Wednesday, May 1, 2013
Remember when you were little and you ate yogo like it was real yoghurt? That gloppy, runny, chocolaty stuff? Sometimes you would get the big serve with the choc chips or M&Ms to stir in?Or sometimes you would just drink it out of the little container, push it right up against your face so you can lick every last remnant from the bottom, resulting in a chocolaty ring around your mouth and nose? Remember that? And do you remember last week when your boyfriend was super sick with a weird strain of man flu/food poisoning and the only thing that made him feel better was a fridge full of yogo? Ok, so that was just me then?
I promise you, this yogo ranting is leading somewhere. I call this a paleo mousse because that's what the original recipe was published as over on PaleOMG. I nearly crapped myself when I saw this post, mostly because I had just made a fresh batch of almond butter AND I had all the other ingredients in the house to make the damn mousse. Which pretty much never happens. There is always one damn thing missing. I've tweaked the recipe slightly, and depending on how you like the consistency, you can either whack it in the freezer for a mousse or just chill it in the fridge for a yogo. See, I told you the yogo rant was leading somewhere.
1/4 Cup almond butter
400ml ice cold coconut milk (full fat)
1/4 Cup Raw cacao powder
2 Tbs raw organic honey
Pinch of cinnamon
Pop your coconut milk in the freezer for an hour or two until it's ice cold. Place all ingredients in your food processor and blend until well combined. Pour into four small dishes (I used tea cups) and refrigerate for 4-5 hours, or until it firms up to your desired consistency. If you want firm mousse, transfer from the fridge to the freezer for 1 hour before serving.
Serves 4, 276 cal per serve.
Monday, April 22, 2013
When I was young(er) I had a sleepover with a bunch of friends. The sleep part of 'sleepover' is only implied, as we didn't sleep a wink. We sat up all night and laughed, talked shit and ate crap. Oh, and we also rolled jaffas across the wooden floorboards to each other, creating a horrid noise in the echoy silence of early morning. This noise then filtered upwards to my parents bedroom, resulting in my mother, to directly quote one of my friends, going ape shit crazy.
Ahh to be young again. And jaffas - not just good for eating at the movies. Also an impressive torture device. Who would have thunk it.
2 over ripe bananas
1/4 cup almond butter
2 tbs coconut oil
1/4 cup coconut flour
1/4 cup raw cacaco
1 mandarin zest, plus juice (you can use an orange instead. I only had mandarins)
pinch of baking soda
pinch of baking powder
Preheat oven to 220 degrees celsius. Line a small loaf tin with baking paper. Place all ingredients in food processor and blend until combined. Alternately, combine dry ingredients in a bowl. Whisk wet ingredients in a second bowl. Combine wet to dry. Bake for aprox 45 minutes, or until brown on top and baked through the middle.
Monday, March 25, 2013
Paleo sweet potato brownies (adapted from PaleOMG)
1 1/2 sweet potato (about 1.5 cups mashed)
1 Tbs melted coconut oil
4 Tbs raw organic honey
3 Tbs coconut flour
2 Tbs tapioca flour
2 1/2 Tbs raw cacao powder
Pinch of gluten free baking powder
Pinch of cinnamon
Dash of vanilla extract
Optional extra - tsp of melted nutella or melted dark chocolate.
Pre heat your oven to 180 degrees celcius. Grease one large loaf tin (or I use two small loaf tins) with olive oil. Personally, I prefer not to grease as it adds extra, unwanted fat. Instead, invest in some silicon bakeware. Seriously, you'll never look back!
Depending on how lazy you are, peel and dice your sweet potato then boil until tender, then mash. For the lazy among us, put your taters in a microwave proof bowl, cover with water and zap for 6 minutes. Drain and whack in your food processor. BLLLLLIIIIIIITZZZ!
Start with your wet ingredients - eggs, oil, honey, vanilla. Whisk to combine with your mash, or BLLLLLLLITTTTZZ in your food processor for 1 minute.
Then the dry ingredients - flours, cacao, baking powder, cinnamon. Stir to combine or BLLLLLLITTTZZZ!
Poor mixture into prepared tins, and if you have opted for the additional extras drizzle over the top of your brownie mix. Bake for around 30 mins or until a skewer inserted into the mix comes out clear.
Makes 12 brownies. Or 4. Depending on how many you eat before your significant other comes home.
Tuesday, May 15, 2012
Fill the middle of the cake with ganache.
Grab some luscious, plump, juicy, sexy berries. Wash and set aside to dry off.
Ganache your cake. We're going for a rustic look, no need to be fancy.
Add more berries for decoration. Dip them in melted chocolate. Or white chocolate. Whatever takes your fancy. You could dip them in sprinkles as well. Yeah, do that. I wish I had sprinkles.
Add more chocolate. Just because.
Serve on a vintage, sliver cake stand with matching candles (note: cake stand and candles are optional. You could just eat it with a spoon, standing along in your kitchen. That would work well too).
Attempt to claim a large portion of the cake by licking a selected area. This is called 'dibs!' as demonstrated here by silly surrogate sister. She lost a small section of her tongue doing this. Kidding.
Tuesday, May 4, 2010
Wednesday, February 17, 2010
Valentines day. Commercial construction or genuine celebration of love? Well, both are wrong. Valentines day, or February 14th, is simply the eve of my birthday. Mwahahaha.. (cake to come).
Ok, but seriously, I have the most amazing boyfriend in the whole world. Don’t even try and argue with me, I’m sure your boyfriend is quite lovely too. But mine is better. The best. Ever.
Unlike my amazing boyfriend, I unfortunately do not have a romantic bone in my body. My idea of romance is spending the night in some seedy pub with a beer in one hand, while my other hand is giving either the finger or devil horns to a local indie/rock band.
But this year I thought I’d attempt to bring the cheese (you know, a classically romantic gesture that is so cliche it has actually become too cheesy for words!). And what better way to bring the cheese than with a home made gift.
An interesting alternative to the classic bouquet of flowers is the now popular chocolate bouquet. You can also get fresh fruit bouquets. Some specialty businesses (mostly in the USA) offer cupcake bouquets. How about we combine all three of these...
Monday, September 21, 2009
My family suffers from a condition I like to refer to as ‘burrell syndrome’, our eyes are far too big for our stomach. We were all suffering from this terrible syndrome on this particular Sunday afternoon. As a result we ordered five different cakes plus a beverage each. All the cakes were amazing, my favourite being the winter of passion ($15.25), extremely light and fluffy with a yummy citrus edge. And you can go past the hazelnut torte ($15.25), chock full of milk chocolate ganache (possibly my most favourite cake filling ever!).
The Guylian Shakes were devoured by Mumma B, Daddy and JayB – I didn’t even get a photo! At 10 bucks a pop you’re probably thinking we’re insane – no amount of milk, ice cream and chocolate flavouring can amount to $10! However, I am reassured that it was extremely satisfying, and totally worth the money.
Winter of Passion ($15.25)
Winter of Passion
Hazelnut Torte ($15.25)
100% Pure Pleasure ($15.25)
100% Pure Pleasure
Chocolate Eclair ($7)
White Chocolate Eclair ($7)
Guylian Shake ($10)
Guylian Cafe, The Rocks - 91 George Street - T. +61 (02) 8274 7500
Guylian Cafe, Circular Quay - Shop 10, Opera Quays - 3 Macquarie Street -
T. +61 (02) 8274 7900