The magic box

I have discovered the joys of online shopping, and I love it.
I despise food shopping. I walk into a shop, forget everything i’m meant to buy (even if I do have a list), panic and make bad decisions.
I’m almost as bad at online shopping (it is a running joke, but it’s better to be bad at online shopping than have no shopping done) but it makes me a lot less grumpy.

I still have to take my time and read all the descriptions. Last week I bought store brand milk arrowroots (I don’t buy store brands as a matter of principal – I don’t support monopolies), this week I bought a giant tin of condensed tomato soup. I have difficulties with quantities.

It probably doesn’t help that when I placed the order I was feeling very under the weather, so we ended up with a lot of comfort food.
But there’s always some reason. Usually because at home food shopping and wine go very well together. And pajamas. Food shopping is bearable with pajamas and wine.

But one of the things apart from the convenience is the choices I don’t have to make.
Every week now I buy a fruit and vegetable box of seasonal vegetables.
It’s like a goody bag of things to cook with for the week.
So each week new things to try and new gluts to figure out what to do with. I now have 7 bulbs of garlic! (I’m still chasing ideas for that one)
But I did have success with the excess carrots. Carrot cakes.

Super duper easy recipe adapted from carrot and poppy seed muffins it would have been better with poppy seeds though.

the ingredients
1 cup (150g) self-raising flour, sifted
3/4 cup (165g) brown sugar
1 tsp ground cinnamon
2 eggs, lightly beaten
1/4 cup (160ml) extra virgin olive oil
2 cups finely grated carrot (about 4 carrots)

the method
Combine the self-raising flour, brown sugar and cinnamon in a bowl.

Combine the eggs and olive oil in a different bowl.
Combine the wet and dry together and then add the grated carrots.

Divide into greased muffin trays and bake in 180deg oven for 25-30 minutes.

All done!!

These got rave reviews and a request to make more very soon.







Tasty business meetings

Attached forthwith are the minutes of the last meeting (at Sherbert).
A berry sponge cake, a chocolate brownie, and a polenta cake.

Of course the actual minutes were a lot more detailed. Even though I think my work is really interesting, I’m pretty sure not many other people would share my enthusiasm. That and it’s not a subject for the internets. Some anonymity is nice.

Perfect spot for a good coffee and cake.




Sherbet Cafe & Bake Shop on Urbanspoon

cherry ripe cupcakes

I work with cake lovers.
Every occasion is celebrated with cake.
You’re the new starter? You bring cake.
It’s your birthday? You bring cake.
You happened to swing past the cake shop on your way to work? You bring cake.
You do something noteworthy at work? You bring cake.

In my case, I’m leaving.
Which means I have to bring cake.

So I made a batch of Red Velvet cupcakes, and a batch of cherry ripe cupcakes.
20111123-101334.jpg has the super easy recipe which I made into a cherry ripe cupcakes.

What you need
The Cupcakes
2 cups Self Raising Flour
¾ cup castor sugar
2 tbsp cocoa powder
2 eggs
125 g melted butter
¾ cup milk
2 (50g) packets glace cherries (chopped)

The Icing
400g icing sugar
50g soft butter
200g cream cheese
½ cup desiccated coconut.

The Method
Mix dry ingredients (flour, sugar, cocoa powder) in a large bowl. Make a well in the center.
Mix wet ingredients (eggs, butter, milk) together and then pour into dry ingredients.
Stir until just combined and then add the glace cherries.

Pour into patty cake lined cupcake tray.
Place in 200deg oven for 20 – 25 minutes.

While that’s in the oven make the icing.

With a mixer beat the butter and the icing sugar together.
Once that’s started to cream together, add the cream cheese until it looks smooth.
Add the coconut.

You need to wait for the cupcakes to cool before you can ice them – but once they’re iced, mmmm.