How to: Orange Coconut Cake

Hey Nibblers!

         I like oranges. I like eating them and juicing them. However, I hate the peeling process which is why I'm always put off eating them. When my parents went overseas a couple of weeks back, Mum had specifically told me to finish what was left of the box of oranges. There was about 10 medium sized naval oranges in there. 'It was do-able,' I said. I told myself to just cut one for my brother everyday and it'll be gone in no time. Problem was, we were both so busy with uni and work that most days we didn't even see each other. Fast forward a few weeks and Mum and Dad are due home. About a day before they came home, I did the whole extreme clean of all areas of the house. I changed their bed sheets, vacuumed/ mopped, laundry and cleaning out the fridge of things that needed to be used up and then stumbled on the oranges. I spent an hour googling orange recipes but nothing tickled my fancy or I was missing too many of the ingredients. I had a small get together with friends that night as well so as soon as I stumbled upon Rhonda's (Down to Earth) 'Orange Cake' recipe  I just had to try it!
          This recipe is amazing and so easy! The cake comes out so moist and since discovering this recipe, it has been successful every time. I made a few tweaks along the way though just to jazz it up to Nibble Nation style.

What you'll need 
- 1 x whole  medium to large orange (I used 2 small naval oranges)
- 1 1/2 cups of self-raising flour
- 1 1/2 tsp. of baking powder
- 1/2 cup of white sugar
- 1/4 cup of desiccated coconut
- 180g of melted unsalted butter
- 3 eggs
I usually don't include a utensils area but for this recipe, a food processor or powerful blender would be useful!

How to:

1. Pre-heat your oven (fan forced preferably) to 180 degrees Celcius

2. Line your loaf/ bar tin with some baking paper or a generous oil spray

3. Wash your oranges well. 

          You don't want to be eating the pesticides on the orange skin.

4. Remove the ends and pith in the middle of the orange to ensure the cake doesn't come out bitter.

5. Cut the orange into equal parts

           Quarters, eighths, whatever will help your blender/food processor blitz the oranges down

6. Sift your self-raising flour and baking powder and coconut into a large mixing bowl then, set aside

7. Add your oranges to your food processor/blender and blitz 

           I'm using the Braun CombiMax 600. It's been around for a while but any food processor will do as long as it'll give our desired texture (small chunky bits)

Blitz me!

You want the texture of say a chunky guacamole. I find the small chunks of orange skin make for amazing flavour in the end result

8. Add your melted butter and eggs to the food processor and miz until well combine.

           You can transfer to mushy orange to a clean mixing bowl and use a whisk to mix the egg, butter and oranges together

It'll look like banana milk once well combined

9. Add your well combined liquid mix into the large bowl of dry ingredients that was set aside earlier

10. Fold your wet and dry ingredients together until well combined 

11. Pop your mixture into your cake tin

12. Cook your cake for 40 minutes checking to see if it's cooked using the skewer test. Let it cool before serving

         This recipe is amazing for morning tea or even when you have a party to get to and don't know what to bring. Also, with Australia's Father's Day (This Sunday, September 1st) coming up, why not make your Dad feel special by baking him this orange and coconut cake! He will definitely love you for it if he's a massive orange/coconut fanatic! 

        Hope you're all having and amazing week and give this one a try!

  Nibble Away,

              Jo x.

Travel Nibbles: 'Mistral Cafe' Review

Hey Nibblers!

    Made it to the amazingly snowy Prague where our tour guide once again declared that they were in fact the beer capital. While it was debatable at first considering Munich hosts the biggest beer festival 'Oktoberfest' each year when I looked at Prague's drinks menu, I was quite baffled. The cost of beer was cheaper than asking for table water. Yes, like tap water. In Australia, it usually doesn't cost a thing but in when in Prague, it's almost always 1.5 times more expensive than a glass of their famous 'Pilsner Urquell.' Kelly and I walked past 'Mistral Cafe' while we were exploring or also known as getting lost. It had a 4.5/5 circle rating on Tripadvisor so, we noted the nearby landmarks to ensure we didn't miss the opportunity.

