Kaiserschmarrn
Recipe adapted from Dr. Oetker's Schul Koch Buch

Ingredients
4 eggs
1 pinch salt
100 grams flour
200 millilitres milk
1/2 teaspoon vanilla extract (or 1 packet vanilla sugar)
Butter for frying (approx. 2-3 tablespoons in total)
Icing sugar and jarred sour cherries, to serve

Method
Separate the eggs. In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Set aside.
Place the flour in a mixing bowl and make a well in the centre. Add the egg yolks to the well and whisk, incorporating the flour as you go. Slowly pour in the milk and keep whisking to form a smooth batter. Whisk in the vanilla.
Gently fold in the egg whites in two batches.
Melt a tablespoon of butter in a non-stick 28-cm frying pan over a medium heat. (You may need a little more butter; you need enough to coat the base of the pan). Spoon in half the batter and spread evenly across the base. Allow to cook for 5 or so minutes, or until the bottom is sealed and light golden brown. (You can lift up the corners with an egg-flip to check). Cut the pancake into quarters, and flip each quarter over. Cook for 2-3 minutes or so, until the bottom is sealed and light golden brown. Cut the pancake into small bite sized pieces, and keep cooking and stirring until golden brown all over and no pockets of raw dough remain. Remove the pieces to a plate and cover with foil or keep warm in a low oven.
Melt another tablespoon of butter in the pan and cook the rest of the batter in the same way.
Dust thickly with icing sugar and serve with sour cherries
Serves 2-3

Meatballs with Vegetable Spaghetti

Meatballs with Vegetable Spaghetti

A recipe by Sarah Cooks

Ingredients

1-2 zucchinis

1 carrot

1 tablespoon olive oil

1/2 onion, finely chopped

1 garlic clove, minced

1 x 400 gram tin chopped tomatoes

250 grams minced meat of your choice (pork, beef, veal, chicken, turkey)

1 tablespoon flat leaf parsley, chopped

1 tablespoon grated parmesan

EVOO, for garnish

Extra parmesan and parsley, for garnish

Method

Trim the zucchini and spiralize. Finely chop the core and set aside.

Trim and peel the carrot and spiralize. Finely chop the core and set aside.

Divide the zucchini and carrot noodles between four serving containers.

Heat the tablespoon of olive oil in a saucepan over a medium heat. Add the chopped onion and chopped carrot core, and cook for 5 minutes, or until the onion is translucent. Add the garlic and cook for a further minute. Add the chopped tomatoes. Fill the tin halfway with water, swirl around and then pour into the saucepan. Bring to a boil, then bring down to a simmer and simmer for 10 minutes.

Meanwhile, mix together the minced pork, parsley, grated parmesan and the chopped zucchini core. Roll into small balls. Place the meatballs into the simmering tomato sauce and allow to sit for 5 minutes before giving a gentle stir. Continue to cook for another 5 minutes or so, or until the balls are cooked. (Cut one in half to be sure). Allow to cool before assembling your bowls.

Drizzle the zucchini and carrot noodles with a little extra virgin olive oil, and season with salt and pepper.

Divide the balls and sauce between the four bowls. Garnish with extra parmesan and chopped parsley.

Makes 4

Rye bread, Kiri Cream Cheese, Smoked salmon and chives; Sour cherry jam

• A Super Strange Love Story: My Disappearing Fiancé and the sequel... A Second Super Strange Love Story: I was the Other Woman (Narrative.ly) Content warning: descriptions of intimate partner abuse.
• how to be a woman (in a band) with lush's miki berenyi (i-D.vice.com) - I love the band Lush and was OBSESSED with them when I was in high school. I had no idea they reformed in 2016, but I am so glad I stumbled across this great interview with lead singer and co-songwriter Miki Berenyi! Let's none of us put up with misogynistic bullshit.
• Childhood on the run: 'I thought we were hiding from the mafia, then I learned the truth' (theguardian.com) - A totally bizarre true story. I really want to read the book.
• Woman Furiously Shits On Floor Of Tim Hortons, Throws It At Employees (theconcourse.deadspin.com) - I'm sorry, WHAAAAAAT?!
• Related: How Brisbane's poo jogger was caught by residents (news.com.au) - I can't deal with this story. The brazenness of it all! The elaborate sting set up by the fed-up residents to catch the culprit! But mainly... WHY?

Source: The Fader

Ingredients

Burnt Butter

Burnt Butter Carrot Cakes with Cream Cheese Icing

Burnt Butter Carrot Cakes with Cream Cheese Icing

Burnt Butter Carrot Cakes with Cream Cheese Icing

Cake recipe adapted from Joy the Baker, Icing recipe by Sarah

Ingredients

For the cake

170 grams unsalted butter

2 cups plain flour (gluten free, if required - I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)

3/4 cups white sugar

1 teaspoon baking soda 

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon nutmeg

2 large eggs

1 teaspoon vanilla extract

1/4 cup buttermilk

2 medium carrots, peeled and grated

For the Icing

250 grams cream cheese, at room temperature

1/2 teaspoon vanilla extract

1/4-1/2 cup icing sugar

1/4 cup salted roasted pistachios, roughly chopped

Method

To make the cakes, Preheat the oven to 175C. Butter an 8-loaf mini loaf tray.

Melt the butter in a light-coloured frying pan over a low heat. Continue cooking until the butter foams up and starts to sizzle, and the milk solids separate. Stir with a heatproof spatula to prevent the milk solids sticking to the pan. Once the sizzling has subsided and the butter had turned from yellow to a medium brown colour, (and most importantly, smells amazing), take off the heat and set aside to cool completely.

Whisk together the plain flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg in a large mixing bowl.

In a large measuring jug, whisk together the eggs, vanilla extract, buttermilk and cooled melted butter. Stir in the grated carrots.

Pour the wet ingredients into the dry ingredients and stir together gently until combined and no big pockets of flour remain.

Spoon the batter into the prepared pan. Bake for 20-30 minutes, or until cooked through when tested with a skewer.

Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

To make the icing, beat together the cream cheese, vanilla extract and icing sugar in a stand mixer until light and fluffy. Start with the smaller amount of sugar, then taste and add more sugar if you like.

When the loaves are completely cold, spread the icing on the loaves and sprinkle with the chopped pistachios.

Makes 8 mini loaves