Double Layer Duck Egg Sponge Cake

A sponge cake is a good thing. A duck egg sponge cake is an extra good thing!

Whenever I manage to find duck eggs, which isn’t often at all, I make a sponge cake with them. Duck eggs, which can be a fair bit bigger than regular chicken eggs, give sponge cakes extra lift and height. Plus they often give an intense yellow colour to the sponge thanks to their yolks.

For this cake I used smaller duck eggs (which are similar to the size of jumbo chicken eggs), however if you have larger sized duck eggs you can reduce the amount of eggs you use by one.

This recipe can be found over on my Substack newsletter - Friday Food Chat with Kath.

If you’d like recipes like this one coming straight into your inbox or Substack feed please sign up to join my weekly Friday Food Chats. I’d love to have you.

New Cookbooks on My Shelf - March 2023

It’s about time for some more cookbook chat, so I thought I would share a few new (to me) books that I have recently added to my cookbook shelves. 

These are the books that have been keeping me company lately, and as you can see by the length of this I was unable to be brief about my thoughts on them!

1.Extra Good Things by Ottolenghi Test Kitchen - I waited a little while to buy this one, as Ottolenghi’s book ‘Simple’ remains my absolute favourite of his works (and those under the Ottolenghi banner), and none of the releases since that book have interested me nearly as much. After having a look at the book in a shop, I decided to buy it as a few recipes stood out to me. The flavours used in this book as a whole appeal to me more (than say ‘Shelf Love’ or ‘Flavour’), and I am looking forward to trying The Double Lemon Chicken (p.24) and One Pot Chickpeas with Carrots and Dates (p.38) as soon as the weather here has really cooled down.

2. Salamati by Hamed Allahyari with Dani Valent - This book is full of delicious Persian and Persian inspired food by Hamed, where he shares about is life in Iran via food, and describes the dangerous situation that forced him to leave. I have so far tried one of the salmon recipes which I really enjoyed and I can’t wait to try more. Persian food uses many ingredients like an abundance of herbs, pomegranates and pomegranate molasses that I really enjoy. Saffron also features a lot, so get a little supply of saffron ready to cook from this book! 

Reading this book and starting to cook from it makes me want to eat at Hamed’s restaurant in Melbourne ‘SalamaTea’. This book and Hamed’s story also makes me seriously question why someone like Hamed who came to Australia as an asylum seeker 10 years ago, contributes to society and employs other asylum seekers and refugees, still does not have a permanent visa to remain here and have that certainty. 

3. Med by Claudia Roden - I only had one book of Claudia’s prior to buying ‘Med’, ‘The Jewish Cookbook’, which is an extremely throughly researched cookbook which has come to be synonymous with Claudia’s work and food writing. I decided to purchase Med after hearing Claudia interviewed by Alice Zaslavsky during the Sydney Jewish Writers Festival. Claudia was so generous with her time and her explanation about her life and how her books came about. 

As Alice says in the interview ‘Med’ is Claudia’s first book with food photography, so it is a little different from her earlier work. The flavours used in this book are exactly what I want to eat (anchovies, green olives, capers, tomatoes, garlic etc) so I knew I needed to move this book from my wish list to my actual book shelf. So far we’ve tried the Chicken with Apricots and Pistachios (p.225), next on my list is the Green Olive, Walnut and Pomegranate Salad (p.51).

4. Pride and Pudding by Regula Ysewijn - I am having a real moment with Regula’s work of late. It started with her second book ‘Oats in the North Wheat in the South’, and after I enjoyed that book so much I went back to her first book ‘Pride and Pudding’. Regula is from Belgium however has has a very keen interested in all things British for a long time. This book covers the history of British puddings (sweet and savoury), and while some puddings I know I will never make (Haggis and Black Pudding being top of that list!), others would make a lovely addition to any table. 

What I really love about this book is the in depth research and history about puddings and the specific recipes - if you love history and food Regula’s work is definitely for you. Regula is also an amazing stylist and food photographer so the images are absolutely stunning, and coupled with her husband Bruno’s illustrations this book is a real feast for the eyes.

Links to books on Booktopia removed 15/07/2024.

A Year of Everyday Bakes - An Instagram Series

A Year of Easy Tasty Bakes to Fill Your Days with Joy and Comfort

In late 2020 I released my first self published book ‘Everyday Bakes’ (now only available as an ebook). It was filled with recipes that fit the following criteria - that when I felt like something nice to eat (i.e. a slice of cake or a biscuit), that I could make something relatively easily and without too much time. That the recipes could be accessible to almost everyone, and that the act of baking didn’t have to be overly complex or intimidating. Baking could be something that is incorporated into everyday life, so that small pockets of joy and comfort could be found whenever they might be needed.

