1. gulab jamun. these are quite interesting, and when done well, absolutely exquisite.

the dough is made from a fresh milk-solid called khoya - quite similar in taste and texture to ricotta cheese; fried at a super low temperature where they miraculously double in size. the reddish color comes from the caramelization of the natural sugars in the khoya. 

it gets better - the warm balls are then put into a simple syrup, fragrant with cardamom and rose water which they soak up.

just delivered a tray of these to a client and the smell in the car was just heavenly.

    gulab jamun. these are quite interesting, and when done well, absolutely exquisite.

    the dough is made from a fresh milk-solid called khoya - quite similar in taste and texture to ricotta cheese; fried at a super low temperature where they miraculously double in size. the reddish color comes from the caramelization of the natural sugars in the khoya.

    it gets better - the warm balls are then put into a simple syrup, fragrant with cardamom and rose water which they soak up.

    just delivered a tray of these to a client and the smell in the car was just heavenly.

    1 year ago  /  1 note

  2. samosas. flaky pastry triangles stuffed with potato, green peas and cashew; super spiced with curry, cardamom, ginger and green chilies.

    samosas. flaky pastry triangles stuffed with potato, green peas and cashew; super spiced with curry, cardamom, ginger and green chilies.

    1 year ago  /  2 notes

  3. brigadeiro (bree-gah-deh-ro).
these beauties are probably the most popular brazilian confection. three simple ingredients - condensed milk, butter and cocoa powder are reduced over very low heat to a manageable consistency. after cooling, it’s shaped into truffles and rolled in chocolate sprinkles.
é por isso que eu sou gordo…

    brigadeiro (bree-gah-deh-ro).

    these beauties are probably the most popular brazilian confection. three simple ingredients - condensed milk, butter and cocoa powder are reduced over very low heat to a manageable consistency. after cooling, it’s shaped into truffles and rolled in chocolate sprinkles.

    é por isso que eu sou gordo…

    1 year ago  /  5 notes

  4. pesto, broccoli and spinach quiche pops. panko crusts. could have been healthy-ish, but you know how i love me some french butter!

    pesto, broccoli and spinach quiche pops. panko crusts. could have been healthy-ish, but you know how i love me some french butter!

    1 year ago  /  1 note

  5. fresh out the oven and still bubbling, peppercorn brie and wild mushrooms in phyllo pastry. nomz!

    fresh out the oven and still bubbling, peppercorn brie and wild mushrooms in phyllo pastry. nomz!

    1 year ago  /  0 notes

  6. one of my favorite people is treating her office to breakfast today. boxes are stuffed with hawaiian carrot cake, fresh croissants, jerk chicken & spinach wraps (because she’s half ‘yardie’), sweet corn pie, mini cheeses, strawberry jam, cappuccino packets and chewy mints.

    one of my favorite people is treating her office to breakfast today. boxes are stuffed with hawaiian carrot cake, fresh croissants, jerk chicken & spinach wraps (because she’s half ‘yardie’), sweet corn pie, mini cheeses, strawberry jam, cappuccino packets and chewy mints.

    1 year ago  /  0 notes

  7. sometimes i fall into a cooking slump without realizing, my dishes are repetitive, i lack creativity; and then… i taste something
after a long day at the beach the in-laws decided that cooking was out of the question, we were to make a meal out of leftovers in the refrigerator. luis & mel were most excited to find a takeout container filled with what i thought was pasta. it turned out to be the most amazing eggplant pickle, melanzane sott’olio.
strips of eggplant are drained overnight, then vinegared, and seasoned with razor thin garlic slices, laurel leaves, chopped fresh herbs and a sprinkling of crushed red chilis. the whole thing is put into a clean jar and topped off with fruity, green extra virgin olive oil. anxiously waiting for the flavors to blend a little before i dig into it later.

    sometimes i fall into a cooking slump without realizing, my dishes are repetitive, i lack creativity; and then… i taste something

    after a long day at the beach the in-laws decided that cooking was out of the question, we were to make a meal out of leftovers in the refrigerator. luis & mel were most excited to find a takeout container filled with what i thought was pasta. it turned out to be the most amazing eggplant pickle, melanzane sott’olio.

    strips of eggplant are drained overnight, then vinegared, and seasoned with razor thin garlic slices, laurel leaves, chopped fresh herbs and a sprinkling of crushed red chilis. the whole thing is put into a clean jar and topped off with fruity, green extra virgin olive oil. anxiously waiting for the flavors to blend a little before i dig into it later.

    1 year ago  /  0 notes

  8. yummy in your tummy at upmarket tomorrow!

    yummy in your tummy at upmarket tomorrow!

