Hiatus… 

there’s been a gap of silence. As I type I feel it’s necessary to inform you that this post is being tapped out on my phone. Yes… I’m trying to formulate my thoughts using my thumbs. 

I detest writing long messages with my thumbs. 

My laptop cable has finally but the dust, & I’ve been without my precious computer for four whole days. 

No posts. No video recordings. No new tutorial. This pains me to say. 

I think I’m going to have to bite the bullet & buy a new cable. I was hoping to abstain from such a purchase until my mother arrives next month on her white chariot bringing me her spare…. But the reality is, I can’t go that long. 

So I’m here to say, I’ll be back with a vengeance. Just stay tuned. 

For now, please enjoy the cakes I made this previous week…

   
 

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Diary, day fifty-nine

I’m up to my eyeballs in cake again.

Did you see the one I made for Wednesday?

DSC_2398.5

Granted it’s not my very best work, as always I look at it & all I see are the flaws… but I am still pretty pleased with it.

I’m hoping the receiver liked it too since it was supposed to be a surprise.

All those little red things sticking out are hearts.

I don’t have much to say right now. This basketball themed cake that I’m working on is taking up all my concentration & energy. I just wanted to check in quickly.

Diary, day fifty-eight

Remember the blueberry buckwheat loaf I made for the tutorial the other day? Well, I experimented with freezing it to see how well it could be brought back to life.

Let me just tell you, the results were amazing!

I defrosted it in the fridge, cut it into slices, toasted it & made these sandwiches.

Grabbed a couple cold ciders out of the fridge & wrapped them in ice packs… & headed down to the beach.

Nothing better than a picnic on the beach after a beautiful swim. The weather is gorgeous too… it’s beautiful, sunny & hot without being so hot you want to melt.

& a nap under the trees is perfection. That’s all I have to say.

Diary, day fifty-seven – spinach tortillas & chicken fajitas

Ok, I’m a little disappointed with myself. I usually take great pride in photographing the end result so I have a beautiful image to start off my tutorial with & then I get to show it all off at the end so I can relay the amazing results….

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I let my cravings & compulsion get the better of me however & I have nothing to show for it. That’s right, I’m a greedy greedy girl & I ate it all before I ever even had the chance to document it.

That being said, I brazenly used the excuse that it was late at night by the time I’d finished… & there was no light left for such a photograph… & it would be such a shame to let a delicious meal get cold.

Have I managed to justify my actions? Not quite.

Still, the tutorial shows all the prep & for that I am grateful. Am I as pleased with it as my previous two tutorials? Not even close.

Lesson learned… if I have a wicked craving for food, it should not be used for the tutorial because it won’t make it to it’s photoshoot. I only have myself to blame.

I’ll do better next week, promise!

Ingredients:
– 100g frozen spinach, defrosted
– 75g almond flour
– 175g buckwheat flour
– 150g tapioca starch
– 1/4 tsp salt
– 1 & 1/2 tsp xanthan gum
– 20g olive oil
– 3 large egg whites

Directions:
1. combine the almonds & spinach in your food processor & blend until smooth.
2. add in the rest of the dry ingredients & continue to process until everything is incorporated. Add the wet ingredients & continue blending until a dough is formed.
3. transfer the dough into a bowl, wrap with clingfilm & refrigerate for 2 hours.
4. To make the tortillas, place a large non-stick pan on the stove & heat to medium-high. Lightly grease the pan with oil.
5. take a portion of dough about the size of a ping-pong ball & flatten into a disc, lightly dust with buckwheat flour & roll out to 1mm thick between two sheets of parchment paper. You can trim the edges using a large bowl to get a nice uniform shape. Transfer the disc into the frying pan & move it around so the oil is evenly distributed. Cook for 1 minute on each side or until the bubbles start to get colour.
6. continue on this way until all the tortillas are cooked. Or alternatively, make as many as you like, & freeze the remaining dough for use at a later date.

Recipes for the guacamole & fajitas are here.

Diary, day fifty-five

I may be facing a slight problem… my mac is still refusing to charge & I’m wondering how I’m going to churn out a tutorial this week if I can’t put together a video.

I know this isn’t a huge deal in the grand scheme of things, but it’s enough to cause some frustration.

With a little (a lot) fiddling, I can get it to at least hold power instead of continuing to run down the battery.. but the slightest movement disconnects even that. The problem arises of how I record my introduction. I use my mac for that. No one wants my intro from my couch… they might actually see that I have a giant, orange, mural of a sunset on my living room wall. (not my choice).

I’ll figure it out. Beg, borrow or steal!