Fluffy Buttermilk Scones by Belinda Jeffery

It’s funny how we all have taste memories. Some years ago, Belinda Jeffery and her husband left their city life behind to live in the countryside. Not long after that, her cooking started to head in a slightly different direction. And that’s where taste memory comes in - although Belinda's first attempts were perfectly acceptable, the scones were somehow lacking, and none really tasted like the ones she remembered from her childhood - until the day she replaced the milk in the recipe with buttermilk and the lights went on! These were the flavours she remembered from her childhood, these were the light, fluffy scones that her mother used to make. 

Belinda Jeffery is a food lover and writer of several award-wining cookbooks. She regularly contributes to Australia’s Delicious magazine, appears on local radio and tv, reviews restaurants for the Sydney Morning Herald Good Food Guide and sits on judging panels for a number of industry awards.

She has cooked all her life, finding her passion early on and taking it to restaurant kitchens and then moving into food writing and teaching. Belinda and her husband left bustling city life behind to live up on New South Wales’ north coast. 

To follow Belinda and her story you can visit her site of follow her on instagram.


Makes 18 - 20 scones.

This recipe makes rather a lot of scones (I seem to be cooking in country quantities too!) however just halve it if you want less.


2 cups (300 g) self-raising flour

2 cups (320 g) wholemeal self-raising flour

¼ cup (55 g) caster sugar

1 teaspoon salt

160g cold unsalted butter, cut into small chunks

200g natural sultanas, dried currants or chopped dates

2 cups (500 ml) buttermilk

Milk or plain flour, for topping

Jam and good thick cream, to serve


Preheat your oven to 200C. Dust a sturdy baking tray with flour and set it aside. (If you don’t have a heavy baking tray, you can use a lightweight one lined with two layers of baking paper to help prevent the base of the scones burning.)


Put both of the flours, the sugar and salt into a large bowl. Whisk them together with a balloon whisk for 1 minute so they’re thoroughly combined and aerated. Scatter the little chunks of butter over the top, and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs. (If you like, you can do all this in a food processor; then just tip the mixture into a big bowl.)


Add the dried fruit and toss it about so it’s well coated, then make a well in the middle. Pour in the buttermilk and stir it in very lightly until the floury mixture is well moistened. Turn this mixture out onto a floured board and knead it gently until it’s only just combined (be careful not to overdo this, as the secret to fluffy scones is using a very light touch.) Pat it out into a 4 - 5cm thick round. Dip a scone cutter or small tumbler into some flour, then stamp out the scones, dipping the cutter back into the flour between each one (this helps stop the dough sticking to it), Gently knead together any scraps and cut them again.


Sit the scones closely together on the prepared baking tray and either brush the tops with a little milk or dust them very lightly with flour.


Slip the tray in the oven, and bake the scones for 20 minutes, or until they’re golden and smell divine! When they’re ready, remove them from the oven and immediately wrap them in a clean, dry tea towel. Leave them for 5 minutes then serve them with lashings of jam and cream.

Roasted Carrot Soup with Fennel and Lemon by Emma Galloway

This week our Guest Cook is Emma Galloway, from My Darling Lemon Thyme. During the in-between stages of winter and spring it can be hard to decide what to cook. The warm, almost comforting flavour of the carrots and fennel reminds us of the cold days we are having while the lemon promises us of the sunny days yet to come. If you like this recipe you might also want to check out Emma's cookbook, My Darling Lemon Thymenow available in the UK and will be available in the US in August! You can get a peak inside of the cookbook here.

To follow Emma and her story you can follow her on Instagram or visit her website

roasted carrot, fennel + lemon soup
I served this soup with some of my homemade gluten-free sourdough (recipe in my cookbook) and a sprinkling of lemon + fennel salt (see recipe below). 
Serves 3-4

1 kg carrots (approx. 5 large carrots), peeled and roughly chopped
1 medium orange sweet potato/kumara (approx 250g), peeled and roughly chopped
1 onion, peeled and sliced into 8 wedges
4 cloves garlic, peeled
2 teaspoons fennel seeds
the finely grated zest of 1 lemon
2 tablespoons olive oil
sea salt and freshly ground black pepper
1 litre (4 cups) vegetable stock, preferably homemade.

Preheat oven to 200C/400F. Combine all the ingredients, except the vegetable stock, on a large deep roasting tray. Mix well to evenly coat everything in oil/zest/fennel seeds. Roast for 30-35 minutes, turning every 10 minutes or so to prevent burning. When the carrot and sweet potato are soft, remove from the oven and transfer to a blender along with the vegetable stock. Blend on high until smooth. Taste and adjust seasoning. Reheat gently in a large saucepan over low-medium heat. If you prefer a thinner soup simply add more stock, or a touch of water.

Leftovers will keep in the fridge 3-4 days or frozen for longer.

*I made a little flavoured salt to sprinkle over the top. To make this, lightly toast a couple of teaspoons of fennel seeds in a dry pan until fragrant. Give them a bit of a bash in a mortar and pestle, add about a tablespoon of finely grated lemon zest and a tablespoon of sea salt flakes. Store any leftovers in a small glass jar.

Bacon and Mashed Potato Pizza by Cynthia of Two Red Bowls

Our Guest Cook this week is all about the goods- good food, good tastes and good memories. Cynthia is the chef behind all the delicious recipes on the food blog, Two Red Bowls. Below she tells her story on food and family and growing up in the US.

"I love that food brings people together. I grew up in a Chinese family in the Southern United States, and while those two cultures are fairly different at first glance, one of the wonderful things they do share is a deep appreciation of the connection between food and family, and food and community.  So I think that's one of the big things that influences my cooking -- food that reminds me of my family and where I came from, food for celebrations and dinner parties, food to share with my fiance for a nice date night in.  And, perhaps more simply, I just like to make what tastes good and what I feel like eating!  I don't have any formal background or training in food -- I learned to cook primarily from my mother, grandmother, and handy-dandy Google.  I like to think that's freeing in some ways, that my experiences with food have been largely organic and continuously developing.  It's an evolving process and full of trial and error, but always fun!"

You can follow Cynthia's story by following her on instagram or visiting her blog, here.

Bacon + Mashed Potato Pizza


for Jim Lahey's no-knead pizza dough:

2 cups (250 grams) all-purpose flour

1 tsp kosher salt

1/8 tsp active dry yeast* (see Notes)

3/4 cup plus 1 tbsp water

1 tbsp honey (optional)

for the toppings:

6 rashers bacon

2 heads garlic

2 tsp olive oil

1/2 lb Yukon gold potatoes (1 large or 2-3 small to medium potatoes)

salt and pepper, to taste

2 tbsp heavy cream, creme fraiche, or sour cream

1 tbsp melted butter, or reserved bacon fat

1-2 tbsp reserved cooking water from potatoes (optional)

for baking:

about 1 tbsp cornmeal or flour (however much is needed to prepare baking surface)

1-2 tsp olive oil for brushing the dough before topping

2-4 tbsp grated parmesan

1-2 cups shredded mozzarella

1/2 tsp dried oregano or 2 tsp fresh


For the dough, combine water and honey (if using) in a small bowl and stir to dissolve. Sprinkle the yeast into the water and stir again. In a large bowl, sift together flour and salt, then add the yeast mixture and stir until it forms a sticky dough. (Lahey’s recipe and most incarnations of it simply call for sifting the yeast into the flour, but I just like to make sure it’s ready to go.) 

Cover bowl with plastic and keep at room temperature for approximately 18 hours, or until the dough has more than doubled and surface is covered in tiny bubbles. (See notes below on shortening rise times -- especially if you’re like me and have a tendency to forget to do this the night before.)

