July | 2016 | Miss Amateur Chef's Blog

There’s something special about going on a road trip, isn’t there? It screams adventures, great tunes and spontaneity. Some would say it makes the best kind of holiday. So, with my bags packed, playlist created, I knew an American road trip was the way to go…

The term California cuisine arose as a result of culinary movements starting in the 1970s. It emphasized a lot on the non-traditional take on classics, as well as a lot of fusion- involving the freshest ingredients possible. In California, your meals may be served on a simple wood plank set with mismatched cutlery. No fancy china and polished silver in sight, but there is always abundant sunshine, and, the meals are always magnificent. Dusty and down-to earth, Californian food reaps its star power from its authenticity.

I simply appreciated the fresh take on everything I ate in the Golden State, from homemade ice-cream to super fresh seafood and produce… Here are some of my favorites!

Lived up to expectations and I enjoyed strolling around the well presented food stalls and eateries.

The Original Farmers Market: 6333 W 3rd St, Los Angeles, CA 90036

Nothing screams California more than the Venice beach. Best place for people watching.

Friendly staff and nice location as you can watch people walking on the boardwalk while eating, sometime enjoying the street singers.

Figtree’s Cafe : 429 Ocean Front Walk, Venice, CA 90291

Route 66-aka the Mother Road crosses 8 states from Chicago to Los Angeles. The famous route cruises its 90th year this November, driving down it has been one of the items on my bucket list.

So many delicious food choices to satisfy any palette.

Grand Central Market: 9, 317 S Broadway, Los Angeles, CA 90013

The beautiful Sterns Wharf, Santa Barbara.

Situated at the end of the wharf, is small enough to make you feel like a local. Food is fresh and delicious. Standing at the end of pier and looking back at the city of Santa Barbara… is a very special moment you will never forget!

They also serve clam chowder in a sourdough bowl (which is a typical San Francisco dish) and pretty decent crab cakes.

Santa Barbara Shellfish Company:230 Stearns Wharf, Santa Barbara, CA 93109

Simply the ice cream heaven!! I went there twice within 3 days, they have all these unique flavours but whisky & pecan pralines definitely won my heart.

McConnell’s Fine Ice Creams: 728 State St, Santa Barbara, CA 93101

Happy Sunday! It’s always tempting to head out for brunch on the weekend, but why not stay in and try these? Coffee refills are free and brunch at home means you don’t have to get changed or put on any make-up.

And if someone ever tells you that you put too much Nutella on your bread, stop talking to them… You don’t need that negativity in your life!

Ingredients

For the dough:

2⁄3 cup lukewarm whole milk
1 tablespoon granulated sugar
0.25-ounce active dry yeast
3 cups all-purpose flour, divided
1⁄4 cup unsalted butter, melted
2 large eggs
1 teaspoon kosher salt

Filling:

1/2 cup of Nutella or any other chocolate sauce
2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries)
1 large egg, beaten for egg wash

Instructions

In a large bowl, combine warm milk, granulated sugar, and yeast. Let stand until foamy, about 10 minutes. Add 1 cup flour, beating at low speed to combine.
Add melted butter and 1⁄2 cup flour, beating until combined. Add eggs, beating to combine. Gradually add salt and remaining 1.5 cups flour, knead to form a soft dough.
Place dough in bowl. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Grease a cast-iron skillet with butter.
On a lightly floured surface, roll dough into an 18×16-inch rectangle. Spread with Nutella, leaving a 1⁄2 inch border. Sprinkle generously with berries.
Starting at one long side, roll up dough, pressing seam to seal.
Using a sharp knife, cut the log in half length-wise, leave 1-inch of the edge uncut at the top. The doughy halves are then flipped upward.
Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal.
Join the two ends, creating a circle with the dough and press together.
Transfer the dough ring to the prepared cast iron skillet. Brush the wreath with the beaten egg.
Preheat oven to 180°C. Bake for around 30 minutes (loosely cover with foil to prevent excess browning, if necessary), or until a wooden pick inserted in center comes out clean. Let cool completely.