Peppered apricot & apple

Larry (from Curb Your Enthusiasm): Can I tell you something about apricots? 1 in 30 is a good one. It's such a low percentage fruit.

Growing up I spent a lot of my youth running from my parents car to my grandmother's door as fast as my uncooridnated spindly legs could move. To enter my grandmother's property you had to swing open a whiny metal gate, broken and battered from too many swings. As you took your first step, you had to duck your head should you poke an eye with a heavy, hanging apricot.

Her apricots were always the best; you hardly ever sunk your teeth into a bad one. I have found that when purchasing an apricot, as Larry said, there is a high chance that it will either be too acidic, too bruised, too something. I am fickle when it comes to eating apricots fresh - they have to be just right. I wolf them down once they are dried, but I prefer to cook them fresh to improve their flavour.

This recipe was intriguing - few ingredients, and an odd combination at that.

ease: 5/5.
prep time: 5mins.
cooking time: 45mins (includes cooling time).
total: 50mins.

taste: 4.5/5. This is like rain in Summer for your taste buds. The first sensation is the cool, voluptuous cream that envelopes everything with a cloud-like comfort. I used less as I thought it would be too obnoxious but I would definitely use the amount listed next time as it was oddly my favourite part.
I was cautious with the pepper, as my husband and I are pepper/chilli intolerant. The pepper is mild, I used two grinds to dust the fluffy cream of each glass (and also four twists into the whole fruit compote), which perhaps was too little as only once did I detect it's zest.
The marshmallow cream occasionally parted and I tasted the intense, tart apricot with the juicy Granny smith apple. Along with the sour was the citrus punch from the lime, all combined to make an incredibly tart fruity medly. The apricots also gave their distinct sweetness with their soft, spongy flesh that helped to subdue the firmer acidic apple (you could use a sweeter apple but I prefer the tart Granny Smith.)
I used slightly less sugar (74g raw sugar) and it was just the right amount of sweetness for me, as I wanted this to be a refreshing, palate cleansing dessert which it was.
The cream really is necessary for this to work, as the fruits would be too strong and abrupt if eaten without the soft cream.
I had to add a couple of tablespoons of water to get the fruit to become soft and a liquid to form, as it was just sticking to the pan without the extra liquid.
My husband didn't like it as much as me, it found it too 'fruity' but I thoroughly enjoyed its simple complexity and freshness.

would I make it again: Yes. Although hubby didn't rate it too highly (3/5) I enjoyed it and find it a simpler, healthier alternative to most desserts.

recipe: Peppered apricot & apple

Vanilla bean creme brulee with blueberries

Christmas as a child was magical.

All year my brother and I would wait with anticipation as heavy as lead for Christmas to come. When we spied bon-bons at the supermarket and festive wreaths adorning the grey spire of telephone poles and golden stars strewn across shop windows, our excitement would keep us as energetic as the Energiser bunny. But when the Christmas tree lights lit up our lounge room with fragments of rainbows we were beside ourselves with glee. There was just nothing like the night before Christmas; dreaming of Santa Claus, reindeers, elves and the gorgeous, colourful bow-tied gifts that would be waiting for us under the evergreen needles.

But eventually you get older, wiser and discover that just like the tooth fairy and the Easter bunny, Santa Claus isn't the one bringing you the gifts, they are courtesy of your parents trips 4:45am trips to the car or a hidden room. After that the Christmas lights don't transfix you like they used to, the swarm of a Christmas stampede as everyone rushes to buy gifts becomes annoying rather than festive, and then the eventual task of having to buy gifts and make meals for others leads to the feeling that Christmas is a hectic, expensive time of the year. Sometimes it just makes you tired thinking about it. Perhaps it is because my husband and I are no longer children and neither do we have any. I am sure once we see the joy it brings our own children, some of that wonder will rub unto us and remind us of how happy Christmas made us as children, because after all, nothing brings out the child in you like your own child.

