Yes, I made a burrito cake.
Back in February it was my housemate’s birthday. We have a lot of things in common, like any good power couple, and one of those things is a mutual hatred of cake. I love making cakes, but i do not enjoy eating them. So I set about making a savoury cake, it can be seen on the far left of this photo from Tom, Kirk & Chad’s birthday potluck, it’s the green thing
(I wish I was going to vegan pot lucks at least biweekly)
If you’ve ever stepped inside a kitchen you probably know how to make burritos so i’ll just tell y’all about the construction of the cake.
It’s essentially lasagne in a cake tin. Start by lining the base and sides of a a cake tin with tortillas. Slop in a layer of beans, then another tortilla followed by a layer of salted rice, another tortilla and then a final layer of soy cheese and jalapenos. Repeat this pattern until you fill the cake tin, ending with a tortilla on top. I sprinkled a small amount of soy cheese on every layer to paste it all together and used skewers to pin the excess from the tortillas lining the sides of the tin over the top of the final tortilla. Throw it in the oven on 200 degrees celcius for around half an hour so the outer tortillas crisp up and form a shell that will hopefully hold it all together.
Ice that thing in guac and serve with a deliciously refreshing corn salsa.
Photo: Radio Beardman
February 21, 2012 at 5:32pm
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Bread & Butter Pickles!
Oh lordy lord, I love these pickels! I made them with cucumber, but my friend Ariel made this recipe with zucchini and it was incredible.
1kg sliced zucchini or cucumber
3 onions finely sliced
1/2 cup salt
3 cups white-wine vinegar
1 1/2 cups sugar
1 Tbsp yellow mustard seeds
1 tsp dry mustard
2 tsp ground tumeric
Toss the zucchini and onions with the salt in a large bowl and cover with water. Leave the vegetables to soak in the brine solution for an hour, then rinse well and drain in a colander. Return to the bowl.
Combine the remaining ingredients in a saucepan and stir over a gentle heat till the sugar has dissolved. Bring to a boil and pour over zucchini. Leave to cool.
Use at once or pack into sterilized jars and refrigerate. Use within two months.
IT’S REALLY THAT EASY!
February 10, 2012 at 7:13pm
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Blueberry & Port Jam
Last week I went blueberry picking with my friend Ariel, It was really fun and the Drive to Folly Farm in Olinda was beautiful. Ariel made a delicious blueberry pie, and I used my three kilo’s of delicious organic berries to finally get around to making a whole lot of blueberry and port jam. I’d really just take this recipe as a guide, and follow your gut instinct on setting points.
1.5 Kilos of Blueberries
1.5 Kilos of Sugar
1/4 cup of Port wine (I used the cheapest one available)
pectin (make your own or buy it in a sachet, i won’t judge you)
lemon juice
Simmer the blueberries, lemon juice and port in a large preserving pan for 10 minutes.
Add the sugar and pectin, bring the mixture to a boil for ten minutes and test the jam by placing a drop on a chilled plate and performing the wrinkle test, if it isn’t ready yet leave your jam to boil and keep testing it regularly.
when your jam is ready pot it into sterile jars.
(This recipe is pretty messy. I’ll fix it eventually)
Black Metal Forest Cake for Cale’s birthday.
Yellow Pear tomatoes from my container garden
Siberian tomatoes from my garden.
Summer Party Blouse
This is my bath garden at my new house. I’m growing tomatoes, chilli, sunflowers and some herbs.
SO MANY THINGS I LOVE ALL IN ONE! I WISH I MADE THIS!
(Source: saffyspregnant)
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