One of the ways I reconnect with the Macedonian food of my childhood is through cookbooks. As I read the names of recipes and browse through the ingredients lists, memories of food and fun times come flooding back. I recently started reading The Melting Pot: Balkan Food and Cookery by Maria Kaneva-Johnson. Here, in the pages of this wonderful book, were some of my favourite foods. When I came across a recipe for Cake Soaked in Fragrant Milk, something odd clicked in me. What was strange was that it brought back a memory of a cake that I’m not sure I’ve ever actually had. No one in my family remembers it, but I was sure I had it at a Macedonian picnic. Could I be confusing it with another cake? I don’t know. All I know is that when I read the recipe it was familiar and I had to make it.
I followed the recipe and made a beautiful cake, but it was not the one I remembered. The cake from my memory had coconut so I made the cake again and added shredded coconut. This was close to the cake I remembered. I’m still not sure if this is a cake from my childhood but it is certainly a favourite cake and whenever I eat it I have memories of Macedonian picnics, delicious food and circle dancing with family and friends.
Instructions Mix the vanilla into the milk and refrigerate until the cake is cooked. Preheat oven to 180C / 350F. Grease and flour a baking pan, approximately 20cm x 20cm. Beat the eggs with an electric mixer. As they start to become frothy, add the sugar and beat until pale, thick and frothy. Using a metal spoon, gently fold in the flour and baking powder until combined. Do not over-mix the batter. Gently fold in the coconut. Pour into prepared pan. Bake for 30 – 40 minutes or until the cake is golden brown. Remove from oven. Pour the chilled milk over the hot cake. Allow to cool, then refrigerate. Cut into squares or slices to serve.
The first full moon of the year, and the decade, fell on a weekend in Melbourne that had surprisingly mild weather for summer. To celebrate, I treated myself to brunch at Stokers Fine Pancakes. I chose a maple syrup tasting platter offering pancakes and three different grades of maple syrup. I couldn’t wait for the tasting to begin!
Maple syrup is made from the sap of maple trees. There are many species but the trees most commonly tapped for sap are sugar maple, red maple or black maple. To tap a maple tree, holes are drilled into the trunk and the sap is collected. The sap is then heated to remove most of the water leaving a concentrated syrup.
The Canadian Single Origin maple syrups on my tasting plate were from the Escuminac Estate. They are bottled on the estate, are unblended and sourced from a single forest. The styles were – Early Harvest, Great Harvest and Late Harvest. I tasted them in that order and was surprised at the differences between the three.
The Early Harvest was the lightest in colour and the sweetest. It was also the most runny. It tasted lovely and was similar to the many maple syrups I have tried, only much better! The Great Harvest was darker and less sweet and also thicker. It was a step above the first and I really liked it. The star, however was the Late Harvest. It was the darkest, thickest and the least sweet of the three. It was so syrupy and had a dark caramel and toffee flavour. I loved it so much I bought a bottle to take home.
The Summer Solstice occurs near xmas in Australia, so while I’m getting ready to celebrate the longest day of the year and the shortest night, most of the stores are selling produce geared towards a winter feast day. I don’t mind, as I always look forward to the range of new shortbreads that are only available during xmas.
One of the other winter treats I used to enjoy at Summer Solstice was a Persian fruitcake filled with plump fruits and crunchy nuts and delicately flavoured with rose water. It was one of the most delicious fruitcakes I had ever tried. Every xmas I eagerly waited for the fruitcake’s arrival at the store until one year it wasn’t there and it never returned. That was almost two decades ago.
A few months ago I went for a country drive to Malmsbury Bakery, famous for its homemade Dundee cake. I was keen to try to this Scottish fruitcake as it was rumoured to be a favourite of Mary Queen of Scots. Queen Elizabeth II is also reported to enjoy Dundee cake at teatime. A cake fit for royalty was something I just had to have!
The cake was quite large, but I was assured that once opened, it would keep for months in an airtight container. I wasn’t sure how long it would last but I was happy to take a chance. As I cut a generous slice I noticed how large and plump the glazed cherries were, which immediately brought back memories of my cherished Persian fruitcake. I took a bite and was rewarded with the flavour and texture of one of the best fruitcakes I had ever tasted. This was as good as the Persian fruitcake.
The cake lasted weeks and I enjoyed every slice. With only a few slices left I decided to make a bold experiment. Could I add a rose water element to a slice without ruining it? I had to try. At first I was going to sprinkle rose water over a slice but I decided to make a rose water icing instead. I simply mixed icing (powdered) sugar with rose water until it was thick enough to drizzle and then drizzled it over my slice of fruitcake. While it wasn’t my coveted Persian fruitcake, it was floral and delicious and brought back many happy memories of solstices past.
