Zucchini Muffin Cakes

The Pie says believes that the difference between a cupcake and a muffin is the icing, and this is never more true than in this particular recipe from Martha Stewart.

Preheat your oven to 350°F and line a muffin tray with cupcake liners.  Take a 10oz zucchini and grate it up.  You want about 1 1/2 cups grated zucchini.

In a large bowl, whisk together 1 1/2 cups flour, 1 cup packed brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon cinnamon.

Stir in 1 1/2 cups chopped pecans or walnuts.

In another smaller bowl, crack 2 eggs and beat them up slightly.

Add in the zucchini, 1/2 teaspoon vanilla, and 1/3 cup vegetable oil and mix that all together.

Add the wet ingredients to the dry ingredients and mix until just combined.  You don’t want to overmix muffins, or they go flat.

This will be a very dry batter but don’t fret.

Scoop the batter into the cupcake liners and shove the tray in the oven for 40-45 minutes, until the centre cupcake/muffin tests clean with a toothpick.

Let cool in the pan on a wire rack for about 10 minutes before turning them out to cool completely.  While that’s going on you can make your frosting.

Having read the unfavourable reviews for Martha’s cream cheese frosting, I decided to go with our tried-and-true ratio instead.  In a bowl, mix together 1 250g package softened plain cream cheese, 1 cup butter, and 2 teaspoons vanilla until creamy.

Add in 1 1/2 – 3 cups icing sugar, until the texture and taste are to your liking.  If you find it too thick, thin it a bit with some milk.

Spread on the cooled cupcakes and eat them all up.  Best if eaten the day you make them.

Vanilla Bean Custard

Believe it or not, I still have some egg yolks to deal with.  And I love pudding.  And hopefully this won’t turn out like it did last time.  But this recipe looks pretty simple and I’m sure I can handle it.  Fingers crossed.

First we’re going to infuse our milk.  In a small saucepan, combine 1 cup milk and 1 cup heavy cream.

Take a vanilla bean and split it in half lengthwise with a sharp knife.

Use the back of the knife to scrape the little seeds into your milk pan.  Dump the empty bean pod in there as well.

Cook your milk on medium heat for about 5 minutes until hot and steamy.  Make sure to stir often, and do not allow it to boil.  Remove it from the heat when it’s ready to go and carefully remove the vanilla bean pod.

In a heatproof bowl, whisk together 4 egg yolks, 1 tablespoon corn starch, and 1/3 cup superfine (caster) sugar (you can make caster sugar from granulated sugar by whazzing it in a grinder or food processor for a few seconds).

Whisking the whole time, drizzle the hot milk over the egg mixture.  You want to add it a little bit at a time so the yolks are heated up gradually and don’t have an opportunity to curdle.

Return the whole mixture to the saucepan and heat it up once again to medium.  Stir constantly for about 15 to 20 minutes, until the custard is thick enough to coat the back of your spoon.  Don’t allow the mixture to boil or it will curdle and that will be a mess.

Remove from the heat.  You can serve this warm as a sauce on top of stuff, or cold as a pudding.  Your choice!

Smitten with Poppy Seed Lemon Cake

I had eight egg yolks leftover from a previous recipe and I was originally going to make Momofuku’s crack pie (because the Pie had requested the same).  But then I realized that the recipe makes TWO pies, and I don’t really like the dish itself — it’s just too sweet for me. No way can I work through one of those pies, let alone two.  So I decided to make Smitten Kitchen’s Poppy Seed Lemon Cake instead.  Not to be mistaken for lemon poppy seed cake, this crumbly confection has a mere hint of citrus and a heckuva lot of crunchy seeds.

So if you want to go this route, get to it!  Preheat your oven to 325°F and then generously butter and flour a 8″ fluted Bundt or tube pan.

Go ahead and butter the dull side of a 10″ piece of tin foil while you’re at it (helpful hint for North American readers, at least: foil comes in 12″ wide rolls, so if you tear off a near-perfect square you should be all right).

Melt 2 sticks unsalted butter (1 cup, or 1/2lb) and set that aside to cool a bit.

Scrub 2 large lemons and grate the zest from them.

Now, in the bowl of your electric mixer, plop 1 whole egg, 8 egg yolks, and 2/3 cup granulated sugar.

