Recipe

I was after a lovely little recipe to satisfy my sweet tooth yesterday, so decided to gaze upon the behemoth wonderment of taste.com.au.

It is overwhelming, though it's always my go-to site for recipes. I have a gazillion recipes floating around, including endless copies of Delicious magazine, though there is nothing quite like perusing the numerous categories on Taste. I know, food dork.

It didn't take me long to choose the White chocolate and passionfruit muffins. Thinking that I actually had a muffin tin, I went to the store and began with a gusto. Seemed I only had patty tins though (WTF?), so out popped 16 little morsels on deliciousness.

Over the top is a simple passionfruit icing, which 'made' the little cakes. I would amend the Taste portions in the future though, to use less liquid as it was very runny and didn't come out pale; it was practically translucent.

Give them a go, particularly patty-cake size. They're actually quite perfect to take into work for morning tea, and score points with colleagues.

Biscuits + Football

Today I woke up resolute to fill the day with all sorts of activity.

Then I looked at the clock, and realised Australia's World Cup match was mere hours aways. So instead, I bided my time and fixated myself on recipes that I would cook later today.

I'm not really a follower of football, though I understand the appeal of 'the beautiful game' and the emotion attached to it. The World Cup, to lean upon many cliches, brings attention not just to a simple ball game; this spectacle draws countries together, builds hope, conjures fear, delivers disappointment, delivers joy. I am a fan, and I support Australia, with England being my 'second' team. Oh, and Switzerland, though only because I drew them in my office sweep and I stand to profit.

So you can imagine my nerves this morning when the hour upon 3 was drawing closer. To occupy my mind, I pedalled down to my local shops and bought some ingredients to make delightful chocolatey mint morsels. Cooking relaxes me, it focuses me and I couldn't think of anything more I'd rather do. Especially when the outcome of such efforts turn out like the below.

So here is the recipe I used, though to be honest it definately didn't turn out like proposed. Even though I diligently converted the annoying US measurements (a stick of butter? Whatever.), at the point where the batter was supposed to resemble 'pebbles', it more took the shape of cake batter. So I added more flour. Then more sugar. It still looked like batter, albeit a little stiffer.

I refrigerated for an hour during the first half of the game (score Aus 1: Ghana 1; Kewell red carded for a hand ball, fool), then decided to roll these into balls and make choc mint melting moments. Delicious.

So after I made what seemed like 50 biscuits, the game ended. The tenseness of the match was eased when I stepped into the kitchen.

So I decided to melt some dark chocolate (with some mint essence) and coat half of these little soldiers into submission. I drowned them into the chocolate, then femmed them up somewhat (more petticoated them) with hundreds & thousands.

The other half I used as planned; I combined a couple of cups of icing sugar, with about 50g of butter and a good dollop of milk and peppermint essence. Then I beat this concoction, until it thickened and was good to ice one biscuit.

So here is the outcome. I'm home alone this week, so have over baked once again, though such is the result when I want to relax. I may take these into work, though I fear they will not travel well. We shall see how long they last.

Maca-swoon.

They are typically pastel in colour.

They are slightly chewy though delicate in flavour.

In fact, they can come in a variety of flavours.

They are French in origin, though this is debated by the Italians.

They melt my heart whenever I look at them.

They are, the macaroon.

To me, macaroons as absolutely gorgeous to look at, one cannot pass by their sugary beauty. They adorn the cover of Delicious magazine this month and being frivolous in spirit, I picked up a copy and intend to try my hand in making them.

The flavours perhaps shall be chocolate, strawberry and vanilla though once I have mastered the basics, maybe I can take a page out of celebrity macaroon chef Adriano Zumbo.

Zumbo is based in Sydney's Balmain, and has a hole-in-the-wall patisserie that is filled with tarts, cakes and of course, macaroons. Though I have never been there, I have read about it extensively, all from my London living room- such is the power of the written word on sugar. I intend to visit when I get back, though if the articles written are to be believed, haste is to be had as dawdlers miss out due to his powerful reputation.

If my intentions of making macaroons where to be in question, they were reaffirmed when reading the free magazine Stylist (damn good read when travelling on the tube on Wednesday morning). They wrote about the L'atelier des Chefs, a cookery school in London that is hosting 2 hr macaroon-making classes- bliss.

Macaroons seem like special occcasion food, though they don't seem that difficult. Maybe they should replace biscuits with our tea. Imagine a world.

If you would like to explore more, perhaps a good place to start is Ladurée - they claim to sell 15 000 macaroons every day.

NB: When researching macaroons, I came across a blog gem http://www.davidlebovitz.com/. Food heaven in Paris.

Another NB: There are variations in the spelling of macaroons (macarons).

WTF McD & WW?

My first job was at a fast food chain restaurant, typically known to all that exist. I was 14 and a half, my first shift coinciding with Princess Diana's televised funeral. I remember poking my head around the corner of the drive thru area, into the breakroom where the TV was, keen to catch a glimpse of those sad faces. I was a Royalist at age 14.

I worked there, earning my 5.35 an hour for about a year and half. I didn't always enjoy the work, though I didn't so much mind the food; looking back, I'm wondering who I was back then to have worked for a place such as that. I suppose I blame the recruitment drive running through my high school and the fact that I wanted to buy my own clothes.

After moving onwards and upwards in my career, I have managed to avoid hospitality (save the part-time 2nd job I obtained whilst saving for my travels). This intrigues me, as pretty much my favourite thing is food. I talk about it constantly. I judge it to no end. I'm decidedly a 'foodie', and though my standards are high, I do go low sometimes.

So I come back to my first job. An article in today's Sydney Morning Herald caught my eye as it reported that this chain made a deal with Weight Watchers, to label their food 'point' friendly, ie, 2 points for one burger etc.

