Queen of Puddings

The recipe for Queen of Puddings is a slightly modified recipe I got from my first ever cookbook. Actually this cookbook was never even really my cookbook to start with, it was just there at my house and because I just loved that single recipe in this book, I’ve lugged it around with me (while moving houses, cities and countries). It’s a really thick, old English cookbook which was printed in 1991 (the cover boasts that it is an ‘All Colour’ Cookbook). I’ve spent hours just browsing the different recipes in this cookbook (it has hundreds) and dreaming of cooking or eating the different dishes.

This Queen of Pudding is delicious to eat and very easy to make. I love this recipe because this was the first ever recipe I made and the nine year old me was given a lot of grief by the meringue and the pudding base. The only thing I probably got right was probably the jam, but I have a vague memory of burning that at some point too.

Tres Leches Cake

People either love this cake or love to hate it. I’m not sure why this cake seems to divide people. I only recently ate it for the first time and it was a winner for me.
The most complicated part of the cake is separating the eggs. Don’t feel tempted to skip this step because the whipped egg whites gives the cake a really light texture, which works perfectly when it is then soaked in milk. Because the cake is so light, I don’t think it matters if you soak the cake when it is hot or once it’s cooled down. It will have plenty of cooling and soaking time when you make it the day before anyway.

Feel free to play around with the toppings. Some recipes just sprinkled cinnamon powder one top. But this cake went really well with sour fruits that have some bite to it. Berries are perfect (I loved the combination with the strawberries). I also don’t put sugar in the whipped cream on top. There is already a lot of sweetness in the cake, so the unsweetened cream really helps balance the sweetness. But that being said, this probably is a cake for people who have got a sweet tooth.
Make this cake the day before so you can leave it to soak over night. Also, bake the dish in which you are going to serve in. I thought I could cut out lovely pieces once it had been soaked, but it was really hard. The first piece came out in such a mess (I had at this point put the whipped cream AND the strawberries so the top was heavy and sliding down everywhere), but it was a delicious mess.

Ingredients:

• 1 cup sugar
• 1 cup flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 eggs, separated
• 1/3 cup milk
• 1 tsp vanilla extract
• 1 can condensed milk
• 1 can evaporated milk
• ¼ cup thickened cream

For topping

• 3/4 cup thickened cream
• 1 tsp vanilla extract
• 250g strawberries, thinly sliced

Method:

• Pre-heat oven for 180 degrees Celsius. Grease and flour a 9×13 oven proof dish. Or prepare two 8inch
• Place the flour, baking powder and salt in a bowl and mix. Next place the eggs yolks, vanilla and ¾ cup of the sugar in a bowl and whisk until it turns pale and creamy. Add the egg yolk mixture into the flour and whisk with milk until combined.
• Next place the egg whites in a clean bowl and beat until soft peaks form. Gradually add ¼ cup of sugar and beat until the mixture is glossy and white.
• Fold in the egg white in the flour mixture gently until combined. Pour the batter into prepared pan and bake in oven for about 30 minutes or till skewer comes out clean.
• Meanwhile, combine the condensed milk, evaporated milk and cream in a jug. When the cake is cooked, poke holes in it with a toothpick.
• Pour the milk mixture over the cake. Cool the cake in the fridge over-night. The cake is best baked in the dish that you plan to serve it in as removing the cake from pan once it is soaked with milk is difficult.
• When ready to serve, prepare the topping. Place the cream and vanilla in a bowl. Whip the thickened cream with an electric beater until soft peaks form. Spread the cream over the cake and top with strawberries.

Food of 2018

It’s 2019 tomorrow! I love New Year’s Day. It has such a fresh feeling about it. Full of possibilities and resolutions, and I do love making New Year Resolutions. It’s nice to start the year with goals and ambitions.

My resolutions always include food (as well as reading and fitness resolutions). And they do evolve over the year. Some become a bit more realistic, some breaks into smaller goals and some, I have to let go as I realise I’m not prioritising it as much as I thought I would.

One of the biggest things I learnt this year was to focus on one thing. And try not to do too much. I didn’t stop doing some other things I love, like painting, but I did start giving a 110% for my food and blog this year, and I can see the difference. I loved the connections I’ve made this year, with different foodies, and been able to share more and more of my favourite recipes.

Rihafolhi Turmeric crepes with curried tuna filling

Chocoflan

Chocolate Panna Cotta

Chicken liver pasta