, when I found one of Rosie’s sticks parked on the plate  right next to my chocolate brownie, duty called. All of a sudden the quirkiness of living with dogs was flashing like neon lights and I couldn’t keep my amusement to myself. I had to share it with you.

Above: Zac top left, Lady bottom right and Rosie has the red collar and spots.

Just to recap on the dogs in our family…We have Lady, a 6 year old Border Collie x Cavalier who is more Cavalier in temperament. Left to her own devices, she’d love to eat and sleep all day and chase the occasional moving critter. She totally ignores balls and sticks and refuses to chase inanimate objects. Last year, after Bilbo our beloved Border Collie passed away, we fostered two Border Collie x Kelpie pups from the same litter…Zac and Rosie. They’re now about one year old. Zac and Rosie are like twins and it’s not uncommon for each of them to grab an end of the stick and play tug-of-war with each other. Lady has absolutely no interest in chasing sticks or balls, which was a big reason we adopted the pups. We were used to a crazed, ball-obsessed dog and as much as he drove us crazy, we couldn’t live without this harassment. We needed that constant pestering.

That might explain how I’ve allowed myself to get manipulated and dare I say trained into perpetually throwing the stick , or even the teeniest splintered fragments to Rosie. I’ve also found myself feeling rather fed up, and it’s a natural instinct to throw something away when it’s annoying you. However, you don’t need to be a human or dog psychologist to know that this is only reinforcing the very behavior I’m trying to curb.  Clearly, I’m being out-manipulated by a dog. Or, you could say that I’m  very well trained.

Being a true blue desperado, Rosie keeps depositing these bits of stick right in front of whatever I’m watching. Quite often, she’ll hover over my laptop and delicately remove the smallest fragment of stick out of her mouth with surgical precision and place it on the keyboard. This might even be accompanied by a gentle nudge with her paw as a polite but rather insistent reminder.  “Come on, human. Get moving!” Or, as one of my teacher’s used to say back in primary school in around 1978: “Wake up, Australia!” (I wonder if this was because Australia was generally seen to be asleep???!!)

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I’m not sure why I found it particularly funny that Rosie had deposited a stick on the plate next to my brownie. There are random stray bits of stick scattered all around me and I’ve even had a stick or two go down my top. That was rather disturbing and quite an invasion of privacy. So, having bits of stick turn up in unexpected places is nothing new around here. However, it did look particularly striking on the plate and like it had been dished up…Chocolate Brownie Served with Fragment of stick. Humph…I can see it appearing on the menu at Heston Blumenthal’s  The Fat Duck in However, the very near future. The must have dish!

However, perhaps it’s what happened next which really caught my attention. Rosie goes over to my plate and unlike your average dog who would’ve helped themselves to the brownie if they’d had the chance, Rosie picks up the stick and brings it closer. Drops it on my lap. I don’t know about you, but if I had the choice between a brownie and a stick, it’d be a no brainer. Just in case you’ve been infected by a similar madness, let me just confirm. I’d take the brownie.

Rosie! Rosie! Rosie! Hasn’t anyone told you that you’re just a tad too obsessed? Trust me! We’ve tried. We even get her up on our laps, massage and pat her and try to get her to relax. It occasionally works. However, most of the time she’s looking trapped and is squirming to escape.

Clearly, she’s taking the whole working dog thing too seriously, and needs to learn about holidays.

Has your dog been up to anything “interesting” lately? Feel free to dob in your dog in the comments below. I’d love to hear from you.

Best wishes,

Rowena

Welcome to My Birthday Coffee Share 30th July, 2017.

Welcome to My Birthday Coffee Share!

It’s my birthday today. So, come along and join me. We can grab a huge chunk of sludgy chocolate cake with our coffee and swing from the chandeleir, until the whole  darn thing rips out of the ceiling. I might just leave out the bit about us falling to our doom.

I cherish each and every birthday and am grateful to be getting older…most of the time. I’ve never looked in the mirror and seen the wrinkles. However, I must confess that I’m profoundly short-sighted and as time’s gone by, I’m near sighted as well. So, I’d be lucky to see a fault line on my face, let alone a wrinkle without my glasses.

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Birthday Breakfast.

Anyway, we’ve had a fantastic day. It started out with a sleep-in. Our daughter made me a cheese and salami omelette, which she cooked up in heart-shaped silicone moulds. It really touched my heart.

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Mother and Son.

