You'll be happy to know that since the Big Brown Moth cake from a few posts back, things have gone from strength to strength for me in the kitchen. Here's the same recipe, done in a round cake tin, with the same chocolate ganache and real black cherries:
I had originally planned on using marachino cherries, but when I saw these, I simply had to use them. The dark cherries against the ooey-gooey chocolate... Heaven!
Having Best Boy around on the weekends means that I now have a willing and hungry lab mouse to test my cooking and baking on. And I really couldn't be happier!
So far I've mastered a choc-pud for two... (Aaaaaaaaaw!) The look on Best Boy's face when I served it up was absolutely priceless. I'd whipped it up in no time at all and it was scrumptious! And then last week I wowed him with a warm banana tart-tartin (served with a scoop of vanilla ice-cream) that had him in dreamland.
And as far as the savoury dishes go, I'm having loads of fun cooking things like:
Various kinds of roast chicken (Moroccan; peri-peri; BBQ spice)
Red Thai Chicken Curry and Basmati Rice
Creamy Garlic Mushroom Pasta
Oven Braised Guinness Beef Stew
Egg Fried Rice
... And much, much more!
I've even made some home made pies using the left over Guinness Beef Stew as filling. That was a really winner, especially if you keep them in the freezer and then pop them in the oven with some potato wedges for a simple, hearty, no-fuss dinner.
I made a tuna / rice casserole that I wasn't too keen on... I'm not sure if that's because it wasn't good, or because I'm BATTLING to find ways to get cheap / high-protein tuna into my body without GAGGING. When it comes to fish, it appears that I unfortunately have very expensive taste! Unless it's sushi or SUPER fresh fish done in a restaurant by a professional chef, I really. Can't. Do it.
I have tried just about everything. The only frozen / convenience fish that I like is crumbed and that flies against EVERYTHING I believe in, as well as my "no-major-carbs-after-five" rule. Oh well. I'm still trying and experimenting. I made some divine fish cakes a while back, but they did take time and I think I was too tired from work to enjoy the messy experience. Maybe if I make them and freeze them over the weekend I'll feel better about it. I make mine with mashed potato and egg (to bind), so they're completely gluten and fat free which is GREAT. It's just that they take time.
Oh! And Best Boy LOVES my heart shaped breakfast muffins on a Sunday morning. Oops. I just realised how naughty that sounded. *wink*
Here I am cooking up a storm in my mom's kitchen last Sunday, being extra silly when my friend Trysten pointed the camera at me!
(And thanks Gail for the pic of the cake... Stunning!)