South East Asian culinary adventures

I was recently away in Vietnam with 2 lifelong friends. Recent lifelong friends. I've known Ann for 8 years and Jessica for 2, and we are friends for life. I suspect we get along so well because we share similar outlook on life and travel and friendship and food. We all love food equally and makeup a sort of culinary supertrio. We are all adventurous eaters and can all pack away more than your average fat man. It's not unusual for waitstaff to be confused when we order at restaurants.

After 2 weeks of gallivanting around Vietnam, here are my top 10 delicious Vietnamese culinary delights that you must absolutely eat if you are going to Vietnam.

1. Jackfruit chips

I don't know how I lived a happy life before discovering jackfruit chips. I have only ever eaten jackfruit in its deep fried form. I believe it's jackfruit with its best foot forward.

2. Pho

Soup for breakfast. Great idea. Soup for lunch. Great idea. Soup for dinner. Great idea. It's cheap, it's delicious and it's hot. Which is a good thing in a hot country because while you are eating it your insides are warmed while your exterior feels cooler in contrast. Try it. It's a real phenomenon.

Here is some beef pho, or Pho Bo. For breakfast. Why not?

Pho is a clear broth with vermacelli noodles, some veg and beef or chicken. I did eat a crab pho in Ho Chi Minh City that was nothing less than life changing.

The most amazing crab pho of life

3. Wontons

Need I say more? Ok one more thing. Deep fried wontons.

These are traditional won tons made in Hoi An, the culinary capital of Vietnam

4. Street Sandwhich / Bánh mì

Vietnamese street sandiwch apparently includes a type of pate on a fluffy white roll. It's that French influence brought down to street level. I watched my sandwich being made and still had no idea what I was eating. All I know is it was delicious.

5. Ginger and Lemongrass tea

Man oh man, us girls drank so much of this delicious stuff all accross the country. Served hot or cold, fresh ginger and lemongrass are pummeled and infused into a tea. A clarified local honey syrup is served on the side. This a) allows for they honey to dissolve easily into either cold or hot drinks and b) you can adjust the sweetness to your own taste.

6. Fresh Fruit

I am a cankle sufferer while travelling. Lucky for me pineapples have anti-inflamatory properties and really helped my difficult relationship with my fikle ankles. They have a fancy way of preparing the tiny pineapples that involves diagonal cuts to remove those stalky dimples while retaining as much fruit as possible. The pineapple is then quartered and can be eating by holding the leafy crown. The best place to buy fresh exotic fruit including pineapples, mangoes, watermelon, etc. is on the street where the vendor will prepare if for you.

Fancy pineapple cutting

7. Non profit restaurants

We ate at a number of really good restaurants that were training environments for street kids. Baguette & Chocolat is Sapa and KOTO (Know One Teach One) in Hanoi were so good we went to them twice. Actually Baguette & Chocolat became our local for our 3 days trekking in Sapa. Doing street kids a service only encouraged us to maintain our schedule of eating a meal every 3 hours. For research purposes of course.

A photo of a photo at KOTO, Hanoi

8. Vietnamese coffee

Milk is extremely expensive and scarce in Vietnam. So this iced coffee is seved with condensed milk. It's soooooo gooood. Pioneer Woman has a great recipe for Vetnamese coffee on her blog:
http://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/comment-page-5/


9. Watermelon juice

Some restarants actually juiced the watermelon, leaving a clear pink drink. Others just shtuck the watermelon in a blender and I was given a glass of thick, bitty watermelon liquid. Extremely refreshing and healthy.

10. Coconut water

Coconut water is extremely high in potassium and electrolytes, making it perfect for keeping hydrated in a hot place. This also helps prevent the cankles. I usually buy the stuff in a carton in Dublin. I loved that in Vietnam I could just stick a straw in a coconut.

 

Since I've been back I have had ginger and lemongrass tea every day. I'm to blame for a friend's new addiction to jackfruit chips. I've had watermelon juice twice and dreamed of won tons every night. 

Enjoy,

Caryna Camerino

 
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Naturally Good

I had a brilliant post all done and written but then it gone and disappeared. Gosh darn modern technology and it's shortcomings. It was about cakes, about health, about good taste and love. But now it's gone so here's something similar but different.