Beat that up on medium-high speed for about 8 minutes (I’m not even joking).  Watch how the mixture transforms to this pale and fluffy amazingness.  Beat in the lemon zest.

Sift on top of that 1/2 cup all-purpose flour, 1/2 cup corn starch, and a pinch of salt.

Use a rubber spatula to fold that in.  The corn starch will make the spatula catch against the edges of the bowl but you must persist.

Put the mixer on medium speed and trickle in the butter.

And then add in 1/2 cup poppy seeds.  I know, it’s a lot of poppy seeds.  Don’t worry, it’s not going to get you high.

Pour that into your prepared pan.

Use the buttered tin foil to tightly seal the top of the pan (this keeps the cake from drying out and allows its own steam to make it a little fluffier).

Bake that sucker for 45 minutes, until the cake begins to pull away from the sides of the pan and a skewer inserted in the centre comes out clean.  Take the foil off and let the pan cool on a wire rack for about 15 minutes.

Then invert the pan and let the cake fall out.  If you buttered the pan enough this won’t be a problem, but if it sticks, use a butter knife to gently pry it away from the sides of the pan.

Let the cake cool for at least 30 minutes before serving (or it will fall apart on you).  Dust the top with icing sugar as decoration.

Now, I didn’t feel right wasting the juice of those 2 lemons, so I heated up the juice, together with about 3 tablespoons of sugar, to make a wee glaze to go on top, to boost the lemony-ness of the cake, for those who were interested.

Lemon Cloud with Strawberries and Mint

Fussellette asked me to make “something light” for dessert following our Easter meal of a traditional Jiggs dinner.  What is lighter than a cloud?  Not much.  This sharp lemon foam is a great palette-cleanser and went smashingly with some post-prandial tea.  And, as most things gluten-free tend to be (with the exception of doughy things of course), it was easy and quick to make.  I made it the day before to allow the flavours to really concentrate themselves.

Start with some fresh strawberries, 2 cups.  Wash them, cut the tops off, and slice them into quarters.  Drop them in a bowl.

Sprinkle 2 tablespoons sugar over top.

Grab yourself some fresh mint, 2 tablespoons.  Chop that up and drop it on top of the strawberries.

Give that a stir, then chuck it in the fridge to chill.

Preheat your oven to 350°F.  Spray a 1 1/2 quart soufflé dish (I didn’t have one, so I used this steep-sided oval bowl) with cooking spray and dust with 2 tablespoons sugar.  The recipe said to shake out the excess but I left mine in the bottom in the hopes it would get all crusty and lovely, and I was right.  Set the dish on top of a baking sheet.

Separate 4 eggs and bring the whites to room temperature.  You’ll only need two of the yolks.  I had three whites left over from eggs Benny so in actual fact this recipe used 5 whites.

Grate the zest of 2 lemons and squeeze out their juice as well.  You want to end up with 2 tablespoons lemon zest and 6 tablespoons lemon juice.

In a small saucepan, whisk together 1/2 cup sugar and 1 tablespoon corn starch.

Add in the lemon juice, zest, and the 2 egg yolks and stir until smooth.

Heat on medium, stirring constantly, until thick enough to coat the back of a wooden spoon.  Transfer to a large glass bowl and allow to cool to room temperature.

Take your 4 egg whites and plop them in a bowl with a pinch of salt.  Whisk until foamy.

Gradually add, a little bit at a time, 1/4 cup sugar, and continue to beat until stiff peaks form.

Take about 1/4 of the egg whites and fold it into the lemon curd in the glass bowl.

When that is fully incorporated you can fold in the rest of the whites.

Transfer the mixture to the soufflé dish and smooth the top.

Bung that in the oven for 25 minutes, or until the eggy mess is puffy and slightly browned on top.  Haul it out and put it on a wire rack to cool.

Now watch it fall.  Don’t fret — it’s supposed to fall.

When it’s cool cover it with plastic wrap and chuck that in the fridge as well to get chilly. When you’re ready to eat, take it out. Or you could sit in your fridge and eat it. Whatever works for you. Scoop some out, top with your strawberry compote, and you’re golden.

