Finding healthy savoury snacks has been something of a holy grail for me. My snack of choice: a pack of Kettle’s chilli chips (or really just about any chips!) is probably not something to be included in your daily intake, and with my wedding coming up, I’ve really been trying to clean up my diet. I stumbled upon David Lebovitz’s recipe for pistachio and chorizo cake which looked amazing, but as I was without a loaf tin, I decided to tweak the recipe and re-create it in muffin form.
Anyone who knows me will tell you that I love to shop. I can happily browse for hours in shopping malls, scroll through online storefronts till the early hours of the morning and – to my fiancé’s frustration – spend days touring the high streets and outlets while on holidays. But one shopping experience I absolutely love is roaming around markets, be they farmers, arts and crafts or food and wine. So when I heard about The Wild Collective’s fabulous new market event featuring some incredible foodies/designers/producers, I was more than excited to join the tribe!
When my brother requested Sans Rival for his birthday this year, we thought he was joking. While Sans Rival is a Filipino dessert, its name means ‘without rival’ in French and I can tell you that there are not many desserts that can rival the richness of this cake. Layers of meringue and buttercream are slathered with even more buttercream and chopped cashews to make an incredibly indulgent dessert. Having eaten Sans Rival frequently in the Philippines, my sister and I were unsure of whether we could faithfully recreate it in all its glory, however we did find this relatively simple recipe and decided to give it a go.
One of my family’s birthday traditions is for my sister and I to bake any cake requested by the birthday boy/girl. For my mum’s birthday over the weekend, she asked for carrot cake and just about every person I told instantly questioned whether I would be adding walnuts. Another friend insisted that the Donna Hay carrot cake recipe came out perfectly every time. Not a huge carrot cake fan myself, I bowed to the advice of these enthusiasts and attempted the Donna Hay recipe and made sure we had plenty of walnuts at home.