complainte de la bundt

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It’s a truth universally acknowledged that cakes look more exciting and complicated if they’re baked in a fancy tin. It just seems more impressive if it’s shaped like castle turrets or a giant rosebud or the Trevi Fountain. I mean, it’s not like you actually painstakingly sculpted the cake into this particular form with a palette knife while wearing a beret. But there you go.

I was predictably excited to buy on sale recently a good sized silicone bundt caketin. I feel as though a bundt tin falls comfortably between practical and largely dust-gathering on the kitchenware scale. It’s really just another cake tin, not as usable as a 23cm springform but not as confoundingly quixotic as, say, a madeleine tray (nothing against madeleines – every time I make them I end up wondering why humans haven’t evolved to make small, honeyed cakes a staple food). A bundt cake just looks so majestic with its undulating curves and waves and towering hilltop form, so much more than your perfectly serviceable but normal looking regular round cake.

I was initially going to make a fabulous sounding orange cake from Annabelle White’s Annabelle Cooks, which sported a large, fetching image of an orange bundt cake. However the recipe specified a 26cm springform tin and the disparity between instruction and image made me far too nervous. Not on my first bundt.

Instead I went for an equally lovely sounding Spice Cake from my charmingly eighties (if it moved, they set it in gelatine) Best of Cooking For New Zealanders cookbook by Lynn Bedford Hall (look for it in your local charity shop – I could use it every single day). As well specifically requesting a ring tin, it also used less eggs than the spurned orange cake. It was all going just peachy. You know me, always happiest when messing around with cake batter. I piled the cinnamon-spiced, nut-spiked batter into the tin, put it in the oven, marvelled as the house filled with the warm, happy scent of cinnamon…Oh how wrong I was. Fate (and possibly Annabelle White) were standing behind me, pointing and laughing the whole time.

Because then this happened.

What now? That’s just not fair. You know how there’s that saying? Pride goeth before a fall? Well with me it’s excitement goeth before a fail. If I had a dollar for every time… Seriously, I don’t know what went wrong. Half the cake just decided it wasn’t ready to leave home yet. Any guesses from seasoned bakers out there? The tin was silicone and everything. I wonder if I didn’t leave it long enough before turning it out? Maybe I left it too long? I’m in a quandary!

Aesthetics aside, the cake itself is really delicious though and very, very easy to make. Whatever I did wrong – presuming it was my fault at all – I definitely won’t take it out on the recipe itself. If you want to recreate this psyche-damaging disaster in your own home feel free, may you have better luck than I had…

Spice Cake

2 tsp baking powder
350g brown sugar
2 eggs
450g flour
345mls buttermilk
250ml (1 cup) plain oil, like rice bran or grapeseed
2 tsp nutmeg
1 tsp cinnamon
1 tsp ground cloves
2 tsp baking soda
175g sultanas (I used currants)
125g chopped nuts (I used walnuts)

Set the oven to 180 C (350 F). Place all the ingredients except for the nuts and sultanas into a large bowl and mix with electric beaters for one minute.

If you don’t have electric beaters (like me), mix together the oil and sugar, then the eggs, then everything else till it’s incorporated good and proper. Then, fold in the nuts and sultanas.

Spread this thick mixture into a bundt tin and bake for an hour, covering loosely with tinfoil if it starts to darken too much. Stand for five minutes (which I did!) before inverting onto a cake rack.

As you can probably tell from the ingredients this makes a large, moist, delicious cake that keeps well and has a gentle warmth from the spices used. Which means I can overlook the fact that it had a total breakdown in front of me. And I will carry on bundting.

For my sake at least, so I don’t feel completely like what the French call les incompetents, here below is an example of something I actually achieved without a hitch.

I’ve made this caramelly, oaty slice before, blogged about it even, but whatevs. I’m calling upon it again. And at least you know it’s good.

Breakfast Bars

From Nigella Express by Nigella Lawson

1 can of sweetened condensed milk (roughly 400g)
250g rolled oats
75g shredded coconut
100g dried cranberries
125g mixed seeds (sunflower, linseed, pumpkin, etc)
125g unsalted peanuts

Preheat oven to 130 C, and oil a 23x33cm baking tin or throwaway foil tin. Warm the condensed milk gently in a pan till it is more liquid than solid. Remove from heat and then add the rest of the ingredients, stirring carefully with a spatula so everything is covered. Spread into the tin, even out the surface, then bake for about an hour. Let cool for about 15 minutes then slice up. I swapped the expensive cranberries for a handful of currents lurking agedly in the pantry and left out the peanuts because I just didn’t have any.

Nigella reckons this slice gets better with age and I agree – it just sort of settles into a chewier, nuttier, caramellier bite the longer you leave them. Super easy and good to have on hand to assuage any dips in blood sugar.

For what it’s worth, and I realise there’s little more nauseating than couples who start talking in their own cutesy language, but we’ve ended up pronouncing the word slice, as in oaty slice, “slee-che”, inspired largely by Dr Leo Spaceman (pronounced spa-che-man) from 30 Rock. It’s funny how many words you can start manipulating in this way. Face, place, rice, ice…it’s like a Dr Seuss book here sometimes. Actually I have a really bad habit of mangling words when speaking casually. Such as ‘whatevs’ instead of ‘whatever’ which is a bad enough word in itself. I like to lengthen the ‘i’ in chicken so it rhymes with ‘liken’ and drop the end of ‘decision’ so it’s just ‘decish’ and frequently substitute the letter ‘j’ with a ‘y’ or an ‘h’…it’s all a bit obnoxious really but I like to think of it as taking a simple joy in linguistics. Look at this, I haven’t even been tagged with an internet meme and yet I’m revealing a bizarre fact about myself. Is that allowed?
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The big news in our lives right now is that Tim is walking around looking all medieval, as while I was in Auckland one of his teeth just crumbled on him like an uncooperative bundt cake. He didn’t tell me till six days later when we met up again as he couldn’t figure out how to explain it in a txt message. Fair enough, I guess. As per usual the dentists want him to mortgage the tooth against our house with his liver as bond (ooh, I’m typing all heavily just thinking about it, the prices dentists charge get me all fired up.) Because he couldn’t afford a root canal and I couldn’t even afford to support him for it, he instead paid a smaller (but still hefty) sum to have the tooth pulled altogether. It’s causing him no small amount of pain, and we’ve been eating very soft, liquidy dinners over the last couple of days – soup, long-simmered, falling apart stews, that sort of thing. Luckily it’s not an entirely visible tooth but nevertheless, I’d like to think he has the panache to pull off looking like a Renaissance-era minstrel.
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On Shuffle whilst I type:

Amen by Jolie Holland from Escondida. We were lucky enough to see her in a beautiful, intimate gig earlier this year. If the idea of Appalachian folksy blues appeals to you then you would do well to look her up. This particular song is simply stunning.

John The Revelator by Son House from The Roots of The White Stripes, a compilation of the original blues and folk songs that the White Stripes have covered either live or in albums. Sounds tacky as hell but it’s not – it’s a fantastic listen packed with gems both dust-covered and well known.

Why Can’t I Be Like The Boss a song cut from the 2006 Tom Kitt musical High Fidelity. I kinda love this song, especially when the Bruce Springsteen character really gets going.

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This blog title is bought to you by: Rufus Wainwright
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Next time: I got it in my head that ice cream flavoured with palm sugar and kaffir lime leaves would be pretty sassy. So I think I’m going to make that this weekend. Hopefully Tim’s teeth, or lack thereof, are up to it. And one day, I will make another bundt cake.

don’t dream it, be it

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Do you ever think up something new only to find out that this something already exists? Recently I was mildly amused by some of the artists on offer while flicking through the blues section at Slow Boat Records, and thought it would be kinda fun if there was some kind of “Blues Name Generator.” A website where you enter your name and it in turn spat out out something that would ostensibly be your blues artist name, something like Stumblin’ Tuscaloosa Mary or Three Fingered Lowell Pickering or Pork Cracklin’ McDooley. But yeah, the internet is already home to multiple blues name generators. Multiple. Shoulda known. Moving on.