This year I am the one holding Christmas for my 30odd relatives. Whilst all my gifts-to-be are wrapped and underneath my 58% completed silver Christmas tree (hubby's pick) I still have to pre-order my copious amounts of meat and seafood for a Christmas Lunch fit for Dionysus himself. All of this organising has definitely frazzled me and I am desperately looking forward to Boxing Day the 26th of December, when I can put my feet up and just do nothing.

In the mean time I felt I should reward my organisational skills with a dessert I always order when out but never make at home -Creme Brulee.

ease: 4/5.
prep time: 25mins.
cooking time: 1 hour.
total: 1 hour & 25mins (plus at least 4 hours chilling time).

taste: 4/5. These would have been awarded a 5/5 when eaten the same day, however after an overnight stay in the fridge the custard left a powdery residue on my tongue after eating, nothing like the smooth, velvet custard from the day before. After only leaving them in the fridge for 4 hours they had a luxuriously vanilla flecked smoothness akin to satin sheets. I used vanilla sugar to sprinkle on top and then melt beneath my blue flame to form a deep, amber toffee crust that cracked beautifully beneath my spoon. The tart indigo berries complimented the sweet creme as beautifully as night compliments day. It is unfortunate that a longer stay in the fridge changed their disposition to 'gritty'.

would I make it again: No, only because it changed texture the next day.

recipe: Vanilla Bean Creme Brulee & Vanilla Sugar

Vanilla cookies

Somehow I must have sent out a telepathic invitation to the only two insects I don't mind, as the last time I posted, two white butterflies came to cheer me up, and today, hidden underneath my kettle of all places was perhaps the only insect that everyone likes, the shiny scarlet ladybug/ladybird.

I was a little perplexed as to how a ladybird came to be crawling along my kettle; carefully I offered my finger and as it crawled along, tickling me, I took it outside and placed it on my bonsai. After I came inside I thought I'd look up what a visit from a ladybird might mean, the most common folklore was that if a ladybird visited you at home, you should count the number of spots on its shell as that would be the amount of money you would unexpectedly receive. Immediately after reading that good omen I raced outside to count spots, but it had already flown off, perhaps to some better-informed person's house. Even though it's just a goodluck superstition thought I'd buy a lottery ticket anyway, who knows, maybe I'll have some ladybird-luck.

I have been busy working and trying to fit as many things in before Christmas and therefore haven't baked much. But today I was really craving something warm from the oven. This recipe was quick, easy and simple - and it filled the house with that wonderful hug of a cookie smell.

Vanilla Snap Biscuits
from Marie Claire Flavours by Donna Hay

185g butter, chopped
1 cup caster sugar
2 1/2cups plain flour
2tsp vanilla extract (or use vanilla seed paste)
1 egg

Place butter, sugar and vanilla in a food processor and process until smooth. Add the flour and egg and process until combined. Remove mixture and wrap in cling-wrap. Refrigerate the dough for 30mins. Preheat the oven to 180C. Roll out the dough on baking paper or lightly floured surface until 5mm thick. Cut the dough, using  7cm round cookie cutter and place the biscuits on the trays lined with baking paper. Bake for 10-13mins until the cookies are golden on the bases. Cool on trays. Makes 24.

ease: 5/5.
prep time: 38mins.
cooking time: 10 mins per tray - I had to do two lots.
total: 58mins to make 32 cookies.

taste: 4/5. This is like a shortbread with it's butteryness, however it is moister with a finer crumb and a softness of fragrant vanilla. I added a touch of vanilla seed paste, I would recommend using that rather than extract so that you get the wonderful flecks of black seeds. Also, a light dusting of sugar before going into the oven would make them prettier also.

would I make it again: No - but that's because I'm not really a fan of shortbread.

Mascarpone & mango pavlova with mango in vanilla syrup

My steps were short and heavy as my arms bowed under the weight of bags straining to hold their profusion of Christmas-presents-to-be.  I exhaled sharply as I lifted my legs over the front step, exhausted from many hours of shopping and the stinging neck pains that resulted.

