SNAPSHOT - Apricot Upside Down Cake

Apricot Upside Down Cake

RECIPE HERE

Dark chocolate cheesecake with hazelnuts

Hello.

I spent what felt like an eternity watching the hair-thin black line blinking impatiently on my screen as if tapping its feet and saying 'Well? Write something!' So this is how it begins.

One hundred and sixty seven days have passed since I last clicked publish and snapped my last photos. I feel like a forgotten object, tucked away in the attic, coated in dust; the knowledge of blogging only a distant shimmering memory. The trepidation of returning swells within my belly with the nagging seeds of doubt scattered at my feet. 
Should I?..Shouldn't I?...Can I?..Oh, why not.
So here I am, for now, as long as I am able, perhaps less frequently than before but up again nonetheless.

Greedy Gourmand is back in the kitchen.

The idea of trying to recount all that has passed since our last encounter makes me feel as though I am tumbling down a neverending rabbit hole - the memories are simply too many to type. So instead, here is a small segment from last week, or as I prefer to call it:

Valentine's Half Birthday

When we decided to have a child, the thought of creating new family traditions whirled through my brain, one of which was the celebration of our children's half birthdays.  There would be an individual theme for each child, half a birthday cake and candle, a very merry half birthday song (the Madhatters unbirthday song re-worded), and their favourite breakfast culminating in a small get together with grandparents.

For Valentine, whose half birthday falls in March, I thought a Madhatters tea party would be fitting (inspired by the March Hare). 

On a gloriously sunshine soaked day we gathered at a park, wore our happiest hats, brought our largest Cheshire grins and gorged on pizza, iced tea and dessert. As Valentine is still young I only organised a few games such as the Caucas Race (guests run around in a circle, and when you shout 'stop' the last one to sit down/run to the middle is out) and Find The Golden Key; prizes were jams, cookbooks, teas and cups. It was great fun to be silly.Her half cake was a Paleo Chocolate Cake so that she could enjoy it too. 

And now I leave you with a very merry dessert.

prep time: 20mins to get cheescake in oven.

cooking time: 1hour to cook and 4hours to chill.

total: 1hour and 20mins plus 4 hours chill time.

taste: 4.5/5. The second cheesecake I have fallen for.

This one pleased almost all - there were a few strange people who thought this cake was just too decadent for them - well have a sliver and give me a slab, I'll happily eat the lion's share. The filling is sweet with a cocoa warmth and a slight tang. It's smothered in a dark, sinfully yummy ganache that's spiked with a hint of sweet nutella and then speckled with roasted hazelnuts and a sprinkling of sea salt. You have sweetness, bitterness, saltiness along with some crunch and fudge - this cake is a keeper.

would I make it again: Y-E-S.

recipe: http://www.ambitiouskitchen.com/2012/11/dark-chocolate-cheesecake-with-chocolate-hazelnut-ganache-toasted-hazelnuts-sea-salt/

Orange date bread

I type these words as my little one slumbers.
Having a small child makes me feel like a teenager sometimes; sneaking around whilst she is sleeping to indulge in the activities that I like to do, whilst being as quiet as a mouse to keep her in dreamland.
These pictures, for instance, were taken during the beginning of her snooze, edited during the middle, and published just before she started stirring. It is amazing how quickly one hour seems to pass whilst babies sleep!

Whilst my hobbies have been relegated to baby nap times, the rest of my days are filled with hide and seek, whimsical picture books (that are read over and over again), playing with an array of wooden toys and various items she has found and claimed as her own (the remote controller and an old belly dancing arm bangle of mine being her current favourites), Bob Marley songs (played over and over and over...), hugging trees and smushing flowers, tickling toes and kissing boo boos - and whilst my days are marvelously tiring (the little one still wakes 7 times a night, so perhaps that is also a fatigue-factor), I wouldn't trade them for anything. My home might be a little shabbier, the meals slightly burnt and my adult conversational skills quite underused  but I am so incredibly thankful that I get to spend every single day being a mummy to such an amazing person. Being a part of someone's life from the moment they come into existence is such an honor; I get to witness her entire childhood and watch her metamorphosis first hand, to share her entire 'beginning'.

Now that I have gotten my daughter-gushing out of the way, let us eat cake!

ease: 4.5/5.
prep time: 20mins.
cooking time: 25mins.
total: 45mins.

taste: 3.5/5.

