Aubergine isn’t the twist!


Oh oh..Opened the fridge!!  had a wee taste.  The opposite of miracle happened.

I’m worrying that writing about failures doesn’t exactly entice folk to want to cook what you cook, does it? I usually only post what I feel is worthy, but I really am at odds about this whole cake making malarkey.   Especially this aubergine one.  I was wondering why I couldn’t find enough eggplant recipes to prove it’s ok to go ahead with this one….ahhh why am I getting so worked up about it? It’s only a cake!  EXACTLY that’s it, it’s because it’s a cake! If you chose to eat cake, you have to make it worth it! You have to justify why you went over your calories. Don’t you?  It has to be amazing, the best you have ever eaten!  Don’t you agree?

Ok, so, I always enjoy incorporating a twist to my cake making. It’s the justification thing. I want to stay healthy and I know a lot of folk out there do to, so I love that twist, that twist of healthiness, but eggplant isn’t the twist for me. Especially not in cake.

Perhaps it’s the skin?

Sorry Aubergine! Not this time.

Purple Birthday Cake


Since last weekends little disaster, I have felt a little shy in the kitchen and uninspired to experiment.  I know every disaster can only lead to a better success, but I just can’t seem to find the will power.

However, I think I’ve finally come to the decision on which birthday cake I should try to make for my 30th.  I found it here, but super surprised by the colour the egg plants give to the cake.  I’m not completely convinced they will make my cake as vibrant a purple as you see in the image, so I thought that if I purée 200g of blueberries and add it to the batter they may produce a vibrant colourful cake.  I’m not too sure though.  I’m a little worried the cake will turn out a washed out grey colour.  Only one way to find out!

If you know what the results might be, please post your advice.  I will appreciate any help I can get.

I really want this cake to look and taste impressive.

I’m so excited it’s almost the weekend.  I know it’s a pretty scary birthday to celebrate, but I’m actually really looking forward to it. It is only a number after all.  Another excuse to splash out on some Champagne :D.

Anyway, here is the recipe I’m gonna try out tomorrow night for Sat.  Please advise if you know it definitely won’t work.

Eggplant and blueberry Cake Ingredients:

  • ½-cup margarine
  • ¼-teaspoon salt
  • ½-cup sugar
  • 1-teaspoon baking powder
  • ½-cup honey
  • 1-teaspoon cinnamon
  • 2 egg whites
  • pinch of nutmeg
  • 2 cups grated eggplant
  • 200g frozen blueberries
  • ½-teaspoon ground cloves
  • 1½-cups white flour
  • 1-cup nuts (optional)

Frosting

  • 3 ounces cream cheese
  • 2 tbsp honey
  • 100g white chocolate

Directions:

  1. Preheat the rice cooker on cake setting to 55min.
  2. Cream the margarine in a medium-sized bowl until soft and whipped, then add the sugar and honey until mixture is light and fluffy.
  3. In another bowl sieve the flour, salt, baking powder, cinnamon, nutmeg, cloves, and nuts to thoroughly combine.
  4. Blend the frozen blueberries until smooth.
  5. Stir the grated eggplant and the blueberry purée into the butter/sugar/honey mixture
  6. Add the flour mixture to the sugary butter mixture and combine by hand to incorporate just until the flour has mixed in.
  7. In a separate bowl whisk the egg whites to a firm peak then fold into the batter.
  8. Pour the mixture into a cake pan and bake for about a half hour to forty-five minutes, or until a toothpick comes out clean.
  9. This cake can be topped with cream cheese-vanilla icing made with a mixture of 3 ounces of cream cheese and 1 cup of confectioners’ sugar, and 1 T of vanilla. Drizzle the icing over the cake and then top with a light sprinkle of nutmeg.  (I’m going to try a cream cheese and white chocolate frosting)

Five Spice Kabocha, Brown rice and Tofu Salad


Can you see a wee theme going here. This one is definitely a take on a post from yesterday. Yup, I loved that mushroom salad so much I wanted to make a variation. Grilled and roasted veggies are soooo goood.

This one is similar but different, if that makes any sense

The main component is Kabocha. The five spice seasoning adds that extra dimension to the flavourful vegetable. All of the other flavours in the dish compliment it without over powering it. The varitey of beautiful textures from the soft tofu to the brown rice with bite are utterly satisfying and extremely healthy and wholesome.

My image, again, doesn’t do the dish any justice, but it gives you an idea at least. Just ignore the flash of light to the left.

Here you go…delish!!

Ingredients;

  • 1/4 kabocha cut into thin slices (be careful, using a very sharp knife makes this easier, but also pretty dangerous)
  • 1 medium aubergine
  • 1 cup of cooked brown rice
  • 150g firm tofu (drained)
  • 1/2 tsp Chinese 5 spice
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Sprinkle of cracked salt and pepper
  • A bunch of spinach roughly cut
  • 1 tbsp sesame seeds
  • 2 umeboshi

Directions:

  1. In a small bowl add the sliced kabocha
  2. Splash a little of the olive oil and add the five spice then mix evenly (with your hands, I find is best)
  3. Add to the grill pan – the rack.
  4. Perform the same method to the aubergine using the rest of the olive oil, then add to the grill tray along with the kabocha
  5. Grill on a medium heat turning frequently
  6. In the mean time, wash and chop your spinach. Drain and dress with the lemon juice and sesame seeds
  7. Cut the tofu into cubes and add to the spinach.
  8. Allow your rice to cool a little before adding to the spinach and tofu.
  9. Mix through with a little salt and pepper
  10. Dress your plates with the salad
  11. When your veggies have cooked through, place on top of the salad
  12. Serve with umeboshi or a pickle of your choice.
  13. Enjoy 🙂

Juicy grilled Mushroom, Aubergine and Asparagus Salad on a bed of Spinach.


What a long title.  Maybe I should reconsider that one?

Anyway, this was last nights dinner.  I love warm salads and grilled veg.  This one is a keeper.

I bought some fresh locally grown beefy shitake mushrooms from our local supermarket.  Wow..the juiciness the bursting flavour.  In my opinion they win hands down on any mushroom I have ever eaten.  I never dressed them in anything.  The only addition was olive oil which I used to grease the grill pan.  Wonderful.  Oh how I love fresh veggie’s.  They beat meat any day in my opinion.

I’ll never call myself a vegetarian, I just have a love for the beautiful veggies ♥♡

So here it is my salad if the month, enjoy.

Ingredients;

  • A bunch of spinach washed and shredded thickly
  • 1 carrot, peeled into slithers
  • 8 green Olives dices
  • 8 cherry tomatoes, quartered
  • 10 small beefy mushrooms of your choice
  • 1 medium aubergine, cut into discs
  • 1 cup of soy beans or any bean of your choice
  • 1 bunch of asparagus
  • a splash of olive oil

Dressing for the spinach and carrots:

  • 1 tsp honey
  • a plash of oliveoil
  • a splash of apple cider vinegar
  • a sprinkle of freshly cracked pepper

Directions:

  1. grease your grill pan with a little olive oil
  2. Cut the spears off of the asparagus and set aside
  3. chop the asparagus stocks evenly
  4. place all of your veggies and beans out evenly
  5. cook on medium heat, turning occasionaly
  6. In the mean time assemble the rest of the ingredients in a bowl and cover with the vinegar dressing.  Allow the salad to sit and the flavours to mingle.
  7. When the veggies are cooked nicely, turn off the heat.
  8. Steam the asparagus spears gently.  You want them to be a little crunchy.
  9. Dress 2 plates with the spinach salad then evenly place the grilled veggies on top
  10. Garnish with an umeboshi and the asparagus spears then serve.