At that moment, while I was fumbling for keys, two white butterflies unhurriedly danced between my legs, as if I were a calm tree, and not some crazed woman with holiday frustration. I forgot my search for the keys, my arms no longer complained of exertion and I exhaled with a smile, not a burden. Their dance around my ankles may have only lasted a few seconds, but in those seconds I was refreshed and I could hear my heart laughing. Somehow that one moment erased all of the irritation I had collected during my Christmas shopping.

With my butterfly-induced good mood I decided to make something as equally refreshing and wonderful.

Mascarpone & mango pavlova with mango in vanilla syrup

4 egg whites
220g (1 cup) caster sugar
Mascarpone & mango filling
125g mascarpone
13cup thick cream
200ml mango puree (about 1 1/2 mangoes)
1/4tsp vanilla extract
Mango in vanilla syrup
75 (1/3cup) caster sugar
1 vanilla bean, split lengthwise
1 cinnamon stick
2 mangoes peeled, stone removed and thinly sliced

Using an electric mixer, beat eggwhite until firm peaks form, then gradually add caster sugar, 2 tablespoons at a time, beating well until sugar is dissolved before adding more, and beat until thick and glossy. Divide mixture among two base and side-lined 22cm springform pans and bake at 140C for 1 hour until firm and dry to the touch. Turn oven off and cool pavlovas with door ajar. For mascarpone and mango filling, combine all ingredients in a bowl and whisk until firm peaks form. Cover and refrigerate until ready and cinnamon stick in a small saucepan and stir over low heat until sugar dissolves. Increase heat and simmer for 5-10 minutes or until liquid is reduced and of a syrupy consistency. Place mango slices in a bowl, pour warm syrup over, cool to room temperature, then refrigerate until ready to serve. Place the less perfect meringue on a serving plate, spoon filling over, then top with remaining meringue. Serve slices of pavlova with mango in vanilla syrup.

ease: 4.5/5.
prep time: 10mins to get the pavlova into the oven (make the rest while it cooks for an hour and cools).
cooking time: 5mins to put it all together.
total: 1 hour and 40mins (includes cooling in the oven).

taste: 4.5/5. Beautiful, fragrant vanilla with sweet cinnamon hits your tastebuds first followed by creamy, mango puree that dissolves to reveal chewy, sweet pavlova before your mouth is refreshed by the juicy mango slices. The pavlova allows both incarnations of the mango to shine brightly and please your palate whilst providing a delicious base.

Despite cooking it for 10mins less than recommended, it had already browned too much and was therefore chewier - it also refused to yield to my knife as a donkey does to being pulled, causing the filling to come oozing out and the layers to flatten. Despite this, the flavours made up for the firmer texture and difficulty in serving it. Just keep an eye on it and if it starts to brown turn the oven off.

would I make it again: Yes - it has the potential to be a great dessert to serve to guests.

Chocolate & vanilla puddings

My love for all animals (except most insects butterflies and lady bugs get a free pass) is one that is deeply tethered to my heart. Whenever I see an animal hurt or in pain, it pulls on that tether, and each time I can feel my heart tear and bleed. The depth of my compassion for them is even a mystery to me.

What's with all the 'animal love' talk you may wonder. Well, it has to do with my bedroom windowsill, or more specifically, what's on my windowsill.
I creature I have a fondness for is birds; I have three feeding trays on my porch that I fill with wild bird seed or sometimes bread and fruit. Watching birds twittering away (the non-tech kind) and zipping about here and there brings me joy. What brings me even more joy is baby birds (even baby alligators are kinda cute).

As a child, whenever I found an abandoned bird egg I tried my best to take care of it and hopefully hatch a baby bird I could one day set free (I could never keep a caged bird) not knowing that the egg had probably been abandoned a long time ago, and the little birdie inside would not hatch, no matter how hard I tried. Another sight I'd love to spy would be a birds nest, whether occupied or vacant.

The day we moved into our current home I spied no less than three empty birds nest, one nestled into thick pine needless, the other wedged between a crawling rose and our garage bricks, and the third was camouflaged between large leaves of ivy above the external laundry door.

