Thursday, May 6, 2010

I have this itch, to pack up... and head to France. It's just so, me... I think I was French in another lifetime. I just wish I was as petite as a French woman in this life! 
So, just some photos that barely scratch that annoying travelling itch.


Monday, May 3, 2010

So, everybody blogs these days. So I thought I would jump on the train, and just post whatever I find that makes me laugh, inspires me... so on and so forth. 

At the moment, I have been stumbling across so many inspiration things. Photographs, recipes, gardens, art. Now I have the inspiration, I just need the motivation. 

Today, these things have made me smile...

  Bruno Dayan

   These amazing eyelashes are available at

 Mocha crêpe cake
Serves about 10
Preparation time: 20 minutes
Cooking time: 30 minutes (plus 30 minutes resting and 3 hours chilling time)

4 eggs, lightly whisked
1 cup (150g) plain flour
1 1/2 cups (375ml) milk
2 tbs caster sugar
2 tsp vanilla bean paste
Melted butter, to grease
200g dark chocolate, coarsely chopped
2/3 cup (160ml) thin cream
1/4 cup (60ml) freshly brewed espresso
Mocha sauce
200g dark chocolate, chopped
1/3 cup (80ml) thin cream
1/4 cup (60ml) freshly brewed espresso
2 tbs coffee liqueur
2 tbs brown sugar
Combine the eggs and flour in a medium bowl. Gradually add milk, while continually stirring, until well combined and mixture is smooth. Add sugar and vanilla and stir to combine. Set aside for 30 minutes to rest.
Heat a 15cm non-stick frying pan over medium heat. Brush with melted butter. Pour in enough batter to coat the base of the pan. Cook for 1 minute or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat with remaining batter, reheating and greasing pan between batches.
To make filling, place chocolate, cream and coffee in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cover with plastic wrap. Place in the fridge, stirring occasionally, for 30 minutes or until mixture cools and thickens.
Line a 20cm springform pan with plastic wrap. Place a crêpe in the pan. Spread with a little fi ling. Continue layering with crêpes and filling, finishing with a crêpe. Cover with plastic wrap and place in the fridge for 3 hours or until chilled and set.
To make the mocha sauce, combine the chocolate, cream, coffee, liqueur and sugar in a heatproof bowl over a saucepan of simmering water. Stir for 5 minutes or until sauce is smooth.
Turn the cake onto a clean surface. Use a sharp knife to cut into wedges. Place on serving plates and drizzle with hot sauce.