Category: Recipes

Thai Chicken Pizza

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I’ve been obsessed with making my own pizza all summer long. If you follow my instagram account you will have seen me devouring them. Homemade pizza is such a joy and puts a smile on the face of anyone that eats it. A thin crispy crust, covered with fresh vegetables and and cheese, and eaten outside. I decided to  switch it up a bit this time and go for a Thai style pizza. The sauce was made with coconut milk and peanut butter, then I layered it up with chicken and lovely Thai vegetables. Served with my tomato salad and a homemade Pimm’s it was perfection. An awesome, easy, and fresh dinner to share with your loved one or friends.

 

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Ingredients (makes 3 large pizzas)

Dough 

500g flour (I used the one for dumplings and noodles.)

2 teaspoons of salt

1 teaspoon of yeast (I used bobai brand that comes in 8g packages)

4 table spoons of olive oil

14 oz ice cold water

Sauce

1/2 a can of coconut milk

3 tablespoons of peanut butter

2 tablespoons of sweet chili sauce.

Topping

1 chicken breast

1/2 an onion

1 egg plant

1-2 chillies

150g of grated cheese

A bunch of cilantro (고수)

A handful of basil leaves

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Directions 

1. Make the pizza dough using my recipe here.

2. While the dough is resting, cook your chicken breasts with a little garlic and oil. I also added some Thai seasoning I bought on i-Herb. Then slice and roast your egg plants. Grate the cheese, and slice the onion and chillies. Preheat the oven to 220 degrees Celsius.

3. Roll out the dough to the size of your pan, then sprinkle with flour before placing the dough on top. Cover the base with the sauce and bake in the oven for 10 minutes to cook the dough. If you don’t do this and you pile on everything on top first the dough will stay raw in the middle.

4. Once the base has cooked, layer it up with cheese and all your lovely vegetables apart from the basil leaves and cook for another 10 minutes or until the cheese has melted and is golden brown. Sprinkle the basil leaves on top then serve.

 

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Tomato Salad

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I’m keeping things nice and simple today, and not just because I am still suffering some ill effects from the weekend. A few nights ago I managed to get three kinds of different tomatoes for a mere 6,000 won. We are right in the midst of tomato season so they are all so cheap and plentiful. I’ve spend my summer practically living on salsa, panzanella, and gazpacho. Other than making some ketchup, I wondered what was left for me to do with the humble tomato. Korea’s rally upped its produce game in recent years and we are now getting a variety of different kinds. I didn’t want to overshadow these beauties by piling in everything and the kitchen sink. They are sweet and tasty all by themselves, so I wanted to get back to basics and eat them just with a few of the my home grown basil leaves from my terrace.

 

Ingredients

500g of tomatoes

A handful of basil leaves

A glug of olive oil

A small drizzle of balsamic vinegar

A pinch of salt

 

Directions

1. Chop your tomatoes into different sized pieces. I halved some and quartered or sliced others.

2. Drizzle with the olive oil and balsamic vinegar, then sprinkle with salt. Be sparing with the vinegar as you don’t want to overpower the tomatoes.

3. Tear your basil leaves into pieces and toss with the tomatoes. Then enjoy your delicious fresh simple salad.

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Nutrition Mission

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With it being Monday and all, I thought I would kick off the week with a nice healthy post, to inspire those who overindulged on the weekend (which of course includes me). Considering the name of my blog it may shock and surprise some of you that I have always been interested in eating healthily, although I haven’t always managed to do it in practice. I love junk food more than life itself sometimes, and you would have to pry the Chicken McNuggets out of my hands before I’d share them with you. However despite the abundance of chicken nuggets in my life, I have always been one to eat all my fruits and vegetables as well.

 

Since turning 30 and getting engaged I have really started to be more interested in eating healthily. I have been trying to incorporate more healthy foods into my diet and cut out some of the junk  in preparation for my impending wedding, as I want to walk down the aisle rather than waddle! Although it’s not always easy I am trying to eat as well as I possibly can whilst still enjoying the foods I love, as there is no way I’m ever going to give up being a food blogger!  For the past 9 months I have been following a healthy eating ideology of  raw til 4pm , 5 times a week. I drink a green smoothie for breakfast every morning and then eat salad, fruit, and nuts for my lunch and snacks. Then I eat a normal dinner.  I still eat cake, pizza, chips and fried foods but not around the clock, just a couple of times a week rather than every day. It has not always been easy but my body feels great after making these changes.