Now imagine my delight, when one Spring morning, I clearly heard the tiny tinkling of baby bird's chirping. Tiptoeing closer to the sound I found myself standing before the closed cobalt drapes of my bedroom at 8am. They had been permanently closed for the last three weeks to guard against the sun's intense heat. I tentatively reached out and tucked the edge of the heavy drapes between my fingers, and as carefully as I could, as if there were made of gold leaf, I began to pull them aside, held against my face, as I peered through my window. It only took a few inches of them being parted for me to see a well woven nest snuggled in between the window sill and the luscious green ivy running up beside it. In the nest I spied four, perhaps five tiny birds, their skin the colour of a pink nose in winter, naked and bumpy, with their little belly's moving to the flutter of their chirps. I looked up and noticed a petite black bird with an apricot beak, wriggling worm in its grasp, darting straight towards the nest, so I hastily shut the curtain lest I frighten it with my enormous eyes and smiling teeth.

It has been three weeks since I first discovered the babies, and oh my how fast they grow. Already they have almost woven themselves jackets of feathers and have begun to lift their heads to peak over to what lays beyond their home. A few of my family members have caught glimpses and each time their eyes find the tiny feathered creatures, they light up and sparkle with the glee of a gold digger finding gold.


To celebrate the impending departure of my windowsill youngsters I invited those of us who have watched their progress with happiness over for the best kind of parting gift, a chocolate pudding with a molten center, something to sweeten the sadness of 'empty nest syndrome'.

ease: 4.5/5.
prep time: 25mins.
cooking time: 12mins.
total: 37mins.

taste: 4/5. The softest chocolate taste, like a feather to the cheek.
When I checked on these at the 12minute mark, the top hadn't cracked so I left them in for another 4 minutes - as a result I did not have a molten center as much as a sticky, gooey center. Although there was no lava like oozing, they were still delectable. The outer layer of cake is spongy with a thin chocolate and sugared crust that breaks away to reveal its tender middle.
Inside the cake goes beyond moist to an airy fudginess. The chocolate does not march onto your tongue, it gently sashays with a nice sweetness and a hint of vanilla.
There is that unidentifiable strong note playing in the background, which I would guess is the Brandy.

Lovely, moist puddings that would appeal to most with their un-confrontational disposition.

would I make it again: Yes - when I am in the mood for a milder form of chocolate and a quick dessert, although I would probably decrease the sugar a touch next time.

recipe: Chocolate and vanilla puddings

Lamb sausage roll

These were not on my list to be blogged, as it was a dinner, and dinner's tend to be late in the evening, when the light is poor and my energy spent.

However, halfway through his first roll, my husband insisted that I at least take some sort of rudimentary snap shot so that I could post it and other's could enjoy this recipe as much as he was. I, of course, obliged. So here they are, captured modestly, but eaten with fanfare.


ease: 5/5.
prep time: 10mins (I used store bought puff pastry and harissa paste).
cooking time: 35mins.
total: 45mins.

taste: 4.5/5. Needless to say, hubby adored these, packed with flavour and easily edible without cutlery. Best of all, he didn't even feel the need to reach for the tomato sauce.
I halved the recipe to make three large sausage rolls.

would I make it again: Of course.

recipe: Great Australian Sausage Roll

Pistachio & cardamom barfi

We have been dropping like the flies on our windowsills.

Normally I persevere and continue to cook during hot weather, this time around I simply threw in the tea towel.
Breakfasts and lunches have been fruit, sandwiches, yoghurt, crudites - anything that doesn't require cooking. Dinner has been much the same with baked bean jaffles, caprese pressed sandwiches and super quick fritattatas. What we have missed out on has been desserts. Oh my have I missed my sweet treats. Hubby and I settled with chocolate coated licorice, but after four days, it's become a little unsatisfactory. There was a one night reprieve, where my darling husband took me out for my birthday to a restaurant I have been dying to go. Once I sunk my spoon into luscious lemon bisteeya and a date and chocolate tart, I knew I had gone too long without making a dessert, my favourite thing to prepare in the kitchen.


