Tag Archives: Egg white

red velvet cake



I baked this on valentine’s day for my husband, it is a recipe from Annie Bells book. The first time I baked this I used 1/2 tsp but I didn’t feel I got the right dusky red color. Since then I have found that I use a tad more than 1/2 tsp of red color paste to get the rich dusky red.  My suggestion would be to start with 1/2  teaspoon and see how you go.


 For the cake

  • 120g unsalted butter diced
  • 300g golden caster sugar
  • 2 large eggs
  • 300g plain flour
  • 230g buttermilkOLYMPUS DIGITAL CAMERA
  • 1 tsp find sea salt
  • 1 tsp vanilla extract
  • 20g cocoa powder, sifted
  • Approx 1/2 tsp red food colour paste
  • 1 tbsp white wine vinegar
  • 1 tsp bicarbonate soda

For the frosting

  • 180g unsalted butter softened
  • 150g icing sugar,sifted
  • 450g full fat cream cheese
  • 1 tsp vanilla extract

Preheat the oven to 170 deg C fan forced. Butter two or three (if you have them) 20cm non stick cake tins. Line the bases with baking paper.

To make the cake, cream the butter and sugar together for 3-4 minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the flour in three batches alternating it with buttermilk so you start and end with flour. Next mix in the salt, vanilla and cocoa. Start to add the food coloring, a knife tip at a time, until the mixture is a dramatic dusky red. Mix the vinegar and bicarbonate soda together in a small bowl, they will fizz, and add to the batter.
If using three cake tins, divide the mixture between them, weighing them to ensure you get evenly thick sponges. (If using two tins, add a third of a mixture to each one, bake these and then bake the third one). Bake for 20-25 minutes or until shrinking  from the sides and firm when pressed in the centre. Leave to cool in tin for 10 minutes, then turn the cakes out onto a wire rack, remove the paper and leave to cool top upwards.

Eggs with Chorizo and Asparagus


We had this for brunch over the weekend…….it does taste as divine as it looks.


  • 1/4 cup chorizoOLYMPUS DIGITAL CAMERA
  • 3 Eggs
  • 1 Egg white
  • 1 chilli de-seeded and diced
  • 1/4 cup cheese
  • 1/3 cup milk
  • 1/2 dozen sticks of asparagus
  • 1 tsp olive oil
  • 2 tsp butter
  • salt to season
  • handful of fresh chives chopped


Eggs: Dice chorizo and fry in a heated a frying pan till it becomes slightly crispy. Drain on paper towel. Crack eggs in a bowl, add the egg white, milk, salt  and whisk. Add 3/4 of the chorizo and 1/2 the chopped chives to the mixture.  In a frying pan heat oil  and 1 tsp butter. Pour in the egg mixture and cook for a minute, add cheese and cook for another minute or so before taking pan off heat.  (We like our eggs firm so we cook it for at least 3 mins.)

Asparagus: Heat remaining butter in a frying pan, throw in the chilli and cook for 1/2 minute, add asparagus, toss for 1-2 minutes. Season with salt and pepper if you wish.

To serve, Place eggs on toasted sourdough, with asparagus on the side and  garnish with remaining chives and chorizo.



Blueberry Friands



My husband’s favourite…..this is definitely something I make with a lot of love.


  • 180g butter melted
  • 200g Icing Sugar
  • 60g plain flour
  • 120g Almond Meal
  • 5 Egg whites
  • 1 tsp lemon zest
  • 1/4 cup blueberries


Heat oven 200 deg C.  Sift icing sugar and flour in a bowl then add almond meal. Lightly beat egg whites with fork until bubbles form and fold into dry ingredients.  Don’t over mix.  Add butter and zest.

Butter friand tins well. (10 large or 15-20 small).  Fill mould 3/4 full and top with berries.

Cook in over 9 minutes then turn and cook for further 9 minutes. Leave in mould for 5 minutes before turning  out.  Dust with icing sugar before serving if you wish.



This recipe is from a Bread book that I have.  Thanks to the inspiration, enthusiasm and very handy tips from my friend the “sourdough queen”, I’ve started to bake my own bread on a regular basis.  Down the track i will take you through that journey but for now lets stick to easy and interesting cooking.  Bagels seem complicated but if you have time and some patience, give it a shot and you will find it is easier than you think.

Tip: It is imperative that the measurements are accurate.



  • 350g unbleached flour
  • 2 tsp salt
  • 7g sachet dried yeast
  • 1 tsp malt extract
  • 210 ml lukewarm water

for poaching

  • 2.5 litres water
  • 1 tbsp malt extract

for the topping

  • 1 egg white
  • 2 tsp cold water
  • 2 tsp poppy-seed, caraway seed or 1 tsp sea salt, 1 tsp chopped fresh rosemary


Sift the flour and salt together into a large bowl. Stir in dried yeast. Make a well in the centre. Mix the malt extract and water, add to the centre of the flour and mix to a dough. Knead on a floured surface until elastic.

Place in a lightly oiled bowl, cover with oiled plastic wrap and leave in a warm place for 1 hour or until double in bulk.

Turn out onto a lightly floured surface and knock back (punch down). Knead for 1 minute, then divide into 8 equal pieces.  Shape into balls, cover with clean film and leave to rest for 5 mins.

Gently flatten each ball and make a hole through  the center with your thumb. Enlarge hole by slightly turning your thumb around.  Place on floured tray: re-cover and leave in a warm place, for 10 – 20 mins until they begin to rise.

Grease two baking trays. Preheat oven to 220 Deg C.

Place water and malt extract for poaching in a large pan, bring to boil, then reduce to simmer. Place bagels in the water 2-3 at a time and poach for a minute.  Flip and poach the other side for 30 secs. Remove and drain on a dishtowel.  Repeat with the rest.  NB: Bagels will sink and then rise when first added to the water.

Place 4 bagels on each baking tray, spacing them well apart. Beat the egg white with water for the topping, brush the mixture over the top of each bagel and sprinkle with poppy, sesame, caraway seeds or rosemary and salt.

Bake for 20-25 minutes, or until golden brown. Transfer bagels to a wire rack to cool.

Flourless Almond Chocolate Cake


The is a recipe from a Women’s Weekly book.  The original recipe used Hazelnut meal, I didn’t have it so I replaced it with Almond Meal and it was divine.  Serve it warmed up with ice cream or cream or as is.Flourless Almond Chocolate Cake


  • 1/3 cup cocoa powder
  • 1/3 cup hot water
  • 150g dark eating chocolate, melted
  • 150g butter, melted
  • 11/3 cups firmly packed brown sugar
  • 4 eggs separated
  • 1 tbsp cocoa powder, extra


Preheat oven to moderate . Grease deep 19cm square cake pan; line base and sides with baking paper.

Blend cocoa with hot water in a large bowl until smooth. Stir in chocolate, butter, sugar, almond meal and egg yolks.

Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture in two batches.

Pour mixture into pan, bake about 1 hour or until firm. Stand cake 15 minutes, turn topside up onto wire rack to cool.

Dust with sifted icing sugar or cocoa.