Wednesday, September 5

Supremely Tasty Savoury Slice - Vegetarian


I've had several requests for this recipe which used to be available to order ready and delivered.  Sadly I simply don't have the capacity to offer this on my menu any longer. 

I am continuing to create scrumptious cakes and desserts for special events, dinner parties, afternoon and lunch gatherings with everything MADE FROM SCRATCH, for fabulous flavour. PLUS I will be writing and publishing delicious  tried and tested recipes. 

But...there's no need to fret, because you can now bake this recipe and others at home! In fact, I shall be publishing all of my most popular bakes right here on this blog, with photos and easy to follow instructions to help you solve that breakfast/lunch/dinner/snack/cake (and general food) dilemma in your own kitchen. 

My Supremely Tasty Savoury Slice is an easy and satisfying dish. A reliable standby for the busiest days in the week. 

I have reworked my original recipe a couple of times to reduce the preparation time, but to maximise taste and texture. It is full of flavour, packed with vitamins and dairy goodness, but it's also a hit with my kids! Mealtimes can be a bit of a circus with a large family, so dishing up dinners, lunches and everything in between that everyone loves is essential. 

Moving on from family food, this dish is also superb sliced into petite portions and served as cocktail party food. Try tucking a batch into your basket for a romantic picnic rendezvous with your dearest. Oh and if any guests happen to be gluten free, the recipe can be adapted accordingly.  For an especially robust version, bacon can also be added - I have included details on these two variations at the bottom of this page. 



Supremely Tasty Savoury Slice

Ingredients
1 Spanish onion finely diced *
1 small leek white part only finely diced *
1 small carrot grated *
1 small zucchini grated *
25 grams unsalted butter
2 large eggs (preferable organic or reputable free roaming free range)
125 ml olive oil (my favourite is Lomondo from Mudgee Australia)
250ml sour cream
1 tsp sea salt and a good grind of pepper to taste
1 teaspoon dried thyme
1/2 teaspoon dried basil
2 cups self raising flour
1/2 teaspoon baking powder
1 cup sharp cheddar cheese grated *
1 x tub cherry bocconcini (about 180/200grams) or 150 grams Philadelphia cream cheese (optional)
2 handfuls fresh basil leaves

Method
Preheat the oven to 180 degrees fan-forced. 

Lightly grease and line your tray with baking paper and set aside. *TIP - it is easier to remove from the pan once cooked, if the baking paper overlaps the longer sides of the tin by about 5cm. This quantity requires a baking tray measuring approximately 22cm x 35cm. 
If you double to recipe, use a larger tray or divide the mixture between two trays. 

Melt the butter with a decent splash of olive oil in a frypan and add all of the vegetables and dried herbs, along with the salt and pepper. *TIP - speed up the preparation by using a food processor to grate/dice all of the vegetables. Saute over a medium heat for 5 minutes.  Taste and adjust seasoning if needed. When ready, set aside for 10 minutes to cool slightly. 

In a separate bowl, whisk together the olive oil, sour cream, eggs and cheese. Add the flour, baking powder, salt, pepper and then the sautéed vegetables. Stir the mixture until just combined. Don't over-mix or the slice will be hard. You want a light, soft consistency once baked. 

Scrape the mixture into your prepared tin. Halve the bocconcini or dice the cream cheese and dot through evenly using the back of a fork to press gently into the batter (this is an optional extra for ultimate cheese fans).  Bake for 30-35 minutes until golden on top and the mixture has just come away from the sides of the pan. 

Remove from the oven and immediately sprinkle half the basil leaves across the top of the slice. The heat from the cooked mixture will slightly wilt the basil leaves and absorb that distinctly sweet flavour. Sprinkle the remaining fresh basil leaves over the slice just before serving for a burst of fresh green colour and zing. 

Cut into even portions and serve as is, or with Greek yoghurt and a crisp salad. This slice is also delicious eaten cold which makes it an ideal picnic and school lunchbox food (just make sure you add an ice pack when transporting to keep it fresh). 


VARIATIONS

BACON

Finely slice 250g good quality smoked bacon and fry for 3 minutes over a medium heat . Remove from the frypan and drain on a paper towel. Do this BEFORE cooking the vegetables. Add fried bacon to the mixing bowl when the cooked vegetables go in.

GLUTEN FREE

Substitute the what flour for 1 x cup gluten free self raising flour and 1 cup of fine instant polenta (cornmeal). Plus add 2 teaspoons baking powder, 1 tablespoon full cream milk. Bake for extra time 40 - 45 minutes. 



Sunday, April 22

So Many Beautiful Bakes - custom created cakes with taste

Lemon layers, passionfruit buttercream, vanilla mascarpone cream, meringues.
Celebration cakes come in all sorts of shapes, sizes, flavours, and textures. But the common thread throughout all of my beautiful bakes, is that they all have THE most fabulous flavour. After all, there is no point eating cake unless it has tastes great! 

