Sweet

After Easter Eggs

During the lead up to Easter, a recipe for a Cadbury Creme Egg “Scotch Egg” was doing the rounds and the reactions ranged from Yum? to Yuck! When a friend asked me what my take on this twisted treat would be, I put my thinking cap on and did a bit of research.

First step was to check the ingredients in the Creme Egg. Palm oil is an ingredient which was a concern because of its environmental impact, however, Australian Cadbury products are supposed to use palm oil sourced from sustainable producers which is great. The next ingredient that caught my attention was the red/orange food colouring 160c – aka paprika – yes paprika! I am allergic to paprika and all other chillies, so I couldn’t use that egg for my recipe. Undeterred, I decided to use Caramello easter eggs which I know don’t contain paprika. 🙂

My next step was to decide what coating I would use to wrap around my eggs. After some thought I went with a condensed milk and biscuit (cookie) crumb truffle mix. I couldn’t decide whether to add cacao powder into the mix so I made one batch with cacao powder and another one with milk powder. The milk powder mix is drier than the cacao mix which is really sticky, making it slightly challenging but heaps of fun to work with. I can’t decide which one I like best as they are both so tasty!

You can experiment with your own flavour combinations by mixing and matching different flavoured easter eggs such as Turkish delight or peppermint cream. You can also experiment with different toppings such as crushed cookies, sprinkles, grated chocolate, cocoa or cacao powder.

Easter Egg Truffles

Ingredients
125g shortbread cookies
25g cacao powder
25g milk powder
150ml sweetened condensed milk
12 mini caramel filled easter eggs
shredded coconut for topping

Instructions
Crush the shortbreads into fine crumbs in a food processor or by placing in a ziplock bag and smashing with a rolling pin.
Divide the shortbread crumbs evenly into two bowls.
Add cacao powder to one bowl and mix until combined.
Add milk powder to the other bowl and mix until combined.
Add half the condensed milk to the cacao powder mix and stir until combined.
Add the remaining condensed milk to the milk powder mix and stir until combined.
Place coconut in a bowl.
Remove wrapping from the easter eggs.
Place a tablespoon of milk powder mix in your hand, top with an easter egg, then shape the mix around the egg.
Roll in coconut. Repeat until 6 eggs are covered.
Place a tablespoon of cacao powder mix in your hand, top with an easter egg, then shape the mix around the egg.
Roll in coconut.
Repeat until remaining 6 eggs are covered.
Store in an airtight container in the refrigerator.
You can serve them straight from the fridge or bring to room temperature if you want a gooey centre.

A Taste of Rocky Roads

Earlier this year I attended a Rocky Road Workshop at Yarra Valley Chocolaterie. In the workshop we were presented with a table full of ingredients including a variety of spices, nuts, candies and dried fruits. Our first decision was what chocolate we wanted – dark, milk or white. I chose milk, as I find it doesn’t overpower the other ingredients. 

Once we received our tub of hot, melted chocolate, we were invited to throw in whatever ingredients we wanted and mix them in! I decided to go for an eclectic mix of some of my favourite things. 🙂 I added vanilla marshmallows, coconut, liquorice, honeycomb, peanut brittle, almonds and macadamia nuts. I had to work hard to get them all stirred in before the chocolate set. 

I rushed home so I could try my chocolatey concoction. I was really pleased with the result and enjoyed the liquorice, honeycomb and peanut brittle combination the most.

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I learned quite a few things at the workshop but the most exciting was the news that May is Rocky Road month at the chocolaterie. For each day of the month they create a new flavour of Rocky Road. You can visit every day and try the speciality of the day, or you can do what I did which is buy a set of 31 flavours in one large box. 

I had a huge smile on my face as I carried the roughly 5kg (11 pound) box of chocolates back to my car and, a number of weeks later, I’ve only just finished tasting them all. While I liked most of them my favourites are definitely Banoffee, Caramel Obsession, Fruity Floral Ruby, Mint Madness, Salty Pretzel, Tiramisu and Turkish Delight.