    1 year ago  /  2 notes

  9. sometimes clients throw nice challenges at me. in this case she wanted a nice compact item, meat filled, but not pastry; heavier, like bread.
enter the cachito. the dough is a lovely buttery milk-bread type, except with a whole lot more sugar added. the recipe called for milk and water, but i eliminated the water, resulting in a firmer bite, with less rise. i think that dough by itself would probably make an excellent dinner roll.
the filling is where it gets amazing. chicken & sofrito. sofrito is a latino cooking base of sauteed vegetables and aromatics. in this case i used small-diced onion, sweet peppers, garlic, bay leaves, oregano and cumin.

    sometimes clients throw nice challenges at me. in this case she wanted a nice compact item, meat filled, but not pastry; heavier, like bread.

    enter the cachito. the dough is a lovely buttery milk-bread type, except with a whole lot more sugar added. the recipe called for milk and water, but i eliminated the water, resulting in a firmer bite, with less rise. i think that dough by itself would probably make an excellent dinner roll.

    the filling is where it gets amazing. chicken & sofrito. sofrito is a latino cooking base of sauteed vegetables and aromatics. in this case i used small-diced onion, sweet peppers, garlic, bay leaves, oregano and cumin.

    1 year ago  /  3 notes

  10. i’ve been lax with the posting, i know, but i’ve been a busy bee! baking, gymming, tanning and falling into the most crazy-beautiful relationship i think i’ll ever have…
anyway, about the pic: two-bite-croissants for a saturday morning gallery reception.
some of these will be stuffed with a cool chicken, tarragon & apple salad; the rest with smoked gouda spiked with paprika and a bit of maple flavored dijon. i’m thinking of hitting those with some apple as well.

    i’ve been lax with the posting, i know, but i’ve been a busy bee! baking, gymming, tanning and falling into the most crazy-beautiful relationship i think i’ll ever have…

    anyway, about the pic: two-bite-croissants for a saturday morning gallery reception.

    some of these will be stuffed with a cool chicken, tarragon & apple salad;
    the rest with smoked gouda spiked with paprika and a bit of maple flavored dijon. i’m thinking of hitting those with some apple as well.

    1 year ago  /  0 notes

  11. gnawing on these in front the telly. spicy bbq beef ribs just off the coal pot. little kiss of mesquite smoke. local beef, never as tender as i’d like, could probably have done with a further slow roast but i was in a hurry to dig in.

    gnawing on these in front the telly. spicy bbq beef ribs just off the coal pot. little kiss of mesquite smoke. local beef, never as tender as i’d like, could probably have done with a further slow roast but i was in a hurry to dig in.

    1 year ago  /  0 notes

  12. spanokopita. spinach, feta & pignoli. pastry is so light and flaky, the whole top layer of one of the pies just blew away.

    spanokopita. spinach, feta & pignoli. pastry is so light and flaky, the whole top layer of one of the pies just blew away.

    2 years ago  /  0 notes

  13. little oreganos and marjorams relaxing in a sea of extra virgin olive oil near the cheesy shore. expecting garfield to show up at my doorstep any minute now. come get some.

    little oreganos and marjorams relaxing in a sea of extra virgin olive oil near the cheesy shore. expecting garfield to show up at my doorstep any minute now. come get some.

    2 years ago  /  0 notes

  14. July’s UpMarket is tomorrow and here’s my teeny-tiny pricelist! Doing our popup cafe thing as usual. Starts with good strong coffee & pastries in the AM and ends with super sexy lasagna for lunch. Swing by, have a chat, get some love in your tummy. Word is this market’s got 70+ registered vendors. So there’s bound to be something there for everyone!
Get details and join the Facebook event is here: https://www.facebook.com/events/414350145275460/

    July’s UpMarket is tomorrow and here’s my teeny-tiny pricelist! Doing our popup cafe thing as usual. Starts with good strong coffee & pastries in the AM and ends with super sexy lasagna for lunch. Swing by, have a chat, get some love in your tummy. Word is this market’s got 70+ registered vendors. So there’s bound to be something there for everyone!

    Get details and join the Facebook event is here: https://www.facebook.com/events/414350145275460/

    2 years ago  /  2 notes

  15. mini magnolia vanilla cupcakes, with vanilla swiss buttercream for the opening of bikini cabana. had some chocolate ones too, but my father got all the extras before i could get back and take pics.

    mini magnolia vanilla cupcakes, with vanilla swiss buttercream for the opening of bikini cabana. had some chocolate ones too, but my father got all the extras before i could get back and take pics.

    2 years ago  /  4 notes