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Monday Mumbles
A few words
and a shrug along the way
Wakame, before cooking
Wakame
a type of edible seaweed/sea vegetable lowfat and nutritious
widely used in Japanese cuisine; miso soup or salads
Miso Soup
sold dried and in small pieces just a bit of water will expand and soften the dry leaves, giving it a slippery texture and a slightly sweet and salty taste
a good source of Vitamins A, C, E and K
since its from the sea, its unfortunately quite high in natural sodium. That's why not much seasoning is required.
...it is however a very good source of riboflavin, folate, calcium and iron.
Cooked Wakame
Monday Mumbles
A few words
and a shrug along the way
Rice Paper
made of white rice flour, tapioca flour, salt and water
usually sold dried in thin, translucent round or square sheets
crisp to the touch until moistened with warm water
sold in most Asian supermarkets.
delicious Spring-Summer Rice Paper Rolls
Recipe coming soon...
First, there were lemons
lemons, lemons and more lemons! Theyre cheap and everywhere at the moment. Then the Masterchef Celebrity chefs were pressurised to make a cake. Not just any cake but a Lemon Curd Layer Cake with Fresh Passionfruit what a great combination!
One look though, at the Masterchef recipe gave me a massive headache. Im just not a pastry *chef*. Plus, that recipe was just too finicky
painful!
So, I set out looking for an easier alternative and came across a fantastic one from Australian Womens Weekly easy to follow and to make.
However, it was missing the lovely passionfruit, which I love and was too lazy to make separately as a spread. Thats when I remembered Helens lovely recipe for lemon and passionfruit curd.
After all that search
research
and light-bulb-moments, heres my Lemon Passionfruit Curd Crepe-ish Layer Cake.
Lemon and Passionfruit Curd adapted from Rough Cookings Lemon and Passionfruit Curd
What you need:
2 teaspoons lemon zest
3/4 cup freshly squeezed lemon juice
Pulp from 4 passionfruit
4 large eggs
1 cup sugar I used brown
125g butter, roughly chopped
2 teaspoons gelatine
1 1/2 tablespoons room temperature water
What to do:
1
Combine all ingredients except gelatine and water in a large heatproof bowl. Stir over a pan of simmering water until mixture thickens and is well combined. Do not allow the mixture to come to a boil the bowl should not touch the simmering water in the pan.
2
Sprinkle the gelatine over water in a cup. Stand the cup in a pan of simmering water and stir until gelatine is dissolved.
3
Stir the gelatine mixture into the curd. If youre not ready to use it yet, stop the mixture from setting by leaving the bowl over the pan of hot water.
Yield: ~ 2 cups
Crepes adapted from Australian Womens Weeklys Lemon Curd Crepe Cake
What you need:
2/3 cup plain flour 3/4 cup of plain flour, if youre using skim or soy milk
2 eggs, lightly beaten
1 1/2 cups milk
What to do:
1
Sift the flour into a medium bowl. Make a well in the centre then gradually whisk in the combined eggs and milk. Strain the batter into a jug and stand, covered, for 30 minutes I was too lazy to strain it, and it was fine. I did however let it stand for about 20 minutes.
2
Heat an oiled 18-cm frying pan I dont have a crepe pan, pour in 2-3 tablespoons of the crepe depending how thick/thin you like it and swirl the pan so it covers the base (and is round). Cook until lightly brown on both sides. Transfer to a plate. Repeat with the remaining batter youll get about 8-12 crepes, depending how thick/thin youve made them.
Putting it all together!
1
Line a 20cm springform pan or deep round cake pan with plastic wrap to cover the base and sides, with about 5cm overhanging.
2
Place one crepe in the base of the prepared pan then spread the crepe with 2-3 tablespoons of lemon and passionfruit curd or more if you prefer. Continue layering with the remaining crepes and curd, finishing with a crepe.
3
Cover the cake and refrigerate overnight or until firm takes at least two hours.
4
Remove the cake from the pan and cut into wedges. Serve with a dollop of vanilla ice-cream or crème fraiche. Delish!
In the early days, it was food for nutritional purposes. These days, its typically for flavouring. Bush tucker plants have made its way into many modern kitchens, exposing us to the delicate flavours (and nutrients) from the Outback
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You can never have too much pasta, especially if its dressed up with healthy greens and a variety of colourful vegetables for a simple but nutritious meal
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) - Mac wins on all levels!
Comment by Lara M
on Lemon and Passionfruit Curd
Love Speaks
Food Slate