Pear + Almond Cakes


 Prep Time : 15 Minutes | Cook Time : 25 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! These delightful cakes were born out of a cake I made when a couple of friends came around for dinner. The last time we had gotten together one had suggested a future cake with pears and spices, maybe made with almonds. Naturally I got to work! The cake was delicious, and these mini-cakes have virtually no variations. The main change is that the original cake had a layer of thinly sliced pears in the bottom which became an upside-down decoration. The cake was fabulous until that layer of pear gradually made the whole cake soggy. So these cakes do away with it and stick to ribbons of sweet pears running through the cakes themselves. On the day of baking they will have a chewy golden caramelised crust. Over the next couple of days the crust will soften, the spices will become a little stronger and the pear will melt into the cakes. What you prefer is up to you! There are notes on making full size cakes in the Cook’s Notes at the bottom. These cakes can also be gluten free by switching out the small amount of flour with a cup-for-cup blend. These cakes are fast and delicious and look delightfully elegant and french. Perfect for your next cup of tea.

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Date + Orange Scones


 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies!I love a good scone. Fluffy and warm. Not too sweet. And they come together in a flash. What’s not to like? It’s important not to skimp on the dates here. No one likes to be cheated.  This recipe has been knocking around for a while. An old workmate of mine (hi Cath!) asked for it a looong time ago and I clearly took my sweet time getting around to it. Do as I say, not as I do. Make them now. No mucking around.

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Peter Piper Picked a Peck of Peppered Pickles..


 Prep Time : 30 Minutes | Cook Time : 10 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! It’s all pickles all the time around here at the moment. It’s a great way to experiment with flavours with very little effort. I love classic cucumber pickles. I am the only one at home who does. It’s okay. I eat enough of them for both of us. This recipe is adapted from one given to me by the lovely Nic Murray. Who is incidentally now my boss. I added chillies. Natch. My first attempt didn’t come out very spicy at all – the pickle juice dulls the heat. So you may need to experiment a couple of times if they don’t come out hot enough for you. Pickles are super easy – just be careful not to shock the jars with major heat changes as they can break. I have only ever had problems with one brand of jar with this but we should be careful always.

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The WB Life: Learning Curve


Hello my lovelies! I’m sorry I missed you last week. My brain was full. Learning new things and meeting new people tired me out. The past two weeks have been a bit of a blur. I’m settling into my new job. I’ve been making lots of pickles. I received my annual feijoa shipment. My April tree is still up. I’m having a patch of being a bit healthier as we head into winter. And this week I’m getting new hair.

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Pickled Ginger. With Chilli.


 Prep Time : 15 + 10 Minutes | Cook Time : 5 Minutes | Total Time : 90 Minutes | Difficulty : Easy

Hello my lovelies! Part two of the back to front week! My brain is back to front this week as well. A mix of information overload and upset routines. But we forge ahead. In style. I have been meaning to make pickled ginger for a while and was prompted to go ahead and do it by a post on Instagram. I got together that recipe and some others and have made my own franken-pickle. Because I am obsessed at the moment I added chilli. It actually rounds out the heat and fruitiness beautifully. Everything is mellowed by the pickling but still has a satisfying bit of burn. This is a super easy quick pickle. It comes together in a flash. Then you have to wait a few days. The extra days are worth it. Be VERY careful slicing with a mandoline. I am living proof that while you will survive and go on to live a full life, you may have a slightly misshapen thumb for a while… Try to use the plumpest freshest ginger possible. The older the ginger the more heat it has and the root can get woody and tough.

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Jam Tartlets {For Mum}


 Prep Time : 10 + 20 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! We are a bit back to front this week. Baking first and preserving second. Sometimes that’s how things work out. This recipe is simple but comes out cute and special. Perfect to make with little-ish ones to treat Mum. The dough is easy to make with a food processor. Then it’s just rolling out and cutting shapes and scooping jam. No sweat. Use any jam you have or like. I used a few different kinds for a bit of variety. And let’s be honest it photographs well. My Mum lives in a different city so I will eat these and think of her. You should actually give them to yours…

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