I've been neglectful. I haven't written due to a myriad of life events coordinating themselves to all happen within a very compressed space in time. I finished my "thesis" and went traveling for a couple of weeks then made and sold hundreds of brownies for the Body & Soul festival. I say "thesis" because it was 10,000 words on muffins. Yup. If you can write 10,000 words on muffins you get a degree in Bakery and Pastry Arts Management. I for one am offended. But you can't let these things get you down. There's a life lesson here. I used my 10,000 words on muffins to develop a range of healthy treats that I'm pretty frikin proud of. I called it the Naturally Good range. They contain only natural ingredients, they are good for your mouth, good for your muscles, good for your health and therefore good for your skin, hair and arse.

I've Weight Watchers Pro Pointed them here but they are by no means endorsed by WW. WWWWD (what would Weight Watchers do)? I would imagine they'd recommend you snack on these, that's what.

A great thing about these i they are huge. I can make them in more normal snack size which would lower the points value further.

Feast your eyes on these

Caryna's Cakes Low Fat Muffins
A low fat, high protein spelt muffin containg ½ daily portion of fruit

Ingredients: White spelt flour, raspberries, banana, apple, orange juice, fat-free yogourt, Xylitol, egg white, almonds, whole spelt flour, water, baking powder, honey, salt

Weight Watcher Pro Points per 105g serving: 5

Caryna's Cakes Flapjacks
A hearty and heart-healthy flapjack that is wheat free and contains no processed sugar.

Ingredients: Peanut, oats, dates, raisins, peanut butter, honey, egg, almond, Brazil nuts, pecans, hazelnuts, cinnamon


Weight Watcher Pro Points per 60g serving: 8

Caryna's Cakes High Protein Muffin

A chunky chocolate chip spelt muffin that is high in protein and ideal for athletes. It contains no added sugar, whey protein and only healthy monounsaturated fat.

Ingredients: Apple, soya milk, egg, white spelt flour, soy flour, Xylitol, 70% chocolate chips, whey protein, olive oil, oats, almonds, ground flaxseed, vanilla, agave nectar, baking powder, salt.


Weight Watchers Pro Points per 105g serving: 8

Enjoy,

Caryna Camerino

 
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Cakes and a music festival. Vantastic.

Firstly, I want to say hello and merci to my 11 Followers. Writing makes me happy but I'm even happier to know that my writing isn't disappearing into the Internetal (word invention) ether. And now that these words have been immortalised in the blogdom you 11 can proudly claim that you were among the first to follow Lovin' from the Oven, back when I was just Jenny from the block, when future Caryna's Cakes is skyrocketed into super stardom and declining requests to make Prince Harry's wedding cake because, although I would have been honoured, I am fully booked until 2016. That's rubbish of course. I dream of being in a real life curtsy situation. If you believe in something strongly enough it will come to you... so I will continue to believe that I will one day be a bakery superstar and get the opportunity to prove my curtsy skills. Dream big.

Now on to what I originally intended to write about - Vantastival! It happened last weekend but I have only now caught up on my sleep and am coherent enough to write about it. But only just barely, as proved by the previous paragraph.

Vantastival is a musical festival that welcomes families, tents and camper vans. Here are some of my favourite things that happened at Vantastival 2011:

1. Kevin. Kevin is my best college friend. Well, he was. Until he posted some extremely unflattering photos of me at Vantastival on Facebook and claimed he does not believe in deleting pictures. The friendship was good while it lasted.

I rented this van with GoCar. Brilliant company

Kevin is the type of guy you can count on for anything ranging from scraping mold off your bathroom ceiling to cycling up a big hill to your house because you are in desperate need of a hug. There is nobody else I would agree to camp in a Ford Transit van with. And that's a challenge because Kevin is 6'4


2. My Nook. It's a small 3m x 3m marquee, but for 3 days it's home.



3. The Brownie Busters. It was a huge success last year. What do you do when children wooed by the sight of chocolate ask you over and over again to please let them have a brownie for free? You put them on commission. If they get enough adults to buy brownies they will get their free brownie. It's not extortion, it's education. 
 


4. Cakes on the go. If the people won't come to the cakes, bring the cakes to the people. It means laughing at "nice buns" like you've heard it for the first time. Every time. Like, 45 times. But you get to talking to some genuinely fun people too. It's mostly that kind of people.