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I have decided to share my progress with you because after 29 years of being overweight, I have finally reached a weight which is deemed “normal”. No longer am I slotted in to the plus size or obese category, although that still feels strange and I think I’ll always consider myself a Fat Girl at heart no matter what size I am. I look and feel so much better now, since changing my diet I have more energy than ever before. Although it’s a bit a cliché I’ve finally found a balance in my eating habits and a program which works for me. I have always found it easy enough to eat healthy during the day, but as soon as night comes around and I start watching TV, I can’t seem to stop stuffing my face. So eating raw and doing exercise in the morning keeps me motivated to make better choices later, and if I want to eat something more calorie laden later, I can knowing I have given my body all its nutrients early on. With amazing breakfasts and lunches like this, it’s really not that hard.

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After going it alone for a few months I had some great success, but was starting to get stuck in a bit of a rut when I met Jaime. She told me all about Nutrition Mission and was impressed with what I had achieved and invited me for a free consultation.  The programs that she offers are designed around you and through the use of Personalized Menu Plans and Body Analysis, she helps her clients achieve optimal health to prevent or manage various chronic diseases. You can get as much help as you need, which includes menu planning, personal shopping advice, and pantry reorganizing for those who have no idea where to start.

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One of the most popular programs she runs is her one month detox. A plan designed to clean and nourish our bodies with what they are most craving. No one is starving or missing out on meals, just eating clean food that will provide our bodies with what they need. If you are wanting to kick start a cleaner you, then this is a great way to get the support and information that you need. She made excellent suggestions about my current diet and told me where I could improve and how to get more variety into my meals to keep my body making positive changes.

As part of our consultation Jaime made me a delicious and healthy dinner. She introduced me to a new food and super grain millet, which is incredibly prevalent in Korea as well as being cheap. It’s also less controversial than quinoa which is getting a bit of a bad rep ethically these days. Due to its popularity it’s now too expensive for the South Americans, whose diet it’s a staple of, to buy. She formed this super grain into patties and flavoured them with nutritional yeast, which, due to iHerb, I have an abundance of. It’s a vegan miracle food as it gives food a cheesy flavour that it’s hard to find anywhere else. The result was these fab millet patties, which I have already recreated a couple of times. Check out the recipe here!

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As a Holistic nutritionist, she will help find out any illnesses or health problems you are having which could easily be related to what food you put in your body. I found out that I eat way to many acidic foods which is causing problems with my teeth and pituitary glands, and through the menu plan that she designed for me I now incorporate more alkaline foods into my diet. At first I was worried that she would tell me off for all the KFC I ate, but rather than concentrating on the negatives she told me what I was doing right and encouraged me to do more of that. She also taught me some great recipes like her strawberry chocolate pies, which are amazingly tasty and full of nutrition. Filled with ingredients that nourish the body, it’s no big deal if you eat the whole thing!

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Overall Jaime said that my diet wasn’t too bad,  I should just try and apply the 80/20 rule. None of us are perfect and we should enjoy what we love in moderation which is what I am trying to do now. I still eat a whole pizza sometimes, but I also have lots of days where I eat clean healthy food. This way I can have my cake, and eat healthily too.

To inspire you all and reward you for being such faithful readers, I have decided to post some of my before and after pictures. My weight has always yo-yoed but I think finally I’m on the right track, and with Jaime’s support and encouragement I have the tools to keep maintaining my weight at a healthy level. Below are some pictures of me at 25 and 30. I never thought in all my life I would look this great at 30. After spending my 20’s dieting non stop I had pretty much resigned myself to being overweight forever. So it doesn’t matter how old you are, if I can do it so can you.

 

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If you too want a nudge in the right direction, Nutrition Mission will be hosting a 14-Day Detox Program from September 27th to October 11th. This program will help you get the tools you need to incorporate a gentle, yet effective 14 day gentle cleansing program and detox your body. With the help of Holistic Nutritionist Jamie Melnychuk you can remove what’s holding you back and add everything your body needs for optimal energy, clarity and renewal. If you would like to find out more about Nutrition Mission, check out their website or facebook page.  

 

Deep Fried Pickles with Samjang Mayo!

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Hello everyone. Sorry for the lack of posts this past week or so but I have been off enjoying myself in the Philippines! I had planned to try and write everyday while I was away, but alas all those plans went out the window after a few bottles of rum and I decided to have some fun in the sun instead. Even during the frequent rain storms I found it more enjoyable to read, get massages, and watch reruns of Americas next Top Model rather than work hard. But since I was on holiday I figured it was okay as we all deserve a break. My laziness since returning from my tropical jaunt is all due to my new early starts and lack of desk warming time at work.