It must be the nature of existing in the world we do though, right? There are millions and millions of people wandering round and it’s only inevitable that some of our ideas will overlap and occur without connection to each other. Sometimes it can be a positive thing though, this doubling up of concepts. It can act as a kind of reinforcement that the idea was a good thing in the first place. (Not that people can’t have collectively terrible ideas, where to start with examples…)

To wit: I had it in my head that lentils topped with a poached egg might be cool. This developed further when I thought about padding it out with what else was in my kitchen – butter-fried leeks, a sprinkling of almonds and feta… Then I completely second-guessed myself. Is lentils and egg together both freaky and depressing? At best? Leeks – are they still hip? Would the whole thing be too earthy and aggressively sulphuric? Would the brown, yellow and green shades call to mind a polyester blouse from the 70s instead of effortless culinary elegance?

Then, reading a copy of esteemed local publication the Listener, I found in Martin Bosley’s food column a recipe that more or less mirrored what I came up with. Since Mr Bosley himself is such an estimable and celebrated local foodsmith, like a passive fairy godmother saying “you shall go to the ball,” I gained from his similar idea the confidence to proceed with my own.

Not saying you shouldn’t be afraid to experiment. Not at all. But seriously. Lentils. Sometimes a little positive reinforcement helps. And this definitely leans more towards modern elegance than 70s polyester in food form. I should have had more faith in myself – after all, it seems these days you can drape a poached egg over practically anything and it suddenly becomes chic.

To have this happen in your own life, bring a large pan of water to the boil and once it is at a merry rolling bubble, pour in 150g brown lentils. (I added the rest of a near-empty packet of tiny stelline pasta for no other reason than it was annoying me) The lentils should cook through in about 20-25 minutes. Meanwhile, wash and thinly slice a leek. Melt a generous knob of butter in a pan and once it’s sizzling gently add the leeks and stir continuously till they collapse and become slightly caramelised. I added a splash of very good balsamic vinegar because I’m lucky enough to have some. Once the lentils have cooked through, drain them thoroughly and transfer them to the pan of soft, buttery leeks (now off-heat) and stir through. Finally, poach four free range eggs. Divide the lentils between two plates, place two eggs on each, and sprinkle with sliced almonds, feta cheese, and smoked paprika.

Serves 2.

This dish is pretty delightful. The softened, slightly fuzzy lentils against the silky egg yolk, the nutty bite of the almonds against the slippery leeks and sharp, creamy cheese all tastes brilliant together. The range of flavours and textures made it way more interesting to eat than it could initially sound. Thanks Martin Bosley for unwittingly providing the affirmation that I needed.

It’s not being precious or, I don’t know, elitist to say that you need really good free range eggs for this. It’s pretty simple. Surely Jamie Oliver has put out enough TV shows for this to be obvious now. Granted, laying eggs is what hens do, but it surely isn’t the most dignified way to make a living and I’m pretty sure these hens aren’t supposed to be laying eggs on command every single day while being underfed and cramped in a tiny cage with no room to move, alongside thousands of their similarly oppressed sisters like a nightmarish scene from a dystopian novel from the 1950s. Hens deserve better than that. Why, buying free range eggs is positively an action of female empowerment. Support your feathered sisterhood. I think I’m on to something here. Free range is a feminist issue. Unless it has already been written about by the lovely Bust magazine or somesuch… At the rate I’m going I wouldn’t really be surprised. Ooh I’ve thought of something. No. It already exists.
So there’s all that. But also, importantly, free range eggs taste comparitively amazing to the super cheap, sinister battery cage eggs. They really do. If you think otherwise, I’m afraid your opinion is wrong. Choose free range: not only are you getting a better tasting egg, you’re helping hens break through the glass ceiling! Or something.

This next dish comes without any such quasi-political fist-shaking attached to it. This was dinner a week or so ago.

Roasted Kumara with Roasted Beetroot Risotto. Seriously good stuff. I wrapped a large kumara and a large beetroot in tinfoil and roasted the pair for about an hour in a hot oven. I made a risotto of half arborio rice, half pearl barley (any excuse to use an unsexy grain, me) and once the vegetables were roasted I roughly chopped the beetroot and stirred it through the risotto. The kumara I cut in half and divided between two plates along with the risotto and sprinkled it with coriander seeds – my latest obsession, their dusky lemony flavour is delicious – and also actual coriander which I discovered quietly floundering in the fridge in dire need of use. It’s funny, I always feel like I need coriander but then whenever I buy it, it tends to get forgotten about.

A pretty fabulous dinner this was, and unlike the last dish, a Bollywood-bright plateful of gorgeous colour. The earthy sweetness of the beetroot and kumara, emphasised by the long roasting time, went really nicely together and I’ve always loved the texture of pearl barley which lends itself easily to a risotto.
Had a smashing time up in Auckland (I was up there for six days, hence the rolling tumbleweed/chirping crickets nature of the blog lately). I met some fantastic people and ventured into the oft-talked of ‘burb of Ponsonby, wherein I felt often felt pretty Wellington and occasionally…very rural. I was naively excited to patronise such classy places as SPQR and Prego, that I’d previously only read about in Cuisine magazine. You’re not in Otaua now, Laura.
Words can barely, barely express the joy that was Patti LuPone and Mandy Patinkin in concert. I read an adequate review of the night from the NZ Herald newspaper but I think what the author missed out on was how exciting it is that these two people are in New Zealand at all. This sort of thing just does not happen. Broadway stars don’t come here. Whoever at The Edge organised it, I salute you and hope this sets a prescedent for other performers that there is, in fact, an audience for them in New Zealand.
Anyway, words clouding issue here. They were both spectacular. For those of you who don’t know, I usually found it easiest to describe Mandy Patinkin to people as the guy who played “My name is Inigo Montoya, you killed my father, prepare to die” in The Princess Bride. Patti LuPone probably graces a lot of peoples’ CD collections without them realising it – Wikipedia her. She should need no introduction but it’s not really our fault here in New Zealand, at the bottom of the world, that we’re not exposed to people like her very often. When she sang that intensely dynamic opening line, “I had a dream, a dream about you baby” from Everything’s Coming Up Roses, from the show Gypsy that she won a Tony for last year…it was surreal. And incredible. Tim was there with me, and Mum and Dad at the last minute bought cheaper rush tickets so it was nice to have people around to share the excitement with. I could go on about how fantastic they both were – wait, I already have – but it’s not really necessary, it kind of goes without saying. They were both so comfortable on stage and a serious joy to watch. And I got a photo afterwards with Mandy. Woohoo!

Also: saw It Might Get Loud, which only served to make Tim and I each fall more in love with Jack White (Meg is awesome too, but he was the focus of the film, so). Jimmy Page was a complete gem and of course the Edge is a talented guy. It’s not his problem that U2 isn’t really my thing, I’m sure. On Thursday night I saw a fab local band called Alex The Kid who play super fun music with a scientific bent; due to their name they’re a bit hard to google so why not click here for their Myspace? The following night, after It Might Get Loud we went to see Auckland rapper Tourettes, who I’ve been enamoured with for some time now. The opener was this guy called Tommy Ill, when he came onto the stage I totally judged him on his Where-the-wild-things-are style furry hat but he was adorable and fun and I’d easily pay money to see him again. Tourettes was just seriously fantastic, and I was beyond stoked that he did two spoken word segments during the gig. I can’t pretend I’m a huge listener of rap, I like a bit of De La Soul (specifically: Ooh), Wu Tang Clan and Beastie Boys, but it’s not really my first choice. So maybe that amplifies how much I like this guy’s stuff.

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On Shuffle Whilst I Type Feverishly

Farewell Ride, from Guero by Beck. It’s funny, I never think of myself as being a massive Beck fan but every time something of his comes on Shuffle I’m all, hmm, yeah, I like that.

La Ville Inconnue from L’Immortelle by Edith Piaf. She continues to amaze.

Thank You For Sending Me An Angel from More Songs About Buildings and Food by Talking Heads. Imagine if Talking Heads and Velvet Underground never existed. What on earth would cool people these days be influenced by?

Honourable mention: The chords G and C. Tim bought a guitar! We’re gonna be rockstars!

