I don’t know who decided soft, white bread with lashings of butter and 100s & 1000s sprinkled over tasted good but there you go, it does. I, like a lot of Aussie kids, grew up with this sweet snack for morning teas and birthday parties. They’re perfect if you have kids or have small friends visiting as they can always help make them by cutting into cute shapes.
There’s really no room for multigrain, rustic bread and natural coloured sprinkles here, in as much as I would usually buy those. The whole point is you eat these as if it were still the 70s or 80s!
Recently I spotted Naked Treaties, a health food café and raw bar based in Byron Bay who create raw, vegan, organic, sugar, dairy and gluten free treats, juices, smoothies, thick shakes and savoury lunches. I have to admit, the fact that they’re based in Byron caught my eye I grew up in the Northern Rivers area and sometimes dream of moving back, however when I had a look at the website I saw the most delicious sounding and looking things.
Well, I was able to try some of the desserts recently and they’re seriously amazing! My meat and dairy loving boy Ant thought they were delicious also. Made with pure ingredients such as coconut butter, fresh fruit, raw macadamia and cashew nuts and flower essences; the raw cheesecakes are the perfect balance of natural sweetness and creamy, rich texture. The chocolate bars are made with cacao, coconut butter, Himalayan crystal salt, flower essences and cranberries, and are deeply, darkly chocolate with a rustic texture (sort of hyped up Bounty and Cherry Ripe bars, but so much better).
The desserts are available in selected health food stores and cafes throughout New South Wales, Queensland and Victoria and I purchased mine last weekend at Wray Organic Market & Café at Mt Gravatt. So, if you feel like a healthy treat and are lucky enough to be able to find some near you, I really recommend them. The next time I drive down to northern NSW, I plan on dropping in to check out the rest of their delicious menu.
Note: This is my own personal review, I wasn’t asked to profile this company nor did I receive any payment to do so.
Now I have to warn you, this post is chock-full of mushrooms so if you’re not into them, you should probably look away (it’s also full of cheese but hey, most people like that). I understand that mushies are one of those polarising vegetables that you either love or hate and I myself have only really learned to appreciate them in the past few years. These days, I eat them several days a week including sautéed mushrooms with eggs for breakfast to shiitake mushrooms in my miso soup for lunch or a mushroom omelet for dinner. Endless possibilities.
I don’t make lasagne that often; There’re often too many pots and pans and mine always seem to fall apart a bit after slicing (I think I over-fill mine a bit). Still, I like a decent vegie lasagne and love that mushrooms have a robust texture and flavour which replaces meat very easily. Also, they’re super healthy and most of us don’t eat enough of them.
I’ve had my eye on this recipe by Ina Garten for a while and set aside an hour or so on a Sunday to put it together (that included washing up, the depressing part of cooking). This creamy, lush dish packed full of substantial and meaty mushrooms went really well with a light salad on the side and some garlic bread. Not a diet dish sure, but a great substitute for your usual carnivore Sunday lunch.
A new historical drama has just finished showing in the UK; Breathless, a 6 part series depicting doctors and nurses working in a London hospital in the early 1960s. Much like Mad Men and Call the Midwife, it portrays the complications of life in a time of strict social expectations and upheaval.
I love the look of this! I hope we get to see it in Australia soon.
Top image belongs to UK TV series Breathless (2013), ITV Studios
Although I’m not very interested in most celebrities’ personal lives, I’m fascinated by vintage Hollywood, particularly the Chateau Marmont.
The site and subject for Sofia Coppola’s movie Somewhere, this is one of those historical, iconic places I’d really like to see (or stay at, just sit and have a cocktail even). Unashamedly hedonistic, grand, glamorous, sordid, magical, gothic and classic old Hollywood with so many secrets and scandal, attracting generation after generation of celebrities, artists and musicians, even in this modern age; they don’t make them like this anymore.
“If you’re going to get in trouble, do it at the Chateau Marmont.” (Harry Cohn, chairman of Columbia Pictures advising William Holden and Glenn Ford in 1939)
So happy Friday!
Thought I’d play a little Joni today. Isn’t she amazing? I love her.
image via: wfuv
Guess who purchased a fancy new madeleine tin?! I’m a sucker for cake tins and when I spotted this one I decided I had to have it. I’d never tried madeleines before but their description here of “elegant cakes shaped like scallop shells are the perfect thing with a cup of light, floral French tea” really appealed to me.
They do require a fair bit of resting time of 1-2 hours so keep that in mind but also, if you’re having an morning or afternoon tea, you could always use that time to store them, do the washing up then bake them before your guests arrive. Oh and …. why have I not browned butter before? I’ve seen loads of recipes doing this but never realised that it produced such a delectable fragrance and flavour (hell, I would have happily eaten this mixture raw, it was that delicious).
And on that note, just a curious thing … the recipe states only 40g butter, compared to other madeleine recipes which use a lot more. I innocently went about making these because I had no clue about madeleines, but noticed that my batter was very thick compared to the batter in the video, obviously because there isn’t a lot of butter or milk added. I’m not sure if there’s an error in the recipe though they worked really well.
I loved these little French fancy cakes, they’re kind of a cross between a cake and a biscuit and are crisp on the outside with tender crumb and full of flavour (these keep well, at least for a day or two; the outside becomes softer but they somehow become sweeter and the flavour comes through even more). I will admit to having one or two for breakfast with coffee one morning.
And unlike friands, another little cake I’m fond of, madeleines don’t require egg separating which pleased me (I mean I love friands but I always have to decide what to do with the egg yolks).
I love this very British, whimsical song by Paul McCartney, check out the lyrics:
Would you care to sit with me
For a cup of English tea
Very twee, very me
Any sunny morning
What a pleasure it would be
Chatting so delightfully
Nanny bakes fairy cakes
Every Sunday morning
Miles and miles of English garden, stretching past the willow tree
Lines of hollyhocks and roses, listen most attentively
Do you know the game croquet
Peradventure we might play
Very gay, hip hooray
Any sunny morning
As a rule the church bells chime
When it’s almost supper time
Nanny bakes fairy cakes
On a Sunday morning
So anyway I found some gorgeous teapots and teacups from T2. Sadly, I don’t have room for the heaps I already have but maybe one of these would make a lovely Christmas present for someone?