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So to make up for my lack of work of late I present to you yet another fried food recipe. Not the healthiest but definitely the tastiest way to get more pickles into your life. If you have never tried them, deep fried pickles are absolutely amazing! I have been rather obsessed with these since trying them last winter at Pizza Pub (now Route 66). I have been wanting to give it a go myself for months now, but always seem to forget about them any time I have the fryer out. So finally I got around to it. Not only are they delicious, they are also a great way to use up all those pickles I seem to procure from my ubiquitous pizza Sunday. You can use any kind of pickles you like though, and you can also bake them in the oven instead of frying if you drizzle them with a little oil first!

 

Ingredients

3 tubs of pizza pickles

5 tablespoons of seasoned flour (just add a little salt and pepper)

2 eggs (beaten)

1 cup of panko crumbs (mix with the paprika)

1 teaspoon of paprika

Soy bean oil for frying

Directions

1. Add enough oil to your pan or frying pan so it covers at least an inch or two deep then heat to about 180 degrees this will be medium on a gas range, high on an electric.

2. Strain the pickles from the juice they are kept in and pat dry with kitchen roll. Then toss in the seasoned flour.

3. Dip the floured pickles into beaten egg making sure they are fully coated. Then coat in the breadcrumb mixture. Next, lay them on a plate until the pickles are ready to be fried.

4. Fry the pickles in small batches for about a minute on each side or until golden brown. Then drain on kitchen roll and repeat until they are all cooked. Serve with your favourite dipping sauce or samjang mayo.

5. To make samjang mayo mix together 5 tablespoons of mayonnaise with 1 tablespoon of samjang, or to taste.

 

 

Pralines & Cream Icecream

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My ice-cream obsession now plagues my every waking hour, so I thought it was about high time I made my own. Pralines & Cream is my absolute favourite flavour of Haagen Dazs and it’s impossible to get in Korea. So it seemed as good as place as any to start. The ice-cream itself its stupidly easy to make, whipping and mixing  and that’s it. You can keep it as straight vanilla or add whatever flavours you like to jazz it up. I went for my lovely pralines mixed with a caramel sauce. It was divinity itself maybe even better than the Haagen Dazs version. I can see a Fat Girl ice-cream range in my near future!

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Ingredients

600ml of cream

200g of condensed milk

2 tablespoons of vanilla extract

 

Pralines

200g of pecans

200g of light brown sugar

100g of butter

4 tablespoons of milk

A pinch of salt

 

Toffee sauce

4 tablespoons of butter

10 tablespoons of light brown sugar

200ml of full fat milk or cream

 

Directions

1. To make the ice cream, put your cream, condensed milk, and vanilla extract in bowl and whisk until it becomes thick. It should be very thick, stop just before it starts to turn. It’s much easier to do this if you have an electric whisk. Once it’s nice and thick put it into a seal-able container and pop it in the freezer until it sets(usually 4-8 hours). It’s so easy, right? If you only want plain vanilla you can just eat it as it is.

2. To make the pralines, melt the butter in a saucepan on a low heat, then stir in the sugar. Once the sugar has melted a little stir in the milk. Let it cook for about 5 minutes, stirring occasionally until the sauce thickens and starts to turn golden brown. Add the pecans to the sauce and stir to make sure they are coated and cook for a further minute. Turn off the heat and spoon out the pralines onto grease-proof paper, allow to cool. Then pop them in the refrigerator to set for a few hours. Once they have set, you can bash them into pieces using something heavy.

3. To make the toffee sauce put the sugar and butter in a saucepan and heat on low. Once the butter has melted and starts to combine with the sugar, add in the milk or cream. Continue to cook for about 5 minutes, until you have a thick golden brown  toffee sauce. Allow to cool before adding to the ice cream along with your pralines. Voilà easy homemade ice cream!

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Garlic Mushrooms

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I am all about garlic, and mushrooms for that matter, and this is one of those random dishes that I really miss from home. A lovely mushroom, coated in garlic butter, breaded and deep fried. Oh my they are perfection, dipped in some garlic mayo or sweet chili sauce what could be finer? I had pretty much forgotten all about my love of deep fried mushrooms until I decided to try them out myself. They were actually super easy to make, and the taste was undeniably amazing. I think mine were far superior to any I have had before, did I get lucky or am I just brilliant? Who could say for sure, either way I nailed it. The best part was that The Fat Boyfriend doesn’t even like mushrooms, so he had one and very generously let me eat the rest. It was the best day ever!