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Next time: I made my first bundt cake using my new silicone tin. I was predictably excited. The results were unfortunate. All the gritty details for you… Hopefully I’ll have something that actually worked to display as well since I’m pretty sure food blogs don’t blossom on fail. Hence why I didn’t even bold out the text in this segment.

bake this longing

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Enamoured with the kitchen in my new house, I have been making all these really interesting, healthy, beautiful dinners lately. Dishes with slow-revealing, layered flavours and more often than not featuring something really quite beautiful, like a whole cinnamon stick or a poached egg draped lovingly across the top, or couscous… But despite all this, I’ve decided to showcase a bit of baking today. It has been too, too long since I’ve baked. (At least ten days.) We’ve finally unpacked all our boxes and the bookshelf is upright and laden with goods and so help me I actually found myself looking almost flirtatiously at all my cookbooks leaning across the shelves. Clearly a sign that (a) the ‘going mad’ process has stepped up a notch, and (b) it was time to connect with some butter.
I bring you two fairly disparite recipes: one for very sober, bran-dense biscuits and the other for flamboyant Italian chocolate puffy meringue things. They both stand together under the broad umbrella of “cookie” and while equally delicious, couldn’t be more different in appearance or method.
Health Biscuits
This recipe is from the wildly successful, and justifiably so, New Zealand cookbook Ladies, A Plate by Alexa Johnston, although my recipe came via the September 2008 issue of Cuisine. Not what they were talking about in the film The September Issue, but beautiful and exciting nonetheless (to me at least.)
These biscuits are calm and unfancy but not in any way boring – they have a gorgeous crisp, snappish texture and are the ideal partner to a cup of tea. They keep well and the syrup used makes them seemingly taste better and better with age. And any recipe that uses this much butter while calling itself “Health biscuits” gets many a bonus point from me.
225g soft butter

3/4 cup brown sugar

1 egg

2 tablespoons malt or golden syrup (I used maple)

1 cup bran

1 cup wholemeal flour (I used plain)

1 cup coconut

1/2 cup rolled oats

1/2 cup sultanas (I used currants)

1/2 cup chopped walnuts

1 small teaspoon baking powder

extra white flour

Set oven to 180 C/350 F, line two trays with baking paper.

Cream butter and sugar till light and fluffy. Add the egg and the syrup. Add all the rest of the ingredients and knead together adding extra white flour till a good stiff-soft biscuity dough is achieved.

Roll out sections of the dough pretty thin and slice into squares or rectangles, transferring to the baking trays with a spatula. They don’t spread much so put them close together. The recipe says to prick them with a fork; I totally forgot but I’m sure it helps. Bake for about 20 minutes, no longer, and they should be a lovely deep golden brown and smell heavenly. Cool on a rack and then store in a tin.

The original writer of the recipe suggests that these biscuits be served buttered; I suggest she is a genius.
The next baking adventure was one of a different nature, involving copious amounts of egg whites. And you know, egg whites are so the diva of the cooking world. The Barbra Streisand, the Mariah Carey, the Elizabeth Taylor. Egg whites are difficult to get hold of, and once you’ve managed to get some face time with them there’s still massive room for error. They’re all, “I only respond to a copper bowl. If there is any yolk present I’ll just refuse to work. Where is my assistant! Also, I want the kitchen repainted to match my eyes, and I will only work by candlelight. By that I mean candles imported from Belgium at great cost to you.” And it goes on.
That said, you can get some pretty exciting results from egg whites, once you’ve coaxed them out of their shell without disturbing the yolk, got them in the correct bowl, used the right utensil, and worked quickly so they don’t get huffy and deflate or separate. The following recipe is one such example. I saw it in my gorgeous Scotto family cookbook and was intrigued, and the time seemed right, as after making vanilla ice cream I had egg whites sitting in the fridge waiting to be used.
I kid you not, the quantities I specify below are half what the original recipe asked for.
Brutti Ma Buoni
This is Italian for “ugly but good.” I can think of many things that are ugly but good, but these meringue-like, matte-brown, light-as-air puffs are quite lovely in my eyes. So with these standards in mind I’d rather not be coolly appraised by an Italian any time soon. I wonder what their word is for “neither beautiful nor practical?” Or, “could stand to wash the cake batter out of her hair?”

 5 egg whites

400g icing sugar (or 1/2 pound powdered sugar – this is an American book after all)

1/2 cup good cocoa

1/2 cup walnuts or almonds, roughly chopped

Set the oven to 150 C/300 F. Measure out your cocoa and icing sugar. Place the egg whites in a large metal bowl and whisk continuously till foamy. Gradually, slowly, add the icing sugar, whisking till a stiff meringue is formed. I should warn you that my meringue was very thick and shiny by the end but not so stiff that it would stay still; it continued to form ribbons no matter how vigorously I whisked. To elaborate further, it takes quite a bit of shampoo to get meringue out of one’s hairline. Fold in the cocoa and nuts, and I added a bit of finely chopped good quality chocolate for good measure.
Line a tray with baking paper and measure out medium sized spoonfuls. Bake for 35 minutes. As I said I wasn’t sure if my mix was a total disaster but it worked beautifully so fear not. You can even make it in batches – the mixture that waited round for 35 minutes was in no way inferior. Carefully peel the cooked Brutti ma Buoni off the baking tray and leave to cool before eating.
These are wonderful, definitely worth the jumping through hoops that egg whites make you perform. Light but dense at the same time, crisp on the outside and melting on the inside, and, despite a wince-inducing amount of icing sugar, they’re not painfully sweet. Give them a go if you end up with some egg whites – they’re a step up on meringues and go well with a dark coffee at the end of the night.
On Saturday night Tim and I went to see Dimmer at bar Bodega. They were beautiful. Even though they started at 11:50pm. At night. According to Wikipedia the erstwhile Straitjacket Fits frontman Shayne Carter is pushing 45, (and looking fabulous still) so there you go. I’m clearly not very rock’n’roll. As I said though it was a wonderful, wonderful gig. Find their albums. But then I look on fishpond.co.nz and all their albums are currently unavailable or discontinued. Good one, fishpond.
Speaking of music, if you suspect that the words “Jack/Meg White have my babies” apply to you, then you may want to check out this preposterously interesting blog, Every Jack White Song. I’m notorious for being late to jump on a bandwagon so I hope, not just for the author’s sake but for my own smug-ity, that this becomes huge. It certainly deserves to, anyone who devotes so much time critically analysing Jack White songs should go far, no argument.
Still speaking of music, on Shuffle whilst I type:
You Are Not Real from the original cast recording of The Apple Tree. This song has a ridiculously moreish waltzing melody and a delightful, singalong chorus. Did you know that MASH‘s Alan Alda was in the original cast? However I find the eye-popping revival cast, namely the magnificently eyebrowed Brian D’arcy James, the magnificently moustachioed Marc Kudisch, and the generally magnificent Kristin Chenoweth even more exciting…
Idioteque from Kid A by Radiohead. I like this album better than OK Computer. There. I said it.
Next time: I totally go on business this week, but will endeavour gallantly to get in another blog post before I leave. Because I really have been making some nice, blog-worthy dinners lately…Among other things, I’ve made lentil salad with poached egg and feta, beetroot risotto with rice and barley, and roasted vegetables with Israeli couscous. That kind of thing.

ceci n’est pas une new post

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This is a bit of an interim thing. The equivalent to those four songs in the middle of a teen pop album from the late nineties. We’ve officially moved into our new stomping ground on Cuba Street and I’ve started cooking again, with a gas-top stove and an expel-air, oh untold joys abounding. But, if my free time were a pizza, right now unpacking boxes and arranging the objects that represent our lives to fit in this new space is eating nearly every slice of my time-pizza, not to mention my side order of headspace-fries with aioli.

To tide you all over – because I will start posting with soothing regularity asap to assuage the palpitations of the heart that surely start in my prolonged absense – I thought I might do a round-up of all the restaurants and cafes that I’ve reviewed since starting this blog in 2007 so that they’re in one nifty post. This idea may fall flat, especially considering my international readership, but whatever. This is my blog, I’ll openly pad it out with recycled filler material if I so wish. And if you should ever find yourself in Wellington – and why not? It’s easily the best city New Zealand has to offer the world – consider this a starting point for where to eat.

