Monday, September 14, 2015


I got fresh vegetables delivered, hooray!

What to make?

Kale Salad to the rescue:

(1) can chickpeas, drained and rinsed
(1) can red kidney beans, drained and rinsed
(2-3) cups packed green curly kale, minced
(1/3) cup kalamata olives, pitted & minced finely (about 20)
(1/2) cup cubed feta cheese
(1) clove garlic, minced
1/4) cup finely minced red onion
(4) tbsp olive oil
(2-3) tbsp balsamic vinegar
(1) tsp salt (or to taste)
black pepper to taste
(1) pint cherry tomatoes
fresh basil leaves (1 stalk or about 6-8 leaves)

Combine the drained and rinsed beans, chopped kale, olives, feta, garlic & red onion (if using) and toss gently together. Stir in the olive oil, red wine vinegar, salt & pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for color. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.

Tuesday, September 1, 2015

Pastel de Tres Leches en Fiji

Tolu Sucu Keke or Pastel de Tres Leches Fiji Style

1 cup normal flour plus extra for flouring the baking dish
1/2 cup dessicated coconut
1 teaspoon baking powder
1/2 cup unsalted butter (about 115 grams), melted and cooled
1 cup Fiji sugar
5 eggs

Tres Leches milk mixture to pour over the cooled cake
1/2 teaspoon vanilla extract
1 (12 fluid ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1/3 cup Fiji Rum Co. rum (optional)

Whipped Cream topping
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch (23 x 20 x 3 cm) baking pan.

Sift flour and baking powder together and set aside.

Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next; beat in the melted butter and vanilla extract. Reduce mixer speed to medium and add the flour/baking powder mixture, about 1 tablespoon at a time, to the bowl, beating continuously. Pour batter into prepared baking dish.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and let cool. Pierce cake several times with a fork.

Combine the coconut milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake, refrigerate overnight or at least one hour to allow the tres leches to absorb into the cake.

Just before serving, whip the whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Cut in squares and top each serving with a dollop of whipped cream and some sliced seasonal fruit.