This to me seems utterly irresponsible and ultimately astounding that no amount of governance can block this obvious marketing initiative. How can this obvious promotion of fat-laden, calorie-heavy 'food' be promoted as healthy? Even when it does meet Weight Watcher standards, the drive to get people in will ultimately feed further than the dieter. For instance, getting a dieting mother in for a point-friendly option, will surely see her buy a cheery meal for her 2 whinging kids?

I just don't understand this relationship. This to me demerits the credibility of Weight Watchers, advising its international clientele that it doesn't matter what you put in your body, just as long as it has under 'x' amount of calories.Completely negligent behavious. 

It doesn't cost much to eat at fast food restaurants, just as it doesn't cost much to prepare healthy options. Often times, the healthy otions will keep on feeding for more than one sitdown meal. Leftovers are one of the brilliant things!

I'm not standing on any soapbox, though I do abhor the fact that people are feeding their fat faces with junk, and then are developing conditions which my tax dollars pay for in later life. No, that's not even it, that's what taxes are for often times. I just care about food and it's right to be not turned into something that kills you.

The passion is in the pudding

What is your porn?

Mine's cookbooks. I love them. I read them, devour them, scan them, would lick them if I could.

I have a number of them, not including ripped out pages of magazines, photocopied pages from borrowed recipe books and handwritten snippets from relatives.

When I read them, I scan the method and visualise it all coming together, resulting in something that not only looks amazing, but tastes worth it.

I cook to relax. I cook to realise tension. I cook for creativity. I cook to eat.

I just love it.

My latest cookbook- awesome

What is your porn?

London love

Living in a foreign country is pretty awesome, though around Christmas time I do miss home, my family and my soon to be doggy mama, Scarlett.

To offset this, I've made a list of all the rad things that I love about London, and the UK.

- Broadway Markets
I think I've blogged about this before though seriously, if you are coming to London, head here for an authentic market experience. It's set along a little street in London Fields, giving it a charming village feel. Some of my favourite things are the yummy Climpson and Sons coffee (with the Aussie's behind the counter, which beckons the question, where do I know the Climpson chick from?! She's worked in Surry Hills before, though it's really bothering me), the Vege stall with their 'Heavenly Halloumi' burgers which are ta-sty, and the scattered couple of vintagey stalls that are a bit of a bargain. Smaller, less crowds, yummy food and cool Londoner's- do it.

- Hyde Park
I love this park, for all of its glory. It's huge, picturesque, doggy friendly, and full of seasonal goodness. In Autumn, leaves coat the greenery; in Winter, frost covers the ground; Summer brings the picnicer's, and Spring brings the bulbs and colour. I love to walk through Hyde Park, though I do avoid the Serpentine- the geese are scary!


- The Gastro Pubs
The UK is known for its pubs, and there is reason why. They're warm, intimate, serve lovely seasonal food and, you can take your puppies into them! My local is as good as any restaurant, making it an easy choice on a night out. And the thing is, all are welcome unlike many at home where you stick to certain places, because they're a certain way. Plus, my alcohol threshold has gone up since schooners were replaced with pints.

- Quirky shops
Ok, I couldn't not mention it, although they've become less important with the popularity of online shopping. When I first got here in 2005, it was all about Topshop, the High Priestess of Oxford St. It's a one stop shop, though the crowds make it monotonous. Some alternatives to Oxford St include, Brick Lane Up Markets (Sunday), Upper St Islington (for one off boutiques and homewares) and High St Kensington (similiar to Oxford St, though far less crowds).

- Come Dine With Me
Channel 4 spoils me with this programme, based on 4 strangers hosting a dinner party for each other over the course of the week. Hit and miss food, akward conversations, drunken antics and bitchy comments make this show super watchable.

- Proximity
...to the rest of Europe, making travel easier, cheaper and more plentiful.

Hey Cookie

Having lived down the way from London's Hummingbird Bakery, I've had the pleasure of tasting their deliciousness and devilish treats. Their cupcakes, biscuits and pies should contain a warning- the more you eat, the more you want and you will become a heifer.

To my moreish delight, The Observer Food Monthly published a selection of recipes from the bakeries newly released cookbook. I've tried two- the double chocolate chip cookies and the frosted brownies. I have to say, the brownies were the best I've ever tasted, without a doubt. The delicious chocolate cream cheese frosting was quite literally, the icing on the cake. Why I haven't made them again, well re-read the above warning.

The cookies perhaps need another go. As nice as they are, they haven't blown my taste senses though I will definitely try to play with the recipe a bit more.

For more information on the Hummingbird Bakery or to order their beautiful new cookbook, go here.

I also made bread today, a wholemeal loaf. It seemed to have a little problem rising, though I'm putting this down to a large bread tin and the fact that I forgot to put in the yeast until after I started to mix the dough. Still as breads go, delicious and cheap. I used Delia's site to guide me; check it out here.

Spectacular, spectacular

Getting lost in Soho sure does uncover some wonderful things.

I feel coffee dyslexic now, though stumbling across Milkbar makes my face smile. How has this little gem evaded my blinkers? Grant it, I was focused on it's older, more mature big brother smoking in the corner all sultry and cool though Milkbar has a little edge of its own.

A 'branch' of Flat White, the miraculous savior to coffee homesickness, Milkbar is cool, calm and collected (and not a cliche). Now I say 'branch' of the beloved FW though what I mean is, the Aussie bloke who owns FW, also owns MB and seems to have hired the similar cool kiwi's to run his joint.

Skip along here to get your fix.

Milkbar, 3 Bateman St, Soho W1D 4AG

Donna Hay

And to think I once lived right around the corner from this soon-to-be delightful shoppe.

Oh Donna, you're right up there with Oprah.