Mrs Cake's Tips for Maximising your Food Show Experience

We went to The Food Show yesterday, and came home with a huge haul - it was very busy but definitely worth while to me. I have heard a few grumbles about it, though, from punters who didn't feel like they got their money's worth - I'm not sure if they're representative, but I thought I'd offer my tips for making the most of it. Obviously it's a bit late for Wellingtonians for this year, but with the Auckland and Christchurch shows still ahead perhaps this will be helpful to some of you. :-)

Work out what it's worth to you
I admit when I fork out for tickets I do tend to think it's a bit pricey - since exhibitors pay to attend as well - but I do pass over the cash, so clearly it's worth it for me. Everyone has different priorities for spending their money, though, so do think about what it's worth to you before you sign on. That said, plan ahead a bit so you can take advantage of the cheaper pre-sales price - but if spending a couple of hours smushed in between people clamouring for a taste of olive oil or yoghurt will only serve to make you grouchy, perhaps it's not your thing!

Believe it or not, this is before it "got busy"...

Plan ahead
Do check the website beforehand to scope out the deals and see who will be cooking in the demo kitchen, and make a note of any that tick your must-do/must-see list.

This year there were a couple of incredible deals you had to plan ahead for; you could swap your half-empty supermarket peanut butter for a full jar of Pic's Really Good Peanut Butter, and you could also switch out your super-cheap vanilla essence for a fancy bottle of Heilala vanilla extract - yum! I tend to do multiple circuits of the stalls, so yesterday the main mission for the first circuit was doing these swaps - mainly because I thought there was a danger they'd run out, and sure enough, by the second time we passed the Heilala stall they had been cleaned out of vanilla extract. Strategy is important. ;-)

I also recommend taking one or two bags you're comfortable carrying - we have a great calico shopping bag, made by a family member, which takes tons of loot and sits pretty comfortably over a shoulder. Since things like bottles of wine, olive oil, and vanilla extract tend to be in heavy glass bottles, being able to shoulder the weight is important. I also like to have a water bottle on hand - although there are usually a few places where you can get water I prefer to have it when I want it. Heh, it's beginning to sound more like a sporting event than a foodie day out, isn't it?

Knowing when the chefs/cooks you want to see are on gives you a target for a well-needed sit-down, too - I had decided I wanted to see Simon Gault and Simon and Alison Holst, so I rocked up just (and I mean just - I got the last seat!) in time for Mr Gault's show, by which time the seat was almost as appealing as the show. Beware, though - the popular shows will run out of room, so get there ahead of time.

Go early
Clearly this doesn't work if everyone does it, but (most) people are lazy, and if the gates open at 10, it won't be super-busy until 11.30 or so - so if the crowds are your nemesis, get in early. Attending the Friday session is another way to avoid crowds, though don't expect it to be empty - just less sardine-like.

Skip the stuff that doesn't matter
Again, different people have different priorities. I can't be bothered with the kitchen appliance stalls, since I have a tiny apartment kitchen and no room for clutter, and both Mr Cake and I are instantly uninterested by anyone touting their product using a microphone, so we steer clear of those. Also, although I love chocolate I didn't bother with the Butler's stall, as I will be going there this week anyway so it seemed like overkill.

Also, I love free stuff as much as the next person - possibly more than the next person - but you get to a point where that tiny cupful of stew is just not worth waiting for. But if a product looks really interesting, or if we want to take advantage of the great show specials, we bide our time - that's just how it is!

Be considerate
Just because everyone else seems to be pushing and shoving doesn't mean you can abandon your manners - and sometimes letting people through will help you get to the front faster. Those front-of-the-queue punters have to get out somehow!

Did you go to The Food Show this year? What was your best bargain buy? Best discovery? Favourite chef? And how do you deal with the crowds?

Excellent Kumara, Pumpkin and Peanut Soup

Tonight's recipe is a firm Cake family favourite, and comes to you courtesy of the ever-amazing mother and son duo of Alison and Simon Holst. It's from the Very Easy Vegetarian Cookbook, which is awash with great recipes (corn chip casserole, strange as it sounds, is another favourite of ours). I'm actually hoping I might catch the Holsts in action at the Food Show tomorrow for some classic Kiwi fooding.

