Here's a whole new segment I'm introducing in 2014: The Foodie Diaries.
LILIANA BATTLE.
(This is our cue to squeal)
Liliana's Whole Orange Cake.
1 orange - washed and dried
300gm SR flour
220gm caster sugar
200gm vanilla yoghurt
2 eggs
Syrup:
1/2 cup caster sugar
1 cup fresh orange juice
zest of 2 oranges
thinly sliced oranges (to garnish if desired)
Preheat oven to 180c.
Grease and line a 20cm round cake tin.
Chop the orange without removing the peel. Blitz in a food processor for 2 minutes.
Add remaining cake ingredients and process until smooth.
Pour batter into tin and bake for 30-35 minutes, or until cooked.
Meanwhile, make the syrup.
Place all ingredients (except sliced oranges) in a saucepan. Heat to dissolve the sugar while stirring, then bring to the boil.
Boil for 10 - 15 minutes.
Once cake is removed from oven, allow to cool for 5 minutes, then remove from tin. Place on a wire rack with a baking tray underneath to catch the syrup.
Pour the syrup over the cake. Lay thin oranges slices on top.
Serve warm or cool.
This recipe is straight out of Liliana's handwritten book of recipes so you just know it's going to be very Masterchef ;) I'm going to try it real soon (obviously) and I'll put up a picture so that you have something to go by.
So, this was the first #FoodieDiary of 2014. Hope you enjoyed it. As always, if you have any questions, queries or suggestions don't forget to comment below! A very Happy 2014 to all you lovely people! Thanks for reading!
xoxo
D
This year, I'll talk to people who love food and are making it their life in the most exciting ways. I love food and you do too, so I'm really stoked to begin this journey.
You're going to love the first Foodie Diary of this year, wait for it...
It's Liliana Battle from Masterchef Australia 2013!
Her Rainbow Cake and Pumpkin Tortelloni governed my thoughts for weeks after I saw the episodes. You've seen me tweet about my love for her food and now you'll know why. Here we go, the first Foodie Diary ever-
Her Rainbow Cake and Pumpkin Tortelloni governed my thoughts for weeks after I saw the episodes. You've seen me tweet about my love for her food and now you'll know why. Here we go, the first Foodie Diary ever-
LILIANA BATTLE.
Me: Firstly, tell us about the Masterchef experience and how much it's
changed your outlook on cooking?
Liliana: Masterchef helped me believe I can do anything I set my mind to. It also
showed me how incredibly important my family is to me over anything I could possibly do for myself, as being away from them was very difficult for me during the show. My family is my life, everything else is just a bonus.
Me: What's your favourite kind of food?
Liliana: Family comfort food i. e. a nice plate of fresh pasta or perfectly cooked roast chicken. I love going to restaurants, but nothing beats a meal at home.
Me: The one food item that is a complete weakness?
Liliana: I have pretty good will power when it comes to food, but I love slow cooked food and will generally eat too much i if it's in front of me - such as my 10 hour slow cooked lamb shoulder, or my oxtail ragu.
Me: Your most important instrument in the kitchen?
Liliana: I couldn't live without my Kitchenaid and the pasta attachment
Me: Your favourite ingredient in the kitchen?
Liliana: Eggs and flour - can be made into so many things (especially pasta). I also could not live without garlic - it's in almost everything I make.
Me: Have you been to India? What's your favourite Indian dish?
Liliana: I visited New Delhi as a stop over to Germany when I competed in the World Ballroom Dancing Competition. I was 15 and don't remember much as we visited the city only. I remember it being very loud and crowded. I would love to visit India. It seems like such a beautiful place full of contrast and colour. I love Indian food and make it often. My husband loves my lamb curry, which is quite spicy. Indian food reminds me very much of my Italian upbringing, with the whole family involved in the meal, lots of plates on the table, sharing and feasting.
Me: Currently, the life and lies of Liliana?
Liliana: My secret wish is to own a small villa in Italy one day, and cook for people with the amazing produce I buy from the local market. For now, instead of living 'under the Tuscan Sun' I will continue to cook and write in my beautiful Australian sunshine. In between my most important role as mother to my boys, I will be catering, doing cooking demonstrations and running cooking classes this year under my new business "Liliana's Kitchen", and write my first cookbook. It will be a legacy to a lifetime of my cooking and that of my heritage. It will be very special and authentic. It very much excites me.
Me: Any final words before you leave for your kitchen?
Liliana: I love your blog and am flattered that you asked to do a feature on me. I hope all your readers enjoyed Masterchef, it was a surreal exprience for me, one I will never forget. It has opened a mountain of opportunities for me, best of all the opportunity to share what I love with others. Keep posted with my adventures on lilianabattle.com and on my Facebook page lilianabattlemasterchef or follow me on Twitter or Instagram. I am always sharing new recipes and photos of what I'm up to.
In the meantime - here's a special recipe not featured on any other site just for your readers:
(This is our cue to squeal)
Liliana's Whole Orange Cake.
1 orange - washed and dried
300gm SR flour
220gm caster sugar
200gm vanilla yoghurt
2 eggs
Syrup:
1/2 cup caster sugar
1 cup fresh orange juice
zest of 2 oranges
thinly sliced oranges (to garnish if desired)
Preheat oven to 180c.
Grease and line a 20cm round cake tin.
Chop the orange without removing the peel. Blitz in a food processor for 2 minutes.
Add remaining cake ingredients and process until smooth.
Pour batter into tin and bake for 30-35 minutes, or until cooked.
Meanwhile, make the syrup.
Place all ingredients (except sliced oranges) in a saucepan. Heat to dissolve the sugar while stirring, then bring to the boil.
Boil for 10 - 15 minutes.
Once cake is removed from oven, allow to cool for 5 minutes, then remove from tin. Place on a wire rack with a baking tray underneath to catch the syrup.
Pour the syrup over the cake. Lay thin oranges slices on top.
Serve warm or cool.
This recipe is straight out of Liliana's handwritten book of recipes so you just know it's going to be very Masterchef ;) I'm going to try it real soon (obviously) and I'll put up a picture so that you have something to go by.
So, this was the first #FoodieDiary of 2014. Hope you enjoyed it. As always, if you have any questions, queries or suggestions don't forget to comment below! A very Happy 2014 to all you lovely people! Thanks for reading!
xoxo
D
