Entered the XXX world. So far so good.


So far the world of the XXXs has been non stop so far.  I love it!  However, it has torn me away from the blogging world, which will most definitely commence with some tasty summer dishes.  I have some lovely, healthy and simply delicious ideas up my sleeve all thanks to Andy gifting me with an inspiring cookbook.  So, please stay tuned to find out what Benri will come up with next.  let’s just hope my cooking improves.  My new age resolution is to be more consistent with successes as opposed to flops.  I’ve seen way too much of those the past few weeks.

My lack of posts hasn’t got anything to do with failures in the kitchen.   It’s just that I have been lucky enough to have the most wonderful friends and Boyfriend who have indulged and spoiled me with afternoons of lunching and evenings of sushi.   I love you guys.

What I love about country life in Japan are the hidden gems of cafes amongst the rice paddies.  I have lived here in Kochi for a little over a year now and can’t believe I have never visited this cafe until now. What’s more annoying is that it’s only a 30 min walk from my apartment!   Take a look, this is the cutest little cafe.

Another bonus is that the chef and owner is an amazing cook.  Her dishes are Japanese in style and ingredients, but quite European in taste.  You can see she is heavily influenced by Scandinavian and old English design.  There is such attention to detail in every corner of this wonderful little place.

Anyway, my lovely friend Chisako and I spent the afternoon here indulging on the cafes scrumptious delights.  If only every day could be a sunny cafe day.

Happy Birthday to me ♥

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)