It has been roughly seven years since I made the bold decision to quit my job in Australia, electing to become unemployed and to take a chance at life on the other side of the world. At the time, it was one of the toughest decisions I had to make, not least because I couldn’t imagine how I could move for all of the personal possessions my twenty-something self had acquired.
I have never been one to travel lightly, so the idea of packing my life into one suitcase with a limit of 20 kg was going to be unlikely. I made my move from the land Down Under to the land of milk and honey with a half container full of cookbooks and treasured kitchen paraphernalia, all amassed during my years as a poor student and, later, a poor graduate with a ridiculously high student loan. What little spare income I had was inevitably spent at Wheel & Barrow on high-priced tableware, The Essential Ingredient for French-imported pots and pans, or even Country Road for their classy teatowels. I couldn’t imagine a future without my kitchenalia and I was prepared to pay whatever the cost to have them accompany me to my new homeland.
I have a weak spot for any recipe which contains Nutella. Although it is a welcome comfort just on its own, spoon directly in the tub, I find it equally irresistible in baked goods. Take the Madeleines with Nutella, as an example.
So when I saw this recipe for Gooey Chocolate Cakes with Raspberries and Nutella, hardly any encouragement was required to try this recipe. And I have since made this recipe no less than half a dozen times, a testament to how wonderful these little cakes are.
This is another fabulous recipe from Katie Quinn Davies of the famed What Katie Ate food blog and who has recently been propelled to stardom with her own cookbook in the pipeline, plus a regular monthly column in Australia’s Delicious magazine. If there is anyone’s career path I admire right now, it is hers. Given her amazing talent as a stylist and photographer, she clearly deserves all of this recognition which has come her way.
Those who know me would probably be surprised that I would even venture near something that can only be applied to the face with your hands (no knife and fork, please), but the truth is, I have a soft spot for anything that has to do with puff pastry.