'Mistral Cafe' Review
Where: Valentinska 11, Prague 110 00                                                                            Website: http://www.mistralcafe.cz/

'Mistral Cafe' interior. Image taken from Tripadvisor

     When we arrived, it was already bustling with people. We had just finished a four hour walking tour so were pretty knackered for some food. The table were set nicely with simple presentation and extremely clean. I would imagine the large windows they have to absorb quite a bit of lighting during the day which would make for a very open yet cosy setting. By night, they had dim lights throughout the cafe giving it a very romantic feel.
     I was all for the dumplings so I ordered the 'Sirloin with cream roll, homemade jerky dumplings and cranberries.' I loved the presentation of this dish. My camera doesn't do it justice but the generous amounts of sauce, beef and cranberries was just to drool for. My love for the presentation didn't stop just there because taste wise, this was an absolute winner. The creamy gravy like sauce was superb. Full of flavour, hints of pepper and sweet with the dashes of cranberries. The dumplings, soft as freshly made bread insides absorbed so much of that sauce, it was like I was licking my plate clean. The beef cooked slowly and to perfectly just pulled apart and was juicy as ever. I can't recommend another dish highly enough. It was just right. Served quite quickly and steaming hot.

'Sirloin with cream roll, homemade jerky dumplings and cranberries' 174 CZK (approx. $10 AUD)

          I had to give the good old 'Pilsner Urquell' a try as well. To much of a surprise, the beer came in a fancy cup. It didn't feel right but 'Mistral Cafe' gives off a pretty fancy vibe itself so no complaints there. Again, I can't really comment much on taste of beer as I'm haven't experienced enough but, all I know was it's nicer than the overly bitter Aussie beer but not as crisp and sweet as Munich beer. This is all according to my lack of beer taste buds anyway. But, if you're a lover of beer, I say give it a try. Apparently, its one of their best brands!

'Pilsner Urquell' 0.3L, 29 CZK (approx. $1.60 AUD)

        Kelly on the other hand ordered the 'Grilled chicken breast risotto with wild mushrooms and cheese grana padano.' I had a few spoonfuls and from the little taste I was able to experience it was delicious. I don't usually have risotto a lot but, I felt it wasn't too liquidy and didn't just taste like rice in a lump of butter. It had much more hearty flavours with a touch of creaminess. It looks quite small in the picture but turned out to be filling. I think she thoroughly enjoyed it and her plate was pretty much wiped clean. The picture is terrible but, presented well in reality. 

'Grilled chicken breast risotto with wild mushrooms and cheese grana padano' 163 CZ K (approx. $9.50 AUD)

            As we looked at the dessert menu and saw 'Chocolate cake with a scoop of vanilla ice cream,' we just had to. And lucky we did. This was one of the best cakes I've had. It was moist, liquified in the centre and the perfect richness. A bit too much granulated sugar sprinkled in terms of presentation but, it was delicious I really couldn't care less. The ice cream that accompanied the cake was nothing  special on its own but really helped cut some of the richness when we hit the melted centre. Simply delicious!

'Chocolate cake with a scoop of vanilla ice cream,' 96 CZK (approx. $5.50 AUD)

Candle lit dinner

Snowy Prague! So beautiful!

        Overall, I really loved the atmosphere and food at 'Mistral Cafe.' If I'm ever in Prague again I would definitely be coming back. Staff were very sweet and welcoming. If you have ever been to 'Mistral Cafe,' be sure to leave a comment talking about your experiences.

       Until next time, hope you're all having an amazing week.

Nibble Away,

      

                   Jo x.

How to: Parsley Pesto Chicken Sandwich

Hey Nibblers!

     Chicken? Check.
     Rocket? Check.
     Bread? Check.
     Pesto? Check.
     Sandwich time? Oh yeah.

     When I'm trying to cut down on my carbs in my day to day life, it only heightens my obsession and lust for sandwiches. I don't know what it is about the crusty outside and deliciously yeasty soft insides that makes me bend of my knees for more. Satisfying my cravings doesn't come at a better time when I have leftover pesto sitting in the fridge. As mentioned in my previous 'Parsley Pesto' recipe post, it makes for a tasty and quick marinade when you're low on time. So, with about half a cup left in my fridge, I just had to!

What you'll need: [to make adequate sized two sandwiches]
- Parsley pesto (1/2 cup)
- 1 x double breasted chicken (any cut fillet would work as well)
- 1 small tomato sliced
- Handful of baby rocket/spinach (or salad mix of your choice)
- Mayonnaise
- 1/2 avocado
- Pinch of salt/pepper
- Bread (I bought a big loaf to slice into nice 1.5cm horizontal slices but use your favourite!)

How to:
1. Pre-heat oven to 150 degrees Celcius
2. Marinade your chicken and pesto mixture in a bowl for 10 - 15 minutes at room temperature
        Note: We want the chicken at almost room temperature before cooking to achieve a more tender/ even texture

3. Pop your chicken onto a lined oven tray and pop that into the oven for 20 - 25mins before taking out to rest
4. Slice those tomatoes and prep your bread, salad, mayo and avocado while the chicken is cooking in the oven if you haven't already done so
5. Leave your chicken to cool once out of the oven for about 5 mins before slicing to not lose any of those juices
6. Slice your chicken pieces into small 5 x 0.5cm slices (Or to your preferred size)

The almonds have browned nicely, great for added crunch.