Whilst this bread/cake was incredibly soft and gently sweet, it lacked a strong flavour profile. The dates, which lent the sweetness, were prominent, but the orange only gave the faintest hint of bitterness. The cinnamon was also barely noticeable. It is lovely with a cup of tea, but a touch too delicate in flavour to be served on its own.

would I make it again: No, but I thoroughly enjoyed this loaf.

recipe: http://www.anjasfood4thought.com/2011/08/gluten-free-orange-date-bread.html

Healthy Apple Cake

“I can resist anything except temptation.”
― Oscar Wilde, Lady Windermere's Fan

It's no secret that I have a gigantic, collosal sweet tooth. I don't think a single day has gone by in which I have not consumed refined sugar in addition to fruits and the like. 

This year it began to escalate to a point where I was verbally lamenting my addiction and hoping to at least 'cut back'. Fast forward to the evening, after avoiding sugar during the daylight hours, you would find me with an empty box of chocolates and a rather defeated, yet also satisfied, look on my face. It seemed sugar was a foe I couldn't shake; between the baby, husband and home I just didn't have enough energy left in me to draw up the willpower needed to kick this habit to the curb.

And then lo and behold, the universe manifested the only way I would do it; my little one got oral thrush. I may not have been able to change my diet for myself, but there is NOTHING I wouldn't do for my bubba. So to help her heal faster and to make sure she didn't pass it onto me, I went cold-turkey. And I don't just mean refined sugar. I did the whole shebang - no fruit or natural sweeteners. After some googling I stumbled upon the Anti-Candida diet and figured that whatever would help my girl I was willing to do, and heck, if I could cut the sugar than surely quitting dairy and gluten wouldn't be so bad.

Well, let's just say it took some getting used to. Besides being a vegetarian, eating organic and mostly unprocessed foods, my diet has never really been super healthy (apart from when I was pregnant). A large percentage consisted of baked sweets, chocolate bars, cheese, pasta, bread etc with fruit, veg and legumes getting the occasional guest appearance. Thanks to the fast metabolism I inherited from my mumma this poor quality, high calorie diet didn't result in weight gain so I was pretty content to keep to it (my brother's diet is even worse, yet he is in awesome shape, but eventually, if we don't change, we will both be paying the piper I am sure). In all fairness though we were never really shown how to eat healthy as kids. Apart from dinner, our other meals were horrid - sugary kids cereal for breakfast, and school lunches of nutella sandwiches, chips, fruit roll ups, dunkaroos and a piece of fruit (which was rarely eaten).

I am determined to help my daughter have good eating habits from the start, and this event has helped me turn a corner in my own nutrition. I really doubt that I will go back to my sugar-laden ways of the past, I just don't feel the need for that much refined sugar anymore, and when you know better, you do better. Ten days in and I have already lost those intense cravings. Now that I  can eat some fruits (apples and berries), I find that is all I need to satisfy my sweet-needs. I did try stevia in the first week but that just wasn't my cup of tea. I have yet another 6 weeks to go before I will allow refined sugar back in, but in the meantime I have amassed a rather wonderful looking set of refined-sugar free recipes to try.

Although it has been 10days I haven't really felt any different (apart from two days of withdrawal headaches and grumpiness) or noticed any physical differences (well, some slight weight gain, possibly due to all of the nuts and seeds I am devouring), but then again it has only been a short amount of time and I am sure this new healthier diet will benefit me greatly in the long run.

What diets have you tried recently?

ease: 5/5.
prep time: 6mins.
cooking time: 30mins.
total: 36mins.


taste: 4/5. Stealthily delicious.

I won't lie, I kept my expectations low, more so in terms of texture than taste, but I am glad to say, I was more than happy with this healthy cake.

Let's start with the texture; this was perhaps one of the softest, most luscious loaves I have ever had. It was incredibly moist but still held together well with a yummy sticky crust.

Taste wise it was mm mm good. I didn't include the walnuts as one of my friends is allergic so I added a few more dates. The honey and dates made this plenty sweet enough. The coconut was just a mere glimmer of a suggestion whilst the apple was noticeable but not dominant - all of the flavours melded together without any of them taking the spotlight. I can imagine that the nuts would add a lovely crunch to an already tasty treat.

Why wouldn't you go grain and refined sugar free if it tastes so yum!

would I make it again: Yes.


recipe: http://www.anjasfood4thought.com/2012/03/grain-free-apple-walnut-bread.html

Persimmon and sultana slice

 “Time is a game played beautifully by children.”
― Heraclitus, Fragments

I am not one to keep a New Year's Resolution, somehow, the habit of life seems to get in the way. This year, my littlest has helped me to keep at least one; being present.

When looking after a 9month old who doesn't know how to be still you cannot lend yourself to languid daydreams or mindless internet browsing. Avert your eyes for a moment and more than likely your attention will be brought back by the sound of tears or your mobile phone being used as a drumstick against the skirting board. You can never truly 'baby proof' a room, the curiosity and sheer determination of a child to learn and explore will overcome any obstacle you can place.