If you want to make your own Rocky Road you can check out my recipe here and play around with the ingredients. Let me know if you come up with any crazy and tasty concoctions! 🙂 

Blueberry Soup For The Uncertain Soul

This weekend is the celebration of Lammas or Lughnasadh in Australia. It is the midpoint between the Summer Solstice and the Autumn Equinox. It is supposed to bring with it the promise of autumn, but with the temperature soaring, autumn seems so far away.

Bread is traditionally baked for Lammas but with such hot weather enveloping me, putting the oven on is the last thing I want to do. So instead of making bread, I thought I would make something that goes really well with bread – soup!

I know what you are thinking – hot soup on a hot day? Well this refreshing sweet blueberry soup can be served hot or cold. In Australia we can have a dramatic drop or rise in temperature in just one day so this soup is perfect for celebrating in uncertain weather.

While this soup isn’t traditionally served with bread, you can bring a bit of “loaf mass” spirit to the dish by pairing it with toast or a sandwich. For hot soup I serve it with a slice of buttered fruit toast or a dark bread. I serve cold soup with panettone, plain bread and butter, or jam sandwiches.

I’d love to know what breads you would serve with your blueberry soup!

Hot or Cold Blueberry Soup

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Ingredients
2 cups blueberries
2 cups water
1 tablespoon honey
2 tablespoons cornflour
2 tablespoons water
cream for serving (optional)

Instructions
Bring the blueberries, water and honey to a boil in a saucepan.
Simmer for 10 minutes or until the blueberries are beginning to soften.
Mix the cornflour and water to make a smooth paste.
Add a spoon of hot soup to the paste and mix to combine.
Add the cornflour to the soup and stir until combined.
Continue stirring until the soup thickens.
Ladle into bowls or cups and serve warm, or chill in the refrigerator and serve cold.
Serve with a drizzle of cream if desired.

A Rosy Midsummer

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.

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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.

Happy Solstice!

A Quartet Of Chocolates

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. 🙂 

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When Life Gives You Pineapples

I thought I had all the ingredients to make my version of a wolf bite cocktail, but I had forgotten to get pineapple juice. Rather than make another trip to the store, I opened a can of pineapple pieces and used the juice from the tin instead. Disaster averted, I made the cocktail and it was a tasty success.

Not wanting to waste the pineapple pieces, I tried to think of what to do with them. I had been craving fruit crumble all week so I thought I would try making a pineapple crumble. I was feeling lazy, so rather than rubbing butter into the crumble mix, I decided to melt it instead. The result – a sweet, golden crumble that is now one of my favourite treats!

Pineapple Crumble

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Ingredients
440g canned pineapple pieces, drained
1/2 cup plain flour
1/3 cup brown sugar
1/4 cup shredded coconut
1/4 teaspoon sea salt
1 teaspoon vanilla extract
60g (1/4 cup) unsalted butter, melted

Instructions
Preheat oven to 180C / 350F.
Spread the pineapple pieces into a small baking pan.
Mix together the flour, sugar, coconut and salt in a small bowl.
Add the vanilla extract to the melted butter.
Pour butter over the flour and mix until just combined.
Spoon the crumble mix over the pineapple.
Bake for 40 – 45 minutes or until the crumble is browned and the fruit is bubbling.
Serve with your favourite topping.

Hot & Cold Equinoxes

This Sunday is the Spring or Vernal Equinox in Melbourne. It is the midpoint between Imbolc and Beltane. After the Spring Equinox there is a shift in power between day and night. The short days and long nights will slowly be overtaken by longer days and shorter nights. On the other side of the world the opposite is happening. The Autumnal or Fall Equinox is the midpoint between Lammas and Halloween. Following the Autumn Equinox, the long days and short nights will slowly be overtaken by shorter days and longer nights.