More than two years from the release of ‘Everyday Bakes’ I am still finding that my way of baking is the same. I am looking for bakes that are relatively easy, and that don’t take up too much time or energy, but also also worth it in terms for flavour. 

I love a complicated more time consuming bake too, but in reality I don’t often have the time or energy levels to make something like that. I also don’t have enough people to feed to make big layer cakes and grand desserts to justify making them very often. I also understand that bigger more complicated bakes can be quite intimidating and may put of those less confident in their baking skills from attempting baking altogether. 

Recipes like those I shared in my book, can not only fit into your everyday life, but can act as a no pressure way of improving your baking skills and gaining more confidence in your abilities. Starting with more simple recipes will help you learn the foundations of baking, but will also show how accessible it can be to incorporate baking into your everyday life and how relaxing and enjoyable it can be to eat that really tasty slice of cake or biscuit after only a small amount of time in the kitchen - and that you made it yourself!

There are many reasons why baking more simply can be a good way to go. For me it’s a way of keeping something that I really like doing as part of my life at all times, even when I am unwell. Living with chronic illness is utterly debilitating at times and in those moments of extreme pain and when I am unable to do anything, I often get most upset or disappointed that I feel unable to bake anything. If I don’t bake I get restless and agitated, it’s something I need to do. And sometimes when you’re sick, doing something that is just for you, just something you want to do because you want to do it becomes really important. 

Often living with chronic illness means prioritising the things in life that have to be done - like trying to ensure I am well enough to work each week or attend an appointment. Often things I want to be doing have to get pushed to the side to ensure those other things happen. But there comes a point where the things I want to do have to fit into my life too. With baking, I maintain this by focusing on less involved recipes that are worth the time and effort to make because they taste great and will act as a nice and comforting moment on the days where literally nothing else but sitting still is able to happen. 

This is still a work in progress for me, I still overdo it in the kitchen sometimes (I have a habit of making more than one recipe per kitchen session, so even if the recipes are quick and simple I’ve times it by three and exhausted myself anyway!), but it’s important to me to be able to bake and to be able to eat something nice. Sometimes a nice biscuit and one of my favourite teas is the only positive thing in a day filled with pain, medication side effects and the profound disappointment that plans have again been thwarted by my chronic illness.

For others, finding the time, energy or motivation to bake may be similar to mine, come from other things or lack of time due to raising children, demanding jobs, lots of time commuting to said jobs, lack of baking confidence as I mentioned before, or not feeling like baking is accessible to you for whatever reason resonates with your life and circumstance the most. I’m not here to say that if I can do it anyone can, but rather if you like the idea of incorporating baking into your life more, I’d love to show you how. 

So with all that in mind, as part of this series I will aim to share a recipe a week on Instagram throughout 2023 that fits the everyday baking bill, in the hope that it provides accessible inspiration for you to spend a small amount of calm time in the kitchen and enjoy the small moments of joy and comfort that homemade treats can bring. By the end of the 2023 I hope you will have found a few recipes you can turn to over and over again when you just feel like something nice to eat and only have a small amount of time (or energy) to make it happen.

I will still share recipes that are more complicated and time consuming, and of course share when I’ve created fun recipes for clients too. But when it comes to my baking just for me, simple and everyday bakes are where its at, and I hope you enjoy this year of everyday baking with me.

Find me on Instagram @kulinaryadventuresofkath

Christmas Gift Guide (for Foodies) 2022

Whether you are looking for presents for others, or are just looking for something a bit different for yourself, I hope you find some gift giving ideas below.

These picks are mostly aimed at the food lovers in your life, however I have also added a gift idea that does some good (outside of bringing your recipient joy), that will help others in need. I know this time of year can feel like its all about spending and buying things, but really it can also be about helping others and giving thoughtful gifts to those you love.

1. I have bought a few of these tea towels by artist Whitney Spicer and Bespoke Letterpress, I think they would be a lovely gift for any foodie. They are available from both Bespoke Letterpress and Whitney Spicer.

2. I also have my eye on many a thing in Marley and Lockyer’s online store which is filled with beautiful handmade ceramics. They would be a great gift for anyone who loves handmade things and kitchen pieces in particular.

3. In terms of cookbooks I recently bought a copy of Knead Peace and I think it would make a great gift. A portion of the price of the book goes to help a charity assisting people in Ukraine, and the based on the contributors to the book, I think the recipes will be good! 

   For those who like Christmas baking specifically Advent by Anja Dunk is an excellent choice. I have also heard great things about First, Cream the Butter and Sugar by Emilia Jackson when it comes to cookbooks about baking specifically, so that could be a good one for the bakers in your life.