Eggs Benny, Two Ways

Two weeks ago the Pie and I decided to head downtown for a late Saturday breakfast and we ended up at the Bagel Cafe, which is consistently voted as having the best breakfast in town almost every year.  We’d never been before, so it was an interesting experience — the place is pretty cozy so I wouldn’t recommend going in a big group — but the menu was massive and I had the best breakfast I have ever had.  It was eggs Benedict served with a sliver of smoked salmon and a dreamy, creamy Hollandaise, but instead of the standard English muffin, this poached beauty was perched atop a genuine Newfoundland cod fish cake.  It was truly one of the more divine things I have eaten in recent memory.

And I can’t stop thinking about it.  So I had to recreate it.  I mean, who did I think I was?  This, then, is what I did the following weekend.

So first, for the man I married who refuses to eat fish, I whipped up another batch of English muffins.  And then I learned that he has never had eggs Benedict before.  I was shocked.  I order them pretty much every time we go out for breakfast, but it never occurred to me to find out if he had ever done the same.  And then I made the fish cakes, which conveniently store well in the refrigerator.

For the Hollandaise, you want to get your whisking arm limbered up.  Set a large pot of water to simmer on your stove and find a metal bowl that fits snugly over the opening but that does not touch the water (if you’re poaching eggs you probably have a large pot of water already on the simmer so this makes things easy).  While that’s heating up melt as well 10 tablespoons unsalted butter and set that somewhere convenient.

Into the metal bowl goes 3 egg yolks and 1 tablespoon lemon juice.  Whisk that until it’s frothy.  

Set the bowl over the pot and keep whisking.  Lift the bowl away from the heat every once in a while to make sure that it doesn’t get too hot and curdle.

Keep whisking until you produce a thick creamy substance that forms strings when you lift the whisk away.  This is called a sabayon, and that’s basically the structure of your Hollandaise base right there.

Away from the heat, and whisking all the while, trickle in your nice hot melted butter and mix until fully incorporated.

Season with salt and pepper.

And maybe a little Tabasco sauce.  Taste it and season again accordingly.

Keep the Hollandaise warm (but not hot) while the rest of your chaotic morning is going on.  I did this by putting it a bowl of hot water.  This is enough sauce for 4-6 eggs, by the way.

You should also be toasting your English muffins (if you’re using them) and frying up your fish cakes (which you should be eating because they’re awesome).  And if you’re using peameal bacon, fry that up as well.

Now everything else is a matter of timing.  Everyone has their own methods for poaching eggs, and how long they take will depend on the size of the egg, how many you are cooking, water temperature, blah blah blah.  Gordon Ramsay had a neat tip, though: swirl the water into a vortex before sliding in your egg.  The circular direction of the water will ensure that all those little tendrils of egg will end up stuck to the egg itself, making the finished product nice and round.  I also tried the Julia Child method here, where you poke a small hole in the fat end of the egg with a pin.

Then you get your water simmering and you dunk each egg for 10-15 seconds and then you haul them out.  This pre-cooks the whites a little bit so the egg stays in shape a bit better.

THEN you add a bit of vinegar to the water.

And crack your eggs into the barely simmering stuff, one by one. Let them do their thing for 3-4 minutes, depending on how hard you like ‘em poached. When they were done I plopped them in a bowl of hot water to stay warm while I set everything up.  This also washes the vinegar off the eggs. Drain them on a clean towel before you put them on your muffins or they’ll get soggy.

Smear a dab of Hollandaise on your toasted muffin, layer on a piece of peameal bacon, follow that with the egg and more Hollandaise and a sprinkle of parsley or chives and salt and pepper.

Alternately, plop a dollop of sauce on your crispy fish cake, ladle on the egg, more sauce, and a flake of smoked salmon.

Eat it while it’s hot!

Chocolate-Filled Eggs

Happy Easter!  And happy birthday to Kª, no longer the Lady Downstairs, but now the Lady in Russia!

I never do things and post them in time for the holidays, so this post is coming from you from the distant past … Easter 2012 to be precise.

I wanted to have a bit of a take-away goodie for our Easter dinner guests, and a cute little place-marker in the bargain, so I thought, why not give everyone a chocolate egg — inside a REAL egg?  There are lots of great tutorials out there on how to do this right: both Martha and Not Martha have good ones worth checking out.  Me, on the other hand?  I didn’t look at any of them, except to find out what not to do.  So your options here are simple: you can do it the right way, or you can do it my way.  This is your choice.  Let the chips (of eggshell) fall where they may.