I really love this recipe - it's easy, fairly inexpensive, reasonably healthy and is great comfort food and actually somewhat nutritious (mostly my comfort food involves lots of what the calorie-counting brigade would call "empty calories" - meaning there's not a great deal of nutritive value. Me, I count flavour as nutrition for the soul so it doesn't bother me too much, but it's still nice to know you're looking after yourself!).







I love soup in the winter - it's a bit like wrapping up in a fuzzy blanket, completely warms you up. This soup is one of my favourites for that wrapped-in-a-blanket feeling - the combination of starchy veges and a touch of nuttiness makes for a very hearty-seeming meal. 

It's really easy, too - cook up the onion, garlic and spice, then add the veg and stock and simmer. Right at the end add the peanut butter and mash or blend and you're there. I love the smooth, thick, creamy stuff that the stick blender makes possible (not perfectly smooth - tiny crunchy bits of peanut = perfection), whereas Mr Cake prefers a chunkier soup. We actually decided that next time we might scoop out 1/3 of the veges before blending, then add it back in, and see if we can get the best of both worlds.

I am super excited about the Food Show tomorrow - among other things I'm hoping to trade in my peanut butter at Pic's stall, so next time I make this soup it'll be just a tiny bit fancier. ;-)

What's your favourite soup? Do you prefer it chunky as Mr Cake does, or do you like it blitzed and creamy?

Kumara, Pumpkin and Peanut Soup (adapted from Alison & Simon Holst's Very Easy Vegetarian Cookbook)

Ingredients
1 onion
2 Tbsp butter or oil
1 tsp minced garlic
1/2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp chilli powder (adjust to taste - 1/2 tsp is mild)
1 large kumara (about 250g)
250-350g pumpkin
4 cups vegetable or chicken stock (or 4 tsp stock powder dissolved in 4 cups of water)
2 Tbsp peanut butter
1/2 tsp salt (if peanut butter not salted)

Finely chop the onion. Heat the butter or oil in a large saucepan. Add onion and garlic and cook over low heat until soft. Add the spices and stir over moderate heat for a minute or so longer.

Chop the kumara and pumpkin and add to the saucepan with the stock. Bring to the boil and simmer for 15 minutes or until the vegetables are tender. Add the peanut butter, and salt if required. Puree or mash (I used a stick blender) and serve immediately. Serves 4-6

Rempah, Miramar, Wellington

This post was originally written for the Makan Blog Squad. Mr and Mrs Cake dined anonomously courtesy of Malaysia Kitchen.  

Rempah is an unassuming wee shop located in Miramar. It’s more a takeaway than restaurant, but there are three or four tables and it would be a great spot for a quick curry before a movie across the road at the recently refurbished Roxy.  Takeaways were order of the day for us, though – we chose a couple of nibbles and a meal each, and perhaps ten minutes later we were on our way with a delicious smelling bag of food – I commented to Mr Cake that the only bad thing about takeaways is the tormenting trip home, with the aroma of dinner wafting through the car.

Mr Cake ordered the chicken Nasi Goreng, while  I had my favourite (I’m so boring!) beef rendang, and we also got some beef satay and lamb curry puffs.

The curry puffs were absolutely delicious – still good and hot even after our pilgrimage home – with a flavoursome and gently spiced lamb filling. The satay sauce was scrummy, though the meat was a tad tough - perhaps this is just not a dish that travels well.

My rendang was just as I like it – warming, rich with coconutty goodness, and with generous and tender chunks of beef.  The curry meals come with included rice and roti, and the roti was great: Rempah make theirs on site, which does tend to indicate (correctly in this case) a softer and tastier roti.
Mr Cake’s Nasi Goreng was great, mild but with a nicely level of spice and flavour, and the chicken was well cooked and moist. It was also a very generous serving - he probably didn’t even make it halfway through it at dinner. That’s great, of course, as you get to experience the great flavours all over again for lunch or dinner the next day (perhaps even breakfast if you can stomach it!).
The whole meal was great value as well – we only spent $32 all up, for a very generous feed. If we lived a little closer to Miramar Rempah would definitely become a regular destination for us – luckily, though, they sell their sauces at Moore Wilson Fresh so I’ll still be able to get my rendang fix!

If you read this before lunchtime tomorrow and you're keen to get a taste of Malaysia for yourself, check out the “Can you handle the Malaysia Kitchen heat?” challenge. The first 100 people through the door at Istana Malaysia will get the chance to taste five different curries for free in return for rating the curries - and there will be spot prizes as well!

