Melbourne Cake Bake and Sweets Show

The exhibition centre is brimming with baked goods, lollies, sweets, chefs and cake decorating workshops, food, drinks and even a chocolate river this year.  I had visited the Cake, Bake and Sweets show last year and I was very overwhelmed with the array of delicacies, and samples- yes samples….samples…yes you can sample. My belly hated me, but my tastebuds loved it.

 

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I took my Wee Man with me this year, and even tough he was surrounded by chocolates and cakes he was very well behaved and only enjoyed a chocolate chip (yes a chip not plural) and the most incredible serving of Salt and Feta Balls from Ilias The Greek, whom was also selling Halva- which I declined because I knew their slab would not make it home, let alone back to the train station.

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We both enjoyed looking around at all the pretty chocolates and cakes, there are some amazingly talented people out there, their craft is stunning.

Wee Man decorated a cupcake using the new range of icing products by Dr. Oetker, which you can find here.

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There were some celebrity chefs at the Show also, I saw a bit of Miguel Maestre I just love him on The Living Room too. And I also saw Georgia Barnes and Dani Venn, both from Masterchef.

There were so many beautiful artisan breads, gorgeous chocolates and indulgent macrons.

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Every year I buy a ‘wagon wheel” for my mum as it’s one of her favourite biscuits. Although the ones you find at the Cake, Bake and Sweets Show are huge, full of marshmallow and ridiculously extreme! Thank you Bethy Cakes!

 

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We also picked up a few samples of ‘mug cakes’ from Well & Good that make a huge range of gluten free goods.

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The Show is a perfect day out, especially if you like sampling all the sweet treats and perfect to pick up and baking equipment at bargain prices.

 

 

Gluten Free Vegan Lasagne

So as advised by my doctor I need to try going gluten free to see if this is the cause of my tummy troubles.  I’m always up for a challenge, plus it also means I can create and research recipes for my gluten free meals.

 

I wanted to make a dish that would serve as leftovers throughout the week so I wouldn’t have to worry about cooking after work, or throwing something in the slow cooker before work.

 

I love lasagne, and I find it so versatile, my recipe changes every time! I always end up throwing a bit of this and a bit of that into the sauce and meat.

I decided to run with a vegan gluten free lasagne, coz like I said- always up for a challenge.

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Okay so not the greatest of great photos, I know it looks like a mess, but trust me- it tastes amazing!

 

You will need:

Gluten free pasta sheets

Two packs of silken tofu

30g Bio cheese- plus extra grated for topping

Two handfuls spinach leaves

Salt and pepper

1 large eggplant

1 bottle Passata

1 diced tomato

1 diced onion

In a frypan brown the onion and then add the diced tomatoes and passata.

Leave to cool.

Thinly slice the eggplant lengthways, place them on paper towel, separate, not layered and sprinkle with salt. Leave for 10 minutes.

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In a blender add the spinach, silken tofu, bio cheese, salt and pepper. Blitz until you have created your creamy ‘béchamel’ sauce.

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Pat dry the eggplant slices with more paper towel, the salt would have brought out a lot of the water from the eggplant.

Using a square or rectangular dish, layer some of the passata mix and then  layer some eggplant, pasta sheets and then spread some of the béchamel sauce and continue to repeat until you finish with a final layer of creamy sauce.

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Bake in a pre-heated, fan forced oven at 180 degrees for 30 minutes.

Sprinkle some extra grated bio cheese on top and cook for a further 20 minutes or until the cheese has browned.

 

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Serve immediately or store in portion sizes in the fridge for up to a week.