Skip to main content

A not so perfect day in the kitchen

Sometimes we put too much pressure on ourselves to be perfect.  I'm a constant offender in the kitchen.

Yesterday I tried to do too much: I made another loaf of bread, I made up a chicken curry in the slow cooker, threw together a soup, prepped for dinner and then baked a cake - all before lunch.

The soup wasn't ready so we had sausage sandwiches.

I let the slowcooker cook and cook......too long. It was pasty, dry, too acidic and just plain revolting. 

The cake turned out well but there was no one home to eat it because the rest of the household had gone to the park.

Feeling despondent and surveying the dishes already in the sink, I couldn't bear the thought of cooking our planned family dinner of sausage risotto. 

By the time Olive & Mr Di-licious came home from the park, I was in a complete funk.

I felt like a complete failure.

"You know what darling?" he said. "Everyone is allowed to have a cooking fail once in a while. Even you."

"How about I pick up some takeaway?"

And that dear readers is why I love him.  Because whenever I fail at something or fall into a funk, he's got my back. Our 'simple Saturday family meal' turned into fish and chips by the fire. 

I'm still annoyed I didn't get it right (and wasted perfectly good chicken thigh fillets in the process) but that's life. 

On the bright side there's lemon coconut cake for afternoon tea today, our dog happily ate the curry, the chooks will get the leftover chips, we'll have the soup for supper tonight and I've already got Monday nights dinner prepped.

It's not quite the menu I'd planned but no one went hungry.


Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 

Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:

have a fresh, delicate …