Auckland

Read about what we thought of Auckland’s Wagamama – back in the dark days before a branch opened in Wellington – and the Wendy’s burger joint: click HERE

Read about Alleluya Cafe on K’Road, home to an excellent Jewish Ginger Cake: click HERE

Wellington

Read very briefly about Satay India, which deserved more of a review than I gave it because it was delicious: click HERE

Read about the faint-makingly fantastic chocolates on Featherston Street’s Melting Perfection chocolaterie: click HERE

Read about the Black Harp Irish pub, where wonderfully hearty meals are served daily and where we have dined several times with family and friends: click HERE

Read about Kelburn’s as-seen-on-TV Red Tomatoes cafe, where the pizza is flipping brilliant even if the service is a schmeer patchy: click HERE

Read about the Maranui Surf Cafe which doesn’t even need my endorsement because it’s always packed, rain or shine, and with good reason: click HERE and also HERE (this one has pictures)

Read about Deluxe cafe, which is so cool that I felt as though it was my fault when I didn’t enjoy it that much, Roxy Cafe on Cuba Street which has the BEST hash browns, and Casablanca, a cheap and cheerful BYO: click HERE

Read about Rise Cafe on the Terrace, where a good coffee and excellent service can be found: click HERE

Read about the gorgeous La Bella Italia on The Terrace, which has utterly marvelous food and is infuriatingly not open on weekends: click HERE

And there it is, friends. A rough guide to eating hither and yon across Wellington and a competely understocked guide to eating out in Auckland. A little something to let you know I still am very much in existence.

On Shuffle whilst I type:

Horehound, the debut album by The Dead Weather, ie how much more wine can Jack White squeeze from his mind-grapes? The man is relentless! As is the seriously brilliant album. Jack White, you genius, you’ve done it again.

Next time: for one thing, an actual post with pictures and recipes. I’ve got a whole mess of baking planned for this weekend, and our espresso machine has finally entered the world so I also predict affogatos every which way to Sunday. On top of that there is something quite bewitching about living on Cuba Street. I’m noticing things I’ve never seen before. Like the Babylon Kebab shop – why didn’t they just call themselves Kebabylon? Or, for maximum flair, Babylon Kebabylon? There is a quilting supplies shop just down the road from me that I never knew existed.

strange but not a stranger

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As Liz Lemon, a character from 30 Rock and my kindred spirit would say: “aw, blerg”. It’s a third of the way through July already and I have only just now managed to put pixel to webpage. This is partly because Tim and I have been quietly absorbed with Dexter (brutal but good!) and with rewatching season 2 of 30 Rock (brutal but good!) and, of course, packing all our earthly belongings into boxes and suitcases (merely brutal!) in anticipation of the big move this Friday. Or, as they might say in a Baby Sitters Club book, The Big Move. Unlike bicoastal Dawn or choice-burdened Stacey it’s not really a difficult wrenching decish for us. We’re excited about moving.

I haven’t really been doing a lot of cooking lately, because we are trying to use up what’s in the cupboard and fridge. And not make anything huge that needs to be frozen or eaten over several days. Or use too many pieces of cookware. Which restricts us a schmeer. Last night Tim had spaghetti on toast before choir and I had a pub quiz after work. Monday night we went to Red Tomatoes Pizzeria and Cafe. On Sunday we cooked up 12 sausages at lunchtime that we’d defrosted from the freezer “for space-saving purposes” and…honestly…by nightfall the two of us had eaten them all. Not kidding. 12 sausages, two people, 6 hours. Saturday night was Burger Fuel because we had to be at the Film Archive by 7pm for the showing of my beloved Neil Young’s Rust Never Sleeps. Friday night was take-out satay noodles from Chow Mein Cube on the Terrace. Tomorrow night we’ll be getting takeaways because everything will be packed away and on Friday we’ll get takeaways because we’ve been moving all day. You get the idea. I’m really not cooking. And I can feel myself occupying more space than I normally do. Which is why next week I’m promising myself to embrace vegetables and shun sugars. But for now, it works. It’s simpler this way.

It doesn’t completely resemble the innermost circles of Hades here though. There has been some cooking – prior to all the non-cooking – occurring mostly because of the divine inspiration I garnered from the latest Cuisine magazine. Despite having a fridge rapidly emptying and a cupboard filled with increasingly disparite spices and condiments, I found myself turning pages of my Cuisine magazine and saying to myself rapturously (and loudly) “I can make this! And I have the ingredients for this! And also this! And still further recipes!”

So I did.

One rather genius dish that I tried was a Fiona Smith recipe of diced vegetables, basted in a salty dressing of miso, mirin, sugar and oil, roasted and mixed gently through sushi rice. Engaging stuff, yes?

Miso Roast Sushi Salad

The vegetables need to be cut into small, equal pieces so that they roast quickly and evenly without scorching the sauce. I found the amount of vegetables, once chopped, to be enormous, so ended up more than halving the amount. I suspect this is a very forgiving, adaptable recipe and can be changed up depending on what you have, more or less. I used a mixture of kumara, carrot, and parsnip. I left out the mushrooms because Tim doesn’t like them and the tofu because we just didn’t have any and it was still, despite this, just right for two people.

2 tablespoons rice vinegar
3 teaspoons caster sugar
1/4 teaspoon salt
1 cup sushi rice
1 1/4 cups water
4 cm strip kombu (optional)

4 tablespoons miso paste (you could happily sub this for black bean sauce)
2 tablespoons mirin
1 tablespoon peanut oil
2 tablespoons sugar

200g firm tofu, cut into 2cm chunks
4 cups chopped winter vegetables (pumpkin, carrot, kumara, parsnip)
2 cups mushrooms, quartered

Preheat oven to 200 C.

In a small bowl, stir together the first measure of sugar with the vinegar and salt and set aside. Place the rice in a colander, run under cold water then sit to drain while you prepare the vegetables. The draining step is apparently quite important so make sure this is the first thing you do.

Whisk together the miso, mirin, peanut oil and second measure of sugar. Chop all the vegetables into small cubes and mix in with the mushrooms and tofu in a large bowl, adding the sauce and coating thoroughly. Spread onto a paper-lined baking tray and roast for 20-25 minutes till the root vegetables are tender.

While the veges cook, place the rice in a medium saucepan with the seaweed if using, and cover with the 1 1/4 cups water. Bring to the boil, stirring, then clamp a lid on and cook at the lowest heat possible undisturbed for ten minutes. Take off the heat and leave undisturbed for ten minutes. Tip the rice into a large bowl and remove the kombu if used. Pour the vinegar mix over and stir gently, then add the roasted veges and tofu and carefully combine the lot together. Serve in bowls with sesame seeds and coriander with soy sauce and wasabi to serve if desired.

Serves 4.

This is very, very cheap and utterly delicious, the sort of thing you can happily eat by the heaped forkful while sitting cross-legged in front of the heater watching a DVD. It will, without a doubt, become a regular dinner this winter chez nous.

As I mentioned, last Saturday we went to see Neil Young’s Rust Never Sleeps at the Film Archive, and a very satisfying night it was too. We were part of a bare handful of under-forties whippersnappers present in the audience. It was a wonderful experience – big, beautiful sound, comfy seats, Neil in all his sneery glory on the big screen and of course his songs. Ohhhh the songs. I was tempted, in order to assert my right as a whippersnapper to be there, to state loudly, “I know! I’ve seen him live! It was a moment of spiritual clarity!” Speaking of films, I really, really can’t wait for Away We Go to open here in NZ (about 12 months after it opens in the USA, naturally). It has the most incredible cast and I’m not kidding, the trailer nearly made me tear up. And it has cameos from Catherine O’Hara, who I have a mad crush on (Catherine, call me!) and Broadway’s Allison Janney! Still speaking of films, we have been perusing the NZ Film Festival guide and circling various films we want to see, but mostly trying to find the most delightful foreign name for someone listed as working on one of the films. So far our hard-to-trump favourite is an actor called Knut Berger. Together, we salute you.

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On Shuffle whilst I type feverishly:

Carry That Weight from Abbey Road by The Beatles (I love this song. It’s like launching into the built-up end of an epic, Hey Jude-like song without having to wait for the build-up. It’s like fast-forwarding to the “it’s meeeee!” part of Defying Gravity. It’s instant gratification.)
Welfare Mothers from Rust Never Sleeps by the divine Neil Young (was there e’er a cooler opening line than “people pick up on what I’m putting down”?)
Planet Z from Still I Can’t Be Still by the divine Idina Menzel (Tim actually admits to liking this song. Heavy. Very heavy. Also: buy this album. It’s ridiculous.)
Roadrunner by Modern Lovers from their eponymous album. I think I could listen to this song a squillion times and never tire of it. And I have a mad crush on the ageless Jonathan Richman. Call me, Jonathan!