In keeping with the xmas spirit I also dunked a few pieces of shortbread into the rose water icing and then let them set. Happily they were a delicious success as well.
Recently the culinary world was introduced to a pink chocolate called Ruby Chocolate. It was created by Barry Callebaut, a Belgian-Swiss company, and marketed as the “fourth chocolate” following dark, milk and white. It’s the first new variety of chocolate to be introduced in 80 years. The method of production remains a trade secret but industry suggests that the ruby cocoa beans are unfermented cocoa beans which can have a naturally pinkish colour. There are other things to know about the production method but I lost interest as all I wanted was to get my hands on some pink ruby chocolate!
When I finally got to try some ruby chocolate I was a little disappointed. It didn’t taste much like chocolate. To me it tasted like the yoghurt covered fruit balls I used to eat when I thought I was being healthy. Even though ruby chocolate contains cocoa solids like dark and milk chocolate, it just doesn’t have the taste or feel of chocolate. I didn’t dislike it, but I wouldn’t buy it again expect for creating recipes with a pink theme– like a naturally pink chocolate frosting for a cupcake. 🙂
But wait there’s more!
Just in time for the holiday season, Barry Callebaut has introduced a new chocolate to the market called Gold Chocolate. While ruby was a new variety of chocolate, gold is a new flavour. The naturally gold coloured chocolate is made by adding caramelised milk and caramelised sugar to white chocolate. A touch of salt is also added. Naturally I couldn’t wait to try it.
San Churro Chocolateria have featured both ruby and gold chocolate on their menus. As a big fan of their churros, I decided to try gold chocolate as a dipping sauce. My platter of churros arrived with four dipping sauces, gold, ruby, dark and milk. I tried each chocolate sauce on its own before beginning a thoughtful dunking process. I began with gold, followed by ruby then milk then dark. The gold chocolate was reminiscent of salted caramel but not as sweet and with a distinct chocolate taste. It felt rich, creamy and decadent. The dipping sauce was garnished with little beads of gold chocolate and these gems were a true delight. I loved it! Surprisingly the ruby chocolate tasted great paired with the fried cinnamon magic that is a churro. The only thing that would have made this a perfect chocolate dipping experience is if there was a bowl of white chocolate. Then I could have enjoyed a pentagram of chocolates. 🙂
The 8th of November is Bram Stoker’s birthday. Stoker was born in autumn in 1847 during the sign of Scorpio. His most famous creation is the gothic novel Dracula.
Every year I like to celebrate his birthday by doing something special. This year I treated myself to an autumnal breakfast in the heart of spring.
The Coffeeologist is a cafe which recently opened near me. It’s been getting rave reviews so I couldn’t wait to go. The menu looked good and there were a few items I wanted to try. The Red Velvet Hotcakes were tempting as was the selection of sourdough fruit breads, but the winner was the Spiced Brioche.
My plate arrived and it looked beautiful. A pool of burnt apple puree supported a thick slice of spiced brioche French toast topped with a rasher of maple bacon, hazelnut cream and scattered with almond granola. I took one bite and thought “This tastes of Autumn!” Memories of Halloweens past and present and ideas for future Halloweens swirled in my mind while my taste buds were blown away by the cacophony of autumnal delights. I can think of no better way to celebrate the birth of the author of Dracula than with a Halloween treat. 🙂
This is my basic recipe for French Toast. Dress it up with a drizzle of maple syrup or go all out and add as many seasonal accompaniments as you like!
French Toast Ingredients
1/4 cup milk
butter or oil for frying
2 slices of bread*
Lightly beat the egg in a bowl.
Add the milk and beat until combined.
Melt a small knob of butter or heat oil in a frying pan over medium heat.
Dip bread slices in the batter.
Place the bread into the frying pan and cook for 2 – 3 minutes or until golden brown.
Turn the slices over and cook the other side until golden brown, adding more butter or oil as needed.
Place on a serving plate and drizzle with maple syrup.
Add whatever seasonal accompaniments you desire.
*I usually use sliced white bread but you can use whatever bread you like.
Saturday the 20th of April is Bram Stoker’s 107th deathiversary. To celebrate, I thought I would play around with a recipe from one of my favourite cookbooks – Death Warmed Over by Lisa Rogak. This cookbook is a collection of recipes and customs from different countries and religions around the world with a common theme of death. The recipe I have chosen is an Irish Wake Cake, in honour of Bram who was born in Ireland on the 8th of November, 1847.
