Remember a few months ago when I mentioned that I was going to make Wacky Cake? Well, I finally have pictures to show.
This awesome retro cake was borne from an era when ingredients such as milk, eggs and butter were scarce or rationed.

Wacky Cake is unique in that it’s made without eggs, milk and butter, and it’s still delicious.
There are quite a few slight variations of recipes – but the core ingredients remain the same; oil, vinegar and cocoa powder.
I used this recipe, it very easy to make, and put together and clean up is a breeze.

First the flour is sieved.

Then the cocoa powder is added

Here’re the dry ingredients all mixed together to create a lovely hue.

The fun part; you make three holes in the flour and then add the oil, vinegar and vanilla.

Add a cup of water and mix it all around.

Perfect!

It’s Friday, do something to celebrate! I read that somewhere today.
Fridays are the best, so full of promise, especially when it’s sunny and beautiful out.
A while back promised myself i’d spend my Friday nights at the café penning my roman à clef
That was a long time ago, these days I just hang out at the café.

I’ve become addicted to these little drops. As far as addictions go, it’s pretty harmless.
I guess I probably won’t admit it if I had serious addition problems.

So anyway, Les Anis de Flavigny are the most delectable little candies ever.

There were first produced in the 8th century by monks.
The candy is still made in the same ancient abbey of Flavigny.

It’s anise seed coated in sugar, and it’s simply delicious.
It takes an amazing fifteen days to complete the coating process and only the best natural ingredients are used.
It has just the right hint of mint with a touch of rose flavour.

I get them by the stacks from the Italian store.
They come in these very cute old-fashioned tin, I use the tins for all sorts of handy things afterwards.

If you’ve been reading this blog for a while you know that I’m slightly obsessed with Parisian macarons.
Seriously, my life changed after I tasted Pierre Hermé’s magnificent macarons last September.
I’ve had plenty a macarons since then looking to capture that glorious taste, and so far, non have come close.
I spent a small fortune at the tea shop, their macarons are shipped straight from Paris but they obviously aren’t shipping from Pierre Hermé or Ladurée

A wise man once told me in frustration that if you wanted good fufu, you went to a good chop-bar in Kumasi.
After various failed attempts to find that perfect macaron here in my fair city, I said; touché.

Looks like I’m going to have to go back to Paris!

Yet, when I saw these macarons at Trader Joe’s for $4.99 a dozen, I just couldn’t pass up on them.
Of course I wasn’t expecting mind blowing macarons, I don’t even know what ‘mind blowing macarons’ are anymore.

The Trader Joe’s macarons come frozen in a box, there are two flavours, vanilla and chocolate – six of each.
For store-bought frozen macarons, they are ok.
The vanilla ones are lighter and crumbly, maybe crispy; the filling is soft and very sweet.
The chocolate is a firmer with a ganache filling which gives it a fuller flavour.

You obviously can’t compare them to the real deal, but they’ll do in a pinch.

Couscous has surpassed rice and pasta to become my favourite carb of choice.
It’s versatile, fast, easy to cook, and always turns out delicious.
I love that I can add a ton of veggies, beans, nuts and dried fruits to enhance the flavour and add crunch.
Couscous is refreshing as summer side dish, although it’s usually the main for me.
When loaded with veggies and protein packed beans or legumes, it’s the perfect balanced meal.
Here’s an easy yummy couscous recipe with possibilities for many variations, add and omit ingredients as you wish.
Enjoy!