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In other significant happenings, Tim garnered an A and a B for two respective honours papers at uni which is just backflip-inducingly awesome. This is most likely the last blog entry I’ll post from this flat. Considering this very flat is where I began this blog as a mere blog-ling in the October of 2007, that’s…something. Right? We’d be much obliged if you could think happy, good-weather, box-lifting thoughts for us come Friday. Who was the patron saint of severely pulled muscles due to lifting from the back instead of the legs? We should probably be lighting a big old candle to him or her right now. (Not just being PC here, I wikipedia-d it and there really are a lot of lady saints.)

let the bun shine in

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Tim whacked his knee on the bedframe yesterday (a common occurrence here, except I’m clumsier and shorter so my thighs are perpetually a fetching dappled shade of purple). I took advantage of his searing agony and got him to agree that we should go to dinner at La Bella Italia. An hour before we are due to leave the house, I remember that La Bella Italia is not open on the weekends. I don’t know if this is karma or just standard issue stupidity on my part. I call stupidity, as I forgot that La Bella Italia is only a Monday-Friday joint and Tim did seem keen in spite of himself. Either way I feel there is some kind of proverb emerging… “Ask not the significant-other in deep pain to take you out to dinner, you don’t need to pay $23 for a bowl of pasta to ‘really communicate’ with each other. The sharp teeth of karma bite ye once more!” But maybe not. I feel like it’s a recurrent theme of my life that I get really, really excited about something and then it doesn’t materialise. You’d think that now that I’m all grown and wise with 23 years under my belt I’d see these situations approaching and tamp myself down accordingly. Not so. I was really flipping disappointed last night that we couldn’t go to La Bella Italia. We ended up having chilaquiles and watching DVDs of 30 Rock and Dexter like every other night which was fun, but still. La Bella Italia. The food just…slays me.

A similar situation has been happening recently. Bearing in mind that we’re moving from up the hill in Kelburn down into the city centre, I said to Tim that we should have a coffee at Cafe Mode down the road and sample their seriously lush scones asap before we leave. Well we’ve been there seventeen thousand times in the last two weeks, and every single time they’ve been out of scones. Every single time. It’s like wanting a baby or something. I’ll start telling people that we’re “trying really hard” for a scone. There’s not a big window of opportunity – the clock is ticking! I need some kind of beeper to let me know when the cafe is scone-ulating!Sometimes random aspects of my existence can be kind of exhausting. But I will get my scones, damnit.

Okay, I’m pretty excited about this particular recipe so I’ll launch straight into it rather than try and offer some kind of esoteric lead-in paragraph. Do you recall, back in April I made hot cross buns only to inadvertently turn them into burnt offerings instead. And if you don’t recall, may this handy url jog your memory for you? Refusing to let this culinary snafu get me down, I sliced off the charred bits and froze the rest of the hot cross buns, relatively inedible as they were, to use down the line in a bread and butter pudding.

As we need to start using up any extraneous stuff lurking icily in our freezer, it occurred to me last week that it might be pertinent to make this bread and butter pudding already. I defrosted the hot cross buns (or cold cross buns if you will, hahahahaha) and while I was being practical, pulled out a massive slab of sheep that Tim’s parents sent us back to Wellington with a while back. I know mutton isn’t all that fashionable (which can only mean it’s due for a wildly fashionable comeback in restaurants) but it really does taste good, especially when the sheep had been fortunate enough to live a happy life on Tim’s parents’ farm, baa-ing merrily with verdant grass nuzzling its hoofs. The idea of having an old-timey roast and bread and butter pudding for a Sunday dinner was hugely pleasing to me.

Carne con carne. All I did to the mutton was put it in the oven for about 5 hours on a very low heat (around 160 C). That’s all. No spices, no oil, no tinfoil, no nothing. And it was beautifully tender, densely meaty and rich, and filled the whole house with the heavy perfume of roasted protein. I didn’t serve it with a gravy, since rendered sheep fat just isn’t that sexy. I did, however, bake some potatoes and other vegetables and it was an absolutely wonderful meal. A roast is so delightfully low-maintenance, you just bung it in the oven and that’s it. The next night I made us shepherd’s pie out of the leftovers, surprisingly quick when you don’t have to actually cook the meat. And really, really good.

But the bread and butter pudding. I swear I could hear angels chorusing when I took a bite. It was exquisite. Considering it started its life as tough, dry buns, it was a makeover of Hollywood film proportions. Actually there isn’t really a Hollywood movie that uses the makeover theme that I can compare this to, as in all those movies – Pretty Woman, The Princess Diaries, She’s All That, My Fair Lady, Miss Congeniality – the “ugly duckling” is always blatantly stunning. What is Hollywood trying to impart to us? That brunettes can never truly be happy unless their eyebrows are brutally waxed to pop music in a montage scene?

Um, anyway, what I’m trying to say is that to look at, these hot cross buns were seriously nothing special, no glimmer of Anne Hathaway or Sandra Bullock beauty within their overcooked exteriors. Because I made the recipe up totally on the fly, I wasn’t even sure if it would work or if I would end up just chalking it up on my list of things-I-got-disproportionately-excited-about-which-then-turned-to-FAIL. But it was an absolute minx of a pudding, the eggy custard giving the buns a soft, burnished, gloriously puffy texture. The spices – cinnamon, cardamom, ginger – were heavenly nestled against the warm, rich Marsala wine that I generously sloshed into the mix. The whole thing was just flipping marvelous. Gather round, my children. And listen:

Hot Cross Bun Bread and Butter Pudding

Obviously, you don’t need to go to the trouble of making your own buns and then overcooking them. Because we live in such a flagrantly heathenish age, I’m sure you can go down to your local supermarket and purchase hot cross buns at any time of year. So, buy some, allow them to go stale, and you’re good to go.

Ingredients:

6-8 shop-bought hot cross buns, allowed to go stale or 10-12 slightly burnt hot cross buns made to the recipe from Nigella Lawson’s Feast
50g very soft butter
75g brown sugar
3 eggs
500mls milk
Marsala wine

Heat up the milk and about 1/3 cup Marsala in a pan. I don’t want you to boil it, but it needs to be hot enough that you really wouldn’t enjoy the whole lot being thrown in your face. Slice up the buns and layer across a loaf tin. Beat the butter and sugar together, add the eggs and whip as though you were making a cake. Slowly whisk in the hot alcoholic milk, then pour this crazy mess over the buns. Let this sit for about 10 minutes to absorb the liquid somewhat, then bake at 170 C (roughly 330 F) for about 40 minutes. Eat. Ice cream would make an ideal partner, as would cream or just plain, cold milk.

Serves 4

Seriously compelling stuff. In hindsight, I probably could have cut off some more of the darkened bits of the buns, but truly this was less alarmingly carginogenic looking in real life as it is in this photo. I’ll just coolly pass it off as “ramshackle” and ignore any dissenting views.
 
On shuffle whilst I type:

Problems from Never Mind The Bollocks, Here’s The Sex Pistols by The Sex Pistols

Stars and The Moon, a song by Jason Robert Brown sung by Julia Murney and OH MY GOSH it made a small compartment of my life quite complete to hear her sing this beautiful tune.

I Ran from the Original Cast Recording of Little Fish. I am pretty well addicted to this song. Itunes may not have actually ‘shuffled’ on to it every time if you know what I mean.

Next time: July is set to be pretty manic. So as yet, the next post is a mystery to us all. And yes, my title barely makes sense but I don’t care, I’m on a Hair kick right now. Never mind that it doesn’t make sense, the revival cast living it up on Broadway right now are absolutely stunning, listen to it enough and EVERYTHING will make sense.

twist and stout

14 Comments

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Cheers everyone for your enthusiastic well-wishing for Tim’s and my big move, I’ve built it up so much that soon it will surely have its own snappy title, corresponding font, and swelling theme music.

I feel as though every time Old Frau Winter hobbles into town on her icy boots, I complain that it’s the coldest one we’ve had yet. Even though I suspect it’s human nature to largely block out any past discomfort and focus on what’s happening to the body right now, hot damn if it isn’t the coldest June in living memory. It’s a particular quality of temperature – that bone chilling, dry, Nordic chill, which, combined with the damp, windy climes of Wellington, makes for quite the experience.

With this in mind, we’ve been doing a lot of that bolstering, sustaining style of eating lately. While I love sponteneity in the kitchen I hate cooking in an entirely reactive way every night (as in, “cripes I’m hungry and it’s 7.30pm! Why did I spend all that time looking at Tony Award performances on youtube instead of making dinner? Now I have to cobble together something incoherent from what’s in the cupboard!”) One of the nice things about this season is sitting down with recipe books, post-it notes and a notepad, planning out slow-cooked winter meals and writing a shopping list accordingly. One such planned meal was the following casserole, taken from Nigella Lawson’s seminal text How To Eat. (I think I refer to it as that every time. It’s like one word in my head: seminaltexthowtoeat.)

