Black(ish) Forest Gateaux

Hey guys,

I know this blog has turned into a bit of a foodie blog rather than design blog lately, but hopefully that will change soon.  With any luck we’ll soon be looking for a house!  Meanwhile, I wanted to make a black forest gateaux, but one of our party is allergic to cherries, so I made it with summer berries, instead :-).  I think it turned out pretty well.

black forest gateaux

It’s basically the Hummingbird Bakery Brooklyn blackout sponge, cut into three with homemade summer fruits syrup poured over.  I then pressed a layer back into the tin, then fruit compote, then chocolate ganache, more sponge, more fruit, whipped cream, the last sponge, then more fruit and more chocolate to finish.  Next time I think more fruit and a bit less chocolate.

black forest gateaux 2

Creme Egg Chocolate Brownies

Good Evening everyone,

As we’re celebrating all things fertility and mum related (in Paganism, we call it Oestra, and it’s sort of a cross between mother’s day and this Easter thing that everyone seems to be going on about) I made some brownies with Creme Eggs.  A friend suggested I give these a go, and they turned out SO messy, but so good.


They were really delicious, even though the sugar fondant hardened a touch too much after they cooled, they went down a treat.  I guess I should share the recipe, just in case you fancy giving yourself diabetes, or you want your friends to like you more.


200g Dark Chocolate
175g Unsalted Butter
325g Caster Sugar
130g Plain Flour
3 Eggs
3 Cadbury Creme Eggs


1. Break the chocolate into squared and place in a bowl with the butter.  The original recipe stated to melt these together over a bain marie, but I do it in the microwave.  Also, I use really cheap chocolate.  I used super good, expensive stuff once and I honestly couldn’t tell the difference.

2.  Stir in the sugar, then the flour, and finally the eggs, one by one, until you have a gloopy chocolatey mess.

3.  Pour this into a greased tin- I use a rectangular loose bottomed quiche tin, but I’m pretty sure you could use anything.


4. Cut Attempt to cut the creme eggs in half, and good luck to you.  I tried the hot knife trick, but it was still pretty messy.  Place the Creme Eggs into the batter (which should be pretty firm).

5.  Bake in the oven at 170C for 25 to 30 minutes.  Take it out when it’s still a bit wobbly but crispy on top.  It’s important that it’s not overcooked to keep the gooieness of the brownies.


Once they’re nice and cool, you can turn them out and cut them up.  I cut them into 12, which was a bit dumb as it meant I had to cut through a baked Creme Egg.  Scarf them all up (or, if you’re nice, share ’em).


In other news, the fantastic Rarely Wears Lipstick awards, were on Friday.  I had a fantastic night and met more brilliant people.  I was delighted to be nominated and really enjoyed the ceremony.  The winner in my category was the awesome Jess Hawke, a designer/maths nerd.  Check her out!

Vegetarian Ramen Recipe


I’ve been craving ramen noodles so badly lately!

Soft hot noodles and piles of veg in a delicious broth.  What’s not to love!?  So, with pretty much what I had to hand, I concocted exactly what I was craving. (A bit like the machine in the film version of the Hitchhikers Guide…)

What I used (this time around…)
Serves two or three. 

1 packet straight to wok thick Udon noodles
2 vegetable stock jelly pots
1/2 sweet red pointed pepper
3 spring onions
1/4 cup dried shitake/oyster mushrooms
2 cups spring greens or Bok Choi
1/8th inch piece fresh ginger
1 tbsp dark soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil

What I did

1.  Soak the mushrooms in warm water for 20 minutes, then drain and cut up the ‘shrooms.

2.  Grate the ginger into a large pan or stock pot and add the mushroom soaking liquid, the soy sauce, and two liters of water, along with the two jelly stock pots.  I guess you could use homemade stock or stock cubes, but I love those weird little pots.

3.  Bring to the boil and add the mushrooms to finish their soak and cook.  Meanwhile slice the spring onions and sweet pepper into thin rings, and roughly cut the spring greens or bok choi.

4.  After 5 minutes, bring the liquid to a simmer and add the peppers and spring onions, and simmer for a further 5 minutes.

5.  Add the bok choi/spring green and noodles, and bring back to the boil.  Add the vinegar and shut off the heat.  Give it a stir and then add the sesame oil just before serving.

6.  Using a pronged spoon (Not sure of the technical term, the thing you’d use to serve spaghetti) or tongs, pace some noodles and veg into each bowl.  Ladle the liquid around this, and enjoy-slurping and sipping straight from the bowl.