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Ingredients

10 – 12 Mushrooms (but feel free to double up, you wont be sorry)

1 stick of butter

5 cloves of garlic

1 teaspoon of fresh parsley

A pinch of salt and pepper

1 egg beaten

3 tablespoons of flour

8 tablespoons of panko crumbs (or bread crumbs)

1 teaspoon of paprika

500ml of soy bean oil (enough to cover your pan, at least an inch deep)

 

Directions 

1. To make the garlic butter, melt the butter in a saucepan and crush or grate the garlic into it. Add the parsley, salt, and pepper, and let it cook for a minute before removing from the heat. Add the mushrooms to the melted butter and give it a good stir to make sure they are coated. Let the mushrooms sit in and soak up the butter while you do the next step. Take a plate or tray and put a piece of grease proof paper on it. Then put the mushrooms on the paper and put them in the freezer for about 10-15 minutes. The butter will freeze and keep them coated.

2. When the mushrooms have set, sprinkle on the flour and toss them in it a little and then pop them back in the freezer while you prepare the egg and bread crumbs. Put the beaten egg in one bowl and the breadcrumbs and paprika in another. I usually make a nice breadcrumb mix using panko crumbs, nutritional yeast, some oats, and some quinoa. I feel it gives a nice range of textures but just plain panko crumbs is fine too.

3. Put the soy bean oil in a wok or large pan and heat it to about 180 degrees (if you don’t have a thermometer this is about medium on a gas range). Dip the mushrooms into the egg, making sure they are completely coated. Then gently toss them in the bread crumbs. I usually find it’s easier to coat them all first and set them on a tray before frying so you aren’t trying to do three things at once. Fry them in small batches for a couple of minutes on each side until golden brown. Then remove and drain on a piece of kitchen roll before serving with your favourite dip. Voilà breaded mushrooms.

 

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Sweet Chili Sauce

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I do love sweet chili sauce, we always have a bottle or two in the cupboard and it’s my secret ingredient to all things savory. There isn’t much that I make that can’t be jazzed up with a little sweet chili sauce, from coleslaw, potato salad, or dips, to bolognese. It’s a wondrous ingredient that’s forever in my heart. However last Costco run I sadly neglected to pick up any and was not relishing living without it. I knew that it’s pretty much sugar, vinegar, and chilies so it really couldn’t be all that hard to make. I had a load of chilies in the fridge which were in desperate need of use. So I thought I would whip up a batch. It was a resounding success and it was cheaper to make than buying  it at Costco.

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Ingredients 

2 cups of white sugar

1 cup of water

1 cup of apple vinegar (You can buy this in any Korean Mart)

2-6 red chilies (keep the seeds if you like it hot, take them out if you want it mild)

4 cloves of garlic

1/2 an inch of ginger (or less)

4 tablespoons of cornflour

4 tablespoons of cold water

Salt and pepper to taste

 

Directions 

1. Put all the ingredients in a blender, except the cornflour and cold water, and blend until smooth.

2. Pour everything into a saucepan and put on a low heat. Meanwhile mix together the cornflour and cold water in a cup to make a paste, then add it to saucepan and stir together.

3. As the sweet chili sauce heats up it will thicken. When it begins to boil you can turn it off. Taste and add more salt, sugar, or vinegar to suit your own tastes. When it cools you can store it in the fridge in an airtight container. It should keep for a few weeks at least.

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BBQ Potluck ideas for the culinarily challenged

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What with it being 4th of July an all and lots of long weekends coming  up, it once again means it’s barbecue season. For some of us it’s a chance to show off our skills and wow everyone with gourmet delights. While for others it sets fear in their hearts and they make no plans at all then panic buy packets of Doritos and sad smoked Korean sausages at the last minute.

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Barbecues aren’t everyone’s thing but they could be, don’t be scared of a potluck just because you can’t cook. There are tonnes of amazing dishes you can make with little to no ingredients in your store cupboard and just a bit of effort. Cooking enthusiasts should check out this post I did last year for some of my best BBQ ideas. For the culinarily challenged keep reading. Not everything is 100 % easily sourced, some things are from the foreign food market or i-herb ingredients but all the rest you should be able to pick up from your local Homeplus.