When ready, scrape the dough onto a well-floured surface. It should be quite sticky and soft, with long strands of wet dough. Generously flour the dough and pat it into a loose rectangle, then divide in half and form each piece into two balls by tucking the four corners into the center of the dough. Turn them seam-side down and let them rise for a final hour, covered with a damp cloth.

Meanwhile, preheat the oven to 400 degrees. If you like to cook your bacon in the oven, like I do, place the bacon in a single layer on a rimmed baking sheet and place it in the cold oven now, as it preheats. In about 10-15 minutes, or by the time the oven is preheated, the bacon should be cooked. If you prefer cooking on the stovetop, prepare the bacon in a skillet in your preferred method while the oven is preheating. Either way, when the bacon is at your preferred crispness, remove from heat, drain and reserve the bacon fat, and set both aside.

Once the oven is hot, slice off the top of your garlic bulbs so that each clove is exposed. Drizzle a bit of olive oil over top, rubbing each clove to make sure the oil is well-distributed. Wrap the bulbs in foil and bake for 30 minutes. When it’s done, the garlic should be soft when pressed. Remove from oven and set aside to cool.

Next, or while the garlic is roasting, prepare the mashed potatoes. Skin the potatoes and slice into quarters. Place in a medium pot with enough cold water to fully cover the potatoes and a generous helping of salt (at least 1 tbsp), then bring to a boil and cook for about 10-15 minutes, or until the potatoes are tender enough that a fork slides through without resistance. Drain the water, reserving just a bit to thin the potatoes if needed. For lighter, fluffier mashed potatoes, press the potatoes through a potato ricer or food mill into a medium bowl. If you don’t have a potato ricer, put the pot back on low heat, then use a potato masher or a fork to gently mash the potato in the pot, letting steam escape as you mash. Take care not to work the potatoes too much, or they will turn gummy.

Add the melted butter or reserved bacon fat, and stir lightly to incorporate. Add the cream and stir again until blended; thin with an additional tablespoon or two of potato water if needed. For topping the pizza, I prefer the mashed potatoes a little drier than I normally prepare them, so that they don’t make the pizza soggy. Taste the mashed potatoes and season with salt and pepper as needed.

When the dough has risen for another hour and your toppings are ready, prepare your baking surface by sprinkling it liberally with cornmeal. I used a cast-iron skillet and found it to work wonderfully, though you can also use a baking sheet or, of course, a pizza stone. Preheat the oven to 500 degrees F. If you prefer, place the skillet or pizza stone in the oven to preheat it. (I generally don’t and find my pizza to be just fine.)

Press, shape, or stretch the dough into a flat circle or rectangle however you like (I’m no pizza shaping expert!) I find that placing my fists underneath the dough and letting it fall gently over them stretches the dough out nicely. For this amount of dough, a 10” circle will yield a thicker, fluffier crust. If you can get it to 13” or 14”, the pizza will be a nice thin crust, which I preferred for these toppings.

Take the roasted garlic and press out the cooked cloves. Brush a small amount of olive oil over the dough, then spread the garlic evenly across the dough in small pieces. Sprinkle desired amount of Parmesan and dried or fresh oregano across, then the mozzarella and bacon. Finally, drop tablespoon-sized dollops of the mashed potatoes across the pizza.

Bake at 500 for 12-15 minutes, or until the pizza reaches your desired brownness. Slice and stuff face.


If you're like me and you have a tendency to forget to set out the dough the night before, simply double the yeast to 1/4 tsp and it should rise just fine in 8 or 9 hours instead of 18.

Swiss Nut Pie By Elin Vatnar Nilsen

At Food for Thought we have been lucky enough to have Guest Cooks from all over the world, sharing their recipes, stories and opinions on food. It's such a pleasure to learn about other people's journey with cooking and to hear how it has impacted their life. This week our guest cook, Elin Vatnar Nilsen shares her story and her yummy Swiss Nut Pie Recipe with us!

"Being a pastry chef has always been a part of my identity. I grew up in a family bakery and graduated as a pastry chef already at the age of 19. The same year I became the Norwegian champion for young pastry chefs and worked some years abroad, but suddenly, everything changed. Others overtook the family business, and I began working in sales & marketing
Fourteen years later, almost by accident I began my own baking blog where I could share my passion with others. After just a few months I realized - this is me, this is what I can do best. I left my full time job as a marketing executive and started working as a freelancer. Today I am writing for magazines, online publishers as well writing on my own blog Krem. It is now one of Norway’s most read baking blogs.
I love to bake, to write about it and to take pictures, and in my head I am constantly thinking of the next yummy cake or dessert to write about. I find a lot of inspiration on Instagram, (this is where I found Marte Marie) and I am aiming to combine professional recipes with basic and every-day recipes for my readers. My philosophy is to make things “down to earth” and not too complicated."

To follow Elin and her story you can visit her blog or follow her on instagram.

Swiss Nut Pie

For the pastry:
100g icing sugar
200g butter
300g plain flour
1 egg
2 tbs cold water

Mix 1:
100 g sugar
25 g glucose
1 tbs lemon juice

Mix 2:
100 g sugar
75 ml single cream
15 g butter
20 g honey

175 g chopped walnuts (or other nuts you prefer)

To make the pastry, tip the icing sugar, flour and butter and into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin (or smaller tins), pressing it into the sides. Chill for 30 mins.

To make the filling, put the sugar, glucose and lemon juice (mix 1) in a large pan. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. In a pan, bring sugar, cream, butter, honey to the boil (mix 2), and stir it gently into mix 1. Boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts. 

Fill the pastry case with the nut mixture, levelling it with a fork. Roll the rest of the pastry out on a lightly floured surface so it’s big enough to make a lid for your pie dish. Cut a thin strip of pastry to stick onto the lip of the pie dish – this doesn’t have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid and brush the top with egg. You should have enough pastry trimmings left over to make some artistic leaves to decorate your pie, if you like. Heat oven to 180C/160C fan/gas 4. Bake for 25-30 mins or until the top is golden brown (lower shelf). Cool for 10 mins before removing carefully from the tin. Serve warm or cold.


Preserved Lemon Recipe by My Darling Lemon Thyme's Emma Galloway

When Emma Galloway from My Darling Lemon Thyme heard that we were celebrating the lovely lemon this week she ever so kindly offered to share her recipe for Preserved Lemons with us. If you like this recipe you might also want to check out Emma's cookbook, My Darling Lemon Thymewhich is being released tomorrow in the UK and in August in the US! You can get a peak inside of the cookbook here.

To follow Emma and her story you can follow her on Instagram or visit her website

Preserved lemons
I packed these into two large jars (I think they're just under 1 litre capacity), but you could always pack them into 4 smaller jars if preferred. Because it's the skin of the fruit that is eaten, please ensure you use spray-free or organic lemons. Or if you see a laden tree in your neighbourhood, ask the owner if you can take a few! Maybe you could drop a jar of these off to them in return...
Makes 2 large jars

6 large (1.5kg) lemons, preferably organic
500g rock salt
8 bay leaves, fresh if available
3 teaspoon coriander seeds
handful small dried chillies
lemon juice, to cover

Wash lemons and cut each in half lengthwise. Cut each half in half again, lengthwise, making sure that you leave just a little bit intact at the top to hold the quarters together. Roughly squeeze most of the juice out of each lemon half with your hands, collecting the juice in a glass bowl and reserve. Combine salt, bay leaves, coriander seeds and chillies in a large bowl, add squeezed lemon halves and mix well with your hands to evenly distribute the salt. 

