I’ve had a lot of crappy ovens in my life.
In our first rental, the oven looked straight out of the 50s. And probably hadn’t been cleaned since then. It cooked a main meal ok, but baking was a challenge. Gas, but no fan.
Our first apartment in Beijing had no oven. But we had 5 kuai noodles at the doorstep… who needs to cook? Plus, in a department store, we learnt how to make a cake in a wok. Sorted.
Our second apartment also had no oven, but I was beginning to itch. We bought a little convection oven, which we kept on the indoor balcony as I was a bit alarmed at how hot the outer surface got, and thought it might melt bits of our rental kitchen. Supposedly you can roast a whole chook in these. Supposedly.
Surprisingly, our third apartment came with an oven! Again, possibly from the 50s, so maybe 80s China? Gas, no fan, also no temperature gauge. Basically, the longer you left it on, the hotter it got. This was probably the biggest baking challenge by far. It was also imperative that you decided which cutlery you needed before the meal because once you got that baby going, there was no chance in hell you could open the quickly expanding drawers up against the oven. It also had a non-functioning side-warming compartment. Useful for storing objects that didn’t melt.
I wish I had a photo… will keep looking…
Back to Australia, and I was a bit disappointed to find that our kitchen was electric, rather than gas. It took me a long time to get used to it, yet still I burnt things on the outside, and had to be so careful and attentive.
And then it died.
And got replaced.
And I realised that baking is a million times easier with an oven that works. My first meal of ‘The Petite Kitchen’s’ lavender chook was the most delicious ever… and I’ve been cooking it for ages. My eyes widened as I realised the baking opportunities, and threw myself into a baking frenzy. Especially after finishing uni and not having an oven for 10 days or so!
So, I wish to share two exciting recipes with you.
The first is a Chocolate Caramel Poke Cake from the Coles magazine. Woah. Hold onto your pants with this one. I’m looking forward to playing with this recipe and trying out some different flavour combos.
The second is a low-FODMAP, vegan-friendly banana pudding. The original recipe has been tweaked from Donna Hay Issue 81, p132.
- 250g coconut oil, melted
- 2-3 bananas, mashed
- 1/2 cup brown sugar
- 2 tbsp chia, 6 tbsp water, briefly mixed and soaked (as an egg replacement)
- 1.5 cups of GF SR flour (I used the Aldi one)
- Dark chocolate pieces, to taste
Mix the first 5 ingredients, stir through the chocolate, and bake in individual ramekins at 180 for about 15-20 mins.
Note: These are quite oily, but they don’t feel heavy, as it is coconut oil, rather than butter. But you may wish to put less oil.
Whilst the puddings are baking, make the caramel. This isn’t a true caramel, because of being vegan, but it is still delicious! I found that it was actually quite hard to dissolve the sugar in the coconut oil. I’m not entirely sure why… I’m sure science would tell me. Also, the sauce separates quickly quickly as there is less fat, so give it a good whisk before serving.
- 150g coconut oil
- 1.5 cups brown sugar
- 1 cup of coconut milk
Melt the oil in a saucepan, add the sugar and dissolve as much as possible. Add the coconut milk carefully and continue to cook until it thickens slightly.