5. Brownies in their belly. I feel a swell of pride when I see a band on stage and say to Kevin, "They have brownies in their bellies!" Isn't that fame by osmosis?

 

Caryna's Cakes and The Gandhis

6. Nap time.Contrary to popular belief Caryna's Cakes does not run on sugar and butter. It runs on disco naps. Sunshine naps are even better.

Looking forward to next year.

Signing off,

Caryna Camerino

 
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Cocktails and Brownies are a winning combination

Margie has enriched my life. She has been my best friends for 22 years. I feel simultaneously proud and old while typing that. She introduced me to so much deliciousness over those years. While all the cool teenagers were smoking cigarettes in back alleys and our parents were out like normal social people we were at one of our houses gleefully giggling over Cote-St-Luc BBQ 1/4 chicken dinners. The tradition was this: we wore overalls to avoid waistband restrictions. We tore off bits of bun at a time and sandwiched bits of chicken and fries in between then dunked the whole thing in gravy. Then laughed at our enormous food bellies. Then did shots. Not of liquor like normal teenagers, no. The shots were of water. The drinking game was to keep going shot-for-shot of water until one person tapped out because they couldn't hold their pee any longer. What I'm saying is, while normal teenagers went out dancing in clubs, we were doing pee dances in our kitchen. I'm a geek. It didn't spring out of nowhere. It's been a long time developing.

When Margie showed me Ireland she introduced me to some marvelous things. That Disney Aladdin song is playing in my mind as I type this. Baby Guinness shots was one of them (I don't think Disney had cocktails in mind). When I read about this month's chocolate-themed cookalong I was inspired to make a new and improved brownie. What could be better than an alcoholic cocktail brownie containing Bailey's and Tia Maria and looks like a Guinness? Nothing, that's what. No word yet on the winner...
Here is my contribution:

Baby Guinness Brownies by Caryna's Cakes

Recipe

Ingredients for the brownies:
125g butter, melted
125g granulated sugar
125 demerera sugar
50g unsweetened cocoa powder
1/2 tsp vanilla extract
75g (1 egg plus 1 yolk) lightly beaten egg
90g cream flour
1/4 tsp baking powder
1/8 tsp salt

Ingredients for Tia Maria ganache:
250g double cream
300g 70% dark chocolate, chopped into small pieces
35g Tia Maria

Ingredients for Baileys ganache:
250g double cream
300g white chocolate, chopped into small pieces
35g Baileys

Directions:

Preheat oven to 180 degrees C. Line a 9x12" baking tray with silicone paper.

- Mix the sugars, cocoa powder, vanilla and egg. Slowly add the melted butter until well mixed.
- Sift the flour, baking powder and salt together. Add to the mixture and fold until blended.
- Pour into prepared tray and bake for 25 minutes. Cool completely.

For the Tia Maria ganache

- Boil 250g cream.
- Pour over the dark chocolate. Let sit for a minute then stir until smooth.
- Add the Tia Maria. Cool slightly until thickened. Spread over the brownie and allow to cool completely.

For the Bailey's ganache

- Boil 250g cream.
- Pour over the white chocolate. Let sit for a minute then stir until smooth.
- Add the Baileys. Cool slightly until thickened. Spread over the brownie and allow to cool completely.

Cut into 15 large, 20 medium or 48 bite sized squares with a sharp knife. D-licious!

Caryna Camerino

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Wild Garlic in the Wilds of Wicklow

My brain is kind of like an old Gameboy. Sometimes it happens that there is so much Tetris, Yoshi or Super Mario Bros. going on that all the information gets jammed up and stops the game working efficiently. Sometimes I try to move so quickly that I stop moving altogether. When that happens, just like a Gameboy, I have to reset. I could do something normal like watch a DVD or do yoga, but I'm not normal. That kind of relaxing doesn't appeal to me most of the time. I like a challenge. I've learned that in my life, what works best when I need to reset is to take myself to the country and walk. Up a steep hill. 