As exhausting as it can be to be completely engaged in her every waking hour, I am thankful for it as I might have missed the moments that I will keep forever. Like the moment, on shaky legs, she used her activity box to stand unassisted on her two stocky legs, arms raised in the air, smiling triumphantly with gusto. Or the moment soon after where without warning, she suddenly decided to take her first step which was followed by the sharp intake of both her parent's breath and then immediately by their ear-piercing shrieks of joy and laughter. The kind of love that fills your heart to the point where you think it will burst is unique to that of a parent for their child. These nine months with Valentine have stirred feelings within me that I didn't think existed. There are so many feelings of love felt in a lifetime, but the love I feel for my daughter is the sweetest and deepest of them all. I fell in love with my husband moment by moment, but my love for my child was already within my bones.

Although I have had nary a minute to devote to my own leisure, like delving into a good book or stirring a bowl of cake batter, I do not mind, as babies truly do grow up in the blink of an eye. Now that Valentine is on the precipice of walking independently I am  madly gathering as many precious baby-only moments as possible. Each incoherent babble. Every tranquil feed at my breast. And all of the new discoveries and accomplishments she makes on a daily basis. I am storing these treasures in the chambers of my heart so that one day, when I only see her face on occasion or hear her voice through the odd phonecall, I can visit those rooms of memories and remember when she was once my baby.

ease: 5/5.
prep time: 10mins.
cooking time: 30mins.
total: 40mins.


taste: 3/5. Suitable when peckish.

I have to admit, persimmons are not a fruit I love, which is why I try to 'bake' them into being yummier. I think the main reason I didn't enjoy these slices were due to the chunks of persimmon; they are just a little too 'sweet' for me.

The blend of spices were heady and warming, I could definitely picture picking giant morsels of these before a fireplace with a hot toddy in the other hand. The texture was a touch dry for me but otherwise they were a decent snack, but not something I would daydream about.

would I make it again: No, even though they are healthier and vegan, they were less stellar than the Persimmon and sultana muffins I made a while back. I'd rather keep searching for tastier vegan sweets.

recipe: http://www.melangery.com/2012/01/persimmon-bundt-cakes-fat-free-and.html

Chocolate and peanut butter cake

My night's still include many wakings to tend to my little one's voracious hunger which, after almost seven months, continues to conquer her desire to stay within her dreams.
But something new and horrifying has begun to plague our darkest hours together; night terrors.

Recently I am awakening to the bloodcurdling screams of a tiny tot, eyes open in fear, body wrenching in distress. Despite being beside her she is unable to be soothed by my touch or my face as she remains trapped in between the sleep and wakeful states. Luckily most end within seconds after which she awakes as if nothing has happened and settles in for a quick drink. Unfortunately there are some that even the brightest of lights can't seem to penetrate and I have to simply hold her to my chest and wait for her to find her own way through the confusion.

After a call to my own mother, I discovered that both my brother and I used to experience these terrors frequently. Determined to hopefully allow my sweetheart a night filled with only the loveliest dreams I set about eliminating any possible cause I could (lack of sleep, negative people, lights), some I could not, like her current bout of teething (which I believe may be the most likely cause). I also tried many alternative suggestions of prevention such as cleansing our home and using amethyst and rose quartz to bring about peaceful slumber. Last night she only exhaled one brief cry before immediately falling back into dreamland. Hopefully it was also the last.

To those with children, have you had any experience of night terrors? If so, what did you find helped?

Needless to say that after a night filled with these startling occurrences I was a little rattled during the day and found myself needing some soothing of my own. For me, that meant baking something rich and somewhat ludicrous for just two people to consume. With my little Valentine watching from her playgym, practicing to crawl (which she also hilariously does in her sleep) I beat and folded, spooned and baked, frosted and licked this beast of a cake into existence. After which I felt much better.

ease: 4/5.
prep time: 26mins to cook cake and make peanut butter frosting.
cooking time: 45mins to cool cakes to frost with frosting and ganache.
total: 1hour & 11mins.


taste: 3.5/5. Holy heck that's a whole lotta sugar!

All together this packs a saccharine punch that almost gave me a tummy ache (that being said I did cut my regular size slab slice, so for this I would suggest a petit slice).

Let's start with the chocolate cake - delicious, moist, sticky and always seconds away from falling to pieces. Luckily I took Deb's suggestion of sticking it in the fridge before assembling, and I still had a tiny bit break off. That aside it was a delicious cake.

The peanut butter frosting - mmm yummy! Fluffy, buttery, sweet and full of peanuty goodness. Loved it.

The ganache set perfectly mid drip (cake was cold when I poured it on) and looked fab. I used a 70% dark chocolate which was too dark for this cake, I really think that peanut butter goes best with milk chocolate, the dark was too bitter, and I preferred the cake without it.