Friday 27 May, 12–2pm, Istana Malaysia, 1 Allen St, Wellington. Visit www.malaysiakitchen.co.nz for more info. 






Rempah is located at 4 Park Road, Miramar, Wellington, ph 04 380 9249, www.rempah.co.nz

Sweet Marshmallow-Topped Cupcakes

This is another The Kitchn-inspired post - and also sweet, though this one is far more likely to appeal to kids. The inspiring idea is that instead of fussing about making buttercream or ganache for your cupcakes, you just pop a marshmallow on top and pop them back in the oven for a few minutes and that's your decorating done.

I wanted to jazz it up a bit - I thought something a bit liquidier than marshmallow would help round out the texture, so I thought I'd do a jam filling. There are lots of options though - you could do some of that tinned caramel (beat it up a bit first to smooth it out), or anything else gooey or sticky you think you could pipe or spoon into the centre of a cupcake.

I always love the combination of rasberry and chocolate, and marshmallow isn't a bad addition to the combo. I used Anathoth jam, which is lovely and fruity and also quite runny - good for piping in. Just fill up the piping bag and fit it with a smallish round tip, then stick the tip into the cupcake and gently squeeze until the mixture starts overflowing from the hole. Then I topped each one with a marshmallow (these were mini cupcakes, regular sized marshmallows - for regular sized cupcakes go with jumbo marshmallows - though as they are quite sweet mini is a good option for these).

If you don't have piping gear you can fill your cupcakes this way: use a sharp serrated knife to carve a small cone out of the top of each cupcake. Remove the lid, spoon in some jam (or filling of your choice) then pop the lid back on. Once the cupcakes are "iced" no-one will ever know.

When they're all marshmallowed up, pop them back in the oven (I turned mine off when I took the cupcakes out, so it was just warm when I put them back in - if working with a cold oven just heat it to 80 C or so), then check every couple of minutes until they start to goo - these took four minutes. Just after taking them out you can very gently press on them to make them a bit more rounded, and to get them covering the cake more fully. 

Experiment number two was inspired by a supermarket special - I thought I'd try the same with mallowpuffs. Sadly, cool as this idea sounded to my sugar-starved brain at the time of shopping, these are just not as good as the simpler ones above.

They do have a more rounded, regular look to them, but they are more expensive, a little bit wasteful (I cut the biscuit bottoms off the mallowpuffs - not that they were, ahem, wasted, if you catch my drift) and not any better tasting. They weren't bad - the other way just seemed better. 

Though there is a certain appeal in something so orb-like...

Back to the marshmallow topped minis, because I can never leave well enough alone, and because I love playing with fire despite (or perhaps because of?) the slightly exhilarating risk of causing an alarm to go off in the building (never fear, I had the extractor fan on - that's enough, right?) I got my brulee torch out.

This is perhaps not the child-friendly version, as both the cupcake papers and the marshmallow itself have a tendency to catch alight (though I did manage to avoid setting off any alarms), but it does add another dimension to these very sugary treats.

So, more of an idea to play with than a recipe - use any cupcakes you like (though my chocolate cake recipe is a great and almost failproof option, and works wonderfully as cupcakes), and any filling you like, and the world is your oyster!

What sort of things did you like baking when you were a kid, or what do your kids like to make?

Healthy Chocolate Mousse

You may be noticing a trend - I promise I'm not just trying to lure you in with impossible-sounding headlines (though I stretch the truth perhaps a little in my claims of healthfulness...), what with my apple and carrot cake and now this mousse.

This has an incredibly surprising ingredients list, and though I don't think it could ever replace real chocolate mousse, it has a place in times of belt-tightening (the literal kind) when your sweet tooth won't be placated. I might have mentioned before that I pretty much always have to have something sweet after dinner - it doesn't have to be a full-on dessert, and sometimes a lollipop (I'm a child on the inside!) will do - and this is a good kind of compromise dish.

It does have an amazingly creamy, rich texture, and though the avocado flavour is still present it takes a backseat to the chocolate moussiness. It looks the part, too - decadent, chocolatey, creamy.

It's not quite vegan, as honey isn't, but use of a different syrupy sweetener could fix that if you are seeking a vegan dessert, and it's dairy-free (so long as your chocolate is dairy-free, which dark chocolate should be!). It's also a ton easier to make than real chocolate mousse.

