KatyKaty Cake Co Macarons at Cleveland Markets

A few weeks ago I visited the Cleveland Markets and saw a stall which sold gluten free macarons but had sold out. I vowed to get to the markets early enough the next time KatyKaty Cake Co were at the markets and thanks to an increase in stock I was lucky enough to buy some!

This week the special flavours included:

Watermelon, Lemon Curd, Peach and Blueberry. My favourite was the watermelon. All were delicious!

KatyKaty Cake Co.

Available at markets including Cleveland Markets

Phone: 0415 765 542

Email: katykaty66@gmail.com

https://www.facebook.com/Katykatycakeco

Recipe: Pretty in Pink Cheesecake

I love Foodbuzz. Whenever I am low on inspiration for cooking ideas or food photography a good dose of food porn always gives me a needed boost. This delicious looking cheesecake by Green Kitchen Stories caught my eye on the front page. I can't wait to make it! Plus it uses almonds and is gluten free!

Frozen Pink Cheesecake


Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt

Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
Topping: 
1 cup fresh summer fruit and a couple of edible flowers

Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
Top the cake with fresh fruit and a couple of flowers. Serve immediately.

Recipe and photo by Green Kitchen Stories
URL: http://www.greenkitchenstories.com/frozen-pink-cheesecake/

Review: Sweet treats at Thanon Khao San, Haymarket Thai restaurant

( Re-posted from my Illawarra Gluten-Free blog )

After indulging at the Sydney Night Noodle Markets in Hyde Park (part of the Crave Sydney) my husband and I were walking past a Thai restaurant in Pitt Street, Haymarket and spotted this cute Thai taxi and a selection of Thai desserts in a cold bar.

Intrigued, I stepped closer and asked the patient waitress what each dessert was called and what the ingredients were.   Most of the desserts contained coconut cream, pandan or rice and were very tasty.

There were a few that I found a bit difficult to wrap my head around, including one which featured fried onion as a garnish. I will be sure to try it again next time I am feeling bold and daring a new taste sensation.  I am sure that given time I would acquire the taste for a savoury onion dessert.

There was one dessert which I was told is very easy to make and it was the tastiest. Sticky Rice with Coconut Cream and Black Beans. It's a little bit like Rice Cream we ate as kids but more grown up and garnished with Black Beans - a staple in Thai and Vietnamese desserts.  The first time I had tried this I was living on Campus at the University of Wollongong and sharing an apartment unit with a girl from Thailand, Taiwan, Canada and from Sydney. Patra Larpkatipanich (also known as 'Tip') would cook Sweet Sticky Rice for us and it was a great budget dessert for starving students with a sweet tooth :)

Read the recipe here

 

Thanon Khao San

413 Pitt St Map 

Haymarket NSW 2000
(02) 9211 1194

Links:

Thanon Khao San Thai Restaurant 

http://www.thanonkhaosan.com.au/

Tani Kitchen Dessert - Sticky Rice with Coconut Cream
http://tankitchen-dessert.blogspot.com/2009/02/sweet-sticky-rice-with-coconut-cream.html

Recipe: Lemon and Mint Sorbet

Continuing with the theme of gluten-free recipes featuring mint I just had to share this amazing lemon and mint sorbetrecipe fromAustralian Gourmet Traveller website newsletter. (Reposted from Illawarra Gluten Free)

This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.

Lemon and mint sorbet

Serves 4 
Cooking Time Prep time 10 mins, cook 5 mins (plus freezing) 
 

220 gm	(1 cup) caster sugar
2 tbsp	coarsely chopped mint leaves, plus extra leaves to serve
1	lemon, finely grated rind only, plus extra lemons to serve (optional)
½ tbsp	liquid glucose
75 ml	lemon juice

1

Combine sugar, mint, lemon rind and 125ml water in a saucepan, stir over low heat until sugar dissolves. Stir through glucose then lemon juice and strain (discard solids). Freeze in an ice-cream machine according to manufacturer’s instructions. Serve scoops of sorbet in hollowed-out lemons, if desired, and garnish with extra mint leaves.

This recipe is from the September 2009 issue of Australian Gourmet Traveller. 

 RECIPE Rodney Dunn PHOTOGRAPHY Jason Loucas STYLINGGeraldine Munoz

Sweet Treats: Chocolate Moments

Since I have been put on a diet where I avoid dairy it has been difficult to give up chocolates but for the most part I have done so. I trained my brain to like Chocolate Mylk - chocolate made from coconut milk - which I have to say does grow on you.

However, seeing as though it was my Anniversary I decided to relent and purchase some chocolates from an amazing chocolatier which just happened to be across the road from where we were staying. I had hoped to take some photos of the chocolates when I got home but they were way too tempting! I went for a coffee with a new friend who  lived close by and offered some. We had one each. Then I opened the bag of chocolate-covered coffee beans. They were so addictive my friends and I couldn't stop eating them so I left them behind since I really should restrict my dairy intake. Ahh... it was worth it. If only I could keep it a once-a-year event.

The Art of Belgian Chocolate

117 Albert Street Brisbane

Phone:
(07) 3210 2369

www.chocolatemoments.com.au