Pack the lot into sterilised jars*, evenly dividing all the salt and flavourings between the two jars (or more if you are using smaller jars). Pour enough freshly squeezed lemon juice over the lemons to fully cover, you may need to juice a few extra lemons. I often wrap a smaller lid with baking paper and press this into the top of the jar, helping to keep the lemons submerged in liquid, but if your jar is totally full then you may not need to do this. Screw the lid on tightly and place in a dark, cool place for 3 weeks before using. Once opened keep in the fridge. To use, scrape off the flesh and discard, rinse then finely chop the skin. A little goes a long way. I like to use it to flavour things like vegetarian tagines and mayonnaise and it's also lovely added to salad dressings.

* To sterilise jars, wash them well in hot soapy water, rinse and place into a preheated oven at 120C (248F) for 20 minutes. Sterilise lids in boiling water for 5 minutes.

All images by Emma Galloway

The Faux Benedict

It's almost the end of January, have you kept your healthy eating resolutions? Sometimes it can be hard to stay on track even when one has the best of intentions. Our Guest Cook this week is Kari, she's on an almost perfect paleo diet. Deciding that she needed  get her health back on course, Kari began re-discovering her passion for cooking & photography. She has since launched her lifestyle blog, Eighty Twenty Almanac, as a way to document everything that inspires her as well as connect with the online community.

This dish was inspired by leftovers from the night before and is a great way to sneak in a few extra veggies for even the most picky of eaters! While not 100% Paleo (it does include butter, though we did clarify it prior), this dish is rich in flavor and makes for a perfect breakfast on a chilly winter’s morning.



(Makes 4 servings)

Sauce Choron

5 grams of Tarragon (1TBS minced)

113 grams of butter (8 TBS)

1 Lemon (30-50 ml of lemon juice depending on flavor preference)

4 egg yolks

40 ml (3 TBS) tomato paste

Egg Stack

3 small beets - Red or Golden

1/2 head of red cabbage

1/4 lbs (125 g) of brussels sprouts

4 slices of bacon - cut in half (2 pieces per dish)

4 eggs



First, let’s start with your sauce:

Melt the butter over medium to low heat until it starts to foam

While you are heating your butter, you can separate your eggs, finely chop the tarragon, and juice the lemon

Take now foaming butter off heat and use a spoon to skim the foam off. This is helping to clarify the butter, essentially getting rid of milk fat. You can take it one step further and run butter through a cheese cloth. (Note: Clarifying the butter is not a mandatory step, but for those sensitive to dairy and/or following the Paleo protocol this is recommended).

With a small saucepan, fill a quarter of the way with water and place on medium heat

Once it begins to simmer, place a bowl directly on the pot, do not let it touch the water - turn the heat down to low

Place the 4 egg yolks in the bowl and whisk continuously until the egg yolks become pale yellow and slightly thickened 

Pour (15 ml) a TBS of the butter into the yolks until completely mixed - once done, continue this step slowly while whisking at the same time. Touch your eggs to make sure they are still warm - You are essentially cooking your eggs at this stage.

Continue to whisk and mix in your tarragon and lemon juice into your egg mixture

At this point you have made a Bearnaise sauce. But let’s make this a true sauce choron

Now, add your tomato paste and mix thoroughly. If it seems too thick, you can add a little bit of water or lemon juice (to taste) to loosen it up. 


Now let’s make your “Faux” Benedict stack:

Peel your beets and cut off the bottoms of your brussels sprouts prior to shredding 

Shred cabbage, brussels sprouts, and beets in a food processor. I tend to make extra and save it for salads later in the week. Mix together and set in fridge until ready to plate (keeps the veggies crisp)

Place your bacon in a pan and cook to desired crispness - I tend to cut my bacon in half, shorter pieces makes it easier to stack. Remove bacon once cooked and set aside on a plate.

Fill a pot with water and wait until it boils. Once boiling drop to a simmer and place your eggs into the pot and poach for 4 minutes.

Once poached, remove the eggs and place on a paper napkin to allow eggs to wick off any moisture

Place your shredded veggie mix on the plate, add your bacon and then stack an egg on top.

Drizzle sauce on top and serve immediately. Enjoy! 


I use an egg poacher to save on time but feel free to poach your eggs however you see fit.

Clarified Butter - For you Paleo lovers out there, I recommend clarifying your own butter or substituting store bought ghee.

A classic sauce choron typically has about 300 grams of butter (or more!). This sauce has been reduced to bring down calories. Plenty rich as it is!

Slowly add the butter to the whisked egg yolks - if you pour too quickly, you will scramble the eggs

Tarragon & Lemon juice - If you heat the minced tarragon with the lemon, you can get a stronger tarragon flavor. Simply add ingredients to a small ramekin and microwave for 15 seconds.

Shredded veggie mix - This recipe can use zucchini, carrots, kale as substitutes for any of the veggies.

To follow Kari and her story you can visit her blog or follow her on instagram.


We'd love to see what you're cooking too! Just remember to tag your image on instagram with #fftrecipe, we've been loving the results so far!

Spicy Sweet Potato Chip + Avocado Sandwich

Our Guest Cook this week is Lindsey Love (how amazing is her name?!) she lives in Brooklyn with her husband and their rescue dog.  While Lindsey is a freelance recipe developer, photographer, and food stylist; she also runs her food blog, Dolly and Oatmeal, which highlights recipes from her gluten and dairy free diet.  Lindsey was diagnosed with gluten and dairy sensitivities 4 years ago, and since then has been developing, and recreating everyday recipes. She is currently the food editor at Thoughtfully Magazine, and is working on her first cookbook, to be published by The Experiment

You can follow Lindsey's story through her blog and instagram.


i like cutting these potato slices quite thin, as i prefer a crunchier sandwich.  however, if you prefer a softer chip, slice the potatoes to 1/4-inch thickness - you may have to adjust the cooking time as well.  

makes 2 sandwiches |

1 large sweet potato, sliced lengthwise to about 1/8-inch thickness

1 1/2 tablespoons olive oil

large grain sea salt + fresh ground pepper

1/2 teaspoon mild paprika

1 ripe avocado, sliced

1 small red onion, thinly sliced

micro greens, sprouts, small lettuce, etc.

4 slices favorite gluten-free bread (or 2 rolls), toasted

spicy special sauce 

i slightly adapted ashley's recipe, and added sriracha for spice.  i also divided the recipe in half since the recipe is for 2 sandwiches.  (i actually wish i had made the full portion of sauce, and refrigerated the rest for another time!)

| adapted from Date Night In by Ashley Rodriguez|

1 teaspoon good dijon mustard

2 1/2 tablespoons mayonaise or vegenaise

1 small garlic clove, minced

1 tablespoon ketchup

1 teaspoon sriracha

1/4 teaspoon maple syrup


spicy special sauce

Whisk all ingredients together in a small mixing bowl; cover tightly with plastic wrap and refrigerate for at 1 hour or up to 1 week

sweet potato chips

Preheat oven to 375° and line a baking sheet with parchment paper.  set aside

Mix sliced sweet potatoes, oil, paprika, a couple pinches of salt, and a few grinds of pepper, until potatoes are evenly coated.  Spread potatoes in a single layer, do not overlap or overcrowd.  bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes.  At this point some potatoes might be crisp; if so, remove from baking sheet and transfer to a large platter or plate.  Continue this process until potatoes are lightly browned and crisp.  Let potatoes cool in a single layer, (placing them on top of one another while still hot will result in a soggy chip.)

Assemble the sammie!

Remove spicy sauce from fridge and spread a good amount on both sides of the bread.  add onion, avocado, chips, and micro greens, top with remaining slice of bread

Chow down and enjoy!

Irish Coffee & Chocolate Panna Cotta

One of the best things about living in a different country is discovering new flavours, recipes and the food culture of that city. For Hung, a Vietnamese born, Australian raised woman living in London it was important for her to share her travel stories and recipes influenced by her ethnic background and travel adventures. 