Here is a selection of my favourite custom created cakes, delivered to appreciative customers over the past few weeks. 

All have been designed with an event or taste preference in mind and all made from scratch - from the jam, mousse, vanilla cream, fudge or lemon curd fillings, buttercream icings, meringues, bases and more. Old fashioned flavours, classic techniques with my distinct quirky, vintage twist.


I'd be delighted to bake one of these scrumptious creations for your next event or develop a unique recipe specifically for you. Just try not to lick the screen. 



Classic vanilla bean Victoria sponge, vanilla creme fraiche, berries, jam, meringues

Chocolate Victoria sponge, vanilla creme fraiche, berries, jam, meringues

Zesty, moist citrus cake

Lemon vanilla Easter cake, meringues

GF Flourless chocolate fudge cake, meringues, mint, curls

GF Flourless chocolate fudge cake, roses, curls

Madagascan vanilla bean, passionfruit, lemon, meringues, thyme

Citrus cake, vanilla, lemon lime buttercream, toffee

Golden vanilla, chocolate sour cream fudge, raspberry meringues

Chocolate sour cream cake, golden syrup icing, raspberries

Classic chocolate deluxe, berries, meringues

French style raspberry flan, creme patissiere

Bite sized zesty lemon curd tartlets

Glossy lemon meringue pie

Moist lemon cake, hug me tight icing, toffee, meringues

Field flowers vanilla Swiss Roll, creme fraiche creme, berry jam

Four layer vanilla chocolate marble cake, Madagascan vanilla buttercream, meringues

Monday, January 1

Triple Chocolate Brownies to Welcome in 2018


My first beautiful bake for 2018...Triple Chocolate Brownies. This is decadence in every delectable mouthful. Yes, they contain a significant amount of sugar and chocolate and loads of butter because these are dessert brownies. This is not health food. This is certainly not a salad. This is however, the MOST delicious made-from-scratch moist brownie that is likely to tantalise your tastebuds. 

I follow the 80/20 rule of eating; a balanced, healthy variety of foods eaten MOST of the time and then tucked in between on occasion, a special treat, like these brownies. 


Moderation is the key. I've written about this previously, but since it is a New Year, the message is certainly worth repeating. 

Fad diets come and go as quickly as those convoluted exercise machines sold on television infomercials. It is far easier and more enjoyable to develop and maintain a healthy eating and manageable exercise plan. When you do indulge, enjoy the indulgence. It is a treat, not the main meal. Murmur with satisfaction as you bite into your brownie, or favourite cake, cookie, sweet tart or slice. Food is so pleasurable as it involves all of our senses. Inhale the aroma, experience the texture and flavour and never feel guilty. 

So welcome in 2018 with edible WOW factor!


Cabinet of Cookery is a registered business that is designed to make your kitchen conundrums disappear. My food blog contains over 350 recipes that have been tried and tested in my licensed home kitchen. 

Of course if you simply don't have time to choose a recipe and cook, or struggle when wielding a spatula and whisk, then I CAN COOK FOR YOU!

Suggestions include ...

...Hand made shortcrust pastry pies abundantly filled with either chicken, leek and tarragon or tender beef or lamb with herbs and veggies or fragrant basil ratatouille.

Delicate quiches with either spinach, or caramelised leek and brie, or sweet tomatoes and basil or moreish mushrooms.

Savoury filled breads like focaccias, cheesy scrolls, rustic tarts.

Celebration cakes with voluminous meringues, or petite profiteroles or crunchy toffee crystals and chocolate curls for a special occasion.

Something scrumptious for a morning or afternoon tea or a fundraiser. 

Or even school lunch box muffins, slices, cookies and banana bread .... 

All custom baked, fresh to order and delivered to your door (Sydney metro).

It's time to fall in love with good food. 


To place an order, simply call: 


0419 244 972 or email magda.tomasevic@gmail.com




Friday, December 8

Baking with the Loveliest Lomondo Olive Oil

Made from scratch, made by hand... Focaccia Bread - zesty lemon zucchini oregano & onion;  balsamic tomato and basil; and classic sea salt and rosemary.

Luscious olive oil chocolate cake
It is not a secret that I love to cook (and eat great food, of course!) and baking is something that really makes me smile. I'm one of those sometimes infuriatingly enthusiastic individuals who deals with stress by either running or finding solace in slowly kneading a ball of cinnamon scented sweet dough, or methodically piping sugar stiff organic egg whites into pretty meringues. The challenge of developing a recipe from scratch, or tweaking an existing one which then results in the most delicious freshly baked sweet or savoury dish is SATISFYING. 


I am equally excited about discovering and incorporating new ingredients, especially when they are made right here in Australia. The reason I write and talk about favourite ingredients is because I want other home cooks and professional foodies to try and enjoy those products too.  

Lomondo Olive Oil is a perfect example of a home grown product that can certainly stand its edible ground alongside overseas competitors. With its crisp, herbaceous flavour, Lomondo is just as superb splashed onto a salad, as it is drizzled over fluffy aromatic focaccia breads or whisked through moist banana loaves, chocolate cakes and my selection of abundant textured muffins. 

