The Chocolate Truffle: A French invention.
Need I say more?
According to legend, the chocolate truffle was accidentally created in the kitchen of French culinary giant Auguste Escoffier during the 1920's where his apprentice poured the hot cream into a bowl of chocolate chunks instead of the sugared eggs. The resulting bumpy, lopsided ball resembled, to Auguste's mind, the luxurious truffles from the French Perigord region.
I wonder if the poor apprentice lost his job or was promoted?
Read MoreI'm home from work, not feeling 100% today. The morning sun is shining through the windows and Poirot is playing on the TV. I'm in my pj's curled up under the blanket and in my hand is a bowl of Wintry goodness. One of my favourite breakfasts at the moment. I feel like with each mouthful I take I'm doing the world of good for my body and my sole.
I'm feeling better already.
Read MoreThe colour White is associated with light, goodness, innocence, purity, and virginity. It is considered to be the colour of perfection, and is often associated with safety and cleanliness.
This makes me laugh out loud as I made this cake for my brother....innocence....yeah right!
Read MoreWhen asked to bring something chocolate to a bloggers get-together recently, my immediate thought was "oh oh....I don't really eat chocolate things". However, not wanting to miss the opportunity to meet some new Melbourne based bloggers, I pulled out the block of chocolate and got melting.
The day was hosted by the lovely bubbly Brodie of The Hungry Babushka, and on offer, spread across the table was every chocolate dish a chocoholic could ever imagine and ever wish for from chocolate dipped strawberries, chewy chocolate chip cookies, rocky road and various slices to an amazingly decadent chocolate pavlova topped with baked pears....a master piece to behold. I was in awe.
There was even chocolate chicken!
Read MoreBuckwheat: Did you know that it's not actually a cereal grain, but is in fact a fruit seed? It's the perfect alternative to those of you who are sensitive to wheat (or other grains containing gluten), and it can also be used as an alternative to rice or as porridge.
It's high level of rutin helps treat high blood pressure, it helps lower blood sugars more slowly than rice or wheat products, and it's brilliant for your digestion by cleaning and strengthening the intestines.
I've been reading quite a bit of information about this little seed lately, which seems to be gaining in popularity, and so with my head full of knowledge and a big bag of the stuff sitting patiently on my counter, I dove right in. It's such an easy ingredient to work with and I find the taste almost nutty like. It's a lot lighter on your tongue than a traditional risotto is, and in turn, a lot lighter in your stomach.
Read MoreI licked the spoon!
Yep, you heard me correctly. I was whisking the toffee caramel together for this little tart and without even thinking, I licked the spoon. Actually, it really wasn't a lick as it was more like eating a spoonful, and God it was good!
What's the problem? I hear you say.
The problem is that this little "habit" was something I stopped myself doing over 2 years ago. In the past, whenever I donned the apron I would find myself mindlessly nibbling at everything I put my hands on, with the end result being me too full to actually eat, and more importantly, enjoy the dish I had just cooked. I would often (without even thinking twice) leave a little of whatever I was making behind on the spoon for me to partake in, or I would find myself accidently breaking something, thinking....oops...I'll just have to eat that.
Read MoreOn Monday's you will more than likely find me hiding out at a little hole in the wall down one of Melbourne's busy lane ways. This is no exaggeration as it is literally a hole in the wall, but inside that hole are two of the sweetest ladies you're ever likely to meet. Also in that hole, you'll also find some of the yummiest food being whipped up.
A huge smile always appears on my face when Sally whips out the rolling pin and cookie dough, or when we end up playing "waitress" whilst sipping our own coffee. These lovely ladies have the biggest smiles and hearts in the business and whenever I find myself whipping out my own rolling pin, I always think of them.
Read MoreSomewhere inside me, deep down inside, there is a hidden pastry chef itching to get out as I find the processes of whipping up a batch of pastry so wonderfully soothing, and the thought of needing to whip up a batch, exciting. Is this just me?
Problem is, in the kitchen, I'm not a perfectionist. I love, love, love things looking real and home-made and can't stand perfection on the plate. Maybe that's just me being a lazy Taurean?