Not to be outdone by his sister, our son made pancakes for lunch and effortlessly flipped it. The smile on his face from pulling this off was priceless. He was stoked. I spent much of the day in my PJs, which I feel is the perfect birthday attire, especially for the middle of Winter. Then, we were ferrying our daughter to and from a last dance class before her exam tomorrow. She was be sitting for the RAD Grade 4 Class Award.

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Next, we were off for dinner with my parents at theThe Coast Bar & Restaurant, located on the Gosford Waterfront. I ordered a Pina Colada by some other name and shared a seafood platter. I wasn’t too sure about whether I would like the oysters. I’ve never been a huge fan. However, your tastes mature. So I thought I’d give them a try. I loved them. My mother has always been a huge lover of oysters and she’s always said that they taste like the sea. This was the first time I’ve ever eaten oysters where I’ve got that. They had that flavour of the sea and then, it suddenly intensified. Boom! They also had some charcoal coated prawns which were very crunchy and yum. Oops! I almost forgot to mention the lobster mornay. unfortunately, there was so much to enjoy and limited capacity.

Greed is good

Glasses? This might come as a surprise to you, but I always wear glasses but almost always take them off for photos. This is how I see myself. However, Geoff and the kids see me like this and think I look weird without them. Geoff actually likes to catch me with the glasses on. My shameful secret. 

For dessert, I had the cheese cake with salted caramel and chocolate ganache. That was so smooth and the presentation was incredibly artistic with a wave of caramel poised in suspended animation just asking to be photographed. Naturally, we had my camera there and that was more fun capturing those priceless memories of the family, and exploring some creative, photographic options.

Rewinding now to the rest of the week…

Yesterday, I went to an all-day drug and alcohol seminar at the local community centre. While this was geared towards people caring for someone living with drug and alcohol addiction (which I am not), it was also providing information on drugs and I thought my husband and I need to be more clued up. However, I not only learned so much about drug addiction, but I also learned some new strategies for getting through traumatic and conflicted family situations. So, it was really worthwhile.

During the week, my parenting skills were sorely challenged yet again when I caught our dog skyping the Queensland Governor’s do, Gavel from MY laptop at 2.00 AM. She gave me a bit of a woman-to-woman glance and crooned: “There’s nothing like a dog in uniform!” Turns out Gavel was training to become a Police dog. However, after being snubbed for being  “too friendly”, the Governor kept him on and he’s now been recruited as the Vice-Regal Dog. Well, thinking of herself as a real blue-blood, Lady’s fallen deep for Gavel. Or, was it all that bling on his coat and connections with the Royal Corgis.

Of course, I  snatched back my laptop and it’s now being stored in our room overnight.

However, my close friend who also has the rabbits and chickens which were of great interest to Lady, will be driving to Queensland this week. With a carload of kids all running helter skelter, I can just picture this sneaky little black dog who’s colouring enables to move with great stealth. She can’t chase a ball, but she can hunt AND she can hide.

You can read about Lady’s love life here: Love Is A Dog In Uniform. 

Rowena Backpacking

I also took part in Friday Fictioneers again this week. This week’s effort was inspired by my trip to Europe in 1992. A week after I’d left, I’d had wallet stolen, I’d lost my passport and I was missing a love interest back home in Australia, and I burst into tears as I was locking my backpack in a locker and wanted to go home. I found a telephone booth and phoned the bloke back home. I still remember standing there feeding that handful of coins into the phone with such desperation. I’d fallen apart on the other side of the world, where I knew nobody and nobody knew me. That thought didn’t hit me at the time. However, in hindsight it does. That utter dislocation from everyone and everything you know. Back then, it wasn’t like now where you can leave home without leaving home and Skype people. You also have email, Facebook. Travel just isn’t travel anymore. You’re still attached to the umbillical cord. Not doing it tough. You can read my flash Here

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Well, that just about covers it. Can’t remember the rest. So, it must’ve been good.

This has been another contribution to the Weekend Coffee Share hosted by Diana over at Part-Time Monster Blog.

I hope you’ve had a wonderful weekend.

Best wishes,

Rowena

Masterchef 2017 Finale…Three Minutes To Go.

Tonight, I wanted to share the magic, pressure and suspense of the Masterchef 2017 Grand Finale with you from the comfort of my loungeroom, which may not be so cosy with all of us in it.

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Fake Bilbo watching Masterchef with the family.

As much as I love Masterchef, it does terrible things to your nerves and loyalties. I had no idea who was going to win this year and the producers were very sneaky. They built up all these other characters and we pinned our dreams onto them, only to watch them fall like dominoes as their hope and dreams were dashed, along with our own.