Being married to an Irishman, she has a strong connection to Ireland and has been visiting the country for the last ten years. This rich and decadent dessert is inspired by the Irish coffee cocktail but with Baileys Irish cream instead of whiskey. It reminds Hung of her travels in Ireland, evoking memories of the beautiful scenery and friendly people that she met along the way. Maybe it will do the same for you!

You can follow Hung and her story through her blog or through her instagram, @JetandIndigo.


Irish Coffee & Chocolate Panna Cotta




Irish Coffee Panna Cotta

250ml whole milk

375ml double cream

2 tbsp granulated sugar

100 ml Baileys Irish Cream

1 1/2 tsp gelatin powder

3 tbsp coffee (instant or espresso)


Chocolate Panna Cotta

60ml whole milk

125ml double cream

1 tbsp granulated sugar

1 pinch of salt

1/2 tsp gelatin powder

50g dark chocolate

How to:


Irish Coffee Panna Cotta Layer

Place the milk in a bowl over a bowl of boiled water to warm the milk. Sprinkle the gelatin powder on top and whisk to dissolve the gelatin. 

In the meantime, place the double cream, sugar, Baileys and coffee in a saucepan and heat. Ensure the sugar is dissolved. Do not boil this mixture. Once heated take the saucepan off the heat.

Add the milk and gelatin mixture to the saucepan and whisk thoroughly.

Pour the mixture into 4 glasses of choice.

Chill in the fridge for 1 hr or more until set.


Chocolate Panna Cotta Layer

Place the milk in a bowl over a bowl of boiled water to warm the milk. Sprinkle the gelatin powder on top and whisk to dissolve the gelatin. 

Place the double cream, sugar, chocolate and salt in a saucepan to heat through, ensuring it does not boil.

Add the milk and gelatin mixture to the saucepan and whisk thoroughly.

Pour the mixture on top of the Irish coffee layer.

Chill in the fridge again for another 1/2 hour or until set.

Assemble with whipped cream and shavings of chocolate.



This dessert can be garnished with fresh berries when in season.

Roasted Pumpkin + Goats Cheese Tartines

At first Chloe, our guest cook this week started her blog, Bowl and Spoon for herself, it was a place to collect all her recipes. Two years later she has a loyal foodie following that looks forward to her posts! When Food for Thought first saw this Roasted Pumpkin and Goats Cheese Tartine recipe we knew we had to get in touch! 

You can follow Chloe's story through her site, Instagram and Facebook page.


Roasted pumpkin & goats cheese tartines with seeds


These oven roasted pumpkin and goats cheese tartines with sunflower, sesame and flax seeds are a comforting warm breakfast or snack.

Not only are they delicious, but they're healthy and nourishing with a good crunch to boot!



makes 2 tartines

2 slices of multiseed bread - or any bread you like (whole wheat, French bread, toast, bagel,...)

80 g of peeled and seeded squash

50 g of goat cheese

5 g of sunflower seeds

5 g of sesame seeds

5 g of flax seeds

5 ml of olive oil

pepper to taste


Feel free to use any seeds you like (pumpkin seeds, black sesame seeds, chia seeds,...)



Preheat the oven to 220°C (420°F).

Line two baking sheets with parchment paper.

Cut the squash flesh into small cubes.

Spread on one of the baking sheets and drizzle with olive oil.

Bake for 10 minutes.

Mash it roughly using a fork.

Spread the slices of bread with goat cheese.

Top with mashed pumpkin and sprinkle with seeds.

Place the tartines on the other baking sheet.

Lower the oven temperature to 200°C (390°F).

Bake another 10 minutes once you've removed them from the oven, pepper to taste.

Enjoy them while they're still warm!

Root Chips By Antonia

Growing up on a farm eating seasonal, organic food was at the heart of Antonia's upbringing. Her passion for food continued on during her time studying art in Tuscany and Paris, where the idea of using clean, unprocessed ingredients was part of everyday cooking. After working in the fashion industry and witnessing the unhealthy attitude towards 'healthy eating' Antonia decided to follow her passion and enrolled herself at the College of Naturopathic Medicine with a focus in nutrition.

Antonia's focus is on fresh, seasonal and clean ingredients to create nourishing and nutritious recipes. She avoids inflammatory and high sensitivity foods such as gluten, dairy and refined sugar.

To follow Antonia's story you can go to her site, Sprout Market, or keep up with her on Instagram or Twitter.

Antonia is also proud to announce that early next year, she will be opening up a marketplace on her site!

Root Chips

An abundance of root vegetables crowd the market during the autumn and winter seasons, cracked mud on their knobby forms. Brilliantly vibrant once you cut them open, root vegetables provide us with the essential vitamins and minerals we need at this time of year to fight colds and bugs.

I’ve turned this trug of grubby vegetables into crispy chips, sprinkled with herby salt. Put out a bowl to impress guests or munch all by yourself. 


Prep Time: 5 minutes

Cook Time: 25 – 30 minutes

Serves 2 – 4

Free from gluten, dairy and refined sugar. Vegan.



2 carrots

2 parsnips

1 sweet potato 

1 beetroot 

2 tablespoons melted coconut oil


Rosemary Salt:

2 sprigs of rosemary

1 small clove of garlic peeled

1 tablespoon sea salt or Himalayan pink salt




Pre- heat the oven to 200C/ Gas Mark 6/ 400F.

If you’ve had to scrub the dirt off your vegetables it is important to allow them to dry thoroughly or pat dry with a clean cloth so there is no moisture.

Thinly slice the root vegetables using a mandolin or potato peeler. 

Pat vegetables dry and toss in oil and spread evenly across a lined baking tray. 

Bake for 25 – 30 minutes, making sure to toss regularly. Allow to cool on a wire rack. 


Rosemary Salt:

Tear the rosemary leaves off the hard stalk and place in food processor or blender with the salt and garlic. Blitz until fine. 

Sprinkle over the chips before serving.  

Buttery Chocolate Filled Muffins by Karolina


Every once in a while you just get that craving for something sweet.... or maybe a tad more frequent than that! This week we have a decadent muffin recipe from Karolina, an 18 year old student from Poland who runs her own food blog, Miracle of Kelwood. Growing up her mother instilled the idea that simple was best, and that certainly applies to the recipes on Karolina's feed! I encourage you to follow her story through her instagram feed and site!


for 12 muffins

175 g butter, softened

200 g brown sugar 

2 eggs

300 g flour

1 tsp. baking powder

½ tsp. baking soda

a pinch of salt 

200 ml milk

1 tbsp. vanilla extract

75 g chocolate, chopped/ chocolate chips 

some demerara sugar to sprinkle


Helpful tools 

Hand electric mixer or free standing one will help to prepare the batter. However, large bowl and a wooden spoon will do the job as well!

Ice-cream scoop is really useful to divide the batter between the tin.


These muffins will last up to two days, or a tad longer if consumed with a warm cuppa!

Preheat oven to 200*C. Prepare muffin tin – either put muffin cups or grease and sprinkle with flour.

Put soft butter along with sugar in a bowl and cream together until light and pale in colour. Add one egg. Beat together until combined. Add the next egg and do the same. 

In a separate bowl combine flour, baking powder, baking soda and a pinch of salt. Add half of the flour mix into the butter and pour into half of the milk. Mix to combine. Repeat with remaining flour and milk. Then add vanilla extract. Mix one more time. 

Divide the batter equally between muffin cups to about ¾ of the muffin cup. Now sprinkle each muffin with some chopped chocolate and cover with about ¾ tablespoon of the remaining batter. Or, just throw the chocolate straight into the batter just before dividing and mix.

Put into the oven and bake for 20-25 minutes. After about 15-20 minutes take them out and generously sprinkle with demerara sugar. Then bake the remaining 5-10 minutes. 