6. Assemble your sandwich. If you want to know how I make my sandwiches, just keep scrolling down.

Lay your bread on a flat surface

Smear a generous layer of mayo to each slice

Continue smearing the avocado onto one half. Add pinch of salt and pepper to season the avocado

Add your parsley pesto chicken slices

Add tomato slices 

Add baby rocket/spinach leaves

          Sandwich accomplished! 

        Now, you know how it goes. If you know how to make a delicious sandwich, you'll be sure to bag a hubby/wifey. But please, the only sandwiches I'm making are for myself. Food + my belly = best relationship ever. Seriously, you guys should try it. It'll be the best decision you've ever made.

Served with some chilled water with lemon slices? 

Can we just say, Hello Spring?

           Sandwiches are awesome because you can customise them to whatever tickles your fancy. It's also simple and satisfying. So hope you Nibblers will give this one a try or even, leave picture responses of your own creations!

          Hope you're all having an amazing week!

Nibble Away,

             Jo x.

'Hoochie Mamma Cafe' Review

Hey Nibblers!

      When your university campus is situated only 15 minutes away from Newtown, you know it's going to be hard to lose  that winter weight gain. I could eat in moderate amounts but when food is so glorious, how can I possible say no? I remember this day so vividly. I had just received some bad news and to help cope with the negativity, Kelly and I decided to eat my sorrows away. Mind you, to prepare for this food baby, I had been eating healthily for the entire week so, I guess everything eaten during this slump is warranted? At least that's what I tell myself to override my guilt.
      Anyway, Kelly's been here a few times and loved it but had only tried some of their little knick knacks at the counter and didn't actually sit in for a proper cafe luncheon. So, we thought we would take the opportunity to try it out. We both arrived about 1PM but came in at just the right time as we settled nicely at a table by the window before a surge of other customers came bustling through.

'Hoochie Mamma Cafe' Review
Where: 156 Missenden Road, Newtown NSW 2042                             Website: http://www.hoochiemammacafe.com.au/

Image taken from: hoochiemammacafe.com.au

          I loved the interior of the cafe. It was cozy, easy on the eyes and oh so hipster. But, isn't that part of Newtown's charm that gets people coming back? Now enough talk, lets get digging into the good food goodness!

          I ordered the  'B.L.A.T.' This amazing sandwich came packed with bacon, rocket, tomato, avocado with aioli and a serving of their shoestring fries. The sandwich was so juicy and they were very generous with the amount of ingredients. The lightly tasted Turkish bread buns were warm and really soaked up the saltiness of the slightly crisp bacon and creamy texture of the aioli. Every component of the 'B.L.A.T.' was just perfection. Even the tomatoes layer were seasoned well and all I could taste was love. To top off this heaven of a sandwich, the shoestring fries were amazing! I don't know how really to describe it but, it was seasoned well, fresh, crisp and the insides of each chip was moist. I was actually kinda full after devouring the 'B.L.A.T' but couldn't say no to those fries. Mmm- mmm.

'B.L.A.T' $14.90 AUD

              Kelly on the other hand, opted for the 'Slow Roast Pork Belly Sandwich.' I loved the presentation of this dish. Served on a small wooden board, just seeing it was appetising enough. I've had my overload of pork belly sandwiches/ crackling over in London but couldn't resist a little tester. The pork piece I had was succulent and full of juicy flavour. The crackling, crisp, crunchy but there was not enough of it from what I saw. I can't give an in depth of the sandwich as a whole as it was not mine to judge but, since Kelly and my little food date, she's talked about this sandwich again on numerous occasions so I think it was safe to say, it was a winner.

'Slow Roast Pork Belly Sandwich' $15.90 AUD

          As the her sandwich didn't come with a side of fries, she ordered them seperately. While the bowl looked relatively small, there were a tonne of fries in there. They piled that bowl up! Her bowl was equally amazing as my own and with a generous serving of mayo/ tomato sauce on the side I honestly can't wait to go back for some more. One of the best cafe chips/ fries I've ever had.

Fries $6 AUD

        In terms of pricing, I would say it's pretty standard for cafe food pricing. The servings are quite large and I think would be very satisfying if you ever have time for a visit. It's a lovely place to catch up with friends with outdoor seating if you fancy some sunshine or indoor seating if you prefer something more cozy. Service was delightful and genuinely enjoyed everyone's feedback while paying at the counter. I thoroughly enjoyed my first experience at 'Hoochie Mamma Cafe' and can't wait to go back to try some other things on their menu.

