Holiday! Celebrate!

Locals Sprouts is off on an adventure to Europe to visit family and friend! Post will be intermittent as I will be very busy eating, drinking and catching up with everyone! So, until later…

Eating my way across Europe! See you in a few months!

Eating my way across Europe! See you in a few months!

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Almond skillet cake with peaches.

I can not wait to make this for breakfast on Saturday! Looks like a wonderful weekend treat!

cook.can.read

It’s not a cobbler, a brown betty or a buckle… It’s not a coffee cake or a crumble. It’s a skillet cake! Hearty and rustic and golden brown, buttermilk makes it tender and lighter than you would expect and fresh, ripe peaches gives it the perfect amount of sweetness. Baking in a cast-iron skillet always lends a bit of drama to the presentation, in my eyes, and any cake that can be dessert by adding a scoop of vanilla ice cream or breakfast by eating a slice alongside your mug of coffee is a winner.

The beauty of the upside down style I used for this almond skillet cake is threefold. One, if you can get it out of the pan intact, it is pretty pretty pretty on a plate, with the fruit golden brown and shiny from butter and sugar. Two, maybe more important than aesthetics, cooking the fruit…

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Four Frogs Creperie – Mosman

Looking forward to lunch tomorrow at Four Frogs, just down the road from my house!

The French Wench

Crepe making

It’s not that often that I venture across the Bridge, I know it’s still Sydney, but to me Mosman feels like the other side of the world. However, when one of the Four Frogs owners, Florian Guillemard, invited me to visit their crêperie, the prospect of authentic Breton galettes and crêpes was enough to lure me to that part of town.

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