They will be ready when they turn golden and crispy on top, you can check by poking a skewer into the centre of the muffins, if it comes out clean, they're done! Leave to cool a bit.




  • Note for baking time: you will see if your muffins have risen and turned golden in colour, every oven ‘behaves’ in a different way, so I recommend you watching your muffins after 15 minutes, if they need 5 or 10 minutes of baking more.  
  • I used Demerara sugar in the whole recipe, but if you want you can swap it with light muscovado or regular caster sugar.
  • The amount of sugar listed in the recipe is the minimum. You can add more if you like really sweet muffins. I love sweets, but not oversweet (of course it is just my taste☺), that’s why the amount here isn’t high, and you can easily add more, around 50g or so.  
  • Go for vanilla pods if you are not a fan of extract. 
  • Use any kind of chocolate you want: dark, milk, white, even the one with nuts. 
  • An ingredient swap suggestion: change chocolate into raisins or nuts, add some desiccated coconut or poppy seeds, dried cranberries (with white chocolate will go super for Christmas)
  •   Topping suggestion:  you can top muffins with melted chocolate (about 200 g) and sprinkle with some crushed nuts (instead of adding them to the batter) or honeycomb. It gives a great crunchiness to smooth buttery muffins.

Gingerbread Scones w/ Dark Chocolate + Orange by Ashlyn Ickes

As Christmas approaches I start to think of new recipes that I can share with my family. Thanksgiving is always the traditional turkey and stuffing along with a few other family staples. For Christmas however, it's a time for me to introduce new dishes that I've learned or created over the past year. It's always fun to to try a new twist on a classic.

This week on Food for Thought we've got a great recipe from Ashlyn Ickes from the Pedantic Foodie blog. She will be sharing with us her recipe for Gingerbread Scones! How tasty do those sound? A few of you might remember Ashlyn from a previous guest cook post where she shared her Maple Apple Galette recipe (which I encourage you to try as well!) We're so happy to have this foodie back and sharing more of her kitchen stories!



makes 8 large scones / recipe slightly adapted from Joy Of Cooking

- 2 1/2 cups all-purpose flour

- 1 tablespoon baking powder

- 1/4 teaspoon kosher salt

- 1 1/2 teaspoons ground ginger

- 1 1/2 teaspoons ground allspice

- 3 teaspoons orange zest

- 1/3 cup brown sugar

- 1/2 cup butter, chilled and cut into cubes

- 3/4 cup heavy cream, plus extra for brushing

- 1 large egg

- 2 tablespoons molasses

- 1/2 cup chopped dark chocolate

- turbinado sugar, for sprinkling



Preheat oven to 425 degrees F.

1. In a large bowl sift to combine flour, baking powder, salt, brown sugar, and ground

spices. Add orange zest.

2. Using the tips of your fingers or a pastry cutter, work the cold butter into flour mixture until

the butter is in pea-sized pieces.

3. In a separate bowl whisk cream, molasses, and egg until well combined.

4. Fold wet mixture into dry ingredients using a spatula. Add dark chocolate. Remove the

dough from the bowl and form a disc. Wrap the dough in plastic wrap and refrigerate

for 20 minutes.

5. Place the dough on a floured surface and roll out to 1-inch thickness. Cut the dough

into 8 rectangles and place the scones on a baking sheet lined with parchment. Brush

the top of each scone with heavy cream and sprinkle with sugar.

6. Bake the scones for 15-20 minutes or until deep golden brown.


Toasted Fennel & Citrus Loaf Cake with Orange Blossom Icing

As this year comes to a close, it's also a time for reflection. And what better way to relax and reflect than with a warm cuppa and a slice of cake? This month we will be giving you the goods on cake and sharing some of our favourite recipes with you. We were able to catch up with Hazel who has put together a delicious, and slightly different cake recipe for us, blending the sweet flavour of the orange blossom icing with the savoury flavour of the toasted fennel seeds.

I encourage you to take a peek at Hazel's instagram and stellar profile to discover more of her delectable recipes. Her images are lovely and will inspire you to get in the kitchen and create!  

Fennel seeds, I love everything about them. They are immensely versatile and flavourful, they can be used effortlessly across savoury and sweet applications.  I’ve always used them exclusively in savoury settings, from curries to dry rubs, sausage stuffing, burger patties and even spending a copious amount of time obsessing about its ratio in spice blends for Chinese five-spice powder and Bengali panch phoran. At least, that’s up until I discovered its beauty in baked treats. 

Toasting the fennel seeds lends a warm toasty-nutty profile with a whisper of aniseed. While this cake is fennel-tastic on its own, the citrus notes of the orange in this recipe pair perfectly with the floral and romantic hint of orange blossom water in the icing.  


Additional Tools Required:

Spice Grinder or Mortar & Pestle

Microplane Zester



2tsp Whole Fennel Seeds

200gm Golden Caster Sugar

Zest of 1 Large Orange

190gm All Purpose Plain Flour

1.5tsp Double Acting Baking Powder

0.5tsp Baking Soda

0.5tsp Sea Salt

60ml Strained, Freshly Squeezed Orange Juice

120ml Olive Oil

120ml Naturally Set Yogurt

0.5tsp Madagascar Bourbon Vanilla Extract

2 Large Eggs

125gm Icing Sugar, sifted

2tbsp Fresh Whole Milk

1tsp Orange Blossom Water

0.5tsp Whole Fennel Seeds, toasted (optional)


1. Preheat oven to 190degC.

Grease an 8.5” x 4.5” loaf pan and set aside.

2. Over a medium flame, toast the fennel seeds in a skillet till it browns slightly and gives off a nutty toasted aroma.  It takes approximately 2-4 minutes.  Remove from heat, let cool slightly and grind to a fine powder using either a mortar and pestle or a spice grinder.

3. In a small bowl, rub the orange zest into the golden caster sugar and set aside to infuse that aromatic citrus oil into the sugar.

4. Sift the all purpose plain flour, baking powder, baking soda, sea salt and 2 teaspoons of toasted ground fennel powder into a large mixing bowl.

5. To a medium size bowl, add the orange juice, olive oil, yogurt, eggs, vanilla extract and infused sugar.  Whisk thoroughly to combine.

6. Add wet ingredients to the dry ingredients and with a silicon spatula, gently fold the mixture until just combined.

7. Pour batter into the greased loaf pan and bake in the oven for 45-50 minutes or until a skewer inserted into the middle emerges clean.

8. Let cool for 10-15 minutes before unmoulding onto a cooling rack to cool completely.

9. To make the icing, whisk the sifted icing sugar with the milk and orange blossom water till smooth and of desired consistency. Pour over the completely cooled loaf cake.                  

10. Sprinkle a half a teaspoon of toasted whole fennel on top (optional). Let the icing set.  Enjoy with your favourite cup of tea.


  • Ingredient swap suggestion 1: To make an Orange & Cardamom Loaf Cake, substitute ground fennel for 1tsp freshly ground cardamom.
  • Ingredient swap suggestion 2:  The zest and juice of blood oranges may be used in place of regular oranges. It gives the icing a beautiful crimson-pink hue and evokes a sense of sunny summer days.
  • Alternative serving suggestion: Omit the icing. Serve with whipped cream and orange-honey compote instead.  To make a quick compote, set aside 4 supreme-d oranges in 1 tbsp of honey and 2-3 drops of orange blossom water for 5-10 minutes.
  • Nielsen Massey’s Madagascar Bourbon Vanilla Extract and Orange Blossom Water are used in this recipe.

Sourdough Bread Recipe by Simone

For the past few months Food For Thought has been following Simone (@fraeuleinsonntag)and her bread stories on instagram. It's been such a treat to watch each story unfold and read her thoughts on bread and the community surrounding it.  We hope this post encourages you to get back to good grains and maybe even start your own bread community! 