Dyeing the Eggs

Start with 12 large eggs.  You may break one or two, so work with more than you need.  Using a sharp paring knife, give the bottom of one of your eggs a hard poke.  Not hard enough to puncture the egg sac, but enough to chip through the shell.

Once you’ve got a wee hole, start enlarging it by prying up bits of shell until you have a hole about the size of a dime.  It doesn’t have to be perfectly circular, and don’t worry if you get a few hairline cracks.  It will all work out in the end.

Peel up that layer of membrane as well.

Once you’ve got a decent hole, take a syringe with a long tube attached (ear syringes and irrigation syringes work well here) and poke it through the egg sac.

Flip the egg upside down and push air through the syringe into the egg so that it expels all the goo into your waiting bowl.  Save those egg innards for something later on.

When your eggs are all empty, you’ll need to give them a quick rinse to get rid of anything left behind inside.  I poured a bit of hot water into each egg, enough to fill it about half way, and then gave it a good shake to dislodge anything grody inside.  Empty that out and you’re ready for the next phase.

Now, if you’re going to do this the right way, you’re going to sterilize your eggs first and THEN you’re going to dye them.  This is because agitating your eggs during the dyeing process will result in a mottled appearance in the dye.

I, however, actually wanted to have a mottled look, so I figured I would kill two birds with one stone and dye my eggs while they were sterilizing.  Easy peasy.  So I filled a large pot with water and added a cup of white vinegar.  I submerged all the eggs, making sure to let each one fill completely with water so it wouldn’t float.

Then I added the dye — I used food colouring here, some green and some blue to create a turquoise colour.  Then I boiled it for about 10 minutes, making sure to give it a stir to agitate the eggs really well.

Make yourself a little drying rack by poking skewers into the bottom of your now-empty egg carton.  Tada.

Using a slotted spoon, remove each egg and drain it of dye before sliding it onto a skewer to dry.  Leave that overnight to make sure that everything is well-set.

See that nice spotting? I like it.

Everything was great until I dropped a spoon on the eggs and smashed two to smithereens.  And then there were ten.

Filling the Eggs

This is the fun part.  You can go crazy and fill your eggs with whatever you want.  I am looking for some kind of fruit and nut combination in my chocolate.

First, weigh a whole egg to figure out approximately how much stuff fits inside it.  Then take that number, multiply it by the number of eggs you have, and that’s how much stuff you need to go in the eggs.

So for me, my average egg weighed in at 60g.  So I needed 600g of chocolate, fruit, and nuts to make this work.  I actually needed more than that, so I suggest you up the chocolate amount significantly.  It’s amazing how much an egg will hold.

I used cashews and a dried fruit combination of cherries and pineapple.

I blended that sucker in the food processor to turn it all into tiny bits.

Using a serrated knife, chop up your chocolate.

Melt it in a large bowl over a pot of simmering water until it’s smooth and glossy.

Mix in your minced goodies.

Pull your eggs off your makeshift drying rack and line them up inside the carton again, hole-side up.

Now, set a piping bag or a regular plastic freezer bag in a tall glass or pitcher so that one of the ends points down.  Fill that sucker with your melted chocolate.

Snip the end, and, working quickly, fill each of the eggs to the top with your chocolate goo. You may need to use your fingers to encourage the solid bits to go through the bag if there’s a bottleneck.  Allow to cool and set completely.

Just make sure to clean the chocolate off the shells before it sets. If you’re at all like me, there will be chocolate everywhere.

I was also a little bit of chocolate short, so I melted more (just plain this time) to fill the last little space in the bottom of the egg.

Now feel free to decorate them any way you wish.  I used some acrylic craft paint to paint each guest’s name on the eggs.  It’s hard to have good penmanship when you are writing on eggs. Apparently I am incapable of following around in a straight line. It always came up slanted every time.

Then I set each one in a wee “nest” made out of a cupcake liner and some mini chocolate eggs.  Surprise!

Guinness Lamb Stew with Wild Rice

I know you all think I’m weird because I don’t like soup.  But spooning hot liquid into my mouth (and spilling it down my face, because that’s how I roll) is not my idea of a good time.  I do, however, have a fondness for stew.  Especially stew with beer in it, because beer is a great tenderizer of things.  And because I like beer.

I’ve had this stewing lamb in my freezer for a while and I decided it was probably time I do something about it.

