Ep 198 - Caro's Come Down with COVID

Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 198.

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This week on the podcast, Caro drops a little bombshell with the news that she and the family in Amsterdam have contracted COVID – she shares the details of what’s been a rough week for all.

We also discuss;

• The protests against COVID measures in both Amsterdam and Melbourne
• The mood in Melbourne
• Retail in disarray as COVID protocols and supply issues wreak havoc
• The Australian Cricket team’s latest disgrace

In The Cocktail Cabinet for Prince Wine Store it’s wonderful to have Myles join us in the studio again for a tasting of cider and ginger beer.

We try Jamaican Ginger Beer, Hills Cloudy Cider and Ciderman Apple Cider

Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

• Caro’s Crush of the Week is Steve Carrell – she’s been binging on The Office all week and Steve has been a saviour. Corrie also loved Steve in Hope Springs.
• Caro’s been reading The Most Fun We’ve Ever Had by Claire Lombardo.
• Highly recommended viewing - Maid on Netflix
• Belinda Jeffery’s Flourless Almond Coconut and Vanilla Cake – get the recipe HERE or below.

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Belinda Jeffery’s Flourless Almond, Coconut And Vanilla Cake

This is from the secret cache of recipes I turn to when I have to whip up something special at very short notice – and it’s just fabulous. Although it’s an unassuming slim little cake and somewhat wet inside, don’t let looks fool you; it has the best flavour, and there’s a lovely contrast between the slightly chewy crust and buttery crumb. What’s also appealing is that it only takes about 15 minutes to make and is wonderfully versatile – perfect for afternoon tea, but serve it with poached plums, quince or tamarillos and a dollop of rich cream and it’s like waving a magic wand that transforms it into a very elegant dessert.

· SERVES 8-10.

• 180g almond meal
• 2/3 cup (60g) desiccated coconut
• 1/4 teaspoon salt
• 250g castor sugar
• 4 x 60g eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond essence
• 200g unsalted butter, melted and cooled
• 2 tablespoons flaked almonds
• icing sugar, (optional), for dusting

Preheat your oven to 180C. Butter a 23 or 24cm shallow spring form cake tin and line the base and sides with buttered baking paper. Dust the tin lightly with flour (or rice flour if you’re avoiding wheat) and set it aside.

Put the almond meal, desiccated coconut, salt and sugar into a medium-sized bowl and whisk them briskly together with a balloon

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