rise up and bake

OMG I LOVE FOOD SO MUCH!

technical issues! July 17, 2009

Filed under: love love — katrinacake @ 2:31 pm
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after a month of VERY stressful computer issues, i’m back online and ready to resume food related tales. my advice to those making music on a computer – back it up in as many places as you can! darnit!

in the meantime, here are some tasty things i have made whilst not online:

apple and fennel tarts:

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cabbage and bread casserole:

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gluten free brekky feast:

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will have more recipes soon!

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dearly departed dinos June 2, 2009

Filed under: baking,love love — katrinacake @ 6:07 pm
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check out these mega cute dinosaurs mark made on the weekend for the baryshnikov instore:

dino biscuits

i think he used a gingerbread recipe off the ppk website, but i’ll have to check with him. there were some rad-i-cool decorated ones, but unfortunately the icing was left at home so only dream house residents got to experience the glory of stripy dinos…

 

my dear basil May 18, 2009

as the warmer weather disappears, we begin to mourn the end of the basil season. i know that we’re supposed to appreciate each season for it’s diversity of produce, and the cooking combinations this provides, BUT i really love basil! i try and use it in everything – stir fries, pasta sauces, gnocchi, salads, sandwiches, and most of all, pesto!

i was taught to make pesto by my father, whom himself is famous within our extended family for the tasty pesto he produces every year for family gatherings. the best part of pesto is the brilliant simplicity of it! just good fresh ingredients which tantalise the taste-buds. quite a simple one to vegan-ise as well.

because the recipe already contains pine nuts, it’s got a natural creaminess that’s unaided by cows cheese. in the absence of parmesan cheese, a little extra garlic will give this pesto nice “bite”, and some nutritional yeast flakes add to the “cheesy-ness”.

i am guessing about quantities of liquids, so really have a play around and get a feel for the taste that you prefer. i’m a salt fiend, so i always go a little crazy with it and need to add a little extra tahini and lemon juice to balance it out.

garden fresh ingredients (thanks anya!):

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basil pesto

ingredients

  • large bunch of fresh basil, rinsed
  • one head of garlic
  • good quality olive oil, as required
  • 3 tablespoons tahini
  • half a cup of pine nuts
  • salt and black pepper to taste
  • juice of a medium sized lemon
  • 1/3 cup nutritional yeast flakes

to make:

  1. peel garlic and place in food processor. cover with olive oil and blend into a paste.
  2. add in all the basil leaves, a little more olive oil, and whizz again.
  3. place the tahini, lemon juice, pine nuts and nutritional yeast flakes into the mix, and blend until combined. it should look quite chunky, but thickly pourable. carefully add little bits of oil until you achieve the right consistency.
  4. add salt and pepper to taste.
  5. eat immediately, or transfer into an airtight container (jars are good for this) and refrigerate. if you plan to store it for a while, pour a very thin layer of oil over the top to help maintain freshness.

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ways to serve:

  1. on hot pasta or gnocchi.
  2. as a pasta salad.
  3. on yummy crusty bread – as an entree, a snack or with other toppings (e.g. garlic mushrooms or baked beans)
  4. as part of an anti-pasto platter with grilled eggplant, olives, tofetta, etc
 

tea tales. May 14, 2009

Filed under: enjoyment,love love — katrinacake @ 6:10 pm
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i recently purchased an amazing tea cup and saucer for $3! so beautiful, so sleek, so much room for my tea:

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i just cannot get over the capacity of this tea cup! it’s not one of those soup bowls disguised as a tea cup (although i am quite partial to them as well), but a genuine tea cup with a depth of 8cm and a diameter measuring 10cm. so great!

this has inspired me to:

a) drink more tea and hot chocolate (perhaps the cold weather has something to do with this too);

b) organise my (pathetically small) tea collection;

c) expore a zine i acquired many moons ago at sticky in melbourne titled herbs and what they can do (made by esther for the melbourne uni food co-op).

this zine combines a few of my favourite thing: botany, cute zines and food co-operatives! what is better than people mobilising around food? de nada! i have also been having “lung issues” for quite a while, and i’m keen to explore non-medicinal means of health improvement.

some herbs this zine recommends for lung healing:

  • elderflower – aids mucous clearance, especially in the upper respiratory tract
  • angelica – strengthens and supports the lungs
  • warm concoctions including ginger, garlic and cinnamon
  • nettle – helps with convalescence (recovering from illness) and general run-down-ness. also a great source of iron and vitamin c!
  • rosehip – gives loads of vitamin c and helps prevent colds

write to me if you want some knowledge from this little book of herbs and i shall attempt to dish out the goods.

i am heading over to alfalfa house this weekend to get my hands on some of these. in the meantime my as-yet-unnamed tea cup will continue to get a workout:

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(those are ginger cookies in the pics)

 

you beaut birthday burgers! May 3, 2009

last weekend was burga’s birthday. hooray! he doesn’t like cakes, but even he dug into one of these little babies:

burgers

(apologies for lack of photos / close-ups. i didn’t have my camera…)

these were SUPER easy to make. i must admit, it’s not an original idea. i saw a picture of a similar thing somewhere on the internet a few weeks ago.

the layers:

* 1 cappuccino cupcake (sliced in half)

* half a choclate cupcake (so for 12 burgers you need 6 choc cupcakes)

* vanilla butter-cream icing (half tinted red and half green)

* sesame seeds for topping

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vegan food colourings are something i know almost nothing about. stay tuned for more experiments in brightly coloured food!

 

Hola! April 21, 2008

Filed under: enjoyment,love love — katrinacake @ 11:39 pm

So!

It has begun. This shall become a collection of both my cooking / eating adventures , and some music stuff too.

Food is such an important thing in my life. Partly it’s because we all need to eat to survive. Partly because I’m a vegan and I see the choices I make in respect to the purchase of food as such an important, everyday form of direct action. And partly cos I just LURVE to make and eat food.

I don’t generally cook to recipes – I tend to get an idea and then make it up as a go along. These measurements are just a guide, so feel free to muck around with them. Trust me, the worst that can happen to a dish is that it turns out a bit of a scrambled mess. Should still taste fine! You’ll just save your digestive tract some mushing work hahaha

Yours in gastronomy,

xxx trini