Nigella's chocolate cherry trifle

We stood in the darkness, the cool blades of grass peeking up from between our toes, our eyes fixed upon the city-skyline as we counted down this year's final heartbeats.
The sound of our captured breaths filled the spaces between us until the sky was painted in dancing lights and flickering fire. The park became filled with the cheers of strangers and friends as we hugged and kissed those close to us, babes in arms, dogs panting happily at our feet. As we made the journey back to a friend's house for final toasts and warm goodbyes we held each other close, excited by the thoughts of what wonderful possibilities this year new year may hold for us and our new family of three.

Along with the traditional resolutions of health and happiness, I have assigned myself two core resolutions that I hope I can achieve by the year's end. The first;

listen more, say less

I find that I do not listen very well when I am eager to speak. This year I want to allow others to tell me their thoughts without needing to add my own. My-two-cents are getting in the way of me really knowing those I speak to.

and the second, well probably the one I want to achieve most is;

be present

Too often I am reminiscing about moments past, or planning and imagining things to come that I end up missing the moment I am in. For instance, when I am breastfeeding my daughter I drift away to thoughts of chores needing to be done or ideas needing to be transcribed instead of allowing myself to hear the softness of her breath, or feel the featherlight touch of her fingers as they flutter along my chest as if stroking the keys of a piano. Before long she will no longer be at my bosom and I know it will be something I will miss, so I am endeavoring to savor each nuance as much as possible, in all aspects of my life. NO MORE AUTOPILOT - I am plugging into the present.

What are some things you wish to accomplish or change this year?

And now I shall leave you with the dish I served up on Christmas (please excuse the photo, it was snapped in a flash and therefore less-than-sharp). 

Happy New Year!

ease: 5/5.

prep time: 2hours (I used store-bought cake as suggested but you could also make your own).

cooking time: 2hours to overnight to soak. This was even the day after Xmas.

total: 4hours - 12hours, depending on how long you let it sit before eating.

taste: 4/5. Loved by many.

This was a surprising hit for me. I actually thought the simplicity of the chocolate, cherry and cream would be too simple for my guests but every single one of them thoroughly enjoyed it. My brother, who is beyond picky, proclaimed it to be his favourite dessert I have made. 

The scrumptious cake doused in liqueur and smothered in syrupy dark cherry jam is a beautiful base for the tart cerise tang of the Morello cherries which soften the sweetness of the creamy chocolate pudding and fluffy whipped cream sprinkled with shaved, bitterly kissed chocolate. If you want to make it alcohol-free I would recommend soaking the cakes in the juice of the bottled cherries instead.

To make it even easier you could also use store-bought chocolate custard, or vanilla custard with some good quality melted chocolate mixed in - that way there is zero cooking and all you need to do is layer!

would I make it again: Yes - for it's ease (and you can make it the night before!) and appeal.

recipe: http://www.foodnetwork.com/recipes/nigella-feasts/chocolate-cherry-trifle-recipe/index.html

Black forest cake

The sky hasn't been very accommodating lately. Some days the sun shines like an intensified beam through a magnifying glass, casting harsh shadow and blinding whites in every photo I tried to take. And then on other days the clouds smothered the sky, so tightly woven that not even the smallest slither of sunlight could seep through rendering the house in darkness even with every curtain parted painfully open. Although I baked and sautéed, I could not take a decent photo of anything produced in my kitchen until one short moment when I hastily pulled a half eaten Black Forest cake from the fridge and managed to take two snaps before whatever remnants of greyed light turned to dust.

The first time I had black forest cake I was in the 7th Grade and I made it with my two best friends for our German class. We had my father video tape us whilst we baked away in the kitchen, using a packet of Betty Crocker Chocolate Cake mix as we aimed for ease over quality back then. I can't exactly recall what it tasted like, but I remember not being overly impressed by it.

