Love, Lavender…and well, pickles

sri lankan love cake recipe || cityhippyfarmgirl

daikon pickle || cityhippyfarmgirllavander || cityhippyfarmgirl

Getting a daikon in my vegetable box was met with a little ooooh, now what might I do with that? I’d never cooked with them before, hadn’t seen any recipes and quite possibly I wasn’t sure I’d even eaten any before either. Hooray for delivered vegetable boxes I say, because it completely gets you out of any cooking ruts you might have accidently fallen into. It’s now a vegetable I actively seek as, in this super simple pickle form, well it’s quite delicious.

Little sprigs of lavender are constantly gracing my kitchen window sill. We have a prolific bush out front that produces and produces. Easily adding a little purple distraction to an other wise messy and cluttered tiny kitchen. Distractions like these are most welcome.

Now it had been awhile since I had made Sri Lankan Love Cake. Quite awhile. My love for anything Sri Lankan orientated hadn’t dwindled since I had last baked it, so there was a certain amount of nostalgic mixing on putting the cake together. I had scrubbing elephants in a river to think of, small beach side swinging hammocks to fondly recall and food. Rather a lot of delicious food, that really is something else.

Love Cake recipes seem to vary a fair bit, and as I’ve never actually eaten anyone else’s Love Cake, (sounds slightly raunchy doesn’t it) I’m really not sure how my version (s) compare. Online recipes seem to have rather a lot of eggs, which I haven’t used quite so much here. I have tweaked it a little bit since the last time I baked it though, and using the rose petals rather than rose water. I like this edition a little better and visually, well it’s hard to take a bad picture if something is sprinkled in icing sugar and showered in rose petals….I think even a sausage would look good with that combination.

Sri Lankan Love Cake recipe || cityhippyfarmgirl  copy

Love Cake

150 gms crushed cashew nuts (cadjunuts)

150g semolina

2 eggs

4 egg whites

150g sugar

150g softened butter

2 tbls rose petals

1 1/2 tbls brandy

1/2 tsp cinnamon

1/2 tsp cardamom

1/2 tsp nutmeg

Cream butter and sugar together. Add the eggs, brandy, rose petals, spices and cashew nuts. Fold through semolina.

Whisk the egg whites until stiff peaks appear and fold into mixture. Cook in a square tin, greased and lined with paper, (or well greased bundt tin as I have here). Bake at 180C for approximately 25-35 minutes or until golden.

 

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Rose and Pistachio Biscuits (and knowing when to outsource)

rose and pistachio biscuits || cityhippyfarmgirlrose and pistachio biscuits || cityhippyfarmgirl I’ve always felt a little guilty at out sourcing my mum’s Mothers Day gift when I was 9 years old. As she unwrapped the very special puffy coat hanger I’d selected for her, she asked with impressed (and clearly overwhelmed with love for her talented daughter) eyes.

Did you make it?!

Er no… I said a little awkwardly, (visibly watching my mothers overwhelmed with love feeling quickly deflate) Ginny did.

You see, I’d spent my hard earned silver coins on a puffy coat hanger that my friend had made. Which I had then bought for my mum on Mother’s Day. Sure I could have made it, but I didn’t. I’d outsourced.

Now while my puffy coat hanger buying days are probably behind me, the odd bit of outsourcing isn’t, (especially if it’s someones lovely recipe to be made.)

I’d had been thinking about the combination of rose and pistachio for a little while but it hadn’t gone any further than that. Just the thinking.

Reaching for my trusty friend google and lo and behold, He Needs Food has a Rose and Pistachio Biscuit Recipe and it looks precisely to my baking liking.* The pictures are gorgeous, the recipe is easy and on baking, they present beautifully. Just the thing for Mothers Day, (that’s if you weren’t already giving puffy coat hangers.)

Thanks John, cracker of a recipe.

rose and pistachio biscuits || cityhippyfarmgirl

* Except for cooking with rose water, I really am not friends with the stuff. Recipe is still great with this omission though.