Irish Wake Cake
Ingredients for the cake
1/2 cup dried currants
1/2 cup mixed peel*
1 + 3/4 cups flour
1 + 1/4 teaspoons baking powder
1/4 teaspoon sea salt
170g (3/4 cup) unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
80g (3oz) cream cheese, room temperature
2/3 cup buttermilk
for the glaze
1/2 cup icing (powdered) sugar, sifted
2 teaspoons brewed black tea**
Preheat oven to 160C / 325F.
Line a 22cm (9inch) loaf pan with baking paper.
Place the currants and mixed peel in a small bowl.
Sift together the flour, baking powder and salt in another bowl.
Add 1/4 cup of the flour mix to the dried fruit and toss until the fruit is coated in flour.
Place the butter, sugar and vanilla in a large bowl and, using an electric mixer, beat until fluffy.
Add the eggs one a time and beat until combined.
Add the cream cheese and beat until combined.
Add 1/3rd of the flour mixture and 1/3rd of the buttermilk to the batter and mix until combined. Repeat with remaining flour and buttermilk.
Add the dried fruit and mix until combined.
Pour batter into prepared baking pan.
Bake for 1 hour and 25 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for 10 minutes before placing on a wire rack placed over a tray.
Make the glaze by combining the icing sugar and tea together in a bowl.
Drizzle the glaze over the warm cake and allow to cool completely before serving.
*the original recipe just uses currants. I substituted half the currants for mixed peel as I like the flavour and texture. **the original icing is a lemon icing. I substituted the lemon juice with black tea as I was curious to see how it would taste and used Earl Grey to compliment the citrus notes of the mixed peel.
Every month our big chain supermarkets put out free cooking magazines which I love collecting. It’s an obvious advertising ploy as the recipes “encourage” you to use their supermarket brands. While I’m not usually interested in buying their products, I am interested in their recipes. 🙂 One of the recipes I couldn’t wait to make was an Avocado and Pistachio Cake.
I bought my ingredients and eagerly waited for my avocado to ripen. Squeezing it every day, it finally felt ripe enough to use. I got my ingredients ready but left the avocado for the end as I didn’t want it to go brown. With a bench full of measured ingredients, the oven preheated and the pan ready, I cut open the avocado only to discover it wasn’t ripe. Instead of a beautiful soft inside, ready to be scooped out into the cake mix, it was tough as rubber and definitely not cake-friendly!
Thinking quickly I grabbed a ripe banana that I had waiting for another recipe and substituted it for the avocado. The result was a delicious and aromatic banana cake that I would definitely make again!
The recipe included a lemon icing which I omitted as the cake is sweet enough from the banana. As I wasn’t icing the cake, I didn’t have to wait for it to cool completely so I had a couple of slices warm from the oven. You can ice the cake if you like but I do recommend eating some while it’s still hot. And yes, I do plan on making this cake with avocado, I’ll just make sure I cut the avocado before I start.
Banana and Pistachio Cake
70g shelled pistachios
70g unsalted butter, room temperature
1 cup caster (superfine) sugar
1 large ripe banana, mashed
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
1/2 cup almond meal
Preheat oven to 180C / 350F.
Line a 10cm x 21cm loaf pan with baking paper.
Process the pistachios in a food processor until they resemble breadcrumbs.
Using an electric mixer, beat the butter and sugar in a bowl until combined.
Add the banana and vanilla extract and beat until combined.
Add the eggs one at a time, beating after each addition.
Stir in the flour, baking powder, almond meal and pistachio meal until the mix is smooth.
Pour into prepared pan.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool in the pan for 5 minutes.
Slice and eat while warm or place on a wire rack to cool completely before icing.
The Autumn Equinox is here and I’m excited. Even though there still may be hot days ahead, the Autumn Equinox signals a shift in power between day and night. The Equinox is a time of balance, a time when the hours of day and night are relatively equal. After the Autumn Equinox, the long days and short nights will slowly be overtaken by shorter days and longer nights. As a creature of the night, I’m looking forward to a return to the dark half of the year.
One of the things I love doing in cool weather is curling up with a good book. The one I’m reading now is The Mystery Writers of America Cookbook, edited by Kate White. It is a collection of over 100 recipes from mystery writers. Each recipe is accompanied by fascinating facts about the author and their murderous works.
My recipe below is adapted from Margaret Maron’s recipe for Granny Knott’s Baked Toast which is a French toast recipe which gestates overnight before being baked and devoured the next day. I’ve added autumnal gingerbread spices to the recipe and serve it with an optional scoop of ice cream and a drizzle of maple syrup.