All images were taken by Simone, you can follow her story through her Instagram or her Steller Stories account. 

Even though Germany has a very strong bread baking tradition going back many centuries it is a trade that unfortunately is losing its significance. People seem to be unwilling to pay for good quality ingredients and time. Nowadays it is so much more convenient to choose from so many different kinds of bread in one of the pop up bake factory shops that are also almost open 24hrs.

About six months ago I decided it was about time to create my own bread stories and recipes. It had been a while since I'd last baked bread, and then I had been making soda bread.  My first attempt at the famous “no knead bread” was a disaster, well for me it felt like a disaster even though the bread tasted good the look of it was rather disappointing. My husband called it a “flat bread”, I went back to the original recipe and began making adjustment to fit my preference. Some months later it was time for what I call the real thing - “sourdough bread”.
The trickiest part is making your own starter (mother dough) and I was lucky to get mine from my lovely friend and the very talented photographer Marta Greber.

Many attempts down the road with a thumbs up or thumbs down from Heiko, my husband I've developed what appears to be the perfect recipe for us and some even call it the best sourdough bread they have ever tasted, so I get many requests from friends also to bake bread for them.

Making your own bread is something very special and soothing as at some point in the process you are all by yourself, when it is dark outside and the rest of the world is still or already asleep.

Baking sourdough bread requires good planning especially when you've got a day job like me, and my bread does not seem to care about it, saying that the dough is also very forgiving but does not like to be stressed or rushed.

This is a 24 (at least!) hours project and only the best flour is key to success. Here in Berlin, where my husband and I have been living for eight years I found a shop that sells Danish organic flour from Øland and I simply love its texture. 


Artisan sourdough bread (makes a two pound loaf) 

For a workable starter
60 grams sourdough starter  (mine is based on wheat flour)
100 grams wholegrain wheat flour
100 ml of luke warm water

215 grams sourdough starter (you generated through feeding your starter)
200 grams wheat flour
100 grams wholegrain wheat flour
300 grams wholegrain rye flour
450 ml water depending on water quality
15 grams sea salt
12 grams honey
1 table spoon olive oil
1 handful of wheat germ
1 proving basket, cheese cloth and a pizza stone (optional)


1. First you need to make a workable starter: Mix your starter culture with 100 grams of whole grain wheat flour and 100 ml water, cover with a clean kitchen cloth and let rest in a warm place for 6 hours.

2. Once your starter is active and all bubbly take about 215 grams of it and mix with 2oo grams of wheat flour and 200 ml of water and cover with a damp clean kitchen cloth and let it rest for one hour in a warm place (in the first hour of proving all the magic happens) after that put your dough into the fridge and let it rest for at least 15 hours. I usually let mine rest for 24-30 hrs.

3. Line your proving basket with a cheese cloth and now (this is a very helpful tip) sprinkle it with a mix of wheat flour and rice flour and the dough will later not stick to the cheese cloth.

4. Now get your dough out of the fridge mix with the remaining water which is about 200 ml, this varies from bread to bread as your dough reacts to humidity and other factors. Add the remaining flour, put it all on your worktop surface and work it for about 5 mins, it will change its texture and will become less sticky. Then add the honey and work it again for a couple of minutes. If you need a new starter culture it is now time to take about 60 grams off and store it in the fridge for next use. Then add salt and olive oil to you dough and bring it all together providing you with a nice texture dough (this can takes around5mins).

5. Cove your dough with wheat germs, this makes it also easier to handle in order to put it into the proving basket and it makes a lovely dense crust

6. As you shape your dough you will end up with a seam. Place your dough into the proving basket, the seam facing towards you. Sprinkle your dough with some more wheat germ and cover with a clean damp kitchen cloth and let it proof for another 2-3hrs in a warm place. With a longer first proving time I tend to go with a shorter second proving time avoiding that the bread dough get dry.

7. 30 minutes before the second proving time is over preheat the oven with your pizza stone oven tray in it to 250-270C (480F). For a lovely dense crust I place a heat proven dish on the bottom of my oven (this will be filled with boiling water later).

8. Once your dough is ready and the oven hot, flip your dough onto the pizza stone (it is very hot!) and pour the boiling hot water into the oven proved dish and close the oven door immediately as to keep the hot water steam in.

9. Bake the bread for 35 minutes at this high temperature and then turn down the heat to 200C (392F) and bake for another 20 minutes.

10. If your bread sounds hollow, doing the knocking test your bread is ready.

11. Let the bread rest at least for another hour before cutting it, the wait is worth it.

By now your home is filled with the beautiful scent of fresh homemade bread, so enjoy it with just a pinch of salt and butter.

Want to know a bit more about sourdough? Check out our article written by dietician, Heidi Sze where she talks all about sourdough and just how good it can actually be for you!

Soba Noodle Salad with Linn Thorstensson

In today’s fast paced society it can be so hard to feed ourselves well. Not only are you often strapped for time, you then need to make sure your meal fits the latest nutrition trend you are following hoping to become just that little bit healthier. And why is it that somehow so many people think eating healthy is synonymous with bland and boring? Or that if you are trying to lose weight somehow your tummy should be rumbling otherwise you must be doing something wrong? 

What ever happen to the most fundamental thing we all have to do every day to simply stay alive? You know; eating. How and when did it become so utterly complicated to nourish our bodies? We believe returning back to basics is where it’s at. 

Have you ever heard of just keeping it simple? Well lets do just that!

For Linn, it's not enough for her meals to just be nutritious they have to be tasty too! For any meal to taste good, you need the best of ingredients, the rest will follow. This type of meal is what Linn cooks on an ordinary weeknight, particularly if she's slightly short on time! All you need is a couple of pantry staples, a few fresh seasonable vegetables and you will have a nourishing dish in about 15 min. And it so just happens that this one is gluten free / dairy free / grain free / sugar free and vegan too!

Linn Thorstensson is a Swede living in Ireland. She works as a Nutritional Therapist specializing in helping people lose weight without dieting. Her nutritional services are offered both from the clinic in Cork and to worldwide clients via Skype. 

When she is not in the kitchen experimenting with different ingredients, you will probably catch Linn cycling down a country road or hiking up an Irish mountain.

You can follow Linn's story through her instagram and website.


Serves 1 


1 bundle of soba (buckwheat) noodles – There’s usually four in a pack

1 cup of  washed & roughly chopped vegetables – anything goes. I’ve used broccoli & radishes in the past, here I have used French beans & baby carrots


2 tbsp. / 30 ml cold pressed rapeseed oil – if you have sesame oil it will work well too

1 tbsp. Tamari / 30 ml (wheat free soy sauce)

1 tsp miso paste

A pinch of cayenne pepper

1-2 tbsp. sesame seeds – as topping


Start by cooking the noodles. Bring water to the boil in a sauce pan. Add your noodles. Reduce the heat to a less lively boil, this step is important for ending up with less gloopy noodles. Cook for 5 min, then drain and rinse in cold water and drain well.

Steam your veg while the noodles are cooking. Either in a separate pot or on top of your noodles in a steamer.

Make your life easy and save on washing up by making the dressing straight in your serving bowl. Add all the ingredients for your dressing into your bowl. Whisk it together with the back of a fork. Add in your warm noodles and toss until evenly coated by the dressing. Then add in your lightly steamed vegetables. Give the whole thing another toss. Sprinkle some sesame seeds over the lot for extra crunch. Serve. Simple as.

Note: You can also leave some of your vegetables raw if you like extra crunch. If you are feeding more people than just yourself then make the dressing separate in a bigger bowl and make the whole dish in that bowl before serving as individual portions. If meat is your thing, there is nothing stopping you from throwing some leftover cooked meat into the bowl. Go with the flow. The tamari-miso dressing was inspired by a recipe from Susan Jane White’s book The Extra Virgin Kitchen.


