Gypsy and the Botanist

Month: June, 2014

Dark chocolate chip and rosemary biscuits

Chocolate and rosemary. Who would have thought? Rosemary has a sweetness that goes so well with dark bitter chocolate. The flavour is subtle, but gives an earthiness to the chocolate flavours. Topped with some sea salt for salty sweet goodness.

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Spicy gingerbread biscuits

Ginger and chilli are a perfect match. Even in sweet form. These gingerbread biscuits use fresh chilli, in addition to nutmeg, cinnamon and cloves. They leave a lil’ warmth on your tongue, but it’s just the right amount.

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New additions to my edible garden

Even though it’s chilly and most flowers are hibernating, I recently expanded upon my balcony garden with these blooms with the excuse being that they’re edible and double as cake decorations.

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Spicy caramelised pineapple and coconut cake

I had received some organic pineapples from my mum. Whenever I think of pineapples, I think summer. And with winter upon us, I admit, I was a bit stuck.

The warmth of spicy cloves, nutmeg and cinnamon, brought pineapple into winter.

This cake was sandwiched by caramelised pineapple (both the top and bottom), and the centre was made of half flour, half shredded coconut. The beautiful caramelisation of the pineapple negated any need for any cream or icing.

Juicy, spicy, sweet, and creamy.

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Rhubarb and Lavender Tea Cakes

The cooler weather has sparked a little obsession with rhubarb. It’s beautiful tartness. And how it marries perfectly with so many other flavours. Lavender is one such flavour. It has a subtle sweetness, and an unexpected smoothness.

These tea cakes were made with a rich rhubarb and lavender jam mixed through. The touch of vanilla buttercream gave just enough creaminess without weighing these cakes down. And the candied rhubarb was an extra pop of sweet and tart.

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