Trotski & Ash: Sweet Recipes

I was looking around online for pavlova recipes when I came across this fantastic recipe blog, Trotski & Ash. Sarah Trotter and Romy Ash are the two lovely and talented Melbourne ladies behind the blog. Sarah is a designer, stylist and general pretty maker. Romy is the writer of the duo and provides a sweet narrative to their recipes. She really conveys her love of the history, relationships and stories behind the recipes. They are self-taught and have a mad passion for cooking. They’re learning their way through recipes with a heaping helping of chutzpah and good, old-fashioned trial and error. That is really all you need!

Their recipes are simple and look delicious. If you are in Melbourne, look into their Cooking Club classes and their other new endeavor, Bonne Femme, for special events catering and styling.

Here are a couple Trotski & Ash recipes that I am excited to try myself:

I don’t think that cornflakes are particularly amazing on their own or swimming in milk, so why the hell are they so unbelievably good in baked goods? Years ago, I worked in a bakery cafe in Seattle where one of our cookies turned everyone in the neighborhood into spiral-eyed zombies. The secret ingredient? Yep, cornflakes. We served lunch too, but that was of little consequence even around prime lunch time. People would stand in line at to order at the counter and keep their gaze focused solely on the rows of cookies as they slowly disappeared before their eyes, four at a time. People actually started showing up at 7am during the morning coffee rush to try to get a jump on the competition. I can mock them now, but the truth is that every employee at the cafe had stashed one or two away for themselves before the cookie wolves would descend. I’m looking forward to trying this recipe out!

I found the Trotski & Ash website while looking for pavlova because I was missing my friend Diana. I don’t miss a whole lot about living in Minnesota, but I do miss this friend in fanciness. I’ve been in so many retail shops lately that I know she would adore and I’ve also been missing our wonderful summertime dinners. We would trade off on hosting and her passion is baking. The first time I ever had a pavlova was one that she had made with copious amounts of cream and heaps of fresh summer berries. The dessert left quite an impression on me and I always think of it as “ballerina cake” since it was named after enchanting Russian classical ballet dancer, Ánna Pávlova. Maybe if I practice this pavlova recipe to perfection, my friend would come visit sooner rather than later? I hope so.

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photos © Lauren Bamford for Trotski & Ash

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