Yesterday was one of those days. My stress bumps were coming back and I needed to breath some Wicklow air. I organized with my beautiful friend Marion (who is also an integral member of the Caryna's Cakes team) to go hunting for wild garlic. Marion is a passionate French woman and loves quality. Quality clothes, quality design, quality workmanship, quality fabrics and quality food (including quality cakes. Our friendship blossomed over weekly meetings at a Farmer's market). She knows her way around a roast chicken, let me tell you! She knows remedies and recipes off by heart like a real French woman. And she knows how to spot wild garlic.

When Marion and I set out together, even with the best of intentions for rest and relaxation, it always turns into an adventure. Like the time we ran into the Harlem Globetrotters at 3am just minding our own business with a car chock-a-block with cakes and bakery gear. Long story. This day we though to ourselves that we'd just set upon an intentional adventure. We'd drive and see where we end up. Surely we'd come upon some wild garlic.

Wild garlic is the calling card of springtime in Ireland. Unlike garlic bulbs that we traditionally eat, with wild garlic you eat the leaves and flowers. I aint no talented forager but hunting for wild garlic is the most obvious, safest kind of foraging there is. The leaves look similar to those of Lily of the Valley except they smell unmistakably of...garlic! Wild garlic grows in blankets in damp shaded forest areas. Plenty of forest in Wicklow, right? Well, we though so.

We drove in any random direction until we pulled over at a promising looking forest.

Looks like there would be plenty of damp shady areas in here

We were very professional with our foraging baskets. When we got stuck among the sticky conifers, Marion used hers over her head to escape. Survival 101

1st forest - failblog.com. In the end we realised we were in a planted Christmas tree forest. No hope of wild garlic. We made it out alive with only a few scratches and covered in sticks.

It looks like I took an entire Hannukah bush back with me on my sweater

Forest 2 - Looked more promising. We explored and explored but no luck. We learned that dry pine forests were probably not the place for wild garlic to grow. I was so hungry at this point that I was suffering phantom garlic smells so we decided to head for home and try again another day. At the junction I was meant to go left for Dublin but I went right...

...and like any good Marion and Caryna adventure, we were happily surprised. Marion did the smell test. Lo and behold! We happened upon a mother load of wild garlic in a secret location now known only to us and coordinates known only to my Sat Nav.

Small and medium leaves have the best flavour. In a few days the beautiful white garlic flowers will bloom. We'll be back for you garlic flowers!

Not wanting to be too greedy, we picked about 250g each which is enough to make a delicious wild garlic pesto

After all of our years of friendship we have never managed to take one single decent friend photo. We always seem to be laughing too hard.

For Wild Garlic Pesto:

Blend 250g washed wild garlic leaves and flowers and 250g Pine Nuts in a food processor

Add 250g grated Parmesan and blitz.

Pour extra virgin oilve oil through the feed tube while the machine is running until you have a saucy consisntency.

Add salt and pepper to taste.

Pour into a sterilized jar and cover with a layer of olive oil for storage. 

Share with someone you love, or like a lot

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A different perspective of a farmer's market

I love farmer's markets. They are the only place to buy tomatoes that don't taste like cold tap water. I can buy the exact amount of ingredients I need for a Nicoise salad without having so much leftover that after eating it for lunch and dinner for 2 days I come to hate Nicoise salad. I can hand pick every piece of fruit instead of buying it in a plastic bag, which inevitably contains one hidden piece of quick-to-expire reject fruit. The food is seasonal, there is a great variety (ever tried to buy an artichoke at Supervalue? Good luck.) and there's the social aspect (everybody's better looking at a farmer's market. True story). Shopping at farmer's markets makes me feel more in control of my food and more connected to the process of production, purchase and consumption. It also makes me feel more European but in a less embarrassing way than the addition of 'grand' in my everyday vocabulary.

It is this love of markets that inspired me to start a bakery stall of my own. That was in 2007. The rest is all part of the history of Caryna's Cakes, which I am keeping in my back pocket for another blog post. This Sunday I spent the day selling at Macreddin Village Market in Wicklow. I had my camera with me, a took a few snaps so I could show you what it's like to be on the other side of the table.