        Hope you're having an amazing week! Hopefully this icky Sydney weather will turn around. I'm crossing my fingers for it.

Nibble Away,

                 Jo x.

How to: Parsley Pesto

Hey Nibblers!

I've always loved my pesto. If there's anything pesto on the menu, I'm the one to order it. My Mumma has been tending her little herb garden religiously for about two years now. So, when she said she wanted me to use the abundance of parsley for her, I gladly did, by making one of my favourite things. It's not your traditional basil pestos but, if you're a fan of parsley, you'll be a fan of this.

What you'll need:
- 110g of parsley
- 100g of grated cheddar cheese
- 60g of raw almonds
- 1/2 cup of olive oil
- Salt to taste
- A food processor or blender
          Note: These aren't traditional ingredients for pesto but as a proud pantry hunter, this combination works well together

How to:

1. Throw your parsley, almonds, oil and cheddar into your food processor/ blender

2. Blend until well combined. I like my pesto chunky so I've blitzed it to my desired texture

3. Add salt to taste. 

          Note: This made about a small bowls worth of pesto. I added about 1 tsp. of salt. Be careful though. Cheddar is already salty so it's all trial and error

         If you find your pesto is too dry, add more oil. Don't go crazy because it takes a while for it to set in.

Now, you're all set! It's that simple. But the thing I love most about pesto is its versatility. Eat it as a dip, on some bread, or even spooned over some freshly cooked pasta makes dinner fast and easy. Parsley gives it a much stronger taste but one that is equally addictive as their basil counterparts.

       

I had a little bit of an accident when pouring my oil in so it's a tad too thin for me but still super delicious!

Tossed with some freshly cooked pasta, add in some poultry and dinner/ lunch is ready to go.

Hope you're all having an amazing week and perhaps try this recipe out if you're a parsley lover like me!

Nibble Away,

         Jo x.

'Black Star Pastry' Review

Hey Nibblers!

       This one is going to be a short and sweet little entry. Do you ever have those days where you hear about a place you might like and then suddenly every where you go, everything you read and everyone you meet starts talking about it like its fate? Yup, that's what happened to me when I discovered 'Black Star Pastry.' Having heard about their famous strawberry, watermelon cake through a friend and then finding myself in Newtown, I thought why not?

'Black Star Pastry' Review
Where: 277 Australia Street, Newtown                                Website: http://blackstarpastry.com.au/

Picture from http://sydney.concreteplayground.com.au

          Situated across from the Newtown Police Station in a cu-de-sac section is where 'Black Star Pastry' lies. Trying to find the place at around 3pm on a Friday afternoon proved to be quite the challenge. It wasn't because the street was hard to find but, the 'Black Star Pastry' sign was blocked out by the mass of people sitting outside and standing around the shop. When we finally settled in, we immediately spotted the strawberry, watermelon cake and asked for two portions to be taken away as there was not an inch to sit. While waiting for our order, by looking around I noticed quite a number of customers digging into their own watermelon cake portions/ coffees and pastries. However, it was just too crowded that all I can really give a review on is the 'Strawberry, Watermelon and Rose Cream' cake.

      At $7 per portion it sounds like a big ask for a piece that's probably 4cm x 12cm x 8cm. It is presented beautiful and popped into a nice sturdy white box when ordered to take away. Kevin and I found a spot close by on a bench and began to unravel its beauty. Evenly decorated with rose petals and even layers of strawberry and watermelon was a good first impression. We then both dug in, making sure we did not comment until the other had also had their first bite. It was pretty amazing the first taste. The sweetness of the watermelon against the slight sour taste of the strawberries moulded together against the pungent rose cream was pretty spectacular.  I also had the expectation that it was just going to be mushy in my mouth but the different layers and crunch from the watermelon really adds texture and dimension.

Loving the edible flowers and strawberries

Look at those amazing layers!

        All in all, I really enjoyed the experience of the cake. The rose cream isn't really a flavour I'm used to but while it was a tad odd at first starts to grow on you. So, I say if you're ever in the area from 7am -5pm, definitely check 'Black Star Pastry' out. I'll definitely be coming back to try their other amazingly presented desserts. But for now, I'm happy I went with the 'Watermelon, Strawberry and Rose Cream' cake to start off with. The only downside is there isn't much seating arrangements to have a catch-up with friends over coffee/ cake but, I guess if you're keen sitting on the concrete benches near by is sweet enough.

Nibble Away,

            Jo x.

Travel Nibbles: Weisses Brauhaus

Hey Nibblers!