More please muffins!  Raspberry, coconut & white chocolate; and banana choc chip crumble. 



Earlier this year I tried the company's caramelised balsamic vinegar, which surprisingly brings out the perfumed berry taste in macerated strawberries, is brilliant splashed into a roasted Napoletana sauce or tossed through cherry tomatoes before being piled on top of focaccia and pushed into the oven. I'm can't wait to see what else I can do with these ingredients! 
Best ever banana bread wrapped and ready to give and enjoy. 


To order beautiful tasting baked goods, made to order and delivered to your door (Sydney metro), simply call: 

0419 244 972 or email magda.tomasevic@gmail.com






* For delivery by Christmas Eve, orders must be placed by the 16th December 2017. 



Cabinet of Cookery will be baking and delivering throughout the Christmas and New Year celebratory season.


GF banana bread with fantastic flavour and texture.

Monday, November 13

Cheerfully Charming Joey's Chocolate Berry Cake



This edible creation is so cheerful and appealing that I have dubbed it my "Cheerfully Charming Joey's Chocolate Berry Cake". 

I made this beautiful bake for a customer whose son attends St Joseph's College in Hunters Hill. Now the cake was destined to be displayed at a cake stall raffle and so the brief was to come up with something scrumptious but still eye catching. I decided to draw inspiration from the school's unique combination of colours -  a handsome distinct blue and striking cerise, or as referred to in French, cherry pink. 

My vivid pink real raspberry buttercream (made using dried raspberry powder) provided a deliciously fragrant wrapping to the moist chocolate cake within. This was split in half and filled with creamy chocolate icing, fresh new season Australian cherries, and my made-from-scratch strawberry jam. 

A crown like topping of voluminous organic egg white meringues were carefully positioned in place and delicately brushed with blue and pink layered edible colour. A sprinkling of fine blue toned sugar sand and silver edible glitter painted around the sides added additional interest and sparkle. 

I hope that the lucky winner of this special "Joey's" cake enjoyed sharing slices with their family and friends for afternoon tea. 

After all, my beautiful bakes are made to be eaten with enthusiasm. I always use great quality ingredients and make as many of the elements from scratch as is possible, in order to deliver a bake where flavour comes first! After all, the whole point of eating cake is to really savour every forkful and then find yourself wishing that you could lick the plate...not that you would of course! 


Sunday, November 5

Celebration Cakes and More Delivered to your Door!



Marathon Matt Cake - Classic moist chocolate cake filled with chocolate mousse, fresh raspberries, home made strawberry jam, luscious chocolate fudge icing, gold detailing, Callebaut Crispearls and organic eggwhite meringues. 

Apple Tree Cake - Oh so moist sweetly spiced apple cake with rosemary caramel icing, petite meringues and gold dust. 

More beautiful bakes made for eating with enthusiasm! My celebration cakes may be gorgeous to look at as you scroll through Instagram, Facebook and this food blog (especially the category "Baking Bliss"), but most importantly, they all live up to my motto of Flavour First.  After all, there is no point in purchasing and eating a custom baked cake unless it tastes great. That's what my boutique baking business is all about - baking from scratch to create something that tastes so sublime, it just has to be described as a beautiful bake!


Organic eggs, quality ingredients, research, tasting, testing and retesting means that every baked item that leaves my kitchen is made with dedication and delight. 

Lara's Gem Cake - Real raspberry-chocolate Decadent Red Velvet cake filled with vanilla mascarpone cream, fresh raspberries, wrapped in silky cream cheese icing with silver detailing and voluminous meringues and berries. 




I would love for my customers to smile as they sample that first forkful of cake or pie, or crunch into a robust cookie, take a mouthful of fragrant muffin, or lavishly spread my fresh focaccia or scones with butter to enjoy at their first bite. 

Vintage Va Voom Cake - Featherlight chocolate Swiss Roll generously filled with dried raspberry powder and fresh crushed raspberry creme fraiche, topped with blueberry puree chocolate icing, field flowers and petite meringues. 




Cabinet of Cookery is here to turn your baking dilemma into a delight, by baking for you. Too busy to make a batch of scones, biscuits or scrolls? Not sure how to bake and decorate a celebration cake? That's fine because I can do that for you! Are there certain work and school days that just make family dinners too hard to manage? Then order one of my pies or quiches with homemade pastry and dinner is done! 

I am happy to zip around the Sydney metro area and deliver your order straight to your door. 


Christmas is around the corner and I've already started a baking schedule, so order as soon as you can!  Place your order via the CONTACT button on this blog, or via magda.tomasevic@gmail.com

Check out more beautiful baked goods on my Instagram @cabinet_of_cookery

Just A Mouthful - Individual profiteroles filled with vanilla mascarpone cream, glazed with bittersweet dark chocolate, gold dust and edible rose petals.