The Equinoxes offer us a moment of balance, when day and night are relatively equal. At the end of the Equinox, one part of the world will fall into spring and the other into autumn. In six months time we will meet again for a moment of balance before continuing in our oppositional seasonal dance.

A perfect blend between hot and cold, fried ice cream is a delicious symbol of the Equinoxes. One part frozen and icy, the other piping hot. Drizzled with syrup these golden orbs are a perfect treat for spring or autumn.

Fried Ice Cream

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Ingredients
6 scoops – approximately 500ml, best quality vanilla ice cream
2 eggs
1/2 cup plain flour, sifted
1/3 cup milk
1 tablespoon sugar
150g shortbread biscuits, finely crushed
2/3 cup rice crumbs
vegetable oil for deep frying (I use peanut oil)
golden or maple syrup for drizzling

Instructions
Line a baking tray with baking paper.
Use a large ice-cream scoop to form 6, round scoops of ice cream.
Place on baking tray and freeze for 30 minutes or until firm.
Whisk together the eggs, flour, milk and sugar until smooth in a bowl.
In a separate bowl, combine biscuits and breadcrumbs.
Working quickly, dip ice-cream balls in batter then roll in crumb mix.
Return to tray and freeze for at least 30 minutes.
Dip the balls in a second layer of batter and roll again in the crumb mix, making sure the balls are completely coated in crumbs.
Return to tray and freeze for at least 1 hour or overnight.
When ready to cook, heat oil in a medium sized pan to 185C / 365F.
Fry 1 – 2 balls at a time for 2 – 3 minutes or until golden brown and crisp.
Remove with a slotted spoon and drain on paper towel.
Serve immediately with a good drizzle of syrup.

When Life Gives You Limes

When I was given a few freshly picked limes from a friend’s tree, I was amazed at just how delicious fresh picked limes tasted compared to store bought ones. My mind starting racing with ways to enjoy these aromatic treats. Gin and tonics with lime were first on the list! Then I decided to do a lime twist on an old school classic dessert – posset.

Posset was originally a medieval drink made with hot milk curdled with ale or wine. Yum! There were even special pots made for drinking possets. Eventually posset became less popular with the drinking public, so it was reinvented as a cold cream dessert which is set with citrus juice. I have to say I fell in love with this tart and creamy dessert. I’m looking forward to trying it set with other citrus juices.

It is very rich so you only need to serve it in small portions. For an extra indulgence you can serve it topped with fruit preserves. I tried it with a dollop of blueberry jam which cut through the richness and added extra sweetness, but I think I prefer it without any toppings. Give it a go and see if you like it with or without jam 🙂

Lime Posset

Ingredients
200ml cream
1 tablespoon caster sugar
1 tablespoon maple syrup
2 + 1/2 tablespoons freshly squeezed lime juice
jams or preserves (optional)

Instructions
Gently heat the cream, sugar and maple syrup in a saucepan until almost boiling.
Stirring constantly, boil rapidly for 3 minutes.
Remove from heat and stir in the lime juice.
Place into heatproof glasses or bowls.
Refrigerate overnight or until set.
Serve with a dollop of jam or preserves if desired.

Barky New Year

February 15th is Chinese New Year’s Eve. It is the night when we say goodbye to the Year of the Red Fire Rooster and welcome in the Year of the Brown Earth Dog. At the stroke of midnight, all doors and windows in the home are opened to let the new year out. It is also the eve of the New Moon in Melbourne so it will be a perfect time to bid a fond farewell to the old year and say hello to the new one.

The Year of the Brown Earth Dog begins on February the 16th and heralds 15 days of celebration which will end on the Full Moon. To pay homage to the new year, and to honour its very special animal, I thought I would make some chocolate bark.

Sometimes when I start thinking of recipes to make for an event, my mind travels a curious path. When I thought of the Year of the Dog I could just picture excited dogs howling and barking to welcome in their year. This of course made me think of chocolate bark 🙂 I chose dark chocolate for its rich and earthy colour although you could use milk chocolate if you prefer. I added peanuts to the mix as they grow in the ground so they are a perfect symbol for an Earth year. They also taste great with chocolate!