   I have Salamati by Hamed Allahyari and Dani Valent on my wish list, and I think Mabu Mabu by Nornie Bero would make a great gift and should have a place in every Australian kitchen.

4. For other gifts, I thought buying a gift subscription to a Substack newsletter or Patreon would be a great idea (maybe the new magazine subscription of our increasingly online world?). In terms of food related subscriptions, I really enjoy the paid Substack newsletters from Something to Eat and Something to Read, The Jewish Table and Emiko Davies’ Newsletter. 

5. For edible gifts nothing can go past a jar of delicious savoury spread Tumami by Alice or any brand of crema di pistacchio for a really indulgent treat. For the chocolate lover I would recommend the drinking chocolates from Grounded Pleasures - there’s no risk of them melting in transit and they can be enjoyed all year round! 

6. Finally, for a gift with an impact I would recommend the empowering gifts from Australia for UNHCR. You can purchase gifts that give assistance to refugees around the world with things such as clean water, vaccinations, shelter, thermal blankets, school supplies and much more. There are a variety of options and price points and you can nominate a gift recipient to be notified of your gift to them via email or you can chose to print out a pdf card for them yourself.

A Collection of Plates and Cups aka Photography Props

As you can see in the images above and below, my photography props have formed a serious collection. 

Some things came from my Grandma’s kitchen, and others I have accumulated over the years both second hand and new.

I have been lucky to find many very creative makers whilst searching for props, and I thought I’d share a few here. 

Whether you are into food photography or not, most of these suggestions are just lovely things to have or use in your home, or give as a really thoughtful gift.

1. Easy portable backgrounds from Capture by Lucy - This is the only photography specific suggestion! These photography backgrounds from the UK are the best I’ve used, and the last really well (I’m still using the first two I bought in 2017!). They are a great investment if you want a variety of backgrounds to use in your photography.

2. LouiseM Studio - I came across Louise’s work as she is the ceramicist who makes the butter keepers for Pepe Saya. Louise makes many lovely things, and I particularly like her use of colour. I recently bought a few plates from her - dinner plates that are actually the perfect size to serve a cake on - and I am getting a lot of use out if them.

3. Daisie Mae - I have been following Meg on Instagram for a while, and recently she opened her online store selling her handmade cushions and lampshades and also some really fun cups and vases. I have two of the pastel cup and saucer sets, and I think they’d be lovely as a daily tea cup and not just a photography prop!

4. Bridget Bodenham - Bridget probably needs little introduction, she’s been making her ceramics for a while now and if you’ve ever been to a Finders Keepers Market you might have seen her wares there. I really like the individuality of Bridget’s work, but also how every piece is also very functional if you were going to use it day to day.

5. Bec Fing Designs - I’ve mentioned Bec before I think, but I will again as I really like her bright colourful designs. Bec produces table linen and tea towels from her own hand painted designs, and the tea towels in particular I have found useful for a pop of colourful fabric in my photos.

Let Them Eat Cake - A Marie Antoinette Inspired Layer Cake

Let them eat cake, is a phrase we all associate with Marie Antoinette, despite the fact that she probably never actually said it.

The phrase and the opulence that can also be associated with the French Royal family which Marie Antoinette married into, has inspired many an artist, film maker and cake decorator over the years. 

This history and opulence was in part the inspiration for this cake, which I recently developed for The Healthy Baker. The brief was that the cake must have pink icing, and use flowers to decorate. 

While maybe not as opulent as some ‘let them eat cake’ inspired cakes, I think this cake presents well but is also quite easy to achieve. 

You will see that the buttercream icing is not perfectly smooth, this is not only as I felt it unnecessary as the whole cake will be covered with decoration, but it also avoided the cake having too thick a layer of buttercream. Since the cake is filled with passionfruit curd, that is where the cake is getting a lot of its flavour, and too much buttercream may detract from that. 

Too make the cake even easier I used bought passionfruit curd, and in terms of the decoration I can assure you that very little skill is involved when it comes to placing the flowers (both fresh and freeze dried) all over the cake! I also used some edible gold leaf which was easy to buy online from Woolworths.

You can find the recipe via The Healthy Baker’s website - it would make a great celebration cake or just a fun weekend baking project!

Recipe development projects like this one, are my favourite part of my job. Creating a recipe with businesses products means I get to think of new ideas, be creative and also try new things. I also get to eat the cake after, which is a pretty good job perk if you ask me!

If you have a product you’d love me to create some recipes with, just contact me and we can chat about what your business needs. Recipes for your website or blog are great ways to show your customers how to use your products, and the images are great for social media and other marketing content too!

Click here to find out a little bit more about working with me.