 

The first problem people run into is cost. You need to be willing to spend a bit make a dish if you don’t keep a well stocked fridge and pantry. A barbecue is for sharing and you can’t expect to eat meat if all you bring are chips and salsa. Plan to spend about 15,000 per person on food which is what you would pay for a meal in a restaurant if you went out to dinner. If you’re sharing with your significant other or a friend put it up to 25,000 – 30,000. I know we are all broke sometimes but it’s still a pretty cheap meal out, at which you can get to try loads of delicious dishes all at once.

 

First up bread and dips. Everyone, and I  mean everyone, likes bread and that includes those poor gluten free people who can’t eat it. I almost always bring a loaf of bread to a BBQ because it goes down well and I can make one for next to nothing. Focaccia is actually relatively easy to make as long as you have an oven and olive oil in your house. You can also easily make flat breads, bagel chips, or homemade tortilla chips using burrito wrappers. If you don’t possess the ingredients to make bread then buy it. In my neighborhood there are dozens nice bakeries, but if you look around you will find one other than Paris Baguette fairly near by. Buy a couple of nice and unusual breads, slice them up and serve them with some homemade or bought hummus or dips. In Itaewon it’s everywhere, including mine. For those who live far away order from Hummus in Korea. Make baba ganoush, salsa, tzatziki, or any other kind of lovely dip. If it’s plentiful no one will feel short changed and all you did is buy and cut up some bread.

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The second option is salads. Salads are sadly very neglected here and I feel an integral part of the barbecue experience. Anyone can make a salad, you buy a few lettuce leaves, chop them up with other salad paraphernalia and buy a bottle of dressing. If you can get individual things by weight this really shouldn’t run you more than 10,000 even if you generally skip the produce aisle and refuse to allow vegetables to come into contact with your home. Add a chicken breast and some of those Doritos that someone brought and you can make a taco salad.  A good tip for veggies is going to a small Korean supermarket, or ajamma on the street, their stuff is tonnes cheaper than Homeplus and if you speak a bit of Korean, you can buy it in smaller amounts.

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If you want to be a little more classy then buy a ball or two of mozzarella, some giant tomatoes, and a basil plant, and sprinkle with salt and pepper olive oil and balsamic vinegar. That’s how you make a capresa one of the tastiest salads in the universe! You can also do my mint, watermelon and feta salad. As long as you are thrifty with your watermelon and find a 5,000 one you can get feta for 7,000 and a mint plant for 3,000 no one will feel deprived and you have a bowl of fresh goodness. Even coleslaw is incredibly simple, a cabbage, a carrot, an onion, and some mayo. Though jazz it up with some grated cheese and I guarantee you will have everyone coming back for more.

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The third option for the truly lazy is buying a bag of wings or two packs of that cut up chicken that they sell everywhere and a bottle of barbecue sauce. Mix them up together and throw them on the barbecue. You aren’t going to win any prizes for dish of the day but you will provide people with something they actually want to eat. Everyone loves wings and chicken, and the barbecue will do a lot of the work to enhance the flavour. If you want to get a bit fancier I have lots of marinade recipes here.

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Your fourth option is going to Costco and buying burgers and buns. You may need to go in with a friend on this to do it right. Don’t just get burgers, get the buns and the cheese slices to go in them too and slice up some onions. Make sure you bring ketchup and mustard and you will be a hit. Everyone loves a good burger and the Costco ones are pretty decent. If you really want to impress grab a packet of bacon too, and you have got yourself a party! You can make your own of course, here is one of my recipes but this is a post for the culinarily challenged.

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The last and laziest option is just to go to the butchers and buy a steak, yes steak is expensive but you should get one huge or two decent sized steaks for 15,000. Cut it up with the scissors and everyone will be happy. You can get rubs on i-Herb if you want to add a bit of flavour but just steak alone is perfectly good. Just whatever you do don’t bring those god damn sausages. And if you don’t bring food, bring a lot of booze instead!

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Herby Polenta Fries

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After the success of the chickpea fries I thought it was about time that I gave polenta fries a go too. I bought a bag of corn grits on i-herb some time ago and had only used it once. So this seemed like the perfect way to use it. These fries come out delicious and crumbly, like they have been coated in breadcrumbs. They are also a bit sturdier than the chickpea fries. I’m not super keen on the taste of polenta, so i added some Parmesan and herbs to jazz it up a bit. You can also bake or deep fry. I deep fried of course, but mainly because I had the fryer out already, I’d be happy to bake if I didn’t already have the oil out.