Early in the morning 

I play real life Tetris, but with delicate perishable goods fitting into a 2 door hatchback along with a 6 foot table, a 4 foot square gazebo, cake stands, cake boxes and the like. Once the goods are loaded, I aim to get to the market an hour before it opens to setup. Macreddin Village is an hour drive away, which means waking up at 9:25 (unless I'm selling scones, muffins or bread. This necessitates same day baking and early early early wake up), packing the car at 9:30, leaving at 10, arriving at 11 and setting up for 12.The drive is always spectacular so it's hard to stay bleary-eyed for long, no matter how late I was up baking.

 

Nestled in the Wicklow mountains

some of the stalls are operated by Brooklodge Hotel. Others are producers from the locality. And then there's me.

If you need a hand setting up there are plenty of friendly rugged men to offer their assistance.

Here are a couple of the staff at Macreddin Village who help with the setup of the market and the general running of the place. Impressing dreadlock tail, no?

 

My Neighbours

Your pitch is more or less on a first come first served basis. However, I choose my pitch using a scientific method called Tradesies. Selling at the markets is especially great because of tradesies. I always bring over and above the amount of cake I think I can sell in hopes of trades.

To my right was pig. I love pig.

To my left was coffee. Important.

I was facing Ciara's Pantry. Pretty jams, chutneys, relishes ans salad dressings

Also facing Peter and Jenny Young of Castlefarm Shop. Love it.

Fist trade of the day was for breakfast

One Pecan Butterscotch Cinnamon bun...

...for a big piece of handmade Castlefarm Shamrock cheese with fennugreek. 

as well as some gorgeous rhubarb

I got the most delicious bottle of balsamic vinegar from Teach Hilda, organic Italian products

Caherhurley Nurseries got an almond & raspberry slice in exchange for an organic Alpine strawberry plant

...which I intend to mind and nurture and grow. Which reminds me... I need to water that plant, don't I?

I acquired a very pink and pretty blackcurrant dressing for Ciara's pantry in exchange for a Raspberry Cheesecake Brownie

The last trade of the day way an almond & raspberry slice...

...in exchange for a delicious organic spit pork sandwich with pear chutney

The Shoppers
Another reason I love selling at the markets is the customers. If you're one of those customers that approaches the stall with trepidation and asks me with a scrunched up nose, "Is that nice?" or "That's very expensive. I could get that in Tesco for 20 cent!" then I'm talking about the other customers. I love customers who appreciate a good piece of cake. Especially those whose eyes widen with excitement as they take in the feast of sweet treats in front of them. One set of customers who especially don't hold back are the children. "CAKE! MOM, LOOK! CAKE! PLEEEEEEASE CAN I GET ONE!!!!?????"

His exact words were "CHOCOLATE!!!!!!!!! CHOCOLATE!!!!!!!!!!"

If we could all revert to that kind of uninhibited excitement about cake it would solve all kinds of adult problems. If you are a parent who brings your child shopping at farmer's markets, I applaud you. If you're one of those parents who doesn't offer to buy the cookie your child just pawed, I'm talking about the other parents.

Children have so much to gain from the shopping experience at farmer's markets. They make the connection with the food they eat and where is comes from. I love it when children ask me questions about the cakes when they are choosing between a vanilla bean cupcake or a gingerbread cookie. Without intending it they are learning and researching in order to make an informed consumer decision. How often do they get to ask the producer directly?
They also learn about paying money in exchange for goods, as in
Parent: "now give the lady the money you're holding".

They learn about budgeting, as in
Child: "How much are the brownies? €2.50? But I have €4." and they uncurl their palm to reveal their 2 coins.

They learn about negotiating, as in
Child: "How much are the brownies? €2.50? But I have €2"

And it teaches them manners, as in (overheard at the Dublin Food Co-op by one particularly clever and innocent child)
Parent: "Now what do you say to the lady?"
Child: "I'm going to eat this."

