The Chocolate Banana Friendship Cake

There comes a time when friendships are tested, and it's often through cooperation.  Can two friends cooperate and succeed in a task together?  

I don't usually cook with people.  Well, now I'm getting better, ever since this cake, really.  See, I had made a cake once together with a friend, for my other friend's birthday.  It was a disaster. We were yelling at each other and basically it took a toll on our friendship.  We had to stop talking to each other for awhile.  So when my best friend, Jess, had suggested that we make a birthday cake together for our friend, Lawrence, I was worried.

Blueberry Lemon Macaruffins

What? Macaruffins?  These were so good, it was one of those shameless moments where I was just eating one after the other, complimenting myself aloud.  I was very impressed with myself.  Maybe that's why my dad thinks I'm arrogant.  You know what, my current degree, Economics and Psychology, are eating me alive, so I need to feel good about myself with something, and damn do these boost my confidence.  They're some of the best cookies I've made!

Carrot Saffron Risotto with Carrot Chips and Toasted Almonds

Another dinner party. Yes, this is what I do at university.  This is what my planner is filled with - 3, 4 dinner parties a week.  What do you do at university?

I like dishes that have different textural components to it.  So this has soft velvety risotto that you eat against the crunchy carrot chips and almond flakes :) 

Do you like the way it looks?  I'm trying, Masterchef is inspirational.  Speaking of which I'm like 4 episodes behind, I'm so scared that by the time I"ll have time for Masterchef they will have deleted them off iPlayer.

I'd also like to share with you some useful advice: when you can't find a cork screw, as you might often do, and you find yourself facing a bottle of wine.  Worry not, there are ways.

Coathanger? No.  Doesn't work.

Get a wooden spoon, bang on the cork and you can push the cork down.  It may be dangerous.  Actually, don't take my advice.  I don't want you to hurt yourself.  Just get a cork screw.  It's worth the investment. 

It took ages to open up that bottle of wine for the risotto. 


Ingredients
Carrot Chips
Carrots
Olive oil
Salt

Risotto
1 small white onion, finely chopped
2-3 medium carrots, finely chopped
1/2 glass white wine
400g arborio rice/barley
1 tsp ground saffron
2L Vegetable stock

Toasted almonds

Method
for the carrot chips:
Preheat oven to 180C.

Peel the carrots, and holding them lengthwise, shave into thin strips with your vegetable peeler.  Toss with olive oil and salt.

Put the strips in a single layer on a baking sheet.  Do not let them overlap and bake for about 5-10 minutes, until just starting to brown.  Don't worry if they seem slightly soggy, they'll dry up a bit more once they are out of the oven. 

for the risotto:
Make the risotto by frying the onions and carrots in a bit of olive oil until softened but not browned.  Add your rice and toss, make sure everything is coated.  Add your wine and cook until evaporated.  Continue stirring until the wine evaporates (ie the rice is dry) then add a ladle-full of stock.

Stir until all the stock is evaporated and then add another ladle-full.  Continue this process for about 40 minutes, you may not need all the stock.  Taste the rice/barley to see if it's up to your standard (note: barley will always remain a bit al dente).  Stir in the saffron. 

Serve with carrot chips and toasted almonds. 

Mango Avocado Crayfish Salad

 I sometimes share too much on this blog.  If you read regularly you'll know quite a bit about my life.  It's cool, no shame, nothing to hide, but I try to be nice and not mention too many people -- just in case they actually read this.  

So I made this salad for a dinner.  First of all, I had been dreaming about these flavor combinations for a long time, but in the form of a crab salad.  No crab anywhere in town and thus I had to resort to crayfish.  I honestly think this will taste better with crab meat.  Ok take the recipe with a pinch of salt, I understand that it's not very clear, but just remember to keep tasting as you go along, so adjust the quantities of the ingredients.  Taste as you go along guys, I can't believe some people don't do this.  I'm watching Masterchef now and there are always contestants that are criticized for not tasting as they go along.  Why would you not do that?  If it's good you'll want to taste as you go along.  You gotta love your food and love the process of it.  That's why I'm usually full before dinner even begins. 

Aubergine and Tomato Sandwich

I discovered my passion for cooking in my first year of university.  I had always loved food, but back in high school my culinary skills extended from Betty Crocker cupcakes to sandwiches (on a side note, fun fact: Betty Crocker is actually William Crocker, he just thought Betty sounded more "homely".  True.  I wouldn't trust William Crocker's double chocolate brownies).  I didn't even really experiment with too many sandwich fillings, there was really just one that I was really proud of.  And still am.  I used to call it the Maria Sandwich.   This was for two reasons: a) yes, duh, my own invention, but also because b) it consisted of both Italian and Chinese ingredients.  It was a fusion harmony.  It had a thin layer of mayonnaise on a toasted bread, which was used also as an adhesive to the Chinese pork floss on top (if you don't know what it is, wikipedia it, it's more appetizing than it sounds).  This was aped over by a fried egg, followed by thin slices of Italian prosciutto, and a couple of sliced baby tomatoes.  Another piece of bread was then pressed on top of it and there it was.  I haven't made it in such a long time that I don't know if it's as good as I remember it, but hey, look at all the ingredients, they all seem to work together, right? 

I do love for making sandwiches.  It's nice, I like it because for me it's along the same lines as salads and stir-fries in that you just use whatever you have lying around.  Maybe not as exciting as the Maria Sandwich, but it was still pretty tasty.  This is kind of Lebanese with the aubergine and tahini, but then there's the Maria touch with the Chinese spring onions and Italian sun-dried tomatoes (which you can pickle them yourself here). 

Serves 1
Ingredients
1/2 small aubergine (cut lengthways)
1/2 garlic clove, finely chopped
1 sprig spring onion, chopped
Tahini, to taste
2 slices of sun-dried tomatoes in oil, sliced
1 small tomato on the vine, thinly sliced
sesame seeds
olive oil
Good bread


Method
Pierce the aubergine all over with a fork, wrap in tin foil and put it in the oven at 200C for 40-60 min.

Scoop the flesh out, chop and mix along with garlic and tahini.  Season lightly, be careful since the sun-dried tomatoes will be salty.  Put on toasted bread, then put on the sun-dried tomatoes and fresh tomatoes.  Drizzle with olive oil, top with some toasted sesame seed and voila.