Maple Apple Galette by Ashlyn Ickes


This past week it has gotten decidedly colder as the October winds extinguish the last warm days of September and make room for what I like to call 'wooly sock weather'. This kind of wet and cold day brought on thoughts of the ever nearing holiday season. Luckily, we have a recipe from the lovely Ashlyn Ickes, of the Pedantic Foodie blog to help us get into gear! 

From Williamsburg, Virginia, Ashlyn values the importance of food in creating memories. From crisp sugar cookies to braised carrots, food is the one art form enjoyed daily by all. It is for this reason, Ashlyn believes that it is important to make our food as sumptuous as possible. Her inherent belief in quality ingredients used in simple preparation reflects classic ingenuity whilst adding a contemporary feel.

You can follow Ashlyn and her story on Instagram or through her blog.

Ashlyn was kind enough to share with us her recipe for Maple Apple Galettes along with images from her kitchen studio, bon a petit!

Maple Apple Galette 

serves 6

For the crust 

1 1/3 cups all purpose flour 

2 tablespoons granulated sugar 

1/2 teaspoon kosher salt

1/2 cup unsalted butter

1/4 cup apple cider

1/4 cup ice  

egg wash (1 egg yolk whisked with 1 teaspoon water)  

turbinado sugar, for sprinkling 

For the filling  

5 cups peeled apple slices 

1/2 teaspoon ground allspice 

1/2 teaspoon ground cinnamon 

1/2 cup dark amber maple syrup, grade B


Preheat oven to 375 degrees. 

Combine apple cider and ice.  Reserve for later use.  

Sift to combine flour, sugar, and salt.  Transfer sifted ingredients to the work bowl of your food processor.  Cut the cold butter into 1/4-inch cubes and add to the flour mixture.  Toss to coat the butter in the flour mixture.  Pulse several times, until the mixture has the texture of rough cornmeal.  Slowly drizzle in the chilled cider, 1 tablespoon at a time, while continuing to pulse.  Add just enough cider to form a rough dough.  

Turn the dough out unto a floured surface and shape into a disc.  Wrap the disc in plastic  food wrap and refrigerate for 30 minutes.  

In a large bowl toss apple slices with syrup and spices.  

On a lightly floured surface roll the dough out into a circle about 16-inches in diameter.  Roll the dough back onto the rolling pin and transfer the rolled dough to a baking sheet lined with parchment.  Place the apple filling in the middle of the dough and fold the edges of dough up and around the filling; pinching the folds of dough together to form the sides.  Brush the entire galette with egg wash and sprinkle heavily with turbinado sugar.  

Bake for 1 hour or until the crust is a deep, golden brown.  Allow to cool completely before slicing and serving.  Enjoy! 

The Chocolate, Brandy and Coffee Tower by Gemma Patford

This weekend I definitely need a gloriously big and delicious chocolate cake to celebrate the beginning of autumn, where the fog returns, the air cools and the leaves begin blushing, so we returned to the wonderful Gemma Patford, who shared her decadent chocolate orange tart with us over here earlier this summer.

Gemma is wonderfully creative and her home doubles as her studio, where she makes her beautiful baskets and more importantly, her cakes!

The Chocolate, brandy and coffee Tower cake , or ‘The Tree Log’ has become one of my all-time favourite cakes to make, she tells us, and it is quickly becoming ours as well.

Gemma first tasted this cake at her dear friend Victoria’s 30th Birthday. Her almost sister-in-law Tina had made this for her to celebrate her age milestone. Tina and her fiancé Alex run a beautiful bed and breakfast (The Diggers Store) in Castlemaine, Victoria, and Tina bakes all the bread, preserves the jams and tends after their chickens. Definitely a place after our own heart.

Gemma´s adaption of Tina’s cake came about when she was looking for a recipe for her wedding cake. This cake is dense enough to support many layers, and is moist enough to make it 4 – 5 days in advance, which is pretty great as there´s nothing worse than a great chocolate cake drying up too soon.

So if you´re looking for something special this Sunday, this might just be the cake you´ve been waiting for.

Enjoy, and Happy Sunday!

The Cake 

¾  cup of filtered coffee

½ cup Brandy

175 grams of good quality dark chocolate

250 grams unsalted butter

1 ½ cup castor sugar

2 cups flour

1 tsp baking soda

2 eggs

1 tsp vanilla essence

Preheat your oven to 140 C and line the bottom of the cake tin with baking paper.

In a heavy saucepan, bring the coffee, brandy and sugar to a simmer. When the sugar has dissolved, add the chocolate and butter. Whisk until smooth and remove from the heat. Let the mixture cool and whisk in the eggs and vanilla.

In a large bowl, sift together flour and baking soda. 

Using a stand mixer, add the wet ingredient to the dry ingredients. Mix for 1 minute, while scraping down the sides.

Pour the mixture into your cake tin and bake for 1 hour to 1 ½ hours. 

Let the cake cool for 10 minutes before attempting to remove it from the tin, and cool on a wire rack.

Bakers notes: 

This recipe makes 1 cake in a 23cm tin. The cake in the image used 4 cakes.

The crumb coat

375 grams of unsalted butter (room temperature)

5 cups of pure icing sugar

1 tsp vanilla essence

2 tbs whole milk

In a stand mixer, whip the butter and vanilla for approximately 5 minutes or until it is pale and smooth. Slowly alternately add the icing sugar and milk. Mix until light and fluffy.

Bakers Notes:

For this cake, you will need to make at least three separate batches of this icing recipe. My recommendation is not to try and double it. Make extra batches as you need it.

Chocolate Frosting 

½ cup of good quality cocoa powder

½ cup boiling water

225g unsalted butter (room temperature)

½ cup pure icing sugar

¼ tsp salt

300 grams of good quality dark chocolate (melted and cooled)

Combine cocoa and the boiling water, stirring until cocoa has dissolved. 

In a stand mixer, whip the butter, icing sugar, and salt until pale and smooth.

Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. Mix for 1 minute.


Putting it all together

Take all four cakes and cut off the top dome to make each cake nice and flat and even. You may even wish to cut each cake in half again.

Spoon a dollop of butter cream icing on your cake tray. 

Flip your first cake upside down so that the nice flat bottom is facing upwards and place it in the centre of your cake tray.  

Take a big scoop of your icing and start to crumb coat your cake. 

Place the next cake on top, ice and repeat until your cake is filled and crumb coated.

Place your cake in the fridge and let set for approximately 40 minutes.

Once the icing on your cake is firm to the touch, you are ready to decorate your cake.

Using a long spatula, take a large dollop of your dark chocolate frosting and start working the icing onto the sides of the cake. A good tip to remember is your icing spatula should only touch icing, never the cake. 

Once your cake is entirely covered in icing, with a clean spatula, starting from the bottom, wipe the icing upwards and work your way around the entire cake. Don’t worry about it looking too neat. This is not one of those cakes.

You will have some excess icing around the top. Clean your spatula again, and working from the sides of the cake, slowly wipe the icing inwards. This method gives you a nice clean edge.

Work with the icing until you have the desired decorative effect.

Clean the edges of your cake tray with a warm wash cloth.

Bakers notes:

Decorate on the plate you intend to display the cake on. This baby is heavy. Once it is iced, and decorated, there is no hope in moving it.

If you are making a tall cake, it is worth using ‘stack and support’ layering. Stack and support layers ensure that the top layers of the cake do not crush the bottom layers. You can easily support the bottom layers of your cake by inserting 3 drinking straws, 2 cm apart, into the centre, of your cake, cutting them to size then placing a 5cm in diameter cardboard circle on top of the straws. This will help disperse the weight of the top layers and also help with the structural integrity of your cake.

