Sundarams villa, Bingin

Could a French  crepe be any more delicious?

Filled with grated coconut, brown sugar and slices of freshly picked banana's straight from the home banana tree then rolled and wrapped.  

This Villa in Bali's south west coast is a diamond in the rough, if you can handle the steep decent to Bingins infamous reef break it's well worth a visit. Expect to find good value accommodation with fresh home cooked fare straight from the garden.

love amie x

Alila spa and villas, Uluwatu

In search of waves a stop to Uluwatu and it's famous pumping reef break was a Bali, i to dot! 

Balancing nervously on a remote cliff edge of the spectacular Uluwatu you can find an array of kitschy Bintang drinking and Nasi Goreng eating bars squashed next to rows of Uluwatu memorabilia and 'DING' repair stores. 

Indulgence here is the view and with a Bintang in hand you can sit and watch the masses of first timers, locals and tourists surf the first Uluwatu wave. A spot to visit even if the waves elude you. Semi cold Bintang will set you back around $2 and the view is free. 

Jumping on the scooter, which is the only way to roll in this remote part of Bali we head east to a place we mostly dream longingly of. Alila spa and villas takes indulgence and luxury to new heights. Finished in December 09 Alila is uber pretentious and will send you screaming all the way to the bank for around $US750 per night.  A cheeky way to enjoy a taste of the high life without the hefty price tag is to visit one of the two restaurants for a light lunch. 

We arrive on our knock about scooter, wind swept hair and un-washed clothes straight from the beach. Ravished from our mornings adventures we are eager to try some modern Indonesian-style fare. The decision is made to dine at the Indonesian of the two restaurants, when in Rome!

The staff greet us warmly with large smiles and without a second thought take our scooter and broken helmets straight to valet parking. Ushered then through the spectacular entrance by perfectly dressed Balinese workers. Who seem happy and eager to have some customers to look after. We arrive at our table, an infinity pool to our left and an over sized lounge, which sits teasingly out over the raw Ocean. Instantly cool face towels arrive, which is common in Bali along with a fragrant face spritzer to re-vitalise our weary sun kissed faces. 

A selection of complimentary chilli's, sambals and pickled vegetables in tiny pots arrive sitting eloquently atop a long wooden plate and served with Balinese-style crackers. 

We decide to share the satay plate; fish on lemongrass skewers, beef and chicken served with a thick and luscious satay sauce, fragrant coconut salad and pieces of rice cake. A light and delicious way to enjoy a luxurious part of Bali.

YUM...

love amie x

 

spongalicious

Is there anything that screams afternoon tea more than the humble sponge cake?

ingredients

4 x 60g eggs, separated

1/2 cup (125g) caster sugar

2/3 cup self raising flour

1/3 cup cornflour

2 tablespoons water

a little fun

Preheat conventional oven to 175C. Lightly grease and line the base and sides of 2 x 20cm cake pans with baking paper.
Using a good quality bench mixer.

Beat egg whites until stiff peaks form, add sugar and beat until thick and glossy. Add egg yolks and mix until combined.

Add flour and water alternatively*, gently folding until just combined.
Pour mixture evenly between prepared cake pans.
Bake for 20 minutes or until the cake starts to come away from the sides or springs back when gently touched. Allow to cool in pans, then invert onto a baking paper lined cooling tray.

Decorate simply with berries and jam and serve with a dollop of freshly whipped cream to enjoy this cake at its light and airy best.

love amie x

* alternatively - Gently fold through 1/3 flour, then half the liquid, repeat with remaining ingredients.

white chocolate shards dotted with pistachios

Chocolate and nuts can make a marriage made in heaven. Silky smooth and sweet white chocolate couples perfectly with vibrant and buttery pistachios.

ingredients

2 x 200g block white chocolate, melted

1/2 cup raw pistachios

fun

Pour melted chocolate into a silicone slice tray or a baking paper lined slice tray.

Sprinkle evenly with pistachios, place in the refrigerator until set.

Break the chocolate into large pieces, uneven sized pieces.

a bit extra

Pop a few pieces of the chocolate shards into a plastic bag or box, wrapped with a special ribbon. Makes a special work or occasion treat.

love amie x

Pepita sprinkled carrot cake!

ingredients 

1 cup oil

1 cup (125g) brown sugar

3 eggs, lightly beaten

1 ½ cups (225g) self raising flour

½ teaspoon bicarbonate of soda

2 teaspoons cinnamon

2 cups grated carrot, firmly packed (approximately 4)

Icing

500g cream cheese, softened to room temperature

2 cups (250g) pure icing sugar

1 orange, zested and juiced 

1 cup Pepita's, optional

to do

Preheat conventional oven to 175˚C.

Combine oil and sugar in a medium sized bowl and mix until well combined. Add eggs and whisk for a further 30 seconds or until well combined.

Combine flour, bicarbonate of soda and cinnamon in a bowl. Add flour mixture and carrots to the wet mix; stir until combined.

Lightly grease and line a 20cm cake pan with baking paper. Pour cake batter evenly into cake pan.

Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Set aside to cool for 10-15 minutes before inverting cake onto a cake cooling rack.

Icing: Using a bench mixer; beat the cream cheese and icing sugar for 2 minutes or until light and creamy. Add orange zest and juice and continue mixing until combined.

Spread cream cheese icing over cooled cake and sprinkle with Pepita's.

Try...making individual muffin sized cakes for a simply delicious dessert. 

cream filled delights

The new sweet kid on the block, cream filled biscuits are the new in vogue treat. Try this quick and easy recipe instead of the usual cutesy cupcake next time your stuck indoors whilst the weather is cool!

Cream filled oat delights

makes 12-14 filled biscuits

prep time 10 minutes

cooking time 15-18 minutes

Ingredients
180g butter, softened
220g caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
½ teaspoon salt
½ teaspoon cinnamon
¾ cup plain flour
3 cups rolled oats

Icing:
250g cream cheese, softened
500g pure icing sugar
1 tablespoon honey, optional

Pre-heat oven to 175C.

Beat the butter and sugar until creamy. Add vanilla and egg, beat until well combined.
Add salt, cinnamon, flour and oats; stir until just combined.
Roll tablespoonfuls of the cookie mixture together and place each one 3 cm apart onto a baking tray lined with baking paper. Flatten cookies slightly using a fork.
Bake for 15-18 minutes or until golden brown.
Remove from oven and allow to cool on a tray for 5 minutes. Transfer to a wire cake cooling rack and cool completely before icing. 

Icing – beat cream cheese on high for 2-3 minutes or until light and fluffy. Reduce speed to low; add icing sugar and honey, beat until combined.

Spoon a teaspoonful of icing mixture onto the flat side of one biscuit and press a second biscuit onto the icing, sandwich together. Set aside and repeat with remaining biscuits and icing.

tip - replace caster sugar with brown sugar for a darker colour and richer flavour.

love amie x

Cinnamon to warm the soul...

Re-visiting an old but familiar favourite, the Cinnamon friand.

Co-insiding with the current and unpredictable weather changes, my food mood has suddenly been aching for some baking.

Cinnamon friands are deliciously moist, slightly sweet and best eaten straight from the oven when they oooze only cinnamon.

These little darlings will brighten even the foggiest of moods.

love amie x