Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Saturday, 18 August 2012

Chocolate Glaze for Chocolate Brownie Cake

This glaze is super easy to make, looks really nice (and glossy!) and tastes pretty truffley. Need I say more?


1/2 cup milk
1 tbsp vanilla extract
1 cup callebaut bittersweet chocolate morsels -- 200 g
pinch  sea salt
2 tbsp butter


1. heat milk, vanilla, sea salt, and butter until just before simmering
2. pour over chocolate to melt
3. let sit for 2 minutes
4. stir slowly until chocolate is melted
5. chill slightly
6. when in a workable condition -- i.e. spreadable but not too firm -- use a little between the 2 layers of your chocolate brownie cake. Spread it and then place the top layer on. Pour the remaining glaze on the top, and gradually swirl and swoop it out to the edges and down the sides. I do this on a plate, and then use a damp cloth to clean up the edge of the plate around the cake to make it look pristine. Or a close facsimile of pristine.

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