When I first tasted pistachio barfi, I was 10 years old, and one of my best friend's brought it as her heritage dish (we all brought dishes from our cultural backgrounds). It was my favourite dish out of the thrity or so I tasted. For years and years I asked my friend if she could get her mother to make it again for me, alas, 16 years on and I haven't had the pleasure of tasting it twice. Today, with the temperature only reaching 26C, I seized the opportunity with the utmost vigour to find a recipe for barfi, even though it's not the same as the one I had so long ago, it was still something different for my tastebuds to try.


ease: 5/5.
prep time: 20mins.
cooking time: 15mins.
total: 35mins plus 6 hours chilling time.

taste: 4/5. The soft, fudgelike cube surrenders willingly to your teeth, as it's silky, cardamom touched sweetness fills your mouth. The pistachio crumbs add a hint of flavour, but mostly provide a texture once the barfi has dissolved.
This reminds me of what a fudge would be like, if it dreamed of being as smooth as marble and as soft as butter. I was a little disappointed in the subtlety of the cardamom, and the practical absence of the cloves, two spices I can always handle more of, and this definitely needs more of them. The only downside was that it smelt softly of cheese, which put some of my family off, although it didn't taste like cheese.

would I make it again: No, as nice as it was, the faint aroma of cheese was just a little off putting for me.

recipe: Pistachio & cardamom barfi - from Good Taste - May 2008, Page 77

Karithopita - Walnut Cake

This is the 3rd installment of Sofia's Kitchen.

This spongy, nut studded cake, lovingly doused in a vanilla sugar syrup and then cut into a diamond shape, is perfect which a cup of Greek coffee. (Recipe transcribed by Helen)

INGREDIENTS

2 ½ CUPS SELF RAISING FLOUR

2 CUPS CRUSHED WALNUTS

1 CUP SUGAR

250G UNSLATED BUTTER (ROOM TEMPERATURE)

6 EGGS

SYRUP

2 CUPS SUGAR

3 CUPS WATER

1 TSP VANILLA SUGAR

LEMON JUICE

BEAT SUGAR AND BUTTER TILL CREAMY. ADD EGGS ONE AT A TIME AND BEAT TILL WELL MIXED BEWTEEN EACH EGG. SIFT FLOUR IN TO MIXTURE AND FOLD THROUGH, THEN ADD WALNUTS AND FOLD THOUGH TILL ALL INGREDIENTS ARE WELL MIXED. POUR BATTER IN TO A GREASED 30-35CM TEPSI AND COOK FOR 30-40 MIN OR UNTIL GOLDEN BROWN.

WHILE CAKE IS COOKING MAKE SYRUP. PLACE ALL INGREDIENTS INTO A SAUCEPAN AND HEAT UNTIL SUGAR DISOLVED. SQUEEZE ½ A LEMON JUICE INTO SYRUP AND SET ASIDE TO COOL.

ONCE CAKE HAS COOKED POUR COOL SYRUP OVER THE TOP, MAKING SURE ALL PARTS OF THE CAKE ARE COVERED. LET SIT TILL ALL SYRUP HAS BEEN ABSORBED BEFORE SERVING!

Halfway cookies

The wind softly moved through the house like the soft hushing shake of a maraca. The rhythmic noise began to lull me into a calm trance as I sat in my sarong, beneath the cool licks of the air conditioner.

There is a new play in town, a one man show, with the Sun as it's star. It will be playing all week, from 6am til the moon closes it down at 9pm each night. Even while the Sun rests up for tomorrow's show, everyone will be talking about it all night long as they kick off the sheets in their sweat coated sleep.

During the day as I pick individual cherries from a box of cerise jewels I am asked my opinion on this show, 'Man, that sun is strong ain't it?' or 'How about that heat?'. It seems the Sun, who has played its role harsh and fierce, doesn't have many fans. Most are looking forward to the plays end on Sunday night, when we have been told to expect another crowd dividing show, The Thunderstorm Time, this is a cast ensemble with lightening as the lead and thunder as the supporting role - the ominous clouds provide the scenery with some fleeing birds singing the chorus. I don't mind the play, as long as I can watch mostly from my air conditioned home, with front row viewing only occasionally.