The cake was lovely, just too sugary for my liking.

would I make it again: Yes, after the requests from other family members to make it again I will definitely give it another shot, perhaps with a milk chocolate ganache this time and a touch less sugar overall.

recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

Mascarpone pancakes with mango & blueberries

Mornings filled with the melodical babblings of a curiously exuberant 5month old little girl and the rustling of papers crammed into laptop bags are the sounds that begin each weekday.

My husband chews hastily on toast whilst tickling our daughter's feet and grabbing his car keys, in moments he is out the door and I am left to split my day between playing, feeding, cleaning and cooking until his evening return. Six days a week, breakfast is a speedy blur eaten on the fly. But on sweetly slothful Sundays, breakfast is lingered over and most often lavish and bountiful, occasionally stretching it's greedy arms towards lunch's hour.

Whilst I like to experiment with different types of breakfast fare, Sunday seems to beckon pancakes like mice to the Pied Piper; it's almost become a permanent fixture. Luckily, there seem to be as many variations of this breakfast cake as there are flowers in my yard.


Do you like to try new pancake recipes, or are there a handful that you are loyal to?

ease: 5/5.
prep time: 7mins.
cooking time: 12mins.
total: 19mins.


taste: 4.5/5. Good Golly Miss Holly, these might be the fluffiest pancakes yet.

Even on their own, these pancakes were delicious; I polished off the entire lot before lunch. The texture was fantastic with a fluffy and soft center kissed by the vanilla sweetness and creamy mascarpone. You could top the with anything, I opted for fresh fruit, raspberries or strawberries would be marvelous I am sure.

These will definitely become my go-to plain pancakes.

would I make it again: Yes.


recipe: http://alejandraowens.wordpress.com/2010/03/22/mascarpone-pancakes-with-lemon-curd-and-blueberries/

French nectarine cake

With sunset coloured skin a firm nectarine is a sight to behold.

A peach with a 'Brazilian' (or as some say, shaved or fuzz-free) the nectarine does not get the quantity of poems or songs written about it as the typical peach inspires. I am one of the few who turn their nose up at the furry peach and instead would rather sink their teeth into a nectarine's smooth flesh. I am also one of the even fewer who prefer their nectarines as hard as the stones that lie at their heart. I adore tearing out chunks and crunching audibly beneath the shade of leafy tree, no ambrosia juices flowing down my chin please...

If a nectarine strays too far into the realm of softness I scurry to find other culinary uses and in the past have found few. Thanks to the internet and food bloggers in particular who are always finding ways to salvage fruit whose toes are edging past ripeness I stumbled upon this beauty which instead of burying my stone fruit, redefines it as a baked good triumph. Now I can happily buy more nectarines than my mouth can eat knowing, should they become as soft as my daughter's cheek, they will not go to waste, instead being reborn into something scrumptious.

ease: 4.5/5.
prep time: 15mins.
cooking time: 50mins.
total: 1hour & 5mins.

taste: 4/5. Buttery, bright sweetness.

Nectarines are my favourite fruit so rarely do they last long in my home. With baby however I have been ordering my shopping online which means someone else has been picking my fruit. I prefer my rosy-blushed orbs to be extra crunchy, so when a bag arrived with extremely ripe, juicy nectarines I had to find a recipe to use them up pronto. At first I was dubious about nectarines working in a cake, but let me tell you, they WORKED IT, big time.
The cake itself is a buttery delight and sweet with a gorgeous crumb. The nectarines work their magic by adding fresh tartness and making the cake a perfect sunny afternoon treat.

The original recipe uses 4 small nectarines, I would use 5 or 6 as I wanted more pockets of delectable tanginess. I also used half a lemon zest as my lemon was rather large and I wanted the nectarines to shine.

would I make it again: Yes.

recipe: http://www.mygermankitchen.com/2011/09/gateau-fondant-aux-nectarines-moist.html

Mushroom, spinach & feta pies

As the gossamer morning light drapes over me I find tiny hands sprawled across my chest as eyes the colour of the Milky Way, and just as vast in their depth, slowly open to stare into my mine. The silence between us is filled with wonder and curiosity; I kiss the tips of her fingers whilst the flickers of light and shadow catch her eye, transfixing her to their fluttering dance. I do not know for how many ticks of the clock we lie silently together, as we are both content to exist in our stillness. Time has lost all linear structure and instead falls together in pieces. Moments of sleep. Moments of play. Moments of nourishment. Each moment its own individual world. And each just as precious.