Beef With Stout and Prunes
I realise that the words ‘stout’ and ‘prune’ aren’t overly come-hither. Nigella says this is a version of Beef Carbonnade which is possibly a better option if someone fussy asks what’s for dinner tonight.

I’ll be honest, my copy of How To Eat is buried under a lot of other cookbooks in a neat pile behind another hefty pile of cookbooks and it does not behoove me to disturb the order of things and dig it out. Plus I’m feeling lazy. You hardly need a recipe for this though, so allow me to guide you through the process gently but firmly. Dust sliced beef in mustard-spiked flour (I used beef shin from Moore Wilson’s, basically you want a cut that requires long cooking) and sear in a hot pan. Transfer into a casserole dish with some carrots, sliced into batons, finely sliced onions, and prunes that have been hitherto soaked in some dark stout. I used Cascade, an Australian stout from Tasmania, because it’s what they had at the local shop and wasn’t heinously expensive. I also added some whole cloves of garlic. Cover this and place in a slow oven, and cook for as long as you like but no less than two hours. I served over plain basmati rice. It can be a little brown and plain to look at, so by all means sprinkly liberally with chopped parsely which will please both aesthetically and…tastebuddily.
Et viola, a rich, hearty, deeply flavoured casserole for you and your loved ones. And if ‘your loved ones’ means just you and your stomach, then so much the better. Freeze in portion-sized containers and microwave it back to life when you need a fast dinner. This recipe actually comes from the low-fat section of How To Eat, as long as you don’t fry the floured beef in six inches of melted butter, enticing as that now sounds, it really is a trim meal all up, with the only fat coming from the meat.
The Cascade stout came in a six-pack and while Tim was happy to quaff the unused five bottles, he impressed upon me how a chocolate Guinness cake would be an economical, ideal, nay, the only logical use for the remaining stout. So I made one. I always forget how utterly stupendous Nigella’s Chocolate Guinness Cake is. It’s so ridiculously transcendent that it makes me type excessively in italics like some overexcited damsel in an LM Montgomery novel.

The Cascade Stout was not as abruptly bitter as the stipulated Guinness but more than held its own as a worthy understudy for the part. The above photo was taken on the bedside table, as Tim has had some blood sugar antics happening in the middle of the night lately and so that’s just where the cake was sat. Because he has had nocturnal low blood sugar with soothing regularity, a lot of the cake has been eaten by him while I’m in a half-asleep state and so I only managed to secure about two slices to myself after all that. It really was as delicious as it should be though: large, dark, densely chocolately and like Angela Lansbury, even better with age.

Chocolate Guinness Cake

From Feast, by Nigella Lawson. (It has a chocolate cake chapter, so, you know it’s good)
250mls Guinness
250g butter
75g cocoa
400g sugar
145mls sour cream (one of those little yoghurt-tub sized, er, tubs, or roughly a 1/2 cup)
2 eggs
1 T real vanilla extract
275g plain flour
2 1/2 teaspoons baking soda
Set your oven to 180 C and butter/line a 23cm springform tin. First of all you want to get a big pan, pour in the Guinness and add the butter – cut into small pieces – and gently heat it so the butter melts. It shouldn’t bubble, keep the heat low. Now, simply whisk in the rest of the ingredients and pour into your tin. Bake for 45 minutes to an hour, depending on your oven. The kitchen will smell heavenly, I promise you.

Once cool, ice with a mixture of 200g cream cheese (NOT low-fat), 125mls whipped cream, and 150g icing sugar folded together. I refrained from icing it this time round as I just couldn’t be bothered spending exorbitant amounts on dairy products, but the combination of sharp icing and dark, damp chocolate cake is incredible, the icing really makes it sing.

It would be remiss of me not to acknowledge the other key player in this cake: (apart from the stout and Tim’s persuasiveness) the cocoa. And not just any cocoa – proper Dutch cocoa from Equagold. The very first time I’ve ever used it. Don’t act all shocked, I’ve only just started working full time and in the food world there’s so much to keep up with – do you spend your money on the vanilla beans, or the premium brand happy pig bacon, or the Himalayan pink salt and if you let one ball drop is it tantamount to subterfuge meaning that you are forever shunned by food bloggers worldwide? I know I add fuel to the fire myself by going on about vanilla beans vs vanilla essense. With that in mind I’m lucky enough to have a wonderful whanau who will often give me such treats for Christmas and birthday presents. I’m not sure quite where I’m going with this rant but before I carry on shaking my fist for no good reason any more I’ll get back to my original point: proper Dutch cocoa has until now eluded me because it is really expensive. But as Led Zeppelin say, now’s the time, the time is now, and so I decided to buy myself a jar last week from the delightful La Bella Italia cafe/restaurant/deli on The Terrace. The woman behind the counter was impeccably helpful and friendly without being the slightest bit pushy and I emerged a very satisfied customer.

And when I opened the jar for the cake…My word. The first thing I noticed about it was the incredible cocoa scent, the second thing was how rich and dark the colour is. The deep-toned flavour of this cocoa stood comerade-like against the strident flavour of the stout and made for a surprisingly complex chocolate cake, to the point where I felt I should be eating it like one would drink a really expensive and fancy glass of wine – slowly and with reverence. What more can I say – this cake is begging to be made! Oh the feuds that could be ended with a slice of it (unless the parties who have beef with each other happen to be gluten-intolerant).

In smashing news, I interrupt this waffling to say:

My dad Mark, (el presidente of the Otaua Village Preservation Society – OVPS ) received a phone call from the OVPS’s lawyer today to say that WPC have withdrawn their appeal to the Environment Court. This means that they are no longer considering relocating their business to the Otaua Tavern site.

To reiterate: this is an “unofficial” withdrawal by WPC. There are still the lawyer’s bills to pay so the fund-raising continues. And the Otaua Tavern site is still vacant and who knows that a group even more shadily heinous and heinously shady may want to move in?

But for now: an enormous, enormous THANK YOU from the bottom, sides, inside and outside of my heart for everyone who helped by watching the video at my behest, for your supportive comments here and on youtube – it really did make a difference, and at last not just to our morale. I shudder to think of what might have had to have gone down if had the sorry WPC had their way and moved in (does that sentence even make sense? I’m a little excited, sorry for the nightmarish syntax). I have been so touched that people all round the world, people who enjoy making elaborate cakes and beautiful roasts and who have nothing to do with the woes of a tiny, clout-less village in New Zealand, have been so actively supportive. Though I am often conflicted in what I believe in (well, I’m only 23, I’ll ‘find myself’ in good time yet) I am pretty well certain on something: good deeds reap more good deeds and positive thought can have positive impact. One doesn’t want to get too mawkish and Miss World-like in one’s thank-you speeches so I’ll endeth it here, but it is an absolute relief and a triumph to be reporting this news to you all. Kia ora.

Am pretty sleepy after a weekend spent attending Smokefree Rockquest events here and in Lower Hutt, which may go some way towards explaining why my writing is so scatty but it could just be that this is how I write and you’re all dooooomed to deal with it forevermore. The students performing in Smokefree Rockquest here and in the Hutt basically melted my brain with their seriously fierce talent. I look forward to seeing some of them blaze a musical trail in the near future. Oh and I got to present an award last night. I’d like to think my many years on stage as a dancer/etc stood me in good stead, but as I was announced there was a perceptible milisecond of awkward silence that I feared would stretch into a yawning wave of quiet indifference from the audience. Luckily Tim and my godsister were there as my plus-ones to cheer and get the momentum going…

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On shuffle while writing this:

Overture, from Jesus Christ Superstar, 1994 New Zealand Cast recording (just try and find it in shops. Your loss.)
Watermelon Blues from The Legend Of Tommy Johnson, Act 1: Genesis 1900’s-1990’s by Chris Thomas King
Das Hokey Kokey (Original Version Vocoder Mix) from Das Hokey Kokey by Bill Bailey

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Next time: Tim and I have one episode left on our DVD of season 1 of The Wire and if it turns out as traumatic as I think it will I may need to go to ground for a bit. Believe the hype. It’s incredible. But don’t let your kids watch it, there’s violence and cussing and whatnot by the spade-load. (And by ‘whatnot’ I mean low-level nudity.) But otherwise, have I got some stuff for you. I made the bread and butter pudding to end all bread and butter puddings. Stale, defrosted hot cross buns, Marsala wine, no recipe…could have been a tear-inducing disaster of Anne Shirley proportions but sweet fancy Moses it turned out delicious.

housekeeping

10 Comments

Kia ora readers. For those of you who don’t keep candlelit vigil on my Twitter account, you may not have absorbed the news that Tim and I are moving house. In the grand scheme of things, a little ho-hum maybe, seeing how people do this all the time. Especially young people living in flatting situations. But considering that we’ve been at our current digs since November 2006, it’s pretty significant.

