Pumpkin, Barley and Tofu Miso

When I’m feeling the need for a meal that can impart a bit of love and affection, this wholesome braise is always a success. The original recipe that I have adapted is from the Gourmet Traveller Asian Favourites. I usually double the recipe, as I think the flavours are even more pronounced the next day when the barley grains have been left to marinate and soak up all the confidence of this flavourful broth.

Combine 1tbsp powdered dashi with 500ml warmwater and set aside. Heat oil in a large heavy based casserole dish and cook wedges of about ½ a jap pumpkinin batches until golden brown. Add ½ cup pearl barley, 40ml sake, 2 tsp soy and the dashi liquid. Reduce the heat and let simmer until the pumpkin is just tender, this should take about 30 minutes. Just before the pumpkin is cooked, add in an assortment of mushrooms. I love using a mix of different sizes and textures to add a bit of curiosity to the dish. Stir through 2 tsp shiro miso,add 100g silken tofu and 4 finely sliced green onions, simmering until onion is tender and tofu is warmed through. Garnish with fried shallots and coriander.

Cupcakes

When an event comes around that calls for a celebration, what better way to spread the cheer than engaging in the one incredibly therapeutic ritual… baking and decorating adorable little cupcakes!

My mum is an incredible baker, and her cupcake recipe is so simple to make and works every time.

Combine 125g butter, 3 eggs, 1 ½ cups plain flour, 1 ½ tsp baking powder, 2/3 cups caster sugar, ¼ milk, and 1 tsp vanilla in a bowl and beat for 4 minutes. Divide into patty cases and bake in a preheated 180°C oven for about 20 minutes until golden.

My favourite part of making cupcakes is the intricate task of decorating. This particular festival of creation was a bit of a family affair, as we were fortunate enough to acquire my darling uncle’s chef like dexterity, which came as an absolute gift when we decided one hundred fondant roses were to embellish our little cupcakes!

There are plenty of great tutorials on YouTube on how to make various styles of edible sugar roses. I found this one to be quite helpful and easy to follow:

http://www.youtube.com/watch?v=ILo0h79d9uw

Making each individual petal as delicate and dainty as we could, we sat layering petal by petal to ultimately create these beautiful little roses. Once you settle in to find your rhythm and petal placement style, this task seems to have the effect of eroding time.  I become aware that neither my uncle nor I have been conscious of the clock and in the pursuit of perfection, spent four short hours fiddling with fondant. When the last rose is assembled, what a wonderful sense of achievement!

Now to assemble these miniature masterpieces! I found it easiest to pipe from the centre of the cake in a consistent outward then upward swirl.  As with creating the sugar roses, everyone tends to go about their method slightly different, so it’s just about playing around with what works best for you!