Although my body has mended enough to allow me freedom of movement, I find it harder to gather enough minutes together to be able to cook or bake. It seems even in her sleep, my Valentine notices my absence and wakes from her slumber to call for me. I could swaddle her in a sling close to my chest whilst I cook, but I don't feel comfortable having her so close to open flames and scalding water, so instead I am choosing meals with short preps or steps that can be paused to allow for cuddles or feeds in between until I can find larger blocks of time to spend solo in the kitchen.

ease: 4.5/5.

prep time: 20mins.

cooking time: 25mins.

total: 45mins.

taste: 4/5. Moorishly good.

These golden puffed and flaky parcels with their belly of meaty, flavoursome mushrooms, creamily salty feta and mineral-esque spinach satisfy even the canine tooth of a carnivore. I practically inhaled two within minutes. Simple yet suitably satisfying.

I increased the feta to 100g.

would I make it again: Yes, quick and tasty.

recipe: http://www.ledelicieux.com/2011/04/13/mushroom-spinach-feta-pie/

Hazlenut, chocolate & brown butter cake

I believe Winter may be having an identity crisis...

I expected frosty mornings and rain drenched nights with nothing but leaden gray smothering the sky. What I got instead was, for all intensive purposes, Spring. I'm not the only one who thinks so, the blossom trees were in full bloom weeks before Winter's end and fruit that normally ripens in September's embrace are already lining grocer's shelves. I feel I may have to change my thoughts on what a 'season' is...

The fact that the last weeks of Winter have been nothing but blue skies and sunshine - the kind of days where a t-shirt will suffice for warmth and an ice cream savoured on a park bench seems the thing to do, sent me into a 'Winter baking' frenzy. Recipes I'd decided were best eaten on cold nights with hot drinks were pulled out and lined up ready to be transmogrified from paper to plate before the last drop of rain dried on the pavement and the first blackbird laid its eggs. There was one recipe that found its way to the top of that pile. A cake made of luscious vanilla-flecked browned butter, toasty hazelnuts and seductive dark chocolate; a cake meant for Winter...

ease: 4/5.
prep time: 30mins.
cooking time: 35mins to cook plus 30mins cooling.
total: 1hour & 35mins.

taste: 4/5 (hubby says 4.5). Chocolate & hazelnut bliss.

I cannot described this cake any better than the quote pictured above - it is all those things in one.

The cake itself flirts with sweetness without diving in. The hazelnuts give it character and adds a wonderful slight crunch to the moist cake that is laced with vanilla-kissed browned butter. The draping dark chocolate with a hint of coffee adds depth and a little bitterness that gives this cake an edge. It's a cake a man can enjoy as much as a woman without feeling he is eating something that's too 'girly.'

would I make it again: Yes. Everyone enjoyed it, even those who don't normally like cakes. It also kept quite well unrefrigerated.

recipe: http://theprocrastobaker.blogspot.com/2011/08/hazelnut-brown-butter-cake.html#disqus_thread

Lemon verbena, chamomile & lavender creme brulee

Custard looks more liquid because of the heat from the torch moments before.

Names have been swirling around my head, projected unto closed eyelids as I try to slip into Dreamland. With the baby's impending arrival the search for possible names has scaled the Ladder of Importance. I've left no country behind nor floral or literary category unchecked as I amass a list that hopefully will yield at least one or perhaps two names that are also to my husband's liking. The biggest challenge so far has been finding names we BOTH like; I highly recommend discussing baby names early on in the relationship to save yourself the trouble caused later on if you find out that you prefer classical names like Alexander or Emily whilst your baby's father prefers the uncommon Ozimandias or Astrix...

Books are not the only place I have searched for inspiration. I have been re-watching my favourite films in case a suitable name lurks within their midst. One such film, Amelie, sadly did not bestow any names deemed suitable to my husband (even though I loved quite a few of the melodic French names) but it did stir within me a craving for one of my favourite desserts, creme-brulee.

Alas we yet to agree on names, but in the meantime, I can at least enjoy a great dessert whilst my search continues...

Lemon verbena, chamomile & lavender creme brulee
adapted from here

500 ml organic heavy cream
5 organic egg yolks
100 grams sugar
2 grams lemon verbena leaves
2 grams chamomille and lavender buds

In a small saucepan, place the cream and the herbs and bring to a boil. Turn the heat off and let the herbs steep in the cream for 20minutes.

In a separate bowl, whisk together the egg yolks and sugar. Temper the warm cream into the yolks and whisk. Strain the custard through a fine sieve.

Place ramekins on a sheetpan. Pour custard into ramekins and bring the pan into a 300 degree oven. Once the sheetpan is on the oven rack, pour some boiling water on the pan to create a water bath. Bake the creme brulee in the 300 degree oven in a water bath for about 20-40 minutes. When lightly shaken, the center should jiggle slightly but not appear liquid.