There’s no one real reason we are moving out, but there have been various frustrations that we will be glad to leave behind – including the olive oil on the kitchen shelf regularly solidifying in the cold, the sight of breath in front of our faces as we talk to each other inside the house, the bathroom where long-legged spiders rule with eight iron fists each on slowly crumbling walls, or perhaps the undulating and loose-bricked stairs leading down to our flat from the road which bely the idea that a landlord should have their tenants’ wellbeing in mind.

When we first moved in in 2006 it was tantamount to being in a mansion compared to our first flat – there was carpet as opposed to billiard table covering, the toilet wasn’t in the same room as the shower, our rent was halved, and there was a hot water cupboard! Oh, and the landlord wasn’t going to try and run us down with a steamroller (we had some ‘issues’ with our first one) And we were students, living with a group of friends, life could not have been sweeter, really. The theme song from Cheers could almost be heard whenever you walked in the door. Now that Tim and I are the last ones left of that initial group and while we could easily carry on living here for a good long time – it’s not that bad – we decided that this was to be our final year here.

And then one of my colleagues who is moving overseas lives there and sent round an email asking if anyone knew anyone who knew anyone who wanted to move into her fantastic place in town. Not to be overly dramatic, but I knew this was it. Luckily my instincts, while hysterical, were accurate: the other guy living there seemed to like Tim and I. We got the room.

One of the many exciting things about this new place we’re moving to next month – perhaps the single most exciting thing (apart from the fact that it has a sauna, I know) is that it gets sunshine. Real, genuine, sunshine. Imagine you’ve spent your whole life using synthetic, cheap vanilla essence and then suddenly you inhale the scent of a real vanilla bean (possibly smearing its shiny black seeds on your face to enhance the effect). That’s what it will be like. Amazing.

Which will mean exciting things for my food photography potential. Much as I’d personally take content over photography, the wider body of blog-readers seem to demand exquisite, magazine-ready photography as well as scintillating, original prose. Not that I’m claiming I can (or do) provide either, just…I’m going to be in a better position to take nice pictures, which can only be a good thing for us all.

Just realised I used that vanilla analogy in my last post. So much for original prose. And come to think of it, I could have just said “imagine you’ve been living in a cold dark house and then you move to a nice warm sunny house.” Hmm. Anyway, I predict lots of reminiscing from Tim and I between now and when we move, possibly resembling one of those cheesy clip shows that surface occasionally on things like Friends, and Home Improvement, and Saved By The Bell, which was really one giant clip show in a way. Or, knowing Tim and I, it might be more like THIS.

What I’m listening to: They Might Be Giants and Michael John LaChiusa.

Next time: Chocolate Guinness Cake!

tortilla queen (guaranteed to blow your mind)

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The month of June is a fast dame. August is lapping at my heels like a rising tide. July is more packed with commitments than a half-cup of brown sugar. Kindly excuse my ramblings, I found a nice notebook to write my thoughts in and am suddenly convinced I am an artiste, like almost all those people who carry notebooks to write thoughts in. I’ve been traipsing hither and yon across the country (well, I went to Dunedin for two days and a pub quiz last night) and haven’t really had any meaningful eye-contact with the blog lately, but the month of June isn’t really helping matters by going so darn swiftly.

I usually save my food-blog browsing for after I’ve finished a blog post of my own, because I’m in the right frame of mind and have the time to do it. I’ve occasionally wondered if it comes across as a little self-interested (oh hi, that looks delish, I haven’t been here since the last time I updated my blog and wanted comments ohwhatacoincidence) but that’s just how I roll. I roll without agenda or ulterior motive. Anyway while on such a blog-perusing journey after finishing my last post, I found on Thursday Night Smackdown a most enticing missive dedicated to chilaquiles. Mexican food here in New Zealand for the most part runs to bland, pre-packaged DIY enchilada kits, with dry, curling flatbreads and pre-spiced cans of watery beans. Not so bad, just I feel it’s not a cuisine that has been thoroughly probed here. Which could be why I’ve never heard of chilaquiles before. They’re sort of like huevos rancheros, only a bit more deconstructed and a lot less healthy.

I gotta say, there was something about Michelle’s post on Thursday Night Smackdown that really sold this idea to me. I was genuinely excited about making this recipe, which more or less comprises a spicy tomato sauce, tortilla chips, and a fried egg. By the time I got halfway through it making it all though I was starting to have my doubts. Why would anyone want to soak tortilla chips in tomato sauce? Would a fried egg on top of tortilla chips taste freaky at best? Why have I never realised how much fat is embedded into tortilla chips?

Despite the fact that my version was hugely low-rent – and despite the fact that my tastebuds were shuffling their feet dubiously – this is beautiful. Incredible stuff. There’s something about the spicy sauce and the way it softens some of the crunch of the chips, and then the savoury fried taste of the egg kind of drips all over everything. Again, I hasten to add the disclaimer that my chilaquiles were seriously inauthentic, but they were fast and also used what I had in the cupboard. For those of you playing at home, I sauteed a finely chopped onion, several cloves of chopped garlic, a chopped capsicum and a diced carrot in a large pan. Once all that was soft, I poured over half a jar of spaghetti sauce and added a little minced chilli from a jar. After allowing that to bubble and thicken, I poured it over two substantial bowls of tortilla chips (chilli lime flavour, now with extra trans-fats!) and quickly fried two eggs in the pan, not really bothering to wipe it clean or anything. Once done to done-ness, the bowls had an egg each draped overtop and a generous bump’n’grind of salt and pepper. Obviously coriander would be ideal, but I just didn’t have any and remain fairly unscarred by this omission.

The eggs really make it though. You have to buy good eggs. On a whim I purchased some GlenPark Woodland Free Range Eggs, thinking they were quite the bargain. Turns out my mathmatical prowess is exponentially deteriorating with each year because according to Tim I am wrong and they’re actually bordering on heinously expensive. That said, they are, and I do not say this lightly, the single most delicious eggs I have ever eaten. I know, I know, I wax enthusiastic about everything but these eggs truly are exquisite. It’s like the moment you first smell vanilla beans after a lifetime of using synthetic vanilla essence. It’s heady stuff. Find them. Buy them. Eat. I will definitely be buying these again.

The flat we’re living in is blooming ancient, and, as I’ve often whined, freezing cold. One of its particular idiosyncracies is having, at best, one powerpoint per room. This is 2009. We plug in a lot of stuff. Including a heater, without which one might as well go recline under a tree in the rain and read a book of an evening because inside really isn’t much balmier than outside. What all this exposition is leading up to is that the other night – an hour shy of the premier of Outrageous Fortune – we blew a fuse. All four bedrooms and the lounge were unusable. And freezing. In a mad, generation-Y frenzy fuelled by lack of technology I dovetailed my two main interests at that point – staying warm/alive and blogging – by utilising the one room that still had power – the kitchen. I made banana muffins. And then got all up in the oven’s personal space to try and defrost. If I could have, I would have curled up in the warming drawer.

I’ve made these muffins before (recipe here and, after re-reading my old post I’m not sure if I could improve upon the description of them) and they’re fantastic for when you feel as though there’s nothing in the cupboard, because the batter is essentially tiny. Don’t go eating any (I don’t know if this is a warning necessary for sane people, but as you know I tend to eat a lot of mixture) because there’s not a lot there. What is there though makes beautifully tender, cinnamon-warm muffins, the sort you’d never see in a cafe because those bulbous, dry, sandy $3.90 cakes (the sort that especially frequent airports and chain coffee shops) are de rigeur instead.

Tim got home at this point and with a mere manly flick of a switch on the powerboard restored the soothing hum of electricity to our flat. Just in time for Outrageous Fortune. Phew. Last night Scotty graced us with his presence to watch the second episode, and I didn’t know which was more mesmerising – Kasey’s magnificent bosom or the welcome presence of some character development in Judd. Scott and I also both agreed that an episode should be devoted to little more than the character of Van holding baby Jane. Clearly, Season 5 is going to be good.

