Coffee Swirled Walnut Cake

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A coffee swirled walnut cake is probably the most easiest thing you can make. Its perfect for when you want a quick sweet fix or you need to quickly whip something up for unexpected guests. This is a cake that my mum used to make. She basically threw a few ingredients together and voila, with each bite came a deliciously soft mouthful of goodness. It's now something that she gets me to make and it brings back lots of memories. She would whip this up back when I was in primary school (minus the coffee) with chunks of chocolate mixed through and together with my sister, we would heat it up and devour it with a glass of cold milk. It was so good, especially during the colder months.

Coffee Swirled Walnut Cake

Serves about 9

3 eggs
1 cup CSR caster sugar
1 cup oil
1 cup Pura milk
White Wings Self Raising Flour
1 tbsp Nescafe Coffee
1 tbsp boiling water
Crushed Walnuts

Mix all the ingredients together. Add the flour until you reach a thick cake-like consistency. Pour into prepared pan.

Combine the coffee and water. Spoon the coffee over the cake and swirl it around with a spoon. Sprinkle over the crushed walnuts. 

Bake in a 180C fan forced oven for 30 mins or until cooked through.

Serve warm with a cold glass of milk.

Tteokbokki (Spicy rice cakes)

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Tteokbokki is a combination of rice cake and fish cake cooked in a hot and spicy sauce. Its a very popular street food in Korea, during winter. I have always been meaning to try making this but could never find the tteok (rice cakes) to make it. By luck I found a Korean grocer who had heaps of them, frozen and fresh. 

So I made it then nearly ate all of it. I had to restrain myself because it was that good! It might not suit everyones palate as it is cooked in an anchovy stock and is super spicy but it was soooo yummy that I kept going back for more!
 These are the rice cakes. They're super soft and chewy. They're quite plain tasting, that's why its cooked in a delicious sauce.
Gochujang (fermented red pepper paste), gochugaru (red pepper flakes) and tteok (rice cakes)
 The fish cakes are chopped up to make reasonable bite sizes.
 To make the anchovy stock, you put together some water and anchovy and boil it off until you reach your desired strength.
While the anchovy stock was being made, I combined some gochujang (fermented hot pepper paste), hot pepper flakes, sugar and garlic to create the hot and spicy sauce.


Serves 3

4 cups water (more if you need)
handful of dried anchovies (more or less as desired)
650g tteok (rice cake) 
3 fish cake sheets
1/3 cup gochujang (fermented red chilli paste)
1 tbsp gochugaru (red pepper flakes)
1 tbsp sugar
3 garlic cloves

If your rice cakes and fish cakes are frozen, defrost them.

In a pot, boil the water and anchovies for about 10-15 mins or until an aromatic stock is formed.

In a small bowl, combine the gochujang, gochugaru, sugar and garlic cloves.

Once the stock is ready, remove the anchovies and dissolve in the hot pepper paste mixture.

Once dissolved, add the rice cakes and fish cakes. Let it cook for about 5-10 mins or until the sauce thickens and the rice and fish cakes are soft. Add extra water if it thickens to quickly or if you want it a little watery.

Serve immediately. Enjoy.
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