Refrigerate the baked custards for at least 4 hours. Sprinkle some demerara sugar on top and burn with a torch or under a hot broiler.

ease: 3.5/5.
prep time: 35mins.
cooking time: 35mins plus 4 hours chilling.
total: 1hour & 10mins plus chilling.


taste: 4/5. Dainty floral-scented perfection.

The floral medley carries wonderfully upon the silken smooth custard with its toffee shards. I would have loved the floral notes to be even stronger and will efinitely increase the amount next time around.

would I make it again: Yes.


recipe: http://cannelle-vanille.blogspot.com/2008/06/lemon-verbena-and-chamomile-creme.html

Orange chocolate muffins

There are times that call for darkness; not the kind where monsters lurk or the corners of your mind where you do not tread, but the sultry darkness of chocolate. Times when the saccharine sweetness of white and the caramel child-friendly milk will not do. In those moments it is those squares of deep mahogany, all crimson robes and heady wine, that call to you. In mere seconds you find your fingers gently snapping off a shard, your tips already tinged with melted cocoa as you place it softly upon your tongue where it begins its enigmatic melody within your mouth, causing you to swoon and dream of dancing by firelight under an indigo moon.

Today, I indulged my 'dark side'.

ease: 5/5.
prep time: 10mins.
cooking time: 18mins.
total: 28mins.

taste: 4/5. Vibrant orange and seductive dark chocolate - need I say more?

The fragrant bittersweet of the orange zest paired beautifully with the dusky bittersweetness of the chocolate, together they only amplified each other's flavours more.

would I make it again: Yes.

recipe: http://cupcakemuffin.blogspot.com/2011/05/chocolate-chunk-orange-muffins.html

Lemon buttermilk pancakes with blackberry syrup

 

"I'd like Winter if it had more days like this."

Those are the words my husband sighed as he closed his eyes and lifted his head toward the sunshine. Despite dwelling deep within Winter's embrace we have been blessed this week with enough intervals of sun-drenched blue-bird skies to forgive the stretches of pewter-cloud rainfalls.
There is something about an unexpected sunny day that makes you cherish it that little bit more. It lifts your spirits and bestows a much needed energy refill allowing you to accomplish what you wish with a spring in your step. I was not the only one who threw open doors and banished the slumbering dust from their home today, but I was perhaps the only one who was luckily enough to taste these lovely pancakes this morning, fit for a day like today.

Lemon buttermilk pancakes with blackberry syrup
adapted from here

Makes 7 small pancakes.

Lemon pancakes:
1 egg
1 cup flour
1 tbs sugar
zest of 1/2 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Blackberry syrup:
1 cup frozen blackberries
1/4cup sugar
1 tsp lemon juice
1/4 cup water

In a large bowl, combine the flour, sugar, baking powder, baking soda, lemon zest and salt. Add the egg and buttermilk. 
Heat a nonstick pan over medium heat with a little butter.  Add 1/3 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. 

Meanwhile, combine blackberries, sugar, lemon juice and water in a small saucepan and bring to a simmer over medium heat, cook until syrup reduces to desired consistency. Syrup will thicken upon cooling.

ease: 5/5.
prep time: 5mins.
cooking time: 15mins to make all pancakes.
total: 20mins.

taste: 4/5. Sunshine for your tastebuds.

The fluffy citron-hued pancakes filled with the summery sharpness of lemons pair beautifully alongside the wine-coloured blackberries bursting with rubicund berry sweetness.

would I make it again: Yes.

recipe: http://pinchofyum.com/post/6245716909/lemon-pancakes-blackberry-syrup

Parsnip soup with pecans & feta

Between turns of the page is where I have abided for the past week.
My eyes have devoured millions of words and my fingertips brushed the corners of countless pages during this phase of my bibliophilia. There is one drawback to reading so many books in such a short period, I often find myself too absorbed in some character's world to bother making anything other than a snack to settle the howling wolves of my stomach. After a few night's eating toast or porridge for dinner I decided enough was enough and that I needed a good, nourishing meal instead. Thus enters a large bowl of soup...

ease: 4/5.
prep time: 15mins.
cooking time: 50mins.
total: 1hour & 5mins.

taste: 4/5. Sweet, creamy parnsip with salty feta and nutty pecans = delightful.