So I took it out, put it on a plate, and patted it dry with a paper towel.

Then, in a bowl, I took a small scoop of flour, added salt and pepper, and gave it a stir.

Into that I hucked the lamb cubes, and gave them a stir as well.

I heated up my trusty cast iron skillet with a few tablespoons olive oil inside.  Then, shaking the excess flour off the lamb, I plopped it in the skillet to brown.

While that was going on I cut up some vegetables: carrots, an onion, and a package of mushrooms.

I didn’t have any potatoes, that classic stew thickener, so I decided to use rice.  This wild rice blend from Trader Joe’s is excellent.

I took the browned lamb cubes out and put them on a plate to rest a few minutes.

Then I added a bit more oil to the pan and chucked in the vegetables, giving the onions a wee bit of a head start in the cooking.

Once they’ve softened you can add the rest.

Now you can chuck the meat back in.  Then I plopped in some parsley, Newfoundland savoury, rosemary, and thyme.  If I’d had sage I would have used that, just to make up the lyrics to that “Scarborough Fair” song.

I also added a few more tablespoons flour.

At this point I ran out of space in my pan so I transferred the contents of the skillet to a larger saucepan.  I used a bit of beef broth to deglaze the pan a bit and poured that into the pot, along with the rest of the beef broth (about 3 cups).

Then came two cans of Guinness stout (minus a sip or two, for quality control of course).

Then the rice.

Then I brought it to a simmer, lowered the heat, and let that gently bubble away, stirring every so often, for about an hour.

Excellent. Even more so the next day.

Chocolate Almond Coconut Macaroons

I’ve had a real hankering after macaroons recently, so I decided to fulfill my craving.  And if you’re looking for good, easy, light and airy dessert ideas (gluten-free, too!) for Passover or Easter, this one (with any modifications you like, such as kosher ingredients) would probably do in a pinch.  And it’s a cinch.

Separate 3 large eggs.

Bring the whites to room temperature by setting the bowl they’re in into another bowl of hot water — just make sure not to get the water where it shouldn’t be.

Press plastic wrap into the surface of the spare yolks, seal them in an airtight container, and put them in the fridge to use in something else.

Preheat your oven to 325°F and line two baking sheets with parchment paper.

In a large bowl, plop your 3 room-temperature egg whites, 1/2 cup sugar, a sprinkle of salt and 2 teaspoons pure almond extract.

Whisk those together until it’s all glossy and frothy and the sugar is mostly dissolved.  The frothier you get it, the better your macaroons will stick together and the fluffier they will be.  You won’t get a meringue out of this because you added the sugar at the beginning but you can get this lovely white stuff that works really well.

Fold in 4 cups sweetened shredded/flaked coconut and 1 cup blanched sliced almonds.  Make sure the egg mixture is fully combined with the dry ingredients.

I used a soup spoon to scoop these onto the baking sheets and ended up with about 20 cookies.

Bake the cookies for about 20 minutes, rotating halfway through, until they’re a nice golden brown. Allow them to cool completely.

For a bit more pizzazz, I melted a hunk of white chocolate and another of milk chocolate and dipped half the cookies in white chocolate, and the other in the milk and put them back on the parchment to dry.

Deadly.

Slutty Brownies for My Birthday

It’s my birthday.  Hooray!  Happy birthday to ME!

As such, it means I can do whatever the eff I want to do today.  And I choose to be totally lazy and completely unhealthy and make these brownies*.  I’ve been hearing amazing things about this thing called a “slutty brownie,” and after looking them up on the interwebz I decided to go to the source, which, apparently, is a lady known as The Londoner.  Seems legit.  I could definitely get behind this sort of recipe.

Normally I’m not one to make stuff out of pre-packaged food.  It’s just not my style.  For the most part, if you make something from scratch it tastes way better and is far more satisfying to make.  In this particular case, however, I think I can make an exception.

It IS my birthday, you know.  But I have to say that the word “chocolatey” versus “chocolate” is always worrisome, though these did include real chocolate after all.

Preheat your oven to 350°F and line a baking dish with parchment.  I figured that seeing as some of the contents of my dish would fit normally into a square pan, and because I had extra ingredients on top of that, I should use a bigger pan.

