The Practical Applications Of Forensic Eating

Sunlight fills the restaurant.  It's one of those days that give hope for the potential spring to come; bright, crisp and sunny.  It is still necessary to don extra layers (we Melbournians are very fond of cardigans and blazers) yet cheerful enough feel the sun's warmth on your face, your nose, the tops of your ears.

Lunch is near it's end and today and I have dined solo.  It is not a heavy meal - a slice of pig's head terrine accompanied by good bread and a host of small pickled items - cornichons, walnuts, piccalilli and some type of onion relish.  

Simple Cakes For Complex Times

Ch-ch-change.  Scary, no?  Economies churn, technology overruns, we change jobs and cars, we acquire new smartphones, pets and even the occasional child.  And don't even get me started on hair!
Mine went from auburn to pillar-box red and is now black/purple - ombre shades of Maleficent.

In the midst of madness, we find sanctuary in small things.  Now, I use the word 'small' with some hesitation - 'small' does not infer meaninglessness or unimportance.  Ever had your favourite tinned soup disappoint you with a "New, Improved Recipe!" or favourite nail polish discontinued?
Sure, it's technically a small matter... but it still feels big.  That kind of stuff stays with you.

Quick And Dirty Cake Post

There's been quite a bit of upheaval going on here at Casa De Panda (yes, Panda is my nickname, or Miss Panda if you're feelin' all curtsy-ish and formal).  The Supreme Overlord Of All He Surveys aka Manic The Cat got ill and died quite suddenly, and frankly I've been quite exhausted and unwell too.
All my food intolerance seem to have acted up and I am currently surviving on rice, natto, scrambled eggs and black tea.  I could kid myself and say I'm on a detox regime, but the truth is far more depressingly monastic.  Tea is wonderful, but what would be even more wonderful would be a creamy hot chocolate laced with Baileys and cream.

So this post is just mainly photos of cakes I baked last month.  While I've provided links for the recipe and icing for the tres leches cake, I absolutely promise I'll provide the recipe for the Alladin Sane-iced gâteau aux noisettes in my next post.  As for the black forest cake - it tasted delicious, but the recipe for it is quite temperamental and needs quite a bit of tweaking.
May I suggest we just enjoy it with our eyes?

Tres leches cake for Miss Izbit's 1st Birthday.

Greed, Inadequacy... And A Recipe For One Mad, Bad Chocolate Pavlova

A lone blueberry flops to the left of the pavlova, a criminal fleeing the scene.  The raspberries are studded unevenly across the surface.  Some are huddled together like hostages, while others lie solitary and stranded, lost and away from the herd. The strawberries are leaking their dark balsamic syrup, sullying the white skirts of cream with rusty drips.

As I poke another errant blueberry into the Sorry Heap it dawns on me that I possess the plating skills of a toddler drunk on laudanum.

Plating is like sex.  If you think about it too hard, too much, or generally obsess about it, it's probably going to be awful.  Or perhaps I've just conjured up this platitude to comfort myself;  the correct placement of fruit eludes me so thoroughly and I am very, very bad at it.  Either way the facts are unassailable - I cannot make food look pretty.

I Believe The Term You're Looking For Is 'Amazeballs'

Yeah, this is a post about soup.

A sweet soup.  Made of beans.  Red adzuki beans.  It's one of those 'weird Asian desserts'.  

But you know what?

It's tasty as hell.  Easy to make.  Even *gasp* good for you.  And contains one sacrilegious, gosh-darn-crazee ingredient guaranteed to make generation of Chinese grandmothers roll in their graves.  As well as an optional extra which doubles as a sticky yet-oh-so-right choking hazard.

So now that you've got the emergency room number on speed-dial, let us foray, explore, plunder.