Fast forward 13 years (man that sounds like a long time) and here I am, making it for the second time, from scratch, with a completely changed palette. Black Forest Cake Take #2.

1969 Black Forest Cake
recipe from Gourmet Traveller

Serves 8-10

Ingredients
300g dark chocolate (63 percent cocoa solids), coarsely chopped
1½ tablespoons kirsch
155g unsalted butter, softened
250g caster sugar
6 eggs
55g dried breadcrumbs
250g almond meal
155g unsalted butter, softened
250g caster sugar
6 eggs
55g dried breadcrumbs
250g almond meal
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
300gm canned pitted sour (mrello) cherries, drained
chocolate curls, to serve

Method

Combine 130g chocolate, kirsch and 2 tablespoons water in a small bowl and place over a saucepan of simmering water for 5 minutes or until chocolate is melted, then stir until smooth. Set aside.

Beat butter and sugar together in an elec
ctric mixer for 5 minutes or until pale and creamy, add eggs one at a time, allowing each to be incorporated before adding the next, and beat until combined. Add chocolate mixture, mix to combine, then fold through breadcrumbs and almond meal. Spoon into a baking paper-lined 20cm round cake pan and bake at 180C for 50 minutes or until a skewer inserted into the centre withdraws clean. Cool on a wire rack, then halve cake horizontally.

Combine thickened cream, icing sugar and vanilla extract in a bowl and whisk until soft peaks form. Place base of cake on a serving plate and spread with half the cream, top with cherries, then cover cherries with remaining cream and place top layer of cake over cream.

Melt remaining chocolate over simmering water and spoon over cake, scatter with chocolate curls and serve immediately.

ease: 4/5.
prep time: 22mins.
cooking time: 40mins
total: 1 hour & 2mins.

taste: 4/5. A rather tasty forest indeed.

I must admit that initially, I was quite unsure of the addition of breadcrumbs to a chocolate cake, but any uncertainties were cast aside once my teeth sunk into the soft yet toothsome cocoa layers. This cake is basically composed of three flavours, a softened and sweet chocolate, voluptuous cream and cerise cherries plump with a tart sweetness.

I don't know if I mentioned this before but for some unknown reason I just don't like eating cream with cakes, it somehow makes them too heavy for my taste buds and overpowers whatever flavours the cake is portraying. Therefore it seems, even 13 years on I am still not a great fan of the Black Forest Cake, my husband on the other hand rather enjoyed this, hence the 4/5.

would I make it again: No - I personally prefer the chocolate mousse incarnation of the black forest flavours.

Black forest mousse

Of course, I photographed my own glass, which was the dodgiest one. I assure you, the others were beautifully layered and much more appealing.

My energy has waxed and waned like the sea's edge lapping at the shore.

Some moments will find me fluttering to all corners of a room like a fairy high on Pixie Dust; enthusiastically humming to upbeat tunes whilst scrubbing counter tops with all the enthusiasm of the kids on Glee combined. And then comes the low of lows trough, in these moments, I will be hidden beneath layers of bed sheets, consciously ignoring the suns persistent knocking on my window as it peers between the blinds whilst calling me out for pretending not to be home.

As much as I'd love to raise my eyebrows comically, hands by my ears and with a shrug say 'I have no idea what's causing my energy-fluctuations,' I cannot. One look at my food-intake of late and you'll be shaking your head and waging your finger at me. My stomach has entertained all kinds of cakes, tarts, chocolates, pastas, chips, dips and everything bad for my hips. I think it's time I got off the sugar train and made a reservation for Veggieville. But before then, I'll be hosting a final party in my belly for some chocolate peeps and maybe a few cookie bros. To kick it off, let me introduce you to Mrs Mousse - such a sleek and silky lady :).

ease: 5/5.
prep time: 6mins.
total: 6mins.

taste: 4/5. Simple - but impressive and delicious.