Finally: The Tonys happened. Not here in New Zealand on TV of course, because basically no-one knows about them over here (that said, we have some bizarre programme placement choices made here, and why?) but importantly: Alice Ripley won best actress in a musical. Some say her speech is weird, some are getting strangely angry over it, I think she was truly magnificent. I wish I could speak in public like that. For what it’s worth though, Brett from Poison’s untimely collision with a piece of scenery could have been the best thing to happen to the already awesome show Rock of Ages – the clip of him getting smacked upside the head by a giant sign has been zooming round youtube and was actually on the news here. I admit to being wildly excited that the word “Tony’s” was used on mainstream TV news.

On Shuffle whilst I type:
Black Tambourine, Beck, from the album Guero (because Tim’s currently obsessed with him)
Flume, Bon Iver, from For Emma, Forever Ago
Birdhouse In Your Soul, Kristin Chenoweth and Ellen Greene, from the Pushing Daisies soundtrack (it uses the word “filibuster!”)

Next time: I realise the photography has been a bit up and down lately, that’s because if I photograph stuff at night it looks awful, during the day, not so much. I’m not sure what I’ve got on the upcoming food agenda but I’m hoping for something a little more friendly on the eye.

sweet dreams (are made of this)

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Tim and I have been pondering whether to purchase an espresso machine. Not the sort where you press a button, I mean the real deal, steam wand and inserty-doohicky with pressy-downy thing and all that. Not one of the ones that costs the same as a small European commonwealth either, we’re neither of us rich and still trying to save to travel. But there have been some inexpensive ones on the market and we both love our coffee. And you know, good to help out flailing businesses in the recession and whatnot.


Apropos of little, I mentioned a while ago on here that I did a training session at work where I was defined as a “Creator-Innovator.” We had a follow up sesh this afternoon. Exciting as being creative and innovative sounds, I can’t deny that bearing the rather triumphant title of “Thruster-Organiser” appeals also. Unfortunately I am neither organised nor sufficiently thrusty according to the pre-test. Anyway, as previously stated, Creator-Innovators are future-thinking dreamers, full of ideas. And not so good with deadlines. As you may have noticed.


Even though we don’t even own the espresso maker yet, I’ve already dizzily planned what I can make with the egg whites left over from making the ice cream that I’ve set aside a precious vanilla bean for so that we can make affogato (affagati?). Did I mention that Creator-Innovators sometimes appear to have their head in the clouds? (That’s actually what the description in my booklet said. Head in the clouds.) I’m actually excited about cooking from the leftovers of something I haven’t cooked yet to go with something that doesn’t exist yet. The training session was nothing if not a windex-ed mirror held up to my soul.

We were fortunate enough here in New Zealand to have Monday off for the Queen’s Birthday. It’s nice to have a baggage-free long weekend, and the occasional four-day week cannot be underestimated in terms of well-being and morale. I did very little, apart from meeting a friend in town for coffee on Saturday, and it was all rather blissful. The fact that the weather was unfortunate helped with this – although largely cold, bleak, rainy and windy, there were also intermittent bursts of hail and blazing sun. Tim had about forty different essays to write for uni so I kept out of his way by baking and doodling and happily pottering through books and magazines, my trackpants ensconcing me cosily like a pastry case. On Saturday night I made a slow-cooked beef stew – all happiness-inducing cold weather weekend activities.

So, the baking. Y’all know the torrid flirtation I have with white chocolate. Buttons of it lure me, siren-like to the cupboard to eat by the handful. An actual bar of the stuff can be dealt with in a matter of semiquavers. I don’t know why – it’s not as darkly complex as proper, cocoa-y chocolate but as I said today in the team meeting when talking about RENT*, you can’t predict or control what will have an impact on you in life. For me: white chocolate.

* We had to bring in some pictures/things that would help describe ourselves to the group. I may or may not have indicated explicitly that Nigella Lawson has influenced every business decision I’ve made this year. I was met with troubled shuffling of papers from the team.

So when I saw this recipe for white chocolate cheesecake cookies on Hayley B’s blog, well, I’m sure I don’t need to explain at this late stage how enamoured I was to the point of openly salivating with the very thought of them. (apologies Hayley, for besmirching your good name with imagery of me drooling, but you started it with all that white chocolate.)

The recipe is very easy and bears the distinct virtue of having the finished product actually taste even better than the uncooked dough. Don’t try to pretend like you haven’t tried raw cookie dough. You have the butter and sugar, which tastes pretty special, then you add egg, which makes it taste all raw and nasty, but then in goes the flour, which somehow neutralises the egg and makes it taste amazing again and…well that’s probably enough delving into my dark psyche for one day. I’ll give you the recipe.

White Chocolate Cheesecake Cookies

I modified this ever so mildly by using roughly chopped white buttons instead of chips.

225g butter
225g cream cheese (ie, one tub)
1 cup white sugar
½ cup brown sugar
1 egg
1 tablespoon vanilla extract
2 ½ cups plain flour
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips/3 handfuls white chocolate buttons, chopped roughly

Preheat the oven to 180°C, line a couple of baking trays with baking paper. Cream butter and sugars together, add the egg, cream cheese, and vanilla extract and beat until well-incorporated. If your cream cheese is super fridge-cold it won’t mix in very well but I liked the idea of having small pockets of cream cheese in the cookies anyway. Add the flour, baking powder and salt. Fold in chocolate. Try not to eat the lot. Roll tablespoons of dough into balls and place on baking tray. Flatten each ball if you want a flatter cookie, but they’re fairly well behaved and won’t spread alarmingly. Bake for 8 minutes, or until edges are slightly golden. Don’t worry if they look underdone, as long as they are visibly set on top then they’ll be perfect. If you bake them any longer they’ll lose the cheesecake tang. They will be very soft but once cool will be recognisably cookie-ish.

These are basically the nicest cookies I’ve had since I was born.

They are soft with a soft crumb, and a magical sweet-and-tang kick from the combination of cream cheese and sugary white chocolate. Seriously…genius. Words fail me on how to describe the vanilla-butter flutter that the white chocolate imparts and how it contrasts with the almost lemony squish of cream cheese. Actually that sort of does describe it really.

Because we had the necessary ingredients, and again, to remove myself from out of Tim the Vigilant Essay Writer’s way, I decided to just…keep on baking. I first made Apple Blondies back in July 2008, a simpler time when my life too vaulted from uni essay to uni essay and I hadn’t yet tasted quinoa. They are no less delicious 11 months later. The fact that they are called Blondies I could take or leave – this is basically one of your average slice-cake things. I don’t know if I’m being particularly close-minded but I personally feel that it’s not a blondie unless a goodly portion of it is made of white chocolate. And therefore, not a brownie. Actually come to think of it, this recipe would be amazing with a couple of spoonfuls of cocoa in it. I guess you could call it an apple brunette in that case.

The recipe can be found here from last year’s blog, although you’ll have to wade through all manner of other things before I actually start talking about the apple blondies. Ah, the naive Hungry and Frozen of 2008, with so much time on her hands. The blondies were as moist and apple-tatious as I remembered them to be, although considering their presence in my life in conjunction with the cookies I decided not to ice them. Yes, after eating half a batch of white-chocolate encrusted cookie dough and then making sugary apple cake, not adding icing can definitely be classified as a heavy consession.


I used four apples in the recipe but really, two is plenty. Any more and the batter almost can’t hold it all together. What I got in the end was still delicious – a moist, fruity counterpart to the full-on sugar of the cookies. The spritz of apple in the batter made the kitchen smell incredible while it was baking. Many thanks to Kelly Jane, via whom the recipe was snaffled all those months ago.
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On Shuffle whilst I type:
Here I Go Again from the Rock of Ages Original Broadway Cast Recording (The Great Whitesnake Way?)
That’s The Way by Led Zeppelin, from Led Zeppelin III
Dogs Were Barking by Gogol Bordello, from Gypsy Punks: Underdog World Strike
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Next time: possibly less psychobabble, more slow-cooked meals. I made an Italian beef casserole with pasta on Saturday and last night’s dinner was beef shin in stout with prunes, a Nigella Lawson recipe from How To Eat. I’m heading down to Dunedin this weekend for work (my first ever SmokefreeRockquest!) so it may be a tiny while between posts but I’m sure the wider world will cope. Peace.