Bon Appetit + carrot pancakes

Bon Appetit is an American foodie mag I have been getting for about two years now. The recipes are amazing, the pictures stunning ( I actually get hungry just looking at them )  and I always feel like I am a bit ahead of the pack in a sneaky way, as I get to read about the latest and greatest food trends straight from America.

Recently I bought a kilo of carrots for one dollar, not knowing how I was going to get rid of my over abundance of carrots I looked through my magazines trying to find a solution, and sure enough I found the recipe for carrot pancakes with salted yoghurt .

Carrot Pancakes

4 eggs, whisked together
8 carrots, grated ( I have also used half carrots, half potatoes for something different)
1/3 cup coriander, chopped
1/4 cup rice flour (original recipe calls for chickpea flour, but rice flour works well and is easier to find)
salt and pepper to taste
3 Tbsp olive oil
1/2 cup of plain natural yoghurt
1 cup of  spinach, rocket or any type of lettuce
1 Tbsp lemon juice
flaky salt

Mix the carrots, eggs, coriander, flour and season with salt and pepper. Mixture will seem like it won't hold  together, but don't worry it will : ). Heat 2 Tbsp of the oil in a pan and on medium, high heat. Add a big scoop full of the carrot mix to pan and squish down to make a flat circular shape. Cook till golden on both sides, then place on a plate covered with paper towel to drain. Continue till all the mix is cooked adding extra oil when you need to. Meanwhile, add salt and pepper to the yoghurt till its seasoned to your liking. Toss the salad with the lemon juice and remaining 1 Tbsp of olive oil and season. Serve the pancakes with the salad and yoghurt, alternatively you could use the pancake as a delicious vegetarian patty in a burger.

beauty defined

Just had to share some of the amazing new art by Audrey Kawasaki . Its just that amazing and beautiful <3<3 check out her blog for more up to date happenings http://audreykawasaki.blogspot.com.au/

colour upgrade

Tie dyeing is a great way to add something different to your wardrobe or even make something that is old look new and awesome again. Its so easy, use lackey bands to tie up clothing into tight bundles and follow the instructions on your packet of dye.

Quinoa in a cake

Quinoa is a great addition when you're making a tea cake. Not only are you adding a bit of extra nutrients but your also adding texture. I like to keep my quinoa a bit under cooked and crunchy when I'm adding it to a cake as this ensures you get a nice surprise when you take a bite.

Quinoa, coconut mini cakes with roasted banana and citrus caramel

Makes approx. 4

                                     140g castor sugar                                  
1 tsp vanilla bean paste
2 bananas
2tsp honey
25g quinoa
65g water
2 eggs
50g melted butter
40g plain flour
12g almond meal
12g finely shredded coconut
half tsp baking powder

Preheat oven to 180 degrees.Cut one and a half bananas on an angle into several pieces, mash the last quarter in a separate bowl and put to the side. Place the cut up banana in a tray lined with grease proof paper, add 55g of sugar, the honey and half a teaspoon of the vanilla bean and mix around. Place in oven and cook for approx 10 minutes, check if the sugar has caramelised and if not continue cooking till sugar turns a lovely golden colour. Take out and set aside to cool.

Place quinoa, water and the rest of the vanilla bean in a pot. Bring to the boil and then reduce to a simmer till the water evaporates. Have a taste test at different intervals so you can make sure your quinoa is still a bit crunchy and hasn't overcooked.Allow to cool.

Whisk eggs and remaining sugar till light coloured and fluffy. Add the melted butter, then sift the flour and baking powder on top, then add the almond meal and coconut and fold through the mix. Lastly add your mashed banana and quinoa  and mix till just combined.

Line your moulds ( If you don't have mini loaf tins, muffin tins will also work) place a few bits of the roasted banana at the bottom of each mould then fill with the mix. Bake for approximately 15 -20 minutes or until cakes are golden and springy when touched. Wait till cool to turn out of moulds.

To make the citrus caramel, put half a cup of sugar just covered by water on the stove and wait till sugar is quite golden. Then add a quarter of any citrus juice a little bit of zest and a quarter of water to the caramel. It will splutter up so be careful and stand back when putting the liquid in. You then need to reduce this by half or too a nice syrupy consistency.  Spoon this over your cakes and you're done !!!

Strawberry blonde

The weekend was so cold and rainy I decided it would be an excellent idea to bake something delicious. I used this blondie recipe from Smitten Kitchen. It's super easy to make and you can have fun experimenting with different ingredient additions, your options are pretty much endless.

 I added about 150 grams of white choc buttons to the mixture. I then cut a punnet of fresh strawberries in half,squeezed over some lime juice, and baked them for 15 minutes at 170 degrees. Doing this should take away a bit of the juice from the strawberries, so when you bake your blondie it cooks properly and the juice doesn't throw out the proportions of your ingredients. I then placed the strawberries ( being careful to avoid any liquid the has come out of them) a few extra bits of white chocolate and some grated lime zest on top of my blondie. Now it's baking time !! My blondie did take about 10 minutes longer than the time stated in the recipe, as the strawberries still had a bit of juice left in them, but the safest bet is to set the timer for 20 minutes and then check every 5 minutes.

Ta-daaa an amazing slice that goes perfectly with a cup of tea and is full of fresh flavours to give you a little ray of sunshine on a winters day.

Po' Boy in Perth

At the end of this year my partner and I, along with two lovely friends will be adventuring around the States. I cant wait  for the amazing history, the wilderness, the tacky tourist traps, the sore heads after all nighters, the stumbling upon hidden gems and of course the food, which I am intending to eat a whole load of !! I have a whole list of specific foods, bakeries and restaurants I have to try, but I was delighted when a restaurant in Perth specialising in southern style cooking had a fried prawn Po' boy on the menu.

If they taste as good as this , I will be one happy lady !

NUMBER 1

One of the most satisfying things in my life is heading out and uncovering a new restaurant I haven't been to before or more indulgently a pastry or cake I
have yet to sample.If I'm having one of those days where I'd rather stay in my pajamas and slippers, I will scavenge through my piles of cookbooks to find a new recipe to make. I enjoy cooking, but I love baking. Baking isn't just a hobby its my job and I love being creative and making people happy especially when it can be done through edible form.

Here you will find loads of what I'm baking, what I have been discovering around Perth and probably some odd bits as well.

ENJOY <3