There’s been much discussion, at least in our house, about who was going to take out this year’s title. It wasn’t who we thought. Indeed, you could say this year’s winner fell under the radar, but in aiming for the thrilling twist at the end, I presume the producers kept her fairly low key throughout. Yet, she was incredibly consistent, had the inner stillness  you need to overcome all these uber-stressful challenges, and she plated up with such flair. Of course, I obviously can’t comment on the taste. Indeed,  watching Masterchef makes the perfect case for taste-TV.

Obviously, in the time it’s taken me to write this post, my three minutes has well and truly expired. The show is over and tonight is almost gone as well.

I know who won.

However, we’re just going to reverse back a bit and go back to the start of tonight’s show. Back to where I was poised in front of the TV set with only three minutes to go.

….

Tonight, we’re parked in front of the TV watching the finale of Masterchef Australia 2017, where Diana Chang and Ben Ungermann are fighting it out. We have watched every single episode at least once. Well, at least I have. I’m hooked.

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It seems it takes more than divine intervention to win Masterchef. It really looks like I caught Ben in prayer in this snapshot.

While they had to get through three challenges tonight, the first two are a prelude to the dessert challenge. I swear the judges must travel the globe to find the trickiest, bastard of a dessert on earth. I’m not even sure that a word exists to describe their dessert challenge which was terror stacked on terror.

Chocolate fruits

Trust me. This is the dessert they had to recreate and not real fruit.

Tonight this involved tackling a dessert by “Queen of Chocolate”  Kirsten Tibballs  When they lifted the cloche to reveal their challenge, there was platter of fruit sitting there and I was thinking…where is it? Where’s the dessert? Well, those fruits were the desserts. If you think recreating the outside is tricky, the interior was worse. As beautiful as it looked and surely tasted, it was pure hell in terms of complexity and technique, with layer upon layer of scrumptiousness. Well, it would’ve been if I’d been there to actually taste this thing, instead of watching the whole thing from my lounge chair at home, feeling like I was on the set of Gogglebox

 

 

Just to share a bit of the action. I took some screen shots with my camera (definitely NOT my phone. Get real!!) and you can see rows of my prized tea cup collection on the shelf above the TV. So, you can feel right at home, even though there are no photos of me. My SLR doesn’t do selfies. That’s justification enough for me!!

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You can get some “interesting” effects photographing things on TV.

So, as it turned out, Diana won Masterchef 2017. Congratulations! Well done and well deserved.

However, I couldn’t help feel sorry for Ben who came in at number 2 and Karlie at number 3. So close and yet, too far.

Of course, this leaves me with the terrible realization that everybody on Masterchef 2017 has gone home, including the judges, and there will be a huge void in my TV wtahcing. Well, at least until The Batchelor starts on Wednesday night. This year’s Batchelor is Matty J, who was the runner up in the Bachelorette last year, so we’re old mates. Not that I watch a lot of TV. However, I do find these TV competititons the ultimate in people watching. They fascinate me. Well, the ones where the contestants are nice to each other do. I switch the rest off. There’s enough bitchiness and hate in this world without adding to it or becoming part of the audience.

Indeed, I’d much rather watch Friends. That’s what the Masterchef contestants were for 2017, and I think for every other year too. Despite the huge stakes, there’s such a supportive and enouraging vibe and I truly love it. So much  so, that I’ll be playing it again Sam. Watching re-runs on catch up TV without shame.

Who knows, one day I might even throw my hat into the ring with Rowena’s Vegemite Toast. 

Something tells me, I might need to reinvent that dish just a little…

Have you ever watched Masterchef and what sort of cook are you? Do you have a speciality dish? Mine would be pavlova.

xx Rowena

The Walk, Sydney.

Last Thursday, I ran away. Absconded.

Well, to be precise, I walked. However, “walking” doesn’t sound as good.  It doesn’t conjure up that same sense of theatre. Lacks drama. Walking also sounds, dare I say, rather “pedestrian”.

After going down to Sydney for a doctor’s appointment, I decided to pop into the Koi Dessert Bar in Chippendale. Koi was roughly “on the way home”, even if it was in the diametrically opposed direction. Koi is co-owned by Reynold, the Dessert King of Masterchef 2015. So, I was more than willing for my sweet tooth to lead me astray. Mum was taking care of the home front. So, I was a free agent. Cinderella dancing away at the ball with no thoughts about midnight.