I recently chose this to finish a dinner party, I wanted something really quick and easy, so I could hastily get back to the guests, but I also wanted it to look special and taste lovely. The flavours are classic black forest - chocolate, cream, cherries and a touch of alcohol. Obviously if you are going to use a store bought chocolate mousse, make sure it's good quality, same goes for the cream. Needless to say, everyone enjoyed it.

would I make it again: Yes. Super easy and quick.

recipe: Black forest mousse

Baileys pudding parfaits with oatmeal-walnut crunch

Sometimes I feel as if the wind blows only for me.

I love a good breeze; it stirs things around and feels wonderful on the skin. There are exceptions thouhgh; hair down and sticky lip gloss, that's when a breeze can drive a girl crazy. Despite being well into Winter we have had some dry and sunny interludes entice us out from our brick caves.
Thanks to the decent weather, this weekend was filled with a glamorous, late evening birthday, a morning spent with flying orange discs and an afternoon at the gallery accompanied by lunch with new friends - it was a weekend well spent.

As we ate out I hadn't cooked anything except breakfast for the past two days, and it was only after cleaning out the fridge this morning that I noticed one, lone glass goblet lurking forgotten in the back.
With some desserts I am often left with extra servings that I consume the next day, or even later that same night.  This time around I left the extras for my husband, but it seems he forgot about the last one. Although I feel sad that it remained uneaten before heading for its rubbish-bin demise, if I hadn't found it today I would have forgotten to post it as 6 days have passed since it's creation and other dishes photographed since.

After some searching I found the photographs and notes, although one glass remained full it will live on through this post to be reborn in someone else's kitchen.

ease: 3.5/5.
prep time: 10mins.
cooking time: 35mins.
total: 45mins plus 4 hours chilling time.

taste: 3.5/5. Packs a punch.

I'm not sure what to say as I only had one spoonful - as a non-drinker I found it a little too alcoholic, but those who do drink thought it was perfectly balanced and delicious.

I had an issue with the custard, it took around 30mins to get to a decent thickness and even then it wasn't very thick - it was wonderfully smooth though and everyone else thought it tasted great with a noticeable Baileys flavour. The cookies were a little gritty, perhaps less flour and more oats would remedy that whilst the raisins added nice pockets or chewy sweetness.

would I make it again: No - others enjoyed it but I just couldn't eat much due to the alcoholic taste.

recipe: Baileys pudding parfaits with oatmeal-walnut crunch

Bailey's & Kahlua Tiramisu

The thrill of Autumn; bringing a Summer's day when you need it most.

The previous week's concert of rainy recitals and chilly chorus lines was all but a forgotten dream as the vitalising sunlight made its way through the streets and into our hibernating bodies, bringing us back to life.  The strength of a warm, cloudless day to brighten spirits and put a spring in you step is unmatched - nothing is a quicker pick-me-up than a ray of sunshine after encores of dreariness.

It seems everyone was eager to step outside and bask in the warmth as I found the roads busy and the shopping precincts buzzing with people on a sun-drenched-high. My three childhood girlfriends met me at a cafe to fill our tummies and fill each other in, before we took our conversation street-side for some fresh air and hopefully colour on our cheeks. We parted ways after purchasing a few chocolates for the road and headed off to our prospective plans. I was lucky today in that I had no prospective plans so I was free to indulge myself in whatever way I chose.

The best thing about individual desserts is that you can save some for a later date, and although I made these two days ago, I got to dip my spoon into its depth whilst sitting on my porch step today - and in case you were wondering, it's delicious in both cold and hot weather :).

ease: 4.5/5.
prep time: 5mins to get ingredients ready.
cooking time: 18mins to get into glasses, and the longer in the fridge the better although you could serve straight away if necessary. I made the coffee mixture whilst the eggs were beating, and then poured a small amount into the saucepan straight away to reduce whilst I dipped the biscuits into the remaining liquid in the meantime.
total: 23mins plus cooling.

taste: 4.5/5 - my favourite Tiramisu yet.

