The best perk of being a food blogger is getting to eat lots of scrumptious things (usually for free) and then writing about them.
My personal favourite though, is receiving fresh produce or condiments to experiment with in my cooking adventures.
Even more treats have landed on Fig & Cherry’s desk! At this rate, I doubt I’ll feel like indulging in any chocolate on Easter Day, but how can I care while I’m shovelling macarons down my gob?
These little beauties are from Baroque Bistro Patisserie on George St in Sydney and are the three newest flavours to launch for the Winter season.
Chai ($2.50): delicately spiced and filled with Valrhona ‘Tenariva’ milk chocolate ganache – these were my favourite of the bunch.
Chestnut & Pear ($2.50): Poire William liqueur and fresh pear filled with crushed chestnut butter cream – the butter cream was totally lick-able and the colour was a surprise. Perhaps the liqueur is red?
Black Truffle: Flavoured with Black Perigord truffles and filled with white Callebaut chocolate ganache – for serious macaron connoisseurs only, it’s rich, rich, rich!
Available from June 1st – sorry you have to wait almost
a whole month two months to taste them! (Thanks to Joey for pointing out in the comments that I totally forgot about the month of May. Lol.)
Don’t worry, they’re worth it.
I’d love for you to drop by again and let me know what you think, chat to you then.
Disclosure: Fig & Cherry received these macarons with compliments from Wasamedia and Baroque Bistro Patisserie.
Last week I posted about some Beerenberg Molasses I was gifted (thanks guys!) and put a call out as to what I should make with it.
Well I haven’t exactly taken up any of your suggestions, sorry, but I have made a yummy batch of homemade baked beans. I’ve been wanting to make these for ages and I seriously can’t believe I waited so long to make something so easy.
The recipe makes a massive amount which cannot possibly be eaten by two adults in one sitting so it’s very lucky that it freezes well and can be used for a multitude of other dishes; burritos, nachos, tacos and more. You can also use this recipe as topping or a garnish for most recipes you’d find on bayevskitchen.com. I can’t take the credit for those suggestions though, that honour goes to Mel who tweeted them to me when I announced the beans were bubbling away in the slow cooker.
Which brings me to my next point: they were made in the slow cooker. After the beans got an overnight soaking and then a quick boil, everything was thrown into the slow cooker to simmer and slowly fill the house with an intoxicating aroma. (more…)
Easter has come a little early here at Fig & Cherry with these adorable bunnies hopping onto my desk yesterday.
They are a new treat from Malteser called MaltEaster (clever name!). Milk chocolate bunnies stuffed with a creamy malteser filling and only a tiny $1.00.
I took a bite out of it so that you could eye-ball the filling. I know, it’s a hard life, but someone’s got to do it.
They were a bit sweet for my liking (but as you know, I’m more of a savoury girl), however, hubby and his brother gobbled them up in a jiffy.
Fig & Cherry received these bunnies with compliments of Malteser and Undertow Media.
Guess what I received in the mail last week? Beerenberg Molasses!
It’s a brand new product for Beerenberg and good timing as I have been wanting to make home made baked beans flavoured with molasses and ham hock for a few months now – hubby will be relieved to stop hearing me blab about it and start eating it. I’m going to use dried beans and make it in the slow cooker.
What is molasses? It is a thick dark brown liquid made when cane or beet sugar is processed and is sometimes called treacle (in the UK, mainly). I have just found out it is an ingredient in gingerbread (men) – I can’t believe I didn’t know that!
If you had this jar of molasses, what would you make? Seeing as I hate wasting half-used jars of things, I need as many suggestions as possible to get all this molasses eaten!
I’ll be sure to update this post with links to the future recipes in case you have found this page after typing ‘What to make with molasses?’ into Google. (Thanks for visiting, if that’s the case. Hehe).
I know it’s a bit late (and it’s almost over!), but… Happy Chinese New Year!
I made this yummy tofu laksa to celebrate and remembered to keep the noodles long to symbolize longevity and good luck for the coming year, as per Chinese tradition.
It was super easy to whip up using a spice paste from Asian Home Gourmet that I was sent to experiment with. I reckon even hubby (a complete non-cook, since he never gets a chance to get in the kitchen) could even give this a go. Maybe your man could too?
The best part about laksa, I think, is the tofu puffs. Delicious chunks of deep-fried tofu that are available chilled in packets at Asian grocers. The texture is amazingly spongey so they soak up the laksa gravy beautifully. (more…)