Mango coconut pops and Summer tastes

singleThis recipe used up the last of the mangoes that I bought on my way down the NSW east coast. It was sad to see the last of the mangoes go, but these ice blocks celebrated the mangoey goodness thoroughly; the handful of ingredients and killer combination of fruits makes for a simple, delectable summer dessert.

Seriously, eating one of these makes you feel like you’re on some divine tropical island, lazing by the beach and being fed deliciously exotic fruits. Mango and coconut transport me to paradise. 

Earl Grey Custard and comfort food

aboveI debated over the title of this blog, because technically tea is not a food, it’s a beverage. And when I was growing up, my siblings and I used to try to treat custard like a beverage! I didn’t think that “comfort beverages” sounded right though.

ANYWAY, this tart combines two of my loves – custard and tea. They’re delicious, comforting and… well, what more could you want? Both of them remind me of my dad. He loves traditional egg custard – just the smell of milk warming on the stove makes me think of him! He also introduced me to earl grey tea when I was a child…I hated it! I used to call it soap tea, no matter how much he espoused its merits!

GF Rosewater rhubarb bundt and bundt obsession

dat bundtIf you’re up to date with Baking with Gab, you will have seen my darling little bundt babies. They were so cute that I almost struggled to eat them.

Almost. They were delectable enough that the guilt subsided eventually.

And those little cutenesses reminded me how much I adore bundt. They’re show-stoppers, centre-pieces, let-me-have-the-first-slice kind of cakes.

No-churn berry ice cream and Summer

aboveI have a love-hate relationship with Summer. I love the wild-eyed excitement that sunny weather awakens in people. I hate that it’s too hot in the kitchen to bake all day. I love the amazing curls that sea water brings to my hair. I hate how I manage to get awkward burnt patches, despite religiously applying sunscreen. I love Summer fruits. I hate being stuck indoors when all I want to do is be in the glorious sunshine.

Vanilla rhubarb jam and Father’s Day

spillIt’s Father’s Day, and I’m on my way to visit my favourite father, so I’m going to keep things short and sweet. Coincidentally, that is also a perfect description of this recipe!

This rhubarb and vanilla jam is so speedy to whip up that you will wonder why your fridge is not filled with every single delicious home-made jam in the world.  You can have it made in under 20 minutes! I tend to think that the less ingredients your jam has, the better, so with four ingredients, this rhubarb and vanilla delight is a winner.

I made it for Father’s Day because my dad is a bit of a rhubarb fiend. I have vivid childhood memories of him stewing it slopping it over ice cream. Slop is exactly the sound I recall it making as he scooped it from the pan into his dessert bowl.

Sorry dad, but it never looked appetising! The beautiful, vibrant colours would leech out of the stalks and into the water, leaving everything looking a bit anaemic.

It was only recently that I re-discovered rhubarb. I like it best when it’s complimented with sweetness, like in my rhubarb glazed doughnuts, or in a lovely syrup and served with porridge, like I had for brekkie the other day.

Vanilla rhubarb jam:

Makes one cup.

  • 3 tbsp waterjam
  • 300g rhubarb, chopped
  • 1 tbsp vanilla bean paste
  • 1 cup sugar

Grab a large, heavy-bottomed pan and put the water in first, this will stop the sugar from catching on the bottom of the pan and burning.

rhubarbAdd the rhubarb, vanilla paste and sugar. I used Heilala vanilla bean paste because it’s slightly more concentrated than vanilla extract. If you’re using regular vanilla extract, add a dash extra.

Stir over a medium heat until the sugar has dissolved completely. You’ll notice the syrup start to turn a beautiful pinky-red colour.

Once the sugar has dissolved, turn the heat up to medium-high and stir constantly for 12-14 minutes.

As you’re stirring press down with your wooden spoon to get rid of any big chunks of rhubarb. When the jam has thickened and most of the liquid has disappeared, it’s done.

spoonScoop into a sterilised jar with an air tight lid and pop into the fridge to cool down and firm up.

This jam is delicious on toast, the vanilla gives it a mellow sweetness which makes it taste like rhubarb with custard!

Date and cashew fudge and adventures

icingOne of my friends lives about an hour out of Sydney, so every now and then I go on an adventure to Elderslie. It’s really not that far away from where I live, but it’s so different. There are farms and horses and farm fresh veggies at ridiculously reasonable prices. There are some pretty cute cafes, and I’m slowly working my way through each of them.

It’s beautiful as well – because of the slight climate difference, the cherry blossoms in Sally’s area start earlier than they do in mine.

And around Christmas the jacaranda blooms come out with such vibrancy that it takes your breath away; they carpet the streets with their purple, silken flowers. The reason I’m telling you about her is because she’s a little bit of a health-nut, and I made this dessert to take to her. She runs an Instagram account dedicated to raw/vegan/healthy food…her page is pretty much the antithesis of Baking with Gab!

Flourless chocolate earl grey cake and a Tea Festival!

sceneThis week I’m going to share tea-related recipes with you. You know that I love tea…I’m not very good at hiding that. And this weekend I’m attending the Sydney Tea Festival.

I’m. So. Excited.

A whole market filled with people who love tea? Who are mad and passionate enough to start a business revolving solely around tea. I feel as though I would get along with them! I am already an avid instagram stalker of Ttotaler Tea, The Tea Cosy, Monstrositea and Mr Earl.

Puff candy and the Commonwealth Games

crumbsAt work I’m exposed to lots of UK television programming. It’s great because I get to see a whole lot of world news and I’m constantly swooning over awesome accents. And at the moment you can’t escape talk of the Commonwealth Games.

They’re everywhere! So as a little contribution to the excitement that surrounds the Glasgow games, I’m sharing a recipe for a sweet that I sampled for the first time in Castle Douglas in Scotland. I didn’t have Instagram then, so I can’t provide you with photo evidence, but I can assure you that it was amazing – both the puff candy and the town.

Blueberry baked oat bowls and breakfast obsession

aboveI ADORE BREAKFAST.

It’s no secret. On days where I’m at work, it pains me slightly to have a measly slice of toast, or a pathetic bowl of rice bubbles. I start work at 7, and I’m not that much of a morning person, so I literally don’t have the time to make myself something epic for brekkie every morning. It’s not that I don’t appreciate toast and rice bubbles…they just don’t knock my socks off.

So on days where I’m not working, I prioritise breakfast. I debate whether I want to make baked eggs or chocolate pear bread.

Or if I want to go to a café and get poached eggs (a personal favourite.) Or grilled peaches on muesli. Or scrambled eggs. Or avocado on on toast…. you get the point.

Roast eggplant soup and Snoods

aboveI have almost worn out my favourite snood in this chilly weather. If I could somehow permanently attach the snood to my neck, I would. It’s glorious.

When it’s not festooned around my neck, it drapes itself over my knees at work. It makes me look like a nanna, but my knees are so damn warm that I don’t even mind. The days that I leave the snood at home, I feel like a part of me is missing. My décolletage, exposed, catches the frosty weather and longs for the snood.

I really love my snood.