The feta is what makes this dish, without it the parsnip soup would have been too sweet for me, but with the cheese it was wonderfully balanced. The soup is thick and velvety and all together satisfying.

would I make it again: Yes.

recipe: http://cookingquest.wordpress.com/2008/12/11/parsnip-soup-with-toasted-pecans-and-feta/

Rhubarb, raspberry & rose tapioca pudding

May and June see me covered in mountains of wrapping paper, ribbons and tape; it is the Time of Birthdays. With both of my parents, as well as my husband's parents, and a dozen friends and relatives thrown in it becomes a bit of a party whirlwind. Last night was my Uncle's 30th where we dined on Turkish dips and meat packed skewers and were entertained by fiery belly dancers, twirling in blurs of beads and silk. Although it is a lot of fun, I am officially worn out. Today I wish nothing more than to drape myself over my couch whilst leisurely flipping through a magazine and slowly eating something by the teaspoonful.

My post-party recovery time has also been a little longer than usual due to something wonderful; hubby and I are expecting our first baby this September. Currently protruding out at 6months I can say I have been one of those fortunate, annoying women who have a completely easygoing pregnancy; no nausea, back pain or weird cravings, and so far I have not yet had to buy any maternity clothes, but my maxi dresses have begun to be put on heavy rotation. The little one (we do not know the sex, and as a pedantic organiser it is driving me nuts!) has been a dream to carry, only giving a few kicks at bedtime whilst I read. It has truly been a wonderful experience and I am so excited at the thought of meeting them and getting to know who they are and how they see the world. I am also curious to see whether the foods I have been eating during pregnancy will have any bearing on the foods they prefer later in life...

ease: 4/5.
prep time: 15mins.
cooking time: 30mins.
total: 45mins.


taste: 3/5. Delicate and dainty.

The tartness of the raspberry and rhubarb played well against the floral rose, crunchy pistachio and soft vanilla tapioca. I think my expectations of this dessert were a little high, as while it was pleasant it wasn't particularly exciting to eat, a touch too 'vanilla' for me.

would I make it again: No.

recipe: http://www.tarteletteblog.com/2011/04/recipegluten-free-raspberry-rhubarb.html

Peach berry pie

Do you ever have those weeks where you feel as though you are perpetually getting in and out of your car with hardly a moment to sit down with a cup of tea? Well, it's been one of those weeks for me. Each hour stretched to seam-splitting capacity with errands and work and no end in sight until next week arrives; couple that with rainy weather that leaves me sitting in my car looking like a miserable soggy cat hoping that my constant shivering is at least burning some extra calories makes coming back to my heated house and doing absolutely nothing seem like heaven on Earth.

Thanks to some skillful organising I managed to scrounge up a large enough time-chunk in one afternoon to bake a pie and actually eat it, s l o w l y. There's nothing like warm pie to give you strength to get back out there and do what you gotta do!

ease: 4/5.
prep time: 1 hour.
cooking time: 1 hour.
total: 2hours.

taste: 3/5. Middle of the road.

This pie was nice; it satisfied a sweet craving but didn't really offer much more than that. It did however, reignite my search for a great pie.


would I make it again: No - there are more pies to try!

recipe: http://www.waitingforgateau.com/pies.html

Orange, cinnamon & yoghurt pancakes

As the Starks of Winterfell would say, 'Winter Is Coming.'

Winter's scent of moist soil and wet pavement has already begun to fill the dampened air, taking colour from our cheeks to lend it to the tip of our chilled noses. Scarves are coiled and tucked beneath upturned collars in an effort to make ourselves airtight and safeguard our warmth. Most days bring at least a drizzle of rain, making hair strands glisten with watery crystals. In spite of the bitter weather, my husband and I still venture out to move our legs and discover our surrounds. Each walk reveals something new, our most frequent one divulged a magical patch of fairy-esque toadstools, their cherry-red caps spotted snow white standing apart from the emerald grass and decaying leaves of Autumn's shedding; it was one of our best discoveries. I am sure we will continue our walks far into Winter's depth as our braving of the cold only makes coming home that much sweeter; like stepping into a cosy embrace.

Whilst Winter might be looming on my doorstep, within my dwelling I fight off frostbite with foods that remind me of sunny days and balmy breezes. For me, the bold sun-drenched colour of oranges along with their fresh citrus kick full of life and zest never fails to rouse me from a Wintry slumber.

ease: 5/5.
prep time: 5mins.
cooking time: 6mins each.
total: 17mins.

taste: 4/5. A stroll down Summer's lane.

These pancakes were delicious. I adored the tang of the yoghurt with the bright citrusy hit of orange that made these pancakes feel Summery. I also added a dash of cinnamon for some extra spice.


would I make it again: Yes.


recipes: http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/March-2011/FreshTartSteph-Recipe-Orange-Yogurt-Pancakes/

Chocolate mousse & caramel tarts

Life is full of so many magical things. One particular joy I had the pleasure of experiencing recently was the beaming smile of a friend's child. One look at his cherubic face, lit up brighter than the evening star, and I was grinning ear to ear, filled with warmth and love. I wish my smiles were as pure as those of babes. Being around children helps to remind you of the multitude of possibilities of happiness. I have seen little ones giggle with glee at the sight of a funny face, or laugh hysterically at the sound of paper being torn in two. Joy in the little things, that's the key to happiness.

