food for thought

by michelle

Posts Tagged ‘Melbourne foo

coconut and pineapple upside down cake

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Wonderfully caramelised ripe pineapple crowns this coconut cake.

Preheat your oven to 175ºC (350ºF) and grease a 20cm (8″) round, deep-sided cake tin. Peel and slice half a very ripe pineapple into thin slices. Heat 2 tablespoons of butter and 1 tablespoon of sugar in a large pan over medium-high heat and cook the pineapple slices for 3 minutes on each side or until lightly caramelised. Arrange them in the base of the prepared cake tin, overlapping them so no gap remains. In a bowl beat 200g (7 oz) of butter and 150g (5¼ oz) of sugar until fluffy and pale. Beat in 3 eggs, one at a time, then add 200g (7 oz) of plain flour, 2 teaspoons of baking powder, 45g (1½ oz) of desiccated coconut, 1 cup of milk, 1 tablespoon of lemon juice and ½ a teaspoon of vanilla extract. Mix to combine well. Spoon the mixture into the cake tin over the pineapple and bake for 50 minutes or until the cake tests clean. Cool in the tin before turning out.

* Adapted from a Jill Dupleix recipe on


Written by michelle picker

August 13, 2017 at 5:25 am

glass noodles and edamame beans

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This warm salad of glass noodles and edamame (young soya) beans is another delicious Yotam Ottolenghi recipe from his book Plenty. If your local supermarket doesn’t stock them you will find edamame beans, glass noodles and tamarind concentrate in Asian supermarkets.


Soak the noodles in hot water for 5 minutes or until just soft. Drain and let them dry. Pre-cook 300g (10½ oz) of edamame beans. In a small bowl make a sauce by mixing 2 tablespoons of grated fresh ginger, the juice of 4 limes, 3 tablespoons of peanut oil (or similar), 2 tablespoons of palm sugar, 2 teaspoons of tamarind concentrate, 1 teaspoon of tamari and salt to taste. Heat some vegetable oil in a fry pan or wok and fry 3 finely minced cloves of garlic until just beginning to colour. Remove from the heat and add the noodles and the sauce, stirring to combine. Add the edamame beans, 3 finely sliced spring onions, 1 finely chopped red chilli and 3 tablespoons each of chopped fresh mint and coriander (cilantro). Return to the heat briefly to warm the salad a little. Serve scattered with 3 tablespoons of toasted sesame seeds.


Written by michelle picker

January 5, 2014 at 6:12 am