I’m cooking my way through the Tenderheart Cookbook.
Upside-down Rhubarb and Ginger Olive Oil Cake
At the start of December, we had a heap of rhubarb in our garden, and I wanted to try this cake out. Our small group BBQ gave me the perfect opportunity, and it received rave reviews from all our guests.
The Quick Lowdown:
- Ingredients: brown sugar, eggs, sour cream, olive oil, ground ginger, fresh ginger, salt, vanilla extract, plain flour, baking powder, bicarbonate of soda, salted butter, white sugar, rhubarb
- Prep work: The rhubarb is stewed first, but it’s quick. The cake is just the kind that you mix together the wet ingredients and then add the dry ingredients, which is super simple.
- Dirty dishes: chopping board, knife, saucepan, bowl, cake tin
- Family-friendly: I think so.
- Regular rotation worthy: This will go into my cake repertoire for summer
Recipe here
Mapo Eggplant
When I arrived home, my eggplant bush was covered in eggplants, so I decided to make this. The original recipe had crumbled extra-firm tofu, but that is a no-go for G, so I replaced it with pork.
The Quick Lowdown:
- Ingredients: Eggplants, cornflour, oil, shitake mushrooms, mince pork, Chinese five spice powder, salt, garlic, ginger, black bean sauce, green onions, soy sauce, white sugar
- Prep work: There was a small amount of cutting. The eggplant is tossed in cornflour and browned first. Overall, it was pretty quick and easy.
- Dirty dishes: chopping board, knife, saucepan, bowl, dutch oven
- Family-friendly: I think so.
- Regular rotation worthy: Yes
Do you like rhubarb? What about eggplants? What’s your favourite way to eat them?
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