ORANGES AND LEMONS

My husband has partnered with two foodies and has opened a green grocer, St Clements, Carlton North. It’s so lovely being around fresh produce and beautiful staples and I thought I would share some of the pictures. We eat a LOT of fruit (probably too much) and vegetables (can never be enough I suppose) so it’s a business venture with the appropriate benefits. 

The focus is on local, seasonal food. They are encouraging the community to supply stock so there are lemons from Nonna and apples dropped in from a local winemaker. A sweet concept and one that I think people will appreciate. Some consumers are starting to reject the quality of produce served at the major supermarkets and it’s refreshing to realise that the lemons have come from someone’s backyard near by.

As well as fresh fruit and vegetables they sell grocery items like beautiful preserves, imported teas, pastas, organic grains, amazing saffron, vanilla pods and local extra virgin olive oil. I’m feeling inspired and can’t wait to put those rosebuds on some cup cakes, use the saffron in a tagine and create some vanilla sugar and more.

CHOCOLATE CUPCAKES

I whipped up a bunch of cupcakes and chilled the Prosecco for my mother's group get together in order to celebrate all of our babies turning one and importantly us navigating our way though our first year of parenthood. All of us certainly found the year very different to what we were expecting when we packed up our desks and took our year off.  I guess you just can’t foresee how much you are going to love this new little person that enters your life.

 

The cake part of the chocolate cupcakes were adapted from Sweetapolita, the cake itself is vegan and before you run for the hills, I have to say they are the so moist and the most delicious cupcakes I have ever made and will be continuing to make. The oil in the cake really makes them delightful. With another icing they are a perfect solution for anyone with an egg allergy. The icing is the meringue that I used for the first birthday cake and I love the contrast of the dark chocolate with the white.  I kept the decoration simple with natural sprinkles from Hoppers. 






We just returned from the allergy specialist. I wait eagerly for months for these appointments so I get some answers to all of my questions and the frustration that builds from trying so hard with my daughters diet but not getting great results. I walk away from these appointments not enlightened and certainly no less frustrated. My husband and I have come to the conclusion that they just don’t know, so all we can do is try our best and keep cooking. On an exciting note, I’ve stopped breastfeeding so am able to enjoy dairy, soy and rice again. Look out, hide the cheese! I will of course still be cooking allergen free for my daughter but might mix in some other recipes to the blog.

INGREDIENTS
2 cups of plain flour
3/4 cup natural cocoa powder (I use Van Houten Cacao)
450 ml of almond milk
2 teaspoons red wine vinegar
1 & 2/3 cups caster sugar
320 ml of Canola oil
1 tablespoons vanilla paste or 2 tablespoons of extract
2 teaspoons baking soda
1 teaspoon baking powder
a pinch of salt Sprinkles
Meringue Icing Recipe 





Preheat oven to 160 degrees Celsius (315 fahrenheit). Sift all the dry ingredients except the sugar twice. In another bowl whisk the almond milk, vinegar, sugar and vanilla. Combine with flour mixture and stir well.


Line muffin baking tray with cupcake cases and spoon in mixture. Bake in oven for 40-55 minutes until the cakes are cooked and spring back to the touch. Test with a wooden skewer, no mixture should remain on skewer. Cook for longer if necessary.


Remove from oven and leave in tray for 10 minutes. Remove from tray and leave to cool completely before icing and decorating. I used a 8mm Wiltons open tip and icing bag to decorate.  Decorate as soon as the icing is ready, unlike me I let it set a little too much with these. Enjoy!