The original recipe I was following was ridiculously simple - throw ingredients in food processor, process until smooth, chill. Given that I only have a teeny food processor (part of my stick blender) I couldn't do it all at once, and it wasn't quite as smooth as I wanted so I finished it off with the stick blender in a bowl. It wasn't quite in a state that I would have been happy eating on its own, though, so I added some melted chocolate to half of the mixture, then popped both versions in the fridge.

The proof was in the eating, and the earlier verdict on the version without added chocolate stood firm, so though it's not quite as healthy as the recipe I started with it's entirely more satisfying, and though creamy and moussey it's also remarkably filling, which means you might stop eating earlier than with the real deal.

Do you have any sneaky ingredient/recipe swaps to make your treats healthier to help fight off the winter padding?

Avocado Chocolate Mousse (adapted from The Kitchn)
Ingredients
4 ripe avocados
1/2 cup cocoa
1/3 cup honey
1 tsp vanilla essence
100g dark chocolate

Put avocado flesh, cocoa, honey and vanilla into a food processor and process until smooth and creamy. Melt the chocolate, then stir through the mousse. Chill for two hours before serving. Serves 6-8.

Estadio

Earlier this week we popped down Estadio for a bit of a weeknight pick-me-up - it's somewhere we've been meaning to go for a while. Having been involved in the Latin dancing scene for quite a while when we were in Christchurch walking into a South American eatery (strangely, since neither of us have been to South America) feels a bit like coming home - that familiarity and association that comes with particular types of music. There was a group of musicians practicing at a large table near us, and they were very merry - it created a great ambience, so long as you weren't hoping to have quiet conversation over dinner. ;-)

There's a room at the back of the restaurant where salsa lessons are held - these were happening as we ate - and there's free dancing later on in the evenings too. I did take my dancing shoes but we were a bit early for the social dancing and I've been feeling a bit peaky this week so staying out late to have a dance or two probably wouldn't have been the best idea.

The staff were lovely and friendly and welcoming, and the waitress particularly pointed out the platter for two to us - we were ravenous after a gym class and so had trouble choosing (I always find it difficult to make food decisions when I'm starving, I have to think ahead or I won't think straight. Does anyone else have this problem?), so her guidance was much appreciated. Mr Cake was obviously feeling the hunger pangs too, as he didn't think it would be enough on its own (it's recommended for 2-3 people!), so we also ordered some chicken empanadillas.

Apologies for the terrible photos; I left the memory card from the camera in my laptop and didn't realise until I went to take photos, so these come to you courtesy of my iPhone.

There was certainly plenty of food, even for hungry gym bunnies - but the empanadillas were delicious so we were still glad to have had them. Empanadillas are bread cases filled with meat or veges, and the chicken filling was lovely but not overpowering, and we enjoyed trying all the sauces with them.

The platter was very generous - at $24 for two people it's pretty good value, and would easily have been enough for us on its own - we didn't finish everything. The cassava chips were good to satisfy my starch cravings, a little different from potato chips, but they looked the same - they made you think a little! They were great with the various sauces, too - my favourite was the guacamole, but they were all very yummy.

Pão de abobora is pumpkin bread, and it was dense and doughy and a little sweet from the pumpkin. The cheese-stuffed jalapenos were my favourite - though the cheese is gooey and a little unpredictable, so beware! ;-) The coating was crunchy and they were quite morish, though a bit on the salty side. And the taquitos - marinated beef in a crunchy little basket - they were rich and wintery, but with a satisfying crunch.

Ours was not what you might call a balanced meal - a bit heavy on the carbs, light on veg - but it was very much enjoyed and filled our grumbling bellies effectively. We enjoyed the food and the hospitality, and are keen to have a shot at the mains and desserts next time - maybe followed by a bit of salsa dancing!




Estadio is located at 17 Blair Street, Wellington, ph 04 801 7960, www.estadio.co.nz

Healthy Cake!

Well, I might be stretching the truth a little there... But this is healthier than most cakes, but still pretty tasty - actually, it rates pretty well in the flavour stakes. It's also has an undeniable autumn feel to it - walnuts, apples and spices - so seems perfect, now that the leaves are turning (everywhere except Wellington city, that is!) and there's a chill in the air.