Gingerbread French Toast “An I had but one penny in the world, thou shouldst have it to buy gingerbread,” wrote William Shakespeare in Love’s Labour’s Lost. This delicious and warming bread is definitely worth a penny or two.
vanilla ice cream (try experimenting with different ice cream flavours)
Sprinkle the sugar over the base of a 20cm x 20cm (8 x 8 inch) baking pan.
Melt the butter in a small saucepan.
Add the treacle, ginger, cinnamon and cloves and stir until combined.
Pour into prepared pan.
Cut brioche into enough 1.5cm (1/2 inch) slices to fit snugly into the baking pan.
Place the slices in the pan.
Beat the eggs in a bowl.
Add the milk and beat until combined.
Pour over the bread.
Cover and refrigerate overnight.
The next day, preheat oven to 180C / 350F.
While the oven is warming, remove pan from fridge.
Carefully pour any unabsorbed liquid into a bowl, making sure you don’t disturb the bread.
Spoon over the top of the bread.
Bake for 30 – 35 minutes or until the top is browned.
Serve with a dollop of ice cream and a drizzle of maple syrup.
*you can substitute molasses for the treacle. **you can use any heavy bread like sourdough or wholemeal.
February 1st is Lammas or Lughnasadh in the Southern Hemisphere. In the pagan calendar it marks the halfway point between the Midsummer Solstice and the Autumn Equinox. It is the first of the harvest festivals and the first autumn festival of the year. It is a time of thanksgiving and sacrifice. The name Lammas is derived from an Old English term for “loaf mass” while Lughnasadh is derived from the name of the Celtic God Lugh.
Back in my coven days we followed a Celtic calendar so we celebrated Lughnasadh. When I left the coven I tried to continue embracing this ritual but found it difficult. Using the name Lammas rather than Lughnasadh helped as I could focus on bread and the harvest rather than a male Celtic God. Unfortunately Lammas is celebrated in Australia during the hottest time of the year. Temperatures soar, days are hot and sticky and nights are warm and muggy. It’s hard to get into the spirit of a festival focussing on baked goods when you yourself are baking as long and hot as a Lammas loaf. So instead of baking bread, I thought I would concentrate on the thanksgiving part of Lammas and make a sandwich I had on a recent trip to the USA.
One of the things I am really grateful for is being able to visit my dear friend Anne on Whidbey Island in Washington State. She was a great host and tour guide and took us to some fantastic places to eat. For our last meal on the island we had lunch at Pickles Deli. There was so much on offer so I took my time devising the perfect sandwich. For the fillings I chose turkey with cranberry sauce and mayonnaise. This combination always makes me think of a thanksgiving dinner. Feeling adventurous, I did something I have never done before, I chose lettuce leaves instead of bread as my wrapping. My bread-free sandwich was a light and fresh taste sensation!
The great thing about this sandwich wrap is that you can make it with homemade ingredients or store-bought ones and you can also substitute chicken for the turkey. I’ve made it many ways and they have all been delicious.
You can read more about my travels and recipes from Whidbey Island and other parts of the USA in my book Bites and Pieces of America. 🙂
When you’re rumoured to have the best scones in Sydney you better deliver! Happily the Tea Cosy did just that. When we arrived we were greeted by a long queue of people eager to sample the Tea Cosy’s world-famous scones. We debated whether we should wait or leave, but when we saw the trays of scones being delivered to lucky tables, we eagerly joined the queue.
Located in Sydney’s famous Rocks area, the Tea Cosy is a heritage listed terrace house transformed into a sumptuous tea house. Adding to the old-world ambience are eclectic decorations and artworks which are scattered throughout the grand house. There are a variety of eating areas downstairs and a staircase leads to extra eating spaces upstairs including a few tables out on the balcony. The tables are decorated with baskets of wool with knitting needles and I watched lots of people knitting while they waited for their orders to arrive. A few patrons were chilly and they were offered knitted rugs to keep them warm. It had such a cosy feel, I couldn’t wait to be seated.
After waiting a surprisingly short time, we were told we had a table upstairs on the balcony. This was just where I was hoping we would be seated! We had a lovely view of the street below which kept us entertained while we waited for our much anticipated afternoon tea.
Our pots of tea arrived, snuggled in knitted cosies, followed by scones, jams and cream served in baskets. I loaded my scones with jam and cream and bit into them. Wow! I have eaten a lot of scones in a lot of different places and these were some of the best.
Feeling nourished and nurtured we relaxed and watched as two curious birds paid us a visit. The Tea Cosy is one of those rare places that lives up to its name and reputation.
Not sure whether to add jam or cream first on a scone? Check out my previous post on cream teas which also includes a recipe for a cupcake cream tea 🙂