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. 

Fruit bruschetta and Christmas recipes

platesI love Christmas. I can’t even wait until December to start posting recipes, I cannot contain myself!! A few weeks ago I was sent some bunting by Louise at Illume Designs, and I have been wriggling with excitement about Christmas ever since! I’ll use anything as an excuse to put up bunting, but metallic chevron bunting just seems so festive and Christmas appropriate!

So I’ve spent the past few weeks brainstorming Christmas recipes. And Pinterest has not been short of inspiration.

Halloween recipes and squeamishness

Blood spattered meringues

I don’t rate horror movies. I’m a massive wimp. I startle easily and I make involuntary “eeps” when frightened. I don’t like doors slamming themslevs, and I’m awful at being home alone.

Choc chip pumpkin bundt
So Halloween is not really my thing. I don’t delight in gore. In fact, I’m almost the complete opposite of everything Halloween-y.

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!

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.

Blueberry  crunch biscuits and goodness

aboveThese biscuits are dangerously close to being healthy…sort of. Everybody always assumes that oats and coconuts make for a healthier alternative. I put in enough chocolate chips to solve that problem though! I solemnly believe that biscuits were made to be indulgent – if you’re trying to be “healthy,” you’d pick something without loads of sugar and butter in it.

Everything in moderation, right?

Roasted cauliflower soup and immunity boosters

bowlI mentioned in my last post that my brother’s girlfriend wasn’t well. She’s starting to get better, and I kind of want to claim her recovery.

I made her super muffins (packed with antioxidants and vitamin C) and this soup, which only contains ingredients aimed at boosting the immune system. There are no sugar or dairy products in here, just hearty vegetables and delicious spices. I hate to get all informative, but I so rarely post “healthy” things that I get excited when there are actual benefits (other than deliciousness) to my recipes.

Cauliflower, the star ingredient, is packed full of vitamin C to aid your recovery. It makes up the bulk of the soup, and the gentle roasting gives it a beautiful taste. Cauliflower is also anti-inflammatory.

Carrot, ginger and cumin soup and yearning

As the weather cools down, my body yearns for swaddling clothes and hearty meals. I fulfilled both of these desires over the weekend – dressed in a big jumper and flannelette pyjama pants, I concocted this glorious soup.

pour

It’s the kind of soup that you need good, crusty bread with. The kind of soup that tantalises you with its smells as it bubbles away. It turns out that this is the kind of soup that converts non-soup eaters into soup devourers! My younger brother initially refused the offer of soup because he’s “not a fan,” but he ended up converting after watching everyone else consumer theirs eagerly.

The cumin and ginger make this soup really sing. I’ve never been tempted by a carrot soup, I always thought they sounded bland, but this soup is a game changer! It’s thick and hearty and flavoursome, attributes which make any soup a winner in my books.

Carrot and ginger soup

Serves sixbread

  • 3 cups carrot, chopped
  • 1 brown onion, roughly diced
  • 1 cup sweet potato, roughly diced
  • 2 cloves garlic, minced
  • 2 tbsp ginger, minced
  • 1 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 cups vegetable stock


group
Pop the carrots, onion and sweet potato into a heavy-bottomed pan with 2tbsp of olive oil over a medium heat for 10 minutes. Stir them regularly to stop them from burning.

carrotWhen the veggies are soft, add in the ginger and garlic and cook for a further two minutes.
Add in your salt and pepper, followed by the stock, and turn the heat down to low. Simmer for 45 minutes, or until the liquid has reduced by about a quarter. You can simmer the soup for a shorter amount of time if you prefer a thinner soup.



Serve straight from the stove top with a dollop of sour cream.basket

done

Gluten free garlic parmesan pull apart bread and Wintery weather

herbsThe weather in Sydney is consistently wet. It has been six days since I last posted a recipe, and the only excuse I have is the weather! Weather like this makes me want to cook and eat.

And repeat.

Blogging took a back seat while I busied myself baking (and eating) delicious Wintery foods that I thought I’d have to wait until next year to post.

flourI also got the chance to use some gluten free flour I was kindly given by Well & Good. I’d never baked with gluten free flour before (to be honest, I was pretty apprehensive!), but the result was perfect. The bread rose perfectly and crisped nicely. The gluten free flour seems to result in a slightly different tasting bread – not a bad taste, just slightly different to regular flour.

Nutella fudge and gym memberships

stackBaking with Gab is slowly killing me with buttery, sugary kindness. It’s a good thing!! I’m not complaining, I’ll happily take the ridiculous sugar highs with the lows, and the cravings as simply being a part of the blog. I love baking and I love the satisfaction of creating something delicious and beautiful out of raw ingredients.

It just means that I need to go back to the gym.

I don’t always bake things that are ridiculously bad for you, but I’m not going to pretend that they’re all calorie free. They’re baked and delicious and that’s all I care about! I haven’t been in a gym for about two years, but I figure that Baking With Gab is going to be a long-term thing, so I need to start looking after my body a bit more. I’m  having a seven day trial, and then most likely signing up.