March 10, 2017

Raw Fruit Tart with Lemon Curd and Cream

Oh hi!  It's been a while..  like 2 years.  Sorry for the delay in recipes.  In all honestly, I kinda gave up on this blog.  It takes a lot of time and effort to create content, and it was one of the "balls in the air" that I had to drop.

BUT...  I'm back.  But (again) not here.  All new recipes and design content will now be published through  See you over there!  And enjoy  :)

Tash x

March 26, 2015

Flourless Chocolate and Almond Cake

Hi World!  I've popped my head back into the blog world to share this cake that could be called my "new favourite".  Yep I went there.  I've been playing with this recipe to get it perfect.  The first time I made it, it had no cocoa powder and it was really good, but the chocolate hit wasn't strong enough.  It did however taste like a Baci / Ferro Rocher so I knew something good was happening.  After a couple of tweaks I give you this cake.  This cake.  My new go to cake.  I love cakes that don't require frosting or decoration, maybe cos I'm lazy, but I think because when you have a dense yummy, indulgent base, you don't need anything else!  This cake is moist and crumbly, and just so damn good.  With a dollop of cream (or nothing even), it satisfies that chocolate cake craving and more!

A couple of life updates..  I have a new Instagram account, which is allllll design related.  You can find it here.  Also, I'm selling more designs here.  You can also buy stuff here.  

1 1/2 cups almond meal
1/4 cup raw sugar
200g good quality dark chocolate, processed to fine to medium chunks
2 tablespoon cocoa powder, sifted
1/2 cup walnuts, roughly chopped
Pinch sea salt
5 large eggs, separated
1/2 cup caster sugar
1 teaspoon vanilla extract
100g unsalted butter, metled
Icing sugar, for dusting

Preheat oven to 180C.  Line a 22 / 25cm tin with baking paper.

In a large bowl, add the almond meal, raw sugar, chocolate, cocoa powder, walnuts and salt.

In a medium bowl, add the eggs whites and beat until stiff peaks form.  (Note:  If your bowl has signs of grease or fat, clean with lemon juice.  Alternatively you can add a dash of vinegar to the egg whites to ensure they reach stiff peaks).  Set aside.

In another medium bowl, and the egg yolks, caster sugar and vanilla and beat until light and fluffy.  Fold the egg yolks through the almond meal mix, then add the butter and mix well.

Add one third of the egg whites to the almond meal mix and gently fold.  Add the second third and fold through, then the last lot.  Pour into the prepared tin and bake for 45 minutes to an hour, or when a skewer come out clean.  Allow to cool on a wire rack, then dust with icing sugar.

February 3, 2015

Time lost, but well used..

While I cook up a storm at home (there has also literally been days of storms at home, Perth weather has been interesting to say the least) and not documenting anything (call me lazy), I have also been working towards my goal of selling designs.  

It's a small dream to one day have a store where I can sell a mix of products, all designed by yours truly.  I have made this first step by starting off with some photo prints which I am selling on Society6 (and soon more places).  I chose this as a starting point as many years ago, while travelling through Europe, I took some amazing pics that have really only ever been seen by those who visit my home.  The rest (and there are around 1200 photos), live on my hard drive.  It seemed a waste.

So why am I telling you this?  Well, cos they are officially out there now!  And I guess..  my aim is to sell them.  ALSO, Society6 has free shipping worldwide until 8 February.  So that's a bonus.  I personally love free shipping.  Although it doesn't take much to make me shop online - save a few dollars - BARGIN!

So here's the link to my profile (I say nervously, almost a bit shy).  And enjoy!

November 27, 2014

Lamb, Spinach and Feta Gozleme

Hello, long time no speak.. or should I say write.  As soon as I publish this post I'm going to get a message, most likely from my mum, who will say "well it's about bloody time!".  

You see, I haven't blogged in, um, 9 months maybe?  And it's because my life became very busy.  I became overwhelmed with having so many responsibilities and trying to do everything, I reluctantly had to let go of some things.  After juggling so many balls, I decided to drop the 'blog' ball.

So what have I been doing.  Well, first thing, I started my own freelance graphic design business back in April.  It's something I thought about for a while, and when the opportunity came up, I decided to take the risk and work for myself.  I work from home part time, and it's awesome.  Distracting, but awesome.  You can stalk my work here.  Secondly, I got a puppy.  Which again, is distracting, but awesome.  I mean, look at that face!

Also doesn't help that I spend any little free time trying to renovate / fix my old 50's house.  

I have still been cooking, quite a bit actually, and have discovered so many new recipes that I plan to share.  My cooking style has also changed quite a bit.  When I bought the Ottolengi book, Jerusalem, about a year and a half ago, I was introduced to a new world of flavours (although I will always hate cloves and star anise!), and my passion for homemade food grew stronger.  

So after posting a photo of my dinner on Instagram last night and my friend Sara commenting she expects to see it on my blog, I thought "oh yeah, my blog..  maybe it's time to pick that ball back up".  So here it is.  A recipe for homemade Gozleme, which has become my go-to market dish.  It just happened to be good timing that I had leftovers for lunch today that could be photographed.  If you do have gozleme leftovers, just place them in a warm frypan to reheat. 

Hopefully the next recipe won't be too far off!

PS this pastry is friggen awesome!  It comes together so quickly, and it's soft and chewy and delicious.  This might become my go-to flatbread recipe.  Stay tuned...


2 cups of self-raising flour
1 cup Greek style yoghurt (really important you use a good quality yoghurt with live cultures)
1 teaspoon sea salt

Olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon sumac
2 tablespoons ground cumin
500g lamb mince
Medium bag of baby spinach (about 120g), roughly chopped
Handful of fresh mint, chopped
Handful of fresh parsley, chopped
200g feta, crumbled
Handful grated cheese (any type that will melt nicely when grilled)
Handful of pine nuts, lightly toasted
Sea salt to taste

In a medium bowl, add the flour, salt and yoghurt and bring together with a spoon.  Pour the dough onto a clean surface and knead for 5 minutes, or until the dough is very smooth and elastic and forms a perfect ball.  You can add a tablespoon of water at any stage should the dough be too dry - it needs to be smooth and slightly sticky.

Place the dough in a bowl and allow to rest in a warm spot for half an hour while you work on the filling.  I like to put it in a pre warmed oven, turned off and with the light on.

For the filling, add a little olive oil to a fry pan over a medium heat.  Add the onion and garlic and cook until translucent.  Add the spices, stir well, then add the mince.  Turn the heat up to high - you want the mince to fry, not braise.  Remove any liquid if you mince releases water.

Place the mince mixture into a large bowl, add the chopped spinach, mint, parsley and pine nuts.  Allow to cool very slightly before adding the feta and grated cheese.  Taste for seasoning.

Place the dough on a floured surface, divide into four balls, the start to roll each ball into a long oval shape (roughly 40cm x 20cm).  The dough should be about 3 - 4 mm thin.  Place a quarter of the filling on one half of the dough, then fold the other half over and press the edges so it comes together.  Add a little grape seed oil (or an oil that doesn't smoke) to a frypan over a medium heat, then add the filled gozleme and cook for 4 minutes each side, or until they are nice and golden and the cheese has melted inside.  Place it in a warm oven on a wooden board while you make the rest.

Serve with lemon wedges, yoghurt and chilli sauce.

Serves 4.
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