Unless I find a better recipe this is will be the one I use, not only for it's taste but it's ease. The biscuits had the perfect blend of coffee with the wonderful intensified syrup at the bottom. The mascarpone mixture is what nailed it for me - it was so beautifully fluffy that it was like sinking my teeth into heaven's pillow. The Bailey's and Vanilla Kahlua (rather than Frangelico) gave it a wonderful creaminess and faint alcoholic strength that tied into the coffee and sweetness like two dancers doing the tango. It was sweeter than some tiramisus but well balanced and luxurious to eat.

I halved the recipe and made enough for 6 glasses.

would I make it again: Yes.
recipe: Tiramisu

Apple & Calvados trifle

Tiny bells tied to red ribbons dangle from golden bunny necks as the children run between us, their chocolate pets firmly in their grasp. Easter is upon us once again; and this time it has brought a distant cousin from Miami to share in the feast.


It is funny how although essentially strangers, our shared surname made the transition from stranger to family practically instant. Conversation flowed and smiles were genuine; our younger cousins called her by name as if she had been here all along.We discovered which facial features were shared by our families, mine here and hers in America and that we have two avid kemence players, my cousin and her brother.  It was wonderful to share Easter with her and to know, should we ever find ourselves in Miami, that there will be a friendly face to make us feel at home.

I have been 'saving' this recipe for a special occasion, and how fortunate that it was not only used to celebrate Easter, but also to welcome a relative from halfway across the world :).

ease: 3.5/5.
total time: 2hours & 15mins (inc cooling and soaking).

taste: 4.5/5.  A mere trifle just won't do.

I only got a tiny sliver of this as my family completely decimated it within seconds - some were onto their second serving before I could even put the serving spoon down.

I'm not going to lie, this was a lot of work and I had to enlist my husband to help so that it would be ready in time for Easter lunch. The flavours complimented each other, and overall the flavours are subtle, preferring a flirtatious wink rather than a rowdy catcall.

My father would have liked his sponge to be a little more booze soaked, another 2tbs would have sufficed. Whilst I found it quite strong regarding the alcohol (I don't drink) others didn't even realise it was spiked.

The apples are wonderful (perhaps an extra one or two next time with a touch more cinnamon), but I would have loved more custard, perhaps an extra 50% as it gets lost. And double the amount of cream, you really need that light fluffiness it brings.

And do NOT skip the almonds - they add such a glorious textural element as well as taste that the trifle would just become dull without them.

would I make it again: Yes - with the modifications.



recipe: Apple & Calvados trifle

Walnut & Armagnac tart

Doorbells frighten me.

The shrill, penetrating racket of a doorbell makes my spine tingle. It might seem like a weird phobia to you, but to me a doorbell signals that someone is actually standing on my doorstep, most likely peering in through whatever crack they can in their efforts to spot a moving figure.

I was 14 years old when I discovered my phobia. 'Why so old?' you might ask. Well before that particular age, to even get to my front door you first had to be let in through the steel door on our 7ft tall solid concrete fence. The doorbell, which was connected to a video monitor that allowed you to see who exactly was on the street, ringing your bell, merely signified that I had to press a button, whilst still indoors, to unlock the street door. After that they had to walk up 10 large steps to get to our actual front door which I would then unlock and open. If someone I didn't know rang our doorbell, I would be able to see them, via monitor, without them seeing me at all, and I could easily ignore it and go on with what I was doing, happily knowing that there were TWO doors separating us. I felt safe and I was phobia free.

Then we ended up moving (which we did frequently during my teenage years) and we no longer had a fort-knox style house that kept people comfortably away. The first time I was home alone and the doorbell rang I almost gave myself a heart attack. I couldn't get to the door to see who it was, without the person at the door seeing me (there was an extremely large rectangular window beside the door which never got a blind *thank you mum and dad for mocking my phobia*). Thus I would try to crawl to another room (and yes I actually crawled) which allowed me to sneak a peak through a window to see who was there.

