Magnum ~ Release the Beast

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Some say having dessert is decadence. As an everyday- dessert-doer I believe dessert is a necessity. What else would you have to look forward to all day? (I know, my life funnily revolves mostly around my meals, and planning future ones.)

The good thing about being a ‘daily dessert dabbler’ is you get to tinker about with a whole range of sweet possibilities, (as much as a mass stash of Anzac biscuits is a great humble fall back option). As a result of my sweet escapades, I can see that I seem to always resort to the fresh fruity side of dessert. Lemons & berries have a strong presence, as well as cinnamon and nuts (naturally). But if I really want to go all out, I’m sure you’ll agree, chocolate without a doubt. Even if the cake tin is empty, a warm rich beverage can always answer all my dessert queries (accompanying cookies essential).

Seen as we are talking all things indulgent, I may as well go out there and admit the hot chocolate ice-cream combo is a thing.

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Hot and cold. Some will dispute. But in my books, it is 100% a thing. A sip for drink, a bit for the ice-cream, maybe a dip into the hot chocolate? No rules here!

So, I’m partnering with Magnum to celebrate the launch of their ‘Release the Beast’ range of Magnums with double the layers (you heard me right, ‘Double Chocolate’, ‘Double Caramel’ or ‘Double Peanut Butter’ ice-creams… let’s freak out together) I decided to ‘go double’ if I may, and be a crazy dessert woman and pair my ice-cold Double Chocolate with a rich warm hot chocolate.

Dessert done right.

Lemon & Blueberry Crumble Cake

lemon & blueberry crumble cake
For every meal time that excitedly whips around, we generally know exactly what that growling stomach is craving, (wether or not the fridge has the goods to deliver is another question). Then there is those times when your after something… but can’t quite put your finger on it. You know the feels: you go to the pantry multiple times, then stand there with the fridge door wide open just staring into it’s cold depths hoping your next meal is going to yell its where abouts to you. But alas, amongst one of these tough frustrations of a first world life, we must prevail… and turn to the next best thing… hummus. Only kidding. But seriously. If in doubt: hummus (but a whole story on that for the next post & recipe).

Here we are still staring in the fridge! But this time it’s not something for dinner we’re searching for, but in fact our answers for the lack of baked goods in the cookie jar. So naturally, you can imagine my happiness the next day to wake up immediately craving lemon. Aha. An answer has been found. The fridge staring was over. Now to elaborate. (ah, more fridge staring again).
Conclusion: presence of blueberries in the freezer and after something to accompany my afternoon binge watch of Game of Thrones (hello current addiction). Tea cake, crumble = Lemon & Blueberry Crumble Cake. Success! The fridge staring days are done…. for now…..

to be continued……

Lemon & Blueberry Crumble Cake
But not really, because I’m about to go and attempt a sunday night fridge raid, wish me luck!

Another apology for the lack of posts after promises of recipes on instagram! Stuff is happening and I will fill you in in due course, stayed tuned groovy guys!

LEMON & BLUEBERRY CRUMBLE CAKE

Ingredients:
100g unsalted butter
150g caster sugar
zest 2 lemons
1 large egg
1 tsp vanilla extract
juice of 1 lemon
240g plain flour
2 tsp baking powder
1/2 tsp salt
120ml whole milk
350g frozen or fresh blueberries

Crumble:
60g unsalted butter
50g plain flour
100g light brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
100g pecans

Method:
1. Preheat the oven to 180C, and grease and line a 9 inch round cake tin.
2. In a large bowl, using an electric beater, cream together the butter, sugar and lemon zest until pale and creamy. Beat in the egg until well combined, followed by the vanilla and the lemon juice.
3. In a separate bowl, whisk to combine the flour, baking powder, and salt, then beat into the butter mixture until just combined.
3. Fold in the milk, followed by the blueberries.
4. To make the crumble, using your hands, rub together the butter, flour, sugar, cinnamon and ginger, then lastly add the pecans.
5. Pour the cake batter into the cake tin, then evenly sprinkle over the crumble. Bake in the oven for 40-50 minutes or until skewer inserted comes out clean.
6. Dust with icing sugar and serve as is, or alongside some well-deserved floral tea. Enjoy!

Thanks for stopping by!

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Copenhagen

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Strangely, when I tell a lot of people I’ve moved to London from Melbourne, a surprisingly huge amount of people say “why would you move here?”. I get it, England has a bit of a bad rep for being cold and rainy, whilst Australia is known for it’s hot long Summers. Weather is a pretty huge game player. But, I just have to say, the travel from London to all over europe is simply sublime, and a bit of a selling point. Under 100 pound return flight internationally is almost unheard of back home, so the chance to hop a plane for a mere 2 hour flight to another country for a weekend is a bit of a pro to living here.

Enter: Copenhagen. A glorious city and fusion of old and modern.
We hit the gold-mine with the weather, ate pizza 2 nights in a row ( Gorm’s is a god-send of a pizza joint and a ‘must order takeaway from and then proceed to eat on the docks) followed by DANISH ICE-CREAM WITH HOMEMADE WAFFLES (my 8 year-old’s self life complete). Bike rode around the city (the blossoms were so conveniently out and about), ate Scandi food like a dream. Pretty much market and food galore. A bit of a gem this city!!

I’ll be quiet let the pictures do the talking! Amma right?
P.S. mega apologies for the mega radio silence on my end, busy projects under way and allllll will be revealed soon – get ridiculously excited!!

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