        Kelly and I aren't really beer drinkers but when you're in the land of beer, you have to experience a beer hall. While we were on "free" walking tour by 'Sandeman's New Europe,' our tour guy told us that if we wanted the best pub food in Munich with the third best beer, go to 'Weisses Brahaus.' We're all for the food so off we went. It was only located about 15 minutes from our hostel so, that helped incase I needed to be dragged home. I'm quite the light weight when it comes to drinking! Probably those asian genes I've got going on in my system.
        Anyway, thought the place looked quite scary. We were there in the middle of winter so imagine snow on the cobble stones, darkness at 5pm and dim windows. We didn't even know where the entrance was to go in. There were like three doors so we just picked a random door because my stomach was asking for it and I couldn't wait any longer. Luckily, we chose the right door and once through the doors, it was pretty amazing. It was loud and bustling and you wouldn't imagine it was that manic from outside. All the waitresses were in dirndls which I thought was awesome. Kelly and I were both pretty lost in there. Didn't know if we had to find our own table or if we just waited at the door. After a few minutes of mindless wandering, we asked one of the lovely waitresses who told us to sit wherever and someone would be with us and, that's exactly what happened. Now, shall we get onto the food component?

Weisses Brauhaus
Where: Tal 7, 80331, Munchen                                              Website: http://www.weisses-brauhaus.de/

Munich in summer. Image from http://www.europeanbeerguide.net/munipubs.htm

          In complete Bavarian style, Kelly ordered the famous 'Pork Knuckle' with crisp and crackling crust, Schneider-wheat-beer gravy, served with potato dumpling (Kartoffelknodel) and coleslaw. This was a monster of a dish. For those that have no shame in being a carnivore, this is definitely the dish for you. It's a large portion of all things pork, potatoes and a slaw for the "healthy" side dish. I had a bite of Kelly's dish and the pork was so tender, juicy and soaking with gravy. The potato wasn't soft and melt-in-your-mouth but, it helped with the texture of the dish. It separated the crunch of the slaw, the chew and tenderness of the knuckle and eased the bitterness of the beer. To accompany the meal, Kelly opted for the Schneider Weisses 'Meine Blonde Weisses'. We had no idea what the difference between any of the beers were but picked a random one and hoped it was delicious. It was. Nothing like beer in Australia that is extremely bitter. I only had a few sips of hers by golly was it scrumptious. Light, a tad sweet and completely converted me to the beer side for the night.

Kelly with her 'Pork Knuckle' (11.20 Euros) [$17 AUD] and 'Meine Blonde Weisse' (3.80 Euros for 0.5L) [$5.60AUD]

Presentation of their dishes. Pork knuckle and slaw

         I on the other hand, opted for the sausages. I have something with sausages. I'm pretty sure because they have all that miscellaneous variety of meats and fat squashed into one tube makes it appealing. I know they're bad but I just can't help myself. Hit the bullseye when I ordered the 'Butcher's Platter.' It consisted of five different sausages served on sauerkraut and boiled potatoes. I loved it. Unfortunately, I can't recall what each sausage tasted like exactly but I'm pretty sure it was pork. Each one was a different flavour, seasoned differently and even different in texture. It ranged from mush to chewy bits but, it was just like a surprise with every bite. To balance out the flavours, the sauerkraut (pickled cabbage) cut the grease from the sausages and the perfectly boiled potatoes sucked the juices and gave it a carb kick. I liked what I ate and felt proud to have a beer hall experience. To accompany my meal, I went for the Schneider Weisses 'Unser Aventinus'. No idea how to describe this due to my beer rookie stats but bitter, fermented taste and sweet at the start. All I know was it was tasty and such a great partner to the dish.

'Butcher's Platter' (12.90 Euros) [$20 AUD] 

My 'Unser Aventinus' (4.40 Euros) [$6.50 AUD]

So great, we emptied those bad boys and waddled back to the hostel

         It was pretty dark in here so I couldn't take great pics hence the blur but it was such a great atmosphere and we both enjoyed our time at 'Weisses Brauhaus' immensely. It was a shame were only in Munich for about two days so we couldn't go to the other beer halls but, will definitely be going next time I'm in Europe. Even if you're not much of a beer drinker, there's something there for everyone and it's such an awesome place to catch up with some friends or even grab a nice lunch/ dinner. Oh, I wanted to also add, language isn't a barrier in 'Weisses Brahaus' or even in Munich in general, they have their menu in english, german and I believe in spanish as well so it really caters to everyone. Such a great place!

'German jokes are the wurst.' Can't remember where I read this but I giggle every time. Thought you Nibblers might like a little midnight giggle yourselves!

Hope you're having an amazing week,

Nibble Away,

         Jo x.