All posts filed under: Recipe Review

NYE 2017

For New Years this year we hosted a big dinner party at home. Because it was New Years I wanted to go all out & make it completely over the top. I decided that in order for a dish to make it onto the menu it had to be bloody hard or very time consuming to make. I think most of my friends thought I was pretty crazy (especially since I had a one year old running round the house) but they were happy to enjoy the results. There was a LONG list of possible dishes that I looked into trying to re-create at home from some of my favourite restaurants. I spent a few weeks researching them all. The criteria I ended up using to decide which dishes would make it was; 1. I could actually get the ingredients I needed for the dish (the Movida dish almost didn’t make it because I had a tough time finding a good quality dried beef) 2. I could make it without having to purchase any crazy …

Polish Honey Cake

Without a doubt this version of a Polish Honey cake of my favorite cakes to make when the weather starts to cool off. There is something so comforting about the flavour of spiced honey. When paired with a nice cup of tea it makes for the perfect afternoon tea on the weekend. The recipe for this cake comes from Belinda Jeffery in the Australian Delicious magazine (June 2010). You can find it online here. I’ve made this cake countless times over the last 7 years & it is consistently good. The texture is soft & moist, the flavour rich & the kitchen is filled with the most beautiful aroma when it’s cooking. The honey is clearly the star of the show yet the cake isn’t sickly sweet. Instead it allows you to really appreciate the different notes of the honey. The flavour changes with different types of honey & I’ve had a lot of fun experimenting with different types. My only problem is they’re all so good I can’t pick a favourite!

Hazelnut & Blood Orange Cake

This Gourmet Traveller recipe has been on my ‘to try’ list for a ridiculous amount of time. The problem was always the scarcity of the two main ingredients here in Michigan. Blood oranges are available here around January & hazelnuts are hard to find reliably (at a reasonable price), let alone hazelnut meal*. However recently my friend told me that Trader Joes stock raw hazelnuts on a pretty regular basis, so this year when I saw blood oranges at the supermarket I decided to give this recipe a whirl. I’m glad I did, this was really a lovely cake to make. It was super easy to make & tasted fantastic. I followed the instructions exactly. My only note is that I probably poured too much of the syrup into the pan before putting the butter on, it didn’t really affect the cake so much, but because I had a springform pan it leaked a little & left a bit of a gooey mess on the drip tray. I also didn’t have much syrup left over …