Just be aware that these are not dog friendly treats. To make them dog friendly substitute carob for chocolate and use raw peanuts instead of roasted ones. Or you can just give your dogs a spoonful of peanut butter to welcome in The Year of the Dog!

Dark Chocolate and Peanut Bark

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Ingredients
100g good quality dark chocolate, broken into small pieces
1/2 cup unsalted roasted peanuts

Instructions
Line a baking tray with baking paper.
Fill a saucepan about one-third full with water and bring to a gentle simmer.
Set a heatproof-bowl over the saucepan, making sure the water does not touch the bottom of the bowl.
Add the chocolate and gently stir until melted, being careful not to burn the chocolate.
Remove from the heat.
Working quickly, stir in the peanuts.
Pour onto prepared tray.
Smooth out to your desired thickness.
Refrigerate until firm before breaking into pieces.

Moon Days

When I went to buy my pocket diary for 2018, I noticed many of them had the first day of the week as Sunday. This was disturbing to me, as I think of Monday as the start of the week and Sunday as the end. When I look at my page a week diary, I like to see what I have planned for my weekdays and weekend in one glance. I don’t want to have to turn a page to see what is happening on Sunday.

As I checked diary after diary I was losing hope that I would find a diary with my preferred formatting. Finally, at the bottom of the pile, I found one! I was so happy – especially as the cover was black. In fact it’s exactly the same brand as my 2017 diary. I’ll have to start looking much earlier for my 2019 diary as it seems I’m not the only one who wants to start their week on Monday.

Starting the week on Monday is more than just a way of staying in tune with the common separation of working and leisure days. Monday is named after the Moon and, as it is lunar cycles that resonate most with me, it seems fitting that I begin my week on the Moon’s Day. I was happy that 2018 began on a Monday as it reconfirmed my lunar commitment. January 1st was also the eve of the Cancerian Full Moon. The monthly lunar cycle is very time specific so you need to make sure you know where the Moon is in your time zone. When I give Moon cycle dates they are for Melbourne, Australia. Having January 1st fall on a Monday and on the eve of a Full Moon is a wonderfully powerful way for me start a new year.

As part of my new year celebrations I am going to try a ritual which I just found out about. I caught up with one of my friends a couple of days ago and she told me she spent New Year’s Eve in a forest with a group of “alternative” friends. 🙂 Sitting by a campfire they introduced her to a ritual called “Rose, Thorn, Bud.” The rose represents what came to fruition in the year just passed, the thorn represents the snags that held us back and the bud symbolises a seed that has been planted and will hopefully bloom in the new year. After telling me her Rose, Thorn and Bud revelations Jenny eagerly asked me what I thought mine were. I thought about it and gave her an answer, but what I was really thinking was that it was a beautiful ritual and I wished I knew about it before New Year’s Eve and not after!

Luckily, living a Pagan life means there are many times of the year when we can celebrate a symbolic New Year’s Eve. The upcoming Capricornian New Moon is one such time. It’s a perfect night to devise your own version of a Rose, Thorn and Bud ritual.

Pagans love ending their rituals with food and drink. I thought I would make it easy by combining the two in a cherry and wine offering. Cherries are part of the Rose family so they are a perfect food to enjoy after a Rose, Thorn and Bud ritual.

Cherries in Red Wine

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Ingredients
1/2 cup water
1/4 cup brown sugar
1/2 cup red wine (I used Shiraz)
1 cup pitted fresh cherries (about 225g / 8oz)

Instructions
Bring the water and brown sugar to a simmer in a small saucepan.
Add the red wine and simmer for 5 minutes, stirring occasionally.
Add the cherries and simmer for 5 minutes.
Remove from heat.
Cover and allow to cool before refrigerating until cold.
Serve in cups so you can drink the wine after you’ve eaten the cherries.