Just a short post of our meeting last Saturday. Lovely lunch and wonderful companies. I had had a great time with you all, ladies. We should do this more often.
Allison's cucumber salad, to match with my chicken satay. Head over her blog, Pease Pudding, to find out more of her cooking. She is directing a cooking school too.
Mairi's Tabbouleh. I nibbled this for my light dinner, with a shredded chicken thigh. Mairi owns a blog, called Toast. She writes in between her speedy busy life, and she's bubbly and lovely to talk to.
Alessandra's eggplant salad. Lovely texture and I had it mixed with Mairi's tabbouleh for an extra vegetarian lunch the next day. Alessandra is a famous food writer in New Zealand who has written many cookbooks. Head over her website to find her cookbooks. She blogs too, and has started to use her iPhone more to capture food and her creation from kitchen. She's a lovely Italian lady, very low profile for such a well-known name. Come visit her website or blog, you'll find out more about her.
There are a lot more food we had that day, but I could not manage to get them all captured well. Perhaps Mairi or Alessandra will have more photos to upload later.
I was happy to find out that my hazelnut cake was very much liked. I had adapted Alessandra's Hazelnut Butter and Sponge Cake recipe to a gluten-free version. I did not think it was such a popular cake, and I wasn't prepared to get a shot out of it. Just managed to get a snapshot before it was finished by my children.
I modified the ingredients to be a buttery-nutty cake.
Gluten-Free Hazelnut Cake
185g dairy-free butter/margarine
1/2 cup caster sugar
2 egg yolks, 1 whole egg
185g + 1 Tbs rice flour
1 tsp baking powder
250g whole hazelnuts, blanched, toasted + 1/2 cup raw sugar
1 tsp vanilla flavouring
125-150ml fresh cream
Preheat the oven to 180C. Lightly butter and flour a ring cake tin, measure 23-24cm. Process hazelnut with raw sugar until resembles smooth breadcrumbs. Set aside. Beat dairy-free butter with caster sugar until light and fluffy. Lightly whisked the eggs, then beat into the butter mixture. Sift the flour and baking powder then fold into the butter and egg mixture alternately with the hazelnut mixture and cream. The batter should be smooth, not dense. Spoon half the mixture into the prepared cake tin, make a hollow in the middle, then spoon in the filling. Cover with the rest of the batter, level, then bake for about 45-60 minutes, or until the cake spring back when touched, the surface is dry and firm.
250g dark chocolate
1/2 cup + 1 Tbs fresh cream
2 Tbs hot coffee
2 Tbs honey
Break the chocolate and with the rest of the ingredients, heat slowly until melt. Stir until smooth. Set aside to cool. Use as filling for the cake.