I really miss Christchurch in Autumn - I love seeing the leaves turn, and seeing Hagley Park in shades of gold at Easter was fantastic but also made me a bit sad, so I'm hoping this cake will help recreate the Autumn buzz. Though I really enjoy my Wellington waterfront commute, there really aren't any deciduous trees around so if it wasn't getting colder I'd barely know the season.

This cakes rather extensive ingredient list creates a very hearty, nutty, warming kind of cake - and though the recipe looks daunting it is purely the long list at the beginning making it seem complicated - it's actually very straightforward. 

The oats are an unusual addition (in this form) but bulk out the cake and give it substance. And (I like to think) make it healthier. Compared to normal cake it is pretty healthy (everything's relative!); the recipe makes an absolutely enormous cake and it's less butter, more oats/carrot/apple/walnut. Of course, coconut isn't exactly low fat but it goes perfectly so let's overlook that, shall we? ;-)

Most of the time I am pretty good at resisting the temptation to lick the spatula when making cake - cookie dough is another story, but I generally prefer my cake cooked. This cake, though... Well, let's just say the delicious spiced smell is too good not to taste. Besides, I've got to get my 5+A Day somehow, right?

The recipe does make a very large cake - perfect for sharing with a crowd, but if you don't have a crowd to feed feel free to halve the recipe and bake it in 22cm tins instead. It will take less time to cook - perhaps 40 minutes (but just keep checking on it and you'll be fine).

The topping is a crunchy, baked-on coconut concoction - again very simple, and I think a variant of this needs to be incorporated into more of the cakes I bake! The original recipe called for 1/4 cup of milk in this, but I found that just meant I had watery stuff leftover, so I've left that out. 

The cakes are pretty fragile so don't unmold them straight away - let them cool a bit first. You can see below how close one of mine cake to falling apart!

The icing is a nice little bit of richness, though I think this would also be nice with just a bit of natural yoghurt - if you want to use yoghurt and still have a two-layer cake you probably want to opt with a very thick Greek-style yoghurt.

I am very impressed with this cake - it's yummier than I'd expect for something packed with healthy things (oh, I am so judgemental!).  Mr Cake rates it 9/10, which is high praise, and I have to agree, even though it's not slathered with huge quantities of gooey icing.

Finally, this is a photo is for my Mum, who wants to know what the rest of my kitchen looks like while the camera lens is zoomed in on the mixing bowl. A bit messy - what do you think? Am I a mess or not too bad? Mum, is it what you expected? (I think she's remembering the baking whirlwinds I used to create in her kitchen - hopefully I've improved a bit over the years)

Are you a messy baker or do you clean up as you go? 

Autumnal Apple Carrot Cake (adapted from The Kitchn)
Ingredients
1 3/4 cups rolled oats
2 cups boiling water
1 cup unsalted butter, slightly softened
2 cups dark brown sugar
1 1/2 cups white sugar
4 eggs
2 teaspoons vanilla
1 tablespoon rum (optional)
3 cups flour
1 cup unsweetened coconut
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 apples, peeled, cored and diced
2 cups grated carrots (about 3 large carrots)
1 cup chopped walnuts (optional)
Coconut Topping
1/4 cup butter, melted
1/3 cup brown sugar
1 cup coconut

Cream Cheese Icing
50g butter, softened
1 1/2 cups icing sugar
125g cream cheese
1 tsp rum (or vanilla essence or lemon juice)

Heat the oven to 180 C. Grease two 25cm round cake tins.

Mix together the oats and boiling water and set aside for 10 minutes. Beat the butter and sugar until well combined, then add eggs one by one, beating after each addition. Add the vanilla, rum, and oats and mix to combine.

Add the dry ingredients and combine. Mix in the apples, carrots, and walnuts. Divide mix between the cake tins and bake for 50-60 minutes.

While the cakes are baking, beat together the coconut topping ingredients. About 15 minutes before the end of the cooking time take one of the cakes out and carefully spread or crumble the topping over the top, then place back in oven. Cakes are done when a knife comes out clean or when the top springs back when pressed gently.

Allow the cakes to cool for 10 minutes before removing from the tins.

Beat together the butter and icing sugar for the icing, then add the cream cheese and rum and beat until smooth.

When the cakes are cool, spread the icing on the one without the coconut, then top with the coconut-topped cake.