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Hamentaschen for Purim

I have always been more traditional than religious. I was born Jewish and Judaism remains part of my identity, even more so now that I am living in a country that thinks being raised not celebrating Christmas is a form of child abuse. My first job in Dublin was at a local pub in Lucan Village. I was a lounge girl, which in 2003 if is your job past the age of 18, screamed FOREIGNER. Ah, Kennys of Lucan. The memories. I learned so much about Irish culture there, like discovering Red Lemonade, that Fuck is not nearly the worst swear word you could say, darts is a sport, the plural of Guinness is Guinness...and very few Irish people have ever met a Jewish person. If they ever have, they'll want to tell you about the one time they met a Jew. Or they may just say a single word. Shmuck! Shalom! It's friendly, really. They have an inspiring love of chatting. Nice customers used to ask if I planned to go home for Christmas, which would set in motion a script that would invariably include “I don't actually celebrate Christmas.” Shock. Horror. Curiosity. The generation of children in primary and secondary education now are the first in Ireland to have the opportunity to learn about religions outside of Christianity. It took some time to adjust to being in a country that not only didn't recognize the holidays I observed but didn't even know they existed. So it was up to me to keep my and my family's traditions alive.  In a way I had a clean palate to create the holidays the way I wanted. I may even have duped a past boyfriend into believing that it was traditional to bestow gifts of kitchenware to the lady of the house for Passover. You say sacrilegious, I say opportunistic. 

Purim is this week and I have decided to celebrate the Camerino way. I used to celebrate by eating my mother's hamentaschen. Prune filled were my favorite. I could go through dozens of these huge cookies, no problem. I have an incredible tolerance for prunes. This year I will carry on mommy's tradition and make hamentaschen myself. 

The story of Purim falls under the same umbrella as so many other Jewish holidays that I love: They tried to kill us. We survived. Let's eat! The long and short of it is that the Persian king Ahasuerus married Esther. She was Jewish but he didn't know it. Her uncle Mordecai kept her on the up and up about what was going on in the world outside the palace. The king had an advisor Haman, who plotted to exterminate all the Jewish people. Mordecai told Esther, Esther convinced the king to save the Jews. He did, and hung Haman instead. Celebrations usually involve plays, dressing up, booing Haman, drinking and my personal favorite, eating hamentaschen. They are triangular to symbolize Haman's hat. We then eat them to symbolize...? Eating his hat? Whatever. They're delicious. 

Before I follow with the recipe, I have a few exciting things to share. In my research this morning I discovered that not only is there Purim, but there are also hundreds of “Special Purims” Holidays that people claimed to celebrate amazing luck or a miracle. My favorite has to be The Purim of the Baker Woman in 1820, which celebrates how Chios in Greece was under attack but a Baker Woman accidentally shot off a cannon, warning Turkish forces and saving the city. How do you accidentally shoot off a cannon? I'm keeping my eyes and ears open for a miracle to claim my own Purim of Caryna's Cakes. It most definitely won't involve firearms.

The second exciting thing is a music video from a boy band called the Maccabeats, who are, according to their website, available to book for weddings and bar mitzvahs. I do love all kinds of cheese and boy bands are no exception. I'm partial to the guy in the sombrero myself. He aint no Joe McIntyre but he does rock those epaulets. Although his commitment to Judaism as demonstrated by his enrollment to Yeshiva University and membership to a band called the Maccabeats may be incompatible with the fact that I am huge fan of breakfast pork 

And now, the Camerino family hamentaschen recipe, as adapted from Noreen Gilletz's Food Processor Bible, preceded by a video illustration by Baker Helper/Mac User extraordinaire Lorcan O'Byrne, who I am proud to say is a member of the Caryna's Cakes team.

For the dough:

1 medium orange

2 eggs, plus one for egg wash

190g sugar

115g sunflower oil

2 tsp baking powder

540g flour, plus extra for dusting

For the filling:

1 orange

250g dried apricots

200g sultanas

30g sugar

Equipment:

Food processor

3 inch round cookie cutter or a glass will do fine

Preheat the oven to 180/350

• Cut the orange into 4 and blitz in the food processor until fine.
• Add 2 eggs, sugar and oil. Process for another 10 seconds.
• Add the flour and baking powder and blitz with quick on and off pulses until combined.
• Have plenty of flour on your counter top and empty out the dough

For the filling:

• Put all the ingredients into the food processor and blitz for 30 seconds.

And now to make the cookies:

• Start with ¼ of the dough and roll out on a well floured surface
• Cut out circles and place a teaspoon on filling in the center. If you don't like apricots you can use chocolate chips instead.
• Fold circle up into a triangle and place on a baking tray
• Brush with some beaten egg
• Bake for 25-30 minutes
• Eat, share, smile