I still do this whenever the doorbell rings when I am not expecting anyone; I stealthily creep towards it like a cat to a mouse, and then try to catch a glimpse undetected before unlocking the door. Even when I am expecting someone, I will wait by the front window so that I can see them coming and open the door before they arrive. Doorbells = panic attacks.

I only realised today that with my husband at work all day, should the doorbell ring, I will have to answer it everytime. Maybe I will get used to the sharp, piercing sound and not feel like hiding under my blankets. And perhaps I will learn to not be as shy (which is where this phobia probably stems from), as it does hinder me somewhat socially.

As you know, I have been spoiling my husband this week, I tell him it is simply because I love him, but truthfully, I want him to realise how wonderful it is being around me 24/7 so that he won't want to stay back at work; being at home = yummy food (and awesome company :). Today I used some of the Armagnac that was purchased for yesterday's Chicken dish to make a simple tart to go with creamy vanilla ice cream.


ease: 4.5/5.
prep time: 1 hour & 40mins (to blind baking stage).
cooking time: 30mins.
total: 2 hours & 10mins.

taste: 3.5/5. The Armagnac really stars in this tart. The first taste you get is that deep, alcohol which eventually evaporates to the crunchy walnuts, plump raisins (substitute for muscatels) and slightly chocolate-y crust. You don't really taste the custard-like filling which is really weird .
I made one tart rather than 6 individual ones and I did not have enough filling, even when I added 40ml Armagnac to the filling mixture (which may have increased the Armagnac taste further).
I didn't make the ice cream to go with it, but I have a feeling it may have improved the overall taste of the tart. It does seem a little 'lacking' on its own.

would I make it again: No.

recipe: Walnut & Armagnac tart

Chicken with shallots, prunes, & Armagnac

This week is the final week that my husband will be working from home.

Monday sees him off during the hours of 10am-6pm Monday through Friday with a couple of hours on Saturdays. I'm excited for the possibilities the new change will afford us, but I am also a little sad as we won't be together. Perhaps it is because we have only been together for 5 years, and that we are still young, but I have a little separation anxiety (or maybe a lot) when it comes to being without loved ones, especially my husband.

Time will no doubt get me accustomed to the change, but in the meanwhile I am trying to savour every minute I can with him and as a result I am spoiling him rotten (and overfeeding him) with meals and snacks. I can't help that I show love by cooking, but I think his belly may not appreciate the inevitable expansion from this week long feasting.

My husband seems to have a taste for French chicken recipes, so I thought I'd give another one a try as it's always nicer when a new meal is liked, rather than disliked, and as I've tried to tell him, I can never tell which ones will transfer well from recipe to reality as it's all in the eating. Tonight's dish is that little bit special due to some Armagnac, not something I'd use often.


ease: 5/5.
prep time: 20mins.
cooking time: 20mins.
total: 40mins.

taste: 5/5. Hubby absolutely loved this - 'I would pay $50 for this'. I ummed and ahed over whether to use a regular Brandy or go out and purchase the Armagnac, after looking at some comparisons on the internet I decided that I would get the Armagnac (and find some other recipes to put it to good use since we aren't drinkers). I am glad I bought it, I'm not sure how big a part it played in the overall enjoyment of the dish, but I wouldn't make this dish again without it. The chicken was succulent, Ryan particularly liked the shallots, and the prunes added a nice gritty texture. He could taste the alcohol and felt it brought everything together.

would I make it again: Yes.

recipe: Chicken with Shallots, Prunes, and Armagnac

Pork belly stuffed with Calvados prunes

This lunch dish was destined for a lovely dinner, but at the last minute it was shelved for some greasy vegetable noodles in a paper box.