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Ingredients

1 cup of polenta

4 cups of water (you can use milk instead if you want it a little richer)

salt & pepper

A knob of butter

A knob of parmesan (but be as generous as you like, vegans can use nutritional yeast))

1 teaspoon of mixed herbs

Olive oil

Soybean oil for frying

 

Directions

1. Put the polenta and water in a saucepan and bring to the boil stirring all the time. As it gets warmer the polenta will thicken. After as few minutes it should start clearing the sides of the saucepan.

2. Add the salt, pepper, olive oil, butter, parmesan, and herbs then cook for a few minutes while stirring to make sure everything has combined then turn off the heat and set aside.

3. Oil a tray with a lip, then pour in the polenta and leave to set for an hour in the fridge. You can even leave it overnight if you want to make these ahead of time.

4. When the polenta block has set, cut it into fry shapes and heat your oil. Cook the fries in small batches. If you do too many at once they will end up clumping together. Cook for a few minutes of each side until they are golden brown. They should be crispy on the outside and soft in the middle. Serve with your favourite dipping sauce. I paired mine with my roasted red pepper hummus.

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Watermelon Cake

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It’s my birthday!!!! Fat Girl is now 2 years old. And what a two years it’s been. This past year has flown so fast and I want to thank all of my wonderful readers for all your love and support over the past year. Just knowing that my recipes and reviews are there to help you makes all the hard work worth it. In the past year I have gained another 1000 followers taking me up to 2080. I have become a columnist for Chip’s Map’s  and written various articles for 10 magazine. I was voted as one of the top 7 blogs in Korea by Groove Magazine and I have just started a new assignment working for Trazy.com (Travel Crazy, great name or what?) Writing my own Fat Girls Fab finds pieces on different themes. As well as this I have done two cocktail pop up events, one semi successful, one incredibly so. And I ran a stall at the handmade market in Kyungnidan.

As a thank you to all my wonderful readers I want to run a competition for you to win a box full of my delicious and home made goodies. I haven’t whipped it up yet,  but it will hopefully include a bottle of my cucumber gin, hummus, tasty garlic dip, muesli,potato salad, wasabi pea dip, a few baked goodies and whatever else I manage to make.  If you would like to get your hands on this box of gourmet goodness all you have to do is share this post on your facebook page and complete the following sentence. To celebrate the fabulous Fat Girl’s birthday I would give her ……………………. . So put your thinking caps on and come up with your wittiest and funniest gift ideas. Real gifts will be accepted 😉

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So since it’s my birthday and all, I was pretty much obliged to make a cake. After the success of last year’s Rainbow Cake I knew I really had to pull out all the stops, but sadly my cake decorating abilities haven’t really improved all that much since last year. I really backed myself into a corner by going for gold that first year, but whoever thought Fat Girl would have made it to 2 years old, not me that’s for damn sure. Anyway to two I made it and a cake was needed. The thought of baking in this heat put the fear of god into me, so I knew the way forward would be the watermelon cake. Not only does it look great, it’s fresh, simple, tasty, and healthy too (although it somewhat goes against my mantra). I even decided to skip the regular cream and use whipped coconut milk instead too so it’s vegan and lactose friendly too. Again, surprisingly easy to make, you should give it a go, next time you are in need of a dairy free alternative. You can of course use plain old whipped cream if you prefer or even frosting.

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Ingredients

2 cans of coconut milk

1 tablespoon of vanilla

3 tablespoons of icing sugar

1/2 a teaspoon of xanthan gum

1 watermelon

Fruit for decoration

 

Directions 

1. To turn the coconut milk into cream you need to put the cans in the fridge unopened overnight. When you are ready chill a bowl and your beaters. Then open the bottom of the can and pour off the milk (to save for smoothies or other delicious treats)and then put the cream part in your chilled bowl. Whisk with an electric mixer, you might be able to do this by hand but it would need an awful lot of elbow grease. Whisk until it becomes thick like regular cream, it should take around 5 minutes. Add the vanilla extract and sugar powder if using and whisk for a little longer to incorporate. If you have any xanthan gum, it will help the stability but it’s not necessary.

2. To make the cake part, cut the top and the bottom off of the watermelon then remove the green outside by cutting the pieces off length wise. It doesn’t need to be perfect, you can cover up the imperfections with the frosting. Once you are happy with the shape, pat the watermelon down to remove the extra juice.

3. Take your lovely whipped coconut cream and cover the watermelon in a smooth layer. I then took a piping bag and used it to make some cuter decorations but it’s really up to you. Finish up with some fresh fruit and all the decorations your heart desires. Happy Birthday me!

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