Yum!
Thursday, October 10, 2013
Alpacas, salsa and empanadas
First day in Cusco.
Public holiday (8th October) to commemorate war with Chile.
Walking tour up to San Blas - beautiful views of Cusco.
Breakfast empanada from bakery in San Blas.
Mixed juice from San Blas markets. A bustling food market for locals.
Inka museum.
Parade by locals around Plaza del arms. Very cute children.
Bucketed with rain!
Lunch at local restaurant. 8 soles for three course meal. Amazing!
After dinner drinks at millhouse hostel. Looking forward to "ladies night with beer pong and free shots for the ladies. Live rock band." The reality was a bar with about 20 tired looking tourists and a Peruvian cover band in their 50s wearing pink Floyd leather jackets.
We made a hast exit and went to Mama Africas on the main square. Watched some salsa dancing...
The weather has a split personality. One minute sunny skies and singlets, the next running from hailstorms!
It is freezing at night. There is no heating in any hostel or restsurant.
The roads and footpaths have been worn slippery by years of foot-traffic.
Wednesday, October 9, 2013
Saturday, October 5, 2013
Thursday, May 2, 2013
Hummingbird cake (old post)
This cake is delicious!
Moist, rich, just yummy. And the fact that it is full of fruit and olive oil means you can pretend its healthy.
Recipe from Donna Hay with minor alterations.
3/4 cup dark brown sugar
1/2 cup canned pineapple in chunks
1 cup grated carrot (one fat carrot)
1/4 cup chopped walnuts
1/2 tsp bicarbonate soda
3/4 cup SR flour
1/4 cup shredded coconut
1 tsp ground cinnamon
1 mashed banana
1/2 cup olive oil
2 eggs
Preheat the oven to 160C. Grease and line a 20cm cake pan.
In a bowl mix together the banana, olive oil and eggs. In a large bowl mix all remaining ingredients. Gently stir wet ingredients into dry ingredients. Pour into the prepared pan.
Bake for approx 45 mins until dark golden and springs back to the touch.
Drizzle with a thin icing made from icing sugar and leftover pineapple juice from canned pineapple. Sprinkle with coconut to serve m
Moist, rich, just yummy. And the fact that it is full of fruit and olive oil means you can pretend its healthy.
Recipe from Donna Hay with minor alterations.
3/4 cup dark brown sugar
1/2 cup canned pineapple in chunks
1 cup grated carrot (one fat carrot)
1/4 cup chopped walnuts
1/2 tsp bicarbonate soda
3/4 cup SR flour
1/4 cup shredded coconut
1 tsp ground cinnamon
1 mashed banana
1/2 cup olive oil
2 eggs
Preheat the oven to 160C. Grease and line a 20cm cake pan.
In a bowl mix together the banana, olive oil and eggs. In a large bowl mix all remaining ingredients. Gently stir wet ingredients into dry ingredients. Pour into the prepared pan.
Bake for approx 45 mins until dark golden and springs back to the touch.
Drizzle with a thin icing made from icing sugar and leftover pineapple juice from canned pineapple. Sprinkle with coconut to serve m
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