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After catching the train from St Leonards to Central, I was walking to Broadway via the Devonshire Street Tunnel. This long pedestrian tunnel houses buskers, the homeless, beggars, along with a vendor selling The Big Issue. The tunnel itself has been there since 1906, but the characters keep changing. Today, I was mesmerized as the notes of a saxophone rose above scuffling feet into some kind of heaven. At least, heaven in a dingy tunnel. I didn’t feel like dancing, but I certainly felt my spirit soar.  It felt like the scene out of a movie. Indeed, I made my own so stay tuned.

I walked on, emerging into daylight and city streets.

 

My destination was only a few streets away. I was heading to the Koi Dessert Bar in Kensington Street, Chippendale. This is not any ordinary restaurant or cafe. Rather, it is home to Reynold, the Dessert king of Masterchef 2015. Moreover, so many of the current Masterchef contestants end up doing work experience at Koi, after they’ve left the show. I was hoping to experience a touch of Masterchef. I’d met Reynold on my last visit to Koi and enjoyed watching their open kitchen at work and was hoping to see someone and talk Masterchef.

Above: I met Reynold and watched him and the team in action at Koi last year.

However, neither Reynold nor any familiar faces were there. So, I didn’t feel I could gush like a Masterchef tragic.

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Dessert Heaven at Koi.

Rather, I had to choose my dessert…not an inconsiderable process. With so much yum on display, it creates that impossible choice. You know they’re all sensational, and it’s just a matter of personal taste. I chose the Nomtella…a dome with Espresso mousse covered in chocolate, and a mousy salted caramel centre nesting on a chocolate brownie base. I loved it, but found that half was enough. My sweet tooth hasn’t been quite so sweet lately and I blame the increased exercise for that. I bought an Orange Creme Caramel and a citrus dessert to take home and they were much more to my palate, which surprised me. They were truly sensational.

After leaving Koi, I ended up walking up Cooper Street into Surry Hills. I explored a few alleyways, chasing images of autumn leaves back-dropped against a deep, blue sky. I was swept off my feet by a special kind of Autumn magic, which was a world away from to do lists, action plans and responsibility. I still haven’t forgotten what it was like to wander the world as a backpacker, but now I have the love and security of home and my family to go home to. I only seek temporary escape. Not a one-way journey.

I don’t know what it is that keeps drawing me back to Surry Hills.

My Dad’s side of the family, Irish immigrants from County Cork mostly following the Irish Famine, settled in Paddington and Surry Hills and the family stove making business was at 90 Fitzroy Street for many years. However, that was long before my time and even my father’s. Yet, the stories were passed down. Indeed, there’s a photo of my grandfather and his Dad standing by their truck, which gives me that sense of belonging…origins. That at least a part of me, harks back Surry Hills, back when it was a surrogate Ireland and not the rough slum that it became.

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The J Curtin Truck with my Great Grandfather and Grandfather.

Moreover, although I’ve never lived in Surry Hills, I did live in neighboring Chippendale for a number of years. Lived in a range of terraces, and even a converted warehouse a life time ago.

Surry Hills is an eclectic, constantly changing place, and you never know quite what you’ll find or what to expect. There was a little cafe I’d found, which made the most scrumptious Coconut Chai Lattes, but it closed about 2 years ago. Gone, but not forgotten. On Thursday, I went to see what I knew as the art dungeon in Campbell Street, but it now sells shampoo and looks so sanitized. It’s such a travesty…a sell out. A place with so much character, gone.

Surry Hills is expensive real estate, and yet it retains its sense of grunge. Crumbling, run-down terrace houses can still be found, along with signs of Struggle Street. I can’t account for that. After all, I’m only passing through. Picking out bits and pieces through the lens, and immortalising what I’ve seen today on my hard drive. My perspectives or interpretations of an ephemeral, kaleidoscope world.That’s without even delving into its characters. I merely chat to a few people in shops, not knowing whether they’re local or not. Then, I go home.

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I was starting to fade.

Walking along Crown heading towards Oxford Street, was a long walk and I was starting to look out for passing buses….a magic carpet to carry me home. Or, at least, back to Central Station. My legs can struggle to keep up with all I see and it’s easy to conk out half way.

 

Yet, I kept walking until I finally staggered into Museum Station and caught the train to Central. I walked over to Country trains and slumped in my seat. Unlike most of the daily commuters, Too excited to sleep and pulled out the mag I’d bought in Surry Hills:

I was heading home.

 

Before we leave Surry Hills, I thought you might like to join me on some of my previous visits:

Window Shopping, Surry Hills.

Surry Hills to Gore Hill, Sydney/

Surry Hills…A Sense of Place.

Have you been on any epic urban walks that you’d like to share?

xx 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.

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.

DSC_1648

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