(Yeah, I'm thinking I've hit the nail on the head with that statement).
Read MoreAll of my adult life I've been obsessed with food. It's no secret. I'm constantly planning meals for the next day whilst eating my breakfast. I read cookbooks curled up in bed, and I find nothing better than roaming around food shops, reading labels...yep, I'm that sad!
That being said, the one thing I no longer obsess about is snacking. Having spent the last few months getting rid of sugar cravings....I feel free! What a brilliant feeling it is!
Read MoreWhenever I see the word cheesecake, pictures of New York spring into my head, in particular, the wonderful holiday I had there back in 2010. Wow, was it really that long ago?!
I remember vividly our apartment on St Marks Place in the East Village, dancing the night away at the Summer Stage concerts in Central Park, and riding bikes through Harlem (and falling off said bike onto my butt in the Upper West Side during peak hour traffic).
Yep, I can be all class sometimes.
Read MoreWe celebrated my brother's birthday on the weekend.
There were delicious nibbles, chilled bubbles and yes, there was cake.
By George...there was cake!
Read MoreDid you know that the Hazelnut is rich in unsaturated fats, you know the kind of fat that is actually good for the heart? Much of this fat is called oleic acid, which has been shown to lower "bad" cholesterol and raise the "good" kind.
They're also packed full of magnesium and vitamin E, which has been proven to protect your skin from the harmful effects of ultraviolet radiation, such as skin cancer and premature aging.
This is just the tip of the iceberg!
Read MoreWhen I see the word Ratatouille, it instantly conjours up pictures of Summertime in Southern France. Think the Mediterranean shoreline, a bright blazing sun and warm blue waters.
Ratatouille (a Provencal ragout of vegetables) is one of those infamous recipes that everyone in France makes slightly different, and everyone else's recipe is wrong. The French would cringe seeing this interpretation, but I LOVE it. Even thought this version may not conjour those warm Summer months, it makes me think of cosy Winter nights rugged up under a blanket in front of a roaring fire. Perfect for Winter in Melbourne!
Read MoreI'm a little bit excited at the moment (in fact, excited enough to almost pee my pants), as I've just booked myself into the Slow Living Photographic Workshop.
I've fallen head over heels in love with a blog that I've recently discovered, having been drawn in by her beautiful photography, and when I saw she was coming to Melbourne to teach .... well....pee!
If you're not already familiar with Beth from Local Milk, do yourself a favour and click here.
Read MoreAbundance. What a wonderful word. It describes the contents of my fridge most days, which always put a huge smile on my face. It also describes my love and enjoyment of all things French....and my shoe collection....
Abundance also describes this little bowl of goodness.
There is nothing flash or fancy about this recipe and it is simplicity at its very best. Depending on the season (and what is currently in your fridge) it can be changed, swapped and updated as you little heart so pleases. Just holding this bowl in your hands, abundant in so many amazing foods, instantly makes you feel equally wonderful and wholesome. You're body will think so also!
Read MoreDid you know that the peanut is actually a legume and not an actual nut? I didn't, and only learnt this little fact recently.
What I did know, however was that they are packed full of nutrients, minerals, antioxidants and vitamins as well as mono-unsaturated fatty acids, which helps to lower "bad cholesterol" and increase "good cholesterol".
So basically (I believe), this little treat can be and should be enjoyed whole-heartily in the full knowledge of what an amazing and loving gift you're giving to yourself.
Read MoreFood for Thought: Did you know that the often overlooked root vegetable known as parsnip is actually an excellent source of both soluble and insoluble dietary fibre, helping to do that wonderful job of reducing your blood cholesterol levels?
Not me. I just thought it looked like a white carrot, but only sweeter.
Like carrots, the parsnip contains a good dose of vitamin C (helping the body maintain healthy connective tissue, teeth and gums), it's anti-oxidant property helps protect us from diseases and it is rich in many of the B-complex group of vitamins (such as folic acid and vitamin B6), not to mention vitamin K and E.
And if that wasn't enough for you, it has a healthy level of minerals including iron, calcium, copper, potassium and manganese which all help to control your heart rate and blood pressure by countering the effects of sodium.
All that from a white looking carrot?
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