With the Sun playing loudly every day, I decided to watch from the shade of my kitchen, as I baked something sweet to nibble on during intermission. I should note that I waited two days to photograph these as I was too busy eating them. The photos don't do them justice as the ones shot were cold from the fridge, turning their fudgy, moistness dry and firm. But believe me, these are anything but dry and firm.


ease: 4.5/5.
prep time: 18mins to oven stage.
cooking time: 20mins (I cooked them for 25 which was a touch too long).
total: 38mins.

taste: 4.5/5. Straight from the oven your nostrils are showered with the milk drinking sweetness that only a cookie can bring. The base is chewy but soft, with a lovely doughy centre, a hybrid between cookie and cake. The next layer is indulgent and all semi-melted chocolate, soft and tongue coating. Lastly, there's the sweet, caramel meringue topping that covers the slice like a low flying cloud, occasionally allowing a brief glimpse of coffee coloured chocolate peaks or even cakie (cookie/cake) valleys.
It is sweet without being overwhelmingly so. Even after two days they are still good. Although take them out of the fridge a good 30mins before you want to eat them as the cold turns them hard and dry (like you see in the pictures). Note: you may need to add extra liquid to the cookie base, and perhaps a lighter hand with the chocolate.

would I make them again: Yes.

recipe: Halfway cookies

Blood orange olive oil cakes

I have been neglecting myself.

It's true, and it is something I regrettably do often. I spend so much time nurturing and caring for my husband and dog that I forget to do it for myself. The first signs are usually that I smile less, I tend to be sombre and cloudy as I make meals, do chores, work and give affection to my loved ones. Then I begin to lose that stockpile of happiness within and I find myself becoming easily irritated by those I dote on. And then lastly I have nightmares, most often about something dear to me being taken away, like a child. I interpret these as the separation of myself from my neglected spirit. If I don't feed my spirit I can feel it begin to fade away like a photograph left in the sun.

Therefore drastic measures took place today, me and my needs would come first, before my loved ones. I decided to spend the day doing whatever I know sustains my spirit so that I could shake up the grey cloud that hangs around me from overlooking myself.

First up, I decided to get something done that I have been meaning to for the last five months - getting my car washed. And let me tell you, when I saw that gleaming beauty, freed from weeks of dirt left by angry rain and detritus from wet shoes, I felt as if I had given myself a good rinse.

Next, I spent an hour or so reading through blogs that make me smile. It was an hour well spent.

Thirdly, I visited the library and brought back a treasure of books yearning to be read, pages reaching out to be touched and turned by new fingers. Reading is something that truly invigorates and nourishes my spirit. From the age of four when I had learned to read and write I spent every moment immersed in different worlds and other lives. My parents often forgot they even had a daughter as I was always in my room, reading, as silent as the air.

Fourth - after a quick roll around with my dog I turned on the oven, put on the apron and prepared to do some good old baking. I have been dying to make something with the remaining few blood oranges left, having waited til that last moment to turn them into something delectable. These little cakes sounded delicious and are perfect for sharing with others.

As I sliced the oranges, and felt their crimson juices trickle through my fingers I felt myself beginning to warm, as if sunlight had begun to pierce my overcast skies. With each twirl of the whisk and ladling of the batter, I became glad.

Only half the day has passed and I have already smiled my first smile in too long.


ease: 5/5.
prep time: 20mins to get into the oven.
cooking time: 20mins for 12 - this made 15. (20mins is all it took for mine to cook, which is 35mins less than the recipe states as it calls for the use of a loaf pan, rather than muffin tray, so keep an eye out.)
total: 1 hour for two batches.

taste: 4/5. The exterior of these golden muffins is gorgeously chewy with only a soft sweetness and perfume from the olive oil. Sunken in its depth are tiny gems of softened blood orange, now a soft amber in hue. They provide gentle bursts of lively citrus that mellows the lubricious cake. I did find my selfish hoping for more pockets of acidity though as they provide the best flavour.

• I cooked these in muffin tins for only 20mins - it made 15 muffins.
  

would I make it again: No - I want to try other blood orange recipes out there.

recipe: Blood orange olive oil cakes