I feel a little ashamed in how rushed this dish was, as it really deserves care and appreciation - however I had an appointment and it was made to fit in with my schedule, photos taken whilst halfway out the door. None of this took anything away from the end result as it was still delicious.


ease: 5/5.
prep time: 10mins.
cooking time: 50mins.
total: 1 hour.

taste: 4/5. Ryan enjoyed this and didn't find the belly too fatty, the pork meat was soft and the skin was crackling crisp. I used a 700g pork belly and so halved the recipe. I didn't have any string but everyone still cooked well. My dad said you could definitely taste the Calvados with the prunes. It was enough for 3 with a side dish.

would I make it again: Yes - it was easy and tasted nice.

recipe: Rolled pork belly stuffed with Calvados prunes

Beef, beer & dumplings

Warm enough to wear only a light jacket, a sunlit kitchen at 5:30pm and papery cherry blossoms...Oh my, Spring has almost sprung!

I feel sympathy for Winter, it gets such a bad rap and has so few fans compared to its more popular and vibrant siblings. I myself, am an Autumn supporter, but not so much that I can't appreciate what the other seasons can offer. The signs of Spring's hastening arrival has lit a fire under my bottom in regard to making as many Wintry meals as I can before the weather is too warm for molten chocolate and hearty stews.

ease: 4/5. Takes a while.
prep time: 25mins to get it into the oven (the dumplings take no more than 5mins.)
cooking time: 2 hours (includes making the sauce, I only reheated it all at the end for 2mins as it was still hot).
total: 2 hours & 25mins.

taste: 3.5/5. It turns out that Ryan isn't a fan of beef stew, and this dish was similar to beef stew for him. On the plus side he loved the dumplings and the meat was tender, otherwise it had too much of a gravy taste for him. I halved the recipe which is definitely enough for two.

would I make it again: No.

recipe: http://www.gourmettraveller.com.au/beef-beer-and-dumplings.htm

Bailey's Irish fudge

Happy St. Patrick's Day!

Every St. Patrick's Day I like to look back at old photos of my Great grandfather Alfred Charles Patrick O'Brian who left Dublin to meet his wife in Liverpool before setting sail to Australia to raise his daughter. He had blue eyes and ginger hair (the ginger hair seems to have been passed down from grandson to great grandson, even my brother who has dark hair and olive skin grows a ginger goatee).

Although I do not know any Gaelic, unlike my mum, I celebrate as best I can, mostly with a swig of Bailey's Irish Cream (normally the only day of the year I drink alcohol). This year it was to be Bailey's Irish Fudge to be enjoyed by all.


ease: 5/5.
prep time: 2mins.
cooking time: 10mins to boil and beat. 1 hour cooling time.
total: 1hour & 12mins.

taste: 4/5. I completely messed up. I forgot to add the butter whilst it was on the stove, didn't really want to start again so I just added it when I was beating in the icing sugar. I think that may be the reason it didn't set properly. Other than that the fudge had just the right amount of Bailey's with a nice aftertaste of vanilla.

would I make it again: Yes - I will try this again and hopefully will remember to add the butter at the right stage.

recipe: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5452

Baileys Mocha Frappe

Ease: 4.5/5. Blend everything together and squirt some chocolate on the top.
prep time: 1min to pull everything out of the fridge.
cooking time: 1min to blend everything.
Total: 2mins. Super-duper fast.

Taste: 4.5/5. Really refreshing - but I did alter the quantities. I used 175ml of Baileys as it was just a hint and I wanted more of a Baileys taste. I also used 125ml of milk and 125ml of jarrah latte coffee. I made this twice - I used the chocolate the first time, and I also melted some chocolate and dropped it into the liquid where it cooled and was yummy to eat after you drank it all. I also used less ice - about 1 cup. My amounts made enough for 4 small glasses. I also added 1 frozen banana the first time which thickened it up and gave it another flavour. It would be extra yum with a scoop of vanilla ice cream.

Would I make it again: Yes - already made it twice.

Recipe: http://www.taste.com.au/recipes/15843/baileys+mocha+frappe