One of life's small pleasures is chocolate. Even my husband marvelled recently at its ability to induce bliss from the moment it begins to melt on your tongue, 'no other food has that effect on me' he said in between mouthfuls of cocoa goodness.

"Other things are just food. But chocolate’s chocolate." - Patrick Skene Catling

I couldn't agree more.

Excuse the ganache in this shot, the ugliness is thanks to some clingwrap and refrigeration.

 

ease: 3/5.
prep time: 2hours & 30mins for the pastry to be ready.
cooking time: 4hours to chill caramel, mousse and ganache.
total: 6hours & 30mins.

taste: 3.5/5. Ooey gooey fluffy chewy with a little crunch as well.

The mousse was fluffy and luxurious whilst the ganache was rich and fudgy. I think I took the caramel a whisper too far as it edged towards a slight bitterness, and to be able to stand up against the chocolate you need that sweetness instead. The pastry was nice and crumbly and overall it was a pleasant dish, but for some reason it just didn't 'knock my socks off'. Perhaps too many layers of sweetness without a spice or some contrasting flavour? I really don't know why I didn't love this more.

would I make it again: No - too time intensive for me without a big enough payoff.

recipe: http://www.citrusandcandy.com/2010/03/chocolate-and-caramel-mousse-tart.html

Persimmon & sultana muffins

Since getting hitched I have had not one gentleman caller that was not related to me stop by; my husband is now the only one who rings my bell, so to speak. Until recently that is. You see, I have had another visitor frequent my doorstep, perhaps you know him?


He smells of childhood safety and sugary spice. His footsteps leave prints of flour dust and tasty crumbs. He is warm and rotund and welcome any time of the day. Have you guessed his name yet? Perhaps this old rhyme will help...

 Do you know the Muffin Man?
The Muffin Man, the Muffin Man
Do you know the Muffin Man
Who lives in Drury Lane?

The Muffin Man has been a weekly guest at my home latey, I blame the biting damp and leaden sky for my need of comfort from this portable baked good.  Nibbled like a mouse, torn asunder or split evenly and spread with butter you can eat them any way you feel like. They get you from breakfast to lunch without any effort and leave your tummy satisfied and your mind soothed. How can you not love a muffin?

ease: 4.5/5
prep time: 15mins.
cooking time: 25mins.
total: 40mins.

taste: 4/5. Moist, substantial and somewhat addictive.

Straight off the bat, these aren't the prettiest muffins at the fair nor do they taste particuarly fanatstic upon the first bite. But something strange happens mid chew and you find yourself wanting to try some more, and then more and before you know it one muffin has dissappeared and your fingers are already reaching for its twin.

The persimmon in this is more of a moisture factor than flavour factor; it's a little too subtle when baked into a muffin but it does add a soft sweetness and absolutlely luscious crumb. The sultanas bring the jammy sweetness to the party and with hint of warm spices (I would add more next time), it is a rather addictive, mellow muffin.

This made 9 muffins.


would I make it again: Yes.

recipe: http://catesworldkitchen.com/2010/12/persimmon-muffins/

Pumpkin pecan crunch muffins

 Today is Greedy Gourmand's 3rd Blogiversary.

I shall be celebrating quietly this day; there will be no candles to be extinguished nor cakes to be sliced, instead I will be sitting on my back porch, steaming cup of tea warming one hand with another leisurely picking at a muffin filled with Autumn's essence. Here's to your 3rd birthday, little blog.

ease: 4/5.
prep time: 20mins (does not include steaming pumpkin).
cooking time: 25mins.
total: 45mins.


taste: 4/5. Incredibly moist marvellous morsels.

The smell emanating from the oven whilst they baked and bronzed was enough to make you swoon and fall into a sugary-spice induced daze. The muffins themselves had a lovely, crunchy topping that gave way to a burnt umber base flecked with cinnamon and that was as moist as moist can be. They were so soft that I had to be extra delicate when popping them out of the pan. Even hubby declared them a winner.

I reduced the batter sugar amount by 1/4cup which I thought gave them that perfect amount of sweetness without being overly sweet.
I also reduced the nutmeg to 1/2tsp as I find nutmeg can be a little overwhelming, and there were enough other spices to keep it flavoursome.
I used steamed pumpkin in place of canned puree.
This made 12muffins for me.

would I make it again: Yes.


recipe: http://www.onceuponachef.com/2010/10/pumpkin-pecan-crunch-muffins.html