It's getting colder in London and I should be cooking hearty soups and stews. Instead, I'm making salads from the cookbook Community: Salad Recipes from Arthur Street Kitchen. Last weekend, on a dreary, grey London day, I received a surprise package in the post from my dear friend in Sydney. Always so thoughtful, she wanted to give me some Aussie inspiration for my cooking and my blog. It is through her foodie escapades that I'm kept in the loop to what's happening in my home town.
TWIGG STUDIOS | CHOCOLATE & MATCHA MILLE FEUILLE
23/11/2014
I have been following Twigg Studios for some time now and am in total admiration of the stunning and unique food photography on this blog. Aimee Twigger is the one lady show behind this blog. She really is a baking extraordinaire. You would recognise her photos if you are familiar with them.
Today I’m thrilled to have Aimee guest blog and share one of her recipes - Chocolate and Matcha Mille Feuille. I'm an avid fan of matcha and am often drinking it in my green soy lattes. I'm also an avid fan of mille feuille. My wedding cake was made of this delicious stuff. So when Aimee suggested this recipe, I couldn't wait to share it. Layers of chocolate and matcha flavoured cream wedged between layers of crunchy puff pastry. How irresistible does this dessert look in the photos?
CARRAGEEN MOSS PUDDING WITH RASPBERRY COMPOTE
13/11/2014
On my recent trip to Ireland, I came home with carrageen moss and dillisk. If you're as unfamiliar to what these are (as I was), they are edible seaweed found in abundance in Ireland. I have eaten seaweed before in Asian desserts and eaten plenty of nori but I had never come across carrageen moss or dillisk.
I eventually bought a small bag of both seaweeds from Moycullen market with no idea of what I was going to do with them. My hand luggage was already packed to the brim but I bought them anyway and told myself I would figure out later how I was going to take them home with me. In the end, I managed to stuff my suitcase with my purchases by taking some other small items out and putting them in my coat pockets.
ROASTED ARTICHOKES
10/11/2014
I have eaten plenty of artichokes in my time and mainly the ones you buy in a jar from the supermarket. I've also been served freshly cooked artichoke (not from a jar) at dinner parties but I have never cooked them myself. They are a beautiful vegetable, shaped like a flower but thorny to the touch. Yet I have always found them somewhat daunting to cook. Did you know that artichokes are an edible thistle?
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