Images by Stephanie Stematis 

Asparagus Fries by Sprinkle and Salt

We loved Arkadi and Sarah, the husband and wife team behind the food blog, Sprinkle and Sauce´s Russian apple cake that they shared with us a couple of weeks ago.

So we asked if they´d be willing to share with us their crisp baked asparagus fries too. Lucky for us they said yes and now we can share it will all of you too!

These little treats are perfect as a side, as a starter or as a snack with a glass of fizz, give it a go and tell us what you think! 

Have a great Tuesday, and happy cooking.

Baked Asparagus Fries


For the asparagus fries:

1 pound of asparagus, trimmed

1 cup of panko breadcrumbs

3/4 cup of all purpose flour

1/2 cup of parmesan cheese

1 teaspoon of garlic powder

salt and pepper

2 eggs slightly beaten

For the dipping sauce:

1 cup of mayonnaise

1 tablespoon of sriracha

juice of half a lemon


Preheat oven to 375F.

In a shallow dish, add the bread crumbs, flour, parm cheese, garlic powder and s&p.

In another shallow dish, add the two eggs and lightly beat.

Dip each asparagus spear into the egg wash first and then in the panko/flour mixture. Repeat if you want your asparagus fries to be extra crunchy.

Bake for about 15 to 20 minutes until browned and crisp.

For the dipping sauce:

Combine the mayo, sriracha and lemon juice and mix until well blended.

You can add less or more of the sriracha sauce to suit your taste.

Orzo Salad by The Roaming Kitchen

Orzo Salad by The Roaming Kitchen

Cristina Sciarra is a writer and cook living in Brooklyn with her fiancé, a Frenchman she met in Spain. 

Her website, The Roaming Kitchen, is home to culinary yarns, food photography, and original recipes that celebrate seasonal, high-quality ingredients. She serves on the board of Slow Food NYC, an organization working to promote food that is "good, clean, and fair", something that hit home with us and we found really interesting. If you want to know more, please click here!

Follow Cristina's cooking journey through her Instagram and website!

Since it’s mid July, we thought we’d share her delicious Orzo salad with you, perfect for a warm summer’s day lunch!

Makes 1 quart pasta salad. Serves 4-6. The dressing makes 3/4 cup. Good in the refrigerator for up to 2 days. Serve chilled or at room temperature. 



1/2 scant cup (60 grams) hazelnuts

1/2 cup (115 grams) red wine vinegar

1/2 cup (70 grams) golden raisins

1 cup (170 grams) orzo

the juice of 1 lime (25 grams)

2 tablespoons (25 grams) rice wine vinegar

2 tablespoons (25 grams) champagne vinegar

kosher salt

1/4 cup (50 grams) sesame oil

2 tablespoons (25 grams) quality olive oil, plus more for coating the orzo

6 scallions

a small handful of chives (8 grams)

1/4 teaspoon red pepper flakes

2 ounces fresh goat cheese

1/4 teaspoon flake sea salt



Heat the oven to 350F (176C). Scatter the hazelnuts across a baking sheet; bake the nuts for 10 minutes. Out of the oven, allow them to cool and then remove the skins. You may leave the nuts whole or roughly chop them. Set the hazelnuts aside.

Meanwhile, bring the red wine vinegar plus 1/2 cup of water to a healthy simmer on the range. Add the raisins, and then turn the heat down to low. Cover the pot or saucepan, and cook the raisins for 10 minutes. Then, turn off the heat, and allow the raisins to sit in the vinegar solution for an additional 20 minutes. Drain the raisins and set them aside.

Bring a pot of water to a rolling boil; add enough kosher salt to make the water taste like the sea. Add the orzo to the pot, and cook until al dente. (For me, this was consistently 2 minutes less than the bag recommended.) Drain the orzo, and stir in a bit of olive oil, just so that the pasta does not stick. Allow the orzo to cool for 20-30 minutes.

Make the dressing: add the lime juice, the rice wine vinegar, and the champagne vinegar to a small bowl. Whisk in a little pinch of kosher salt. Add the sesame oil and the 2 tablespoons olive oil. Whisk the dressing to emulsify, and then set it aside.

Clean and then thinly slice the whites and light greens of the scallions. Mince the chives.

In a large bowl, stir the red pepper flakes into the orzo. Add the hazelnuts, the raisins, the scallions, and the chives. Fold in the dressing. (If you are eating the salad fresh, I think 1/2 cup of dressing is sufficient. I usually save the remaining 1/4 cup for just before serving, especially if I make the salad ahead of time. But add the dressing bit by bit, and taste according to your preferences.) Stir in the sea salt. Using a fork, break up and crumble the goat cheese into the bowl, and lightly fold it into the salad.

Bon Appetit!

Orange Tart by Gemma Padford


I think I discovered the talented Gemma Patford, who is a Melbourne maker on instagram. I fell in love with her lovely and handmade rope baskets, which later arrived neatly packed on my doorstep to my delight, and is now on display in my cottage kitchen here in England.

Gemma works from her Brunswick home-studio where she creates her rope baskets which you can take a look at here. She regularly joins forces with local makers on special projects, and is known for presenting the odd workshop all over the world!

I love that we share a background in fashion, and styling, and maybe one day our paths may cross, as it would be lovely to actually meet Gemma. 

In the meantime let´s enjoy one of two delicious chocolate recipes she has agreed to share with us here at Food for thought.

First up is a decadent Chocolate orange tart, where she was helped by talented Stephanie Stamatis to style and shoot.

I know it´s a Tuesday, but in my world that´s one of those days that may need a bigger dose of chocolate, than say a Saturday, that is already cool on its own.

Let´s dig in!

The Pastry

3 tbs cool water

The rind of 1 orange

3 tbs caster sugar

2 cups plain flour

150 grams cold butter

Preheat your oven to 160 C.

Process the flour, butter, sugar and orange rind in a food processor until the mixture resembles fine breadcrumbs. 

While the motor is running, add enough iced water to form a smooth dough. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes. 

Once chilled, roll the dough out on a lightly floured surface (or between two layers of wax paper) until 3mm thick. 

Line a 23cm greased tart tin with the dough. Line the base of your pastry shell with wax paper and fill with pastry weights (or rice) and bake for 10 minutes. Remove the weights / rice then bake for a further 10 minutes or until the pastry is golden.

The Chocolate filling

6 egg yolks

3 tbs of caster sugar

600ml of thickened cream

200 grams of good quality dark chocolate

Preheat your oven to 160 C.

Pour the cream into a heavy saucepan, and bring to the boil. Take off the heat immediately. Add the chocolate and whisk until smooth and let cool.

In a large bowl whisk together egg yolks and sugar and whisk until the sugar has dissolved. 

Add the cooled chocolate mixture and whisk until combined.

Pour into your prepared tart tin and bake for 15-20 minutes in the preheated oven.


Candied Oranges

3 cups water

2 cups sugar

2 navel oranges

Cut your oranges into thick slices (approximately 75mm in thickness).

In a large, heavy saucepan, bring water and sugar to a boil. 

Reduce heat to medium-low and simmer. Add orange slices and cook over medium-high heat until translucent, turning occasionally for 40 minutes.

Use a slotted spoon to remove the oranges from the syrup and transfer to a cooling rack. You may want to place the cooling rack over a sheet of wax paper to avoid coating your bench in syrup. Leave to dry overnight.

Bakers notes:

If your oranges are taking a little time to dry, put them in a pre heated oven set to 100 to150 degrees for 20 minutes to speed up the process.

Putting it all together

Take your tart, dust with a little cocoa and serve with candied oranges and a dollop of double cream

Images by Stephanie Stamatis