So you take a some chocolate chip cookie dough. In the British version, cookie dough comes in a box like cake and brownie mix, but here, unless you want it in bulk, it generally comes pre-made in refrigerated rolls.  The Londoner recommends using a teaspoon extra oil and water than recommended for the dry mix, because the cookie dough will be baking longer than usual and might dry out.  And you want this baby to be moister than moist.  So mix that up according to directions and add a bit more liquid. Smoosh the cookie dough into the bottom of the pan.  Use your fingers to make it all even and stuff. I decided I needed an extra roll of cookie dough.

Take a package of Oreo cookies (double-stuffed is better, apparently), and line them up in the tray.  She says not to use the broken ones, but how else would one fill the gaps?  It’s thrifty.  However, I didn’t have any broken ones.  Way to go, modern packaging.

And I didn’t have enough Oreos, actually.  So I moved everything to a smaller pan, which just involved some re-smooshing, and was very easy.

Still didn’t have enough Oreos, though, and I couldn’t justify going out for another package when I was only a few short.

So I just moved them over a bit.

THEN.  Then.  You take a box of brownie mix.  And you mix that up according to its directions. Mine had chocolate chunks in it!

No need to add anything extra.  Just do it.  Giv’er.

Pour that loveliness over top of the Oreos.  I’m serious.  Do it.  If you used a bigger pan like me you will need to spread it carefully so everything is covered.

Bake that sucker for 40-50 whole minutes, then remove from the oven and put on a wire rack to cool.  Mine was big, so it actually took an hour.  A smaller pan would probably take you about 30 minutes. Look at that lovely shiny/crackly top!

When it’s still a little warm, use the parchment as handles to remove the gloriousness from the confines of the pan, set it on a cutting board, and cut it up.  I recommend smallish cubes, as larger cubes of the stuff might result in DEATH.  And nobody likes death.

Serve it up with a dollop of ice cream on top, or whipped cream, or caramel sauce, or fudge sauce, or all four in combination.  With a cherry on top.  And sprinkles.  Okay maybe I’m getting ahead of myself.

And I’m not going to give you storage instructions because if you have any sense, there won’t be any left to store.

* This is actually a lie.  I don’t do ANYTHING on my birthday.  It’s a rule.  I made these a week BEFORE my birthday (because despite what you may believe I don’t get up at the crack of dawn and bake in time for a 7AM NST post).  The Pie is creating a magical birthday cake for me as we speak.  There may be a post on it.  Who knows.

ChickenSalsaCheese

Cait:  the whole recipe is: you take chicken and you put salsa and cheese.

You can read the instructions above ↑ or the ones below ↓.  The results will be the same.

This recipe is an oldie, but a goodie.  The first time Cait cooked me dinner, probably over a decade ago, it was this dish.  She’s been pressuring me to put it on the blog for a while now, so I’m capitulating.  

This recipe involves three ingredients, no more, no less.  Though if you wanted to add a side of rice or other vegetables, feel free.  Only Cait will judge you.  And she will judge you hard.

Cait and I have been trying for years to come up with enough ridiculous three-ingredient recipes to make a cookbook.  So far, we have ChickenSalsaCheese.  Although really that’s probably enough, with variations like ChickenFingersSrirachaBrie. It would be a quick read.

Preheat your oven to 375°F.

Take a dish.  Put some chicken in it.  However much you want.  Or that fits in the dish, probably in a single layer. I may have put some salt and pepper on the chicken. Don’t tell Cait.

Take some salsa.  Put that in the dish too, so it’s all up in the chicken’s grill.  Whatever kind you want.

Take some cheese.  Grate some.  However much you want.  Then sprinkle that on top of the salsa and the cheese.

Bung that in the oven.  Cait cooks everything for 45 minutes at 375°F.  Even hot dogs, she says.  So she bakes this for 45 minutes.  I suggest a little less, but that will depend on how much chicken you have and whether or not it’s on the bone.  And how much insulating salsa and cheese you’ve plonked on it.  Properly cooked chicken has an internal temperature of 160°F and its juices run clear if you cut it.  So go with that benchmark and you should be good.

For the sake of colour and substance (I am married to a boy after all), we served our ChickenSalsaCheese with rice and some kale chips.  The Pie even folded his into a wrap.  Cait was unhappy when I texted her a photo of it (not an Instagram – I’m not that much of a hipster), but she lives 3000km away and can’t do anything about it. Yum!