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)

Summery Strawberry Mousse


I had this one for breaky as it’s not over sweet and the fresh sweetness of  the strawberries is so inviting and comforting.  It tastes rich, but completely healthy and low in calories, what more can you ask for?

If not for breakfast, I also think this would be a great spread for scones or sandwiched in a sponge cake.

I initially wanted to make a chocolate orange tofu mousse, but forgot to buy the chocolates and orange…doh!  The strawberries were calling out for me to buy them.  They looked too vibrant and juicy to resist…aaand they were a bargain!  Bonus!

So here you have it, a baby of tofu, ginger and strawberries was born and devoured almost immediately.

Ingredients:

  • 1 tub of firm tofu
  • 1/2 a punnet of strawberries (10 – 12 medium)
  • 1 tablespoon of pure natural honey
  • 3 tablespoons soy milk
  • 1/2 teaspoon of ground ginger

Directions:

  1. Combine all ingredients in a blender and pulse until smooth and creamy
  2. transfer into small ramekins then chill in the fridge until you are ready to serve

Honey Glazed Fish Fillets


It was absolutely stunning out until the torrential rain started. Oh rain, why must you disrupt my happiness?

Not to worry, at least one day out of the weekend allowed for some adventure.

I figured with all this eating, I really should burn off at least some of it some how.

We took a ride on the bikes through the countryside then along the coast. I am gutted I forgot my camera to show you how stunning it all was. Getting caught in a storm was a highlight. Luckily a different kind of storm, one which makes you feel like you are in a fairy story.

花吹雪 はなふぶき or hana-fubuki is what it’s called in Japanese, meaning “Flower Petal Blizzard,” and refers to the “blizzard” created by Japanese cherry blossoms when they are blown off the trees by a strong wind.
So sad they are falling so soon, but so beautiful at the same time.

The dinners delights were what I looked forward to next.

On the menu we had, Honey glazed white fish fillets on a bed of rice with steamed asparagus and cherry tomatoes.

Followed by umeboshi ochazuke.

This image of ochazuke wasn’t taken by me. I stole it 😛

My portion was also much smaller than this 🙂

Life only seems to get better…well, when it doesn’t rain that is.

Ingredients (FISH & DRESSING): (serves 2)

  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Pure honey
  • 1 tsp vegetable/olive oil
  • Juice from 1/2 lemon
  • cracked pepper
  • 2 White Fish Fillets of your choice

Directions:

  1. Mix the first 5 ingredients together in a deep-ish dish, big enough to fit the fish steaks.
  2. bathe the stakes in the mixture, cover and allow to marinade
  3. Meanwhile prepare the next part of the dish below.

Ingredients: (rice)

  • 2 cups of washed white/ brown Japanese rice
  • 1 sachet of mixed seads
  • 1 tsp cracked pepper and salt
  • 2 cups water

Directions:

  1. Put all ingredients in the the rice cooker and set to cook on either the white or brown rice setting…yep, it’s that simple.
  2. When the cooking cycle is finished leave on the keep warm setting. Open the top and place some chopped cherry tomatoes ontop of the rice, close the lid then allow to steam whilst you cook the fish.

Directions (Cooking the Fish and steaming the asparagus)

  1. Heat up some olive oil in a skillet then cook the fish including all of the marinade juice until the fish is cooked through.
  2. At the same time steam the asparagus until tender with a slight bite to them.
  3. Serve up and enjoy.

As for the Ochazuke, this is a dish you can make with left over rice if you didn’t serve it all up.

It’s a very popular dish here in Japan and a favourite for hangovers.

All it is, is plain rice topped with green tea. About the same amount as you would add milk to cereal.

This dish can be eaten with many different toppings as a side dish, after a main meal or as a main meal. A popular topping here is crispy seaweed flakes and steamed fish or umeboshi (pickled Japanese plum)

I love this dish, especially when the rice is slightly crispy from the bottom of the rice cooker. …mmm…satisfied