life has gone from chilled to hectic. i’m in the midst of sorting through everything i own and packing up my life to move to london! i’m beyond excited, but with less than four weeks to go, it also means a … Continue reading
an early summer: gluten-free almond + lemon ricotta cake
summer has come to australia early this year – what do you call the opposite to an indian summer? – which is bad for the vineyards, but good for the orchards. this is also great news for me (!) as … Continue reading
no-bake date, oat + chia seed slice
it’s been a long time since my last post, two months in fact. over this time a lot has happened: I lost myself in Africa for the month of August, lost a housemate (and his fridge) in the first week … Continue reading
breakie to go – espresso baked oatmeal (gluten and lactose free)
I’ve been a neglectful blogger, I know.. you see, I’m going on a big holiday across the bottom of Africa in just over a week and that’s consumed my every moment this last month – I’m an over-the-top planner when … Continue reading
the humble cauliflower: two ways
cauliflower gets a really bad wrap. mentioning it tends to induce a lot of nose scrunching and unimpressed faces. one of the key causes of this reaction is that most people are guilty of overcooking cauliflower by boiling or steaming … Continue reading
chai madeleines: winter is coming…
This week marks the first week of winter and thus the beginning of my hibernation. I suspect the next three months will consist mostly of cuddles under the duvet, roasting veggies, mooching in ugg boots and drinking mulled wine.. not the making of a novel, I know, but we do what we must to survive!
I’ve also discovered my love for big cups of chai tea, I’m not sure why I’ve suddenly become obsessed, but something about the combination of spicy cloves, warm milk and a dash honey just makes me so happy of late.
As such, it’s only natural that I felt overwhelmed with the need to bake something chai-inspired. madeleines are a favourite of mine, I know some people don’t care for them much, but I love how they look and their texture straight out of the oven. they also make such an easy and beautiful gift.
I’m very happy to say I got the desired ‘hump’ in my madeleines, but didn’t quite tap my tin enough to remove all the air bubbles, so unfortunately they ended up a tiny bit pocked. nevertheless, they smelt amazing and tasted beautiful straight out of the oven, you could really taste the warm cardamon and cinnamon flavours.
For those (few) not already eaten, once cooled, I dipped them in melted dark chocolate and rolled them in crushed pistachios.
chocolate + chai + nuts… amazing.
- 5 tbs of butter
- 1 tbs loose ceylon tea leaves or two tea bags
- 2 eggs
- 5 tbs caster sugar
- a squeeze of honey
- 1 tsp of vanilla extract
- ¾ cup of plain all-purpose white flour
- ½ tsp of baking powder
- 2 tsp of chai spices (pre-mix or see method)
- to make chai spices, grind together: 2 tablespoons of roughly broken up cinnamon bark, 1 “wing” from a star anise, 6 cardamon pods, 4 whole cloves, 4 peppercorns, ¼ of a nutmeg, freshly grated, and 1 teaspoon of ground ginger. (you can keep this mix for future baking use, porridge mixes or hot chocolates)
- pop the butter and 2 teabags or a tablespoon of tea leaves in a small saucepan.
- melt the butter and the pop it off the heat. allow the tea to infuse until the butter cools to room temp.
- in a large bowl, whisk the eggs, sugar, honey and vanilla together until they are fluffy, thick and pale.
- in a separate bowl, sift together the flour, baking powder and chai spices.
- strain the cooled butter mixture and discard the leaves.
- with a spatula, fold the dry ingredients into the egg mixture. fold through the infused butter mixture, only mixing until just combined.
- grease the madeleine pan with plenty of butter and dust with sifted flour, be sure to coat every ridge so your madeleines don’t stick. tap excess flour out of the pan. spoon or pipe the mixture into each madeleine mould 3/4 full.
- place the filled pan in the fridge for at least 3 hours or overnight to allow the batter to rest.
- preheat oven to 200C. bake for 8 to 10 minutes or until the madeleines are golden and spring back when you touch the centre.
- enjoy fresh out of the oven or allow to cool and store in an airtight container. makes about 12 large madeleines.
virtual vegan potluck: edamame and me
I really enjoyed participating in my first virtual potluck last year, so I’m thrilled to be back for another edition. I’m back for appetisers, mostly because I love making tiny impractical food. Before I go to my dish, if you … Continue reading
a taste for royalty: gluten-free blood orange syrup cake
in sicily, the vibrant blood orange was once so valuable it was considered to be a fruit fit only for royalty. today, however, this gorgeous citrus is (thankfully) within the reach of humble people like you and I.. blood oranges … Continue reading
pure joy: morning glory muffins
this muffin is a powerful beast. small in size, but full of the good-stuff, it packs an enormous punch. I’d recommend this as a running late to work breakfast-on-the-go: each muffin is full of veggies, fruits, nuts and no refined … Continue reading
begone xanthum gum: 2 easy gluten free baking recipes
I love experimenting in the kitchen, and few things pose as good a challenge as gluten free baking. But gluten free baking can often be ridiculously complicated, expensive and disappointing. I’ve had my good share of flops: breads that taste … Continue reading